The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
(and let’s just say that it’s taken me a big kick in the you-know-where in order for me to rise to this particular challenge.)
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
I’m disorganised.
I’d like to say it’s an inherited trait, but it just isn’t so.
Tell you what is an inherited trait, though: my family (all four of us) are completely incapable of sticking to a recipe.
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
You’d think that I would have made one by now, right?
I mean everyone who was anyone whipped out their bandaids and spun toffee around a tower of choux when the masterchef craze hit last year. Surely I would have been amongst them.
Plus I had one for my 21st birthday cake (true story – I still hadn’t adapted to eating “cake” at that stage). I must have been tempted to see if it was really all that hard.
But I hadn’t. And I wasn’t. And in truth, I was scared stiff because toffee & I? We’re only just getting to know each other.
The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
(and oh, what a challenge it was!)
The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
Unfortunately, I got distracted by figs and ricotta and honey. Or perhaps I should say fortunately, because I love figs and ricotta and honey – and this was a perfect opportunity to get them blending…
