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What are you baking these days? May 2011 [old]

How is everybody doing on this pleasant May evening? Did you bake up a storm this weekend or just take it easy? I'm in the process of confecting my husband's birthday cake - a word was put in for one I made a couple of years ago, chestnut layers with chestnut and walnut meringue layers and chestnut buttercream. The last time I used Ruth Levy Beranbaum's chestnut sand cake layers from her "Cake Bible" (and her chestnut buttercream), this time I'm making her chestnut génoise and a Cognac soak. The meringue layers are from Alice Medrich's "Pure Dessert". This time I'm going to make a whipped ganache icing and chestnut cream between the layers. Hope it works out. So, how about you? What are you baking these days?

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  1. Mm, the leftover coconut cake from Easter pales something fierce in comparion to your extremely admiral efforts, so no, no baking this weekend. Happy birthday to mr buttertart!

    Btw, limes are VERRRRY cheap right now here, like Persians @ 14/$2. Something limey is in the works for me this week.

    2 Replies
    1. re: bushwickgirl

      Really? Must get some. Limes have been dear and NOT very good lately. (Birthday is Tuesday, and thanks!)

      1. re: buttertart

        Your cake sounds killer.

        My local crazy big Food Bazaar (bizarre) has 'em, I suppose just in time for Cinco de Mayo margs. I don't remember seeing them that cheap in the last ten years. Must find something special to make. Mangos are cheap now also.

    2. I had Dorie Greenspan's World Peace Cookies on my to-bake list for a long time and made them finally. Very delicious, but the fleur de sal was not detectable. I only bake one of two logs, so I'll cover the next log with a sprinkling of the fleur de sal before slicing and baking.

      I also recently made coconut layer cake using the recipe in Baking Illustrated. It was extremely sweet, but had a very good coconuty flavor. I got a weird separation thing going on with my cake. The top half of the cake was wet and gelatinous looking, while the bottom half was a bit denser, but normal looking. Can anyone explain what happened?

      4 Replies
      1. re: Eat.Choui

        Is there coconut or coconut milk in it?

        1. re: buttertart

          The recipe calls for Coco Lopez coconut cream. I used as directed in the recipe, dumping everything in the can out and whisking until combined. The Coco Lopez coconut cream is already sweet! Maybe that's why the cake was a too sugary for me.

          1. re: Eat.Choui

            Could be - it's also fairly fatty so that might have had some effect.

        2. re: Eat.Choui

          I sprinkle a pinch of fleur de sel on each cookie slice before baking, which gives it a nice look and adds that extra saltiness.

        3. A bourbony boozy chocolate cake.;)

          1 Reply
          1. Yesterday it was the blueberry crumb pie from Nick Malgieri's Modern Baker. It is really the best recipe I have ever made for any kind of berry and I have also used it for cherries. It's just a great method wherein you cook some of the berries with all of the sugar and cornstarch and then add it in to the rest of the berries. The resulting pie actually cuts into non-gloppy wedges, but is not overly thickened.
            Today, it was back to chocolate chip cookies. My son's coach is here from Egypt, and he has been dreaming about these cookies as well as a chocolate cake I made for his birthday while we were in Egypt. I will make the cake for him this week before his wife goes home.

            3 Replies
            1. re: roxlet

              His is just the best technique for berry pies.

              1. re: bushwickgirl

                Yes, and I don't know why I never knew it before! Thanks for introducing me to him, bt!

                1. re: roxlet

                  You're welcome! NM is da MAN! I'll try that with sour cherries next time too.

            2. Yesterday I baked Oatmeal Raisin cookies for a friend's birthday.
              http://www.amateurgourmet.com/2011/04...