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Cakespy: Homemade Candy Corn
I've made two batches now One came out hard as a rock; probably boiled it too hard for those five minutes - should have simmered! I found that adding about a tablespoon of honey with the corn syrup, then adding another tablespoon of honey with the vanilla gets you closer to that Brach's taste. I also dabbed paste colors on - orange and yellow - the colors were fine.
What's your favorite cake?
I made an Elvis cake for my birthday a couple years ago: banana cake with mini chocolate chips and peanut butter frosting, from this blogpost: http://www.foodaphilia.com/2007/07/elvis-cake.html Wrote happy birthday to myself in chocolate - it was lovely. Italian meringue buttercream with peanut butter sounds even better than the confectioners sugar frosting in the recipe.
My favorite cake is a buttermilk cake with coconut frosting and passion fruit curd. Curd freezes, and by having lemon, raspberry, passion fruit, mango curd on hand with some Flo Braker yellow layers, you could turn out a bunch of different cakes.
One other thought would be a flourless almond meal cake, coated with a little ganache, for those who have problems with wheat.
cooking on top of a woodstove .... or inside one.
WE just had our wood stove taken out this summer, becasue of a failing chimney. I will miss it.
Soup or stew works well on the wood stove - or ppot roast? anything that takes longer, slower coooking is ideal, even if you have a real stove. Cast iron pans work well. If things burn on the bottom, you can use a cast iron trivet as a sort of buffer.
One thing I always make (sob, made!) on a wood stove was an old-fashioned boiled pudding, like the suet pudding in the old Fannie Farmer, thought there are lots of recipes out there. You have to boil the darn thing for hours, and the wood stove was always on!
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My worst experience was at a ittle chef-owned restaurant on Cape Ann, Massachusetts. The owner had been chef at a restaurant we all had worked at. (my companions were two sous chefs and 2 pastry cooks). I thought we had all been great colleagues, but... all the dishes were salted to the point of nausea. We could only figure it was because one of the sous had thought hiding the drinkable alcohol from the chef was a great laugh. That'll teach us!