Marshmallows!

I´ve tried to make marshmallows before, but they didn´t come out quite like they should have. And I´m not a friend of raw eggs on my food, so I was very excited to see that Matt Lewis and Renato Poliafita provided me with a recipe without any eggs at all!
The only ingridiens are gelatin, sugar, water, corn syrup, salt and vanilla extract. The marshmallows were fairly easy to make, you just habe to be quick in the end. After putting the batter into the pan to try I couldn´t resist to lick the spoons - OH MY GOD!
In the morning I crept quietly into the kitchen, carefully not to wake my husband, cut the marshmallows and dusted them with sugar. Then I ate the first one. I´ve never had a marshmallow that tasted this awesome. I instantly swore never to buy any again, I´ll always make them myself from now on! And they look good, too:

Sweet and salty cake

For my brothers birthday I made the "Sweet and salty cake" from Baked new frontiers in baking.

My brother loves chocolate and caramel so it was the perfect cake for him.

The recipe advices you to use 3 8-inch cake pans, but it was quit a lot of dough, so I used 3 10-inch pans! I used only half of the ganache frosting to create a thin layer like it´s showing in the book. My family was thrilled with this very, very rich and tasty cake. This a cake only for special occasions, there is so much butter, shortening, sugar,...in it.

Here´s the finished cake:

And here the layers:

Limoncello cake

Today we´re celebrating my boss´ birthday, so I started yesterday with Peggy Porschens Limoncello cake. The recipe is quite straightforward. The batter is easy to mix together (especially with my new mixing machine:) ) and smells very lemon-y. After the layers are out of the oven they´re soaked with lemon syrup, which is made out of lemon jucie, sugar and lemon liqour. I used lemon-mint juice instead of the liqour  because I couldn´t find any at my local supermarket. I had to make the buttercream 2 and a half of the quantity given, because it wasn´t enough to fill the layers and coat the cake. I´m not really good at coating a cake, so it doesn´t look even close to Peggy Porschens version. But I hope it will taste good nevertheless.

I will give you an update on the taste, once it´s cut:)