Heavenly Cake Baker Submission #12
I made the trifle last week for my mother’s birthday dinner. I’m fortunate that she has a trifle dish I was able to use. Every year, my brother comes to AZ for Christmas and makes a trifle. Mom also serves a plum pudding, which is started earlier in the year. (You’re right HC Bakers; if I don’t tackle the pinecone cake, no one will notice.)
My family loved the trifle; they appreciated the subtle touch of Grand Marnier. They raved about the beautiful, impressive presentation, but they hadn’t seen Rose’s version in the book. My spun sugar looks like it’s having a bad hair day. 🙂
This trifle has six components: the cake, Grand Mariner syrup, Chiboust cream, strawberries and preserves, whipped cream topping, and the “wild” spun sugar. I wasn’t working at a hectic pace, but it took most of the day to prepare. By the time I was finished, it seemed like every dish in the kitchen was dirty, and I’m here to tell you it was worth it! The complexity, the layers of flavor were a treat for the mouth.
But now that I’ve tasted the flavors together, will I be able to finish off the jar of sweet orange marmalade without stirring in Grand Marnier? That would be quite a pick me up for morning toast. :DUnlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon. You can too.PS – I have to insert this last photo, a kaleidoscope shot of my trifle created by my friend, Martha. Thanks, M. it’s really cool!
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
faithy, the baker
Lois, i think your spun sugar looks beautiful! And the trifle in the trifle bowl looks heavenly! 🙂
Jenn
Beautiful trifle!! I am so envious of how perfect your shell piping is, looks just like the book!
Matthew
Very pretty! and thank you for the gazpacho recipe too!
Vicki
“bad hair day”…..!!! That is so funny but it looks quite nice to me. It turned out beautifully. I don’t even want to calculate out the points on this one.
Monica
What bad hair day??.. that spun sugar looks great to me! And like Jenn, the piping looks soo good and the front pictures looks great! Mine is in the refrigerator waiting for the final whip cream topping and the sugar… but based on all the feedback its going to taste great – I cannot wait!
Mendy
ב”ה
Looks great!
Baking Sorceress' Apprentice
Such fabulous, vibrant colors. Your trifle is just beautiful, even to the shell piping. I know it was equally as delicious. joan
Lois B
Thanks everyone; it was fun to make something so bold and delicious!
ButterYum
Stunning presentation. Bravo! And neat kaleidoscope pic.
🙂
ButterYum
Lisa
Beautiful!
tralf
This trifle tasted every bit as good as it looked. And, hard to believe, it tasted even better the next day.
Nicola
Gorgeous. I love your Bad Hair Day spun sugar. Though I have to disagree with you calling it that! Looks pretty perfect from this side of the internet…
I am encouraged to hear that a day of production is well worth it in the end. Now, just need to find a crowd of people large enough to eat all that trifle…
Lois B
The bad hair image came to mind because my spun sugar seemed to stick straight out rather than form a nice round ball. I did use beeswax, but I must have cooked the sugar too long.