I kept seeing blogs where people would talk about Daring Baker challenges and I finally decided to join the group at the end of September. If you haven't heard of the Daring Bakers, you can read more about it (and see links to all the bloggers who are participating) here. Basically, everyone bakes the same item using the same recipe (with just a few allowed modifications) and then everyone in the group posts about it on their blog on the same day (October 29th, this month).
October is my first challenge, and I managed to finish it just under the wire. Well, actually... I said that I finished it just under the wire, but it's more fair to say that Tim and I finished it, because we decided to go the team baking route (at least for this challenge). We really enjoy cooking together, so when I started pulling out ingredients to whip up this month's challenge, Tim joined in as well.
This month's host is Mary of alpineberry and she chose Bostini Cream Pie. You can see the complete recipe on her blog. This dessert has the tasty combo of vanilla cream, orange chiffon cake, and chocolate - like a Boston Cream Pie, but with a tasty orange twist.
Here's what my version looks like...
My version is the same as the original recipe, but with just a couple of modifications (allowed per the challenge rules). My modifications: baked the cake in larger cake pans and then cut the circles out, tinkered with the number of eggs slightly because my eggs (from Bugtussle) were slightly smaller than standard eggs, and I picked bittersweet chocolate for the glaze (choice of bittersweet or semi-sweet). The recipe was actually enough to make two complete 9" cakes and I managed to cut 8 circles out of the two cakes. It took slightly longer then the recommended 25 minutes to bake the cakes due to the larger size (probably around 28 minutes).
Tim and I have already eaten our model cake :) This is one tasty recipe, although not exactly something you'd want to have all the time because of the amount of cream and egg yolks in the custard. The combo of bittersweet chocolate and a light orange flavor is one of my favorites and adding the vanilla cream in makes it even better. If I were to make this again, I'd try to go the individual molds route rather than cutting pieces out of the cakes - just for aesthetic reasons (takes great regardless!).
October 2007 Daring Bakers Challenge: COMPLETED
ps I also want to say a big THANK YOU to this month's host for a fun challange, as well as to the Daring Bakers founders at Cream Puffs in Venice and La Mia Cucina for starting this whole great group. As you can see on Mary's post with the recipe, membership in the group jumped from ~150 bloggers to almost 250 this month and the original group have had to make some changes to handle the growing size. Thanks for all your work!