Honeycomb

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I made this beauty of a cake for Thanksgiving. I’ve been branching out of my comfort zone lately too, making things I’ve never made before. I made toffee for the first time EVER a month ago. I am hooked, it is delicious and easy to make. I have been using it for all kinds of things. Firstly, with some truffles (also a first for me). Secondly, with some cookies. And on the naked banana cake I posted yesterday. I’ve also been branching into truffles (as mentioned above and I’ll have an easy recipe to post on Thursday). And I have been really, really working on my macaron abilities (they are so tricky, there are so many areas where you can over/under mix).

I will note that I have no reference of honeycomb to compare this too. But I have been watching a bit (lot) of the British Baking Show and they use honeycomb often. So I have been a little bit eager to try and make some. What is this honeycomb they talk about?

I also have to tell on myself about something else. I do not have a candy thermometer. And I can be a terrible about measuring. I do a lot of baking (and pretty much all cooking) by feeling- which makes posting hard sometimes because I don’t know exactly how much I put in something. I also don’t have an timers. Sorry, it makes it kind of hard to post, but I like it old school. So I can tell you what temperature it’s supposed to go to (because I read it), but I personally just kind of felt my way through this and looked at the color.

I found a traditional honeycomb recipe and tweaked the sugars. And to me it looked like honeycomb and my husband liked it.

Stepping out of my comfort zone never tasted so good!

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Naked Banana Toffee Crunch Cake

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Man I have been completely slacking on my posting lately. Evidence being that I made this cake in October for Zach. I have been baking more than I’ve been making new recipes or taking pictures. But I do have some stocked up to share with you. Beginning here.

I have the most amazing husband (see the bearded, Bob Ross-ish haired handsome man above). This cake I made for him. He doesn’t really do celebrating or holidays, his birthday included. However, he entertains me and lets me bake for him anyways (so long as I made one for his frat boys too, which I did). His favorite flavor: banana. I had seen a cinnamon frosting and thought that sounded delicious (recipe adapted from Country Cleaver). I had also recently made my first batch of coffee toffee and had some leftover. So I just sprinkled a little of that over the top. Which was the perfect addition and his favorite part.

I would vote it my favorite gluten-free cake I’ve ever made (although lately I made a sweet potato-molasses-cake which I will be posting). I’ve always focused on making them designed pretty and never really made very many layered cakes. My dear husband sliced this cake for me, so that it had beautiful layers. A perfect amount of frosting to cake each bite.

It was delicious and hope that you all like it too!

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Gluten-Free Naked Lemon Cake

IMAG3777.jpgGetting married last year did get me thinking about cake designs. Granted I don’t typically like cake. And I ended up making 9 cheesecakes instead, but I was drawn to the rustic, naked cakes. I liked there raw beauty appeal. It feels like it suits my soul. I am a simple soul. I love the woods. Hiking trails. I consider mountains to be a magnetic force that I am drawn to, even if it’s just to stand and stare in awe of one. I don’t like extravagance. I would have less, and be rich in experiences and adventure. I just want to love people and bake. In a nut-shell that is it. I appreciate beauty, but not the bling, over-the-top beauty. I enjoy a subtle, natural beauty. As I said I am a tree, nature girl. I enjoy baking pies. And when I do make cake, I seek that same rustic appeal. That raw edge. And I seek flavors that I enjoy. Like lemon. And coconut (coming next)

Especially being a recovering perfectionist, I need to challenge myself to pursue projects that don’t need to be perfect. The slight messiness, is what makes this beautiful to me. And it breaks my habit (that’s why I usually like wearing my hair curly rather than straight anymore, curly it is meant to be wild and untamed, not perfect). Lemon curd that drips down the sides, and frosting that doesn’t have to be flawlessly smoothed, is good for my recovery.

Easter is coming up, which means I’ll be heading to my grandparents. We have several non-gluten eaters, so I like to make something festive. Plus I had some leftover coconut flour, which is tricky to work with (it can get dense or chalky), but I have found it works well in cakes.

What is also about this cake is you can add and subtract if you want. Take the rosemary out of the lemon curd (lavender would be lovely too). Or subtract the meringue. Maybe you just want frosting and some lemon slices. Or you just wanted frosting and fresh flowers (or succulents). Make this cake fit your personal tastes and desires. This is just to give you options. Let your creativity run free.

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