Croissants, doughnut and Brioche waffles

Liege waffles air tiny, rich and intense, stretchy, layered and faintly crunch within from  embedded pearls of sugar and firm on the outside from that same sugar melted and trickling about the waffle iron's grids to from  a caramelized shell. They're an extra-buttery brioche dough given a luxurious rise before studded with coarse sugar and scooped in doughy mounts onto a waffle..

By the way, did you know that the 1964 World's Fair was where It's a Small World was introduced? I actually rode the ride at the World's Fair! (It was just as annoying then as it is now).

I love waffles and have been making these for some time and these are beat with whipped cream or for breakfast and eggs on top with some home fries.. (I got 16 waffles).

           Absolutely Delicious! πŸ˜‰
 They taste good with eggs and home fries..
  Making them in the iron waffle..
Now you divide them into 16 mounds and place the in the fridge, while you start to cook them one to two at a time. .
 Next day you are ready to knead the dough with pearls sugar..
 Here it is doubled in size, deflate and cover with plastic wrap and place in the fridge overnight..
 Into a large bowl and wrapped with plastic wrap, let raise for 2 hours at room temperature..
 All most ready..
 Got the yeast , milk, water and sugar ready.
Whisked the eggs and vanilla together, in a stand mixer added the flour minus one cup of flour and added the butter one spoon full at a time , until done..
 Have all the ingredients ready. .
 So delightful and delicious! πŸ˜†


Sour Cherry, Toasted Pecans and Buckwheat Levain

I love bread that has levain, so I decide to make sour cherry, toasted pecans and some buckwheat with levain../  the tartaine experience bread...

In addition to these two complementary flavors I knew cherries and buckwheat would also work well together — the earthy buckwheat grounds the sweet and sour cherries, it mellows their strong flavor and provides balance..
So I decide to make two loaves..

          Look at those lovely clumbs 😎 πŸ’•
 Absolutely Beautiful!/ out of oven to cool.
Toke them out of the fridge the next day and made some slashes and into the oven and have my pan with clothes damped with hot water ready in the oven for steam.
Covered them with plastic bag and into the fridge for 14-15 hours....
Cut the dough into two parts and Shaped them both and placed in baskets...
After the second set of stretch and folds add the nuts and cherries...
add the nuts and cherries. ...
Now mix the levain and flours and water / did 3 sets of stretch and folds...
Made the levain and add some starter....
Made the starter....
Beautiful! 😎
From The Tartaine bread!


Triple Velvet Lemon Raspberry Open Face Cake

This is the Triple Lemon Velvet Bundt Cake, I have make a few changes to this wonderful , and lemon velvet cake. This cake is very tender and delightful...

I decided to make the batter into two 8" by 2"high round pans and bake them for about 35 minutes.πŸ˜†,  made raspberry sauce filling for the cake layers ,  make the two cakes into 4-layers and decided to make it into a rustic look,  made the Raspberry liquor for the syrup for the cake layers, made some Italian meringue buttercream for the filling and the sides and top, and raspberry sauce for the top, and fresh raspberries on top, and deiced to make the rustic look cake style.

 I am sure that you could make Cupcakes and also Wedding Cakes too 😚
It might not look like it is very moist,  but it is really tender and moist..

WOW! I can't believe how very moist and tender it is....😚I will be making these wonderful delightful lemon velvet cake again " it's a winner"

                      Simply delightful!!
The height is 4.27 inches tall!!
Here is the slice/absolutely wonderful!! 
Absolutely Delicious and moist!!
Had my son Santo and my granddaughter Tia over to have some cake and they both loved it..
 My son Santo and my granddaughter Tia eat the cake so fast and my son Santo asked me if he could have some to take home 😚...

             Simply amazing beautiful! !
 Cut the first cake layer in half and added raspberry liquor syrup and then added the raspberry sauce and Italian meringue buttercream and repeated until done πŸ˜†....
 Poured the sugar syrup while the egg whites were whipping on low and then put the speed up high until the meringue was cool enough to start added the butter. ..
 While the syrup was cooking I started to whip the egg whites....
 Started on the Italian meringue. Got the 4 tablespoons of water and sugar ready to cook to the point of temp....
 cooling down the raspberry sauce and made the raspberry liquor syrup too...
 The raspberries are Cooking until the amount that I wanted..
 While the cake layers were cooling. I started to makethe raspberry sauce. ..
They were ready about 35 minutes, cool them on a rack...
 Divide into two even parts and smooth each pan and into the ovenπŸ˜†..
 Started on low and added the yolk mix in two parts and mixed it until smooth..
 Added the butter and remaining sour cream and mixed it until moist..
 Now I added the fresh lemon zest..
 Mixed on the dry ingredients together.
 Got ready all the ingredients...
 Got the pans ready with parchment paper and a dusting of flour and put the damp strips around the pans πŸ˜†....
Absolutely Beautiful! πŸ˜†....