Ok, cupcakes are obscenely popular right now, and I really prefer presenting a spectacular layer cake at parties, but I am not sure that certain flavors belong in a giant cake.
For instance, my mother has a recipe that she has used for ambrosia since I was a little girl, which includes pineapple, marshmallows, coconut, mandarin oranges, and sour cream. While I was eating it this Christmas, I was thinking about how perfectly balanced it's flavors are, and how texturally satisfying it is. The marshmallows become all mousse-like, the coconut retains its bite, the sour cream adds a tang that counteracts the mallowy (made it up) sweetness. I love the mandarin oranges, and growing up I assumed that they must be expensive, otherwise we'd eat them all the time (thought the same about cauliflower). As I finished the last bite, I thought about replicating all of those flavors in a baked confection, but I think a whole cake would be way too overpowering. So, tomorrow, look out for (what I hope will be) a delicious post on...
The Ambrosia Cupcake.
Yum.
Also coming next week...a finished song (recorded, mastered, yadda yadda). This, I am truly nervous about, so please be nice. You can be critical on the next one. Ok?
Ok. Off to the studio.
Rachel Bee
PS- Any favorite flavor combos you'd like to see in a cake? Inspiration, anyone?
ooh - I think that would be such an interesting cake! My mom used to make something like that too. Good luck with your experimentation!! :)
ReplyDeleteAnd a song?! How cool is that. I'm sure it's going to be amazing.