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Orange-Vanilla Cupcake
Viewing Posts tagged: Baking
4/365
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Bananas Foster, Pound Cake, Vanilla Ice Cream
Caramel Sauce: Put sugar in a pan, and let it melt to make a caramel. It will slowly go brown. Be patient. After getting desired color, add a little cream. Add it in gently. It will sizzle and give you steam burns.
Pound Cake: There are two approaches to this: Make it fresh or be like Sandra Lee and buy store-bought. There is nothing wrong in doing either approach, really for whatever specific reasons people have. Just in case you want to make it fresh, I’ll attach a recipe below. Heat up the pound cake in the oven then put it on a plate.
Bananas: Put the caramel sauce and let it heat with the bananas. There are two things that happen here - the bananas get hot and your sauce reduces at the same time, giving it a thicker and considerably saucy (medium nappe for classical technique freaks) flow.
Plate as you desire with vanilla ice cream.
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Pound Cake
Butter 2 lb.
Oil 8 oz.
Sugar 2 lb. 10 oz.
Salt ½ oz.
Eggs 2 lb.
Pastry Flour or AP (sifted) 2 lb. 8 oz.
Baking powder ¼ oz.
Sour cream 12 oz.
Vanilla extract 1 oz.
METHOD:
1. Sift the flour
2. Creaming method-Add the oil along with the sour cream.
3. Bake at 350°F
(Recipe Credit: St. Andrew’s Cafe)
Almond Brittle Basket
Tropical Passion Sorbet, Raspberry Sorbet, Coconut Sorbet, Toasted Coconut, Fresh Berries
Project 365, Day 330
Danish
We made a family trip to Solvang, a Dutch town forty miles north of Santa Barbara. Basically speaking, this is the home to Hans Christian Andersen (author of Little Mermaid and Jungle Book) and bakeries (I saw at least three).
My brother recommended this place where they served amazing pastries. I got the Pineapple and the Apricot Danishes… it reminded me of baking fundamentals, a class that I got out of before heading back to LA for break.
What’s also cool is that if you go to the Christmas Shop or the Andersen museum, you can see on the guestbook that people have come around the world for this small town, so it’s definitely worth a visit.
We caked it up today. This was my first time doing this… Felt weird, but happy at the result. Not bad for a cook, as Chef Levy would say.
