I was in charge of desserts for our family gathering, and I had a lot of fun this year. I made a chocolate cheesecake (inspired by this one from TheRobbylicious blog), two loaves of braided cardamom bread (this recipe is for Pulla from the Saveur website), canalés from the blog mamangerie, rum cake (from the King Arthur Flour site), and some cookies (sugar, oatmeal, and snickerdoodles).
It was my first time making canalés, and I was very happy with the result. The recipe is clear and easy to follow (thanks, Sabine!), and the silicone pan was well worth the $9 investment. I didn’t do beeswax, and I got this tip from the baker at a nearby coffee shop: do two coats of melted butter before baking, putting the pan in the fridge in between.
This sugary smorgasbord was partly inspired by my discovery of The Great British Baking Show on Netflix last week (the name was changed from The Great British Bake Off for American TV, for some reason). I fell in love with the show, its focus on the technical aspects of baking, and the overall niceness of the contestants, judges, setting, etc. I found it much more enjoyable to watch than most shows on the Food Network, with their emphasis on drama between contestants and swearwords being beeped every few seconds. It’s not that I have a problem with swearing–I’m from New Jersey, after all–it’s just that it can be (BEEP)ing distracting when I’m trying to (BEEP)ing learn something.
The show inspired me to try some fun decorations for the cheesecake–the idea to pipe the whipped cream and the chocolate shapes came from things I’d seen.
I’m happy that I came across the show when I did. It was just right right time to explore new desserts and learn new things. Watching something that is so dedicated to the techniques and joy of baking made my holiday baking a very enjoyable experience this year.