You know, dear reader, if you ever, per chance, bring home a bunch of yummy little fallen soufflés you made in class and you mention to delighted eaters that you wish they could have seen them fresh out of the oven, chances are they will ask you to make it fresh.

Thus becoming my first pastry school project reproduced at home, successfully too! After husband (the main instigator) got the ramekins and I bought a huge chunk of Bittersweet chocolate (way more than I needed), I was good to go.

I had a lot of fun making these, after two consecutive days of souffle making, there wasn’t that much that could go wrong, and in fact even my oven followed through!

While I don’t think I should post the recipe from my text book, I will tell you that the recipe I used was just a little different from this one. Oh and instead of 1/2 cup of coffee I used an ounce of Bourbon (I’ve been adding Bourbon to desserts a lately).

Pastry School is going by too fast! Can’t wait for tonight we will taste our Panna Cottas and Gelées!

ps: I know the writing in this post is a little janky, I am having my first (and last) sugar hangover today… I’m a little out of sorts…

Are you going to CupcakeCamp NYC tonight? If you are, and I hope you are, maybe you can try my FlufferNutter Cupcakes! I had one yesterday, they’re good!

Last year I took the same Peanut Butter base cupcakes, but with Jelly inside.  This year I decided to go with Fluff instead. I added a little bit more salt to the cakes, so they have a little more bite against the fluff, which was piped as a filling.

Also a change from last year, I subbed the shortening from the original recipe with Butter, who would rather eat shortening?!? We’re not frying chicken here! Other than that I love this recipe, the cupcakes dome so nicely and they’re moist and tasty. Even the dough is great, it’s fluffy so pouring into the cups is a cinch with an ice cream scoop.

See you tonight!

I started by looking for my templates, I looked up coloring pages online that had both Piglet and Pooh in the same image, so I’d have the correct proportions in relation to each other.

After that, as you can see above, I cut them up like a puzzle, dyed the fondant accordingly (bought a little Pooh kit)  and with my spiffy brand X-acto knife cut out the puzzle pieces and drew the missing elements with the Food writer.

I then placed them on the cakes. The Piglet cake was white cake with Chocolate Ganache, I wanted to have a “safe” option since it was a kids party and the Pooh Cake was white cake with Ginger Honey Cream filling and “No Cook” Seven Minute Frosting. In the end the more “adventurous” cake had more takers than the safe one, it was pretty good, I have to say!

I’m also in love with those Edible Glitter stars!

Oh and just in case you didn’t know yet it’s official, I start attending Pastry School on May 17th!

I haven’t done a “Product I ♥” since last April, doesn’t mean my pan collection has been at a standstill! These pretty bug shaped cakes above (next to naked Mad Men cupcakes) were a cinch to make!  My awesome friend (and perpetual baking class buddy) Dessert-o-licious gave me the Nordic Ware Backyard Bugs Pan as a very cool birthday present. Look how cute it is!

If you are anything like me, after the cuteness factor wears off, you start to think “those those little ridges aren’t going work…”  but it was quite the opposite! Those cute as a button mini cakes pictured came out perfectly with just Pam. There’s also a silicone version of this pan available, but I am weary of silicone and this one works very well. Do you have this pan? I haven’t been able to frost them nicely yet, I spared you the frosting carnage picture… That’s a future project!

My first Pumpkin pie! The center is chocolate pumpkin but more about it later, I’m on my way to NJ spend the day with my peeps.

(it’s an Iphone pic, sorry about the lighting.)