Lemon Tart

http://bronmarshall.com/?p=1348

The pastry crust didn't turn out to be as flaky as I would hope for, but I like that it's very light.  The lemon filling is, as suggested, sublime. I just bought the creme brulee torch on Friday but I haven't got the time to buy the butane gas (by the way, why can't those places which sell the torch don't have the gas?), so I just sprinkled some icing sugar on top.  It could do without.  

Ever since I started baking (we're not talking about a long time, I started baking last month!), I have gained 5 lbs. This tart can't stay home any longer so Francis and I each ate a tiny slice, and I'll bring the tart to office tomorrow.  

Soft Rolls

These were from the baking class yesterday morning.  We had to work really fast so I didn't have time to take a picture of the dough.  I love working with the dough and the smell of baking bread... it's very comforting.  I heated up the braided bread in oven and ate it with cheese and butter this morning.  It just tastes so much better than those ones store bought. 

Decadent Chocolate Cupcakes with Matcha Buttercream

Williams Sonama chocolate cupcake recipe:

http://www.williams-sonoma.com/recipe/chocolate-cupcakes.html?cm_src=oldlink

The result is 12 rich chocolate cupcakes, probably the best chocolate cake I have ever made.  Matcha is a high quality type of green tea, it added as a great balance to the sweetness of the chocolate cupcakes perfectly.  For the buttercream, I only used 1 teaspoon of the matcha powder in order to achieve the very pale green colour.  I use Martha Stewart's Meringue Butter Cream recipe... and add the matcha powder:  

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=72a7542a0780f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default

I have tons of matcha buttercream left... perhaps I should have cut the portion by half.  Now I need to find a way to use all those buttercream.  I'd better not eat it with a spoon.  

Creme Caramel and Bavarian Cream

I'm currently taking a baking course at George Brown.  This is what we made this morning. You will see the creme caramel has no bubbles (meaning it's baked just right) and is very smooth. I always prefer creme caramel's wobbly lightness to creme brulee... I found the latter too heavy.  The Bavarian Cream is almost like pudding... you can make this last-minute. Both desserts are great for entertaining.  

Molten Chocolate Cake

Hmmm... this is one of my favourite.  I chose Martha Stewart's recipe because it's so incredibly easy to make.  Recipe says to bake 8 to 10 mins, just until the top of the cake no longer jiggles when the pan is lightly shaken... I did just that.  The centre of the cake is molten, and the rest is very moist.  I actually prefer that the centre is not too lava-like, although some people may not share the same view.

Parisian Macaroons

These macaroons obviously don't look as pretty as the ones from Ladurée... There are still a lot of room for improvement but after 3 trials, I finally gave them those lovely "feet"! 

Grapefruit Chiffon Cake

Ladies and Gentlemen!  I'd say this is a success, FINALLY!  

A strawberry cream cake for my husband's birthday