Oooh, it’s been such a great weekend for trying out new things. In this post I’ll talk about the Agbay Junior, and touch on the butter (there’ll be a separate post coming for that).
I was making a banana cake because it was time to use up the bananas I’d taken from work (they were left, unwanted) and popped into the freezer. I’d decided some weeks earlier that when the time came I’d be making Summer’s Banana Cake recipe. You can find the details from this link.
Yesterday I’d made butter. Mum bought me a Mad Millie Butter kit for Christmas. Today I was using the butter I’d made, in the Banana cake.
Summer’s recipe is actually for cupcakes, but she does say you can easily make a cake from it. Summer’s suggestion is that you add an additional banana. And it was 3 bananas that I had from work, so that came together nicely. One of the things that I liked about the recipe was using a blander (food processor or similar) to get the banana fully incorporated. Truth be told, I’m not a fan of banana cake. I love bananas, but I’m not fond of cooked banana, except when it’s drowning in maple syrup and been heated (caramelised) to put on top of pancakes. Despite my lack of desire to eat banana cake I was really looking forward to trying out this recipe and method.
Usually I’ll make 3 layers of cake from Summer’s other cake recipes, but I decided to make just two. I really wasn’t sure how far the frosting would go. I was hedging my beats. Anyway, the cakes took closer to 45-50 minutes to bake. I wasn’t really surprised given the batter was a little looser than other cakes I’ve baked of Summer’s, and of course the amount of batter was greater. The tops cracked, and oddly it was where the cracks were that the cake looks a little more moist (see later photo).
This is the first cake I’ve made since Christmas. And for Christmas I got an Agbay Junior cake leveller. I was pretty darn excited that I’d be getting this baby assembled and using it. I’ve heard so many people say once you’ve used one you’ll never go back to any other method of torting cakes. I’ve seen the promo video’s. I’ve seen plenty of YouTube videos (for other things) where the baker is using the Agbay to torte a cake. Needless to say I was hooked, it was just a case of someone else buying it for me ;-). It was a good Christmas!
Once I had the Agbay assembled (was straight forward) I put one of the cakes onto the cake card and determined the size of the layer. Except I didn’t quite get it right and I needed to have dropped the height by one notch (which is like 1/16th of an inch I think). The second layer I torted at that height and it worked out perfect. I thought I’d try my luck and see if I could pass the first layer back through the Agbay. I knew I’d only need a thin sliver, I guess the 1/16th of an inch. What is life if not for living dangerously. So with that in mind I passed the Agbay back over the first cake and it worked! And you can see from the photo just how thin it cut. If I didn’t already love the Agbay for the ease and speed at which it could torte, I was now hook line and sinker in love with my new gadget.
With that in mind, it seemed perfectly acceptable to then use little hearts as decoration for the cake. And so I did. Boy oh boy, making a cake that’s decorated in frosting only is such a breeze. I did put a thin coat of frosting all over the cake. I needed to seal the sides since the cake is now in the fridge until I go to work tomorrow. I’d forgotten how easy baking a cake can be when you’re not preparing a cake for being covered in fondant. I feel like I achieved so much!
The domed tops we ate after dinner. I still had sufficient frosting to slap some more between the two tops. The cake is very definitely banana. And I found the texture to be quite smooth. The other thing that I like about the cake is the absence of all the black specks that you typically get with banana cake. I guess having blended the banana took care of that. So true to my word, I’ve baked a banana cake for my team at work. Quite possibly it’s the last time the current team is together. We’re moving out to MYOB’s new building, and part of the crew from the 3rd floor at work will be going to MYOB’s existing building (500m down the road) and my immediate team will be in the newer building. It’s a bit sad really, but cake will quite possibly make everything seem ok again 🙂