Wednesday, March 31, 2010

March 2010 Daring Bakers ~Orange Tian!!

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The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.


Yeah, yeah. I am so late with this. But since I missed last months Tiramisu I just couldn’t pass this one up. So I had a little break in my schedule and decided to do this 3 part dessert. It was worth it.


The recipe calls for oranges. I used Strawberries. My reasoning is because strawberries were on special and oranges were not. Good enough reason for me. What I like about Daring Bakers is that you can adapt your recipes some. You shouldn’t go too far from what the host picked…but if you are vegan you can adjust the recipe to suit. If your ingredients are out of your budget…then you can use food ingredients in your budget. Almost…if they work. I do however, try to get what I can as close to what the recipe calls for.


There were two changes to this recipe. One of which I just explained. The other is the use of gelatin. No gelatin is not out of my budget…but it is out of my cooking and baking because of my live in pescatarian, Hubby. Gelatin contains pork and if I want Hubby to be my guinea pig fish, I need to cook or bake with Kosher ingredients. I heart my guinea fish so I don’t want to give him anything that he is against eating.


The gelatin factory was a dilemma for me. I was so sure my tian wasn’t going to stand up with out the gelatin in the whipping cream. Some used agar agar, some just didn’t use anything at all. I didn’t want to chane not using anything to stabilize the whipping cream…I didn’t want a slooshy center! With some research I found that powdered sugar has some cornstarch in it and the recipe calls for powdered sugar. Was it enough though? I decided I could add more sugar…but I didn’t want to alter the taste of the recipe that severely. So I opted to add tablespoon of cornstarch. VOILA!! It worked… My whipped cream held up beautifully!


Oh, guess what? I made my own marmalade (well the recipe tells us to)…how awesome is that!!!??!! I am truly going to do this more often. It is so easy. The strawberry marmalade was delicious too!! I was stunned.. (patting myself on the back.)


The only thing I would change about this recipe is the caramel sauce. I wasn’t a big fan of the consistency or the flavor. I would probably go with an original caramel sauce instead.


So, thanks Jennifer from www.chocolateshavings.ca, thanks for this awesome summer cook dessert. I will put in on my to do again list…next time …I will try oranges…maybe blueberries, kiwi and whatever else I can get away with!


Here’s the recipe as written by Jennifer and amended slightly.


Pate Sablee: (this is the cookie under the dessert)


2 medium-sized egg yolks at room temperature


6 tbsp and 1 tsp sugar


1/2 tsp vanilla extract


1/4 cup and 2 tbsp unsalted butter, cold and cubed


1/3 tsp salt


1 1/2 and 2 tbsp cup all purpose flour


1 tsp baking powder


Directions:


Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.


In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.


Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes. Preheat your oven to 350 degree Fahrenheit.


Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.


Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.


Marmalade:


1/4 cup and 3 tbsp freshly pressed orange juice ( i used bottled brand)


1 large orange ( I used strawberries and estimated the size)


cold water to cook the oranges


5 grams of pectin


sugar to equal the weight of the amount of cooked oranges (uncooked strawberries in my case).


Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.


Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.


Once blanched 3 times, drain the slices and let them cool.


Once they are cool enough to handle, finely mince them (using a knife or a food processor).


*I didn’t have too cook the strawberries but I followed the directions on the box of pectin that I purchased.)


Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.


In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).


Transfer to a bowl, cover with plastic wrap and put in the fridge.


Orange Segments:


For this step you will need 8 oranges. ( I used strawberries and estimated)


Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.


Caramel:


1 cup sugar


1 1/2 plus 2 tbsp orange juice ( I did use orange juice…next time I will use a lot less, I found my sauce to be too watery for my liking)


Directions: Place the sugar in a pan on medium heat and begin heating it.


Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.


Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians


Whipped Cream:


1 cup heavy whipping cream


3 tbsp hot water (I omitted)


1 tsp Gelatin ( I omitted and substituted 1 tbsp cornstarch which was added to whipping cream after it started to form peaks)


1 tbsp confectioner’s sugar


1 tbsp orange marmalade(I used strawberry as noted in recipe above)


Directions:


In a small bowl, add the gelatin and hot water, stirring well until the gelatin dissolves. Let the gelatin cool to room temperature while you make the whipped cream.


Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatin slowly while beating continuously.(I added the cornstarch here instead of gelatin mixture)


Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.


Assembling the Dessert:


Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.


Drain the orange segments on a kitchen towel.


Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure you do this pretty as this will be the top of the dessert.


Next add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for Pate cookie.


Spread a small even layer of orange marmalade on each circle of dough.


Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough.


Place the desserts to set in the freezer to set for 10 minutes. (I left mine in there waaaay longer)


Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

Tuesday, March 30, 2010

Yipee!! My first Baby Shower Cake

I got a call and the first thing they asked was if I only did Children’s Cake! I so did not want to just have children’s cake in my portfolio. I wanted to show that I can do so much more!


I eagerly took on the request! The thing about this cake is that I had so many ideas. I didn’t know which one to take on! I wanted to do a quilting pattern on the side but I wanted to use a triple diamond quilter to do it and I don’t own one yet. I saw it on the Ultimate Cake off and thought how easier that is then measuring and trying to draw straight lines…


I wanted to do a rump cake…(don’t ask.) I wanted to do little babies. Oh the possibilities!! But I decided on booties. Partly because I didn’t know the mother to be and maybe the rump cake would have not been her style. So who doesn’t like baby booties? I still wanted to add a bit of hipness to it. I choose baby sneakers…and I added a touch of bling. I wanted to bling them out…but maybe another time. I wanted flowers too. But flowers I have never tried before! You know…every cake I challenge myself. That is the idea…I won’t grow if I don’t challenge myself.


During the process of molding shoes and making blankets and painting flowers I questioned myself because I had no solid plan. No drawing as I usually do when I make cakes. I was decorating blind. Well, I was blessed. My no plan cake was beautiful. So beautiful that I was jealous that I didn’t have one just like it at my baby shower!


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I love these sneakers. I want to make more just because…


Okay…on to more cake…


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My little bear. She had to go on the side because I decided to do her at the last minute...there wasn’t any room for her upfront. But I couldn’t “bear” to leave her off. Check out my border…used my new gumpaste tool kit to get that effect. Love it.


Also, I am hooked on dragees. I would dragee out a cake if I could. I have to resist though.. I decided to flush the dragees a bit on this cake to make it more elegant. I adore them…


Okay…more cake…


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Carnations…. oh you can catch a glimpse of my little pregnant mommy image on the yellow banner…


Anyway…here is the cake…


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My first baby shower cake! I really hope to do more!!


Oh the cake was three layers of 9 inch round white cake…filled with buttercream. Covered with Ivory Satin Ice fondant. Popular order I guess.


Okay people…more babies equal more cake. Lets get busy. (hee hee)

Sunday, March 28, 2010

Harry Potter Cake!!

When I was asked to do a Harry Potter Cake for the sweetest 6 year old boy I know, I was excited!! I have been wanting to do a book cake for ages. Plus I wanted to do some gumpaste figures. I researched until my eyes turned blue. Well, I don't have blue eyes, but you get the point. It was truly a pleasure creating this cake. I started Harry a week prior to the cake being due because he needed drying time in stages. I can tell you that he changed his jacket during the process. Lost both arms and even got a hair cut. It was amazing watching him transform from a ball of gumpaste and tylose powder to an actual figure that seem so real….

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I remember finishing this cake and thinking wow. I actually sat back and had a glass of wine because I was so thrilled that I did it. Oh, and I was praying that it didn’t collapse as I have heard some stacked book cakes can do if not doweled properly.

The bottom cake is vanilla cake torted and filled with vanilla buttercream and covered with vanilla Satin Ice Fondant. The top cake is chocolate cake torted and filled with chocolate buttercream. I used an oh so delicious chocolate flavored Satin Ice fondant. Yum. I painted added details such as an indentation in the spine and some scroll pattern to give the impress of old leather. I painted the pages with bronze and gold luster dust to give an aged appearance.

All other accents are a mixture of fondant and gumpaste. Even the sack was made to hold the jelly belly beans. Else for the owl…I had fun doing him…never done an owl before and was challenged believe it or not….

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The birthday boy Andreas, hugged me when he saw the cake. It is so sweet when you have made the birthday boy happy! So worth it. 

Tuesday, March 9, 2010

Bermudian Rum Cake

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When I was a little girl I always used to hear about rum cake. I never knew what rum was so it never made a difference to me. As I got older and more aware of rum and other alcoholic beverages…I only drank it…never imagined consuming it in food.

I began to work in a liquor store named Goslings. Goslings Bros. was the home of the infamous Bermuda Black Seal rum. Available in 80 proof and 151 proof. The black rum was a staple of our little island. Anybody that visited and had the opportunity to have some of our rum…whether is was in Bermuda Fish Chowder or with our Bermuda Ginger Beer to make a delicious Dark n’ Stormy, is guaranteed to take a bottle of it home!! Some even enjoy it with a coke thus deeming the name “Black n’ Coke”. They do however, sell it here in the United States. Needless to say I was surrounded by this rum and its rum items! One item being rum cake. A company by the name of Horton’s distributes the "The Original Horton's Bermuda Black Rum Cake". This was sold in our store and when you opened up the packaging in the box…BAM!! That smell of the “black” hit you, and hit you good.

So, in an effort to have a taste of home baking in my kitchen, I was on the hunt for the recipe. No success from Horton’s as their recipe is a secret. Well, I found one and decided to give it a try! It was pretty darn close!

I urge you to try this cake if you like a light moist rum cake. If you don’t have Bermuda Black Rum I guess any dark rum will substitute (operative words being “I guess”). But if you can check your local package store for the Goslings Rum. Oh, and while you are there grab a six pack of Barritt’s Bermuda Ginger Beer ‘cause you going to need to make some Dark n’ Stormy’s to finish the rest of the bottle of rum!!

I found my source at thekitchn.com.

Recipe :~

Bermudian Rum Cake

Cake:
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs, lightly beaten
1 Tbsp. grated orange zest
1/2 cup dark rum
2 cups flour
1/2 tsp. salt
3 tsp baking powder
1 1/2 cups sugar
1 pkg (3 3/4 oz) Jell-O vanilla pudding mix
1 cup chopped pecans

Glaze:
1 stick butter
1 cup sugar
1/2 cup dark rum

Directions :~

Preheat oven to 325.

Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.

In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and orange juice mixture and mix well. (I mixed on medium speed for about 1 and a half minutes)

Sprinkle chopped pecans in a greased and floured Bundt pan and pour cake mixture on top.

Bake for 1 hour at 325 (check at 50 mins). Cool (for 10 mins in pan). Invert on plate, (let cool more) prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.

Glaze:

Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Remove from heat and add rum.

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I know what your thinking. Um when you glaze you should put in on the rack and let the dripping catch on a paper underneath. Well, heck no…I was not letting any of that buttery rummery sugary glaze get away…I wanted the cake to soak in it!!

Make this cake and let me know what you think. I am positive you will enjoy it!!

Wednesday, March 3, 2010

Wow Wow…3 more cakes!!

Seems I have been pretty busy in the month of February… And I LOVE IT!!


I had a few cake orders going on…and these are 3 of them…



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I must say…I had way more fun making all these cakes then ever!!


The first cake was an honor to make because it had to travel 4 hours away! I was super impressed that someone talked about my cakes so much that they chose to order here and drive with it to another state!


The second cake was awesome! Darth Vader in his Volcanic Abyss! It was so weird to see this cake take shape. Darth is rice krispie treats in Satin Ice fondant. As you may or may not know black fondant is very matte. So when I finished this cake it looked good but needed to pop! I don’t own a steamer to gloss my cakes YET!! (operative word is yet) Instead I luster dusted him by hand (no air brush machine YET either!) I was so pleased at the results…


I have to post another picture of the DARTH..see ~


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The 9 year old that this cake was for LOVED it. That makes me very happy!



Wow Wow Wubbzy was loads of fun too. I tried a technique that I had never done before. Chocolate transfer…or well using candy melts anyway. It was great...I do admit that I had to do it twice because Widget’s (the pink one) hand kept falling off. So I had to reinforce it with extra chocolate on the back when I did the second set. I also added in Birdie Bird at the last minute…adding a lollipop stick to him so he can free stand on the cake..In some of the transfers you can see the reinforced white chocolate behind it.


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3 year old Ben and his pre-school mates loved the cake!!


So that is it for February.. I have a couple to do for March..so let the excitement continue…

Monday, March 1, 2010

Giveaway Winners!

Random.org has told me this:~

Random Integer Generator

Here are your random numbers:

10	9	2


Timestamp: 2010-03-01 16:41:07 UTC



Congratulations on winning my 50th anniversary giveaway of Bermuda’s own Outerbridge’s Sherry Pepper Sauce!



The winners are ~



Tjeerd en Kiki



Courtney



Lindsey



I do hope you enjoy using it in EVERYTHING as much as I do! And visit the Outerbridges website to get more recipes!