Most pastry chefs, at some point in their careers, find themselves on the lookout for the ultimate French lemon tart — the classic Tarte au Citron. Indeed, a great many baking books include at least one recipe for such a tart. It seemed only fitting, then, to embark on that…
I discovered this delightful, airy, Lemon Cloud Tart in The Art of Fine Baking by Paul Peck when looking for a way to use up leftover lemon curd. I believe this 1961 text is an extremely important one for both home and professional bakers. Its recipes are well-researched, well-written, and…
Outdoor July 4th celebrations often call for festive foods that are easy to serve to a crowd. These delicious mini cupcakes fit the bill and look right at home on a dessert table alongside watermelon slices, strawberries, or a mixed berry salad. The tender sour cream cupcakes can be made…
Strawberry shortcake is one of the first desserts that comes to mind when thinking about how to end a meal with this wonderful berry. It’s a timeless classic—simple, yet elegant—and a celebration of early summer when strawberries are at their most fragrant and flavorful. Strawberry shortcake dates back to at…
I finally worked up the courage to try the Bullseye Cheesecake, from Maida Heatter’s Great American Desserts, and I’m so glad I did. How she figured out that pouring two different batters in succession into the center of a cheesecake pan would naturally spread out to form perfect concentric rings…
The cake roll, or roulade, has European roots dating back to the 19th century. It’s most closely associated with Central European baking traditions particularly in Austria, Hungary, and Switzerland where sponge cakes filled with jam or cream were popular in home kitchens and coffeehouses. One of the most famous roulades…
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…
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…
The Friday Baking Project
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