Happy Birthday to The Cake Slice

Five years and going strong ... The Cake Slice!

This great group of bakers has been baking their way through cake cookbooks for 5 years now.  The cookbooks have included The Cake Book by Tish Boyle, Cake Keeper Cakes by Lauren Chattman, Southern Cakes by Nancy McDermott and Sky High by Alisa Huntsman, Peter Wynne, Tina Rupp.  I joined this lovely group for this year's book ~ Vintage Cakes by Julie Richardson.  We are having a great time trying out these retro recipes with a modern twist.

To celebrate this fifth year we have decided to bake up something special.  I have chosen to try out Black Bottom Cupcakes.  I chose to use the recipe posted by fellow CLBaker Monica at Lick the Bowl Good.

These cupcakes are pretty quick to put together.  I was a little surprised how thin the batter was, but they baked up very nicely.

The BB cupcakes came out moist and so darned tasty!  Everyone at the table asked for a second cupcake.

You can find the recipe for the Black Bottom Cupcakes @ Lick the Bowl Good.

Check out all of The Cake Slice Bakers @ the blogroll & like us on Facebook.

Enjoy!

:)

The Black & White Cake

Running a few days behind here.  But for a good cause.  I have been recipe testing for my sister's tea house.  She is hoping to open the beginning of October.  Fingers crossed for us please!

Now onto the cake.... our June choice for the Cake Slice Bakers is the Black & White Cake from Vintage Cakes.   In case you don't know about Cake Slice Bakers... We are a group of bakers that are baking a cake each month out of a specific cookbook.  This year of baking is being done from  Vintage Cakes by Julie Richardson.  It is a great group of gals to bake with!  Be sure to check out all of their yummy blogs.

Rather than run through the making of the cake step by step this month I wanted to share how I used the cake.  One of the things that we will be offering at the tea house is a stacked cake for dessert.  So I thought this would be a good test for stackage!

I baked the cake in a sheet pan.  Be sure to butter the pan, lay down a piece of parchment paper then butter the paper also.  This will ensure that your cake will come out nice and easy.  Get a nice even spread by starting with batter all over the pan then spreading out in an even layer.

After the cake has baked and cooled, I put a piece of wax paper on top, wrapped the whole thing in plastic wrap and placed it in the freezer overnight.  The next day I took it out and before it could thaw I cut circles out using a biscuit cutter.

The recipe called for a cooled ganache and a vanilla Swiss buttercream.  I opted for making what some call an American buttercream.

Now to just assemble the cakes.  Which isn't the easiest thing to do with the men folk in the house trying to 'help'.  

Cake, buttercream, cake, buttercream and zigzagged with ganache.

 

Nick wanted more ganache....

This chocolate cake is quite yummy without being overly sweet and has a nice moist firm texture.  This will definitely be a recipe I will use again.

Visit the other Cake Slice Bakers here.

The CSBs are now on Facebook ~ check them out here and be sure to 'like' the page.

Enjoy!

:)

The Pink Cake

Happy May cake to y'all!

The May choice for the Cake Slice Bakers is the Pink Cake from Vintage Cakes.   In case you don't know about Cake Slice Bakers... We are a group of bakers that are baking a cake each month out of a specific cookbook.  This year of baking is being done from  Vintage Cakes by Julie Richardson.  It is a great group of gals to bake with!  Be sure to check out all of their yummy blogs.

Well the Pink Cake isn't very pink, in fact it is brown... a nice chocolate brown.  But the luscious frosting that you pair with this chocolate cake is pink.  The combination is striking and makes for a great presentation.

I chose to make cupcakes because tonight is Meet & Greet for our Jeep club.  Yesterday the Hubster and I were hanging out with some Jeeperpeeps, enjoying the sunshine and a Jamba Juice.  I was telling them how I was behind in my baking for CSBs.  I try to time my baking so that I have somewhere for the goodies to go - I don't want them sitting around my house!  They were just looking at me.... what did I mean I need somewhere for the goodies to go.... "call us we will take them off of your hands"!!  They also reminded me that we were getting together tonight and they strongly suggested I make the cake for tonight.  Alrighty-then! I aim to please!  And this cake should definitely please them.

The recipe directions call for you to pour boiling water over cocoa and chopped unsweetened chocolate, allow to stand then whisk.  I would first measure out the dry ingredients*, whisk them and set aside.  Tap off the whisk and then use the same one for the chocolate... a small change but hey it saves me from having to wash one more item. ;)

Cream together the sugars and butter.  Separate your eggs and be sure to save your extra egg whites for the frosting.  Add in the oil and eggs.  

Whisk sour cream and vanilla into the chocolate mixture.  I licked the whisk.... you think chocolate and well it is but totally unsweetened and even unsweeter with the addition of the sour cream.  LOL!  I licked it and made a face and my son laughed at me!

Alternate adding the chocolate mixture and the dry ingredients, mixing until just combined.

I was able to get 24 cupcakes and a mini loaf pan filled with this recipe.  I think next time I will fill the cups just a bit more so not to have left over.

Baked these little chocolate gems up in about 17 minutes.  While they were cooling I whipped up the frosting.  The recipe is a basic Swiss Buttercream with the addition of raspberry puree.  I chose to use a jar of my Very Berry Jam in place of the raspberry puree.

To make a SB put your egg white, sugar and cream of tartar in your mixer bowl.  Place the bowl over - not touching - simmering water.  Whisk constantly, not vigorously  until the mixture comes to 130 degrees.  And instant read or candy thermometer works great for this.

Take your bowl off the pan, wipe off the bottom, attach it to your mixer with the whisk attachment and beat at medium high for about 4 minutes until the mixture turns glossy white and holds a stiff peak.  Once it reaches stiff peaks turn the mixer down to medium slow and let it run for a couple more minutes until the bottom of the bowl is just about room temperature.

While the whites are whipping prepare your puree.  As I said before I used a jar of my jam.  Put it into the food processor and let it have at if for a minute.

Put the puree through the sieve to get rid of seeds and any larger pieces that may have escaped the blades o' choppage.  You will want to use one spatula for the top side and one for the bottom side... if you use the same one, most likely you will transfer way more seeds than you want.

Once your whites are cooled down it is time to add the butter.  Yes a full pound of butter added in a tablespoon at a time.  Most recipes call for you to start with the butter already cubed and all the mise en plas peeps say be ready with your butter.  But I will say don't have it cut up just at room temperature.  Because you should let each piece of butter incorporate before adding the next.  A lot of people will add the butter in too quickly and that can cause your frosting to break and well that is so not pretty.  

Instead take the time to cut each piece then add it, cut, add, cut, add.... You will get a good rhythm and your frosting will turn out nice and smooth.

Add in your salt, vanilla and the puree.  Ohhhhh... makes me think that Halloween is just a few months away hahaha!  Ok back to work!

This frosting comes out so tasty and smells wonderful!

Once the cupcakes are completely cooled it is time to frost them.

I chose to pipe them and just have some fun with designs.

This chocolate cake is keeper and I just know that my Jeeperpeeps will enjoy these tonight!

The Pink Cake recipe can be found in  Vintage Cakes by Julie Richardson or on Epicurious.  (I have no association with her or her cookbook sales.)

Visit the other Cake Slice Bakers here.

The CSBs are now on Facebook ~ check them out here and be sure to 'like' the page.

*The published recipe calls for 2 cups (10 ounces) all purpose flour.  This is incorrect.  If you measure by the spoon method use two cups but if you weigh out your flour it should be 8.5 ounces.   1 cup of all purpose flour = 4.25 ounces.

Enjoy!

:)

Coconut Pound Cake with Lime Glaze

I joined the baking group Behind the Curtain Dessert Challenge a couple of months ago.  Each month we are given two ingredients and then we share what we made with those ingredients.  This month we were given Lime & Coconut.  I decided to make the dessert for Mother's Day.  Great idea!  Too bad the challenge was set to go live on the 9th not the 14th as I had stuck in my brain.  Oh well I will catch up next month lol!

Mother's Day the men folk in our family take care of the cooking... some of the cleaning and the day on a whole.  We have had everything from Italian to Greek food served to us and all of it very tasty!  We are a very blessed family to have such great men that will jump in and do this for us.  This year has been quite a crazy one so it was decided that we would have roast beef, potatoes, brussel sprouts and then dessert.  My mother likes angel food cake with strawberries so that was automatically top of the list.  Then I decided to make my challenge dessert.  Hubster was very helpful as always in the kitchen and I even got a quick trip to Sur La Table for a new Fat Daddio tube pan...woohoo!

Pound cake is pretty simple.  Cream together your butter and sugar, add your liquids, mix in your coconut and add your dry ingredients .

It is a good idea to grease and flour your pan well.  Spoon your batter into the pan and smooth out the top a bit... no need to be too fussy about it.

Bake until a golden brown ~ about an hour but I would start checking for doneness at 45 minutes.  The internal temperature should be between 200°F - 210°F.

Mix up your glaze while the cake is cooling.  When making a glaze like this start with the least amount of liquid then add more until you get the consistency you like.  Once you have whisked it to be smooth and is at the consistency desired, add your zest and give it a few more whisks.

Allow to cool for a bit before turning out onto a rack to cool completely.  Turn back over onto the serving plate and drizzle with the glaze before serving.

Coconut Pound Cake with Lime Glaze

by My Sister's Table

adapted from Dramatic Pancake

Serves: 8-10

Ingredients for the cake:

2 cups all-purpose flour

1½ tsp baking powder

1/2 tsp salt

1 cup unsalted butter, at room temperature

2 cups sugar

5 eggs, at room temperature

1 cup coconut milk

3/4 tsp coconut extract

3½ oz Angel Flake or Bakers sweetened, shredded coconut

Instructions

Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan.

In a large bowl, whisk together flour, baking powder and salt.

In a separate bowl, using an electric mixer on medium speed, cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Mix in the milk, extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir until just combined. 

Pour batter into prepared pan and bake about 1 hour until golden brown.  The internal temperature should be between 200°F - 210°F.

Cool cake in pan for 5-10 minutes before removing. 

While the cake is cooling make the glaze.  Drizzle with the glaze before serving.

Ingredients for the glaze:

3-4 tablespoons lime juice

2 cups powdered (confectioner's) sugar, sifted

1 tablespoon lime zest

Whisk together three tablespoons lime juice and powdered sugar until smooth.  If you want it thinner add more juice.  Whisk in the lime zest and your glaze is ready to go on your cake.

Printable recipe here.

Dessert laid out for Mother's Day.

Enjoy!

: )

Banana Bread

Do these bananas look yummy to you?  No?!  

How about now?  Fine!

I know you think they are tasty looking now!  What do you mean no?

Alrighty then... so we do a little of this.  Add a little of that.  

  

Put it in these.

Apply a bit of heat and wham-o bam-o thank you mam-o!

(Don't make fun of my lopsided mega muffins!  I had a loaner stove that had clearly not been leveled lol!)

Banana Bread

by My Sister's Table

adapted from King Arthur Flour recipe

makes one 9" x 5" loaf

Ingredients

4 ounces unsalted butter, at room temperature

5 ounces light brown sugar, firmly packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

12 ounces peeled & mashed ripe bananas

2 1/4 ounces apricot jam

3 ounces honey

2 large eggs

6 1/2 ounces King Arthur Unbleached All-Purpose Flour

3 ounces King Arthur White Whole Wheat Flour

3 ounces chopped walnuts, divided

Directions

Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.

Using your stand mixer with a paddle attachment combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

Add the flour and 2 ounces of the walnuts, stirring just until smooth. Scrape down the bowl and give it a finish stir with your spatula.

Scoop the batter into your loaf pan, smooth the top then sprinkle with a few chopped nuts - the ounce that you had left over. 

Bake at 325 degrees for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

Bake for an additional 20(ish) minutes until a long toothpick or cake tester inserted into the center comes out with just a few crumbs or clean. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

Cool for 10 minutes in the pan, then remove it from the pan, and cool it completely on a rack.

This bread freezes well so make some for later or to share with family and friends!

Printable recipe here.

Enjoy!

: )

Raspberry and Almond Streamliner Cake

~We got a new toy.... a GoPro camera.  We use it for our off-roading but I thought what the hey why not try using it for my blog.  Hubster set up the camera on my counter before I started on the custard and away I went.  Well it worked ok.  Not great and I think my other camera works for this better.  I know that so many think that a blog is all about the pictures but I am not a photographer.  I am a chef that will type up my creations to share with y'all and add some hopefully decent pictures.~

The April choice for the Cake Slice Bakers is the Lemon and Almond Streamliner Cake from Vintage Cakes.  My son DJ is not a citrus lover so I asked what berry he would like and he picked raspberry. Snap of the fingers and we do raspberry!  

But I get ahead of myself.... One ingredient called for in this recipe is almond paste.  Having used the store bought almond paste once before I wanted to try making my own almond paste.  It is really simple to make if you have a food processor.

Measure in your almonds then send it for a grind.

Add in your sugar, egg white and any flavoring you would like to add.

Process until it smooths out into a paste.

My recipe made enough for the cake plus extra.  I stored the rest in 2 ounce bags for future use.

Next up making a raspberry puree to replace the lemon in our custard.  I put the thawed raspberries into the blender - didn't want the food processor to have all the fun - and gave it a whirl.

Put it into a strainer and worked through the puree, leaving behind a lot of seeds.

I simmered the seedless puree for about 5 minutes then set aside so the puree could cool.

Time to make the custard.  This is a pretty standard custard.  It needs to be made a few hours prior to use so keep that in mind before making this cake.

Whisk together your egg yolks, sugar, raspberry puree and corn starch.  Heat your milk and slowing whisk together then cook over low heat until thick and bubbling.  Strain the custard and then whisk in your butter piece by piece.  Save your butter wrapper!!

 Cover the custard with plastic wrap, laid directly on top, refrigerate at least two hours before using.


Move onto making the cake.  A simple buttermilk single layer cake with the additional of almond paste.
Prepare your pan .... use the wrapper from your butter cube that you saved to butter your pan.  Fold your parchment paper while thinking about making paper snowflakes as a child (or a couple of weeks ago) and cut your circle to fit into the bottom of your pan.  Rub it down a bit then flip it over and set it.

Cream together the butter, sugar and almond paste.  Once this is relatively smooth, there will be bits of the paste throughout, add in your eggs and vanilla.  

In a separate bowl sift/whisk together the flour, baking powder and salt.  Measure out your buttermilk.   Mix in your dry ingredients and the buttermilk, alternating until just mixed.  Using your spatula scrape down the sides and give it a final mix.

Pour into your prepared pan, smack it onto your counter a couple of times to release any large air bubbles and bake it.  

Once out of the oven allow to cool in the pan for 30 minutes then turn out onto a rack until completely cool, leaving the parchment on.  

 

When you are ready to top it with your custard remove the parchment - 

yes I am saying this because somewhere out there one of us - not me! - will plop that custard right down onto the parchment.

Give the sides a quick coat of the custard to help seal the edges.  The top with the remaining custard.

There you have it!  Ready to serve.  

If you don't serve it right away be sure to refrigerate the cake until you do so.


Lemon Raspberry and Almond Streamliner Cake adapted from the recipe found in the cookbook Vintage Cakes.

The recipe can be found online in several spots including on Oprah's site.



Almond Paste
by My Sister's Table

Ingredients
1 1/2 cups blanched almonds
1 1/2 cups powdered sugar
1 large egg whites, room temperature
1/2 teaspoon vanilla extract
a pinch of sea salt

Directions
Pour almonds into the food processor and process until finely ground.
Add the sugar and pulse a couple of times.  Whisk together the egg white, vanilla, and salt.  With the processor running pout the egg mixture onto the almonds and process until a smooth paste forms. 

Use the paste right away or place in a an air tight container and store in the refrigerator for up to 2 weeks.  Bring to room temperature before use.  If you decide to freeze the paste it may become a bit crumbly but will work fine once back to room temperature.


Printable recipe here.

*Side note - if I make the custard this way again I think I may add a drop of red food coloring to it to brighten the color.  It turned out of but a bit flat looking.

The cake was smooth with a nice fine crumb that we have come to expect from the buttermilk cake.  The almond would make a nice complement to the lemon.  We were split on whether the raspberry went with it - we all liked the cake and we liked the raspberry custard but not necessarily together.  

I say fine for them!  More cake for me! *wink*

Enjoy!

Visit the other Cake Slice Bakers here.

The CSBs are now on Facebook ~ check them out here and be sure to 'like' the page.

:)