D is for determination, because that’s what it takes to blog through the entire alphabet. D is also for DISCOUNT! Click here to check out the 45% off flash book sale. Learn more about the A-Z April Blogging Challenge here. All beginning with the letter D, I give you photos of my culinary career creations.
Dacquoise is a type of meringue cake layer made with egg whites, sugar, and nuts. This particular version was made with hazelnuts, doused with coffee-amaretto simple syrup, layered with chocolate ganache and mocha buttercream, and topped with chocolate glaze, chocolate shavings, and whole toasted hazelnuts. A naturally gluten-free dessert, this was a popular holiday special sold for Passover at one bakery where I worked.
I made hundreds of these lemon mousse cakes with hand-piped daffodil decorations for the spring season in New England. The edible dirt is made of cake sand.
Daffodil Sandwich Cakes
Here is another variation of the spring daffodil cake design, this time on top of vanilla sandwich cakes.
Dot Cascade Design in Buttercream
I made these jam-filled danish pastries for homework in culinary school. The rich yeast dough is painstakingly laminated with the same booking technique used to make puff pastry. The secret to delicious danish is cardamom spice.
Decadence Chocolate Cakes
I baked and decorated thousands of cakes just like this. A popular gluten-free seller, these flourless decadence cakes are like fudge on the inside, made from only three ingredients: chocolate, eggs, and butter. They are enrobed with chocolate glaze, rimmed with fine chocolate vermicelli, and accented with a piped white chocolate line design.
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