Having cake
Some assembly required. I have used this recipe around six times now I think—last time back in September. It is amazing. It is spicy. It is moist. It has deep, rich flavor. It is a time-suck to make. I don’t think I managed to complete it in less than six hours, although that includes a lot of time waiting for the layers to bake and cool.
If you do try it, be aware that the batter is the consistency of pancake batter. The Test Kitchen where the recipe was developed is near sea level in Boston, and I’ve found at over 3000 feet in elevation, the baking time is nearly double what they suggest. The most tedious bit is probably peeling and grating the fresh ginger, but peeling is easy if you just scrape the surface with a teaspoon. A microplane grater helps speed the grating. Two tablespoons takes a while. The the powdered ginger and cayenne pepper and white pepper really produce a cake that bites back just a little.
The ermine frosting is soft and creamy and stands up to warm temperatures. But when icing the layers, refrigerating them to cool them a bit will keep the layers from getting too slippery. Once you’ve iced the cake, the frosting sets up fairly well after a couple or three hours in the fridge.
Here’s the video demo:
I keep pretending I’m on a low-to-no-carb diet so I’ve got a moratorium on making this. For now... :-(
Footnote: Recent photo evidence of nuptials, submitted by CynthiaW.
We wish them cake!
Congrats to CynthiaW and the Alphabet Gang!!
Great pics!
What a treat to start the week--wedding pics! Thanks for sharing the happy occasion with us!
That cake looks too good...