Milk Chocolate Cinnamon Mousse Cake (the continuing saga of the blog-iversary cake)

Milk Chocolate Cinnamon Mousse Cake | ZoëBakes | Photo by Zoë François

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 More

How Should Rising Bread Dough Look?

Buckets Of Bread Dough | ZoëBakes | Photo by Zoë François

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

Dark vs Light Sticky Buns

Last night Jeff and I taught a class based on Artisan Bread In Five Minutes a Day at Cooks of Crocus Hill. It was a tremendously fun evening, made all the more so by the curiosity of the people who came out to watch us bake a frenzy of breads. There were a number of great questions and one in particular that stumped me. I was baking the sticky pecan caramel rolls from the book. Because there were so many people in the class I had to bake them in two batches. One in a light cake pan, the other in a dark one. Other than the color of the pans the process and baking times were identical, in fact they sat side by side in the oven. When the time came to invert the sticky buns onto the serving platter we were shocked to see that they were entirely different colors. One was a very pale (I’d say insipid) caramel and the other was rich and deeply colored. I knew that it was because of the color of the pans, but when pressed by this curious crowd as to exactly WHY this happens I couldn’t answer. So I did a little investigating and this is what I found out… Read More