bakerisbetter

Chocolate Cake with Nutella-Wafer Crust

Recipe Used

What I Changed

  • Smitten Kitchen is still my favorite chocolate cake vs. a butter-based chocolate cake I also tried to make! I liked the butter taste in the other one but the sour cream/oil really add more moisture and let the cocoa flavor shine imo
  • Made the frosting with 9Oz Dark Choc, 1C Cream, .5C Butter…but had to add some chocolate in to get it to the consistency I liked at room temp…
  • Egg yolk and sugar whipped to volume before almond/flour mixture. Used granulated instead of caster sugar, 16 min, Neeeeeds parchment
  • I did sift the joconde!!

What I Liked/Disliked

  • Wish the wafer part could have had a clearer recipe that I could have recorded but I guess it’ll vary with the moisture in the cones (if they’re stale) or what I’m even using, graham crackers, cereal, etc.
  • The joconde was good, I might make it again but might also try a different recipe…it’s hard to evaluate without the other components πŸ˜› My fault

What I Would Change

  • Nothing πŸ˜›
  • Actually, maybe more of a pudding filling, if it could support the weight of the cakes…

191A609F-0253-48B5-8D78-634D6AF8F35E

Other Comments

  • I love nutella πŸ˜€ The whole cake had a hazelnut-type essence from the nutella in the base!!
Advertisements

Cream Cheese Danish

Attempted to make these for Shawn cause he loves the Entenmann’s Cheese Danish πŸ˜›

Recipe Used

What I Changed

  • Followed the recipe pretty closely, the dough was a pain πŸ˜›
  • Added crumbs: .5C Brown Sugar, .25C Sugar, .75t Cinn, .25t Salt, .5C Butter, 1.25C Flour (Cake Flour?) – goes in the oven cold, added a few minutes into baking

What I Liked/Disliked

  • Looved the pastry–crisp edges, tender center, beautiful rise

B29B0319-0EF0-4305-9664-5EF7913D3C81

What I Would Change

  • Didn’t like how tangy the filling was. I’d used granulated and maybe 1/3-1/2 cup next time? I also think I used more filling than the picture shows cause I generally like cream cheese filling, so that probably explains why the recipe didn’t bother making it too sweet (as in, it wasn’t meant to stand alone in flavor, really the butter in the pastry with a slight tang is the goal)

Other Comments

  • I made another batch and drizzled a mix of jelly and powdered sugar and milk and it tasted even better πŸ˜€
  • Tasted nothing like Entenmann’s. Way better, imo πŸ˜› Shawn would disagree

Crepe Cake

Recipe Used

What I Changed

  • Maybe made the crepes a little thicker than they should have been, but barely? I also used a smaller pan
  • I tried freezing the pastry cream…definitely makes it thinner/more water but still tastes pretty good, just need some stirring. However, to make sure the consistency of the cream holds up nicely/firms up the cake, I won’t freeze it again. It stays good for at least a few days and can be made in advance
  • I trimmed the edges of the crepes to make them more even
  • In terms of technique in making the crepes, it was most helpful to take the pan off the heat and pour the batter in the center and tap gently to get it to spread, rather than try to roll around
  • The pastry cream firms up REALLY quickly so be careful…but without the freezing step it’s a consistency that holds up really well. Needs a lot of stirring
  • Skipped the thermometer steps πŸ˜›
  • Skipped the kirsch/heavy cream steps

What I Liked

  • Flavor was great, both for the custard and the crepes
  • Sliced nicely

What I Would Change

  • Won’t freeze the custard
  • Might try some irish cream in the custard and not skipping the heavy cream steps–it’ll make for prettier layers, I think
  • I’ll also probably add whipped cream to the custard to help get that nice white/opaque layer sandwiched between the crepes


Brown Butter Cake

Recipe Used

What I Changed

  • Omitted nutmeg and pecans
  • Baked a couple of different tray sizes…one half sheet, one quarter sheet, 2 4.5inch rounds
  • Added some store-bought dulce de leche between the layers! I cheated with the store bought butttt…no regrets!!! Brown butter/dulce de leche is an incredible combination

What I Liked

  • Brown butter flavor was subtle, but definitely there. Would be difficult to know it was flavored with the brown butter but that being said it definitely tasted like something more than regular old vanilla.
  • Sour cream in cakes = heaven
  • Cake flour = perfection ❀
  • There was this gummy, sweet layer that formed on top…happens in some cakes andΒ not others…I wonder whether it has to do with brown sugar?

What I Would Change

  • First time I tried to decorate this, I used 8 oz cr cheese, 2 oz butter, 1/3 cup sour cream, 1 t vanilla, and 2 cups confectioners sugar. WAY TOO RUNNY. Could not frost with this.
  • Would love to try it with some candied pecans it!
  • Wasn’t quite the pound cake texture that the brown butter cake at Bakeshop has buttt it was still pretty incredible while mimicking the flavors.

Maple Bars

Recipe Used

What I Changed

  • Mostly changed the size (made mini muffins and mini tart pans)
  • Tasted great, better when underbaked (borderline overbaked got a little too chewy for my taste…though I do love nibbling on a chewy edge :P)

What I Liked

  • Maple flavor stood out nicely

What I Would Change

  • Maybe 1/2 – 1 tsp cinnamon?
  • Very sweet, so would be great with a cream cheese frosting or salted caramel topping

 

 


Jam Thumbprints

Recipe Used

What I Changed

  • A good amount πŸ˜›

What I Liked

  • Did not like, something tasted funny about them…maybe my vanilla extract?
  • The jam center was really good though, I used an apple/cranberry butter that Shawn’s mom got me πŸ˜›

What I Would Change

  • Maybe try whole-egg recipes?

Other Comments

  • Would switch to a different vanilla extract brand!
  • Would also increase the amount of jelly used, probably only used about 1 tsp in the end

More Homemade Oreos

 

 

82CEDE1C-B4B7-436C-AE2D-5640C860FF35.JPG

Can you tell which ones had shortening?

Recipe Used

What I Changed

  • 1/8 inch thin, Bake until PUFFED and the shine peaks

What I Liked

  • Good flavor, stayed moist
  • Retained its shape

What I Would Change

  • The shortening ones spread so much more! I would stick to butter. But the shortening ones were also more tender…
  • Dunno that I would choose this over the other ones I made but it’s also hard to remember…

Other Comments

  • I am determined to find the perfect recipe for these guys!!!