Ezinwa's baking chronicles

Easter marble cake and homemade ice-cream!!

I feel like this is the first time I am trying out the “marble" technique. If I had used darker colours like red or brown, it would have been easier to catch up to the marble effect.

Also: NEVER EVER FORGET TO HIT OUT THE EXCESS AIR BUBBLES FROM YOUR CAKE BATTER before putting it in to the oven. If you do forget, you'll end up with a cake with holes, just like this one.

2ndly: unless they make the butter specifically for baking and it is written boldly on the container of the butter; DO NOT USE BLUE BAND, OR MAMARDOR, OR ANY OTHER TYPE OF BUTTER THAT IS NOT FOR BAKING. If you do that, you're headed on the road to dissapointmentville.

I had already known that the common type of blue band butter here is not for baking, and the one for baking is usually scarce and costly. One day, my mum bought a new brand of butter, Mamardor, for eating bread at home, and as one if its uses, they wrote “for baking” by the side, and wasn't even boldly written. That should have been enough warning for me, but no!!
You should have seen when I pulled the cake out of the oven. 😥
And it happened to be our Easter cake this year (yeah this happened this year). Imagine such failure - bitting into a cake that does not feel like cake. The texture was all wrong.

Let's move away from the cake and to the “frosting”.
It's called mirror glaze: you can literally see your reflection with it 😅

Normally, mirror glaze is made with white chocolate and gelatin/agar agar. But how do I begin the search for white chocolate in Nsukka?
Even if I did find it, white chocolate sounded like it was going to be expensive, so I looked for a work-around (me and work-arounds 😅😅).

Go over to YouTube and watch how they use mirror glaze to decorate cake. It is more than amazing. 🤩
It's practically an art work, and the cake is the canvas.
So I did mine. The outcome was not as astonishing, but it was alright.

3rdly: DO NOT PUT SPRINKLES ON YOUR MIRROR GLAZE. It will start to dissolve and drip down your cake in its variety of colours, and that will mess your work up.
Mirror glaze is more runny than ganache, so while sprinkles stay on ganache, they will dissolve and drip away on your mirror glaze.

Also, I was supposed to at least “crumb-coat” the cake before pouring the mirror glaze on top, but just like in the ganache, I didn't, and I did not care.

Let me not also forget to mention that I made ice-cream!!
Home-made ice-cream!!
Though it was only ready the next day, being Easter Monday.
However I do not have a picture of that.