TWD: Fresh Rhubarb Upside-Down Baby Cakes

I don't have baby cake pans, baby.  I told you that when we made Gingerbread Baby Cakes.  Last time I used ramekins.  This time I thought I'd use my jumbo muffin pan (the muffin holes are 3 inches across).  It doesn't get used all that much and I think it feels left out most days.

We had maple flavored whipped cream to go on top and the whole thing was the kind of dessert that almost makes me forget who chocolate is.  And my own name.  I love being pleasantly surprised.  But what's not to like about a cake with caramel, walnuts (I didn't have pecans) and rhubarb.  Did I lose you there?  At the rhubarb?  Yeah, I didn't add very much but I wished I added more.  It was delicious.

I halved the recipe and it was perfect for the muffin tin.  

Look at her all happy and buttered and floured.

 All good things start with caramel.  (Remember, I forgot who chocolate was for today.)  And this is where I should have been more bold with the rhubarb.  Probably twice as much.

 And then cake batter on top.  I used my 1 oz scoop and put 2 oz in cake hole.  Yes, we are making cake right now so they're cake holes.

 Bake and dump out.  I had to take a knife around the edge of each one before they really wanted to come out.

And then wonder if they are worth all the dirty dishes.  But my little saucepan was also happy.  He doesn't see much action either, normally.

 And then (almost) accidentally beat your whipping cream until it turns to butter.  Oops.  I caught it just in time.  It was probably about 1/2 cup whipping cream, 2 T sugar, 1/4 tsp vanilla and 1/2 tsp maple flavoring and I want to remember that for next time.  I might have just eaten some whipped cream.  Maybe.

Then, decide it was worth all the dirty dishes.

 And then forget there are even dirty dishes.

These were so good I might have to throw the rest away so I don't eat them all.  

If you'd like to try them yourself, you can buy the book or you can visit the blog of our hostess for the week at:  When it Doubt....Leave it at 350

If you'd like to see what the other TWD bakers did, you can go HERE.

Carrot Cake with Brown Sugar Cream Cheese Frosting

This cake is haunting me.  I didn't know what to do about this post.  Do I update the cupcake post?  Do I have a new post exclusively dedicated to the cake?  After much pondering, I decided there was enough new information for a new post.  The cake is the same recipe as the cupcakes, but since instructions are different and the frosting is different, I thought it would be easier to just do it this way.  And also, this cake is so freaking good, I might just start posting about it daily.  Two posts might not be enough.  In the next few posts, I will talk about how good this cake is, even days after it's made.  I love desserts like that!

TWD: Boca Negra (Chocolate Cake)

Apparently Boca Negra means "black mouth."  Um, that doesn't really sound appetizing.  But then if you read on, you find out you aren't really eating mouth, but that the cake is so chocolatey, it will turn your mouth black.  And believe me, I can work with that.  

Is anyone surprised I halved this recipe?  I did.  And then I decided I would bake it in ramekins and make 4 small cakes.  It worked well.  Which was surprising since I didn't use the bourbon, I used water with some caramel flavoring.  I made the white chocolate cream (also subbed water with caramel flavoring for the bourbon) but it wasn't set up enough to take the picture, so ice cream stepped up to the plate.  And I'm not sold on the cream but it was pretty delicious with ice cream.

 I don't really know what this cake is supposed to be like.  Since I changed the recipe, I'm not sure it turned out how it should, but it was delicious still.  It was gooey and delicious in the middle and super chocolatey.  It was almost more brownie-like than cake-like.  I think this recipe would be super easy to make gluten free since the full recipe only has 1.5 T of flour.

I used the food processor method so it came together so quickly and easily it was almost ridiculous.  Next time you are in the mood for something with chocolate, you should give it a try.  You can get the recipe at A Frederick Food Garden (our host for the week).

And if you'd like to see what the other TWD bakers did this week, you can go HERE.

Bake 52: Chocolate Cake Roll with Peppermint Ice Cream

 I was planning on making this according to the recipe until I read Michelle's blog post.  The original recipe has a cream filling but she was discussing the possibility of using ice cream.  That was the only push I needed.  I know, I am so easily swayed.  My grandparents used to own an ice cream shop in my hometown.  They made their own ice cream and popsicles. They also made ice cream cake rolls and it was one of my favorite things we made.  I didn't get to have it very often because they were pretty long, like 24 inches, and we only sold them as an entire cake roll, not in slices.  Birthdays and special occasions were about the only time we got to indulge. I wish I had some super secret recipes from my grandparents but I don't.  I am going to have to interrogate some family members to see what I can come up with. ;)

Obviously, I substituted ice cream for the cream filling.  We had a bucket of vanilla ice cream in our freezer and some candy canes so I thought I would make some peppermint ice cream to make it a bit more festive than using regular vanilla.  I used about 3 1/2-4 cups of ice cream and about 6 candy canes.  I spread some wax paper on a baking sheet (18x13 since that was the size of the cake).  I put a little over a cup of ice cream and 2 candy canes in my food processor and processed until combined and then spread it on the baking sheet.  I repeated that with the remaining ice cream and candy canes (2 more batches).  Once the ice cream was spread out pretty well on the baking sheet, I covered it with wax paper, kind of patted it down so it was even and then froze it for about 45 min to 1 hour.

I was a little worried about waiting longer than the 15 minutes the book specified to fill the cake but it worked out okay.  It might have been a bit more brittle and there was one spot that cracked a little but I really can't complain.  After the ice cream had chilled for an hour, I took it out, took the wax paper off the top and flipped it onto the unrolled cake, removed the other layer of wax paper and then rolled it up as tight as possible.  Wrapped it tightly in plastic wrap and then put it back in the freezer for about 3 hours or until firm. Then I made the glaze and directed.

The cake wasn't quite right as far the cake rolls I am used to.  It's lighter and more airy than the cake rolls we used to make. I remember them being made with denser cakes, almost brownie like cakes. This was still really good but I might try to experiment with it a little.  I was also appalled that there wasn't any butter or oil in the cake.  Weird, right?  I had to read the recipe a couple times to be sure I wasn't missing something.

I love this kind of recipe because it's easy but looks so impressive.  You should give this a try, Michelle, our host for the week, has the recipe on her blog (and how to make it gluten free!).  Thanks for hosting this week Michelle and for inspiring me to make it with ice cream. ;)

TWD: Gingerbread Baby Cakes

I have always known that Julia's tastes were much more sophisticated than mine.  I wasn't fooling myself.  But after the last recipe, (the brownies) I started to feel like maybe we weren't that different after all.  Maybe we were kindred spirits.  Maybe I had completely misjudged the situation and we were actually BFFs at heart.  Then this week's recipe smacked me in the face.  And I remembered that there isn't much sophisticated about me and especially not my palate.

I have never made a baby cake before.  I thought that was just a nickname people used.  "C'mere baby cakes."  You know, that kinda thing.  But I guess that nickname came from somewhere, probably these cakes?  Or maybe it's not a nickname and I heard someone say it and thought they were talking to someone else but they were actually talking to a small cake.  It's hard to say.  Of course, I didn't have baby cake pans so I used some ramekins that I had.  I made 1/4 the recipe and it made 2 small cakes.  The only problem, and maybe it's not a problem at all, is that I added the wrong amount of molasses.  I was supposed to add 1/2 cup for 1/4 of the recipe but I guess when I saw molasses, my brain automatically went to tablespoons.  Who would add more than tablespoons of molasses to a cake?  What are we making brown bread?  So I added 1/2 tablespoon instead of 1/2 cup.  Oops.  I realized it after putting the cakes in the oven.  The recipe said to rotate the pans to level batter, but my batter was way too thick to expect a pan rotation would do any good.  After reviewing the recipe a few times, I realized what I had done, but it was too late. (dun, dun, dun)

I wondered if they would still turn out with my error but I think it ended up being a blessing.  I am not a douse-everything-with-molasses kind of girl so I think if I'd added the full amount, the flavor might have been a bit much for me.  At is was, I was surprised how little I hated this cake.  I really expected to hate it.  It didn't have nearly enough chocolate and it seemed like way too much ginger but really it wasn't so bad.  It also has pepper in it.  Yeah, pepper.  I know I have heard of  pepper in a cake before, but I didn't expect I would actually put pepper in a cake (I know I am not sophisticated enough).  All in all, it wasn't so bad.  I ate half of a baby cake and maybe even enjoyed it a little bit.  I probably wouldn't crave these or make them for myself.  But if I knew someone who liked gingerbread and pepper a lot, I would probably make it for them.  

The inside was still a bit gooey when we cut them open but I liked it like that.  I am just glad they worked at all after my mess up! 

On a side note, Calvin thought they tasted good and Hadlee decided to be 'nice' and give Calvin her piece.  She is so selfless.

If you want to see what the other bakers did this week and maybe see what the cakes are supposed to look like, you can go HERE.

If you'd like the recipe, you can buy the book , or stop by the blog of our host for the week, Karen's Kitchen Stories

Bake 52: Red Velvet Cupcakes

 We are officially in the home stretch of our baking year.  This week marks the end of another cycle and leaving only one cycle left.  Only 7 weeks left!  I can't believe it.  

This week was red velvet sheet cake and it should surprise no one that I made cupcakes instead.  Because that's what I do.  Cake isn't usually on the top of my dessert list but the last couple cakes we've made have started to change my mind.  It might be the cream cheese frosting.  Cream cheese makes everything better.  These were pretty quick and simple and easy to share with friends.

Was anyone else surprised with how little chocolate is actually in these? 

The only complaint I had was that the recipe stated I would get 24 cupcakes (but since I halved the recipe I expected 12) if I used a 1/4 cup scoop.   And I did, and I was careful about it.  And I only ended up with 9 cupcakes.  So if you are okay with only 18 cupcakes, then use the 1/4 cup scoop.  If you want 24, then use a 3 T of batter for each cupcake.  And yes, I did the math.  I think the only time I use math is when I am cooking. :)

So the difference in the directions would be:  Line cupcake pans with liners or spray with cooking spray.  Make batter, and spoon 1/4 cup (or 3 T depending on how many you want) batter into each liner.  Bake at 350 for 20-25 minutes.  Cool and frost.  

 I also halved the frosting recipe and it was plenty for half a batch of cake.  Each of these cupcakes has PLENTY of frosting, as you can see.  You might even be able to get away with 1/4 a batch of frosting.  I also added about 2 cups of extra powdered sugar (to half a batch) to get it to a firmer consistency.   If you are just spreading it on the cupcake, it doesn't really need to be firmer though.

If you are sad about the election, maybe whipping up a batch of these will make you feel a little better.  Remember what I said about cream cheese?  Makes everything better. ;)   You can get the recipe at Janet's blog.  She was our host for the week and chose the recipe.  Thanks for picking a great recipe Janet!

Bake 52: Pumpkin Sheet Cake with Caramel and Cream Cheese Frosting

I had very good intentions of sticking to the recipe this week.  Really, I did.  It's just that this is what was on the page right next to our recipe:  Buttermilk-Caramel Cake

And the only thing I love as much as pumpkin + chocolate is pumpkin + caramel.  How could I do anything but what I did?  I did stick exactly to the recipe for the cake and cream cheese frosting except I halved them both (and baked the cake in an 8x8 pan) and then I made the caramel frosting.  I don't regret it for a minute.  The only thing I do regret is not having pecans.  I think some toasted pecans either in the caramel frosting or on top of the whole thing would have been nothing short of amazing.  

Bake 52: Tunnel of Fudge Cake

This is my kind of thing.  I know I said yesterday that I thought twice about making that recipe, but I would never think twice about something like this.  Isn't she pretty?  What is it about a bundt cake that is so lovely?  Not to mention the chocolate brownie-like cake, drizzled with chocolate and a 'tunnel' of fudge running through the middle.  It's the stuff of heaven.  I tried to make it look angelic in the photos but now I can't decide if it's angelic or hellish.  (It's tempting me right now.  I think it knows my name.)

TWD: Nectarine Upside-down Chiffon Cake

 I almost skipped this week's TWD.  I just wasn't feelin' it.  There were a few steps to this recipe.  (Normally I wouldn't be deterred by a few steps if I know the effort will be rewarded but I just wasn't sure. )  The only thing stopping me was that I haven't missed a week yet and I didn't want this stupid chiffon cake to get the best of me. :)  And guess what, it was pretty good.   The bottom of the pan is covered with brown sugar, butter and nectarines, then layered with cake batter and streusel before baking.  How could that not be good?  Now it seems silly of me.

TWD: French Strawberry Cake

{We are in Colorado for a couple weeks so I am not sure how much I will be posting except for my baking group posts.  When we get back home, I will get back to it.}

I know I have mentioned at least 3 million times that I love my baking groups because they encourage me to bake new things.  I feel like I am constantly saying, "I haven't made or eaten this before."  This is another one of those situations.  The base of this French Strawberry cake is a genoise.  Don't ask me, I don't even know how to say that. 

Bake 52: New York Style Crumb Cake (cupcakes)

Do you ever have those days?  Lately I have felt like I can't find my head only to discover, hours later, that it is in fact, strapped to my neck.  I've had a lot of those days lately.  So it's really not a surprise that I added an ingredient to these crumb cupcakes.  But more on that in a minute.  

This was a first time for me, making crumb cake.  

Bake 52: Chocolate Blackout Cake

 I promise this is the last cake I will post about this week. ;) 

Carrot Cupcakes with Cream Cheese Frosting and Easter

 Last year, my brother, Matthew, requested carrot cake for his birthday.  He insisted that I make it from a box.  I rolled my eyes and told him that I would make one from a box and make a homemade one to see which he liked better.  I was completely convinced I would change his mind.

Bake 52: Tres Leches Cake

This was a first for me.  First time making, first time tasting.  I can't really tell you how it would compare to a regular tres leches cake because I have never tried it before.  But Tyler said it was delicious and we all know how picky he can be.  And, of course, I loved it.

Bake 52: Boston Cream Cupcakes

I don't think it will surprise anyone that this was my week to host and pick the recipe.  I probably should feel bad that Valerie was being good and picked Bran Muffins and then the next week, I dropped the cupcake bomb on everyone, but I really don't.  I think it was while I was making and sampling the pastry cream that I decided this was a pure genius decision and forgot completely that there were other people on Earth let alone in the baking group.  I mean seriously, a cupcake with pastry cream and a gooey chocolatey glaze?  It's no wonder it's one of the first things I noticed when initially flipping through my new book.  Do you see that little ray of light on the front of the cupcake.  Is it just me or does it look angelic?