Has it really been a month since my last post?! Bad blogger! Well, Mr. Buttercream and I are still getting settled in the new house (we're still missing some key bits of furniture) - that's my only excuse.
This month's challenge was to make Savarin, a yeasted cake that is really more of a bread. The cake itself is pretty much all-bread, and it is then soaked in a sweet syrup and filled with something delicious. I decided to soak my Savarin in a espresso-cinnamon syrup, and fill with an espresso pastry creme.
Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!