Sep 19, 2018
nothing to post but sketchbook stuff lately, sorry guys
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nothing to post but sketchbook stuff lately, sorry guys
THE BEWITCHING KITCHEN TURNS 13!
THE BEWITCHING KITCHEN TURNS 13!
And this virtual spot is now officially a teenager! Thirteen years. One thousand, five hundred and forty-six posts published. Over twenty-nine thousand comments. But how do we measure all the joy I get from keeping this site alive? Impossible. For thirteen years I’ve been doing it with the exact same enthusiasm of the first week. I don’t think I could keep at it, if I was not fully in love with…
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TROPICAL SUNSHINE ENTREMET CAKE
TROPICAL SUNSHINE ENTREMET CAKE
I know, winter is still with us, and it will be for a while. But I cannot resist a shout to what’s to come in a few weeks. This entremet cake celebrates summer in a tropical paradise, any paradise of your choice. Coconut and passion fruit, for a creamy and refreshing mousse cake.
TROPICAL SUNSHINE ENTREMET CAKE (from the Bewitching Kitchen, adapted from several sources)
Silikomart mold: Lady…
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HALLOWEEN ENTREMET CAKE
Today I share with you a mousse cake that celebrates the season with the flavors of pumpkin and warm spices, plus the colors of Halloween. The spider effect on the mirror glaze is optional, but in my opinion, oh so very cool… What do you think?
HALLOWEEN PUMPKIN ENTREMET CAKE (from the Bewitching Kitchen, inspired by Kirsten Tibbals)
for the almond sponge: 65g powdered sugar 75g almond flour 65g…
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MANGO HAZELNUT ENTREMET CAKE
MANGO HAZELNUT ENTREMET CAKE
It’s been a while since I made what is probably my favorite type of dessert. As far as entremet goes, this is a reasonably simple example, with a single insert in the center (mango gelée) and only two components in the base, a hazelnut dacquoise and a crunchy chocolate layer. I used the Silikomart Vague mold, I love its design and how easy it is to remove the frozen cake for final decoration,…
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