Feb. 24, 2009 1:28 pm
Updated: Mar. 27, 2009 6:41 pm
I love a good coconut cake. As a Northerner, I'm not a part of any coconut cake-baking tradition, so I've just made it a minor goal in life to try coconut cakes whenever I see them. Through my tasting travels, I've established a few ground rules:
I don't like…
Coconut trio: powdered coconut cream, unsweetened shredded coconut, and coconut puree.
Piping custard filling (Next time I'll use fewer egg yolks so it'll be lighter both in color and tex
Feb. 20, 2009 4:08 pm
Updated: Mar. 27, 2009 6:33 pm
I made a cake for a friend this weekend: an almond cake layered with raspberry curd and raspberry buttercream. I think fruit curds make a much nicer filling than jams, which I find to be too sticky and sweet.
My favorite cake…
Adding raspberry curd
Spreading raspberry curd layer
Feb. 20, 2009 3:39 pm
Updated: Feb. 20, 2009 10:07 pm
To make the individual Danish, I cut the dough into 3-inch squares. These make fairly petite pastries even after they rise (that way, you don't have to feel guilty for eating one of each flavor).
The dough should be rolled out to about a ¼-inch thickness and refrigerated until…
Shaping Danish pinwheels: fold in every other corner (4 total), pressing to seal.
Shaping diamonds: fold the borders to the opposite sides, lining up the edges of the pastry.
Individual Danish pastries: mixed berry & pastry cream, and apricot & cheese filling.
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