25 November 2005
Sort of a sad looking cupcake, but it tasted nice. I'm not quite sure what happened with the frosting; even though it was primarily cream cheese, it refused to be anything but drippy, even after a night in the fridge. Very strange.
Speaking of things I can't manage to do right, I had not one but two failed batches of macarons this evening. Well, the first failed (I blame the recipe), and the second just didn't turn out right. It didn't really bother either Rob or me, as they tasted how they were meant to, and sometimes you can settle for that.
There are two things I want at the moment which I can't exactly have (well, two in particular) -- a trip to Paris and a cookery course.
The first will shock and amaze some people, as it's generally known (again, by some people) that I do not care for Paris. It's too Frenchy, and why go to Paris when you live in London? But I did enjoy my last trip there. And they do appear to have some of the best sweet treats (I'm looking in the direction of my failed macarons here). Given some research beforehand, a long weekend in Paris might be quite nice. But not right now. Later, when I have more time and money.
Solution: Go to Borough Market instead.
A cookery course would be fun, especially if I got something resembling a diploma at the end, because I could wave it in people's noses. And I might learn some stuff, too.
Solution: For now, I'll stick to my current routine of experimenting and throwing out any baked goods which boil in the oven.
Mermaid King to the rescue !!
Kerala Chef Ravi of Rasa Restaurant fame has Monday evening classes at his Rasa Express restaurant in King's Cross - tel 020 7387 8974. He told the Mermaid Princess and I about them last time we were at his veggie establishment in Stokey. His food is fragrant and mild and most suitable for eating.
posted by Mermaid King at November 26, 2005 02:14 PM
Every time I make cream cheese frosting it goes all runny - and cannot be salvaged. I wonder what we're doing wrong? I want fluffy, firm cream cheese frosting!
posted by Karyn at November 27, 2005 12:42 AM
The key to cream cheese frosting is to make sure the cream cheese is at room temperature first. Truly room temperature. THen you mix it till creamy and then start adding powered sugar until it is a bit thick. Add your vanilla and beat. THEN add a little little bit of cream at a time until it is the texture you want. If you beat the frosting while the cc is still cold sometimes it tricks you into wanting to add more cream than it needs.
posted by momma at November 27, 2005 12:41 PM