THE DARING BAKERS’ APRIL 2011 CHALLENGE: MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER | The Daring Kitchen

THE DARING BAKERS’ APRIL 2011 CHALLENGE: MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER

The Daring Kitchen: "The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!"

This was a great challenge.  I have never made mousse.  Pudding, yes.  Mousse, no.  It is very similar to making a stabilized whip cream which I have made on occasion.  The maple mousse had a wonderfully delicate flavor and smooth mouth feel. (That could be because of all of the heavy whipping cream that was used in the making.)  The maple added just enough sweet to accent the smoked almonds that were in the nut dish as well as garnish on top.  It was simply wonderful.

If you are looking for the recipe and other interesting things to use as your edible dish, click HERE.

Yeasted Meringue Coffee Cake

THE DARING BAKERS' MARCH 2011 CHALLENGE: Mets la main à la pâte! YEASTED MERINGUE COFFEE CAKE The Daring Kitchen: "The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake."

The first time I read this challenge I was intrigued.  I have never hear of a coffee cake that has meringue in it.  I wasn't sure what to expect out of the finished product.  As it turns out the meringue tends to just go away and leave a little bit of crunch around the edge of the cake itself.  It is really like using butter in a cinnamon roll.  It is there to hold all of the ingredients in place.  It did add a bit of a sweet undertone to the recipe.  If I were to make this again, I would most likely use a glaze on top of the cake as it was slightly dry.

This is the finished product. As you can see  the meringue just sort of disappears into the cake itself. It does enhance the flavor of the overall cake.  

This is the dough after being mixed and just before it goes into the bowl to double in size.



 Chopped walnuts for the filling combined with the semi sweet chocolate chips, and cinnamon sugar to go top the meringue.

I really just liked this picture, it really doesn't need to be here. 

A dollop of meringue on top of the dough.

Rolling up the dough was a bit of a challenge, I found the meringue wanted to smash out the sides.  

This is the coffee cake just before going into the oven.

Finished. Golden, brown and delicious. 

Just another shot of the finished product.

You can get the whole recipe and directions at the following link:
http://thedaringkitchen.com/forums/daring-bakers-march-2011-challenge-mets-la-main-%C3%A0-la-p%C3%A2te-yeasted-meringue-coffee-cake
 

Baby Shower Cake

This cake is a chocolate and vanilla marble cake.  It has a vanilla butter cream filling.  The brown fondant is dark chocolate flavored and the pink is vanilla.