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.
Tag: chocolate
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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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.
Chocolate Tweed Angel Food Cake
This week’s heavenly cake choice is an angel food cake with a twist. Most angel food cakes I’ve made in the past have been almost flavourless, but not Rose‘s recipe! This cake was really quick & easy to put together, though apparently the trick is in the baking. The most time consuming part for me was grating all the chocolate.
Chocolate Streusel Coffee Cupcakes
This week’s ‘heavenly’ cake selection is the chocolate streusel coffee cake. The recipe makes a 6 cup bundt pan and two cupcakes. I looked at that, and thought “If the excess batter can be made into cupcakes, why shouldn’t I make the whole thing as cupcakes? Saves me finding a 6 cup pan.” Then I kept reading and realized Rose suggests the very same as an option. 🙂
Holiday Log Cake
This week’s cake for the heavenly cake bakers was the Holiday Pinecone Cake. I decided early on that I was going to make a holiday log, rather than a pine cone, because I wanted to make meringue mushrooms to go with it. This post is late, and rushed, because I’m at my parents’ for the holidays. Between computer problems yesterday and running around helping Mom out with various things today, I haven’t had time to write this up. Sorry for the lack of details or clever commentary (not that you normally find clever commentary here, anyway)!
Baby Chocolate Oblivions
I had a rather productive day in the kitchen today, using 3 recipes from 2 different books by Rose Levy Beranbaum, plus one off her website. 🙂 I started out by putting together a batch of Rose’s favourite flaky & tender pie crust. I’d never made this before, since the Pie & Pastry Bible is the only one of Rose’s “heavenly” books that I don’t own, but I saw some mention of the recipe somewhere and decided to try it. I think it may have been in one of Rose’s youtube postings. Jay has chicken pot pie on the menu for later this week, so he needed me to put together the shells. I have to say, the method for bringing together the dough worked really well. Better (and with less liquid) than a lot of pastry recipes I’ve used in the past. The latex gloves are an inspired technique. Once that was resting in the fridge, I started a batch of pizza dough, from The Bread Bible. Left that to rest on the counter, while I put together the sponge & flour mixture for the Golden Semolina Torpedo. By now, the pastry dough had its requisite 45 minutes in the fridge to hydrate, so I pulled that out, rolled it out into the dishes for the pot pies, and stashed them in the freezer. Jay hates rolling out doughs, so that’s the least I can do to help with supper. He does the cooking, I do the baking, so something like a pot pie is a joint effort. 😉
At this point, Jay wanted the use of the kitchen for a bit (more about that later), so I used that time to put together my mise en place for the Baby Chocolate Oblivions, which are this week’s cake in the Heavenly Bakers group. I decided to go with the milk chocolate variation, partly because I happened to have a large amount of milk chocolate in the freezer, and I’m running low on dark.
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