Tulip Paste Triangle Shape Gàteau
Before I begin I need to thank Sydney, not only could I have not been able to complete the cakes without her help, but she starts spring term next week and is organizing all her supplies and college necessities, so her time is precious. During the entire two days we were creating these elaborate cakes, all three of them, unbeknownst to me, she was by my side with a broken rib. Not once did she complain or take a break. It was not until late the next evening she announced it was uncomfortable for her to exhale. Panic set in, ammonia or perhaps pleurisy (I tend to go to the extreme). Just as I am calling our family doctor she showed me her left side by her ribcage, I had broken my rib this past march while we were in France, so I knew what a broken rib looked like. I felt like the worst mom in the world, I was so involved in baking I did not realize Sydney was in pain. That is why she is my “green bean.”
January tends to be a melancholy month for our family. The holidays have ended, the days become shorter and colder; this year I decided to brighten the month up with pastries. We started with a special cake for New Years Eve and continue filling the rest of month with mouth watering delights, no I have not forgotten Valentine’s day, however that holiday is in February.
After much thinking of what to bake this week, Chocolate joconde paste (also refereed as a tulip paste) gâteau with raspberry and strawberry coulis gelatin and crème anglaise mousse seemed cheerfully appropriate for this time of year.
I used a pastry comb for this pattern
We decided to have two flavored coulis for this Joconde, raspberry and strawberry. I had purchased a mini raspberry shaped mold and thought it would be special to pour the raspberry coulis gelatin into the molds. I unfortunately did not have a strawberry shaped mold, so I laid a silpat into a 33×23 cm/ 13x 9 inch baking pan, and poured the strawberry coulis gelatin into the baking pan. This step is quite easy, however for the best result the gelatin should go into the freezer over night.
The layer between the top and the start of the Joconde Paste
During the coulis’ overnight stay in the freezer we had time to work on a filling, first bouncing ideas off one another, which led to a conversation about Crème brûlée. I now knew what filling would be prefect..Crème Anglaise…with a twist. I added fragoli (a strawberry liqueur), gelatin sheets, and folded it into whipped cream.
It was Sydney’s idea to try different shapes, at first I was not as sure about the triangle. After some trial and error with a large triangle scone cutter, we finally hit a ‘”eureka” moment. The cutter was too shallow, in order to give it some height I used strips of wax paper about 3.8 cm/ 1.5-inches higher than the top of the cutter. This way the cake would be perfectly molded from top to bottom.
Gâteau aux Noisettes Hiver:
Chocolate Joconde Paste:
113 grams/ 7/8-cup icing sugar, sifted
113 grams/1/2 -cup butter, softened
100 grams/ about 3 large egg whites
70 grams/ 2/3-cup cake flour, sifted
42 grams/1/2-cup cocoa powder unsweetened, sifted
This recipe makes 2- 1/2 sheet jellyroll pans.
Line 2 jellyroll pans with silpat and set aside.
Cream the butter for about 1 minute in a standing mixer with the paddle attachment, then sift the icing sugar into the butter and cream until smooth (no lumps). Remove the bowl from the standing mixer whisk by hand with a balloon whisk the egg whites one at a time (if you put the egg white liquid in a measuring jug it easier to control), now add the flour in 2 batches and the cocoa powder. Continue whisking until a paste texture forms and all the color is evenly distributed.
With an offset spatula spread a thin even layer of paste, making sure to cover the entire silpat. Here is where pretty much your artistic person has car blanche; you can use a stencil, free form a design with a knife, or I used a fondant mat placed in the freezer, used a sharp blade to cut the pattern, and placed the paste back into the freezer. Place the decorated Joconde paste in the freezer for about 2 hours.
Joconde:
165 grams/5 large egg whites, at room temperature
30 grams/ 2 tablespoons granulated sugar
100 grams/ 2-cups ground blanched almonds or hazelnut
100 grams hazelnut flour
200 grams/17/8-cups icing sugar, sifted
60 grams/3 large egg yolks
250 grams/5 eggs
78 grams/ ¾cup cake flour
28-grams/ 2-Tablespoons clarified beurre noisette
28 grams/ 2-Tablespoons melted butter
Preheat the oven to 218ºC/ 425◦F. Line two 15½ by 12½ inch sheet pans (½ sheet jelly roll pans) with parchment paper and brush with melted butter.
Using a food processor fitted with a metal chopping blade, process the almonds and hazelnuts to a very fine cornmeal-like texture.In a bowl of your standing mixer with the paddle attachment, on low speed mix the almond/hazelnut flour, icing sugar, and cake flour, just until combined. Increase the mixer to medium-low speed, beat 1 egg at a time making sure each egg is beaten for a couple minutes, occasionally scraping down the sides of the bowl. It is imperative that each egg is added and beaten for a couple of minutes. Once all six eggs are incorporated continue to beat, on medium speed for 4 minute insuring that as much air as possible has been incorporated. The mixture should be pale yellow in color and voluminous. Set the batter aside, or if you do not have another mixer bowl scrape the batter into a different bowl.
In a very clean bowl of your standing mixer fitted with the whisk attachment beat the egg whites and egg white powder on medium speed to aerate. When the egg whites begin to form soft peaks slowly add the granulated sugar and whisk until the peaks are stiff and glossy. Keep a careful eye on the egg whites they can very quickly turn from satin shiny glossy peaks to gloomy dry and an over mixed nightmare. (If this happens don’t panic, however you will need to repeat the process with six more egg whites).
Using a rubber spatula, gently fold the meringue into the almond/hazelnut mixture, in two batches. Take about ½ cup of the batter and fold into the melted butter, this method keeps the butter from falling to the bottom of the bowl, and then fold the melted butter back into the batter (making sure it is completely incorporated into the batter).
Carefully pour the batter equally into the prepared pans, smoothing it into an even layer. DO NOT press down or the batter will loose volume and the cake will be tough.
Bake the cake layers until they are lightly browned and just springy to the touch, about 5 to 8 minutes (every oven is different so keep a close eye on it). Remove from the oven and invert the cake onto a cool sheet pan or a wire rack, peel off the parchment paper and cool completely. Using a sharp serrated knife cut the cake.
Syrup:
Fragolli Sugar Syrup:
119 grams/ 1/3 -cup water
100 grams/ ½ -cup sugar
¼-cup fragolli
Bring the sugar and water to a boil in a heavy bottom saucepan; cook till the sugar is dissolved. Pour the syrup into a glass-measuring jug and add Framboise when the syrup has cooled. Brush each layer of the cake with the Framboise syrup.
For the Raspberry Syrup:
Look at Gâteaux aux Framboises: Raspberry Gâteau.
Strawberry Coulis Jellified:
Prepare 33×23 cm/ 13x 9 inch baking pan with a silpat and set aside.
500 grams/ 2 1/8-cup fresh strawberries
100 grams/½-cup granulated sugar
59 grams/¼-cup water
1-cup (12 ounces) seedless strawberry preserves
20 grams/7 sheets gold gelatine leaves
1½-Tablespoon fragolli liqueur
Place ½ the strawberries, the granulated sugar, and ¼ -cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes. In the meantime, soften the gelatine sheets in very cold water for 5 minutes, then ring the excess water off and add the gelatine into the hot strawberries and stir.
Pour the cooked strawberries gelatine, fresh strawberriess, the jam, and Fragolli into the bowl of a food processor fitted with the steel blade and process until smooth.
Pour the coulis on the silpat and spread with a metal spatula in 1/4 thick and place in the freezer till set.
Raspberry Coulis Jellified:
Prepare a jellyroll pan with a silpat and set aside.
500 grams/ 2 1/8-cup fresh raspberries
100 grams/½-cup granulated sugar
59 grams/¼-cup water
1-cup (12 ounces) seedless raspberry jam
20 grams/5 sheets gold gelatine leaves
1½-Tablespoon Framboise liqueur
Place 1/2 of raspberries, the granulated sugar, and ¼ -cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes.In the meantime, soften the gelatine sheets in very cold water for 5 minutes, then ring the excess water off and add the gelatine into the hot raspberries and stir.
Pour the cooked raspberries gelatine, the rest of fresh raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
Pour the coulis into raspberry molds or on the silpat and spread with a metal spatula in 1/4 thick and place in the freezer till set.
Strawberry and Vanilla Crème Anglaise Mousse:
560 grams/ 2 1/3 cup half & half
170 grams/ ¾ -cup Mascarpone Cheese
168/6-7 egg yolk
170 grams super fine sugar
Pinch of salt
2 ½ -teaspoon Fragoli
46 grams powder sugar
1 vanilla bean,
20 grams/7 sheets gelatin, gold strength (L’ epicerie)
440 grams heavy cream, cold
Place the bowl of a standing mixer along with the whisk attachment in the freezer ½ hour before preparing the filling.
Heat mascarpone half and half, and a vanilla bean in a heavy-bottom saucepan bring to a ”kiss” of a simmer.
While the crème mixture is heating place the gelatin sheets into very cold water, and with a hand mixer beat egg yolks and sugar, in a bowl, preferably copper, till ribbons form and the egg mixture turns pale yellow.
In a steady stream, pour ½ of the hot crème over egg mixture, stirring with the whisk continuously. (Do not beat to minimizing foaming). Be sure to scrape the yolks from the sides and bottom of the bowl and stir until thoroughly blended. Pour the egg crème mixture back into the pan. Using a wooden spoon in place of the whisk, stir continuously until you can see clearing the sides and bottom of the pan. As the sauce heats do not let it boil when it becomes thick test the mixture: when it coats the spoon well, a trail will remain when you draw your finger across it, and registers 74 degreesC/165 degrees F. Immediately remove from the heat and pour the sauce through a sieve into a bowl set and allow to cool. Stir in the gelatin sheets (after ringing out the excesses water), fragoli, and add vanilla seed from the pod (that is left in the sieve).
While the Crème Anglaise is cooling whip the heavy cream and powder sugar to soft peaks in a standing mixer with the whisk attachment on medium speed. Turn mixer down to low and slowly pour the Crème Anglaise into the whipped cream.
Bittersweet Chocolate Glaze:
250 grams /8.82 ounces
55 grams/ 3-tablespoon heavy cream
20 grams/ 1-teaspoon corn syrup
Melt the dark chocolate with the heavy cream. Whisk gently until smooth. Let cool for 10 minutes and then pour over the chilled cakes.
Assembly:
You will need a sharp knife, the frozen jellied raspberries and strawberries, crème anglaise mousse, a pastry brush, the prepared Joconde paste, Joconde cakes, a long ruler and either a mold, cake ring, or large scone cutter.
Now take a minute to visualize what you want your gâteau to look like. I know this sounds tedious, however as Sydney constantly reminds me if we can’t visualize the finished product mistakes will be made.
Prepare your mise en plalce.
There several ways to assemble the Gâteau, depending on the shape and size you choose, the sky is the limit. Choose a shape or mold, line a jelly roll pan with parchment paper (to place the cutters,mold, or rings on). With your ruler decide how thick and long you want the Joconde/tulip paste to be. Once a shape has been decided pre cut the Joconde to the proper size.
On this Gâteau/cake the Joconde paste only goes around half way.
On one of these triangles the Joconde paste was 2.5cm/1-inch thick & the other the paste is 6 cmm thick.
Once you have the Joconde/tulip paste cut to the dimension you want carefully place the paste around the inside of the mold, layer with Joconde, using a pastry brush, generously soak the cake with the framboise or fragoli syrup, spread crème anglaise over the biscuit, layer with either the jellfied raspberry or strawberry, place another biscuit. Continue this method till you have at least 4 layers of Joconde biscuit.
Leave the finished Gâteaux in there mold, cutters, rings or sheet, place in the refrigerator for several hours to over night to set. Once the Gateaux has set use a long metal cake spatula, smooth out an even layer of prepared dark chocolate glaze. Place the cake back into the refrigerator to set.
Enjoy!
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WOW!!!!!!!!!! You are an amazing baker and artist. Incredible work. I am so impressed.
Your cakes are so perfect! They look so delicious!!!
Bravo! 🙂
The presentation on this is absolutely beautiful I love your photos!
The photos of this cake are amazing but I think my favorite is the one with the bow and whisk. Its simple and really pretty. How do you get photos like that?
Gorgeous. So simple and clean, but full of flavor.
You are a veteran compared to most of us. Your dessert looks so professional and the combination of the flavours is excellent.
A lovely cake – I prefer raspberries to strawberries, and raspberries are certainly harder to come by here.
Oh my goodness!! These are some of the most beautiful cakes I’ve ever seen! So impressed!
NOW that’s a divine dessert!! You are a real professional!!! Decadent, rich & fabulous!!
What an INCREDIBLE looking cake! Wooooow I love the idea of a Crème Anglaise Mousse too – is one of those tortes that is so often done terribly but when you get a good one, its sublime.
Show stopping piece of work (art). Again..you attention to detail amazes me! This looks too pretty to eat, well almost!
Just now found your blog through google’ and can’t stop reading your posts! They have beautiful stories, deserts and pictures. Your writing is very professional!
Awesome website ! I always love your pastries,the cake look so neat and perfectly cut, not to mention the pictures, I could go on and on. Thank you for sharing the recipe!:)
Amazing post! I had been actually searching for facts about today’s foodbuzz top 9, but stumbled on this post and found it really interesting and very helpful. Keep up the wonderful work you are doing here.
This sounds incredible. Thanks for sharing the recipe with us! I am definitely “crazy” enough to spend so much time on a cake 🙂
Wow! What a coincidence. We just learned to make the Opera today at Le Cordon Bleu Paris. Yours look great!
Your Gateau looks so decadent!! I love the strawberry and vanilla crème anglaise mousse, the combination sounds fantastic.
I absolutely admire your blog and will definitely be trying a few of these recipes at some point!
Isn’t this a sight to behold! Have you ever seen such a gorgeous dessert? What a work of art (the fact that you can eat it, is merely a bonus).
The photos are stunning….all of them. I love the different shapes and the styling…and they look delicious too!
Hey, fantastic post. The cake is stunning! I love the photos!
Your cake looks lovely. I love how nice and even the layers are. The shapes are a great idea and your pictures are beautiful!
Wow, incredible blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your site is wonderful, as well as the content!
These are so beautiful! simply amazing!! love your photos, what a special gift you have for baking and photography!
As always such a beautiful dessert. The composition, the photos, the writing, and everything. It’s beautiful!
This joconde looks delectable, just like the joconde-athon you posted! I love the gâteaux aux framboises raspberry and opera cake from christmas is the best!. The comedy of errors was nice also, but I am not a huge fan of hazelnuts!
Normally I don’t comment on your posts but I wanted to let you know I have placed a link to your page on my blog.
Joanne
Your cakes look absolutely flawless! Just beautiful! I’m new to your blog, but definitely a new fan! Thanks for sharing!
Wow! I’m in awe, what a gorgeous professional cake! Thanks for the info on all the components, it gave me so much more insight. The only thing I need to find out is why my cakes always fall… as in: always. Sigh.
Now I’m going to be dreaming of some really really raspberries and this cake! That is a stunning in all ways!
Your cake looks fabulous ! So pretty that I doubt anyone will bear to eat it. Really great !
I frequently read your blog admin try to find it quite fascinating. Thought it was about time i show you , Sustain the really great work
Love this post, your writing is absolutely fantastic so creative and fun. You are a real professional!!!
That cake is divine–so beautiful :)!
That cake is absolutely GORGEOUS! I This Blog was most helpful, your ideas are straight to the point, and the colors are cool too.
Wow, this cake looks so delicate and decadent. i could sure use a bite! 🙂
That looks gorgeous, I don’t know if I would ever have the time or skill to make one.
This looks absolutely amazing! I cannot wait to try it! How many servings would you say is in this recipe?
beautifully done looks delicious
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I recently came across your blog and have been looking at along. I thought I would post my 1st comment. I do not know what to say except that I have enjoyed studying. Terrific blog. I am going to keep visiting this blog very normally.
Pretty nice post. I just stumbled upon your weblog and wanted to say that I have really enjoyed surfing around your blog posts. After all I will be subscribing to your rss feed and I hope you write again soon!
This cake looks elegant! IYou’re photos are beautiful, love the one with the ribbon, it looks like it’s in flight.
Wow! These look fantastic. Such great but simple flavours!
I am extremely impressed with your writing skills and also with the layout on your weblog. Is this a paid theme or did you customize it yourself? Anyway keep up the excellent quality writing, it’s rare to see a great blog like this one today..
You are amazing!!!! Wow!!! I wish I had the time to try this. Your joconde entremet is absolutely breathtaking and the filling sounds so so delicious. Love everything about this gateau!! You are a true professional!
hi, solid web log, just I don’t see how to add your site in my rss reader. Could are Assist me please?
I was just looking for a joconde recipe, I was searching in the search engine and found your site. I love how detailed you write your recipes, I am going to try this cake. Thank you for your help!
This was a seriously outstanding post. I’m speechless…..incredible.
This is a beautiful cake, you always accomplish most wonder pastries . Thanks so much for sharing the recipe and your beautiful photography. I hope you have a wonderful weekend.
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I like the valuable information you provide in your articles. I will bookmark your weblog and check again here regularly. I am quite sure I’ll learn plenty of new stuff right here! Best of luck for the next!
I.LOVE.IT!!! So dainty…I didn’t know what a Jaconde was, but now, thanks to you, I wanna try! 😉
What a cool technique! I bet it was delicious 🙂
Wow, I love your flavor combination, strawberry and vanilla crème anglaise outstanding! I never would have thought of using a creme anglaise mousse.
Hello mate! I can’t keep my eyes off your beautiful photos, especially the triangle shape. I really appreciate what you’re writing here.
That looks quite delectable! I ‘m glad its far from me this morning because I think I could make my self sick by eating the whole cake. You presentation is gorgeous!
Amazing!! And it tastes sure heavenly!
Real treat to eyes, fabulous and beautifully done..AMAZING photos I can almost grab a piece!!
Very nice use of two of my favorite flavors, strawberry and vanilla. Your cake looks fantastic!
raspberry white chocolate mousse, meringue creme, and white chocolate…very Provence and beautiful. I love all photos with the slice, the glaze gilding the top and sides and the lavender over all. Lovely!
Your cake looks amazing!
I’ve been here a few times and it seems like your articles get much more informative each time. Maintain it up I enjoy reading them.
This has got to be one of the most beautiful desserts I have ever seen. Stunning! I’m so in love with what you did here.
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
Excellent blog post, I look forward to reading more.
Top-notch Joconde..Crème Angailse Mousse, Chocolate, Strawberries and Raspberries sounds delicious!
This looks really beautiful!
I’m crazy for crème anglaise, this is so elegant and the flavors sound delicious!
Fantastic!I can´t believe my eyes. All you make is so perfect that it seems to be impossible… For sure, I will make this for a special occasion!
Hello; I have enjoyed your post on jocondes!
These little entremets are so cute, i can’t wait to try the recipe! 🙂
It’s actually great post, good blog..I am actually looking forward to your next post. superb submit informative content material, Thanks for sharing
I’m delighted that I have observed this site. Finally something not garbage, which I sift through quite frequently.
What a clever presentation. These looked incredible, as usual! You have some very happy clients!
Oh, I love this flavor combination. Awesome cake!
beautiful……..can’t wait to see what you cook up next.
Really like your web sites details! Definitely a wonderful supply of knowledge that’s extraordinarily useful. Keep it up.
My husband would go nuts for that cake.
that cake looks so good!!! I am very very impressed…nice job puling it off!
Wonderful cake! Puts me in a baking mood!
Hello! This is the first time I’ve come across your blog, but I am in awe of all the tasty delights that you cook up! Actually I was googling a joconde cake, because my roommate made one today and I’d never heard of them before.
cool web site u have btw
My brother recommended I might like this web site. He was entirely right. This post truly made my day. You can not imagine just how much time I had spent for this info! Thanks!
oh oh oh, these look amazing!!
Wow, your entremet is a real beauty! I really love the patterns you made and your choice of fillings. So well done. A pro’s job!
Cheers,
I can almost taste your joconde in my mouth !!! yum yum! Love the colors, flavors and the pattern. So elegant and breathtaking!
Absolutely stunning creation, wish I could taste it – looks so good.
Great site! I am loving it!! Will come back again. I am taking your feeds also.
Great post. This is just stunning, again you inspire me.
Just beautiful! I want to be as talented as you are, when I grow up! :-))
WOW that is stunning I love the pattern. Stunning work
Wow! The jocondes looks amazing…and sounds delicious!
Wow – how did you do it ?
It looks so amazingly good… Like someone has painted it.
I wish more bloggers would write content like this that are actually interesting to read and not boring like many others. With all the fluff floating around on the web, it is rare to read a blog like yours instead.keep updating your blog. thx!
What a beautiful dessert!
Today I discovered your blog and I already love it!
Great images, delicius recipes….
I’ll follow your work!:)
I’ve bookmarked, Dugg, and I joined the RSS subscription. Thanks! .
This cake looks delicious! Wow, I love the flavor combination…. the look of your finished cake is beautiful.
IOh. My. Word. I want this NOW!!! Man that looks so delicious… seriously amazing!!xThat slice that really takes my breath away.
So when I just read a new blog site, I am hoping it isn’t going to let down me personally. I mean, I know it has been my own substitute for learning. You do not let me down!
Great share it is without doubt. These are so beautiful and creative – well done.
These look like little works of art! I could imagine these in the dessert section of a fancy art museum! And I would buy one. I think the choice es are beautiful. I love your creativity!
First time here, found you from delish.com, I like this idea of making something so unique! Good article. Thank you.
You’re baking inspiration, Your recipes are true french pastries, but your post takes the fear away. Each step is broken into sections I easily understood, and I made a joconde. Preserve the good job.
Hello. I like “Joconde Gâteaux recipe with a tulip paste created by bobbie of bobbie’s baking blog “. It was nice. View my blog sometime.
Good article,it is very remarkable.
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These look beautiful and sound delicious. Somehow I am one of those people who might try to make these without the strawberries (although fresh strawberries on the side sounds like a must).
Excellent site! much success to you 🙂
The catchy blog with the interesting contents. You give the nice information that many people don’t know before. most of your contents are make me have more knowledge. it is very different. I was impressed with your blog. Never be bored to visit your blog again. Have the nice your time.Keep enjoyed your blogging.
What a stunning beauty this is. I have to stop myself from licking the screen. Just stunning!
You have develop a beautiful blog. these jocondes are perfect!
*Would you be interested in exchanging links?
Gorgeous! So impressive, great job.
This is absolutely gorgeous, and so professionally done,
I wish I can eat it right away here..
I searched Google for gelatins and I found your blog 🙂 I like your blog, well done!
Wow! Thanks! I always wanted put in writing in my web site one thing like that. Can I take part your submit to my weblog?
Hey, thanks for the blog. Fantastic.I’m really impressed you made so many, they loos amazing, especially the beautiful layers!
Wow, awesome! The cake looks like it came from a paris pâtisserie shop .I really love this article and the way its laid out, thankyou I have bookmarked.
oh my goodness! these sound delicious and LOOK amazing! what talent! i love the designs in the cake and how the camera picked up the texture of the cake. beautiful!
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I’ve bookmarked, Dugg, and I joined the RSS subscription. Thanks! .
Wow, your cake looks gorgeous, and beautifully photographed!
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Wow! You did an amazing job! I’ve seen quite a few of these…and I’m so impressed! Thank you for sharing your recipe and post with me.
Good to know,and thanks for the usefull knowledge.I just love it! 🙂
these are beautiful, Your pictures are lovely too!
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all I really wanted to say was fantastic post and thanks for sharing.
Il est très beau et très appétissant ! je bave devant mon écran !!! Ca y est j’ai faim !!!!
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Elles sont trop mignonnes!
Yummy!!! I love this!!! Thanks for sharing!
Its like you read my mind! You appear to know so much about this, like you wrote the book in it or something. I think that you could do with some pics to drive the message home a bit, but instead of that, this is excellent blog. An excellent read. I’ll definitely be back.
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What a beautiful cake and presentation.
This cake looks devine!l.
You just helped me
That looks absolutely divine… must… have… a …. sliiiiice.
You definitely know your pastries, I have spent the better part of the day on your blog. You are one in a million, a great writer, an award winning pastry chef, and just about the best blogger out there! Keep up the wonderful work!
Great blog, Just wanted to comment that i can not connect to the rss stream, you might want install the right wordpress plugin for that to workthat.
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Nice work! keep the posts coming! Thanks
WOW. I mean, just, WOW. That looks awesome. That sounds awesome. Those layers are AMAZING – straight, neat, and SO tasty looking and sounding.
It looks scrumptiously pretty
You really know your stuff. Keep up the good work!
Im thankful for the blog article.Thanks Again. Great.
What a great blog and delicious post
Been looking for a great recipe that works well. Thank you alot 🙂
Beautiful! You really have are a gifted pâtissier.The flavors of the cake are exquisite !
Elegant, beautiful, and exquisite!
thanks for you admin.
We most usually don’t write on Blogs however your blog forced me to, great writing style…. just unbelievable!! the pastries are amazing. Your Blog is the most favorable I have read to this date. Keep it up.
would you please post more info on this, I would like a little more info, thanx
Enjoyed every bit of your article post.Really thank you! Fantastic.
Very nice article and straight to the point. I am not sure if this is actually the best place to ask but would you consider writing professional articles Thx 🙂
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I just realized your the author of the culinary calculator apple app, I couldn’t bake without it ingenious
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WOW WHAT A CAKE!!
Great article and blog and we want more!
This is one of the best baking blog love your article on askmissa.
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I would be very happy to order this in any restaurant –
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Thanks for the article, well written and very informative, Cheers