Thanksgiving created an opportunity to test my skills in creativity and artistry as well as timing (can one have skills creativity or is one merely creative--or am I neither...[sigh]) It was fun. Ruth and I worked together and made two turkey cakes. For those of you grossed out by the thought of a meat-cake, never fear--they were turkey-shaped cakes. And not even really turkey shaped. However, no one complained....
It was relatively simple and given more time I think it could have looked better. I took a layer cake, cut it in half and put it up on the flat side created by the cut. So, I realized this is how I can make a rainbow cake the next time Ruth wants one as well. So, now that I have the turkey 'fan' (for this is what it will be when decorated) I frost the cake in chocolate. Then I take a cupcake and use the frosting to 'glue' it on as a head (it has to be on the tray, it will NOT stick 1/2 way up (did I NEED to say this, SERIOUSLY?!!!!)
The decorating is what makes it: Using pasty bags put red, orange, and yellow hershey kiss shaped dots on the top of the crescent. On the head portion you need eyes on each side, a yellow beak, and of course, a waddle--red! Let's be real. It doesn't look exactly like a turkey, but really turkeys are ugly. The kids really enjoyed the turkey. A big thanks to Safeway bakery that inspired this cake.
The fun is really that Thanksgiving and my husband's birthday generally fall during the same week. I, of course, needed to make a birthday cake for him as well as a fantastic dinner. Well, do you remember my begging for a great pie crust recipe: I got one. It was from Tasty Kitchen. It came recommended from a friend on facebook. It was great. Easy to make and easy handle.
http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/sylviae28099s-perfect-pie-crust/
My husband pointed out that it tasted similar to my mother's recipe (which I like but is often difficult to handle.) I thought so too. Let me tell you, I was highly skeptical about anything with vinegar in it. Don't like the stuff. But you really couldn't taste it. Although the recipe did say to freeze it, but I just put it into the 'fridge. It kept for a number of days.
So I used the pie crust to make empanadas. Shrimp, spinach, goat cheese, tomatoes, and pine nuts. Soooooo wonderful and now, easy to make with my new crust.
The cake was a whole different matter. Having decorated two cakes and made empanadas and mashed sweet potato I really needed a simple cake solution. Luckily my husband doesn't mind experiments. Better Homes & Gardens cookbook had a great pound cake recipe. It called for lemon yogurt which I didn't have and lemon zest. I used vanilla yogurt and added chocolate chips. It was moist and tastey! Hurray!!!!
Next stop: gingerbread houses....six of them.
good improvisation with the lack of lemon yogurt (gag, anyway) :) I like the turkey cake. it reminds me of all the cut-out cakes mom used to make for us.
ReplyDeleteI agree totally about the lemon yogurt. Oddly enough there was still a citrus zing to the cake.
ReplyDeleteMy mom did cutout cakes when we were kids as well and that has been my inspiration. I do love the cakes that you can buy in the store but since I have to spend so much time without my daughter, I try to do things like bake cakes etc with her and for her.