I made a new type of cake this weekend. It's a white cake with ice cream and strawberry filling in the middle. The batter was awesome: so smooth and creamy. Super tasty, too. My baking book suggested something I'd never heard of, but it worked really well. You butter the cake pan as usual, then put wax paper in the bottom, cut to fit, and butter that, too. When it was time, the cake came right out!
After I baked the cake layers, I let them cool for the evening. Meanwhile, I melted strawberry ice cream and put it in the same shape cake pan—nice and flat on top. That went in the freezer overnight to re-harden. Then, I cut up frozen strawberries and followed this (excellent) recipe for strawberry filling. As soon as it was cool enough, that went into the fridge. It was the perfect consistency the next day.
Yesterday, I made a ganache from my Vegan Cupcakes book (they have a blog!) and let it cool in the fridge. Then, I put the cake parts together: layer of cake, ice cream, filling, then the top layer of cake. That sat in the freezer for a few hours, while the ganache chilled. Then, I spread the ganache over it and was done! I still can't get the ganache to stick to the sides, but overall this cake was a success. Tasted great and look decent, too. :)
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