Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!
Before this month, I had of course heard of the great epicure and gastronome Brillat-Savarin, but not of this cake by the same name – which is quite unlike any other cake I’ve ever made. It starts with a rich brioche dough baked in a ring pan (there are special Savarin pans, but a bundt or angel food cake pan works too). The baked cake is soaked in a flavoured syrup, which it soaks up like a thirsty sponge, and then the hole in the middle is filled with pastry cream and topped with fruit. Savarin is very similar to baba au rhum, which is soaked in rum syrup and usually made into individual cakes, and both baba and Savarin are somehow related to Polish babka (sort of like this babka – it’s all one big extended brioche family).
Oh how I’ve missed baking bread every week!
Happy Easter! I hope the Easter Bunny brought you all lots of chocolate. 
This might be the most unattractive cake I’ve ever made, which is both disappointing and hilarious.
Apparently making cupcakes only once in a month is not enough cupcakes. Obviously. Also, I saw this frosting technique done somewhere (I forget where) and was looking for any excuse to try it out.
A good friend of ours had a milestone birthday this week, and to celebrate we got together with a bunch of good people for some Neapolitan style pizza at 
I almost never buy buttermilk, but a few weeks ago I had some in the fridge (leftover from making 
Sarah from 
Valentine’s Day. An excuse for heart-shaped baking. I’m in!
There is a restaurant in Victoria called 
