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Archive for the ‘Cake’ Category

I have a lot to be thankful for. I have two wonderful kitties who cuddle and snuggle and actually like us and not always just because we feed them. I have a horse who gives me unconditional love and lets me hug her when I need some silent comfort. I have a handsome fiance who supports my passions and helps me be more open minded. I have a KitchenAid mixer from my parents which makes baking so much easier. And because of said KitchenAid mixers, I was able to make delicious Portal cupcakes that won over my first wedding couple and help me launch forward towards my dreams. What are Portal cupcakes you ask? Well, you see it all started with a video game. And I think while you read this blog post you should also be listening to this. Ok, that’s better. So in this game there is a cake. Well maybe there isn’t a cake. You know I am not quite sure what the story is with the cake because I never played the game. And there is something about the cake being a lie? I am not quite sure. But anyway, I was approached by this couple that they wanted this cake at their wedding. 120 times. In cupcake form. I was about to turn that lie into truth. And on Sunday, they came to see the creation and by the mmm’s and ahh’s, I can only assume they liked it. And the fact that they were ready to hire me right then and there. That made me feel very happy. Oh you want to know what these lying cakes look like? Oh I suppose I can give you a visual.

Everything was completely homemade. And yes I made three different types. One with cherries on top and also a cherry frosting filling. One with just cherries on top. And then one with M&Ms, which gave the more authentic look that they wanted. They decided to go with a combination of the cherry filling and also the M&Ms. I am so excited to get to work on this. Can it be June yet? Just skip over winter. (though I am excited for all the baking possibilities this winter… oh darn it. I guess I will just have to be patient!).

Yes, I have a lot to be thankful for. Sushi. Cookies. Cupcakes. Friends. In 22 years, I feel like I have reached a good place, but it is in my nature for wanting something a little more. The hardest part about turning 22 was talking to my dad. And I wished with all my might for one single thing. For one thing. Not roller blades or a pink dolphin to keep in the bath tub. I did not wish for extreme wealth nor did I wish for a brand new car. No what I wished for on my birthday was a cure for cancer. Was for my dad to get better so I could celebrate more birthdays with him. So we could laugh again, and he could beat me at cards. I longed  for his birthday speech about being another year older and thinking about where I want to go with life. That’s all I want.

But when it comes to Birthdays, it isn’t just about the wishes we make. It also involves cake. And I decided to make my own cake this year. My favorite candy in the world is Reese Peanut Butter Cups. Oh man. You can make me walk to the end of the earth by just waving one of those bad boys in front of my face. Ok. It might take 5 to make me walk to the end of the earth. But I love them a lot. So I decided to make a cake to represent this tasty creation.

Not bad for never taking a cake decorating class… right?! Haha. Okay it wasn’t the most beautiful cake in the world. That is why I usually stick to cupcakes. But it is pretty darn tasty!

It is chocolate cake with a peanut butter frosting in between the layers, a chocolate glaze frosting, and peanut butter frosting accents and writing.

Chocolate Cake

1 Cup Strong Brewed Coffee

1 3/4 Cup Flour

1 1/4 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 teaspoon salt

2/3 Cup Cocoa Powder

1/2 Cup (1 stick) Butter, softened

1 Cup Sugar

1 Cup Brown Sugar

4 Eggs

1 Teaspoon Vanilla Extract

1/2 Cup Milk

Ingredients

1. Preheat oven to 350 degrees F. Grease 2 9in circular cake pans. Brew coffee.

2. Mix the flour, baking soda, baking powder, cocoa powder and salt on wax paper or in a small bowl.

3. With the electric mixer, beat butter until smooth. Slowly add in the granulated sugar until butter and sugar is well mixed. Then beat in the brown sugar. Scrape bowl. Add eggs in one at a time, beating well after each addition. Add in the vanilla extract and milk.

4. Slowly add in the flour mixture and coffee, alternating between the 2. Be careful not to over beat.

5. Separate the batter equally between the two pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cakes cool in the pan for about 10 minutes before putting them on a cooling rack.

 

Peanut Butter Frosting

1/3 cup butter, softened

2 1/2 cup confectioner’s sugar

1 cup peanut butter

2-4 tablespoons of milk (depending on what consistency you want)

 

Chocolate Frosting Glaze

2/3 cup butter, softened

2 3/4 cup confectioner’s sugar (feel free to add more to get the consistency you want)

1/2 cup cocoa powder

2/3 cup milk

Decorate as you please!

 

Then serve up and eat! Tastes just like a Reese Peanut Butter Cup. Enjoy!

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I am sorry. I am sorry with every ounce of my being and then some. I am sorry that there are no words to describe how sorry I am. So please forgive me? You do? Great! Because I did not get any real good pictures of the cheesecake. GASP! I know. It is terrible. It is so terrible that I should just go and make another cheesecake to make up for it. I will get on that. Probably next week. Yes definitely next week. And maybe the week after that. And the week after that. Until I can play the role of Mrs.Claus because I am so full of cheesecake. Ah, that sounds heavenly.

And no longer scary. I have to admit that I was absolutely petrified of making a cheesecake. I was reading horror stories of cracked, dry, flat, liquidy, flavorless cheesecakes… everywhere. It sounded like it was just a dream or a gift given only to the best bakers in thee world. No one else was allowed to enter the Pearly Gates of Cheesecake and I felt like a fool to even try. But I had to try. I had to throw caution to the wind and make a cheesecake. How could I call myself a baker if I could not even make one of my favorite desserts of all time? So I did it. I found this wonderful, wonderful, fantastic, amazing blog with a whole FAQ that seemed to be dedicated to me and it is perfect for anyone else out there that is afraid to take the plunge. Just do it. Jump into this world of creamy cheese and graham cracker crumbs. It is a beautiful place to land. Promise.

And I did it. I made a cheesecake. I was terrified. I was hovering over the stove like a dotting mom. I was scared when the timer went off after 35 minutes and it was still white! There was no golden brown top. It was white. Oh no. What was going on? Ok. Give it time. Another 5 minutes. Yeah. That should do it. But another 5 minutes went by and no change! Ok, ok. Maybe it was the water bath, it was just making things a little wonky. 10 minutes. That should do it. But it didn’t.

It was the scariest moment of my life. Yes, that is an exaggeration but it was pretty close to making the top 10 list. I was so afraid that this additional time was going to make it dry. I was so afraid that if I stopped then and there it was going to be liquidy. I was torn between perfection and giving up. But I kept going.

The total time for the cheesecake here in in-land Maine… was an 1 hour and 10 minutes. That is 35 minutes more than the time it said.

But I am glad I kept at it. Because it was the best tasting cheesecake I ever had. It was fine plain. It was even more fine with the homemade blueberry syrup. Or Strawberry Syrup. Or homemade whipped cream. It was so fine that I didn’t get any pictures of it because it was eaten up so quickly. And no one complained.

It was one of the happiest moments of my life. And it can be yours too. Go to Our Best Bites and worship them. Thank them for being alive. Thank them for taking their time to answer all the questions you could possibly have about cheesecake. And then you too can enjoy this amazing delicious creation…

The only one that made it into picture

Oh, and enjoy this cat in the box (yunno to make up for the lack of pictures…)

Mommy got this box just for me...I got business cards. Kitties got boxes to play in. It is a wonderful world. See, you can’t be mad now can you?

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This weekend has been all about baking and it has definitely paid off! This weekend, I made my first order for A Dab of Frosting: more Tiramisu Cupcakes! (which had led to a second order which makes for a very happy Cassy). Now the last time I made Tiramisu cupcakes I had not really planned ahead and ended up throwing away 12 egg whites. It felt like such a waste… but I knew that Angel Food Cake required a lot of egg whites and I reminded my fiance that the next time I make Tiramisu Cupcakes that I need to make an Angel Food Cake at the same time. This ended up happening a lot quicker than I thought. I ended up following this Angel Food Cake Recipe, exactly. It had great reviews and I couldn’t find anything worth changing, and I am glad I didn’t. Now the one thing I thought would go great with the Angel Food Cake and Cheesecake would be the one thing that is in season in Maine right now: Blueberries!

I decided I was going to try my hand at making homemade blueberry syrup! Once again, my inspiration came from AllRecipes Blueberry Sauce but with some differences.

Measure out 2 cups of Blueberries and put them into a bowl. Pick out as many of the stems as possible. Luckily mine did not have that many!

Once you do that, put the berries into a medium sauce pan and add in 1/4 cup cold water, 1/2 cup of orange juice (I used Oakhurst orange juice but you can use whatever suits your fancy), 1 teaspoon of freshly squeezed lemon, and 3/4 cup of sugar. Mix well over medium heat and bring to a boil.

 

In a separate small bowl, mix 3 tablespoons of corn starch and 1/4 cup of cold water. Once the blueberry mixture has come to a boil, add the cornstarch mixture and stir in until the blueberry mixture has become thick enough to coat the back of the spoon.

Now you can alter how thick you want it by adding in some water. I did. I added about another 1/4 of water because I wanted it a little bit more runny. Then add a teaspoon of vanilla extract and a 1/2 teaspoon of almond extract. And Wha-la!

Homemade Blueberry Syrup! And it tastes amazing! And it goes wonderfully with Angel Food Cake…

And tonight I am going to be trying it with the cheesecake I made… Post about that will have to wait for tomorrow!

But enjoy this yummy picture of it:

Mmmm breakfast food...Enjoy!

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