Marjolaine & Chocolate Soufflé Cake

Today's Pro Pastry class focused on egg-levened cakes.  AKA a lot of beating egg whites and using their fluffiness to structure the batters. 

I had no idea what a Marjolaine was before we made them so I wasn't even sure what it was supposed to look like, but when it came together i was so impressed.  This may be one of my favorite new desserts.  And coincidentally gluten free, for those who need something tasty without flour!  Using almond and hazelnut flours, this cake has an almost wafer-like texture with a delicate nutty flavor.  The coffee vanilla swiss buttercream layers and frosting makes it all melt in your mouth.  Seriously incredible. 

This chocolate soufflé cake, also gluten free, was super easy to make.  Tasted like a flour less chocolate cake but a little drier, less fudge.  The glaze was my favorite part. 

Pastry Class: Cakes

On my last day of Pastry Class we made two different cakes and learned some very basic decorating techniques.  I am so sad this series is over, and even more sad that I have to wait for Pro Pastry 2 to be on a Sunday again.  In the meantime, I'm really excited about trying new recipes from the CIA book we were given in class. 

This is a Hot Milk Cake adapted from the Miette book.  It's a pretty standard white cake, but using a cup of milk allows the very wet batter to create a spongy cake.

We baked two cakes, trimmed town the tops and layered them with Italian (egg white meringue) Buttercream.  I made two flavors: Strawberry for the center and Almond for the Icing. While I did love how this turned out, I think I prefer regular buttercream to Italian, this was a little over the top, even for me.

I used these heart shaped sprinkles to cover up and imperfections in my side frosting job.  That was not easy!  One trick I learned was to coat the cake in a very thin layer of frosting first and stick it in the fridge to harden.  This will allow the rest of the frosting you put on to spread around more evenly. 

We also made a Chocolate Decedent cake that was pretty amazing.  We practiced slicing the cake in half here, look how well  I did! 

I used a basic dark chocolate ganache as a frosting, which I layered on thick.

It turned out really well.  I could put this ganache on everything. 

For More Recipes and Information Check Out The Gourmandise School 

Banana Cupcakes with Chocolate Peanut Butter Icing

I decided to make these Banana Cupcakes for a friends birthday, and felt that the perfect icing to match would be a Chocolate Peanut Butter Buttercream!

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First I mixed all the dry ingredients together...


Then mashed the bananas, and added the wet ingredients...


Mixed it all up really well, leaving the banana slightly chunky...


I used a small ice cream scoop to evenly portion out the batter into mini cupcake pans.


While they were in the oven, I made the icing...


I used the electric beater to make sure all the peanut butter was mixed well...


Put it into a piping bag...


And iced each cupcake with a swirl!


To show that they were banana flavor, I used a banana chip to top each cupcake. They turned out really well, and it was surprisingly easy!

Taste of Beverly Hills: Desserts After Dark

Tonight's Taste events was called "Dessert After Dark" hosted by Duff Goldman. Right in the middle of Rodeo Drive was this insane REAL cake made by Charm City Cakes West, their new LA location!

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Duff talking to the crowd


Me and Duff!


The Charm City girls at their booth! They had three kinds of cake to try, I had the Pecan.



Mini Cupcakes from B Sweet


Strawberry Cobbler from Brandiva and Sir Jerks


Godiva Liquor


Chocolate Ice Cream Infused with Frangelico and Candied Hazelnuts from Drunken Udder


Gorgeous Chocolates from Compartes


I tried several and they were all terrific, the best chocolates I had at the event!


Cookies from DeLuscious


Red Velvet Gelato from Pazzo Gelato


Assorted Cheeses from The Cheese Shop


Fresh Peaches with Cream and Cinnamon Granola from Craft


Cotton Candy from Dolly's Sweet Dreams


Panna Cotta with Limoncello and Mint from Oliverio at The Avalon Hotel


Lemon Meringue with Whipped Cream and Peaches from Farm Shop


Chocolate Cheesecake from The Cheesecake Factory


Mini Fruit Pies from Sweet Butter Kitchen Cafe & Market


Gingerbread Cookies from Sweet Butter Kitchen Cafe & Market


Cinnamon Sugar Fonuts


Milkshakes from The Counter


Mini Pies from Simple Things


Mint Chocolate Bon Bon from Sweet Rose Creamery


Slices of Whoopie Pies from Xtreme Desserts


Irish Butter Cake Made with Kerrygold Butter


Cake from Rosebud Cakes


Vanilla Cake with Buttercream and Blueberry from Rosebud Cakes


Chocolates by Emanuel Andrén Gastronomy


Emanuel's Passion Fruit and Blueberry Lemon Chocolates

Crumbs

I'm not sure how I've gone this long without ever talking about Crumbs... It has been one of my favorites for years. I used to go to the one near my house in NY on a weekly basis. Last week was my boss' birthday, and since we always get Sprinkles, I thought I'd go one block over and pick up Crumbs instead.


The four flavors I chose were "Devil's Food" (chocolate with creme filling), "Cosmo" (lime with strawberry filling and icing, in honor of SATC 2), "Good Guy" (vanilla on vanilla) and "Peanut Butter Cup" (chocolate with peanut butter filling and icing). I really liked them all, but I think the Peanut Butter is always my favorite!


They even had some special Lakers cupcakes!!