Thursday, April 20, 2017

Japanese Strawberry Shortcake

Japanese Strawberry Shortcake is what I baked this month with the Cake Slice. I chose this recipe because it calls for a sponge cake, my chance to test one. The recipe also uses gelatin to stabilize the whip cream, also something I've been wanting to test. 

The sponge cake took a little longer to bake than the time it called for, but I was happy with the outcome. The texture and flavor of the sponge was good. I skipped making the syrup only because I decided to macerate the strawberries and use up all the juice from them to soak the cake with. I had about 1/2 cup of juices from the strawberries, I suggest using a full cup of juice, the cake texture is strong enough to hold the liquid, and the cake does need the moisture. 

Making the whip cream was a challenge. I was unsuccessful incorporating the gelatin. The gelatin clumped up immediately after mixing it with the cream. I had an awful mess trying to strain the gelatin out. I refused to let the whipped cream to go to waste. I think the problem was that the gelatin slightly set after leaving it to cool the ten minutes it called for. I'm not going to give up though, I really want to be able to learn this process. I love icing cakes in whipped cream and stabilizing it would make icing the cakes a lot easier. 
I was so frustrated when I was done with the cake that I didn't realize I didn't take a picture of the finished cake, but I did take one of my slice. 
Not my favorite Strawberry Shortcake recipe, but not a total fail either. It was actually better the next day, the juices softened the cake a bit more, and the flavors got to merry a little longer. 

Tuesday, April 18, 2017

Fudgy Meringue Cookies: #creativecookieexchange

I'm back baking with the Creative Cookie Exchange! After the Holidays I just felt like I needed to slow down on my baking. After the much needed rest, I'm glad to participate again. 
This months theme is Meringue Cookies! I've never had a meringue cookie, but I did make a meringue shell for a tart once. I didn't like the texture of it, although I feel I might have over baked it. 

With this in mind, I chose to bake these Fudgy Meringue Cookies! This recipe calls for a meringue, that is similar to a marshmallow fluff, simply delicious!  The cookie has a lovely chewy, brownie like texture. It delivers a punch of chocolate! I'm pleased with the result. Definitely a delicious cookie! 
For this recipe please visit Epicurious

Meringue Cookies are light, airy and sweet treats. They can be soft and chewy with a crisp exterior, or crisp throughout. They are sometimes known as “Forgotten Cookies” because they are cooked for a long time in the oven, but we can guarantee you that none of these cookies will be forgotten! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: