Posts by Friday Baking Project
Commissary Carrot Cake
PRINT Commissary Carrot Cake Yield: One 10“cake # of servings: 16 – 18 Difficulty: Moderate Ingredients: Pecan Cream Filling: 1 ½ cup (10.5 oz / 298 g) granulated sugar ¼ cup (1/15 oz / 33 g) all-purpose flour ½ tsp salt 1 ½ cup (12 fl oz) heavy cream 12 tbl (6 oz) unsalted butter,…
Read MoreCommissary Carrot Cake
The Commissary was one of the gems of the vibrant Center City Philadelphia restaurant scene in the late 1970’s and 1980’s. Located on Sansom Street, it was a place to meet friends for a casual dinner or sit by yourself in the back and peruse the cook books. For a quick breakfast, there was brioche…
Read MoreLemon Coconut Cake
This fabulous Lemon Coconut Cake quickly became a favorite in The Friday Baking Project tasting group. As a variation on the classic coconut cake, tangy lemon curd between the coconut cake layers adds a bright, flavorful contrast to the sweet Seven-Minute Coconut Frosting. Lightly toasted coconut on the outside adds a pleasant textural contrast. The…
Read MoreLemon Almond Cake
This delightful cake is the perfect Passover seder dessert—naturally Passover-friendly with no ingredient substitutions needed. It’s dairy-free, can be made in the morning and left at room temperature, and is delicious on its own or paired with fresh berries or fruit sorbet. Its texture is uniquely soft and almost creamy. As a flourless cake, it…
Read MoreSour Cream Poppy Seed Cake
This delicious recipe from The Greyston Bakery Cookbook is everything a Bundt cake should be—easy to make, moist, with a straightforward flavor profile. It also keeps well at room temperature for several days, making it perfect for a quick slice with coffee or tea. The sour cream provides richness and moisture, and the vanilla-flavored batter…
Read MoreRecipe Format Specifications for Crème Brûlée
PRINT Crème Brûlée Yield: 4 individual soufflés # of Servings: 4 Difficulty: Moderate Ingredients:Custard:2 cups (16 fl oz) heavy cream1 tbl granulated sugar1 vanilla bean, spilt and scraped 4 egg yolks1 pinch salt3 tbl granulated sugar Topping: Granulated sugar, as needed Special tools and equipment needed: Pre-recipe preparations: Directions: Finishing: Baking notes: 1 I…
Read MoreCrème Brûlée
Crème brûlée is a timeless classic that never goes out of style, and when done right, it’s absolute dessert perfection. At its core, it consists of just four ingredients—cream, egg yolks, sugar, and vanilla bean—but its magic lies in the contrast: silky, rich custard beneath a crisp, caramelized sugar top. That satisfying moment when your…
Read MoreRecipe Format Specifications for Crème Fraîche Ice Cream
PRINT Crème Fraîche Ice Cream Yield: 2 cups # of Servings: 4 Difficulty: Easy Ingredients: 1 cup crème fraîche½ cup (4 fl oz) half and half, or light cream1 cup (8 fl oz) half and half, or light cream1 small vanilla bean, split and scraped¼ cup (1.75 oz / 49 g) granulated sugar 4…
Read MoreCrème Fraîche Ice Cream
This tangy crème fraîche ice cream goes very well with fruit galettes and pies. Print Crème Fraîche Ice Cream Yield: 2 cups # of Servings: 4 Difficulty: Easy Ingredients:1 cup crème fraîche½ cup (4 fl oz) half and half, or light cream 1 cup (8 fl oz) half and half, or light cream1 small…
Read MoreRecipe Format Specifications for Lemon Coconut Cake
PRINT Lemon Coconut Cake Yield: One 8” cake # of Servings: 12-14 Method: Creaming Difficulty: Moderate Ingredients: Coconut cake: 3 cups (13.2 oz / 367 g) cake flour, sifted1 tbl (.55 oz / 15 g) baking powder⅓ tsp salt 1 cup (8 oz / 227 g) unsalted butter, room temperature 1 ¾ cup (12 ¼ oz…
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