King cakes turned out pretty good this year. Both have cinnamon filling this time. I left the dough too thick in the middle compared to the ends, but the result tastes good and looks decent. I need to get different sugar colors because the purple and yellow are too light. Will be on the lookout for more traditional recipes.
You are going to witness a shift of focus to cookies over cakes. Why? I cannot and do not want to eat all of this mess I am cooking. If I did eat it, I’d have to throw up about five times a day. Best thing to do is take the stuff to work.
Based on past experience I know that 1) cookies travel way better than cakes, 2) presenting the food in a bite-sized format makes it easy for folks to grab a piece, 3) one out of five people at work can’t make the effort to cut a goddamn cake correctly, and that part really irritates me.
See, at work my nice yellow-frosted cake starts out looking something like this:
Then, after a few people have at it, it looks something like this:
You want to know why that happens? Because some people refuse to cut from the center of the cake out to the edge. You want a small piece? Cut a *thin* *slice.* Put your the end of your knife in the center, then press down. Don’t come by and hack off a goddamn hunk of the corner. It fucks everything up.
I imagine the perpetrator is probably in the same lot as those who drink all the coffee and don’t start a new pot. Pisses me off. No cake for you!
Notes:
Tasty.
Better results on upper-middle rack instead of lower-middle.
Do not use coarse salt next time. It did not get evenly distributed.
Need to make a proper place for photo-taking.