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.
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. ...
New year, new cake book! This year the Cake Slice Bakers are baking from Everyday Little Cakes by Candace Floyd. Apparently there are folks who struggle with leftover cake - not a problem we have with 2 teenaged boys in our house - so she's designed recipes for smaller cakes. The one I chose for January is baked in 2 6-inch pans instead of the 8-inch pans most recipes call for. And if you think two inches shouldn't make a big difference in size, let me tell you it does! A normal 8-inch layer cake is enough for our family for 2 meals, sometimes with a bit left over. The 6-inch layer cake was enough for one meal with a bit leftover. As my younger son pointed out, that just means I need to bake more cakes! To give some reference for size comparisons, in the picture below the cake is sitting on a standard Corelle plate. When I saw the January choices, it was a no-brainer for me. Chocolate malt is one of my very favorite flavors, an...
This month's choice featured three winter-themed cakes - spicy eggnog, chocolate peppermint, and this cranberry topped pavlova. All three appealed to me, but I needed something that required hands on time, so the pavlova was the obvious choice. I have, however, added the other two cakes to make "bake this soon" list so am looking forward to reading how they went for others. This recipe calls for creating a Swiss meringue for the pavlova, and I am a fan! I should have taken a picture of the unbaked meringue because I felt quite successful with how thick and shiny my meringue turned out to be. It piled up beautifully on my baking sheet. The recipe calls for baking for 2 hours and then leaving in the turned off oven for several more hours. The cranberry topping includes dried cherries in addition to the cranberries and is flavored with five-spice seasoning. I did not have any port in my cupboard, but I did have a bottle of blackberry wine from Shenandoah National Park, so I...
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