My Dad is an engineering professor at the University of New Brunswick. His office used to be in the Gillan wing of Head Hall, which was less than a block away from the Goody Shop bakery. The Goody Shop has been there as long as I can remember (at least since I was 5 or so), and during the time that I was living in Fredericton, it was still owned and operated by the same ancient man who baked all of the treats himself. I suspect that is no longer the case, but I prefer to think of the shop as I remember it. Regardless, the point is that I was introduced to Whoopie Pies when Dad first brought them home as a treat once upon a time when I was a very little girl. Right up through undergrad, my friends and I would occasionally pop down to the Goody Shop between classes for a treat. Some people went for those hot dogs that sit on the heating roller racks (the turnover was so high at this shop that those weren’t nearly as scary as they seem at gas stations and 7-11), but I was always there for the whoopie pies. Like so many things, this recipe isn’t quite the same as those childhood memories, but it’ll do in a pinch. 😉
Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting
Mmmm.. bananas. I love banana cake, because it’s a good excuse to eat cake for breakfast. What? Why do you look at me like that? Hey, it’s better than when someone’s broken the build at work and everyone gets doughnuts for breakfast.
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Sybil’s Pecan Torte with Coffee Cream
I’ll state right up front that I don’t really like pecans, and I absolutely abhor coffee (though I don’t mind the smell of it). That’s why I decided to make this week’s heavenly cake. That makes no sense, you say? Well, my logic goes like this: Rose’s recipes have a tendency to change peoples’ minds about certain flavour combinations. See posts from the other members of the group about the instant tea in the ganache from last week’s cake for an example.
Le Succès
I baked this cake a week ago, because I’m trying to get a few cakes ahead so that when we start our kitchen reno, I can keep up with the group. I hate missing cakes. I think when the Heavenly Cake Bakers finish the book, I’m going to go back through and bake the ones I missed, just because I’ve so much enjoyed baking recipes that I wouldn’t normally choose on my own. This is definitely one of those “wouldn’t normally choose” recipes, but I certainly enjoyed it.
Peanut Butter Ingots
Here I am again, on Monday night at 9:30 pm, starting my post, even though I baked these last Tuesday. Why do I always procrastinate with posting? This week’s Heavenly Cake recipe is the peanut butter ingots. Without any further ado, let’s get baking.
Chocolate Apricot Roll with Lacquer Glaze
Well, the title pretty much says it all, right? Warning, this is a picture heavy post, so if you’re on a slow connection, be forewarned that it could take a while to load.
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Lemon Poppy Seed Sour Cream Cake
This week, the heavenly cake bakers baked the Lemon Poppy Seed Sour Cream cake from Rose’s Heavenly Cakes. I can’t say I have a particular fondness for lemon cakes, nor poppy seed cakes, nor sour cream cakes, but I’ve never really disliked any of the above either, so figured I’d give it a shot. It’s a straightforward recipe with no exotic ingredients, so why not?
Spice cupcakes with peanut buttercream
This week, the heavenly cake bakers had “free choice” week. We’re each picking a recipe (some have done more than one) that has already been made during this bake-through, either one that Marie made before the rest of the group joined in, or one that has already been made by the group. I chose the very first recipe that Marie blogged about. You can see her post here. This is one of the three recipes she was allowed to post, so if you want to try it out, check out her post. My husband loves both spice cake (his favourite prior to this was my Mom’s recipe) and peanut butter, so when I saw this cake, I knew I had to make it. Yes, I’m lazy and it’s taken me this long to follow through on that. 😉 Continue reading “Spice cupcakes with peanut buttercream”
Double Chocolate Cupcakes
Ok, so I’m a bit late this week, and I don’t really have a whole lot to say about this week’s cake, either. I don’t really have pictures, either, because my front USB port is being taken up by my iPod, which is getting a firmware upgrade, and I don’t feel like crawling around behind my computer to plug into another port for a couple of not-terribly interesting pictures. If you want to see how it’s supposed to look, go look at Marie’s blog. I made this week’s cake as cupcakes, partly because Jay seems more inclined to eat the leftovers if they’re in cupcake form, and partly because we had friends over for a bonfire on Saturday night, and I thought throwing cupcake wrappers on the fire would be a little more convenient than losing plates in the snow.
True Orange Génoise
I first made this cake back in the fall, to satisfy a request from the guy I buy my winemaking supplies from. Of course, I didn’t have Seville oranges, then. I wouldn’t have had Seville oranges for this version either, if Vicki of Heavenly Cake Walk hadn’t been hugely generous and sent me some all the way from California. They made the trip quite well, with only one of them starting to turn green and fuzzy, and without that one, I had about 1/4 cup of extra juice, so it worked out about perfectly.
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