A couple of things made last weekend: Vanilla Bean Pound cake from RHC and Chocolate Pecan Pie from PP&B.
I made 1/3 recipe of the pound cake as cupcakes - it yielded 4 cupcakes, about 50 grams each. In the recipe, the cake isn’t frosted, only syruped, but I felt like having some frosting. It’s been a long time since I made buttercream, and I have yet to try lyle’s golden syrup on neoclassic, so that’s what I made - flavored with orange flower water and orange oil. I figured since the pound cake does not have a strong flavor it would go well. And it did. So good! I actually forgot to syrup the cupcakes but it turned out well anyway.
I also made pecan pie. Originally wanted to make the regular pecan pie, but when I flipped the page I got to the chocolate one, so that’s what I made. The recipe is the same as the regular pie - only difference is cocoa powder added to the egg yolks mixture, and the egg yolks aren’t cooked as long (not to high of temperature). I made too much crust so I used the leftover to make lattice top on half of the pies (3 of them). It wasn’t a very good decision, as when the filling is done the crust isn’t done. Ended up cooking them a bit longer, resulting in a bit of dryness. The bourbon whipped cream quickly fixed this issue. Served with whipped cream, the dryness went away.
Tasting impression: the cupcake is really good, the buttercream adds a wealth of flavor into it. Neoclassic is good as it is but with golden syrup and orange flavor it really brings it to the next level. The pecan pie is awesome. I like the chocolate version better than the regular one - this might be my go to pecan pie from now on!