Last week saw a colourful tropical experiment in the shape of a ‘lighter’ Coconut, lime, pineapple and rum tres leches cake. Though to be honest I’d now like to try the classic and simpler versions with cream or coconut such as those made by my lovely friends for the challenge, all of which you can see on Our tres leches challenge cakes. This was our first get-together here on lili’s cakes and I really enjoyed the mutual visiting and commenting on each others’ creations. Just like baking with friends! 🙂Then came the creation of a simple but delicious dessert: easy peasy raspberry, yoghurt and sponge verrines, with mum’s expert help tipping in the kirsch liqueur. No need for further testing but then again I wouldn’t mind! One exciting layer was the beautiful very light and gluten-free leftover genoise sponge made with cornflour.
And with so many egg whites left over from the earlier M&M’s mousse cake, I quickly whipped up some pink macaron shells with my trusty super-stable Italian meringue method. They’ve been frozen for later use and scheduled to reappear in a few weeks filled with a little je ne sais quoi (I don’t know what)!
What you made
There were a couple of new additions to the footbar gallery Lovely stuff you guys made from the blog!
Stéphanie, who lives in Tahiti, made the biker rum and orange cake anglais-fruitcake with some wonderful looking local rum and just look at the honey and great vanilla pod! The cake looks scrumptious, with a lovely rise to it and beautifully spread out fruit! I quote her message on our facebook fanpage: ‘This cake is just delicious 🙂 I brought one in the office today and it just vanished in a few minutes! Every one loved it :)’
Then my Harley Davidson biker friend Dookes of Hogrider Dookes reported he’d made the spelt croissants, very bravely with wholemeal spelt! They look very well-shaped and nicely risen too! Dookes reports they rose well then dropped slightly but he adds ‘… for a first attempt I have to say I’m pretty pleased. They certainly pass the taste test and have the seal of approval from Kate!’ Yes, I think Dookes should be very happy with his yummy-looking croissants!
Coincidentally, on special request from my mum I also made the spelt croissants last week and found they were flatter than usual with less honeycomb structure. Still delicious but I’d like to figure out whether it was due to the new brand of coarser spelt flour (not my usual fine white spelt from Barcelona) or the change in butter. Will be doing kitchen lab experiments then reporting back to you with the findings after consuming a lot more croissants! Life is hard.
Oh and in case you’re wondering, the new Photostatic Collage functions I played with on this post (like the overlettering and inlaid squares) didn’t use to appear on my mobile version but I’ve just discovered them on the Photostatic Collage app for Windows computer! Yay!
Well, must be off now sweet reader! Wishing you a continuing lovely week and happiness as the weekend draws nearer! May you always have fun baking and enjoy eating your lovely baked goodies! Or someone else’s! 🙂