So it has been hot minute since I made myself sit down and start writing, part of that was depression, part of it was laziness and part of it was not really making time to focus on food. I admit I’m in utter bliss when I’m making food and now that I have a larger kitchen it’s so easy to try things out. I’ve been trying out a few things since I last posted:
A friend from high school contacted me at the begining of July, she was going to be visiting family and wanted to know if I had time to make her birthday cake. She gave me the freedom to do whatever I wanted design wise. She suggested studio ghibli or Labyrinth. I settled on a Totoro cake because that was a fandom we shared and because I was a little intimidated to take on Jim Henson’s Labyrinth. I think at some point I’m going to try it just for the hell of it because I think a labyrinth cake could be beautiful.
As I mentioned before fondant cakes are something that I didn’t know I couldn’t do until someone told me I wasn’t a decorator. I don’t know why I allow others to tell me what my skills are but I tend to get in my own way. I will say this, having extra space makes fondant so much easier. I have granite countertops in my kitchen and it makes rolling out fondant ridiculously easy, and now because I wasn’t scrambling my fondant went on smoother than ever before. I still need more practice and for the smaller pieces of fondant I like to roll them out on a silicone mat, no cornstarch required!
I think he turned out pretty cute.
I have been slightly obsessed with making ice cream this month, especially since I found vanilla beans at my grocery store. I sometimes think to myself, “Oh I don’t need vanilla bean, imitation extract will do just fine.” Nope. So wrong. Now that I’ve found vanilla bean I remember how special it really is. Granted, vanilla extract is fine but vanilla bean is extra special. I love seeing the little beans in my creamy custard. I’ve made ice cream a total of three times this month. I hadn’t made ice cream since the last bakery that I worked at. We offered affogatos, which is a shot of espresso over ice cream ( in other words–heaven).
For my first attempt at making ice cream in over two years I started thinking about what I wanted to eat. I decided on a chocolate dipped strawberry ice cream. I pureed fresh strawberries and folded them into my custard, then after churning my ice cream I folded a ribbon of dark chocolate ganache into the ice cream. For my first serving I had extra ganache so I decided to drown my ice cream in the ganache. Overall it was delicious and I think I would love to make it again. I don’t know if I can get a pretty picture of ice cream. I know some food bloggers just seem to have an eye for that kind of thing but honestly when it came to the ice cream I was super impatient I just wanted to eat it.
I seriously don’t even have pictures of the vanilla bean ice cream I made. I made vanilla bean ice cream with a berry compote for the 4th of July, which was amazing, I think the only thing that would make me like it more is if I could figure out a way to do a crumble with it. I feel like it would get soggy in the ice cream but maybe it’s something you could just top your ice cream with. I remade the vanilla bean ice cream for my husband’s birthday, he loves root beer and I thought homemade ice cream for root beer floats would make his favorite treat extra special. Everything went so quickly I didn’t have time to take a cute picture but oh well maybe that shows how awesome that recipe is. An empty plate is the best review: