#delicious cake

“18.7 millimeters from hairline to chin tip. 4 millimeters below average, yet well within normal range.” Bolaire. scribbled his notes down quickly before twirling his fingers in a complicated series of movements, causing the beautifully fluid glass measuring tape to lift from Its face to hover above, awaiting next instructions. Bolaire taps his left index finger on his desk three times and the measuring tape stretches horizontally across Its cheekbones. “12.4 millimeters from sinistral zygomatic bone to dextral zygomatic bone. 2 millimeters above average, and again, well within normal range. This is going to be such a special specimen.” 

Azune takes a moment to breathe through his nose. The cool kiss of the measuring tape feels incredibly grounding against his feverish skin each time Bolaire measures a different part of his face. No, It’s face. Here he is not Captain Azune Nayar of the Arcane Marshals. He is not a veteran of the Falconer’s Rebellion. Here he’s not a person, he does not have to be. That’s what Bolaire told him in the theatre in his head one of the less-fatal weeks. Azure had been panicking about the increase in layoffs of Revolutionary Guard when Bolaire offered to get him out of his head. So, on the upper patio of the Seven Stars Azune placed Bolaire over his face to take a backseat in his own mind . He was not, however, prepared for Bolaire to guide him through a conversation of how to figure out what it is he actually wants, how to ask for it, and who to ask if of. It was the most relaxed he’d been in years, that hour or so he spent with his head on Bolaire’s spectral thigh, gloved hands combing through his loosened braid, and a gentle voice reminding him, “You don’t have to pretend to be a person here.” 

It settles back against the ebony heartwood table pulled perpendicular to the Curator’s desk. Bolaire watches as his specimen melts back into a state of dissociative bliss. The glaze in the boy’s eyes bring joy to Bolaire. He remembers back to how hesitant the boy was during their first discussion. He was stumbling over himself and looking anywhere but Bolaire’s face. After the third or fourth attempt to complete his ask Azune shook his head and bit his tongue, tears forming. 

Bolaire relented and offered assistance through a firm grip on Azune’s chin and forced eye contact, “You don’t have to pretend to be a person here. Is that what you need? To be a thing?” Tears flowed freely and Azune noded aggressively, refusing to look away now that his needs had been laid before them both. Bolaire smiles to himself and returns to the present, sending his measuring tape to measure It’s handsome nose. 

“Nose length, 58 millimeters. Hmm, long and strong. Width is,” a twist of fingers and a moment for rearrangement, “34 millimeters. Beautiful. The way people will come from far and wide to see It.” 

A small whine, barely audible, comes from It as Bolaire turns back to his desk to complete his report on his museum’s newest exhibit while said exhibit basks in the feeling of not being useful, or helpful, or really anything at all.

<3 Lichqueen

Uge i would read 200 of these cakes. I will Captain Ship Curator/Exhibit to the depths of hell which we a assuredly headed towards.

I love the detail of Asune finally able to meet his gaze once Bolaire Names what it is he needs.

I love the specific patter of Bolaire saying the measurements out loud, somehow both soothing that he is right there, he's not alone or unguarded, while simultaneously reinforcing what they are to each other.

Chocolate Pumpkin Layer Cake with Maltesers

Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Pumpkin Filling:

• 1 cup (240g) pumpkin puree

• 1/4 cup (60ml) heavy cream

• 1/4 cup (50g) brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (115g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, chopped

• 1 cup (240ml) heavy cream

For Topping:

• 1 cup crushed Maltesers (chocolate malt balls)

• Caramel sauce for drizzling (optional)

Instructions

Making the Cake:

1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract.

4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Pumpkin Filling:

1. Cook the Pumpkin: In a medium saucepan, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and cloves. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.

Making the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add Vanilla: Beat in the vanilla extract until well combined.

Making the Chocolate Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream until just simmering.

2. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of pumpkin filling on top, followed by a layer of cream cheese frosting. Repeat with the second layer.

2. Add the Ganache: Pour the slightly cooled chocolate ganache over the top of the cake, letting it drip down the sides.

3. Garnish: Sprinkle the crushed Maltesers on top and drizzle with caramel sauce if desired.

Serving:

• Chill the cake for at least 30 minutes before serving to set the layers.

• Serve and enjoy your chocolate pumpkin layer cake with Maltesers!

Red roses 🌹 delicious cake 🍰 and a cup of coffee ☕️!

What more could one ask for?🤩

@ranyaesthetic