Ted Childs knows his way around a
grocery store. This is just a basic fact of life. As a small child, I watched
countless hours of Supermarket Sweep, the mid 90’s game show that pitted three
teams of contestants in a race around a fake supermarket to rack up the largest
possible grocery bill, all while answering trivia questions related to
supermarket products, and all I could think was … “damn, when I get older I am
going to run this show.” I could be the Ken Jennings of buying expensive frozen
turkey and fresh chorizo.
Sadly though, in the quest to make
this week’s cake, I was defeated by the local Safeway. Walking casually through
the aisles this week, I quickly worked my way down the grocery list until there
was one solitary item left; an item so basic and inconspicuous that it seems
still so surreal that it stumped me. That item was: Mango (insert crazy montage
of SNL’s Mango the Dancer skit from a decade ago here). You may be saying to yourself, “But Ted,
mango is such a normal ingredient. How could you not find it? What is your
problem? Are you stupid?” If you are saying this, you are not a nice person. I
know what mango is, I know the flavor, I know the color… I just have never seen
a full on, skin and all mango. As it
turns out, a Mango looks like smaller, seasick football that is slightly shriveled
at the end. Who knew? Not me!
Anyway, this week’s cake, the Mango
& Coconut Brulee Cake, called for the following ingredients: Flour, Sugar, Baking Powder, Eggs, Butter,
Lime Juice, Lime Rind, Shredded Coconut, and Mango. Once the cake was finished
baking, more sugar and coconut was added to the top, and the cake was put into the
broiler to brown the top (Laura did this for me!). In terms of the visual, I think this was one of my
closest cakes to the book in appearance:
My Cake:
The Book’s Cake:
Make sure to check back next week, as school starts on
Wednesday and I am sure to have had five nervous breakdowns by then. Just don’t
ask me to go to the store for a full mango!
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