Christmas Baking Part Two

I got a little cranberry happy on Christmas Day, although you can’t tell from this first picture. Might only be interesting to bakers in the crowd.

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Friday night. Made the cranberry curd.

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Next day, the cake.

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You know how much of this batter I ate? A lot.

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Christmas Day, time to assemble the cakes.

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Not only did I have to level off the top, I had to cut the two layers in half to make four layers. Usually I am terrible about trying to get even layers so I wasn’t going to take any chances.

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Time for the meringue.
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These didn’t actually get used in the recipe, but I thought they looked pretty.

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Tip: when a recipe says beat the meringue for 15 minutes, don’t think you can stop early because it looks right. By the time dessert rolled around the meringue hadn’t held its shape as well as I would have liked. But it tasted great.
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More cranberries.
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This time they don’t get cooked, just get chopped with sugar before going into the cake.

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I forgot to take a picture when it was at its most dramatic. I ate a lot of this batter as well. I don’t know why I even bother with the oven some times.

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It tastes even better than it looks. The pumpkin babka and the panettone, from a bakery, weren’t as good as they look. The kitchen background is at our friends’ farm.

 

3 thoughts on “Christmas Baking Part Two

  1. Grier December 27, 2016 / 9:26 pm

    Gorgeous!

    Like

  2. Cynthia Dunn December 27, 2016 / 9:36 pm

    Exquisite. You did an amazing job cutting those layers.

    Like

  3. Karen K. December 28, 2016 / 3:58 am

    Your food photos are stunning, and I covet your kitchen!

    And I am notorious for eating cake batter and cookie dough before they’re baked. It just means that your finished baked goods will be delicious.

    Like

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