 |
| RER 12.25.15 |
Christmas Eve ended up being a flurry of baking— a
follow-up to an earlier Christmas
cookie bake-a-thon. Cookies
are never enough, even that double batch of sugar cookies and those
oh-too-delicious walnut bites. There were tins of cookies, but it didn’t feel
like enough. Santa would be pleased, but we were having company. So I made
cakes…
 |
| RER 12.24.15 |
 |
| RER 12.24.15 |
 |
| RER 12.25.15 |
Not just one
layer cake, but two. To take the pressure off, I made a cake I have made what
feels like a million times and has been requested on twice as many occasions. My chocolate
cake is a crowd-pleaser and just chocolate enough to be sexy.
 |
| RER 12.24.15 |
 |
| RER 12.24.15 |
 |
| RER 12.24.15 |
But what is a
holiday without trying something new and season-sensitive? Chocolate is good
all year round, but gingerbread, gingerbread is a funny festive thing.
Gingerbread only feels appropriate from the fall of October to the rise of
January. Martha
helped me out with the dense gingerbread layers for the tall cake, while Smitten
Kitchen inspired the creamy whipped filling.
 |
| RER 12.24.15 |
 |
| RER 12.24.15 |
My gingerbread
cake amalgamation stood super tall and bare on the sides—naked cakes are a
thing. Each layer was substantial and dense, spicy, but not too intense. A
fresh whipped cream, laced with thick mascarpone cheese, cooled the warm brown
layers. The cream filling was wet and airy, but not too sweet. The dichotomy left
the cake lovely and light, just enough to tickle, but not enough to overwhelm.
RER
12.25.15
No comments:
Post a Comment
food for thought...