to see some fun highlights.
Sunday was also
As you may have heard, Punxsutawney Phil,
the famous fuzzy forecaster, saw his shadow,
which means six more weeks of winter.
Maybe. Maybe not...
Of course, Monday sure did look like winter.
We had a heck of a snowstorm...
Scandal in Skibbereen by Sheila Connolly
A Fatal Slip by Meg London (Peg Cochran)
As for my recipe today, I am taking a day off from contributing one myself and focusing instead on telling you about the delicious birthday cake that was baked for me by Red Ribbon Bake Shop, a Filipino bakery here in Woodside, Queens.
There are not many Red Ribbon shops in the USA, but if you’re lucky enough to live near one, I highly recommend their cakes, which are wonderfully light and never overly sweet. The cakes themselves are chiffon (this is traditional in their cuisine) and the frosting is usually whipped cream based.
Black Forest (Style) Cake
The Red Ribbon cake is made up of 3 chocolate chiffon layers. The chiffon cake is a hybrid of the sponge and the genoise. This cake is very light and quite common in Filipino and South-East Asian cuisine. Learn more about chiffon cakes here.
Brush the layers liberally with liqueur. To pump up the volume, you can even soak the layers in a shallow bath of liqueur. Traditionally, one would use Kirsch (cherry brandy) but light rum can be used instead (or other liqueurs).
Use a whipped cream frosting and after you layer it on, scatter sliced up maraschino cherries between the layers. Decorate the middle of the top with a pile of bittersweet chocolate curls and place more maraschino cherries around the edges. Lightly press more chocolate curls around the outsides.
I hope to create my own version of this cake in the future. Until then, as I've often said, the eyes eat first, and I am happy to share a piece of my birthday cake with you that way…
Yes, this is me, Cleo (aka Alice).
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