I thoroughly enjoyed baking this recipe. It was easy for me because I set out all the ingredients, separated the eggs, measured the dry stuff before I went to Pilates class in the early morning. So when I got ready to bake, it was a breeze. Watching the actual chemical changes, like the egg yolks turning thick and light yellow and the beating of the egg whites is fascinating to me. And I also got to use my improved folding technique, learned at the cooking class at the Mansion in Savannah.
The local wine store (Market Square) had plenty of grappa to choose. I bought the moscato, thinking it would work better than barolo or pinot noir for a cake recipe. The honey flavors the cakes so nicely with the grappa.
If you can't tell from the photo, I used some little pansies to decorate along with powdered sugar. I served them with ice cream, too. The mini bundt cake, while making a really pretty presentation, is a large serving. Somehow, I managed to eat mine, though. Clean plate club!
Comments (4)
So pretty!
Posted by Amy | May 4, 2008 10:42 AM
Posted on May 4, 2008 10:42
What a lovely idea to add those pretty little pansies! Beautiful. :)
Posted by colleen | May 4, 2008 2:04 PM
Posted on May 4, 2008 14:04
I love the way you added the powdered sugar and the little pansies. I am sure it wasn't too hard for you to clean that plate :)
Posted by girasoli | May 5, 2008 1:46 AM
Posted on May 5, 2008 01:46
Yes, the pansies are a perfect touch with the cakes. What flavor of ice cream did you serve with them?
Posted by Krista | May 6, 2008 4:03 PM
Posted on May 6, 2008 16:03