tag:blogger.com,1999:blog-55083822848385469542024-03-04T23:12:00.933-05:00The Cake FlakeScratch baking and original recipesThe Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-5508382284838546954.post-30908041103036071182013-11-23T16:11:00.001-05:002013-11-23T16:11:32.545-05:00Chocolate Bundt Cake for 3rd Birthday<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-aHjhH8v0Jhg/UpEZQ-4XD7I/AAAAAAAACLw/no0Job4fRBg/s978/Photo%252520Nov%25252011%25252C%2525202013%25252C%2525203%25253A12%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-aHjhH8v0Jhg/UpEZQ-4XD7I/AAAAAAAACLw/no0Job4fRBg/s500/Photo%252520Nov%25252011%25252C%2525202013%25252C%2525203%25253A12%252520PM.jpg" id="blogsy-1385241092550.2454" class="aligncenter" alt="" width="500" height="420"></a><span style="line-height: 1.3em;"><br>
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<div class="separator" style="text-align: left; clear: both;"><span style="line-height: 1.3em;">My son's 3rd birthday was in the beginning of November. I was planning to make the Milk Bar Birthday Cake, and even had all of the ingredients. Unfortunately, I had a fibromyalgia flare, which causes pain and fatigue. And . . . I went with a mix!</span></div>
<p> A while ago, my church had a chocolate cake Bake-Off, and I and my Chocolate Sour Cream Cake came in second. The first place winner was the <a href="http://allrecipes.com/recipe/chocolate-cavity-maker-cake/detail.aspx" target="_blank" title="">Chocolate Cavity-Maker Cake</a>, which uses a mix. It seemed a great choice for my sons birthday cake, especially after I found this <a href="http://enchantedmommy.com/awesome-3rd-birthday-cake/" target="_blank" title="">Number Three Cake</a> made from 2 Bundts.</p>
<p> It's a very easy cake. </p>
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<p>I put in my mixer bowl one chocolate cake mix, one 4 ounce chocolate pudding mix, 8 ounces of sour cream, and 3 eggs.</p>
<div class="separator" style="clear: both; text-align: center;">I added ⅓<a href="https://lh6.googleusercontent.com/-1Kqyn0-ehhc/UpEZg8iFrII/AAAAAAAACMA/sMX3AeXvzlg/s2048/Photo%252520Nov%25252011%25252C%2525202013%25252C%25252011%25253A29%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-1Kqyn0-ehhc/UpEZg8iFrII/AAAAAAAACMA/sMX3AeXvzlg/s500/Photo%252520Nov%25252011%25252C%2525202013%25252C%25252011%25253A29%252520AM.jpg" id="blogsy-1385241092548.6013" class="aligncenter" alt="" width="500" height="669"></a></div>
<p> I added 1/3 cup vegetable oil and 1/2 cup water (the recipe calls for coffee flavored liqueur) and mixed until smooth.</p>
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<p><span style="line-height: 1.3em;">Then I mixed in 12 ounces or 2 cups semisweet chocolate chips. It was a very nice, thick batter.</span><br>
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<p> I sprayed my Bundt pan very thoroughly with Baker's Secret flour and oil spray, which has given me the most success with Bundt pans. It transferred the batter to the pan and smoothed it out a bit.</p>
<p>I baked the cake at 350 and <span style="line-height: 1.3em;">checked it after 50 minutes, though it ultimately took 70 minutes. The cake should be damp in the middle. I cooled the cake completely, turning it out onto a rack after 15 minutes.</span></p>
<p>The next day I repeated the whole process. </p>
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<p>After both cakes were cool, I cut and arranged them into the shape of he number 3. </p>
<p> </p>
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<p> As you can tell from the crumb coat (American buttercream), the cake was difficult to ice, which I think is a feature of cakes from a mix. If it wasn't for a birthday, I would serve it without icing, as it was sweet enough as it is. </p>
<p>I decorated with sprinkles and everyone was really happy with the cake. I personally ate the un-iced bits I had cut out to make the 3. </p>
<p>It was a good lesson for me, and reminded me that cake mixes exist for a reason. </p>
<p>On a personal note, I'm going to try to get back into blogging. My mothers cancer seems to be completely gone, and I'm feeling interested in cooking and writing again. </p>
<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-58493307884903171242013-07-16T11:33:00.001-04:002013-07-26T18:45:49.822-04:00Texas Blueberry Cobbler<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-2A3NlczFMiM/UfL8CJOqQzI/AAAAAAAACKc/YNWECSKikk0/s807/Photo%252520Jul%25252019%25252C%2525202013%25252C%25252011%25253A55%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-2A3NlczFMiM/UfL8CJOqQzI/AAAAAAAACKc/YNWECSKikk0/s500/Photo%252520Jul%25252019%25252C%2525202013%25252C%25252011%25253A55%252520PM.jpg" id="blogsy-1374878750132.516" class="aligncenter" alt="" width="500" height="405"></a></div>
<p> I'm trusting <a href="http://www.cookscountry.com/recipes/Texas-Style-Blueberry-Cobbler/30914/?incode=M00KSCR00" target="_blank" title="">Cook's Country</a> on the Texas part, as I've only visited once and didn't eat anything exciting. It's really a casual blueberry cake. </p>
<p>There's a heat wave in Maryland, so I'm baking this late at night. If it's good enough, the family won't even know about it.</p>
<p>I preheated the oven to 350 Fahrenheit. </p>
<p>I'm using a glass 9 by 13 dish, but cautiously. Consumer Reports has stated that modern Pyrex is a lot less safe than the old stuff. Pyrex used to make borosilicate glass, which is very tough. Not anymore :-) It can break after setting it down on a counter or stove, so I'm taking the recipe's advice an setting it on a wire rack at all times. </p>
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<p>I put 4 tablespoons butter in the Pan of Exploding Glass, and put it in the oven to melt. </p>
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<p>The recipe called for mixing ¼ cup sugar with lemon zest which I don't have. I do have lemon oil and lemon extract, and I decide to use the extract. </p>
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<p>I add 1 tablespoon lemon sugar to 3 cups blueberries, and mash them coarsely. I'm not sure I could mash them any other way, but coarsely is what's called for here.</p>
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<p>In a bowl, I mixed 7½ ounces all-purpose flour (1½ cups), 1¼ cups sugar, 2½ teaspoons baking powder, and ¾ teaspoon table salt. I then whisked in 8 tablespoons melted butter and 1½ cups milk. A cake without a mixer! At least I won't wake anyone up.</p>
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<p>I removed the pan and butter from the oven and put it on my cooling rack. I poured in the batter, and dolloped over the blueberries. </p>
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<p>The cake looked a little sad, so I gave it a swirl with a butter knife, like I was marbling a topping. I made zigzags one direction, the more zigzags perpindicular to the first set. </p>
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<p>I sprinkled the lemon sugar over the cake, and gingerly put it in the oven.<br>
</p>
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<p> 45 minutes later, I'm not sure what happened to my pretty swirling. It looks good though, and I am saddened by the 30 minute cooling time.</p>
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<p> Thirty-five minutes later, I am very full, and very happy. My new favorite fruit dessert!</p>
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<p>Update: the very next day, I re-made the recipe, marbling the batter less.</p>
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<p> It turned out MUCH more attractive and just as delicious.</p>
<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com1tag:blogger.com,1999:blog-5508382284838546954.post-48796618476235789972013-06-18T23:26:00.001-04:002013-06-18T23:26:41.845-04:00Minecraft Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-XOr9m4c8sBA/UcEd3cHf6JI/AAAAAAAACIo/tiomOFXE07c/s960/Photo%252520Jun%2525208%25252C%2525202013%25252C%2525205%25253A24%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-XOr9m4c8sBA/UcEd3cHf6JI/AAAAAAAACIo/tiomOFXE07c/s500/Photo%252520Jun%2525208%25252C%2525202013%25252C%2525205%25253A24%252520PM.jpg" id="blogsy-1371612270847.482" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> One year ago, I started taking cake decorating lessons to learn to make birthday cakes for my kids. Here's Liam's eight birthday cake</p>
<p> <a href="http://minecraft.net/" target="_blank" title="">Minecraft</a> is a computer game based on building a world of cubes. I liked the idea of a landscape cake, and saw some cakes on Instrucables (<a href="http://www.instructables.com/id/Minecraft-World-Cake/" target="_blank" title="">here</a> and <a href="http://www.instructables.com/id/Minecraft-Crispie-Treats/?ALLSTEPS" target="_blank" title="">here</a>) that used Rice Krispy Treats for the sand blocks, and iced cake for the grass blocks. Both my cake and my Rice Krispy Treats came out approximately 3 centimeters high, so I used 3 cm as my unit length. The smallest cube is 3 cm by 3 cm and every length is an even multiple of 3 cm.</p>
<p>For the cake I used the <a href="http://www.completelydelicious.com/2012/07/chocolate-sour-cream-cake.html" target="_blank" title="">Chocolate Sour Cream Cake</a> recipe and my <a href="http://thecakeflake.blogspot.com/2012/08/american-buttercream.html" target="_blank" title="">American Buttercream</a> recipe. For the Rice Krispy Treats I used a double recipe from <a href="http://www.amazon.com/gp/product/B00BFQMPE2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BFQMPE2&linkCode=as2&tag=thcafl09-20">ATK Quick Family Cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=B00BFQMPE2" id="blogsy-1371612270897.0542" class="" width="1" height="1" alt=""> (associate link). For the water I used Wilton <a href="http://www.wilton.com/store/site/product.cfm?id=3E30E850-475A-BAC0-582D80C4F0374347" target="_blank" title="">piping gel</a> tinted blue over a trimmed Rice Krispy Treat, but you could also use <a href="http://www.wilton.com/store/site/product.cfm?id=3E30D8C0-475A-BAC0-53F48D4F3C882548&fid=8123A614-475A-BAC0-5110E524225B67E1" target="_blank" title="">blue gel icing</a>. The base is a scalloped half sheet board I picked up somewhere.</p>
<p> I used American buttercream tinted green to glue the cake layers together. I made the grass topping using <a href="http://www.wilton.com/store/site/product.cfm?sku=418-233" target="_blank" title="">tip 233</a>, the famous grass tip. It was <em>very </em>hard on my hands. Also, the grass did not provide a thick icing layer, a minor disappointment to some of the kids.</p>
<p> The kids, and my son, <em>loved</em> the cake. When it was time to cut the cake, I was swarmed by kids who wanted a piece of each: grass, sand, and water.</p>
<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-45098279885493704052013-04-27T15:23:00.001-04:002013-04-27T15:23:54.745-04:00The Perfect Omelet<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-QB7t4Upzrb8/UXwe_vlzUTI/AAAAAAAACF8/aHG13-yhCfU/s855/Photo%252520Apr%25252027%25252C%2525202013%25252C%2525202%25253A11%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-QB7t4Upzrb8/UXwe_vlzUTI/AAAAAAAACF8/aHG13-yhCfU/s500/Photo%252520Apr%25252027%25252C%2525202013%25252C%2525202%25253A11%252520PM.jpg" id="blogsy-1367089311907.8938" class="aligncenter" alt="" width="500" height="405"></a></div>
<p> I haven't made many cakes since my mother got sick, but I made some eggs this morning. I wanted to make "<a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=18081" target="_blank" title="">The Perfect Omelet</a>," according to <em>Cooks Illustrated</em>. I have modified the ingredients and procedure a bit. </p>
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<p>I started by dicing one tablespoon butter and sticking it in the freezer.</p>
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<p> I preheated an 8" nonstick pan on low heat for 10 minutes, setting the timer, with 1 teaspoon vegetable oil.</p>
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<p> My pots and nonstick pans are from Ikea and, conveniently, the lid from my saucepan</p>
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<p> fits perfectly on my 8" frying pan. You do need a lid for this recipe, so find it now and set it aside.</p>
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<p> Break 2 large eggs and 1 yolk into a small bowl, and add a pinch of kosher salt and a little pepper.</p>
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<p> I use a plastic storage container as a "garbage bowl" for the egg shells and whites. After having had some coolie dough ruined by bad egg whites, I no longer store egg white or yolks for later recipes, so the egg white goes in there too.</p>
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<p> My kids eat sliced mild cheddar cheese (rather than American processed cheese), so that's what I have on hand.</p>
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<p> I sliced my cheese slice; this is what we do whenever we need a little grated cheese. The original recipe called for Gruyere, which would be yummy, but I think almost any cheese would work.</p>
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<p> In the signature fussiness of ATK, I pierced the yolks with a fork and beat the eggs with the fork for 80 strokes, then mixed in one half of the frozen butter.</p>
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<p> When the pan had preheated, I wiped out the oil and added one half tablespoon non-frozen butter, and let it melt and the bubbles subside. The bubbles are water, and you want the water evaporated so the butter can get hot. The white foam is milk solids, which will not go away, but eventually brown and burn.</p>
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<p> I put the eggs in the pan and turn the heat to medium-high. The recipe calls for chopsticks, which I don't have, so I used the handle of a wooden spoon to stir the eggs in the video above. I use sort of a planetary spiral of circles, which is easier to demonstrate than explain. I stop when I start to get larger clumps of eggs. </p>
<p>This is where the video stops, because I need both hands here :-)</p>
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<p> I smooth out the eggs with a silicon spatula and then sprinkle on one half of the cheese. I then put on the lid and let the eggs sit, off heat, for a timed 2 minutes. Then return the pan to low heat for 30 seconds to finish cooking.</p>
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<p> The eggs here are a little soft for me, so I stirred the top a little and cooked another 30 seconds on low heat with the lid on. </p>
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<p> The first omelet folded, but the second rolled. It was definitely the best omelet I've made, and the procedure gets faster and easier.</p>
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<p>Perfect Omelet</p>
<p>Modified from <em>Cooks Illustrated</em>, January 2009</p>
<p>Serves 2</p>
<p>4 large eggs and 2 large yolks</p>
<p>1/2 teaspoon oil </p>
<p>Salt and pepper</p>
<p>2 tablespoons butter, divided</p>
<p>1 tablespoon cheese, grated, optional</p>
<p>Dice and freeze 1 tablespoon of the butter. Cut the other tablespoon in half, and let it rest on the counter. Preheat an 8" nonstick pan and oil for 10 minutes over low heat. Get handy a lid for the pan, a wooden spoon, a silicon spatula, 2 plates, a paper towel, and the cheese.</p>
<p>While pan is heating, put 2 eggs and one yolk in a small bowl and season. Break yolks with a fork, and beat for 80 strokes. </p>
<p>When the pan is hot, wipe it out and put it 1/2 tablespoon of room temperature butter. Add 1/2 tablespoon frozen, diced butter to the beaten eggs.</p>
<p>When the butter is hot, add the eggs and stir gently with the handle of the wooden spoon. When you see the first large curd, remove pan from heat, smooth eggs with the silicon spatula, sprinkle with cheese, and let rest, covered, for 2 minutes.</p>
<p>Put pan back over low heat, covered, and heat 30 seconds or until done to your taste. Loosen edges with spatula, then transfer omelet to plate, folding or rolling as desired.</p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-45433379176868822762013-03-16T18:43:00.001-04:002013-03-16T18:43:10.860-04:00Irish Oatmeal in the Slow Cooker<p> This is a favorite recipe I've modified from the very, very good book <a href="http://www.amazon.com/gp/product/1933615699/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1933615699&linkCode=as2&tag=thcafl09-20">Slow Cooker Revolution</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=1933615699" id="blogsy-1363472787757.7542" class="" width="1" height="1" alt=""> (affiliate link). I've adjusted the seasoning and sweetness to my taste, so feel free to do the same for yourself. I start the oats late in the evening, before bed, or prepare the dry ingredients ahead in batches and freeze.</p>
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<p> I started by melting 2 tablespoons butter in a 12-inch skillet; I used my Lodge cast iron skillet. When I'm preparing multiple batches, I use a 7-quart Dutch oven.</p>
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<p> I measured 2 cups steel-cut oats. They are cheapest in the bulk section if a health food store, but you can even buy them in Walmart now. The fanciest ones are imported from Ireland. "Old-Fashioned" rolled oats are steamed and rolled flat; steel cut oats are sliced (by steel blades) rather than being flattened. They have more flavor and fiber than the rolled oats, but take longer to cook. Un-violated oats are called oat groats, and the intact grain is <em>very</em> slow to cook.</p>
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<p> I toast the oats in the butter until medium brown. Toasting is optional, but I never skip it; If I'm going to make "real" oatmeal, I might as well go all the way. I tried very hard to capture the color above, but I'm not the best photographer. You're going for slightly darker color on average, with none if the oats reaching the dark-brown burned state, which would flavor the whole batch.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiWQ1TI4hWDLL3a9b9dgCPYgztTi-CeOMA14KIJYghlR-p_19yEUk6czyh6GZaEfIJyVz-Mz9JmTYjNS3V7SZ1x99tMPfytOGuKZi-mPUaIcCMGa_pgsTi_PZFwQrZePSftYNuhNTGp4/s960/Photo%252520Mar%2525206%25252C%2525202013%25252C%25252011%25253A03%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiWQ1TI4hWDLL3a9b9dgCPYgztTi-CeOMA14KIJYghlR-p_19yEUk6czyh6GZaEfIJyVz-Mz9JmTYjNS3V7SZ1x99tMPfytOGuKZi-mPUaIcCMGa_pgsTi_PZFwQrZePSftYNuhNTGp4/s500/Photo%252520Mar%2525206%25252C%2525202013%25252C%25252011%25253A03%252520PM.jpg" id="blogsy-1363472787777.3164" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> I add the toasted oats to my large slow cooker, along with 1 teaspoon salt, 1 teaspoon cinnamon, and 3/4 cup light brown sugar. These amounts are all adjustable to your taste. I've added raisins, but the long cooking time makes them a little prune-y.</p>
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<p> Next I add 8 cups water, or 1/2 gallon. Conveniently, I have a 1/2 gallon water pitcher from the Dollar Store.</p>
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<p> Things do not look delicious at this point :-) I went to bed. </p>
<p>The ideal cooking time is 4-6 hours on low. This works for us because my husband gets up earlier in the morning than I do. It's not really a problem if the oats go a bit longer though. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-OuzbVhN9qoo/UUTsxF4AkfI/AAAAAAAACDw/UNXrtdJ40d4/s960/Photo%252520Mar%2525207%25252C%2525202013%25252C%25252010%25253A36%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-OuzbVhN9qoo/UUTsxF4AkfI/AAAAAAAACDw/UNXrtdJ40d4/s500/Photo%252520Mar%2525207%25252C%2525202013%25252C%25252010%25253A36%252520AM.jpg" id="blogsy-1363472787743.3071" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> In the morning, the oatmeal looks like this.</p>
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<p> It's less exciting but more homogeneous after being stirred.</p>
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<p> My husband and I eat a filling portion with milk, then he (wonderful man) refrigerates the rest in 1-serving portions.</p>
<p>On a personal note, I will be posting less frequently for a while. My mother is very ill, and I'm spending a lot of time with her.</p>
<h1>Irish Oatmeal in a Slow Cooker</h1>
<p>Adapted from <em>Slow Cooker Revolution</em> from America's Test Kitchen</p>
<p>Serves 8</p>
<p>2 tbsp butter</p>
<p>2 cups steel-cut oats</p>
<p>1 tsp salt</p>
<p>1 tsp cinnamon</p>
<p>3/4 cup light brown sugar</p>
<p>8 cups water</p>
<p>Melt butter in 12-inch skillet over medium heat. Add oats and toast, stirring very often, until browned around the edges. Transfer to a 2-quart slow cooker.</p>
<p>Add salt, cinnamon, sugar, and water to slow cooker and cook on low 4-6 hours. Stir and serve with milk.</p>
<p>To prepare ahead, toast oats and transfer to a quart-sized freezer bag. Add salt, cinnamon, and light brown sugar. Freeze. The night before you want to eat the oatmeal, transfer the contents of the bag to the slow cooker, add water, and cook as above. You may easily prepare-ahead several batches of oatmeal in this manner, then freeze in individual bags for later cooking.</p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com1tag:blogger.com,1999:blog-5508382284838546954.post-44081249049874243232013-02-25T15:36:00.001-05:002013-02-25T15:36:34.797-05:00Banana Cake with Chocolate Peanut Butter Ganache<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-WzhMPxPCWGM/USlkaXfy-sI/AAAAAAAACCc/IZrqSImhOmk/s738/Photo%252520Feb%25252022%25252C%2525202013%25252C%2525205%25253A40%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-WzhMPxPCWGM/USlkaXfy-sI/AAAAAAAACCc/IZrqSImhOmk/s500/Photo%252520Feb%25252022%25252C%2525202013%25252C%2525205%25253A40%252520PM.jpg" id="blogsy-1361824152946.4856" class="aligncenter" alt="" width="500" height="650"></a></div>
<p> I've wanted to make a chocolate peanut butter cake for a while, but I've only seen a few peanut butter mousse recipes. In <a href="http://www.amazon.com/gp/product/0471781738/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0471781738&linkCode=as2&tag=thcafl09-20">Rose's Heavenly Cakes</a> by Rose Levy Berenbaum, she has a recipe for chocolate peanut butter ganache.<img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0471781738" id="blogsy-1361824152886.2834" class="" width="1" height="1" alt=""> During my water yoga class, I had a flash of inspiration: bananas, peanut butter, and chocolate.</p>
<p>I've made one <a href="http://www.amazon.com/gp/product/0307720497/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307720497&linkCode=as2&tag=thcafl09-20">Momofuku Milk Bar</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0307720497" id="blogsy-1361824152924.0916" class="" width="1" height="1" alt=""> inspired cake before: the <a href="http://thecakeflake.blogspot.com/2012/11/pumpkin-pie-cake-for-thanksgiving.html" target="_blank" title="">Pumpkin Pie Cake</a>. I was scared of cutting out layers from a sheet cake, so I make them in regular cake pans. I also was a little concerned about the declared difficulty of Christina Tosi's cake recipes.</p>
<p>Shannon of <a href="http://aperiodictableblog.com/" target="_blank" title="">A Periodic Table</a> to the rescue! She did a fabulous tutorial for the <a href="http://aperiodictableblog.com/?p=3263" target="_blank" title="">Apple Pie Layer Cake</a>, and I felt much more confident after reading it.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-wl0_huT7r0k/USlkZUAMcGI/AAAAAAAACCU/EeB_QBMfP8A/s960/Photo%252520Feb%25252022%25252C%2525202013%25252C%2525203%25253A26%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-wl0_huT7r0k/USlkZUAMcGI/AAAAAAAACCU/EeB_QBMfP8A/s500/Photo%252520Feb%25252022%25252C%2525202013%25252C%2525203%25253A26%252520PM.jpg" id="blogsy-1361824152934.5603" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> I made the banana cake from <em>Milk Bar</em>. The recipe warns of a difficult emulsion (most batters are emulsions, which is why you add ingredients to them slowly and in a specific order), but it came together fine. If you are new to Milk Bar, I would suggest making the <a href="http://thecakeflake.blogspot.com/2012/10/corn-cookies.html" target="_blank" title="">Corn Cookies</a> or <a href="http://www.amateurgourmet.com/2010/02/momofuku_milk_bars_compost_cookie_recipe.html" target="_blank" title="">Compost Cookies</a> first, as those recipies will help acquaint you with Christina Tosi's techniques. </p>
<p> Tosi pairs her banana cake with <em>gianduja, </em>an Italian chocolate hazelnut candy, or upscale Nutella. I went decidedly more American with a Chocolate Peanut Butter Ganache and a cut up Heath Bar.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-aPMDEoTMo7A/USlj08SoFoI/AAAAAAAACCE/BbJIkC6waM8/s960/Photo%252520Feb%25252022%25252C%2525202013%25252C%2525204%25253A52%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-aPMDEoTMo7A/USlj08SoFoI/AAAAAAAACCE/BbJIkC6waM8/s500/Photo%252520Feb%25252022%25252C%2525202013%25252C%2525204%25253A52%252520PM.jpg" id="blogsy-1361824152907.8823" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> I still don't have the 6-inch cake rings, so I assembled the cake in a 6 by 2-inch round cake pan. I reused the acetate collars given to me by the Wegman's bakery.</p>
<p>I was a little worried about removing the cake from a pan without a removable bottom. I let the cake set up in the freezer for about 20 minutes; the ganache completely hardened and the cake tipped out without any difficulty.</p>
<p>I'm enjoying this method of layering cakes and fillings, and my family enjoys eating the cakes. I see lots more in my future!</p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-53657515526217995912013-02-18T01:01:00.001-05:002013-02-18T01:01:38.898-05:00A Gum Paste Rose for Valentine's Day<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-gSuuqacu_rU/USG-tB50sPI/AAAAAAAACBQ/JIA8o3LcHxw/s818/Photo%252520Feb%25252014%25252C%2525202013%25252C%2525205%25253A37%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-gSuuqacu_rU/USG-tB50sPI/AAAAAAAACBQ/JIA8o3LcHxw/s500/Photo%252520Feb%25252014%25252C%2525202013%25252C%2525205%25253A37%252520PM.jpg" id="blogsy-1361166922683.1836" class="aligncenter" alt="" width="500" height="402"></a></div>
<div class="separator" style="text-align: left;clear: both; ">This is a gum paste rose on a chocolate-chocolate cake for Valentine's Day. I made the rose in the second class of my Wilton Fondant and Gum Paste class. </div>
<div class="separator" style="text-align: left;clear: both; ">I left the side naked, as I liked the look. I was partially inspired by the Tomboy cakes from the <a href="http://www.amazon.com/gp/product/0811875040/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0811875040&linkCode=as2&tag=thcafl09-20">Miette</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0811875040" id="blogsy-1361166922684.0876" class="" width="1" height="1" alt=""> cookbook (associate link). They are just beautiful, and mine aren't nearly as pretty. I went a little heavier on the frosting in between the layers, to try for the same total amount of frosting, but didn't get it quite even.</div>
<div class="separator" style="text-align: left;clear: both; ">I emailed all the women in my church, trying to find someone who had an event I could make the final cake for. I found an event (which I can not yet discuss), and in the process, I found people who wanted cakes for other occasions. I will have a busy month :-)</div>
<div class="separator" style="text-align: left;clear: both; ">I'm most enjoying the process of trying to find my voice in cake design. I make what I believe are called Dessert Cakes, as contrasted to Theme Cakes or Wedding Cakes. My first priority is flavor. This does compromise the appearance, as my very soft cakes cannot be carved or support fondant. Both of these techniques require a finer-textured, firm cake. And lots of buttercream icing would violate the flavor balance of my cakes. My husband reminds me to keep my focus as I look at the many beautiful cakes on <a href="http://cakecentral.com" target="_blank" title="">Cake Central</a>, books, and blogs.</div>
<p>When I did my taxes this year, I declared my profession as home-maker, but I'm starting to tell people as I'm introduced to them that I'm a baker and blogger. This is so, so much fun!</p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-44320548451505508492013-01-31T23:26:00.001-05:002013-01-31T23:26:13.748-05:00Frostings, Icing, and Fondant<p> First, big news for the Cake Flake! My mother bought me a Wilton class at Joann, and I'm starting Fondant and Gumpaste on February 4th. I've been spending a lot of time trying to get the equipment and ingredients together. The class is pretty inexpensive if you catch a special, but the supplies run about $100, which my mother include in her gift. Thank you, Mom!</p>
<p>I stated in my first post that, as I prioritize taste over appearance, I was not interested in fondant. My Wilton teacher told me that fondant tastes like you had put a piece of chewing gum on top of your cake. Well, a couple of months ago I taught a cake decorating class for the Young Women's group at church with Kelly Hall of <a href="http://www.sweetnectarconfections.com/" target="_blank" title="">Sweet Nectar Confections</a>. I taught buttercream and she taught fondant, and she shared with me some <a href="http://www.globalsugarart.com/cat.php?cid=799&s=&name=SATIN%20ICE%20Rolled%20Fondant%20Icing%20&%20Gumpaste" target="_blank" title="">Satin Ice Fondant</a>, which tasted like plain sugar and wasn't too chewy. I now find the idea of fondant pretty interesting, and I LOVE some of the things you can do with it decoratively.</p>
<p>I've been thinking a lot about frostings since I started the blog. I even did a <a href="http://thecakeflake.blogspot.com/2012/08/vanilla-frostings-compared.html?m=1" target="_blank" title="">taste test</a> a while ago. I like many bakers, like Italian or Swiss Meringue Buttercream, which has a ratio of 1 part sugar to 1 part butter (as I made it; recipes do vary). Everyone else at the tasting said that the meringue frostings were too rich or even greasy, and preferred the <a href="http://thecakeflake.blogspot.com/2012/08/american-buttercream.html?m=1" target="_blank" title="">American Buttercream</a>, made with 2 parts sugar to 1 part butter. I revived the 1:1 ratio in my new <a href="http://thecakeflake.blogspot.com/2013/01/fudge-frosting.html?m=1" target="_blank" title="">Fudge Frosting</a>.</p>
<p>The "greasy" comment brings me to another thought. In buttercream, the dominant favors are sugar and butter. If the frosting does not have enough sugar for your taste, it will seem fatty or greasy because that's the only other dominant flavor. In meringue buttercreams, the meringue adds body but not flavor. A cream cheese or chocolate frosting adds complexity with either tangy or bitter flavors. But, absent a third player, a frosting is either too sweet, too rich, or, ideally, in balance.</p>
<p> Again I have mentioned taste. People have very different preferences for sweetness. Early in our relationship I made my now-husband a lemon meringue pie, his favorite dessert, from a Cooks Illustrated recipe. He hated it because it was <em>way</em> too sour for his preference. I loved it and, embarrassingly, ate the whole pie in the next couple of days. I learned two valuable lessons: one in my husband's blunt honesty, and another in the importance of cooking to your audience's taste.</p>
<p>So what I the correct sweetness for frosting? 2:1, 1:1, or as Rose Levy Berenbaum specifies, 1 part sugar to 2½ parts butter? The correct answer is, of course, any and all of these, depending on the occasion. Based on my taste test I default to the 2:1 American Buttercream. If I am baking for myself or another baker I would use a 1:1 frosting.</p>
<p> But fondant allows an interesting possibility. Perhaps I can frost a cake with a less sweet frosting, then top it with thinly rolled fondant? Then you could eat the fondant or not, and enjoy your individual sweetness preference. I can't wait to try it. </p>
<p>A final thought: frosting versus icing. My husband has been teasing me about this question since I started the blog. According to <a href="http://www.seriouseats.com/2009/01/icing-vs-frosting-glaze-debate.html" target="_blank" title="">Serious Eats</a>, frosting is thicker and richer, while icing tends to be thinner and sweeter, though these aren't absolute. That makes sense to me, and I've tried use the more specific (IMO) word frosting in my blog. </p>
<p> The endless varieties of frostings and icings fascinates me, and I will continue to read recipes and bug every baker I meet. </p>
<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com6tag:blogger.com,1999:blog-5508382284838546954.post-46625251356837478712013-01-13T16:49:00.001-05:002013-01-13T16:53:22.352-05:00Fudge Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-vWT8Bbfftxg/UPMjQBC8kKI/AAAAAAAAB-8/kQ1gA6dCDis/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A48%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-vWT8Bbfftxg/UPMjQBC8kKI/AAAAAAAAB-8/kQ1gA6dCDis/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A48%252520PM.jpg" id="blogsy-1358113761977.3547" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> This is a new, original chocolate frosting recipe I am very happy with. I made it by accident when I ran out of powdered sugar, but I liked it so much that I used it on my own birthday cake.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-fo4s1YWYEEs/UPMjWgjtSDI/AAAAAAAAB_k/lSmRJYV-7fY/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A09%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-fo4s1YWYEEs/UPMjWgjtSDI/AAAAAAAAB_k/lSmRJYV-7fY/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A09%252520PM.jpg" id="blogsy-1358113762059.6936" class="aligncenter" alt="" width="500" height="375"></a></div>
<p>The flavor comes from cocoa. I used mostly the Scharffen Berger Natural, topped off with some Hershey Special Dark. Good cocoa is expensive! </p>
<p> I wanted the same yield as my <a href="http://thecakeflake.blogspot.com/2012/08/american-buttercream.html" target="_blank" title="">American Buttercream</a> recipe, but with a different ratio of ingredients.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-CzoUBV_9a7I/UPMjRWD4lhI/AAAAAAAAB_E/YLNfZ6zlYWw/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A17%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-CzoUBV_9a7I/UPMjRWD4lhI/AAAAAAAAB_E/YLNfZ6zlYWw/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A17%252520PM.jpg" id="blogsy-1358113762025.5469" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> I started by creaming 12 ounces or 3 sticks of very soft salted butter. I then added an equal weight of shortening and mixed them together. You can see that, by creaming the butter first, I have eliminated the butter lumps I previously struggled with. I also here mixed in 1 teaspoon vanilla extract.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit88Cvpo5bgBqdKRGgg9WT8QgYNlPLHhWQrUylP3DzJh2uH5uvEYM86rTjXVlURI6IfO-EUNCCseOh_vIPv5byuL8lZ6Gz9tmiQCsvpp_XzpNAkX25MzdbguiifqEMYZrjUhhGfiiL3fc/s812/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A15%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit88Cvpo5bgBqdKRGgg9WT8QgYNlPLHhWQrUylP3DzJh2uH5uvEYM86rTjXVlURI6IfO-EUNCCseOh_vIPv5byuL8lZ6Gz9tmiQCsvpp_XzpNAkX25MzdbguiifqEMYZrjUhhGfiiL3fc/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A15%252520PM.jpg" id="blogsy-1358113761976.5054" class="aligncenter" alt="" width="500" height="376"></a></div>
<p> I next measured and sifted 6½ ounces of cocoa. I measure directly into my "sifter." Cocoa is so fatty that it has lumps if I don't sift it.</p>
<p>I mixed 1½ pounds powdered sugar and the cocoa into the butter, a little at a time. When the sugar was almost all in, I mixed in 2 tablespoons meringue powder, which is optional. Finally I added about 2 tablespoons milk to smooth it out.</p>
<p>The final frosting is a lot softer than the American Buttercream. Most significantly, it doesn't crust, so you can use the Viva trick to get it very smooth. I really prefer the flavor.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfItlaJCVJ0psBYxsR53T4ZODQSEg2r_iNYIViqinzWm41OUBU8grOcWHRlCw6Bi73oMH011CnrpKC8OKpLxAY-E7-wd1BuQtCWO1EbuIMfe87M6bVdYHWFjHVlYER9iTNrCUEcWDV5M/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A06%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfItlaJCVJ0psBYxsR53T4ZODQSEg2r_iNYIViqinzWm41OUBU8grOcWHRlCw6Bi73oMH011CnrpKC8OKpLxAY-E7-wd1BuQtCWO1EbuIMfe87M6bVdYHWFjHVlYER9iTNrCUEcWDV5M/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A06%252520PM.jpg" id="blogsy-1358113762059.3486" class="aligncenter" alt="" width="500" height="375"></a></div>
<p>I'm using a <a href="http://www.completelydelicious.com/2012/07/chocolate-sour-cream-cake.html" target="_blank" title="">Chocolate Sour Cream Cake</a>, baked in three layers.</p>
<p>I'm going to demonstrate how I use the icer tip. Warning: this is my first video.</p>
<p>I'm using a 16" reusable Wilton Bad with the end cut to fit the icer tip. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-AF-grsjRhRE/UPMm40yK3lI/AAAAAAAACAg/QI3VQV_ie5k/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A32%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-AF-grsjRhRE/UPMm40yK3lI/AAAAAAAACAg/QI3VQV_ie5k/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A32%252520PM.jpg" id="blogsy-1358113761986.4795" class="aligncenter" alt="" width="500" height="375"></a></div>
<p>After the bag is filled, I twist the end closed, like a bread bag, </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-ZdgFE1_gDMc/UPMm3tX4k3I/AAAAAAAACAY/yT81XV28tPw/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A32%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;" title=""><img src="https://lh6.googleusercontent.com/-ZdgFE1_gDMc/UPMm3tX4k3I/AAAAAAAACAY/yT81XV28tPw/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A32%252520PM.jpg" id="blogsy-1358113762014.407" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> Then I tuck the end under, where its secured in my hand.</p>
<div class="separator" style="text-align: center;"><iframe title="YouTube video player" class="youtube-player" type="text/html" width="500" height="305" src="http://www.youtube.com/embed/EcY6l2BZOpQ" frameborder="0" allowfullscreen=""></iframe></div>
<p> I pipe with my right hand, while spinning the turntable with my left. This makes icing application much easier. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-vvVJc2t2GwA/UPMjSskmiZI/AAAAAAAAB_M/vDG-hSaR0sc/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A38%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-vvVJc2t2GwA/UPMjSskmiZI/AAAAAAAAB_M/vDG-hSaR0sc/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A38%252520PM.jpg" id="blogsy-1358113762029.9988" class="aligncenter" alt="" width="500" height="375"></a></div>
<p>Moving right along, this is what happens when you don't level the tops of your cakes. I use the wedge shape of the icer bag to fill in the gaps, then frost the sides.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-vWT8Bbfftxg/UPMjQBC8kKI/AAAAAAAAB-8/kQ1gA6dCDis/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A48%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-vWT8Bbfftxg/UPMjQBC8kKI/AAAAAAAAB-8/kQ1gA6dCDis/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A48%252520PM.jpg" id="blogsy-1358113762036.1638" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> The frosted cake.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWivcXRE0hSX1W3SDeyST3hSF9I3ITV0KH_lCF_0RUiQgfPFvyBnp3z_VbbbUhgLBB7SU9b0fO0FxOZN6Ib8GzFqf9oqJXa7i8m6n2PZZ-6lG465dKf50idw58O4GsacW9-LZUFCoZHs/s887/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A51%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWivcXRE0hSX1W3SDeyST3hSF9I3ITV0KH_lCF_0RUiQgfPFvyBnp3z_VbbbUhgLBB7SU9b0fO0FxOZN6Ib8GzFqf9oqJXa7i8m6n2PZZ-6lG465dKf50idw58O4GsacW9-LZUFCoZHs/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525207%25253A51%252520PM.jpg" id="blogsy-1358113761992.3232" class="aligncenter" alt="" width="500" height="391"></a></div>
<p> The final birthday cake, after my son helps me with the sprinkles. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-k3XHzJ8PYJ0/UPMjNVBsSMI/AAAAAAAAB-s/8sOOQ8slCTc/s960/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525208%25253A09%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-k3XHzJ8PYJ0/UPMjNVBsSMI/AAAAAAAAB-s/8sOOQ8slCTc/s500/Photo%252520Jan%25252012%25252C%2525202013%25252C%2525208%25253A09%252520PM.jpg" id="blogsy-1358113761993.211" class="aligncenter" alt="" width="500" height="375"></a></div>
<p> It was wonderful, but a little overwhelming, with the chocolate, butter, and sugar, which is what I wanted :-) I gave the leftovers to the local Missionaries already, which makes me a little sad.</p>
<p><strong>Chocolate Fudge Frosting</strong></p>
<p>Makes enough frosting for a 9" 3-layer cake.</p>
<p>12 ounces or 3 sticks salted butter</p>
<p>11 ounces or 1½ cups vegetable shortening</p>
<p>1 tsp vanilla extract</p>
<p>1½ lbs or 5 cups unsifted confectioners' sugar</p>
<p>6½ ounces or 2½ cups good cocoa, natural or Dutch processed, sifted after measuring</p>
<p>2 tbsp meringue powder, optional</p>
<p>2-4 tbsp milk, cream, or water</p>
<p>Beat butter in mixer until smooth. Beat in shortening, then the vanilla extract.</p>
<p>Add powdered sugar, a cup at a time, then the cocoa, while the mixer is on low. Mix in the meringue powder.</p>
<p>Add enough milk to smooth out the frosting. Add less for a stiff consistancy frosting, more for soft. </p>
<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com1tag:blogger.com,1999:blog-5508382284838546954.post-41346593219521013302013-01-05T11:42:00.001-05:002013-01-05T11:42:24.903-05:00Christmas Re-cap<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-Fv3BFek_f4E/UOhQGRiaJBI/AAAAAAAAB9o/CB4HrWyoox4/s836/Photo%252520Dec%25252022%25252C%2525202012%25252C%2525209%25253A10%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-Fv3BFek_f4E/UOhQGRiaJBI/AAAAAAAAB9o/CB4HrWyoox4/s500/Photo%252520Dec%25252022%25252C%2525202012%25252C%2525209%25253A10%252520PM.jpg" id="blogsy-1357403781164.6255" class="aligncenter" alt="" width="500" height="394"></a></div>
I'll admit, I'm a little burned out from all the baking I did for Christmas—mostly cookies.<br/><br/>I didn't fulfill my ambitious <a href="http://thecakeflake.blogspot.com/2012/12/christmas-baking-plans.html" target="_self" title="">Christmas baking plans</a>. I am happy with what I got done. <br/><br/> The above cake is a <a href="http://www.cooksillustrated.com/recipes/login.asp?docid=6027" target="_blank" title="">Chocolate Sour Cream Bundt cake</a> from a Cooks Illustrated recipe. The pan is <a href="http://www.amazon.com/gp/product/B003ZJCFNS/ref=as_li_ss_tl?ie=UTF8&tag=thcafl09-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003ZJCFNS">Nordic Ware Gingerbread House Bundt Pan</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=B003ZJCFNS" id="blogsy-1357403781162.2795" class="" width="1" height="1" alt="">, and I'm super impressed with the quality and the detail. My son and I decorated the cake later, but I didn't get a picture :-(<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-pBZW3sWHpWo/UOhQHhyDe7I/AAAAAAAAB9w/c0uWeP2Cg7g/s789/Photo%252520Dec%25252016%25252C%2525202012%25252C%2525203%25253A56%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-pBZW3sWHpWo/UOhQHhyDe7I/AAAAAAAAB9w/c0uWeP2Cg7g/s500/Photo%252520Dec%25252016%25252C%2525202012%25252C%2525203%25253A56%252520PM.jpg" id="blogsy-1357403781128.1472" class="aligncenter" alt="" width="500" height="550"></a></div>
This is my favorite of the Christmas cakes I made. It's the Paula Deen recipe for <a href="http://www.foodnetwork.com/recipes/paulas-party/red-velvet-cake-recipe/index.html" target="_blank" title="">Red Velvet Cake</a> and my <a href="http://thecakeflake.blogspot.com/2012/08/american-buttercream.html" target="_self" title="">American Buttercream</a>. I do not recommend making the cake as written, but it's close enough that I plan to work on the recipe. For the decorations I used palettes (thank you <a href="http://aperiodictableblog.com/" target="_blank" title="">Shannon Weber</a> for letting me know the name of the circle sprinkles), star sprinkles, and silver glittery coarse sugar. I feel quite emphatically that Christmas decorations should be unrestrained rather than tasteful.<br/><br/> My favorite of the cookies I made was the Compost Cookies from <a href="http://www.amazon.com/gp/product/0307720497/ref=as_li_ss_tl?ie=UTF8&tag=thcafl09-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0307720497">Momofuku Milk Bar</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0307720497" id="blogsy-1357403781179.2502" class="" width="1" height="1" alt="">. A good online adaptation of the recipe is a <a href="http://www.amateurgourmet.com/2010/02/momofuku_milk_bars_compost_cookie_recipe.html" target="_blank" title="">Amateur Gourmet</a>, though I recommend the much more specific original. My mix-ins were potato chips, mini-pretzels, chocolate chips, white chocolate chips, toffee bits (yum!), and oatmeal. My husband suggested I rename them Candy Bar Cookies, because they taste like a candy bar. I'll do a full blog post on them someday. :-)<br/><br/>My Dad's birthday is December 25th, and for his cake I made the <a href="http://www.completelydelicious.com/2012/07/chocolate-sour-cream-cake.html" target="_blank" title="">Chocolate Sour Cream Cake</a> that won my <a href="http://thecakeflake.blogspot.com/2012/11/chocolate-cake-taste-test-update.html?m=1" target="_blank" title="">Chocolate Cake Taste Test</a> and a brand-new original Fudge Frosting that I will post soon. It was <em>so good</em> that I'm making the cake and frosting again for my birthday later this month.<br/><br/> How did your Christmas go? Did you try to do too much as well?<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-26417924080831427602012-12-22T21:20:00.001-05:002012-12-22T21:20:42.456-05:00Pictures on Facebook<div class="separator" style="clear: both; text-align: center;"><br>
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The Cake Flake is on <a href="https://www.facebook.com/TheCakeFlake" target="_blank" title="">Facebook</a>! I post picture of cakes that I haven't written about, as well as post news about taste tests. <br/><br/>This beauty came out of the oven perfectly, and I wanted to share it. My son will decorate it with Grandma tomorrow, and I'll probably write about it after Christmas.<br/><br/> <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-68912120516828911662012-12-13T18:15:00.001-05:002012-12-13T18:15:28.554-05:00Christmas Checkerboard Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdna-nVS6Te5Lc23Tnq4wKWJ7yEtJMGTNinQFch42a5hfKGYh67bKPpwhgscFVjj-rUyTHnMfDopui0aAahjD8zUd_LsLA4kljnguXfABmC4T_hal8gw5bdR6qf89x9t4Xgo-EsUKssSU/s960/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525206%25253A33%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdna-nVS6Te5Lc23Tnq4wKWJ7yEtJMGTNinQFch42a5hfKGYh67bKPpwhgscFVjj-rUyTHnMfDopui0aAahjD8zUd_LsLA4kljnguXfABmC4T_hal8gw5bdR6qf89x9t4Xgo-EsUKssSU/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525206%25253A33%252520PM.jpg" id="blogsy-1355440268560.8765" class="aligncenter" alt="" width="500" height="375"></a></div>
When I first started the blog, my dad gave me a really nice checkerboard cake pan set. I've been using the pans, but this is my first checkerboard cake. <br/><br/>I made a three-color cake, using the Tender White Cake recipe from KAF. <br/><br/>I increased the recipe by 1½ times, divided the batter in three parts, and died the batter with gel food color. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-mv9RcVIw31M/UMpfaD0g9YI/AAAAAAAAB7g/eI3_KNHbZxk/s960/Photo%252520Dec%25252011%25252C%2525202012%25252C%2525209%25253A12%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-mv9RcVIw31M/UMpfaD0g9YI/AAAAAAAAB7g/eI3_KNHbZxk/s500/Photo%252520Dec%25252011%25252C%2525202012%25252C%2525209%25253A12%252520PM.jpg" id="blogsy-1355440268584.7576" class="aligncenter" alt="" width="500" height="375"></a></div>
I used a portion scoop to fill the rings in the kit. It was fiddly and took some time, but not ultimately difficult.<br/><br/> The cake was for a Christmas party, where I had no idea how many people were coming. There was 26 total, which is tight for a 9-inch 3-layer cake.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/--0lFyaA311k/UMpfXdVsTjI/AAAAAAAAB7Q/bzoG3FBnwzk/s586/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A20%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/--0lFyaA311k/UMpfXdVsTjI/AAAAAAAAB7Q/bzoG3FBnwzk/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A20%252520PM.jpg" id="blogsy-1355440268567.5635" class="aligncenter" alt="" width="500" height="427"></a></div>
I cut two sizes of pieces: the larger was a thin wedge and the smaller was separated by layers.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-5j0RD1cRahk/UMpfWFw7WhI/AAAAAAAAB7I/uP6CKfTaidg/s813/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A20%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-5j0RD1cRahk/UMpfWFw7WhI/AAAAAAAAB7I/uP6CKfTaidg/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A20%252520PM.jpg" id="blogsy-1355440268598.435" class="aligncenter" alt="" width="500" height="340"></a></div>
It made me understand event-style cutting. For a big, round cake, the baker or someone knowledgeable needs to be there to cut the cake. If it wasn't a checkerboard, I might have cut squares. <br/><br/>Sorry it's a short post today. I must admit, I wasn't super proud of this cake. I still can only see the flaws, but I did get complements, and people enjoyed eating it. <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-12359755651035145222012-12-05T23:51:00.001-05:002012-12-05T23:51:05.952-05:00Cornflake Chocolate Chip Marshmallow Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-ls-Mfz95jw4/UMAUbR7-MxI/AAAAAAAAB6U/BBjy2fYB_gU/s597/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525209%25253A06%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-ls-Mfz95jw4/UMAUbR7-MxI/AAAAAAAAB6U/BBjy2fYB_gU/s500/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525209%25253A06%252520PM.jpg" id="blogsy-1354768764258.276" class="aligncenter" alt="" width="500" height="452"></a></div>
Not many pictures, as time was tight. These are from the <a href="http://www.amazon.com/gp/product/0307720497/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307720497&linkCode=as2&tag=thcafl09-20">Momofuku Milk Bar</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0307720497" id="blogsy-1354768764236.5254" class="" width="1" height="1" alt=""> cookbook. I did not adapt these enough that I feel comfortable posting a recipe.<br/><br/>They are very, very good—slightly salty, and crunchy and gooey at the same time. I normally don't even like marshmallows, but the minis are perfect here. Christina Tosi lists a version with Fruity Pebbles instead of Corn Flakes and without chocolate chips. I didn't grow up eating "sugar cereal," and that still sounds amazing.<br/><br/>Yes, I have a crush on <em>Milk Bar</em>, but it's not blind. I have tested three cookie recipes in the past two weeks, several from <em>Milk Bar</em>, and I have thrown away three batches of cookie dough. It was painful. They were not nice enough to give, and I had to ask myself my standard "do I want this [food I am looking at] in the garbage or on my butt?" Crude, but it works. <br/><br/> The winners completely redeem the book though.<br/><br/>This was my second take on the recipe, and I felt confident enough to double it.<br/><br/><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPNkG8fe1iVAaUhiMllC2fSZ00aNUuebOy8D4Yf0pzX1t_60htGzm3Nz-8vjMpuUQnVBBd-uH-h4Uy-3piGPd9qeLWSF3r-ZhZv7fepHRNgtKXW2-8_V3Gk76S4HJs74cZ69SXi3hcMU/s889/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525206%25253A10%252520PM.jpg" target="_blank" style=" "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPNkG8fe1iVAaUhiMllC2fSZ00aNUuebOy8D4Yf0pzX1t_60htGzm3Nz-8vjMpuUQnVBBd-uH-h4Uy-3piGPd9qeLWSF3r-ZhZv7fepHRNgtKXW2-8_V3Gk76S4HJs74cZ69SXi3hcMU/s500/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525206%25253A10%252520PM.jpg" id="blogsy-1354768764284.9636" class="aligncenter" alt="" width="500" height="374"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Really strange-looking cookie dough</td></tr></tbody></table>
This was not a good idea, as it didn't come close to fitting in my 5 quart KitchenAid.<br/><br/>I also made the cookies a lot smaller, using a flat scoop from a <a href="http://www.kingarthurflour.com/shop/items/cookie-scoop-tablespoon#5639#" target="_blank" title="">#40 or tablespoon disher</a>. This is equivalent to a cookie scooped by a dinner-tablespoon. I baked them for only 8 minutes at 375 degrees.<br/><br/>Why did I throw away the first batch? Warning, dorkinesss ahead!<br/><br/>First, I used the Christmas variation that mixed in crushed candy canes, and did not like it. I didn't think I would, but I thought it was worth trying.<br/><br/>Second, I used the wrong flour. My miserly tendances led me to use bleached all-purpose flour. Christina Tosi calls for <a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-bread-flour-5-lb" target="_blank" title="">King Arthur unbleached bread flour</a>, and I was unwise to ignore this. <br/><br/> As I read in <a href="http://www.amazon.com/gp/product/1416560785/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1416560785&linkCode=as2&tag=thcafl09-20">BakeWise</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=1416560785" id="blogsy-1354768764313.1685" class="" width="1" height="1" alt="">, cookies are controlled by their very low moisture level. The moisture level is, in turn, influenced by the protein level of the flour. King Arthur Flour has very high protein levels in their flours in general. For example, the <a href="http://www.kingarthurflour.com/recipe/grains.html" target="_blank" title="">protein level in their AP flour is 11.7</a>%, higher than almost every other brand (<a href="http://www.cooksillustrated.com/tastetests/results.asp?docid=9804" target="_blank" title="">Cook's Illustrated</a> and <a href="http://www.theartisan.net/flour_test.htm" target="_blank" title="">TheArtisan.net</a>). KAF bread flour is <a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-bread-flour-5-lb#3001#" target="_blank" title="">12.7% protein</a>.<br/><br/>Cookies from my first batch resembled terrible fried eggs, bulging in the middle with a huge spread and very thin, tough margin. I didn't have any bread flour (<em>sigh—</em>I usually have six types of flour on hand), so I used the very strong (high in protein) King Arthur AP flour instead of the softer bleached flour. The new cookies were still pretty flat, but good enough to share.<br/><br/>Bleached all-purpose flour is almost always softer (lower in protein) than unbleached all-purpose flour. According to <em>Bakewise</em>, this is only because of convention and not because of the bleaching.<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com2tag:blogger.com,1999:blog-5508382284838546954.post-10189865078059789702012-12-01T21:22:00.001-05:002012-12-01T21:22:48.843-05:00Christmas Baking Plans<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-8O9M-plnST0/ULq7G56M6rI/AAAAAAAAB5o/MuJX_eiV37s/s886/Photo%252520Dec%2525201%25252C%2525202012%25252C%2525208%25253A52%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-8O9M-plnST0/ULq7G56M6rI/AAAAAAAAB5o/MuJX_eiV37s/s500/Photo%252520Dec%2525201%25252C%2525202012%25252C%2525208%25253A52%252520PM.jpg" id="blogsy-1354414881838.008" class="aligncenter" alt="" width="500" height="711"></a></div>
It's December 1st and our Christmas Tree is up. I started to get really excited about Christmas baking, and I thought I'd share my thoughts.<br/><br/>I am still struggling with cutout cookies, so I'm going to stick with drop cookies and icebox cookies. These are cookies I'm considering: Christmas Cookies from <em>Milk Bar</em> (cornflake, chocolate, marshmallow, and candy cane bits); something with potato chips, just for the novelty; a peanut butter cookie—either traditional or Peanut Blossom (with Hershey's Kisses); Almond Spritz; Snickerdoodles; and Chocolate Toffee Butter Cookies. Six cookies is pretty ambitious, but I won't be disappointed if I don't do all of them. I will also use my freezer to my advantage with the cookie dough.<br/><br/>I'm planning to use boxes of these cookies as Christmas presents.<br/><br/>My Mom bought me the stand-up house pan, and I'm going to make a Gingerbread Cake House for my 7-year old to decorate. Maybe we can eat it on Christmas Eve.<br/><br/>Christmas Morning Cinnamon rolls were our tradition for a number of years, but I might try <em>Milk Bar</em> Cinnamon Bun Pie this year. If I do, I'll freeze it well in advance.<br/><br/>Finally, I am going to make a cake for my Father's Birthday, which is December 25th. We always try to make a big deal out of it, given the difficult timing.<br/><br/>What are your holiday plans?<br/><br/> <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com2tag:blogger.com,1999:blog-5508382284838546954.post-10789512687547566882012-11-23T12:10:00.001-05:002012-11-23T12:10:15.262-05:00Pumpkin Pie Cake for Thanksgiving<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-EwUyGxyA1Zg/UK-fKaehoOI/AAAAAAAAB2M/zpFB6YoLgUY/s650/Photo%252520Nov%25252022%25252C%2525202012%25252C%2525203%25253A26%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;" title=""><img src="https://lh6.googleusercontent.com/-EwUyGxyA1Zg/UK-fKaehoOI/AAAAAAAAB2M/zpFB6YoLgUY/s500/Photo%252520Nov%25252022%25252C%2525202012%25252C%2525203%25253A26%252520PM.jpg" id="blogsy-1353690565243.8362" class="aligncenter" alt="" width="500" height="463" style="text-align: left;"></a></div>
<p style="text-align: left;"> I wanted to try something special for Thanksgiving. I was reading <a href="http://www.amazon.com/gp/product/0307720497/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307720497&linkCode=as2&tag=thcafl09-20">Momofuku Milk Bar</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0307720497" id="blogsy-1353690565332.962" class="" width="1" height="1" alt=""> and I liked the idea of the <a href="http://www.sweetpeonyblog.com/2012/02/milk-bar-mondays-apple-pie-layer-cake.html" target="_blank" title="">Apple Pie Layer Cake</a>. I decided to make a Pumpkin Pie Cake. </p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7FxWzTwb7ww-TwajbzKPPcDUbkZpfRJ3mnEQmeAoGcSP7DqmILU4g_klpb87hSHjzBIgsz5zxp0cwvpJbMR6rTuyFrt7lWV16TFi2mr9TVnQtA0dk29bJErzuIVsHNQolKBWyuJmgrQ/s806/Photo%252520Nov%25252020%25252C%2525202012%25252C%25252012%25253A07%252520PM.jpg" target="_blank" style=" "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7FxWzTwb7ww-TwajbzKPPcDUbkZpfRJ3mnEQmeAoGcSP7DqmILU4g_klpb87hSHjzBIgsz5zxp0cwvpJbMR6rTuyFrt7lWV16TFi2mr9TVnQtA0dk29bJErzuIVsHNQolKBWyuJmgrQ/s500/Photo%252520Nov%25252020%25252C%2525202012%25252C%25252012%25253A07%252520PM.jpg" id="blogsy-1353690565329.9873" class="aligncenter" alt="" width="500" height="373" style="text-align: left;"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pumpkin Ganache</td></tr></tbody></table>
<p style="text-align: left;">My starting point was the Pumpkin Ganache from the Milk Bar Cookbook. It's basically a mixture of pumpkin purée and white chocolate, smoothed out with some glucose. I was able to buy glucose at Joann in the cake decorating section. It's pumpkin-y, but isn't spiced like pumpkin pie. I made a double recipe.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkIIGW1DHbhuCPrUkKXCWkY6sdtCCsY4p_tz49xMWBHVQLLd00aQm2AznV1diflmmg5T7uJeZrtS0fKssMFxDp9tg4cylPaiySBPOs4LGbR3eNPwdDm1s84LusTRTxRRJZBHtrksiqag/s960/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252010%25253A35%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkIIGW1DHbhuCPrUkKXCWkY6sdtCCsY4p_tz49xMWBHVQLLd00aQm2AznV1diflmmg5T7uJeZrtS0fKssMFxDp9tg4cylPaiySBPOs4LGbR3eNPwdDm1s84LusTRTxRRJZBHtrksiqag/s500/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252010%25253A35%252520PM.jpg" id="blogsy-1353690565295.751" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;">To add spice, I made a Cinnamon Brown Sugar Cake, based on the <a href="http://www.completelydelicious.com/2010/10/triple-browned-cake.html" target="_blank" title="">Triple Browned Cake</a> from Completely Delicious. To that recipe I added 1 tablespoon cinnamon, 1½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon grated nutmeg. I baked the cake in three 9-inch cake pans.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-r8auQHFYasQ/UK-kdc6e3AI/AAAAAAAAB38/TdevD3VqPok/s960/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A24%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-r8auQHFYasQ/UK-kdc6e3AI/AAAAAAAAB38/TdevD3VqPok/s500/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A24%252520AM.jpg" id="blogsy-1353690565311.9548" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;"> The original cake has a <a href="http://iamafoodblog.com/momofuku-milk-bar-liquid-cheesecake-recipe/" target="_blank" title="">liquid cheesecake</a> layer; I love pumpkin cheesecake, so I knew the flavors would work together. I doubled the recipe and baked the cheesecake in an 8-inch round cake pan, which has approximately the same volume as two of the 6-inch square pans called for.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-Zy5sCGMNeS0/UK-kekpmFZI/AAAAAAAAB4E/HK5fzYTvl44/s960/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A24%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-Zy5sCGMNeS0/UK-kekpmFZI/AAAAAAAAB4E/HK5fzYTvl44/s500/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A24%252520AM.jpg" id="blogsy-1353690565275.5552" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;"> The pie crumbs are very easy and delicious. I made a double recipe, but had a bunch left over. I'll save them for another dessert.</p>
<p style="text-align: left;">I made all the components on Monday and Tuesday, assembled the cake Wednesday, and served it Thursday.</p>
<a href="http://www.amazon.com/gp/product/B000FEM2XO/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000FEM2XO&linkCode=as2&tag=thcafl09-20" style="margin-left: 1em; margin-right: 1em;" target=""><img src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&ASIN=B000FEM2XO&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=thcafl09-20" id="blogsy-1353690565342.8396" class="aligncenter" alt="" width="160" height="160" style="text-align: left;"></a><p style="text-align: left;">I assembled the cake in my <a href="http://www.amazon.com/gp/product/B000FEM2XO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000FEM2XO&linkCode=as2&tag=thcafl09-20">8" Cake Pan with Removable Bottom</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=B000FEM2XO" id="blogsy-1353690565259.536" class="" width="1" height="1" alt="">. A springform pan would work equally well in place of the cake ring. The Bakery at <a href="http://www.wegmans.com" target="_blank" title="">Wegmans</a> gave me three acetate strips after I called and asked about them. I wouldn't have wanted to make the cake without them, and I didn't have enough time for an online order.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5HoyGnvpNP-lvAjWG6g7e1SGzK8FVqf8Cy1V5WoVrg6dqmAPKieMfjMcHUBBmmz4i7Vnsg-R4iakMLYlimfQIsTw0OXGTzv5uiReexqxIz6J0XyNCvcseZqPeOv_UtrPQIIiSluaLzM/s960/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252011%25253A10%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5HoyGnvpNP-lvAjWG6g7e1SGzK8FVqf8Cy1V5WoVrg6dqmAPKieMfjMcHUBBmmz4i7Vnsg-R4iakMLYlimfQIsTw0OXGTzv5uiReexqxIz6J0XyNCvcseZqPeOv_UtrPQIIiSluaLzM/s500/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252011%25253A10%252520PM.jpg" id="blogsy-1353690565312.4666" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;"> </p>
<p style="text-align: left;">I trimmed the cakes to 8-inches by cutting around the base of an 8-inch cake pan. I also trimmed and leveled the tops of the cakes. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0zrHwTr2uuqsS7q_Zee3mOKHsoINYv4DsycvXtMycpeAJBO309Kd9xIVKXR5jVJxNfhd8m5ReP0WXNH5v0ts5aIQxg0VcVeE-rTjcfad47QmLyYGNqM2v1CZ4Yrn28Dm8jPIy_ZHUBI/s960/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252010%25253A43%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0zrHwTr2uuqsS7q_Zee3mOKHsoINYv4DsycvXtMycpeAJBO309Kd9xIVKXR5jVJxNfhd8m5ReP0WXNH5v0ts5aIQxg0VcVeE-rTjcfad47QmLyYGNqM2v1CZ4Yrn28Dm8jPIy_ZHUBI/s500/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252010%25253A43%252520PM.jpg" id="blogsy-1353690565306.1392" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;">I lined the cake pan and put in the bottom layer, then spread the liquid cheesecake over.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-emDr0SXAjfw/UK-ffgHs2_I/AAAAAAAAB20/MwlCiLLwvHQ/s960/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252010%25253A46%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-emDr0SXAjfw/UK-ffgHs2_I/AAAAAAAAB20/MwlCiLLwvHQ/s500/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252010%25253A46%252520PM.jpg" id="blogsy-1353690565259.9219" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;"> I sprinkled on the pie crumbs.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-9CtqZk1-7CA/UK-fc2L-ctI/AAAAAAAAB2k/8tF7PUVVpyE/s960/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252011%25253A08%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-9CtqZk1-7CA/UK-fc2L-ctI/AAAAAAAAB2k/8tF7PUVVpyE/s500/Photo%252520Nov%25252021%25252C%2525202012%25252C%25252011%25253A08%252520PM.jpg" id="blogsy-1353690565300.8728" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;">I piped the pumpkin ganache using the cake icer tip because the ganache was the most firm element. I tried to push each element up to the edges evenly, and wiped the inside of acetate after each layer. I then did the same again, adding the next piece of acetate.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-GPlbie4TIlY/UK-fLl22g9I/AAAAAAAAB2U/NM2YwfZp3Fg/s960/Photo%252520Nov%25252022%25252C%2525202012%25252C%2525203%25253A17%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-GPlbie4TIlY/UK-fLl22g9I/AAAAAAAAB2U/NM2YwfZp3Fg/s500/Photo%252520Nov%25252022%25252C%2525202012%25252C%2525203%25253A17%252520PM.jpg" id="blogsy-1353690565272.9153" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;">I froze the cake overnight, and removed it from the pan the next day.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-qrC4pZThR1s/UK-kgqHqOmI/AAAAAAAAB4U/QxzY5_k0qHE/s960/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A25%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-qrC4pZThR1s/UK-kgqHqOmI/AAAAAAAAB4U/QxzY5_k0qHE/s500/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A25%252520AM.jpg" id="blogsy-1353690565328.3362" class="aligncenter" alt="" width="500" height="375" style="text-align: left;"></a></div>
<p style="text-align: left;">Instead of frosting, I mixed 1 cup heavy cream, ½ cup sour cream, and ½ cup brown sugar, then let it sit 4 hours in the refrigerator. I whipped it right before serving, the spread it level with the top of the acetate.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-nLEGYb28-5ew_QFHKyQ3ZDYDxhh2iwOx3yyMtSeNefnc07FvhLACUFj2Q1fDKDkkXDScb69nIKNAr_3SxAo2OOj3Ng86z0-6kFFvkRUdvVH9w_8_c7TAsRmGxK64nr1GrqCCH0ynLY/s634/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A26%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-nLEGYb28-5ew_QFHKyQ3ZDYDxhh2iwOx3yyMtSeNefnc07FvhLACUFj2Q1fDKDkkXDScb69nIKNAr_3SxAo2OOj3Ng86z0-6kFFvkRUdvVH9w_8_c7TAsRmGxK64nr1GrqCCH0ynLY/s500/Photo%252520Nov%25252023%25252C%2525202012%25252C%25252011%25253A26%252520AM.jpg" id="blogsy-1353690565302.7786" class="aligncenter" alt="" width="500" height="593" style="text-align: left;"></a></div>
<p style="text-align: left;">The key to making these cakes attractive is to layer very evenly and spread each layer to the edge. I forgot that I was supposed to take the acetate off when the cake was still frozen, so the sides weren't as smooth as they would have been otherwise.</p>
<p style="text-align: left;">The flavor was the best part. The combination was much better than any individual component. I was very proud, and can't wait to make more cakes like this in the future. </p>
<p style="text-align: left;"> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com4tag:blogger.com,1999:blog-5508382284838546954.post-64293660173890246192012-11-18T13:50:00.001-05:002012-11-18T13:50:11.201-05:00Milk Crumb I had some credit at Amazon, so I actually bought <a href="http://www.amazon.com/gp/product/0307720497/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307720497&linkCode=as2&tag=thcafl09-20">Momofuku Milk Bar</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0307720497" id="blogsy-1353264602999.5454" class="" width="1" height="1" alt="">, which was quite expensive for this church mouse. But I'll say it again—Christina Tosi is a genius, and I have, as they say, drank the Milk Bar Kool-Ade. <br/><br/>The Milk Bar recipes are very complex if you work on one recipe, start to finish. Restaurants work on a component system where finished dishes are made from one or more pre-made component recipes. Tosi takes this even further, designating ten "mother recipes" akin the the French mother recipes of sauces. <br/><br/>One of the mother recipes is Milk Crumb. Milk Crumb tastes as Tosi thinks milk should taste. I'm one of the few adults I know who still drinks milk often, and I think Milk Crumbs are more like milkshake in taste, though not so heavy. They are primarily for including in other recipes, but yummy to munch on their own. Everyone who tried them liked them.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyO235_4pToXMRIoibh0Od9bPcn20AJvghSSwPkkSHHrYUEEGKjROCvsFM3tkV_7A9SpAGBZG2a0onw8b1HCV0x73zwP9TPAKZ5sBKfhKswLyJmJ8lEw9nLqoVM1S-TFg91b25ObmhGk/s960/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525207%25253A26%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyO235_4pToXMRIoibh0Od9bPcn20AJvghSSwPkkSHHrYUEEGKjROCvsFM3tkV_7A9SpAGBZG2a0onw8b1HCV0x73zwP9TPAKZ5sBKfhKswLyJmJ8lEw9nLqoVM1S-TFg91b25ObmhGk/s500/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525207%25253A26%252520PM.jpg" id="blogsy-1353264602946.6013" class="aligncenter" alt="" width="500" height="375"></a></div>
I started by preheating the oven to 250 degrees, and whisked the dry ingredients: dried milk, flour, cornstarch, sugar, and salt.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-9_w3bJ4-H14/UKksyslRHtI/AAAAAAAAB1c/Lu8aVkDnxSs/s960/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525207%25253A27%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-9_w3bJ4-H14/UKksyslRHtI/AAAAAAAAB1c/Lu8aVkDnxSs/s500/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525207%25253A27%252520PM.jpg" id="blogsy-1353264602942.7024" class="aligncenter" alt="" width="500" height="375"></a></div>
Next I mixed in melted butter.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTMRyuIgqpLWSr-9bvVx3-4ylGy09zgB21zOYz7SaVXC0ya8iGhNqyLPznBwS04sT0e1fiPPVw4SfynarCDN8Jc7zaVx1nuOTOKLFbQU5hiO7jRvQiui51Pa-SVKXg2g8o004ibZeSU8/s960/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525207%25253A29%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTMRyuIgqpLWSr-9bvVx3-4ylGy09zgB21zOYz7SaVXC0ya8iGhNqyLPznBwS04sT0e1fiPPVw4SfynarCDN8Jc7zaVx1nuOTOKLFbQU5hiO7jRvQiui51Pa-SVKXg2g8o004ibZeSU8/s500/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525207%25253A29%252520PM.jpg" id="blogsy-1353264602996.7292" class="aligncenter" alt="" width="500" height="375"></a></div>
Then I spread it on a lined sheet pan and baked 20 minutes. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-iLZE5gZ65QM/UKkswAH7TWI/AAAAAAAAB1M/QcwT7OR4x9A/s960/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525208%25253A34%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-iLZE5gZ65QM/UKkswAH7TWI/AAAAAAAAB1M/QcwT7OR4x9A/s500/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525208%25253A34%252520PM.jpg" id="blogsy-1353264602997.153" class="aligncenter" alt="" width="500" height="375"></a></div>
The next step is to melt white chocolate to mix in. I used Ghirardelli real white chocolate. <span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">You can see what happened—real white chocolate is very finicky stuff, and this burned under the surface when I was melting it. </span><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-k4AJDDItO1c/UKksuwpfMJI/AAAAAAAAB1E/NzQdCoasRrw/s960/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525208%25253A34%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-k4AJDDItO1c/UKksuwpfMJI/AAAAAAAAB1E/NzQdCoasRrw/s500/Photo%252520Nov%25252011%25252C%2525202012%25252C%2525208%25253A34%252520PM.jpg" id="blogsy-1353264602995.6196" class="aligncenter" alt="" width="500" height="375"></a></div>
<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">I switched to Candy Melts, which melt very easily.</span><br>
<br/><br/>Tosi uses Vahrona white chocolate, and it might be less viscous when melted than the Candy Melts. I had to use twice the amount in the recipe to get it to mix in smoothly. I broke up the crumbs as they cooled, and eventually ended up with little crunchies. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-7_hydsxAaIU/UKksnKsAH1I/AAAAAAAAB00/jy8x3BnqQk8/s960/Photo%252520Nov%25252011%25252C%2525202012%25252C%25252010%25253A10%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-7_hydsxAaIU/UKksnKsAH1I/AAAAAAAAB00/jy8x3BnqQk8/s500/Photo%252520Nov%25252011%25252C%2525202012%25252C%25252010%25253A10%252520PM.jpg" id="blogsy-1353264602975.2642" class="aligncenter" alt="" width="500" height="375"></a></div>
Tosi uses Crumbs for garnish, for texture in cookies, and between cake layers. I'm planning to use these in some blueberry cookies after Thanksgiving. I'm looking forward to Chocolate Crumbs and Pie Crumbs.<br/><br/> <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-84006546812588037742012-11-10T15:47:00.001-05:002012-11-10T15:47:42.948-05:00Stabilized Whipped Cream for Icing<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-_hZ2CuMCGiM/UJ62c_Rv4KI/AAAAAAAABzk/ApurWE-BfVE/s906/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A22%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-_hZ2CuMCGiM/UJ62c_Rv4KI/AAAAAAAABzk/ApurWE-BfVE/s500/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A22%252520PM.jpg" id="blogsy-1352579978662.0408" class="aligncenter" alt="" width="500" height="367"></a></div>
This was a lesson in humility.<br/><br/>This cake was for my husband's birthday, so you can imagine that I wanted to do a great job. Lemon is his favorite flavor, so I made a white cake (using the KAF recipe for <a href="http://www.kingarthurflour.com/recipes/tender-white-cake-recipe" target="_blank" title="">Tender White Cake</a>) with lemon curd filling and whipped cream icing. I modified the lemon curd recipe from <a href="http://www.amazon.com/gp/product/1416560785/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1416560785&linkCode=as2&tag=thcafl09-20">BakeWise</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=1416560785" id="blogsy-1352579978610.7832" class="" width="1" height="1" alt="">, and confidently documented it. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-Q11mb-fBWEw/UJ62b6NRaTI/AAAAAAAABzc/4iDcF9Ea5Eg/s960/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525205%25253A10%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-Q11mb-fBWEw/UJ62b6NRaTI/AAAAAAAABzc/4iDcF9Ea5Eg/s500/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525205%25253A10%252520PM.jpg" id="blogsy-1352579978595.0132" class="aligncenter" alt="" width="500" height="375"></a></div>
Well, it didn't thicken in time. <br/><br/>So I decided to go ahead with blogging about the stabilized whipped cream instead. Jim still loved the cake; I will serve a funny-looking cake, but not a bad one.<br/><br/>I modified this method from <a href="http://www.amazon.com/gp/product/0471781738/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0471781738&linkCode=as2&tag=thcafl09-20">Rose's Heavenly Cakes</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0471781738" id="blogsy-1352579978651.1306" class="" width="1" height="1" alt=""><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-a1yGTe0Mwxk/UJ62V7JQg9I/AAAAAAAABy0/247oHuKUmF4/s960/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525203%25253A19%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-a1yGTe0Mwxk/UJ62V7JQg9I/AAAAAAAABy0/247oHuKUmF4/s500/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525203%25253A19%252520PM.jpg" id="blogsy-1352579978622.9612" class="aligncenter" alt="" width="500" height="375"></a></div>
I cooked 1/4 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 cup heavy cream in a small saucepan. I brought the mixture to a boil, stirring constantly with a silicone scraper.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-WQyiAsS2O6E/UJ62W3Ng2QI/AAAAAAAABy8/ZhsLDLFP7H0/s960/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A06%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-WQyiAsS2O6E/UJ62W3Ng2QI/AAAAAAAABy8/ZhsLDLFP7H0/s500/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A06%252520PM.jpg" id="blogsy-1352579978626.2048" class="aligncenter" alt="" width="500" height="375"></a></div>
I then transferred the "pudding" to a bowl and refrigerated it until cool. This didn't take very long, with only 1/2 cup liquid.<br/><br/>Before I was ready to serve the cake, I put the mixer bowl and whisk attachment in the freezer. When they were cold, I whipped 1½ cups heavy cream and 1 teaspoon vanilla extract on high speed to soft peaks.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-m6JQI4dq4sI/UJ62YNRnocI/AAAAAAAABzE/FCG3Aty9HYE/s960/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A09%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-m6JQI4dq4sI/UJ62YNRnocI/AAAAAAAABzE/FCG3Aty9HYE/s500/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A09%252520PM.jpg" id="blogsy-1352579978591.691" class="aligncenter" alt="" width="500" height="375"></a></div>
The I switched the mixer to medium-low and spooned in the chilled "pudding", allowing each spoonful to incorporate before adding the next.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-5QzOZyg4XN4/UJ62ZRJgNQI/AAAAAAAABzM/oei8EjTDOTM/s960/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A12%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-5QzOZyg4XN4/UJ62ZRJgNQI/AAAAAAAABzM/oei8EjTDOTM/s500/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A12%252520PM.jpg" id="blogsy-1352579978660.3552" class="aligncenter" alt="" width="500" height="375"></a></div>
By the time I finished, the cream was at stiff peaks.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR0J_tJ37jie4EvLrPakJYsG3a4kbwaEUaHVOG05fCH8WYqfKYSF3RPhyphenhyphenqmPbUr7CKx-B2Y3r1dItMUnMNy3OWh1LOTO6FYKd10E6wRcpqs7mMrkaDJi8CyPAuWbTBnxS-thvzYX-hGA/s766/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A13%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR0J_tJ37jie4EvLrPakJYsG3a4kbwaEUaHVOG05fCH8WYqfKYSF3RPhyphenhyphenqmPbUr7CKx-B2Y3r1dItMUnMNy3OWh1LOTO6FYKd10E6wRcpqs7mMrkaDJi8CyPAuWbTBnxS-thvzYX-hGA/s500/Photo%252520Nov%2525207%25252C%2525202012%25252C%2525204%25253A13%252520PM.jpg" id="blogsy-1352579978607.9014" class="aligncenter" alt="" width="500" height="409"></a></div>
I frosted the cake, being just a little more gentle than usual. I served it immediately, but I could have held it for a couple of hours in the refrigerator. Whipped cream should not be kept very long at room temperature, especially on a hot day, as will melt and drip.<br/><br/>If you want whipped cream that will hold at room temperature, you need to use gelatin. I couldn't find my gelatin—I really need to organize my baking supplies :-) The cornstarch is softer than gelatin, and I couldn't taste it.<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com1tag:blogger.com,1999:blog-5508382284838546954.post-45761559988416382252012-11-06T15:11:00.001-05:002012-11-12T17:49:49.155-05:00Chocolate Cake Taste Test, Update<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://en.wikipedia.org/wiki/File:Chocolate_cake_with_chocolate_frosting_topped_with_chocolate.jpg" target="_blank" style=" "><img src="https://lh4.googleusercontent.com/-shfkM4Y4yb0/UJlv784v8uI/AAAAAAAAByM/R6uJOTWJmWk/s500/Photo%252520Nov%2525206%25252C%2525202012%25252C%2525203%25253A15%252520PM.jpg" id="blogsy-1352760549704.6213" class="aligncenter" alt="" width="500" height="375"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Picture from Wikipedia</td></tr></tbody></table>
My husband and I have done some very challenging further research on chocolate cakes, and we have come to some conclusions. Please keep in mind that these are opinions.<br/><br/>The <a href="http://www.completelydelicious.com/2012/07/chocolate-sour-cream-cake.html" target="_blank" title="">Chocolate Sour Cream Cake</a> is moist, and not too sweet. It is <em>perfect</em> for eating with chocolate frosting, which is my favorite way to eat chocolate cake. Don't forget the glass of milk.<br/><br/> The <a href="http://www.cookiemadness.net/2010/05/chocolate-butter-cake/" target="_blank" title="">Chocolate Butter Cake</a> is flavorful, and has a finer crumb. I will probably use it for a <a href="http://en.wikipedia.org/wiki/German_chocolate_cake" target="_blank" title="">German Chocolate Cake</a> or with a chocolate mousse filling. I hate coconut flakes, but German Chocolate is my Dad's favorite, so I make it for him and scrape off the filling.<br/><br/> I have two birthdays coming up, so I see more cakes in my future. I hope you are safe after the hurricane, and had a safe and fun Halloween.<br/><br/> 11/12/2012—updated to clarify picture source<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com2tag:blogger.com,1999:blog-5508382284838546954.post-14512230534214303442012-10-30T22:08:00.001-04:002012-11-06T15:25:23.709-05:00Chocolate Cake Taste Test<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-W4GImfpHl1c/UJCHW9lEGAI/AAAAAAAABxk/mwjlJEgqs0c/s873/Photo%252520Oct%25252026%25252C%2525202012%25252C%2525201%25253A14%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-W4GImfpHl1c/UJCHW9lEGAI/AAAAAAAABxk/mwjlJEgqs0c/s500/Photo%252520Oct%25252026%25252C%2525202012%25252C%2525201%25253A14%252520PM.jpg" id="blogsy-1352233508874.9536" class="aligncenter" alt="" width="500" height="223"></a></div>
I have been planning a taste test of chocolate cakes for a while. I was feeling a little stir crazy last week, so I started baking, and baking, and baking.<br/><br/>I tried to have a diverse selection of chocolate cakes. All used cocoa, though the ATK recipe used unsweetened chocolate as well. I had a wide variety of mixing methods as well. I did not try to isolate variables; I just used recommended recipes as they are.<br/><br/>I made 6 cakes in 9 by 13-inch pans. I frosted each with <a href="http://thecakeflake.blogspot.com/2012/08/american-buttercream.html" target="_self" title="">American Buttercream</a>, without the almond extract. Each frosting was tinted a different color so I could keep track of the different cakes. Eight of my friends and family had a small piece of each cake, served with seltzer as a palate cleanser. Most rated each cake 1-5 and some gave comments as well.<br/><br/>The test ended up being double-blind, as I had forgotten which cakes were which. I'll start with the winners.<br/><br/>I was initially prejudiced against the <a href="http://www.cookiemadness.net/2010/05/chocolate-butter-cake/" target="_blank" title="">Chocolate Butter Cake</a> from Cookie Madness; I thought all-butter cakes were inevitably dry. I included it in the test only because I was seduced by the picture and description. The butter cake ended up being one of the two winners. The flavor was amazing. The texture was more fine-grained and velvety than stick-to-your-fork moist. The mixing method is the paste method, where the butter and flour are combined first.<br/><br/>The other winner was the <a href="http://www.completelydelicious.com/2012/07/chocolate-sour-cream-cake.html" target="_blank" title="">Chocolate Sour Cream Cake</a>. It had awesome flavor, of course, but a slightly coarser and perhaps more moist crumb. I want to point out that no two people agreed on what was moist and what was dry, so it's very subjective. It is made by whipping the eggs and sugar until light, then stirring in the sour cream and vegetable oil.<br/><br/> Of these two winners, everyone loved one or the other—I loved both. Even those who had a different favorite rated one of these two very highly.<br/><br/>None of the other cakes was bad, and all had their strong points. As my Dad said, "I would eat any one of these."<br/><br/>The KAF <a href="http://www.kingarthurflour.com/recipes/chocolate-cake-recipe" target="_blank" title="">Chocolate Cake</a> was the most well behaved. If I were learning to bake, I would use this guaranteed recipe with its very clear directions. It also was the most attractive and came out of the pan best. It has a milk chocolate rather than dark chocolate flavor.<br/><br/>The <a href="http://m.hersheys.com/recipes/recipe-details.aspx?id=4608" target="_blank" title="">Deep Dark Chocolate Cake</a> from Hershey's was the easiest to make and had a good, dark flavor. One of the tasters thought it was slightly bitter even. It is simply stirred in one bowl.<br/><br/>The <a href="http://www.amazon.com/gp/product/1416560785/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1416560785&linkCode=as2&tag=thcafl09-20">BakeWise</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=1416560785" id="blogsy-1352233508864.4873" class="" width="1" height="1" alt=""> version of the Deep Dark Chocolate Cake was definitely the most dense. I thought it was almost a brownie. It was a little trickier to make though.<br/><br/> The <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=7534" target="_blank" title="">Old Fashioned Chocolate Layer Cake</a> from ATK had cocoa and unsweetened chocolate. Its taste was distinctive, probably because of the chocolate. It whipped the eggs and sugar first, like the sour cream cake. <br/><br/> I will make the butter and sour cream cakes a couple more times, to figure out which I prefer and to make any changes. <br/><br/> Note: my update and final conclusions are <a href="http://thecakeflake.blogspot.com/2012/11/chocolate-cake-taste-test-update.html" target="_self" title="">here</a>.<br/><br/> <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com2tag:blogger.com,1999:blog-5508382284838546954.post-1972355685789344132012-10-22T13:53:00.001-04:002012-11-12T17:48:38.879-05:00Cake Serving Sizes for the Amateur<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-dj5hm55j_vY/UIV-1sZfBiI/AAAAAAAABwo/iLyTMxrTiCY/s827/Photo%252520Sep%25252019%25252C%2525202012%25252C%2525208%25253A15%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-dj5hm55j_vY/UIV-1sZfBiI/AAAAAAAABwo/iLyTMxrTiCY/s500/Photo%252520Sep%25252019%25252C%2525202012%25252C%2525208%25253A15%252520PM.jpg" id="blogsy-1352760432784.2087" class="aligncenter" alt="" width="500" height="418"></a></div>
How many people does a 9" cake serve? It seems like a simple question, but it can get very complex.<br/><br/>There seem to be two commonly used charts: <a href="http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm" target="_blank" title="">Wilton's</a> and <a href="http://www.earlenescakes.com/ckserchart.htm" target="_blank" title="">Earlene's</a>. Wilton says that a two layer 9" cake serves 32. Earlene's Cakes says a 9" cake serves 22. Straightforward, if contradictory. <br/><br/>However, both of these amounts are using the industry standard serving size of 1" × 2". That is a piece of cake the size of the business end of a fork.<br/><br/><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://en.wikipedia.org/wiki/File:ForkForkSpoon.jpg" target="_blank" style=" "><img src="https://lh3.googleusercontent.com/-KcwDlwSjpBg/UF4q1dljvmI/AAAAAAAABoo/XU61iRgFzXU/s428/Photo%252520Sep%25252022%25252C%2525202012%25252C%2525205%25253A16%252520PM.jpg" id="blogsy-1352760432793.7507" class="aligncenter" alt="" width="428" height="600"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Picture from Wikipedia</td></tr></tbody></table>
Everyone agrees that this is very small, but everyone also agrees that this is the standard. A standard is important because many cakes are priced by the serving.<br/><br/>For those of use who <em>want</em> to eat cake, there is something called the <a href="http://www.wilton.com/cakes/cake-cutting-guides/party-cake-cutting-guide.cfm" target="_blank" title="">Party Serving</a>. We're getting a little better here. <br/><br/>But how do I cut my son's birthday cake? And what if I would rather cut wedges than concentric circles? What about home bakers and amateur party party planners, for whom the industry standard isn't relevant, but appetites are?<br/><br/>Well, I did some research, did a lot of math, and cut some cakes. I drew from <a href="http://larkcakeshop.com/guide.htm" target="_blank" title="">Lark Cake Serving Guide</a>, which I found to be the most clear. <br/><br/>According to Lark Bakery, 10" is the largest round cake that can be cut into wedges. That's the largest size on my cake serving chart.<br/><br/> I used two differently sized slices: generous and sensible. My sensible portion is about the size of a cupcake, and my generous portion is, well, generous. As Wilton does, I assumed that the cake is two layers deep. The cake above is cut into generous portions. Specifically, a generous portion is approximately 6.5 square inches, with a piece 2 by 3½-inches. A sensible portion is 3.5 square inches, with a piece 1¾ by 2-inches.<br/><br/><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-f1lF0VInxm0/UIV-EQnsjPI/AAAAAAAABwQ/mENWkRBxHKM/s823/Photo%252520Sep%25252022%25252C%2525202012%25252C%2525202%25253A00%252520PM.jpg" target="_blank" style=" "><img src="https://lh3.googleusercontent.com/-f1lF0VInxm0/UIV-EQnsjPI/AAAAAAAABwQ/mENWkRBxHKM/s500/Photo%252520Sep%25252022%25252C%2525202012%25252C%2525202%25253A00%252520PM.jpg" id="blogsy-1352760432795.0051" class="aligncenter" alt="" width="500" height="401"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Round Cake Cutting Diagram</td></tr></tbody></table>
Round Cake Servings<br/><br/><table><thead><tr><th>Diameter, inches</th><th>Generous </th><th>Sensible</th></tr></thead><tbody><tr><td>6</td><td>4</td><td>8</td></tr><tr class="alt"><td>7</td><td>6</td><td>10</td></tr><tr><td>8</td><td>8</td><td>14</td></tr><tr class="alt"><td>9</td><td>10</td><td>18</td></tr><tr><td>10</td><td>12</td><td>22</td></tr></tbody></table>
<br/><br/>For smaller square and rectangular cakes, it is convenient to think of how to divide a cake along its edge—in thirds, fourths, or sixths. I have listed how to cut the slices on each edge for all sizes but 13 by 18-inch, which is in my experience too large to cut that way.<br/><br/>Square and Rectangular Cake Servings<br/><br/><table><thead><tr><th>Size</th><th>Generous</th><th>Divisions<br>
by length</th><th>Divisions <br>
by width</th><th>Sensible</th><th>Divisions<br>
by length</th><th>Divisions<br>
by width</th></tr></thead><tbody><tr><td>8-inch Square</td><td>9</td><td>3</td><td>3</td><td>16</td><td>4</td><td>4</td></tr><tr class="alt"><td>9-inch Square</td><td>12</td><td>4</td><td>3</td><td>24</td><td>6</td><td>4</td></tr><tr><td>9 by 13-inch</td><td>18</td><td>6</td><td>3</td><td>32</td><td>8</td><td>4</td></tr><tr class="alt"><td>13 by 18-inch</td><td>36</td><td>—</td><td>—</td><td>64</td><td>—</td><td>—</td></tr></tbody></table>
<br/><br/>11/12/2012—updated to clarify picture source<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com8tag:blogger.com,1999:blog-5508382284838546954.post-79890013153960104512012-10-13T13:36:00.001-04:002012-10-13T13:36:29.898-04:00Corn Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-qHw2iKYiv8k/UHmYUNzjYDI/AAAAAAAABuQ/k5q5FBLZVyI/s735/Photo%252520Oct%25252013%25252C%2525202012%25252C%25252012%25253A06%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-qHw2iKYiv8k/UHmYUNzjYDI/AAAAAAAABuQ/k5q5FBLZVyI/s500/Photo%252520Oct%25252013%25252C%2525202012%25252C%25252012%25253A06%252520PM.jpg" id="blogsy-1350149706379.9329" class="aligncenter" alt="" width="500" height="430"></a></div>
I take back anything the slightest bit catty I <a href="http://thecakeflake.blogspot.com/2012/08/crack-pie.html" target="_self" title="">might have said</a> about <a href="http://www.amazon.com/gp/product/0307720497/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307720497&linkCode=as2&tag=thcafl09-20">Momofuku Milk Bar</a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=0307720497" id="blogsy-1350149706392.9092" class="" width="1" height="1" alt="">. Christina Tosi is a genius, and her corn cookies are amazing.<br/><br/> My kids asked for cookies and I was out of chocolate chips (gasp!). The corn cookies from Milk Bar have interested me for a while; I made them but warned my husband that he might not like them (he's conservative about flavors). <br/><br/> The recipe is posted in full at <a href="http://www.thekitchn.com/christina-tosis-162171" target="_blank" title="">The Kitchn</a>. I try not to post recipes that aren't my own, so I'll just refer you to the article for specifics.<br/><br/>The first step, as for a lot of baking, is to set the butter on the counter to soften. In this recipe, you use 2 sticks of unsalted butter.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-SijyhuDoW9U/UHmYcd7g8NI/AAAAAAAABvI/vySNLA2YVNc/s874/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A00%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-SijyhuDoW9U/UHmYcd7g8NI/AAAAAAAABvI/vySNLA2YVNc/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A00%252520PM.jpg" id="blogsy-1350149706359.9846" class="aligncenter" alt="" width="500" height="380"></a></div>
I weighed 65 grams freeze dried corn into my food processor, <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-epZfln9HZ30/UHmYbRZU2OI/AAAAAAAABvA/x22WuCNW9eA/s960/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A01%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-epZfln9HZ30/UHmYbRZU2OI/AAAAAAAABvA/x22WuCNW9eA/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A01%252520PM.jpg" id="blogsy-1350149706311.2756" class="aligncenter" alt="" width="500" height="375"></a></div>
then processed it until fine. My freeze-dried corn is from <a href="http://www.shelfreliance.com/freeze-dried-sweet-corn-1.html" target="_blank" title="">Thrive</a>, a great product, but mail-order only. A similar product from <a href="http://www.justtomatoes.com/jtstore/pc/home.asp" target="_blank" title="">Just Tomatoes</a>, conventional and organic, is available in many natural food stores. <br/><br/>A scale that can measure in grams is VERY helpful for these recipes, thought Christina Tosi does give volume equivalents. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-4OA8PJPBxko/UHmc7LjGwxI/AAAAAAAABvs/_cJkOk9j3d8/s960/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A04%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-4OA8PJPBxko/UHmc7LjGwxI/AAAAAAAABvs/_cJkOk9j3d8/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A04%252520PM.jpg" id="blogsy-1350149706353.2644" class="aligncenter" alt="" width="500" height="375"></a></div>
I mixed 300 grams sugar and the two sticks butter on medium-high for 3 minutes. Christian Tosi takes creaming very seriously, so I followed her times.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-daLUW3nQnqM/UHmYZ1sq5xI/AAAAAAAABu4/Cib75GmgvK8/s960/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A09%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-daLUW3nQnqM/UHmYZ1sq5xI/AAAAAAAABu4/Cib75GmgvK8/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A09%252520PM.jpg" id="blogsy-1350149706349.172" class="aligncenter" alt="" width="500" height="375"></a></div>
I then added 1 egg and mixed on medium-high a full 8 minutes.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-1rUzOm7jpiQ/UHmYY5jtP3I/AAAAAAAABuw/PlzTQttK_FQ/s960/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A15%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-1rUzOm7jpiQ/UHmYY5jtP3I/AAAAAAAABuw/PlzTQttK_FQ/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A15%252520PM.jpg" id="blogsy-1350149706374.3289" class="aligncenter" alt="" width="500" height="375"></a></div>
While the mixer was running I measured and whisked together the dry ingredients: 225 grams flour, 45 grams corn flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and 1½ teaspoons kosher salt.<br/><br/><a href="http://www.amazon.com/gp/product/B0000IJYK4/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000IJYK4&linkCode=as2&tag=thcafl09-20" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target=""><img src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&ASIN=B0000IJYK4&Format=_SL110_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=thcafl09-20" id="blogsy-1350149706350.5461" class="alignleft" alt="" width="90" height="110"></a><img src="http://www.assoc-amazon.com/e/ir?t=thcafl09-20&l=as2&o=1&a=B0000IJYK4" id="blogsy-1350149706335.1165" class="" width="1" height="1" alt=""><p> I used Maseca instant masa or corn flour. I included the affiliate link only for the picture—it's available very cheaply at almost any North American supermarket. As an aside, I use Maseca to make very easy corn tortillas for tacos; the ATK blog has a <a href="http://www.americastestkitchenfeed.com/do-it-yourself/2012/10/how-to-make-corn-tortillas/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-make-corn-tortillas" target="_blank" title="">great tutorial</a>.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-xPpf7EpJgzc/UHmYXlYTiiI/AAAAAAAABuo/-_nMSBvzWcM/s960/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A18%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-xPpf7EpJgzc/UHmYXlYTiiI/AAAAAAAABuo/-_nMSBvzWcM/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A18%252520PM.jpg" id="blogsy-1350149706389.3416" class="aligncenter" alt="" width="500" height="375"></a></div>
After the 8 minutes of creaming, I mixed in the dry ingredients for just a minute on the lowest speed. Isn't that the most beautiful cookie dough?<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-0vOslsL40Dg/UHmYWfHs_uI/AAAAAAAABug/HfxbuOkq0s4/s960/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A25%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;" title=""><img src="https://lh3.googleusercontent.com/-0vOslsL40Dg/UHmYWfHs_uI/AAAAAAAABug/HfxbuOkq0s4/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525208%25253A25%252520PM.jpg" id="blogsy-1350149706328.2546" class="aligncenter" alt="" width="500" height="375"></a></div>
The original recipe makes 13 cookies with ⅓ cup dough each. Considering that ¼ dough makes huge cookie-shop-at-the-mall-sized cookies, ⅓ seems large for home baking. I used my fabulous <a href="http://www.kingarthurflour.com/shop/items/cookie-scoop-tablespoon#5639#" target="_blank" title="">#40 (tablespoon) cookie scoop</a> from King Arthur Flour, and got approximately 3 dozen nicely-sized cookies. I refrigerated them, covered, for 1 hour. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-blw8spDa07NpzN7T6wde90j98HfYuT9rqzbO6KQ8KBpdkEeJ6XCubHpTbDrhweCnLBMNFSUBj4uIXr6OlkedhKmIAmjZq2RVc0SxXAG8Hm02NQuW1eDq5x2OYOijpT5tKfPzrLOpZU/s960/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525209%25253A30%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-blw8spDa07NpzN7T6wde90j98HfYuT9rqzbO6KQ8KBpdkEeJ6XCubHpTbDrhweCnLBMNFSUBj4uIXr6OlkedhKmIAmjZq2RVc0SxXAG8Hm02NQuW1eDq5x2OYOijpT5tKfPzrLOpZU/s500/Photo%252520Oct%25252012%25252C%2525202012%25252C%2525209%25253A30%252520PM.jpg" id="blogsy-1350149706332.3062" class="aligncenter" alt="" width="500" height="375"></a></div>
After the dough was cooled, I preheated the oven to 350. I arranged 12 cookies on a lined sheet and smooshed them with a glass measuring cup. <br/><br/> As I changed the cookie size, I watched them carefully in the oven. At 12 minutes the edges were just starting to brown. I was able to transfer them to a cooling rack immediately, losing only one to carelessness and fragility. <br/><br/>Everyone loved these cookies. My husband said "I thought you were going to make cookies I wouldn't like," and stated that they tasted like regular sugar cookies to him. Also, he said that they look healthy but don't taste healthy. The extended creaming really contributes to the texture.<br/><br/>My only caveat is that the cookies are a little salty; I probably will cut back on the salt by one third the next time I make these—and I will make them again.<br/><br/> <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com5tag:blogger.com,1999:blog-5508382284838546954.post-13748036732606101672012-10-11T23:05:00.001-04:002012-10-11T23:05:12.832-04:00Apple Crumble<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-NHV6yd4jvv4/UHd_xIcycCI/AAAAAAAABtE/86iNpqotxyg/s908/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525208%25253A13%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-NHV6yd4jvv4/UHd_xIcycCI/AAAAAAAABtE/86iNpqotxyg/s500/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525208%25253A13%252520PM.jpg" id="blogsy-1350011069733.8835" class="aligncenter" alt="" width="500" height="396"></a></div>
Frederick, Maryland has several orchards and we get great apples. I asked for a recommendation for baking at the Farmers Market and bought a half bushel of 2nd Jonagolds. I'm not up on my old measurements, but a half bushel is a LOT of apples. I just can't resist 2nd produce, which is produce too ripe or unattractive to sell at full price. You usually can't pick your amounts though.<br/><br/>I made one of my favorite desserts, apple crumble. The crumble I like is very specific and not very common. I had it in England when I was a kid, and I'm pretty sure it came from a box. It's very sweet and has no oats or nuts. I like both, but not in my crumble, which is about sweetened baked apples and nothing else. <br/><br/> It is also the least specific and detail-oriented recipe I make, which is great for people who otherwise might be timid at the thought of baking. <br/><br/>I got the recipe in the late 1990s from <a href="http://www.recipesource.com/" target="_blank" title="">SOAR</a>, the Searchable Online Archive of Recipes, one of the best recipe collections on the early-ish Internet.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-1Yya72PZDqM/UHd_3r5tzdI/AAAAAAAABts/pMuoNcomj90/s828/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A35%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-1Yya72PZDqM/UHd_3r5tzdI/AAAAAAAABts/pMuoNcomj90/s500/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A35%252520PM.jpg" id="blogsy-1350011069769.1768" class="aligncenter" alt="" width="500" height="418"></a></div>
My sweetie peeled the apples for me, the hardest part of the whole thing. You can leave them on of course.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmx_gvGLzQYShbP1V5zAO8jsApHjqeeBRfSpnwKoL3xvma3CdwI0V1d7fNi1hbmT_u5yp9yZO54ES25P1GBUvLSlg2AZTu7n_C5RUp_M6BotqaK3ndnplUwpvpm1jaj1S8bYyuwqt8_ZQ/s960/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A44%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmx_gvGLzQYShbP1V5zAO8jsApHjqeeBRfSpnwKoL3xvma3CdwI0V1d7fNi1hbmT_u5yp9yZO54ES25P1GBUvLSlg2AZTu7n_C5RUp_M6BotqaK3ndnplUwpvpm1jaj1S8bYyuwqt8_ZQ/s500/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A44%252520PM.jpg" id="blogsy-1350011069762.1836" class="aligncenter" alt="" width="500" height="375"></a></div>
The he put them through my fab apple slicer from <a href="http://www.williams-sonoma.com/products/dial-a-slice-apple-corer-and-divider/" target="_blank" title="">Willliams Sonoma</a>. It was a recommendation from <a href="http://www.cooksillustrated.com/equipment/overview.asp?docid=20380" target="_blank" title="">Cook's Illustrated</a>, and works very well. I'll buy a $20 gadget if it helps me and the kids eat more fruit. These were really good apples—both of my kids and I ate slices before they went in the oven.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-UfEmSbMUzSQ/UHd_2jGtTdI/AAAAAAAABtk/gv7Tqzz6d3k/s960/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A43%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-UfEmSbMUzSQ/UHd_2jGtTdI/AAAAAAAABtk/gv7Tqzz6d3k/s500/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A43%252520PM.jpg" id="blogsy-1350011069770.0364" class="aligncenter" alt="" width="500" height="375"></a></div>
I measured 1 cup all-purpose flour, ½ cup white sugar, 1 cup brown sugar, 1 stick salted butter, and ½ teaspoon cinnamon into my food processor. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-8inpsExtKWc/UHd_1iFJDbI/AAAAAAAABtc/pA5ZuN6DADA/s960/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A44%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-8inpsExtKWc/UHd_1iFJDbI/AAAAAAAABtc/pA5ZuN6DADA/s500/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A44%252520PM.jpg" id="blogsy-1350011069795.1228" class="aligncenter" alt="" width="500" height="375"></a></div>
I then processed it until the butter was in small pieces.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-sosKajHM3ZU/UHd_yN4UagI/AAAAAAAABtM/NK75rjejQqg/s931/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A48%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-sosKajHM3ZU/UHd_yN4UagI/AAAAAAAABtM/NK75rjejQqg/s500/Photo%252520Oct%2525205%25252C%2525202012%25252C%2525205%25253A48%252520PM.jpg" id="blogsy-1350011069722.194" class="aligncenter" alt="" width="500" height="375"></a></div>
I put all the apples in a 9 by 13-inch Pyrex baking dish, then dumped the crumble on top. I would have mixed it in a little if the dish wasn't so full.<br/><br/>Finally, I baked the apples for 1 hour at 350. We ate the apples as soon as they wouldn't scald us outright. <br/><br/>Personally, I eat apple crumble in a bowl with cold milk like cereal. Cream or vanilla ice cream would be great too. <br/><br/>The imprecision comes from the amount of apples. I use any amount of apples I have, in whatever dish they fit in. I make the same amount of crumble each time, but only use as much as seems appropriate. The mixture freezes very well in a zipper plastic bag. I bake until the apples are soft, and raise the temperature if I don't have a lot of time. It's just apples and sugar, so it's hard to screw it up.<br/><br/>I can't wait until the next time I go to the Farmers Market!<br/><br/><h2>Apple Crumble</h2>
Serves 8, scales well<br/><br/>½ bushel apples (a lot), cored, peeled if you wish, and in slices or chunks<br/><br/>1/2 cup sugar<br/><br/>1/2 teaspoon cinnamon<br/><br/>1 cup flour<br/><br/>1 cup brown sugar<br/><br/>8 tablespoons butter<br/><br/>Directions:<br/><br/>Preheat oven to 350 degrees.<br/><br/>Combine ingredients until mixture has a crumb-like texture. You can use a mixer, food processor, dough blender, or your hands.<br/><br/>Put apples into a baking dish. Top with crumb mixture. <br/><br/>Bake uncovered approximately 1 hour until tender. Cool slightly before eating.<br/><br/> <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com2tag:blogger.com,1999:blog-5508382284838546954.post-37258997892956784262012-10-06T14:34:00.001-04:002012-10-06T14:35:09.117-04:00Frozen Buttercream Transfer (Crab Cake)<div class="separator" style="clear: both; text-align: center;"><br>
<a href="https://lh4.googleusercontent.com/-v5GhGbqeITw/UHAzSVI2eMI/AAAAAAAABsg/bQlDn58gRq4/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525204%25253A43%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-v5GhGbqeITw/UHAzSVI2eMI/AAAAAAAABsg/bQlDn58gRq4/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525204%25253A43%252520PM.jpg" id="blogsy-1349548355296.0884" class="aligncenter" width="500" height="375" alt=""></a></div>
Frozen buttercream transfers allow you to put an image on a cake. It allows you to use images from online or books, which is important because many people are not comfortable drawing freehand. Also, the transfer technique allows you to work slowly and correct your mistakes as you go. This works very well for cartoon characters for children's cakes.<br/><br/>There are two YouTube videos I found helpful. <a href="http://www.youtube.com/watch?v=AFx38a7Bjfw" target="_blank" title="">Wilton's video</a> does a cartoon character with outlining. Seriouscakes does a more advanced <a href="http://www.youtube.com/watch?v=pnIR9ayieGQ" target="_blank" title="">transfer from a photo</a>—wow!<br/><br/> This is sheet cake for my church's annual crab feast. In Maryland we take our crabs seriously, and crab feasts are very important.<br/><br/>It was a large event so I made a half sheet cake from two 9" × 13" cakes. I used my <a href="http://thecakeflake.blogspot.com/2012/09/damp-yellow-cake.html" target="_self" title="">Damp Yellow Cake</a> and <a href="http://thecakeflake.blogspot.com/2012/08/american-buttercream.html" target="_self" title="">American Buttercream</a> recipes. You need to use homemade frosting as the fat needs to be at least 50% butter so it will freeze hard enough.<br/><br/> I started by looking up drawings of crabs online. I eventually settled on a this <a href="http://www.howtodrawanimals.net/how-to-draw-a-crab" target="_blank" title="">How to Draw a Crab</a> page. My said that a more realistic crab is too gross to put on a cake. He's not from Maryland.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-4grwuN0EQ8g/UHAzHtg4waI/AAAAAAAABrg/fPCXIKWNE-k/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525202%25253A50%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-4grwuN0EQ8g/UHAzHtg4waI/AAAAAAAABrg/fPCXIKWNE-k/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525202%25253A50%252520PM.jpg" id="blogsy-1349548355340.5183" class="aligncenter" width="500" height="375" alt=""></a></div>
I did my pencil sketch on a sheet of 9" × 11" paper.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-S_lxHE8Uui8/UHAzIxxiT3I/AAAAAAAABro/ygvep6FMc4s/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525202%25253A55%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;" title=""><img src="https://lh6.googleusercontent.com/-S_lxHE8Uui8/UHAzIxxiT3I/AAAAAAAABro/ygvep6FMc4s/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525202%25253A55%252520PM.jpg" id="blogsy-1349548355267.3691" class="aligncenter" width="500" height="375" alt=""></a></div>
I then went over it with Sharpie.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-zqrjWsRV6vI/UHAzKe_u5oI/AAAAAAAABrw/eK1tQJNxAPQ/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A13%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-zqrjWsRV6vI/UHAzKe_u5oI/AAAAAAAABrw/eK1tQJNxAPQ/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A13%252520PM.jpg" id="blogsy-1349548355294.0203" class="aligncenter" width="500" height="362" alt=""></a></div>
I taped the image to a cutting board, and taped wax paper over it. Everyone seems to use wax paper and not parchment, but I'm not sure why. You can use anything flat that you can move to your freezer in place of the tutting board.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-V0pIXu5PxQY/UHAzLgd-7YI/AAAAAAAABr4/o0zGHYuAySw/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A37%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-V0pIXu5PxQY/UHAzLgd-7YI/AAAAAAAABr4/o0zGHYuAySw/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A37%252520PM.jpg" id="blogsy-1349548355352.0295" class="aligncenter" width="500" height="375" alt=""></a></div>
I colored my icing with a mixture of red, yellow, and brown Wilton icing colors, then piped an outline using a #2 round tip.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-IuJ7OI2K0sc/UHAzMwV10VI/AAAAAAAABsA/f3_UqojtLyA/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A45%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-IuJ7OI2K0sc/UHAzMwV10VI/AAAAAAAABsA/f3_UqojtLyA/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A45%252520PM.jpg" id="blogsy-1349548355296.8357" class="aligncenter" width="500" height="375" alt=""></a></div>
I filled in the outline with a combination of blobs and zig zags.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-BnxCSIAtmhk/UHAzOMzCMmI/AAAAAAAABsI/4RzPTPLIzCU/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A51%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-BnxCSIAtmhk/UHAzOMzCMmI/AAAAAAAABsI/4RzPTPLIzCU/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A51%252520PM.jpg" id="blogsy-1349548355273.58" class="aligncenter" width="500" height="375" alt=""></a></div>
I let the frosting crust and smooshed it down with Via paper towels and my hands.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-L3ftoMlqaIU/UHAzP6JY6bI/AAAAAAAABsQ/xgQDohfrSSY/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A55%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-L3ftoMlqaIU/UHAzP6JY6bI/AAAAAAAABsQ/xgQDohfrSSY/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A55%252520PM.jpg" id="blogsy-1349548355360.7773" class="aligncenter" width="500" height="375" alt=""></a></div>
I inelegantly went over the whole design with white icing<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-36vMDmq-GRQ/UHAzRBWK2iI/AAAAAAAABsY/3ASp1YDStKc/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A57%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-36vMDmq-GRQ/UHAzRBWK2iI/AAAAAAAABsY/3ASp1YDStKc/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525203%25253A57%252520PM.jpg" id="blogsy-1349548355346.7292" class="aligncenter" width="500" height="375" alt=""></a></div>
and smoothed it with an icing spatula.<br/><br/>I froze the design for 45 minutes. You are supposed to freeze it for at least 90 minutes, but I was running late. Finally I turned the design onto the cake and removed the paper.<br/><br/>Good luck with your cakes!<br/><br/> <br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com0tag:blogger.com,1999:blog-5508382284838546954.post-65684673614077803042012-09-30T19:26:00.001-04:002012-09-30T19:26:41.472-04:00Judging Yourself and Your Work Adults are often way too hard on themselves in their creative endeavors. I saw this in my Wilton cake decorating class, and I deal with this myself.<br/><br/>One significant factor is that, in our normal lives, we don't have much experience being bad at stuff. <br/><br/>I grew up a perfectionist and school was very easy for me. Because of this, if I didn't think I would do something well, I didn't do it at all. This is very limiting, and can make you boring.<br/><br/>It was as an adult that I developed a self-image that wasn't dependent on being good at stuff. Consequently, I am free to do things I'm terrible at. I may find a new activity I enjoy, but even if I don't, I've stretched myself and I may have even had fun.<br/><br/>The other main factor is selection bias. On Pinterest or on television (Ace of Cakes, Cake Boss), we are seeing amazing work done by professionals who have devoted a lot of time, effort, and resources to their work. These cakes are on television or shared online because they are extraordinary. The same is true for art and writing. <br/><br/>I am a regular person. I don't have a lot of resources or years of my life I can devote to baking and decorating. My last art instruction was in middle school (age 14, for those not in the US). I quite clearly see the flaws in the cakes I make. It would be very unfair to compare myself to an experienced professional, but that is what I am tempted to do. <br/><br/>People, especially kids, are excited to have a a homemade cake. I have had no one, ever, complain about an ugly cake, and I have had some disasters. The time and attention you put into it are often enough; attractiveness or beauty are an unexpected bonus.<br/><br/>If you are feeling down, go to <a href="http://www.cakewrecks.com/" target="_blank" title="">Cake Wreaks</a>. These "wreakerators" are professionals, and you are definitely better than they are.<br/><br/> This isn't a job or a competition. But, even if it is, that doesn't mean you have to be miserable.<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com1tag:blogger.com,1999:blog-5508382284838546954.post-46721534885245430512012-09-29T13:25:00.001-04:002012-09-29T13:25:32.537-04:00Fresh, Raw Fruit "Cake"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFhSLutm_9SAj2iZvSBNYN84Lj8H-mYcKNL-FAq09T72Y_46Ec2Lsmw1vRO4Oc7wxWLuK6o14rKODo9Bc2HhXm2uGqyd7edkV9Xmd3mhyphenhyphenDP6EC9aiiBwGePculyL6qt_P9DXS-vcqEP0/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525208%25253A44%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFhSLutm_9SAj2iZvSBNYN84Lj8H-mYcKNL-FAq09T72Y_46Ec2Lsmw1vRO4Oc7wxWLuK6o14rKODo9Bc2HhXm2uGqyd7edkV9Xmd3mhyphenhyphenDP6EC9aiiBwGePculyL6qt_P9DXS-vcqEP0/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525208%25253A44%252520AM.jpg" id="blogsy-1348938991325.6448" class="aligncenter" alt="" width="500" height="375"></a></div>
A very good friend of mine was having a baby shower, but she doesn't eat sugar or sugar substitutes. I made a "cake" out of fresh fruit for her, and everyone loved it.<br/><br/>I found other examples before I started. There's a <a href="https://www.facebook.com/kidswithfoodallergies/posts/378490128891485" target="_blank" title="">beautiful cake</a> on the <a href="https://www.facebook.com/kidswithfoodallergies" target="_blank" title="">Kids With Food Allergies Facebook page</a> and an adorable <a href="http://seemyfootprints.blogspot.com.au/2010/11/jakes-celebration-cake-for-school.html" target="_blank" title="">cake with a cantaloupe dinosaur on it</a> at <a href="http://seemyfootprints.blogspot.com.au/" target="_blank" title="">See My Footprints</a>. I was also inspired by <a href="http://thedailydish.us/dessert/the-healthiest-cake-ever/" target="_blank" title="">The Healthiest Cake Ever</a> at <a href="http://thedailydish.us/" target="_blank" title="">The Daily Dish</a>.<br/><br/>Cake is a sometimes food (with apologies to <a href="http://muppet.wikia.com/wiki/A_Cookie_is_a_Sometime_Food" target="_blank" title="">Cookie Monster</a>). But for some people with dietary restrictions, cake is, sadly, a never food. This fresh fruit cake is a great celebratory treat for those who don't eat cake.<br>
<br/><br/> All of the cakes I looked at use watermelon for the cake base. Watermelon is the largest commonly available fruit in North America without an inedible core. <br/><br/>Cantaloupe is great for accents as it is relatively large. I picked purple grapes for the color contrast, and blackberries because they are so beautiful. In <a href="http://thedailydish.us/dessert/the-healthiest-cake-ever/" target="_blank" title="">The Healthiest Cake Ever</a>, they use bananas, and the white is a great contrast. I don't recommend bananas in most circumstances though, as they get brown and slimy very fast. I would only use bananas if I was serving at home and the bananas could be added just before serving.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-YMO3NMJ0f9o/UGcg_Po-xBI/AAAAAAAABqY/G-RjuAAsgPQ/s637/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A02%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-YMO3NMJ0f9o/UGcg_Po-xBI/AAAAAAAABqY/G-RjuAAsgPQ/s500/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A02%252520PM.jpg" id="blogsy-1348938991300.284" class="aligncenter" alt="" width="500" height="542"></a></div>
My husband did the initial trimming for me. This is a very juicy, messy project, so you will want to use a cutting board that catches juice or line your counter with towels.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-eslLOEz2ReU/UGcg9inr2wI/AAAAAAAABqQ/Y3N-LlUx4mQ/s960/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A06%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-eslLOEz2ReU/UGcg9inr2wI/AAAAAAAABqQ/Y3N-LlUx4mQ/s500/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A06%252520PM.jpg" id="blogsy-1348938991295.3298" class="aligncenter" alt="" width="500" height="375"></a></div>
I cut the watermelon in half, and trimmed into a circle. I used my cake leveler to make the tops level.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5AI10nRiHgiRD4HVTCJzEcynbaYKfuSL56P-eXXwi84xV9KqzdzbRoMY3fZroLM6aFKp9JetcdaiJRfKFG7eY08BAkW4RILeyfunWkYa6vlllDowvFliUOWL4xdp5Efm-O9pj4Uc1zw/s960/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A15%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5AI10nRiHgiRD4HVTCJzEcynbaYKfuSL56P-eXXwi84xV9KqzdzbRoMY3fZroLM6aFKp9JetcdaiJRfKFG7eY08BAkW4RILeyfunWkYa6vlllDowvFliUOWL4xdp5Efm-O9pj4Uc1zw/s500/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A15%252520PM.jpg" id="blogsy-1348938991364.4404" class="aligncenter" alt="" width="500" height="375"></a></div>
I cut one layer into a smaller circle.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-8kXbZxGMLPc/UGcg63qVW-I/AAAAAAAABqA/A790aj9tUlM/s960/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A17%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh4.googleusercontent.com/-8kXbZxGMLPc/UGcg63qVW-I/AAAAAAAABqA/A790aj9tUlM/s500/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A17%252520PM.jpg" id="blogsy-1348938991385.8518" class="aligncenter" alt="" width="500" height="375"></a></div>
Then I stacked the layers, using toothpicks to secure them. I used lots and lots of toothpicks in the cake.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-DWgD_xYd6rw/UGcg5CU1SqI/AAAAAAAABp4/b-wjOYei6fk/s793/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A28%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-DWgD_xYd6rw/UGcg5CU1SqI/AAAAAAAABp4/b-wjOYei6fk/s500/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A28%252520PM.jpg" id="blogsy-1348938991354.7083" class="aligncenter" alt="" width="500" height="345"></a></div>
I used a $4 Walmart pizza pan as a platter. I trimmed the cantaloupe wedges and arranged them into a spiral, reserving one large wedge.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvBObm_1sEQMREw8BQzry0YfgWZZkzYbevaJ4k8rBzcLhepKXZGRM3yuoV9e9dV1kkLfshtWMaTagdHYaRG3yu4-BL-cv0F69c8EAExdBvYADERA7etUuqeE4_9yVhL4sCzTyKbUJcXs/s960/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A33%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvBObm_1sEQMREw8BQzry0YfgWZZkzYbevaJ4k8rBzcLhepKXZGRM3yuoV9e9dV1kkLfshtWMaTagdHYaRG3yu4-BL-cv0F69c8EAExdBvYADERA7etUuqeE4_9yVhL4sCzTyKbUJcXs/s500/Photo%252520Sep%25252027%25252C%2525202012%25252C%2525208%25253A33%252520PM.jpg" id="blogsy-1348938991320.7239" class="aligncenter" alt="" width="500" height="375"></a></div>
I also attached half grapes to the sides with toothpicks. You will want to use similarly sized grapes, and push in the toothpick before you attach the grape. I used the back of a small metal spoon to push in the toothpicks without poking my fingers.<br/><br/>This is when both of my kids had meltdowns, so I wiggled the melon under a large mixing bowl, and refrigerated it overnight. It turns out that I preferred the melons in a tighter spiral.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-mihfU0WsNcY/UGcg2dgq-BI/AAAAAAAABpo/kIK068iqh2A/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525208%25253A35%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-mihfU0WsNcY/UGcg2dgq-BI/AAAAAAAABpo/kIK068iqh2A/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525208%25253A35%252520AM.jpg" id="blogsy-1348938991307.5093" class="aligncenter" alt="" width="500" height="375"></a></div>
The next morning, I used the reserved cantaloupe to carve a rose. I've seen that in many crafts a rose is made with a spiral, so that's where I started. <br/><br/>I made a teacup shape, then cut spiral arcs on the larger surface. I then widened the arcs by cutting and removing wedges of melon along the initial cuts. It would be fine if you cut a continuous spiral instead of the shorter arcs. The wedges you remove are necessary though, as that's what defines the petals.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWw-4mZ2Q9Y9PvN2tbKfdv2FzDlxyYcwPUNUudaDSRKnxdWfILu8UrgnZqng4SwX3OuhcHuW2pc4S7ElfFPcZdKcoy77chm9AXztKUA_Gs8id6HsfYLpmTnGK9Fs5oby2ckfH_hFjBnf4/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525208%25253A41%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWw-4mZ2Q9Y9PvN2tbKfdv2FzDlxyYcwPUNUudaDSRKnxdWfILu8UrgnZqng4SwX3OuhcHuW2pc4S7ElfFPcZdKcoy77chm9AXztKUA_Gs8id6HsfYLpmTnGK9Fs5oby2ckfH_hFjBnf4/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525208%25253A41%252520AM.jpg" id="blogsy-1348938991344.302" class="aligncenter" alt="" width="500" height="375"></a></div>
I decided that the grape halves looked too much like beetles, so I cut them into three petals. I attached the rose and blackberries, then scattered the rest of the blackberries over the cantaloupe wedges.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-173am67zfGI/UGcgzU9cDmI/AAAAAAAABpY/UZg23yEEwWU/s613/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525209%25253A29%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/-173am67zfGI/UGcgzU9cDmI/AAAAAAAABpY/UZg23yEEwWU/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525209%25253A29%252520AM.jpg" id="blogsy-1348938991363.9407" class="aligncenter" alt="" width="500" height="587"></a></div>
Here's beautiful Julie with her cake.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5Jmr4lxI0bMO6tHtgkE0Ox48g85sYoQwqwDwWB0fHAyHfO2LqvKzau4sBy-6mPksR221km9QQel2bP_DSi8LGiF_5DSGbty7qyodqAwEwkQcLiudvmNLRKC7dfevKdRTQPwMGUVUKx8/s960/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525209%25253A47%252520AM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5Jmr4lxI0bMO6tHtgkE0Ox48g85sYoQwqwDwWB0fHAyHfO2LqvKzau4sBy-6mPksR221km9QQel2bP_DSi8LGiF_5DSGbty7qyodqAwEwkQcLiudvmNLRKC7dfevKdRTQPwMGUVUKx8/s500/Photo%252520Sep%25252028%25252C%2525202012%25252C%2525209%25253A47%252520AM.jpg" id="blogsy-1348938991329.562" class="aligncenter" alt="" width="500" height="375"></a></div>
The guest of honor ate the cantaloupe rose. I ended up removing all of the toothpicks before cutting the cake. <br/><br/>I hope this inspires you to use locally available fruit to make your own fruit cake.<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>The Cake Flakehttp://www.blogger.com/profile/16035969602396907034noreply@blogger.com5