Baking

There’s been some baking going on, of course from The Book.

Back in April, we enjoyed the brilliantly modeled (by sons #2 & 4, how handsome are they?) Polish Princess:

The Polish Princess

The bottom layer is sponge cake, brushed with Tea Vodka syrup. The middle layer is a cocoa pastry buttercream (omitted the walnuts), the final layer is vanilla pastry buttercream (skipped the raisins), topped with grated bittersweet chocolate. What’s not to like? Nothing, it was amazing and very pretty!

Then in May, the fabulously named Double Damage Oblivion:

IMG_0006

Double Damage Oblivion

Rose describes this as “my ultimate flourless chocolate cake sandwiched between layers of my ultimate deep chocolate passion layer cake.” We opted for the jam instead of ganache to hold the layers together, seemed like there was enough chocolate already. Not that you can really have enough chocolate, can you? It doesn’t have the visual impact of the Princess, but was very, very good.

And finally, earlier this month, Chocolate Pavorati with Wicked Good Ganache (RLB is nothing, if not modest. See quote above… But she’s also right. No one bakes or writes recipes that come anywhere near hers!)

Chocolate Pavorati with Wicked Good Ganache

Chocolate Pavorati with Wicked Good Ganache

Now, what to bake for our upcoming visit from Woman of Letters (and her Mr., I’m sure she’ll share). The summery Perfect Peach Galette or the decadently chocolate Posh Pie?

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