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Almost happy birthday to my baby girl. You were supposed to arrive yesterday 2 years ago, but I guess it was just too fun in there. You arrived in this world almost an entire week late, but don't blame you. Mommy ate lots of pizza. π€°π»β£ :β£ I usually make a couple cakes for birthdays in my house, depending on the situation. This year is a little different, but will likely have two cakes. One for Mom (this one) and another one coming up based on what the kiddo wants.β£ :β£ So here we have a lemon buttermilk cake filled with condensed milk buttercream. I went with a Mediterranean theme inspired from my garden. So we've got lavender in there, some lemon thyme, olive leaves and candied lemon slices. Oh and can't forget fruit! So blueberries πβ£ :β£ Link in the profile if you're interested in making this number cake.
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I was never allowed Hostess cupcakes as a kid! My Mom thought they were too fancy for our lunches, but I remember eating lots of Little Debbie oatmeal cream pies. Maybe Mom thought since it had oatmeal in it, it was healthy? β£ π€β£ Now I'm making up for lost time, but decided to make my cupcakes on a random night. These were the results :)β£ :β£ I had been staring at code for a couple weeks, attending a remote scientific conference for another week (it was pretty good! They even had little poster sessions that we could visit with our webcams!) And I dearly needed some chocolate to light up my life (and waistline).β£ :β£ There's a video up now, but the gist is that you make chocolate cupcakes, remove their innards, and replace it with marshmallow cream - I used marshmallow meringue. Then whip up some ganache and decorate. β£ :β£ It's a shame I only made 14. Husband ate two upon first sight.β£ :β£ Happy Friday friends π We made it through another month!
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A cheesecake with a story: only 32 of these are made a week and sell out in minutes in Japan by online ordering only. Also known as the "phantom cheesecake", Chef Koji Tamura makes these alongside working in Michelin restaurants in Tokyo. It is then discreetly delivered within five days at a time of their choosing.β£ :β£ He released the recipe at a few months ago as the pandemic intensified as a way of sharing his cheesecake with the world.β£ :β£ It is an elegant recipe in that it's not complicated at all; no fancy ingredients (except for the darn tonka bean, which is impossible to find) and uses a very simple technique.β£ :β£ My version is not as browned as his is on top. I gather it's probably from the difference in ovens, pans, and oven placement. I had to covert the recipe to fit into a standard USA loaf pan, which is apparently different than their "22 cm rectangular cake tins" that they sell overseas.β£ :β£ But I think I'm pretty close - this cheesecake is heaven on its own, which is probably why it requires no crust, no topping.β£ :β£ BUT! I can't wait to serve this for the holidays, surrounded by sugar-frosted berries and perhaps a small saucer of raspberry puree to pour on top should you want it.β£ :β£ Full video tutorial in my bio link.
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Pros: No bake cheesecake, lemon curd, graham cracker crust, fresh strawberries, whipped cream. Cons: π€·π»ββοΈβ£ :β£ I combined all the things I love in a single dessert and it turned out really great. πβ£ :β£ Happy Friday everyone! β£ β£ #lemontart #tart #tarts #baking #bakinglovers #lemons #lemoncurd #bakingmom #bakingmood #bakersgonnabake #procrastibaking #bakinglovers β£ #bakersgonnabake #bakerslife #bakers #bakingmom #tastypastrykitchen #bakersofinstagram #procrastibaking #homebaking #homemade #baking #strawberries #freshstrawberrydessert #summerbaking #whippedcream
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Freezing stuff is an underestimated tool in baking!β£ :β£ I freeze everything. Cakes, cupcakes, and especially my Swiss meringue buttercream. β£ :β£ Learned this from working the the lab for many years. I would never attempt to do an experiment in one day. No... I would spend the days leading up to it making buffers, checking stocks of supplies, and checking my instruments.β£ :β£ You don't have to be as particular as that...but at the very least, making frosting like this has allowed me to produce more in terms of quality and quantity. β£ :β£ I bought these deli containers and keep frosting in my freezer, so that I can dedicate my time and mind to decorating, and decorating only. ππΌ
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Semi-naked cake! You can use contrast like I did here with chcocolate cake and white chocolate buttercream, but it's just a pretty with similar colors for cake/frosting. β£ :β£ I've been making semi-nakeds for years now, but never knew that's what they were called. Like most things in my life (where I always choose function >>> style) it was because my family doesn't like buttercream. β£ :β£ This one is semi naked because there is a hint of cake rather than fully exposed layers. A naked cake would have filling but likely no crumb coat and definitely no top coat. If you've seen a Victoria sponge cake, with the filling and strawberries exposed, that is a great example.β£ :β£ Watch me frost this bad boy and learn to make your own in my latest video tutorial βπΌ
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ππΌπ― π§πΆππΉπ²: Chief Strawberry and Fruit Inspector πβ£ ππ²ππ°πΏπΆπ½ππΆπΌπ»: The inspector must assess the condition, taste, and squishiness of berries acquired from the residential gardens, as well as from the farmer's market. The inspector must be around 2 feet tall, as this gives the best advantage for poking fingers into the garden beds and scouring for berries.β£ :β£ Now that my strawberries have been approved....what should we make?? π€β£ β£ β£ β£ #gardeningwithkids #strawberries #bakingwithkidsβ£ #bakersgonnabake #bakerslife #bakers #bakingmom #tastypastrykitchen #bakersofinstagram #procrastibaking #homebaking #homemade #baking
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Love going into the garden to use edible flowers for my cakes and berries β£ πΈπΌπβ£ I've always grown up with gardens and flowers thanks to my Momβ£ :β£ Now I bring the kids out every day to my garden to enjoy. I try to make sure we have fresh berries during the summer, and of course, veggies for our meals.β£ :β£ This is a German chocolate birthday cake (which I later learned was named after the inventor: Sam German) frosted with Swiss meringue buttercream. It's filled with pecan coconut filling. Topped with dark chocolate ganache, coconut macarons, and fresh berries and flowers my from garden.
