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With a month to spare, I have finally completed #3 on my 31 before 32 and made the last of the 12 recipes from my Sweet & Vicious cookbook! There are so many great recipes I still can’t wait to try out, but I am happy to have the ones I “had” to do behind me. Since I’d done a few of the main recipes and a couple of the extracts, I wanted to try something from the back of the book. The frosting area seemed as good as any so I decided to tackle Swiss Meringue Buttercream.
So light and wonderfully fluffy! It made for some very pretty cupcakes.
I took some pictures of the process, just so you’d have an idea of how things were going to look as you went along. I find that sort of thing helpful whenever I’m trying out a new recipe.
The egg white/sugar mixture when I put it on ⇑ and took it off ⇓ the double boiler.
How the meringue looked when it was ready for the butter.
- I think the thing I liked best about this was the sweetness. I like sugar as much as the next pudgy American, but I hate frosting that is sickly sweet. Standard buttercream is easy to make, but usually it’s a bit much and has ruined many a cupcake for me. It’s really nice to have this in my back pocket for future baking.
- This recipe also pipes like a dream; I had wonderful frilly frosted cupcakes with minimal piping bag manipulation, and it held its shape and didn’t dry out overnight.
And I am chipping right away at #3 on my 31 before 32, this time with Upside-Down Skillet Corn Cake. While seemingly simple, I had a tough time with the recipe. Was it an off day? Was it the humidity? Am I not as good at this baking thing as I thought I was? Who knows, but this recipe was delicious and, after a bit of reflection, well worth the trouble.
- Boy howdy did I have a rough time with this recipe. First, I could not get the brown sugar to melt into the butter. I stirred and stirred, up-ed the heat, turned it back down, and in a desperate attempt – added more butter. Alas, it was all for naught, and I eventually just had to give it a “good enough” and cross my fingers. It 90% worked out. Most of the texture issues worked themselves out as the cake baked, but there was one small grainy patch left that I gently scrapped off before serving.
- I also could not get the fruit to cooperate, I used nectarines instead of peaches because that fuzz on the outside makes me shudder. As I tried to pit the fruit, it refused to release the pit, and two of my nectarines turned to mush in the process. Even afterwards all I could do was squeeze fruit pieces off of the pit and use them for something else. So I guess I should go for slightly under ripe fruit next time?
- The cook time was WAY off on this. I baked it for the recommended time plus some and finally took it out when it seemed like the sugar mixture on the edges was starting to burn. The middle was still not fully cooked. Next time I am going to bake it lower for longer. Maybe 325 for 50 minutes to an hour.
- It is important to note, I do not have a cast iron skillet that is the right size for this recipe so I used a cake tin. Which might have contributed to the bake time issues. I’d still use it again, but I’d also be interested in a do-over with the recommended equipment.