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I baked these delicious cup cakes for Kaightlyn’s school birthday party.  Her fellow pre-K students and teachers loved the moist chocolate chiffon and strawberry cakes topped with my light swiss buttercream icing!  Oh to turn 5 again, and have the world at your finger tips!  Happy Birthday Lover!

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Better late than never, right?   March is always a huge month for us, and I just could not find the time until yesterday to make this months challenge.   The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.  I have made fresh pasta many times and really love it, so I was supper excited with this challenge.  Hence the late production and post.

Avery and I dropped Kaighty off at school and headed strait for the store for the last few fresh goods I needed.  Then I began chopping, wow was that a lot of cutting.  Other bakers had noted they were short on the Country Style Ragu’ , so I made 1.25 times the original recipe.   It did take quiet a while to complete the Ragu’, but man o man was it worth it!

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I mixed up my dough for the Spinach Egg Pasta by hand.  Then I read the next step, kneed for 10 full minutes.  Ah, I am a weakling from America who is so used to gadgets I could never muster up enough to kneed for 10 minutes.  Into the Kitchen Aid it went and my dough hook took over, good thing too, it took almost 15 minutes to “come alive”.  So worth it, look how beautiful it is, the most gorgeous shade of emerald.

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On to the Bechamel, which was supper easy and very tasty.  I will definitely double this portion of the recipe next time.

I had let the pasta dough rest on the stove, as it was a chilly day and the cool dough was sticking to my pasta press.  The stretching and thinning of the pasta took almost and hour, it was a long process.

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Then on to the boiling, cooling and drying.  I had things to do and was rushing through the assembly process and only managed to cook half of my noodles, so my lasagna is very short.  However, it melted in our mouth and was divine.  I can’t honestly say I would change a thing about this recipe.  I almost like it more than our American Lasagna with caned sauce, dried pasta,  ricotta and tones of mozzarella!  Thank you for a wonderful challenge Mary, Melinda, and Enza!

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Check out the new Daring Bakers Website here.

To view the recipe for this challenge, click on more.

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One of the 1/2 sheet cakes the Library ordered for the community to eat if there were not enough desserts entered in the contest.

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There were five entries in the competition. The panel of judges were:

• Myrna Ballard – President of the Chamber of Commerce
• Amy Carter – Georgia State Representative
• Sue Cox – Owner of Covingtons
• Mayor Fretti – Mayor of Valdosta
• Kay Harris – Editor of the Valdosta Daily Times

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First place was The Cat in the Hat cookies made by 3 local children.

My cake took second place.

For my competition cake, I made a two-tier cake.  The base layer was an eight inch, three-layer white cake with Swiss butter cream filling. The second tier was a six inch, three-layer chocolate chiffon cake with Swiss butter cream filling.  I covered the cakes in a pale-blue fondant to match my Dr. Seuss’s theme of black, white, red and blue, just like the original book Horton Hears a Who! Earlier in the week, I made Horton and Vlad Vladikoff with white fondant and hand painted them in Seuss style, pen and ink.  Once the cake was assembled, I added the Jungle of Newell to the base layer, Horton’s pond, and foliage in white, red, pink, and royal blue.  To the second layer, I added the field of  clovers, the mountains Horton climbs in an effort to save his clover, and of course, Vlad with Horton’s clover.  The entire cake took about nine hours to make and was by far the best piece I had ever produced.

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Click here to see a picture of my daughter,Avery and myself after the competition in our local newspaper!

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I am going to be providing cake for the community to eat at our local library for a Dr. Seuss birthday party this Saturday.  If you live in Valdosta, please stop by for stories, games, bounce houses, and of course, cake!  The celebration is at the Valdosta-Lowndes County Library on March 7th from 1-3pm.

Now on to the good news, they are also hosting a dessert contest.  Not exactly a cake contest, however it is the first contest I will have entered.  I am quiet beside myself with excitement.  The only rule is to “create a dessert item that is Seuss-like”, how hard can that be?  My theme is Dr. Seuss’ book Horton Hears a Who! for all 3 cakes.  Yes that is right, 3.  Two sheet cakes for the community and 1 contest cake.  I am planning a two layer wonky cake.  This will be my first wonky attempt so we’ll see how it goes.  I though I should post my progress, as I have been working on this all week.  I hope to see you at the contest, and hope you enjoy my cake.  I will post the results Sunday!

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The List— WOW—

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Have you ever bought $30 worth of butter?  At one time?  Now I have.  I seriously need to find a supplier!

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This is 18 egg whites and 3 cups of sugar in my double boiler (home made of course)!

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The meringue almost spilled over the side of my 6 Quart bowl!

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Four quarts of Seuss blue.

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The mountains Vlad flew over.

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The one and only Black-bottomed eagle, Vlad Vlad-i-koff.

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Lastly but not least, the honorable Horton, whom we all can take a valuable lesson from……

“A person’s a person, no matter how small.”

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This challenge was a challenge, as I have been with out a working oven for almost 3 weeks now!  I had made my ice cream base last week and was wondering if I would ever get to process it.  Luckily my angle (the carpenter), came and installed my new oven this past Monday.  It was an ordeal to say the least, cut our old oven and base unit, move a cabinet, rewire the wall, remove and cut down counter top, reinstall and slide in new oven.  But alas it is done and I am BAKING again!  We love cake and ice cream in our house.  So much, if our Netfix arrives and we no ice cream, someone has to run out for some Ben and Jerry’s or Breyers.  I make a lot of home made ice cream now that I have the kitchen-aid ice cream attachment.  This is by far the best batch of fruit ice cream I have ever made.  Recipe to follow.  This all being said, I settled on a Zuccotto: is an Italian dessert with origins in Florence, a semi-frozen, chilled dessert made with brandy, cake and ice cream. I did however omit the brandy and replaced it with Ganache, my third favorite thing.  I made the cakes in 6″ rounds, this recipe made enough batter for two 6″ cakes.  The cake was so incredible easy to make.  Who would not love a 3 ingredient recipe?  The cake came out of the oven, and I had to shave some off just for a taste.  Ah, what bliss, like velvet chocolate on your tongue.  Marvelous.  I processed my raspberry ice cream and then pressed it into 1/2 round 6″ moulds and froze them overnight.  Lastly I made the ganache, assembled my layers and poured the cooled ganache over the cake.  I then popped it back in the “blast chiller” for a final 30 minutes before cutting.  Served with fresh raspberries, this desert was divine and will be made in my home again, very soon!  We give this 4 hearts, our highest rated Darring Bakers challenge.  Thank you to our hosts.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

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My girls were present during my photo shot, and wanted to taste so badly.  If you can imagine me saying over and over “please stay back for just 1 more minute, this is mommies important project”, until they could stand it no more…….

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These cakes were commissioned for the Lowndes Youth Leadership League, or LYLL, by G. Green.  She needed to feed 30 teenagers cake after a long day at camp.  I was given full leeway and opted for two cakes.  Teens tend to be picky, and this would give me an opportunity to please everyone.  The first cake was my Traditional White Cake with Swiss Alps Buttercream and was filled with a layer of Cream Cheese Buttercream.  The second cake was my Chocolate Chiffon Cake with Mocha Buttercream and was filled with a layer of Dark Chocolate Ganache.  A snail trail graced the bottom of both cakes set atop textured card-stock basses. They were both adorned with hand made shimmering flowers in brown and white, about 200 each.  I believe they were quiet stunning when paired together.

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Chinese New Year or Spring Festival is the most important of the traditional Chinese holidays.

It is often called the Lunar New Year, especially by people in mainland China and Taiwan.  January 26th 2009 is the first day of the Chinese Lunar New Year, met with celebrations and observations by ethnic Chinese and others around the world. This year, we welcome the Year of the Ox, the sign representing solemn hard work and prosperity – an animal that appears aptly symbolic for these difficult times.  Here you can see some amazing pictures of the celebration across China.

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My daughters Pre-K class celebrated Chinese New Year.  They all learned how to say “Gung Hay Fat Choy”, happy new year in Chinese.  At snack time they ate noodles with chop sticks and enjoyed these chocolate chiffon cupcakes with Swiss buttercream and the word “ox” in English and Chinese on them from BC.   I am so amazed at the effort our schools put into educating our children and opening their eyes to other cultures and new things.  It was a wonderful day!

“You know you’re getting old when the
candles cost more than the cake.”

-Bob Hope

“I want to be the girl with the most cake.”
–Courtney Love

Vote: A formal expression of preference for a candidate for office or for a proposed resolution of an issue. The right to participate as a voter; suffrage.

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This quilt was handmade by Elizabeth of “oh fransson” and can be found here.  Vote, it is what started history last year!

America, Red, White, and Blue is my theme for this challenge!

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This month America changed.  In honor of our 44th President, and all of Americans, who made History happen on January 20th 2009, I made flags, American Flags.  My 4 old voted during this past year’s election at school.  Weekly readers are used in class to teach the children about current events, science, art and history.  On November 4th it highlighted both nominees and allowed the children to vote.  Obama won the election in her class at 2:15pm with a 13 to 7 vote.  The class got to watch his Inauguration and were sent home with another weekly reader highlighting Obama’s family and his new job.  She was so pumped up about the whole thing, as were we.  We decided to have a celebration after dinner that night.  I made American Flag Tuiles and served them with some mocha buttercream, and whipped cream with sugar crystals.  They were fantastic.  We loved the way they tasted, almost like a sugar cookie mixed with a fresh waffle cone, but better!

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Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfolding. On New Year’s Day however, the same batter was used.  But this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that’s about to roll on. And of course the batter is sometimes called tulip-paste….

This month’s challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.  They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.  Thank you for allowing us the freedom to make almost anything amazing.  I had so much fun with this challenge!  I have also made these lovely hearts  topped with Mocha Buttercream roses, served on a bed of sugar crystals.  I learned a few tricks from a fellow DB’er here and here, on making Tuiles.  Thank you Zoe of  Zoe Bakes.

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Hello reader, this Blog is a real time biography for Bonobo Cakes. BC will become an official bakery sooner than later. For now however, we are closed. With the addition of a 3rd child, life is to important to stop and spend 24 hours strait on a cake. Although we love cake, it will be a while before we get back into baking on a large scale. Enjoy the stories and photos, but please ask prior to using any of our original information on another site. Thank you and Enjoy the blog as it was!