The Cakewalk at Modern Times last Saturday was a wonderful success. It was sweet, silly, interactive, rambunctious and eclectic. There were creamy cakes, vegan cakes, vegetal cakes, quadruple chocolate cakes, grandma's apple cakes, glazed cakes, frosted cakes and three tiered cakes!
Eggbeater made the famous Caramel Cake, but I experimented with flavour combinations. I used these three frosting's:
1. Maldon salt flecked dark caramel mounted with creme fraiche.
2. 70% Chocolate ganache
3. Brown Butter and vanilla bean frosting.
In the middle layer I cut the top off the bottom layer so the three frosting's would absorb better into the cake and not mush out of the middle when I put on the top layer.
I'm new to making cakes. Well, ones that are big and round and stacked and pretty and American. (Sounds like a girl you may have dated, eh?)
I like the simplicity of them. How just looking at them cut open like this can bring back a million memories. The cakes spinning slowly in the diner case, cakes under domed glass, cakes on counters, birthdays, down home gatherings, state fairs, grandparents. Icons, these cakes.
And something came to me. If I were working at a restaurant that thought too much of itself to allow me to go out on my own and donate a cake to a local, political, 35 year old co-operative bookstore in The Mission District, I would not have had the opportunity to make an experimental cake just for the fun of it.
Here here to spontaneous cake walking all around!