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Baked anything tasty lately?
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This is my "Autumn coffee and pear cake". Made this for a bday, was looking for specific flavors I like - hence this is a mixture of few recipes (the batter from http://www.abajillianrecipes.com/2015/08/31/fresh-pear-cake/; one of the fillings has mascarpone&cream, coffee+monin flavor, the other is pear gelatin, and well, I think I am getting better at the mirror glaze, but still need to practice)
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Wedding cake!
Top tier is 9inches wide, 6 layers of vanilla sponge sandwiched with raspberry jam & Italian meringue buttercream.
Bottom tier is a 12inch chocolate biscuit cakes coated in white chocolate ganache.
Both tiers then covered in Italian meringue buttercream.
Macarons are just my usual standard almond shells and then filled with a salted caramel buttercream and a centre of gooey salted caramel.
The flowers & greenery are real and inserted with posy picks.
The gold foil and gold paint are edible too.
Cake topper is from Etsy, best value & quickest delivery i found while not being at all flimsy. It’s gold painted birch wood & can be requested to say anything you want. I’ve already purchased my own wedding cake topper from her too!
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First time, I think, to bake scones.
Mistake....all recipes in this book are for Fan Oven. I forgot to put the fan on. Just got the book last week......great detail on the "science" of baking flours etc etc. Been using "YT Bake with Jack" for a while with good success on breads.
However, gave them a few extra minutes, still came out slightly undercooked.
There are only two left however 😀......came out of the oven 10 or so minutes ago.
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After a lot of experimenting / failures etc etc I think I've got the bread making thing sorted. Bought my River Cottage bread book to understand the principles, the "Bakers Percentage" etc. Flour hydration and the likes.
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My inner German has woken up and made me bake christmas biscuits last week. This year, there's the added challenge that they need to be sugar-free as my husband has been diagnosed with diabetes. It's a bit hit and miss - replacing sugar with xylitol works great in most cakes, but when it comes to pastry, chemistry suddenly takes note that you're trying to cheat and puts its foot down.
But I've made two successful batches, Spitzbuben (which translates as "naughty boys", no idea why) with sugarfree raspberry jam, and ginger and cardamom biscuits with lemon glazing
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Banana bread. A classic, but haven't made it in ages!
I bought a couple of bananas because I've suspected for a while that I have a food intolerance to them and wanted to experiment. Half a banana and an evening of abdominal pains later, I decided to turn the remaining one into banana bread (f-you banana!). My body can tolerate banana bread ok, maybe because I'm eating a smaller quantity of banana in one sitting or because it's different when it's cooked.
So when life gives you bananas, make banana bread!
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Probably my final batch for this year, some pecan, chocolate and cinnamon biscuits. They turned out a bit unexpected - I had no idea that cassia can legally be sold as cinnamon these days! I'll have to make sure to read labels when buying the next packet.
So the taste isn't what I aimed for, but they're still tasty. And sugar free, of course.
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