Where did you find those beautiful butterflies?
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Interesting technique! Thanks for sharing! Cake looks beautiful!
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@Stef_bakes @Aubergine my husband‘s favorite type of cake is a Boston cream pie, so I have made both of those cakes! If my memory serves, I preferred someone’s custard over someone’s cake and I’d have to consult my notes. In process of moving my 19yo back to college, so I will check later!
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Found it!
•Boston cream pie cake – CI – loved the custard filling https://www.yahoo.com/style/wicked-good-boston-cream-pie-82809625291.html
•Joanne Chang’s boston cream pie – loved the cake but preferred the filling from CI cake
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Got em online. Easiest ever cake decorating return on investment.
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So many choices, what were yours?
It’s very good! I’ve made it with various freeze-dried fruits and it keeps very well (no weeping) and is delicious.
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I don’t even remember now, but I think there were about a dozen in the pack I bought.
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Such gorgeous loaves!!!
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I have had that SP thick and fruity whipped cream bookmarked for a long time. It’s good?? Must make.
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That frosting is a regular for me. Super fast and easy to make, especially compared to buttercream. Hauling out the food processor and then cleaning it take more time. That would be 5he biggest downside And it’s not room temperature fussy like buttercream We have summer birthdays around here and not having a broken buttercream is worth hauling out the food processor
I also like that you can cut back on the sugar so it doesn’t have to be super sweet. I get my dehydrated fruit at tjs
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Yes, depending on the type of fruit and what you are using it with, cutting back the sugar a bit can be good. Freeze-dried strawberries and blueberries, for example, are sweeter. I made an icebox cake with cookies lemon curd, jam, and the whipped cream made with freeze-dried blackcurrants; even though the blackcurrants are tart I didn’t increase the sugar, and it balanced the sweeter components nicely.
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I’d never made Zucchini bread and saw Smitten Kitchen’s latest recipe for Double Chocolate Zucchini Bread and decided to try it.
Instead of chocolate chips, I chopped up TJ Pound Plus dark chocolate 72% and Guittard Bittersweet wafers; I made two batches in the same day and cutting up the chocolate took a while … I questioned that decision! I used Bensdorf cocoa.
In this recipe you don’t squeeze the shredded zucchini. It’s fudgy and not too sweet.
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@Nannybakes is this the onr you frequently use?
If you are referring to the chocolate zucchini bread, I do not make that. What I do make frequently is the double chocolate banana bread also by SK.
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I was curious about this one since you don’t squeeze the zucchini… looks like it turned out well!
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Yes, not difficult and I think it turned out like her photo. She says the testing skewer won’t be clean but shouldn’t look like raw batter; mine took specified time, 1 ½ hours.
It called for demarara sugar on top; I couldn’t find mine anywhere so bought a new bag at TJ, only $3.50. Later I found 2 opened bags in the Tupperware with my brown sugar! So I’m set for a while.
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