When I started as a Daring Baker there were 5 of us. Ivonne and Lis of course because they are the founders. Then there was my less evil twin Helen. And crazy Brilynn. And me. We made Chocolate Biscotti from who else, Dorie Greenspan.
From there we grew to 7 of us where we learned not only could we make croissants but we could invent new swear words as well. Helen and I lucked out as we were the two who had already made them before. We had many a humorous exchange of emails.
There was the evil crepe cake that I hated more than life itself. The cake itself was a beauty and I knew why Brilynn picked it, but that is where the adoration stopped. For we made that cake in April 2007, and I have yet to make a crepe since! 🙁
When it was my pick I had us make a Strawberry Mirror Cake which was hit and miss depending on who’s blog you read. I personally loved it, but then again, I picked it.
Out of all the challenges I would have to say my favorite was the Yule Log. As it was something that I had done before but not all that often. And as far as flavor wise, my favorite was the perfect party cake…but I always have been a softy for buttercream frosting. 😉
What is my point of reminiscing you ask? Well, ladies and gentleman, this may come as a shock to you, but this challenge will be my last as a Daring Baker. It’s simply gotten to large for my liking. When I started I went around to every blog to see what people did. As we grew I still did this. I even had a check list to make sure I got everyone. I printed it out each month with the list getting longer and longer, when finally at 500 I stopped. Just a little too many for me. I used to know every Daring Baker there was on the block. Now, not so much. I still love the idea of the group. I am sure I will be jealous seeing everyone’s creations each month but it puts a little pressure off my time clock and pocketbook to bow out. This wasn’t an easy decision, in fact I even cried while writing the post. It’s just time for me to move on.
I want to give special thanks to Lis and Ivonne for making such a great group, I wish the group much continued success!!!
This is a good one for me to go out on. It was of course low-fat 😛 . It uses enough butter and eggs to make your heart send you an evil note. But oh how it is tasty. Then again, it has buttercream and I do love the buttercream. The only problem was that this cake is not a good summer cake. The layer plus heat equals lots of slipping and sliding. Luckily mine was nice and held together.
So thanks to Chris of Mele Cotte for picking a great challenge for me to go out on.
Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter
1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped
Filbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.
1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 ¢â¬â€œ 110 degrees)
Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.
Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You¢â¬â„¢ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren¢â¬â„¢t any large pieces, don¢â¬â„¢t over-process. Set aside.
Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.
Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.
Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand ¢â¬â€œ working quickly) and sprinkle it in about 2 tablespoons at a time ¢â¬â€œ folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.
Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You¢â¬â„¢ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.
*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.
Sugar Syrup
Makes 1 cup, good for one 10-inch cake ¢â¬â€œ split into 3 layers
1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur
In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.
Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ – 2 Tbsp. Jamaican rum (optional)
Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.
Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla
Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue ¢â¬â€œ about 5-7 minutes. *Do not overbeat*. Set aside.
Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*
On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
Refrigerate 10-15 minutes before using.
Wait! My buttercream won¢â¬â„¢t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.
Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn¢â¬â„¢t work, cream an additional 2-4 Tbsp. of butter in a small bowl¢â¬â€œ making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.
Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.
Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.
Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember ¢â¬â€œ extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.
Apricot Glaze
Good for one 10-inch cake
2/3 cup thick apricot preserves
1 Tbsp. water
In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.
Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake
**Ganache can take on many forms. While warm ¢â¬â€œ great fudge sauce. While cool or lukewarm ¢â¬â€œ semisweet glaze. Slightly chilled ¢â¬â€œ can be whipped into a filling/frosting. Cold & solid ¢â¬â€œ the base of candied chocolate truffles.
6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ – 1 tsp. hot water, if needed
Blend vanilla and liqueur/rum together and set aside.
Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.
Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ – 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn¢â¬â„¢t thicken, refrigerate for about 5 minutes, but make sure it doesn¢â¬â„¢t get too cold!
Assembling Cake
Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.
Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.
Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake¢â¬â„¢s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.
To garnish the cake, fit a 12 ¢â¬â€œ 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.
Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.
Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.
manggy says
I didn’t know you were one of the first DBs! And the one who chose the Mirror Cake! I’ve never been a member but I did see that accursed crepe cake on a few blogs when I was starting out blogging, heh 🙂 I’m sure you’ve proven yourself on more than one occasion to be an extremely daring baker. Beautiful shots of the cake!
Jen Yu says
Damn it, Peabody! I want to quit every month… but I keep hanging on. In fact – I just made a pact with one of our favorite buds to Not Quit Just Yet. It’s going to suck w/o you, chica 🙁 I totally understand what you mean (and I joined when it was 80!). But I will still be coming around to this here blog, yo! 😉 xxoo
rachel says
Am surprised for sure..the cake looks gorgeous….
Dharm says
Awww Peabody! YOU were my very first challenge!! I’ve always enjoyed your posts and always looked forward to your comments on my blog too. Will be so sad to see you go. Your cake looks great anyway – but you always turn out beautiful creations…
Katie says
Your cake looks fab. I’ll miss you as a Daring Baker for your creations were often amoung the best.
Keep up your own tasty creations though.
zorra says
What a pitty you leave DB. 🙁 I will miss your wonderful creation.
Rosa says
That’s a pity! We are going to miss you as a DB member… It is true that it has become extremely big.
Anyway, your cake looks great! Very well done!
Cheers,
Rosa
Kelly-Jane says
You’ll be a well missed DBer. Yours is among the first I check every month!!
Lovely cake as always.
You will still be bloggin sweet things though won’t you? I need my fix 😉
Aparna says
That’s one nice cake, of course.
Its a pity you’re leaving the DBs, but you’ll be still be blogging beautiful food here.
Deeba says
O well…guess you gotta do what you gotta do. Big decision, though I do agree with the swelling numbers. The pictures of your last challenge are VERY PRETTY…well done & sorry to see you go! :0)
Kim says
You went out on a high note that’s for sure, your cake is lovely. I know you will be missed.
KJ says
I understand how you feel. This is a great way to go out!!
Debbie Green says
The cake looks beautiful. I always look forward to your posts!!!
Cakelaw says
Peabody, I’m sad to see you bow out, but you have definitely left on a high. Your cake looks marvellous.
breadchick says
Peabody,
It was a good thing I was lying down when I read this!!
As one of the seven sisters in arms on the Great Martha Crepe Cake Disaster (that was no way the fault of Bri, bad, bad, bad recipe) and a fellow go through the whole lister, I am going to miss you my friend.But completely and totally understand.
BUT, I know we are going to bake/cook together again so I’m not SO bummed 😉
You may leave our ranks this challenge but you do so with your usual yumminess.
veron says
Oh Peabody, you will be missed. But I understand how you feel…I too used to know every daring baker and visit each blog and the croissant challenge was so much fun. Your cake is gorgeous and yummy!
Michelle says
You’re going to be sorely missed, Peabody. But… way to go out with a bang. This is beautiful.
Mary Ann says
You will be missed for sure- your cake looks heavenly.
Mandy says
I must confess that I don’t check on each and every DB posts. That is simply impossible for me. But every month, yours is definitely on the top 10 of my checklist. You will be missed, Peabody.
Joelen says
There comes a time where we have to pull away from things so although I’ll miss your tantilizing DB creations, it’s not enough to stop me from coming in whenever you have an update. I imagine you’re already busy with things so here’s to having more time to devote to your other culinary concoctions!
sandra avital says
So sad!! I’m a DBer from past december challenge, I’ve never been able to check every DBer’s challenge, but I couldn’t miss visiting your culinary concoctions every month. I’ll miss you for sure but I do respect your choice.
Ann says
You’ll be missed!
VeggieGirl says
Peabody, while I’m quite saddened that this is your last Daring Bakers Challenge, I must say that you’re leaving with a bang – that gateau is too spectacular for proper articulation.
courtney says
Oh no! But I can understand. I know I will continue to see amazing desserts on your blog anyway.
Andreia Sousa says
Peabody, I understand your point and I feel sorry for you to leave the group. Still, I’ll continue to follow your adventures.
Andreia
Jenny says
I have hit that same kind of point, where I get exhausted trying to read and comment, and feel like I’m not really getting to know people the way it started out feeling. Plus some of the recipes have started feeling redundant, but I’m not sure anything can be done since so many seem to be getting a lot of joy out of it.
I sat this challenge out to mull it over and haven’t come to conclusions yet. I’d like to see it all turn into “This month’s challenge, if you choose to accept it,” and not put as much stock into every person doing it every time. Since there are so many of us, who cares if I miss it, right?
Regardless, your blog has always been one of my favorites and I will continue to read it through the syndicated feed on my LJ friends list!
Judith says
Well I think you deserve a big “congratulations” for all the time you have been baking with the DBs!
DBs is one of those groups, like TWD, that I’ve badly wanted to join for a while but sadly cannot because of the expense of ingredients. That said, I hope to join one day if it’s still around in a couple of years when I’m earning a steady income, and bakers like you are certainly inspirational 🙂
Carrie Fields says
The fact that you have held on this long is so amazing. You are an amazing baker and I enjoy each of your posts. I have been mulling things over just because of sheer business and lack of funds. I will miss you.
p.s. I just tagged you. If you have time to participate that would be awesome…if not, I totally understand 🙂
Carrie
Deborah says
It’s so sad to hear, but I’ve been considering it as well. Especially now that I’m pregnant and baking just hasn’t been as enjoyable because I don’t like eating it. This challenge was the hardest for me to complete yet because my heart just hasn’t been in it. In fact, it’s still waiting for me to finish it at lunch today. I haven’t been in as long as you (your mirror cake was actually my first challenge) but I used to go check every blog as well. Now it’s just not as exciting to me. We’ll see what happens…
But a beautiful job on this cake! Mine ended up with 2 layers as well, but I had some issues with the cake. It looks gorgeous, and congrats on your run as a Daring Baker!
Nemmie says
Pea – I was first introduced to your blog when the DBs made your mirror cake. From that moment on I was hooked, and finally got the guts to create my own blog a few weeks later.
I joined the Daring Bakers because of you, because I wanted to pull off baking like you awesome ladies. So even though you are bowing out and feel terrible about it, please know that you leave a DB legacy through many of us 🙂
Michelle says
Even though I a relatively new DB, I totally understand why you’re leaving. But I will miss you all the same.
dayna says
so sorry to see you go. you always this time of the month so much more delicious.
I understand how the vim gets a bit tarnished when something gets trampled by the masses – although you, will still certainly be missed.
I’m still looking forward to your original creations!
Barbara says
The Daring Bakers’ will miss you! I’ll keep you on my reader and checkout your great posts. Thanks!
Jes says
I’m actually with you on this month. I didn’t even make it to the challenge though. The group is too big and I don’t feel the camaraderie that I used to. It would have been exactly one year for me this month, but hey, people change!
Your cake is beautiful, per usual!
pixie o says
i enjoy reading your blogs, even non-db related ones. I am one of those latter members but still, I am saddened that you are bowing out. thank you though for being one of those dbers who made me want to join.
Sara says
Ah P, that really sucks, but is understandable. What will you do will the extra time each month? Continue to provide us with deliciousness I hope.
Kelly says
I’ll miss being able to link quickly to your site from the DB blogroll but will find a way to keep coming to see all of the gorgeous treats you’ve been baking!
maybelles mom (feeding maybelle) says
Times change, but i will miss your right ups for DB. good job.
marye says
sorry to see you go…
the cake looks beautiful.
JennDZ_The LeftoverQueen says
Well you certainly went out with a bang! The DB challenges have always been personal challenges for me – but then you are already a great baker! 🙂
Andrea says
The mirror cake was my first challenge, and even though I totally botched it up, we thought it was still delicious. I will miss coming to see your DB challenge every month, but am glad to know you are still baking and sharing with all of us! Your gateau is marvelous!
Brianna says
Your cake is Peabody. I’ll miss you as a Daring Baker!
brianna says
*Beautiful!! 🙂
danielle says
No doubt that you will continue to amaze us with your tasty creations, DBs or not.
Marce says
Oh, that sucks, but I do understand where you are coming from. It was great to bake with you from the infamous crepe cake onwards, and you are in my reader, so I´ll still keep up with your kitchen adventures.
Patricia Scarpin says
I’m sad to hear you say that, but at the same time I understand because that’s the reason why I quit the group. It was amazing at the beginning (and there I was, with my humble blog and crappy photos, playing with the powerful, talented bloggers, the ones I admire so much), but after the group got too big it lost its meaning to me.
I think this cake is a superb way of saying good bye.
Laurie says
One more nut cake and I may scream! We’ll miss your DB submissions!
katy says
It’s funny, because to me the focus now is “how can I make something to differentiate myself from the other 1000 daring bakers” rather than everyone trying to come up with the same end result. it’s a very different group. that being said, I do love that it forces me every month to try some crazy recipe that I never would have made otherwise — pros and cons I guess. Either way, you will definitely be missed! You could always rejoin for a swansong challenge in 2084, when I am scheduled to be hosting!
jenny says
I’m sorry you’re leaving, I guess you can always come back! I still love your blog and I love that I found it through the daring bakers!
I’m learning a ton through it still as I’m still early in the blogging and baking experience so I’m still enjoying lots of buttercream and cake!
Courtney says
I am so bummed you are leaving the daring bakers. I actually started being a DB because of your challenge. I sure hope you will stop by and visit! It is incredible to see how much it grows each month and impossible to get through the whole list but I still get very excited for the new post of the challenge. i will still be watching your blog its a wonderful one!
Kelsey says
Your DB contributions will certainly be missed. I understand why you want to leave, though. I thought about joining, but I knew I wouldn’t be able to be a very supportive DB with all the posts to check. I’ll be keeping a watch on all your non-DB concoctions!
Katie B. says
Sad, but understandable! It’s not like you won’t still wow us with tasty goodness, though! 😛
Culinarywannabe says
Your cake is absolutely beautiful! I’m sure with the extra time on your hands we are all in for real treats!
giz says
I’m really sorry to see you leave the group. I also get your reasons so no judgement at all. I know you’ll still be doing the circuit – once it’s in the blood, it’s hard to get rid of.
Stacie says
I had to sit out this challenge but I thought you might want to know another DB and I decided to do your first challenge ever, the biscotti, loved the recipe!
I don’t blame you for getting out. It’s been a bit overwhelming for my taste also. I’m going to try to keep at it though.
Hannah says
Oh no, Peabody, your Daring Baker posts will be sorely missed! Although I have to admit that your announcement did shock me a bit, I do understand your reasons… No matter what you decide to do, I’m certain that your posts will never disappoint. I always look forward to your creations, and perhaps leaving the group will give you a bit more space to breathe and let out your creativity. 🙂
Tammy says
It’s a shame that as a founding member of the DB you’re not continuing – but I do understand where yuo are coming from. There were about 200 when i joined so even getting round all the blogs then was very difficult! Your blog is still one of my favourites! :0)
Tartelette says
Surprised…no. Sad…yes. It was good to have you among the “seniors”. I understand your point and will miss your reveal posts.
Alice Q. Foodie says
I am such a coward – I wasn’t an original but I was an early member – and I bowed out a few months ago without telling anyone. I had other issues with it mostly having to do with time – but the size is definitely daunting! Will miss checking in with you to see what the DBs are up to!
Jenny says
It has been a long haul, baking with you, starting with those yummy croissants, but I think I understand. I used to copy over the blogroll into a word document and then change the color of the blog once I’d read it. I was still reading every one for a long time, but now barely know who people are in the DB anymore. Oh how I miss us being small!
And just so you know, you were a daily read of mine before we became DB’ers together, and you are going to remain a daily read of mine – you can’t get rid of me that easily! =P
Shellyfish says
I’m sorry you’ve found that the group is too big…but it has opened up to many bakers who otherwise would have been a bit on their own (like me! this is only my 5th challenge!). I’m sure you’ll be missed!
Holly @ PheMOMenon says
I can honestly say I can see why you have to move on, you have so many wonderful things going on. I’ll miss your DB posts, but of course I’ll still be back here all the time! Your cake looks gorgeous!
Claudia says
I get it. I’ll still read your blog of course, it wasn’t really the daring bakers that made you interesting, it was just you.
Elle says
Well, what to say? You and Brillyn were the reason I ‘found’ the DBs, went through Martha’s revenge with you and the early DBs,completely understand the sense of too big…and then I read the first DB post of a new member at amyzingbaker. Such enthusiasm is contagious.
Yours will STILL be the first blog I go to when I visit blogs, especially if time is limited…but challenge post day will not be the same without the anticipation of seeing what you’ve done with the recipe. Maybe you’ll change your mind…who knows? Girls have that right 🙂
Erin says
I’m sorry you won’t be a Daring Baker anymore. I will miss seeing your posts on posting day. I still want to make the Strawberry Mirror Cake that you chose last year. Your gateau looks beautiful- you went out on a great one.
valentina says
It is hard to think of the daring bakers and not have you in it.; o )
buggirl says
Well, that does look delicious. I can’t imagine how many dirty dishes you made while creating it.
Y says
Very sad to hear that you’re leaving the DB group, but if it means more time to pursue your other things, then so be it. Beautiful cake, by the way!
chris says
Sorry you’re leaving the DBers, but I will still be by to check out all the other delicious nibblies you will create. You never know when I may show up with a cheesecake in hand! 🙂
Claire says
Well, we will definitely miss you. However, I have this small feeling 😉 that you will continue baking fantastic things…things I would HAVE to be challenged to make! I can’t wait to see what else you’ve come up with.
sunita says
Aww, Pea!! The strawberry mirror cake was my first challenge.
You’ll be missed…but I understand what you mean…the group has got too big indeed. The only reason i’m sticking to it is because of the recipes, which force me to go beyond my comfort zone.
Take care…will still keep visiting 🙂
Lynn says
Your cake looks delightful and delicious. I understand what you mean about it not being a summer cake – I felt exactly the same way. I wanted something light with fruit, not more buttercream. The DBers have lost a valuable member for sure!
Lisa says
We’re going to miss you Gracie! 🙂
Your cake is gorgeous, as I knew it would be!
Oh hell, who am I kidding.. I won’t miss you.. I’m here every other day and we chat in email! So I always get my Gracie fixes. 😀
xoxoxoxoxoxoxox
Chez US says
I hear you, on the size of the group, I toss around the idea every time as well. I came in at the Strawberry Mirror cake and enjoyed the intimate group, it was easy to see everyone’s challenge, everyone did it with grace and excitement and there was not a whole lot of bitching! I will definitely miss seeing your DB challenges, you are always at the top of the group in my book. Hope to still see you at TWD!
Denise
Nicisme says
You’ve gone out on a high, your cake is beautiful!
LINA says
nooooooooooo~!!!! I always look forward to checking out your perfect creations every month. YOu will truly be missed…
Gigi says
Oh Peabody, sorry to hear this will be your last post as a DB. But I don’t blame you. I sat out this challenge and have been thinking about whether or not to continue as a DB. You definitely went out with a delicious bang! 🙂
Landa says
Oh sorry to hear this but I will still be popping by to visit you. Your cake looks delicious.
Sandie says
Wow, you will be missed! But I will still visit your blog regularly to see your great ideas.
Morven says
Peabody – I totally understand the agony of deciding the leave the group. It was the same for me but the relief I felt without the pressure of the commitment and the lack of time to read other blogger’s posts indicated it was the right decision. I’m sure you’ll feel that way too. I’ve decided I’m sticking to more one off type challenges such as HHDD.
Your strawberry mirror cake was one of the outstanding successes of my participation in the DBs and people at work still talk about it.
I love the look of your latest creation – beautifully presented as always. Did you save me a piece?
MM says
Whoa! You did an amazing job and while I am sure it was such a difficult decision, you are right about making a fantastic cake to bow out on at this time. Not to worry, you are one of the best!!!!
Dana says
Peabody – I am so sad you’re leaving us! You always have one of my favorite takes on that month’s challenge!
elly says
As always, this looks perfect, Peabody. I’ll be the selfish one who says I’m not too sad you are leaving DB – because I’m hoping it means I’ll get an additional, different recipe from you each month which makes me happy 🙂
Isa says
Wow… I had never thought of the starts of Daring Baker when there weren’t… ehrr… 500 members! And how sweet of you to make a list and print it to be sure you checked everybodies challenge.
I’ll miss checking your blog each month for the DB challenge, but I guess it’s the best for you :).
And the cake looks great!
Ivonne says
You will be missed! Big kiss!
Carmen says
The cake is gorgeous! I admire all you Daring Bakers b/c I just don’t think I could do it! I’ve enjoyed all your DB entries – thanks for sharing with those of us who live vicariously through those more talented! 🙂
BC says
I’m sorry you’re leaving but I understand. The growing group changes the dynamics.
kate says
i never imagined this group would one day become so gigantic. Its amazing and nice to know that so many people have dared to bake !!! Your cake looks gorgeous and i’m sure your group will miss you .
Stephanie says
Hi Peabody! Long time, no visit!
Your cake is lovely, and I completely understand what you’re going through. I’ve been in DB a year now, and it was just about manageable then. Since…well, I, too, have considered dropping out. It’s HUGE. There’s no way anyone can realistically visit every blog, is there? Not if they have anything resembling a life, that is.
Sad to see you leave, but I wouldn’t be surprised if you were one of many…
CookiePie says
Gorgeous cake!! I will miss you in the DB blogroll but of course will continue visiting you regularly – you’re so inspiring as a baker and I love your voice in your posts!
Colleen says
Pea, I can totally understand that decision. I gave up long ago, as a blog reader, trying to keep up with the DB postings. And I love them and avidly look for the posts!!! I still only keep up with the few originals. Not enough time in life to try and look at more. You will be missed amongst them, but I will keep visiting to see your gorgeous and inspiring blog! Hugs, Colleen xx
Paula says
Aww Pea I’m so sorry to see you go! Your Mirror cake was the reason I joined in the first place! When I saw that cake I thought “that’s something I’d have never made unless I had to” so I joined the DB’r to make myself try new things. You’ll be missed for sure!!
Well I look forward to seeing what you create now that you’ll have all this free time;)
Love your cake btw. It’s beautiful!!
Candace says
Well poo on you! 😛 I always look forward to your DB’er posts… But its OK… you do plenty of posts to keep your blog stalkers happy!
Mary says
Well, you have managed to screw up my routine. See I do my challenge and then I check yours to see how close I get to what it’s supposed to look like. I’ll live though. 🙂 Especially if you keep posting all your other luscious creations!
I wish I could look at everyone’s post, but there’s just too much.
megan says
I came in at about the 200 people mark. It was the mirror cake that caught my eye at the beginning (for me). I love being a DB but I dont go to everyones site. It’s impossible!
I have my favorites which included you, and I find a few new ones occasionally. This was my first challenge I bowed out of.
You will be missed but at least you didnt say your quitting blogging. Now that would be horrible!
Lauren says
Oh no! You are #5 of 1000 and some. Thats amazing. Even if you don’t participate any longer, I hope that you still are part of the group in spirit if nothing else. Maybe you’ll make your own group? Or via an alias, create a new something. I don’t know, I’m a bit shaken up.
Anyways, I wish you well regardless of your decision, making it this far is pretty huge! And, your cake looks wonderful. Truly beautiful.
Jaime says
sorry to see you go 🙁 i believe it was through your blog that i learned of the daring bakers, when i first saw the mirror cake….
you’re an extraordinary baker and i guess you don’t really need to be part of the daring bakers to be considered a ‘daring baker’ 🙂
your cake is beautiful, looks like you included some chocolate between the layers too? great idea.
Amy says
Aww Peabody I’m gonna miss you! You’ll always be a daring baker. 🙂