I learned a new word on Facebook:
The art of making cupcakes instead of doing something else you should be doing.
It and the definition are credited to the site abbyhasissues.com If this is Abby’s issue then I can deal with that no problem. Here are my latest creations from my procrastibaking.
What started off as an ice wine crème brûlée turned into an alcoholic soup. It looked promising as it chilled and congealed in the fridge but only the top layer was brûlée like while the rest was boo-lée. Besides I didn’t have any maple syrup to make the crunchy oat topping to give it a characteristic brûlée texture. The solution? Make cake of course.
A little bit of my recipe alchemy turned the soup into the cake you see below. With all the fat from the whipping cream, there was no need to put in additional fat like butter. And staying true to my (pseudo) vegan pledge, I did the old flax/chia seed trick to recreate the gelatinous egg bit. The result was a very moist cake. The leftover mango bits from the frozen treat you see on the right got mixed with some melted dark chocolate (Lindt). This fruity chocolate mud was slathered on top to adorn the cake. The second picture reveals a baker’s cosmetic secret: Cover imperfections with a dusting of icing sugar. It is like concealer on blemishes.
The mango treat was also the result of a failed experiment. Me and my hand blender got together to see if we could whip some full-fat coconut milk into shape. While the mixture thickened a little it bore no resemblance to a stiff dairy whipped cream. The solution? Throw in some fragrant organic mango and make a frozen treat. Next time, more mango and less coconut (and perhaps a little cardamom too).
And the final creation…bite my jandals* Kiwis, it’s summer in the northern hemisphere and these frozen treats are made with your superb kiwifruit. Thanks Zespri for exporting to Canada. Now could you send some gold kiwifruit and the mini ones the size of grapes?
*New Zealand word for flip-flops i.e. sandals