I've invented the Dark n'Stormy cake. Kentucky butter cake, but instead of basting it in the butter/sugar-water mixture the recipe calls for, I used ginger syrup and dark rum. We'll see how it is tonight.
Concept very sound, execution delicious but could use refining. Among other things, I think I need to poke some holes in the top with a long thin skewer - the outside of the cake on the top and sides was pretty awesome, the bottom extremely boozy, the middle not really touched. So I need to get the glaze to soak in a little more instead of pooling as much at the bottom.
It was not a bad cake by any means - the fact that everyone went back for giant seconds said that much. But could use improvement for even more deliciousness.
(This is a recipe from Colin, of Campus, for the butter cake, by the way. I managed to get it from Jane right after he left.)
Honestly, when the idea occured to me, the first thing I thought of was you. (I'd never even heard of a Dark n'Stormy until you introduced me to them.)
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So far, totally in love with the King Arthur Sonoma White Ginger Syrup. Really good in drinks.
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It was not a bad cake by any means - the fact that everyone went back for giant seconds said that much. But could use improvement for even more deliciousness.
(This is a recipe from Colin, of Campus, for the butter cake, by the way. I managed to get it from Jane right after he left.)
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