Skip to main content

Father's day cake

The  tie-dye number surprise cake
was stirring in my head. So I made the not so red olive oil cake first in a loaf pan. How I hate loaf pans. Even after 40 min there was some wet batter here and there. While slicing the loaf I realised the work was already done with D and a, I just had to send some of them for a walk.

 The q is the p coming back from a walk
                       - Ramon Gomez de la Serna

                                                                   
Sponge cake with olive oil cake biscotti. The original tie dye cake used pound cake. I wonder if my letters would have spared better in a loaf pan. It did make for an emphatic visual, which was what I was going for.                                 

Comments

Popular posts from this blog

Chemical study of food

Can you guess the physics experiments that  potato chips  are put to?  Cake recovery. siphon cake The picture of  algination  looks like people in a line dancing alternately with the next one's hands and legs.

Slices and Stallions

While there are books that are all about just one ingredient like Flavored oils and vinegars there are others that are about a gamut of things. Everything Pizza cookbook has recipes for all the kinds of pizza that there can be with different crusts, sauces, cheeses, toppings. Smoked Salmon Pizza, Polenta Pizza. Cooking for engineers Tasso Ham . When I read that Tasso is also the name of an Italian poet, I wanted to point to his work too. I looked for it but found it in prehistoric language. It so happens that I am reading poems about horses and recognised Tasso's name beneath his poem translated. Second paragraph has life infused in it with equine motions. Another poem that I like in this collection is 'New Foal' by Ted Hughes.

Banana pudding

I went over the roasted banana pudding recipe from yesterday and found it too consuming (shopping time, dishes, baking time), I finally decided on  caramelized banana pudding . And meringue making is merry. Flour is used in making the custard.  all purpose flour plays the corn starch  role of thickening the custard. I used  Parle G  instead of vanilla wafers.