Italian Buttercream & How To Frost a Cake
Sydney and I were having pedicures when the woman in the next pedicure bath next to us over heard me talking and asked how can buttercream be frosted smooth. At first I was confused, but Sydney knew exactly what she was asking. After about 20 minutes of listening to her explain that she becomes frustrated when frosting a buttercream cake so much so that it bring her to tears and she has no idea what to do. She has never tried an Italian buttercream, she usually buys store bought. As I was explaining a few tricks Sydney thought it would be helpful to write our Italian buttercream recipe and...
Read MoreFrench Macaron Terms and Components
Macaron Terms: Tant pour tant: Half and half, half almond flour and icing sugar Meringue: whipped egg whites French Meringue: Egg whites, room temperature, whipped with high percentage of sugar Italian Meringue: Liquid Egg whites, room temperature, whipped with a sugar syrup Macaronnage: Folding the almond flour mixture with the meringue Macaronner: The final batter Pied: Baked Macaron with crinkled foot Colorant: Powder or gel food coloring for the the macaron shell and filling Fillings: A creamy delicious crème anglais, buttercream, crème frâche, jam, or ganache flavored filling..you...
Read MoreMousse au Chocolat, to Brighten up The Day
DF is a chocoholic, he adores almost any chocolate dessert, but his ultimate favorite is chocolate mousse. Between the intense rich flavor and the mousse’s light texture he is in heaven. He has been having a trying few weeks, between traveling, missing his family, keeping his family (sydney and I) happy, and remembering to show his appreciation for his employees. He wants all of his employees to know how important they are to him and the company. Sometimes there just isn’t enough time in a day to achieve all the goals he has set forth for himself. He arrived home feeling drained...
Read MoreL’Opéra Cake Gâteau, The Opera Cake that Sydney Loves
Last Christmas, 2010, I introduced Sydney to a white opéra cake, with a crème bavaroise filling; she became an admirer from the first bite. I can still see her eyes wide and the glow of complete palate satisfaction. She normally prefers bittersweet chocolate over the ivory; however there was something about the ivory opéra cake that grabbed her attention. L’opéra gâteau blanc (white opera cake) is her favorite cake; she was hoping to be able to prepare, bake, and enjoy one for this Christmas, 2011. This year, however was DF’s turn to choose the Christmas dessert, he chose a...
Read MoreLavender, Vanilla, and Sugar, Oh My Lavender-Vanilla Macarons
Besides the time between Thanksgiving and Christmas, summer has to be my favorite season; I love the high temperatures (92 degrees and I am in heaven), long days of sunshine, warm nights, and the aroma of herbs and flowers. Lavender, Poppies, Roses,Peonies, Amaranthus, and Calla Lily; I could go on and on, but I am enthralled with the flowers that I can use in my baking. This summer has gone by so quickly, I can’t believe it is already August. Between celebrations, graduations, and weddings I had not realized Sydney has been macaron deprived; she had been reminding for a few...
Read MoreJust a Spoonful of Lemon Meringue, No Medicine Required
Lemon Meringue Spoons!! Time flies by so quickly, it has already been over year since Sydney and I took our mother-daughter vacation to Paris. Its April, the first week has almost past, and Easter is just around the corner. Speaking of Easter Sydney and I have been trying to compose an Easter Dinner for family and friends, we have tested and eaten quite a few recipes and treats (no complaining here). Most of the celebration menu is filled with DF’s and Sydney’s favorite foods, but this year I insisted on a lemon pie or tart. My favorite flavor of all time is lemon; I have been...
Read MoreSomething Sweet With My Morning Coffee
Crème Chiboust Brioche Coffee Cake The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Sydney flashed back to the wonderful stollen challenge in December. She wanted to have an almond center with the meringue, so besides the Daring Baker’s challenge we were also challenged with creating a coffee cake in which all the elements for the Daring Baker’s challenged were met and were compatible with marzipan, which Sydney wanted. Since the...
Read MoreWhat’s in a Macaron? By Any Other Meringue Method Would Taste as Delicate?
I wanted to compose an article for AskMissA.com which the reader would be intrigued and curious. The French Macaron debate; which method is considered superior has been an issue contention. The tantalizing enchanting macaron has been apart of the European culture for centuries, most like so has the argument of the proper construction of these adorable little biscuits. I have a fool proof recipe for both methods; by no means will my article stop the debate, hopeful this will put a little light on the issue! In the last five years French macarons have made their way across the pond; I am...
Read MoreIt’s a Christmas Card
With one day to go and still so much left to do, I must admit I feel like a child waiting anxiously for Santa. I actually become a santa helper on Christmas Eve Day. Sydney and I run all around Denver and hand out our homemade goodies to all the people who are special to us. I am sure that there are some of the same people in your life, the ones we tend to take for granted. I am speaking of the the postman,UPS driver (I know mine), the hairdresser, esthetician, the group of men and women who graciously pick up our trash, and maybe your favorite restaurant server. It is amazing how a...
Read MoreWinter Wonderland of Snowflake Petit Fours
I was contacted by a panicked client, who over the years has become a good friend (RG), she had volunteered to bring holiday treats to her son’s third grade class party. This phone call was initiated late Saturday evening and the party is this Thursday; as my client anxiously explained she had forgotten about the commitment, between work and her other children. Knowing this time of year, we are inundated with obligations (I also have a tendency to hardly ever say no) she felt bad asking if I could bake sweet goodies for her son’s party. Did I mention she hates baking. Without...
Read MoreChristmas Opéra Cake
Each year our family takes turns picking out what our Christmas dinner will consist of; this year Sydney is the person to choose the main course and it is my turn to choose all of the desserts (generally there are about three different ones). Lucky me! Last year Sydney chose the the desserts a Pavlova, a Panetone with Zabaglione Trifle, and Special Noto Cheesecake with a mini chocolate chip crust. I wanted to have a truly unique dessert that would be festive. After days of contemplating I arrived on The Opéra Cake, it is elegant, delicate, and beautiful. A traditional Opera Cake is a...
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