Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Your Daily Sweets: What are you making and baking? (2014)


Anna N
 Share

Recommended Posts

Well, here's why I haven't been posting a whole lot lately…..  Wedding show!  This is a dummy cake (so I'm not sure if it belongs here rather than in confections, but what the hey) with gum paste floral arrangement.  It was originally meant to be on pillars, but then I found this nifty stand…..

 

FlowersCake-Bottom4up.jpg

FlowersCake-DahliaCloseup.jpg

FlowersCake-Top4up.jpg

FlowersCake-Top-Top.jpg

FlowersCake-Bottom-Installed.jpg

FlowersCake-Top-Installed.jpg

FlowersCake-Installed-Crop.jpg

FlowersCake-Show.jpg

 

And along with all of that, a baptism and a birthday.  I'm becoming very fond of printable fondant, let me tell you!

 

Baptism.jpg

OneDirection.jpg

FlowersCake-Top.jpg

  • Like 10

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Link to comment
Share on other sites

Wow...those are beautiful, Elizabeth! I'm very impressed.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

I didnt make these today but I am so proud of it.  It was my daughters birthday cake, everything but the stalk of the bulrush is edible.  The bottom is  a  white cake, with  lactosefree butter cream, chocolate pudding dirt and cookie crumb soil, toffee button and fudge rocks . The logs are  swiss rolls  dark chocolate sponge filled with  toffee cream and dulce de leche and then covered in chocolate mousse.  The tail  and the bulrush is  left over cake mixed with butter cream and  chocolate pudding.  My daughter grab the tail the first things she did, but she didnt eat it because  we are not used to the chemical taste of food colouring here and the green store bought  sugar paste just tasted food colouring, next time I be using slightly less green marzipan that I know taste good. But the logs and the  ground was yummy and every one liked the fudge rocks.

 

 

_MG_4580mini_zps7da3555d.jpg

 

_MG_4591mini_zpsfb0c2c41.jpg

Edited by CatPoet (log)
  • Like 3

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Link to comment
Share on other sites

I am impressed by that sugar-work...

 

Here's a little tarte aux fraises, just because it's summer and Gariguette strawberries are everywhere.

 

Tarte aux fraises.jpg

 

Pâte sucrée

Vanilla pastry cream, Philippe Conticini's recipe (a little more advanced than normal, incorporating butter, cocoa butter and gelatin, then whipped)

Gariguette strawberries.

 

 

  • Like 6
Link to comment
Share on other sites

Diana, I was looking at this Alice Water's recipe and this with a frangipane smear on the bottom and rhubarb/raspberry and cannot decide which way to go...

I made the second one, but subbed the raspberries with strawberries, because I had them handy. They were fresh, juicy and fragrant - we went to pick-your-own at a nearby farm yesterday. It was the start of their season, and I got to pick only the very best berries. Of course I had a blast.

image.jpg

  • Like 1
Link to comment
Share on other sites

Here's a little tarte aux fraises, just because it's summer and Gariguette strawberries are everywhere.

Pâte sucrée

Vanilla pastry cream, Philippe Conticini's recipe (a little more advanced than normal, incorporating butter, cocoa butter and gelatin, then whipped)

Gariguette strawberries.

Your pâte sucrée looks brilliant (the whole tart does!) - mind sharing the pâte sucrée recipe or pointing to it?

Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

Some time ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die.

Link to comment
Share on other sites

It looks very nice Diana, how did you like it?

Thanks, Franci. It was great! I did not use the entire quantity of frangipane paste, but I think it would have worked well, especially if the galette is made for people with a sweeter tooth. The balance of tart and sweet was very good to my taste, but my husband would have liked it a bit sweeter. I did not use the orange zest, I wanted just rhubarb, and strawberry as the stars, and the vanilla in a supporting role. :)

I want to cut myself a slice every time I walk by it. I will definitely be making this again.

  • Like 1
Link to comment
Share on other sites

jmacnaughtan - I'm in awe of your entremets, so I think we're even….  That tarte aux fraises looks stupendous.

 

Thanks!

 

Your pâte sucrée looks brilliant (the whole tart does!) - mind sharing the pâte sucrée recipe or pointing to it?

 

No problem, it's on this recipe.  It's very easy to work with, provided you let it rest for at least a few hours.

  • Like 1
Link to comment
Share on other sites

That looks wonderful.  What is the purpose of the champagne?

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

That looks wonderful.  What is the purpose of the champagne?

 

I remember when I worked at  this bakery/café years ago, we were celebrating the owners birthday.  We did a little event and there was a bottle of champagne left over, so my general manager and I(remember not in the right state of mind) decided "Hey lets make something with this"  I grab the strawberries and the pectin, and grab the bottle.  30 mins later we had strawberry champagne jam.  Since then I have been experimenting with the formula using different types of strawberries, but the champagne adds a little bubbly flavor.  My wife gets real exited when our strawberries are ready for picking, she hands them to me and says "you know what to do!!".   I am a type of pastry chef who never throws out an idea to use alcohol in a pastry or component.

  • Like 2
Link to comment
Share on other sites

I like your style, Matthew. ;-)

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

I'm baking this for the upteenth time with my tweaks:

Cinnamon Quick Bread

http://www.food.com/recipe/cinnamon-quick-bread-49525

That looks delicious. What size loaf pan do you use? Care to share your tweaks?

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

I've been trying to improve my baking lately, but I've especially had a massive love affair with all things cookie dough lately. I've been looking up different things I can do with it, such as these recipes: http://tonyhakim.com/desserts-made-with-cookie-dough/%C2'> (the Cookie Dough Cheesecake Bars are a particular favourite)

  • Like 1

Find great recipes and more at: http://tonyhakim.com/

Link to comment
Share on other sites

That looks delicious. What size loaf pan do you use? Care to share your tweaks?

I use a 9x5 loaf pan. Here are my tweaks in parentheses that I posted on another forum in 2008. They're basically up to date, except I don't fold over the whole batter, just the very top layer slightly. I also dust the pan with flour after buttering.

http://www.eat.at/swap/forum/index.php?action=display&forumid=5&msgid=11

There's nothing better than a good friend, except a good friend with CHOCOLATE.
Link to comment
Share on other sites

Here's what I used: 210 g flour, 1 tablespoon sugar, 1/2 teaspoon kosher salt, 115 g unsalted butter, 6 tablespoons water.

I sprinkled a few tablespoons of sugar on the fruit and crust before putting the tart in the oven. See here for more details.

Thanks very much for the tips! I made my first galette / rustic fruit tart today for a dinner party today, using your recipe and the pointers from your blog.

The dough rolled out beautifully, and soon I had the galette assembled, using a combination of nectarines and peaches. (If I've missed this point, I apologize: is it a good idea to put something like an egg wash down first, to seal the dough? I did so with beaten egg whites, before the fruit went on.)

Galette raw.jpg

I was quite proud of the finished product, and only as we were getting ready to leave did I realize my oversight: how to transport it? I ended up carrying it on the parchment paper, on the baking sheet, with the lid of a cake carrier over it. What a wonderful presentation. :raz:

Galette finished.jpg

The galette received enthusiastic praise, and the sincerest compliment of not having much left. The accompaniment was nectarine/amaretto ice cream (today's other project), whipped cream, both or neither, depending on the eater's preference.

I was quite proud of the whole thing, until I went back up and looked at photos of galettes from the pros in the last 2 pages. It's only partly the quality of the photos; I can see that the pastry wasn't as flaky. But it was a hit, and a lot of fun, and I figure that's what counts - at least as a starting point - for this amateur.

  • Like 5

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

Smithy: nice to see other names for  food. That type of pie is called  Slarvpaj or hastpaj,  so either sloppy pie or quick pie. I have seen  hastpaj,  written Swedish hästpaj,  the umlauts changing it to horse pie.

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Link to comment
Share on other sites

I made the second one, but subbed the raspberries with strawberries, because I had them handy. They were fresh, juicy and fragrant - we went to pick-your-own at a nearby farm yesterday. It was the start of their season, and I got to pick only the very best berries. Of course I had a blast.

attachicon.gifimage.jpg

I like the look of your galette better than the one I made today. I followed The first recipe but I didn't have enough rhubarb, so I used 380 g rhubarb and a 340?g of frozen raspberries (unthawed). Maybe rhubarb is not as moist and 2 tablespoons flours to add to the filling are sufficient but for juicier fruit I think the directions of the messy bakers are safer. 1/4 cup flour, plus tapioca...I had a big leak.

I couldn't taste at all the amaretti powder at the bottom. It was not bad and the crust was not soggy in the end but the cranberries galette that I linked before, cannot compare to this...love that one

image.jpg

  • Like 4
Link to comment
Share on other sites

I use a 9x5 loaf pan. Here are my tweaks in parentheses that I posted on another forum in 2008. They're basically up to date, except I don't fold over the whole batter, just the very top layer slightly. I also dust the pan with flour after buttering.

http://www.eat.at/swap/forum/index.php?action=display&forumid=5&msgid=11

Thank you. Hope to make this shortly.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

I have to maintain 6 ice cream flavors plus a sorbet for our sampler we offer. In the summer, that's a lot.  So, there's been a break in wedding cakes for the next couple of weeks, and I've started stocking up.  These are a few of the flavors I've been making:

 

Chocolate Fudge Brownie

Cherry Almond Chip

Kahlua Espresso

Blueberry

Nutella Hazelnut

Fennel

Apricot Sorbet

 

And more in progress  :biggrin:  

'

icecream.JPG

  • Like 11
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By cteavin
      I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. 
       
      Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. 
       
       
      Ingredients
      300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor)   1. Mince the zucchini in the food processor with the salt.
      2. Add the sugar or sugar substitute and process until the sugar is dissolved.
      3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
      4. To the food processor add the cocoa mixture and two egg yolks and blend together.
      5. Add the whey protein or milk powder to the mixture and blend together.
      6. Add the oatmeal and blend.
      7. Add the flour and pulse to incorporate (in other words, try not to over mix).
      8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...