Assembling My First Three Tiered Cake

My first instinct while writing this post is to tell you that I am well aware of how imperfect my three tiered cake is. This cake might look like a joke to you, but I want you to know that I’m in on the joke. In fact, I am willing myself to not point out its many flaws before you even get the chance to spot them yourself. However, I don’t want to go down this self deprecating path because the truth is I love this cake. I loved baking this cake. I loved looking at this cake. I loved eating this cake. I love this cake, and I’m proud of it. It is very hard for me to post something that I know looks inferior in this Pintrest-perfect inspired world we live in today, but I cannot ignore the great joy I got from this particular baking process.  So now, without further ado, I give you the conclusion of Baking My First Three Tiered Cake. Continue reading →

Marzipan Roses

Okay, so the cakes are baked and in the freezer. Now it’s time to make enchanting marzipan roses to adorn my masterpiece, and hopefully hide its blemishes. I could have used fondant for this task, but…

1. I love the taste of marzipan and hate the taste of fondant.

2. I’ve never worked with fondant before, but I suspect it wouldn’t be very nice to me, and I’m just not in the mood for that kind of rejection. I’m also out of vodka, so…

3.  Marzipan has never been cruel to me. In fact, marzipan has been quite complimentary. 

I used  Odense marzipan, and also followed their video tutorial on how to make a marzipan rose. You can find that hereContinue reading →

A Dense Almond Cake

I’m forty now. It’s time to put on my big girl panties and face my fears. I need to be brave. I need to be confident. I need to walk on the wild side for once. I need to bake a three-tiered cake.

In my mind, this cake looks very elegant and pretty, but my mind has been known to exaggerate the truth every now and then (most of the time). Therefore, my goal is to create a cake that would fit a rustic charm description. Actually, it would more likely be called charming but rustic. Basically, it’s going to be a mess, but a cute mess, m’kay?

The taste, however, has to be out of this world. I’ve been fooled one to many times by gorgeous cakes. They lure you in with their intimidating beauty, but leave you flat with their disappointing taste. Well, not this time, baby! The bones of this cake, the heart and soul, if you will, are going to be made up of delectably moist, very dense, almond cakes. Come on… let’s go bake it. Continue reading →

Cherry Pie

Cherry Pie 096 (2)

A good piece of pie is the perfect dessert. A sweet yet tangy fruit filling encased in a buttery pastry and topped with a dollop of cool vanilla bean whipped cream is summer eating at its best. What perplexes me, however, is that most people I’ve talked to say they don’t like pie. They like fruit. They like breakfast pastries, but they don’t like pie. I can only guess that it is the pie crust itself that has been the culprit in turning off so many potential pie lovers. Most commercially made pie crust can be very disappointing. On the other hand, the mere thought of making pie pastry can scare the living daylights out of some. That old saying however, “if you want something done right you have to do it yourself” is very true in this case. I implore you to make your on pie pastry. Then make it again. And again. And again. You’ll see that your finger tips will start to know when the dough is just right. You’ll begin to meditate to the rhythm of the rolling pin. And your heart will skip a beat when you’ve fluted the edges, brushed it with a glaze, and sprinkled on Demerara sugar. So go out and practice. Start with this cherry pie. It’s perfect. Continue reading →