I made way too many marshmallows. There is no way we will be able to eat them all. But this was the first time I made marshmallows so that was fun. They are pretty much like… whipped JELLO. If that makes sense.
I also do not have a candy thermometer, so I decided to eyeball when it got to 240 degrees F, and that actually worked pretty well. When it just barely started boiling at first, I figured it was 212, and about 4 or 5 ish minutes after that it went from a frothy boiling to a more… clear boiling. And I figured that was 240 degrees. Whether it was or not, the marshmallows are marshmallow-ey and don’t seem to have suffered for the lack of a thermometer.
I flavored them with vanilla and lavender. They’re pretty tasty, but we are going to be drinking hot cocoa for a long time to get rid of them all.
Today I decided to make pork buns. After investigating pork bun recipes, I decided to stuff the buns with coleslaw and Southern US-style barbeque pork, instead of the usual cabbage and Chinese-style barbeque pork. I slow cooked a rack of ribs with a basic rub (brown sugar, paprika, salt, pepper, cumin, garlic, onion, chili powder). Then I tore all the meat off the ribs, chopped it up, mixed it with coleslaw, and that was the filling that went into the buns.
The final product was not too dissimilar to regular pork buns, I must say. While it certainly had good Southern barbeque flavor and the coleslaw flavor was noticeable, I suppose neither substitution was different enough from the original to have a wild and unexpected flavor. At the end of the day, the filling was still slow cooked pork and cabbage; they just had different seasonings on them.
Mixing the chopped meat with the coleslaw.
Despite my disappointment that they were not completely weird and wacky, they were still absolutely delicious and I enjoyed eating them. I do love pork buns, after all. I served them with an apricot barbeque sauce for dipping.
My sister asked me to make the cake for her wedding (which was the 22nd). The 10th was Doc’s birthday, and I used that as an opportunity to test out all the cake baking/making/decorating techniques that I had read about online. His cake turned out moist, good tasting, and good looking; so I decided to go ahead and use the same cake and frosting recipes on my sister’s cake.
I wrote last week about the techniques of making crumb coats and freezing the cakes while still warm. I utilized all of these new techniques on the wedding cake, since they worked so well last time. Freezing the cakes truly does make them moister! I froze the sections of the cake that I was going to use, and ate the sections that I cut away without freezing them, and largely preferred the cakes which had been frozen. That being said, I also froze the cakes because that way I could make them ahead of time and decorate them at my leisure. Continue reading “I Made a Wedding Cake”