Oopsie.

I managed to totally forget blogging on Friday - there was just too much stuff going on. 

First, I was being very adult-y and sensible and had a doc's appointment to check for skin issues (cancer screening and mole check); I'd gotten some weird light spots in the upper torso area, and I was actually steeling myself for a kind of skin cancer diagnosis when going there. Fortunately, it's just an overactive dermal yeast and almost purely cosmetic, so now I'm quite relieved (and equipped with a cream and a special shampoo to curb the overenthusiasm of that specific yeast). 

After that, circumstances called for a baking spree - I'd promised a cake as a birthday present. A Snickers cake, to be precise. Which is a concoction consisting of a bit of dough glued together with liberal amounts of buttercream in three different flavours - chocolate, peanut, and caramel. 

Pro tip #1: If you actually buy caramel, and not sweetened condensed milk by accident, you don't need to boil the milk into caramel as an additional step.

Pro tip #2: If you read your notes correctly, you don't leave the cake itself in the oven for double the time necessary. (It was still fine. Phew.) It was a little flatter than I had hoped for, which made cutting it more of a challenge, but I did manage. (It's baked in form of a long rectangle, then cut in half lengthways, then the two halves are halved again with a horizontal cut so you have, in the end, four very thin and long pieces of dough. When fully assembled with the buttercream layers inbetween, you get something more or less with the proportions of a snickers bar. Which, by the way, will not fit on a standard long cake platter as it is, you guessed it, too long.)

Pro tip #3: If you try to mix double the amount of custard into the butter, you will kill the buttercream. (It's a water-in-fat emulsion, and it can only take so much of the water phase before it flips and "curdles".) If you don't realise what you are doing, you will manage to do that twice.

Which leads me to pro tip #4: Don't take skimpy notes, write things down properly. There's no guarantee you will really re-bake the cake after a short time, still remembering the bits you did the previous time in detail.

So... I had a bit of trouble getting the cake all done, but in the end, it wasn't more ugly than my regular not-so-much-trouble cakes, and (most importantly) it tasted really nice. Makes a large, very solid cake that is rather easy to transport, but should be cut in slices not more than a centimetre wide, meaning it makes about, oh, 30 and a bit servings? It will also freeze rather well, which is a good thing, as it's rarely all consumed at once!

That cake is also one of the test opportunities for my (still ongoing) quest to find the perfect chocolate buttercream, by the way...