tag:blogger.com,1999:blog-5102984962751316984.post4139716212351246834..comments2023-12-02T00:51:59.514-08:00Comments on Miss Mochi's Adventures: Fuyu Kaki BundtMiss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5102984962751316984.post-15558503732185439752012-11-25T10:29:17.970-08:002012-11-25T10:29:17.970-08:00You can just whisk the glaze together using a whis...You can just whisk the glaze together using a whisk or even a fork next time! That's what I do, rather than dirtying the stand mixer.Miss Mochihttps://www.blogger.com/profile/12886058479812666785noreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-61825230436584688592012-11-17T19:43:37.886-08:002012-11-17T19:43:37.886-08:00Note on the post above: Leroy is her husband. Budd...Note on the post above: Leroy is her husband. Buddy is her Appaloosa horse who needs meds... but he spits them out if he finds them so they are baked into horse cookies. So sorry the mixer died an unfortunate death.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-75476737622676873412012-11-17T19:41:24.954-08:002012-11-17T19:41:24.954-08:00My Misadventure Making Ms Mochi's Fuyu Kaki Bu...My Misadventure Making Ms Mochi's Fuyu Kaki Bundt Cake<br /><br />Upon awakening Saturday morning, it occurred to me that: I never baked Leroy a birthday cake; I recently saw a recipe and pictures of a gorgeous persimmon bundt cake on Ms. Mochi's cooking blog; I did, in fact, possess four persimmons compliments of the mother of Ms. Mochi; I had some time to spare this rainy day.<br /><br />It would probably be good to explain at this point in the story that I do not bake...making horse treats to hide Buddy's pain medication is about all I do anymore. This is what has become of someone who used to bake pies from scratch, but I digress...<br /><br />As the recipe was on my iPad and I didn't want to get kitchen goo on said iPad, I did not have the recipe at hand...I had to cross the kitchen each time to peruse it. This alone was a mistake of epic proportion that would have been remedied by a quick trip to the printer but I was lazy.<br /><br />I gathered all my ingredients noting that I had everything but the walnuts and the dried cherries/pomegranate seeds. I substituted dried plums which we all know is just a clever marketing ploy to get us to eat prunes. I figured it would be a win-win situation, if you know what I mean.<br /><br />Being that I haven't creamed anything in a long time, I missed the part in the recipe where I was supposed to use the sugar in that process. As I had busily measured all the dry ingredients in one bowl including the sugar, I now had only butter and eggs for creaming. Let's just say that there is a very good reason to use sugar in this process. No matter how I expertly whirled my mixer, the result was a lumpy mess (and I burned up the motor in my 32+ year old mixer). Now I was really starting to have fun.<br /><br />At this point, I figured "anything goes" and proceeded with my endeavor. Since I had a relatively small lumpy mess of butter, eggs, lemon juice and vanilla and a very large amount of dry ingredients, I'm afraid the kaki were not exactly gently handled as I tried to mix everything together. It eventually, after much effort, resembled cookie dough with specks of butter. I then folded (more like man-handled) the diced prunes (aka dried plums) into the carnage.<br /><br />After finding the bundt pan which has never seen the inside of an oven in her 32 years of sitting in various cupboards, I proceeded to shovel in the play dough-textured glop, tamping it down carefully, noting that the recipe said to level it in the pan. <br /><br />As I currently await the timer's beep, I pray the cake will release from the pan when it is done...at this point I fear the bundt pan figures this is her one-and-only shot and will not let go. <br /><br />I will continue my saga in about an hour...<br /><br />The cake tests done and is presently cooling, smelling mighty fine. The bundt pan happily released her prisoner and the cake is on the cooling rack. It looks like a bundt cake should yet not as full figured as the cake pictured on Ms. Mochi's blog, mine being somewhat vertically challenged.<br /><br />Well, hopefully the glazing process will be more uneventful. Oh, that's right, I have no mixer to make said glaze. Well then, let them eat cake!! It's too bad about the hole in the cake where I took a taste, planning to cover up my deed with glaze. I will note here that it does taste delicious!<br /><br />The good news in my story:<br /><br />I tried something new, failed miserably, and will learn from my mistakes...I will never forget to cream butter with sugar again!<br />I get to buy a brand new mixer!<br />I finally used the bundt pan!<br />It made the kitchen smell great!<br /><br />THANK YOU, MS. MOCHI!<br /><br />(Disclaimer: the above account is true and no animals were harmed in the process. Only a mixer met an untimely death. Also, the misadventure was entirely my own doing as the recipe shown on Ms. Mochi's blog was very clear and concise.)<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-16574038605171926262012-11-12T22:08:00.888-08:002012-11-12T22:08:00.888-08:00I know seriously! My mom would cut them up to put ...I know seriously! My mom would cut them up to put in oatmeal, but that's about as fancy as we got. Most of the time we just ate them sliced like apples.Miss Mochihttps://www.blogger.com/profile/12886058479812666785noreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-34695576155636125192012-11-06T20:22:34.483-08:002012-11-06T20:22:34.483-08:00Ilove this bundt cake. I am always one the lok out...Ilove this bundt cake. I am always one the lok out for new recipes with persimmons!!Thanks for sharing!vianneyhttp://sweetlifebake.comnoreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-67883201571394680462012-11-06T14:10:49.465-08:002012-11-06T14:10:49.465-08:00I've never known what to do with persimmons as...I've never known what to do with persimmons aside from eat them straight; I'll have to bear this in mind!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-91607268621018397422012-11-01T20:53:00.827-07:002012-11-01T20:53:00.827-07:00I mention hoshigaki in the first paragraph actuall...I mention hoshigaki in the first paragraph actually! I'm going to try and make them with this batch. Since they are fuyu, they are going to be more be the flatter Chinese/Korean style.<br /><br />Hopefully they turn out and I will be able to post on the whole process!Miss Mochihttps://www.blogger.com/profile/12886058479812666785noreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-46404293130929370772012-11-01T14:01:57.808-07:002012-11-01T14:01:57.808-07:00Great photos! Yes the Uomoto persimmons are delic...Great photos! Yes the Uomoto persimmons are delicious. Do you know about making Hoshigaki, Japanese massage dried persimmon? See link. A few years ago I made Hoshigaki. I had to explain to friends why I had persimmons covered in plume (mold) handing in my house. Aunt Kerrie<br /><br />http://www.slowfoodusa.org/index.php/programs/ark_product_detail/japanese_massaged_dried_persimmon_hoshigaki/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5102984962751316984.post-82736093981483247882012-11-01T13:06:59.037-07:002012-11-01T13:06:59.037-07:00Devany, This is an unbelievably beautiful cake! I ...Devany, This is an unbelievably beautiful cake! I can't believe this is your first bundt.MicheleBryanthttps://www.blogger.com/profile/14094133057191991903noreply@blogger.com