Rook of Bluster

[ismo]

I was worried about whether I could work everything out for my mother's birthday, but I'm happy to say that it all went well and now we're back home again! Yesterday I had a terrible tummy ache all day. This had been going on for a couple of days already, and I was afraid that if it got worse, I just wouldn't be able to go. Yesterday's magnum opus was the creation of a four-layer Victoria sandwich cake, according to Mary Berry's recipe. Last summer, when we were all in Kansas, young Raptor got us all watching the Great British Bake-Off, and I was sure that Mary Berry would be the proper expert to consult. The original recipe only makes two layers, but they didn't look thick enough, so I made a second batch. This cake had raspberry jam, cream, and orange curd between the layers, with more whipped cream on top. It was very stately, fit indeed for a queen, fluffy white with pink and orange streaks where the filling was.

I also thawed out the carrot cake I made for the Philosopher, because he said he would try to stop by on his way to visit his friend in the hospital. We'd made reservations for 10 at the German restaurant my father used to like. I packed the cakes, plus dishes, napkins, coffee cups, forks, a thermos of coffee and some half and half. We hit the road. It was a beautiful sunny day, and we arrived at my mother's place in good time to visit with Mr. Science, who got there last night with the lovely Ms. Science, and to drive Mother to the restaurant while Mr. Science ducked out to fuel up on a couple more shots of espresso before going to lunch. The Duchess and her husband, and Deb and the Prussian met us there, and the Philosopher did turn up, just in time to order. I'd been looking forward to schnitzel and potato pancakes all week, and had been afraid I wouldn't be able to eat, but I managed.

After lunch, we moved the party back to Mother's place and laid dessert out on the tables in the living room area near my mother's room. I was glad we had plenty of cake, because Mother invited several friends to have a piece too. It's always a better party when there's enough to go around. My present for her was three necklaces that she had given me to keep for her when she tidied up her jewelry box. I remember her wearing them when I was still living at home, and how elegant I always thought she looked. But when she sent them home with me, they were broken. We took them to a jewelry store and had them restrung. I don't know if she'll remember to wear them, but I feel good knowing they're back in her jewelry box where they belong.

Now we're waiting for the Philosopher to show up. He stayed late with his friend. I may not be able to stay awake till he gets here . . . four hours of driving, plus all that cake . . . .

Comments

i score that a definite win

[siriosa]

there was excitement, uncertainty, and finally triumph. and now it's mostly good memories to go in the memory box.

Re: i score that a definite win

[ismo]

Yes--mended memories, like those necklaces.

[oracne]

My niece sent me lemon and also red velvet cake balls in my birthday box, and I just ate some of the delicious lemon cake.

[ismo]

Your niece sounds like a young woman with the right ideas!

[oracne]

The trick is for me not to eat them ALL.

[ismo]

You mean, not to eat them all AT ONCE!

[oracne]

That, too.

[jesse_the_k]

That cake sounds ... erotic.

Where did you find the Mary Berry recipe?

I packed the cakes, plus dishes, napkins, coffee cups, forks, a thermos of coffee and some half and half.

because you never want to be in a butterfat emergency :,)

[ismo]

Ha ha, yes, and there's not much chance of ever feeling the lack of butterfat around here.

I just googled "Victoria sandwich," and the first thing to come up was this recipe:
https://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317

My cake layers weren't as thick as the ones in the picture--I think because my pans are 9 inches rather than 8. So I just made a second batch and stacked them. This uses self-rising flour, which I was a bit dubious about, but the texture is really quite nice. I blended the eggs, sugar and butter first, and then stirred in the flour. I just used regular sugar rather than caster sugar, because I didn't have the patience to try pulverizing the sugar in my blender. Regular sugar seemed adequate. This recipe doesn't suggest frosting, but I made a small amount of simple buttercream (ooh, there's that butterfat again) and used it to thinly frost the layers before putting the jam on, so the cake wouldn't get soggy. Then I also thinly frosted the outside of the cake, just to make it look pretty. I think a thick layer of frosting would be too much, because the jam makes this cake very sweet already. But just a little, with the top covered with whipped cream instead of frosting, made a good balance of flavors--in my opinion.

[jesse_the_k]

I would love to be around the next time you're just frosting top, bottom, and sides of, really, anything.

[ismo]

LOL--and you'd be welcome. You could lick the spoon!