Sep 18, 2021
Mini pavlovas with chocolate fudge, whipped cream and toffee bits.
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Mini pavlovas with chocolate fudge, whipped cream and toffee bits.
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Banana-chocolate cupcakes filled with dulce de leche and frosted with whipped ganache. Gold sprinkles because why not.
Birthday cake 2020: Biscoff fault line cake
Coffee sponge cake filled with Swiss meringue buttercream, Biscoff spread and Biscoff crumbs, frosted with Swiss meringue buttercream and decorated with Biscoff crumbs and melted Biscoff spread
Yesterday, hubby and I celebrated 16 years together, so rather than go out and have dinner, we had a cosy dinner at home, finished, of course, with cake. I remembered this recipe for a Nutella ice cream cake I'd made years ago, so pulling from memory, I revisited the recipe. Just as delicious now as it was then.
I've been on vacation this week, but what was supposed to be a week spent in Paris became a very hastily cancelled trip and basically home isolation after the government here imposed emergency measures due to the virus. Luckily, I was prepared, and I've managed to keep busy.
A few days ago, I decided I wanted (needed) to bake, so I tackled on of my favourite cookies: the Samoa cookie. I am a sucker for chocolate, caramel and coconut, and two years ago, I made a Samoa cookie birthday cake, for which my friend sent me an unmentionable amount of boxes of Samoa cookies since I do not live in the US.
It is a shame though to not have access to delicious cookies all the time, so I did some digging and found a recipe that wasn't too complicated. Standard sugar cookie base, shredded coconut mixed with caramel, dipped in and drizzled with chocolate.
Turned out pretty damn well if I say so myself:
Trickiest thing was to spread the coconut caramel mix onto the sugar cookies, incredibly sticky, but oh, so worth it.
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Test drive for a cake who might, in some permutation, possibly make it to Christmas dinner as dessert.
Layer of cinnamon-chocolate cake topped with chocolate mousse flavoured with gingerbread spices and orange. Decorations made from orange peel, dusting made from a mix of cocoa powder and gingerbread spices.
I had leftover egg whites from another project, and I am apparently a sucker for trying to achieve perfect macarons.
Birthday cake, part 2
Like any good amateur baker, I have a whole board dedicated to cake inspiration on Pinterest. And that's on top of the six different recipe boards. I generally look at the cake inspo one when there's a birthday or major holiday coming up. A while back, I pinned a cake that I always kept in the back of my mind as a possible candidate for a birthday cake. A filled sponge frosted in different shades of dark blue to emulate the night sky with a crescent moon piped in different shades of yellow frosting and sprinkles on the top and sides to make it a starry sky.
I started yesterday, making a orange zest-infused sponge and filling it with orange marmalade and mascarpone frosting, then crumb coating it with plain buttercream.
Then, today, I got to have all the fun frosting and decorating it. I had a hard time getting the different blue shades the way I wanted them, but in the end, they turned out okay. It was also kinda nice to not feel like the frosting had to be perfect, that there could be a little texture and not perfectly even.
Piping was by far my favourite and I have never been so happy to own like 40 different piping tips as I was today. In addition to tossing on sprinkles like there was no tomorrow, I also plotted out my zodiac sign.
The taste?
Dare I say it was... out of this world?
(I'll see myself out)