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July DB Challenge: Setting Sail with Fresh Fraisers

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

A fraiser is a light, moist layered cake, split and filled with sliced strawberries and pastry cream, then topped with a thin sheet of almond paste. When we first read this challenge we automatically thought of making some sort of picture with our exposed fruit. In the end we decided to make a rather large fraiser featuring fruit sail boats made of sliced peaches, blueberries, and strawberries. Since our design was rather large this meant we had to find something extra to fill our cake with since we thought making 3 batches of pastry cream was a bit over the top. We dug around the kitchen and decided to use up some extra pieces of chocolate cake we had in the freezer.

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The Wedding Cake

Well it has certainly been a while since our last post and this is why…

That’s right! We made our sister’s wedding cake!
The following is a brief account of our adventures in wedding cake making…

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Posted by on July 26, 2011 in Cake, Chocolate, Coffee, Dessert, Fondant, Wedding

 

Gum-Paste Flowers

FORGET-ME-NOTS

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Posted by on July 25, 2011 in Uncategorized

 

April Daring Bakers: B.Y.O.B. (Bring Your Own BOWL!)

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favourite from April 27th to May 27th at http://thedaringkitchen.com!

As I was back at home for a break before spring classes, Nicole and I were forced yet again to make separate challenges this month. Nicole tried her hand at a bacon bowl filled with maple mousse, while I made apple blossoms filled with maple mouse. Though the bacon bowl version was very rich it was yummy, but involved a lot of work so probably not something we will be making a lot of. The apple blossoms on the other hand were delicious. They were served right out of the oven so the mouse melted inside…the tart apples went perfectly with the sweet maple mousse!

Here is how it all went down…

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March DB: Chocolate & Cranberry Meringue Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
Here is our adventure making yeasted Meringue Cake with chocolate and cranberries!
 
 

Cookies n’ Cream Cupcakes

Last week a friend of mine introduced me to a place in Ottawa known as “The Flour Shoppe~ A Cupcakery.” Since Nicole and I still dream of owning our own bakery, this place made me think that one day it could be possible. It smelt sooo good, and then I had to decide what kind of cupcake to eat. I succumbed to peer pressure and dove into my cookies and cream cupcake and I was in heaven. As we finished our treats my friend asked if I was gonna try and make these now and my response was “I’m sure gonna try!”
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Posted by on March 10, 2011 in Chocolate, Cookies, Cupcakes, Oreo

 

Daring Bakers vs Panna Cotta!!

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

We were excited to see this month challenge! Pana Cotta is something that neither of us have ever made, let alone eaten.

Deciding on flavours were a bit of a challenge. In the end we each decided to do our own flavours of panna cotta and one recipe of Florentine Cookies.

Krista decided on vanilla panna cotta with a pomegranate gelatin topping, while I chose to make a maple panna cotta topped with maple apple crisp (I am addicted to maple!!).

https://i2.wp.com/i1009.photobucket.com/albums/af215/twocupsofsugar/DB-February%20Panna%20Cotta/DBFebruaryGradPhotos045.jpg
Both the pana cotta and cookies were straight forward and easy to make. The panna cotta was a bit more time consuming since you need to wait for it to set.

https://i0.wp.com/i1009.photobucket.com/albums/af215/twocupsofsugar/DB-February%20Panna%20Cotta/DBFebruaryGradPhotos027.jpg

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Posted by on February 28, 2011 in Daring Bakers, Dessert, Fruit, Maple, Pomegranate

 

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