Whole Wheat Crumpets

This week the ALPHA BAKERS are baking crumpets. 

I diced make the crumpets with a mixture of two kinds of flour, whole wheat flour and all-purpose flour and also made double the recipe and also had to lower the heat so they would not burn, and had to pour a bit more batter in each rings , it's more heathier for you , and when toasted even better , "Simply delicious!

Have you ever had crumpets? If not, you're really missing out!

Crumpets are kind of English Muffins-bready, craggy, and best when lightly toasted-but they are softer, spongier in a good way! and have a more delicate flavor. Smothered with a pat of butter and some delicious homemade preserves, like Black Current or jams, they are just about perfect, all I can say is wow!

  Absolutely delicious! With a bit of  butter and Black Current Preserve .

 I had to lower the heat @300F. while Cooking them ,  so they wouldn't burn and cook better ,and also had to pour a bit more of batter in each rings...

 Now poured the batter in each greased rings...and cooking...

 All ready to start cooking them in a skillet @ 300F. and cook for 7-8 minutes.

 Back in the microwave for 30 minutes...

 Warmed up the milk and added the baking soda and stirred it gently....

 I the microwave for 1 and 1/2 hours, with a cup of hot water to keep the dough warm temp...

 Now placed the flour mixture in a 600 pro stand mixer with a flat beater and the lukewarm water and mix for 5 minutes...

 In a medium bowl mixed the dry ingredients with a whisk..

 They are so yummy with whole wheat flavor!!!

From The Baking  Bible...

CHOCOLATETEA CAKE

Last week the ALPHA BAKERS were baking a ChocolateTea Cake Genosie.

I have never made a Genosie Chocolate Cake before and the first time I made it didn't look like it raised that much so I decided to make this ChoclateTea Cake again because I thought that the cake layers didn’t cook enough or I didn’t do beat the eggs right and also I think I cooked the choclate too much for the batter, but I know next time lol...lol.. Sorry Marie but I hade to.. P.S. I 'm very happy with the cake and it almost looks like the one in the Baking Bible 😎 !!!!

Cake, it is a Rich, Moist and Chocolatey and I forgot to say that the lemon liquor gives the Chocolatetea Cake more flavor..  
This would be good for people that love chocolate a lot, but not for me....
Would I make this ChocolateTea Cake again "ones in a while"...

I decided to make some changes to the cake, made the cake in two 8 " by 2"high round pans,  used lemon oil in the batter, for the syrup used lemon liquor, added some lemon liquor to the ganache and had to made the (Crème fraîche from the Cake Bible pg. 260)...

Beautiful!

Look at that  puffy cake layers!

                 Absolutely Delicious

Spread the ganache on the sides of the cake and on top...

Look at those layers ,  they actually Rose a bit over 1 1/4 inch each layers/ Added the ganache in the middle of the cake and placed the second layer on top.

 I whipped when it was at 75F.

 Cooling off the chocolate ganache. .

 Crème fraîche is in a pan with the heavy cream simmering and added to the chocolate and processed while running the motor. .

 Making the crème fraîche from the cake bible.

 Processing the chocolate small...

 Ready to spray the chocolate layers.

 Ready with the syrup and cooling.

 The chocolate layers are cooling and Scraped the top hard crust off...

 Pans are ready and filled with the batter and into the oven.

 melted the chocolate and whisked in the flour then fold in 1 cup egg mix and them added the rest of chocolate mixture in 3 part into the eggs mixture with a balloon whisk gently mixed it...

Got all the ingredients ready..

Absolutely  Pretty

From The Baking Bible!!

Meringue Cranberries Birch Twigs

This week the ALPHA BAKERS are baking meringue cookies.
I have made these lovely meringue Birch twigs before and had a bit of a problem because of my arthritis in my hand, so I decide to make them again. .

These meringue Birch twigs are fragile ,light  and airy, flavory ,and crispy.

I decide to add about 1/4 cup of dried cranberries chopped very small and just vanilla extract, I got 24 X 12" inches twigs.

These pretty flavory meringue brich twigs are also very fragile , I broke a few too just by picking them up!!

              Simply Delicious and fragile!

           Absolutely light and cripy

 Used a plastic bag and cut a small cut so I could pip thin chocolate over the twigs..

Melted the chocolate over simmering water.

Out of the oven  to cool. .

 I piped 24 x 12 inch and now ready to bake for 1 hour and 20 minutes,  the oven off and left inside for another 2 hours. .

Can you see the little small bits of cranberries in the meringue.  Meringue is ready to be piped,  using a 12 inch round tip and a plastic bag.

 Because of the amount of egg whites and cream of tartar , I whisked it by hand to help it before whisking in the stand mixer and added the dried cranberries at the end of whisking for a couple of minutes ...

Processed the sugar in a smaller food processor and process it very fine..

 Have all of the ingredients ready plus the egg whites..

            They look pretty and taste good!!

               From The Baking Bible

The Chocolate Floro Elegance with Caramel Buttercream

This week the Alpha Baker are baking Chocolate Floro Elegance with Caramel Buttercream, I decide to make in two 8" by 2"high round pans and decided to cut each layer in half,  added coffee liquor and made quickly  (stabilized whipped cream) from the cake bible,  pg. 255. I wanted to add coffee flavored and chocolate beans candy on top of each , I didn't have any...

This cake is very pretty for the holidays or for when a Birthdays comes around, when special friends come over and my friend Patricia would love the amazing cake. /Would I made this cake again " YES "

                       Absolutely Delicious!

Cut a slice of cake "Yummy caramel buttercream on my fingers "

I forgot to take a picture of the cake with Pure the glaze on the cake , I found one that look very close to the one I did!!

  Whisked together the water , sugar, corn syrup, cocoa powder, and added the made gelatin..

 Have all the ingredients weight and ready to make the (Chocolate Lacquer)...

 Toke it out again and did the final spread caramel buttercream and back in the fridge...

 Did the first spread and chilled for 30 minutes in the fridge. ..

Added coffee liquor syrup on the cake layers , Filled the 4 layers with caramel buttercream..

 Adding the white chocolate custard base/ and the soft caramel/ soft butter. ...

 Completed white white chocolate/beating the butter, until fluffy. ..

 Added the white chocolate and cooling it with cold running water faster....

 Whisking the eggs..

 Melted the white chocolate and the butter together..

 Got the rest of ingredients together. ..

 Making the soft caramel. ....

 Weighed the batter in two parts and into the oven. ...

 Added the eggs, sour cream, and the cocoa coffee mixture and after added flour mixture...

 Mixed the butter.....

 Mixed up all ofthe dry ingredients together..

 Mixed the sour cream and vanilla together...

 Dissolved the melted chocolate with the coffee. ..

 Have all the ingredients weighted and ready to make the cake..

 Got the two 8"by2"high round pans ready..

I happen to invite my next door neighbor Michelle across from me for a piece of cake, I  just remembered that it was Graham's Birthday past January 4 this year , so it was a good idea to invite  Michelle over for a nice piece of cake...

Absolutely Yummy! 

                        From The Baking Bible!