Your Daily Sweets (2005-2012)

Genkinaonna · February 15, 2011

Wow now I want to go bake! Everything looks so good! How do you stuff a meringue with chocolate mousse? And Dystopiandreamgirl, your cake is amazing as usual! Off to the kitchen I go...

deensiebat · February 15, 2011

Wow now I want to go bake! Everything looks so good! How do you stuff a meringue with chocolate mousse?

Thanks! I baked soft meringues in muffin cups (as I seem to only have one ramekin), then scooped out the centers and packed them with mousse. Deliciousness. Detailed here.

Genkinaonna · February 15, 2011

Very nice...I think the world would be a better place if more things were packed with mousse...

AmritaBala · February 16, 2011

Oh my, I haven't been on egullet in ages. Everyone's creations look absolutely lovely.

Something I made for my grandma's birthday which also happened to fall on Valentine's Day =)

Lemon White Chocolate Raspberry cheesecake on an almond honey graham crust.

Some macarons I made a couple of weeks ago as well. Mango, Whisky Chocolate, Jasmine, Cassis and Symphonie. Enjoy!

Edited February 16, 2011 by AmritaBala (log)

E.T. · February 20, 2011

A few small treats ...

Chocolate crinkles

Semisweet ganache with pear liqueur and dried pears, in a dark chocolate shell

Kim Shook · February 21, 2011

Rwood – your whoopie pie is adorable!

binitahp – your entremet is seriously one of the most beautiful things I ever seen!

dystopiandreamgirl – your Valentine is gorgeous! What are the white hearts made of?

AmritaBala – I love your multi-colored macarons!

Bananas have been toppling out of the freezer anytime we open it lately, so it must be time to make banana bread (one of the best lemonade from lemons items, I think):

This is a friend’s recipe called ‘Brooke’s Banana Bread’. This time I added chocolate chips and used my leftover Christmas spiced pecans from the freezer.

Slice:

Moist, rich and deeply fragrant. This is what all overripe bananas want to become.

**curls** · February 22, 2011

Cupcakes.

Melissa · February 22, 2011

I made a peanut butter cake for a small Valentine's party we had.

The layers were made with peanut butter batter. The filling was milk chocolate peanut butter. The frosting also peanut butter. It turned out wonderfully moist and nutty. I would make it again.

Kim Shook · February 22, 2011

Melissa - I would maim people for that recipe!!! PB and chocolate is the best combination in the world!

AmritaBala · February 23, 2011

Thank you so much, Kim! I was tempted to make another 6 colors but that would end up in a disastrous number of macarons in my fridge!

Your banana bread looks beautiful! The bits of chocolate look scrummy.

Curls - Such cute cupcakes! What frosting did you use on themm :)

Melissa · February 23, 2011

Melissa - I would maim people for that recipe!!! PB and chocolate is the best combination in the world!

Kim, I wouldn't want you to maim anyone. I am more than happy to share what I did.

I followed the Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting recipe at Epicurious

I made the following changes:

For the filling I substituted Milk Chocolate (instead of the dark)

No changes to the cake layers

For the frosting, I didn't use that recipe, and instead used Ina Garten's Peanut Butter Icing

I assemble the cake one day before serving.. it seemed to get better for an additional few days (at least). Served at near room temperature.

Garnished with Peanut Butter Cups rather than butterfingers.

Enjoy!

ScottyBoy · February 23, 2011

Oh YUM. I LOVE a good root beer and they are so hard to find these days.

I'm a huge fan of Sprecher root beer, hands down favorite.

**curls** · February 24, 2011

Curls - Such cute cupcakes! What frosting did you use on themm :)

AmritaBala, both the chocolate cupcake and the vanilla buttercream recipes can be found on Chockylit's blog (I used the recipes from her February 2008 entry. The vanilla buttercream is of the rather standard butter, powdered sugar and milk variety. I like this one because it is not super sweet.

JimmyD · February 24, 2011

There are some fantastic presentation skills on here, but I am really amazed by some of the chocolate work - those hexagonal shells and coffee cups above .... where do we mere mortals find the secrets to making something like that?

Kim Shook · February 24, 2011

Melissa - thank you so much for the recipes/instructions. It sounds heavenly and I can't wait to find an excuse to make it! :wub:

cmflick · March 1, 2011

Marie Helene apple cake from Dorie Greenspan's book "Around My French Table". Cinnamon ice cream from David Lebovitz's book "The Perfect Scoop".

Kerry Beal · March 1, 2011

There are some fantastic presentation skills on here, but I am really amazed by some of the chocolate work - those hexagonal shells and coffee cups above .... where do we mere mortals find the secrets to making something like that?

Those would be molded chocolates - mere mortals like yourself could come to our chocolate conference and learn how to do that.

Conference details here. It that doesn't work for you - PM me.

JimmyD · March 1, 2011

Kerry, that's wonderful - it's even on my birthday! But it's also over 3000 miles away so I'm going to have to decline.

Still ... loving this site for ideas. Seems I'm going to have to teach myself a new skill set.

)

cakemuse · March 2, 2011

Valentine chocolates: hazelnut praline and 71% dark chocolate ganache

Greens: Moroccan mint green tea ganache

Turquoise: Deep chocolate espresso ganache

Yellow/pink: Meyer lemon white chocolate ganache

Red: Dark chocolate raspberry ganache with Chambord

Yellow/green: Meyer lemon mint white chocolate ganache

E.T. · March 2, 2011

Valentine chocolates: hazelnut praline and 71% dark chocolate ganache
Greens: Moroccan mint green tea ganache
Turquoise: Deep chocolate espresso ganache
Yellow/pink: Meyer lemon white chocolate ganache
Red: Dark chocolate raspberry ganache with Chambord
Yellow/green: Meyer lemon mint white chocolate ganache

Gorgeous, gorgeous work, cakemuse!

cakemuse · March 3, 2011

Many thanks! Love working with color.

judiu · March 3, 2011

Holy merde, cakemuse! Beautiful, gorgeous, splendid, (pick your favorite superlative and add here) stuff! :wub:

minas6907 · March 3, 2011

Ooooo! My turn! I made these "Three Sister" cookies from Bo Friberg's book "The Advanced Professional Pastry Chef," I thought the cookies looked beautiful, so I gave them a try and they came out decent enough. The fillings are apricot and raspberry jam.

Edited March 3, 2011 by minas6907 (log)

DeliciouslyLekker · March 5, 2011

Gorgeous cookies!

This week, I baked a simple apple yoghurt cake. Recipe here

I also went crazy at the bakery this morning. Planned on some croissants for breakfast but came home with chocolate pastries, 10 cream puffs, a chocolate hazelnut cake and 6 apple beignets in addition the the croissants :unsure:

Kim Shook · March 6, 2011

cakemuse – I am utterly gobsmacked by those chocolates. What gorgeous work! I honestly don’t think I’ve ever seen lovelier! And, more importantly, they sound delicious!

I made an angel food cake drizzled with chocolate glaze for a work birthday:

It disappeared faster than any other cake I’ve ever taken in before! It was really good.

To use up the yolks, I made a 12 Yolk ‘Angel Food’ cake with orange extract and dried orange peel the next night:

Fluffy white frosting w/ the same orange flavorings. I’ve made this cake before and the flavor is good, but it is a little dry and somewhat tough:

Here's the recipe. Any suggestions for improving the texture and moistness of this cake?

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