Bittersweet ganache, gold pearls, and gold dust.
Kinda wish I had thought to do shavings. Oh well.
I don’t really get how to have the drip glaze come out perfectly. 
Maybe too thick?
Kinda wish I had thought to do shavings. Oh well.
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I love those gold pearls!
(Now I’m wondering what happened to the jar I bought for someone’s birthday a few years ago.)
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Looks good to me! Yum!
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Gorgeous
I’m inna mood for rhubarb pie. Will check back later.
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Glaze looks perfect!
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I’m bringing cake to a volunteer meeting today - German chocolate and ganache.
I’ve decided sprinkles make nice camouflage for imperfections!
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Looks fantastic, no imperfections seen!
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You are on a tear!
Looks great.
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you and i went to the same school of “decorating,” i’d say - camo sprinkles FTW!
seriously, looks great 
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Thanks! I had a cake round, GC frosting, and broken ganache in the freezer. Easy peasy.
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Steamed plum buttermilk sponge cake with crème anglaise from Sift. I am trying to use the other 7 cups of buttermilk from the carton I bought to make a cake last night week, and I thought an hour of steaming might add some much-needed humidity to my house. I also had a bag of gorgeous bright plum sauce in the freezer, but realized late in the game that it was spiced with sumac and shallots and not really cake material. I used a jar of damson plum jam instead, losing the bright colour, and with a result too jammy for my taste. Wish I’d poached some rhubarb or cherries from the freezer instead. The cake part of this is delicious though and was just the thing after shoveling my walkway and roof (2x30 cm snowfalls in the last 4 days). It did take longer than an hour, as I wasn’t monitoring it and the heat was too low. I would make this again with better plums or another tart fruit. Batter mixed quickly by hand.
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Lovely. I got Sift for Valentine. Its an expensive book $50. Can but there was a 25% discount and my DH also had some points so the price was right. I was overhelmed when I first opened reading about all the elements of great baking but realize how well its organized. My only complaint is the small print. Got a few recipes booked marked.
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Beautiful! We freeze buttermilk and it does well, from our experience.
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I freeze buttermilk in ice cube trays and it always behaves like regular never-frozen buttermilk, in every recipe, including making countertop crème fraîche.
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Looks wonderful!
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Is the cake steamed or just the plums? I especially like the look of this dessert – sorry if I’m asking a silly question.
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The whole cake is steamed. You put the plum compote in the bottom and the batter on top, then cover with parchment and foil and cook it on the stovetop for an hour. This one actually had the water halfway up the bowl, but I think other ones I’ve done had the water below the pudding basin.
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I was impatient because I was so far down the hold list and there were no copies at the bookstore, so I ordered it when it was on sale and I used some teacher gift cards. I was actually disappointed in the front matter—not because it’s not valuable, but I wanted more recipes. I feel like I have a very good understanding of the why at this point. No doubt I will those chapters at some point, but not today.
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