I promised an update on the Easter baking...monstrously bad. I tried 3 things: eggnog bundt cake, petit fours and yeast rolls.
I have NEVER had a problem with the bundt cake before...I mean never. Well, I decided to use a new fancy pan-release spray instead of trusty Crisco and flour. Wouldn't you know it, it stuck..badly. So badly, I had to turn it into a trifle. Luckily, I had planned to serve it with macerated strawberries and real whipped cream so I just made three layers of each and called it a trifle. Whew.
Petit fours are my arch nemesis. For the life of me, I cannot get the glaze right. So, I found what looked like a promising recipe on Martha Stewart's website for the glaze. I made a genoise, put a layer of cherry preserves and was ready to go. I tinted the glaze too dark but otherwise it worked just fine. Then, came the taste. Waaaay too sweet. sigh. back to the drawing board. If anyone has a good petit four glaze recipe, please, please, please send it to me.
Here's what they looked like freshly glazed:
Looks good, tastes yucky. grrrr.
The yeast rolls looked promising but never rose. At the end, I had small, hard little dough balls. gross. I used a Martha Stewart recipe which I thought I followed exactly right. I am convinced it's the recipe. I still have a packet of yeast so I'm going to look up a new recipe and try again. I had to stop at the store after mass to get a can of Pillsbury crescents--which were yummy.
I usually have much better success baking, but I guess you can't win 'em all.
Saturday, April 3, 2010
As you know, I have been on total diet lockdown for a while now so that I can look decent in my bridesmaid dress. The wedding is in June and I only have one dress size to go before I'm at my goal. For the record, my goal was to drop 10 dress sizes in 6 months--from an 18 to an 8. So far, I'm at 10 so I'm aaaaalmost there.
Keep your fingers crossed for me...I'm baking again. I love to bake for people and especially for holidays. I've decided to attempt my old nemesis petit fours, mini strawberry eclairs and yeast rolls. The genoise is cooling right now and smells like heaven. Now, on to piping buttercream flower decorations for the petit fours.
I'm hoping that I can keep the old jaw shut while I make the yummy, tempting treats. I just can't afford any back sliding after coming so far (and spending so much money).
Lately, I've been having trouble posting pictures, but if I can swing it, I'll try to post pictures of the results. If not, I'll keep you posted.