So once again, it has been a very long time since I’ve posted anything. Even though I’ve been baking up a storm! I switched jobs once again, and am supremely happy where I am now. I think I’ll start bringing my camera to work so I can post more frequently about tasty delicious things. Omnom. But in the meantime, here’s some things I’ve done but never posted about.
Would you look at that?! This cake was…umm actually to be honest I don’t remember what it was. I made it for my sister for something…I think it was just my usual hazelnut caramel cake. On the top I put some chopped candied coconut cashews, purple sprinkles, and caramelly-elllll. I do believe I used the usual recipes from this cake but then masked the cake in a caramel vanilla buttercream.
omnomnom. Dat caramel drip.
Need to make some caramel for the hazelnut caramel cake? Easy!
Salted Caramel Sauce
2 cups of sugar
1/4 cup of water
1 3/4 c heavy cream
1 T maldon fleur de sel
In a pot place the water and then the sugar. Bring to a boil and continue to boil, swirling the pot every once in a while until a deep caramel develops. If needed, brush down the sides of the pot with a wet pastry brush. In the meantime, heat up the cream with the salt in the microwave so that when you add it to the caramel it doesn’t shock it too much.
Once the caramel is the colour you want, slowly add the cream while swirling the pot until everything is all incorporated. Remove from the heat and place in a jar for eating. Omnom.
Or maybe you’re having a late Canada Day party and need some cookies? Well don’t I have just the thing! Maple sandwich cookies, hell yeah! I think I used this recipe. They were so so good. Crispy, mapley, sweet, delicious. I want them now.
Sweet, fluffy, buttery, almondy. Does it get better than that? Because I don’t think it does.
I’ll post the recipe for this one when I re-make it and take some new pictures. Awww yeah.
And last but not least, this beauty! My first time using that piping technique, making a horrible horrible mess! I screwed up a bit but whatevs. That’s what practice is for right? This cake was made for a wedding tea at my Mom’s work for some of the girls who got married this summer. It was a white cake, with cream cheese frosting and blackberry raspberry preserves in the middle and lemon french buttercream on the outside. It was probably hands down one of the most delicious fruity cakes I’ve ever made. And I’m usually more of a fan of the heavy warm flavours like caramel and chocolate and nuts and what have you. But this was delicious. And pretty! And fun to make!