Fairy Cakes are a British treat. Small cakes made of Victorian Sponge and topped with a simple icing and a candy or two, they are easy to make and hard to resist! I spent four days last week babysitting my three-year-old granddaughter and 6-month-old grandson. My sister asked me how it went, and this is what I said: Babysitting was very similar to having children. Good days and bad days, boredom and anxiety, fun and laughter, hugs and kisses and tremendous love. Not to mention those lovely moments sitting in a dark room holding a baby and watching him fall asleep. And of course, ...
Cakes
ORANGE ALMOND TEA CAKE WITH CARDAMON
Autumn is upon us and it’s time for something different. Cakes! My glazed orange and almond cake with a hint of cardamon is perfect with a cup of coffee or tea, for breakfast (!) or lunch, snacking or dessert. Up to now we’ve been making a lot of pies. For the most part, pies are easy: pastry, filling, assemble, bake. Cakes require a little more care. Truthfully, they are less forgiving than a pie. But not that much! Let’s start simply. Get all your ingredients mixed and ready to go: flour, baking powder and salt whisked in a bowl, sugar measured, eggs beaten with almond and ...
BLUEBERRIES! BLUEBERRY BUCKLE
Get ready for it. I am doing blueberries this month. While I am not a huge fan of raw blueberries there is something about a blueberry cooked into a pie, buckle, cobbler, crisp, muffin, Danish pastry, jam, sauce, or whatever I can cook it into, that I just love. I went to the market yesterday and they had baskets of blueberries. Not the overlarge, relatively tasteless blueberries that have regrettably become common lately. But real blueberries: small, sweet, delicious. And now I have two quarts of blueberries to use up! I am starting simple and classic: ...
MEMORIES OF SPRING WITH STRAWBERRY SHORTCAKE
Memories of Spring and Strawberry Shortcake lead to a 2 layer Strawberry Shortcake made using the reverse creaming method for a cake that is soft and tightly crumbed. Food is inextricably intertwined with our selves. It is energy for our bodies, carrier and creator of our deepest emotions. A smell can send us back to places, times, and events long past. Isn’t it odd though how that memory road only goes one way? With no effort at all the smell of a food or dish will transport me back to the past and the memories so strongly bound to it. All too often, however, I can remember a ...
LEMONGRASS AND GINGER YOGURT CAKE
Here I am mismashing all the different flavors and baking influences of my life together again. This is really where “fusion” cooking comes from. Once you have lived somewhere the flavors become a part of your life as much as pieces of the culture become a part of your person. In this case, pound cake (American) met Yogurt Cake (French) and they asked Lemongrass and Ginger (Southeast Asian) to join the party! This is not an overly sweet cake, and the flavors are subtle. It makes a wonderful afternoon snack, pairs well with ice cream or, do what I do and, eat it for ...
HOW DO I MAKE THAT? A THREE LAYER “NAKED” CAKE
TRICKS AND TIPS FOR MAKING A THREE LAYER "NAKED" CAKE Pinterest Fail. We’ve all been there. Looked at something on Pinterest or Instagram and thought, “I could do that” but then it turns out harder than it looks. My most memorable fail? Mirror Glaze. That turned out to be much harder than it looked! Recently I took an online cooking class with Christina Tosi. Chef Tosi is widely credited with popularizing the Naked Cake, a cake with multiple layers and minimal icing. She says it’s because she isn’t a decorator, she is “just” a baker! In fact the icing is not all that minimal. ...
LIMONCELLO CAKE
Mediterranean flavors of olive oil, lemon, thyme and Limoncello liqueur are the basis for this dairy-free cake. No family stories or dives into my past this week. Instead I am going to do a little geeking out on the science of baking. There are times when you need a substitution for one or more ingredients. Allergies, preferences, and an empty fridge or pantry can all come into play here. So let’s say you want to bake a cake for someone but that someone has an allergy to milk proteins. That tosses out butter and milk but it doesn’t toss out the possibility of making a cake! Why? ...
MANGO AND RASPBERRY FRANGIPANE TART
Once upon a time, a long long time ago, an Italian Nobleman travelled to Paris. He brought with him gloves made of the softest Italian leather which he had scented with an almond perfume. The nobleman and his gloves were an immediate hit with French Society. And the French did what the French do. They set out to make a dish inspired by the Nobleman’s almond scented gloves. The nobleman was the Marquis Muzio Frangipani and the dish they created was a tart filled with an almond cream which they called “Frangipane”. The classic French Frangipane tart consists of a sweet short ...
BRING ON THE HOLIDAYS! CRANBERRY CHOCOLATE TART
It’s November 29th, the Sunday after Thanksgiving. My tree is up and decorated. The outdoor lights are on. My house smells like cinnamon and pine. For the first time in my life I bought my Christmas tree before Thanksgiving and decorated it on Thanksgiving Day. I went for a walk this evening. The glow of lights on many of the houses and glimpses of lit trees inside tell me I am not alone in my early preparations. Thanksgiving was a pale shadow of its usual self, and who knows what Christmas will bring, so I am going to decorate and bake and enjoy the lead up like never before. I need ...
THE FINISHING TOUCH: SUGARED FRUITS
You’ve heard it said before: you eat with your eyes first. It’s why I walk through a restaurant and look at the plates on the tables around me, and ask myself “What looks good?” It’s why we linger in front of bakery shop windows with their displays of carefully constructed tarts, cakes and pastries. And it’s why we are so disappointed with something doesn’t taste as good as it looks. The winter holidays are upon us. It’s a time when bakers like to shine, dusting out their recipes for pies, cakes and cookies. Every holiday table finishes with a flourish of dessert. We’ve beaten, ...
