I had suggested a “laminated dough” theme for April, but I’m now realizing that I will be traveling some and have a few other commitments coming up, so I’m not sure how much baking time I’ll have next month. 

Are there some other ideas that everyone would rather do?  Or would you all prefer to stick with laminated doughs?

I would like to stick with laminated dough. I’m really looking forward to seeing what everyone will make. But I’m also flexible and would go with whatever majority choose.
Julie - are you traveling for vacation? Anywhere fun? 

I love doing laminated doughs, but my quest for April will be to do some spring cleaning of the freezer. Not being one who can toss out excess icings, fillings, extra layers of cake or excess tart dough; my challenge for the month will be to creatively use up all the little dabs of goodies that are now overpopulating the freezer. Of course, this is so I can fill it up again…..

Jeri - 26 March 2010 03:41 PM

I love doing laminated doughs, but my quest for April will be to do some spring cleaning of the freezer. Not being one who can toss out excess icings, fillings, extra layers of cake or excess tart dough; my challenge for the month will be to creatively use up all the little dabs of goodies that are now overpopulating the freezer. Of course, this is so I can fill it up again…..

Jeri, that is an excellent idea…or even use what is in the house..I have only the freezer that comes with my french door fridge..no more room.

So is it laminated dough?

CRenee - I think so but I am not sure. I am planning on making a laminated dough anyway this month, and will post .

I haven’t heard any negative comments since posting the topic, so let’s stick with laminated dough for April.  Laminated dough includes puff pastry, danish, croissant, and we can throw in struedel and filo, too.

We don’t have a theme for May, any suggestions?

I’ll likely skip April, all my weekends are planned with non-baking related things.

May - hm. I just made my very first neoclassic buttercream, and I’m hooked (and that’s from someone that hates buttercream!). I’d be game for anything involving buttercream. Or how about bread for a change?

I could do either buttercream or bread, both sound good to me.  I haven’t made the silk meringue for a long time (not since I dropped and broke a glass bowl containing a double batch of burnt orange last fall, sigh).  Would love an excuse to make one of the caramel versions again.  Bread would be good, too, for some reason I haven’t been doing yeasted projects lately and would welcome that.

Forgive me for the odd question, but would someone kindly explain how to participate in the bake off? I am assuming this reoccurring event is not the Heavenly Baker’s Club, right? I am getting a feeling this is associated with the forum? Again, sorry for the HJ! I am just so excited to start getting involved…

Jessie, the only rule is to bake whatever the theme of the month is. This month’s theme is laminated dough so whichever kind of laminated dough you choose qualifies. As Julie mentioned above it includes puff pastry, danish, croissant, strudel, and filo.
Anyone can participate in the bake off. There’s no requirement regarding how often you participate.

If you’re the 1st one to submit your entry, just create a new thread under “Show and Tell” with whatever month it is & “Bake - Off”. April Bake Off thread is already created, so you can just post your entry under that thread.

I hope this helps, .

Awesome Jenn, sounds fun! I have never before heard the term laminated dough. Sounds glossy. I’ll have a look at the thread now! Thank you for enlightening me =)