I must confess, I missed DB day because I had a stomach bug and I just couldn’t stay up and post, but better late than never. The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
Can I just start by saying I was NOT baking when I was 17??? Or even 18. I would never have dreamed of something so elaborate, either! So kudos for Elissa for this great challenge.
Since mine was to be gluten-free, as usual, I ran into a few snags. First…my ice cream just wasn’t. In retrospect, that’s what happens when you skimp and use lite coconut milk, yes? Lesson learned, no further comment. Ugh.
Since I was ice cream less, I used homemade chocolate hazelnut spread and homemade raspberry jam.
And I used Carol Fenster’s Brown Butter Cake from her new book, 100 Best Gluten-free Recipes. It was lovely, fluffy, yummy and all things a cake should be, but not a good cake for petit fours. It was quite crumbly when I was cutting, and the edges weren’t at all smooth.
So this was a mixed success. I ended up with ONE petit four, which was a cutie, and was DH’s birthday cake (yay!). I also wasn’t able to complete this the way I wanted to, so I am resolved to make this again with another recipe and see how it goes.
Please see the other DB’s and their creations!