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Entries in Almond (4)

Friday
May102013

Bake It So...

Yes, I'm a Star Trek dabbler. Yes, I made cupcakes to celebrate the latest movie, "Into Darkness". Yes, they are delicious. And yes, you can eat the badges. 

Almond silver white cake topped with white chocolate Swiss meringue buttercream replete with all the goodness of Trekkiness (is that a word?)

So all these cupcakes have to say is, eat me up, Scotty!

Friday
Aug262011

Ulmond or Allmond?

I think I say the word "almond" differently each time. I know my husband sometimes thinks I'm hilarious in the way I say it. Whatever. Potato, pitato. 

Besides, who cares how you say it when all you need to know is that almonds are needed for almond paste which is an essential ingredient in the best almond cake I've every had. 

When I decided to try out the world's best almond cake* ever, I was a little annoyed to find it needed something called almond paste. And that I couldn't find almond paste anywhere. And that it's NOT the same as marzipan. 

I decided to see if I could make it myself, having visions of complicated methods that would take hours to do. 

I was so happy to discover that it's easier to make than toast and only requires three ingredients. w00t!

So, here is a recipe for almond paste so that you too can eat the best almond cake ever. I mean it. I LOVE carrot cake, but this almond cake is very close to stealing its spot on my cake love list. 

Click here for the almond paste recipe and link to David Lebovitz's almond cake

Almond paste

nom nom nom

*It is in fact impossible for me to say that it is the best ever in the world as I have yet to travel every inch of the world, but for now in my world, it is the best according to me. And Andrew.

Tuesday
Feb012011

Finally! January's Daring Baker challenge

Our wireless router decided to kick the bucket so I wasn't able to post my Daring Baker challenge on the 27th of the month, but here it is at long last!

We were challenged to make an entremet beautifully wrapped in a biscuit jaconde impreme. Lots of fancy words there!

I made a pear mousse and almond cake entreme finished off with a layer of pear gelee and spiced poached pears. 

The pear mousse was ok, but the part I really loved was the almond cake. Moist, sweet and a great texture, this cake is now on my top 3 list of favourite cakes. Yum!

Click to see the full post

Monday
Dec132010

Classic or Contemporary Christmas

Do you enjoy a trendy or traditional Christmas?

Either way, here are some Christmas Mini Cakes that you'd enjoy either way.

For the Trendy, we have moist Devil's Food chocolate cake sandwiched with luxurious ganache. All smothered in fondant flavoured with strawberry, blackberry or raspberry, then neatly put together with cute home made sparkly bows and labels. 

For the Traditional, rich fruitcake crammed full of currants, raisins, brandy soaked cherries and nuts. A layer of marzipan in between then covered in festively coloured fondant flavoured with orange, lemon or almond. Also topped with hand made ribbons and labels made with sugarpaste.

Merry Christmas! I hope you have a fantastic festive season :)

Trendy

Traditional