Have you noticed ombre stuff lately? It’s on T-shirts, in people’s hair, and baked goods. Ombre cake + the upcoming holiday = Halloween Mini Ombre Cakes!
A recipe I posted recently (Raspberry Mousse Cake) had a lovely white cake for layers. That is the base here, as it was easy to color varying shades. I think in the future I’d go even more heavy-handed on the coloring to get a more pronounced contrast. Continue reading “Halloween Mini Ombre Cake”
This bake was so close to being a fail. The challenge this week was Get Out of Your Comfort Zone, and although I had done choux pastry (cream puff/eclair batter) plenty of times, I’d never made a Paris-Brest before.
Continue reading “Mixed Berry Paris-Brest”
Bake challenge last week was layers, and I’ve wanted to make this raspberry mousse cake for a long time!
The original recipe calls for white chocolate, and I discovered while making that I had none. I saw a bunch of white chocolate at our local discount grocery store weeks ago and THOUGHT I bought some. It was one of those things I probably picked one up and said to myself, ‘I should buy some of this,’ and promptly put it down for some reason. Tell me I’m not the only person who does that!
So dark chocolate it is for this bake. I really like to use up stuff I already have, and figured dark chocolate + raspberry make a good pair anyway 🙂
The layers are a fabulous vanilla cake – I would seriously use this recipe again just for the cake. Similar to sponge cake in consistency, but softer, more buttery.
Between the cake are layers of raspberry mousse plus a homemade raspberry puree. In the future I would double the puree – it would have made the raspberry flavor really pop.
BTW, if you’ve never made mousse before, it’s really easy. Think of it as a lighter, fluffier pudding. Most recipes use some sort of liquid, like a fruit puree, combined with clear, unflavored gelatin. Add that to homemade whipped cream or something similar. Chill the whole thing and it’s done!
Now that I’ve made this with dark chocolate, I’m really curious as to how it would have turned out with white chocolate instead. Probably sweeter, but I doubt I’ll bake it again just to find out – I’m 100% a dark chocolate fan!
Original recipe here.
This cinnamon apple twist bread had nothing to do with a bake challenge and everything to do with it looking fabulous!
This bake is perfect for breakfast, brunch, or dessert. Both of my children were big fans of this, which is RARE. The bread is nice and soft with swirls of apple cinnamon flavor throughout. It was tasty already without the icing, but definitely tastier with it. I warmed up a few pieces the next day in our toaster oven and they were still yummy.
I’ve made a few braided breads before and each time they look a little better. The braid looks tighter, less stuff spilling out the sides. Practice makes improved, I suppose.
I appreciate the fact that this doesn’t have chunks of apple. You shred it and really don’t notice the texture in the bake, just the flavor and the moisture from the apples. This recipe makes 2 large loaves, so be prepared to share or halve your ingredients. Now that I think about it, I did neither of those things and we just ate both loaves 😉
Yet another fantastic recipe from King Arthur Flour here.