Every bite of food should be a sweet bite
Funny, how this week’s choices in both of my baking clubs force me to do things that I have never thought I would do in baking.
In one I spun sugar, to form a beautiful ball of caramel ball to top a stunning trifle and with this recipe I got to finally used my ice cream maker.
The one that has been with me for over 15 years.
And I have NEVER, EVER use.
Never!
This week's HCB choice has been in the calendar for over 3 weeks and most of the bakers have been talking non-stop about it during all that time, if you check out the HCB Blog and the recaps comments, the choice gets mentioned again and again.
This one would likely fall under the "difficult" category, not because it’s difficult to make, but after 6 pages with 6 different steps, we must call it SOMETHING! Now for most season bakers, all of those steps are not very difficult, the batter is pretty straight forward sponge cake. Then the syrup is pretty easy, the making of the Chiboust Cream is made in 30 minutes top, then there is some cutting and mixing on the next step of preparing the strawberries and the preserves. The second to last step is the whipped cream topping and then the piece of resistant, what all of us bakers been talking about for the last 3 weeks, the spun sugar step.
Yep, Rose is making us cross boundaries here and urging us to be daring bakers.
If you follow along this blog, you know that for the last couple of weeks it has been all about cakes, and sweets, frosting and chocolate.
Frankly, I had been so tired to post anything else, beside my baking club commitments. And let me tell you I have some good savory stuff up my sleeves.
So, after looking at the choice made by Melissa of Love at First Bite, I was ready to do this. My first from scratch biscuits! After a couple of weekend of cakes, I was ready for something that had nothing to do with frosting a cake.
I need to come clean; I’m a can-a-biscuit cook. Yep, buy a can, pop open the can, bake and out to the table they go. In fact, biscuit in my house are not very common; we prefer to cook arepas for the weekend breakfast fare. But, when they are requested, the dough boy goes a long way in making things a bit easy in the CP household.