April 27, 2014
What is that in the middle of the bread? It's a dyed Easter egg! This month's Daring Bakers' Challenge was Easter bread. Many of them featured whole eggs worked into the bread. I liked how this Italian version looks like an egg in a cozy bread nest.
The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.
April 18, 2014
Spring weather in Seattle can be a bit capricious. Several sunny days will raise my hopes that summer is finally on its way - but then two weeks of grey drizzle will drown those hopes as I realize that it's still at least two months before summer is really here. My response to one such dreary day was to make this sping-y cake - even though the flowery sunny cake and the dismal rainy spring weather could not be more different.
January 27, 2014
I got very excited when I saw January's Daring Bakers' Challenge. So excited, in fact, that I promptly dropped the rest of my plans for the weekend, marched to the grocery store to buy almonds, and began baking. This month's challenge was baumkuchen - a traditional cake throughout Europe that has also become very popular in Japan. The name translates to "tree cake" in German. Usually, the cake is ring-shaped, so the layers look like tree rings. Unfortunately, getting this ring-shaped layering requires some specialized equipment, so my baumkuchen has horizontal layers.
The January 2014 Daring Bakers' challenge was hosted by Francijn of "Koken in de Brouwerij". She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).
November 1, 2013
|Photo credit: About The Day.|
Last year, Mr. Buttercream and I were delighted to hear that a great friend from college was getting married to his awesome girlfriend. The couple initially asked me to help them with a dessert table for their wedding reception, but then decided they really wanted a tiered wedding cake.
I was nervous! Even though I've made many, many cakes in my day, I've never tried putting one cake on top of another (or made one this big). To prepare, I spent many weekends this summer planning, researching, and practicing. Ultimately, I learned a lot, the cake turned out well, and (most importantly) my friends loved their cake!
September 27, 2013
Pastel de Tres Leches...this is one of those cakes that's been on my cake backlog forever even though I'd never eaten it before and I had no idea whether or not it was any good. The concept of this cake - which involves soaking sponge cake in milk - is so novel and interesting. When I saw that this was the subject of the September Daring Bakers', I was beyond excited.
Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!
September 17, 2013
Thursday is the Mid-Autumn Festival...that means it's time to make mooncakes! Last year, I made mooncakes for the first time and filled them with an easy, pre-made red bean paste filling. This year, I was determined to make lotus seed paste for the filling. Then, because my new mooncake mold was peach-shaped, I decided to add a non-traditional twist and place a homemade peach gelée candy at the very center of my mooncake.