Double-glazed bumblebee cake (ala Nigella)
Chocolate soufflé cupcakes with vanilla bean buttercream made with Valhorna 61% dark
I always thought that with Macarune cakes, the best way to eat them is at room temperature. That way the insides aren't too dense and the buttercream isn't hardened to a state that spells undesirable. Laurie however, gave me a tip the other day that I thought I'd share with you -- the bumblebee cake actually tastes better served cold.
She explained how the cold glaze worked out perfect and the cake turned out even fudgier. So now we know that with glazed chocolate cakes, cold can be good. Wee! That's the great thing about having taste-tester friends. They're extremely honest and helpful.
Next Macarune taste-testing coming up this Saturday!