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

        Saturday, July 20, 2019

        Strawberries and Creme Crepe Cake #CakeSliceBakers

        July's Cake Slice Bakers' choice was an easy one for me.  The Strawberries and Creme Crepe Cake required no oven time make it a perfect choice for a hot, summer day. This cake has three main parts: crepes, creme filling, and sliced strawberries.  Start by making the creme filling so that it has plenty of time to get cold and firm.

        We happen to own a crepe pan, but I had never actually used it.  My husband is normally the crepe-maker in the family.  I collected a few tips from him, made sure I was clear on the directions, and started cooking.  The recipe claims there is enough batter for around 20 crepes.  Using the 1/4 cup measuring cup as recommended, I ended up with over 30.  Not a bad thing as the cake had to sit overnight in the refrigerator, so this gave everyone something desserty that they could fill with whatever was on hand.


        Once all the crepes are cooked, filling cold, and strawberries sliced, begin assembly.  I assembled in my 9 inch springform pan.  The picture below show the cake when the pan was about halfway full.  I kept layering crepes, cream and strawberries (every third layer) until I reached the top of the pan.  Then I covered with plastic wrap and let sleep overnight in the cold.  I ended up with about 18 layers.


        The next day, I flipped the cake out onto a serving dish and topped with more sliced strawberries.


        It looked like summertime in a cake.


        The cake was delicious, and it would be an easy technique to duplicate with different combinations of flavored creme and fruit.




          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 July 2019 were ~
          1. Apricot Almond Dream Cake
          2. Strawberries & Cream Crepe Cake
          3. Limoncello Ricotta Cheesecake
          4. Raspberry Princess Torte

          Strawberries & Cream Crêpe Cake
          Limoncello Ricotta Cheesecake
          Raspberry Princess Torte
          Apricot Almond Dream Cake
          • Note - this cake was not chosen by any group members

        Monday, July 15, 2019

        Brooklyn Blackout Cake

        My family was feeling the need for a chocolate cake after several fruit-based cakes, so I turned to American Cake as I hadn't baked from it in a while.  In the 1917-1945 chapter, I found exactly what we needed, The Brooklyn Blackout Cake.  This is chocolate cake, layered with chocolate pudding, and covered first in chocolate buttercream and then chocolate cake crumbs.


        The cake layers were moist and chocolatey.  I split the two layers in half to make four, used three for the cake and the fourth was crumbled up to cover the frosting with. The filling was pudding-like but made without eggs.  The buttercream was unlike any I've ever made.  The instructions had me melt the chocolate, add the butter and mix until it was melted, then place the warm mixture over ice and beat until thick and spreadable.  At first it looked like it would never thicken up, but then, right around 8 minutes, it thickened up beautifully. 


        All of the components were delicious on their own, but combined...one of the best chocolate cakes I've ever had.  I had leftover everything, so I mixed the leftover cake crumbs with the leftover filling and little bit of the leftover frosting to make cake balls.  I put those in the freezer for a little while and then dipped them into the warmed up frosting.  These cake balls were amazing!  I could have eaten just those.


        Saturday, June 15, 2019

        Pistachio Raspberry Cake

        I thought this was my June bake with the Cake Slice Bakers, but I was not paying enough attention to detail and baked the WRONG Pistachio Raspberry cake.  You've got to love a cookbook that has two completely different recipes for pistachio raspberry cakes.

        The cake I baked starts with pistachio sponge cake layers.  You then make a pistachio buttercream and use that and macerated, sugar-soaked raspberries in between the layers.



        The pistachio sponge cake was lovely.  It rose beautifully and had a nice light taste.  It mixed perfectly with the raspberries. 


        The buttercream was a little bland and heavy and didn't quite fit in with the rest of the cake.  Perhaps I've become a bit spoiled by the smoothness of the cooked buttercreams I've used the last few times.  I may need to see how to incorporate nuts into a Swiss or French buttercream and try this again.

        Monday, May 20, 2019

        Kladdkaka-Sticky Chocolate Cake #CakeSliceBakers

        In addition to the Lavender Lemon Blackberry Cake, I also baked the chocolate selection for my Daughter's birthday party.  The Kladdkaka-Sticky Chocolate Cake bakes up like a big brownie.



        It was pretty perfect just as it was, but we served it up with vanilla ice cream and blackberries for the birthday party.