My second Daring Bakers challenge is Filbert Gateau with Praline Buttercream. When I first read it, I did not know what Filbert is... sounds like a person's name. I let my fingers do the walking (ie. google) and found out that filbert is hazelnut. This recipe has as many steps as the first challenge.
It require us to layer a two inch cake into 3 layers. That is a challenge for me. So I decided to make a thin layer, cut and stack them on top of each other. Then cut them into mini round cakes using round cutters. The challenge with that is getting a smooth finish around the sides which I could not do(as you can see from the photos). I also omitted the butter in the praline buttercream and it turned out the way I like it.
I like the cake but next time I might use ready bought almond meal to save time and effort. The recipe can be found on this link.
14 comments:
Looks so cute! Great job!
Thanks for the comment!
You did an excellent job plating it! The decorations are lovely, as well. Great job on this challenge.
What cute little cakes!
Hiya, thanks for stopping by my blog. Love the dessert with all the chocolate dripping down the sides - mmmmmmm! Where abouts are you in Melbourne? Looks like we have a bit in common. I was born in Malaysia as well and moved to Melbourne when I was pretty young. where abouts are you in Melbourne?
Thanks for your encouraging comments chris, christina, una donna dolce and wokandspoon.
wokandspoon, I'll email u about ur question.
Ooo, your cake looks wonderful!!
Love your cakes. I've also joined the Daring Bakers - let's see if I manage to cough up results for the first challenge this month.
lauren, thank you.
argus, fantastic. I'll be waiting eagerly to see yours.
I've done mine and talked about it at the website. My handle there is 'Jy'.
looks yummy though. err, may i ask what cream do you use for that dollop on top? it looks so white.
how does one participate in this daring bakers challenge thing?
Argus, saw yours, looks good. I have started on mine because I made similar one week before this challenge came out.
FBB,the frosting on the top is boiled egg white icing. Beaten egg white then add in thin stream of hot sugar syrup. You can email lamiacucina@adelphia.net to express interest in joining DB.
Argus, I meant I haven't start on it yet.
THANKS. i've dropped an email.
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