Back at the end of April (oh boy, I'm behind) my good friend Katherine (Kay) turned 21, quite a step up from 20, so I felt that I would really have to try and top the cake I made for her last year, a citrus-flavored yellow butter cake filled with lemon curd, raspberries and whipped cream and covered with a white chocolate ganache. Yes, it was delicious.
This year, as you can see, I went a slightly darker route. I went with Ina Garten's chocolate cake and a delicious frosting from "Hey, that tastes good!", a cocoa and espresso mascarpone whipped cream.
I took my inspiration from Kay's recent world travels- she was studying in Bologna, Italy last semester when I was in Barcelona...
cioccolato -- When she visited Barcelona, Kay brought me these exceptional artisan chocolates shaped and painted as lifelike baking tools that she found at the chocolate festival that had recently taken over Bologna.
espresso -- Kay and I both brought back our own Moka pots from Europe.
Hey! I'm Matt, a college student from New Jersey going to school at Brown University up in lovely Rhode Island. But what's not always so lovely is dealing with the stresses of college life away from the comforts of home. To survive all the turmoil, I've decided to turn to the practice of baking. No, really. Here's my take on things: After two (omg) more semesters of craziness, maybe I'll get a degree, but right now all I've got is the sweet tooth I get from my dad, the love of baking I get from my mom and grandmas, and some kitchens in frat houses and the other ends of campus. That said... I have no idea if these shenanigans will end up being therapeutic or just a pain in the tush, but finding out should be delicious.