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.......