Cake by Courtney by Rich Courtney

Author:Rich, Courtney
Language: eng
Format: epub, pdf
Publisher: Rich Creative Group
Published: 2022-03-16T00:00:00+00:00

Assembly

LAYER THE CAKE Place the first cake layer, top side up, centered on your cake board or cake plate.

Evenly spread 1 cup of chocolate malt buttercream over the cake layer, getting eye level with the cake to ensure the buttercream is level.

Crush 1 cup of malt balls into chunky pieces and sprinkle ½ on the buttercream. Pat into place.

Place the second cake layer, top side up, on the malt balls. Repeat previous steps.

Place the final cake layer, top side down, on the second layer of malt balls.

FROST THE CAKE Spread a thin coat of vanilla malt buttercream around the entire cake to lock in the crumbs. Freeze for 10 to 15 minutes.

Once the crumb coat is set, frost and decorate the cake with remaining vanilla malt buttercream and chocolate malt buttercream. Garnish with remaining malt balls.

COURTNEY’S NOTE

Time-saving tip: Double the recipe for the Vanilla Malt Buttercream and omit the Chocolate Malt Buttercream altogether. CHAPTER SIX

On the Road Again

I’m somewhat of a homebody. I love being in my own home and in my own kitchen with family and friends, but I definitely have the travel bug too. I’m always dreaming of our next get–away whether it’s just Ryan and me, a trip with the kids, or with friends—I’m ready to go!

I credit my parents for my love of travel. Every summer when I was growing up, they courageously loaded me and my three siblings into the car or onto an airplane (without the benefit of digital toys, bless them), and launched the most epic family vacations a child could imagine. It’s no wonder I was drawn to a career path right out of college that put me on the road again for the next 13 years.

Without question, one of the things I love most about traveling is searching out the best food spots. I think planning where you’re going to eat and what you’re going to eat is every bit as important as planning what you’re going to do when you travel—maybe more so—because don’t you always remember the best food places, and don’t you talk about them when you get home as much as you talk about what you did? I do. I can rattle off my list of best–ever eats as fast as I can rattle off my home address: best BBQ—The Porch in Dallas, Texas; best tacos—Tacos Tu Madre in Los Feliz, California; best pizza—Juliana’s in Brooklyn, New York; best ice cream—Bi Rite Creamery in San Francisco. See?

Really delicious food inspires the best memories and sometimes...on occasion...at least for me...the best cakes! An unforgettable appetizer I enjoyed one night in New York City is now my Olive Oil Ricotta Cake with Strawberry Basil Compote. One of my favorite donuts is now one of my favorite cakes: Ricotta Beet Cake—who would’ve guessed? The best banana pudding I’ve ever had is now a cake; best ever crème brûlée: now a cake; and the best ever ice cream with a flavor combination that rocked my world, you guessed it, now a cake and included in this chapter.

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