As yesterday was Memorial Day here in the US, there was no school. Collin Murray and I foraged the Greenmarket and found a number of treasures that y'all will soon be reading about but for today, it was back to school and back to the mixing methods. We used the Creaming Method today and as our chef said, this method really couldn't be simpler. Basically, you cream the butter and sugar till very light and fluffy, add the extracts, add the eggs, and then you add the flour, alternating with the liquid (if any), till incorporated. Presto! It's a cake. Oh, here is a little tip for y'all. You know how in recipes it sometimes tells you to have the ingredients, especially butter, at room temperature -- IT'S A LIE! Your recipe will come together a little quicker this way, but if, let's say, you forgot to set the butter out and it is rock hard, just put it on your mixer and let the mixer beat it till it is smooth. It's no big deal if it isn't at room temperature when you start, after the mixing pounds the butter for a but it will be perfect. Promise.
We used the creaming method to make four different recipes: lemon-scented white cake, blueberry crumb muffins, pineapple crumb cake, and pound cake. Today our pound cake came out beautifully, unlike last week but our pineapple crumb cake took a little longer to bake so y'all will have to wait to see it tomorrow. Also, the lemon-scented cake is going to be iced tomorrow, so you will also have to wait for that one -- gotta have a reason to make sure y'all come back, you see! Until then, here are the muffins and pound cake.
And also, in anticipation of icing our cakes tomorrow, we also practiced our buttercream piping today...say hello to my one perfect little rose...
Congratulations on successfully making your pound cake. It sounds like a much better result than last week. I can only imagine how excited you are to be doing the cake module of the course. Sounds like you are learning lots and enjoying yourself to the max! I am very proud and glad for you!!!
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