The photos are flying furiously this week, but I wanted to interrupt for a moment to mention that last night I finally got around to a task I’ve been avoiding for years: clearing out my blog roll. For too long now I’ve added and added to it, rarely bothering to check for broken links or […]
READ ONCome on baby let’s do the…oh that’s too corny for Wednesday morning. The twist can be an intimidating thing for beginning coffeecake shapers, since it’s sort of like open heart surgery on a piece of dough. The first time you do it you feel like all you’re doing is making a big mess. But as […]
READ ONIf you’re looking for a coffeecake that will amaze your friends and terrify your enemies, this is the one. Actually quite simple, it will make you look like a true master of the breakfast pastry-shaping arts. It works very well with chocolate. Start by making a simple filling out of three ounces of chocolate and […]
READ ON…asks reader Sasha. And if not, can the cracks themselves be painted with egg wash to hide them? Both of those are good questions. Laminated pastries are prone to surface cracks because of the sheer thinness of the layers. Oven heat makes them brittle and prone to breaking and separating as the interior of the […]
READ ONJust like the kind that comes in the box at the grocery store, only much, much, much, much better. This is the easiest kind of all to shape, and can be filled with pretty much anything from jam to chocolate to cheese to fruit. This one will be raspberry. Start with about a third cup […]
READ ONAll the shapes I’m about to show you have a common point of origin: a roughly square piece of Danish pastry dough. So instead of having a 6-shot intro for every coffee cake tutorial, I thought I’d make things easy and put the rolling tutorial into just one post. Start with your dough piece, about […]
READ ONDanish dough, since my favorite coffee cakes are made with laminated pastry. The recipe on the site will make enough for two coffee cakes of medium size. The great thing about laminated dough is that while it’s time-intensive to make it freezes beautifully. I like to make a whole lot, cut it up and freeze […]
READ ONMy apologies for last week. My coffee cake production plans turned out to be wildly overambitious, particularly in light of my, er, lost weekend. I’d hoped to make up for the lapse by shaping and baking a coffeecake every evening around dinner time, however after I ruined two of them trying to bake AND get […]
READ ONI received well over a dozen emails on the subject of German strawberry cake. I posted but a few, but I think it’s safe to say that Jasmine’s question has been answered. See you tomorrow, when we shall return to our regularly scheduled programming!
READ ONReader Jasmine puts out a distress call: I encountered the most amazing cake ever in Germany, and have been searching for a recipe to no avail – I was wondering if you or other readers could help me out here? It was basically half an inch of cake base, toped with a good 1.5″ of […]
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