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Ama

Your Daily Sweets: What Are You Making and Baking? (2016 – )

572 posts in this topic

23 hours ago, Kim Shook said:

@Kasia – your fluffy pancakes look EXACTLY how I want my pancakes to look.  I got the recipe from your blog and will be making them! 

 

@Shelby – your oatmeal cookies sound and look delicious.  Have you ever tried using Raisinets in place of the raisins?  It’s really, really good!

 

Just a couple of recent desserts – life has been complicated lately, so my cakes were of the cake mix fix up variety.  For Easter I did a coconut cake with white chocolate icing:

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Also served was my MIL’s Hot Cross Buns (we ALWAYS forget to eat these on Good Friday, so I served them with Easter dinner):

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My daughter made those Gooey Butter Bars:

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Incredibly rich. 

 

Had some family come into town unexpectedly for a night.  I did another cake mix fix up – this one was Strawberry Yogurt cake:

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I always LOVE looking at your desserts...and your food...and your daughter's gooey bars...YUM.    I've long wanted to try the sugar babies in cookies--ever since I saw yours a long time ago..I just always forget to look for any when I'm at the store.  

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Mickey themed wedding cake. Apparently the bride is diehard Mickey & Minnie :). Cake is red velvet. 

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@RWood  that is beautiful.

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2 hours ago, ElsieD said:

@RWood  that is beautiful.

Thanks, she had really nice flowers to work with. It's iffy sometimes :).

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A hard cake to photograph, but today I made a GIGANTIC four layer white chocolate cake, each layer filled with lemon curd and raspberry Swiss meringue buttercream, coated in watercolour vanilla buttercream, covered in gold leaf and topped with a beautiful spray of phalaenopsis orchids. As you do. 

 

And check out my jimmy-ed up carrier box necessary for tall cake transportation; 2 cake boxes, taped into L shapes and Tetris-ed together. Was quite proud of myself for MacGyvering that one.

 

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A little smaller than the white chocolate leviathan above, but there were only four of us...

 

Apricot Fraisier

 

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Genoise soaked in muscat syrup

Whipped muscat curd

Dried apricots reconstituted in reduced muscat

Gariguette strawberries

Marzipan

Hedgehog (optional)

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10 hours ago, rarerollingobject said:

A hard cake to photograph, but today I made a GIGANTIC four layer white chocolate cake, each layer filled with lemon curd and raspberry Swiss meringue buttercream, coated in watercolour vanilla buttercream, covered in gold leaf and topped with a beautiful spray of phalaenopsis orchids. As you do. 

 

And check out my jimmy-ed up carrier box necessary for tall cake transportation; 2 cake boxes, taped into L shapes and Tetris-ed together. Was quite proud of myself for MacGyvering that one.

 

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Very clever.  I just use one of my large Cambro containers, UPSIDE-DOWN.  I set the cake on the lid, lower the container over it and pop it into the lid. Then I secure it with duct tape under the lid, crisscrossed and up the sides and fashion a carry handle.  Works great for tall cakes and I have also transported croquembouche in the biggest ones.  

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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@rarerollingobject, I know we live half a planet away from each other, but can we hang out? You seem to be my sort of person.

 

We are having Taco Tuesday at work, so I made mini margarita cupcakes - cake recipe from Brown Eyed Baker, frosted with Italian meringue buttercream with lime juice, triple sec and tequila subbed in for the water in the sugar syrup and a smidge of citric acid because I like things puckery. I am considering grinding some salt and sugar together to dust over the top before serving.

 

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Patty

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Posted (edited)

So, as well as Mother's Day, it was also my step-father's 80th birthday. They each got a cake. 

His favorite, German chocolate with an airbrushed Greek key (my Greek writing needs practice :) ).

And for my mom, raspberry Pinot noir cake with fresh raspberries.

 

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Edited by RWood (log)
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RWood....beautiful work!!  Beautiful

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16 hours ago, RobertM said:

RWood....beautiful work!!  Beautiful

Thanks! They loved them. 

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On 5/14/2017 at 10:55 PM, RWood said:

And for my mom, raspberry Pinot noir cake with fresh raspberries.

 

That's very inventive, using the fresh, looks like gold dusted raspberries as the center for the roses. Beautiful! I can't recall seeing that done before, and it is a brilliant idea.

 

You have some very lucky relatives.

 

As for your Greek writing, you are brave to even attempt it. I opened one of my Greek father-in-law's books and closed it after marveling at all of the unfamiliar characters. There is a reason for the old aphorism, "It's Greek to me". :)

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> ^ . . ^ <

 

 

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16 hours ago, Thanks for the Crepes said:

 

That's very inventive, using the fresh, looks like gold dusted raspberries as the center for the roses. Beautiful! I can't recall seeing that done before, and it is a brilliant idea.

 

You have some very lucky relatives.

 

As for your Greek writing, you are brave to even attempt it. I opened one of my Greek father-in-law's books and closed it after marveling at all of the unfamiliar characters. There is a reason for the old aphorism, "It's Greek to me". :)

Thanks, but I can't take full credit for it :). I saw the technique from Joshua John Russell using blackberries. I love it though, it makes flowers really quickly. 

I did better on my Greek writing for the 70th Birthday :). I think it was a bigger area that helped since it was a sheet cake.

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Today something with fruit. I used rhubarb to make a tart with a crunchy almond crumble topping. It was yummy, moist, refreshing and excellent for a summer tea party.


Ingredients:


dough:
250g of flour
4 tablespoons of caster sugar
1 tablespoon of vanilla sugar
1 egg
1 egg yolk

120g of butter


crumble topping:
50g of butter
3-4 tablespoons of flour
3 tablespoons of brown sugar
8g of vanilla sugar
1 egg yolk


filling:
500g of pie plant
4 tablespoons of brown sugar


Mix together the dry ingredients for the dough: flour, sugar and vanilla sugar. Chop the butter. Add the butter, egg and egg yolk to the dry ingredients. Quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour.
Heat the oven up to 180C. Cover a baking pan with the dough, leaving the edges slightly raised around the sides.
Clean the rhubarb, peel it and cut into 1 cm pieces. Sprinkle with sugar and leave for half an hour.
Make the crumble topping. Melt the butter, cool it a bit, then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until it is lumpy.
Drain the rhubarb and arrange it on the dough; sprinkle with the crumble topping and bake for 45 minutes.

 

 

 

 

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Kasia Warsaw/Poland

www.home-madepatchwork.com

follow me on Facebook and Instagram

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Going bananas. Entremet composed of: hazelnut dacquoise, caramelized banana cake, banana compote, dulce de leche. All of that is set inside of a caramelized white chocolate mousse and glazed with a milk chocolate mirror glaze. Adapted from recipe here. I made some tempered white and dark chocolate decorations to go along, but I had some bloom and left them out. But I have since further educated myself on tempering and determined to nail it.

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"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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@Patrick S 

 

Wow

 

Id not mind a few slices of the above .

 

nice !

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Macaron experiments are stressful, huh?

 

One wrong move and you have flat puddles, lumpen sadsacks, over-risen abominations, or, as I had here, cracked tops from an attempt to make them marbled in appearance and not treating the grey dye correctly.

 

So I turned my cracked failures into gold leaf-rivuleted beauties, via the Japanese method of kintsukuroi - repairing broken things with gold - brushing gold leaf into the cracks themselves.

 

Sandwiched together with white chocolate ganache, flavoured with Mariage Freres yuzu and indigo flower Earl Grey tea, with a center of yuzu jam and a roll in dried fleurs de Provence. Kintsugi macarons.

 

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Raspberry Hedgehogs. This is the dessert which I prepare rather often and maybe even more often than the others. Fresh and sun-smelling raspberries arranged on a sweet chocolate mousse looked like colourful hedgehogs. I don't know if this dish will remind everyone of hedgehogs, but the dessert will for sure be tasty for everybody.


Ingredients (for 5 people)
1 pack of chilled French pastry
200g of raspberries
200ml of 30% sweet cream
200g of mascarpone cheese
100g of dark chocolate
2 tablespoons of milk
peppermint leaves


Heat the oven up to 190C.
Smooth some baking pans for the small tarts with butter. Cut the French pastry into squares which fit into the baking pans and put them carefully into them. Smooth the top of the pastry with the milk and bake for 15-17 minutes. Leave to cool down.
Melt the chocolate in a bain-marie, then let it cool down a bit. Whip the cool sweet cream to make a fluffy mass. Mix it in gently with the mascarpone cheese and chocolate. Put the chocolate mousse onto the French pastry to form small hillocks. Arrange the raspberries on top of this and decorate with the peppermint leaves.

 

 

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Kasia Warsaw/Poland

www.home-madepatchwork.com

follow me on Facebook and Instagram

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6 hours ago, rarerollingobject said:

Macaron experiments are stressful, huh?

 

One wrong move and you have flat puddles, lumpen sadsacks, over-risen abominations, or, as I had here, cracked tops from an attempt to make them marbled in appearance and not treating the grey dye correctly.

 

So I turned my cracked failures into gold leaf-rivuleted beauties, via the Japanese method of kintsukuroi - repairing broken things with gold - brushing gold leaf into the cracks themselves.

 

Sandwiched together with white chocolate ganache, flavoured with Mariage Freres yuzu and indigo flower Earl Grey tea, with a center of yuzu jam and a roll in dried fleurs de Provence. Kintsugi macarons.

 

47312D54-81C1-43EE-B008-3F52C4DC1021.thumb.jpg.03923eba39352314856775d73eace21d.jpg

 

Or to summarize: "When life hands you lemons, gild them." :P

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Fat=flavor

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7 hours ago, rarerollingobject said:

So I turned my cracked failures into gold leaf-rivuleted beauties, via the Japanese method of kintsukuroi - repairing broken things with gold - brushing gold leaf into the cracks themselves.

 I am inspired by your unbridled creativity.  

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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

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5am rhubarb, strawberry and Pimms pie-making sleeplessness distractions. 

 

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Well damn, the current show at the Des Moines, Ia Art Center is all about the art of Kintsukuroi.  Wish I had been smart enough to recommend something like your macarons  as part of the dinner.  They are stunning!

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