Sunday, June 13, 2010

Šakotis update

That video I posted yesterday was a little confusing to me. I couldn't figure out why the chefs were spinning the cake so fast! Well, now I have my answer. As more layers are added, the baker spins the cake faster, causing flecks of batter to fly off and form peaks. Wow.

I'm not going to lie: compared to baumkuchen, šakotis seems more challenging, more impressive, and more fun to bake. It all adds to the respect I have for the people who made that giant šakotis.

Also, if you look at the pictures in the above link, you can clearly see electric heating elements! Good to know.

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