Thank you everyone, all of the comments are so nice to read! Currants hold quite well frozen, perhaps because they are so small. They do become more fragile, and easier to burst, so you do need to handle them carefully. I’ve read that Marion blackberries also hold from frozen, but most other fruits do break down when thawed. Darm, I used tweezers to move the gold leaf to the currants. It wasn’t too hard, but I did ruin the first sheet because I accidentally touched it with my hand—it immediately clings to most anything it touches. For the slices, I don’t normally do this, but I sprayed the knife with cooking spray to slide through the glaze.
Thank you Joan! Darm, it felt incredibly decadent to wash gold off of my hands! I never thought I would be doing that. Had another piece tonight—so delicious—definitely in the top favs so far.
Breathtaking Matthew. I agree with all who commented that it looks just like in the book. The picture is so perfect!
I miss out on the bake a long last weekend, but will probably make this one for the free choice weekend coming up.
Absolutely breathtaking Matthew! As always. I love how you applied the gold leaf to the currents. I’ve only seen them for sale here once, and it was in the middle of winter, so I appreciate knowing they freeze well.
Thanks Patrinicia, Jenn, and Paul! Yes, grab up the currants when you can and freeze them. They are a rarity. I saw them for the first time in the winter this year too. Normally can only get them in July from a local berry farm. On another note, my oven broke last night! Feels so strange not to get to bake this weekend, as it is my weekend ritual, but perhaps will allow me to get to other neglected projects I hope I can get it fixed soon!
Oh no… I hope it will be back in working order soon. Or maybe you’d rather get a new one?
Wish my fridge would stop working so I could get a freezer on the bottom model - a girl can dream can’t she?
Matthew, the cake is gorgeous. Everything looks perfect. I especially like the cut sliced picture showing the gold round board! It really shows off the gold on the top. Your pictures are drools-worthy.
Oh no! I hope your oven is fixed soon. Maybe you can get baking at a friend’s house instead so as not to break your ritual? This happened to me last year when my oven broke a few days before I was going to host some friends for a nice dinner. The solution, I packed “my kitchen” plus ingredients and cook at my friend’s.
Good point—at least I don’t have anything I have to bake this weekend. Sounds horrible Silke! Appliance repair is coming Tuesday, so that isn’t too bad, I’ll just make it a kitchen-free weekend.
M, sorry to hear of your oven! It’d be a great time to do a grill project, if you are set up for it. I love pears on the grill, and pizza or focaccia, too.
