Another weekend, another cake to cross off my list! This week, the Heavenly Cake Bakers group is baking the individual pineapple upside down cakes. I love pineapple upside down cake, so I was looking forward to this one. I made it Saturday, and shared it with a few friends, then shared the leftovers with my parents, when they stopped in for a visit on Sunday. I also made a carrot cake, because my garden’s overflowing with Carrots, but I don’t have pictures of that one. It looked a little like this, only without the raisins.
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Category: Baking
Hungarian Jansci Torta (and Deep Chocolate Cupcakes)
I can’t believe it’s been almost a month since I’ve baked anything from Rose’s Heavenly Cakes. Since that needs fixing, I made 2 cakes this weekend, in a failed attempt to catch back up with the group. I realized when I looked at my list of cakes that I only had one cake left in the flourless cakes chapter. Since the rest of the group is doing something from that chapter this weekend, I figured I would too. I made the Ginger Cheesecake back on June 21, 2010, and if the title of that post was anything to go by, it looks like I was playing catch up then, too. I think I tend to do that in the summer. The other one I baked this weekend was the deep chocolate rosebuds (or, in my case, cupcakes), which the rest of the group baked last weekend. Anyway, I don’t know why I put the Torta off for so long, but I’m glad I finally baked it.
Continue reading “Hungarian Jansci Torta (and Deep Chocolate Cupcakes)”
White Gold Passion Genoise
I’ve finally baked every cake in one of the chapters in Rose’s Heavenly Cakes! The last one on my sponge cakes list is the white gold passion genoise. I was lucky enough to find frozen passion fruit puree at the little “Mi Tienda Latina” grocery store in downtown Kitchener by the bus depot. This cake has a lot of different components and a lot of steps to it, but none of those steps are anything we haven’t done before as part of this bake-through. I’m going to let the pictures do most of the talking again this time, since there are a lot of them!
To start off with, I got out and weighed/measured all of the ingredients for all of the various components of this cake. Many of them needed to either thaw or come to room temperature, so I figured getting everything set out at once was the easiest way to do things.
Whew! That’s a lot of bowls! Time to start consolidating some of those things.
(German) Chocolate Cake
Strike out the German. I just made chocolate cake. I didn’t make The Goop, as Evil Cake Lady called it. I’m not sure if I can count it as knocking one off the list or not. Probably not. Instead of finishing up the cake, I went to see the last instalment of the Harry Potter movies with some friends tonight.
All that being said, this is a delicious chocolate cake, and because it’s made with oil instead of butter, it stays moist and soft even when cold, which makes it perfect for ice cream. I love it.
Catalan Salt Pinch Cake
Don’t let the title fool you. The cake I made this past weekend, from Rose’s Heavenly Cakes, has nothing to do with salt. In fact, there’s no salt in it. There’s a lot of egg in it, but also a lot of almond, and a lot of air! I’d been ignoring this cake for a while (the rest of the Heavenly Cake Bakers baked it back in November 2009). My reluctance to bake it can be attributed to 2 things: The name, and the lack of frosting. I shouldn’t have passed it up. It’s easy to make (though time consuming) if you let your mixer do the work.
I figured it was time I made this cake, in my quest to bake my way through Rose’s Heavenly Cakes. I’m now only one cake away from completing the sponge cake chapter, and since the white gold passion génoise is on the menu for 2 weeks from now, I can finish at least one chapter this month!
Plum Round Ingots
Or should I say Apricot round ingots? Plums aren’t quite in season yet here, so I swapped in apricots in their place for this week’s cake. I haven’t baked much of anything in a few weeks, unless you count bread or chocolate chip cookies. We’ve been busy with other things lately (pictures at the end of this post). My other excuse is that I’ve already baked most of the cakes that the group playing catch up was doing these past few weeks. Not to say those cakes wouldn’t be worth making again, I just haven’t had time. Here’s my link to the whipped cream cheesecake. Here’s the one for the Chocolate Tomato Cake. I think I already posted my link for the Lemon Canadian Crown in one of my previous posts.
Enough excuses, let’s bake.
Southern Coconut Cake
So, as some of you guessed by my “birthday pie” post, it was my birthday on Thursday. I brought the strawberry pie to a regular Thursday barbecue a group of us have at work during the summer, then we had some of the same people (plus a few others and spouses) over on Saturday night for what was supposed to be smores, beer, and the last fire in our old fire pit. It rained and thunder stormed Saturday night, so instead we sat around our dining room table and played 10 person Uno. Luckily, I had a backup plan for the smores, and made myself a birthday cake. This is it:
I read the note preceding the recipe for the Southern (Manhattan) Coconut Cake, and decided to eliminate the “(Manhattan)” and go all the way Southern with seven minute frosting instead of buttercream. Hardly anything is “too sweet” for my tastes. 🙂 I used a recipe from the Pillsbury Cookbook. Everyone loved it. Even people who normally don’t go for cake finished off their pieces. I didn’t bother dusting it with grated coconut because of my own personal tastes. I like the flavour of coconut, but the texture isn’t my favourite, so this was perfect for me.
By the way, here’s my post for the Lemon Canadian Crown that the other heavenly cake bakers made this past weekend. Apologies for not posting on Monday, but we took a vacation day yesterday, so it felt more like Saturday than Monday, and I forgot to write up this post.
Open-faced Double Strawberry Pie
Maybe I should start baking my way through the Pie and Pastry Bible, when I finish Rose’s Heavenly Cakes. 🙂
Red Fruit Shortcake
This week, the heavenly cake bakers catch-up group is making the red fruit shortcake. I can kind of see where Mendy’s coming from when he says this isn’t much of a challenge, since it’s a genoise from another recipe, topped with fruit, and maybe some meringues crisps or whipped dairy of some sort. That being said, I made it anyway, since I have lots of strawberries in my garden, just looking for an excuse to be used. Plus, my shed’s finally finished, so I don’t have that as an excuse not to bake any more.
Mud Turtle Cupcakes
Just a quick post with a link to my mud turtle cupcakes from back in February. No time to bake this weekend, as my immediate family was up from NB visiting my grandparents, so I headed out there for a visit, since otherwise I wouldn’t have seen them this trip. I was also busy filling my shed with gardening tools. Pictures of that and updates on the gardens coming soon. 🙂
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