Difficult desserts like chocolate souffle, baklava, kakanin, and wedding cakes take many hours or days to prepare. Wedding cakes are particularly challenging due to their size and use of fondant. Kakanin is a traditional Filipino delicacy, while baklava is a Greek dessert made with layers of phyllo dough. Chocolate souffle is delicate and requires careful preparation.
Difficult desserts can be beneficial if the end result is delicious. A dessert that is considered difficult to create often takes many hours or even days to prepare. Some desserts that are time-consuming or otherwise considered difficult include chocolate souffle, baklava, kakanin, and wedding cakes.
Not only does a wedding cake have to be perfect for the big day, but it’s also one of the toughest desserts because it generally has to be large enough to serve hundreds of people. Unlike smaller cakes baked at home for a family dessert, the frosting doesn’t just spread on traditional wedding cakes. Rather, fondant usually covers each cake tier of a wedding cake to give a smooth look. Fondant is a candy filling or topping usually made from sugar syrup that requires up to 40 minutes of constant stirring to get a thick enough consistency. Of course, once the cake tiers are baked, cooled, and covered in fondant, many hours of decorating are still required.
Kakanin is a traditional Filipino delicacy that takes a lot of work to make. It is made with white and purple glutinous rice. The purple rice should be soaked the night before and the fresh coconut should be grated. Kakanin is the Filipino word for rice and the verb meaning “to eat.” The rice cakes are sweetened with caramelized sugar and coconut and topped with a blend of brown sugar and coconut milk.
Baklava is a Greek dessert that is one of the more difficult desserts to make as the baker has to work with at least ten to twelve layers of phyllo dough. Each layer of pastry should be brushed with melted butter before adding honey, nuts and spices such as cinnamon. The baklava is cut into diamond-shaped pieces and baked until golden brown. The spoonful of syrup on top of the baked baklava also needs to be made.
Chocolate soufflé is considered one of the more difficult desserts to make because it is so delicate and may not rise properly unless the egg whites are beaten until quite stiff peaks. The egg whites are beaten separately and then carefully folded into a mixture containing sweet and sour chocolate and egg yolks. Even though the chocolate souffle rises perfectly, the dessert starts to fall apart within minutes of coming out of the oven, so it needs to be served right away.
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