What are you baking today?

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sarah said:
The next order safely dispatched, a graduation cake made by me :)
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Very nice Sarah! Love your decorations!

I just made another 4 dozen peanut clusters (not really baking) for DH to replace the ones I accidentally gave out as the regular kind.

Next I will be baking some more chocolate spritz cookies and some almond cherry balls. I am hoping to get another batch of "Almond Roca" done as well for my gift packages.

I also want to make the eggnog pastry cream in case it needs tweeking for tomorrow's take on IHOP's Eggnog pancakes. Again, not really baking but wonderful sweet smells.

I may even make my mandarin orange upside down cupcakes (gluten free and regular) for tomorrow's dessert. They will be served with whipped cream/Cool whip and another pastry cream I have experimented with using a coconut cream base.
 
Alix said:
Today is prep day for the feast. Cheesecake, chocolate tart and shortbread on the agenda.
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I will trade you some almond roca and mandarin orange upside down cake for some chocolate tart! :ermm:

Oh, almost forgot I have to make and blind bake some gluten free pastry for DH's tourtiere.
 
Just popped one of these into the fridge! I can hardly stand it ~ I so want to dip a fork into it.

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Rocklobster said:
6 cups flour
2 tblsp quick rise yeast
2 tsp salt
add water to make stiff dough, about 4 cups...
nead until smooth
let rise until double, divide into 4 and make balls.
Let rise for about another hour. Bake at 400 for 45 minutes.
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Thank you thank you!
 
Well I haven't started the actual baking yet, but I am trying to come up with the ultimate chocolate cupcake for a wedding I am doing in a couple of weeks. I have a great recipe - several in fact - but I have something very specific in mind. I just have a little more tweeking to do and then will start baking test batches tomorrow.

I am going for a dark dense texture and flavour and am not sure whether I want to go with a mousse or ganache filling, or chunks of chocolate that will soften while baking. I will try all three methods and see what is best. :chef:

This is for a young lady who has litteraly grown before my eyes. I think she was all of 5 when I met her and she is turning 21. I was so honoured when she asked me to do her cake. I want it to be just perfect!
 
LPBeier said:
Well I haven't started the actual baking yet, but I am trying to come up with the ultimate chocolate cupcake for a wedding I am doing in a couple of weeks. I have a great recipe - several in fact - but I have something very specific in mind. I just have a little more tweaking to do and then will start baking test batches tomorrow.

I am going for a dark dense texture and flavour and am not sure whether I want to go with a mousse or ganache filling, or chunks of chocolate that will soften while baking. I will try all three methods and see what is best. :chef:

This is for a young lady who has literally grown before my eyes. I think she was all of 5 when I met her and she is turning 21. I was so honoured when she asked me to do her cake. I want it to be just perfect!
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Have you looked at the recipe on the back of the Hershey's cocoa can? It is so moist. It is the only chocolate recipe I now use. I have a cake pan that you have a partially hollow center. I made it for Thanksgiving dinner one year and filled it chocolate mouse and topped it with whipped cream. I have also made a batch of cupcakes and filled the center of some with vanilla pudding or with whipped cream with this recipe. :chef:
 
Hershey has a regular cocoa and a dark cocoa. The dark is to die for. Both of them give you a strong chocolate flavor. But the dark is even better. :chef:
 
Addie said:
Have you looked at the recipe on the back of the Hershey's cocoa can? It is so moist. It is the only chocolate recipe I now use. I have a cake pan that you have a partially hollow center. I made it for Thanksgiving dinner one year and filled it chocolate mouse and topped it with whipped cream. I have also made a batch of cupcakes and filled the center of some with vanilla pudding or with whipped cream with this recipe. :chef:
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Thanks, Addie, yes I know the recipe you mean. It is a very good one. I actually have my own chocolate cake recipe that I have developed over the years as my signature. I then play around with it depending on what is called for. Sometimes I will use just cocoa, or, as in this case a combination of cocoa and melted chocolate to make it richer and moister.

Awhile back I posted my Mom's chocolate cupcake recipe with a cream cheese/chocolate chip filling. But the bride wants just chocolate. And I have learned that the bride ALWAYS gets what the bride wants! ;)

Your chocolate mousse cake sounds divine! :)
 
Addie said:
Hershey has a regular cocoa and a dark cocoa. The dark is to die for. Both of them give you a strong chocolate flavor. But the dark is even better. :chef:
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We don't get as much Hershey's cocoa here. We have a brand called Fry's which is good but is more regular cocoa. I also get a brand through my supplier that is dutch pressed. I will have to see if I can find the Hershey's dark.

I think one of the things I like best as a cake baker is experimenting. Much of my clientele of young brides are from the same source - our youth group so you don't want to always serve the same chocolate or white or lemon, etc. cake at every wedding. So I am always open to new products and ideas. That's what makes my job so fun.....I get to play with food! :LOL:
 
LPBeier said:
We don't get as much Hershey's cocoa here. We have a brand called Fry's which is good but is more regular cocoa. I also get a brand through my supplier that is dutch pressed. I will have to see if I can find the Hershey's dark.

I think one of the things I like best as a cake baker is experimenting. Much of my clientele of young brides are from the same source - our youth group so you don't want to always serve the same chocolate or white or lemon, etc. cake at every wedding. So I am always open to new products and ideas. That's what makes my job so fun.....I get to play with food! :LOL:
Click to expand...

How much cocoa do you need? I can get it here LP and wouldn't mind picking it up for you.
 
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