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

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I think I want to come work at your office.


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Don't ask. Eat it.


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18 hours ago, rarerollingobject said:

Made a similar version of this not long ago, but improved the flavours this time; Monday office cake; a three layer pistachio and Cara Cara orange dacquoise, filled with blackberry curd, crystallised pistachios, freeze-dried pineapple and almond mascarpone meringue cream, topped with dehydrated pineapple flowers brushed in yuzu syrup. 





Looks good!


Your sponge looks a lot different from the dacquoises I'm used to making - would you mind sharing the recipe?

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I always have a lot of left over egg shells from all my baking, so I've started experimenting with things I can turn them into; first, I painted their insides dusty rose pink and amethyst, and gold/copper leafed their outsides.


I figure I can use them as some kind of cake decoration.






And part 2 of said experiments; cutting a small hole in the bottom of an egg, draining the yolk and white and washing it out, letting it dry completely for a few days; piping the shell full with liquid praline, sealing the hole, letting it set and painting the egg gold.


Ergo, sum; gilded praline hard-boiled eggs.




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They both look like nice ways to repurpose waste but I'm more a fan of the second idea. I've never been big on putting décor on cakes and other desserts that can't be eaten. I know lots of people do and I'm not suggesting they shouldn't... just not a fan of it myself. It's role as the container with the praline offsets that little peeve of mine so it's my favorite of the two.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Anna N   



Two loaves of banana bread. One was  destined for my son-in-law  after he fixed my icemaker.  He didn't fix it but I think I did.  Oh well I'll still give him the banana bread. :D

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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

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