I happened to go into the kitchen for something in the middle of working from home tonight when I had an idea … an icing-based filling consisting of mandarin oranges, cinnamon, and vanilla. I threw open the cabinets and began formulating the base. We were so successful with the lemon zest icing for the honey and lemon bee hive cake the other day, what’s stopping us from creating a whole range of flavors? Of course, the greatest thing to ever come out of the kitchen is the Cinnabon cinnamon roll recipe that took ten years to perfect. Coming up with a handful of those in a lifetime would be worth all the effort.
The mandarin orange, cinnamon, vanilla frosting or filling would need to go into some sort of chocolate cake with melted semi-sweet chocolate chips, or alternatively, piped into a light vanilla cake and served with black coffee or hot tea … I’m not sure. I have no idea what I want to do with it, but there is something here … it’s good. Really good. The flavor profile is still too far on the front of the tongue, though … it needs a hit in the same space where cayenne pepper does to fill it out but I can’t quite decide what it’s missing.
Anyway, back to work. That was an interesting diversion. I’m going to figure this out in the next few days. Do I take it in a spring direction (light cake for dessert with friends dining alfresco?) or an autumn direction (like spiced mulled cider, rich and complex) … that is what I need to settle.