The Allergy Cake

Every once and a while, something so awesome happens that I have to give a big thumbs up heavenward to let God know that I am a grateful girl. This recently happened, when Chris came home to tell me that the first year allergy fellows are responsible for bringing dessert to this year’s potluck dinner. Which is tonight. HELLLLLLLZZZZ YEAH! I love making desserts, and I need the practice badly in cake-making, so I rushed out and got the ingredients for a dessert that’s been brewing in my little blonde brain for a couple of days.

Am I weird for laying awake at night, heart racing, thinking up different recipes? The other night Chris rolled over and asked, in the dark, what I was thinking about. I didn’t know how he could tell that I was awake, so I asked him. He said I was twitching. Anyway, I said “nothing,” and he said “you’re thinking of recipes, aren’t you?” Yeah. I was. I had two cake ideas churning around. First, I’m thinking a rich chocolate cake with layers of soft Rice Krispy treat filling, covered in a peanut butter cream cheese frosting. I’ve never heard of anyone trying to use Rice Krispy treat as a filling, but I’m jazzed to try it. Secondly, I was thinking up summer flavors, and I came up with cherry limeade. The problem is that cherries are too tart unless you cook them down a little, and that makes a dark, bloody red (actually looks just like clots in blood). Bloodclots aren’t very summery, so I decided strawberry limeade would work very well.

Anyway, I have to make a cake for my friend Tim’s visit tomorrow anyway, so I decided to double the recipe and make two. The cake itself involves lime zest, sour cream, lime oil, and segmented limes. Segmenting a lime is a BITCH. It basically means you can only remove those little fruit juice cells and none of the connective tissue of the lime.

The frosting has that SimplyLime powder that people put in their water. It’s mostly just ascorbic acid, I think. Anyway, it’s an Italian meringue buttercream (a full POUND of butter in that baby) with pureed strawberries and that lime powder. I filled between the four layers with buttercream and diced, mascerated, sugared strawberries. An ultra-thin coating on the outside, coupled with some vanilla buttercream borders, left space for me to put fresh strawberries and a key lime centerpiece. I filled the gaps, as you can see at the top of this post, with more vanilla buttercream. This morning I decided that looked stupid, so I made a strawberry glaze, meticulously pulling off the chilled chunks of vanilla buttercream between the berries without disturbing the cake, and glazed the top. Much better, right?
I think it’ll keep the top berries looking fresher, too. Can’t wait for the dinner. I also bought a very sexy little white sundress from Guess yesterday to wear. I hope I don’t get berries on it.

2 thoughts on “The Allergy Cake”

  1. This is the part that makes you a culinary student: The part where you picked out all the little bits of frosting so you could do a glaze instead.

    Well, I guess it could really just make you a perfectionist…

  2. I’m actually looking forward to the smackdown I’ll get when I hit culinary school in September. I mean, it’s going to be a lot harder to impress people who’ve been in the industry for some time. I imagine it’s going to be difficult to be taken seriously. Fortunately I have these giant breasts, which I think helps…

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