Why would someone intentionally sell a cake without any prior experience in making that certain cake? Well, because that someone, who just happens to be me, is stark raving mad.
In a frenzy of delicate macaron making for the sudden rush of orders I recieved, I also recieved an order for a birthday cake...and it proved to be a tough one! I had many restrictions. The cake had to NOT include any nuts, coffee, chocolate, or cheese. Bummer!...hence, I had to surrender to the goddess of Flora and Fauna. It took me about 5 minutes of deep thought to come up with something which would taste fabulous, yet not contain any of the taboo ingredients.
Roses, Lychees, Strawberries....All delicate flavours, which would compliment each other perfectly, I thought. Well, the stars were aligned perfectly this morning, as the cake turned out to be orgasmic!
I started off early in the morning, preparing my rose sponge cake...followed by 5 minutes of sheer delight, listening to my liquidizer blend up some fresh and fated for death lychees as well as some insanely sweet strawberries I managed to stick my claws into on a trip to the supermarket.. Oh, the harmony!
Anyway, the rest, as they say, is history. If my crystal ball is telling the truth, this cake will definitely be a hit with this client, and many more to come. Hopefully not this week, though! I've been rushing through a mad frenzy of orders this past week...one of which includes an order for over 300 dark and white chocolate truffles. Thank heavens Stef came over and helped me roll those little moreish morsels of euphoria. She is a life saver!
I'll be posting the Strawberry Vodka Jam recipe which Stef and I made last week. All credit goes to her, the Empress Dowager of jammy goodness.
Strawberry Vodka Jam
- 250g Strawberries
-Zest and juice of 1/2 a lemon
-1 tsp Apple Cider Vinegar
-130g Caster Sugar
-2 tbsp Vodka
-1/2 tsp Butter
-Dash of salt
Sterilise a jam jar,wash with boiling water, wipe,then place in a pre-heated 100 degrees celsius oven to dry completely.
Place a small glass dish in the freezer. Wash the berries hull them, and choose 2 or 3 of the softest,reddest ones. Mash with the lemon juice and zest to release natural pectin which helps to set the jam.
Cut the rest of strawberries up into even chunks. (Not too small as you want chunks of fruit. )
In a heavy based pan over medium heat, place mashed berries with sugar and cider. Stir, then place chopped berries in with pinch of salt. Pour in vodka (you may choose to ignite to let alcohol burn off right away---if you don't ignite...it will evaporate eventually anyway.)
Keep stirring, and occasionally dab down pan sides with a wet brush. Allow 5 to 7 minutes of rapid boiling and stirring. To test if jam has set , place a little on your dish from the freezer.
If jam forms a skinvand wrinkles when pushed, it is ready. If it slides down like a sauce, continue to boil for a further 1 to 2 minutes. Turn heat off and stir in butter to remove any foam that has formed on jam.
Ladle carefully into your hot, sterilised jar, and place a square of baking paper over the cap. Seal immediately and store in the fridge.