Wednesday, April 27, 2011
For this year's Scout Spaghetti Dinner and Cake Auction, Jonathan made an Angry Birds cake (with plenty of help and supervision) We used this recipe from epicurious.com, brushed it with a simple syrup soak, iced it with chocolate buttercream and covered it with marshmallow fondant.
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
I made a maple-flavored caramel mousse (made a caramel sauce with maple flavor instead of using maple syrup, I didn't want to buy anything for the challenge) in a florentine cookie cup. I tried to do a chocolate cup with a balloon, but the balloons popped (messy messy messy) and then tried to do a chocolate cup with a tartlet pan, but they didn't come out (grrr), so florentine cups it was! They were really good and reminded us of Hudson Bay Bread, which we always took on trips when I was growing up.