Recipe: lime cake
I had originally planned to make petits fours with a full sheet of the chiffon cake yesterday, but after the first half made me so bloody crazy, I bailed on the idea of more petits fours. Instead, I looked at the leftover cake, the leftover buttercream, leftover lime syrup, pulled a jar of opened lemon curd from the refrigerator (thanks Sam!) and threw together a lime-lemon cake of sorts. I’m playing out the different permutations of cake, buttercream, syrup, and jam/curds and writing up the successful combinations in my quadrille notebook. It’s nice to be able to experiment instead of trying something new whenever we entertain – that’s just a little more stress than I need in a day.
I assembled the cake last night and thought about garnishing. I’ve candied lemon slices before and they are beautiful and delicious. Not so with lime slices. The lovely green becomes a most unappealing brownish green when candied. I shouldn’t care, but… the OCD color-loving parrot in me can’t do with brown-green. Sleep on it, right? I did and I thought a flash dip in hard crack stage sugar might work. Instead, I got a green-brown lime slice that fell out of it’s candy shell and dripped lime juice everywhere. Amidst my mess of wax paper, cooling racks, crystalizing sugar, and slaughtered limes, I just settled on raw slices and some spun sugar (about all that could be salvaged from the sugar).
creamy and puckery at the same time