Taste: **** | Presentation: ****
After last week's production incorporating rum, I wanted to give it another shot to satisfy the panel's requests for "more rum!" This week's creation is a rum and ginger cupcake, drizzled in rum, topped with a cloud of a rum lime frosting and drizzled with a rum syrup, finished off with a lime wedge.
The Panel:
The flavours contributed by the lime were well appreciated by most. Overall, the frosting was a big hit. Cake moisture level was on. The level of ginger intensity varied between judges as some palates are more tolerant and appreciative, of the spices it offers, than others. Rum (shocking) was again not apparent. After having evaporated from the presentation, the rum drizzle gave the frosting an unappetizing look.
The flavours contributed by the lime were well appreciated by most. Overall, the frosting was a big hit. Cake moisture level was on. The level of ginger intensity varied between judges as some palates are more tolerant and appreciative, of the spices it offers, than others. Rum (shocking) was again not apparent. After having evaporated from the presentation, the rum drizzle gave the frosting an unappetizing look.
Glameow: "SO GOOD. Just enough gingerness. I love lime and the flecks in the frosting were awesome."
Shannah: "The frosting - I would like a tub to freeze."
Kara: "Looked just like a non-liquid version of a dark and stormy."
My comments:
The lime wedges started to brown by the time the cakes were presented, an issue that would likely be resolved by cutting the limes the morning of presentation as opposed to the evening prior. In comparison to last week's cupcake, I omitted the butter from the rum sauce to see how it would be affected and it became apparent that the butter provided substance to the sauce. Will revisit the sauce used in Brennan's Special when approaching rum, once again, in the next creation. I was pleased with the consistency and moisture of the cake as well and the t
Shannah: "The frosting - I would like a tub to freeze."
Kara: "Looked just like a non-liquid version of a dark and stormy."
My comments:
The lime wedges started to brown by the time the cakes were presented, an issue that would likely be resolved by cutting the limes the morning of presentation as opposed to the evening prior. In comparison to last week's cupcake, I omitted the butter from the rum sauce to see how it would be affected and it became apparent that the butter provided substance to the sauce. Will revisit the sauce used in Brennan's Special when approaching rum, once again, in the next creation. I was pleased with the consistency and moisture of the cake as well and the t