TWD: CHOCOLATE-CRUNCHED CARAMEL TART

After taking a licking the last couple of TWD recipes - I was ready for something that I consider a "success"...... whatever that means! LOL

In the interest of keeping my options open for other desserts later on - I choose to make a half-batch of this dessert. Out came a ramekin and a 4+" springform pan (which ended up being my favorite presentation).

I paused for a moment at the "make the caramel" step thinking back to my many caramel failures and thought about resorting to my fail-safe method but decided to give it a go.... SUCCESS!!!! DELICIOUS SUCCESS!!!

The honey roasted nuts were a great addition and have become a pantry staple.

The crusts were over-baked just a little - I liked Dorie's comment that they tended to hold up better - but that really didn't matter.... they were eaten before it became an issue!

I didn't get a nice clean finish on the crust - but nobody complained.....

The only complaint was "why isn't there more?" - and I got my "success".......

TWD: COTTAGE CHEESE PUFFLETS

I am calling surrender on soft/sticky doughs... No matter what I tried - these just didn't work for me.

They were chilled for three days and then repeatedly during the rolling/cutting process - they still stuck to everything...

They were pasty white; an egg wash didn't even give them a a nice brown finish...

They didn't puff - not one...

There wasn't even one that was worth taking a photo of.....

They were still on the plate this morning....

I think it is time for a tart.....

Congratulations Tonya!

Tonya was named "Employee Of The Year" and will be representing the clinic in the statewide "Employee Of The Year" competition.

This called for a celebration and celebrations call for cake!

• 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.

My thought was that this would be a great afternoon snack - there was only one piece left by 11:30.....

Good luck Tonya on the statewide competition - I'm thinking another cake will be in order.....

Wilton Cake Decorating Class - Fondant Cake

Having been on the fence re: taking this class - I decided to give it a go and see what happened....

The last class was about royal frosting (which I really really don't understand - it's just not good to eat). This class is piping, fondant and 80's style stacked (very useful technique though -I think - right?!) cakes.

First cake of the class - the "Package Cake".....

• 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...

I decided to play on the back half of the cake - after all, how many flowers do you need to cut out for a practice cake?

• 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

This is fun process and I am looking forward to working with it some more - like this race car for a friend's baby shower cake.

Blue = copy of the invitation

Yellow = practice version

TWD: FLAKY APPLE TURNOVERS

This was a love/hate/love project for me....

I loved the idea of apples in "crust" of some sort - this screams fall, football and comfort. The weather Saturday was perfect for the mood.... gray, dreary, breezy, random rain showers..... Fall was in the air!

The idea quickly turned ugly when I started working with the dough. I had nothing but trouble rolling and working with the first batch. It was very sticky and seemed to tear every time I tried to move it...... ugh!

Taking a break - I had (what is in my world anyways) an inspiration and did a couple things differently with the second batch of dough. A little flour on the bottom sheet of waxed paper and letting the dough set a few minutes before rolling made this batch much easier - I would almost say "fun".... almost - to work with. While it wasn't quite love yet, at least we were back on speaking terms...

The first batch was pretty much by the book.

The second batch had some very stiff home-made caramel gobbed on top of the apple mixture.

I was quickly back in love..... the buttery flaky crust was delicious and would be great as Dorie suggests with any variety of fresh seasonal fruit! Toasted nuts would be a tasty addition too!

A little bit of left over dough and apples made a tasty - if not pale - tart that complimented a scoop of carmelized bacon caramel ice cream....

Good + Good + Good <=> Great (or even Good)

I was cleaning out the fridge/freezer - again (it seems like I do this way too often)...

What to do with a frozen Queen Of Sheba cake, milk chocolate ganache, white chocolate ganache, almond swiss butter cream and a small amount of orange marmalde?

Combine them expecting something great - of course!

Slices of cake split with marmalade between the layers.

A little bit of icing went a long way...

Tight/closed borders are very important when filling an area with chocolate glaze...

A successful attempt at a pastel frosting color. I like the brown/blue combo.

You can't hide an unsteady beginner's hand with that glaze!

These were way too sweet - the combination of cake, frosting and marmalade was too much for all of us!

The same cake, glaze and marmalade but no frosting. It was still a little sweet, but much better!

That is a little ganache piped around the base - but it was easy enough to pick around...

The consensus was that this entire project was a waste of a very good cake - it is too good to bury under frostings, fillings and glazes...

Other than the glaze I made for this project - I wonder what I will find in the fridge in a couple weeks?!

Baby Shower Cake

Some of the girls "at the office" have asked me to make a baby shower cake for a co-worker.

I didn't want anyone to be disappointed - so I made an approval sample...

The cake was Classic White Layer Cake from BI baked in a 9x9 pan (left over batter was used for cupcakes).

I cut the finished cake into 4" wide strips so they would fit on that cool rectangle plate.

• 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...

The cake got the necessary seal of approval - a final version is needed on September 25th.

NOTE - the cupcakes mentioned above were not too popular. They were very very soft and had no body (they actually did not get eaten.....). I don't know if that was a user error (ie - me) or the particular batter. The texture of the cake was, however, excellent!