I’m Just Here for Dessert: the food

9781743368824Yesterday, the book. Today, the food.

(This book was provided at no cost by the publisher. It’s RRP $39.99; out now.)

While I quite liked the recipes I’ve tried from this book so far, I have to say that I am not the target audience for this book. I am not one for making particularly pretty objects. I have neither the patience nor the vision to experiment with different piping techniques. I am more interested in flavour than appearance, so I found this book a little frustrating. For example: I made the basic cupcakes, and they are a fine cupcake. I liked them a lot. But the only flavour variations suggested are to add zest; or cocoa and a bit of chocolate; or put a berry into the middle. And those are fine suggestions… but I’d rather be playing with nuts and rose water and so on. This isn’t a problem with the book itself – it’s a mismatch between what I want and what Khoo’s intentions are. If I had the patience and skill, I love some of her styling suggestions: topping a cupcake with a meringue rosette, a macaron, and a mini Oreo, all on top of dark blue buttercream? Spectacular! I just can’t see me doing it.

Anyway, what I have cooked: the cupcakes, as mentioned. Very nice. Also made her buttercream, and used it to top 16 cupcakes rather than the six she suggests!

IMG_1446.JPGDonuts. Oh yes. Courtesy of Alisa, I have a six-hole pan, and I made them and they are great. The first time I actually had no milk so I used double the yoghurt, and I think they might have been a bit better than the next lot with half yoghurt, half milk. At any rate, they are delicious and easy, too. The second time I made them I even followed the suggestions for icing: I made the basic ombre icing and used one drip of colouring, and iced a few… then added another drip of icing and iced a few more… and so on. And yes, having that progression of colour was indeed delightful to look at. So that sort of easy styling, even I can manage.

Ice cream: I have an ice cream machine and have followed the recipe that came with it. Khoo’s recipe is very similar, and didn’t have a different texture that I could perceive. I did follow her suggestion of making lemon ice cream, and I also followed her suggestion of mixing and matching two flavours. So as well as lemon, I made lime ice cream, using a couple of leave from my makrut lime. I think I should have used a bit more because it wasn’t quite as lime-y as I had hoped, in the end. I even amused myself by adding a drop of yellow to the lemon and a drop of green to the lime while churning. Together, they were indeed excellent.

Waffles. Yeh, I made waffles. I now own a waffle iron. I’ve tried a few recipes, which I’ll blog at a later date. In terms of the recipe here: firstly, we discovered that the waffle iron Khoo is using must be a lot smaller than ours, because while her recipe says it will make six, we made four that weren’t full size. In terms of taste, I really liked them; the texture was smooth and they rose nicely. I haven’t made any of the suggested waffle toppings because we’ve mostly had them as a savoury thing so far!

I don’t tend to make cocktails, but I happened to have strawberries in the house when I noticed this suggestion: put halved strawberries into some gin; allow to steep; drink. So I did. And it was delightful.

The most significant chapters of the book are the ones on styling cakes. I admit I skipped past those, because the idea of building three layer cakes and then decorating them with cascading meringue makes me freeze in fear.

At some point I will make macarons. For sure. Definitely. No doubt about it.

If you’re into styling, or want to be into styling, then this is a book you want. If styling isn’t your thing, you may want to skip it.

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