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Monthly Archives: January 2011

Daring Bakers: Biscuit Joconde Imprime/Entremet

The January 2011 Daring Baker’s challenge was hosted by Astheroshe of the blog Acro.  She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

My initial reaction to this month’s challenge was one of shock but then the creative juices started flowing.  I was thinking of doing a layer of lemon curd, raspberry mousse and lemon mousse.  I was pretty much set on the flavors until I bought the almond flour needed for the joconde imprime.  The almond flour was $10 and it was just going to be too costly with the ingredients needed for the mousse and curd.

So, it was time to move to plan “B.”  I was making this month’s dessert for a special dinner for my friend and I since both our birthdays are in January.  It just happen to be that Haagen Dazs was on sale and we both love ice cream cake and so plan “B” was born.  I decided on dulce de leche, vanilla and mango ice cream with crushed coconut cookies in between each layer.  I would have preferred to make my own fillings but this was simply a better option due to cost and time.

I wish I could say this challenge was a success for me like last month’s fantastic stollen.  I think pretty much everything that could have gone wrong did.  Let’s start with the fact that my joconde imprime stuck to the silicone liner.  I thought nothing was supposed to stick to those darn things!

Needless to say I was extremely frustrated after peeling the joconde imprime from the liner.  I worked so hard at piping my design that I about cried.  After calming down I decided to do my best and just make it work.  After softening the dulce de leche ice cream I spread it in my springform pan (w/o the bottom) and layered the crushed cookies on top.  I popped it in the freezer to harden before adding the next layer of ice cream.  Well, it seems that the baking sheet I had the pan resting on was slanted and some of the ice cream leaked out all over the freezer.  Fast forward to my birthday dinner with my friend and cutting into our ice cream cake.  We were anxiously awaiting beautiful layers of creamy caramel colored dulce de leche, vanilla and golden mango ice cream.  Instead I cut into what ended up being a tan-colored cake!  I have no idea what happened but there was no distinction between the different layers.

Yes, it tasted good but how could anyone go wrong with Haagen Dazs ice cream?  I might as well have scooped the ice cream into a nice bowl and added the cookies.  The most upsetting part of the entire experience was that my joconde imprime…..I have no idea what went wrong.  If you want to see hundreds of successful and GORGEOUS finished desserts then head on to check out all my fellow daring bakers right here.

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Posted by on January 27, 2011 in Cakes

 

The Cake Slice Bakers: Graham Cracker Chocolate Chip Cake

When I first joined the group and noticed we post on the 20th I thought it was kind of cool since I would eventually be posting on my birthday.  Well, the day has come…..today I am 29 yrs old!  Thanking the Lord for another year of life and looking forward to His plans for my life in 2011.  Now on to the task at hand…posting about this month’s cake.

I was very excited to try this cake as it instantly reminded me of this s’mores bar I had while participating at a taste test panel.  I still have yet to try an actual s’mores but that bar was amazing and I guess that is what I was hoping for.  I baked the cake for my new Bible study this Monday and the ladies loved it which was great.  The ladies kept on describing it like a delicious giant cookie which is exactly what it tasted like.  I had a small piece once I got home and to me it was like a chocolate chip cookie with an almost buttercream frosting (not as sweet).

When I made the frosting I actually added more marshmallow fluff hoping it would make the flavor stand out but nope.  Maybe I should have just lathered on the fluff by itself?!?  Overall this was a yummy recipe just not what I was expecting.  I will make it again but in a round baking pan and just call it a chocolate chip cookie cake!

Check out the other bakers here.

For the cake

  • 8 whole graham crackers, finely ground (1 cup)
  • 1/4 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, softened
  • 1/4 cup sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips

For the frosting

  • 1 stick unsalted butter, softened
  • 1/2 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup marshmallow fluff

Method-cake

Preheat the oven to 350 degrees F.  Grease an 8″ square baking pan and dust it lightly with flour, knocking out any extra.  Combine the cracker crumbs, flour, baking powder and salt in a medium mixing bowl.  Combine the  butter and sugar in the bowl of a stand mixer and cream (w/ paddle attachment) on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.  With the mixer on low-speed add the whole egg, egg yolk and vanilla.  Scrape down the sides of the bowl and then beat until smooth.

With the mixer on low-speed add a third of the flour mixture and half of the milk, stirring until combined.  Repeat with the remaining flour and milk, ending with the flour.  Stir in the chocolate chips.  Scrape the batter into the prepared pan and smooth the top with a rubber spatula.  Bake until a toothpick inserted in the center comes out clean, about 35 minutes (mine was done @ 30 min).  Let the cake cool in the pan for about 10 minutes.  Invert it onto a wire rack and then turn it right side up to cool completely.

Method-frosting

Place the butter in the bowl of a stand mixer and beat (w/ paddle attachment) until creamy.  With the mixer on low-speed, slowly add the sugar, scraping down the sides of the bowl as necessary.  Stir in the vanilla and the marshmallow fluff and beat until smooth.  Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.

* I doubled the recipe with no problem and baked it in a 9×13 baking pan.

 

 
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Posted by on January 20, 2011 in Cakes