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Posts Tagged ‘daring bakers’

Daring Bakers- Chocolate Valentino (Flourless Chocolate Cake)

In Cakes, Chocolate, daring bakers, Desserts on February 28, 2009 at 1:13 am

 silueta24

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.chocolate cake

 When I first saw this recipe, I was really looking forward to make it. This turned out to be a bit ironic – The recipe’s name is “Chocolate Valentino” and it is supposed to be a great recipe for valentines day, but I decided to make it in one of the most depressing days, the elections day.  Now, without getting into politics, let me just say that that day was not only rainy and gray, the result were also very much depressing. Certainly not a day to make a nice cake like this one. That day could also explain the poor photos this time, it was so gray outside, that I just couldn`t get any nice pictures, sorry!

Making the cake was quite easy. I halved the recipe, and baked it in a buttered muffins tin. The texture of the cake was a bit sandy, but the flavor was very nice. Since we are not patient people, we ate the cake while it was still a bit warm, and it later turned out that this cake is best when completely chilled.

Because I don’t own an ice cream machine, I decided to make vanilla semifreddo instead. I choose a recipe by Jamie Oliver, and it turned to be delicious, and it had quite a nice texture.

chocolate cake

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Daring Bakers- Tuiles

In daring bakers, Desserts on January 29, 2009 at 3:56 pm

butterfies

This month challenge is for my idea of a perfect challenge. I`ve been planning on making tuiles for ages, and this challenge allowed me to do so.

I really enjoyed making these, and more than that, I enjoyed taking pictures of the final product. I loved how easy making the dough was, and the verity of shapes and flavors.

tuiles

Mine, as you could see, did not turn out perfect- my critical mistake was using no as soft butter as the recipe ordered. That made the paste a little lumpy, and the baked Tuiles a bit bubbly (as you might see). As for the taste, it was nice, and the chocolate decoration added quite a lot.

I made the basic recipe, and made butterflies shapes. I made the butterflies stencils simply by using a paper and some drawings I took from the internet. I paired my ready tuiles with chocolate-irish cream truffle, and strawberries with a dash of balsamic vinegar.

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Daring Bakers – Caramel Cake With Carmelized Butter Frosting

In Desserts, Vegetarian on November 29, 2008 at 9:19 pm

caramel cake

This months challenge was the cake with the very long name, and of course, to macth that, a (kind of) very long preparation. To be honest, this cake was not my favorite. To my taste, the sponge cake was too plain, and the frosting was very nice in taste but was way too sweet. The only really good thing that turned out from this recipe was the caramel syrup, wich is an exellnt thing to make just to pur on pancakes or just eat it with a spoon.

If you are planning to make this cake, remember that you should make the caramel syrup firs, and than, let it cool. Also, be prepared that making this cake makes a lot of dirty dishes, and that it takes some time to make. Oh, and very important thing, DO NOT be tempted to put this cake in the fridge, it will simply be ruined, so, mind you.

One last thing (I promise!), I suggest that the cake would be better if you make it in a bit smaller pan, and then cut it into to layers, and then frost it.

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Daring Bakers- The Perfect Pizza

In Bread, Cheese, Main Dish, Vegetarian on October 29, 2008 at 8:00 am

This is my very first Daring Bakers challenge, and this challenge was the perfect one to start with! Since I am crabving for pizza for more than anything else, this was just perfect! Though it was a little bit hard to work with the dough, the final result was worth it.

I made 2 pizzas from the dough, and they turned out really thick, so I`ll make about 4 the next time. The dough itself was quite wet, so you should try to make it in the mixer (unless you like mess…). After a night in the fridge, the dough is a lot less sticky, and you could  work with it withoun a problem. One more thing- if you have a pizza stone now is the time to use it!

As for the toppings- I`ve made one pizza with basic tomato sauce, mozzarella and olives. The other pizza was with cream based sauce, sweet potato and Parmesan cheese.

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