Banana Caramel Sauce

29 09 2008

It occurs to me that if I am to remain sans internet, I will spend every week apologizing to you all from my connection at school. This shall not stand! As of sometime this week(fingers crossed), I will officially become a slave to Big Internet, suck it up and buy some. As I live and breathe, my mission in life was to get by without having to pay for it, be it by loitering in coffee shops, at school, or wherever there was a “Free WiFi” sign, but no more. I heave a sigh of defeat.

On a sweeter note, I am pleased to present you with a recipe for banana caramel sauce. I made this at my father’s on the same weekend in which I made the butter tarts of yore, but this recipe got swept aside in lieu of the wedding cake post. Here I go apologizing again. Without further preamble, do let’s begin.

Banana Caramel Sauce
Adapted from

1/2 cup sugar
2 tbsp butter
1/4 cup cream
1 banana, sliced

Melt sugar in a saucepan over medium heat with one tablespoon of water. Brush down sides of pot as needed with water. When sugar is a light amber color, stir in butter. Once incorporated, stir in cream off of the heat. Mixture will bubble up a bit, but be not afraid, this is normal. When you have a beautiful, creamy caramel sauce, stir in bananas until sauce coats them. Serve over ice cream, cake, whatever.

In other news: math class continues to be a patronizing waste of 3000$. Awesome.

Currently feasting my ears on: Every Time I Die in one ear and my math teacher in the other, though my heart really isn’t concerned with the latter.


Who’s Afraid of the Big White Cake?

15 09 2008

Not me. Oh no, not I. The wedding cake is finished, folks. Done. Over. Gone. 50 lbs of batter, 30 lbs of icing, 20 lbs of marshmallow fondant, and a 20kg bag of icing sugar that I’m sure will last me the rest of my life all went into the construction of this most glorious of cakes. I’m so high on my own sense of accomplishment right now, you have no idea. If you see me walking around for the next week with dazed eyes and a silly little grin on my face, I assure you it’s not love, it’s my ego.

This is my big bowl of batter. It’s a double recipe, and it fills one, I repeat, ONE 16″ base layer cake pan. One. Singular. You have no idea how many times I had to make this recipe in one day. Not having an industrial-sized kitchen is really starting to take it’s toll on me. My oven does not support the baking of two pans at the same time, so I had to do these individually, each layer, washing the pans in between, as well as mixing the bowls of batter PER PAN, washing in between, and so on. I did every layer on one Saturday and boy howdy was I ever one sore kitten. My 20-year-old hand mixer decided to finally mutiny on me, so I had to mix the entire(ENTIRE) cake by hand. Let me just say that one more time for the people in the back row: I mixed a four-tier, two layer wedding cake completely BY HAND. That’s right.

I am so thankful that that particular Saturday was cold outside. After running my oven all day at 350 degrees without reprise, if it had been a summer wedding, I might have had to charge them an extra 50 bucks just for having to suffer in the heat. But it wasn’t, so it’s all good.

Have you ever had your entire freezer occupied with eight layers worth of cake? Let me just say, it’s both awesome and horrible. Awesome in that how many times in your life are you allowed to pack your entire freezer with dessert?; and horrible because unless you have a second freezer, have fun storing the rest of your food for a week. As someone who often cooks a big stew pot worth of chili or bolognese sauce or curry and then freezes it to eat throughout the week, this was a particular pain in my proverbial ass. I am admittedly lazy, and having to make something fresh every day in a chaotic kitchen was just far more than I was able to handle. Let me just say that I ate a lot of cereal.

I’m sorry but I am missing a lot of pictures from the making of this cake. I really wanted to document the whole thing and was even toying with the idea of a little animation, but the week that I needed to start the cake I started pastry school. Waking up at 6am every day and being on your feet until ten at night doesn’t really make you want to do any more work than is absolutely necessary. What you’re missing is a huge bowl full of vanilla buttercream icing, three 7lb bricks of marshmallow fondant, four tiers of iced, stacked and fondant covered vanilla cake, and a whole countertop’s worth of black and pink decorations. It all came together as such:

Now, I’ve got to admit that the whole procedure up until the actual day of the wedding was relatively stress-free for me. I had zero freakouts, not once did I question whether or not I was ready for such an endeavor, and never even broke down crying even once. Which is a lot more than I can say about some of the smaller, less important cakes I’ve made. On the day of the wedding, I woke up early. I had to roll out the black dots so they could be glued on at the wedding and I’m really glad I gave myself the extra time because I ran out of black fondant and had to tint a new batch. I’m so happy that I chose not to sleep in that extra hour. I was a little late getting to the hotel, spent 15 minutes fighting with a vending machine, and then ran downstairs to finish the cake. I had to glue on the base ribbons, polka dots and pink bows at the venue, as well as dowel and stack the thing. I seriously finished gluing on the last bow just as people were entering for the wedding, and had about four minutes to clean up the bar I was working on, change into my fancy-girl clothes, and rush into the wedding about two minutes before the ceremony started. Who’s a rock star? Hmm?

I really had a whole different post in mind when I was envisioning writing this a week ago. I was going to give helpful hints to anyone who’s undertaking something like this for the first time, give out recipes and scaling help, and a fondant tutorial, but honestly, I’m taking a break for now. This week has been so crazy for me, my kitchen is still in shambles, and I’m writing this at school because it’s the only place I can get an internet connection at the moment. Please don’t ask too much of me. Though I assure you that this isn’t going to me my last wedding cake, and I have a few people that I need to bake present cakes for in the near future, so I’ll reserve my help for those posts. For the moment, I’m just going to take this week to sit back, relax, focus on school, and keep gawking at the picture of my very first wedding cake while saying to myself, “I did that. Wow. I can do anything!”

Currently listening to: Bad Religion

Also: if anyone feels like being my new best friend and wants to come over and clean my kitchen, I’d love you forever. I can pay you in appreciation.

Nevermind Curling; Butter Tarts Are A Canadian Institution.

8 09 2008

In America, there are no such things as butter tarts. You might get close with a pecan hand pie, but they don’t even come close. These are no mere shrunken pecan pies. A flaky pastry crust holds in a gooey, sweet, buttery filling that oozes out and explodes on your tongue with pure pastry ecstasy. Please don’t just take my word for it, make these ASAP. NOW. Immediately, as in THIS SECOND. GO!

I hope pie crust isn’t something that gives you people the fear. After all these years of public exposure and tutorials on the Food Network, on blogs, in magazines, it pains me to hear that some people are still afraid of making their own crusts. It is SO easy, and I would never lie to you. Especially about something as serious as pie crust. Honest injun.

I’m not going to tell you how to make crust, but I will give you the recipe at the end of this post. If you don’t already know how to make a successful crust, Google it. I will say, though, that I love making mini pies of any kind. They are just so fun to make. I’m not quite sure what it is, but I’m fascinated by making any kind of individual dessert, especially in miniature.

Butter tarts are no exception; pushing little rounds of pastry into muffin tins and smoothing them out like perfect little pies just fills me with glee. GLEE! Really. But enough about me, because this show is really all about the filling.

It couldn’t be easier to make. The hardest thing you have to do is melt butter. F’reals. Everything just gets whisked together and you pour it into your cute little pastry cups, like such:

If you want to throw in some walnuts, pecans, or raisins, put them in the cups first, otherwise they’ll just float on top and no one wants that. Remember to soak your raisins in hot water though to plump them up so they don’t taste like little tumors. Or you can just leave them plain, to experience the awesomeness of the butter tart experience in all of it’s ooey, gooey glory. Yup yup.

Action shot! Because they’ll disappear just as fast as you made them. Please heed my warning though– you WILL become addicted to these, they WILL cause you to up a dress size, and you WON’T be able to stop making them because everyone that tastes one will demand more, more, more! Print several copies of this recipe and keep it with you at all times as you will most definitely get tired of writing it out every time someone demands it. Yeeeeeooooooo! Recipe to follow.

Butter Tarts
Makes 12


1 lb lard
5 1/2 cups all-purpose flour
1 tsp salt
1 tbsp vinegar, in a 1cup measure, and fill with cold water

Cut lard into flour and salt until it resembles small peas. You can use two knives for this, or a pastry cutter. Add water and vinegar preparation, mixing with a spoon or by hand. Once almost combined, turn it on to a floured counter top and work it until it comes together smoothly. Separate dough into two masses, and form them into 1 inch thick discs. Wrap them in cling wrap and refrigerate for an hour.


1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup corn syrup
2 eggs
pinch of salt

Whisk all ingredients together. Just like that. Tah dah!

Heat oven to 375.
Roll out pastry crust to about 1/4 inch thickness. With a large circular cutter, cut them into 12 rounds. You might have to roll them thinner just to get them to fill the muffin tins up to the edges, but that’s just fine. I do it, it’s cool. With a shot glass, press the rounds into muffin cups and flatten out any of the overlapping crust so that you have a smooth wall. Rinse and repeat.
If making butter tarts with nuts or raisins, use about one teaspoon of whatever you’re using and put them in the pastry now. Once that’s done, pour the filling into the cups.
Bake for 20-30 minutes, or until the crust is baked and the filling only jiggles slightly when you shake the trays. I highly recommend putting your muffin tins on a baking sheet as the filling tends to bubble up and spill over. Unless you like cleaning your oven, then go ahead and put them in as they are.
Hard as it may be, wait until they are absolutely cool before eating. Not only is this for your safety, but the filling will not set properly until it is cooled off. If you do not heed this warning, the filling will be too loose and will drip down your face, onto your pants, and you’ll look like a kindergarten kid. Just trust me, m’kay?

In other news: It took me three weeks to write this post. Not “I made them three weeks ago and now my lazy ass got around to telling you about it” three weeks, but more like “I started this post three weeks ago at a cafe but the internet crapped out on me so I’ve had to keep my computer on so I wouldn’t lose my work until I could get to another connection” three weeks. Which didn’t even matter anyways, because when I finally DID get a connection(at the college, thank science), I tried to save the post just in case something happened, and the damn thing ERASED it on me. So I had to start all over again. Lesson of the day: BACK. SHIT. UP. OFFLINE.

Also: Wedding cake status: Baked. I now have 50lbs of vanilla cake in my freezer, patiently waiting for Thursday, when I will cover it with icing. I am very proud of this.

Current earmeats: NERD.