Saturday, 23 July 2011

Banana chocolate chip espresso cake

Just baked a banana cake drowned with bittersweet chocolate chips and tinted with espresso! :D :D :D




... and now I'm wondering what to do with it. (sigh, how anti-climax)

Thinking of bringing it to CERC later, but the cake's too small for 50 people.

Normally when I announce (to whoever) "JUST BAKED A CAKE/CINNAMON BREAD/COOKIES" I get all sorts of excited replies, most of them bordering irrational levels of greed ("GIMME GIMMEEE I WANT")...





.....

NONSENSE. 

When it's actually in front of them, it goes untouched.

:'(

Well. This sort of hints at my presentation skills (or lack thereof). So right now, even though I really want to give my freshly-baked cake a taste to see if it's O.K. and give it the green light (it was made using almost expired whole-wheat flour and months old frozen bananas LOL heyyy~), a little slice off a corner of the unattractively rectangular (obeying the theory: small circular cakes are much more desirable) and unfrosted cake would further downgrade the already lousy first impression it had on these aesthetic-crazy critics (i.e. normal human beings)...

*pause* No wonder my family will only eat baked goods laced with jam.

So like, risk my loved ones having a stomachache? Or risk putting three hours worth of toil and wasted ingredients down the drain in vain (found out that you CANNOT cream all the frozen bananas and butter at once; the butter will emulsify into stubborn frozen globs)?

The above: a really really bad idea.

Well alright, this is obvious, I'd take the latter (oh what a saint), but my cake (and kitchen!) smells awesome! :3


**Edit:
The next day.

Cake's surprisingly super duper moist!! Wondering if I under-baked it.

"I like moist cake."

:)

Definitely not finger food as most banana cakes are.
Yum? :)
Lol.

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