| A Recipe for Shower Flower Cake |
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By Lynne Rossetto Kasper
Scripps Howard News Service Dear Lynne: I have a weird question. On TV's "CSI," they caught a murderer because he drank "the world's most expensive coffee" brewed from beans first passed through an animal's digestive system. Made-up for TV, right? -- Coffee Nut Dear Coffee Nut: Vietnam's civet cat coffee, or caphe cut chon, is real. This cult food promoter's dream reportedly tastes rich and earthy (no wonder). It is the end result of wild fox-like civet cats (related to the mongoose) feasting on ripe robusta coffee berries. Between wild land lost to cultivation and civet cats becoming prized barbecue, real caphe cut chon is as scarce as hen's teeth. Faking is constant, so don't pawn the Harley for this one. Dear Lynne: I'm doing my best friend's wedding shower. I want a gorgeous cake, can't afford a bakery one, and am frosting-piping-bag-impaired. I have mastered Cake Mix 101. Help? -- Boggled in Brooklyn Dear Boggled: You are going to create a stunner with the easiest homemade frosting extant, and no piping bag allowed. A naturally thickened, tangy-sweet sour cream from France's Normandy region called creme fraiche turns this cake into a standout. Store-bought is pricey and elusive, while homemade comes close. Quality hangs on organic heavy cream, or one with no additives and definitely not ultra-pasteurized. Start the creme up to five days ahead.
Shower Flower Cake with Creme Fraiche Frosting Ingredients for Creme: 2 cups organic, not ultra-pasteurized, heavy whipping cream
2 Tbs. buttermilk Preparation for Creme: In a glass jar, shake together the cream and butter. Leave at room temperature 24 hours to culture. Refrigerate a minimum of 24 hours (keeps up to four weeks, getting thicker and tangier). Ingredients for Cake and Filling: 2 layers chocolate or vanilla cake (mix is OK), cooled
3 Tbs. each sugar and rum
1/3 cup water
1 tsp. vanilla
1/2 cup apricot jam Preparation for Cake and Filling: Boil together sugar, rum, water and vanilla for 1 minute. Cool, and brush on each layer of cake. Cover one layer with apricot jam. Top with second layer. Finishing: 1 tsp. vanilla
3 to 4 Tbs. sugar, or to taste
1 to 2 drops yellow food coloring
Your choice of eatable flowers - nasturtiums, roses, violets, marigolds, etc.
For nontoxic flowers, use only those found in food stores. Preparation: Whip the cold cream with vanilla, sugar to taste, and enough food coloring for a pale yellow tint. Spread over the cake. Chill until 30 minutes before serving. Decorate by either clustering a small and large bouquet atop the cake and then cluster more at its base, or scatter petals over the entire cake and its plate. Serves: One 8 or 9-inch cake
Dear Lynne: Should I wipe mushrooms or clean them with a brush? Can unwiped mushrooms do harm? -- Joshua in Scottsdale Dear Joshua: Their dirt can hide tricky microbes. Fiddling with each mushroom wastes so much time. A French chef showed me a better way. Fill the sink with cold water. Have a small brush handy. Working fast, drop in your mushrooms, swish them around as you brush off as much dirt as possible. Allow dirt to settle a few seconds. Immediately scoop up the mushrooms and spread on a multiple thickness of towels. Roll up, pressing, so towels absorb their moisture. The mushrooms are ready for cooking. (Distributed by Scripps Howard News Service, www.shns.com.)
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