Monday, March 31, 2008

PERFECT PARTY CAKE - DARING BAKERS

Six months have passed since I first joined "The Daring Bakers" and the recipes submitted never cease to be challenging. I mean, no matter how simple they look, you can be sure that there will be something tricky lurking around the corner and waiting, ready to leap, during the baking process. That's exactly what makes it all the more interesting as, in that way, you learn a whole lot more through the inevitable trials and error than if everything would go comfortably, without trouble!

Somehow, this challenge started with a startling disappointement as my cakes were kind of sturdy and didn't rise as much as I expected. Ok, they were very smooth and fluffy, but, unfortunately, they looked far too flat to be satisfying (in my opinion, at least). As Dorie Greenspan didn't give any information regarding that matter, I assumed that it was my fault if they haden't risen enough. But, after I had read what the other "Daring Bakers" wrote on that subject, I felt more confident about my cakes and came to the conclusion that they were meant to be in that way and that nothing was wrong with them...

Anyway, I didn't want to call it a day, so I decided to give it another try. Instead of taking milk, I used buttermilk and replaced some of the all-purpose flour by cornstarch in order to obtain a similar result as if I had baked my cakes with "cake flour" (we can't find it in Switzerland). My second essay wasn't really more concluding as the cakes came out pretty much the same. They did look good, but weren't really much thicker (only ever so slightly). Anyhow, I wasn't going to bake those cakes for the third time, I chose to stick with the second batch.

In fact, I stressed for no real reason at all, because, finally, ever
ything went perfectly well. No matter how thin the cakes were, I had no trouble halving them as they were sort of sturdy. The buttercream was easy to make and didn't curdle (contrarily to what happened with the "Yule Log"). The cakes were just great and the assembling/decorating was quite botherless, although I am not much of an expert in that field (I still have to learn how to decorate cakes in an artistic way...).

I've always loved rich layer cakes, so this snow white "Perfect Party Cake" had everything to please me as it was highly fulfilling texture- and taste-wise. This delicious, elegant and refined cake had a pleasant lemony flavor that paired wonderfully well with the not overly sweet (nor sickly), slightly tart and extremely fluffy hot-meringue buttercream and the nectariousness of the red currant jam. The cake had a somewhat tight crumb, but was, at the same time, very moist, smooth and soft. Delicious!

This luscious cake is delicate on the tongue, but is fuss-free to make. A great outcome is guaranteed whether you focus on it's final looks or it's delightful palatebleness!

Thanks to Morven at "Food Arts And Random Thoughts" (New Zealand) for having chosen that gorgeous recipe!!!


~ Perfect Party Cake ~
Recipe courtesy of Dorie Greenspan’s "Baking from My Home to Yours".

Ingredients for the cake:
2 1/4 Cups Cake flour (see remarks)
1 Tbs Baking powder

1/2 Rsp Salt

1 1/4 Cups Whole milk or buttermilk (I prefer buttermilk with t
he lemon)
4 Large Egg whites
1 1/2 Cups Castor sugar

2 Tsps Grated lemon zest

1 Stick (8 tablespoons or 4 ounces) Unsalted butter, at room temperature
1/2 Tsp Pure lemon extract

Ingredients for the buttercream:
1 Cup Castor sugar

4 Large Egg whites

3 Sticks (12 ounces) Unsalted butter, at room temperature

1/4 Cup Fresh lemon juice (from 2
large lemons)
1 Tsp Pure vanilla extract
Ingredients for the finishing:
2/3 Cup Seedless raspberry preserves (see remarks) stirred vigorously or warmed
gently until spreadable in consistency
About 1 1/2 Cups Sweetened shredded coconut (or roasted, sliced/slivered almonds)

Getting ready:
I. Centre a rack in the oven and preheat the oven to 180° C (350° F).
II. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.
III. Put the pans on a baking sheet.


Method for the cake:
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.

3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
4. Add the butter and w
orking with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
8. Finally, give the batter a good 2- minute beating to ensure t
hat it is thoroughly mixed and well aerated.
9. Divide the batter between the two pans and smooth the tops with a rubber spatula.
10. Bake for 30-35 minutes, or until the cakes are well risen and spring
y to the touch – a thin knife inserted into the centers should come out clean.
11. Transfer the cakes to cooling racks and cool for about 5 minutes,
then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
12. Invert and cool to room temperature, right side up.

Method for the buttercream:
13. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

14. The sugar should be dissolved, and the mixture will look like sh
iny marshmallow cream.
Remove the bowl from the heat.
15. Working with the whisk attachment or with a hand mixer, be
at the meringue on medium speed until it is cool, about 5 minutes.
16. Switch to the paddle attachment if you have one, and add the bu
tter a stick at a time, beating until smooth.
17. Once all the butter is in, beat in the buttercream on medium-high
speed until it is thick and very smooth, 6-10 minutes (during this time the buttercream may curdle or separate – just keep beating and it will come together again).
18. On medium speed, gradually beat in the lemon juice, wait
ing until each addition is absorbed before adding more, and then the vanilla.
19. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

Method for assembling the cake:
20. Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
21. Put one layer cut side up on a cardboard cake round or a ca
ke plate protected by strips of wax or parchment paper.
22. Spread it with one third of the preserves.
23. Cover the jam evenly with about one quarter of the but
tercream.
24. Top with another layer, spread with preserves and buttercrea
m and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
25. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
26. Press the coconut (or sliced almonds) into the frosting, patting it gently
all over the sides and top.

Remarks:
You can leave out the lemon and replace it by another flavor (orange, vanilla, banana, etc...).
The cakes won't rise much, so don't worry! They'll be smooth, but will stay quite thin.
If you don't have any cake flour, here's what you can do:
Use 2 1/4 Cups minus 4 1/2 Tbs all-purpose flour and replace those 4 1/2 Tbs by the same amount of cornstarch. For a better result, I worked everything by hand (no handmixer or Kitchen Aid): Fistly I beat the butter until smooth, then I added the sugar mixture and beat the butter/sugar mixture for a few more minutes, until pale and fluffy. After that, I processed as written in the recipe...
The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months.
Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum, blueberry or red currant jam (the one I choose).
The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold.

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.
The base recipe is for a cake flavoured with lemon, layered with a little raspberry jam and filled and frosted with a classic (and so simple) pure white lemony hot-meringue buttercream but, because the elements are so fundamental, they lend themselves to variation, making the cake not just perfect, but also versatile.

"Fresh Berry Cake" version:
If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit.
You can replace the coconut/almonds on top of the cake with a crown of berries, or use both coconut and berries.

You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.

Serving suggestions:
Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!!!

Je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française:

Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

149 comments:

  1. Your cake looks absolutely picture perfect! Beautiful job!

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  2. What a beautiful cake! I wish mine turned out as well.

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  3. gorgeous cake. i agree with you about feeling the cakes didn't rise enough at first, but then realizing all was ok. your description of the cake is perfect. great job.

    kitten...thekitchenkitten

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  4. Terrific job on the challenge, Rosa! Your cake looks perfect indeed; I'd love to taste it with the red currant jam - yum!

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  5. The cake is lovely on the outside with the simple white frosting and almond slivers. Beautiful. Also, the layers look wonderful too! What a great cake!

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  6. Lovely layers in your cake! I am very impressed! The cakes didn't rise much but the final result seemed to be stunning. Great job!

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  7. HI. your cake looks so beautiful and the pic esp the 'Cake slice' looks so neat and professional. Well done Rosa (I assume thats your name ;))

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  8. Rosa,
    Sheer Perfection. Very pro in appearance. I too was worried but when I actually cut into it , I loved the texture and sturdiness. I can so envision this in wedding cake or multi level cake.

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  9. You've never know the cake gave you a hard time at first. Looks wonderful!

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  10. Your cake turned out beautifully perfect! Well done! And thanks so much for picking such a delicious challenge for us this month!

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  11. Oh my God! This is such a beautiful cake you've made! The layers look perfect and the inside and outside is simply yummy!I wish I could take a bite;) Nice job!

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  12. Tout simplement magnifique! Je l'imagine très bien dans la devanture d'une pâtisserie! Bravo :)

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  13. Oh Yum! You did a beautiful job on this challenge!

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  14. Wh you were worried about the cake? It's perfect!

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  15. Oh my god! Die ist ja genial!!!!!!!!!!

    Je donnerais tout pour avoir un part!!!!!!!!

    Ein Gedicht.....Nach der Joghurtmousse kann ich ja auch reinschlagen!!!!

    Bon dimanche!

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  16. That wedge there has perfect layers..love the almond topping as well....

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  17. Looks so delicious! My cakes were on the dense side too but they did rise. During cooling they went down though.

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  18. Wow, je ne sais pas pourquoi tu dis qu'il n'a pas assez gonflé : je le trouve très haut (surtout comparé au mien).Il est vraiment magnifique.

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  19. You did a great job and your photos are gorgeous. I'm glad you persevered.

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  20. Ton gâteau est à tomber par terre ,tes photos en coupe me laisse rêveuse MAGNIFIQUE bravo !

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  21. Il est superbe !
    Pour ma 1ère participation, j'ai vraiment raté le mien !
    Shame on me !
    à bientôt!

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  22. Magnifique! Une bien bonne idée l'ajout d'amandes. La confiture ne s'est pas étalée quand tu as tranché ton morceau, contrairement à moi... Très joli!

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  23. vraiment parfait Rosa :) c'est super beau !

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  24. What a BEAUTIFUL cake! I wish I was more decorative with my cakes. Mine are always so plain, but I haven't made many cakes, so I probably should do that more often!

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  25. Beautiful cake! I love the almonds on top!

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  26. Rosa, this cake turned out absolutely beautifully. Thank you for sharing your notes and comments along the way.

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  27. Your cake came out wonderfully! And I love the almond topping!

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  28. I'm glad that the cake ultimately met your standards- It really does look flawless!

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  29. Your cake looks really yummy and I love that you put almonds on top!

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  30. il est splendide ton gâteau! biises micky

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  31. Your layers look great. Better then mine. My cake was a little flat too.

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  32. Il est magnifique. Une recette qui devrait fort plaire à ma famille !

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  33. That looks totally perfect - great job!

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  34. Hey Rosa...what a gorgeous looking cake. That slice is to die for...PERFECT. Lovely photograph of the slice especially...love the angle! My cake was dense too.

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  35. The layers look somewhat impressive. It looked good with the slabs of raspberry jam/preserves. Nicely done! Great job!

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  36. Yours layers are so pretty and even. Mine were uneven!

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  37. Il est tout simplement parfait! Quelle finesse, je suis très impressionnée.

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  38. Il est tout simplement parfait! Quelle finesse Rosa, je suis très impressionnée.

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  39. Beautiful cake!! I love the almond on top, it must add a crunchy note to the cake, not to mention the presentation. Great job.

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  40. as usual a beautiful baking challenge !! can i have a slice please :-)

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  41. Your cake looks beautiful. You did a really fantastic job.

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  42. Magnifique!!! il n'y a pas d'autres mots :)

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  43. Your cake is gorgeous! I love the almonds sprinkled on top.

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  44. Your cake truly does look perfect. I love the almonds!

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  45. C'est un gâteau parfaitement réussi et très fin. Bravo !
    Bises
    paola

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  46. Rosa, the toasted almonds on top are a great contrast to the white frosting. And no, you weren't the only person who had cakes that didn't rise as well as they should have. Great job this month!

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  47. oh man that's gorgeous!! I love the addition of the toasted nuts on top- I bet this cake is awesome with that extra crunch :)

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  48. As usual... must I say the word?
    Purrrrfection!!! LOL ...little pun about your w-e cat blogging! LOL
    Almonds are a great idea actually!

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  49. Really beautiful! Your cake looks absolutely stunning!
    Picky Palate

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  50. Oh, Rosa, what a gorgeous cake! I love that you layer the berry filing with the buttercream. That's a very Japanese version :)

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  51. Glad you didn't give up! The cake is quite lovely!

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  52. Your cake is perfect! I'm in awe. The next time I make this cake, I'll copy you. (And give you credit!) I felt the same way about my cake layers. I decided they were fine, and sort of torte like when they were split. You did a great job.

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  53. Tu as vraiment un don! Il est trop beau ton gâteau, vraiment! Bravo!

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  54. Your cake looks really sharp! The frosting and jelly are so nice and straight. Congratulations on the challenge!

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  55. It looks GORGEOUS!! Beautiful job!

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  56. Gorgeous. I love how you say that it is "delicate on the tongue"...I think that is a great way to describe it.

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  57. It looks fantastic - everything is so straight and even!

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  58. wawww trop beau ton gateau, il met gravement en appétit !!! bravo ça se voit qu'il a mérité beaucoup de patience. excellente semaine et bravo encore !

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  59. Beautiful job on the challenge. Your cake looks incredible!

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  60. love the neat layers, makes it so much more desirable. yum yum.

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  61. Bonjour Rosa,
    Je la trouve très'' perfect'' la tranche de ton perfect party cake.
    Tu l'as bien réussi!
    Bon semaine!

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  62. Rosa ~

    This is perfection!

    I love what you've done with the cake.

    Julius
    from Occasional Baker

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  63. picture perfect! it looks absolutely scrumptious.

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  64. Lovely, lovely, lovely! Your pictures are stellar and you did a great job on the challenge!

    Christina ~ She Runs, She Eats

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  65. I would find this a challenge to bake this cake Rosa, you did it so beautifully and I only wish I could sink my hand on that yummy cake :)

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  66. Your cake looks absolutely perfect to me! your buttercream looks super and the layers are perfect. Great job on this challenge!

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  67. That is one perfect-looking cake! Wonderful job, it's a beauty!

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  68. Gorgeous cake! Glad the cake layers worked out in the end :)

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  69. Congratulations on another great challenge. Your cake looks delicious and wonderful. Yummy!

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  70. I love how you finished your cake with the almonds. Beautifully executed!

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  71. Your cake looks fantastic! Love the almonds!

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  72. what a beautiful cake! your layers are so perfect! i love the almonds on top.

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  73. Wow, it looks to me like you got wonderful height on this cake! And I love the way it slices, so professional!

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  74. Your cake is simply lovely! You layered the cake perfectly... love the pictures as well :)

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  75. Rosa your cake is perfect!!

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  76. great job - love the almond slivers!

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  77. parfait, super, magnifique, belle, and etc.! This looks amazing!!!

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  78. Ta décoration est sobre et de bon goût. Ce gâteau est définitivement une merveille ... à laquelle je m'attellerai certainement bientôt !
    Bises
    Hélène

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  79. Bon, je n'y comprend goutte, mais vraiment c'est magnifique, bravo!

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  80. Digne d'un Konditorei! Bonne journée.

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  81. What a lovely cake, look at that perfect slice, mmm, well done!

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  82. Il est magnifique !!!! Quel boulot pour cette belle réalisation. J'adore !!!!
    Bisous, Doria

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  83. Oh la la Rosa, c'est quoi cette tuerie !!!!! arghhhh

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  84. It looks so perfect¡¡¡¡ Nice Cake, I want a piece for breaksfast, please¡¡¡¡

    Congratulations, your challenge is beautiful¡¡

    TERESA

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  85. il n'y a pas de mots assez justes pour décrire ton gateau , il a l'air très léger , il est parfait , pas de fioriture , un gateau vraiment très bien présenté
    bravo pour cette excellente participation

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  86. Que dire de plus? Il est vraiment magnifique! bravo!

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  87. Wow Rosa I'm speechless! Des mots? J'en trouve pas. I guess it's because your perfect party cake is just that: PERFECT!

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  88. Your cake looks great! I like the toasted almond topping. My cake did not rise either...

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  89. Lovely looking cake. I like the idea of the toasted almonds on top. It's a real pain to get stuff stuck to the sides of the cake.

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  90. Oh yes, it's a gorgeous cake !!!
    4 étages !!!!!!!!! Whaou, félicitations.
    Je ne suis pas fan de ce genre de dessert mais tu as toute mon admiration.

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  91. Simply perfect! I love the idea of red currant jam, and the nuts on top are a nice addition :)

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  92. such neat layers, i think u have decorated it beautifully. classic! x

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  93. tout simplement magnifique, bravo Rosa, encore une fois tu nous gates ! Bises

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  94. Rosa, your cake screams perfection, it looks absolutely marvelous!

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  95. Coucou Rosa, je viens de voir ton commentaire, je voulais juste te dire que le pastis landais ne contient pas forcément du pastis... Ni de l'alcool, d'ailleurs ;o) Je n'ai pas été très précise dans ma recette!! Bonne soirée

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  96. I don't know... I love your choice for decorating this cake... the deep toasted almost contrast beautifully with the fluffy white frosting. And your cake crumb LOOKS perfect, even if it didn't rise much. Great job!

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  97. Gorgeous cake!! It looks wonderful!

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  98. Stunning... absolutely stunning!

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  99. My cakes didn't rise much either but luckily it didn't affect the taste of the cake. Your cake looks great! :)

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  100. Ooh! The toasted almonds really make it lovely!!

    Apu

    http://annarasaessenceoffood.blogspot.com/

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  101. Waooh, ton gateau est sublime!!! Bravo!
    Et merci pour ton comm :)
    Bonne journée

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  102. Oh, c'est trop beau, Rosa...
    Félicitations !!!
    Bises

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  103. Ce gâteau est une pure merveille, digne d'un grand pâtissier, splendide!!!

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  104. Tu es extraordinaire Rosa, il est splendide, il faut absolument que j'apprenne a faire ca. Merci!

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  105. il est vraiment parfait, ce gâteau, c'est le genre indémodable que j'aime.

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  106. L'option translate in french donne un texte presque plus incompréhensible que si je te lis en anglais, du coup ta petite phrase finale m'a fait sourire !! Ce gâteau est une pure merveille, tu es vraiment douée. Tes craintes sur sa "hauteur" n'avaient pas lieu d'être, il est gigantissime !! Bisous

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  107. Mon dieu, ce gâteau est magnifique. Le glaçage est parfait. Il faut que je me lance absolument. Encore bravo.

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  108. OMG, the cake is truly gorgeous! I wanna take a big bite right now.

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  109. bonjour rosa, c'est un honneur pour moi que tu laisses un commentaire sur mon blog; j'adore ce que tu fais, et surtout tes gâteaux, milles bravos et encore merci!!

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  110. Perfect really !! Un chef d'oeuvre tellement gourmand Bravissimo !!

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  111. Your cake looks gorgeous and so tasty. I understand exactly about the cake rising. I had the same problem. But it still tasted delicious.

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  112. Sublime ce perfect cake ! Je m'en vais chez vibi pour la version française. Encore bravo !

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  113. Splendide de chez splendide !
    Je suis admirative !

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  114. Mais quelle merveille !!! toutes ces couches si appêtissantes et parfaites, la grande clâsse, trop beau !

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  115. WoW, quel gâteau! Et tu prétends ne pas être une experte..? Excuse-moi de te dire le contraire, si ce gâteau est aussi bon qu'il est beau, ce doit être une tuerie! BRAVO Rosa!

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  116. This looks very similar to the hub's birthday cake, minus the almonds! And it was the best! Now, I'm sure, if I tried to make this it would look so good. It's beautiful Rosa!

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  117. il est absolument parfait ton "party cake"! waouh!!
    allez, hop, je sors du club (je n'ai pas fait 2 recettes de suite… - pas le temps!!!!)
    bises

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  118. Une pure merveille que nous ne pouvons hélas, déguster que des yeux ! bonne journée à toi Rosa, bises !

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  119. J'ai aussi vu celui de Jasmine, le tien est aussi beau ! Bravo

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  120. Wow! Those layers are impressive.
    Seems like a lot of folks had issues with rising, luckily mine turned out great. But I wish I could achieve layers like yours, *so* pretty! :)

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  121. Oh, the red currant jam was a lovely idea! Your cake looks so pretty!

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  122. Une merveille Rosa ! Tranché avec cette superposition de couleurs ce gâteau est fabuleux. J'adore !

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  123. Wow, your cake looks absolutely perfect!!!

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  124. Les photos parlent d'elles même... Magnifique.... je gouterai bien.

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  125. Il est vraiment magnifique ce gâteau

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  126. You did a fabulous job on your cake!

    I'm very sorry to hear about your cat Upsie passing away.

    Natalie @ gluten A Go Go

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  127. Je vais être brève, mais j'ai du mal à trouver mes mots en voyant ce gâteau: MA-GNI-FI-QUE!!!!!!

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  128. My eyes pop open with joy, it is THE perfect cake! just like come out from famous bakery!

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  129. magnifique ce gâteau, bien gros et très alléchant! bravo!
    bonne soirée :)

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  130. il est tellement beau ce gâteau que je suis sans voix..et comment tu fais pour avoir une coupe de gâteau aussi impeccable???

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  131. THANKS FOR ALL YOUR KIND AND EXTREMELY FLATTERING COMMENTS!

    Cheers,

    Rosa

    *****************************

    JE VOUS REMERCIE DE TOUT COEUR POUR VOS COMMENTAIRES FLATTEURS!

    Bises,

    Rosa

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  132. SAB LE PLAISIR DE GOURMANDISE:
    Merci!!! Et bien, je mets mon gâteau au frigo afin qu'il soit bien ferme et je coupe une tranche avec un couteau bien éguisé...

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  133. wawwwwwwwwwwwwwwwwwwwwww, supebre

    bravooooooooo!!!

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  134. il a lair trop trop bon et la photo est magnifique!

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  135. Tout simplement sublime, bravo ! Merci pour les commentaires que tu as laissé chez moi... et pour tout le mal que tu te donnes à traduire tes recettes pour le plaisir des papilles françaises ! Bises !

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  136. Photo set recette magnifiques ! c'est un suplice de n'en pouvoir manger une part !!!!
    Merci
    SACHA

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  137. Hi Rosa,
    This cake looks sooo tempting .. love the texture the top and the layers...i'm just wondering if the cream is too tart(as i'm not fan of tart in desserts),more sugar can be added or reduced the amount of lemon juice..plz reply as this cake worth to try .. and pleased yourself as I never get this beautiful piece (in pic.)
    thankyou so much..
    Samreen.

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  138. ANONYMOUS: Thanks for passing by and for the kind comment! The buttercream is quite tart. You could replace the lemon juice by any alcohol (Malibu, Lemoncello, Kirsch, etc...) or even by orange juice or coconut juice. I hope that'll help...

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  139. Quelle tuerie ! Ceci dit, en voyant le livre de Dorie Greenspan "Baking, from my home to yours" je me doutais bien qu'il renfermait des merveilles ! Bravo pour cette belle réalisation !

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  140. MAYBE: Merci! J'adore ce livre! DG a de superbes recettes... Bises.

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  141. Purée il est magnifique!!

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