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Coconut-Candy Bar Cake #CakeSliceBakers

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For 2022, The Cake Slice Bakers are baking from Zoe Bakes Cakes, and the first month gave me the option of baking something that sounded like a sure winner in our household - a Coconut-Candy Bar Cake.  It has coconut cake layers with a German chocolate-like coconut filling between the cake layers, all topped with a bittersweet chocolate ganache.   Unfortunately, this cake was not all I had hoped it would be.  The cake layers themselves were delicious. There were moist and had a nice coconut taste without being overwhelming.  The filling, however, was far too sweet, and the ganache topping just didn't seem to go along with the rest of the cake even though chocolate and coconut are usually a winning pair. This cake had the unlooked for distinction of having almost half go down the garbage disposal as no one other than me was willing to try another piece the next day.  I think the filling would have worked better with unsweetened coconut, and it's possible with less sweetness in t

Strawberry Cake #CakeSliceBakers

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In the Cake Slice Bakers, December brings the opportunity to cook any cake we want from that year's cake book.  I chose the Strawberry Cake.  My son said to me that it was an odd choice for December.  I would have agreed with him except that this recipes relies on frozen strawberries thereby making it a perfect treat for wintertime.  I used store-bought frozen strawberries, but you could certainly use a bag that you picked and froze during the spring.  The strawberries are cooked down and added to the cake batter, and then the entire cake is topped with a cream cheese frosting. I was able to find some surprisingly tasty fresh strawberries to use on the outside of my cake, but you could leave that off or even use a different berry to decorate. As you can see from the picture below, the strawberry puree largely sunk to the bottom of each cake layer.  This turned out not to greatly affect the taste; the light strawberry taste filtered throughout the cake, but I think if the strawberri

Gingerbread Cake #CakeSliceBakers

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Many years ago, I volunteered to make specialty pancakes for a church pancake breakfast.  I had a recipe for gingerbread pancakes and decided to use cookie cutters to shape the pancakes into gingerbread people.  It turned out that, between greasing the cookie cutters, the fact that I only had space for four at a time, and the longer cooking time, it took much longer to make gingerbread people pancakes than round round which meant that by the end of the pancake breakfast, I still had quite a bit of batter left.  So I added some more flour to the batter, poured it into a prepared glass dish, and baked up a gingerbread cake to take with me to dinner that night. While I've made those same pancakes many times since, I've not made a gingerbread cake again until this month.  I'm glad I didn't put it off any longer. This recipe is the perfect recipe for when you need a quick dessert.  I generally have every ingredient in my house; it doesn't require a mixer or softened butt

Pumpkin Spice Cake with Coconut Topping #CakeSliceBakers

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I will confess, topping a pumpkin spice cake with coconut is not something I would have ever thought to do if I hadn't had it as a choice for this month's CakeSliceBakers event.  But I had all the ingredients on hand so thought, why not?  Really, the question should have been, why have I not done this before!  This cake was delicious.  It was so good that I used the other half of my can of pumpkin puree to make it again. This recipe includes chopped pecans in the cake; I added a few extra to the topping which we all enjoyed.  The cake itself was moist and had a great taste to it.  The topping wasn't too sweet and complemented the cake beautifully.  Best of all, it made a great breakfast the next morning! Definitely a keeper! Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all

Honey-Ginger Sour Cream Cake #CakeSliceBakers

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The month of September is historically a very busy one for moms across the country; after a year of relatively little kid activity, this September felt like a whirlwind as we tried to readjust our lives once again.  It called for a quick bake that used ingredients I had on hand.  This Honey-Ginger Sour Cream Cake was such a recipe.  You can even top and serve straight out of the dish you cooked it in. Besides the ingredients in the title, this cake also has a bit of lemon in it.  Once cooled, it gets topped with a lemon-honey drizzle.   The cake itself was pretty good, though we did all think it could have used a little more of the ginger.  We were not big fans of the drizzle.  I'm not sure if it was the honey, the lemon, or the combination of the two, but it definitely tasted too strong for our liking. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We ea

Peach Upside Down Cake #CakeSliceBakers

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This month I was drawn to the Peach or Mango Upside Down Cake primarily because it looked like a recipe I could easily adapt for camping.  I've made cobblers a few times in my handy-dandy cast iron pan, and this recipe followed a similar process and uses ingredients that I generally have on hand. The recipe has you melt butter and brown sugar in a cast iron frying pan, adding your sliced fruit, and letting it cook for a few minutes.  You then top with a vanilla cake batter, bake for 30-35 minutes, let cool for 20-30 minutes, and then flip upside down for the great reveal! Here it is fresh out of the oven.   I used nectarines instead of peaches as we had received a bunch of nice large nectarines in our produce box this week, and they wouldn't need to be peeled.  Two large nectarines was enough.  When I flipped the cake out, I had a small bare spot on the top where I'm guessing I didn't have a slice of fruit.  I think it's probably important to crowd the pan a bit whe

Blackberry-Almond Upside Down Cake #CakeSliceBakers

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 For July, I decided to bake the Blackberry-Almond Upside Down Cake.  This recipe has you coat your blackberries lightly in sugar, place in a single row on the bottom of your cake pan, and then top with a thick almond cake batter. The cake was moist and tasty, and it was still moist the next day when we finished it up for breakfast.  I had refrigerated the cake because it's been so hot and humid lately I was worried the fruit might start to get moldy if I left it on the counter. My only "complaint" is that I wish there were more blackberries scattered throughout the cake - though of course then it would not be an upside down cake.  Maybe serving it with some blackberry jam would get the taste I was seeking.  I could easily see using this same recipe with other berries or even diced peaches. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each c