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Your Daily Sweets (2005-2012)


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That looks like a whole lot of bunnies!

No doubt Ruth made only a few, turned her back for a second, and they multiplied greatly. :raz:

You need this mold for that to happen.

gallery_34671_3115_1561.jpg

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Ruth – your bunnies are adorable and the flavors sound wonderful. I especially love the little ones that are ‘cuddling’!

The other day I made this silly little cake:

P1040025.JPG

I made it for a work birthday, that I had forgotten about until the night before and I needed to get ready for the NOLA trip. It’s a weird, but still pretty good, cake that my mother makes – it’s a cake mix that you put the frosting into. Everyone at work ADORED it. I bring in a homemade, from scratch carrot cake and they say – “that’s so good”, but I bring in a cake mix cake with canned frosting stirred in and they lose their minds :hmmm: . I did tart it up with some really good melted chocolate, dulche de leche and toasted pecans.

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You need this mold for that to happen.

gallery_34671_3115_1561.jpg

Kerry, please say you know a source for that mold. :biggrin:

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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Kerry, please say you know a source for that mold. :biggrin:

The mold is Chocolate World - looks like Tomric has it listed. It doesn't seem to be available at Chocolat-chocolat, but sometimes if you phone them they might have a mold that isn't listed anymore - worth a call.

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A Mixed Berry Tiramisu...There is something about making your own ladyfingers as opposed to buying them...

Also, brownies filled with milk chocolate ganache and topped with caramel and pink sea salt....

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Hi Chocolot,

Your bunnies look great! I'm curious, how many molds do you have of those

bunnies? When I first starting making shaped chocolates and ordering

molds I only bought one mold per shape when I should have bought multple

molds of the same shape......

Rena

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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 made this today, however it is not low fat. Butter instead of margarine, real cream cheese instead of no fat. I also added more vanilla & cinnamon. Steve's rule, whenever these two ingredients appear in the same recipe, add more for better taste. Also for the cinnamon/sugar mix I used brown sugar instead of white.

It tastes really, really good. We have did not let it cool before tasting it, only because we were making sure I did not ruin it, ah yea, that's the ticket...LOL so It crumbled a bit.

Its as stone cold winning recipe. Thank you for bringing it to out attention.

applecak.jpg

applecake.jpg

Also, I had some peach & pineapple pieces in the fridge, I washed the syrup of, dried well and inserted into the mix.

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

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I made this today, however it is not low fat. Butter instead of margarine, real cream cheese instead of no fat. I also added more vanilla & cinnamon. Steve's rule, whenever these two ingredients appear in the same recipe, add more for better taste. Also for the cinnamon/sugar mix I used brown sugar instead of white.

I'm glad you tried it and enjoyed it! And yeah, I never use margarine (blech), so I guess I kinda lied when I said "low-fat". Heh.

I'm gonna go bake something…

wanna come with?

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Thanks for the comments. The spheres aren't filled - they're enormous, c.15cm round. Here are a few close-ups I found which show the detail better - still taken on my phone, though.

photo.jpg

photo 2.jpg

photo 3.jpg

photo 4.jpg

photo 5.jpg

===================================================

I kept a blog during my pâtisserie training in France: Candid Cake

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