Thanksgiving 2009: the tradition continues. The meat cake tradition, that is (check out the inaugural cake here). This season, I went for a nice, big, glazed ham. Here is my recipe:
Step 1.
bake six red velvet cakes (always a crowd pleaser).
Step 2.
Stack ‘em, and stack ‘em high.
Step 3.
Cut into the shape of a large ham. Start getting the buttercream on there.
Step 4
Smooth out the ‘face’ of the skin. Insert a large marshmallow to act as the ham bone (if you think about it hard, this act is an act of ‘completing the circle’… in a really twisted reality). Add appropriate texture and white, ah, ’stuff’….
Step 5
add ‘outer’ skin texture to remaining body of ham
Step 6.
Don’t forget the cloves!!
Step 7.
Next, glaze the beast with melted caramel
Step 8.
Finish the ham with classic maraschino cherries as a garnish
The ham was a real crowd pleaser. As the tradition calls for, I carved slices for all.
