I'm taking a break from the Bake-Along as I have just returned to work and am learning to juggle being a mom with my work schedule. Obviously, baking is not a top priority at the moment, so I will live vicariously through the other great bloggers of the bake-along -- although when I get a chance, I will chime in and share some of my results! Take care and have fun with the upcoming cakes.
Eat your heart out ShamWow! There is a new super-absorbent material on the block -- Biscuit de Savoie! This cake is amazing and the next time I have a disastrous spill in the kitchen, I can pull my 1st attempt out of the freezer to the rescue. That sort of sums up my relationship with sponge cakes.
I am feeling a little guilty about this post. The Whipped Cream Cake from RHC is the first cake I made from the book....waaay back in September. This is a simple, easy, and delicious cake that makes for a great way to use up that extra whipped cream sitting in the fridge. It is also my favourite photo from RHC. I don't have any great recollections of what I did...only that it was simple (but I didn't have high butterfat cream...infact...the best I can get here is 36% ...although I can get Creme Fraiche which is 40%...perhaps an interesting experiment in the future??) Regardless the cake turned out and I took it to a mommy party and served it with raspberry curd that I made as a test for the wedding cake I was working on, and it was a hit!