Earlier this week I posted a tutorial on how to make Fall gum paste leaves. I had used the Fall leaves for a cake I baked and decorated for the Daring Bakers Cake Challenge. I was 2nd runner up; I think the winning entry was spectacular! Congrats Katie!
Well today I would like to show you how to frost a 2 layer cake using my Fall cake as your guide. I am going to share with you some simple and practical tips so your cakes will look as good as they are to eat! I realize there are countless ways to frost and decorate cakes, I’m just sharing you mine. Keep in mind this is not a “How to decorate a cake” tutorial -this is a frosting tutorial (but I will give instructions on how to re-create this Fall cake below). So grab a mug of salted caramel hot chocolate and lets get this party started! [click to continue…]
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THE DARING COOKS OCTOBER 2009 CHALLENGE: MACARONS
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. from Baking Without Fear. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Introduction from the Daring Kitchen site:
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The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
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The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.
Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.
This version is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and home made jam. [click to continue…]
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