Recipe/Tutorial: Papyrus’s Spaghetti (Cake) (Undertale Undertea, part 7)

NYEH HEH HEH!

I, the great Pretty Cake Machine, have saved the best for last!

Anyone who’s played Undertale knows Papyrus is amazing. I don’t even feel like I need to expand on that; he’s just the best. I tried to imagine what Papyrus would contribute to a tea party, and here it is: spaghetti cakes. I regret nothing.

I decided to put these in some silicone teacups, so it looked like Papyrus just jammed some spaghetti in a teacup and called it a day. You can feel free to use whatever else you have around, though, if you don’t want to purchase silicone molds just for this.

PAPYRUS CAKE
Yields: 10 cupcake-size cakes

PASTRY CREAM (Adapted from Professional Baking by Wayne Gisselen)
500ml (2 cups) milk
60g (scant 1/3 cup) sugar
2 egg yolks
1 egg
40g (1/2 cup) cornstarch
60g (scant 1/3 cup) sugar
30g (2 tbsp) butter
1 scraped vanilla bean

1. In a saucepan, combine all ingredients except the butter and whisk until smooth and free of clumps. Turn onto low heat and cook, stirring and scraping the bottom constantly, until thickened and bubbling. Cook for an additional 60 seconds to get rid of any starchy flavor.
2. Remove from the heat and stir in the butter. Once incorporated, press the cream through a sieve to get rid of any lumps. Cover immediately in saran wrap, touching it to the top to prevent a skin from forming, and chill in the fridge. Once cooled, fill it into a small pastry bag.

GENOISE (Adapted from Professional Baking by Wayne Gisselen)
4 eggs
125g (2/3 cup) sugar
125g (1 cup + 1 tbsp) flour
1 tsp baking powder
1 tsp vanilla
30g (2 tbsp) butter, melted
zest of 1 lemon

1. Heat your oven to 350F and grease and parchment line a 9×13 pan. In a mixer, beat together the eggs and sugar on high speed for 10 minutes or until thick, very light in color and quadrupled in size. Sift together the flour and baking powder and fold them into the egg foam. Combine the lemon zest, butter and vanilla. Add to the batter and fold until just combined.
2. Pour the batter into your pan and gently spread it so the top is level. Bake for 15-20 minutes or until the center springs back when touched and the top is very lightly browned. Allow to cool completely, then flip out onto a sheet of parchment. Using a 3″ pastry cutter, cut out 10 cake rounds.

STRAWBERRY SAUCES
500ml (2 cups) strawberries, cleaned and halved
20g (1 1/2 tbsp) sugar
1 tsp lemon juice

1. Combine the berries, sugar and lemon juice in a saucepan and bring to a boil. Once berries are softened, remove them from the heat. Divide the mix in half.
2. Take one half of the strawberry mix and puree it, then run it through a sieve. This will be your “tomato sauce.” Do not puree the remaining half, but keep it as is.

WHIPPED CREAM
250ml (1 cup) cream
1 tsp gelatin
15g (1 tbsp) sugar
Yellow and brown food coloring (optional)

1. In small bowl, mix the gelatin and cold water and allow to bloom for 5 minutes. In a large bowl, beat the powdered sugar and cream until the whipped cream has reached soft-to-medium peaks. If you want to color the cream, stir in a couple of drops of each food coloring at this point to achieve a pasta color.
2. Gently warm the gelatin, either over a double boiler or in the microwave. Either way, be sure the gelatin has dissolved but do not allow the mixture to boil. Pour the gelatin mixture into your heavy cream while mixing, then continue to mix on medium-high speed until you just achieve stiff peaks. Fill the cream into a piping bag fitted with a #3 round tip.

ASSEMBLY

Additional supplies: 4 tbsp grated white chocolate or coconut

1. Get your silicone teacup cupcake liners (or whatever else you may be using) ready. Place a cake round into each one, then spoon a bit of the non-pureed strawberry mix onto each cake round. Brush any remaining juice on top of each cake to act a bit as a syrup.


2. Get out your pastry bag filled with pastry cream and snip off the end. Pipe pastry cream over the cake and berries, covering it to be about level with the tops of the teacup liners.
3. Using your whipped cream piping bag, pipe spaghetti on top of the pastry cream. To keep the strands even, pipe with your bag hovering an inch or two above the cake and just allow the strands to fall.


4. Spoon a small amount of your strawberry puree over the whipped cream “spaghetti” on each cake. Finally, sprinkle the grated white chocolate or coconut over the tops to look like parmesan. Enjoy!

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