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

pjm333

By pjm333
in Pastry & Baking

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RWood

RWood

Posted
Posted

Happy Birthday to my Aunt Sibbie. White almond cake and vanilla buttercream. 

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oli

oli

Posted
Posted

Wow, must of taken hours to frost that cake.

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RWood

RWood

Posted
Posted
11 minutes ago, oli said:

Wow, must of taken hours to frost that cake.

Maybe 1/2 hour this morning for the piping.  Just a single layer, smooth iced it last night. 

Steve Irby

Steve Irby

Posted
Posted

My wife sent me a Facebook link to a limoncello italian cake that I thought I would try.  It turned out a little squatty but looked and tasted great.  We've been serving it with whipped cream and fresh strawberries from Cassebaum Farms in  Lillian AL.

 

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oli

oli

Posted
Posted
31 minutes ago, Steve Irby said:

My wife sent me a Facebook link to a limoncello italian cake that I thought I would try.  It turned out a little squatty but looked and tasted great.  We've been serving it with whipped cream and fresh strawberries from Cassebaum Farms in  Lillian AL.

 

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Is that one from Cooking with Manuela

Steve Irby

Steve Irby

Posted
Posted
45 minutes ago, oli said:

Is that one from Cooking with Manuela

Yes.  Have you tried recipes from her site?  I may try the Polpette di Melanzane  tomorrow.

  • Like 1
oli

oli

Posted
Posted
2 minutes ago, Steve Irby said:

Yes.  Have you tried recipes from her site?  I may try the Polpette di Melanzane  tomorrow.

No, but it's now in my todo file, maybe potluck.

Pete Fred

Pete Fred

Posted
Posted

Matcha Latte Bar from King Arthur...

 

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I'm largely ambivalent about American buttercream so only made enough to cover one slice.

 

As cake-like substances go, it was ok but unremarkable. It probably didn't help that the matcha powder was from Lidl and no doubt low grade. The base was relatively dry and needed the icing to lift it.

 

I suppose visually it's something a bit different, but other than that... meh.

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OlyveOyl

OlyveOyl

Posted
Posted

A simple little cake made in the FP, topped with almonds .  A dollop of cream and berry compote made for “good eats”.

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Tropicalsenior

Tropicalsenior

Posted
Posted

I made another batch of mini muffins using my Quick Schnitzbrot recipe. They are delicious little morsels and it's nice to have just a bite or two when you want something sweet. The recipe made 26 but I already ate two because the rack will only hold 24.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

OlyveOyl

OlyveOyl

Posted
Posted (edited)

Sunglasses required for these cupcakes! Freeze dried raspberries were the basis of the frosting and the cupcakes were Intensely flavored.  The cupcake itself was originally vanilla flavored but I used a tablespoon of uncooked lemon jam which gave a big hit of lemon to the cupcakes.  Four were plenty!

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Edited by OlyveOyl (log)
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Katie Meadow

Katie Meadow

Posted
Posted
44 minutes ago, OlyveOyl said:

Sunglasses required for these cupcakes! Freeze dried raspberries were the basis of the frosting and the cupcakes were Intensely flavored.  The cupcake itself was originally vanilla flavored but I used a tablespoon of uncooked lemon jam which gave a big hit of lemon to the cupcakes.  Four were plenty!

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Blinded by the light I am. My grandgirls would think it was the second coming.

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OlyveOyl

OlyveOyl

Posted
Posted

They might have to be polarized sunglasses!  An abundance of pulverized freeze dried raspberries added to confectionery sugar does the trick, same for freeze dried strawberries, I imagine blueberries would be absolutely startling!

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OlyveOyl

OlyveOyl

Posted
Posted

A small tart with raspberries three ways,  Raspberry jam was spread on the bottom of the crust prior to placing on the tightly packed raspberries . These were dusted with raspberry confectionery sugar,  tart was baked and then lightly brushed with clementine jam.

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Pete Fred

Pete Fred

Posted
Posted

I'm a sucker for a pastel de nata, even the mass produced supermarket versions, so I'm not sure if it's a blessing or a curse to make a surprisingly decent home version...

 

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These looked particularly nice in the French morning sunlight so, Mr DeMille, I'm ready for my close-up...

 

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I was worried about overcooking the filling, so maybe next time I'll give them a minute or two longer for a slightly firmer set. But there's a lot to be said for the creamier texture, so maybe not.

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ElsieD

ElsieD

Posted
Posted
16 minutes ago, TdeV said:

Oh, yum, @Pete Fred ! You're lucky you live in France, else I would come over and eat them all !

Can I come with you?

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oli

oli

Posted
Posted
21 minutes ago, ElsieD said:

Can I come with you?

Me too

  • Haha 1
Pete Fred

Pete Fred

Posted
Posted

A za'atar and white chocolate cookie sounded interesting so I gave it a whirl...

 

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It was good. You get the milkiness of the white chocolate, followed by the herby tanginess of the za'atar, then a blend of the two. A surprisingly effective and harmonious combo.

 

I prefer my cookies less cakey so lowered the temperature and indulged in a spot of pan-bangin' for more crunch...

 

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Recipe here.

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OlyveOyl

OlyveOyl

Posted
Posted

Pistachio ricotta cheesecake, freshly made ricotta and pistachio butter were the main ingredients for this crustless cheesecake. Fresh raspberries were a complementary addition. The edge of the cake was sprinkled with finely chopped pistachios and chocolate.

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Pete Fred

Pete Fred

Posted
Posted

Another day, another nata or ten...

 

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When I made fairy cakes last month I regreted not fully embracing the nostalgia by fashioning the "wings". As it's been giving me sleepless nights...

 

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The ooze was provided by the seemingly inexhaustible supply of plum caramel that I made last year.

 

I had a litre of raw milk that was past its use-by date so made caillé or curds. I usually eat it as is, with a sprinkling of cassonade (brown sugar), but decided to make a couple of small Yorkshire curd tarts instead...

 

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Ordinarily I would use a pâte sucrée for the tart shell but this time I went with an unsweetened shortcrust made with butter and lard. It had a nice, melting texture but it looked a bit anemic and I missed the crunch you get with a sweet paste.

 

And because I hadn't put the nata moulds away, a couple of dinky ones used up the scraps...

 

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