Food Porn: Baking & Desserts edition 2018

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EVERYTHING IS WONDERFUL I CAN BAKE GLUTEN FREE. Ok, but seriously - this recipe kicks ***. There was absolutely no appreciable difference between these cupcakes than my normal ones and they were decadent before the glaze/frosting. They are both espresso-chocolate. The cupcakes have maple frosting and the cake has a maple chocolate glaze (because my friend can't have corn and there's corn starch in powdered sugar).

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I did a gluten free pâte brisée and it was perfect. The best pastry dough is the singular thing my mom taught me how to do in the kitchen, so it's really important to me and this was a concern of mine, but there is absolutely no decipherable difference. They are jam tarts.

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Damn. :lick:
 
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TEST RUN FOR WEDDING

Green tea cake with raspberry buttercream. All set. We've got cuuute green cupcake liners and each cupcake will get a raspberry on top. The top layer will be be a round cake with flowers and more fresh raspberries on top. So far, my gluten free mix has substituted absolutely flawlessly in every recipe.

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Oh, wow, what a pretty cake!!! Can you share the recipe? It looks delicious!
 
Yep I followed this one, except I used thicker marzipan, because well, I love marzipan!

I love Battenburg cake but I never thought to make one, last time I ate it would have been more than 7 years ago... :D I had some for breakfast :oops:

ETA: Oh but the recipe says cook for 20 minutes, mine took 30 and even then I think another 3-4 would have been better. Might have just been my oven, but worth baring in mind.
 
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