Posts Tagged ‘glaze’

I decided to make the Devil’s Food White-Out Cake from Dorie Greenspan’s book Baking: From My Home to Yours for a neighbour’s birthday. I needed more cake to do the “adornments” (Uh, let’s just say it was an “adult” cake) so I had to multiply the recipe 1.5 times. I used the filling and then did a chocolate glaze (from the Bittersweet book). I’m getting better at getting a smooth glaze and a turntable definitely helps!

I liked the devil’s food cake, it has chocolate chip bits in it.  I wasn’t too fond of the vanilla in the filling, I felt that the alcohol in the vanilla overpowered it.  I like Martha Stewart’s Seven Minute Frosting better.  

This cake turned out so good!  Movie Man helped me level the cake so it was nice and flat and the turntable was a huge help.  I’ve just discovered McCall’s a cake supply place that also has cake decorating lessons. They also have Callebaut and Lindt chocolate in bulk!

Here is the cake without the “extras”:

Devil’s Food White Out Cake recipe here

Yesterday I turned 27. I invited my family over for a little bbq. I’ve been dying to make ribs and this was a perfect occasion. Some dinner rolls were also in order. There was a little problem I didn’t realize until the day of. The ribs take 4 hours or so to cook and the rolls needed the oven to be preheated for an hour. This is where a second oven would come in handy. I eventually moved the ribs over to the bbq to finish off so I could use the oven for the bread. I guess I could have used the grill to cook the ribs from start to finish, but I’m a Nervous Chef which means I worry excessively.

Everything came together great (I pushed back dinner by an hour to get everything done on time) and Movie Man was great helping me out. I could not have achieved dinner on time AND a clean place without him.

First the bread:

I used the Butter-dipped dinner rolls from The Bread Bible. There is a bit of an error where to sub dry milk replace the water with scalded non-fat milk (cooled to lukewarm). The portions are wrong, just sub the amount of water in the starter with the milk. I had trouble pinching the ends to make a tight seal because my hands were covered in melted butter, but this didn’t effect the end product. The rolls were delicious and buttery enough to not need butter (my dad even said this). Even though the process of making them was lengthy (4 hours of rising time), I will make them again. I also greedily kept the leftovers of the rolls even though I generously let my family take the leftover ribs home.

The ribs:

I just recently found Steamy Kitchen’s blog and it has amazing recipes. The ribs are from the site. Movie Man doesn’t eat pork or beef so he used the glaze for his chicken which he said was very tasty. My sister also requested the recipe. These ribs are good, make them. I even flubbed and used side ribs instead of baby backs and they were still great.

Recipe for bread here
(Note: 1 1/8 teaspoons is the salt for the recipe)

Recipe for ribs here.