October King Arthur Bake Along. Easy, delicious. I used a variety of fillings, including cinnamon, chocolate chip, and apricot jam. The apricot jam was definitely our favorite.
The Tart Cherry Almond Cake starts with an easy almond-flavored cake batter that you then fold in tart cherries. Once it comes out of the oven and cools, it gets a soak in an almond simple syrup and then topped with a thick glaze and a sprinkle of slivered almonds. The only problem I had with this recipe is that the cherries all sunk to the bottom. The recipe says you can use either fresh or frozen tart cherries. I had a couple of jars of tart cherries in my house, so I decided to use one of those. The note at the top suggests placing half the cherries on top of the batter if you're using frozen, which I did with my jarred cherries. But they all sunk anyway. With the cherries all clustered at the bottom, I had to work to get a proper taste of all the components. And while the iced cake was good, and the cake-encased cherries were good, the cherries with iced cake was perfection. If I were to make this cake again, I would cut the cherries into fourths, and I might even opt to...
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. ...
For my May Cake Slice Bakers bake, I chose the Chamomile Cake with Honey Creme Fraiche. I had my doubts about it when I chose it; it was chosen mostly for convenience and not out of excitement, but I was wrong.This cake was delicious! The cake was light and flavorful. The icing was the perfect complement. Everyone in my family enjoyed it. I used chamomile tea bags instead of dried chamomile as that's what I had on hand. Creme Fraiche is not sold in our local store, and given the current pandemic conditions, I did not think I should go shopping about for it. The internet had several suggestions, but one was familiar to me from other icings I've made and present in my refrigerator - plain, full fat Greek yogurt. Add some honey, whip it up, and it was a great substitute. 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 Be...
Comments
Post a Comment