Friday, August 27, 2010
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”.
I didn't do the ice-cream filling because I am not a fan of cake and ice cream together. Last month's challenge was also a cake/ice cream combo so I thought I'd skip that part this time around. Sorry Elissa!
Instead of chocolate, I covered these cute little cakes with a poured fondant. 1/2 white, 1/2 pink then a drizzle of the opposing color on top of each of them. It was a fun, slightly messy and utterly delicious project.
I also used a Brown Sugar Pound Cake recipe from Martha Stewart instead of the Brown Butter Pound Cake from Gourmet. This cake had a nice, tight crumb, sliced wonderfully even into the thinnest of layers and held its shape and sharp corners when it was cut.