Opening up another session of FNCC! Everyone is welcome to share what they have been up to this week, post photos of their work, ask for help or provide help if you are able to.
I'm starting to think that "cake talking" is almost out of place while son much people all aroud the world are affected by the pandemic. But cake is my "safe place" and it helps me to keep my sanity...
Keep safe, big virtual hug,
There is nothing wrong with talking about something other than the virus, Julie. Cake is a good topic and it makes us happy. I have not baked anything in the last couple of days, but planning to bake rye-semolina bread tomorrow. Been trying to make it for two days, but just haven't had time.
I've finaly decide to make the cake for my departement coordinator at work who will be retiering on tuesday. I did have to change my original plan a lot because of all the restriction and precaution in place due to the covid pandemic. All cake store seams to be close, so I had to figure out a new design using only the black fondant I had on hand. Cake is also smaller, because there is no way we can celebrate in group/work team. This is so sad! So the cake is a gift for her instead. For those of you who were wondering, instead of the traditional "happy retirement/ bonne retraite" I have chose to wright "Aweille a maison" on the cake. This is actualy a sentence our Quebec prime minister said about 10 days ago in a press conference about confinement regulation meaning "go home" in a very familiar/ popular french language. I tought it was kinda funny...
Love the cake!!!
Talking cake is much better than dealing with the real world right now.
beautiful cake @Laetia !!
You did a fabulous job! Your stripes are perfection and your peony is beautiful.
Thank you ladies for the nice words. Also, you are the voice of reason. We need to keep talking cake and other light subject. Thank you for that too, I need to be refocusse sometimes!
Sandra, those stripes were so much harder to make than anticipated! Straight lines are a tough thing... I also mismeasure the hight of my cake so I was 1/4 inch too short for my last stripe. This is the reason why this stripe is a little taller than the cake, but I actually think it's a happy mistake 'cause I realy love the look of it!
As is typical, Mike and I jumped on the Semolina Rye bread before I could make a picture. This recipe is a keeper. Here is what is left (for a few minutes).
Yummy rye bread. Love it with a cheeseburger. Your's looks super good.
Thank you, MBalaska! Three minutes away from taking another loaf out of the oven, a different recipe. We love rye (for everything really) for making BLATS, Bacon, Lettuce, Avocado, and Tomato sandwiches.
Here is the new one....smells so good!
It looks so good Sandra!
Yes that rye bread sure does look good :)
Thanks so much, Julie and Lynne!
I am trying Liz Marek's Honey Whole Wheat bread, rising right now. I did add a bunch of seeds and will coat the outside with sunflower, pumpkin, and sesame seeds, too. We'll see how it goes.
Have not tried it yet, but the Honey Wheat bread is pretty.
Thank, Marian64! We tried it and it is one of the best whole wheat breads I've ever tasted. The recipe is on The Sugar Geek (Liz Marek) Show website.
Just trying to move all cake related stuff ahead of the spam.
i made a sourdough hockey puck this afternoon.....
........sourdough hockey puck this afternoon..... LOL Hope you didn’t really mean a failure that was so hard it couldn’t be eaten
Oh no, MerMadeBakedGoods, what happened? Was your starter not active enough? Oddly, that is exactly how my best friend described her sourdough bread she made last week. She fed it to her horse!
I think one of the good (or bad?!!!) things about being Italian is that there’s always someone around desperate enough for bread that they’ll eat ANYTHING. So....we choked it down at dinner and then my sister took the rest home :).
it was terrible. And yes, Sandra - my starter was annoyed I’ve been neglecting it and decided to show me who’s boss.
Haha, MerMadeBakedGoods, it does have a habit of doing that, doesn't it?! When I get ready to bake bread, even if it has only been four or five days since I fed it, I always feed my starter, let it rest for 12 hours, feed it again, let it rest for 12 hours, then a third time. By this time, it is usually super active and that's when I bake bread. It's a pain, but it is sourdough!
I think since I’m home 24/7 now I don’t have the usual patience....I’m not letting it rest long enough - thankfully I like making sourdough naan and pizza dough, but I’m going to have to get this right soon or the inmates are going to revolt!!!