use real butter

I’ve had matcha on my mind lately. You just can’t make real green tea any pastry without matcha, the finely ground green tea. I even dreamt about what I was going to make, but this morning I changed my mind and opted for an opera-like cake. I could use up my earl grey infused ganache and turn some other chocolate ganache into glaze. All I needed to make was the matcha spongecake and the buttercream.

It’s a good thing that I don’t particularly care for the taste of white chocolate because I find I like working with white chocolate even less. I tried out my new sheet mold today, just so I could see what it turns out and maybe even play with some luster dust.

This evening I happily announced to Jeremy that we didn’t have any more desserts. He asked about a tupperware full of chocolate-looking things in the refrigerator. This guy – this guy who can’t find a jar of mustard when it’s smack in front of him in the refrigerator somehow knew there was something chocolaty in the back? He was right, of course. I had leftover chocolate roulade, and then I found some Grand Marnier buttercream, oh and some leftover chocolate glaze…