Almond sponge cake Italian style. A nice little breakfast cake, soft and tender with a few tablespoons of Italian almond syrup in the cake.
I also brushed a tablespoon or so of the syrup on the warm cake and dusted with confectionery sugar. Today’s cake has a layer of flaked almonds on the top, sometimes it gets chopped almonds in the interior. I reduced the sugar a bit due to giving the outside some extra syrup. This was made in a 5 cup tube pan, probably 8 small pieces in total.
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Eclairs, a fail and a save.
Used a recipe from YouTube (a French woman) bc she had every ingredient in grams including the eggs (without shells!). I get uneven farm eggs so I thought it would be straightforward. I know I measured correctly but before adding all the eggs it was way too soupy and loose. I put it in the fridge and went to google. Advice was to make a half batch of the paste and add it to the loose mixture. It worked perfectly. Probably can’t replicate this batch but they turned out great.
The pic of the shells below, left side were sprinkled with powdered sugar, the ones on the right I forgot the powdered sugar. Very little difference in appearance.
Filled with pastry cream lightened with some whipped cream.
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Just beautiful, Elsieb, great save! Very professional looking, lovely golden color.
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So much baking recently. I tested a recipe for a cherry tart and this was just amazing. I couldn’t find fresh cherries so used frozen. I’d prefer fresh. Homemade puff pastry! My reaction when I took a bite: “I can’t believe I made this!”
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Are you allowed to tell us who you tested for? (Curious minds and all.)
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Looks so good!
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I made Easter Buns based on the dough from Paul Hollywood’s recipe for Sicilian Lemon Bread. I omitted the candied peel, and substituted clementine zest for orange zest, and substituted dried sour cherries for dried cranberries. Cut down on the yeast a little, to 1 1/4 tsp traditional active yeast, and let it rise a little longer.
I didn’t put an marzipan icing on top. I used an egg wash. I baked the buns until they reached 190 on a Thermapen.
We were happy with the outcome.
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I have tried making puff pastry several times and never succeeded. “Rough” puff pastry recipes I can make, but of course, they are not the same. Yours is beautiful!
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!!!
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this
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Looks amazing!
Methinks a slice (or three) of that would make me think I had died and gone to heaven. 
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wow! Y’all are the best - thanks for all the love! It was really really fun - I was SHOCKED by how good it was.
I’m assuming I can share! https://www.tammydonroe.com/
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Easter lamb cake, baked in the hefty vintage lamb mold I inherited from Mom. Baked nicely, unmolded cleanly (thanks to “Pam for Baking” spray and a silicon brush to coat all crevices and curved surfaces). I was reasonably happy with the results until we tasted one of the small bunny cakes made with the other half of the batter. This cake which I’ve made several times before was just barely lemony today. Which is what happens when you measure teaspoons of zest and juice when the recipe says – clearly, all spelled out – Tablespoons. Sigh. Still a fine vanilla pound cake that’s good with strawberries. We’ll cut into the lamb cake after Easter dinner tomorrow.
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Thank you, Mr.Grubble!
So pretty! My mother had a lamb cake mold when I was a kid, but her offspring were ungrateful and apparently told her the cakes looked like “mutant dogs”.
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I baked a 6” Basque cheesecake for a potluck Spanish dinner tomorrow.
My little oven got good and hot, because this one is definitely a BURNT Basque cheesecake 
.
It’s sitting out in the cold night air to chill a bit before it goes into the fridge.
Fingers crossed! (It’s a forgiving crowd, though, so I’m not toooooo worried 
)
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Oh no!
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Attempting to frost and decorate these is not for the timid. My friend manages to get eyes, nose and a jelly bean necklace/leash on her frosted and coconut-covered lamb cake. I settle for getting mine out of the mold, upright and frosted.
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Just tell them “some dis-assembly required”? Or will you remove the burnt layer before the pot luck and have an uneven top?
It’s supposed to be burnt. It’s not charred, I don’t think.
I just didn’t think the top elements got that hot, because when I try to broil I don’t do so well 
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