Baking cupcakes for our first Christmas-themed afternoon tea tomorrow.
What are you baking today (2020-2022)?
- Thread starter medtran49
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rascal
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I mean this in the best possible way: I'm really looking forward to seeing your buns!
These are for afternoon tea tomorrow. That's when they'll get decorated:
I had to gin up some DIY cupcake liners for the last three. If I were selling these in a shop, I could charge $2 extra for those. They're "Individual-sized fair trade chocolate hand cakes, presented in custom-formed artisanal sleeves."
rascal
Forum GOD!
I mean this in the best possible way: I'm really looking forward to seeing your buns!
These are for afternoon tea tomorrow. That's when they'll get decorated:
I had to gin up some DIY cupcake liners for the last three. If I were selling these in a shop, I could charge $2 extra for those. They're "Individual-sized fair trade chocolate hand cakes, presented in custom-formed artisanal sleeves."
Tomorrow (Monday) here is a public holiday . (Labour day) I'll be doing them buns Tuesday.
Russ
medtran49
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I just put the butter in the layers for Yeasted puff pastry AKA butter croissant dough. In the refrigerator now for an hour and then I'll start the "turns."
medtran49
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First turn pic, and I just did the second.
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medtran49
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Third done and in the fridge for overnight rise.
epicuric
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Applesshmaples
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Carrot and pistachio cake 
That is so pretty - the funny thing is, the colours match your avatar photo.
Applesshmaples
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Haha, I just realized that too. I was trying to make it a bit festive.
mjd
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Mission accomplished! By the way, I love your username.
medtran49
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I made biscuits and sausage gravy for breakfast/brunch this morning. I had planned to make this previously, but was really dreading making the biscuits simply because I don't like making them for some reason, not even drop biscuits. Luckily for me, we watched an ATK episode the other day when they made the "easiest biscuits ever." And they are. No butter to cut into the flour in the biscuit recipe itself, though you can, of course, brush them with butter and butter them to eat. The trick is to use heavy cream and HEAT it to just above body temp so it thins out and releases the butterfat in the cream before you mix with the dry ingredients. You end up with a biscuit that almost looks like a patted out and cut biscuit, and is very tender and soft. You couldn't make a breakfast sandwich with this biscuit because it would fall apart, but it makes for great eating with sausage gravy or butter/jelly.
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