Oct 28, 2010

Baking Bliss

Two weeks of baking bliss… cakes, fillings, buttercreams, ganaches! Man o man, those French know how to make a good cake! Here is their philosophy- every slice of cake should have different textures (creamy, crunchy, spongy) and tastes (sweet, sour, bitter, salty). So each layer focuses on one or more of these elements to make fore a truly delicious eating experience.
Move over Tiramisu, it’s a Coffee Orange Hazelnut Dream

Layers of orange Japonais and Hazelnut biscuit (biscuit is type of cake sponge, not an American style biscuit) Filled with the most fluffy and heavenly coffee mousseline and orange marmalade. For texture, we sprinkled hazelnut crumble and frosted with Arabica coffee buttercream… YUM

Vanilla Lemon Peach and Coconut

Layers of coconut dacquoise, which is a chewy, meringue based cake with a layer of lemon genoise sponge cake. Filled with the most life-altering lemon cream and 3 bean vanilla buttercream. Sprinkled with crunchy pralinettes for crunch. One of my favorites!!!
Strawberry Cake


Layers of almond genoise cake soaked in a strawberry simple syrup. Filled with fresh strawberries and bourbon vanilla buttercream and sprinkled with caramelized crushed almonds. Most popular cake!

Dark Chocolate Pistachio

Layers of chocolate biscuit layered with (from the bottom up) white chocolate pistachio ganache, dark chocolate mousse with crème Anglaise. Sprinkled with chocolate cocoa nougatine and topped with dark chocolate ganache. Beyond delicious cake!!!

1 comment:

  1. As an absolute chocolate lover, convinced I couldn't be swayed, I have to give incredible props to the delight of the strawberry simple syrup, caramelized almonds, and all the other delicious goodness contained in the strawberry cake. That said, the chocolate pistachio was also incredible. Thank you!