Saturday, October 20, 2018

Cider-Glazed Apple Bundt Cake #CakeSliceBakers

Happy Fall!  Where we live, the weather has definitely shifted from summer to fall, and all of the autumnal items are out my us to enjoy - pumpkins, the fall rainbow of leaves, corn mazes, and apples.  I recently went to a farm with my children and a group of their friends that had all of these things and more.  While there, we picked up some apples and apple cider to bake this cake for the October Cake Slice Bakers bake.

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We all loved this cake! It uses an apple cider reduction in the cake batter, brushed onto the finished cake, and in the glaze.  The cake was very moist, and the apple cider taste was present in each bite.


I can't wait to make it again!


Thursday, September 20, 2018

Pane Blanco

September's King Arthur Bakealong was as Pane Blanco - basically a type of savory stuffed bread.  There recipe calls for sun-dried tomatoes and fresh basil, but I was not up for a trip to the store that I would have had to go to to find those things, so I used some roasted red peppers that I had in the cupboard. 

The recipe produces a slightly sticky bread dough that you roll out, add filling and then roll in a style similar to that used for making cinnamon rolls.  You then cut through the top layers to expose the filling and form it into a figure eight.



After it's allowed to rise for another hour or so, the interior is exposed more.  I think it would have worked better if I had gone through another layer of dough.


Bake and eat.



Delicious and easily modified to fit a variety of palates and dinner menus.


Smith Island Cake #CakeSliceBakers

This month's Cake Slice Bakers' choice was an easy one for me.  I've been wanting to make a Smith Island Cake since I first came across the recipe several years ago.  It look delicious and is the state cake of Maryland.  A couple things have prevented me from doing this: 1. most of recipes call for either having many more cake pans than I own or cutting the cakes into layers and 2.  I have a small kitchen and did not know how I could possibly find space for all of those cakes.  The recipe in America's Test Kitchen's The Perfect Cake, however, seemed a little more doable.  Two cake pans, reused over the course of a morning.  Frosting made separately and refrigerated until ready to assemble.

To deal with the space issue, I re-purposed our dining room table and used a stacking cookie tray rack I owned.  Here are some of the cakes cooling.


The cake consists of eight thin layers of yellow cake filled and frosted with a fudge-type frosting.  It was definitely a winning combination.



I did have two minor issues.  Unlike every other recipe I've prepared out of this book, this one did not have an abundance of frosting.  I could have easily used another half a cup to make sure the cake was covered sufficiently and had even layers of filing in between the cake layers.


Second, I had an issue with the cake layers not being exactly the same size.  This was a little puzzling to me because I actually measure the amount of batter I used for each layer and used the same two pans for all the layers (which are a matched set).  All I can think is maybe I overcooked a couple and that caused them to shrink a little.


All-in-all, though, a tasty, moist cake.  I'm not sure if I'll make another one anytime soon, but I may use the recipe to produce a more traditional layered cake as the combination was perfect.



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 Perfect Cake from America's Test Kitchen #atkcake.  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, or visit our blog where the links are updated each month. If you 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.





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Tuesday, August 21, 2018

Blackberry-Mascarpone Lemon Cake #CakeSliceBakers

I was really looking forward to this month's Cake Slice Bakers' bake from The Perfect Cake.  It was one of the cakes I knew I had to bake as soon as I saw it.  A lemon layer cake filled and frosted with a beautiful blackberry mascarpone frosting.  I could see my family oohing over the look and aahing over the taste.  Unfortunately, I was not able to produce the cake of my vision.  Fortunately, I don't think any of the issues I had were a direct result of the recipe.

The first issue I had was a reading issue.  Despite pre-reading the recipe and then re-reading as I baked, I missed a crucial sentence that caused me to misinterpret the rest of the recipe resulting in a cake that was so dense it didn't even cook completely through.  The second issue was with the frosting.  It was not stiff enough to hold the layers together.  I'm not exactly sure what caused this issue, but I think it might have been that my jelly did not set up enough.  The frosting recipe calls for the baker to whip up a batch of blackberry jam, and even though I let mine cook down for over 25 minutes, it never did quite thicken up as much as I'm accustomed to .


As you can see in this picture, the top layer is sliding.  If I had produced the expect four layers instead of only 2, I think I would not have even been able to get a picture.


In this picture you can see how the frosting is kind of oozing out despite having been refrigerated before, during and after assembly.  You can also see where the cake isn't quite cooked all the way.

Despite all of the issues I had, the flavors of this cake were amazing.  As has been consistently the case, the frosting is to die for.  My family would have gladly eaten a bowl of it without any cake to go alongside.  The cake itself had a wonderful lemon flavor.  I look forward to trying this cake again, hopefully in the next week or two while fresh blackberries are still available in our farmer's markets.



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 Perfect Cake from America's Test Kitchen #atkcake.  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, or visit our blog where the links are updated each month. If you 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 choices for August were Blueberry Boy Bait, Raspberry Charlotte, Blackberry-Mascarpone Lemon Cake, and Peanut Butter and Jam Cake.



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Friday, July 20, 2018

Lemon Buttermilk Sheet Cake #CakeSliceBakers

As part of my baking with The Cake Slice Bakers, I chose to bake the Lemon Buttermilk cake from America's Test Kitchen's book The Perfect Cake.  This cake is light lemon cake topped with icing and lemon sugar.  It was an easy, quick bake that would be good if you had to put a quick dessert together to take with you or for last minute guests as you don't have to wait for it to cool to add the icing. 


The cake itself has a very light lemon taste, but once the icing and lemon sugar was added, it was just the right combination of sweet and tart.







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 Perfect Cake from America's Test Kitchen #atkcake.  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, or visit our blog where the links are updated each month. If you 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 choices this month were Lemon-Buttermilk Sheet Cake, Apricot-Almond Meringue Cake, Refined Strawberry Shortcake, and Party Cake Pops.



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Wednesday, June 20, 2018

Rhubarb Ribbon Cake #CakeSliceBakers

Summertime, summertime. Nothing says summer like fresh fruit. The Cake Slice Bakers continue to bake through The Perfect Cake, and this month, I chose to bake a Rhubarb Ribbon Cake. The recipe uses fresh rhubarb to add flavor to a basic yellow cake and to the buttercream frosting. It also uses strips of rhubarb to decorate the top. It is a beautiful cake.



The only issue I had with the recipe was that my 2 lbs of rhubarb did not produce the 4 cups sliced rhubarb called for in the recipe, so the frosting was a little short. While the rhubarb taste in the frosting would have been that much stronger if I'd had the called for amount, it was still quite tasty.



My family had mixed emotions about the cake. My daughter and one son were not fans, but my other son called it one of the best cakes he'd ever had. I loved it. I definitely need to spend more time baking with this summertime 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 Perfect Cake from America's Test Kitchen #atkcake.  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, or visit our blog where the links are updated each month. If you 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 choices this month were Old-Fashioned Chocolate Layer Cake, Rhubarb Ribbon Cake, Lavender Tea Cakes with Vanilla Glaze, and Summer Peach Cake.


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Sunday, May 20, 2018

Swiss Hazelnut Cake - #TheCakeSliceBakers

For this month's Cake Slice Bakers bake, I selected the Swiss Hazelnut Cake.  It has two layers with ground hazelnuts mixed into the batter and filled and frosted with a delicious frosting made in part with marshmallow cream and hazelnut liqueur. Bittersweet chocolate covers the outside.  The instructions say to use a food processor to shave the chocolate.  I don't own a food processor, so I chopped the chocolate.



In general, I was pretty happy with this cake.  The cake was tasty and moist, and I really liked the texture with the ground hazelnuts.  The frosting was also good, though a little sweet, but it completely lacked hazelnut flavor.  Also, I think the cake would have been better overall if the chocolate had been sandwiched in between the layers to better cut the sweetness of the frosting.





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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 Perfect Cake from America's Test Kitchen #atkcake.  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, or visit our blog where the links are updated each month. If you 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 choices this month were Cream Cheese Coffee Cake, Chocolate-Beet Cupcakes, Rainbow Cake, and Swiss Hazelnut Cake.