My first Daring Bakers challenge is finally ready! I’m always reading my blogroll and seeing all the amazing recipes that come from the Daring Bakers. A few months ago I applied to become one myself and was finally admitted into the club 😉 to start baking for the month of July.
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. At first, I looked at the recipe – which was 13 pages long – and said to myself “this will be my one and only Daring Bakers challenge.” I had no idea how – between work, going to Israel this past week for a wedding and everything else on my plate – I was going to be able to complete this multi-step recipes. After spending a lot of time reading the recipe on the subway rides to and from work, I realized that, while there were many components to this cake, they were actually not that difficult to make, you just had to give yourself freezing time.
Because of the freezing times needed for the ice cream, I split up the recipe into multiple days. I made the ice cream one day, the cakes another, and put it all together on the day of a dinner party my roommate and I put together in order to feed the cake to some friends. We quickly realized that even five of us were not going to be able to eat all of it and almost two weeks later there is still some sitting in our freezer.
As I said before, the different components of the cake were not actually that difficult to make; in retrospect, they were quite simple (although as usual, my faulty oven never fails to overbake the edges of my cakes.) I’d never thought of making ice cream before without an ice cream machine, but this method of mixing up cream and sugar makes you realize how easy it is to make your own ice cream. I even bought a vanilla bean! Something I had never done before. I know that you’re allowed to modify the recipes to a certain extent, but given that this was my first challenge, I decided to follow the original recipe to a tee. Even after following the recipe exactly, for some reason, my chocolate ice cream decided not to freeze all the way through, so while the fudge sauce froze solid, the chocolate ice cream turned more into a sauce.
After having completed this first challenge, I now understand why so many people call themselves Daring Bakers. It’s such a fun way to learn new and exciting things about baking – I’d never even heard of a swiss roll before – and there are so many other people making it, that someone has likely made the same mistake you did and is willing to help. I’m really looking forward to next month’s challenge, which will be made in my new apartment. WOOT WOOT!