HAPPY NEW YEAR!!!!
I made this Danish braid a couple of weeks ago. The danish dough recipe is from Rose’s PPB, the fillings are frangipane and frozen bluberries cooked with sugar. This dough is softer than the croissant dough so it feels easier to roll and handle. I really love working with laminated dough, I can’t really explain it, something about rolling the dough makes me feel happy. A couple of error I made: I didn’t notice that the danish braid requires only 1/2 of the danish dough recipe, I made the full batch so ended up with 2 danish braid. I filled the other one only with frangipane and forgot to take a picture of it. Also, I put too much frangipane in the dough, it leaked over during baking. Neither mistakes is a big lost - the danish taste heavenly and I will make it again.
I made the Almond Shamah Chiffon again yesterday for a New Year’s party. Inspired by Patrincia’s way of decorating her chiffon, here’s my take. I didn’t use Amaretto this time, as several people at the party abstain from alcohol. What’s surprising is the cake does not taste as good as the previous one I made. Is it possible that 3 Tbsp of Amaretto make a big difference in flavor? Anyone has any input regarding this?
Another thing I want to mention is that I really noticed my decorating skills improving. Comparing the picture of this chiffon with the one I made last October, this one is much smoother on the sides and on the top. I can tell you I’m really happy about that .

Lovely cake, Jenn!  I agree with you, your decorating skills are very good.

That braid looks delicious!  Beautiful work, Jenn. 

And I agree, your almond cake is beautiful, very straight and smooth. 

Yes, I think the lack of Amaretto affected the flavor of your cake.  Next time you need an alcohol-free almond syrup for a sponge cake, consider soaking chopped toasted almonds in the boiling water and adding a little vanilla and/or almond extract.  That way you’ll still have flavor.