Thursday, September 29, 2016

Baking with Honey

This morning I finished up the honey lemon almond cake and brought it and the bread up to the Topsfield Fairgrounds. The cake was made yesterday, and then I put it in the fridge until this morning when I could make the ganache and finish it up. Here's the final result:
For the ganache, I used honey instead of corn syrup as the invert sugar even though the rules exempt the frostings from the requirement that at least 1/4 of the sweetener be honey. I thought it would round out the flavor nicely. And the black walnuts are some of my foraged stash. They smell so lovely when they're chopped and I think the stronger flavor of the black walnuts stands out against this very dense cake.

Here's the bread from yesterday as well. I took the one that I salvaged mid-bake so it wouldn't have parchment stuck to it and entered it.
I will find out in two days how my canned goods and these baked goods did and will report back!

1 comment:

  1. The cake won first place and the bread second place!

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