Baking

A little late for my birthday, I made what I like to make... which is Laura's "Black Tie Mousse Cake."  Usually when I make it the ganache quite literally flows over the edges and I have to shove it in the fridge and hope when I've opened it again that everything will have firmed up before the cake hit rock bottom.  This time around it actually looked nice.  I was amazed and took a picture.  Still, because my ganache did not floweth over, there was way too much on top and it kind of overcame the rest of the cake.  So next time I'll either have to do a bad job again, or leave half the ganache in the bowl.  

Last Sunday, Justin and I attempted our first pie crust.  I took a lesson last time I was at Aunt Becky's and so I pulled out my notes and got to it.  The experience was slightly different than the tutelage the YW Pres. gave our Young Women.  Things like: "don't touch it with your hands, it will change the temperature" or "don't measure over the bowl" or "don't pat the flour down in the measuring cup" were dutifully thrown out the window in favor of statements like "put in about a cup of shortening, and then maybe another fourth" and "put in two cups of flour, and then some."

The pie crust turned out pretty good, though it was a little thick, and a little delicate.  (Picking it up off the counter was like a 911-rescue operation).  Funnily enough what I totally failed at was the rolly-ups with the leftover dough.  I could not get those tasting right.