Okay, so after making bavarois with the mold, I decided to bake a cake with it!
Non-bento #24: fun with rabbid #2 – cake!
Created and eaten on: 3/17/2010
I was looking for a recipe for simple sponge cake and I found this modified Castella sponge cake recipe. Regular Castella only uses egg, flour, sugar and honey, but this one uses a little bit of butter. Castella was originally brought to Nagasaki by missionaries from Portugal. It’s pretty sweet but also very fluffy and moist inside. I remember eating it as a snack when I was little. (I didn’t take that many pictures of this process because I’m not a good baker, and I was not very confident when I baked this… Maybe I’ll do a how-to on this later when I’m confident enough to do it.)
This was how it looked right after I took the cake out the oven. The first thing I did was check the bottom of the mold to make sure it hadn’t melted.
I just cut the top part off to make the bottom flat.
I turned it upside down, and the cake came out without any problem. I was very happy when I saw this.
Like I mentioned, my boyfriend and I don’t like dessert that’re too sweet, so instead of covering the cake with icing, I decided to use powdered sugar. I put jam inside his mouth, and used Maraschino cherries for his crazy red eyes.
Because the jam was organic, it was a bit darker than I wanted. So I removed some and sprinkled red colored sugar. I also used pink colored sugar for his ears.
This was what the Rabbid looked like in our fridge. Every time I opened the fridge, it made me chuckle.
And we finally cut it into pieces.
After making two desserts, I was ready to have fun with the Rabbid for a main course…