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

[Tri2Cook]

7 hours ago, patris said:

volcano chocolates (inspired by @kriz6912)

 

They look great! Right after he posted that, I spent a good bit of time trying to figure out which mold he used to make the discs that are joined together to make the little flying saucer shaped pieces that are the base for those. Never did figure out which one it was though.

[rarerollingobject]

Moscato and vanilla bean cupcakes (involving a whole bottle of moscato! Simmered down to an intense syrup so you can really taste it) with dried edible candy stripe rose petals, fuchsias and violas.

 

 

 

[patris]

8 hours ago, Tri2Cook said:

They look great! Right after he posted that, I spent a good bit of time trying to figure out which mold he used to make the discs that are joined together to make the little flying saucer shaped pieces that are the base for those. Never did figure out which one it was though.

 

I did the same thing and finally resorted to asking him on Instagram because I just HAD to make them. They’re from Chocolate World -  CW 1847.

[jmacnaughtan]

My better half's last bag of truffles mysteriously... disappeared, so I had to replace them.  I forgot they were this fun to make.

 

 

And I don't care that they're wonky and irregular.

[gulfporter]

We have a new organic shop here and they had crystallized ginger.  I grabbed a bag with no recipe in mind.  Today I baked ginger shortbread icebox cookies (made the dough yesterday and chilled overnight).  Delightful! 

 

 

 

[Tri2Cook]

4 hours ago, patris said:

 

I did the same thing and finally resorted to asking him on Instagram because I just HAD to make them. They’re from Chocolate World -  CW 1847.

I didn't think of that, I may have to make an instagram account one of these days. And thanks for the mold number!

Edit: and there it is, came up at the top of the google search results on the site I get most of my molds from. I was sure I searched it thoroughly. Apparently I was wrong. 

Edited March 4, 2018 by Tri2Cook (log)

[patris]

I seem to have taken on a great many baking projects lately. Today’s effort was decorated cutout cookies (Stella Parks’ recipes for both cookies and royal icing) for a colleague’s baby shower this week. This is only my second attempt at royal icing, so I am pretty happy with the result.

 

[blue_dolphin]

Certainly not as cute as cute as @patris's baby shower cookies or as decadent as @jmacnaughtan's truffles or as gorgeous as @rarerollingobject's cupcakes, this is Olive Oil Shortbread with Rosemary & Chocolate Chunks from Smitten Kitchen Everyday.  

Last year, when I was in France, I visited L'Espérantine Chocolates in Marseille where they make artisan chocolates with local ingredients: olive oil, almonds and orange. That memory inspired me to play with this recipe by adding the zest of an orange and some chopped, slivered almonds.

Edited March 4, 2018 by blue_dolphin (log)

[Kerry Beal]

 

Imitation is the sincerest form of flattery - Olive Oil Shortbread with Rosemary and chocolate sans rosemary - and with the addition of sliced almonds and about 10 drops of bitter orange oil. 

[blue_dolphin]

1 hour ago, Kerry Beal said:

Imitation is the sincerest form of flattery - Olive Oil Shortbread with Rosemary and chocolate sans rosemary - and with the addition of sliced almonds and about 10 drops of bitter orange oil. 

Wow!  I believe everyone here knows this, but you are so swift!

[Anna N]

8 hours ago, blue_dolphin said:

Wow!  I believe everyone here knows this, but you are so swift!

 When @Kerry Beal gets a bee in her bonnet honey flows.    She is an embarrassment to the rest of us normal humans. 

[Kerry Beal]

But it was really easy! No power tools required. 

 

Stuff is bloody addictive - I've hidden it! Doesn't go with my low carb diet,

[blue_dolphin]

3 hours ago, Kerry Beal said:

But it was really easy! No power tools required. 

Stuff is bloody addictive - I've hidden it! Doesn't go with my low carb diet,

 

I took these to a brunch yesterday and was advised by the friend who got the leftovers that they go very well with a small glass of port.  I need to make more so I can test that out!

[Anna N]

17 minutes ago, blue_dolphin said:

 

I took these to a brunch yesterday and was advised by the friend who got the leftovers that they go very well with a small glass of port.  I need to make more so I can test that out!

 Never dismiss the opportunity to partake of a little port. 

[jmacnaughtan]

3 hours ago, blue_dolphin said:

 

I took these to a brunch yesterday and was advised by the friend who got the leftovers that they go very well with a small glass of port.  I need to make more so I can test that out!

 

And if they go well with a small glass, just imagine how good they would be with a large one.

[Kim Shook]

Made Martha Stewart’s Lemon Pound Cakes with Candied Lemon Slices:

 

Slice:

Martha is hilarious - so incredibly out of touch.  This recipe came from an old issue of her “Everyday Food” magazine.  Supposedly less complicated and time consuming.  A lot of “workday” meals and some shortcuts.  This recipe calls for 3 separate preparations – cakes from scratch, making a glaze and making candied lemon slices and lemon syrup.  Admittedly, none of these steps are difficult.  But it does get a little fiddly at times.  This is certainly not a difficult cake to make, but calling it "Everyday" is a bit much.  The cakes were very, very tasty – lots of real lemon flavor.  But the texture was a bit tough. 

[Kim Shook]

I'd love a little help with the lemon cakes posted above, please!  They are so pretty and the flavor is wonderful.  But, as I noted, they are a little tough.  I've done some research and something that I found suggested substituting some of the eggs with milk to increase tenderness.  Does this make sense to you?  Anyway - here's the recipe.  It would be so great if someone more experienced than me would look at it and see if you could offer some advice!  Thank you!

[Kerry Beal]

The Maida Heatter Lemon Bliss cake I make uses milk and it's very tender 

 

Maybe replace the sour cream with milk

[Kim Shook]

5 minutes ago, Kerry Beal said:

The Maida Heatter Lemon Bliss cake I make uses milk and it's very tender 

 

Maybe replace the sour cream with milk

But keep the 6 eggs?  Thank you, @Kerry Beal!

[cakewalk]

1 hour ago, Kim Shook said:

I'd love a little help with the lemon cakes posted above, please!  They are so pretty and the flavor is wonderful.  But, as I noted, they are a little tough.  I've done some research and something that I found suggested substituting some of the eggs with milk to increase tenderness.  Does this make sense to you?  Anyway - here's the recipe.  It would be so great if someone more experienced than me would look at it and see if you could offer some advice!  Thank you!

I'd replace the sour cream with buttermilk. Nothing beats buttermilk for tenderness in cakes. 

[shain]

@Kim Shook If I may suggest, take a look at this cake recipe:

 

It's tender and uses labaneh or Greek yogurt for tenderness. You can replace the mandarin zest with more lemon zest. And if you rather, I know from experience that the olive oil can be replaced with melted butter (45g oil = 56g butter). 

 

 

[Smokeydoke]

I do feel silly posting in this thread, as this chocolate cake is not photogenic, but it was a major feat of baking, so I had to post it somewhere. My apologies...

 

This is Rose Beranbaum's Double Damage Oblivion. It is her flourless chocolate cake sandwiched in-between her regular chocolate cake and covered with chocolate ganache.

 

 

 

 

For some reason, the layers wouldn't stay put. If I ever make this again, I'll have to think of something to keep the layers intact.

 

The taste was intensely chocolatey. Surprisingly, it was not sweet. I added some salt because I desperately needed something to cut through all the chocolate.

 

 

Not my greatest success but I'm happy to have made it. I'm going to make another chocolate cake tonight, this time by Joy the Baker. This cake was good but it had me hankering for good ol'-fashioned American chocolate cake.

 

 

[heidih]

I find a few drops of Angostura bitters and/or a bit of dark roast coffee along with the salt you did can make a significant impact.

[Captain]

This is Bacon cake.

Not made by me but for me as a B'Day cake.  Made from scratch, no recipe.  I don't know all the details yet but I will find out soon.

Sorry for the poor pic but I was well into celebration time.  It has finely ground bacon in the batter & maple syrup.  It was Wonderful.

[Kerry Beal]

6 hours ago, Kim Shook said:

But keep the 6 eggs?  Thank you, @Kerry Beal!

Lemon Bliss cake has only 4 eggs. But I probably wouldn't change the 6. I have other lemon cake recipes that use yogurt - and I often replace sour cream in things with yogurt. Or buttermilk with yogurt and vice versa.

Edited March 7, 2018 by Kerry Beal (log)