Friday Night Cake Club For 12-06-19
Decorating By Laetia Updated 15 Dec 2019 , 5:51pm by MerMadeBakedGoods
Spent the month learning to make macarons. Tried all 3 methods, and numerous recipes for 15 total batches. Tried just about every tip & trick that was recommended. Finally settled on the simplest Basic French macaron. Now I don't think that I'll ever make another one in my life haha what a PITA.....
You macarons looks absolutely perfect, MBalaska! I've made them three times and they turned out pretty well. In my opinion, a good oatmeal, peanut butter or chocolate chip cookie beats the heck out of them for taste!
Betty, I am unable to see your cakes :o(
Oh, I made a chocolate swiss roll filled with whipped cream and topped with ganache. This was my second try and I had NO CRACKS, but didn't make a picture.
@MBalaska....we must be vibing or something because I did the same thing this month and I am now SICK TO DEATH of these stupid macarons. So temperamental. I was literally cursing out my strawberry batter yesterday.
I'm with you @MerMadeBakedGoods "Sick to Death" of these things. hahahaha I just don't know what the mad fanatical obsession for them is.
Quote by @MerMadeBakedGoods on 4 hours ago
@MBalaska....we must be vibing or something because I did the same thing this month and I am now SICK TO DEATH of these stupid macarons. So temperamental. I was literally cursing out my strawberry batter yesterday.
Aww, perfect little unicorn cake, Betty. They are so cute, but I've never had occasion to make one. Love the colors and the cherries on the birthday cake, gorgeous as always!
MerMadeBakedGoods, your macarons look wonderful, too. I think the fascination is more with their ability to dress up a cake in any color or flavor and not so much on their own. They are good, I've never met a cookie I didn't like, but not in my top 20.
I totally agree! At least when I make them they’re way too sweet and I’m not that excited about the consistency, either...
tonight I made cheesecake cookies with a bourbon caramel drizzle. Now THEY were worth it :)
They sound wonderful, MerMadeBakedGoods! I just got through making peanut butter buttercream to fill and frost a chocolate cake tomorrow. It will have Reese's Peanut Butter Cups in the filling too. It is so good!
Oh my goodness, Sandra...that’s my favorite!!! Peanut butter cups are such a good idea for texture! I’m totally doing that next time :)
MerMadeBakedGoods, Mike and I just ate some of the trimmings with the buttercream and a couple of chopped mini cups and it was delicious!
Marian64 - after all my practice with macarons, I’ve only made 2 batches that look the way they should and only ONE of those batches tastes right. I can’t believe people churn these out no problem.
For anyone that wants to give it a go - i can definitely say that letting your egg whites mature for a day and using parchment paper instead of a silpat made a difference.
Quote by @MerMadeBakedGoods on 3 hours ago
Marian64 - after all my practice with macarons, I’ve only made 2 batches that look the way they should and only ONE of those batches tastes right. I can’t believe people churn these out no problem.
For anyone that wants to give it a go - i can definitely say that letting your egg whites mature for a day and using parchment paper instead of a silpat made a difference.
agreed, maturing & parchment work best. They are a Pain in the Butt. I'd rather make roll out cookies & decorate them for color when needed.
Just crack the eggs and separate egg whites into a bowl or measuring cup... but then let them sit out for 24 hours (instead of just an hour or two to get to room temperature).
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