tag:blogger.com,1999:blog-68123313503891911522024-03-20T12:47:53.549-07:00A Little Bit of All RightKimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-6812331350389191152.post-20769563412007981762024-03-20T01:00:00.000-07:002024-03-20T12:47:00.429-07:00Banana Rum Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">The recipe header describes this as banana heaven, and that is certainly a good description. It required 5 bananas, and came out both smelling and tasting wonderfully banana. The cake starts with a spiced banana batter. You then fold in diced bananas that have been cooked briefly in a mixture of rum and brown sugar. Once the cake is baked and cooked, it gets a brown butter rum drizzle that is a good match for the banana flavor. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKKVXppUF9Oa5QtOXTP3_jOfMN9ASBZJgcX1QrkGS8yvZypl-1b_khTW2yJtbCmBwvbHfY67ZaKCmC3Z4_ZgXE0nT_zlBeUx-oleR9xGMOHSstPpXbWuJhS4J1rup8a1oOxKycqhmDIJZNu3K8OqsvbZh_6xHKS3lf-6JSc5kpHqMae5JKrET_agY5hEE/s6000/DSC_0040.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKKVXppUF9Oa5QtOXTP3_jOfMN9ASBZJgcX1QrkGS8yvZypl-1b_khTW2yJtbCmBwvbHfY67ZaKCmC3Z4_ZgXE0nT_zlBeUx-oleR9xGMOHSstPpXbWuJhS4J1rup8a1oOxKycqhmDIJZNu3K8OqsvbZh_6xHKS3lf-6JSc5kpHqMae5JKrET_agY5hEE/s320/DSC_0040.JPG" width="320" /></a></div> <p></p><p>My drizzle did not drizzle, and it was much darker than the picture in the book. I did add a little bit of milk to the mixture even though the recipe didn't call for it. I probably should have added some more to get a looser mixture. Instead, it was more like frosting. It was still delicious, and there were not complaints from the tasters.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6huxUIFaE5IQR6IRdlioTrquXdXSBMnCW7ST2KLz-mGDOJoreamtk8DrDtHLj42gfzTXH8oUP_ueGxWJfO_Zi0SpBqGx42H7GdETcnvn7TY3RqL32en1HBp58AFKBJVBkHSY_3_JWsRpgoxi7A89OxxxTMWpjVKXGg1TQDkz5EeShSKFZ3HxwEqTOVLK/s6000/DSC_0042.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6huxUIFaE5IQR6IRdlioTrquXdXSBMnCW7ST2KLz-mGDOJoreamtk8DrDtHLj42gfzTXH8oUP_ueGxWJfO_Zi0SpBqGx42H7GdETcnvn7TY3RqL32en1HBp58AFKBJVBkHSY_3_JWsRpgoxi7A89OxxxTMWpjVKXGg1TQDkz5EeShSKFZ3HxwEqTOVLK/s320/DSC_0042.JPG" width="320" /></a></div><br />One suggestion the author makes is that when you're ready to remove the cake from the pan you should flip it onto the cake plate, and then let it sit for a minute before slowly lifting the pan off the cake. I had never read that before, but it worked. I did not have any problems with the cake sticking or tearing. I tried it again the following week with another Bundt cake, and it worked there as well.<p></p><div class="separator" style="clear: both; text-align: center;"><br /><br /></div>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> by <a href="https://www.amazon.com/stores/Rebecca-Firth/author/B07CKHXPF6?ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true" target="_blank">Rebecca Firth</a>. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/s436/The%20Cake%20Book%202024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="375" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/w344-h400/The%20Cake%20Book%202024.jpg" width="344" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><br /></div></blockquote><div><br /></div><div>It is a new year and a new book <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 12.87px;">-</span></span> <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448/?_encoding=UTF8&pd_rd_w=uEkhd&content-id=amzn1.sym.cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_p=cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_r=137-1596688-3401517&pd_rd_wg=lgJCX&pd_rd_r=9a539dac-4fa3-480f-b9d4-d1d19f5ce43b&ref_=aufs_ap_sc_dsk" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> - and our choices for March 2024 were ~</div><br /><br /><b><i>Banana Rum Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://allthatsleftarethecrumbs.blogspot.com/2024/03/banana-rum-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2024/03/banana-rum-cake-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://amandiebakes.blogspot.com/2024/03/banana-rum-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><br /><b><i>Chocolate Espresso Cakes with Burnt Caramel</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2024/03/chocolate-espresso-cakes-with-burnt.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://myrecipereviews.com/2024/03/20/mini-chocolate-espresso-cakes-with-burnt-caramel/" target="_blank">My Recipe Reviews</a></li></ul><br /><b><i>Negroni </i></b><i><b>Quarantini</b></i><b><i> Cake</i></b><div><ul style="text-align: left;"><li>No members of the group chose to bake this cake.</li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com0tag:blogger.com,1999:blog-6812331350389191152.post-5384332992708691742024-02-20T01:00:00.000-08:002024-02-20T01:00:00.132-08:00Thicc Mint Cookie Cake #CakeSliceBakers<p>Where does February bring to mind for you? Mae Jemison, Shirley Chisholm and Josephine Baker? Hearts, candy and flowers? Snow, ice, and cold? In our family it's Samoas, Trefoils, and Thin Mints. Yes, February is Black History Month, and it has Valentine's Day right in the middle, and it is (at least where we live) the coldest month of the year, but it is also Girl Scout Cookie month, and my daughter is a girl scout who actively participates with her troop in selling cookies.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyRxw6-3v6hHyQU26G-stAvDMbYCmOP45_dVogTD8W8M1NQL2QDMCaJhDnG7MdKqCfzuXktP77zHuahT_TqFXA3lY5wSuu6mF-L9xlW0caIlh78Ua34LS1RRUZ5ldKheRqOhx1xqBQCyPJ-3lNf57PSPsMWBF1M3-uenoyuZ793DVsadVRtkfQFSD0FRU/s4000/IMG_20240210_124159828_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyRxw6-3v6hHyQU26G-stAvDMbYCmOP45_dVogTD8W8M1NQL2QDMCaJhDnG7MdKqCfzuXktP77zHuahT_TqFXA3lY5wSuu6mF-L9xlW0caIlh78Ua34LS1RRUZ5ldKheRqOhx1xqBQCyPJ-3lNf57PSPsMWBF1M3-uenoyuZ793DVsadVRtkfQFSD0FRU/s320/IMG_20240210_124159828_HDR.jpg" width="320" /></a></div><br /><p>So of course I had to try out this month's choice of a Thin Mint-inspired cake, the Thicc Mint Cookie Cake. It's a layer of chocolate cake, topped with mint buttercream, and covered in ganache. It did not disappoint.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAR3-yukjUKj1Xk1SEhcyXzlBTiWDIH76y8eNeyZvrpK2w-4Ul6ZIaORmC41sYdHAs48dFMmad5GjzBNzDbxQW-xjPvNZX26utNrsXejCzCYs1klLrbpohLiVwwyPqWcgVVOCv7EUEP62dlT6KA0Yq6nbu_6bG7Rzq3d5gq_v6a0r9ZbDmHLzYS32K3ehF/s3008/DSC_0007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3008" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAR3-yukjUKj1Xk1SEhcyXzlBTiWDIH76y8eNeyZvrpK2w-4Ul6ZIaORmC41sYdHAs48dFMmad5GjzBNzDbxQW-xjPvNZX26utNrsXejCzCYs1klLrbpohLiVwwyPqWcgVVOCv7EUEP62dlT6KA0Yq6nbu_6bG7Rzq3d5gq_v6a0r9ZbDmHLzYS32K3ehF/s320/DSC_0007.JPG" width="320" /></a></div><div><br /></div><div>This cake had a great mixture of flavors and textures that is indeed reminiscent of the cookie. It was easy to prepare and sliced up neatly. I'm especially a fan of the buttercream mixture. It starts with 1 cup of butter and 1/2 cup of shortening to which 3 1/2 cups of powdered sugar, a little bit of milk and 2 teaspoons of peppermint extract. The recipe calls for adding chopped up fresh mint, but I did not do that. Some members of my family felt that the mint flavor was too strong, but I thought it generally worked well with the cake. What I liked most about the buttercream, was its thickness. Often with uncooked buttercream, I find I have to add a tremendous amount of powdered sugar to get it to keep it's shape. That was not the case here. I was concerned that the addition of shortening would give it a strange taste or mouth-feel, but that also was not the case. It tasted and felt the way I hoped while having a stability that I've never seen in buttercream.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigesGAdvK3soGKpCc2_pZlNQQIZO3HEc-YNKU_SFhchL60gaJ4x0j_D5B72iV1fkuUoNryGe7fXyHmu68VRwGFMlBAFEpbtGzUP2wTtdH1Fv4WyoHYT4VYLs97qbH2A9uHE7ERWzBKNMtsTF9XgVYGvRoY_UjS8Ih6oU3fPF9r3AAZ9dJu-rFlqiqMyZ0E/s3008/DSC_0011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3008" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigesGAdvK3soGKpCc2_pZlNQQIZO3HEc-YNKU_SFhchL60gaJ4x0j_D5B72iV1fkuUoNryGe7fXyHmu68VRwGFMlBAFEpbtGzUP2wTtdH1Fv4WyoHYT4VYLs97qbH2A9uHE7ERWzBKNMtsTF9XgVYGvRoY_UjS8Ih6oU3fPF9r3AAZ9dJu-rFlqiqMyZ0E/s320/DSC_0011.JPG" width="320" /></a></div><div><br /></div><div>The chocolate cake did dip significantly in the middle. I do not know if that's an intentional or unintentional effect of the recipe. It did mean that for the first bite or two of each wedge, the mint to chocolate ratio was a bit off. Another small issue with this recipe and a least a few others I've tried from this cookbook is that it did not provide instructions on how to know when the cake is finished. Chocolate cake, especially can be a little tricky, and mine was a little overbaked. The ganache recipe has you cook it on the stove, but I did mine in the microwave, and it was perfect.</div><div><br /></div>A couple of my family members said the buttercream was too minty, so you might want to try with less than is called for, and add small amounts until you get the flavor you like. It is a very strong mint taste, but I thought, when take as a whole bite, it worked perfectly with all of the chocolate.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6X8i1ANLyWaZP10bmY9MhnyGPff_sxBp47Ba6HNEePh7aJHRfaU0iUinhI3ptyPn9UCeakYvfXR3KCrz0PDJBvmlpeqqInrOTu6dHzEV9axoqDNR5m524v-BcFiQG8TgOzSJgeBYAj-nG8h6ldyunu_VXZEjLIQUyyNiGfv5hAUeGHDoDdySA2kg1Z5Q/s3008/DSC_0014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3008" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6X8i1ANLyWaZP10bmY9MhnyGPff_sxBp47Ba6HNEePh7aJHRfaU0iUinhI3ptyPn9UCeakYvfXR3KCrz0PDJBvmlpeqqInrOTu6dHzEV9axoqDNR5m524v-BcFiQG8TgOzSJgeBYAj-nG8h6ldyunu_VXZEjLIQUyyNiGfv5hAUeGHDoDdySA2kg1Z5Q/s320/DSC_0014.JPG" width="320" /></a></div><br /><p>So give this cake a try, and if you get a chance, buy a box or ten of Girl Scout cookies. I could right a small book on all my daughter and her troop mates have gained both in selling cookies and in participating in the activities the cookie sales fund.</p><p><br /></p></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> by <a href="https://www.amazon.com/stores/Rebecca-Firth/author/B07CKHXPF6?ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true" target="_blank">Rebecca Firth</a>. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/s436/The%20Cake%20Book%202024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="375" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/w344-h400/The%20Cake%20Book%202024.jpg" width="344" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><br /></div></blockquote><div><br /></div><div>It is a new year and a new book <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 12.87px;">-</span></span> <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448/?_encoding=UTF8&pd_rd_w=uEkhd&content-id=amzn1.sym.cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_p=cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_r=137-1596688-3401517&pd_rd_wg=lgJCX&pd_rd_r=9a539dac-4fa3-480f-b9d4-d1d19f5ce43b&ref_=aufs_ap_sc_dsk" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> - and our choices for February 2024 were ~</div><div><br /></div><br /><br /><b><i>Ginger Lime Tea Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Thicc Mint Cookie Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul><div><div><br /></div><div><b><i>Buffalo Milk Swiss Roll</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li></ul></div></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-31825760540068272572024-01-20T01:00:00.000-08:002024-01-21T03:14:03.513-08:00Glazed Tangerine Donut Cake #CakeSliceBakers<p> This year the Cake Slice Bakers will be baking out of <i>The Cake Book: Beautiful Sweet Treats for Every Craving</i>. Based on January's recipes, I believe I'll find the subtitle completely accurate. We had three recipes to choose from: Lemon-Olive Oil Chiffon Cake, Glazed Tangerine Donut Cake, and a Dark Chocolate Cajeta Cheesecake. I opted for the Glazed Tangerine Donut Cake. The cake is supposed to be baked in a tube pan which will give it the appearance of a donut. It then gets topped with a tangerine glaze to finish the look. I opted to use my Bundt pan, so it doesn't quite have the expected appearance, but the taste was still spot on.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEO0T4dxthm-diH3rOOIypCfjWOtnxQV6rdZXoN7TAHUqu5yjf3DY_VMnjBOHTjXtqRGHOwSSjEy4aHeyTdwqaJKCj0c9uNTFk_OFyI2WLwsx3awmKvlOAyFg9lVbya9e9w5KYmWpFL_wJA7gj_0bFbUd5Qz7qLYUBNzcvllZ1f8P4rAaJ8Bj_ElZzQ5xK/s6000/DSC_0317.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEO0T4dxthm-diH3rOOIypCfjWOtnxQV6rdZXoN7TAHUqu5yjf3DY_VMnjBOHTjXtqRGHOwSSjEy4aHeyTdwqaJKCj0c9uNTFk_OFyI2WLwsx3awmKvlOAyFg9lVbya9e9w5KYmWpFL_wJA7gj_0bFbUd5Qz7qLYUBNzcvllZ1f8P4rAaJ8Bj_ElZzQ5xK/s320/DSC_0317.JPG" width="320" /></a></div><div><br /></div><div>The cake is flavored with vanilla and nutmeg giving it a light spice cake flavor. It's light, airy, and moist, and tastes lovely without the glaze. With the glaze, it's the perfect cake for cup of coffee or tea, and carries over to make a nice bite for breakfast. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QICK8hq3vSB7PayTCM4kwkf7KV65ST6FuKI0k0ed5uWvcWemzTjdDCosROVrzrw67GNKfHCwlZ_qLFzfp7tvd34yQW22GhkjjvI6t6h-7LHiFRRWxfa4jSDuJ72HW78vZPKzUmpj9aHKccDDTnTS5Npwc7JjdWH9dVvGPq_mDwAWtBnjCt8lvvkrPqLW/s6000/DSC_0319.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QICK8hq3vSB7PayTCM4kwkf7KV65ST6FuKI0k0ed5uWvcWemzTjdDCosROVrzrw67GNKfHCwlZ_qLFzfp7tvd34yQW22GhkjjvI6t6h-7LHiFRRWxfa4jSDuJ72HW78vZPKzUmpj9aHKccDDTnTS5Npwc7JjdWH9dVvGPq_mDwAWtBnjCt8lvvkrPqLW/s320/DSC_0319.JPG" width="320" /></a></div><br /><p>I'm really looking forward to what the rest of the year will bring.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> by <a href="https://www.amazon.com/stores/Rebecca-Firth/author/B07CKHXPF6?ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true" target="_blank">Rebecca Firth</a>. 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!<br />
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Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
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The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/s436/The%20Cake%20Book%202024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="375" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/w344-h400/The%20Cake%20Book%202024.jpg" width="344" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><br /></div></blockquote><div><br /></div><div>It is a new year and a new book <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 12.87px;">-</span></span> <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448/?_encoding=UTF8&pd_rd_w=uEkhd&content-id=amzn1.sym.cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_p=cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_r=137-1596688-3401517&pd_rd_wg=lgJCX&pd_rd_r=9a539dac-4fa3-480f-b9d4-d1d19f5ce43b&ref_=aufs_ap_sc_dsk" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> - and our choices for January 2024 were ~</div><div><br /></div><div><b><i>Glazed Tangerine Donut Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://allthatsleftarethecrumbs.blogspot.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://amandiebakes.blogspot.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">Amandie Bakes</a></li><li><a href="https://alittlebitofallright.blogspot.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><b style="font-style: italic;">Dark Chocolate Cajeta Cheesecake</b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2024/01/20/dark-chocolate-cajeta-cheesecake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2024/01/dark-chocolate-cajeta-cheesecake.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Lemon-Olive Oil Chiffon Cake</i></b><div><div></div></div></div><div><ul style="text-align: left;"><li>No members of the group selected this cake to bake</li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-9527723188889010532023-12-20T01:00:00.000-08:002023-12-20T01:00:00.137-08:00Chocolate Orange Marble Cake #CakeSliceBakers<p> December is always free choice month for the Cake Slice Bakers. Some years I know early on which cake I'll bake in December; other years I find myself flipping pages, looking for a recipe that calls my name. This year was the second kind. I was looking for a cake that was something I hadn't made before and that I had all the ingredients on hand. I finally settled on the Chocolate Orange Marble cake. The recipe has you make one batter, divide it into two sections, and then flavor one with melted chocolate and the other with orange. You then put the orange batter in a loaf pan, top it with the chocolate, and use a spoon to try to marble it. After baking, you slowly add an orange flavored simple syrup to the cake while it's still hot. Once cool, remove from the pan, slice, and enjoy.</p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NU0BlybB6J9bRQmT7w-q43Mczx5UhWbf0myXmKET0-PQ8-dp7dqxx0qOuk9Wc-DLA1u7fL3Z1nz7JcH3h-p-fb9MyZ-WdCJPBut8dgn2O6VOZF9Z_FIZ6jC6-8vViBQ1ArWhpkeBTb3Pmd_T4vcECCwcCUZ-Zlx_fS1oEYkvpgUKYUdj7iLTXL1pJIEW/s6000/DSC_0183.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NU0BlybB6J9bRQmT7w-q43Mczx5UhWbf0myXmKET0-PQ8-dp7dqxx0qOuk9Wc-DLA1u7fL3Z1nz7JcH3h-p-fb9MyZ-WdCJPBut8dgn2O6VOZF9Z_FIZ6jC6-8vViBQ1ArWhpkeBTb3Pmd_T4vcECCwcCUZ-Zlx_fS1oEYkvpgUKYUdj7iLTXL1pJIEW/s320/DSC_0183.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a delicious and fairly easy-to-make cake. Both the chocolate and the orange flavors were present, one not overwhelming the other. I opted for dark chocolate (70% cocoa), but you could certainly use a lighter chocolate if that's more to your taste. The cake was extremely moist, and stayed moist for the two days we continued to enjoy leftovers.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZjkwrF9qFPF0flpU_QZIT1wy25b01ypXEX5rKlpyLacJMOv7J6L86ZAHYvEosxVi63rEsRBkxCjo5BpWTkefBmkP64R2Zjm4NCUYuSSqENPw8xwmdjDfM1-C8TWhNSi_Qfuvnonpyiz84r-uO_vscyl_e8G5vnXi1WonV0WzkBEMmOOURneiVjCZ4pG4/s6000/DSC_0191.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZjkwrF9qFPF0flpU_QZIT1wy25b01ypXEX5rKlpyLacJMOv7J6L86ZAHYvEosxVi63rEsRBkxCjo5BpWTkefBmkP64R2Zjm4NCUYuSSqENPw8xwmdjDfM1-C8TWhNSi_Qfuvnonpyiz84r-uO_vscyl_e8G5vnXi1WonV0WzkBEMmOOURneiVjCZ4pG4/s320/DSC_0191.JPG" width="320" /></a></div><p>It wasn't super marbled, but since using a spoon didn't work for any better for me than when I've used a knife or chopstick, I'm pretty sure it's a matter of my technique.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4S62HBE-xTCGw1L5Bx7CCklAodj1GcDodN3o2YOXfotQp6OlFAiQP1d1akZXyPJr4Fme0-ylpi0f38Mc4DVsG12xdn77GD1lBMeIjAkLTJ36VZJaxZ33gkEaUOZRa-njoR5eUm9OgwV6kYkGjDrxaPW4sP9x8-v5P-Eyr12xeAQtRjrtBRHSuTMa03bL/s6000/DSC_0189.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4S62HBE-xTCGw1L5Bx7CCklAodj1GcDodN3o2YOXfotQp6OlFAiQP1d1akZXyPJr4Fme0-ylpi0f38Mc4DVsG12xdn77GD1lBMeIjAkLTJ36VZJaxZ33gkEaUOZRa-njoR5eUm9OgwV6kYkGjDrxaPW4sP9x8-v5P-Eyr12xeAQtRjrtBRHSuTMa03bL/s320/DSC_0189.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Next month brings a new book full of tasty recipes. See you then!<br /><br /><p></p><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><br /></div></blockquote><div><br /></div><div>This is our last cake from <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a>, which we have enjoyed baking through. Stay tuned as we will be announcing the next cake-centric book we will be baking through in 2023 soon!</div><div><br /></div>Traditionally our last bake for the year is free choice, and our choices for December 2023 were ~<br /><div><br /></div><b><i>Raspberry Clafoutis</i></b><br /><div><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li></ul></div><b><i>Berry Cake</i></b><div><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><b><i>Walnut Espresso Cake</i></b></div><div><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/" target="_blank">My Recipe Reviews</a></li></ul><b><i>Chocolate Orange Marble Cake</i></b></div><div><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul><b><i>Kings of the Epiphany Galette</i></b></div><div><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li></ul><b><i>Baba au Rhum</i></b></div><div><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com/" target="_blank">Amandie Bakes</a></li></ul><div><div></div></div></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com2tag:blogger.com,1999:blog-6812331350389191152.post-37628041753571267502023-11-20T01:30:00.000-08:002023-11-20T01:30:00.129-08:00Coconut Yule Log with Yuzu Buttercream #CakeSliceBakers<p>This recipe starts with a coconut cake that then gets layered with yuzu curd, frosted with a vanilla-flavored French buttercream, and dusted with flaked coconut. Because yuzu can be hard to find, the author suggests a number of substitutes including other citrus curds and chocolate buttercream. I opted for lime curd.</p><p>The cake recipe is simple, the instruction for rolling it up worked like a charm. My experience with cake rolls has been a little rocky in the past - the cake has cracked, broken or even stuck to the pan. I had none of those issues this time. The cake is flavored with coconut extract which gives it just the right level of coconuttiness when combined with the other components.</p><p>I followed the instructions for the yuzu curd but substituted lime juice for yuzu juice. My curd need a little longer on the stove as it was not quite thick enough, even when mixed with 1/2 C buttercream as the recipe suggests. But it did taste delicious.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNh458GvRiV29NZfujN8VwICXuKv4xsGDL7Ma0NQNgvw-1fX6edJTpKPNbJOACHysdotqV_woCgtVauhDY-0wVrITMvnK5O839Bob8obwUlWu6sv2koXWdIV85BdlZ4HhCR9XBckTisPgBtzNZvOoK-swA-uAGZ2G5t3zj3L4qJe9p37LoCaUIldx1i6wT/s4512/DSC_0079nov.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNh458GvRiV29NZfujN8VwICXuKv4xsGDL7Ma0NQNgvw-1fX6edJTpKPNbJOACHysdotqV_woCgtVauhDY-0wVrITMvnK5O839Bob8obwUlWu6sv2koXWdIV85BdlZ4HhCR9XBckTisPgBtzNZvOoK-swA-uAGZ2G5t3zj3L4qJe9p37LoCaUIldx1i6wT/s320/DSC_0079nov.JPG" width="320" /></a></div><br />If you haven't made French buttercream before, I highly recommended it. The texture and taste are my favorite of all the styles of buttercream. It starts with egg yolks that you beat until they are thick and foamy. You then drizzle in simple syrup that's been heated to the soft ball stage and beat until it's cool. At this point, you add the butter, 1 T at a time. Add your flavoring and keep beating until you have frosting. <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNc-FZNyGEIu5lnuehJe_WDh_7lFcNWqZt2_vpvsYw3DbSkjyrhqRRTK82JGFRUOfIRuqg9w8ic0QTlfiSyyXn5VOXIGMKd8FGp0RSF4CHjUITBE5yPhvLo_DqyK_I89JFIXBLLZcFci7SUmMfi3Ata9b4f47BYCBytsq5XheBiWpp_1qf-ycs4-YrmFY/s4512/DSC_0089nov.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNc-FZNyGEIu5lnuehJe_WDh_7lFcNWqZt2_vpvsYw3DbSkjyrhqRRTK82JGFRUOfIRuqg9w8ic0QTlfiSyyXn5VOXIGMKd8FGp0RSF4CHjUITBE5yPhvLo_DqyK_I89JFIXBLLZcFci7SUmMfi3Ata9b4f47BYCBytsq5XheBiWpp_1qf-ycs4-YrmFY/s320/DSC_0089nov.JPG" width="320" /></a></div><br />The author says to serve the cake at room temperature which we did the first night. The next morning, though, I ate a piece straight from the refrigerator and did not feel that it suffered any for the cold.<p></p><div><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for November 2023 were ~</div></div><div><br /></div><b><i>Spice Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://myrecipereviews.com" target="_blank">My Recipe Reviews</a></li></ul><br /><b><i>Coconut Yule Log with Yuzu Buttercream</i></b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul><div><br /></div><div><b style="font-style: italic;">Almond Rum Cake</b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul><div></div></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-59814419768278145162023-10-20T01:00:00.011-07:002023-10-20T15:23:32.726-07:00Suzy's Cake #CakeSliceBakers<p></p><div style="text-align: left;">Suzy's Cake is a rich, chocolatey layer of goodness that we all enjoyed eating. It was simple to bake and used ingredients that I generally have on hand. Definitely a go-to recipe for special occasions as well as those days when you just need something decadent. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbiJqxPnjE1snAZA-JnsZjrt0r46smlKOjJ8xVJrET8LRZt46ZNnGFHB1gAQj9G72flMzWiozKR3KRatRfb4N-GT_WSfzI9M98B9OHFaCrszx84-RqSwc1hG2nf5-IHDalOa0uPyKJCognXqFdlUznTRsNVbX4hFe50hk1YviBJpmfy5ZzoNx87OglAdD/s4512/DSC_0072.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbiJqxPnjE1snAZA-JnsZjrt0r46smlKOjJ8xVJrET8LRZt46ZNnGFHB1gAQj9G72flMzWiozKR3KRatRfb4N-GT_WSfzI9M98B9OHFaCrszx84-RqSwc1hG2nf5-IHDalOa0uPyKJCognXqFdlUznTRsNVbX4hFe50hk1YviBJpmfy5ZzoNx87OglAdD/s320/DSC_0072.JPG" width="320" /></a> </div><div style="text-align: center;"><br /></div><div style="text-align: left;">The cake may not be much to look at initially, but that first taste had everyone closing their eyes in ecstasy, so it really didn't matter. It has a moist, soft texture and held up well overnight. The instructions have you refrigerate it for an hour before taking it out of the cake pan, probably so it doesn't fall apart. Then you're to let it come up to room temperature before slicing and eating. I followed those instructions the first night, but the second night I just ate it cold, and it was still delicious.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQyM2oOM5b-GvA5p-xivQlMVX__46SjNjslLD53zhiOs0wZFSxcwe3D91GJ6Um1c7WCbBa_Rsk8TUZGNlbfmOnYyNBLyzbIjJkDIZ4awhVz3N61KOU7xE3NwXdLle-K21wwIjBadih8rtH0fRBLrGLnu35uGiP0ow-anWcVUH-phLpyImTAIDsmxGcOkk/s4512/DSC_0074.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQyM2oOM5b-GvA5p-xivQlMVX__46SjNjslLD53zhiOs0wZFSxcwe3D91GJ6Um1c7WCbBa_Rsk8TUZGNlbfmOnYyNBLyzbIjJkDIZ4awhVz3N61KOU7xE3NwXdLle-K21wwIjBadih8rtH0fRBLrGLnu35uGiP0ow-anWcVUH-phLpyImTAIDsmxGcOkk/s320/DSC_0074.JPG" width="320" /></a></div><p>We served the pieces topped with a dollop of whipped cream and some fresh strawberries.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTu4S6rybON78FE1WyTpYy9wbcWf5gwB-mz3xV34E93ySt3NVEb0xT9avSNW2ghgUIV_XgSjEZRfNu7wQLzMMKtpy6yDGOleAeDYVGfj_wpFBf7yetvvN3JWrtjU6ouoRELx4slXawhX5EXESwVTy3PyNN9bALRlE1cbFCnq7lGDNIa6WEJtAV2OrWHNb/s4512/DSC_0079.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTu4S6rybON78FE1WyTpYy9wbcWf5gwB-mz3xV34E93ySt3NVEb0xT9avSNW2ghgUIV_XgSjEZRfNu7wQLzMMKtpy6yDGOleAeDYVGfj_wpFBf7yetvvN3JWrtjU6ouoRELx4slXawhX5EXESwVTy3PyNN9bALRlE1cbFCnq7lGDNIa6WEJtAV2OrWHNb/s320/DSC_0079.JPG" width="320" /></a></div></div><div><br /></div><div><br /></div><div></div>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for October 2023 were ~</div></div><div><br /></div><b><i>Suzy's Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/10/suzys-cake-thecake-slice-bakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://myrecipereviews.com/2023/10/20/suzys-cake-gateau-suzy/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/10/suzys-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Rum Baba</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2023/10/rum-baba-baba-au-rhum.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Walnut, Pear and Roquefort Madeleines</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/10/pecan-pear-and-blue-cheese-madeleines.html" target="_blank">A Day in the Life on the Farm</a></li></ul><div></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-68296335333178743782023-09-20T01:00:00.001-07:002023-09-20T01:00:00.142-07:00Gluten-Free Fig Cake #CakeSlice Bakers<p></p><div class="separator" style="clear: both; text-align: left;">I chose to bake the Gluten-Free Fig Cake this month because we had just received a gift of home-grown figs from a friend of ours, and the opportunity of including some of them in a cake was too good to pass up. This cake starts with a layer of quartered figs that is then topped with an orange-flavored cake batter. It's baked in a springform pan, and the author says not to unmold but rather scoop out as the texture of the cake is somewhere between traditional cake and pudding. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFilp_1SydUvm1hxai2fxwT7e3Nsmr_evRyLw3GzZDDxBVbVSNt8LGEUKxxWtuZ424hJgJrGtUBtuAnaJce8DjEJUMU3yUb2GfYF097pL4Z-W_Y9Qj1uj2NhpEcMrTaHvOgh3rTcoyKRQsN7XmVbLL3lAkcMMFGkLuuG87xJ69uv4J5eC-eSS0C0irxfR/s6000/DSC_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFilp_1SydUvm1hxai2fxwT7e3Nsmr_evRyLw3GzZDDxBVbVSNt8LGEUKxxWtuZ424hJgJrGtUBtuAnaJce8DjEJUMU3yUb2GfYF097pL4Z-W_Y9Qj1uj2NhpEcMrTaHvOgh3rTcoyKRQsN7XmVbLL3lAkcMMFGkLuuG87xJ69uv4J5eC-eSS0C0irxfR/s320/DSC_0125.JPG" width="320" /></a></div><p>The cake batter was easy to put together. While I did need to make a trip to the store to buy some mascarpone cheese, the other ingredients were all household staples for me. The recipe uses almond flour instead of wheat flour.</p><p>Unfortunately, this cake was not a hit with anyone in my household. Some of this was because some members of my family prefer raw figs to cooked figs. But another complaint was that the figs weren't integrated into the cake. It felt like eating cake with cooked figs and not like eating a fig cake. The texture was as promised, and the flavor of the cake itself was good.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYoxxFm4DkRMKWvUkxWFWvqPUnLQWajb9CRXjekoNzbt15K91J1bGQQzOYB6HUGxwPNokweQjms-lxn0s-igVrM2IU8EbFoorjMWz_j0NDoiByrStiO7qj2tKy8EYVD1o38mENnU3ln_g0zyEyRX8HNHNaErEKubwH5Wd-42_JfJnIP5hQJC3QYAu3j8l/s6000/DSC_0132(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYoxxFm4DkRMKWvUkxWFWvqPUnLQWajb9CRXjekoNzbt15K91J1bGQQzOYB6HUGxwPNokweQjms-lxn0s-igVrM2IU8EbFoorjMWz_j0NDoiByrStiO7qj2tKy8EYVD1o38mENnU3ln_g0zyEyRX8HNHNaErEKubwH5Wd-42_JfJnIP5hQJC3QYAu3j8l/s320/DSC_0132(1).JPG" width="320" /></a></div><br /> <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
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<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for August 2023 were ~</div></div><div><br /></div><br /><b style="font-style: italic;">Chile-Infused Honey Madeleines</b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul><br /><b style="font-style: italic;">Pierre Hermé's Half-Baked Chocolate Cake</b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b style="font-style: italic;">Gluten-Free Fig Cake</b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-85708490404306628602023-08-20T06:26:00.045-07:002023-08-21T03:32:51.308-07:00Strawberry-Rhubarb Rouleau with Lemon Buttercream<p></p><div class="separator" style="clear: both; text-align: left;">I had a hard time choosing my cake this month. I felt like I should bake the Apple Cake as our apple tree was full of fruit waiting to be used, but nothing speaks to me quite like a rhubarb dessert. Then I went to the grocery story. Strawberries were on sale, and right next to them was a huge stack of rhubarb. Rhubarb is hard to find where I live. Rarely does anyone have it at the farmer's market, and there's only one store I've ever successfully bought it at, and that's always been in June. So to find such an abundance in early August - it was a sign.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0MGk1m3GLLweNV4XpVclZb_pxrxGQ1fpC3Jx4Wxu3u7G4tPvY0ERO-JMQLo6jj-aTKj2yconHIuM-Bqcn5sAdrI5gyRujyu5ltvvBBvv7-a_Hzw7F37uhaWCIvVcrfW-RhHQp09A942GWop5HXE9CfdJoYUQAFemOE63qPSZfHSU8GizrbuuxssEka63/s4512/DSC_0387.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0MGk1m3GLLweNV4XpVclZb_pxrxGQ1fpC3Jx4Wxu3u7G4tPvY0ERO-JMQLo6jj-aTKj2yconHIuM-Bqcn5sAdrI5gyRujyu5ltvvBBvv7-a_Hzw7F37uhaWCIvVcrfW-RhHQp09A942GWop5HXE9CfdJoYUQAFemOE63qPSZfHSU8GizrbuuxssEka63/s320/DSC_0387.JPG" width="320" /></a></div> <div>This recipe provides instructions for either a layer cake or a roll (think Yule log or pumpkin roll). I opted to make the layer cake. The recipe as written produces an extra layer which I didn't want, so I halved the ingredients. The Genoese layer gets cut in half, filled with a strawberry-rhubarb compote and frosted with lemon buttercream. In general, I found the recipe easy to follow, though both the compote and buttercream produced substantially more than was needed for this cake. I had over almost 2 pints of the compote left over which we've been eating with pancakes.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB8-cq0S5ZtcOSdLkAEioJRIy0aCGyL_eBoGCRFvfd9mBA9hT0M01jsHvLuiL6rOS3BCBfJgSpckPGO2KsUClK-shKuPqAYqVTjfgDZwtyE2GrjY_kb8DeAS9VWAjXjj19-oHpDLvws5U2M7VlyXNiFONnzwxnsl6u49hrK115J7ZTpIH4CcaT6SdySFd/s4512/DSC_0392.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB8-cq0S5ZtcOSdLkAEioJRIy0aCGyL_eBoGCRFvfd9mBA9hT0M01jsHvLuiL6rOS3BCBfJgSpckPGO2KsUClK-shKuPqAYqVTjfgDZwtyE2GrjY_kb8DeAS9VWAjXjj19-oHpDLvws5U2M7VlyXNiFONnzwxnsl6u49hrK115J7ZTpIH4CcaT6SdySFd/s320/DSC_0392.JPG" width="320" /></a></div><div><br /></div><div>The cake itself moist and tasty. The compote was amazing. The buttercream was very lemony but a little too sweet, I think because the added lemon juice required more powdered sugar than would normally use. I needed to include more of the compote between the layers. I struggled to add more without it squeezing out. This would have been easier to do if I have piped a line of frosting around the edge to keep it in. Instead, we added an extra spoonful on the top.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZytyLGfJItGDgevd03T_WHbio_PiYCbH3blq3gPRydJYB71aIvMbBueR43waCD-MzyW6o0q6n3gv5S5kIQaLz2e77h4dd8CxEAgD9XEugopZciICVsD4gSHzRjyMyrLS9OeIfQCYKN97WznM9MUPcNT8KyKAHkcEb8Si54gWr5iFJpT7UrR6CD7rDsy8/s4512/DSC_0390.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZytyLGfJItGDgevd03T_WHbio_PiYCbH3blq3gPRydJYB71aIvMbBueR43waCD-MzyW6o0q6n3gv5S5kIQaLz2e77h4dd8CxEAgD9XEugopZciICVsD4gSHzRjyMyrLS9OeIfQCYKN97WznM9MUPcNT8KyKAHkcEb8Si54gWr5iFJpT7UrR6CD7rDsy8/s320/DSC_0390.JPG" width="320" /></a></div><p><br /></p><br /><div><br /></div>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for August 2023 were ~</div></div><div><br /></div><div><br /></div><b><i>Apple Cake - The Classic</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/08/apple-cake-classic-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/08/apple-cake-classic-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2023/08/classic-french-apple-cake.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://amandiebakes.blogspot.com/2023/08/apple-cake-classic-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><b><i><div><b><i><br /></i></b></div>Lemon Verbena Peach Yogurt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/08/20/lemon-verbena-peach-yogurt-cake/" target="_blank">My Recipe Reviews</a></li></ul><br /><b style="font-style: italic;">Strawberry-Rhubarb Rouleau with Lemon Buttercream</b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/08/strawberry-rhubarb-rouleau-with-lemon.html" target="_blank">A Little Bit of All Right</a></li></ul>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-41955813563547375242023-07-20T01:00:00.004-07:002023-07-20T11:23:21.157-07:00Raspberry Clafoutis #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">This month I decided to make the Raspberry Clafoutis in part because the raspberries available locally have been amazing this month. This is a dessert more traditionally made with cherries, but the author opts for raspberries, and I agree that they did add a lovely counterpoint to the sweet cake.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxOwX-bhDTb9XRyYcWBAwufr-UN7zZVVhSiTe3QL_J5f73KPHoSlLc0yDahF8c7THxp5wT6ulZ8JEe1Haa0Z1FzVSbzOlk05JaWF1oqc2IQ3UkMuavbX81F9FukZrRJGptMvKF2GLa1EQWIvNwqPOfQRj0BeTaQdLnZhUcrjn2qcg0vTr8Q6kUsJIT0r7/s4512/DSC_0382.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxOwX-bhDTb9XRyYcWBAwufr-UN7zZVVhSiTe3QL_J5f73KPHoSlLc0yDahF8c7THxp5wT6ulZ8JEe1Haa0Z1FzVSbzOlk05JaWF1oqc2IQ3UkMuavbX81F9FukZrRJGptMvKF2GLa1EQWIvNwqPOfQRj0BeTaQdLnZhUcrjn2qcg0vTr8Q6kUsJIT0r7/s320/DSC_0382.JPG" width="320" /></a></div><p><br /></p><p>The family all loved this cake. My chocolate-loving and preferring daughter declared it her new favorite and said this was what she wants for her birthday cake from now on. I did manage to save a small piece to eat for breakfast the next morning. While it was better warm from the oven, it was still quite tasty as a cold breakfast.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOxutqGbFuBb-iRjHxSGJGyABk0A_ron31D55jVle2MytuvzWO03CHChF9kiJT0UYc1WnzwShzUrpaXxobT9RUkEAl8BgOUpG2R--s8QCrByC-8mTF2YQ7XavakrYgM6mIEbgC2xvCtjW1jlY7yICeAFyPLNHqzxqku-XJ3qtoUyczA6fH6fcvVqVKkow/s4512/DSC_0384.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOxutqGbFuBb-iRjHxSGJGyABk0A_ron31D55jVle2MytuvzWO03CHChF9kiJT0UYc1WnzwShzUrpaXxobT9RUkEAl8BgOUpG2R--s8QCrByC-8mTF2YQ7XavakrYgM6mIEbgC2xvCtjW1jlY7yICeAFyPLNHqzxqku-XJ3qtoUyczA6fH6fcvVqVKkow/s320/DSC_0384.JPG" width="320" /></a></div><br /><br /><p></p><p>Blackberries are now in season at our local PYO farm, so I foresee a blackberry clafoutis on this weekend's menu. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
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<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for July 2023 were ~</div></div><br /><b><i>Caramelized Pineapple Tropical Loaf</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/07/caramelized-pineapple-tropical-loaf.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/07/caramelized-pineapple-tropical-cake.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b style="font-style: italic;">Raspberry Clafoutis</b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/07/raspberry-clafoutis-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li><li><a href="https://www.karenskitchenstories.com/2023/07/raspberry-clafoutis.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b style="font-style: italic;">Alsatian Bacon, Caramelized Onion and Gruyère Loaf</b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/07/20/bacon-caramelized-onion-and-gruyere-loaf/" target="_blank">My Recipe Reviews</a></li></ul><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-16660865452851074962023-06-20T01:00:00.005-07:002023-06-20T11:05:45.021-07:00Walnut Expresso Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">The Walnut Espresso Cake is a quick-to-make dessert whose ingredients are generally ones that bakers have on hand. The cake is a butter cake flavored with espresso powder while the frosting is an espresso-flavored buttercream. The only walnuts are those used in between the layers and on top of the cake. The author suggests either making it as a two layer cake using 8-inch springform pans or as one layer using a 10-inch springform pan. As I only own the 10-inch springform, I opted for the single layer. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8k141wXNFmRx6HN-2P--T2KGVyeVeuturTXerXJ494L1yAhkqGxsCVEYDWcAry0BWJ_kUHSNtcq79VZVThLq9liQAVlKmxiwIjSJ6OKM3KUzbIpP_bJ-NrtUahepgZzA4CtWHWUDn139re9hm3qiSxi2KhwnpTJHC2b-NJ2Dno1uuUHKDgewaO_Kt0Qon/s3008/DSC_0366.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3008" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8k141wXNFmRx6HN-2P--T2KGVyeVeuturTXerXJ494L1yAhkqGxsCVEYDWcAry0BWJ_kUHSNtcq79VZVThLq9liQAVlKmxiwIjSJ6OKM3KUzbIpP_bJ-NrtUahepgZzA4CtWHWUDn139re9hm3qiSxi2KhwnpTJHC2b-NJ2Dno1uuUHKDgewaO_Kt0Qon/s320/DSC_0366.JPG" width="320" /></a></div><p>The cake is described in the cookbook at good with the icing really being the star of the show. Every member of my family agreed with this description. The cake's coffee flavor was definitely muted. I used espresso powder instead of coffee extract (the recipe says either will work). We were fine with that, but if you're looking for a stronger coffee flavor, you might want to try the extract or add more of the espresso powder.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgsyvelLSy1uF0ILl5k_tgcD_crxZ1dtqv8__uG508x8xU1TA9zbx_mBVSjjcxsdSfq0vbWRaHasliXti2t-8tcDDZniCoNHOSpHpD2H5MShdgWcQcebBB1FbwnMUayUC5IDRu3-G7bSDGOALw2A_RPPrJDAsMI5x6eSeME9knhbS7Zl4kNXE_i9rXPwR/s4512/DSC_0380.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgsyvelLSy1uF0ILl5k_tgcD_crxZ1dtqv8__uG508x8xU1TA9zbx_mBVSjjcxsdSfq0vbWRaHasliXti2t-8tcDDZniCoNHOSpHpD2H5MShdgWcQcebBB1FbwnMUayUC5IDRu3-G7bSDGOALw2A_RPPrJDAsMI5x6eSeME9knhbS7Zl4kNXE_i9rXPwR/s320/DSC_0380.JPG" width="320" /></a></div><p>The frosting is a buttercream with dark rum used in place of vanilla and espresso in place of heavy cream. The frosting was amazing! My daughter said it reminded her of tiramisu. This is again a place where you could up the coffee flavor by making your espresso more intense.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtIfBOdb2DShDdqcMyC9tP7GkF1O9uJ5pN63dyMu9jky2IsqsAj0kFFMB7Yq8OeB2Zfpwd1feMgXTr_gB4n7-b49AoZRJKhxoFj7Ul8ZiYrzAvTz9oibzPajmO90w7HAHyT7lguZ3bci6ihmjli6ln0lXMje3xCIysx7udqCtF0uLnvfPKCrmCdQXPlwy/s4512/DSC_0381.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtIfBOdb2DShDdqcMyC9tP7GkF1O9uJ5pN63dyMu9jky2IsqsAj0kFFMB7Yq8OeB2Zfpwd1feMgXTr_gB4n7-b49AoZRJKhxoFj7Ul8ZiYrzAvTz9oibzPajmO90w7HAHyT7lguZ3bci6ihmjli6ln0lXMje3xCIysx7udqCtF0uLnvfPKCrmCdQXPlwy/s320/DSC_0381.JPG" width="320" /></a></div><br />The recipe calls for topping with walnut halves. I had chopped walnuts in my freezer so used that to top off the cake. I stored the leftovers in the refrigerator covered in plastic wrap, and it held up well. I do think if you can make it as a layer cake, you will enjoy it more as I found myself creating layers with each bite.<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for June 2023 were ~</div></div><br /><b style="font-style: italic;">Walnut Espresso Cake</b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/06/walnut-espresso-cake-thecakeslicebakers.html" target="_blank">All That's Left are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2023/06/walnut-espresso-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/06/walnut-expresso-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li><li><a href="https://amandiebakes.blogspot.com/2023/06/walnut-espresso-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><br /><div><i><b>Tomato, Mozzarella and Basil Savory Loaf</b><br /></i><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/06/tomato-mozzarella-and-basil-savory-loaf.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Boozy Peaches and Mascarpone Layer Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/06/20/peaches-and-mascarpone-layer-cake/" target="_blank">My Recipe Reviews</a></li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-4857241185705988732023-05-20T01:00:00.001-07:002023-05-20T01:00:00.128-07:00Breton Butter Almond Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">The Breton Butter Almond Cake recipe is an easy-to-make recipe that uses ingredients that I generally have on hand, making it convenient for anytime I need a simple dessert. It's described as being similar to shortbread which it definitely is, but with a more complicated taste and less crumbly texture. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0paA6BLsr42Bl8lBnRawgD_bEY0cDkwxPoNoa5Yzmpn0lcco65VkDe_5mtIo9cYwvC-_5nMKvpn9jX1ocOw2EMw373eoQIhYZIy5v9Oj70Nr68L9gyr6OQ2Y0C2-pS5lVsgo-aoUsiOU3O2ki7BTCHUEzQWJ6D67X2n3sIC0N60aUmbfgpSlMPQf6Q/s4512/DSC_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0paA6BLsr42Bl8lBnRawgD_bEY0cDkwxPoNoa5Yzmpn0lcco65VkDe_5mtIo9cYwvC-_5nMKvpn9jX1ocOw2EMw373eoQIhYZIy5v9Oj70Nr68L9gyr6OQ2Y0C2-pS5lVsgo-aoUsiOU3O2ki7BTCHUEzQWJ6D67X2n3sIC0N60aUmbfgpSlMPQf6Q/s320/DSC_0224.JPG" width="320" /></a></div> <p></p><p>The cake is flavored with a little bit of rum and vanilla, and I found that made a great platform for a variety of embellishments - whipped cream, berries, strawberry jam, and lemon curd are all ones we tried at home. But it was also tasty without anything added to it, and most importantly for me, it made a great grab and go breakfast the next morning!</p><p>One note about the recipe, it says to pour the batter into your tart pan, but my batter was thick - more like cookie dough than cake batter, so I had scoop it in and then smooth with a rubber spatula. I was worried I had made a mistake, but if I did, it didn't seem to affect the taste or texture.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDeOAy88Fn8YSPEdaKuUM_xv8F-iSngJy4P3MjV_XMP_vaEWDVmeJNZAMjTsp9XPV5P1XdPgaaZMUGh2zEFV7p7fGctRmsZIC1KnzdNCljjE2U24C9fJvDofq88ecyvgtnUgksZ90oUYEAC6V-Xdg3rM-pNW5ACjBV0ax573sknawCoXmCblA2Mw0mg/s4512/DSC_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDeOAy88Fn8YSPEdaKuUM_xv8F-iSngJy4P3MjV_XMP_vaEWDVmeJNZAMjTsp9XPV5P1XdPgaaZMUGh2zEFV7p7fGctRmsZIC1KnzdNCljjE2U24C9fJvDofq88ecyvgtnUgksZ90oUYEAC6V-Xdg3rM-pNW5ACjBV0ax573sknawCoXmCblA2Mw0mg/s320/DSC_0238.JPG" width="320" /></a></div><br /><br /><p></p>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for May 2023 were ~</div></div><br /><br /><br /><b><i>Lavender Lemon Weekend Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Breton Butter Almond Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://MyRecipeReviews.com" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Revani Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-82809180191601367812023-04-20T01:00:00.007-07:002023-04-20T01:00:00.180-07:00Pine Nut Weekend Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">This month I decided to make the Pine Nut Weekend Cake. It uses a technique I had not used before. Instead of starting with creamed butter and sugar or whipped egg white, the recipe has you whip heavy cream until "it holds its shape." Traditional cake ingredients are added until a thick batter is produced. You then layer the batter with pine nuts in two loaf pans and bake for about an hour. The recipe is easy to halve if you only want one loaf.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I didn't think to take a picture before I put the cakes in the oven, but I had my loaf pans about 3/4 full with pine nuts sprinkled evenly all the way to the edges of the loaf.. About halfway through the bake time, I started to smell burnt cake. I quickly opened the oven door to discover that my cakes were overflowing the pans. I put a cookie sheet on the shelf below and scrapped as much batter as possible from the sides of the pans before closing the oven back up to let everything finish baking.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The picture below are the loafs when I first took them out of the oven. As you can see, the pine nuts moved towards the middle, and in the case of the loaf on the right, largely sunk into the batter. I don't know if this is because of the over-filling of the pans or if it's just something that happens.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKamUaYTP6H0IdGeiGiAOzxNImXDOLxJ3w2uQnMsijDVAfHIda7I_zAzStIOM1hJCblA4Yp5YJd0yzALLfowjBk-ZJUrspS_9K1m5HkYXcYUolYmLkHgwvs6SifFQXBjkGU-0yAruHfE53W9wIy8P3VotZjnbpcw6wgF0A2hu74BbLcEFeV6kHndZWQ/s4512/DSC_0181.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKamUaYTP6H0IdGeiGiAOzxNImXDOLxJ3w2uQnMsijDVAfHIda7I_zAzStIOM1hJCblA4Yp5YJd0yzALLfowjBk-ZJUrspS_9K1m5HkYXcYUolYmLkHgwvs6SifFQXBjkGU-0yAruHfE53W9wIy8P3VotZjnbpcw6wgF0A2hu74BbLcEFeV6kHndZWQ/s320/DSC_0181.JPG" width="320" /></a></div> <p></p><p>Once cooler, I was able to get one loaf safely out of it's pan, but the other broke a bit across the bottom.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRetaeY4hzDsbK03KbvZmukG6jwKHgEuEE_2AujSBjie73FeLFugiZ-ntYf4BfNmVGbChLSyYjhuIxEfqZBIaKarmHT6WbtWRLcCtIkW90KNpkzlGP0fQzkLUmtDxCpE6FqgT4BfNht0m_4ogU4pJf4rnCngmcEt5DennoyWpLDiGwHivrhk1x_dlFRg/s4512/DSC_0189.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRetaeY4hzDsbK03KbvZmukG6jwKHgEuEE_2AujSBjie73FeLFugiZ-ntYf4BfNmVGbChLSyYjhuIxEfqZBIaKarmHT6WbtWRLcCtIkW90KNpkzlGP0fQzkLUmtDxCpE6FqgT4BfNht0m_4ogU4pJf4rnCngmcEt5DennoyWpLDiGwHivrhk1x_dlFRg/s320/DSC_0189.JPG" width="320" /></a></div><br /><br />The recipe has make a brushing syrup out of Kirsch and sugar and then brush on top right when the cakes come out of the oven. Our local liquor store does not carry Kirsch, so I hit the internet for some substitution recommendations and found cherry vodka listed - convenient as I had a partial bottle in my cupboard left over from an early cake. <p></p><p>I'm not sure the syrup added much to the cake. As you can see in the picture below, even though I brushed across the whole top, it seemed to only really pernitrate in the middle. And when we tasted the cake, no one noticed any additional flavor. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oWRWBNCJcO8b8uas-ElRjl_shYgB8zfnLMUPhXFQfUj6W7Qe4Rpd8O8z8rxANGnhf3Kno6m-F9ca6-4jOpMHhpO8PfvGTXiwwvsnQoLtvp8zuxVfiwpb6HOJ81RkUsZTFK7vOltfIfysTXdLIHwiEijiaFZPKeF-EiYLf4yvOhmsi3LL0WJr37jguA/s4512/DSC_0193.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oWRWBNCJcO8b8uas-ElRjl_shYgB8zfnLMUPhXFQfUj6W7Qe4Rpd8O8z8rxANGnhf3Kno6m-F9ca6-4jOpMHhpO8PfvGTXiwwvsnQoLtvp8zuxVfiwpb6HOJ81RkUsZTFK7vOltfIfysTXdLIHwiEijiaFZPKeF-EiYLf4yvOhmsi3LL0WJr37jguA/s320/DSC_0193.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The cake was moist, and we all enjoyed the taste and crunch of the pine nuts. The author says that it's frequently served with whipped cream and cherries. We ate it plain and found the flavor to be good. It would also serve as a good platform for toppings if you were looking for something a little fancier. It did hold up well over time. I had a piece for breakfast two mornings later, and it was still moist and tender, and the flavor had intensified. I have not tried it toasted as Aleksandra recommends, but I can see how it would make terrific breakfast toast.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for April 2023 were ~</div></div><br /><b><i>Rich Vanilla Génoise</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li></ul><b><i>Concorde Chocolate Meringue and Mousse Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://MyRecipeReviews.com/" target="_blank">My Recipe Reviews</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><i><b>Pine Nut Weekend Cake</b></i><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-88544568955198464672023-03-20T01:00:00.002-07:002023-03-20T01:00:00.184-07:00Chocolate Corks #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">Aleksandra Crapanzano, the author of this year's Cake Slice Bakers book, <i>Gateau: The Surprising Simplicity of French Cakes</i>, recounts how most Parisians would have a small piece of dark chocolate each day. Clearly, I must be partly Parisian at heart because I also try to have at least one small piece of dark chocolate each day; it's the American part, undoubtedly, that contributes to the "at least." These small chocolate cakes definitely filled that need completely.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Traditionally, they are made in special molds that make them take on the shape of a cork. I do not own one of those molds and so opted to use my brownie pan. The recipes makes around 12 standard sized corks; I was able to get 8 out of my brownie pan.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcz7jh8zXDt1-DR4KEU3FFUFGlv4qem9ljz0JcDwfFZHp5ehwwc-3utNsg4h9OqJB4Vjp0Z5U4aKGiNAPfmp1Rqph91Ya70_rP3yeu81Vn9EWS-3CpA5zy_op-uw0DyqXj2w6Q2gpZgDbSaSF3C8ZTIybZriSycZ82m9s6TbD0Yr1SBNTe8yZfFYM0Q/s4512/DSC_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcz7jh8zXDt1-DR4KEU3FFUFGlv4qem9ljz0JcDwfFZHp5ehwwc-3utNsg4h9OqJB4Vjp0Z5U4aKGiNAPfmp1Rqph91Ya70_rP3yeu81Vn9EWS-3CpA5zy_op-uw0DyqXj2w6Q2gpZgDbSaSF3C8ZTIybZriSycZ82m9s6TbD0Yr1SBNTe8yZfFYM0Q/s320/DSC_0078.JPG" width="320" /></a></div><p>This was an extremely simple recipe to follow, and the only ingredient it called for that I did not have in my house was mini dark chocolate chips. The author you can just chop up a couple pieces of chocolate instead, but I opted to finish up some mini semi-sweet chocolate chips that I had on hand. If it impacted the flavor, I couldn't tell.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxARgRxPhFINAaHeBcgRHz9tuV8D377acoJweOftwNrTfgzj-5FBdivdc0g3sDCvHDu8E3L8iK8Gskm0vMf0_CTQLW7BgzWlTaiOda-zfgjxJlSuTqymtxBlmMbl4RekOxBx1ph_dYJElVAmI-s2r4RvwJ-SBD9Nk99_NlaJHeio_i8hg8yCS4DysaA/s4512/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxARgRxPhFINAaHeBcgRHz9tuV8D377acoJweOftwNrTfgzj-5FBdivdc0g3sDCvHDu8E3L8iK8Gskm0vMf0_CTQLW7BgzWlTaiOda-zfgjxJlSuTqymtxBlmMbl4RekOxBx1ph_dYJElVAmI-s2r4RvwJ-SBD9Nk99_NlaJHeio_i8hg8yCS4DysaA/s320/DSC_0087.JPG" width="320" /></a></div><p>These cakes were amazingly moist, rich, and oh so chocolatey. I could see whipping up a batch for some unexpected guests or a last minute decision to provide a special treat for my family, all of who were in agreement that these were some of the best chocolate cakes I'd made in a long time. My teen-aged son even went so far as to say that I should have doubled the recipe so he could eat more than one. In the end, the empty plate says it all.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAppMhPTrFpcld9KiCTQ2_liwHEbhfMvMGmIS6XVEMn3wY-9DYA9bPQZelV4Nn77pH_VG5OjOkKMLkScicZebj_tAanqxNfWoae2AcWufhdwjfgR-57zBF8e0Nlx8iSFJIKBfI3Wm3PNaXli1GbY4cinckjccgzxFY79UMcrRysZG9TMxGegSYvuKuaA/s4512/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAppMhPTrFpcld9KiCTQ2_liwHEbhfMvMGmIS6XVEMn3wY-9DYA9bPQZelV4Nn77pH_VG5OjOkKMLkScicZebj_tAanqxNfWoae2AcWufhdwjfgR-57zBF8e0Nlx8iSFJIKBfI3Wm3PNaXli1GbY4cinckjccgzxFY79UMcrRysZG9TMxGegSYvuKuaA/s320/DSC_0093.JPG" width="320" /></a></div><br /> <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for March 2023 were ~<br /></div></div><div><br /></div><br /><b><i>Chocolate Corks</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Blood Orange, Semolina and Almond Upside-Down Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li></ul><div><br /></div><b><i>Flourless Brown Butter Hazelnut Torte</i></b><div><ul style="text-align: left;"><li>no one from the group choose to bake this cake</li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com1tag:blogger.com,1999:blog-6812331350389191152.post-62312422090009447412023-02-20T02:00:00.001-08:002023-02-20T02:00:00.174-08:00Olive Oil Cake #CakeSliceBakers<p>February required an easy cake that I didn't need to collect any special ingredients for. Luckily, the Olive Oil cake was one my choices. It's flavored with a lemon and an orange, both of which I already had in my house, and the other ingredients are all household staples for us. </p><p>It was an easy cake to make. And baked up beautifully. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNPHGmfitrHookXfI4TMqCMpshiFd4IpnAWXKvyYq6TfU7hxZH36t6Zs9hjxy2LPMPQ66DUWsbldfDmNUSpHdocjg6PEEhFkzRNgyU5wq5E_-jUXb_HDar0DSHNP3rRuVn9H2oSSsHj-Zc1y192QgqRa_-KMfKRFWO74d2NuJyF1CeqVD1jpvY9W57g/s6000/DSC_0176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNPHGmfitrHookXfI4TMqCMpshiFd4IpnAWXKvyYq6TfU7hxZH36t6Zs9hjxy2LPMPQ66DUWsbldfDmNUSpHdocjg6PEEhFkzRNgyU5wq5E_-jUXb_HDar0DSHNP3rRuVn9H2oSSsHj-Zc1y192QgqRa_-KMfKRFWO74d2NuJyF1CeqVD1jpvY9W57g/s320/DSC_0176.JPG" width="320" /></a></div><div><br /></div><div>The cake was extremely moist and had just the right touch of citrus. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2wpk5561mdLE_1attztsPj-LmITiqu1jcsutYWhBayZpCjAUuynEVeYc4JFRtxuECZJL5IsC7DRHfu-NIeyJyagzw7QRAvCg3Y_fXBRcdV7dhIX5uuKsTOR5j_Pkq4poBfm5dOWH_2PgDQB4xN9_7-3MW5-3-eqVv22OSxZjX1CP6hK3eFRPeBYXRA/s6000/DSC_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2wpk5561mdLE_1attztsPj-LmITiqu1jcsutYWhBayZpCjAUuynEVeYc4JFRtxuECZJL5IsC7DRHfu-NIeyJyagzw7QRAvCg3Y_fXBRcdV7dhIX5uuKsTOR5j_Pkq4poBfm5dOWH_2PgDQB4xN9_7-3MW5-3-eqVv22OSxZjX1CP6hK3eFRPeBYXRA/s320/DSC_0179.JPG" width="320" /></a></div><br /><p>Unfortunately, we were not big fans of the olive oil taste in the cake. I've not made an olive oil cake before, so I don't know if this is just a preference or if it was a result of the type of olive oil I used or how long it had been in my cupboard. I also wonder how the cake would taste if I made it with a more neutral tasting oil.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for February 2023 were ~<br /><br /></div></div><br /><br /><b><i>Olive Oil Cake</i></b><div><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://MyRecipeReviews.com" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Chocolate Spelt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b style="font-style: italic;">Dorie and Pierre's Ipsahan Cake</b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul><div><div><div><div></div></div></div></div></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-6779393779721394342023-01-20T00:43:00.007-08:002023-01-20T09:28:50.605-08:00Flourless Chocolate and Red Wine Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">"It's more chocolatey than chocolate." "If there was such a thing as chocolate essence, this would be it." Two of my family's reviews of this cake, both of which really capture the heart of this bake. The recipe header promises that the red wine will enhance the flavor of the chocolate, and it definitely does!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The recipe contains only a handful of ingredients - chocolate, red wine, butter, eggs, and sugar. The most complicated technique is having the patience to let the eggs whip long enough - around 10 minutes. It should still be a bit wobbly in the middle when you take it out.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGtD94BlQgJeAhpBIbUB6MGdGPwBHeyaFJ4jGOU3eAnLBur3y7WR6EH2_UnPD64ltGAEdGc_bXl0BzHM1aOkItLIRP8gE1PmYZgU7qUVK5FnL9lnGE5RuYEUCquP_rXXySYhi_AUqhr5xzuNa2OxE25dhYAJhYOlbVK0mmzLiOH1xhxJ76AX8KeGTJQ/s4000/20230114_110500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGtD94BlQgJeAhpBIbUB6MGdGPwBHeyaFJ4jGOU3eAnLBur3y7WR6EH2_UnPD64ltGAEdGc_bXl0BzHM1aOkItLIRP8gE1PmYZgU7qUVK5FnL9lnGE5RuYEUCquP_rXXySYhi_AUqhr5xzuNa2OxE25dhYAJhYOlbVK0mmzLiOH1xhxJ76AX8KeGTJQ/s320/20230114_110500.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As predicted in the recipe, it quickly deflated. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXst3FXU-OQjnZ8A-pTw2F155bwPLzDhOoXBhQf4uLnj59YqiUqypS7Hp7X9cfMMnN9vrw_UAhdn1QOO6fncIrCQVCRNOuhiysLU0kbaBUeAGJG1UR-ptwcgd_KNQ7g7_sPNCP1yfhR0Dob-g4RNJKkwvXVOWH9nxtyFgy0yCyl2sPFLSBZN3jGIOQHg/s6000/DSC_0145.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXst3FXU-OQjnZ8A-pTw2F155bwPLzDhOoXBhQf4uLnj59YqiUqypS7Hp7X9cfMMnN9vrw_UAhdn1QOO6fncIrCQVCRNOuhiysLU0kbaBUeAGJG1UR-ptwcgd_KNQ7g7_sPNCP1yfhR0Dob-g4RNJKkwvXVOWH9nxtyFgy0yCyl2sPFLSBZN3jGIOQHg/s320/DSC_0145.JPG" width="320" /></a></div><p>Let it cool completely before unmolding. I was afraid it would fall apart if I tried to remove it from the springform pan bottom, though in hindsight, I probably could have managed it. It was a little sturdier than I anticipated.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2eqrtbRrOpZtEHt5a75Ft-jtUMJhYZvUt77NfMEJkog4bKvCckOa6F7s2m8Lo5matqV_ZTQCUXey5Hr1K6wdL2zmIaWAaCqANYhKuPu3_r75Dv3yrgBSffqPeXvZ_SizMV1wfDoHF_2tSBBxqWhipZ4JDG-I8ETSgLCXMvfS2fnBYCHbfG9cIU9eqQ/s6000/DSC_0146.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2eqrtbRrOpZtEHt5a75Ft-jtUMJhYZvUt77NfMEJkog4bKvCckOa6F7s2m8Lo5matqV_ZTQCUXey5Hr1K6wdL2zmIaWAaCqANYhKuPu3_r75Dv3yrgBSffqPeXvZ_SizMV1wfDoHF_2tSBBxqWhipZ4JDG-I8ETSgLCXMvfS2fnBYCHbfG9cIU9eqQ/s320/DSC_0146.JPG" width="320" /></a></div><p>The author warns against trying to cut neat slices and recommends scooping it into the serving bowls. I found this to be wise advise. I topped with a bit of sweetened whipped cream, and voila, a dessert fit for any occasion as long as chocolate lovers are present.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpnZ9TNGL3P7bWIXl3K_LW5H8c2zOvgUbd87o2vjggbxifrlzLVCJRy9BsCzemibittcRBJzr9J9OZrW3i8gXGIA3ur2W8ronBUvwqBPhxAcdxpU546WJ6sUXpVOqTmUT1z1Au1snYOqtq1Jg_9h0ZJuIrF7uOL_qb66pYbm_OCedQtvLJIr9g1Vy7Q/s6000/DSC_0151.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpnZ9TNGL3P7bWIXl3K_LW5H8c2zOvgUbd87o2vjggbxifrlzLVCJRy9BsCzemibittcRBJzr9J9OZrW3i8gXGIA3ur2W8ronBUvwqBPhxAcdxpU546WJ6sUXpVOqTmUT1z1Au1snYOqtq1Jg_9h0ZJuIrF7uOL_qb66pYbm_OCedQtvLJIr9g1Vy7Q/s320/DSC_0151.JPG" width="320" /></a></div><br /><br /><p></p><p>Definitely a keeper. I can see my daughter requesting this as a birthday cake, and I can see myself baking it when the occasion calls for something a little fancy. While it may not look beautiful in the way that some decorated layer cakes do, the test and texture makes this seem like something beyond the ability of a simply home baker.</p><p><br /></p><div><div><div></div></div></div>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for January 2023 were ~<br /><br /></div></div><br /><b><i>Apple and Calvados Cake from Normandy</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/01/apple-and-calvados-cake-from-normandy.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/01/apple-and-calvados-cake-from-normandy.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Orange Blossom Honey Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com/2023/01/orange-blossom-honey-cake.html" target="_blank"><span style="font-family: inherit;">Amandie Bakes</span></a></li></ul><br /><b><i>Flourless Chocolate and Red Wine Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2023/01/flourless-chocolate-and-red-wine-cake.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://myrecipereviews.com/2023/01/20/flourless-chocolate-and-red-wine-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/01/flourless-chocolate-and-red-wine-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><div><br />
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-51006498762777465502022-12-20T01:00:00.001-08:002022-12-20T01:00:00.183-08:00Angel Food Cake #CakeSliceBakers<p>December brings an opportunity to bake any cake from this year's cook book that catches our fancy. There are several that I can't wait to bake including two that I have plains to make before the end of 2022, but I had a new-to-me angel food cake pan from the thrift store and a bowl of egg whites leftover from some Thanksgiving baking that pushed me in the Angel Food Cake direction.</p><p>I had never made an angel food cake before so I followed the directions as closely as possible. The most important step appears to be making sure there is not grease on your pan as the cake clings to the sides of the pan which is what keeps it from collapsing in on itself. This recipe is flavored with a bit of lemon juice and has a layer of raspberries in the middle as well as a few more sprinkled on top before baking. </p><p>When the cake was complete, I tipped it upside down onto a cooling rack and left it there until it was completely cool. I then ran a paring knife between the edge of the cake and the pan which allowed me to remove the side. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOvgl88Ptp8t79whT1z6N2OnkWkpZhdSSmi_zfpgmghb1-b_QYCifglAXsVOIxOHk6NZCBIphX0Hku1JW7s50Z2aJHTmAl868L058qFeqqWpxuZK9dZeopX4pKlw9CwqsxxGydxFF2rYHbzPCsVU8f2voRxXEGN-7OGZc21r-_Z8UH0Bss3SiRyV2WQ/s3008/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3008" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOvgl88Ptp8t79whT1z6N2OnkWkpZhdSSmi_zfpgmghb1-b_QYCifglAXsVOIxOHk6NZCBIphX0Hku1JW7s50Z2aJHTmAl868L058qFeqqWpxuZK9dZeopX4pKlw9CwqsxxGydxFF2rYHbzPCsVU8f2voRxXEGN-7OGZc21r-_Z8UH0Bss3SiRyV2WQ/s320/DSC_0094.JPG" width="320" /></a></div><div><br /></div><div>I had a little more trouble getting the cake loosened from the center pole, and did not get it entirely loosened until I had cut the first piece. I served the cake with whipped cream and some additional raspberries.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMmE2wwcg6_2-e5wbH_oUIducG-3hhzA1dmyU1SLfDBwwB1K8KDeQ1HY8HucuQqpkTTHE8QnTROCprRKaMHS-1JrxhYiztL5xtPFgdg28pbkF_j_G2QAbXSskJl8bxwJtaRvQMDjrqHkEzBMJW8TF5EyBAXOkHMx5M5XCSyCq46UoxVI2iVXhsHMlAA/s3008/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="3008" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMmE2wwcg6_2-e5wbH_oUIducG-3hhzA1dmyU1SLfDBwwB1K8KDeQ1HY8HucuQqpkTTHE8QnTROCprRKaMHS-1JrxhYiztL5xtPFgdg28pbkF_j_G2QAbXSskJl8bxwJtaRvQMDjrqHkEzBMJW8TF5EyBAXOkHMx5M5XCSyCq46UoxVI2iVXhsHMlAA/s320/DSC_0095.JPG" width="320" /></a></div><br /><p>The cake was delicious - better than any I've ever bought at the store. Given that it takes a dozen egg whites, I don't know how soon I'll be making it again, though I may try with boxed egg whites.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
This is our last cake from <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a>, which has been a wonderfully delicious book to bake through. Stay tuned as we will be announcing the next cake-centric book we will be baking through in 2023 soon!</div><div><br /></div><div>Traditionally our last bake for the year is free choice, and our choices for December 2022 were ~<br /></div></div><div><br /></div><div><b><i>Best-Ever Chocolate Zucchini Bundt Cake</i></b></div><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><ul style="text-align: left;"><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li></ul><br /><b><i>Chocolate Hazelnut Torte</i></b><br /><ul style="text-align: left;"><li><a href="https://www.culinarycam.com/blog" target="_blank">Culinary Adventures with Camilla</a></li></ul><br /><b><i>Yellow Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Angel Food Cake<br /></i></b><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Pineapple Upside-Down Cake</i></b><div><ul style="text-align: left;"><li><a href="http://camillecooks.com" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Hot Milk Sponge Cake</i></b></div><div><ul style="text-align: left;"><li><a href="https://myrecipereviews.com" target="_blank">My Recipe Reviews</a></li></ul><br /><b><i>Sticky Toffee Date Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-84483057798491074112022-11-20T02:00:00.004-08:002022-11-22T05:08:44.805-08:00Grandma Ellen's Trinidad Rum Cake #CakeSliceBakersThis cake was unlike any rum cake I'd ever had before. It is chock full of dried fruit, seasoned with warm spices, and sweetened with molasses. It seems similar to a Trinidad Black Cake though that recipe usually has cherries or cherry liquor as well. Zoe's recipe calls for an optional topping of marzipan which I was unable to find and therefore left off.<div><br /></div><div>The batter has rum in it, and the dried fruit is supposed to be soaked in rum for at least 24 hours. Mine soaked for 4 hours and seemed pretty strong. I used a mixture for dried dates, cherries, currants, and cranberries.</div><div><br /></div><div>The batter is very thick and just about fills the cake pan. It took about an hour and twenty minutes to bake. The cake gets it's first brushing with rum as soon as it comes out of the oven. It then sits in the pan until cool. Then you remove the cake from the pan onto a plate, brush the sides and top with more rum, cover the bottom and sides with wax paper, and place into a clean cake pan. The top of my cake was a little overdone, so I took this opportunity to rename top bottom and bottom top.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngrx65JqbtGrxNhiP-xxUyNY5HcSv7oHthjHWpv4KjAM2S2V5Bodi-aCJNl5KKiF_jwz65mIfiYf3X0tBVqEqSyAdPXqfXYpHvai1uR8UPf5UdbA8gY1UA3fCPRkSvTstJkWkDf7sqUSwnys_fWHLgYSDqxaHRvlwBDbLNC-EUIMwx7PzzGMU7ojP9w/s4512/DSC_0062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngrx65JqbtGrxNhiP-xxUyNY5HcSv7oHthjHWpv4KjAM2S2V5Bodi-aCJNl5KKiF_jwz65mIfiYf3X0tBVqEqSyAdPXqfXYpHvai1uR8UPf5UdbA8gY1UA3fCPRkSvTstJkWkDf7sqUSwnys_fWHLgYSDqxaHRvlwBDbLNC-EUIMwx7PzzGMU7ojP9w/s320/DSC_0062.JPG" width="320" /></a></div><br /><div><br /></div><div>At this point, the instructions say to brush the top with 2 T rum every couple hours until the rum is gone or you've decided it's drunk enough. I brushed mine one more time, let it sit for a couple hours, and then removed from the pan to sample.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6CZ5kiYllY9_sfDW-MeEKzsO63cAsQENp6J-RHHRUxM1MQ_g6ATT2GWrqz2SxBUVA3ygD0wDc_KETmabbWwXwv4LJiVzlXdXo7EHQfvAOxW86w_KhpLUnwK6JOT3M_OpSyWUwfunDRyldxozIlCvzgRZegxsPa5wVutu4pWlHi4J_s5D2IWG8g5rqw/s4512/DSC_0063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6CZ5kiYllY9_sfDW-MeEKzsO63cAsQENp6J-RHHRUxM1MQ_g6ATT2GWrqz2SxBUVA3ygD0wDc_KETmabbWwXwv4LJiVzlXdXo7EHQfvAOxW86w_KhpLUnwK6JOT3M_OpSyWUwfunDRyldxozIlCvzgRZegxsPa5wVutu4pWlHi4J_s5D2IWG8g5rqw/s320/DSC_0063.JPG" width="320" /></a></div></div><div><br /></div><div>The author warns that this is a bit of boozy cake, and she is not kidding. Thankfully, the smell was enough to keep my 10 year old from wanting to try it; otherwise, I'm not sure what we would have done. The cake was tremendously moist, and the gingerbread-like taste from the molasses and spices went well with the dried fruit and rum.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cFz_IR54BT1PZU2QeocYtpsVsuB9Rlo8V1NjajGY_3EpuMjhNz-ZVsU8RAZmIUwL_DZT3wY6wE-BFtEaEgYcd7gSF7ftYdqi3-95F5b6LMjVE-3sRFSF2jGIktV1_hiZ_h4jrvKBK-jUWPbLtJDUCIb5f_9UyXGAZcvfNr9EDGwT1dDA_kJhBoO-PA/s4512/DSC_0064.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cFz_IR54BT1PZU2QeocYtpsVsuB9Rlo8V1NjajGY_3EpuMjhNz-ZVsU8RAZmIUwL_DZT3wY6wE-BFtEaEgYcd7gSF7ftYdqi3-95F5b6LMjVE-3sRFSF2jGIktV1_hiZ_h4jrvKBK-jUWPbLtJDUCIb5f_9UyXGAZcvfNr9EDGwT1dDA_kJhBoO-PA/s320/DSC_0064.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The member of my family who tried this cake all liked it, but it's definitely not for folks who abstain from alcohol or who do not like the taste of it. But if you're looking for a fruit cake that can be done in a day or two, this is a good option.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cFz_IR54BT1PZU2QeocYtpsVsuB9Rlo8V1NjajGY_3EpuMjhNz-ZVsU8RAZmIUwL_DZT3wY6wE-BFtEaEgYcd7gSF7ftYdqi3-95F5b6LMjVE-3sRFSF2jGIktV1_hiZ_h4jrvKBK-jUWPbLtJDUCIb5f_9UyXGAZcvfNr9EDGwT1dDA_kJhBoO-PA/s4512/DSC_0064.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTSbK0ufUu4YyZ8wfSYVMr5ehSrZmRDb0Cv0nW1pQOcbEVlnReN-yVaOOW7u0r3OK_bxmh5B2xZrIu6NOgQcEr2mCzcdP6ncFNERKHvKiHPprvYogU5bsnplaFU5lLy3N80kujDGxjtc_EL_aAnOgWyVR3I7XvDDpZInVpO_nSo5IzE2etLqPFcyjOA/s4512/DSC_0069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTSbK0ufUu4YyZ8wfSYVMr5ehSrZmRDb0Cv0nW1pQOcbEVlnReN-yVaOOW7u0r3OK_bxmh5B2xZrIu6NOgQcEr2mCzcdP6ncFNERKHvKiHPprvYogU5bsnplaFU5lLy3N80kujDGxjtc_EL_aAnOgWyVR3I7XvDDpZInVpO_nSo5IzE2etLqPFcyjOA/s320/DSC_0069.JPG" width="320" /></a></div><br /><br /><br /></div><ul style="text-align: left;"><li><br /></li></ul>
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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 <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
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Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
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The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
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It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for November 2022 were ~</div></div><div><br /></div><br /><b><i>Vanilla-Bean Pound Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/11/vanilla-bean-pound-cake.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/11/orange-pound-cake-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2022/11/vanilla-bean-pound-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://myrecipereviews.com/2022/11/20/vanilla-bean-and-raspberry-pound-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="http://camillecooks.com/2022/11/20/vanilla-bean-pound-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Grandma Ellen's Trinidad Rum Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2022/11/grandma-ellens-trinidad-rum-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Mod Yule Log</i></b><br /><ul style="text-align: left;"><li><a href="https://www.culinarycam.com/post/template-how-to-write-a-recipe-post-2-1" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://amandiebakes.blogspot.com/2022/11/mod-yule-log-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com5tag:blogger.com,1999:blog-6812331350389191152.post-68148042196537468462022-10-20T01:00:00.005-07:002022-10-20T12:16:06.699-07:00Hot Chocolate Cake #CakeSliceBakers<p> When I saw that this cake was one of October's choices, I knew I would have to make it. This cake appears on the cover of <i>Zoe Bakes Cakes</i>, and my children have been asking me to make it since the book first appeared in our house almost a year ago. Layers of chocolate cake with a cooked chocolate frosting, topped with homemade, toasted marshmallows, this cake is pretty tasty.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj96pyocKSsDOkRM3nN-6PWsOsbITWeonhUp4OyD8Qd56h75Z_fD9veSWwmxakVxI2DNd6cUvzEm5nwals3AhFpzoWn-Fw4TqOHf9EI-ATYwvK_2zobxWbkeTYrAfQ2uDXMxHP6d5Rqrwn1LLCIpxFkhiTSDZmytdnr4m-Xfs_S1dNZRwE2QjGqfu_NQ/s4512/DSC_0231.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj96pyocKSsDOkRM3nN-6PWsOsbITWeonhUp4OyD8Qd56h75Z_fD9veSWwmxakVxI2DNd6cUvzEm5nwals3AhFpzoWn-Fw4TqOHf9EI-ATYwvK_2zobxWbkeTYrAfQ2uDXMxHP6d5Rqrwn1LLCIpxFkhiTSDZmytdnr4m-Xfs_S1dNZRwE2QjGqfu_NQ/s320/DSC_0231.JPG" width="320" /></a></div><div><br /></div>I cook book provides instructions in the back for making marshmallows. It was easier than I imagined, and I plan to make them again. There were plenty leftover that we floated in cups of hot chocolate later in the week.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlAFRvAgOgbhM-5sme4vuSibI5v-jWx9WTMUFBVFNnksktZOfXdlBJ7xOP85FcMc4jM6NCt4evFGyCdCTz86d7B424w8BpMgjaJF6w9PbKrUYtKO994rbUdGSIPRkMi-om7Ldk3Q1hRoefCtawkkqOkMy7S9VM3oEO6eFNFA1b1cILLIyc4f9Y9Gepg/s4512/DSC_0232.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlAFRvAgOgbhM-5sme4vuSibI5v-jWx9WTMUFBVFNnksktZOfXdlBJ7xOP85FcMc4jM6NCt4evFGyCdCTz86d7B424w8BpMgjaJF6w9PbKrUYtKO994rbUdGSIPRkMi-om7Ldk3Q1hRoefCtawkkqOkMy7S9VM3oEO6eFNFA1b1cILLIyc4f9Y9Gepg/s320/DSC_0232.JPG" width="320" /></a></div><div><br /></div><div>The recipe says to toast them using your kitchen torch or over a fire, but I don't own a kitchen torch and cooking over a fire seemed a little risky for me, so I just piled them up on top of the cake untoasted. Besides, we don't toast them before we put them in our cups of hot chocolate.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSkA3hsU4zR2zERGinedQ508M_eH9GUjNfhz8yvHKiYF-nIyDlE0tlhkWBtw7G4sk5TWgsADO5hZ8bJ7f_tGe0mCMZ6pSYjQnG6Tsrf7DTg79AjCVHwELFc_SbsuMEefXO5gUOLEe8dJclizvIX7yDpVuNYc7A9b0rauGgAzN7OwYk6rxfvVjh63UcQ/s4512/DSC_0233.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSkA3hsU4zR2zERGinedQ508M_eH9GUjNfhz8yvHKiYF-nIyDlE0tlhkWBtw7G4sk5TWgsADO5hZ8bJ7f_tGe0mCMZ6pSYjQnG6Tsrf7DTg79AjCVHwELFc_SbsuMEefXO5gUOLEe8dJclizvIX7yDpVuNYc7A9b0rauGgAzN7OwYk6rxfvVjh63UcQ/s320/DSC_0233.JPG" width="320" /></a></div><div><br /></div><div>The cake itself had a nice chocolate taste - not too sweet or too bitter. It was also moist. The frosting recipe had you melt the butter and chocolate first and then, after it cooled a bit, pour into your mixer with some heavy cream and then start adding the powdered sugar. The end result is a frosting that is more like ganache in texture than buttercream. It was perfect for this cake.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbm1OlbzyV8I9tBHzLAAtPdwDxfUSBcdXws79H53ax3YJ4euPb5bl4JlAKyFTwXgazDsQ5EUuf1v4Cc_-HQgfp4Ia0td--_PdptI5qxQ89Z4p-1JSEGNvIAuP6aVlsDyELapNkKTu6IdvWN-gjckEDt2wdJ7cf9-SSEmyNe6XOpeEmWTShE896xRCkaQ/s4512/DSC_0246.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbm1OlbzyV8I9tBHzLAAtPdwDxfUSBcdXws79H53ax3YJ4euPb5bl4JlAKyFTwXgazDsQ5EUuf1v4Cc_-HQgfp4Ia0td--_PdptI5qxQ89Z4p-1JSEGNvIAuP6aVlsDyELapNkKTu6IdvWN-gjckEDt2wdJ7cf9-SSEmyNe6XOpeEmWTShE896xRCkaQ/s320/DSC_0246.JPG" width="320" /></a></div><br /><p><br /></p>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for October 2022 were ~</div></div><br /><br /><i style="font-weight: bold;">Apple Cake with Honey Bourbon Glaze</i><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/10/apple-cake-with-honey-bourbon-glaze.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2022/10/apple-cake-with-honey-bourbon-glaze.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Pumpkin-Mocha Swirl Bundt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2022/10/20/pumpkin-mocha-swirl-bundt-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/pumpkin-mocha-swirl-bundt-cake.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="http://camillecooks.com/2022/10/20/pumpkin-mocha-swirl-bundt-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b style="font-style: italic;">Hot Chocolate Cake</b><br /><ul style="text-align: left;"><li><a href="http://culinary-adventures-with-cam.blogspot.com/2022/10/hot-chocolate-cake-thecakeslicebakers.html" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/10/hot-chocolate-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com2tag:blogger.com,1999:blog-6812331350389191152.post-60114810930446066972022-09-20T01:00:00.004-07:002022-09-22T04:43:35.550-07:00Chocolate Hazelnut Torte #CakeSliceBakers<p>Another delicious chocolate cake from <i>Zoe Bakes Cakes</i>. Not a surprise since this one also starts with the Devil's Food Cake recipe in the book and then has you layer hazelnut-flavored Swiss meringue buttercream and Nutella between the cake rounds. Hard to go wrong with this combination.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35PxJeFlb6ExtJaKFfxZ4Yevkn6mkzOoHaYWld_VuuxhbAdqezUsIs5udievYZOZP5-y22mOPOr82f3620GQI3tg38_HvUY5gCKfaxGh1Ys83NrkJ0Vjpl15Xuh9D0mDx3TQsfjn-5Pir_KWLtd30qr_107mRP86PjKS6Isbl121QmUjrro4cYfxQTw/s6000/DSC_0131.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35PxJeFlb6ExtJaKFfxZ4Yevkn6mkzOoHaYWld_VuuxhbAdqezUsIs5udievYZOZP5-y22mOPOr82f3620GQI3tg38_HvUY5gCKfaxGh1Ys83NrkJ0Vjpl15Xuh9D0mDx3TQsfjn-5Pir_KWLtd30qr_107mRP86PjKS6Isbl121QmUjrro4cYfxQTw/s320/DSC_0131.JPG" width="320" /></a></div><br /><p>Swiss meringue buttercream starts with eggs whites and sugar that get heated up enough to make them safe to consume (140 degrees F). Then you return to your mixer and whip until they cool down, and you slowly add in butter until a creamy frosting is produced. For this recipe, you then added pulverized hazelnut praline. I used only about the amount produced, and that was definitely a good choice - it added a nice flavor without completely overwhelming the frosting.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCsX-SjLBq1T0NAr_wROfjhZ_ybzOXhGuW4ROEBYBBZcVaXHr7v6Pd-VETvR4ia4q6NQ_jX-ypIe7lrsuK_HUpFrZT8DNVauO_0VFB4Vjmg6R4tMIAewfym6tFm6a91wgDc_h5bn_KRPU1KOFAM8kdztcMpv-KOzvdE3X9cIpZb7oz2CDr6fHIn0Dwg/s6000/DSC_0134.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCsX-SjLBq1T0NAr_wROfjhZ_ybzOXhGuW4ROEBYBBZcVaXHr7v6Pd-VETvR4ia4q6NQ_jX-ypIe7lrsuK_HUpFrZT8DNVauO_0VFB4Vjmg6R4tMIAewfym6tFm6a91wgDc_h5bn_KRPU1KOFAM8kdztcMpv-KOzvdE3X9cIpZb7oz2CDr6fHIn0Dwg/s320/DSC_0134.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This devil's food cake makes a great foundation for anything. It's moist and tasty enough to stand completely on it's own, but the hazelnut buttercream and Nutella sends it over the top. Everyone loved it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for September 2022 were ~</div></div><div><br /><br /><b><i>Ultimate Carrot Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/09/ultimate-carrot-cake-thecakeslicebakers.html" target="_blank">All That's Left are The Crumbs</a></li><li><a href="http://camillecooks.com/2022/09/20/ultimate-carrot-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Chocolate Hazelnut Torte</i></b><br /><ul style="text-align: left;"><li><a href="https://culinary-adventures-with-cam.blogspot.com/2022/09/chocolate-hazelnut-thecakeslicebakers.html" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/09/chocolate-hazelnut-torte-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b style="font-style: italic;">Rustic Grape and Almond Paste Cake </b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2022/09/rustic-grape-and-almond-paste-cake.html" target="_blank">Karen's Kitchen Stories</a></li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com1tag:blogger.com,1999:blog-6812331350389191152.post-16474420658782724482022-08-20T01:00:00.003-07:002022-08-20T01:00:00.167-07:00Best Ever Chocolate-Zucchini Bundt Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">Nothing is as abundant in our area during August as zucchini. Recipes using zucchini abound. I had tried a chocolate zucchini recipe once before, but we were not fans. But when this recipe coincided with a birthday celebration, I decided to give it another go. The recipe suggests coating with cocoa powder, but I decided to add a chocolate glaze to make it a little bit more festive.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMHeT6PUevjbMA-kDRa_-qWiAF8hgajCVoh_NlplPlcuj63XtKo40b-C5-60868Zy7YgoJe7PdW9OdKbDm5a5qLXZFFcoqJVl_8NDlcc9EsuvR_qxroZ4Y-jbA-TwKMce_OnNrzjwkhZaGs_NQcv5FdDfYLlH3Uw7QHZplixGM8-mcKDHaiMW-9rc7Q/s6000/DSC_0477.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMHeT6PUevjbMA-kDRa_-qWiAF8hgajCVoh_NlplPlcuj63XtKo40b-C5-60868Zy7YgoJe7PdW9OdKbDm5a5qLXZFFcoqJVl_8NDlcc9EsuvR_qxroZ4Y-jbA-TwKMce_OnNrzjwkhZaGs_NQcv5FdDfYLlH3Uw7QHZplixGM8-mcKDHaiMW-9rc7Q/s320/DSC_0477.JPG" width="320" /></a></div><p>This cake was a winner. It did not have the odd aftertaste the previous recipe I tried had. Everyone at the birthday party loved it, and all were surprised to find out that it contained zucchini. The cake was wonderfully moist and very chocolatey. I appreciated that it was not too sweet.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsfCmzmsB_z_rxUq2pRyzXa81RHuTJBm6zSQ5nEQgZCCG6Ve2Z13eZdbWG1v35WPO23hoT6oWC1F_H4Fv541Y3QQxiqw3oxkiq4bFUmpm02Jer15N1MKT6_Lgh-olplBO6h0ht3dscAfNH4uKLMyZAXvogvnTRApgLc6saqm6MBc3bbfO7rLNL5CZSw/s6000/DSC_0503.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsfCmzmsB_z_rxUq2pRyzXa81RHuTJBm6zSQ5nEQgZCCG6Ve2Z13eZdbWG1v35WPO23hoT6oWC1F_H4Fv541Y3QQxiqw3oxkiq4bFUmpm02Jer15N1MKT6_Lgh-olplBO6h0ht3dscAfNH4uKLMyZAXvogvnTRApgLc6saqm6MBc3bbfO7rLNL5CZSw/s320/DSC_0503.JPG" width="320" /></a></div><br /> <p></p>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
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<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for August 2022 were ~</div><div><br /></div><br /><b><i>Plum Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li><li><a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li></ul></div><div><br /></div><div><b><i>Best Ever Chocolate-Zucchini Bundt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li><li><a href="http://camillecooks.com" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Blackberry Diva Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul><br /></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-60281838698207731652022-07-20T02:00:00.005-07:002022-07-21T02:42:42.280-07:00Hot Milk Cake #CakeSliceBakers<p>I must admit, the name of this cake, Hot Milk Cake, did not really excite me when I first saw. But upon reading the introduction to the recipe I discovered that it was frequently used as the basis for a Boston Cream Pie and decided I should give it a try. Boston Cream Pie is vanilla cake layered with pastry cream and topped with ganache. The donut form is a family favorite.</p><p>The cake is relatively easy to make - whisk together the dry ingredients, whip the eggs and sugar together, heat the milk with some vegetable oil and a little more sugar, and then combine the parts. Make sure you don't grease the sides of your cake pan so that the batter can cling to them and rise higher.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1NJlbNQacN-IotLOH03XbtOESpTWa3xj6GjwVa8LV_ykPZ8A4R55u0YBb1Xu0ofdvY4NVknBi0E1GeJmWK-jpxYm5yeO_-zNX15w2F81WEPFBMNY7AHkoKueba1aWjgmeaNrzSSitCm7WCcvNA1E2NPnDZ3bgKwhcu54JR61sCBCj5-n42caqu88zQ/s4000/20220707_152413.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1NJlbNQacN-IotLOH03XbtOESpTWa3xj6GjwVa8LV_ykPZ8A4R55u0YBb1Xu0ofdvY4NVknBi0E1GeJmWK-jpxYm5yeO_-zNX15w2F81WEPFBMNY7AHkoKueba1aWjgmeaNrzSSitCm7WCcvNA1E2NPnDZ3bgKwhcu54JR61sCBCj5-n42caqu88zQ/s320/20220707_152413.jpg" width="180" /></a></div><br /><p>At this point, the basic Hot Milk Cake is complete. The author recommends serving with lemon curd or fruit, but I chose to make some pastry cream and create something a bit more exciting.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-de2wP_GE3m4Tib7elUaIFkKuvVglDVjWeVv7aNTrkuQS_nI9MFn_JTldHKSZcahnDbnx2RbYsb7PsI4nbaRYhckN1rf5v2hjFHh3XyyfPmrgQH610iQJo6CUXOWzJ4u2qd-PPHjfQt2wm6GiqSrxaZaAr34tANsQwzVPJAhamDPBpyrUlHBotesvPA/s4000/20220707_153855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-de2wP_GE3m4Tib7elUaIFkKuvVglDVjWeVv7aNTrkuQS_nI9MFn_JTldHKSZcahnDbnx2RbYsb7PsI4nbaRYhckN1rf5v2hjFHh3XyyfPmrgQH610iQJo6CUXOWzJ4u2qd-PPHjfQt2wm6GiqSrxaZaAr34tANsQwzVPJAhamDPBpyrUlHBotesvPA/s320/20220707_153855.jpg" width="180" /></a></div><br /><p>Once layered, I wrapped in plastic wrap and refrigerated for several hours. Then I made some ganache, poured it over the top and put it back into the refrigerator until the ganache set.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlX5VpTrm30cDi1wh7L88g08OtwGC7cqAIgrGwoqWJReICzI4GVNg6f1yNyLDxLztZGn9SLeBhvraskMcm6hGwg0d5cCgqZ767jd3KlA7LAr-hemvRR9_p8y_j5nesTLLy9OeWvaadjcSAuzZW4qm43V_CUngnl7zbVAihO6myo9Qive_CZkouW-PwA/s6000/DSC_0434.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlX5VpTrm30cDi1wh7L88g08OtwGC7cqAIgrGwoqWJReICzI4GVNg6f1yNyLDxLztZGn9SLeBhvraskMcm6hGwg0d5cCgqZ767jd3KlA7LAr-hemvRR9_p8y_j5nesTLLy9OeWvaadjcSAuzZW4qm43V_CUngnl7zbVAihO6myo9Qive_CZkouW-PwA/s320/DSC_0434.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The cream was a little soft. I don't know if that was because I didn't cook it long enough or if just needed more time in the refrigerator. Made it a bit messy to cut, but, off course, did not impact the taste at all!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgefH18rj8SWlMZRk-O2TwrsLBSdPLMY7cbTynbytwNBAYC0rB-vmyG7NWE997bKkZXiaDoQ4qOEXlNxGxjxiG4lS7OvV_tookFxk9Ej5I3WBuPizMML0DB9ihhtMKbvAiS54PMPG9KB061tfPk3a7Bd2cnp7rpHyyg4-WIJplXQs521Bo1MAGmkIRA/s6000/DSC_0441.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgefH18rj8SWlMZRk-O2TwrsLBSdPLMY7cbTynbytwNBAYC0rB-vmyG7NWE997bKkZXiaDoQ4qOEXlNxGxjxiG4lS7OvV_tookFxk9Ej5I3WBuPizMML0DB9ihhtMKbvAiS54PMPG9KB061tfPk3a7Bd2cnp7rpHyyg4-WIJplXQs521Bo1MAGmkIRA/s320/DSC_0441.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>The cake itself had a great flavor but was a little more dense than I would have liked. Again, it's certainly possible that this is a result of not whipping the eggs long enough, so I'll definitely have to make another to find out for sure.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for July 2022 were ~</div><div><br /></div><br /><b style="font-style: italic;">Beehive Cake</b><br /><ul style="text-align: left;"><li><a href="http://culinary-adventures-with-cam.blogspot.com/2022/07/beehive-cake-with-hand-formed-marzipan.html" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://amandiebakes.blogspot.com/2022/07/beehive-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li><li><a href="https://www.karenskitchenstories.com/2022/07/beehive-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Hot Milk Sponge Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2022/07/hot-milk-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Blueberry Muffin Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/07/blueberry-muffin-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/07/strawberry-rhubarb-muffin-cake.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://myrecipereviews.com/2022/07/20/blueberry-muffin-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="http://camillecooks.com/2022/07/20/blueberry-muffin-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><div><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-67461883335020012482022-06-20T01:00:00.003-07:002022-06-20T01:00:00.183-07:00The OG Snack Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">Several years ago the factory that made Hostess Twinkies was shutting down, and the world was preparing for life without the hand-held cakes with the frosting inside. One of the morning shows has someone on who showed us how to make our own including using aluminum foil to make the iconic shape. Thanks to some fancy high finance (and possibly the public outcry), Twinkies are still with us, both the original yellow cake version as well as specialty versions that come out at different times of the year. But just in case, Zoe Francois provides instructions for how to make our own. Her version lacks whatever it is that makes them last through the apocalypse (remember the Chevy ad with raining frogs and the box of Twinkies), but that means that I had all the ingredients necessary in my kitchen.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAy8d6fJFn4DYWLjVXhZqTMWWI86OWwmPl7wB2bs8_SYBqPEordQGyH4iLd5qd4AtqQnMLNavQCK868Fw4zqHYptH4t3P3eCNy02_PnLKM5tFnWGm0venOTOGefcJBiGKdVnmnev0LeDxzeTGUxAgyjUfiFsWbJcIXtmZmytZAQOXrGEydoSR0T1t4A/s4512/DSC_0352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAy8d6fJFn4DYWLjVXhZqTMWWI86OWwmPl7wB2bs8_SYBqPEordQGyH4iLd5qd4AtqQnMLNavQCK868Fw4zqHYptH4t3P3eCNy02_PnLKM5tFnWGm0venOTOGefcJBiGKdVnmnev0LeDxzeTGUxAgyjUfiFsWbJcIXtmZmytZAQOXrGEydoSR0T1t4A/s320/DSC_0352.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">The recipe instructs the baker to acquire a nonstick hot dog bun pan to get the canoe shape. There are several different types on the market; I opted for the Chefmade version. The batter was easy to make. While the recipe says to pipe the batter into the wells of your pan, I just spooned mine in. As the recipe makes 18 cakes and I only bought one pan, I spooned the rest of the batter into a greased cupcake tin. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9IkF6VLLZ46pwBoFVf5pRrU5YmU8mFhl0IeE7y88gJBgu3Dr7iK_IyNMF4CAeFFWO37djX4DExvkhPFDt7Kmsv-y8E5oONS0JuqrBbmcHdoGvKgHo2x11EZihjslQXlcyqIwC8T0aheJ2XeBL0zygNbMwUpo4Mm7nAo1KmyhcS_GrSh_gtg3tuXibQ/s4512/DSC_0350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9IkF6VLLZ46pwBoFVf5pRrU5YmU8mFhl0IeE7y88gJBgu3Dr7iK_IyNMF4CAeFFWO37djX4DExvkhPFDt7Kmsv-y8E5oONS0JuqrBbmcHdoGvKgHo2x11EZihjslQXlcyqIwC8T0aheJ2XeBL0zygNbMwUpo4Mm7nAo1KmyhcS_GrSh_gtg3tuXibQ/s320/DSC_0350.JPG" width="320" /></a></div><br /><p></p><div class="separator" style="clear: both;">The cake batter has some orange zest and orange juice in it that gives the cake this wonderful taste. It also has "space" for the cream to be squeezed into from the bottom of the cake. The recipe gives three different options for fillings. I went with the Italian Meringue Buttercream. I used four insertion points. per Twinkie and 3 for the cupcakes. I could feel the cakes expanding in my hand as I filled them. In a couple of the cupcakes, the filling popped out the side a bit, but no one in my family seemed to care. I finished them off with a light sprinkling of powdered sugar.</div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVW0RNF3lSefN532GDpN0K_p-gKsUVAKHzHhm5vgLC_66EbPrjBanz-qU9H7oYDM4olHdJ05i2tgJ1b4WWJyOiiF1t8KHYHRHiGmHPQu5oBN2AQW24-j8lS8ZanXUniShmdyeMTtQA8HT-aDVTpjKffw98SzDAU48WIYd-E-rSjBAJKFaEOnCKy5MdA/s4512/DSC_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVW0RNF3lSefN532GDpN0K_p-gKsUVAKHzHhm5vgLC_66EbPrjBanz-qU9H7oYDM4olHdJ05i2tgJ1b4WWJyOiiF1t8KHYHRHiGmHPQu5oBN2AQW24-j8lS8ZanXUniShmdyeMTtQA8HT-aDVTpjKffw98SzDAU48WIYd-E-rSjBAJKFaEOnCKy5MdA/s320/DSC_0355.JPG" width="320" /></a></div><p></p><p>Unlike the Hostess brand, this version has to stay refrigerated because of the filling. The recipe suggests bringing to room temperature before serving, and we found that definitely improved taste as otherwise the filling was not creamy.</p><p>These were a huge hit with everyone. They are reminiscent of the lunchbox snack, but the cake and filling definitely have a better taste and texture. I have another cookbook with a different Twinkie recipe plus the one from the morning show almost a decade ago. Clearly I'll have to make those versions in the near future.</p><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for June 2022 were ~</div><div><br /></div><br /><b><i>Coconut Cream Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Culinary Adventures with Camilla</a></li></ul><br /><b><i>The OG Snack Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li><li><a href="http://camillecooks.com" target="_blank">Camille Cooks</a></li><li><a href="https://amandiebakes.blogspot.com" target="_blank">Amandie Bakes</a></li></ul><br /><b><i>Greek Orange-Phyllo Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-14982046927828499432022-04-20T02:00:00.044-07:002022-04-21T03:41:55.742-07:00Cinco Leches (Tres Leches All Grown Up) #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This month I chose the Cinco Leches cake as my Cake Slice Bakers cake bake. It starts with a cinnamony flavored sponge that is soaked in a combination of sweetened condensed milk, evaporated milk, and heavy cream flavored with a bit of vanilla and rum. Once the cake cools, you top it with heavy and sour cream mixed and whipped together. Add a sprinkle of cinnamon, and you have a lovely dessert that's large enough to feed a large group.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBIM3WsQwuKVA3e1Qci_wjFEjM1zPA1RNhQ4CwcrIqiG3-7L79syZbzj1ZmRFIIhOh4wpIhX1ppOwafNr9SeM7Ywi-Zdc5UbCAqkMp8YV1HfXtaZ07Bi578Oh5iTG0Sm-Fc26uPl7nyoHNlI7dmA1zoS4em6ADVtfrOsamImDi8zycFdiIDmlX_HROg/s6000/DSC_0824.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBIM3WsQwuKVA3e1Qci_wjFEjM1zPA1RNhQ4CwcrIqiG3-7L79syZbzj1ZmRFIIhOh4wpIhX1ppOwafNr9SeM7Ywi-Zdc5UbCAqkMp8YV1HfXtaZ07Bi578Oh5iTG0Sm-Fc26uPl7nyoHNlI7dmA1zoS4em6ADVtfrOsamImDi8zycFdiIDmlX_HROg/s320/DSC_0824.JPG" width="320" /></a></div> <p></p><p>This cake was delicious. The milk soak makes it so moist, and I love the cinnamon flavor. The sour cream adds just a little tang to the whipped topping to balance everything out.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlXQcxBlpmkDKsXaY3ITzsussV3BuhUH3zy09zONVvvnnqVNdk6fnuu-AT7Q3PL5M5260lzre27BvjokOUFek0A-9Ea9gkGNDW4o7i6SD1XRrKIVL3xlcRT6gishky_zs8wD4SWFuHuqHumrg806CGC5nBFl7tmo_3jqd8YrD8Xor-mS7rmiMSdGYpg/s6000/DSC_0836.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlXQcxBlpmkDKsXaY3ITzsussV3BuhUH3zy09zONVvvnnqVNdk6fnuu-AT7Q3PL5M5260lzre27BvjokOUFek0A-9Ea9gkGNDW4o7i6SD1XRrKIVL3xlcRT6gishky_zs8wD4SWFuHuqHumrg806CGC5nBFl7tmo_3jqd8YrD8Xor-mS7rmiMSdGYpg/s320/DSC_0836.JPG" width="320" /></a></div><br /><br /><p></p><p><br /></p>
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<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for April 2022 were ~</div></div><div><br /></div><div><b><i>Cinco Leches (Tres Leches all Grown Up)</i></b></div><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><ul style="text-align: left;"><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/04/cinco-leches-tres-leches-all-grown-up.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/04/cinco-leches-tres-leches-all-grown-up.html" target="_blank">A Little Bit of All Right</a></li><li><a href="http://camillecooks.com/2022/04/20/cinco-leches-thecakeslicebakers/" target="_blank">Camille Cooks</a></li><li><a href="https://amandiebakes.blogspot.com/2022/04/cinco-leches-tres-leches-all-grown-up.html" target="_blank">Amandie Bakes</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/04/cinco-leches-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li></ul><div><i style="font-weight: bold;">Chocolate Pavlova</i><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2022/04/20/chocolate-pavlova/" target="_blank">My Recipe Reviews</a></li></ul><b style="font-style: italic;">Olive Oil-Chiffon Cake</b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2022/04/olive-oil-chiffon-cake.html" target="_blank">Karen's Kitchen Stories</a></li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com3tag:blogger.com,1999:blog-6812331350389191152.post-20199159080392108702022-03-20T01:00:00.005-07:002022-03-21T03:09:55.136-07:00Turtle Cake #CakeSliceBakers<p>Warning: the pictures that follow may be distressing to cake bakers. Do not worry; no cake taste was harmed during the deconstruction, and all cake was consumed with great gusto.</p><p>Let's just get it out of the way:</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhtH2lulZIu8n8y2CFeB83Nsq4U1h7QE1hJKENo0ztO00AMAAFqTSLJArOdgh-ypI4VDWBF_lF0d3h2lpyJSxIkjkIjLm05rjnqqGE3ewpk8Yw1zfD8o67T7BcLUQQkjZkPkj7GJPjMb2VKjAXHgENIfWfjgdSwp3uX7V7J0yi3mbjKSqGVvZUOpF5yA=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhtH2lulZIu8n8y2CFeB83Nsq4U1h7QE1hJKENo0ztO00AMAAFqTSLJArOdgh-ypI4VDWBF_lF0d3h2lpyJSxIkjkIjLm05rjnqqGE3ewpk8Yw1zfD8o67T7BcLUQQkjZkPkj7GJPjMb2VKjAXHgENIfWfjgdSwp3uX7V7J0yi3mbjKSqGVvZUOpF5yA=s320" width="240" /></a></div><p>As I was finishing the top layer, the cake started to split. Eventually, the entire cake split. I have never had this happen, so it was a bit of early morning excitement. I wish I could blame it on the recipe, but this was entirely my fault for not following the directions exactly. The recipe says to level off the cake layers before you start assembling. I decided to ignore that step as I've not had the best result when trying to level off cake before and have never had it matter. Well, it mattered today!</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfl__CnnwbfUMKqhrSJYkBYbmRffn-JZ9p4rdPUiybPGCbRsSsT7s7rx-L1QHXd0iaXCcXDMP8mVC9y0sEVM-3rjOk7eDHo_dQJzwtQaRkRVcLos5_8LbiD7bE5n616Ipdz4WdZhK3GK3THwm4KWTbhP5Elswk-A6Gu5DLDa8iWZibtXJxKP9uEe9KLw=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfl__CnnwbfUMKqhrSJYkBYbmRffn-JZ9p4rdPUiybPGCbRsSsT7s7rx-L1QHXd0iaXCcXDMP8mVC9y0sEVM-3rjOk7eDHo_dQJzwtQaRkRVcLos5_8LbiD7bE5n616Ipdz4WdZhK3GK3THwm4KWTbhP5Elswk-A6Gu5DLDa8iWZibtXJxKP9uEe9KLw=s320" width="240" /></a></div><p>Shortly after this picture was taken, part of the cake fell onto the table causing me to start shoveling it into a bowl. Final result:</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgICSlQw4YscZRpMcFxW8wGIflyuOeSjsXU-MjKBAZl7WTFEhEO8WBnc23vC4QP5QvluN0CTTannkKwqbqpgaz-KJhjlkleCO09uFYuCAmY4wzG5dyqBD7_WShQ_JU8PjkwnFqW1kdCwk3bVKY5JV7wYfc_lzz8bh-WAa23yEHQg8fdZrCCOW8VSEV4yg=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgICSlQw4YscZRpMcFxW8wGIflyuOeSjsXU-MjKBAZl7WTFEhEO8WBnc23vC4QP5QvluN0CTTannkKwqbqpgaz-KJhjlkleCO09uFYuCAmY4wzG5dyqBD7_WShQ_JU8PjkwnFqW1kdCwk3bVKY5JV7wYfc_lzz8bh-WAa23yEHQg8fdZrCCOW8VSEV4yg=s320" width="240" /></a></div><p>So even though the assembly of the cake ended in disaster, I have to say that this was some of the best cake I've ever eaten. It starts with the same Devil's Food Cake recipe from last month which is my new go-to for chocolate cake. You then chop some roasted pecans, make a caramel sauce and ganache and begin assembly. One thing to note, the cake recipe calls for 1 cup of caramel and 1 cup of ganache. The recipes in the book make 3/4 cup of caramel and 3 cups of ganache. So unless you want a lot of ganache left over, you'll want to make only 1/3 of the ganache recipe. I did find that one complete recipe of the caramel was sufficient.</p><p>I have tried to make caramel several times, and it's always hit or miss if it works. Sometimes it burns, sometimes it crystalized, sometimes it comes out fine, and I've never been able to figure out why. This cookbook provided step-by-step instructions as well as a bonus page in the Baking School section that provided the whys and pictures of each steps. This was THE BEST caramel I've ever made. Plus, I now have a technique to follow each time a recipe calls for caramel.</p><p>After so much excitement and education, I decided the morning called for a spoonful of cake for breakfast. Best decision I made all morning.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIiOpOSwak5M9ct9xE03WK9LHpv5CKdg5efX1bvZ7V6NSElrNqCa9eN4H4M22al33hV2OMw4EsAtGWhNAQCt2ApdhU7fDXAB_lXoqPuwr-5WbvrNwoBn5nHp7APcZlxH_Fy4-TxRHW8FckU36C-pDdxKpcc89pn1qyagYqJHLifVC8Y2mRy5axs9ZcIg=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIiOpOSwak5M9ct9xE03WK9LHpv5CKdg5efX1bvZ7V6NSElrNqCa9eN4H4M22al33hV2OMw4EsAtGWhNAQCt2ApdhU7fDXAB_lXoqPuwr-5WbvrNwoBn5nHp7APcZlxH_Fy4-TxRHW8FckU36C-pDdxKpcc89pn1qyagYqJHLifVC8Y2mRy5axs9ZcIg=s320" width="240" /></a></div><br /> <div><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for March 2022 were ~</div></div><div><br /></div><br /><b><i>Banana Bread with Swirls of Nutella</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/03/banana-bread-with-swirls-of-nutella.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2022/03/banana-bread-with-swirls-of-nutella.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="http://camillecooks.com/2022/03/20/banana-bread-with-swirls-of-nutella-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><b><i><div><b><i><br /></i></b></div>Anna's Almond-Brown Butter Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/03/annas-almond-brown-butter-cake.html" target="_blank">All That's Left Are The Crumbs</a></li></ul><br /><b><i>Turtle Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2022/03/turtle-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4tag:blogger.com,1999:blog-6812331350389191152.post-44731265017293224202022-02-20T01:00:00.004-08:002022-02-20T11:33:28.214-08:00Chocolate Devil's Food Cake #CakeSliceBakers<p></p><div class="separator" style="clear: both; text-align: left;">This month I spent a snowy morning baking the Chocolate Devil's Food Cake. If you are in need of a good chocolate cake recipe, this is it. The recipe calls for adding strong coffee and a bit of rum or brandy to enhance the chocolate flavor of the cake. For those concerned that you might end up tasting the add-ins, I can assure in my family noticed even a hint of coffee or brandy taste. What we all did notice was the intense chocolate flavor encased in a moist cake.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYF4roVBYmTxn_Lmx_xD20M4hDDbmLvLLx9NgrrsI09aXF2pVTYDp1gafSPX0waiL81K4nG8Tu0ChbRLILjRD8L4GydVVsB6WAxZHSMmAZ21RMxGJucB35bOBTOcwWb3Ru4xNH7GvuynM4YKb7GZpPDVcHBR1encZaRBrv2BZ6dlGYcCmpt1qkvdqXXQ=s4512" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYF4roVBYmTxn_Lmx_xD20M4hDDbmLvLLx9NgrrsI09aXF2pVTYDp1gafSPX0waiL81K4nG8Tu0ChbRLILjRD8L4GydVVsB6WAxZHSMmAZ21RMxGJucB35bOBTOcwWb3Ru4xNH7GvuynM4YKb7GZpPDVcHBR1encZaRBrv2BZ6dlGYcCmpt1qkvdqXXQ=s320" width="320" /></a></div><p>The frosting recipe had me shaking my head a few times. It starts with melted butter, something I've never seen before. At one point, it was grainy and not very appetizing, but I just followed the instructions and added a bit of heavy cream, and the frosting smoothed right out. Even then, I could not see how the concoction in my mixing bowl would turn into frosting, but when I started applying it to my cake, magic occurred. It thickened up into an amazing fudgy frosting that perfectly complemented the cake.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhctmW1XyM1zp60jIbemlBQ4oc9bUXps45hico6FaIsqEf5GmmmA1EY8UQoHaeA18psKYa3AI1s9EYnZV4zCPwH0BvPtxWOAltz6CmO1OC4V0yhMPKrTSVXjQZJ65a1D87bVfA2eCN3qEWhJWRSYTGg8EY3V8aDMtSfPQrsVEfCovBYIWoi87d1FlvCrA=s4512" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhctmW1XyM1zp60jIbemlBQ4oc9bUXps45hico6FaIsqEf5GmmmA1EY8UQoHaeA18psKYa3AI1s9EYnZV4zCPwH0BvPtxWOAltz6CmO1OC4V0yhMPKrTSVXjQZJ65a1D87bVfA2eCN3qEWhJWRSYTGg8EY3V8aDMtSfPQrsVEfCovBYIWoi87d1FlvCrA=s320" width="320" /></a></div><br />I chose to bake a single layer, square cake which produced plenty of leftover batter that I turned into cupcakes. I got 12 cupcakes in addition to the cake itself.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4AbQfV3jyujf8XrQDLB0z_2RHTDaX0jm7odJoWhCvzZI6m6O-DwDG7APWsVr-Eh-_ZK-Y-2XshsfZ2zWT0vWkZ35GTa7Vd1NMxQOj7B1QFZeIxC4nrSDQuRxTHc_FcmsG_3s_PfJRbdUuNgfiPXGirrsiN_exk1MaQxPnEqVtvy82_iIXq60dx0Jk0Q=s4512" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4512" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4AbQfV3jyujf8XrQDLB0z_2RHTDaX0jm7odJoWhCvzZI6m6O-DwDG7APWsVr-Eh-_ZK-Y-2XshsfZ2zWT0vWkZ35GTa7Vd1NMxQOj7B1QFZeIxC4nrSDQuRxTHc_FcmsG_3s_PfJRbdUuNgfiPXGirrsiN_exk1MaQxPnEqVtvy82_iIXq60dx0Jk0Q=s320" width="320" /></a></div><br /> <p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s1600/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://2.bp.blogspot.com/-5aNjrCQdUK4/WnaFXkzzlSI/AAAAAAAAE4Q/umvnGag642Ee1vLHUrSQ0aiqRMjnoOZNwCLcBGAs/s320/The%2BCake%2BSlice%2BBakers%2BBadge%2B2018.jpeg" width="320" /></a></span> </div>
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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 <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. 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!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links 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.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for February 2022 were ~</div></div><div><br /></div><div><br /></div><div><b><i>Black Forest Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2022/02/easy-black-forest-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li></ul></div><div><br /></div><b><i>Chocolate Devils Food Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/02/chocolate-devils-food-cake.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/02/chocolate-devils-food-cake.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://myrecipereviews.com/2022/02/20/devils-food-cupcakes-with-cream-cheese-frosting/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/02/chocolate-devils-food-cake.html" target="_blank">A Little Bit of All Right</a></li><li><a href="http://camillecooks.com/2022/02/20/devils-food-cupcakes-with-cream-cheese-frosting-thecakeslicebakers/" target="_blank">Camille Cooks</a></li><li><a href="https://amandiebakes.blogspot.com/2022/02/chocolate-devils-food-cake.html" target="_blank">Amandie Bakes</a></li></ul><br /><b><i>Raspberry Charlotte Royale</i></b><div><ul style="text-align: left;"><li>Note: No group member choose this cake to bake</li></ul></div>
Kimhttp://www.blogger.com/profile/02283326211236688186noreply@blogger.com4