18 3 / 2012
Sunday starts with Blueberry Caramel Sauce.
This morning I woke up wanting to make something out of the leftover blueberries from yesterday’s cake. After a quick search on the Epicurious iPhone App, I had it: Blueberry Caramel Sauce. Here’s the recipe:
- 2 cups fresh blueberries
- 5 tablespoons water, divided
- Pinch of coarse kosher salt
- 1 1/2 cups sugar
- 2 teaspoons plus 1 tablespoon fresh lemon juice
Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.
Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.
17 3 / 2012
Vanilla sponge layers filled with lemon curd, topped with italian meringue buttercream and fresh blueberries
26 2 / 2012
Changes
Hi there!
I want to thank those of you who have recently started following this blog, it is always an exciting experience to see new names pop up on the followers list!
Also, I wanted to let my followers know that I’ve made some changes to the blog, including the theme and the title. It’s a slow going work in progress, but someday I’ll get there.
This right here is my true passion, the one that keeps me up at night dreaming up different possibilities, and the one that keeps me sane at the end of a long day.
Thanks for helping me share it with you.
Love,
Tat
23 2 / 2012
Bread and Butter Pudding
Also made in my baking class. This was my first time ever making this, I was reluctant because to be honest I have never tasted a bread pudding that I liked before. Ever. I have to say, this changed my mind, and I look forward to experimenting with different recipes! I loved its custard-y, moist texture, warm from cinnamon and not too sweet. Just perfect.
23 2 / 2012
Iron Man cake!
Anyone who really knows me knows I am a big fan of Iron Man. So when the opportunity came up to make an Iron Man cake, I quickly said yes. I tried several different ways to make the face (colorflow, a thousand ways) and finally settled on a buttercream transfer. Lines could be more steady, but it was my first time ever working with this technique, so I think it came out pretty good, considering.
Cake was yummy, though. Very yummy.
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23 2 / 2012
Cupcakes! I made these awhile ago for my cousin’s birthday.
Vanilla cake soaked in vanilla bean syrup, fuschia buttercream and lots of glitter.
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23 2 / 2012
Lemon Mousse with a vanilla cookie base, Raspberry Syrup, and fresh berries.
This is another of my projects at school. We had very few options for plating, pretty much only fresh fruit, so I decided to get creative and cooked up a raspberry syrup (macerated raspberries in lemon juice and sugar, then cooked on a small saute pan until syrupy. Afterwards, I strained the whole thing, for neatness.) The syrup was delicious, the mousse really wasn’t my cup of tea. I love lemon desserts, but this one was not soft and fluffy like mousse is supposed to be… It was jello-y, and even kinda hard. meh. However, the combination of flavors from the vanilla cookie, to the tart berries, and the sweet syrup worked perfectly well with the mousse, so all was not lost. Next time, I’m making a note to candy the lemon zest before plating.
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