I could claim that I like baking pies better because I don't get frosting all over me up to my elbow trying to frost the damn cake. But that wouldn't hold much merit as I am usually covered in flour when I finally get that pie in the oven.
I wanted to do a little different tweak on the 2013 edition of the banana birthday cake. Since I had a ton of bananas laying around even after pulverizing enough for the recipe and for quality control, I thought about trying to incorporate the fresh fruit for decoration and to kick up the banana-ness of the baked good.
I first tried to brulee some banana slices with the idea of decoratively places them around the cake top. Not good. I just ended up cooking the banana with the blowtorch and the burnt sugar didn't want to stay on the slices.
Ok, new plan: caramelized banana compote to be used as a filing.
Winner. The layer of banana filling was a perfect accompaniment in between the two cake layers in place of the standard inside layer of cream cheese frosting.
The matching purple sprinkles and purple plate seal the deal.
--Isaac.
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