Archive for the ‘The Cake Slice’ Category
The Cake Slice – October’s Apple Cake with Maple Frosting
The Cake Slice is currently baking cakes from “The Cake Book” by Tish Boyle. Buy one for yourself and bake along with the group!
This cake had my favorite spices in the mix and when it was baking, the aroma made me smile. Please check out all of the other Cake Slice October cakes here. I wish I could take better pictures!
The Cake Slice Bakers selected Shenandoah Valley Blueberry Cake for the month of June. I seem to have a really hard time getting my cakes done in a timely manner – I mean really, I have a whole month to bake a cake! Last weekend the Beau took me on a motorcycle trip up the coast to San Francisco. This weekend I had to work Saturday. I happen to live in Anaheim Hills and work in Rancho Bernardo. Not a nice commute. I don’t mean to whine (or maybe I do) because I’m sure many of the Cake Slice bakers are moms and have families to take care of while I only have my Marshall. The Beau does a fantastic job taking care of me actually!
Back to the cake. Even though I didn’t schedule my time properly this month (or any other month) I knew I wanted to bake this cake because of the blueberries! My absolutely favorite berry! I usually get fresh blueberries and freeze them when I bake with blueberries. I think I read somewhere that frozen blueberries won’t sink to the bottom. Well, I forgot to freeze these guys and was afraid I would end up with blueberry bottom cake. Not to worry – these guys ended up all over the place! I love this cake – so easy to put together and the taste is just perfect – not too sweet so that it makes me think it’s healthy for me, you know, it has fruit in it!
It reminded me of a blueberry muffin but I like this better, it wasn’t as heavy as muffins can be. I would definitely bake this again. Visit the other Cake Slice Bakers to see how fabulous their Shenandoah Valley Blueberry cakes turned out! And you should buy the book so you can bake this too! (Or you can find the recipe on one of the Cake Slice Bakers posts – I’m too lazy to post it on mine!)
Holy cow, wait until next month! Next month’s cake sounds very involved so I hope I’ll make time to bake it! I’ll give you a hint, it’s a Sky High cake!
This month’s cake selection for The Cake Slice Bakers was Pineapple Upside-Down Cake. And I have to say, I was not thrilled to make this. I like my fruit raw and unadulterated. (Except for bananas, lemon, and lime…) I have to be in the mood to eat apple pie. I considered skipping this month but since we just went through spring cleaning, I didn’t think that would be fair. Plus the Beau loves pineapples.
One good thing about the Southern Cakes cookbook, the ease in baking some of the cakes! Like last month, Pineapple Upside-Down cake was super easy to put together. The recipe only calls for 10 maraschino cherries, but since I bought a small bottle of them, I went to town adding them to the cake. You should put a cherry in the middle of each pineapple ring. Here’s mine:
I’m not sure how adding too many cherries will affect the taste of the cake, we’re having it for dessert tonight, so I’ll let you know.
The one thing I do tend to have problems with in recipes is when the direction is ‘Spread evenly’. HAH! I try, but usually one side tends to be taller than the other. I don’t think it matters in this cake, plus with the pineapple rings and cherries, it’s hard to tell if it’s lopsided or not!
This is my very first Pineapple Upside Down cake, not only baking but tasting. I hope it tastes as good as it looks and smells!
Stop by next month when 2 of my favorite flavors are combined in one! Go browse the other Cake Slice Bakers to see their Pineapple Upside-Down cakes! Then go to the book store and buy the book so you can try this easy cake too!
This month The Cake Slice bakers chose to bake Mississippi Mud Cake. And this month I was actually able to join the group! And just in time because spring cleaning is in the air for the group! I woke up today at 5:30 am and baked this cake. Talk about last minute! It was easy to put together since you melt the butter with the cocoa powder and then add the rest of the ingredients. I thought perhaps the butter had separated because it seemed like there was an oil pool when I added the rest of the ingredients. I guess it didn’t matter since it all came out well in the end.
Here’s what the brownie/cake looked like after 25 minutes in the oven:
After 2 sticks of butter and 2 cups of sugar and baking in the over for about 25 minutes, you spread 4 cups of mini-marshmallows on top and bake it for 3 more minutes. I baked it for a bit longer… I love burnt marshmallows on my s’mores and I was trying to go for that. Didn’t quite make it, but it’s A LOT of marshmallows:
After that you top the marshmallows with the frosting which took a box of powdered sugar, 1 more stick of butter, some evaporated milk and vanilla. Yipes. The frosting didn’t exactly spread, so I kind of smushed it all over. I guess that’s where the ‘Mud’ comes into play with this brownie/cake.
The Beau wanted me to get it out of the house ASAP since he didn’t want that much temptation sitting around with just the two of us. As it happened, today was also my Knitting University class so I took it to class with me. The classes are held once a month (just like The Cake Slice) at the knitting store Unwind in Burbank, CA. I don’t know why, but the 2 times I’ve been to class, I’ve left the class feeling quite wound up – the exact opposite of the store’s name! My fellow knitters welcomed the sweet diversion and the Beau was happy that I brought home just enough for us to eat (and for me to take the 1st picture!).
Take a look at the other Cake Slice Bakers blogs to see how their mud cake turned out! You’ll go into a chocolate coma just looking at all the mud brownie/cakes!
Last Cake: Burnt Sugar Cake
Next Cake: Who knows? I will say it’s a toss-up between 2 selections! Stop by next month!
I baked this cake early in the morning but didn’t have a chance to frost it until the afternoon. I only have a little over a week left until I go back to work and the Beau has been making the most of the free time left with me. After I baked the cake, he made breakfast and then we went out to the movies and lunch.
This was the first time I made a syrup, and a burnt sugar one at that! It ended up looking like an amber colored corn syrup. The batter was a little thick and instead of pouring in 1/2 of the burnt sugar syrup, I poured in 1/4 of the burnt sugar. Oops. I didn’t think the frosting was going to come together when I mixed the ingredients together prior to adding the milk. It looked a bit crumbly but the milk took care of that. The frosting was sweet but not overly, I cut down on the powdered sugar. It was a really nice cake and I enjoyed trying something new like the burnt sugar.
Check out the other cakes baked by the Cake Slice Bakers here. You can get the recipe from the Southern Cakes book by Nancie McDermott which is the book the Cake Slice Bakers are currently using to bake scrumptious cakes!
When I finished frosting it, I went in the backyard to get a picture of it in sunlight. It was a really nice day today. The puppy was with me and I tried to get a picture of him with the cake but he’s a bit camera shy. Here’s the best picture I took of him today:
If you have some free time, go see The Blind Side. BEST MOVIE EVER! I LOVED this movie and even more so because it’s based upon true events. Go see it! I totally wanted to tell everyone waiting in line to see the new vampire movie that they were going to the wrong movie!
This is my first post with The Cake Slice. I’ve admired this group for a while when they were baking those Sky High cakes and finally took the plunge and joined them! We are currently baking from the book Southern Cakes by Nancie McDermott. Sorry for the bad lighting in the photo above but the Surf Zombie prefers the dark vs the light.
This was an interesting coffee cake to bake. The first time I used melted butter as part of the streusel, usually it’s cold butter cut into the sugar mixture. Not that I’m complaining – I love breakfast so coffee cakes are perfect for me, especially if it involves cinnamon. I’m a no-raisin type so I subbed mini-chocolate chips with this. I would have LOVED to sub with cinnamon chips but to date have not been able to find any cinnamon chips anywhere, it’s soo aggravating!! It was also really difficult to spread the batter because it was so thick but I was able to manage it. More batter ended up on top…
I messed up with the baking time. I set the time to 45 minutes on the Beau’s kitchen stove timer but forget to press the button again to start it. I was almost done with the dishes when I noticed that it was still waiting for me to press start. Yipes. I guesstimated that I spent about 10 minutes with the dishes and started the timer for 35 minutes. It smelled really, really, really delicious while it was baking so I was a little impatient for those 35 minutes. But finally it was done!
I let it cool for a few minutes as noted in the recipe and then sliced into it. It was a little difficult to cut and lift out pieces since it was still warm, but we didn’t care and ate 2 pieces. SOOO SOOO good! Thank goodness we practice Dorie’s philosophy of baking – Bake and Release or else I’m sure I would have eaten all of it all by myself and that’s not a good practice. The Beau took the majority of it to work and I took the rest to my mom’s house.