DB: Tuiles

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

This is one useful idea might go with almost everything and a good decoration tool. I love the canole idea. After I messed up couple try I succeed to make tinier and tiner. They very delicious and it goes with my orange cream perfect. I'll put one with an ice cream soon.

French Yule Log

December Daring Bakers' Challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand. Thank you so much to our hosts!

This particular yule log has six components. My version of Yule Log had ,

1. Hazelnut dacquoise layer
2. Dark chocolate mousse
   
3. Dark chocolate Ganache insert
   
4. Dark chocolate Feuillete insert (crisp)
   
5. vanilla Creme Bruleé insert
   
6. dark chocolate icing

I personally think that this was the most heavy cake that I made in Daring bakers challenges and I am telling that as a chocoholic person. Mousse was delisious. Although it gives an surprising look when you cut the cake, creme brulee was just another problematic layer. I would prefer chestnut pure or some other ingredient would balance the richness and give some fruity flavor.

One of the problem I have in this challenge was that I do not have a proper half-round pan, I made this in a standard loaf pan. Also I could not find the kosher gelatin in last minute for icing. Every month I am telling myself to start early but somehow I end up rushing for the last minute.

I would've finish up the cake with much more elegant decoration but two kids and husband no time for cake.

I hope you like the snowmen and the Christmas tree that I made.

Happy New Year!!

DB: Delicious Caramel cake

Another Daring Bakery challenge and another discovery.

This month’s hostesses are Shuna Fish Lydon's of Eggbeater whose signature Caramel cake (as showed here) , Dolores of Culinary Curiosity, Alex of Brownie and Blondie and Jenny of Foray Into Food.

I had no idea what a caramel cake tasted like it was very delicate and moist. But it was too sweet for my liking. I've reduced the amount of the sugar in the original recipe. So instead of using the original 1 and 1/4 cups, I used only just 1 cup of sugar. Result was one delicious cake. I did half recipe for the caramel syrup so no left over syrup. For the challenge we had to use caramel frosting which I found too sweet. So I would prefer vanilla frosting instead if I make this cake again. Also I suggest to use this cake for ice cream cakes.

I like it, I hope you will too.

Cheers.