Fabi doesn't bake

[fabrisse]

I have two layers of spice cake cooling. It will be edible. It may even be good. I'll know tomorrow.

But my large bowl? Was too small. My hand beaters didn't work, and I had to use a whisk. I didn't have powdered sugar, so I powdered it myself in my granite mortar and pestle (which I'd already ground the spices in).

The frosting will be the kind where you can taste the crystals of the sugar.

I modified the spice mixes to include allspice, ginger, and long pepper as well as clove, cinnamon, and cardamom.

Baking is a science. I know that. When I couldn't find my baking soda, I took an elevator down four floors to borrow a teaspoon of it from someone in the building who I know bakes.

Cooking is more like alchemy. Maybe if you substitute vanilla for brandy, you'll come up with something mystical and new.

Try that with a cake or cookie and you could end up with something that never sets.

I have a great deal of respect for Lucy, eanja, and gileswench.

Comments

[breeamal.livejournal.com]

Have you thought about making a boiled icing (seven minute or other variations) or a buttercream? Both involve cooking down the sugar into a syrup instead of using powdered sugar. Making your own powdered sugar is pretty close to impossible due to the stresses of grinding sugar (most machines make too much heat, most humans give up to fast) and the fact that powdered sugar contains corn starch to keep it from clumping - it also helps hold together the standard butter/sugar frosting.