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Daring Bakers Challenge: Ice Cream Petit Fours

By Jeanne, on August 27th, 2010

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
Petit Fours stacked in the shape of a house

I’ve built two houses this month. The first one (shown above) is make of butter, sugar, and flour. The second one is made of clay, sand, straw, and water (cob). They’re both a bit rustic, but full of flavor and character. Each house was built using a series of layers that form a strong bond when tied together.

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Daring Bakers Challenge: Swiss Swirl Ice Cream Cake

By Jeanne, on July 27th, 2010

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
Swiss Swirl Ice Cream Cake slice, with strawberries
‘Tis the time of year to turn on the fan, sprawl on the couch (or on the patio if it’s not 100 degrees out) with a good book, and enjoy a bowl of ice cream. This Swiss Roll ice cream cake is like an all-in-one ice cream sundae with two different ice cream flavors, hot fudge, chocolate cake, and strawberry whipped cream! It’s sure to cool you down on a hot July day.