Tuesday, November 8, 2011
The room is silent, a single cough echos along the walls to where I stand.
I look at the papers in my hands, nervous as a wreck.
"Hello everyone, my name is April and I'm a Perfectionist"
In front of me I have scrawled notes in point form.
1. I took a whole day off work to create a cake
2. People point it out to me that I should be happy with what I've created
3. It always tastes good in the end
4. I cried because the cake didn't look how I wanted it to.
A meeting for Perfectionists sounds right up my alley.
I'd be the last person to admit to the whole world that I cried over a cake. But a fact is a fact.
Whether its creating a cake, crumbing fish, making a simple coffee or cutting up vegetables - I'm a perfectionist. I actually made this cake a few weeks back but its taken me this long to love it a bit.
Close your eyes...wait. That won't work. You can't read the description AND close your eyes to imagine it.
Silly me. Let's start again. Picture this:
Delicate and fluffy white chocolate cake sandwiched with layers of fresh raspberry mousse and berry buttercream. Covered completely in more berry buttercream with a disc of fresh raspberry jelly sitting on top. Cover the whole thing in perfectly smoothed homemade white marshmallow fondant.
Top with fresh raspberries and marvel at the wonder!
Tip #1: A jelly layer isn't really a great idea when the cake has to travel. Kinda melts a bit!
Tip #2: I wouldn't recommend a Jelly layer beneath a fondant layer. You see, when you put the heavy fondant on top of jelly...everything starts to...slide off. Especially when I didn't make the marshmallow fondant ahead of time to let it firm up in the fridge.
The recipes I used were definitely not to blame, but maybe were not the best choices for what I had imagined.
The white chocolate cake can be found here from Exclusively Food.
The Buttercream was loosely re-created from My Recipes
And the raspberry mousse I loosely used this one from Hungry Happenings
Every recipe I use, I use loosely. I'm a perfectionist but I don't really measure while cooking?
I know, I confuse me too...
Although it wasn't the most beautiful thing to look at from the outside, the inside looked alright.
The beautiful fresh raspberry taste was there, I would have liked a stronger tasting white chocolate cake but its a bit difficult with white chocolate. It also came out a lot denser then I was expecting!
So taking the day of work to make a magically farewell cake for a lady at work ended up more stressful then I imagined. The fondant just kept ripping and the jelly was melting - thought it was only fair that I got to melt for a bit too! lol
I don't always have a great day in the kitchen, as I'm sure everyone can relate to.
If only I could learn to be a little less gun-ho at everything and a little more patient and accepting of however it comes up when I'm finished I would be in the kitchen even more!
Do you have any secrets you'd like to share to keep calm in the kitchen? Or any disaster stories that you can laugh about now? I'd love to hear them!
At least I can assure everyone this won't be my last cake.
And on another note of upcoming goodies, I won the pink Cuisinart Ice Cream maker from the giveaway at Wholesome Cook! Jump on over there and check out all the jellyrific creations from Octobers challenge!
I can't wait until it arrives! I have some amazingly quirky ice cream inventions up my sleeve for this scorching summer we have around the corner!
Hope everyone has a great day - in and out of the kitchen!