Last week I made a Génoise, the classic ethereal cake that is the perfect base for so many desserts. It is a cake just begging to be flavored with a syrup. If left all alone it can be a bit on the dry side. In fact, it is also known as a sponge cake, because it soaks up the flavors you add and holds them perfectly. The trick is knowing how to add the flavors so the cake is moist but not soggy. I decided to go with a simple syrup flavored with cinnamon, I layered the whole thing with milk chocolate mousse, enrobed it in a cinnamon buttercream and covered it in rolled fondant for my much hyped blog-iversary cake. 😉 Here’s how I made the cake and all its layers. Next I will decorate it, I promise!:
Read MoreCategory: equipment
How Should Rising Bread Dough Look?
Several of you have had questions about the right type of bucket to be using when storing your dough from “Artisan Bread in Five Minutes a Day”. I have many that fit the bill beautifully, these are just a few! It depends on the size and shape of your refrigerator and how much dough you intend to make. There are a few basic guidelines to storing your dough in a bucket: Read More