Re: Frosting by Mara no cake????

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Hi Gay,The cake recipe is here. It says cupcakes, but I double it and make it as a cake:http://milkforthemorningcake.blogspot.com/2008/08/comforting-cocoa-butter-cupcakes-dairy.htmlMaraOn May 21, 2010, at 3:04 PM, Gay B. wrote:Mara -This recipe appears to be the frosting only- where is the cake recipe? Would love to see what you recommend under this yummy-appearing frosting!Kae CAKE WITH COCOA BUTTER4 egg yolks1/2 cup of cocoa butter (4 ounces) - melted2 teaspoons of vanilla, more if you like it - you can also use the seeds from the pod1 tablespoon clear honey, to taste - possibly going up a lot more pinch of saltspritz of lemon, optional* Beat yolks, preferably in a standing mixer for ease, until they are light yellow, doubled in volume and thick. Add honey and vanilla and salt (and optional lemon) and keep beating until everything is well incorporated and the consistency is still thick. Then transfer the bowl to become the top of a double boiler and with the heat on a middle low (not ridiculously low), keep whisking the eggs (don't leave them alone for too long or the yolks will begin to cook and then turn lumpy - this can happen in seconds at the wrong time so be careful). As the eggs slowly get warmer - begin to add the cocoa butter to the yolks. Keep whisking. (I've melted the cocoa butter first and also left it solid and added that way, but it seems to be quicker if it is added in melted. But either way works - just use small pieces if you drop in solid bits.) Keep adding the cocoa and then taste to make sure you have enough honey added. After a while, as you continue to whisk the yolk mixture, the consistency will begin to change noticeably and will no longer have the appearance of raw yolks. Keep on a bit longer, and then take off the heat. Then, take the bowl and set it into a bigger bowl of ice water so that the mixture will begin to chill. You cannot put it on the cake when it is warm, because it is too runny. Just let it chill for a while, You can then put the mixture in the refrigerator to continue chilling. But keep the warm water from the bottom of the double boiler handy unless you over chill it and cannot easily spread it on the cake. (In which case, you simply need to let the mixture relax a bit over the warm water - like a sauna, for icing!) The chilling part takes a while, so go off and do something else and stop eating it straight from the bowl. You'll figure out when it is done - when you can use a rubber spatula to spread it easily. Or, if you are more fancy, you can use an icing bag. Refrigerate it and let chill. Note*Lemon - can't decide if I like it or if it is weird. But apparently it also helps the recipe emulsify. The cake actually tastes best on the second day - not that I can resist eating it right away, but for some reason the flavors marry really well by then and are best from that point on. Mara Schiffren ____________________________________________________________Loving Care Grammy Gay Surgery '75, CD '94,SCD '97, No meds. '98 SCD™Stores: http://www.SCDiet.net/ Moderator Indy, IN Breaking The Vicious Cycle by Elaine GottschallTell me where you live to find SCD Pals, Drs. howlong on the SCDiet.Put in Subject: SCD or I may not see your post to me.To: BTVC-SCD Sent: Fri, May 21, 2010 2:57:31 PMSubject: Re: Wondering why my 2nd batch of goat milk yogurt didn't work out.....Thank so much Marilyn,I probably killed the bacteria. I thought it had to go in right at 110F. I'll try again and add it at 80-85F. Do you think it's still okay to use for smoothies for my husband and daughter, or should I just throw it out? It's almost the consistency of kefir but I don't want to make them sick. Tamra in GilroySCD Day 75> >Could it just be the brand of goat milk that made the difference?> > Yes, it can. I got a fairly firm goat milk yogurt > from pastured goat's milk, but somewhat liquid > from the Meyenburg, which is the only one I can get regularly.> > Be aware that you should cool the milk to lower > than 110F -- some people say it should be down to > 70F; mine is usually around 80-85F. But you > should not be adding the starter at 110F -- > that's the highest part of the range for fermentation.> > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund> Babette the Foundling Beagle>------------------------------------

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Thank you!!!!!_________________________________________________Loving Care Grammy Gay Surgery '75, CD '94,SCD '97, No meds. '98 SCDâ„¢Stores: http://www.SCDiet.net/ Moderator Indy, IN

From: Mara Schiffren alcibiades@...

Hi Gay, The cake recipe is here. It says cupcakes, but I double it and make it as a cake:

http://milkforthemorningcake.blogspot.com/2008/08/comforting-cocoa-butter-cupcakes-dairy.html

Mara