Raw, noun: 13. unrefined sugar, oil, etc.

Bundt Cake Saturday - er, Monday!

Morning: foggy
Mood: content
Music: Kings of Leon

Ok, so we're a little late this weekend.  You'll forgive me for that when you understand that in the last two days we here in SF enjoyed our few 80+ degree doses of sunshine for the next few months.  The fog reliably rolled in this morning and put an end to that, which means catching up on all the indoor shit that I couldn't be bothered to do over the weekend.

After yesterday, I smell like beach, my Sunday Chron is faded and crusty with dried salt water, and I'm still shaking sand out of my shoes.  But even better, the sunburn damage is minimal.  (It only took 30 years, but I finally figured out how to apply sunblock, and liberally.  Good job, Rach.)

Our boy Benny turned 30 over the weekend, and in preparation I spent Friday morning covered in espresso powder and chocolate cake.  The result was particularly pleasing.  Please find at left Ben's Birthday Tower of Bundts.

You'll recognize the recipe from last summer; I tweaked the old Devil's Food Espresso cake, which turned out some 35 mini-bundts (using Baby Rach's mini-bundt pan), and made a chocolate hazelnut coffee icing.  For the frosting, use your basic chocolate recipe, but add 1/4 cup strongly-brewed coffee, 2 teaspoons espresso powder, and 2 T Torani hazelnut syrup.  Heat until fairly liquified, and then drizzle over the cooled cakes.

I toasted 1 cup or so of hazelnuts, candied them with some of the Torani syrup, and then chopped them up after they'd cooled; then I just sprinkled them over the hardening frosting, and they were set.

We had a few sweet little tulips around the house, so I plucked the petals, added a few leaves, and finished off the presentation in the cupcake tower with a few of those flowers.  I was so pleased with how Ben's cakes turned out.  People were really lovely about them, too.  You can look forward to seeing more of the cupcake tower in the months to come.

Happy Monday.


Popular Posts