The host for this month's Daring Bakers' Challenge was Mandy of What the Fruitcake. Since I was making this cake forthe first time,I decided to make this very English, very traditional battenberg, but instead of covering it with marzipan, I used chocolate plastique or modelling chocolate
For me, the braiding looked like it would be the most difficult part of the challenge. This month's DB Challenge was something I had never attempted before
So we're going to start from the very beginning what did I learn. This cake was a great learning experience for me, and that's what I wanted when I signed on to theDaring Bakers
I have been out of Daring Bakers' scene lately. Other than that the recipe is perfect and if ingredients are measured accurately and tips are followed, they are sure going to become your family favorites
This gave me the opportunity to get another one going. I sometimes put mine on a windowsill near a radiator, but even if it’s not that warm, you’ll still get a starter going – it might just take longer
We kept it in the freezer and it was delicious each time we pulled it out for a taste. I had never attempted to create a Biscuit Joconde Imprime before so it was truly a challenge and also lots of fun
I was alone for most of the day yesterday so I [. Ok so I may have had frozen yogurt for dinner Thursday night and I may have even contemplated eating April’s Daring Bakers’ Challenge last night for dinner
Appetizer & Sides, Bread and Pastries, Breakfast & Brunch, Daring Kitchen, Recipes, Snacks Tagged. Which is the most thing I adore about making these all the time, and whether it’s for breakfast, snacks or even for lunch these are very welcome in my family
My apologies forthe clumsy edges. Traditionally, a mille-feuille (it's french for "thousand leaves" or layers) is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam are substituted
since the only jams i had in the kitchen were the orange marmalade and some apricot jam, I baked my first trial batch with applesauce as the egg substitute and raspberry coulis (forthe color) and some apricot jam
I've never made them, so now was the perfect time for me to give these a try. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles
Although the recipe looks tough, it is really straight forward and not all that difficult. I usually leave bread making to my bread machine so it was definitely a new experience for me to make a yeast bread from scratch
She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles
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