I’m putting pumpkin on the shelf (good riddance!) and getting down with all things Christmas. Peppermint, gingerbread and eggnog flavored treats are coming out of my kitchen like they are about to go out of style. Which in fact they are. Because in about a month those flavors will be long gone and nearly forgotten about until next year. We’ve got to hurry up and get our fix now while the getting is good. So when Lindsay announced that the November Kitchen Challenge was “crêpe cakes”, I knew a White Chocolate and Peppermint Crêpe Cake would be the perfect way to kick off this Christmas baking season.
I’m going to go ahead and proclaim that crêpe cakes are my new favorite cake to make. Bold statement, I know. Especially considering that this was my first attempt at making a crêpe cake. But I’m completely sold on the idea. Yes, they can be a bit time consuming to prepare and assemble. But just look at how gorgeous that cake is! I am in love with the frilly little edges and the delicate layers. And any cake that is that good looking without excessive frosting or decorations is a total WIN in my book. I have minimal (that’s being generous) cake decorating skills. I can never get my frosting to be smooth enough. And don’t even ask me to make a flower or write a birthday message on a cake. I’ll instantly break out in a sweat. And nobody wants a sweaty cake.
A crêpe cake solves all my lack-of-cake-decorating-skills problems. It’s stunning naked. We should all be so lucky…
Making crêpes isn’t that tricky once you get the hang of the wrist action and the flip. The first couple crêpes you make will inevitably be duds, but that’s totally OK and normal. Have no fear because this recipe makes enough crêpes that you can spare a couple (you’ll want 18-20 crêpes for an impressive looking cake). And really, only the top layer needs to be perfect. You can hide any disfigured or torn crêpes in the middle of the cake. It’s our secret!
If you are looking for a marathon kitchen session, you can certainly prepare this whole cake in a single day. But I split the work into two days. I made the white chocolate whipped cream and the pastry cream on the first day. Then made the crêpes and assembled the cake on the second day. And don’t forget to leave time for the crêpe cake to rest before slicing to ensure that you get those fabulous looking layers!
Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are forever and always entirely my own.
We survived! Or should that be written “We survived?”.
That statement could go either way for me. On the one hand, my Thanksgiving was a HUGE success (thanks Mom for all your help!). But on the other hand, I feel like I’ve been to the dentist, the DMV and just tried to return something at Walmart on the day after Christmas. Or to put it more succinctly: I’m pooped.
So today I plan to cozy up at home and mess around with all my leftovers. But since I’m not particularly excited about the idea of standing over my stove or dirtying more dishes (there is still a looming pile from yesterday!), I’m going to be relying heavily on my SousVide Supreme. I am certainly thankful to have one of these babies on days like today!
Cooking seafood sous vide is a total dream. Sometimes I’m less than confident when it comes to cooking seafood, because it can go from perfectly cooked to overcooked in a hot second. But with sous vide cooking, you select the exact temperature that you want your foods to achieve, so it’s almost impossible to overcook something. And I really can’t stand when my house smells all fishy (I have weird associations with food smells sometimes). But no stinky fish odor here! Everything is vacuumed sealed and contained in a nice, neat little package! Easy peasy.
I created a quick marinade for the salmon with some leftover cranberry sauce, cranberry juice and a little bit of store bought BBQ sauce. I used my Molded Cranberry Sauce in this recipe, but a chunkier cranberry sauce would work too (if it’s REALLY chunky, you might want to give it a whirl in your food processor or blender first). After marinating, I cooked the salmon fillets perfectly in my SousVide Supreme and then popped them under the broiler for a minute to give the tops some color. Like I said. Easy peasy.
If you don’t have a SousVide Supreme, you can certainly bake the marinated salmon in the your oven. BUT this is a GREAT time to buy a one if it’s something you’ve been considering. Because RIGHT NOW, the awesome folks at SousVide Supreme are having a Black Friday Deal. You can get a FREE Vacuum Sealer ($129.00 value!!) with any purchase of a SousVide Supreme water oven made between now and 12/02/14. How sweet is that?
P.S. This post contains affiliate links. Thanks for supporting companies that I believe in and helping me keep my little kitchen afloat. Hugs!