It's a dense apricot almond cake with a cognac and apricot glaze from The Silver Palate Good Times Cookbook. The recipe is meant to serve 50-75 guests at a wedding, so I halved it. The cake itself didn't rise much (9 egg yolks will do that to a cake I suppose), but it was incredibly rich and surprisingly delicately flavored.
The whole thing was then smothered in mounds of insanely velvety butter cream frosting. This was my first attempt at butter cream and I'd heard lots of horror stories. (The truth is, anything that involves a candy thermometer and an understanding of "hardball" stage of boiling sugar makes me nervous.) There were a few moments of panic halfway through when the frosting was looking remarkably soupy, but I decided to see it through to the end and then let it chill and success was mine! (Here's to levelheadedness in the kitchen.)
I piped the frosting on with a star tip.
5 comments:
hello ,
happ birthday with apricots :D
regards
I saw the picture and said, "I'm going to make that!" Then after reading the post and recipe I decided to gain more baking experience before tackling that! Ha, ha! :) Happy B-day to your man! :)
I am floored by the amount of effort put into this. It looks (looked) delicious though, and how could it be bad when washed down with chanpagne? I like the way you party.
Wow, what a beautiful cake. That Eric is one lucky guy!!
Wow.
I'm getting hungry just looking at it.
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