Posts tagged cake
Posts tagged cake
Apple almond cake.
I thought to myself… “I have apples, I have almonds, I want to make a cake” so I googled it, and of course apple almond cake is a thing, and there are tons of recipes and I’m not a super genius (obviously, I can’t even spell genius without autocorrect). I’ve never had a cake like this, but I loved it! The cake was dense and moist and not super sweet. And the texture of the topping matched really well. I want to work on the recipe to make a completely gluten free cake. From the original recipe, found here, I changed a few things already. I subbed in almond milk for the yogurt and replaced 1/2 cup AP flour with 1/2 cup almond flour.
I went apple picking for the second time this season this past weekend, so look forward to more apple things… if I remember to take pictures.
I know, it’s the Veinte de Mayo and I’m currently listening to Beyonce and baking a Strawberry Rhubarb Pie, but I couldn’t skip sharing…
I actually just wrote a bunch of stuff and then the internet froze and I lost it and I don’t want to write it again so I’ll try my best to summarize, and share some links. I would totally be cranky about it, but my apartment smells so lovely now and I’ve been so productive today, so I’m not going to let internet loss/tumblr fudge bring me down.
My dear dear friend Shannon and I purchased a kit from this website and put on a Murder Mystery Dinner Party in my apartment.
There were 15 people seated around 2 tables in my kitchen, a tight squeeze, but everybody was friendly about it. There were chips and salsa, plantains, tacos, empanadas, beer, margaritas, and things I probably don’t even remember. Everybody was so committed to their character that people who didn’t know each other before the party, still didn’t know real first names by the end of the party. It was all “Zangelina Jolie this” and “Barry Drewmore did that.” I didn’t make this stuff up, but it was legit.
Shannon provided a majority of the food, Tyler helped too, and I covered desserts. I made a flan which wasn’t super pretty but tasted totally great. I also made a Tres Leches cake, following a recipe from The Pioneer Woman.
That cake wasn’t looking too promising, either, but one of the best things about cake is, you cover the mistakes with frosting. Which I did. And all was well.
Now I want to use sweetened condensed milk all the time.
A Just Because Cake (Peanut Butter Cake with Cream Cheese Frosting and mini chocolate chips) sitting on top of my new cake stand that I found at Goodwill for quite a steal!
One of my baking resolutions this year is to get better at making cakes. I haven’t shared my resolutions with you, but I’ll get to that at some point.. before the month is over, maybe. I love making cupcakes, I love the idea of cupcakes. Once it’s made, you have a single serving of cake, no cutting or forks required, you can bring one to a friend easily, etc. I think cupcakes are just so great, I haven’t really felt the need to dive into the world of cake making/decorating. I have made a couple in the last 2 years or so, but definitely have a lot of room for learning and improvement.
The cake above is not the best example of me practicing my skills in decorating. I didn’t make a crumb layer while frosting and I should have waited a little longer for the cake to cool down but I wanted it to be done and was being impatient so I finished it a little on the messy side. I found both cake and frosting recipes from Joy the Baker's book (I know, I’ve been using it a lot lately, I’m a little obsessed) and they were fantastic!
Even though the cake is little, Tyler and I couldn’t finish the whole thing (don’t worry, none of it went to waste) but I’m gonna need some help for all these cakes I’m going to try and make this year.
After Kirsten and I finished the Mini Vegan Cinnamon Rolls, I made an Applesauce Spice Cake, using my very own homemade applesauce. The recipe was found in my new canning book (seen here), but altered just a teensy bit. It was supposed to be made in a 9”x9” cake pan, which I do not have, so I used my bundt pan (that I’ve had over over a year) for the very first time. The batter didn’t fill the whole thing in, so it ended up looking like a giant donut, which I kind of liked. I decided to top it with a Maple Glaze, which was a combo of maple syrup and confectionary sugar.
ALSO, this whole thing is also completely vegan, and totally yummy (a nice, fall-flavored-not so-sweet-giant-donut-cake).
Oo oo oo! I forgot to say what kind of cake I made in my class last weekend. It was a margarita cake! When class starts, we usually get a small packet of recipes and then the instructor/chef sometimes does a demo and talks about some techniques we might use during that class. And following my baking class last weekend, I was going to a bridal shower and bachelorette party for my dear friend Laura. Her and Will (another great pal… I take credit for introducing them) are getting married on Cinco de Mayo, and a margarita cake could not have been more perfect.
Pictured: (top) I brought the cakes to the bridal shower and they were a hit! (below) As part of the evening festivities, we went to The Melting Pot, a fondue restaurant in Boston and dipped yummy bites in fancy chocolates. The bride to be is sporting a fantastic sombrero.
Advanced Techniques in Baking, Week 3: Cakes II
Back in December, in the first series of baking classes I took, I made my very first cake. It was a layer cake, and I thought that was pretty tough by itself, trying to make it look nice and not chopping it up and such.. but I really liked making it. I then started looking at cakes in stores and wondered how the heck they get the edges so darn smooth.. well, last weekend, at the CSCA, I learned how…
They use cake rings! I have wondered what those rings were for, seeing them hanging up in kitchens, before, and now I know It’s quite a process (bake the cakes, slice the cakes, fill a different ring with the frosting, put down a layer of cake, soak it, frosting, cake, soak, frosting… etc.) But it lends to a mighty pretty cake. (I also put together a second messy cake really quickly without building it in a ring because I had a lot of extra frosting and cake but class was finishing)
More views of the cake and white wine cupcakes with chocolate buttercream frosting.
I’ve made those cupcakes 3 times now and they’re killer. It all went very well and I am very proud and I got paid. Pictures from the party to come.
Almost a year ago was my first time baking for people I might not know, when I made Black and White cookies for an art opening. Usually when I bake I bring it to school, improv shows, or friends houses because I love sharing sweets. A couple of weeks ago a friend of mine asked if I had recommendations where to buy a birthday cake for her roommate’s party and of course I offered to do it. Since she was willing to buy a cake from a real bakery, she wanted to pay me for my services and thus became my first “real” baking gig. Now I’ve only made a cake once before, which was during my baking class, so I still didn’t really know what I was doing. I was in the kitchen all day yesterday and had a couple of hiccups.
My task was to make a small cake for Vanessa (the birthday girl) and 2 dozen cupcakes. The only stipulation is Vanessa didn’t want chocolate on her cake, she was also in charge of buying the cupcake liners.
I made a mini yellow/funfetti layer cake, and I overfilled the pans so the middle took a really long time to bake and the outside over-baked and the top made a huge dome and I had a lot of cutting to do to make the cake usable. But at least I had a lot left make my roommate test with frosting (my nose is stuffy so my taste buds are off).
Also, I was a little stressed because I lost a lot of the cake, and I didn’t have a cake stand and was having a “what do I think I’m doing? I can’t possibly do this” moment, so the layers didn’t come out as beautifully as planned.
The wonderful thing about making a cake, is that frosting fixes a lot of it. You cover it, and make it pretty, and it all tastes the same. I made a simple buttercream frosting, that reminded me a lot of the kind you buy from a grocery store. It was harder than what I usually make for cupcakes, but was excellent for decorating. I couldn’t make purple, or pink or red because I didn’t have any red food coloring, so I decided to go with turquoise. Viola!
It was my first time doing lettering, and I really liked the line quality. I have some work to do on other decorations.
More from week for baking class: cakes!
Specifically, my cake. As I mentioned before, it was my very first cake. And I loooved making it and was so darn proud! The recipe I choose was a white wine cake, with a chocolate butter cream frosting. At first I didn’t like the frosting and thought it was my fault, but then reminded myself, I don’t like frosting all that much. And then it grew on me anyway.
I should share this recipe, because it was DA BOMB. That’s the best way to describe it. The taste of the alcohol in the wine completely disappeared and you could taste a hint of the grapes and the texture was great (please ignore the slightly under-baked center… because it didn’t matter) and the combination with the frosting was just right. I have added this cake to my favorite things to make (not an actual list as of now, just something floating around in my head), but definitely a go-to recipe.