black sesame cake (a story)

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Repetitiveness and discipline are the secrets of cake decorating. The art comes from the meticulous technique, the way it does for a dancer.
Ron Ben-Israel

I laughed the entire time I was making this cake. Laughed at myself.

So I had this vision in my head that I wanted to execute– a small, mini, tall cake with clean layers, and naked frosting. Because for the longest time, I’ve just been in love with¬†the many naked cakes of the world. There’s less frosting (usually overly sweet, and just a nuisance), you have more layers in between your cake layers and show those off, plus it lends itself better to floral decorations, or just minimal decorating.

And I wanted to do it with black sesame, black tahini, and banana, with as little sugar/fat as I can get away with. For a higher flavour and nutritional payoff.

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Stir, stir, stir. Oh, the batter seems a bit too wet. That’s okay, I’ll just bake it a little longer. (Note: I have an irrational fear of over mixing, and over baking). Take it out of the oven– first thing I notice, the 2 cakes are of uneven height. That’s okay, I’ll just trim the taller one once they’re cooled.

I busy myself for a few hours, and now it’s slightly past¬†midnight. I prefer to bake at night, and shoot the next morning. This can only happen on non-busy weekends. I usually don’t get a chance to shoot with natural light on a weekday– I’m up before it’s bright, and back as the sky is dimming.

The cakes have cooled, and I whip out my KitchenAid mixer to beat together my mascarpone frosting. Dad: “you know, if we lived in an apartment, you wouldn’t be able to do this”.

Yes, Dad. I’m lucky we have cool neighbours. I mean, they tolerated twelve years of my piano practicing. Who can be cooler than that? Continue reading →

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