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Author Topic: What NOT to cook on an Auspit: Rotisserie Wedding Cake  (Read 11759 times)
Chief Kangaroo, Auspit North America
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Posts: 46

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« on: January 04, 2012, 05:08:28 PM »

Hey rotisserie fans,

Yesterday I tried something that you may not want to try at home. I did this as part of a competition on another BBQ forum, but thought I would share it with you here, too, as a cautionary tale. 

I felt I needed to pull out all the stops and prepare a recipe that I had long been considering: rotisserie wedding cake. I have always been a proponent of cooking everything via rotisserie, so this would be a good way to put my cooking mettle to the test.

As this was a first attempt, I did not start completely from scratch, but instead focused on form and getting a nice smoky finish on the wedding cake.

I figured the cake might need some reinforcement, so I gave it a foil garter belt of sorts. Toothpicks were added to help better attach the happy couple to the cake.

Here they are all iced up and ready for the big moment:

I thought I would go with a nice indirect heat using a mix of charcoal and almond wood. Well, it turned out that despite keeping a modest fire, the cake cooked a bit faster than anticipated, which can be seen in this video:

Things didn't go well. Quickly.

I may need to modify the recipe a bit as the happy couple only made it a couple revolutions. I was able to salvage it into something that was assuredly a mighty tasty dessert with quite a variety of colors and textures.

Admittedly there are better things to cook on a rotisserie than wedding cakes, but I am still cautiously optimistic that with some recipe tweaks I may have a winner here.

Thanks for looking!

--Jonny Rotisserie
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