When in Doubt…Leave it at 350

baking, cooking, and other adventures

Daring Bakers’ Challenge MIA this month January 29, 2009

Filed under: The Daring Bakers' — pastrybrush @ 12:57 pm

Sorry there is no Daring Bakers’ Challenge here today.

I had planned everything I wanted to do and was going to utilize the chocolate mousse from my Wilton Cake, but then came the flowers, icings, fondant, and everything else and I didn’t follow thru.  I guess you could also figure procrastination into there.

The two bakers that hosted this month are  Karen aka Baking Soda at Bake My Day! (from the Netherlands) and Zorra aka Kochtopf at   1x umrühren bitte.  The recipe chosen was Tuiles.  Cruise on over to the blogroll to check out what everyone else did.  There are some creative bakers out there 🙂


Adventures in Wilton Cake Decorating Course 3 Class 4 Final


I finally finished the Wilton Course 3 class.  Next month, I start taking the fondant and gum paste class.  So I am not done yet, and rumor has it there will be two new classes coming out 🙂  I guess they really want my money 🙂

Final class went by pretty smoothly.  I didn’t random scream any cuss words 🙂

I have been preparing for this cake since Saturday/Sunday. (more…)


Cinnamon Rolls January 28, 2009

Filed under: Baking,Breakfast — pastrybrush @ 7:00 am

100_1897For the past couple of weeks, I have wanted to make cinnamon rolls.  I actually had a yeast dough mix in the pantry that I needed to use since it was actually going to expire soon.  I planned on making cinnamon rolls with it and just kept putting it off and off and then finally one night I decided it was time to make the cinnamon rolls.

These rolls turned out fantastic and they were so easy since I already had a mix for the yeast dough. (more…)


Tuesdays With Dorie: Fresh Ginger and Chocolate Gingerbread January 27, 2009

Filed under: Baking,Cake,Tuesdays With Dorie — pastrybrush @ 12:40 pm
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tuesdayswithdorieThis weeks Tuesdays with Dorie was chosen by Heather of Sherry Trifle, she chose Dorie’s Fresh Ginger and Chocolate Gingerbread which is located on page 212 of Baking: From My Home to Yours. This weeks recipe actually intrigued me.  I don’t think that I have ever had chocolate and ginger together in one dessert, but I might be mistaken.

Making this recipe was super easy and I actually didn’t have any problems.  I ended up baking the gingerbread in an 8x8x3 baking pan and it turned out fantastic.  I love the way my apartment smelled when it was baking.  While baking this I was also making three different types of Italian 100_1907Buttercream for my Wilton Course 3 Final cake.  Which is also the reason why I haven’t been posting that much this past week.  I have been trying to get all of the flowers, fondant, cake, and buttercream made that I haven’t had any real blogging time.  Sorry :/

Back to the ginger cake, I loved the cake portion but I wasn’t thrilled when the chocolate icing on top.  It was okay.  Maybe I already sugared myself out by making sure the flavors were right in the different buttercreams by the time I tried the ginger cake.  I will give it another try soon to see if I was just having an off chocolate day 🙂

Cruise on over to Heather’s site to pick up the recipe.


Tuesdays With Dorie: Berry Surprise Cake January 20, 2009


This weeks Tuesdays With Dorie was chosen by Mary Ann of  Meet Me in the Kitchen, she chose Dorie’s Berry Surprise Cake located on pages 273-275 in Baking: From My Home to Yours.

For this cake I actually decided to kill two birds with one stone and use it as my cake for my Wilton Course 3 Class.  I ended up baking it in a 8 x 8 x 3 inch square pan.  The first cake didn’t rise enough so I baked a second cake and it rose enough for me to divide into two layers.  I brush each layer with the Chambord syrup and  I piped a buttercream border and then filled it in with the cream cheese filling and fresh raspberries.  I covered the cake in Italian Buttercream because I am boycotting the Wilton Buttercream because it is just not as good 🙂  I took the cake to class, covered it in fondant, decorated, took pictures, and then took the fondant off and decorated it all pretty in buttercream and raspberries.

I think the cake tasted great.  I am glad I didn’t add anymore sugar to the filling then the recipe called for because the buttercream made up for the sweetness.  The cake was awesome.  The only thing I would change is that I would have divided the top layer of cake into two layers to make it a four layer cake.  I think the top layer was just a little too thick.  It was actually the first cake that I baked that didn’t bake up high enough.




Almond Croissants January 19, 2009

Filed under: Baking,Breakfast — pastrybrush @ 12:43 pm
Tags: ,

img_8048Lately I have been craving the almond croissants that my boss makes every once in a blue moon on Saturday mornings for the employees.  I watched him prep them one day and they are so easy it is CRAZY!!!  First he uses store bought croissants.

Yeah you would think that since he is a pastry chef that he would make them, but NO.

Then he slices them open and brushes them with a simple syrup, which I left out the first time and they tasted perfectly fine.  Next fill them with frangipane filling (almond cream),  and put the top back on.  Spread some filling on the top and sprinkle with some sliced almonds.  Place in a preheated 350°F oven and bake for 20-30 minutes until golden brown.  Dust with powdered sugar and enjoy. (more…)


Adventures in Wilton Cake Decorating Course 3 Class 2 January 16, 2009

100_1874This week we finally had the chance to play with fondant.  It wasn’t too bad.  Granted this was my first time covering a cake in fondant, I didn’t have too much trouble.  I had a stretch mark on two corners, but nothing a strategically placed flower couldn’t fix.  I did have some trouble with my black fondant.  Since I added cocoa powder to my black fondant before I added black coloring to it; it actually dried it out a little so I had to keep added shortening to it :/

Oh well, it ended up turning out okay.  For the class, I bought the Wilton fondant but it tastes extremely gross.  I have decided that for my final cake and any other I have to cover with fondant; that I am going to make my own.  Also, it will make it easier to make black fondant since I will just make chocolate fondant instead of white 🙂

In class we started to learn how to make fondant roses, but we ran out of time and only learned up to the rose bud.  It is actually pretty easy and very pretty.  I can’t wait to learn how to actually finish it.

The actually cake is the Berry Surprise Cake for Tuesdays with Dorie next week.  I am not going to write anything about the taste of the cake, but just remember this I took the fondant off the cake and redecorated it to make it look pretty.  It will look different when I post on Tuesday, but it is the same cake 🙂  The fondant came off perfectly it was awesome.