If I bake 2 items every weekend between now and the end of this bake-through, will I catch up to Marie? I don’t know, and I’m not really feeling like looking it up. I’d rather get this post written, so it’s one thing off my to-do list, which I think will feel good, even if it’s a thing I put there. 🙂
Rose named these little treats after the story of Scheherazade, who told her murderous husband a new story every night for 1001 nights, to keep him from killing her like he had all of his previous liaisons. In this case, it’s “Just one more … pecan praline.” Reading the title of the recipe immediately brought back high school band memories. I remember playing Rimsky-Korsakov’s Scheherazade, and I’m thinking we must have prepared it for a band festival. Maybe in Sherbrooke, QC? As I’m typing this up, I’m listening to the London Symphony Orchestra’s recording of “The Sea and Sinbad’s Ship.” Inspired by a couple of former band mates, I dug my flute out of the bottom of a box a while ago and started playing again for the first time in at least 10 years… I’ll have to see if I can find some sheet music for Scheherazade, because I remember loving it. I love how baking triggers and reinforces great memories. 🙂
Everyone in the Alpha Bakers group that baked this week’s recipe early was absolutely raving about these – the soft, sticky caramel sauce, specifically. I was going to post some of the quotes, but Monica beat me to it… so I’ll just quote her quotes:
“I just sampled the sticky caramel. OH MY WORD!!!!”
“OMG, these buns are so good I had to make a second batch.”
”..made them this past weekend. YUMMY. They lasted about an hour”
“The caramel pairs so well with your brioche recipe. Everything is in perfect harmony! That said, I feel like having another one now!”
Looking at Monica’s post again, I also realize just how terrible I am at taking appetizing pictures of food. To be fair, when I’m baking, I’m generally more concerned about taste than presentation, so it’s no wonder my pictures tend to turn out like this:
On Saturday morning, I looked at my counter, where you can find: a tin of holiday treats and a bag of chocolates from my friends, a tin of Chocolate Chip Cookies (from The Baking Bible), not one, but TWO gingerbread houses, leftover candy from decorating gingerbread houses, and two boxes of handmade truffles. In the freezer, there are still two pieces of frozen pecan pie, and the fridge had a couple of pieces of fruitcake and a couple of pieces of cheesecake. So, what’s a girl to do, when she’s participating in a bake-through with friends from all over the world? Bake anyway, and plan on taking the bulk of it to work. So, that’s what I did/will do tomorrow.
…I just want to know where this cake gets its name. Continue reading “Chocolate Cuddle Cake”
Apologies to my fellow Heavenly Cake Bakers. I got behind in my reading of your blogs when I was away for a week, and I still haven’t managed to find the time to catch up. I’m still baking with you, though!
This week’s cake was Karmel cake, which was named for a friend of Rose Levy Beranbaum. It’s also a bit of a play on words, as it’s made with caramel sauce instead of using sugar directly. My picture of the cake looks pretty much the same as everyone else’s, except Marie’s, which Hanaâ turned into a birthday cake for Rose! I didn’t adorn mine with anything, but it was tasty nonetheless. Mine had a couple of tunnels in it, just like Marie’s.
My husband and I each had a piece Sunday night after supper, and I asked Jay what he thought. “It’s really good.” “Keep at home good, or take to work good?” “Take it to work. If you keep it here, I’ll eat it and get fat.” So, there you go. This one’s a keeper, which means it had to go to work. 😉
Yes, that’s catch-up, not ketchup, thank goodness. I don’t think ketchup would be very good with mud turtle cupcakes. I had a single lonesome banana turning brown that I had to use up, so I took the opportunity to knock another cake from Rose’s Heavenly Cakes off my “to bake” list: Chocolate Banana (stud) Cake. The cake component turned out beautifully.
I almost feel like I ruined it a bit with my sloppy frosting job, but the taste of that ganache, with a touch of banana liqueur was so totally worth it.
I didn’t bother with the chocolate chip “studs” because I remembered a few of my fellow bakers saying the chips detracted from the soft texture of the cake. The rest of the Heavenly Cake Bakers’ group baked this cake last summer while I was in the middle of kitchen renovations.
Anyway, enough about catching up… What was this week’s cake selection? It was the mud turtle cupcakes. I asked my husband how he felt about turtle chocolates this weekend and he said “I don’t think I’ve ever had one. Remember, I didn’t really have a sweet tooth growing up.” Ah, well, we’ll fix that. 😉
Since I can’t seem to get my computer to recognize my camera, I’m going to have to fly mostly blind (no/few pictures) this week. It’s been a hectic couple of weeks at our place, so I missed blogging last weekend’s cake, and forgot to take many pictures of this weekend’s cake.
Who could resist a cake with a name like that? Yes, it does have 7 pages of instructions, and is made up of a biscuit, apricot preserves, poached apples, a caramel, a custard, a meringue, whipped cream, and a glaze… but it sounds heavenly, right? Besides, like Katya, I “signed up for this because I like heavily involved, ridiculously detailed baking projects, right?”
I’m going to do a quick all-picture post, because a) I’m already late posting this, and b) I’m on vacation today and don’t really feel like spending a lot of time in front of the computer, which is why this is late to begin with. 🙂