MangiaMore: ALMOND sheet cake with flour frosting

RER 2.18.17

This year, I didn’t make anything red for Valentine’s Day, even though I usually like to (linzer cookies, mini red velvet cheesecakes, red velvet brownies, and red velvet sandwich cookies). I didn’t even make my Valentine’s Day treat on Valentine’s Day proper. Instead, my sweet (for my sweet) was stark white and made the weekend following the holiday. But as I always say: Everyday is Valentine’s Day.

My Valentine’s Day landed on a Saturday, and my obsession and curiosity about sheet cakes (pumpkin cake and yellow cake) continued with a beaut that I found on Food52. After searching for an almond cake (first layered, then sheet), I landed on this Almond Sheet Cake. The photo alone was enough to make me crave this cake—those wisps of cloudlike white frosting looked killer. Plus, I’ve never made a flour frosting (or boiled buttercream or ermine frosting, whatever you want to call it). So I made it…

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I pulsed my slivered almonds in my food processor-slash-blender.

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I played around with sunlight and almonds on my kind of counter.

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I whisked my dry ingredients.

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I creamed my butter, added my eggs one at a time, and I incorporated my almond extract (probably more than called for).

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I alternated my milk and dry ingredients, but I did not keep track of how many additions or where I started.

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I stirred in my homemade almond “flour” and poured the pretty batter in my cake pan.

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I checked my cake one too few times, and maybe even let it cook a second too long.

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I simmered flour and milk and sugar on the front burner, afraid to burn what was becoming my sweetening agent for that pillowy-looking, cloudlike frosting.

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I beat my butter longer than I ever had with almond extract and Disaronno. I (with the aid of my sister) added heaping tablespoons of my cooled boiled base one at a time until my frosting was fluffy, white, and billowing.

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I plopped the frosting on top of my cooled cake. It looked like a mound of meringue and just as sweet.  I made swoops and swirls, layered it on thick, hoping my cake would be half as pretty as the cake in the picture.

My cake did not turn out like fudgy yellow cake that gets stuck to the roof of your mouth; mine was of a drier, more mature variety. It crumbled with toothy almond bite, contrasted with the light-as-air sweet semblance of whipped cream. Delicious and adult…

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Too bad I have indulged more than the receiver of this sweet Valentine’s Day sweet. jk.

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2.14.17

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Not just Nourishment: Trustee Dinner for The Hudson School at Amanda’s

RER 2.7.17

Since 2008, the Trustees of The Hudson School have hosted a multi-course dinner at Amanda’s Restaurant to raise funds for the scholarship fund for the school.  Tuesday, February 7th was no different. It is a delightful and delicious affair, studded with board and staff members, parents, longtime donors, and old and new friends to the school. This year, the new Head of School, Paul B. Perkinson, kicked off the event with a speech and a new tradition. Not only was there good company and great conversation, but there was also remarkable food for a worthy cause.

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2.7.17

photo op: BIRTHDAYS cake

RER 12.9.16

The end of the year is pretty sweet and birthday-intense for my family: mine is in October, my sister’s is in November, and both my parents have December birthdays.  That means a lot of cake. This year, we celebrated with one cake for two birthdays in December. I wanted to try to make a sheet cake, and Sally’s Baking Addiction did not fail me, per usual (like the time I made brownies, mini red velvet cheesecakes, and apple pie butter bars). I made the yellow sheet cake with chocolate fudge frosting. It was delicious....

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And rainbow sprinkles make all the difference #winkwink

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2.9.17

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