Monday, April 9, 2012

Bird Cake/Bird Brain

Hey kids.  

Baking in progress
How you doing?

Nah, How Yoo Doin??

I hope you're doing well.  I'm pretty sure I'm doing well, but I'm in the middle of a sugar coma right now, and there's not much that I'm certain of at this point.  Example: I spelled "of" wrong, three different ways. You might not think it possible, but I found a way.  It's my own fault.  Since breaking the sweets fast at 1AM on Easter Sunday with a slice (or two) of Grapefruit Cheesecake, I've had
  • 2 more slices of cheesecake
  • 1 doughnut
  • 2 1/2 cinnamon rolls
  • 1 jelly bean
  • 2 York Peppermint patties
  • 1 heaping helping of chocolate cake
  • thin mint icecream
  • 2 chocolate bars
  • 8 left-in-the-freezer-for-a-month chewy chocolate meringues
And that was just  yesterday.  I'm eating carrots right now, trying to find some sort of balance.  It's not working.  

Today, I bring you the Bird Cake (adapted from blissfully domestic), of which I've had a few nibbles, on top of my morning cinnamon roll and smoothie.  

I'm going to try and do a food-bloggy thing, where you get some pictures, and a nice recipe to follow at the bottom.   I don't know if it will work, I'm not really sure of what I'm doing.  But by golly, it's Cake Week, and I'm going to give it my best shot!

The Players:


Laying everything out, measured and ready, is called Mis en Place.
The pro's do it, because they're cool like that.
I do it so I only have to think at the beginning of the recipe.

The batter for this cake is actually cooked on the stove, which makes it pretty unique.  I've never cooked cake batter before.   Because it has espresso powder instant coffee in it, and you do the whole chocolate part first, I nearly convinced myself to just drink it and disappear from bloggydom.  That way you'd never know.

In case you get that feeling too, just move quickly to step 3.  Pouring 2 cups of flour in something makes it look much less like something you'd enjoy drinking.


This recipe only used a large saucepan, and a whisk.
I don't count the spoon, because I only used it to lick the bowl.
I also don't count the calories, because this was done before breakfast.
Don't judge.

Once the cake was baked & cooled, it was time for the extras.  The filling is just a white icing, with chopped up chocolate chips in it.  The topping is a chocolate ganache.  I had a little trouble with the consistency of the ganache, but I was riding a wave of research-motivation, and was rushing to get to my office before said wave crashed.

NOTE:  DO NOT USE COFFEE CREAMER.  I thought it might be nice since the batter was all coffee-smelling.  It's not.  It's a bad  choice.  Don't be like me.  Make good choices.



The finished product is just this side of a cakewreck.  I'm not going to put a picture of (just spelled it "u-w") what it's supposed to look like on here, because that's just depressing, and Monday's are hard enough.  Suffice to say, it's not supposed to look like this:

The top, meh.
It's not too bad.

The sides are an entirely different matter.

Whether your Monday is the cakewreck kind or not, I hope you find a way to enjoy it!  Anything exciting happening for you?

(happily) Shaking from the sugar,
TFW

3 comments:

  1. You know, not all yummy things are beautiful. I'm not judging. I want a slice.

    ReplyDelete
    Replies
    1. I'll tell you what, the dome I had to trim to make it level, dipped in extra ganache... divine. I'm thinking a variation on sheet cake, ya know? SO GOOD! We'll share a slice, or an entire cake :)

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  2. Yum! Ganache is amazing on cakes! I still think this looks so good, even if it's not up to your expectations!
    And I'm right with you, I've had so many desserts and junk this past weekend that I've lost count. Totally worth the deliciousness :)

    ReplyDelete

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