bobbie'sbakingblog.com on Kitchen Goddess

Blood Orange and White Chocolate Chunk Pound Cake

pastrydiva | September 20, 2012 6:37 am Pound cakes are so popular I decided to welcome the changing season (early September 22, 2012 the Fall season begins) with a blood orange white chocolate pound cake. As many of you already know DF enjoys pound cake; Sydney and I were lucky to be able to photograph this cake before he cut himself a piece. He reminded me of a young boy waiting for the release of a new version of a video game. Read More

Champagne Rosé Génoise, The Perfect Cake to Say I Love you

pastrydiva | February 15, 2012 7:11 am Valentine’s Day proposal is happening this evening as I write. Sean, the boyfriend of Sydney’s good friend (Carrie) confided to Sydney, Saturday night, he was planning to propose (on Valentine’s Day) to Carrie. Sean wanted Sydney to be a sounding board to his evening. Read More

How to Decorate Champagne Sugar Cookies and Roses

pastrydiva | January 10, 2012 7:31 am I must admit Sydney and I are once again writing a post at 1:00 am; we must sub-conscientiously enjoy the hour. Yesterday I explained the romantic and loving memory that The Champagne Sugar Cookies represents for both Sydney and myself. We actually began planning how we would decorate our individual bottles and glasses; when it dawned upon me anyone in a relationship would have a bottle of wine or champagne (with or without alcohol ) representing a heart felt experience . Read More

Champagne and Roses Sugar Cookies; A Sweet Romantic Treat

pastrydiva | January 9, 2012 6:48 am With Valentine’s Day just a month away, Sydney and I found ourselves discussing what our version of a romantic night would be. We both agreed a nice bottle of champagne with raspberries in the glass was a nice start. Both both of us have had the opportunity to indulge in our favorite champagne with a special person. Read More

L’Opéra Cake Gâteau, The Opera Cake that Sydney Loves

pastrydiva | January 6, 2012 6:49 am Last Christmas, 2010, I introduced Sydney to a white opéra cake, with a crème bavaroise filling; she became an admirer from the first bite. I can still see her eyes wide and the glow of complete palate satisfaction. She normally prefers bittersweet chocolate over the ivory; however there was something about the ivory opéra cake that grabbed her attention. Read More

Cannelés Bordeaux, To Help A Friend

pastrydiva | January 3, 2012 7:10 am Sydney and I had the unexpected fortune to meet the most optimistic person in Colorado, if not the nation. He knew I was a pastry chef and began questioning as where he might buy copper cannelé molds for his girlfriend. (He happens to be vegan, but his girlfriend is a “foodie”). Read More

Bûche de Nöel

pastrydiva | December 27, 2011 7:15 am Every year between the week of Christmas and New Years Sydney and I prepare a Bûche de Nöel; this year it was part of our Christmas dinner, the main dessert. I remember the first year I chose to bake a Bûche de Nöel, I felt nervous and a tad overwhelmed; until I deconstructed the cake. The Bûche de Nöel, or Yule log, is a any type of roulade sponge cake filled with any type of filling you favor, glazed with chocolate or a butter cream, and decorated with meringue mushrooms. Read More

Studio Lighting Secrets Revealed

pastrydiva | December 18, 2011 8:23 am The days of winter become shorter and shorter, actually we do not lose hours, but daylight. For a photographer natural lighting is optimum, however it is not always available when you need to photograph. How do photographers make up for the lack of daylight? Read More

I’ve Been Stollen Away This Christmas

pastrydiva | December 6, 2011 8:11 am Some traditions in our family are 7 to 9 generations old, while others are only a year or two. Traditional stollen joyously came into our lives last year, the moment Sydney realized almond paste was rolled into the center, it became an instant favorite. We created it twice last year and for the first time this year. Read More

Christmas Almond Apple Pie, The Holiday Season is has Began

pastrydiva | November 30, 2011 6:45 am Seven years ago, while were living in New Jersey, Sydney and I were tossing ideas off one another for a dessert to start the Christmas season. Sydney, of course wanted the dessert to have almond flavor, and I had about 9 extra apples left from Thanksgiving, with those two ingredients in hand Fancy Almond Apple Pie was born. Even the crust has almond flour. Read More

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