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Cake construction question - I have a wedding cake order next month for about 175 people. I think it's going to be 14" round, 12" round, double-height 9" round, and a separated 6" layer with her great-grandma's cake topper.
My question is about the double-height layer. Should I layer cake and filling as usual but just make it super tall, or will whomever has to cut the thing appreciate it if there's a goo-free zone of cake-cardboard-cake in the middle so they can separate it into 2 x 9" cakes or more easily cut it? I mean, I could make two regular layers with 5 layers of cake and 4 layers of filling, not frost the top of one and just stack the other on top, or I could make one giant cake with 10 layers of cake, 9 filling, and no cardboard in the middle. I almost never have to cut cakes so I don't know if it matters but I thought I'd ask. The filling will either be salty caramel or raspberry, and the icing will be meringue buttercream, not as sturdy to handle as a crusting icing or fondant.
Or any other tips on giant wedding cakes? Thanks!
COURGETTE MUFFINS WITH LEMON
Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.
If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.
Ingredients (for 12 muffins)
200g of flour
a pinch of salt
half a teaspoon of baking soda
half a teaspoon of baking powder
150g of sugar
peel from one lemon
a tablespoon of lemon juice
150ml of oil
a teaspoon of vanilla essence
a teaspoon of lemon essence
210g of grated courgette
3 tablespoons of milk
10 tablespoons of caster sugar
1 teaspoon of lemon essence
Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.
Enjoy your meal!
I got an e-mail this morning about the Modernist team's next project - pizza!
Modernist Pizza is Underway!
After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.
Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.
Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.
In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact firstname.lastname@example.org to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
Does anyone know the 'science' behind the hot water sponge? Best ratio to dry ingredients etc ? An friend of a friend of mine has a recipe for the most amazingly light sponge I have ever tasted. Unfortunately it's her family's secret recipe from a few generations ago and she doesn't share it, ever! My research has led me to believe it might be a hot water sponge but I cant find out any science about it. Why it works, what does it do, what are the critical factors for success etc. The amount of hot water seems to vary considerably from 1/2-1 cup for an average size cake, and recipes vary as the whether the hot water is boiling or not but I can't find out why.
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