I've already voted. In order to score free doughnuts, coffee, ice cream, and who knows what else people will give me for doing my civic duty, I needed to get my "I Voted" sticker early on, like 6:15am. Added bonus to the day: I get to go to a Madras Man's election party. I'm bringing him and his woman some cupcakes.
I still playing with the Cocoa Devil's Food Cake recipe, but unfortunately I caused a fail. After baking, we had sunken middles. Either my oven needs to be recalibrated or I need go over my Baking 101 skills. I think the cake's alright, two testers said so, but we shall see.
For this one, I decided, due to decorating purposes, to make the the bastard child of meringue and buttercream, Swiss Meringue Buttercream. I wanted a deep blue and rich red, but like a true bastard, it didn't play nice with the food coloring. Instead we got a sky blue and pink. I voted in the election for President of Candyland. But it still tastes good, and turns your tongue colors.
4 large egg whites 3/4 c. sugar 2 tbsp. water 1/4 tsp. cream of tartar 1 tsp. vanilla 1 1/2 c. unsalted butter, softened
Have butter and egg whites at room temperature. Whisk egg whites, sugar, water, and cream of tartar in a large stainless steel bowl. Set the bowl in a wide deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140°F. Beat on high speed just until the mixture reaches 160°F, 2 to 4 minutes. Remove bowl from skillet and add vanilla. Beat on high speed for 3 to 5 minutes, to cool. The meringues should hold glossy peaks. Beat butter in another large bowl until creamy, about 30 seconds. Beat a large dollop of the meringue into the butter until well combined. Continue to beat in about half of the meringue in large dollops. Scrap the remaining meringue into the mixture and beat until smooth and fluffy.