Feb15

Where there’s a belt, there’s baking

Posted on by
Standard

I was determined not to have a baking story to share because everything would be smooth sailing.

Hahahahaha!

First of all, I had asked a daughter to be sure we had all the ingredients we needed for our black belt ceremony cake. I was told to pick up whipped cream; otherwise, we were good.

Then Monday morning, day of the ceremony, I checked the recipe just to be sure. Wouldn’t you know it, I needed both milk and dark chocolate chips and heavy whipping cream. This was after going to three stores the Saturday before.

Son of a biscuit. Mondays are my busiest work days. I was at the closest store as soon as it opened at 9 and was out by 9:03, rushing home to get my work done. Finally, around 3:00, I took a break to make the ganache frosting.

Here was the intended final product, from the back of the Ghirardelli brownie mix box from Costco.

I had three bowls with a cup each of white, milk, and dark chocolate chips and had to watch the heavy whipping cream in the microwave, at 30 second intervals, to catch it when it was just boiling. Then I needed to pour 3/4 cups immediately into each bowl.

Naturally, my boss called me twice while in the midst of this.

Somehow, I got 3/4c into each bowl but still had a full cup of just-boiled cream leftover despite starting with 2 1/4c. Does it expand when it boils?!

The white chocolate bowl looked lower than the others. I was using a 1/4 measuring cup. Do I not know how to count to THREE? Maybe not. I poured in another 1/4 cup. The other 3/4 went into a mug for the next morning’s coffee. [Sidenote: Yum.]

Next I needed to stir until the chocolate melts in each bowl.

Stirring, stirring, stirring, two hands working at once, taking forever. Once it really got going, I considered stopping to take a picture of the cool chocolatey, creamy swirls but decided, “Nope! I’m NOT taking pictures for the blog. This will NOT be a blog-worthy baking adventure.”

Hahahahahaha!

The white chocolate chip bowl was especially giving me trouble. The chips didn’t want to melt. I threw it in the microwave for several seconds to teach it a lesson. It finally complied. I stirred in the corn syrup to make the ganache “shiny.” The three bowls went into the fridge to cool for two hours, which would take me to 5:20, a mere ten minutes before belt ceremony.

Because of course.

I went back to my desk to get more work done before the traditional mad dash to retrieve my girls from work and school. I laid out instructions once I had them all collected in the car. We needed to:

  • peel and cut carrots
  • cut off the tops and slice strawberries
  • cut up oranges
  • collect plates, forks, napkins, cups, the cooler
  • frost the three layers of brownie (baked the day before because I’m clearly so awesome at thinking ahead when it comes to baking. Hahahahahaha!)

Daughter in charge of ingredients thought the plan was to nix the ganache and just use the whipped cream as frosting. Apparently that wasn’t communicated well. I thought it was just for added garnish. We all know about Sensei and chocolate, so I didn’t think whipped cream frosting would cut it. Hence, the morning shopping dash and wishing I had three hands to stir with.

I taped a checklist to the door so we wouldn’t forget anything:

  • carrots
  • oranges
  • strawberries
  • whipped cream
  • cake
  • plates, cups, forks, napkins
  • milk [just in case because this cake is super duper rich]
  • gis
  • belts

Would’ve been pretty funny, in a tragic way, had we forgotten those last two items.

Around 5:00, I texted Sensei: By now it should go without saying that we’re going to be late, right?

His response: Why don’t we plan for 5:45?

Me: Hopefully that will work.

Him: Hopefully???

I didn’t bother responding. I had stuff to do. When I had gotten home with the girls, I had moved the frosting bowls to the freezer to speed up the cooling process. When they were still shy of freezing, and all the small tasks were complete, I pulled them out.

They each had to be stirred with an electric mixer “until fluffy.”

Because of course they did.

When Hubby got home with Little Joe and walked into the kitchen to a cacophony of whirring mixer, shouted instructions, and yelled questions like, “Should I have the frosting go up the sides of the cake too?” he paused and said, “Why did I expect anything less?”

He disappeared to change. Joe started whining about something. Youngest Daughter shouted, “None of us can help you right now, Joe!”

Middle Daughter remarked to me, “I kind of love the chaos of baking.”

I’m glad someone does.

When I thought everything was under control, I disappeared to get changed too, but someone yelled for me because the white chocolate ganache wasn’t fluffing.

Because of course it wasn’t.

I probably shouldn’t have added that extra 1/4c of heavy whipping cream, just to be sure I had added enough. That, or the white chocolate was just insistent on being a butt.

Whatever. It got poured over the top.

Kind of artful, actually. It’s hard to tell, but there’s a dark chocolate ganache layer in between and frosted on the side, then milk chocolate, and finally the pesky white chocolate.

By the time I left the house, it was probably past 5:45. I considered texting that we were leaving at last, but knew it made no difference, and I didn’t want to slow myself down.

When we arrived, Sensei said he was just packing up to leave.

Eye roll.

So why the healthy food? Just to needle him. Some months ago he said what we brought to belt ceremony would be part of the test. So first I pulled out the carrot sticks, carefully arranged in an eye-pleasing checkerboard pattern on a tray, and said something like, “Here you go!” watching his unamused expression.

“Just kidding,” I said and brought out the orange slices.

Still not amused.

“But wait! There’s more!” Strawberries.

Nothing.

“But not only that!” Whipped cream.

By now he had stepped into the side room for a basketball to entertain himself while the rest of us ate.

Finally I said, “Okay, okay,” and brought out the cake.

He looked at it. “You can keep the belts,” he decided.

Final test passed!

Fortunately, Hubby had had the foresight to grab the items I forgot: A knife to cut the cake (!!!!) and a Tupperware for Sensei and Mrs. Sensei to take some of the cake home, which was fortunate. Sensei didn’t partake because we had Jiu-Jitsu immediately following, but he did tell me later that the cake was delicious.

Why, oh why, did I not get a pic of it after it had been cut into? I also regret not having the four of us girls dog-pile our long-suffering Sensei and take a pic of that.

I did, however, get a pic of us with Sensei and Mrs. Sensei.

Here Sensei is, once again attempting, and failing, to give me bunny ears in time for the picture.

Because of course.

And so it ends.

For now.

Discover more from Writing and Martial Arts

Subscribe to get the latest posts sent to your email.

83 responses »

  5. Middle Daughter remarked to me, “I kind of love the chaos of baking.” Why is it always the middle child? I’ve amended my dinner plans, going straight to dessert, the salmon will be good tomorrow! Right? The middle child is with me. Hugs, C

    Liked by 3 people

    Reply ↓

  7. What an adventure! You really have your plate full!!! And still manage such a fun cake! (It looks inordinately complex!) White chocolate notorious to work with – I seem to either burn it or not get it to melt at all!

    Congratulations to you all!

    Liked by 3 people

    Reply ↓

  8. Yikes! I remember the hectic-ness(that’s a word, right?) of doing Scout activities and ceremonies and even church stuff, like baking, that needs to be made and there are…issues. I’m glad it worked out for you guys and congrats on the belts!

    Liked by 2 people

    Reply ↓

  9. Yes, the cake was delicious. Very delicious.
    Arriving at home to see mixers whipping, knives frosting, and commands being barked….it was like walking into a fast paced baking war-zone. And there I was, as though walking slowing through a scene where everyone else was moving so fast they were blurred; zipping past me as I tasted this frosting bowl and that ganache spatula. All the while, I was risking losing fingers (or my head) for that sweet chocolate glaze.

    It was well past 5:45. I think the author here was moving so fast she could not see the time. In fact we drove separately, leaving at the same time and she got to the gym about 5 minutes before I did. And it is only about 5 minutes away.

    Oh, and when she showed sensi the carrots…she had a huge grin on her face.
    Sensi did not!

    Did I mention the cake was amazing?

    Liked by 4 people

    Reply ↓

    • Lol. True. I had no idea what time it was. I didn’t stop to look. I just had to go go go!

      I probably couldn’t have kept a straight face with those carrots to save my life. Sensei told me later that he knew that couldn’t have been all. But I don’t know at what point he thought that truly was the end of it.

      Liked by 1 person

      Reply ↓

  20. I can’t wait until you make this again and post it so we can see the inside! I have never made a cake like this and if you would have drizzled dark chocolate over the white frosting nobody would have been the wiser! I think you did a great job in your hectic world. Lol

    Liked by 3 people

    Reply ↓

    • Thank you, Diane! Any idea what the deal was with the excess of heavy whipping cream? I know I was distracted by phone calls, but still. How did I wind up with so much extra? Have you ever heard of such a thing? It probably was just me somehow. :/

      Like

      Reply ↓

  21. Betsy, what are you like?! 😀 😀 I’m caught up in your cake making drama, hoping it will go well and yeah, cake looks great (and tasted great too according to Sensei and wife, even more importantly!) I LOVE photo of you all and wow, congratulations to you all. An amazing achievement and it hasn’t been the easiest of times for you.

    Liked by 2 people

    Reply ↓

  24. Interesting recipe, and an understandable outcome. I’m no chocolatier, but have literally taken a class on truffles from a real one. So…. I can tell you there’s a definite, annoying fact that different chocolate have this or that level of milk fats and melting points and emulsification, etc. that affects their ability to jive with the whipped cream and to fluffify. Ha!

    Did you end up eating some? How was it?

    Liked by 3 people

    Reply ↓

    • Wow, Chel. Thanks for the that info. “Emulsification,” and I’m like daaaaaaangggg with the vocab. And then “fluffify,” and I’m like, “Okay, that one I get.” 😛

      I had one small bite, which I barely registered, sadly, other than, “Ooof, that’s rich!” and I needed some whipped cream stat. A couple pieces went home with the Senseis and the rest went to work with Hubby. I thought he’d bring some home after work, but that was silly of me! His coworkers really liked it, though, so that’s good. I did, at least, get to taste some of the frosting, and it was delicious!

      Liked by 1 person

      Reply ↓

  27. Don’t you hate those cooking shows where everything is pre-measured and you think, “Yeah, easy for YOU because all you have to do is follow the recipe”? And I further complicate my baking – like you – by using smaller measures than a recipe asks for (because a tablespoon never fits into a spice bottle). The final product looks remarkably elegant after the chaos and hurry (though I did wonder how the carrots could possibly be an ingredient). Lastly, does Betsy REALLY say “son of a biscuit”? That one was retro enough to be LOL, along with both instances of Hahahahahaha!

    Liked by 2 people

    Reply ↓

    • You’re right. I shouldn’t laugh at thinking baking won’t be blog worthy. By now I should just know that it ALWAYS will be and keep my phone ready for pictures. I usually stop after “son of a,” to be honest. And why is there not a 3/4 measuring cup? Or is there and I just missed it? That would be so like me. :/

      Liked by 1 person

      Reply ↓

      • There IS a 3/4 cup measure (which I use all the time for the brown sugar in my chocolate chip cookies 🙂 ) But I also use the 1/2 tsp measure just about anytime a measuring spoon is asked for, so sometimes my spices can be a little off ha.

        Liked by 1 person

      • I don’t have a 3/4 cup measure! WHY don’t I have a 3/4 cup measure?! What black market New Orleans wizardry shop did you find such a thing in? I have two sets of measuring cups, neither with 3/4. What gives?

        Liked by 1 person

  28. tx much for visiting my site. I love anything to do with books & would be thrilled if you’d write a guest blog post for my site, which is for anyone who enjoys writing, or books, and all the arts. If you think it might be fun or helpful to have my followers (who total about 10k across my various social media) meet you, here’s the link for general guidelines: https://wp.me/p6OZAy-1eQ – best, da-AL

    Liked by 1 person

    Reply ↓

  29. I could have sworn I commented on this post, but maybe it was another baking post about chocolate that refuses to melt. That and yeast are my nemesis! The final product looks yummy!

    Liked by 1 person

    Reply ↓

    • I was fortunate that the dreadful white chocolate was reserved for the top layer. That melted look almost looks intentional! I don’t have enough yeast experience to have strong feelings about it. I’m sure if I used it more, it too would be on my non-friend list. Thanks for making a point to comment, potentially again, Bijoux! 🙂

      Like

      Reply ↓

Share what you think of this story, or share one of your own!

This site uses Akismet to reduce spam. Learn how your comment data is processed.