Blame Canada (souschef) for the title :)
So, what's new and exciting in your baking world? I'm making a chestnut cake for Himself's birthday, 2 layers of chestnut meringue from Alice Medrich's PURE DESSERT (using finely-chopped precooked chestnuts instead of the walnuts called for), Ruth Levy Beranbaum's chestnut génoise from THE CAKE BIBLE, a Cognac syrup, and chestnut purée to glue them together (Turkish chestnuts in syrup, doctored up with vanilla and Cognac, puréed). The meringues are baking. The génoise tomorrow am (the birthday).
I'm also going to make a passionfruit cheesecake for 2 work birthdays on Monday, which was also my mom's birthday. Using her recipe with a swirl of passionfruit curd I made according to the King Arthur Flour microwave method, which did not seem to work terribly well, but set up ok in the fridge (I think I overcooked it, I sieved it and let it cool, and have to beat the butter back into it).
Busy baking weekend...how about you?