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Your Daily Sweets (2005-2012)

Afterburner

By Afterburner
in Pastry & Baking

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jumanggy

jumanggy

Posted
Posted (edited)

Today is GTO's birthday, everyone (happy birthday)! I made cake (did I really just need an excuse just to make cake?). It's La Fleur from Flo Braker (Honey Genoise filled with Pears and frosted with Milk Buttercream). It was my first time to make buttercream, so I was hoping I'd do something right and it wouldn't taste like sweet butter. It did. So I was a bit turned off for a while, but applied thinly on the cake, it strangely works. Also, I learned to ice with buttercream in an air-conditioned room, because it was starting to melt on me while I was making my really grungy "basketweave" on the side, in an effort to hide an even grungier application of icing. I also learned to start lining the side of my cake pans from now on..

gallery_53129_4592_10574.jpggallery_53129_4592_3053.jpg

Nina: someone touched your camera lens! Anyway, what's in the pies on top? I don't know what's in them, but I feel like they could go directly into my mouth just about now :smile:

Joe: I'm not a big fan of biscotti or pistachios (except when they're roasted and salted), and lavender doesn't exist here, but I think your biscotti may make me want to try them!

Ruth: I looked at your website, everything looks good! (There's an abundance of zucchini I see :smile: ) I see you're close to your goal of $3,000, keep up the good work. I hope you and your family are well.

Edited by jumanggy (log)

Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

DanaG

DanaG

Posted
Posted
Today is GTO's birthday, everyone (happy birthday)! I made cake (did I really just need an excuse just to make cake?). It's La Fleur from Flo Braker (Honey Genoise filled with Pears and frosted with Milk Buttercream). It was my first time to make buttercream, so I was hoping I'd do something right and it wouldn't taste like sweet butter. It did. So I was a bit turned off for a while, but applied thinly on the cake, it strangely works. Also, I learned to ice with buttercream in an air-conditioned room, because it was starting to melt on me while I was making my really grungy "basketweave" on the side, in an effort to hide an even grungier application of icing. I also learned to start lining the side of my cake pans from now on..

gallery_53129_4592_10574.jpggallery_53129_4592_3053.jpg

Nina: someone touched your camera lens! Anyway, what's in the pies on top? I don't know what's in them, but I feel like they could go directly into my mouth just about now :smile:

Joe: I'm not a big fan of biscotti or pistachios (except when they're roasted and salted), and lavender doesn't exist here, but I think your biscotti may make me want to try them!

Ruth: I looked at your website, everything looks good! (There's an abundance of zucchini I see :smile: ) I see you're close to your goal of $3,000, keep up the good work. I hope you and your family are well.

I've always wanted to make this cake from Flo Braker's book. How did the cake taste overall??

Proof of the Pudding: http://proofofthepudding.wordpress.com

jumanggy

jumanggy

Posted
Posted (edited)

Really good, Dana.. My family finished it in 24 hours which is rare for my family. But if it were up to me, as I'm not a butter fan, I'd substitute whipped cream for the buttercream, I like the subtlety. I'm not yet well-versed in all the BC recipes to substitute italian meringue buttercream or mousseline.

EDIT for Ruth: Milk Buttercream - is milk syrup (1/2 cup milk and 1 cup sugar boiled to 220°F) added to the eggs (1 yolk and 1 egg to be exact) instead of plain sugar syrup. Then 1-1/2 cups butter. :smile: Then throw in your aorta. Anyway, it's supposed to maintain its satiny consistency when whipped even after refrigeration, which is true, but I don't know if regular BC doesn't do that..

Edited by jumanggy (log)

Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

RuthWells

RuthWells

Posted
Posted

Your cake looks yummy, Jumanggy -- what is "milk buttercream"? I am a devotee of Italian meringue buttercream, and always eager to learn new tricks.

Ruth: I looked at your website, everything looks good! (There's an abundance of zucchini I see :smile: ) I see you're close to your goal of $3,000, keep up the good work. I hope you and your family are well.

Thanks for peeking at the blog. YES, the zucchini is threatening to take over the world, or at least the yard! The fundraising has been phenomenal, but I'm ready to finish it up. It's one full-time job too many in my life. : )

RuthWells

Lemonade & Kidneys

Sweet Pleasures

GTO

GTO

Posted
Posted (edited)

No Birthday cake this year. :angry:

Whatever, I filled some Croustades with Ganache instead. Served 'em with some strawberries poached in Damson liquer. :biggrin:

gallery_49436_4583_17384.jpg

Edit: Thank you Mark, for the cake dedication, very, very cool!

Edited by GTO (log)

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GTO

GTO

Posted
Posted (edited)

dystopiandreamgirl - That's a beautiful cake. The leaves are astonishing. How on Earth did you manage to place them so neatly without them melting!?

:blink:

Rather more humble, I made David Lebovitz's Orange cake. It's great - Tastes like carrot cake.

Alongside, it some simple almond honeycomb.

gallery_49436_4583_63213.jpg

Edited by GTO (log)

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dystopiandreamgirl

dystopiandreamgirl

Posted
Posted
dystopiandreamgirl - That's a beautiful cake. The leaves are astonishing. How on Earth did you manage to place them so neatly without them melting!?

thanks, I did make the leaves, and as long as the temper is a good one, they can tolerate several seconds of handling. They were placed in soft italian meringue buttercream so it was pretty fast work to jam them in.

gfron1

gfron1

Posted
Posted

Tonight I cleaned the freezer out and found things I didn't even know were still in there. I had a bag of fig puree from last season, two discs of pastry dough (I have no memory of these), and then in my cupboard some bloomed 70% Scharffen Berger and remnants of my candied ginger...and viola! Ginger Fig Tart with Chocolate.

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CanadianBakin'

CanadianBakin'

Posted
Posted

Rob, I love the look of the big random-sized chunks of chocolate in your tart.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

GTO

GTO

Posted
Posted

I'm going back to University tomorrow, so I only had time for something really simple.

Little almond sponges with honey-poached apples. They were delicious.

gallery_49436_4583_16024.jpg

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milgwimper

milgwimper

Posted
Posted

Wow everyone's dessert looks go delicious, and I think I am getting fat just reading this forum! But thanks to everyone on this forum I have so much to think about for an end of the meal treat. Hopefully I can get my house together to whip something up and post here, but I am still in the middle of moving. :hmmm:

apronstrings

apronstrings

Posted
Posted

gallery_46284_3749_344606.jpg

And this is the Rice Pudding Cheesecake (from Rosa Mexicana) for the second dessert. I've been dying to make this ever since I found the recipe.

gallery_46284_3749_66752.jpg

Very unusual!

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