Thursday, October 1, 2009
Wednesday, September 23, 2009
Monday, September 21, 2009
- Two 9x13 layers of Yellow Layer Cake from Baking Illustrated was a terrific starting point - it was very moist, dense and delicious.
- Caramel Buttercream Frosting between the layers from a cookbook called "cupcakes" by Shelly Kaldunski - this could become one of my new favorite frostings!
- Vanilla Buttercream Frosting from seriouscakes on YouTube - this is definitely one of my favorites (it pipes and holds up well without being too sweet)!
- Homemade caramel was drizzled between the rosettes and in the small rectangle in the center of the cake.
- A few milk chocolate chips topped the rosettes and added just a little bit of color.
- I actually enjoyed working with the fondant.
- It was a challenge though - the white fondant shows/picks up EVERYTHING!
- The flowers were easy and "fun" (note - I am not using the word "cute")...
- I learned how to "marble" the fondant - I think it looks very cool...
- Once again - a little Cornelli Lace...
- A little better picture of the "marbled" bow...
- I actually think this looks sort of cool and very 2000's... ha ha ha
Monday, September 14, 2009
Tuesday, September 8, 2009
- White chocolate and milk chocolate ganache was striped onto the first layer.
- They were suppose to taste like caramel - they didn't.
- The texture and flavor were good
- The white chocolate ganache found its way into some ice cream - this was not so good.
- A swiss butter cream frosting with almond flavoring.
- The Cornelli Lace technique is from class - I like the look but need to refine it...
- I think all the borders "over-accessorize" this cake - I seem to do this often...
- Would it be "easy"? (I am a skeptic)
- Would it be "good"? (More important than "easy")
The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" (thank you Wikipedia) - I never knew this but it makes sense...
- milk chocolate took the place of bittersweet chocolate,
- egg yolks were added after about 1/2 the whites were folded in (why were they across the kitchen near the coffee maker?!) and could have caused some over-mixing,
- maybe the rim wasn't clean and they "got stuck",
- powder sugar was added before baking.
Thursday, September 3, 2009
mise en place
[MEEZ ahn plahs]
A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION
What a great concept!
Based on this definition - I think this is how it should work...
This is how I feel it works in my kitchen...
I have a new goal that doesn't begin with a "T" - ha ha ha!
NOTE: These are not my pictures and I would give credit where it is due - if I could find the sticky note that had the information.......
Monday, August 31, 2009
- I didn't have espresso powder so I used a cup of left over morning coffee and added a tsp of instant coffee to it. This gave a lot of coffee flavor and without being bitter.
- No bittersweet chocolate in the pantry so milk chocolate made its way into the batter.
- A panic attack (what would really happen if the knife were "plunged" into the brownie layer - yikes) kept me from making the swirls.
Thursday, August 27, 2009
- Simple Art Of Perfect Baking - Flo Braker (why doesn't B&N have any of these available?!)
Wednesday, August 26, 2009
- Oatmeal cookies with a 50/50 blend of semisweet and milk chocolate chips
- White chocolate "frosting"
- Toasted coconut
- Royal frosting flowers but not in nice pastel colors - the brighter the better!
- Blue birds were going to be deep purple (another way of saying I added way too much coloring). They broke after falling out of the cabinet. I settled for this version made in an earlier class.
- Those orange things in the upper left corner are daffodils - they were a lot of fun to make!
- Gotta love classic white frosting - even if it is a little stiff and flaky!
- Basket weave! While it looks a little rough - I like the look and the process of putting this finish together.
- Rope border - the easy way! We did the "Wilton" way first - then learned a easy motion to speed up the process. The "easy" way gave me a much more consistent pattern.
- Clever trick for getting some extra height on a project. This puts it almost eye-level while seated and takes a lot of strain off the back. That really cool "tackle box" was a gift but I think it was intended more as a way of saying "get all this stuff off the counter and out of bowls in the cabinet".
Monday, August 24, 2009
Monday, August 17, 2009
Thursday, August 13, 2009
- have someone offer to pick up something (pizza, burgers, chicken - it really didn't matter),
- have a little fun (and it may seem like a very little bit of fun, but.....)
- With the exception of "one" - everyone was a little surprised but very polite in their "thanks, but no thanks" responses,
- the "one" son was completely put off and didn't even try to be polite,
- everybody settled for leftovers from the fridge (no take-out, but no cooking so I consider this a a lose/win outcome)!
- Frozen yogurt - check!
- Fresh sweet corn right off the cob - check!
- Bacon - check!