This weekend presented me with a low-pressure opportunity to try some creative things that were new to me.
Some were spectacular, visual failures, and others turned out relatively acceptable.
I did learn a lot of things along the way, though, so it was still time well spent.
If I want to pipe softer edges and points, I should probably try a French meringue instead of a Swiss meringue next time, though sometimes that can be mitigated post-piping by a clean, damp finger (which was how the bunny tails wound up rounded instead of spiky).
- I totally want to do more ganache.
- Ganache or chocolate frosting. The flavor difference is too negligible/nuanced to be worth the time to make two different things.
- Raspberry jam (hot) coating a chocolate cake before ganache/frosting? Yes, please!
- Always have a back-up plan. – OK, I already knew this, but this weekend totally reinforced that for me.