Due to being behind on my NaNoWriMo wordcount I had a pressing need to find out if jelly made an acceptable sponge cake filling, and also to decorate a two layer cake in elaborate buttercream frosting.
My first mistake was not skimming the domed top from one of the layers. My second mistake was to use the layer that had already split as the top layer instead of the bottom. My third, was not mixing the buttercream thick enough. My fourth was not mixing the new buttercream thin enough. My fifth was not doing a crumb layer of buttercream before the top coat. And overall I should not be trying to frost cakes late at night.
It looked like it'd been dropped, but it tasted good. I can confirm, jelly is an acceptable sponge cake filling.
Made many mushroom pies with ceps and cloud agarics and chestnuts, most went in the freezer.
Used my new silicon bundt tray to make a very fancy cake. I started with an orange polenta cake recipe, and substituted almost every ingredient (including orange - with lemon and lime, and polenta - with maize). It was still gluten free and vegan and delicious, and looked pretty too.
Made peach cobbler at the Community Kitchen (and hear later it was a big hit!).
An excellent lasagne at home with tomato/lentil/chanterelle sauce, and entire layers of ceps because we finally found enough to be extravagant.
Plus a rather fantastic apple pie with a super simple shortbread crust (was craving shortbread, and had so many apples to use up... and it was way faster than pastry. Will make again!).
Made chocolate raspberry cakes at the Community Kitchen; seitan pepperoni at home for pizza; raspberry and blueberry scones; a ton of summer fruit compote.
Apple crumble. A phonecall from a local business asking if we'd take 12kg of defrosting raspberries. I said I'd stay late to process them into compote, how could we say no?!?
