Chiffon cakes are even lighter than sponges and can be flavoured easier without risk of the cake not baking thoroughly. The inside is fluffy and delicate and on top was a sliky candied lime buttercream which was made in a different way to my usual buttercream but the result was just as good or maybe better, It's just that this way was very time consuming compared to normal methods. The crystallised ginger is crunchy and gives a real flavour kick. fresh ginger can be very strong but i crystallised it so the actual pieces aren't as strong and the flavour is subtle when eaten with the cake and icing. Some people (like my siblings) prefer to eat each element individually which means they would be in for a shocker. Cupcakes and cakes are meant to be eaten with a little bit of everything in each spoonful and mouthful so you can get the full sensation of how all the flavours counteract each other but I guess the icing is always the best and should be saved for last.
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