Marble in Reverse Cake

Well, the full title is “Marble in Reverse With Custom Rose Blend Ganache Glaze,” but I didn’t make the ganache glaze. So, it’s just Marble in Reverse cake. Or really, just marble cake, because it’s still a marble cake, even if most marble cakes are mostly vanilla, whereas this one is mostly chocolate. Why is that? Why are marble cakes vanilla with a little bit of chocolate thrown in? If you like chocolate, you probably prefer more chocolate over less, and if you don’t like chocolate, you probably want none of that chocolate business interfering with the purity of your vanilla. Then again, maybe you’re one of those indecisive types who just doesn’t have a favourite and doesn’t care that there’s more of one over the other, and just figure that variety is the spice of life, so stop with the philosophical discussions and just give me my damn cake so I can eat it!

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Swedish Pear and Almond Cream Cake

I had quite a conversation about the name of this cake with a friend/coworker and my husband. The friend came over to make use of some tools and (my husband’s, not my) expertise with replacing the rotors on his (girlfriend’s) car. After the guys took the car for a test drive, they came inside to chat, and I offered up some cake. The two of them ganged up on me a bit over the title of the cake. The exchange went something like this:

“What kind of cake is it?”
“Swedish pear and almond cream cake”
“Does it have Swedish pears in it?”
“No, Bartlett pears.”
“Well, does it have cream in it?”
“er.. no..”
“What about almonds?”
“Well, it has ‘almond cream’ in it.”
“Then you should call it Swedish … pear … and … almond cream … cake, not Swedish pear … and almond … cream cake.”

So, when we went out for dinner later with this couple later, and the girlfriend asked what kind of cake it was this weekend, I was very explicit in my pauses in the title. 😛

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