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Daring Members On The Spot

Jessica

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Member's Blog Name: 
Beginner's Palate

I am a young mom from Lawrence, Ks and I just enrolled in culinary school.

Christine

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Member's Blog Name: 
Bumble’s Bodacious Buffet

I am a day trader, and I cook to relieve stress. My love for food and cooking...

Kate

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Member's Blog Name: 
Frosted Rosepetals

My name is Kate, im 25 and im a stay at home mother to a lovely 3yr old daughter.

What's Cooking in the Kitchen?

Recipe Challenge

Nutty and toasty meets cool and creamy...

Daring Bakers
August 2010

Hi Daring Bakers! I’m Elissa of 17 and Baking (I’m now 18 years old Smile ). I joined Daring Bakers last April and have loved every minute of it. I’m so thrilled to be hosting a challenge before I leave for college at the end of August! Jen of Sugar High Fridays chose brown butter as this month’s theme ingredient, and I chose to showcase it in the form of brown butter pound cake. Since August brings the heat, I’ve chosen two desserts that use both cake and ice cream – Ice Cream Petit Fours and Baked Alaska.

The Baked Alaska is simply cake topped with ice cream and swirled with torched meringue – it’s very simple and open to endless flavor profiles. The Ice Cream Petit Fours are definitely trickier, but I’m so excited to see the incredible decorations and variations the Daring Bakers will come up with!

Download the printable .pdf of the challenge HERE!

Food Talk

Top Tips to Improve Your Baking

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Written by Amy Green of Simply Sugar & Gluten-Free.


Photo courtesy Simply Sugar & Gluten-Free

If you’re like me, you want your baked goods to look bakery perfect. No exceptions. I don’t always achieve that lofty goal but since taking Fundamentals of Baking in culinary school I have a better understanding of how the ingredients work together – or fight each other. Here are my top tops to help improve the sweets that come out of your oven.

Cookbook Review

Southern Cakes

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This review was prepared by Lori of Butter Me Up.
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When one loves to bake, who doesn’t appreciate a great book on cakes? When I found out I was going to be reviewing Nancie McDermott’s Southern Cakes: Sweet and Irresistible Recipes for Everyday CelebrationsI was thrilled to say the least. Being from Canada, I wasn’t too familiar with Southern cakes apart from the Lady Baltimore Cake and the Red Velvet Cake. When I think of the South I think of chess or sweet potato pies or bread pudding. Regardless of my limited exposure to Southern cakes in general, I was keen to learn more.

The book is beautifully laid out and the photography is luscious. As always, I wish there were more photographs because it’s the photo which will often sell me on the recipe. The only real criticism I must remark on is that the font is quite small. When you’re in your kitchen working away at a recipe, it’s beneficial to have the words easy to pick out when you glance at the page.