Saturday, December 25, 2010

Mac Attack: Ginger Coffee Macs with French Pastry Cream

For December's Mac Attack Challenge, Mac Tweeters went Savory Sweet for the holidays!! It took me quite awhile to complete the challenge and I scrambled to post this on time! I had a few options which I kept in mind and this included chili macs, curry macs and allspice macs among others. I was also intriqued by Jamie's suggestion to prepare the macs as hors d’oeuvres (isn't that interesting?). After much deliberation, I went with Ginger (a feisty spice) and Coffee (a perfect flavor for cold winter days) with French Pastry Cream filling (a sweet and sophisticated custard perfect for the holidays - or so I imagine - I don't celebrate Christmas and its summer all year round here!!)        
So here they are - my Ginger Coffee Macs with French Pastry Cream. I think I may have added too little ginger powder in the dry ingredients as the spice isn't really noticeable, although they blended quite well with the coffee to cut down the sweetness of the crust. Add French Pastry Cream and voila!! Everything tastes better with French Pastry Cream (I'm biased!).

Happy Holidays everyone!!

Make a mac

Thursday, December 23, 2010

Baking With Dorie: Sablés

 According to Dorie, the Sablés that we made this week is "the master recipe" adapted when she "learned to make sablés in Paris working with some of the city's best pâtissier". Wow!! How can one pass trying out this recipe!

This week's recipe was chosen by Laurie of Cookin' up North. You may find the recipe posted on her blog here or page 131 of Baking from my home to yours by Dorie Greenspan.
I made half the recipe and ended up with one log and about 20 cookies. They are buttery and sandy and my eldest daughter can't get enough of it! Mine turned out golden brown although Dorie's sablés look creamy and pale. We love them anyways! And they make your kitchen smell super terrific too!!

The bejeweled log. So pretty!!

Check out the other BWD bakers here!

Tuesday, November 23, 2010

Mac Attack: Pistachio Sprinkled Macarons for Falling for Macarons...It's Fall!

I've wanted to participate in the MacTweets Challenge for a couple of months now, and I am!!

I am so glad to have 'made' it this month of November, with the MacAttack #13...Falling for Macarons ... It's Fall!

For those who don't know, it's summer all year round where I live so you could say I had to use my imagination and memories of the four Fall seasons I experienced during my college years in the US to soak in the Fall mood for this challenge.

Coincidentally, Fall was my favorite season!! I love the warmly colored autumn foliage of greens, yellows, orange and reds. This inspired my pumpkin-colored macarons sprinkled with pistachios (love the green!).

Pistachio sprinkled macarons with chocolate ganache filling

The macaron madness has definitely caught on me and I'm so glad I found the MacTweets blog and looking forward to future MacTweets challenges!!

Monday, November 22, 2010

Baking With Dorie: Applesauce Spice Bars

This week it's Chaya of Chaya's Comfy Cook Blog's turn for hosting BWD and she has chosen Applesauce Spice Bars on page 117 of Baking From My Home to Yours by Dorie Greenspan. Hop over to her blog for the recipe!

I loved preparing this week's bake as it did not take any time at all!! And the ingredients of apple, pecan and cinnamon made the kitchen smell terribly wonderful as they were baking in the oven.

A little note: I omitted the raisins and substituted applesauce with homemade apple puree. Plus there were not enough glaze to cover the entire bar, so I made double the recipe.

A lovely snack to have with tea, the minimal ingredients yielded 32 little bars!! I saved a few pieces for home and took a dozen bars to my sister's place and the rest will be shared with the lovely people at the office!

See how the other BWD bakers did this week here.

Monday, November 8, 2010

Baking With Dorie: My Favorite Pecan Pie

Pies are foreign imports from where I come from and this one is definitely all-American!

I had my first taste of pecan pie as a kid when an American restaurant called Jimmy Dean's Diner opened in town (I think it closed down just after a couple of years, though). I was totally in love with it!! When I went to college in America, pecan pie was so within reach and my love affair with the sweet, succulent pie continued. How can this not be everyone's favorite pie?

So when it came my turn to pick a recipe from Dorie's Baking From My Home to Yours this week, I chose pecan pie which I think is perfect for a Fall bake.

And... my homemade pie tasted exactly the way I remembered it!! Delicious!! And made more perfect with ice-cream :) What a great flash from the past!

You may scroll down for the recipe or better yet, get Baking From My Home to Yours where you'll be immersed with wonderful recipes from cookies to cakes, pies to puddings and even ice-cream!! This recipe is on pgs 326-327.

I played around and made mine minus the chocolate, cinnamon and expresso powder as I wanted to bake the original pecan pie. I also made one and a half batch of Dorie's Good for Almost Everything Pie Dough as my pie dish was 9 and a half inches instead of 9'. I didn't want to stretch out the dough, plus knowing how good the pie crust is, I didn't want to end up wishing my pie had more crust to go with the filling :) I think the pie crust and filling ratio was perfect.

Some of our BWDers were not able to bake this on time this week, but do hop over to blogs of those who did here.

And here's the recipe for the fabulous Pecan Pie!

My Favorite Pecan Pie

1 9-inch single crust made with Good for Almost Everything Pie Dough (page 442), partially baked and cooled

3/4 cup light corn syrup (use 1 cup if you want a sweeter pie - I went with 3/4 cup)

1/2 cup (packed) light brown sugar

3 tablespoons unsalted butter, melted and cooled

3 large eggs, preferably at room temperature

2 teaspoons instant espresso powder

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups pecan halves or pieces

3 ounces bittersweet chocolate, coarsely chopped

Position a rack in the lower third of the oven and preheat the oven to 220 degrees. Put the pie plate on a baking sheet lined with parchment or a silicone mat.

In a large bowl, whisk the corn syrup and brown sugar together until smooth. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon and salt and give the batter a good mix.Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate. Turn the filling into the crust.

Bake the pie for 15 minutes. Meanwhile, make a foil shield for the crust by cutting a 9-inch circle out of the center of an 11-or 12-inch square of aluminum foil.

Lower the oven temperature to 175 degrees. Place the foil shield on top of the pie—the filling will be exposed, the crust covered by the foil. Bake the pie for another 15 to 20 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browned and no longer jiggles when tapped. Transfer the pie plate to a rack, remove the shield and cool to room temperature.

Good For Almost Everything Pie Dough

1/2 cups all-purpose flour

2 tablespoons sugar

3/4 tsp salt

1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces

2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces

About 1/4 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening care cut into the flour. Don’t overdo the mixing — what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water — add a little water and pulse once, add some more water, pulse again and keep going that way. then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.

Shape the dough into a disk and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)

To roll out the dough: Have a buttered 9-inch pie plate at hand.

You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. (I usually roll this dough out on the floured counter.) If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic or cover frequently so that it doesn’t roll into the dough and form creases.

If you’ve got time, slide the rolled-out dough into the fridge for about 20 mins to rest and firm up.

Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a 1/4- to 1/2-inch overhang. Fold the dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.

To partially or fully bake: Refrigerate the crust while you preheat the oven to 400 degrees.

Better the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake for 25 mins. Carefully remove the foil and weights and, if the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or until the crust is very lightly colored. To fully bake the crust, bake until golden brown, about another 10 minutes. Transfer the pie plate to a rack and cool to room temperature before filling.

Tuesday, October 26, 2010

Baking with Dorie: Pumpkin Muffins

I feel like such a good girl eating these. They are soooo healthy-tasting!!

They aren't sweet at all, in fact you can barely taste the sugar. They are mild-tasting, sweet-spice flavored, good old-fashioned muffins.

This week's Baking with Dorie (BWD) recipe was chosen by Elizabeth of Gluten-Free Baking. Elizabeth did her's gluten-free, so if you're looking for the recipe, head over to Chaya's blog at My Sweet and Savory or Page 13 of Baking from my home to yours by Dorie Greenspan.

Honestly, these are about the healthiest thing I've ever baked!! And I love the crunch from the sunflower seed sprinkles.

I had some with some jam as per the serving suggestion by Dorie. Even then it still tasted healthy!! Thanks, Elizabeth!! ;-)

In two week's time, we're baking My Fav Pecan Pie chosen by yours truly!! If you'd like to join us, send an email to needfulthings at ymail dot com.

Monday, October 11, 2010

Baking with Dorie: Kids' Thumbprints

Four words: I love these cookies!! I hate that I love them because I know I'll keep on opening the cookie jar to get "just another one" (thank God I only made half a batch!). Yup, I made them tonight and am totally in love with them!!

The peanut butter cookies are delighfully crisp and the rolled-on chopped nuts (I used almonds) and the strawberry jam filling complemented one another so well. Crisp yet soft cookie, a nutty and roasty outer shell plus a sweet, sticky filling. You gotta love them!!

Thumbs up (pun intended) to Grapefruit of Needful Things for picking out the recipe this week. Please head over to her blog for the recipe. You may also find it on page 163 of Baking: From My Home To Yours by Dorie Greenspan.

Do check out the blogroll here to see what all the other fabulous BWD bakers did with this weeks' recipe.

Monday, August 30, 2010

Baking with Dorie: Milk Chocolate Mini Bundt Cakes

I love chocolate cake, and I'm sure most people do. Unless you belong to the very tiny minority who doesn't like chocolate, I guess.

Being a chocolate lover, I had high hopes for this cake. Although it pains me to say this, (yes, it does!) this cake was a little dissapointing for me. My fault for expecting the cake to explode with chocolatey-goodness, I guess. Dorie did mention in her book, Baking: From my home to yours (pgs 188-189) that this cake has a "mild chocolate crumb".

But I like the swirl!! The chunky walnuts, cocoa powder and sugar mixture tucked inside the cake saved the cake big time. In fact, I think I may try lining my favourite chocolate cake recipe with Dorie's swirl too.

As for the glaze, I used my regular chocolate ganache recipe of 1 part heavy cream : 1 part bittersweet chocolate as I didn't have any light corn syrup.

Thanks to our BWD member The Rookie Baker for choosing this recipe. You may get the recipe from Dorie's book or The Rookie Baker's blog post here. I may not have loved this recipe, but many of fellow BWDers enjoyed them. Check out the BWD blogroll here.

Another issue I had with this cake is I can't seem to get the mini bundts out of the pan and boy, that is really frustrating!! I had GENEROUSLY greased the pan but it just didn't work. See the mini bundt in the photo up there? It is actually a broken piece which I had to assemble carefully for the photo shoot.

So this is what I did with some of the broken cake pieces:

I layered them with ganache, whipped cream (which Dorie suggested serving them with!) and topped them with the swirl.

Tuesday, August 17, 2010

Baking with Dorie: Brown Sugar Bundt Cake

This post is a day late. Things have been pretty crazy around the house.. I'll spare you the details. But I so wanna hug Chaya for choosing this recipe! I just love it when something that sounds so modest and looks so plain can taste TERRIFIC!! I love this cake!! I know I say this all the time, but I mean it all. In all honestly, this is amongst the best coffee cake that I've made. Even better than the Blueberry Crumb Cake we baked two weeks ago, which was my choice by the way.

The cake is oh-so moist!! I used only all-purpose flour for the cake (didn't have any nut flour) and instead of buttermilk, used low-fat yogurt - which I thought would make my cake somewhat less moist, but am so glad it didn't. And since I have apples at home, I used them to subsitute the pears. And the last addition which I think contributed to the yumminess of this cake is the almond nibs. Perfect!! I ommitted the dried prunes/raisins as I find dried up fruits to be yucky :)

I was also pleased that my cake literally fell off its silicone mould. Of course, I had generously buttered and floured it this time. I was so dissapointed with it the last time it 'ate' my cake. Aren't silicone moulds supposed to omit the 'butter and flour' steps in baking? Ah well...

Again, many thanks to Chaya for choosing this recipe. Visit her blog here for the recipe, taken from Page 179 of Baking: From My Home To Yours, by Dorie Greenspan.  Also check out the BWD Blogroll to see how the rest of the BWD bakers tackled this. By the way, our group has grown in size with two new members since our last bake and I'm simply delighted!! 

If you'd like to join us, send an email to BWD founder Grapefruit at needfulthings at ymail dot com.

Thursday, August 12, 2010

Baking with Dorie (Rewind): Split Level Pudding

After having two spoonfuls of this pudding, I exclaimed "this is the best recipe ever from Dorie!". Until my daughter reminded me that I say that everytime I try a new recipe from Baking: From my home to yours. That actually made me pause for awhile before scooping another spoonful of the cold, creamy, smooth vanilla and chocolate pudding into my mouth . I am in love yet again. 

Honestly, I did not expect this to be sooo good. I mean, a pudding is a pudding. I guess I never tried THIS pudding before... AMAZING. Don't believe me? Forget about my daughter's remark. I really really think this recipe is the best recipe I've made that's from Dorie before. Among other recipes. :D

The texture of the vanilla and chocolate pudding is smooth and not lumpy at all. Think baby food without the yuck. Confession: when I saw the photo in BFMHTY, I did wonder if I could enjoy something that looks like it was made for a 6-month old. My doubts were a waste of time, of course! And I'm so glad I shaved a bit of chocolate for topping. It adds a nice texture to the smooth pudding.

The recipe is from Pages 384 and 385 in Dorie Greenspan's Baking: From my home to yours. You  may also get it here. This was a recipe chosen earlier by a member of Baking with Dorie Greenspan group when I hadn't joined yet, hence the 'rewind'.

I cheated a whole lot in making the vanilla pudding, doing away with the food processor. In essence, I made the pudding using simple steps not unlike the vanilla pastry cream I made for my Boston Cream Pie, which by the way is by Martha Stewart from her Cupcakes book. You may duplicate the steps found here, while still using Dorie's recipe. It is much simpler to do. I didn't even bother to run the ready pudding under a sieve either, and they still came out nice and smooth. Try it today!

Wednesday, August 11, 2010

Boston Cream Pie

Never mind that this cake has an identity crisis (it's not a pie at all!), it's one of my favourite cakes of all time. Well, I think I'm just in love with pastry cream, so anything that comes with it is a dream come true.

The first time I made this cake was in the form of cupcakes - read about it here. Since then, I had been dreaming to make this in a cake form, with scattered berries on top for a juicy summery feel to it.

Let's just say, my love has only grown for this sponge cake layered with crème pâtissière and topped with chocolate ganache!

This recipe was from Martha Stewarts's Cupcakes book. You may also get the recipe here.

Monday, August 2, 2010

Baking With Dorie: Blueberry Crumb Cake

This week, it's my turn to choose a recipe for the Baking with Dorie (BWD) group. I will let you know that it is certainly no easy feat!! Do I choose something I KNOW I can make (successfully) or do I chose something challenging that I WANT to make, but risk having a disastrous end result.

In the end, I chose something that I KNOW I will LOVE and can definitely MAKE.

I love this cake!

Coffee cakes are my favourite kind of cake. They're a no-fuss, non too fancy cake that can be enjoyed in the morning, noon, day and night. And what better way to start your day with a cake!! Dorie is right - it IS easy to get attached to this cake. Simple, yet flavorful with hints of cinnamon and nutmeg. You can't really taste the spices though but you know it's there. There's lemon zest in this too. I think I may increase the amount of cinnamon and lemon zest next time I make this.                                                                                       The steusels are the perfect topping for this cake. And, although Dorie wrote to remind us not to be tempted to increase the amount of walnuts in the topping (scarcity makes them even more delightful, she says) I went ahead and scattered about two tablespoons of chopped walnuts after spreading the crumbs. And it worked for me!! I must add that the crumb-to-cake ration was perfect too. Just the right amount!!

my personal favourite is to have it with a cup of tea

Monday, July 19, 2010

Baking With Dorie: Creamiest Lime Cream Meringue-less Pie

Creamy, creamier, creamiest!! I am still feeling guilty a couple of hours after sharing a slice of this tangy, silky smooth lime cream pie for dessert tonight. The amount of butter that went into this is still haunting me!! :) Calories aside - if you like strong, tarty citrus flavors, you'll love this luscious pie.
Thank you, Elizabeth for choosing this recipe. Again, another excellent choice!
As you can read from the post title, my pie is meringue-less. We are not meringue people in my household. I substituted lightly whipped cream for the meringue topping. I think Dorie would approve :)
Making this pie wasn't as easy as A-B-C, but I wouldn't say it was labor-intensive either. I prepared a cracker crust using McVitie's digestive biscuits, to replace graham crackers which I could not find here. This option is definitely simpler than making Dorie's Good for Almost Everything Pie Dough (recipe here) although I truly adore the pie dough.
And, even if you don't have an instant-read thermometer to ensure the lime cream is cooked at 180 degrees F, you can still make this successfully. I did :) I timed my whisking duration to 10 minutes as per Dorie's suggestion (and developing muscles at the same time). I am so happy I pulled this through, after a not-so-successful experience with my last BWD challenge.
The full-flavored tanginess of this pie comes from the zest of three limes and three-quarter cup of lime juice (I needed nine limes to get that amount of juice), plus some finely grated fresh ginger. Zing!!
You may find the full recipe and how-to for the Creamiest Lime Cream Meringue Pie on pages 337-339 of Baking: From My Home To Yours by Dorie Greenspan. You may also find the recipe on BWD founder, Grapefruit's blog here.
For a gluten-free version of this pie, make your way to Gluten-Free Baking 101. And do check out the rest of the BWD bakers' blogs to see their take on this challenge.
Our next BWD challenge is on August 2 and it will be the Blueberry Crumb Cake, picked by me!! :) If you'd like to join us, do send an email to Grapefruit - needfulthings at ymail dot com. Come, come bake with us!!

Tuesday, July 13, 2010

Chocolate Biscotti

I've always considered Biscotti to be a sophisticated, almost stuck-up, grown up cookie. A cookie to nibble at, accompanied by equally stuck-up, fancy-sounding coffee. Ooopsss.. I did not offend anyone, now did I? (ah, well...who reads this blog anyway :).

I seem to be having the cookie itch these days - I go about all day thinking about baking them!! And so Chocolate Biscotti (pg 144) was what caught my fancy tonight as I was flipping through Dorie Greenspan's Baking from my home to yours.

I wanted a quick-to-go recipe, one which did not require me to refrigerate the dough for a couple of hours before baking them. This fits the bill - and I had all the ingredients like chopped almonds and chocolate chips ready at home.

It was pretty fun making these - especially making two huge fat logs from the dough, baking them for 20 minutes, cutting them into slices and then baking them again for another 10 minutes. By the way, Biscotti means twice-baked!

Boy, do they smell so good baking in the oven!! While my kids dunked their Biscotti in milk (how un-sophisticated is that!!), I dunked my chocolatey sticks in my favourite local coffee, Kopi Cap Hang Tuah. Just a piece or two with your fav beverage makes a complete breakfast, tea-time enjoyment, or any-time treat in my opinion.

Monday, July 12, 2010

Melting Moments: a melt-in-your-mouth shortbread

I realized that ALL of the bakes I've featured on this blog came from Baking from my home to yours by Dorie Greenspan. Yes, I am a Dorie fan ever since I was introduced to her by a dear friend. But I DO own other baking and cookbooks, those which I have acquired myself or given to me by family and friends (70% given by family and friends - thank you!! :-D)

This melt-in-your-mouth shortbread is a recipe from The Perfect Afternoon Tea Book by Anthony Wild and Somona Hill. I bought this book a couple of months back when I was looking for ideas to host an all-ladies afternoon tea party. I love the book!! It not only contain 70 recipes for tea-time treats which include biscuits, cakes and pastries, it is also laden with 270 GORGEOUS photographs of classic English tea party. I LOVE IT!! Also in the book is a historical introduction to the English afternoon tea, tea party etiquette and the art of brewing tea. Need I say more? :) Just the kind of book I love to browse through when in need of some inspiration.

Alright then. Since this post is about the cookie and not the book, I'll go ahead and describe the shortbread :)True to its name, the flaky shortbread melts in your mouth while the coating of rolled oats give it a nice crunchy surface. This is the best butter cookies I've attempted so far and is definitely a keeper!!

Sunday, July 11, 2010

Chewy, Chunky Blondies

I love making simple desserts, especially so on a lazy weekend. And these are effiortless!!

Brownies are about the simplest thing to bake and their counterpart, Blondies are equally undemanding too. Their not called Chewy, Chunky Blondies for nothing - the addition of choc chunks, coarsely chopped walnuts, coconut and in this case white chocolate chunks (the original recipe called for butterscoth chips or Heath Toffee bits) make this such a chewy delight.

I halved the recipe and thus shortened the baking time to 20 minutes. My cake tester was clean when I inserted it into the middle of the pan, but I wanted my blondies to turn more golden brown as the recipe stated and left it in the oven for another three minutes. Still, I think these are just a tad bit underbaked - Dorie's looked  much dryer in the book. Nevertheless, they are chewy and chunkylicious buttery goodness!! 

The recipe is from page 109 from Baking from my home to yours.

Monday, July 5, 2010

Baking With Dorie: Caramel-Peanut-Topped Brownie Cake

This week, BWD bakes Caramel-Peanut-Topped Brownie Cake (pages 264-5), chosen by BWD founder Grapefruit.

I realised as I was preparing to bake this that this cake was really simple to make, and although the measurements were different, the steps were exactly the same as the brownies I made last weekend. One addition to the recipe this time was light corn syrup, which I did not have any!! And I couldn't find it at my regular baking supplies store either. So, I had to improvise and made my own, using the recipe I found here.

I halved the recipe and baked it in a cute four-inch cake pan, and got a tall, fluffy, mini cake. I did not expect the cake to rise double the height of the batter, but was glad it did as I love tall cakes. 

The challenge was in making the caramel sauce!! I've made caramel a few times before, but was still intimidated this time around. In the book Dorie warned not to halve the caramel recipe, as it would be tricky to deal with the small amount of sugar...but I went ahead and made a quarter of the topping. Turns out, I DID have hiccups making the caramel... the amount of sugar was too little to turn into a nice liquid substance. My topping was more like peanut toffee!! So I quickly added a bit more sugar, butter and water..waiting for the liquid to turn amber on the stove. As soon as I had the right color (almost!), I added peanuts and spread it on the cake.

And you know caramel hardened as I was photographing it. Like toffee!! It was quite a challenge to cut the cake.. as you can see, I don't have a sliced photo of the cake :( I would have loved to try making another round of caramel and giving it a go until I get it right, except I made this at 11pm on Sunday after a weekend of activities. And although technically I have another night to give it a go before posting this, I can't afford to as I'm going out of town for work tomorrow. I do, in all seriousness feel like a failure. Sigh.

I went ahead and carefully cut the cake... hey, I needed to taste the cake so I can write about it here, right? Still slightly warm... it was very fluffy and slightly dry-ish. But I bet it'll taste different at room temperature, and better yet tomorrow, as all cakes do. By the way, the caramel was supposed to seep through the cake to make it moist... errr... no luck with my caramel, I suppose!! Lesson learnt: never leave baking challenges to the last minute!!

Thanks, Grapefruit for picking this recipe - the recipe is posted on her blog here. I am excited to see the BWD bakers' version of this recipe. Take a peek here.