The Troubadour Baker's photostream  

Panna cotta infused with elderflower and layer with gelée infused with elderberry, served with elderflower madeleines.

Traditional middle eastern semolina cake with apricot ginger jam and pomegranate seeds.

Recipe at The Troubadour Baker

On a side note to all my Flickr friends, I am in the process of separating my photos between two accounts. From now on, this account will only be my pastry work. My personal photos can be found at my other account. I hope you will follow me over there as well :) And I'm sorry if any of your favorites over here get deleted, but you can go to my other account and find them to re-favorite them. I will also be sad to loose all your wonderful comments, but you got to do what you got to do.

Cake for a master birders class. The birds on the cake are some of the ones from their final, artistically rendered. This was super fun to make.

The Troubadour Baker

I like getting feedback!

It's like a half-baked brownie. And I'm serving it with pistachio ice cream. And, yes, I realize that some hoity toity culinary folks will scoff at my unsophisticated ice cream scooping and will say that I should be doing a quenelle instead. But I actually like the look of a rustic scoop of ice cream against the sever lines of the cake. And, really, if you had to deal with the freezer I have to deal with, then you too wouldn't bother trying to quenelle the ice cream.

Thanks to Yannick Chauvet for the recipe.

For my purposes, I had to make a few alterations to his recipe, my version is at The Troubadour Baker.