Cake Recipes & Ideas
Page 14
What’s the Best Way to Freeze and Defrost Cake Layers?
Q: I have to make the cakes for a party three days in advance of the event because of an already-scheduled weekend trip. I have a couple questions about how to do this. I know I can freeze them, but what is the best way to wrap them before freezing? I’m planning on decorating the cakes the morning of the event — when should I take the cakes out of the freezer, so that they will be defrosted in time for the event? The night before? Thanks so much!
Aug 27, 2015
Do I Need to Refrigerate My Glazed Cake?
Q: I read that a glazed cake can be kept at room temperature, but also read that a perishable ingredient should be refrigerated. If the cake glaze is made with heavy cream, should the cake be refrigerated? I live in Puerto Rico, where the weather is around 80°F. Sent by Mayra Editor: If you want to make the cake ahead of time, I suggest making just the cake, then making and adding the glaze about an hour before serving. In that case, it’s fine at room temperature.
Aug 10, 2015
I Made My Niece’s Wedding Cake and Survived to Tell the Tale
When my niece announced her wedding date, I knew I wanted to give her an extra-special gift. Without thinking too much about it, I called her up and volunteered to make her wedding cake. She was thrilled, and we immediately began to discuss possibilities, but when I hung up the phone 10 minutes later, my first thought was, “What I have I gotten myself into?” My impulse to offer the cake was pure, but the reality and responsibility of making a wedding cake hit me like a ton of bricks.
Jul 31, 2015
What Are Some Good Cake Decorating Resources?
Q: As someone who has always been pastry bag-phobic, I have had a few occasions to use one in the last month and have been pleasantly surprised at the results. I’m now thinking I’d like to be able to create a nice-looking birthday cake, or something on that level. I browsed some cake decorating blogs, but what I found wasn’t to my taste and/or skill level.
Jul 31, 2015
Can I Use Salted Butter in a Wedding Cake?
Q: I accidentally bought four pounds of salted butter through a delivery service and I can’t return it. I’m practicing baking a wedding cake, and the recipe calls for unsalted butter. I know I can freeze butter, but there is no way I would consume so much butter from day-to-day cooking or baking — I try to eat a healthy diet. Should I play around with the salt ratio in the wedding cake recipe and use the salted butter when I bake the final cake, or can I donate it?
Jul 30, 2015
Now You Can Have Your Sangria and Eat It Too
Sangria is a summertime staple, and rightly so — it’s cold, refreshing, and makes good use of in-season fruit. The next time you’re craving a pitcher of sangria (which, let’s be honest, will most likely be this weekend), try the Spanish classic in cupcake form instead. Red wine, fresh fruit, cake, buttercream — what’s not to love?
Jul 28, 2015
A No-Bake Dessert to Satisfy All Your Cheesecake Cravings
Let’s face it — cheesecake is a pain to make. From carefully wrapping your springform pan in foil so no water seeps in, to pre-baking the crust, to crossing your fingers the top of the cake doesn’t end up cracking, baking a cheesecake often feels like more effort than it’s worth. When you don’t have time or energy to commit to making a real cheesecake, try a no-bake version. Same crispy crust, same creamy center — just with way less of a headache.
Jul 14, 2015
What’s a Simple Cake I Can Bake While Traveling?
Q: My partner and I are going to Boston in April. His birthday will happen while we’re there, and I want to make him a cake (or cake-like thing) to celebrate. We’re renting an apartment, and I don’t expect them to have much in the way of cooking equipment. They have the basics (stove, fridge, bowls, etc). I can bring some items (i.e., a cake pan), but I’d like to avoid bringing a ton of stuff.
Apr 7, 2015
Can You Help Me Improve My Grandmother’s Chocolate Malted Milk Cake Recipe?
Q: I have a few questions that have plagued me for over 45 years about my grandmother’s prize-winning cake recipe. Unfortunately for me, it is my entire family’s favorite birthday cake. That means I have to grin and bear this baby 10 times a year. I need help! She was a master baker and really stingy about sharing her methods … even with me! She made a chocolate malted milk cake that has an odd texture for cake, almost like cornbread.
Mar 23, 2015
Why Cupcakes Will Never Replace My Birthday Cake
As I was planning my daughter’s 2-year birthday party recently, I struggled briefly with whether to have a big birthday cake or just cupcakes for everyone. Cupcakes would be easy to serve, and we would know exactly how many to buy, instead of the small dance of estimating cake servings. But my hesitation disappeared quickly when it dawned on me that the decision was actually quite easy: tall, layered, frosted birthday cake all the way.
Feb 25, 2015
The Easy Way to Make Cake Flour Substitute
While I love baking, living in New York City means I don’t have a lot of storage space — especially in the kitchen. The baking shelf in my pantry is stocked very simply with basics and essentials. While I’d love to keep things like cake flour on hand, it just isn’t practical since I don’t use it on a regular basis. Instead I have room for one bulky sack of all-purpose flour.
Feb 10, 2015
This Book of Mug Cakes Will Fill the Cake-Shaped Hole in Your Life
The book: Mug Cakes by Mima Sinclair The angle: Fast, easy, decadent mug cakes for any occasion. Recipes for right now: Chocolate & Peanut Butter Mug Cake, Chocolate Brownie Mug Cake, Banana Bread Mug Cake, Red Velvet Mug Cake, Guinness Mug Cake, Salted Caramel & Chocolate Mug Cake, Sticky Toffee Mug Cake Who would enjoy this book? Anyone troubled by 3 p.m. (or 1 a.m.) cake cravings.
Jan 27, 2015
Recipe: Dark Molasses Gingerbread Cake
This is a cake that should come with a warning: Only proceed if you love molasses. If you do love molasses and its dark, bitter sweetness, then proceed immediately, and with haste. This cake is dark, fudgy, damp and rich. It’s like a chocolate cake for people who don’t like chocolate. I am one of those people who loves molasses even more than chocolate — I love how it balances sugar sweetness with bitterness and a cascade of funky sour notes.
Nov 20, 2014
Would You Eat This Chicken & Waffles Cake?
I took a poll in our office last week about who would eat this cake and things got pretty heated. Here’s what you need to know: Yes, this is actual cake — a vanilla buttermilk cake to be exact — filled with maple buttercream and a spicy sage caramel, and garnished with nuggets of fried chicken and waffles. So what side are you on: Yes or no? I would personally devour this cake.
Oct 13, 2014
You Can Make This 10-Layer Ice Cream Cake in 5 Minutes
This ice cream cake looks elaborate (and delicious), right? Not only does this cake involve 10 sweet layers of pure bliss, but it relies on a shortcut so you can make it far more quickly than you might expect. Ready to go to ice cream cake heaven? Follow me, I’m more than happy to lead the way! You won’t believe how easy it is to build this 10-layer ice cream cake.
Jul 21, 2014
Dorie Greenspan’s Tips for Perfect Strawberry Shortcake Every Time
This coming Saturday, June 14, is a national food holiday, paying homage to one of summer’s quintessential desserts — strawberry shortcake. So, what better time than now to talk to expert baker (and one of our favorites!), Dorie Greenspan, about her tips for preparing the perfect strawberry shortcake, complete with tender, mile-high biscuits, every time! Is shortcake a project that any baker can take on? Shortcake is such a great project for newbie bakers and pros, alike!
Jun 9, 2014
A Roasted Strawberry Buttercream Icing for Summer
Looking for more fun and interesting ways to use strawberries right now? This roasted strawberry browned butter buttercream really caught my eye. Roasting strawberries adds a lot of depth to the fruit, and mixing it with browned butter sounds so cozy and rich. Even if you don’t have any birthdays or other celebrations coming up, this recipe is worth making a cake or cupcakes just for fun. Besides the recipe sounding simply delicious, I think it looks so elegant on a cake.
Jun 9, 2014
This Cake is Perfect for Summer. Can You Guess What it’s Made of?
I’ve seen this recipe floating around Pinterest the last couple days and had to share. This dessert is the perfect way to finish off a dinner party during a hot summer day, but it’s looks are a little deceiving. Can you guess what this “cake” is made out of? Did you guess it? The cake is made out of watermelon! I’ve seen watermelon cakes before, and Faith even wrote about one a couple years ago, but this one is too pretty to pass up.
Jun 2, 2014
Recipe: Olive Oil and Whiskey Carrot Cake
Making Ursula’s birthday cake is always an exercise in balance. I learned my lesson big time last year when she asked for a rainbow cake and I decided to take the opportunity of her turning six, combined with the fact that the rainbow has six colors, to make her a six-layer chocolate cake frosted with a different color of the rainbow from the bottom up; red. . . orange . . . yellow. . . you get the idea.
Oct 3, 2013
Do Cold Eggs Really Make a Difference in Baking?
If you’re an avid baker, you’ve probably heard that room temperature eggs make for better baked goods — but how much better? The curious folks at America’s Test Kitchen did some experimenting to find out if using cold eggs makes a noticeable difference in homemade cakes, or if pulling them straight out of the fridge is just fine.
Sep 26, 2013
13 Easy Microwave Mug Cakes That Are All Grown Up
When you want something for dessert that’s more than a chocolate bar or ice cream, but still easy enough to make that you can eat it ASAP, mug cakes are your friends. Most of these take less than 2 minutes to make in a microwave. Yeah, that’s right. Just because these desserts are made in a microwave, it doesn’t mean the cakes can’t be made from scratch and taste good.
Sep 23, 2013
The Easiest Two-Ingredient Chocolate Buttercream Icing
Growing up, my mom always made cream cheese frosting to have with our birthday cakes and cupcakes and so, to this day, that’s what I most prefer. Buttercream often comes off as a bit greasy to me and not all that interesting flavor-wise whereas cream cheese frosting has that wonderful tanginess. But lately, I’ve been swayed on occasion by this delicious (and simple) recipe.
Aug 22, 2013
Recipe: Cherry-Almond Poke Cake
I’m a big fan of repairing reputations. I believe most things start off with the best intentions, but sometimes take a wrong turn, start running with a bad crowd, and need a loving hand to get back on track.  This, I’m afraid, is what happened to poke cake.
Aug 16, 2013
The Typography Birthday Cake: It’s a Cake That Talks To You!
Ah! The cuteness of this cake is too much. What a fun idea. How is it done, you ask?This typography cake is the work of Victoria Hudgins of A Subtle Revelry. To make the letters, she used edible dough, which I have to think is something akin to fondant, and cut out the letters using cookie cutters. Then she poured half of the cake batter into a cake pan, placed all the letters in the batter (spelling out ‘YAY’) and covered them with the rest of the batter.
May 10, 2013
Recipe: Chocolate Wafer Icebox Stacks
A few years ago my friend Haley requested an “icebox cake” as his birthday dessert of choice. He (yes, he) described a towering black and white confection of stacks upon stacks of chocolate layers nestled between blankets of snowy-white whipped cream. I was excited at the very thought of mastering this mysteriously named “icebox cake.” And then I Googled it… “Seriously, dude?
Apr 4, 2013
Celebrate! A Step-By-Step Rainbow Sprinkle Cake Tutorial
Some days you want a dessert that goes all out. Some days you want — scratch that, need — a rainbow sprinkle cake in your life. And The Cake Blog has an easy-to-follow tutorial to make it happen.How does one coat an entire cake in sprinkles? Well, you need a couple cardboard cake rounds, a generous coating of icing, and a shallow tray filled with one kilogram of rainbow sprinkles. (Add one unicorn and we’ll be living out every dream I had at age eight.
Mar 28, 2013
Can I Make Olive Oil Cake Without Citrus?
Sent by Janelle Editor: Janelle, the olive oil cakes I have made use citrus zest or juice to flavor the cake. You could try another flavor in place of lemon or orange, such as vanilla or almond extract. Here are a few more flavoring ideas:→ Beyond Vanilla: 6 Additional Extracts and Flavorings for DessertsReaders, have you also found that citrus is used simply for flavoring in olive oil cake recipes? What would you recommend adding in place of lemon or orange?
Mar 27, 2013
Recipe: Fresh Grape Cake with Luscious Lemon Sauce
I came up with this recipe after one of my trips to Italy during which I discovered the appeal of cooked grapes. In this cake, the grapes stay whole, but soften into juicy, ruby orbs. And with the cake: A simple sauce. But don’t let the simplicity fool you. This is seriously good sauce. People will think you have pulled out a double boiler (and all the stops) to make custard. Not true: The sauce consists only of mascarpone and lemon curd, whipped together.
Dec 31, 2012
Easy Dessert Recipe: Peach Yogurt Cake with Cinnamon Glaze
Peaches? In October? Yes, I nabbed a handful of extra-soft, very late season peaches at the market last week, and after I ate a couple I decided to sink the rest into an easy cake for a dinner party. And this turned out to be just the right decision. This is a yogurt cake — just about the easiest cake of them all. It’s a one-bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients.
Oct 18, 2012
Don’t Smudge the Icing! An Easy Way to Cover Decorated Cakes and Desserts
No cake carrier? No problem. Here’s an easy way to keep your frosted and whip-cream-topped desserts looking as pretty as ever.First, lay out an extra-long piece of plastic wrap on your counter. Set the cake on its plate in the centre. Insert toothpicks around the circumference of the cake and a few in the middle. Make sure there is a half inch or so of toothpick visible above the frosting or whipped cream.
Jul 26, 2012
Party Trick: Use Tonic Water To Make Your Frosting Glow!
It’s Friday, folks. What’s that mean? Well here at The Kitchn we’re letting down our collective hair and taking a look at glow-in-the-dark cupcakes. Wait? What? Oh you heard me. Glow in the dark cupcakes, baby! I recently checked in on Camber over at Food Snots. Camber was challenged to create a glow-in-the-dark, or rather, glow-in-the-black-light frosting for a party.
Jul 13, 2012
Look! Gin and Tonic Cake
I can be a bit of a dessert purist, often reaching for fresh fruit desserts or good, dark chocolate rather than an over-the-top confection. But when I hear the words gin icing and gin glaze in connection with a warm lemon-lime cake, things change pretty quickly.
May 9, 2012
Freeze Cake Slices for a Weeknight Treat
Baking a cake on a random weeknight , especially when living in a small household, is a rare occasion. However, craving a slice of cake on a Wednesday night is not that uncommon. What to do? Freeze slices of cake, of course. Then you’re only a few minutes away from a slice any night of the week.A few cautionary items before throwing that birthday cake in the freezer: frosting can get weird when thawed out.
Mar 28, 2012
The Perfect Cheesecake: 5 Tips and Tricks
It happens all the time. You pick out the perfect cheesecake recipe, stock up on pricey ingredients, spend a few hours in the kitchen, and come out with a disappointing cheesecake. There are a few major reasons why cheesecakes often flop, so we thought we’d take a moment to cover them during dessert week here on The Kitchn. The thing about cheesecakes is they’re so much better when made at home, but folks are often scared of them.
Mar 26, 2012
Buffalo Wing Cupcakes: A Savory Super Bowl Snack
When we first heard from Stephanie Polluck over at Cupcake Project there was a moment of silence. It was quickly followed by head scratching and curiosity and then the stomach growling started. A cupcake made with blue cheese, hot sauce and actual chicken, this is one recipe you’re just going to have to make to believe.Each cupcake is topped with a hot wing and the flavors blend perfectly with a cupcake that’s topped with frosting that incorporates a little blue cheese.
Jan 30, 2012
Scandinavian-Inspired Recipe: Avocado & Bacon Club Sandwich Cake
Last week we introduced you to the Swedish Smörgåstårta (aka Sandwich Cake). Did you love the idea? Were you perhaps just curious about it? I was indeed curious, but I didn’t want to shell out big bucks for a ton of seafood if it didn’t work out. Instead, I made something a little more Super Bowl friendly and recognizable to American palates. Think of it as a club sandwich on steroids. (And in this case, that’s a good thing!
Jan 27, 2012
Try This! Put a Cup of Mayonnaise in Your Next Chocolate Cake
We’ve been on a chocolate cake bender around here. Last week Leela shared her decadent Double Chocolate Sour Cream Birthday Cake, and now we’re talking about another intense chocolate cake from Serious Eats that we made last week. It’s also to die for—thanks to 1 1/4 cups of, yep, mayonnaise. Has anyone ever tried a mayonnaise chocolate cake?
Jan 17, 2012
Downton Abbey Premiere Recipe: Kitchen Garden Cake
The second series of “Downton Abbey” premieres this weekend on PBS and if you’re as obsessed as we are, you might be planning your very own viewing party complete with period-appropriate food and drink. Here’s an Edwardian-era cake that we highly recommend. It includes several ingredients you probably have in your winter larder … and don’t worry, it’s much better than Mrs. Patmore’s salty pudding!
Jan 4, 2012
Fall Breakfast Recipe: Coconut Gooseberry Clafoutis
Have you ever encountered the sparkling green or red gooseberry? Commonly found in many parts of the Eastern United States and England, I myself (based on the West coast) had never tried the sweet/sour little fruits. When I bought a can of them 6 months ago, I aimed to throw them into a summer pie or jam. Instead, my forgetfulness inspired this Fall recipe for a clafouti.Have you heard of this divine, rustic breakfast-meets-dessert treat?
Oct 19, 2011
Weekend Meditation: Homesickness and Plum Cake
I’ve been uprooted and traveling a fair amount, so I haven’t had a kitchen to call my own for several weeks now. This has been a lot of fun, in an expanding-my-horizons kind of way, for I enjoy a good adventure and new discoveries. I love visiting my friends and family, cooking in new kitchens and shopping the local farmers’ markets. I’ve even managed to extend the asparagus season a few extra weeks by following it from the west coast to the midwest and on to the east.
Jun 26, 2011
What Frostings and Icings Won’t Melt in the Heat?
Q: What is a good icing that won’t melt in the heat?I’m taking cupcakes to a graduation party on the beach soon and I don’t want to have soupy icing.Sent by AmyEditor: Amy, my first instinct would be to go with a meringue icing. Since it’s cooked it is a bit more stable. You could also try a cooked buttercream.
May 23, 2011
Birthday Party On-the-Go: 5 Desserts That Travel Well
Throwing a party at a public park or any other location away from home can sometimes seem like a logistical nightmare. Figuring out what decorations you can bring and where you can hang them is enough to put you in a tizzy. When it comes to transporting the all-important birthday cake, however, well that’s when the headaches really start — especially if you’re moving them via mass transit. Here are five ideas for birthday party desserts that travel well.1.
May 18, 2011
Boost Any Cake’s Flavor: Add a Little Lemon Zest
Want to liven up pretty much any white cake’s flavor? A little lemon zest goes a long way!Adding just a tablespoon of lemon zest can add a subtle zing to most any vanilla, yellow or even angel food cake. And if want a little extra zing to match the colorful insides of this Funfetti cake, try this!I love lemon’s brightness and slight tang.
May 18, 2011
5 Reasons Why Desserts in Jars Are the Schizzle-Dizzle
This past Easter weekend, in addition to my tropical fruit salad, I also made these S’Mores Cakes in jars. (A good balance of healthy and totally not right? Right!) After baking up a batch I learned several things about the current desserts in jars trend. I decided that once you’ve made a dessert in a jar, all other desserts officially feel overrated. Here’s why!First of all, Jessica from How Sweet It Is deserves mad props for this recipe.
Apr 27, 2011
Cake Frosting Tip: Leave the Sides Naked!
The hardest part of making a pretty layer cake is usually frosting around the sides—filling in gaps, spreading at an awkward angle, working fast enough so that the icing doesn’t slide onto the countertop… But if you want to keep the process stress-free, try leaving the sides un-frosted. It can be just as pretty.This technique works great if you have a fluffy filling, maybe one dotted with fruit or nuts.
Apr 26, 2011
What Is the Most Universal Round Cake Pan Size?
Q: I’m ready to dip my toe into the fancy cake baking waters (baby’s first birthday coming up). What size round cake pan is the most useful/universal — 8, 9, or 10-inch? I’d like to stick to just one size at least to start. Sent by Leanne Editor: How fun, Leanne! I think that 9-inch cake pans are most common in American cake recipes.
Mar 3, 2011
Can I Make Red Velvet Cake With Beets Instead of Dye?
Q: I’ve been looking for a recipe to make red velvet cake or cupcakes using beets instead of red food coloring. I had tried an organic food coloring derived from beets, but it turned purple after baking. I’m guessing the color reacted to the chemical leavener.Have you come across a recipe, or way to adapt a recipe, to do this?Sent by StacyEditor: Oh, the great dilemma of the natural baking world!
Feb 14, 2011
How Do I Convert a Cake Recipe to Make Cupcakes Instead?
Q: I saw the post on Strawberry Scalded Milk Cake, and wondered what about the rules for taking a cake recipe and using it to make cupcakes.Do you just adjust the oven temperature and cook time, or do you have to change other parts of the recipe too? Can you do it with all cakes?Sent by JessicaEditor: Jessica, most cake recipes can indeed be sized down to cupcakes. It’s quite straightforward, in fact.• Do not change oven temperature.
Feb 7, 2011
Not Just a Doorstop: How to Eat (and Enjoy!) Fruitcake
Poor fruitcake. It gets such a bad rap for being cloyingly sweet, heavy as a doorstop, and generally inedible. If you were gifted with just such a treat this holiday season, don’t automatically shove it to the back of the freezer. Here are a few suggestions for how you might eat and actually enjoy that fruitcake.Part of the problem with fruitcakes is in the name. We hear “cake” and we expect something light and fluffy. Fruitcake is really more of a candy-like confection.
Jan 5, 2011
Holiday Recipe: Frozen Peppermint Cake
We asked some of our favorite food bloggers to share a holiday treat with us over our holiday break. Allen writes Eating Out Loud — a bright and scrumptious food blog full of good things to eat. He doesn’t disappoint here — how about some frozen peppermint cake?Every year as we inch closer to Christmas my mind races with all of my favorite holiday desserts. My mother would make everything from peanut brittle to cakes and pies.
Dec 22, 2010
National Bundt Cake Day Celebration: 30 Bundts in 30 Days
Did you know November 15th is National Bundt Cake Day? Mary of The Food Librarian has been celebrating by baking 30 bundts over the past 30 days and we’ve been inspired by the range of bundts she’s produced. Classic, mini, ice-cream-filled, savory, jellied — she’s made them all!Over the past month, Mary has baked many classic bundt cakes with simple glazes, like a zucchini olive oil bundt with crunchy lemon glaze.
Nov 15, 2010
Campfire Dessert! A Cake Baked In an Orange Peel
Look! It’s a cake baked in an orange peel — in a campfire! See what’s inside, and what it looks like after baking…Emily of the blog Today’s Letters sent us this clever cake recipe — she and her husband tried it out on their last camping trip. Take a cake mix, some oil and water, and some oranges, then add campfire and bake! Ta-da! Baked orange cakes. Move on over, S’Mores.
Oct 27, 2010
Cake Pops by Bakerella: Yummy Mummies Cake Pops
Cake PopsBakerella has been creating cake pops, cupcake pops, and other sweetly amazing treats for a long time now. Her beautifully detailed treats and lovely photos quickly earned her a huge following, some TV appearances, and a book deal. And the book itself really does not disappoint. Even if you have been following Bakerella for a long time, you may want this book. It presents all the basics of cake pops along with fun decorating tips in one hardback, spiral-bound book.
Oct 18, 2010
Help! Why Did My Cakes Spoil So Quickly?
Q: This summer I have made two different cakes: one had a coconut filling, and one was a carrot cake with crushed pineapple and orange zest in it. Both of them unfortunately went bad within a matter of two days. They both tasted as if they had fermented or gone sour somehow.If all ingredients in the cakes are cooked how do these cakes go bad in two days? What can I do to prevent them from ruining so quickly?Sent by JessicaEditor: Jessica, did the cakes themselves go bad?
Sep 15, 2010
3 Ways To Freeze Cupcake Batter For Later
Most of us know you can freeze a cake or cupcakes, but did you know you can freeze the batter before baking? Here are three ways to make it happen! We first discovered you could freeze cupcake batter after we made a triple recipe for a bake sale and then had to run out the door for a family emergency. Not wanting to waste all the ingredients that went into it, we tossed the batter into gallon zip top bags and were on our way.
Sep 1, 2010
Surprisingly Quick Root Beer Chocolate Bundt Cake
Admittedly we’re suckers for any kind of bundt. We love the festive shape and the reaction one will normally garner from a crowd. The problem is that all of our recipes are complicated and rely on a mixer and a lot of eggs. What’s great about this one is you don’t need a mixer and you can basically throw the ingredients together at the last minute and come out with an impressive and delicious cake.
Jul 6, 2010
Starting a Cake in a Cold Oven – Does This Method Work? Good Questions
Q:  I found a recipe from Molly at Orangette for a raspberry/blueberry pound cake. She asks to put the cake in a cold oven and then turn it to 300°F.I have never done this with any previous cakes I have made. Have you tried something like this? Does this method work well?
May 21, 2010
Have You Ever Used a Glass Bundt Cake Pan?
Have you ever used a glass bundt pan? We’ve been eyeing this one at Amazon, curious about whether it would make bundt cake baking easier, or devilishly difficult.It would be interesting to be able to watch a cake as it browns in the oven, and know just when it’s done on the bottom… err, top. But we also wonder if this kind of bakeware would make it very difficult to get the cake out intact.Have you ever used a glass bundt cake pan?
Apr 29, 2010
Orange-Scented Olive Oil Cake from Saveur
World, meet my new favorite cake. It’s damp and soaked with musky orange syrup, with a tender, springy crumb and a whiff of olive oil. It has shot to the top of my baking go-to list, too, with its easy yet very unusual preparation.This recipe comes from Saveur‘s current issue, #129. It is an adapted recipe from The Perfect Finish by Bill Yosses and Melissa Clark.
Apr 29, 2010
Recipe Review: Classic Poppy Seed Cake From Solo
Growing up in my home there was one standard birthday cake for all of us. Although that sounds odd, we just couldn’t help ourselves, our entire family loved it so much that any excuse to make it was a good one! It’s dense and rich in taste while still having a tender and light crumb and makes for the best breakfast the next day.The recipe itself isn’t difficult to make, it is however a two step process.
Apr 28, 2010
Bill Granger’s Apple and Blueberry Shortcake
A spectacularly good-looking shortcake, shaved rutabaga with butter, and a website that takes you behind the scenes of good food photographs in today’s Delicious Links.Today’s Delicious Links• Bill Granger’s Apple and Blueberry Shortcake – At O Pistachio.• Coffee and Pancakes – From Stephanie Levy’s collection of bright kitchen-related artwork.• Culinary Snapshot – Behind the scenes with good food photos.
Mar 29, 2010
Blood Orange Polenta Upside-Down Cake
We highlighted several sophisticated citrus dessert recipes from Bon Appétit last week, but the Blood Orange Polenta Upside-Down Cake We did come across a few stumbling blocks with this recipe, but the results were pretty fantastic, so we think it’s worth trying.The first step of the recipe was the trickiest for us.
Mar 11, 2010
Icebox Banana Cheesecake
In honor of eating a bit lighter this month we’ve made effort to scale back when it comes to sugar and fat. This recipe from The Hummingbird Bakery in London is packed with all the taste with far less guilt than a standard cheesecake brings you. Plus it tastes like sunshine on a plate and who wouldn’t want that?This recipe is a treat to make and a treat to eat, plus there’s no worry about cracking tops and water baths.
Jan 27, 2010
What is Your Favorite Julia Child Recipe?
Julia Child’s 1960’s classic Boeuf Bourguignon has enjoyed a huge comeback thanks to the hit film Julie & Julia. But there are hundred’s of recipes in Julia Child’s repertoire. Which one is your favorite? Mine is pictured above, a delicious chocolate and almond cake called Reine be Saba (or Queen of Sheba). Read on for the recipe and let us know your favorites from JC!
Jan 25, 2010
Lemon-Scented Pull-Apart Loaf from Leite’s Culinaria Recipe Reviews
We’re a little embarrassed to write about this coffee cake today. Not because it wasn’t good – because it was. Crazy good, in fact! No, we’re sheepish about how quickly we absolutely devoured the entire loafIn our defense, there were four of us doing the devouring and we were absolutely starving by the time it was finally shaped, baked, and cooled. Plus it was just really, extremely, ridiculously good.
Jan 13, 2010
Recipe: The No Mixer, One Bowl Cake Recipe
Even though eating light can often mean eating less or more healthy foods — it can also be nice to cook with less “stuff.” We do a great deal of baking and quite often, we just don’t feel like pulling out the mixer and washing all the attachments when we’re done. Which is why we like this quick, customizable no mixer cake recipe!This recipe can be made in 1 bowl, without a mixer. It can be poured into 2, 9″ rounds, a half sheet pan or even cupcakes.
Jan 7, 2010
Quick Tip: Freeze Pre-Baked Cakes
When we’re throwing a dinner party or any other kind of gathering, we like to do as much of the cooking ahead of timeJust bake the cake as normal and let it cool completely on the counter. Then wrap it in a double layer of plastic wrap and then a layer of tin foil to protect it from freezer burn, and lay it flat in the freezer. Don’t forget to label it with the type of cake and the date!
Apr 20, 2009
Is This the Easiest Cake Ever?
Last week, we spotted something called a Nantucket Cranberry Pie over at the blog Cooking Books. It’s a recipe from Laurie Colwin, and it involves so few ingredients and so little effort, we had to make it immediately. Yes, we know those don’t look like cranberries. Bear with us…There were no cranberries to be found at the grocery store (nope, not even frozen), so we went with a mixture of frozen cherries and blueberries.
Feb 27, 2009
Pretty (and) Easy: Polka Dot Cake from Country Living
We aren’t really whizzes with a pastry bag. In fact, we don’t own one. But we think we could get this look using a plastic bag with the corner snipped off. These dots don’t have to be too precise, or even the same size, to be charming…Polka dots are just cute; there’s no way around that. Dots of varying sizes all over a layer cake is simple enough to do, and they can hide imperfections in your icing (if, say, you have a few crumbs that got rustled up).
Feb 23, 2009
Cocktail Party Tip: Serve Cake Bites on Washi-Tape Toothpicks!
If you’re wondering what kind of dessert to serve at a cocktail party (or really, any party!) let me offer this suggestion: cake bites! This is a fun little way to serve cake without fussing with plates, forks, or even cupcake wrappers, and their poppable nature makes them tailor-made for a cocktail party. Get a recipe: Essential Recipe: Chocolate Layer Cake Making cake bites is super easy: just bake a sheet cake in a larger pan than usual.
Jan 30, 2009
How To Make Whipped Chocolate Ganache
A chocolate ganache is just chocolate melted and beaten into heavy cream. It’s a magic substance; it can be a glaze, a filling, a coating, a solid truffle — it just depends on the ratio of cream to chocolate. I like a ratio of a bit more cream to chocolate for a whipped filling; this ensures that it doesn’t get too hard and difficult to spread.
Dec 9, 2008
Recipe Rescue! How to Save a Broken Buttercream
If you’ve been baking long enough or simply made enough frosting, surely you’ve had your lovely buttercream break into greasy, grainy clumps of sugary butter at least once. If not, at least tell us you have because it’s certainly happened to us – and significantly more than once, too!
Nov 13, 2008