Saturday, April 26, 2014
this was a bolivian themed birthday cake i made for my friend's dad. not knowing much about bolivia or bolivian culture, it was definitely a challenge to get started. i scoured the internet for as many bolivian festivals, history, and images as i could. i spent some time looking through photo's from museo de arte contemporaneo plaza in la paz, bolivia. that's where i got the inspiration for this cake. an art gallery, if you will. each piece of fondant is hand painted with bolivian inspired art. the background of the cake is brushed with the colors of the bolivian flag. enjoy.
Monday, November 18, 2013
okay, okay, it's not a cake. but it's still cute, and little, and stacked like a decedent 5 layer cake... so i'm posting it!
i'm not really a beet kind of gal, but the flavor melded together with goat cheese and truffle oil... yum.
1 tbsp olive oil
3 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp fresh ground black pepper
125 g goat cheese (small container; crumbled)
1 tsp fresh thyme leaves
2 tbsp truffle oil
handful of arugula
1. Slice beet thinly. Marinate in the mix of olive oil, salt, pepper, and wine vinegar for 4-5 hours or overnight.
2. Mash the goat cheese with a fork, add truffle oil, thyme leaves, and a dash of salt & pepper. Stir until the mixture is paste-like.
3. Serve as follows: put one beet slice on the plate, spread some cheese on it, top with arugula leaves. Cover with another beet slice. Repeat the layers 4-6 times. Decorate with thyme sprig or more arugula.
Tip: In a hurry? You can use canned beets and marinate for 20-30 minutes.