Just like MacArthur wading ashore in the Philippines, I too have returned, minus the God complex. Laura is off again at school conference and I am home baking this week’s cake, a Walnut Torte. So while she basking in the beauty of the Riverwalk in San Antonio, I am stranded and sweltering in the humid tropical jungle that is Baltimore in late-July. And so, with Shakespeare and Evie, my minions, in tow, I began the process of baking my Walnut Torte.
The cake was fairly easy to make. The recipe called for flour, baking powder, sugar, eggs, butter, vanilla, milk and walnut. The icing however gave me a bit of trouble. It called for powdered sugar, butter, and light cream, and while it wasn’t particularly difficult to make, for whatever the reason (possibly the Milton-like heat) the icing never quite thickened to its proper consistency. It came out a bit too runny for proper application on the cake. Furthermore, when the recipe asked me to use only half of the icing on the middle layer f the cake, I apparently eyeballed it wrong and used too much icing, leaving not enough for the outside. By the time I got to part where I was supposed to make little icing squiggles on the top of the cake, there wasn’t enough icing left to put in the pastry bag. Now while I have successfully dealt with numerous douche bags throughout my life, it turns out pastry bags are whole other animal. My cute little squiggles turned into puny lines. The Cake Boss I am not!
Anywho, tune in next week to see our newest cake, made on location in Deerfield Beach Florida. Until then… happy baking!
Pardon my husband's language!
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