I left work early today so I could tackle the cake I am bringing to Thanksgiving tomorrow. After last year’s late night baking, I didn’t want a repeat. I was able to pick up some things I was missing on my way home, but it took a while. There was so much traffic. Maybe the world is over populated. Anyway, I made it home about 3 pm, and set about making the cake at a blinding speed. I don’t have pictures of the process, because I didn’t really have time to take pictures. Things happened really fast. Besides, you don’t want to see pictures of the coffee boiling over when being added to the boiling water and the butter melting in the pot. Next time though. The cake really wasn’t too difficult to make. The only thing I think I can do better is to let the cakes sit in the oven a bit longer. They were a bit mushy in the middle, but I was afraid I’d burn them or dry them out.
The icing came together PERFECTLY! I had gotten some tips from blog friend Mandy and my friend Mel on how to make frosting without a stand mixer and avoid the fiasco of last Christmas with runny frosting. I followed PW’s instructions and started with 2 tbsp of cream. I added a 3rd and then VOILA, frosting. It was amazing.
The icing spread really easy and it didn’t take long at all. I stuck it in the fridge to sit until tomorrow. I deem this foray back into baking (first time since the Baklava that I still have not properly documented) a success.
I was on a time schedule because of the Hornets game tonight. I was able to get the cake iced and in the fridge to set proper and make it to the game with a few minutes to spare. Then the Hornets rewarded me by gritting out a win in OT.
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