Thursday, September 23, 2010
Tuesday, September 21, 2010
I have to start by saying I am SO not usually a baker! I have dabbled here and there but never hardcore like this. I am so sick of box cakes. They do serve a purpose but I they just taste so...from a box. So my endeavor here was to make everything from scratch and I succeeded. I only have the one picture for now but I will get more put up soon!
First let's talk about the cake. I originally wanted to make it a six layer cake representing the six main flavors of Pebbles, however due to batter loss and time constraints (I am a last minute cook i.e. 2 hours before the party I started) it ended up with only five layers.
For the cake:
(Software) A nod to AB!
2 cup white sugar
1 cup butter (I lean toward organic)
4 egg whites
2 whole egg
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk (I used whole)
Extracts 1/2 teaspoon of each (I think I would bump that to 1 to 1.5 teaspoon next time)
-Lime (part of the missing layer)
Coloring Gel (Only use Gel! liquid coloring will not be vibrant enough)
2 9x9 square baking pans (Any shape or size is ok however adjust cooking times accordingly)
Dolly (for frosting and optional)
Plenty of bowls! (you will be dividing the batter remember)
Spatula for utilizing all batter made (I didn't use one and that was the aforementioned loss)
Now for the Frosting:
5 egg whites
1 cup sugar
2 sticks butter
1 tsp vanilla extract
Double boiler (or a makeshift one like I did)
Let's get started on the cake!
First get all your ingredients measured out and ready to be used. There is a good reason on every cooking show you watch they have all that set to go before they begin cooking! (It took me a long time to realize that was half my battle with learning to cook)
We'll start by sifting the flour and baking powder.
Then let's add the extracts to each batter and mix thoroughly.
Now for the frosting. I think that Whisk Kid did such a good job at explaining it I will tell you to check her out here.
Follow her directions on making the frosting and then we'll put it all together here. I'll give you some time to check her page out...
Ok back? Good good. She really knows her stuff!
Continue on this way until you reach the top and then frost the rest accordingly!
This cake was in the end not only easier to make than I had originally assumed but turned out to be a bigger success than I thought it would. Again I'll say next time I would add more extract but still it was a success after all! Finally Thanks to Sami for the picture of my work!
Wednesday, September 15, 2010
So in this quaint little suburb is a equally quaint little place I love to visit called Volnay Bistro Bar. In recent months I have been to, what I call, the big three French restaurants in Mpls/St. Paul and this is number Un (that’s one in French, see I’m cultured).
So back to Volnay, I may review the other two another time but I want to tout Volnay right now. Summer is a great time to go there as they have patio seating with live music (usually jazz or something smooth) and partial views of the lake. However I never balk at the ambiance of the main dining room. If I ever get my dream of owning a restaurant I want it to look like Volnay.
Their wine list is quite extensive however they only have a handful of wines by the glass and their cheapest bottle was $45. It would not have been a big deal if we can ever decide on a bottle for the table but my friends and I all have different tastes so I was left with only a coffee.
After such a rich meal I couldn’t even think of dessert although as you can guess all the selections look as good as you would expect from a French bistro.
I know it’s been a long time posting a couple years but I had some issues in life come up…you know graduating college, losing a 5 year relationship, leaving a bad situation, starting a career so on a so forth! But I have a reimagining of a blog and I wanted to try it on for size!
I am inspired by all the food/cooking blogs out there especially I must say I love Noble Pig! She really introduced me into the cooking blogosphere and I love her for it. Please look her up and if you are into Wine buy a bottle or two from her. I will be soon! But I also want to give mention to Smitten Kitchen, Mama Loves Food, gimme some oven, Ceramic Canvas, and finally Picky Palate.
Now I don’t want to model my blog just like the ones I love to read, first and foremost I don’t get to cook that often :0( I have plenty of ideas though. I also am a kind of coinsure (read: snob) of that fine barley malt most commonly known as Scotch. Not to mention I live in
So that’s the premise for this reimaging of my blog…let me see my notes here…I was told I should write what I expect from my blog as the creator. Well I think that I expect that no one will read this haha. I think that if anyone reads this it will be people from the Twin Cities. I suppose they will be drawn to it for the restaurant reviews, probably linked from some other site. In the end I figure if I get only one reader I’ll be excited. Enjoy!