a recipe

Earlier today as I downloaded photos I took for Open House New York I baked my first Boston Creme Pie with Ashley. We used Nigella Lawson's How to be a Domestic Goddess, which is the type of cookbook that needs a little self-editing on the part of the person using the recipe. Although our creation turned out well I was a little concerned about the proportions for her ganache and cream recipes. But these issues were rectified with just a slight adjustment.


Two weeks ago I made red velvet cake twice. The first time I misread the recipe (or rather I stopped reading it) and omitted the vinegar and baking soda. The second time everything was fine. But I came up with a nice buttercream frosting the first time around that was repeated for the second, and the measurements I have are probably similar to the type of sketchiness that comes up sometimes in Lawson's books.

Grand Marnier Buttercream
3 and 1/2 to 3 and 3/4 cups confectioner's sugar
3/4 cup softened unsalted butter
1/4 cup softened cream cheese
1 teaspoon Grand Marnier
1 teaspoon vanilla extract
1 egg yolk
salt to taste

Combine butter and cream cheese until smooth. Add egg, Grand Marnier, vanilla, and salt. Mix until smooth, then gradually add confectioner's sugar.

I'm sure almond extract would work really well also, especially with red velvet cake.