3 is definitely an unlucky number...

Daring Bakers Challenge #3 completed-barely completed but none the less completed. I was a little relieved when I saw that the recipe was eclairs and that it looked fairly simple. Yes I thought this will be a nice challenge for a really busy month. I went to my moms for a nice relaxing dinner with everyone and decided to make the eclairs for desert.

First batch: everything was going well, I started with the dough and things went pretty smooth, I put them in the oven and began baking away. I reread the recipe while they were baking and noticed I had put 1/4 CUP of sugar instead of the called for 1/4 TEASPOON. Crap! I thought I might be able to get away with it but they didn't rise at all. I decided to shake it off and begin again.

Second batch: I made the second batch this time with the correct measurements. They started baking and I used the spoon in the door method as the recipe said and they just didn't seem to puff up. I baked for even longer when I finally threw the spoon idea out the window and shut the door hoping that the heat would make them rise.

Very bad news: at this moment a knock on the door. Neighbors told my mom that our little Maltese Gus (who is the most precious dog you will ever meet) was hit by a suburban. I completely freaked out and took out my eclairs ready or not. They brought us our dog and he was bleeding in the head. We rushed him to the hospital pretty much knowing that there had to be internal bleeding and that he wouldn't make it. Long story short, after waiting 3 hours at the vet he was able to get an x ray and no broken bones and no internal bleeding! He is still recovering but it looks like he will be ok. Whew!!

My little sister putting a heat pack on his cut so it wont get infected. Poor Gus!

So, for my third daring bakers challenge my dog almost died and it took the third time trying the eclairs out to get them to work. So I guess third times a charm, right? Ok back to the challenge...

Third Batch: I chucked the opening the door with a spoon idea out the window. I looked at other eclair recipes and tried a new baking method. This time keep the door closed and just alternate the baking temperature. So for those of you who aren't sick of reading this very very long post enjoy the following step by step pics...

The beautiful cream puff dough

Ready to bake in the oven (this is the first batch
so little do they know that they aren't going to make it!)

Pancake eclairs!

Now that's an eclair! The third batch finally made it,
after ignoring the stupid (yes stupid!) spoon in the door method

Just to show you the difference...

Filled with chocolate pastry cream, next time I will
do vanilla.

Chocolate glaze over the topVuala! Finally completed. It took me a while to get these babies to look
normal but they are finally done. Like I said, next time I think I will do
vanilla pastry cream but the chocolate was still divine.
Check out how the other Daring Bakers did here!
Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

[bNotes:[/b]
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)


• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

Cupcake pops poppin up again!

Last week I made the cupcake pops again, only this time with a little twist. I didn't have time to make a cake, so instead for the inside of the pop I made an oreo truffle (one bag crushed oreos mixed with 8 oz cream cheese). I have to say I think I liked these pops better than the original ones. You just can't go wrong with the oreo truffle filling. Also, my second attempt with these pops was a lot better than the first. Wasn't as time consuming and I think I am getting the hang of it!

Bouquet of cupcake pops! I really like the color scheme I used
this time, a little more fun than the other ones.

Happy Birthday Micah! And Welcome Home Matt!

Well this past week has definitely been a busy and exciting one. It was my sweethearts 24th birthday on the 13th and on that same day his brother Matt was coming home after serving a LDS mission in Italy for two years. I decided to make a big happy birthday/welcome cake for the occasion. I made a cookies n cream cake with a chocolate buttercream filling with crushed oreos and then vanilla buttercream on the outside. It was pretty good, but, unfortunately we didn't get to eat it with everyone. Matt's plane was given the wrong flight plans forcing him to be 3 hours late to the airport. But all was well when he finally arrived! I was however stuck with quite a bit of cake so I took it the next day to my parents and ate it in celebration of my dads birthday as well as Micah's.

I had to put a side shot of the cake on because the stripes of fondant
on the edges of the cake took me forever!

Me with the finished product

Micah and I at Benihana's for his b day dinner
right before we head to the airport
to pick up Matt.

Waiting anxiously at the airport!

Make a wish!
Happy birthday Micah!

Mama Mia!

A few days ago my mom came over to my inlaws to teach me, my mother in law, my cousin in law, sister, and sister in law a thing or two about making home made pizzas. My mother in law was particularly excited because she is Italian, but we were all excited to taste these delicious pies. The night started out pretty mellow, but with a Greek mother and an Italian mother in law it didn't stay that way for long...

My cousin started chopping the red onions for the pizzas,
when her eyes got teary I told her about my trick
and gave her some sunglasses...but my mother in law had a better idea...

Good thinkin Binc! That will definitely do the trick!

My mother in law Bianca, and my mom Penny
holding up the beautifully risen pizza dough.
I decided to try to get in touch with my Italian side
by trying out a pizza dough toss...
My cousin in law Tanya was a lot better, must be an Italian thing.
Next time I might try shouting "oopa!" as I toss, maybe my Greek side
will give me the oomph that I need to make that baby fly!

Now for the toppings, ready for this? Fresh mozzarella, fontina
(yes pricy, but worth it!), fresh tomatoes, red onion, and fresh basil from the garden
Mama mia now that's a pizza! It is probably the closest
thing you could get to without having to hop on a plane
to have a true Italian thin crust. My mother in law bought a stone from
Williams Sonoma for pizza's, it was supposed to give them that true fire oven taste, but to be honest, we liked the plain old cookie sheets the best. We felt it gave the pizza's a crispier crust.

Daring Bakers challenge #2, Filbert Gateau with Prailine Buttercream...mmmm....

I have now completed 2 Daring Bakers challenges and am starting to get the hang of it. I was thrilled when it was a cake-yes-this is my kind of baking. As I read through the recipe I knew it was going to be a challenge, but I was also disappointed because it sounded too complicated to be good. For some reason I didn't think for all the work that it would turn out tasting good, but I have never been more wrong about anything before in my life! This was an amazing cake, there is definitely something to be said about cakes that take more time, they have many different layers of flavors that pair beautifully together, resulting in an amazing experience in your mouth. I couldn't stop eating the Praline Buttercream, I have some left over and I have been eating spoonfuls a day for my little treat:)

I have read from other people who have completed the challenge that they had trouble making the Praline paste, fortunately that wasn't the case with me. I must have lucked out because my brittle after being placed in the food processor for 5 minutes turned to an amazing thick peanut butter texture. When I added that to my buttercream I nearly fainted at the amazing taste. I will definitely be making this buttercream again in the future. One word of advice, NEVER use salted butter for frosting, yes I know I know I should have already known this, but it slipped my mind and I used salted butter and my buttercream was a salty mess. Texture amazing, but taste-salty. Fortunately for me adding the praline paste took away from the saltiness.

So what I did differently...
There was such a poor selection of hazelnuts at my grocery store, and they were so expensive so my hazelnut based cake quickly became an almond based cake. The almonds worked beautifully, I am a sucker for anything almondy so this was my cup of tea. I even added some almond extract to the ganache which made it extra delicious. I also halved the cake recipe and baked it in 8 1/2 '' round cake pans. I hope there are bakers out there who are willing to take a whack at this cake, you wont be disappointed and neither will the crowd you serve it to!

Also make sure to check out how the other amazing Darking Bakers did on this challenge!

After moments of serving...literally
(I was a little sad there wasn't any extra
for me to hide in the fridge and sneak a bite-or two-
in the middle of the night!)

ilbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

What happends in Vegas doesn't stay in Vegas...

And what I mean by that is I can still feel the result of the fantabulous cupcakes from the Cupcakery and the unbelivable meal I had at Bobby Flay's Mesa Grill resting snugly on my thighs. But it was definitely worth it. A few weeks ago I took a trip to Vegas with some girl friends to go to the Esthetics Conference. I still haven't gotten the pic of me eating at Mesa Grill from my friend, but I couldn't wait any longer to post the cupcake from the Cupcakery. Definitely a life changing moment when I dove into one of these bad boys...

In front of the Cupcakery!

I couldn't decide on one cupcake so I got
a strawberry one and coconut.

Aren't they so pretty!

And my favorite, the coconut one, It was absolutely
amazing, it was topped with edible glitter which made
it that much better.

On Vacation...

Hey everyone I have been on a cruise in Alaska for the past week! It has been awesome but I just wanted to give a head up why I haven't posted in forever. I have had some amazing food and can't wait to post about it!

Howdy partner

Yesterday was my husband's cousins birthday and I quickly volunteered to make the b day cake. She was turning eleven and I was so excited to do a fun really girly pink cake-but come to find out she just wasn't that kind of girl. Her mom said she loved horses-though I wish I could pipe a beautiful horse on a cake I knew that wasn't going to happen. So I googled cowgirl looking cake and found this darling one with a bandanna print and fondant rope. So I attempted to duplicate it. I never get a a change to practice my piping skills so I was really excited to try this cake out. The end result was a pretty cute cake that tasted even better. I used my almond cake recipe which is a no fail recipe. It always comes out moist and people always love it. If you try it out I promise you wont be disappointed!

First Daring Bakers Challenge-The Danish

I am now a proud member of the Daring Bakers, and this was my first challenge, and it was definitely that...a challenge. I made the Danish while my husband was out of town. I went to my moms house to make it because of her lovely kitchen and ended up sleeping over because of how time consuming it was. However it was absolutely worth it. I filled my danish with a cream cheese sauce with homemade strawberry jam. The two flavors paired wonderfully together. I had so much fun learning this new skill. I am excited for the next time I make it because there are things I would like to do differently. If anyone has a couple of days to try this out-do! You wont be dissappointed with the result. And sorry about the not so amazing post, I am running late for a flight to Vegas and when I got home I will post the recipe.

Kneadin the dough: and those arne't my hands kneadin it,
I had to take a break so my mom helped me out.

Now rolling it out, this time those are my hands-I regained my strength!
Now the dough with the butter blocked wrapped in the middle,
this has to be refrigerated for thirty minutes, rolled out and folded again,
repeated 3 times and after the last one refrigerated over night,
this is where its time consuming.

Lovely cream cheese and strawberry filling, I am really glad
I chose this pairing, it was delectable!
All braided and ready to bake!

With the leftover dough I made a little one and filled it only
with cream cheese filling because my lil sis is allergic to strawberries (I know how sad!)
But her little one turned out so cute!

And the finished product!
And a close up, to further document the delectable Danish challenge.

CUPCAKE POPS!

So, I have to apologize for not posting in over two weeks! Life has been crazy busy but now I finally have time to post my cupcake pops I made for a wedding shower a couple weeks ago. I couldn't wait to make them after I saw them on bakerella's blog and the shower was a perfect opportunity. They were definitely a hit and for step by step instructions go to Bakerella's blog. They were a bit time consuming but now that I got the hang of it hopefully next time it wont take me so long. Here are a few more pictures to document my cupcake pops...

All of my pops waiting to dry...

They made the perfect table decoration as well as perfect party treat!