Daring Bakers July Filbert Gateau

I have a confession to make---I hate making cakes. Clarification: I hate making fancy cakes. Nigella's Guiness cake all stirred together in the same pan you melt the butter in? That's the cake making I can handle. Or Duncan Hines funfetti... love it. But fancy cakes with piping and layers and 20 minutes mixing frosting? Not so much. So why did I join Daring Bakers despite my full knowledge that there would be cakes in my future? I asked myself that many times while tackling this month's challenge. In the end I was glad I tried.

July's Daring Baker's Challenge put a double emphasis on the "challenge" part. The original recipe was for a Filbert Gateau with Praline Buttercream -my version ended up almond. The recipe was a bit daunting at first, at least until I realized it was merely a set of smaller recipes. It was actually relatively easy(minus the decorating part) but quite time consuming. When all was said and done, over a two day period I made the following:

1 almond Genoise
1 recipe sugar syrup, flavored with italian amaretto
1 recipe amaretto buttercream frosting
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using


Slicing one cake into three layers was a bit difficult. And since I'd halved the cake recipe and not the whipped cream or buttercream recipe, I got a bit carried away filling the cake. My frosting/whipped cream layer was as thick as the cake layers.



Decorting may be the one area where I pushed the boundaries a bit. We were to decorate with piped buttercream but when it's 95 degrees, well, buttercream is the devil. It had a bit of a goldilocks moment--it was too soft and then after refrigeration, it was too hard. But never just right. And after a buttercream explosion out of the piping bag and all over the kitchen, I just piped some straight into the middle of the cake. Technically, it's decorated with buttercream frosting. Right there in the middle, underneath the chocolate leaves that accidently fell on the cake afterwards.


The taste? Eh. It does have that nut cake texture and flavor that seems a bit foreign. I tend to like my cake soft and spongy or dark and dense. But if nothing else, this July challenge was quite the adventure.

Hanging Lake

If your friends happen to say "Hey let's go hiking up in Glenwood Canyon this weekend--there's a relatively easy trail we've been wanting to hike" well, just be warned because they might be lying.

Spending a day in Glenwood Canyon may sound like a beautiful way to spend the afternoon,
but when you get to the trailhead, you may just find that your friends have a bad case of liar, liar, pants on fire.

When the trail starts off immediately with rocks, I'm believing the sign and not my friends.

But as it turns out, it's only a little over a mile up to Hanging Lake from the trailhead. One mile hikes I can get on board with. Truth be told, I'd rather ascend quickly and steeply rather than ramble on for hours.

And I can say without hesitation that Hanging Lake is worth the hike . Though it says it's a difficult trail, there were people of all ages making the trip. If a woman can carry her 6 year old on a sling on this trail, I'm thinking anyone can do it. It's a super short trip up, and there are even some railings to keep you from tumbling right over the steep ledge at the top. when you reach the top, you are rewarded with amazing waterfalls and a crystal clear lake.

Water cascading at 1/400 shutter speed

And slowing it down to 1/10.

What's not especially well marked is a little rock trail that takes you up to the most spectacular waterfall of them all.

With a little cavern where you can walk behind the waterfall...

Hiking down is just as beautiful as the hike up.

Cooking It Up Indian Style

A friend of mine surprised me on my bday with a gift certificate to Cook Street School of Fine Cooking. Oh the class choices...Greek, Thai, technique, knife skills. I've been eyeing their class list ever since Passionate Palette closed its doors.

In the end I chose the class that felt that most foreign to me...indian. I love indian food-I've even made it on several occasions. But really, I'm not going to lie to you here. It always tastes exactly like curry. No matter what I make, or how the recipes differ, I'm making something that tastes like curry. I knew there was more to indian than just curry.

The class did not disappoint. I learned all about spices, that saffron could be found in powder form for a fraction of its whole price, how to make my own garam masala and even how to to turn fabulousing thick greek yogurt into a fabulous mousse dessert by adding saffron, powdered sugar and some freshly ground cardomom.

Of course the yogurt mousse is best served on a bit of fresh grilled pineapple,

and only after consuming the Chicken Korma, minted lamb, naan and jeweled rice we'd prepared. Fun, scrumptious, and I got to pull out my camera. It was the perfect evening.

A Very Serious Photojournalistic Narrative

A Peanut's Second Birthday

The End

Spongebob's Nose Tastes Great

I can't say I know exactly what the appeal was, but Spongebob's nose was repeatedly and systematically removed and eaten. Why wouldn't you really?

For those who were wondering, marshmallow fondant was a hit. I took a dozen of these little guys, with olfactory organs intact, into the office. I noticed them disappearing, but there was no fondant to be found on napkins or in garbage cans. As it turns out, marshmallow fondant IS quite tasty, to both children and former children alike.

Oh Be Careful Little Mouth What You Say

On occasion, 4 little bizarre words leave my mouth as if uttered by some stranger... "I'll make the cake." And when I do utter those words, I usually spend the next week fretting about when I will find time to bake and decorate a cake. It's just not my thing.

When mom said she was having a BBQ this weekend for a little Peanut's birthday, those 4 words left my mouth once again. For a brief moment though, I envisioned creating some girly, swirly, princessy masterpiece. That is until I asked what Peanut is into these days. Audible groan here...oh no--not SpongeBob. Seriously, anything but that. But if you are turning two Peanut years old and you love the world's most annoying sponge, well your adoring aunt is going to get you a SpongeBob birthday cake. I placed a cake order from a bakery.

Then I realized I was a wimp, and surely I could find some time to bake a SpongeBob birthday something for Peanut. I canceled the cake order and developed a plan.

Anyone who's ever had fondant, knows it does not taste good. But SpongeBob had to be created out of fondant in this kitchen, because I cannot frost to save my life. It was going to be marshmallow fondant though--not nearly as bad as regular fondant. Just tastes like extra sugary hard marshmallow actually.

The recipe calls for hand kneading the fondant...yeah right. Imagine trying to knead powdered sugar into the equivalent of marshmallow fluff. I threw it in KitchenAid and it was indeed super gooey until enough of the sugar was incorporated.

The best part was that the fondant could be made days ahead and refrigerated. I left it out on the counter last night to soften up. Crack of dawn, a latte, funfetti cupcakes and some fondant...woohoo?

The cupcakes need a slight layer of frosting for the fondant to adhere to. This will also allow all parties to remove the fondant layer and eat a frosted cupcake.

There was a brief moment when I was convinced that these would never end up resembling SpongeBob...I don't even know what they look like at this stage. But one must press on.

I think these cupcakes may actually live in a pineapple under the sea.

Marshmallow Fondant

8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
1 pound powdered sugar (4 cups), plus extra for dusting
2 tbsp water
Food coloring/flavoring optional

Preparation:
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. Place in KitchenAid with dough hook. If you want colored or flavored fondant, you can add food coloring or extracts at this point and stir until incorporated.

3. Add 1 cup of the powdered sugar and turn mixer on medium low.

4. Continue to add sugar a little at a time until a ball of fondant forms and pulls away.

5. Grease hands with Crisco and continue kneading for additional few minutes, adding sugar if the mixture becomes too sticky.

6. Can be wrapped in plastic wrap at this point and refrigerated, or used immediately.