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February 28, 2005

Comments

Ernie

I always bake two as well... Your cakes look yummy, how was the infamous Trianon cake?

Julie

I know you do double baking, Miss Ernie...how else did I recognize you as a kindred spirit right off the bat? The Trianon is fabulous -- very dense and rich -- we're talking 12 oz of chocolate and 10 oz of butter per cake here! I'll bring you a slice...the 10th, right?

Bakerina

Oh, look at your Trianons! How beautiful they are! Mine are still a bit too fragile on top, crumbly and very crunchy, but I just love them that way. We're fans of textural contrasts here.

And between us ducks, I think your pecan pie was a happy accident. I like a dark, dark, caramelly, just-shy-of-burnt pie to take the edge off the sweetness. Usually I skirt the issue by adding chocolate and making chocolate pecan pie, but I like your idea better.

Julie

Mine are very crumbly and crunchy too upon slicing...and I like 'em like that also. I have to say, I don't know if they're the way they're supposed to be, whatever that means. They have some big air bubbles in them...maybe I didn't incorporate the egg whites well enough, but I was afraid of breaking them down too much. And they're pretty moist in the middle, coz I was worried about overbaking, which is my oven's tendency. But whatever the textural inconsistensies, the flavor is sublime...

Moira

Holy God, Julie! If we're ever in New York around Oscars time, I can only hope I get to go to a party where you're contributing the desserts...I have absolutely *got* to make that Trianon cake. I know mine will not approach your perfection, though- this will be where the fabulously talented, yet Trianon-top-challenged Ms. Bakerina and I will have something in common, I guess!

Julie

Aww, Moira -- you're too kind. I'm telling you, they came out of the pan okay, but I think I'm still somewhat Trianon-challenged. Like I said, big bubbles inside. And you don't have to come to NY around Oscar time -- if you come, I'll bake just for you!

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