Berry Butter Cake

This post is a little late for Memorial Day, but this is one recipe you’ll be able to break out for any family or friend type gathering you may have in the coming summer months.  It’s basically a pound cake but it is a darn good one…I mean, it’s from Paula Deen after all!  That woman knows her stuff, especially when it comes to absurd amounts of butter and sugar.  I added in two types of berries for a more summery cake and threw in a bit more vanilla.  Also, if you have quite a few eggs you need to use up (like me) this cake is perfect–it uses six! Many of the reviews I read added lemon flavor or zest to give it a little more zing, which would also be a wonderful addition along with the berries.

I really wanted something quick too, as I didn’t have a lot of time last night to make something. However, the time stated on the recipe was a little off.  Instead of the hour and fifteen minutes it said to bake it, it actually took me one hour and 50 minutes to get it perfectly done.  That will definitely teach me to not start a cake around 9 in the evening! Besides that little snaffu, the cake was awesome!  It forms a sugary crust on the bottom (my favorite part) and stays absolutely moist and dense on the inside.  I HIGHLY recommend serving with vanilla ice cream.  Absolutely delish!

Enjoy!

Berry Butter Cake

Adapted from Southwest Georgia Pound Cake

1 c. (2 sticks) Unsalted Butter, softened

3 c. Granulated Sugar

6 Large Eggs

3 c. AP Flour

1/2 t. Baking Powder

1/2 t. Salt

1 c. Heavy Whipping Cream

2 T. Pure Vanilla Extract

1 1/2 c. Each Frozen Blueberries and Raspberries, tossed in flour (Do this once you have mixed everything together. You want the berries to be frozen when you mix them into the batter so that they don’t bleed into it.)

Directions

Generously grease and flour a 10-inch bundt pan.  Do NOT preheat the oven.  Using an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.  Add the eggs one at a time, beating well after each addition.  Whisk together the flour, baking powder and salt.  Alternately add flour mixture and heavy whipping cream to the butter-sugar mixture, beginning and ending with flour.  Stir in the vanilla and gently, but quickly, fold the berries into the batter.

Pour the batter into the prepared pan.  Put into a cold oven and set the temperature to 325 degrees.  Bake for 1 hour and 15 minutes without opening the oven door and then bake for an additional 30–35 minutes, checking with a butter knife toward the end of the time to test for doneness.

Cool the cake on a baking rack  for 15 minutes and then invert the cake onto a cake plate or cake stand.  Slice warm or at room temperature and serve with vanilla ice cream or homemade whipped cream.

Makes 16-20 servings.

 

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1st Birthday Cake

This past weekend I helped my friend make a 1st birthday cake for her sweet little boy, Jeremiah.  We wanted to do a jungle/monkey theme but since neither of us are professional cake bakers/decorators, we had to improvise a little.  Fondant was out because not only have I never worked with it before, I really don’t care for the way it tastes.  So, after searching the internet we found some ideas we liked, went shopping and prayed it would turn out!

First, let’s start with the cake.  It’s a homemade yellow cake covered with a delicious chocolate cream cheese frosting.  Both are very simple and very good.  For the decorations we used palm trees found at a local craft store.  The animals are just chocolate molds that were painted and filled with milk, dark and white chocolate.  For the #1, I had my husband outline it on a piece of paper.  Then I taped a piece of wax paper on top of the paper with the #1 on it, filled a squirt bottle (like this one) with white chocolate and simply traced the #1, filled it in and popped it in the freezer for a couple minutes.  Easy!  Once we had it on the cake, we placed banana runts around it.  Oh, and the “bamboo” around the cake are Pirouette cookies from Wal-Mart, cut with a serrated knife into different size pieces.

The really was one of the simplest cakes.  I think painting the chocolate animals and #1 took the longest, about 1 1/2 hours.  So, I hope this gives you inspiration and confidence for your own cake baking adventures!  You can do it!  Have fun!

Yellow Cake

(adapted from Allrecipes.com)

1 c. (2 sticks) Unsalted Butter, softened

1 1/2 c. White Sugar

8 Egg Yolks

3/4 c. Whole Milk

1 T. Pure Vanilla Extract

2 c. Cake Flour

2 t. Baking Powder

1/2 t. Salt

Directions

Preheat oven to 350 degrees.  Grease a 9×13 pan and flour.  Line pan with a piece of parchment paper.

Whisk together the flour, baking powder and salt.  Set aside.

In a mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.  Beat in the egg yolks, one at a time, then add the vanilla.  Beat in the flour mixture alternately with the milk, beginning and ending with the flour.  Beat on medium-high for 2-3 minutes.  Pour batter into pan.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Turn out onto the rack and carefully peel the parchment paper from the cake.  Gently turn the cake over and use a serrated knife or cake leveler to level the top of the cake.  Turn upside down (so that the bottom of the cake is facing up) onto your cake plate.  Frost and decorate.

Chocolate Cream Cheese Frosting.

4 oz. Unsweetened Chocolate Baking Squares, chopped, melted (melt at 20 second intervals, stirring between each) and cooled

1/2 c. (1 stick) Unsalted Butter, softened

8 oz. Cream Cheese, cold

1/4 c. Solid Vegetable Shortening

1/4 t. Salt

2 T. Pure Vanilla Extract

6 c. Powdered Sugar, sifted

Directions

Cream butter, shortening and cream cheese until smooth.  Add salt and vanilla.  Beat in melted chocolate.  Gradually beat in powdered sugar until nice and creamy.

Frost cake with a crumb coat and let harden in the refrigerator for 5-10 minutes.  Remove, apply the final coat of frosting and decorate immediately.

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Whole Orange Bundt Cake with Chocolate Glaze

I love the combination of orange and chocolate so when I saw this recipe on a blog, I knew immediately I had to try it.  It turned out quite yummy although the chocolate was a little overwhelming on the cake.  The cake by itself was delicious so I think next go around I’d just put an orange glaze on it.  Try it if you love orange and chocolate–you won’t be disappointed.

Whole Orange Bundt Cake with Chocolate Ganache Glaze

Ingredients
2 Whole Oranges (preferably seedless navel), scrubbed and washed well
3 Sticks of Unsalted Butter (3/4 pound), softened
2 c. Granulated White Sugar
3 Large Eggs, room temperature
1 T. Pure Vanilla Extract
3 c. AP Flour
3 t. Baking Powder
1 t. salt

Directions
Preheat oven to 350 degrees. Generously grease and flour a Bundt pan and set aside.

Quarter the oranges, remove any seeds if not using navel, and put in food processor to puree. Set aside.

While the oranges are pureeing, cream the butter and sugar together in the base of an electric mixer for 5 minutes until light and fluffy. Add the eggs, one at a time, waiting until each is fully combined.  Add the orange puree and vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Mix into the wet ingredients gently, just until fully combined.

Pour the cake batter into the prepared Bundt pan, spreading so that it is evenly distributed. Bake at 350 for about 60 minutes (mine took 70) or until a tester inserted in the cake comes out clean.

Let cool in the pan for 15 minutes before inverting onto a wire rack to cool. When completely cool, pour on the chocolate ganache glaze (below) and let set for at least 1 hour before serving. Will keep for 3-5 days under a cake dome or plastic wrap.

Chocolate Ganache Glaze

Ingredients
1 cup heavy whipping cream
2 cups semisweet chocolate chips (I used Ghirardelli)

Heat the heavy cream over medium heat just until small bubbles begin to form. Pour the hot cream over the chocolate chips and whisk gently until fully melted and combined. Let cool for 10 minutes before glazing cake. May be prepared in advance and gently reheated in a moderate microwave.

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Black Forest Cake

A couple of weeks ago the sun was shining, birds were singing and people were cruising around with their windows down and hair blowing in the wind.  Naturally, this kind of weather called for grilling!  So we headed over to my in-laws house to chow down on some grilled hamburgers and hot dogs.  Our contribution to the meal was a cake and not just any cake but a Black Forest Cake!  My aunt Tammy used to make this cake years ago and someone mentioned it the other day which sparked the memory of cakes past and got my mouth watering.  So since I had never made one I decided it was time.  Here are a few pics of it all coming together.

Cherries

Chopped chocolate

Cherries and chocolate…these are a few of my most favorite things.

Cakes coming out of oven

All the yummy layers.

2 Layers

More 2 layers

4 layers

Attempting to frost with the whipped cream–quite the challenge.

Frosting

More frosting

And the finished product!

Finished close up

Finished

So, a few things I learned.

1. This cake requires a great deal of patience.  While not difficult, it is time consuming to make all of the components and put it all  together.

2.  Whipped cream doesn’t make the best frosting.  Don’t get me wrong it looks pretty and tastes amazing but what a pain in the butt to put on!  I will probably frost the sides with a dark chocolate frosting next time and leave the whipped cream for the layers and the top of the cake.

3.  Never throw an almost completed cake in the trash no matter how badly you want to!  I had just a few issues with the cake (little lopsided, some “juicing” out the bottom, difficulty frosting, etc) and I really thought it was just no good but thankfully my husband talked me off the ledge and boy am I glad he did!  The cake was soooo good!

I haven’t made a lot of cakes in my time (this was probably the third?) but it’s always a learning experience and the finished product is definitely worth the effort!

Black Forest Cake

Ingredients

2 1/8 c All-Purpose Flour
2 c White Sugar
3/4 c Unsweetened Cocoa Powder
1 1/2 t Baking Powder
3/4 t Baking Soda
3/4 t Salt
3 Eggs
1 c Milk
1/2 c Vegetable Oil
1 T Pure Vanilla Extract
3, 14.5 oz Cans Pitted Sour Cherries, drained with juice reserved
1 c White Sugar
1/4 c. Cornstarch
1/4-1/2 c Kirsch

Directions

Preheat oven to 350 degrees.  Grease and flour two, 9 in. round cake pans and line with parchment paper.

In a mixing bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda and salt.  Add eggs, milk, oil and vanilla; beat until well blended.  Divide batter evenly into two pans and bake for 35 minutes or until toothpick inserted into center comes out clean.  Cool layers in pans on wire racks 10 minutes.  Loosen edges and remove to racks to cool completely.

Combine 1/2 c. reserved juice, cherries, 1 c sugar and cornstarch in a 2 quart saucepan.  Cook over low heat until thickened, stirring frequently.  (Be patient, it will take awhile)  Stir in vanilla and cool.  Move to fridge to speed up cooling.  Stir in kirsch.

(While cake and cherries are cooling, make simple syrup, ganache and whipped cream.  See recipes below.)

Split each cake layer horizontally.  Place one cake layer on cake plate/stand.  Brush on simple syrup with a pastry brush.  Spread on thin layer of ganache.  Cover with layer of whipped cream and then cherries.  Repeat with next three layers, but instead of spreading cherries on top layer, first frost the whole cake with the whipped cream and let firm up in freezer.  Apply final frosting of whipped cream and then spread the cherries into center of the top of cake and pipe whipped cream around the edges.  Decorate sides with chopped chocolate.  Or frost sides with chocolate buttercream instead of whipped cream.  Refrigerate until ready to serve.

Simple Syrup

1/2 c Juice (from drained cherries)
1/2 c White Sugar
1/4 c. Kirsch

Simmer juice and sugar until sugar is dissolved.  Add kirsch after syrup has cooled.

Ganache

12 oz. Semi-Sweet Chocolate, chopped
1 1/2 c Heavy Whipping Cream

Place chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil.  Pour over the chopped chocolate.  Let sit for one minute and then whisk until smooth.  Let cool completely.

Whipped Cream

5 c Heavy Whipping Cream
1 c Powder Sugar
3 T. Pure Vanilla Extract

Chill mixing bowl and whisk in freezer for 30 minutes.  Remove and place heavy whipping cream in mixing bowl.  Whip on high speed until cream thickens.  Add powder sugar and vanilla extract.

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ChoccyWoccyDooDah

cakeThis is the wedding cake I should have had.  I am in love with it.  Not that I could have afforded it, but one can dream.

This masterpiece was done by a little chocolate shop called ChoccyWoccyDooDah that describe themselves as an “art and design focused chocolaterie” and wow, is that the truth!  Their cakes are unique and fun and maybe even a tad bit odd, but beautiful nonetheless!  It looks like they focus a lot on cakes but also offer truffles, popcorn and marshmallow “lollies” and in fact have a “bar du chocolate” where one can indulge in almost every form of chocolate known to man, all served by a chocolista, of course!

Unfortunately, I won’t be dropping by anytime soon to give an unofficial review of the place since they’re located in the UK but I can drool from afar.

Check out all their amazing creations here!

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White Chocolate Cherry Pound Cake

Pound cake isn’t something I crave regularly if ever, but I had a recipe a co-worker gave me that I knew was absolutely fabulous and I had a LOT of sour cream that needed to be used ASAP so I decided to give it a try. The original recipe my co-worker had made was chock full of lemon juice, lemon peel, lemon extract…basically, it had a TON of lemon flavor. Even a lemon glaze! And while I adore lemon, I wasn’t too sure the crowd I’d be baking for would share my sentiments for citrus so I decided to alter the recipe just a tad. Plus, I had a ton of maraschino cherries I needed to put to good use!

In Oven

I won’t lie, I licked the batter off the spoon. And the mixing bowl. And the beater. It was good…very good. At this point, I became EXTREMELY excited for the finished product.

My excitement died down a bit however when the cake still wasn’t done after the alloted time called for in the recipe, 45 minutes. In fact it took a whole hour and 10 minutes and my toothpick never came out completely clean!  But I couldn’t wait any longer so I decided it was time to cool.

Cooling resized

Despite the edges being dry and just slightly overdone, the cake turned out great. I didn’t have time to do the glaze but the top of the cake formed a nice, sugary crust that I loved. I think I could have just eaten the tops off both cakes! The cake itself was very moist and had great almond and cherry flavor, although it wasn’t as dense and thick as I thought it would be. But that didn’t seem to be a problem for anyone–it got gobbled up!

Sliced

Mmmmmmm, wish I had a nice, thick hunk right now to dunk into some ice cold milk. If you try it, definitely have milk or ice cream on hand to go with. It just makes it that much yummier.

This is the original recipe with my changes noted at the end.

Lemon Lover’s Pound Cake

Cake Ingredients

1 c. unsalted butter, softened
3 c. sugar
6 eggs
5 T. lemon juice
1 T. grated lemon peel
1 t. lemon extract
3 c. all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 1/4 c. sour cream

Glaze Ingredients

1/4 c. sour cream
2 T. unsalted butter, softened
2 1/2 c. confectioner’s sugar, sifted
3 T. lemon juice
2 t. grated lemon peel

Directions

1. In a large mixing bowl, cream butter and sugar until light and fluffy, about five minutes. Add eggs, one at a time, beating until incorporated. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beginning and ending with flour. Beat just until combined (very important to NOT overbeat otherwise you will incorporate too much air into the batter and cake will have a lighter, airier texture).

2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

3. For glaze, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners’ sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

Notes

-I added 1 t. vanilla, 3-4 t. almond extract and one cup of melted white chocolate to the batter immediately after the eggs. I folded in 2 cups of halved maraschino cherries (drained and patted dry) and 1 cup of white chocolate chips right before pouring the batter into the pans.

-I baked the cake in 2, 8×4 in. loaf pans for 1 hour, 10 minutes and cooled completely on a wire rack.

-For the glaze, substitute maraschino cherry juice for the lemon juice and add vanilla and/or almond extract.

DP Bite-Pound cake was a British creation in the early 1700’s. The aptly named cake contained one pound each of eggs, butter, sugar and flour. No leaveners were used other than the air whipped into the batter. Fascinating, right?!? Well, I think so. 🙂

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Red Velvet Cheesecake

Red Velvet Cheesecake

A few weeks ago I learned a very important lesson all over again: be careful what you ask for. In my newly wedded blissful ignorance I asked my husband of four months what he’d like me to make for his birthday dinner on December 11. Everything from scratch, of course. He laid out the menu in no time and then to top it all off requested the Red Velvet Cheesecake from the Cheesecake Factory (which we had tried for the first time a couple months beforehand). Umm, ok, no problem.

The next day I formed a plan of attack. First step: find picture of the cheesecake from the Cheesecake Factory. From there I determined the order of layers, what went between them and the cosmetic enhancements needed. Second step: the recipes. I recalled seeing a recent episode of “Throw Down with Bobby Flay” on the Food Network Channel in which he competed in a red velvet cake contest and although I can’t remember if he won, I knew his recipe had to be good. So, I had my Red Velvet recipe. I didn’t change a thing except I used a whole bottle (1 oz.) of red food coloring for that really deep, brilliant red color and I baked it in two, 9-in. pans greased and lined with parchment paper.

For the cheesecake I went to allrecipes.com and found one that had great reviews. It turned out amazing! I honestly can’t wait to make it again the next time I want a good cherry cheesecake. Third step: assembly. This made me fairly nervous because I really haven’t made a ton of cakes and I don’t ever remember making a layered cake, so I was a bit concerned. But I gave myself a little pep talk, whipped up a simple cream cheese frosting and began construction. To my utter amazement everything sliced up and transferred fairly easily.

RV Layers resize

Each layer got a slather of frosting and when all stacked, received a crumb coat and then into the freezer it went to firm up. Final step: cream cheese frosting and a layer of shaved white chocolate applied to the sides of the cake to beautify it. End result–a very pretty cake/cheesecake that tasted even better than it looked! Oh, and in Jeremy’s words it was “better than the one from the cheesecake factory”. I think he was under the influence of a very rich birthday dinner and a large amount of sugar at this point. Hah. But it was darn good.

RV Sliced resize

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