Monday, January 05, 2009
Hi Hat Hell
So, like many cupcake aficionados, I've fallen for the whole Hi Hat Cupcake trend (oh, you too?). For those less into the whole cupcake thing, but still curious, they're those tall 'n' swirly cupcakes w/ a creamy, white frosting dipped into chocolate. They're visually reminiscent of chocolate dipped soft-serve cones.
Like any semi-decent baker out there I did my research and found that many of the reviewers on that Martha Stewart recipe had difficulty dipping their frostinged cupcakes into the chocolate, so I checked out some blogs out there and got a sense of what was working for people. This recipe on The Barmy Baker looked good, but then I blew it in a couple of ways. First, I was making the cupcakes for the kids so I wanted a vanilla cupcake and so used my good tried and true white chocolate cake recipe and I used Martha's dippin' chocolate recipe (which made use of semi-sweet chocolate) instead of Barmy Baker's (essentially I just used the meringue frosting recipe from Barmy Baker).
Big mistake. For one, I think a more lightly-textured cupcake than my white chocolate ones (they're pound-cake-y and dense) would have held onto the meringue better and, secondly, Martha's dip was too thick so when I dipped those things, the meringue came off in the chocolate. It was like a boot stuck in mud. I think I also needed to be less timid and dunk 'em quick and deep so that the top of the cupcake paper was included in the dip and provided more of a sturdy base for pulling out of the heavy chocolate. So, I scooped up the meringue, mostly coated in chocolate and plopped it back on the cupcake. I know, they're ugly. My sister is rolling over in her grave right now and she's not even dead. My sister and I fight about cake and baking all of the time and her big thing is the aesthetics of the stuff. And, (I sense an angry comment here..) I think that is her biggest concern so she is probably UPSET about how ugly the things are. But, they tasted good. The kids wanted the undipped ones, though and it wasn't an aesthetic thing. It was a we-like-vanilla thing.
Do you food bloggers out there usually only post about your successes? See, I want to know where you went wrong. Did you bake it too long? Too much rosemary? It fell off the spatula?
I'm supposed to be starting my preceptorship this week, by the way, but I just got my preceptor's name and number today. The person coordinating that whole thing at Nursing School U is new at it and disorganized anyways and now I look disorganized. I called my preceptor and left a message, "Uh, hi I'm your preceptee and we're starting this week, so, uhhhh, give me a call so we can synchonize our watches." Or something like that. Needless to say she hasn't called back and that watch is ticking and I've heard from those who have gone before me that doubling up on the schedule later on to make up for lost time is like Hi Hat Hell. Zort!