Out & About #1058 | Ginger Molasses Cake with Eggnog Mousse, 401 Richmond + Holiday Gifting

​As my coworker had declared in astonishment, it was difficult to believe that Christmas was looming. The month of December appeared to have just started when, in fact, it was nearing its third week.

​Home compilations of the week comprised of: Sliced bananas and Lindt dark chocolate spread on whole wheat toast, Passionfruit Cold Brew Sparkler, and the seasonal classic of Peppermint Hot Chocolate with Mini Marshmallows.

​I quickly learned that T&T's frozen BBQ Pork Buns were equally as delectable after one minute in the microwave as they were fifteen minutes in the steamer.

Chocolate-filled Biscoff rounds from Australia were declared interesting, but a tad muted in terms of complexity. Hexagonal Portuguese-style Pineapple Cakes from Macau were found extremely satiating due to the overwhelming about of stabilizer in the pastry, which was a grand disappointing in consideration of the generally palatable pineapple-wintermelon blend filling.

One of the weekend's biggest projects was a Ginger Molasses Cake with Eggnog Mousse as frosting.

1) Ginger Molasses Cake with Eggnog Mousse

After I had my fun with an eggnog and rum cocktail, I was left with the remnants of the 1 L carton. Truthfully, construction of the Distillery-inspired concoction had led me to realize that I did not, in fact, enjoy eggnog whatsoever. The perception of a creamy, enriched formula laced with warm spices was a positive one, yet the actual formula left much to be desired.

i) Eggnog Mousse

I'd start with an eggnog mousse, for this was the singular component that would serve to rapidly deplete the carton's contents.

Ingredients:

• 550 g eggnog
• cinnamon
• nutmeg
• vanilla bean paste
• 4 egg yolks
• 211 g white chocolate couverture
• 2 tbsp gelatin, dissolved in water
• 284 g heavy cream

Directions

1. In a heatproof bowl, combine egg yolks and set aside.
2. Combine eggnog, cinnamon, nutmeg, and vanilla bean paste in a saucepot. Bring to a gentle simmer over low to medium heat.
3. Dissolve gelatin in a small amount of water. I completed this process by sprinkling the gelatin over a few tablespoons of water in a small heatproof bowl, then microwaving in bursts of 10 seconds until the gelatin was fully dissolved.
4. Strain the gelatin if any lumps remain. Add gelatin and white chocolate couverture into the warmed eggnog mixture. Stir to combine, then remove from heat once all chocolate has dissolved.
5. Pour warmed eggnog mixture into egg yolks and whisk vigorously to prevent scrambling. Once incorporated, transfer back to the saucepot and continue cooking until thickened. Over medium-low heat, this process took about 6 minutes of constant stirring. When air bubbles no longer form with vigorous stirring and the surface is glossy, the custard base is done.
6. Transfer the custard to a heatproof bowl and tightly line the surface with cling film. Wrap the bowl with a second layer of cling film and set in the fridge until at least room temperature (several hours).
7. Whip heavy cream to stiff peaks and fold into eggnog custard.
8. Refrigerate until ready to use. Do not refrigerate longer than 6h as the mixture will become too stiff to spread. Should the mixture become too rigid, gently warm it - either over a water bath or in 10-second bursts in the microwave - until it yields.

ii) Ginger Molasses Cake (Ver. 2)

The original idea had been to use the eggnog mousse in place of cream cheese frosting for carrot cake. However, given the sheer number of ingredients used in carrot cake, I opted for a simpler, more traditional pairing: Molasses Cake.

Drawing from previous attempts, I reverted to the original 9 in x 13 in quantities and attempted to reproduce the loaf that had made my heart sing. Unfortunately, due to forgetting to add milk before flour, the batter turned lumpy. Straining the batter was treacherous, for its viscosity and ginger-containing properties refused to filter through the sieve. The amount of time used to construct the batter nearly doubled as a consequence of poor planning.

Actual ingredient amounts can be found below, along with a revised set of directions (not the steps I took - Do as I say and not as I do!) to improve chance of success in future trials:

Ingredients (actual):

• 170 g unsalted butter
• 4.7 oz / 138 g molasses
• 1.25 oz / 37 g honey
• 0.05 oz / 2 g corn syrup *
• 80 g brown sugar *

• zest of 1 orange
• 60 g granulated sugar
• 25 g ginger, peeled and finely diced (41 g unpeeled)

• 2 eggs
• 1 tsp orange extract
• 1 tsp vanilla extract

• 350 g milk
  

• 422 AP flour
• cinnamon
• pumpkin pie spice
• 2.5 tsp baking soda
• pinch of salt​

• turbinado sugar

Directions

1. Mix orange zest, granulated sugar, and finely diced ginger. Set aside.
2. Melt butter. Add in molasses, honey, corn syrup, and brown sugar. Whisk until homogenous. Let cool.
3. Once cooled, whisk in vanilla, orange extract, and eggs. Milk is the last wet ingredient to be incorporated into the batter.
4. Whisk in dry ingredients. Once batter is homogenous, switch to a spatula and scrape the sides of the bowl to ensure all pockets of flour are incorporated.
5. Pour into a parchment-lined baking pan. Sprinkle turbinado sugar across the surface before baking.
6. Bake at 375 F for 10 mins, then 350 F for 50-60 mins, until the surface glitters and a skewer comes out clean. Once the cake begins to peel from the edges of the parchment and skewer comes out clean, it is done. Let cool at least 30 mins before removing from pan - the interior is damp, just like banana bread, and is at risk of collapsing if not completely cooled.
7. Let cool at least 30 mins before removing from pan. Let cool completely before cutting.
8. Serve and enjoy! (if omitting eggnog mousse)

Recipe Notes

• The recipe above features a significant reduction to the specified amount of brown sugar, thus yielding a hardly sweet cake. This was a conscious decision as the intent is to pair it with a cloying frosting. Feel free to reinstate the original amount of sugar (70 g per portion) if not intending to pair with frosting.
• The total amount of liquid sweetener was kept consistent with the original recipe: 6 oz. By re-allocating a percentage to honey and corn syrup, the flavour emerged more balanced. Feel free to adjust the proportions to one's liking.
• 2% milk was used in this recipe. 1% milk would likely yield similar results, but the substitution is unverified at this point.
• Combining zest with granulated sugar allows the flavours to infuse before being overwhelmed by spices and liquid. Do not skip this step.
• It is recommenced to strictly melt butter, then incorporate room temperature liquid sweeteners such that the overall mixture cools faster. (While I melted butter and all solid/liquid sweeteners together, it is not recommended at the mixture takes longer to cool to a workable temperature.)
• Once combined, the batter should have the texture of dalgona candy (many air pockets) and emerge around 2 shades darker than the honeycomb candy, slightly lighter than the shade of molasses. With the exception of finely-diced ginger, the batter should be entirely smooth and somewhat viscous.
• A halved portion can be baked in a loaf pan at 350 F for 50 mins.
• A full portion (9 in x 13 in) can be baked at 375 F for 10 mins, then 350 F for 50-60 mins.
• Let cool at least 30 mins before removing from pan and slicing: the interior is damp, just like banana bread, and is at risk of collapsing if not completely cooled.

I took to directly assembling the cakes in disposable containers for ease of transport, alternating two layers each of ginger molasses cake and eggnog mousse. Being butter-based, a thin drizzle of yellow cane syrup was applied to the surface of each cake layer before spreading the mousse to preserve moisture. By the point of consumption, 48 hours later, the frosting had began to peel away from the cake surface slightly, indicating an excess of gelatin as well as insufficient moisture in the cross-section.
Feedback received was generally positive, with one remark pertaining to the composition's resemblance to Carrot Cake due to the sizable pieces of ginger and frosting consistency. Frankly, the essence of ginger and orange hadn't been adequately unleashed due to procedural mishaps. That said, eggnog was present in moderation, accentuated by white chocolate and hints of cinnamon and nutmeg. A reduction of gelatin would have benefitted the mousse, preserving luscious spreadability without suppressing its inherently creamy texture.

2) Ube Mochi Pancake (Trader Joe's)

Since my first encounter with the popular seasonal product over two years prior, I hadn't had a chance to revisit a formula crafted entirely from scratch. From the Thai ahgase's New York travels, I received another box of Trader Joe's Ube Mochi Pancake & Waffle Mix for testing.

Exhaustion would penetrate my soul slowly, yet I persevered with the task at hand. Using the 2-egg recipe on the back of the box, I obtained 12 pancakes measuring roughly 2-3 inches in diameter. This was a greater quantity than the promised 8 pancakes of 4-inch diameter, which led me to store a portion of the pancakes in the freezer for later consumption.

Conversion of the package directions was as follows:

where

• 1 tbsp butter ~= 14.5 g
• the total package weight approximates 377 g

I adapted the recipe minimally, only adding a few drops of ube extract to intensify the purple potato powers. Due to uneven heating of my pan of choice, the edges of certain rounds blackened within seconds. This rendition was flatter and less mochi-like than I recalled, adopting a spongy texture that absorbed syrup readily. While the pancakes retained structural integrity, their surfaces were not exactly crisp to touch. Maple syrup played a splendid counterpart, for the pancakes themselves were not particularly sweet.

It is uncertain whether the less desirable outcome had resulted from the cooking method used, or the mixture itself. Deviating from my previous iteration, all instances of oil, including greasing of the pan, had been replaced by unsalted butter. As per my previous post, the following modifications/additions should be contemplated:

• Glutinous rice flour for chewiness
• Butter in place of oil for a crisp finish
• Ube extract for depth
• Cornstarch for crunchy surface (like brownies!)
• Vanilla extract or vanilla bean paste (or a combination of the two) for a boost in flavour

​The making of cake, granola, Ube Mochi Pancakes, and an egg white scramble, plus all the cleanup that came with the process spanned majority of the day. I'd then tend to some deskwork before expending the remainder of my energy on learning Me Gustas Tu - in honour of GFRIEND's miraculous reunion, of course.

With termination of the final round of laundry, I climbed into bed, willing myself to sleep. (Spoiler: I couldn't really.)

​My alarm clock failed the next morning. Although I frantically paced about the house in worry, I was rewarded by exceptionally reasonable levels of traffic and a delayed GO train. It would appear that most office workers had already commenced their holiday vacations.

​​The office was equally serene.
Come lunchtime, a fellow museum enthusiast would join my lunch walk. The route had originally involved venturing west of Spadina, however an unanticipated detour into the 401 Richmond building dislodged those plans entirely.

The facility had already emerged on my radar due to the presence of the Museum of Toronto. Given that the current exhibits had not sparked intrigue, I had opted to defer the expedition until a comparatively more interesting display surfaced. Being an avid pop-up market attendee, my lunchtime companion expressed intrigue towards the advertised Studio 216 holiday market.

We'd enter into the space with the market in mind, but gradually become engrossed in other elements of the building as they appeared.
The OpenStudio gift shop was a wonderful destination for holiday cards illustrated by local art talents. Besides artists hailing from Toronto, merchandise originating from Vancouver were also observed.

​I refrained from immediately indulging in the adorable snowman card. Instead, we trekked through the art-filled corridors, aimlessly but embracing the allure of adventure.
A total of four floors, plus a basement, offered ample room for exploration within the designated heritage building.

Each floor could be depicted as a labyrinth, featuring hidden connections or corners that abruptly terminated, as well as sinks camouflaged in odd nooks and crannies. At its east limit were several flights of rickety wooden stairs. At its west limit were metal grate stairs, which were far sturdier in comparison. At the centre of the building was a wooden overpass boasting trusses for support, glass panels for natural illumination, and dilapidated wooden floorboards for consistency. The overpass peaked into a breathtaking courtyard. (Though, the other side just saw forgotten burlap on mechanical equipment.) An elevator was available for accessibility needs, though we didn't attempt to test it.

​Individual office spaces and collaboration areas were located throughout each floor, with various forms of artwork populating the empty walls. These installations ranged from intricately designed doors with brass handles, Indigenous animal masks, 3D canvas prints, and even a dancing "M"/"W" arc to indicate gender-separated washroom facilities. Suffice to say, surprised awaited around every corner turned.

Eventually, after much scavenging and floor map-referencing, we found Studio 216. The space was incredibly compact, acting as both a crafting zone and retail booth for customized jewellery, cufflinks, and keychains.
The prices resided on the steep end of the spectrum, as one would expect of the downtown arts and culture scene. Transforming a custom piece of art into a necklace or keychain entailed a hefty cost of $75. The concept was novel and wholesome, yet undeniably pricey.

​​We had decided to stop by another studio, named PH1, during our stay. Unfortunately, the team's lunch break had coincided with our early afternoon visit.
Nevertheless, I was quite glad to find anything open at all on a quiet Monday in December.

​Before departing, I returned to OpenStudio to finalize my purchases. Then, I continued to hunt for giftable journals in the ground floor gift shops.

Shocked was I to observe the price of my existing Toronto landmark tote bag, yet elated to lay eyes on a mini version of the tote.

​My companion bestowed a homemade Sausage-Green Onion-Mayo bun for my enjoyment. Rare it is to cross paths with another baking enthusiast, lest one that shares creations with enthusiasm! Her glossy, golden rendition included fragrant green onions and toothsome sausage pieces, enrobed in a somewhat softer bun than the storebought variation(s).

​When 6 AM rolled around the following day, I still wasn't quite ready to return to the office. Alas, the day officially marked the last in-office occurrence for most team members before the New Year. Year-end conversations were to be had.

​The morning comprised of more "coffee breaks" than one could count. I utilized this period to explore Rexall inventory and obtain a morning boost from Tim Hortons.

Presented on the Mobile Order counter in a matter of minutes, my Hot Chocolate Muffin instantly assumed the solution to wanting a wholly chocolate muffin with chocolate chips.
The marshmallow fluff-esque filling is rather loose, being noticeably less tacky than the formula used to fill the Pumpkin Spice Muffin) and, essentially, devoid of any distinct taste, let alone marshmallow. Overall, the Hot Chocolate Muffin was tasty - better than expected too! - albeit donnig fewer chocolate spikes than the chain's classic Chocolate Chip Muffin.

After failing to find a journal that met my criteria, I conducted a brief search of stationery stores within walking distance of the downtown core. Hanji was declared too far - without a bike anyway - thus I decided on a brisk trek to Queen and Portland.

Navigating along King Street, I chanced across TIFF's Holiday Pop-Up shop.

​Redistributed throughout the former Studio Ghibli pop-up space were TIFF-branded apparel, holiday cards with graphic designs, and souvenir magnets.

​Nearing King and Spadina, there was a sudden increase in police presence. Traffic through the intersection had been halted. I'd later learn the cause of pedestrian-prioritized movements along King: a waste collection vehicle colliding and damaging overhead streetcar lines. Naturally, streetcars were diverted onto short-turns and vehicular traffic onto adjacent two-way streets.

King West provided a peaceful saunter with beautiful architecture sightings and wide sidewalks generally free of depressions and discontinuities. Along the way, a chalkboard signage was spotted, noting the presence of (yet another) Christmas Pop-Up market.

Positioned just north of Gusto 101, Portland Market offered scented candles, small business skincare brands, and plenty of fresh flowers.

​I was thanked for stopping by, then continued northbound towards Queen. My primary destination would be Outer Layer at the southeast corner of Queen and Portland. Even after two unplanned detours, the walk had spanned merely 18 minutes! Perhaps my time had been improved due to the closure of the King/Spadina intersection, for I hadn't recalled the trek past Augusta being so swift!
Also featured at the north limit of Portland was Loblaws (on the SW corner) and Geste Croissanterie on the north side of Queen.

Strolling into the gift shop, I neither expected the bustling volumes within, nor the sheer expanse of product assortment. From humorous magnets to fruit- and vegetable-themed claw clips to watercolour-style temporary tattoos to ketchup- and hot dog-flavoured candy canes, Outer Layer housed truly unique finds, embracing the eccentricity of the Queen West neighbourhood.

The selection wasn't exclusive to Toronto, but rather a collection that fused North American kitchiness with down-to-earth artisiness. I spied holiday Jellycats at the front of the store (including the last Reindeer Amusable Peanut!) and the same canvas notes hung within the 401 Richmond ground-floor gift shop. At Outer Layer, the miniature and standard bags were priced at $16.95 and $19.95 respectively. This was a staggering difference from 401 Richmond's $20 mini and Bata Shoe Museum's $30.

​A variety of journals could also be found on the shelves. Whether illustrated, lined, gridded, coiled, hardcover, or leather-bound, there was a style available for every avid writer. The covers varied across nature elements, animals and sea creatures, floral prints, and, of course, minimalist solid colours. I found an aquatic-themed journal with an elastic strap, then meandered over to the cashier. The bespectacled member of staff complimented my hair colour immediately, likening the shade to Coraline. Another member of staff would handle the complimentary gift-wrapping process, decorating my coworker's present with colourful party ribbons cohesive with the journal's colour scheme.
While hovering about the counter, a pocket mirror featuring a rat witch over a bubbling cauldron caught my eye. The gothic-themed accessory would be procured for my baking coworker.

​En route back, I strode through Graffiti Alley - for the first time!

​During daylight hours, the corridors appeared brighter and cleaner than initially envisioned. The multitude of art styles present was another noteworthy aspect of the street art display.

​Navigating parallel to the Richmond Street bikeway, I'd quickly learn of the plethora of boutique fitness studios in the vicinity as well as the close proximity of the Waterworks Food Hall.

Fatigue prompted me to investigate Tim Hortons' holiday beverage lineup. When the PATH locations closed at 3 PM, I sought out the Baileys Iced Capp following return to the west end of the GTA. Dusk had begun to fall upon rush hour commuters, diminishing visibility and enhancing sleepiness.

​The Drive-Thru window was, remarkably, empty nearing 5 PM. As I pulled up to the window, the icy non-alcoholic beverage was handed to me without delay.
"Oh, I like your hair!" expressed the staff member. "It reminds me of Jinx!"
I chuckled, for I had never made the correlation between my regular appearance of double-braided blue hair with the League of Legends character.

​Thanking her, I took a sip of the surprisingly potent, delectable beverage. In just one day, I had received the highest number of compliments on my hair since bleaching and colouring six months ago.