Tags: cake

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Apple Pie Cake

Mom made this last time I visited. I thought it was a good cake, but not living up to it's full potential. I tweaked it a bit, mostly by adding spices; and some butter to the filling. We also had some leftover cooking apples that were too sour to eat, so I made the filling from scratch using them.

So I figured it would be good, but I think it might be my new favorite cake. I'm definitely making this again. And again! And again!




Apple Pie Cake
INGREDIENTS:

CAKE
1 tsp cinnamon
.5 tsp nutmeg
1 cup sugar
4 eggs
1 cup oil
2 cups flour
1.5 tsp baking powder

FILLING
1 tsp cinnamon
.5 tsp nutmeg
3 tbsp butter, melted
2 tsp lemon juice
1 20 oz can of apple pie filling
(or make your own from fresh apples, sugar and flour)

Preparation
Preheat oven to 350. Grease and flour a 9 x 13 baking pan.

Mix together all ingredients for filling. Keep separate.

In a large bowl, beat together eggs, sugar and first group of spices. Then mix in oil.

In a separate bowl, whisk together flour and baking powder. Add to egg & sugar mixture and mix until just combined. This will make a sticky batter.

Pour half of batter into greased and floured pan. Use a silicone spatula to spread it into a thin layer on bottom of pan. Spread filling mixture evenly on top of this. Then spread remaining batter over top.

Bake at 350 for 40 to 45 minutes until top is lightly browned and a toothpick inserted in center comes out clean.

Refrigerate if you don’t think you will eat it all within 3 days. (Ha ha, see if you can save it that long!)
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Pumpkin Cake with Ginger Spice Buttercream

Before I forget, new recipe I made for my daughter's birthday cake. Here is a link to the FB pic, I've given up on adding pics to LJ (for the moment): https://www.facebook.com/photo.php?fbid=10201769957784943&set=a.3397246924227.2150307.1061344623&type=1&theater

The recipe is a riff on my friend Kathy's "Best Ever Banana Bread" recipe which I posted a while ago. One small can of Pumpkin makes 1.5 of these recipes, but my cake was not tall enough, so I'd double the recipe if I made it again and just find something else to do with the leftover canned pumpkin.


Best Ever Pumpkin Bread

Sift together, set aside

1 ¾ c. flour
1 ½ c. sugar
1 tsp. baking soda
½ t. salt
2 tsp cinnamon
1 tsp ginger
¼ tsp cloves

Mix

2 eggs
1 cup canned pumpkin puree
½ c. veg. oil
¼ c. buttermilk plus 1 Tbs.
1 t. vanilla

Add combined wet ingredients to flour mix stirring until just combined. Pour into greased and floured 9 x 5 x 3 baking pan.


Bake 325 for 1 hour and 30 minutes, until a knife inserted in the center comes out clean. Cool on wire rack before removing from pan.

NOTES:

TO make an easy pumpkin shaped cake, double this recipe and bake it in 2 bundt cake pans. In a bundt pan, start checking for doneness at 45 minutes.



Ginger Spice Buttercream

To taste, add approx 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves to your favorite buttercream recipe. You don't need to make the icing strongly spicy, it just needs to have a slight hint of spice to amplify the flavor of the cake. Depending on the amt your recipe makes, you may need to double the amt of spices. This will turn the frosting a light tan. Any colors you make with this will be slightly duller than normal.
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PARTY CAKE!!



"Moist Chocolate Genoise" from the Cake Bible, wherein all the fat comes from chocolate and eggs, no butter used. Filled with raspberry-lime French meringue buttercream. Frosted with semi-sweet ganache.

I was really rushing this year and I must have made some mistake because the genoise came out a little more dense than it was supposed to be, but the flavor was still excellent. I've been using this flavor combo for 4 or 5 years now because I think the flavor balance is perfect. While it is a rich cake, it is rich with chocalate and really is just barely sweet. And that includes the filling and frosting, they are just barely as sweet as needed, so you really taste the chocolate, butter and raspberry. the line acts as a supporting note, to intensify the zing of the raspberry without registering strongly on it's own.

The falling snowflakes on the side are based on and embroidery stitch my sewing machine does. The big snowflake on the top came out a bit overworked. Restraint counts for a lot in cake decorating!
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Get me to the park on time!!

Now that gay marriage is legal in NY, my daughter is getting married. In a week!!! We actually had about 3 weeks warning, but I'm still not convinced they will be able to get the license in that amount of time, but things are proceeding, regardless.

Mom wants to make a cake, so we went on the internet to gak designs and found something simple and tasteful. Of course Mom wants to add extra layers and lots of frou-frou to it, but that is still being negotiated. Here's a preview pic of the royal icing roses I made:

rainbow roses.
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Cake Joy!

Russian Fairy Tale Cake is probably as finished as it is going to get. Inclement weather (blizzard of the century) will probably prevent it from getting to the party, so I slacked off a bit and didn't make the batch of gingerbread that would have included the Grandfather Frost figure. If this cake actually goes to the party, the top will have lots of fluffy snow and sugar crystals added. But I like the end result without that:

Cake14small

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Cake Sadness

I am quite pleased with my sketch for the Grandfather Frost Cake:

Russian Cake sketch copy

I am sad that weather may prevent it from getting to the party it is planned for. Saturday has a possibility of 6 inches of snow and some of that may be on top of freezing rain. Not the ideal conditions in which to travel 150 miles. I will probably make the cake anyway, and if I decide not to go to the party then the cake can be served at the tea my Mom has for her library friends. It will be overkill for that function, but they'll love it.
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Gingerbread and Mothballs, not so bad, actually!

I just got down to the shore to spend the holiday with Mom.

GEDC0176

Last year Mom and I made a little gingerbread cottage. Instead of eating it, Mom wanted to save it, so I put it in a tub in the attic with some mothballs. I got it down at Halloween and let it air out in the spare room, and much to my amazement, it does not smell like mothballs now. It faired better than I expected. The "snow" has aged to off-white, and a few pieces of icing are chipping off. I'd guess we'll get maybe 4 more years from it.

On the drive down, I made a radical decision. I am tired of making a Buche de Noel for Laura's annual party. I think I've made 3 or 4 in a row, counting one year I made an extra one for Mom to take to the Art League. I have decided to make a Russian fairy tale cake, featuring Grandfather Frost in the Siberian forest on top of it, with a frieze of firebirds and maybe wolves or deer on the sides. Pictures will occur!! I have a digital camera this year.

From whence comes this abrupt change, you ask? I guess I've just got a lot of Russian on my mind this year. I've always been very inspired by Diaghelev's Ballets Russes and the designs Leonid Bakst did for them. I saw a special on PBS about Stravinksky and the "Rite of Spring" this year. And Esprix sent me a fascinating book, "Misia", a biography about a Polish/Russian socialite in Paris who essentially bankrolled Diaghelev after the revolution caused his royal subsidies to dry up.
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birthday cake

Birthday cake I made for a friend. I'm not particularly thrilled with the decoration. Came out way more baroque than I expected, but it should be yummy. Baltimore Hot Milk Cake, which I think is the ultimate simple white cake. Sort of like a cross between a sponge cake and an angel food cake with a slightly crunchy crust. The frosting is vanilla-marshmallow buttercream.