The Triton

Career

Top Shelf: Out of the Box

ADVERTISEMENT

Top Shelf: by Chef Tim MacDonald

4:30 p.m. … middle of nowhere … Tortola … late December … I am on my fifth coffee and trying to hack through 10 Caribbean lobsters for an 8 p.m. buffet, with a knife so blunt I would be better off turning it upside down.

Cracking open the head of the last lobster, the brains explode everywhere – and at that very same moment, in perfect sync, the head stew announces that he forgot to tell me about a birthday cake for tonight.

55m sole chefs. We all know this story – the pressure and the predicament that I am talking about.

Resisting the urge to add an 11th lobster to the pot (the head stew), I remember two pre-baked devil’s food cakes deep, deep, deep down in the wretched back corner of the freezer, in the bagels-with-everything box. We chefs all the know the box. It’s in the hardest to get at section, and everything has to come out to reach it.

It was under similar circumstances nine years ago on Charisma that the tiered chocolate cake was created for Dr. Phil. Over the years it has evolved, and now it’s more fake than cake!

But I always have the ingredients on hand just in case I am “Frasiered” – a term coined to describe a fellow chef who went down badly many years ago with a last-minute cake request.

Polystyrene fakes support a single, four-layered, Betty Crocker deluxe that, once finished, tricks the charterer into believing that the chef has spent all day and night concentrating on them and them alone.

It’s a moneymaker.

Out of the Box chocolate cake.

Recipe:

(Once given the preverbal minimum notice.)

Large standard yacht s/s tray

4 polystyrene fakes, various dimensions

2 12-inch Betty Crocker devil’s food cakes from the hard-to-get-at box

6 tubs of chocolate frosting

Berries, and lots of them

Chocolate curls

Method and Timing:

It’s very simple and only takes 40 minutes if you have the ingredients on hand. It’s simply a matter of slapping the tiers together, with the real cake sandwiched between the fakes.

The tubs of Betty Crocker frosting are slapped around the edges and, once frosted, a series of berries are layered along the ledges.

Always, and virtually just before serving, the chocolate curls are scraped and thrown on the crown.

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comments are welcome below.

Related Posts...
Top Shelf: by  Chef Timothy MacDonald As a sole chef in Read more...
Lewis Burke was a deckhand on our yacht, M/Y Elixir, Read more...
You will not find a Thermomix, sous vide cooker nor Read more...
Top Shelf: by Chef Tim McDonald Often overlooked by charter Read more...
Top Shelf: by Chef Tim McDonald No crewmate previously encountered Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Multi-yacht owner Paul Allen dies

Multi-yacht owner Paul Allen dies

Co-founder of Microsoft and large yacht owner Paul Allen died yesterday from complications of non-Hodgkin's lymphoma. He was well-known …

New plans emerge for old Summerfield yard

New plans emerge for old Summerfield yard

By Dorie Cox The Hix Snedeker Companies of Daphne, Alabama, is scheduled to meet with Fort Lauderdale city officials in November to …

Yacht industry gathers for Triton Expo

Yacht industry gathers for Triton Expo

More than 800 captains, crew and industry professionals attended the Triton Expo in October at ISSGMT in Fort Lauderdale. Fifty businesses …

No rent, cable, electric bills equals savings by the boatload

No rent, cable, electric bills equals savings by the boatload

I am a former yachtie who still has saltwater running through his veins. As many of you know, it’s been a few years since I worked on …