Thursday, February 20, 2020

Cardamom Cake with Mulled Wine Jam #CakeSliceBakers

This month for the Cake Slice Bakers, chose the Cardamom Cake with Mulled Wine Jam.  I had a little bit of a problem getting the jam to firm up, likely because I didn't cook it long enough.  I added some pectin and reboiled to thicken it up.


The cake was good, but the jam was delicious.  I've enjoyed the leftovers on toast, and I would make more to give away.



Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - The New Way To Cake - and our choices for February 2020 were ~ Hidden Pear Cake
Cardamom Cake with Mulled Wine Jam
Flourless Chocolate-Chili Cake

    Monday, January 20, 2020

    Blood Orange and Olive Oil Upside Down Cake #CakeSliceBakers

    New year, new book!  This year, the Cake Slice Bakers are baking from The New Way to Cake by Benjamina Ebuehi, a quarter finalist from the Great British Baking Show.  For my first bake from this cake, I chose the Blood Orange and Olive Oil Upside Down Cake.  I baked this cake twice as I had two issues (one small, one not so small) when I baked it the first time.

    The small issue, the oranges I had bought were, in fact, not blood red oranges.  Not a deal breaker by any means.  Second issue was that the recipe calls for baking the cake in a 9 inch removable bottom cake pan.  The closest I had to this was a springform pan, so that is what I used.  About 10 minutes into the baking time, I had an oven floor covered in burnt sugar and a kitchen full of smoke.

    The cake was still pretty tasty, though it didn't look quite as appetizing, and the oranges were a lot more bitter.



    I redid the cake two days later using a regular 9 inch cake pan. I buttered the sides and bottom, and then placed parchment paper on the bottom.  I had no problems with sticking.  The cake looked more attractive, and the oranges were almost candied in taste and texture.


    The thing I appreciated most about this recipe is how easy it was to put together.  All of the ingredients were easily available at my corner grocery store.  It didn't require a mixer or softened butter.  It took about 10 minutes from pulling out the ingredients to placing in the oven.



    I did find it took a little less cooking time than was listed in the book, about 25 minutes instead of the 30-35 minutes in the recipe.  This is especially noteworthy because generally my oven takes more time not less.  I also wish the orange flavor in the cake itself was a little stronger.  I think the next time I'll zest both oranges instead of just one.  But definitely a winner in my household.


      Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
      It is a new year and a new book - The New Way To Cake - and our choices for January 2020 were ~

      Blood Orange & Olive Oil Upside Down Cake
      Spiced Sweet Potato Loaf with Cream Cheese Frosting
      Sticky Ginger Cake with Caramelized White Chocolate Buttercream

        Friday, December 20, 2019

        Lemon Drizzle Bundt Cake #CakeSliceBakers

        In December, the each Cake Slice Baker chooses any cake from the current book to bake.  Because December also brings many activities with it, I found myself flipping through the book one morning looking for something that seemed manageable.  I landed on the Lemon Drizzle Bundt Cake.

        This is a lemon sponge with a layer of lemon curd baked into the middle and on the top with more lemon curd drizzled on top.  The cake was yummy and delivered a nice lemon taste.  The curd soaked into the cake as it baked, making it moist.  The lemon curd didn't really drizzle.  It was a little thick for that, but it was good. 


        I served each piece with a generous dollop of curd.




        Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
         
        December 2019 is the final month we will be baking from The European Cake Cookbook and our tradition is that we have free choice of any of the cakes in the book ~
        Lemon Drizzle Bundt Cake
        Sirnek
        Strawberries and Cream Crepe Cake
        Italian Coconut Creme Cake
        Apple Sharlotka
        Triple-Chocolate Swiss roll
        Mozart Torte

          Monday, December 16, 2019

          Ginger Pumpkin Tart

          For the past several years, I've made a ginger pumpkin tart instead of a more traditional pumpkin pie for Thanksgiving.  Below is the recipe I use.  For the crust, I prefer the Triple Ginger Snaps from Trader Joes.  We generally top the slices with whipped cream.




          Ingredients
          • 34 C ginger snap crumbs (I used a little more than 1 box)
          • 8 T unsalted butter melted
          • 1 can dulce de leche
          • 1 can pumpkin puree
          • 1 T flour
          • 2 T brown sugar
          • 34 t ground cinnamon
          • 12 t ground ginger
          • 12 t kosher salt
          • eggs slightly beaten
          • 14 C heavy cream

          Directions
          Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
          Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
          Heat dulce de leche just until it can be easily stirred (appx 45 seconds). Set aside.
          Whisk together pumpkin, flour, brown sugar, cinnamon, ginger, and salt. Whisk in dulce de leche, eggs, and cream until well blended. Scrap into cooled crust.
          Bake tart, rotating halfway through, until filling is set around edges and center barely jiggles, 30–35 minutes. Transfer to a wire rack and let cool in pan.

          Wednesday, November 20, 2019

          Chocolate Kiev Cake #CakeSliceBakers

          For my penultimate Cake Slice Bakers bake for 2019, I chose the Chocolate Kiev Cake. This cake consists of layers of chocolate hazelnut meringue and chocolate sponge cake with chocolate mascarpone buttercream between. In addition, each sponge cake layer is brushed with a chocolate syrup - a runny chocolate ganache. After layering everything, the cake is covered with buttercream, topped with chocolate ganache, and decorated with chocolate meringue kisses and chopped hazelnuts. Chocolate upon chocolate upon chocolate. What's not to love!


          The cake was a bit of a mess as I was assembling it. The first problem was the same one I've had in the past - splitting the cake layers.  The layers were a little thin to begin with, and splitting them created a few uneven spots.  Then came the meringue layers.  The instructions say to mark an 8-inch circle on parchment paper, pipe meringue inside the circle and bake.  Then when you layer with the cake, you're to trim off any parts that are too big.  Both layers were too big, and trying to trim them created a bit of mess.  Better would have been to bake the meringue in the cake pans.  But then when I went to trim the meringue layers, I discovered that the meringue was not crisp all the way through.  It was marshmallowy inside.  I did notice after the fact that the revised recipe on her website recommends cooking the meringue layers for 8 hours at 200 which is twice as long as was listed in the cookbook.


          I felt like I didn't have quite enough buttercream, but that could be because I used too much in the layers.  Having said all that, the cake was delicious.  Each chocolate layer had a unique taste that would have been delicious on its own, and combined were quite a treat.



          Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
          Our choices for November 2019 were ~
          1. Chocolate Kiev Cake
          2. German Prinzregenten Torte
          3. Dundee Cake
          4. Pomegranate Creme Cake
          Chocolate Kiev Cake
          German Prinzregenten Torte

            Monday, October 21, 2019

            Chocolate Mint Mousse Cake #CakeSliceBakers

            The Chocolate Mint Mousse Cake was one my whole family had begged me to make since we first started perusing The European Cake Cookbook.  Chocolate mousse, mint mousse and layers of chocolate cake all combined to (hopefully) make a beautiful brown and green layered confection.  I used the leftover egg whites to make some chocolate meringues to decorate the top of the cake and serve as additional snacks for a few days.


            First the good news: the components tasted delicious individually, and even better combined.  Next the good or bad news depending on your perspective.  Even though the recipe called for an 8 inch springform pan, and I used a 9 inch, I still had almost 2 cups of mousse leftover.  Good news in my house, especially that week as my son had his wisdom teeth removed, and the leftover mousse was a soft, sweet treat.  Finally, the bad news.  The mint mousse was too soft to hold it's shape.  It oozed over as I removed the side of the pan.


            The chocolate mostly held it's shape, but the mint, for some reason, was much softer.  As the only difference between the two was that the mint had melted white chocolate folded in and the chocolate had melted semisweet chocolate, it must have been that.

            Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
            Our choices for October 2019 were ~
            1. Prague Cake
            2. Chocolate Mint Mousse Cake
            3. Almond Pound Cake
            4. Coffee Chocolate Cake
            Prague Cake
            Chocolate Mint Mousse Cake
            Almond Pound Cake

            Friday, September 20, 2019

            Italian Coconut Creme Cake #CakeSliceBakers

            I've baked many coconut cakes, but have found them all either too complicated (crack open an actual coconut, really?) or too lacking in actual coconut taste.  With this month's Cake Slice Bakers recipe, I've found a keeper.  


            The cake starts with a basic white cake recipe except you add coconut milk and coconut extract to get this cake off on the right foot.  You bake them into two layers which you then split in half.  May cake cutting skills need a lot of work as you can see in the pictures.  The cake was tasty all by itself, but then you soak each layer with more coconut milk.  In between and all around the cake is a glorious coconut whipped cream frosting.



            The frosting was easy to work with and tasty.  Toasted coconut then gets patted on the sides and sprinkled along the top.  An easy cake to make, and delicious cake to eat.



              Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

              Our choices for September 2019 were ~
              1. Apple Sharlotka Cake
              2. Strawberry Verdens Beste
              3. Apricot Mousse Cake
              4. Italian Coconut Creme Cake
              Strawberry Verdens Beste
              Apricot Mousse Cake
              Italian Coconut Creme Cake