Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Your Daily Sweets (2005-2012)


Afterburner
 Share

Recommended Posts

It looks great. I followed the link to David's recipe thanks for providing it. He did not specify what type of flour to use. What type did you use ?

Edited by Aloha Steve (log)

edited for grammar & spelling. I do it 95% of my posts so I'll state it here. :)

"I have never developed indigestion from eating my words."-- Winston Churchill

Talk doesn't cook rice. ~ Chinese Proverb

Link to comment
Share on other sites

I made a low-fat apple cake for a friend who's at home recovering from recent surgery. Lots of apple, coated with a sugar-cinnamon mixture...

eg_apples.jpg

just before it went in the oven, with more of the sugar-cinnamon sprinkled on top...

eg_applecake1.jpg

just after it came out, with a lovely cracked top...

eg_applecake2.jpg

and out of the pan...

eg_applecake3.jpg

I'm very tempted to bake another one so I can show how beautiful it is sliced, too.

I'm gonna go bake something…

wanna come with?

Link to comment
Share on other sites

That's a little beauty. I have to make something for guests on Wednesday...perhaps an apple cake.

This couple, whom we have never met, is bringing their two Bassets for a first play-date with our two Rotties. What does one serve??? Something with a St. Patrick's theme or a dog theme? What could be a dog-themed cake for humans??? :raz:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to comment
Share on other sites

That's a little beauty. I have to make something for guests on Wednesday...perhaps an apple cake.

This couple, whom we have never met, is bringing their two Bassets for a first play-date with our two Rotties. What does one serve??? Something with a St. Patrick's theme or a dog theme? What could be a dog-themed cake for humans??? :raz:

Gingerbread cut with a dog bone cookie cutter and drizzlked with a lemon glaze? Ginger cookies ditto, there used to be a recipe floating around for a "Kitty Litter Cake" since most dogs think those are snacks, with extra crunchies added... :shock::laugh:

"Commit random acts of senseless kindness"

Link to comment
Share on other sites

Gingerbread cut with a dog bone cookie cutter and drizzlked with a lemon glaze? Ginger cookies ditto, there used to be a recipe floating around for a "Kitty Litter Cake" since most dogs think those are snacks, with extra crunchies added... :shock::laugh:

Don't know about the Kitty Litter idea...

Besides having some dog chocolate molds, I also have a quite large dog cookie mold. 7" high x 4 3/4" at the widest point. (We host a Dog Weekend every August for friends and dogs...yes, it is somewhat chaotic and so I do own a number of doggy things.)

Thanks judiu. :smile: Time will be the deciding factor.

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to comment
Share on other sites

You are a cruel pair, making mock of me and my dogs. Could you but meet them. Morgan is huge, but a wuss from the word go. Cowers when approached by a terrifying Lhasa Apso or Shih Tzu. Sable is a more alpha and will defend Morgan when needed. Both are completely socialized as regards both humans and dogs and useless as watch dogs.

The cake is for the humans...as if you didn't know. I do have homemade biscuits for the dogs, of course. :wub:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to comment
Share on other sites

citrus!

citrus.jpg

7" genoise halves (brushed with the respective juices),

italian meringue buttercream (flavored with the respective juices & oils),

lemon curd,

lime curd,

tangerine curd,

pink grapefruit curd (ok i added some blood orange juice to color)

white chocolate seeds and membranes

Link to comment
Share on other sites

citrus!

citrus.jpg

7" genoise halves (brushed with the respective juices),

italian meringue buttercream (flavored with the respective juices & oils),

lemon curd,

lime curd,

tangerine curd,

pink grapefruit curd (ok i added some blood orange juice to color)

white chocolate seeds and membranes

Beautiful. The respective flavors seem to leap out of each.

edited for grammar & spelling. I do it 95% of my posts so I'll state it here. :)

"I have never developed indigestion from eating my words."-- Winston Churchill

Talk doesn't cook rice. ~ Chinese Proverb

Link to comment
Share on other sites

Not sure about freezing – I think the cake itself would freeze great, but I'd worry about what might happen to the chunks of apple in there. But seriously, this cake is so good, you won't have any leftovers to freeze!

I see your point. What I am searching for is some cake that I CAN freeze...as in make two, freeze one.

We had our doggy humans and pups today and I had made my usual lemon curd poppy seed cake for the humans. It was delicious, it didn't rise properly and was a trifle lead-like. I could not serve it. Oh, for something I could have whipped out of the freezer at the last minute. As it was, I quickly made some chocolate molded doggy shapes and all was well. But I really could use that freezable cake!! :hmmm:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to comment
Share on other sites

citrus!

citrus.jpg

7" genoise halves (brushed with the respective juices),

italian meringue buttercream (flavored with the respective juices & oils),

lemon curd,

lime curd,

tangerine curd,

pink grapefruit curd (ok i added some blood orange juice to color)

white chocolate seeds and membranes

I am just utterly, utterly speechless and awestruck! What amazingly beautiful cakes. If I ever made something that looked like that, I could just roll over and die - my life goals complete! Bravo!

Link to comment
Share on other sites

Rhubab and ginger crubmle with custard.

It's a classic!

I caramalised the rhubarb in the pan with the ginger then gave it a douse of rum before getting it in the oven. Loved the flavour from the syrup.

As the picture shows, you can never have too much custard! (unfortunately it's ice cream only with today's second round of crumble!)

IMG_3133.JPG

IMG_3139.JPG

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...