Banana Tarte Tatin

In life, it’s important to know how to make at least one meal well. Weather it be scrambled eggs, a grilled cheese sandwich, or a Bloody Mary (there are vegetables in there) ;-)
If I were to choose, it would be dessert. Obvi. Try showing up to a dinner party with this classic French dessert, and not have your friends take a second look. I swapped out apples, for bananas, because my main man (dad) loves bananas.

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Banana Tarte Tatin with whipped creme fraiche
1 sheet frozen puff pastry
6 bananas, sliced length wise
1/4 teaspoon salt
1 cup sugar
3 Tablespoons water
1 teaspoon cinnamon
Pinch of freshly grated nutmeg
1/2 cup (4 ounces) butter

Preheat oven to 350 degrees Fahrenheit

In a 10-inch skillet, over medium heat, stir together sugar and water. Let sugar caramelize to a deep amber color.

Once bubbling and amber in color, take off heat; swirl butter in.

Stir in spices. Then place bananas snug in skillet.

Blanket puff over bananas, making sure to slightly tuck all around.

Bake for 20-25 minutes. Until puff is golden.

Let cool completely. Once cooled, place serving dish over skillet to invert tatin.

Top with a dollop of whipped creme fraiche (recipe below)

Whipped creme fraiche:
3/4 cup creme fraiche
1/4 cup heavy cream
1 vanilla bean, split lengthwise, seeds scraped
1/4 cup confectioners sugar

Place all ingredients in mixer. With whisk attachment, whip until firm stiff peaks form.

Citrus Bundt cake with toasted sesame seed glaze

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The longest winter the tristate area has seen in 3 years is almost gone! Had to start out by saying that. At least in these cold months, we get to see some color, thanks to citrus crops down south. I really love the contrast, of fresh fruit in breakfast baked goods. The slight tart flavor and pockets of juicy fruit bursts goes perfect with your AM cup of tea (or coffee). The toasted sesame seed glaze rounds out this cake, with a nutty finish.

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Citrus bundt cake:

Preheat oven to 350 degrees F. Butter and flour bundt pan, set aside.

2 sticks room temperature butter (8 oz.)
2 cups brown sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream or Greek yogurt
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon salt

2 cups segmented citrus; about 3 oranges and 1 grapefruit

•Cream: butter, sugar, vanilla extract.
•One at a time, add eggs. Just until mixed in, add sour cream.
•Scrape down sides of bowl.
•Add dries. Mix until just a few flour streaks are left.
•Gently fold in citrus segments

Bake for 45-50 mins. Let cool completely before cutting into cake.

Barbie Cameo

Here’s a cake I just worked on this past Sunday for a 4 year’s old birthday party.

For this cake I picked a vintage barbie cameo instead of a more modern Barbie image. (Much more my style of cake design.) Hope you like it.

Cake Studies

I have several new cake orders over the next few weeks. One of them is for a very intimate May wedding. The bride picked “wisteria” for her colors. The images below show my thoughts and ideas of cake designs for the wedding.