I’ve been a lazy blogger. I did manage to bake the chocolate covered strawberry cake, and the coconut cheesecake, but they were a bit late for the Heavenly Cake Bakers’ schedule, so I didn’t post about them, but I will now, because it’s been too long since I posted.
Chocolate Covered Strawberry Cake?
Chocolate Butter Cupcakes
Cupcakes! This week’s heavenly cake bakers choice leaves behind the spun sugar, the fancy chocolate glazes, the water baths, the chiffons, and goes back to good old-fashioned cupcakes. Then again, I’m not really sure there’s anything old-fashioned about cupcakes, but they sure are good, and easy to make. Especially if you have some sort of leftover frosting in the freezer.
No Bake Whipped Cream Cheesecake
I like free choice week in the heavenly cake bakers group. It means I get to blog about something I baked weeks and weeks ago. 😉 I’m a bit short on time tonight, and I’m already late with this post, so I’m going to let the pictures do the talking again.
Bernachon Palet d’Or
This week, the Heavenly Cake Bakers are tackling the beautiful shiny cake on the front of Rose’s Heavenly Cakes. It’s also shown here in one of the graphics we were given access to as part of the bake along.
I had every intention of baking this cake then taking it into work to share. What happened? Well, I changed my mind, and gave it to our neighbours across the street. I think I’m going to have to try this one again some time, so I can taste it. The only pictures I managed to grab of the cake were the mise en place and of the batter in the pan. Since neither of those are terribly interesting, I’m not going to bother posting them.
Baby Lemon Cheesecakes
This week’s Heavenly Cake Bakers selection is the baby lemon cheesecakes. Since this is a cheesecake recipe, I have no choice but to make it, and I’m not allowed to take leftovers into work, either. 😉
Gateau Breton
I was thinking of skipping this one, but people at work had been wondering when I was going to bring another cake in, since the last one I actually brought to work was Sybil’s Pecan Torte, which was over a month ago. I had already done some serious baking the week I made this, but it was the no-bake whipped cream cheesecake, which I’ll blog about later (probably for free choice week for the 31st), and my husband won’t let me take cheesecake out of the house. Seriously! He asked if I was planning on taking it to work and I said, “Probably not, it’s kind of messy. Why?” “Because it’s cheesecake. I’m putting my foot down.” *stomps foot* “You can’t take this to work.” So, I decided to put together the Gateau Breton, because it’s supposed to be really quick and easy, and I had all the ingredients. Plus, it was the next on the Heavenly Cake Bakers list, and I’m nothing if not lazy when it comes to decision making.
Saint Honore Trifle
Somehow, even though I made this week’s selection for the heavenly cake bakers last week, I’m still sitting here at nearly 10pm (scratch that, it’s at least 10:15 by the time this gets posted) on Monday, the day we all post, writing up my post. This week’s selection is the Saint Honore Trifle. The most challenging part of this for me was finding strawberries that were worth eating, let alone paying for. I also didn’t have a trifle dish, so, like Jenn of Knitty Baker, I made it in individual servings.
Continue reading “Saint Honore Trifle”
Coffee Chiffon with Dulce de Leche Whipped Cream
Grandpa celebrated his 89th birthday on April 17. I called Grandma up a couple nights earlier and asked if I could bring a cake: “Well, sure. That will save me having to bake something. I had thought, ‘maybe I could ask Kristina to bake a cake,’ but I know how busy you are.” Perfect! Coffee Chiffonlets were coming up in the heavenly cake bakers’ schedule, and if I know anything about my grandfather, it’s that he loves his coffee. It was almost a guarantee that he would love this cake.
Continue reading “Coffee Chiffon with Dulce de Leche Whipped Cream”
Rhubarb Platz
I made this recipe this past weekend, with the first rhubarb out of our garden. Dad’s Aunt Florence heard about it on Facebook, and wanted to know what it was, so here’s the recipe! Kudos to Dad’s Aunt Betty from the other half of his family for the recipe. I guess this recipe goes hand in hand with the other Deutsch tradition this week (the whoopie pies), since this is a Mennonite dish.
Pastry
Mix in food processor (can be done by hand, if you roll that way):
3 cups flour
3 tsp baking powder
1 cup lard (or shortening)
1 tsp salt
Add all at once: 2 eggs + enough milk to make 3/4 cup liquid.
Pulse a few times until dough comes together, forming ball by hand if necessary.
Assembly
Roll 1/2 of the dough into 11×15″ pan. I’m lazy, so I just press it into the pan. Sprinkle with 1 tbsp minute tapioca.
Combine 1 cup sugar with 2 tbsp tapioca, and sprinkle over base. Spread 4-5 cups finely chopped rhubarb over sugar. Sprinkle with 1 cup sugar and 1 tbsp tapioca. Cover with remaining pastry. Again, I’m lazy, so I don’t roll it, I break it up into little bits with my fingers and spread it more or less evenly over the top.
Topping (this is the best part)
Combine:
1/2 cup margarine (unsalted butter won’t hurt here)
3/4 cup sugar
2 cups sliced almonds
1 pkg Dr Oetker’s vanilla sugar (using a whole package even if you’re halving the recipe won’t hurt here, either)
Cook gently 2 minutes or use microwave (basically to melt the butter and get it all nice and mixed). Spread over platz.
Bake at 400 degrees Fahrenheit for 20 minutes, then 300 for another 30-40.
Excuse me while I go dig a piece out of the fridge and warm it up a touch.
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