Your Daily Sweets: What Are You Making and Baking? (2017 – )

[Kerry Beal]

22 hours ago, Pete Fred said:

Moravian Sugar Cake from NYT Cooking...

 

 

 

I *think* I've made cake(s) in the past with mashed potato, but seemingly they weren't particularly memorable, as was the case here. I liked the look, but otherwise it didn't land with me.

 

Recipe or YouTube.

Was taught a similar cake way back in grade 7 - Schwenkfelder Cake it was called - had saffron in it. Got replaced with another breakfast type cake later that didn't require yeast - but it was my go to for a number of years. 

[OlyveOyl]

Pavlova again, this time with passionfruit crème, raspberries, blackberries, passion fruit curd and backberrry coulis.

[gulfporter]

Blueberry Pie.  Again.  But the Peruvian berries I'm getting here in Tucson are quite nice and juicy!

 

 

[RWood]

Pineapple Upside Down Cake for my aunt Joyce’s birthday. She is shocked I used a fresh pineapple 😁. I guess she never thought of it 🤷‍♀️

[TdeV]

That looks gorgeous, @RWood !

[gulfporter]

Caneles.  A few too many cul-blancs (white asses), but overall satisfied. 

 

 

 

 

 

 

[MaryIsobel]

21 hours ago, RWood said:

Pineapple Upside Down Cake for my aunt Joyce’s birthday. She is shocked I used a fresh pineapple 😁. I guess she never thought of it 🤷‍♀️

That looks really lovely. I made an upside down cake yesterday too, but mine was with pears and gingerebread. No picture but this is the link. https://sallysbakingaddiction.com/upside-down-pear-gingerbread-cake/

It was well received.

 

[Matthew.Taylor]

Well, my sister got me a one-day macaron baking class for Christmas. It was a lot of fun! So I tried to do it at home. 
 

Sadly, it seems I am not yet a macaron master! I think I didn’t stir enough, so the shells never formed. Tastes great, but will need to try again it seems. Everything is a learning experience.

[MaryIsobel]

27 minutes ago, Matthew.Taylor said:

Well, my sister got me a one-day macaron baking class for Christmas. It was a lot of fun! So I tried to do it at home. 
 

Sadly, it seems I am not yet a macaron master! I think I didn’t stir enough, so the shells never formed. Tastes great, but will need to try again it seems. Everything is a learning experience.

If they taste good - that's a win. I have made many batches and oddly my first batch was the best. There are so may variables, one just has to perservere.

 

[Pete Fred]

The NYT recently reposted these Salted Margarita Bars...

 

 

 

Caveat: I'm not a tequila drinker, and I've never had a margarita, so take my comments with, errrrr, a pinch of salt. The flavours weren't particularly to my taste, but if you're a fan then maybe it'll push your buttons. I was mainly interested in the frozen cream angle, and that I did like. Straight from the freezer it was still soft-ish, kinda like ice cream (frozen custard) with a bit of density/chew. It was 3C/37F here today, so maybe not the best conditions to road test a frozen treat, but for a hot, sunny day, it could well hit the mark.

 

YouTube (where somebody's stuck the recipe in the comments).

[Steve Irby]

Another dessert in the again category.  Galatorie's Sweet Potato Cheese  that I made for my neighbors 98th birthday get together.  

 

[Pete Fred]

Tuscan rice pudding tarts...

 

 

 

They weren't remarkably different from any other rice pudding tart I've made. The filling is a 50:50 mix of rice pudding and pastry cream, which I thought might lighten things, but I can't say it was a revelation. Still, they were pleasant little bites.

 

Recipe here.

[AAQuesada]

On 1/2/2026 at 1:11 PM, OlyveOyl said:

Pavlova again, this time with passionfruit crème, raspberries, blackberries, passion fruit curd and backberrry coulis.

Do you have a favorite recipe for the Pavlova base? I've always wanted to try it 

[OlyveOyl]

@AAQuesada
Sorry, I just wing it.  The usual formula is one egg white to 50g sugar, but I like to reduce the sugar although it’s not recommended.

[Pete Fred]

@AAQuesada If you want some homework, the bon appétit Bake Club podcast recently covered all things pavlova, explaining egg/sugar ratios, the role of acids and cornstarch, etc..

[Pete Fred]

Far Breton...

 

 

 

The Agen prunes were soaked in Armagnac, because it would be rude not to.

[Tropicalsenior]

I saw this recipe a while back for Baked Apple Fritters and since they are one of my favorite things I thought I would give it a try. I only had one apple so I only made half  a batch. They were quick, easy, and delicious. Now I wish I had had two apples. I baked them in my crumpet rings so that they would be nice and round and I took the rings off after 10 minutes of baking.