I love making cakes that look like other things. Kind of “faux food” if you know what I mean. In this case, I wanted to celebrate summer!
A chocolate cake, cut wedge-like and topped with pink and green buttercream. The pips were chocolate covered raisins.
To me, watermelon says summer more than any other fruit. Drippy, pitty, cold refreshment on a hot day. Ahhh, summer. (I’m trying to make it last as long as I can!)
It’s almost the end of August (and it’s still summer!) so when asked to bring dessert for a lunch we were invited to, I opted for abstract watermelon cupcakes.
They were lemon cake with lemon curd filling topped with buttercream icing. No one quite got that they were supposed to be watermelon lookalikes but that was okay. They were gobbled up in no time anyhow.
It’s already late summer. Gak! Where’d the time go?
Peaches, peaches, peaches. I can’t help myself. I buy them. They all ripen at the same time and there are only so many peaches you can eat before they get over ripe and rotten.
I decided to have a more rustic approach with this pie and made a simple galette. One crust, rolled to about an 11″ circle. Leaving about an inch and a half edge, I placed sliced peaches in concentric circles until full. Then I folded over the edge to secure all those peach juices. Yum!
Here’s the recipe I used from Epicurious. It’s actually from a book called “The Perfect Peach” by Marcy, Nikiko and David Mas Masumoto.
Ahhh, August. The time of year when Ontario apricots, peaches and blueberries are all ripe at the same time. What’s a gal to do with overripe fruit? Pie, natch!
In this case, I rolled all three delicious bites of summer into one glorious pie and sandwiched them into a pate brisee (Martha Stewart’s recipe works just great. Here’s da link!)
Save your fork, there’s pie!