The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petits Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”. You can find the challenge recipes here.
I’m not going to write much because this has been my first Daring Bakers flop. Making the pound cake with browned butter was easy, even though I might have baked it a little too long because it was a tad too dry – whereas the raw dough was just AWESOME. I really had arguments going on in my head between the part that wanted to save the dough for the cake and the part that just wanted to eat the plain dough ;-). Also, making the ice cream was no big deal because I’ve been making my own ice cream for quite a while now. And the chocolate glaze was easy, too. But then everything started to go wrong: the ice cream didn’t stick to the cake layers, everything fell apart when trying to glaze them, and the chocolate glaze would melt the ice cream so the ice cream layer was a lot skinnier than the cake layer. Oh well….