After the macaron debacle I purchased better parchment paper. It's amazing how much variation there is for something that most of us who bake would think is a standardized product. The paper arrived the other day, just in time for me to make a birthday cake for my husband.
In the fabulous cookbook, Marbled, Swirled, and Layered, is a recipe for a pistachio chocolate cake with a brown sugar buttercream. I decided to try my hand at making it. It most definitely required high quality parchment paper to make the thin chocolate cake required for rolling with the filling. Essentially, it is a jelly roll, on its side. It's been a while since I've done anything this complicated, that is for sure!
And yet, despite all the swearing, somehow I managed to make it look almost as good as the photo. Even if I was a little heavy-handed with the buttercream.
Happy Birthday!
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| Note the bread, which I made yesterday, for our cheese fondues. |
And yet, despite all the swearing, somehow I managed to make it look almost as good as the photo. Even if I was a little heavy-handed with the buttercream.
Happy Birthday!
no such thing as "heavy-handed with the buttercream" and the pistachios work really well with the butter cream. thank you!
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