This month, the Daring Bakers really put my pastry skills to the test. Chris of Mele Cotte chose the filbert cake with praline buttercream from Carol Walter's Great Cakes. While at first glance the recipe appeared intimidating, a second glance revealed it to be many mini recipes put together. Still, I'd never made praline, or praline paste, and the cake looked like it could be temperamental. And I wanted it to look pretty despite my less the adequate piping skills. I must say that praline paste is easy and the resulting praline buttercream was AMAZING. I was pleased that my ganache set with a shiny finish although my piping skills for the decoration were, as expected, less then adequate.
I served this cake after battle oxtail, and it was met with acclaim. P felt it was my most professional, french bakery like cake to date. It was, but don't know if I prefer that type of cake. I think I may just like a more casual, homestyle layer cake. But this one is more of a challenge, which is the point of the daring bakers, after all. I can't wait to see what' up next!