Your Daily Sweets (2005-2012)

[lexy]

Rose Levy Berenbaum's cranberry galette, but rather heavily modified. Regular pie dough rather than her cream cheese one, no walnuts (housemate is allergic to nuts), and in a tin rather than free-form.

Pretty good, but not amazing (I think the walnuts would have been an improvement), and cutting a bag full of cranberries in half was pretty tedious.

[Kim Shook]

Now that I finally have a digital camera and have figured out how to post the pictures from it (thank you, Mr. Kim), I thought I'd post some things I've been doing.

A Raspberry-Chocolate Ganache cake that I sold for a birthday celebration - my first cake sale!

A couple of desserts I made for my in law's anniversary:

Black and White Celebration Cake:

Sliced:

Million Dollar Pound Cake - note the beautiful crown?

This is what what UNDER that beautiful crown - it was empty, but tasted great!

I also made a bunch of cupcakes that I sold for an "Alice in Wonderland" tea party that I am going to post on the cupcake thread.

[Patrick S]

We had baklava. In addition to the traditional ingredients, the filling also included chocolate and chopped dates.

Flickrs:

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[Swisskaese]

Million Dollar Pound Cake - note the beautiful crown?

This is what what UNDER that beautiful crown - it was empty, but tasted great!

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The cake does make a crown, not always this bad, but I always invert the cake and no one's the wiser.

[Mr. Delicious]

This is my german chocolate cheesecake, nice and rich to stay warm. (Oreo, coconut and pecan crust)

[miladyinsanity]

Million Dollar Pound Cake - note the beautiful crown?

This is what what UNDER that beautiful crown - it was empty, but tasted great!

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The cake does make a crown, not always this bad, but I always invert the cake and no one's the wiser.

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Mine was crownless, but it didn't rise very much and had holes in the bottom. I've not eaten it yet, it's in the fridge for me to frost tomorrow.

[filipe]

I went kitsch yesterday night...but I just couldn't help it after I've watched Sofia Copolla's Marie Antoinette

This is for a friend's daughter birthday party, it's what I've called the Marshmalow Queen Decadence Cake, it's a chocolate mousse layered cake, filled with chocolate mousse, topped with strawberry jam (self-made), covered with marshmalow buttercream and decorated with marshmalows and candy jelly's

Edited December 6, 2006 by filipe (log)

[gfron1]

What a perfect cake to follow Marie Antoinette! I'd love to see the cut piece photo.

[filipe]

What a perfect cake to follow Marie Antoinette!  I'd love to see the cut piece photo.

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I'll ask my friend to take a picture

This is the "grown-ups" cake I've made for the same party, a cococnut pana cotta

[Swisskaese]

I made Moroccan doughnuts called Sfenj. For more information check out the Sfenj thread

[lexy]

Leftover half of a birthday cake (pour moi!) from last night:

[Chufi]

happy birthday lexy!

LOVE your pictures, as always. Dramatic and original.

[Pam R]

I don't often have (or make) desserts, so I never post here. But I had to work on some Chanukah recipes last night, so ended up with two (both tasty ).

Rugelach with a cream cheese dough, raspberry preserves and pecans.

A cheesecake made with Israeli white cheese (3% fat), coffee flavoured.

[apronstrings]

I made some new desserts for our family Chanukah party -- Caramel Cake with caramelized cocoa nibs and chocolate caramel sauce, Coconut Almond Cake with a bittersweet glaze, Apple Torte ( i don't think the pic uploaded), Miniature Star Cakes, Coconut Balls, A Redux of Bourbon Balls with Kahlua, shortbread crumbs, and ground freeze dried strawberries. I hope you can see the pics.

[apronstrings]

[apronstrings]

[apronstrings]

[apronstrings]

[Swisskaese]

Apronstrings your desserts look delicious.

[gfron1]

I've been very absent from EG lately since we moved our store into a new building, then, the holidays hit and we've been slammed. But in the madness, I found time to make a few treats for a local fundraiser bake sale:

Brioche filled with almond cream and topped with strawberries reduced with 6 year balsamic:

and a New York style cheese cake topped with pomegranate geleé, with a Hungarian shortbread crust (ala Child/Greenspan):

[Patrick S]

That is an excellent-looking cheesecake, gfron!

[gfron1]

Thanks Patrick - and I was thinking of your drip photo/food porn when I took the picture of the cracked side. You show drip - I show crack.

[LittleIsland]

No photos, but I have been having these terrific Butter-nut Blondies served warm, topped with vanilla ice cream drizzled with this delicious butterscotch sauce for a number of nights this week... gotta stop soon, the waistline can't take this sort of punishment!

[Patrick S]

A couple of things I've made recently:

The tartlet is based on the Tart Maeva I had at the Vanille Patisserie in Chicago. The sweet tart shell is filled, from top to bottom, with strawberry jam, a disc of banana cake, and passion fruit curd.

Sticky buns:

Flickrs:

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[Echilon]

A couple of things I've made recently:

The tartlet is based on the Tart Maeva I had at the Vanille Patisserie in Chicago. The sweet tart shell is filled, from top to bottom, with strawberry jam, a disc of banana cake, and passion fruit curd.

Sticky buns:

Flickrs:

#1

#2

#3

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Any chance of a recipe?