Baba au vieux rhum

{Allow me to preface this by apologizing for not really posting anything in 2009, I have been having some problems posting photos and sizing, etc (I am not a computer whiz), but now everything seems to be working just fine.  I will just have to get posting to catch you up to all the pastries we have made so far in pastry class!}

This was our first practical of 2009: Baba au Rhum

Here is the baba that I made in class.  The cake was soaked in a citrus-infused syrup, but instead of rum, we used the french orange liqueur Cointreau (which I prefer, we’ve used rum in too many pastries last year).