r/DessertPerson

Goodness this is a tasty cake. Highly recommended.

Doubled the recipe and had to use about 50 gm of bluebs since I didn't have the full amount of rhubarb. These are nice little cakes! Think I'd hold back on a little of the cardamom next time. I love cardamom but think it can be overpowering in some of her recipes.

Was a huge hit :)

NYT Strawberry and Cream Layer cake (https://cooking.nytimes.com/recipes/1022272-strawberry-and-cream-layer-cake) or the Strawberry Cornmeal Layer Cake from Dessert person???

Does anyone prefer one compared to the other?

this was fun and easy! amazing texture. very slightly too much olive oil flavor for my taste, but still really yummy

First attempt, I took them out about 10 minutes early. Although I’m happy with the result, next time I would take them out an additional 3-5 minutes early.

It was a hit last year for Mother’s Day and was requested again this year. I did make it in 6 inch pan and made mini 4 inch cakes with the extra batter for the non dairy people (used coconut whip).

My only tips/mods are:

I like to add a little vanilla and powdered sugar to the whipped cream, it’s still a not overly sweet desert.

Fresh local organic strawberries take it to the next level if you have access to them

they’re quite good! definitely for people who prefer a flat, crispy kind of cookie. they also spread a lot while baking so be cautious! but it was a fun recipe

my fridge decided to be an asshole and stop working in the middle of making these,,,, it’s a miracle i was able to get any layers at all

definitely going to try these again once i have a fridge that’s working properly 🫪🫪

I wouldn’t have thought to try either of these, but both were a hit and showed me I have more skill than I thought. I had a blast!

My first try at choux dough and it worked out great. I used the recipes for pastry cream and choux dough from Claire Saffitz' Dessert Person. I got the hang of piping the dough about halfway through, but they all baked up nice.

Wow, this cake was delicious. I intended to bake this over a weekend, but it ended up stretching to a 5 day process and I am so glad I did not call it quits.

Each component was so flavorful and balanced each other out perfectly. The lemon curd was extremely tart which paired nicely with the sweetness of the cake and meringue. I used meyer lemons to make the lemon curd. May need to make the curd again just because I cannot stop thinking about it.

The meringue was intimidating but was really pleased with the results. Now I keep thinking about what other cakes I can cover with meringue.

Honestly kind of amazed it came out looking as intended. I'm usually not good at making pretty food.

I did realise my springform tin was too big, so I added a bunch of cheese to the custard to bulk it out..I was slightly concerned about the 2 total hours of cook time but no leaks (only leeks), no soggy bottom, the pastry is flaky and buttery, and a set custard. Very worth the effort.

Not the prettiest pic but I made the Coffee Oreo ice cream for this month’s bake along! Was a success—my husband is obsessed. And as someone who doesn’t usually enjoy coffee in my dessert, I also enjoyed this one a lot. Because I didn’t have the same coffee pods, I made a strong cold brew concentrate.

Enjoying this bake along! The Meyer lemon Bundt cake is in the oven now. :)

I brought this tart to a cook out, and it was perfect for an early Summer vibe. Sweet, juicy, slightly tart; it really does highlight the blackberries!

This was my second time making Claire's Sweet Tart Dough (previous attempt was couple weeks ago for the Salty Nut Tart with Rosemary). It went much better this time! I didn't over blitz the butter and kept everything very cold and was able to achieve a ball of dough, which didn't happen last time. I did bake it just sliiiiiiightly over where I'd like it. It wasn't burned, but it was very dark and the texture was brittle on the sides. Next time I'll watch it like a hawk, or cover the sides in foil.

Caramel is always tricky. I don't know where I went wrong in the process with this one, but by the time I needed to put it in the tart case, it was well beyond pouring consistency and into glooping consistency. It was clear that it was never going to settle neatly between the berries, so I scraped it and the berries out of the tart case and just mixed them all together before spreading in the tart. So it was not as aesthetically impressive as the picture in the book where the berries are half submerged, but GOOD LORD this tart is delicious. Highly recommend if you come across a good batch of blackberries.

First try for the thumbprints, and they were similar to what others have said here - soft (which I like!!) and deliciously almond flavored. It does benefit from the freeze dried raspberry in the pink dusting sugar, and I put even more on after my first taste test.

As for the softness: They were in for 18 minutes, got the underside a nice golden brown, and they started out cold but definitely not frozen solid. Meringue was right, I think. Probably just the nature of them to be soft, but it'd be worth another try to see how far one could take the bake.

It's in the oven. The dough was not as hard as I feared. I made some tweeks to the filling - I sauted the garlic and red pepper flakes then added the broccoli rabe washed with a little water and covered the pan until the broccoli softened.  Then I added in the anchovies and cut up the stalks in the pan. I  keep cooking until there is no more water.  Let it cool and add it to the cheeses.  I also omit the mashed garlic and the salt.  Instead of salt, I use a sharp dry provolone, roughly grated.  Otherwise, I followed Claire's recipe.

We're taking this one to the beach tomorrow. Will send a slice from the sand.

BTW: I rolled up the pie dough scraps, folded in some of the extra cheeses and some pepper. Sliced into strips and twisted. Baked with the pie. Enjoyed these with a glass of wine to celebrate Momma always said it's a sin to throw away food 😎