I know, I know ... I haven't blogged since I was on another tectonic plate, but I've been really busy. Hopefully I can get back into this writing business soon. I'm going to try.
But what brought me back? Was it the burning need to describe the raw historical beauty of the crumbing ruins of Ireland? Was it the excitement I feel about branching out into a new career endeavor? Was it the restarting of my favorite hobby? No. It was that damn bear cake.
Remember the cake?
Yeah. Well DJ was out of town the past week, and I've been playing Sally Homemaker (which is not to say I've cleaned up much, but I've been my own half-assed version of Sally Homemaker). I decided I'd give that Williams-Sonoma build-a-bear cake another go.
I made a double recipe of devil's food cake batter (last time I didn't make enough), and poured it in. I popped it in the oven for what seemed like forever, and sure enough, the cake rose about the edges and needed to be leveled.
Well, the leveling didn't turn out exactly right, so when I put the halves together, there was a weird lumpy seam all the way around. I didn't have time to worry about it, though, because the icing that SUPPOSEDLY is strong enough to glue the cake together really wasn't all that adhesive. So once again I was left with two halves of a bear.
Getting frustrated, I made another batch of icing and slathered it on the halves, then smooshed them together and stuck the whole mess in the fridge. I was so annoyed that I left it in there for almost 24 hours, willing the icing to set.
It seemed to work. But the seam was still there. Annoyed, I took scissors to it and evened the whole thing out, which was not mentioned in the W-S instructions, but seemed to work.
Then it was time to decorate. Remember the icing? And that the cake was devil's food? Right, they were different colors. So I tried to tint it using the "icing glaze" recipe on the instructions, then paint it over the seams. FAIL. I scratched that idea and used chocolate buttercream instead, using my fingers to smooth the brown icing over the brown and white bear. Then I rejoined the "official decorating instructions," and set about covering the whole shebang with turbinado* sugar so it would look exactly like the bear on the box. Yeah, notsomuch. It turned out looking more like the bear had some kind of mange, or perhaps lyme disease.
It did, however look sort of like Salisbeary, with the added touches of the little smirky smile and foot pads:
However, all was not right in Teddy Bear Kingdom. Cakebeary was already showing signs of stress, especially on his backside. It was clear that he was not long for this world. (If we'd only known how short his time really was ... ):
Pookie was quite curious, so we brought her up to see. She was delighted and compared her bear to the cake bear, jabbering happily in her own language the whole while.
We put the cake plate down on the floor for her to examine it. She leaned over it, she walked around it, she sniffed it, she compared it some more to Salisbeary. And then:
The end:
ALSO: I twittered about my cake frustrations, and received a phone call with a tip ... to use pound cake instead. Apparently pound cake is less moist, and absorbs less of the icing "glue." Cue that "The more
you know" star.
If you haven't had enough, and you don't feel sticky enough yet, there is a photo gallery over there --->
* - "Turbinado" or "Demerara" sugar is just raw unbleached, big ol grainy sugar. Basically,it's chunky and brown. It's also known as "raw sugar," and you can get it anywhere (called creatively "Sugar in the Raw"). But leave it to Williams-Sonoma to have to make it sound uppitier and make me go to the expensive organic food grocery store to get the stuff.