Triple Velvet Lemon Raspberry Open Face Cake

This is a triple velvet lemon bundt cake, I have make a few changes to this wonderful , and lemon velvet cake. .
This cake is very tender and delightful...

I decided to bake the batter in two 8 " by 2"high round pans and bake them for about 35 minutes.😆,  made raspberry sauce filling for the cake layers ,  Raspberry liquor for the syrup for the cake layers, made some Italian meringue buttercream for the filling and the sides and top, and raspberry sauce for the top, and fresh raspberries on top, and deiced to make it open face cake style and I am sure that you could make cupcakes too..
It might not look like it is very moist,  but it is...
WOW! I can't believe how very moist and tender it is....😚

                Simply delightful!!
The height is 4.27 inches tall!!
Here is the slice/absolutely wonderful!! 
Absolutely Delicious and moist!!
 Can't wait until I slice it ...
 Simply amazing beautiful! !
 Cut the first cake layer in half and added raspberry liquor syrup and then added the raspberrysauce and Italian meringue and repeated until done. ..
 Poured the sugar syrup while the egg whites were whipping on low and then put the speed up high until the meringue was cool enough to start added the butter. ..
 While the syrup was cooking I started to whip the egg whites. .
 Started on the Italian meringue. .
Got the 4 tablespoons of water and sugar ready to cook..
 Ready and cooling down. .
 Cooked it until the amount that I wanted. .
 While the cake layers were cooling I started to makethe raspberry sauce. ..
They were ready 35 minutes, cool them on a rack...
 Divide into two even parts and smooth each pan and bake them for about 35 minutes.😆..
 Started on low and added the yolk mix in two parts and mixed it until smooth..
 Added the butter and remaining sour cream and mixed it until moist..
 Add the lemon zest..
 Mixed on the dry ingredients together.
 Got ready all the ingredients. ..
 Got the pans ready with parchment paper and a dusting of flour..
Absolutely Beautiful! 


Bernachon palet D'Oro Gateau

This Bernachon palet D'Oro Gateau is a renowned chocolate bernachon's book (La Passion De chocolate).

I decide to make this moist chocolate cake in a 8"by2"high round pan and also decorated it different, for the (crème fraîche ganache)  I used 200 grams of sour cream instead of crème fraîche, butter and heavy cream from  (Rose’s Heavenly Cakes) , this is the cake from the front cover , I made it for my 62 Birthday.....

                              Absolutely Beautiful!
 After the cake was glazed  I added some crispy white chocolate small balls and a stick pencil chocolate and also some golden dust,  what more better than making your own Birthday cake..
Happy Birthday to me!!😚 absolutely delicious yummy! 
Here is the open cut...
Lacquer Glazed the cake two times. ..
frosted the cake with crème fraîche ganache...
The crème fraîche ganache is ready to frost the cake. ..
I decide to use 200 grams of sour cream instead of crème fraîche,butter, and heavy cream for the (Crème fraîche Ganache)..
Out of the oven and cooling. ..
 Pouring in the pan and smothing it out and into the oven. .
 All ready to put into the 8"by2"high pan..
 Now added the cocoa mix in it...
Mixing the dry and wet ingredients. .
 Sifted the flour, baking powder, baking soda, sugar, and salt. .
 Made the wet ingredients. ..
                            Absolutely Beautiful!
From Rose’s Heavenly Cakes...


Luxury Chocolate Buttercrunch Toffee with Pecans

These luxury chocolate buttercrunch toffee with roasted pecans that I decided to use and all so did the same on the other side, they are from roses Christmas cookies book,  but these are improved much better and are very delightful and  delicious, unbelievable I just had to make them I couldn't believe it but they are out of this world,  they are wonderful indeed another winter Rose Levy Beranbaum.😉
Would I made this again YES!

               Simply Delicious!
Wow! They are so yummy indeed!
 Wow! They are so yummy indeed!
 Chopped them up into squares. .
 Quickly spread the roasted Pecans and chilled it for 10 minutes and after did the other side...
  spread it on top quickly with a spatula...
 Pure the caramel toffee on the baking sheet and spread it fast and then added the chocolate and waited 5 minutes. .
 Chopped the pecans. .
 In a medium sauce pan add the brown sugar, corn syrup, water, and butter,  after all was melted I removed of the heat and added the baking soda and vanilla and stir in until mixed...
 Chopped the chocolate. .
 Roasted the pecans. .
Absolutely Delicious! 
From The Baking Bible 😎 💕 


Homemade Sourdough Pizza Dough

This lovely sourdough pizza dough is done with a little sourdough starter and a mix of two different flours (red hard whole wheat and unbleached all purpose white flour) and into the fridge  left overnight.

Big sister , I hope you make this sourdough pizza , you are going to love it. 😉

                                        Simply Delicious!
 Look at those clumbs 😎!
The two twins , My adorable grandsons Birthdays (3 years old)..
 Added the mozzarella cheese and baked on top for 2 minutes.
 Now shaped them both and added all of the good thing and into the oven  and sprayed with water a couple of times. .
 Take them out and tightly shape into round balls and cover with a cloth, let rest on the counter for 5 to 6 hours. .
 Mixed everything together and let it rest for 30 minutes, and then did 3 stretch and folds sets evry 30 minutes for 2 hours, after put into the fridge overnight.
                           Absolutely Delicious!
from Tartaine Bread..