OCTOBER 2020 ●FOOD NETWORK MAGAZINE 91
PHOTO: RALPH SMITH; FOOD STYLING: TAYLOR SMITH.
000000000000000000000000000000000000000000000000000000000000000000000000
00
0 0 0 0 0 0 0(^0 0)
0 0 0 0 0 0 0 0 0 0 0 0
KARL FONG'S
Bloody Good
This cake isn't as creepy as it
looks: The drips are blood
orange curd. The killer idea
comes from California-based
baker Karl Fong, wh o won last
season's Halloween Baking
Championship with a bleeding
zombie cake. Just make the
recipe below and spoon it over a
simple vanilla-frosted layer cake.
BLOOD ORANGE CURD
- Rub together the grated zest of 1h orange
and V.. cup sugar with your fingertips; set aside.
2. Bring 1% cups blood orange juice and V.. cup lemon juice to a boil
in a saucepan. In a large bowl, whisk % cup sugar, 2 tablespoons plus
2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and
the zest mixture. Slowly whisk in the hot juice, then return to the pan.
Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove
from the heat; gradually whisk in 6 tablespoons cut-up butter.
3. Strain the curd through a fine-mesh sieve and tint wit h red food
coloring. Before using, chill until set, at least 4 hours.
00
00
0(^0 0)
0
0
0
0
(^0 0)
0 0 0 0 0 0 0 0 0 0 0 0 0 0
(^0 0)
0
0
0
0
(^0 0)
0 0 0 0 0 0 0 0 0 0 0 0 0 0
(^0 0)
0
0
0
0
(^0 0)
0
0
0
0
(^0 0)
0 0 0 0 0 0 0 0 0 0 0 0 0 0
(^0 0)
0 0 0 0 0 0 0 0 0
00
0000000000000000000000000000000000000000000000000000000000000000000000000000000000°