Time for another Cake Slice Baker's bake. This month I chose to make Marco Pierre White's Lemon Tart. I followed the recipe as written, and had no problems. It had a delicious taste and a lovely texture.
Your lemon tart look delicious! I made this one too, but I struggled a bit with the amounts in the crust. Glad to hear that you did not have the same problem.
I was really looking forward to this month's Cake Slice Bakers' bake from The Perfect Cake . It was one of the cakes I knew I had to bake as soon as I saw it. A lemon layer cake filled and frosted with a beautiful blackberry mascarpone frosting. I could see my family oohing over the look and aahing over the taste. Unfortunately, I was not able to produce the cake of my vision. Fortunately, I don't think any of the issues I had were a direct result of the recipe. The first issue I had was a reading issue. Despite pre-reading the recipe and then re-reading as I baked, I missed a crucial sentence that caused me to misinterpret the rest of the recipe resulting in a cake that was so dense it didn't even cook completely through. The second issue was with the frosting. It was not stiff enough to hold the layers together. I'm not exactly sure what caused this issue, but I think it might have been that my jelly did not set up enough. ...
This month's choice featured three winter-themed cakes - spicy eggnog, chocolate peppermint, and this cranberry topped pavlova. All three appealed to me, but I needed something that required hands on time, so the pavlova was the obvious choice. I have, however, added the other two cakes to make "bake this soon" list so am looking forward to reading how they went for others. This recipe calls for creating a Swiss meringue for the pavlova, and I am a fan! I should have taken a picture of the unbaked meringue because I felt quite successful with how thick and shiny my meringue turned out to be. It piled up beautifully on my baking sheet. The recipe calls for baking for 2 hours and then leaving in the turned off oven for several more hours. The cranberry topping includes dried cherries in addition to the cranberries and is flavored with five-spice seasoning. I did not have any port in my cupboard, but I did have a bottle of blackberry wine from Shenandoah National Park, so I...
December is Free Choice month for the Cake Slice Bakers, and I was having such a hard time deciding that I decided to bake the cake with the longest name - not really. I did have a hard time choosing, but then my daughter needed to bring a dessert to a holiday party, and these cupcakes seemed like the perfect option. The recipe starts with a simple chocolate cupcake recipe. While the cupcakes are cooking, you make a dark chocolate ganache. The recipe gives instructions for making it on the stove, but I used my microwave. While that cools, you turn your attention to the filling which is basically homemade marshmallow cream flavored with raspberry jam. I didn't have any raspberry jam on hand, but I did have barely used jar of something called BEAR jam - Blackberry, Elderberry, Apple, Raspberry - that we had picked up at a farm stand. While the flavor of the jam had been a bit much for toast, it was perfect for this filling. To assemble the cupcakes, cut out a divot from the top and ...
Your lemon tart look delicious! I made this one too, but I struggled a bit with the amounts in the crust. Glad to hear that you did not have the same problem.
ReplyDeleteLooks tasty!
ReplyDeleteI really need to get a tart pan, I love the look of this! Yum!
ReplyDeleteWow, you made the pastry according to the recipe! Fabulous!
ReplyDelete