We have a love for starch pastes. We have used them in doughnuts, pasta, pie fillings and breads. A while back I tried making frosting with vanilla pudding. It was good but not special. As Aki was reading Marbled, Swirled, and Layered by Irvin Lin, discussing ermine frosting and this sparked the idea of using cake trimmings as a thickening substrate and flavor base for frosting.
We happened to have some freshly baked chocolate cake on hand for me to play with. How often does that magically happen? Since Aki was planning on making cookies there was soft butter on the counter. I was able to steal her butter and use it for my frosting inspiration. I pureed cake pieces, butter, powdered sugar and salt together to make a rich, creamy, decadent frosting. Now the cake scraps always have a home and our frosting gets a delicious upgrade.
PS: Marbled, Swirled, and Layered is a fabulous book. It is smart, creative, and well written, all the things we love in a cookbook combined with recipes that will make you want to get into the kitchen. If you like to bake you should definitely check it out!
Years Past
January 29, 2006
January 29, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
