Baking is exhausting

Well. I'd been meaning to make a chocolate cake of some variety for a couple weeks, and today I finally got around to it. This recipe came out of the copy of Martha Stewart's Entertaining (also see this old blog post), which I received in the mail Friday (thanks to that B&N Groupon the other day). I'm saving the actual reading of Entertaining for a time when I can sit and peruse leisurely, but I nabbed this cake recipe for now.

Chocolate almond cake comes from one of the wedding menus (for ~50 guests, as opposed to the 100 and 200 guest menus. Dear God.) at the back of the book. The original recipe actually involves making the full size, multi layer, stacked wedding style cake, and uses both this recipe and an orange almond cake alternately for the layers (with copious amounts of decorative frosting, of course). I just halved the recipe and made a basic two layer cake, instead. Some of the chocolate I'd been intending to use disappeared, and I ran out of eggs, so the chocolate glaze (which I nabbed from my Williams Sonoma book.. and quartered!) is a bit sparse. 

Anyway, the recipe specifies that you shouldn't overcook the cake, because it should be extra moist in the middle. I may have overcooked a little bit, but it's so hard to tell how done the cake is before it cools... Still, it's quite tasty. The meringue gets folded in last and provides that nice fluffiness. I just stuffed some blackberry preserves that happened to be in the fridge between the layers, but I'd rather have used raspberry, and had a fluffier frosting on top. My resident critic tells me he doesn't like buttercream frosting, but I've never tried it at home. It's likely to be a lot better than the grocery store stuff, in any case.

Meanwhile, you may notice that my accompanying photos are a little nicer than usual. I've been getting back into my photography habit lately, and have been working with a DSLR for the last month. The internal debate over what camera I actually want and whether I can justify buying it has gotten quite raucous, but someday soon...

After reading Photocritic's post about prime lenses I was eager to try one... and then I realised how silly that was. Of course, all cameras used to have "prime lenses." This zoom stuff is really quite recent (a prime is simply a lens that has a fixed focal length, eg, no zoom). So, these photos are indeedy sharper than the average bear, and more excitingly, were shot at f1.4 in my dark little kitchen at night. So HA.


And you may also notice the watermark on these images. I've actually gone and sprung for Adobe Lightroom, which has made my life a good deal easier with its editing, cataloging, web design, export... everything. I have a little project in the works...


Annnd recipe:

Photos, great and small

In my experience as a photographer, I have waffled between being a black and white darkroom purist and messing around with larger digital prints. The work I did in the darkroom focused on 4x5 contact prints, which felt precious and significant. Small photographs force the viewer to lean waaay in to see the details, practically putting their nose to the glass to get close enough. I like that because there's a certain amount of focus and concentration needed to view the work, and you can be more assured that your viewer will really look. I saw an exhibit a while back that really exemplified this, but of course I can't remember who or where. It was an early 20th century photographer who printed everything very small, usually 2x2 or smaller. Ideas?


This first photo is a series of prints I did mostly on location at the Whetstone Inn in VT. These nine prints hung in the Vermont Center for Photography for a month as part of a group show. It's tiny and hard to see the photos so you can't steal them, but trust me, they're really neat up close.
On the other hand, large panels of texture and colour can also pull a viewer in, but in a different way. A vast field of detail will make them feel as if they're floating away, swimming deeply in the content. The viewer is engaged in the print, but in a more meditative way, simply enjoying the patterns and colours. My interest in Rothko fits under this category.


Here's a quick example from my senior thesis show. I interspersed photos that represented memories with tight frames full of pattern or texture to explore how people observe and remember things. Unfortunately the Epson 7800 (I think) didn't print a lot bigger than this, as much as I would have loved a 5x6' print.

Anyone have good examples for either of these?

Chocolate Caramel Cups, +3 for alliteration

Yours truly recently acquired some very exciting and rare footage of the elusive Chocolate Caramel Cups in the wild. As you will see from the somewhat grotesque imagery shown here (reported exclusively on this blog!), the Chocolate Caramel Cups have a fearful habit of wreaking havoc on their fellows. Evidence suggests that an Alpha Chocolate Caramel Cup will strip an entire rival tribe of their outer coatings before eviscerating them (as seen below!). Your faithful reporter has little stomach for this, and shall not go into further detail. The photographs must speak for themselves in this case.

The first photograph, daringly captured by our field scout, is a close up of one of these Chocolate Caramel Cups. You may observe the formation of the cranial ridge and overall dimensions of the beast. The second image shows the vestige remnants of rival Caramel Cups, and the third was captured after the war party had left; a lone victim of the atrocities.

~ ~ ~

All silliness aside, the camera on my phone is of seriously low quality, but it's all I got. The recipe for these monsters is as follows.

Chocolate Caramel Cups

You will need one or two mini-muffin tins and tin-liners. The quantity of chocolate is easily variable and amendable, but the caramel can only be fractionally divided. I made a full batch (measurements below) and have leftover (woe is me).

1-2 ~10 oz bags of semi-sweet or dark chocolate chips (I used ghirardelli)
1 tablespoon unsalted butter
1 cup cream
2 cups sugar

1. Start the chocolate melting in a double broiler over simmering water. Stir occasionally.

2. Melt butter and sugar in saucepan over medium heat. Stir once or twice to incorporate.

3. When sugar has dissolved and no crystals remain, add the cream and again stir until just mixed. Over-stirring causes the sugar to crystalize. Continue to cook over medium to low heat, just hot enough that the caramel bubbles a little at the edges but does not get too carried away. Cook until caramel reaches 240 degrees F. (you will need a cooking/chocolate/candy thermometer for this. Make sure it doesn't touch the bottom of the pan when you're measuring.)

4. Meanwhile, the chocolate has melted. Put a small spoon-full in the bottom of each mini-muffin cup (lined) and use a pastry brush to brush it up the sides so that it reaches the top and covers all the paper. Place tin in freezer to solidify.

5. Remove chocolate from freezer and carefully pour, do not spoon, the caramel into each cup. Do this by transferring the caramel from the pot to a pyrex measuring cup with a spout. Add enough caramel to almost reach the rim, perhaps leaving 2-3 mm free for the top layer of chocolate. This top layer must be able to connect with the first layer of chocolate to seal in the caramel. Place the cups back in the freezer again while you melt a little more chocolate.

(if the caramel gets too hard/crystalizes, turn the heat back on and don't stir it.)

6. Remove trays from freezer again. Spoon more chocolate on top of the caramels and smooth it to the sides with the back of the spoon. Fill to the brim. Replace in the freezer.

7. Once everything has solidified a final time, peel the muffin cups off of the chocolate and pack away for later or eat. They should be just fine at room temperature, or in the fridge if it's hot out.

Feel free to try other fillings with the same method. I did peanut butter caramel "cups" previously, but was lacking the muffin tins, so they were really... sandwiches.

Wishful listing

Dear Santa,

This year for Christmas I would like to receive the following...

My computer has been acting up lately, fighting back against my overuse by occasionally turning itself off and complaining constantly, or just refusing to comply with my commands. Don't get me wrong, I love my little iBookG4, especially because it still runs OS9 applications (read: games, aka Power Pete, which technically came with OS7), but if I could relieve it of some of its burden we'd both be happier. I'm torn though. Since I also need my computer to be able to handle advanced graphics work, a desktop with a tower and wide-screen might be best, but I'd also like a more competent laptop... For now, the 15 inch solid state MacBook Pro (previous link) would fill in fine; I can always add the larger display later. And the Mac Pro Nehalem can just wait until I pick up the Epson 9900(with orange and green inks. whoa).

Meanwhile, my communications capabilities are suffering from another case of outdated technology. Three years of being in my left pocket have been hard on my Nokia. At the same time, my ipod classic did the thing ipods do and broke its headphone jack, and quite likely has a hard drive failure as well. My immediate thought was to get another ipod, but as it turns out I might as well get an iphone 3GS 32 GB and solve both problems at once. And again, the solid state drive will help a lot when it's bouncing around in pockets and bags. Next issue: bluetooth earbuds/headset and laser keyboard (although I'd prefer if it were a smaller device. If only someone would develop it further!).

If I'm going to be getting that Epson 9900, I should really also have a digital camera. I'm conceding the point of digitization in photography only because buying a few medium-large format film cameras (with lenses and different backs), learning colour processing and setting up a colour darkroom (or at least getting a film scanner and settling with the printer) all poses slightly more difficulty than spending a few grand on two pieces of equipment. A quick browse through some old Photocritic posts pointed me at the Nikon D90, but further research and recommendations are welcome.

On a less selfish note, a good way to connect with other artists/photographers in the area is to hunt down your local darkroom. The Washington School of Photography, for instance, has a camera club and workshops for community members.

...Anyway, Santa, I don't know how to prioritize my phone, computer and camera needs, but there you have it. My best to Mrs. Claus and all the elves. See you in two months!

Yours,
Elli