D e l i s i o u c i t y

I’ve been up to my eyes with rolling sugarpaste the past weeks that I find their very scent rather appaling! Quite right too, as I have been veering off a bit much from the main purpose of my blog/gastroventures, which is to unearth the secrets and techniques of classic (& classy) pastries and desserts. Certainly food decoration can be simple, elegant and tasteful and non of this have anything to do with fondants :p The whole sugarpaste phenomena probably became more significant with the advent of video tutorials, Sex and the City (with the cupcake scenes), flickr, and sugarpaste that are readily-available to home kitchens. If I never become a pastry chef in this life then I’d probably make half a career in food styling or something. I like! I want! And there’s so much to learn and get inspired from.

I’m talking about photography knowledge and skills here as much as a defined, crisp taste in spatial arrangements. Ok there you go. I am finally outing myself: I am a trained Geographer and I love anything to do with spatiality.. how things connect in a spatial context, where they are located, and why. Sometimes it makes a lot of sense, but most times (and architects alike will know this) it is about taste, and aesthetic pleasures… all working in tandem with functionality and practicality, of course. My perpetual fixation towards details can be overbearing at times, to the point of being completely anal. It frustrates me when overall pictures look great but details tell otherwise (such as the poor lighting in my photos, hence the shadows). I wish I could make time for lessons, but you know what? Minute flaws can be quite artsy too! (Such as crummies accidentally strewn about).

Anyhow, these “teacakes” are formed with a scone ring and are sandwiched together with Cocoa Italian Meringue Buttercream, a type of buttercream made with a technique akin to making the Italian version of macarons that I quite enjoy making it. The texture is silky too, and though I vouch for my dislike towards buttercreams in general, I do not mind these in small, small doses.  The cake here is adapted from Peggy Porschen’s recipe, and baked in a 10″ sheet. They rise quite well, hence the tall-ish structure, and when carved or cut, do not crumb too much. Pretty foregiving and decent for novelty cakes I must say; and according to Porschen, makes a great bottom tier for stacking.

It doesn’t end there either. These cakes are also moist and spongy, and the denseness is nicely cut with a light cream such as this. Although,… I probably won’t mind it even more if I drowned these poor old sods in Creme Anglais. Or or minty ice cream! Ouh the possibilities.. for all the senses!

Surely chocolate wins all the time, doesn’t it?