Berry Sweet!

Angel food cake amazes me! It's mostly whipped egg whites and sugar. The last time I bought it at a store it was really dry and bread-like. This recipe is from Baking Illustrated and I don't know if I'll ever buy it from a store again :)

This is my lean, green (well yellow) whipping machine. The whipped egg whites are the most important part of angel food cake.

Here are the eggs whipped to soft peaks.

I just love the look and texture of angel food cake. And it's soooo spongy :)

Slice it and serve it with your favorite toppings!


Angel Food Cake- Baking Illustrated
Sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture.

• 1 cup (3 ounces) sifted plain cake flour
• 1 1/2 cups ( 10.5 ounces) sifted sugar
• 12 large egg whites ( 1 3/4 cups plus 2 T.) at room temperature
• 1 tsp. cream of tartar
• 1/4 tsp. salt
• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. juice from 1 lemon
• 1/2 tsp. almond extract (optional)

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter, 16-cup capacity), preferably with a removable bottom. If the pan bottom is not removable, line it with parchment paper or waxed paper.
2. Whisk the flour and 3/4 cup of the sugar in a small bowl. Place the remaining 3/4 cup sugar in another small bowl next to the mixer.
3. Beat the egg whites in the bowl of a standing mixer at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds. With the mixer still at medium speed, beat in the remaining 3/4 cup sugar, 1 T. at a time, until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla, lemon juice, and almond extract and beat until just blended.
4. Place the flour-sugar mixture in a sifter set over waxed paper. Sift the flour-sugar mixture over the whites, about 3 T. at a time, and gently fold in, using a large spatula. Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.
5. Gently scrape the batter into the pan, smooth the top with a spatula, and give the pan a couple of raps on the counter to release any large air bubbles.
6. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 -60 minutes.
7. I f the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. I just let in cool upside down on a cooling rack. Let cool completely, 2-3 hours.
8. To unmold, run a knife around the edges of the pan, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around the removable bottom to release or peel of the parchment or waxed paper, if using. Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a large, serrated knife.

Dad and Bella's Birthday Party!

This is one of my favorite cakes, I would love to make a tiered wedding cake like it. This one was for my dad.


And for Bella...


a GIANT cupcake!!! It was sure a fun party!

Dessert for breakfast any day!

The first time I had Crepe Strawberry Romanoff was at La Madeleines and I absolutely loved it! I was determined to figure out how to make them myself so that I could eat them whenever I wanted.

I had never made crepes before and didn't do a lot of baking at the time, so I looked for a recipe online that looked simple. It turned out to be a fantastic recipe so I ended the search there. I found the Romanoff sauce recipe on a website that copies restaurant entrees. So it really does taste just like La Madeleines !

I used to make do with a regular non-stick skillet until Rachel bought me a crepe pan and super thin spatula. They work great! Dom bought me another crepe pan of the same brand so I can make them in twice the time. The crepe pan browns them better and faster. I highly recommend them. The brand I have is Berndes. I think Bed, Bath and Beyond carries them.
Here are the crepes ready for eating!

Top 'em off with all the good stuff... and enjoy!
Crepes:

• 2 1/2 cups whole milk
• 5 large eggs
• 1 cup all purpose flour
• 6 T. unsalted butter, melted
• 2 T. sugar (more if you want)
• 3/4 tsp salt
• 1 tsp vanilla (optional)

Blend all ingredients well in a blender. Heat pan over medium-low heat with a little butter. Pour 1/4 cup batter into pan and swirl until it covers the bottom of the pan. Wait until the edges brown and then flip, and let the crepe brown lightly on the other side. Turn over onto a cooling rack with a paper towel. Repeat with the rest of the batter.
Sauce:

• 1 cup light sour cream
• 6 T. brown sugar
• 2 T. brandy

Mix until well combined.
Cheese blintzes are another option:
Equal parts cream cheese and cottage cheese, warmed over the stove. Put filling in crepes, top with sugary strawberries and whipped cream. Mmmmmmmmmmm!

Oooh La Mode!

Mmmm... these little individual "apple pies" were super easy and a great dessert for a barbecue chicken and mashed potatoes kind of night!

Sometimes there's a time for pre-made ingredients! I just wanted to make these quick and easy so I used ready made pie crust. I baked the "pies" in little ramekins, so I cut little circles of the dough, and rolled them out a little thinner.

I laid the pie dough in the ramekins.

Then I got the apples ready. I had Gala Apples on hand, but some tart Granny Smith Apples would have given the pies just the right kick. This classic peeler does it all, peels, cores, and slices all in about 6 seconds. It's so much fun and great to have for the kids too.















I mixed the apples up and piled them high!



To finish them off, I cut three more small circles of dough, laid them over the top, and pinched both layers together. I then brushed them with egg and sprinkled sugar on top before and after baking. I like sugar!


And there they are!


A little ice cream never hurt.
I didn't use a recipe, and didn't really measure, but here are the ingredients approximately :)
For three servings, (because I broke one of my ramekins...)-

3 apples
1/3 cup sugar
2 tsp. cinnamon
1 T. cornstarch (not necessary if you don't have it, it's a thickening agent)
dash of nutmeg
juice from 1/2 of a lemon

1 box of pre-made pie dough

Bake at 375 degrees for about 20 minutes. Turn heat down to 325 degrees for 10 more minutes. Cover pies with foil in the oven once the crust is browned to your liking. Enjoy!

Rich and Rachel's Wedding Cake!

Look how cute they are! This was my first (and only) wedding cake, what an experience!!! My absolute favorite part was when they cut into it and ate their first slice. The cake was able to fulfill it's destiny! :)

Let's see... that looks like it's about 25 lbs. of butter... maybe about 60 eggs...

... 16 lbs. of cake flour... 18 lbs of powdered sugar...

... 1 million lemons...

... and 28 lbs. of sugar!!! Needless to say the cake was very heavy when all of the ingredients were put together!!! But don't worry, I definitely over-bought. It was my first wedding cake and I wasn't taking any chances. I'm still using the left over lemon curd out of my freezer for my scones. Oh, I am a fan of lemon curd! I had never tried it until I needed it to mix into the frosting for the cake.

I never pictured myself decorating the cake in my mom and dad's laundry room, given their gourmet kitchen! We didn't want Rach to see her cake while she and her family were assembling the flowers in the dining room. Also in this little room was my friend Mary who helped a great deal, and my mom was absolutely indispensable on baking day! I would've been up to the wee hours without her!!! Or on my way to a bakery to buy a cake ;)

The frosting I used was a butter and powdered sugar mixture. I had a pot of boiling water next to me that I would dip my metal spatula in. I dry the spatula and smooth the cake with my heated spatula. It melts the outer surface of the frosting just enough to give it a nice smooth surface. It's amazing all the tricks that are out there!

Also hidden somewhere in the laundry room is a nice cold Dos Equis. That also worked wonders on the overall outcome of the cake ;)

This was my practice cake a few months before, to make sure I would be able to make it the way I wanted to. I didn't practice baking for 15 hours though!!! I used foam blocks cut to the right size. There's my little monkey promoting good health, "Eat bananas, not cake." Ya, right.

I have to share the cake recipe for anyone who is looking for a good white cake. I tried many that were dry and tasteless, but I can eat this one without anything on it, I love it! It is from Joy of Cooking.

My Favorite White Cake

Have all ingredients at room temperature. Preheat oven to 375 degrees. Spray 3 8x2 pans with baking non-stick spray. (If you are using different pan sizes, a good tip is to fill your cake pans 2/3 of the way.)

Sift together twice:
3 1/2 cups sifted cake flour
1 T. plus 1 tsp. baking powder
1/2 tsp. salt

Combine:
1 cup milk
1 tsp. vanilla
1/4 tsp. almond extract (optional, it is great with or without it)

In a large bowl, beat until creamy, about 30 seconds:
1/2 pound (2 sticks) unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 3-5 minutes:
1 2/3 cups sugar

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. In another large bowl, beat on medium speed until soft peaks form:
8 large egg whites
3/8 teaspoon cream of tartar

Gradually add, beating on high speed:
1/3 cup sugar

Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one quarter of the egg whites into the butter mixture, then fold in the remaining whites. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted in the middle comes out clean (I actually prefer to see tiny little crumbs, it leaves it a little more moist), about 25 minutes. Let cool in pans on a rack for 10 minutes. Slide a knife around the cake to detach it from the pans. Invert the cake on the rack. Let cool right side up on the rack.

Yum! Lemon Curd From Martha Stewart's Baking Handbook. Makes 2 cups.

8 large egg yolks
Finely grate zest of 2 lemons
1/2 cup plus 2 T. freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 tsp. salt
1 1/4 sticks (10 T.) unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over a medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan) until the mixture is thick enough to coat the back of the spoon (8-10 minutes), and registers 160 degrees on an instant-read thermometer.

Remove saucepan from heat. Add salt and butter one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour.

It freezes really well, yummmmmmmmm!

Clothing Optional...

I mean... What could cheer my sister T up more than a California surfer? A nude California surfer!!!

The sign below reads: ATTENTION This Beach is traditionally a clothing optional area. Beyond this point you may encounter nude sunbathers.

Now this cake was DEFINITELY a fun one to make! This was the first little man I've made. His hair was my favorite part. I used chocolate fondant and squeezed it through a garlic press. It came right out and I just laid it on top of his head. I hope he's not self conscious about smelling like garlic.

If you look closely at the cake border, I think one of the dogs at the party got a lick in. Whoever got that piece is super lucky!

It's a chick's life!

Oh man, I saw these little chicks on Bakerella's Blog and could not resist! I thought they were so adorable! They are called "cake pops". You shape already cooked cake batter into balls, dip them in candy coating, and then go to town giving them "life"!

Believe it or not, somehow this was Sam's first time to dye Easter Eggs! Poor guy, he sure had a lot of fun, and they turned out beautiful! I've also included a picture of our Easter mascot :) I've been told this isn't his toughest look, but I can't resist. Sorry Duke.

Yee-ha!

It's a cowboy's birthday! Dom turned 30, and he's a country boy. So it's a country cake! I used his hat as the mold for the circular base. The cake was a surprise and he wasn't allowed to look in the fridge. I also planned a suprise kayaking trip down the river for him. As we were getting ready, he started looking all over for his hat. He definitely didn't think to look in the fridge!

For the top part of the hat I put the cake layers in the refrigerator to firm them up for shaping. Once they were chilled I stacked them, carved them with a knife to give the hat it's shape, frosted , and covered with fondant.


For a little embellishment I cut a black fondant ribbon to wrap around the hat. I then cut little circles and pressed the number 30 into them. To give them a silver effect I used a silver luster dust (made for cake decorating) mixed with vodka so that it would dry quickly once painted on.

And of course a picture of the birthday boy! Happy 3-0 Dom!

Mmmmm... Chocolate!

These are super-rich fudgey brownies, you really have to pace yourself! They are covered with a chocolate glaze, almost a ganache, and decorated with melted white chocolate. Just looking at them makes me want to grab a glass of milk!

The recipe is from Fine Cooking. Sometimes I leave the peppermint out for pure chocolate deliciousness! These get better and richer after a couple of days, and they also freeze very well.
Ingredients:
2 1/2 sticks unsalted butter
10 oz. unsweetened chocolate
2 tsp. peppermint tea leaves (from about 2 tea bags)
2 cups sugar
4 large eggs
2 tsp. peppermint extract
1/4 tsp. kosher salt
1 cup unbleached all-purpose flour
2 oz. semisweet chocolate
2 T. light corn syrup
2 oz. white chocolate
Center a rack in the oven and heat the oven to 350 degrees. Spray well the bottom and sides of a 9 x 13 inch baking pan with non-stick spray. Boil about 2 inches of water in a pot. In a heat proof bowl set over the water, melt 2 sticks of the butter and 8 oz. of the unsweetened chocolate. Stir occasionally until it is melted and uniform. Turn off heat, but leave bowl over water.
In a food processor, finely grind the peppermint leaves with the sugar. In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined. Whisk in the melted chocolate mixture (reserve hot water for later.) Slowly add the flour, gently folding it in with a spatula, until incorporated. Spread the batter into the pan and bake until a pick inserted into the center comes out almost clean (a few bits should cling to the pick), 35 to 40 minutes. Put the pan on a rack to cool to room temperature.
To make the glaze, bring the pot of water back to a gentle simmer. Set a heatproof bowl over the pot and add the semisweet chocolate, corn syrup, and the remaining 2 oz. each butter and unsweetened chocolate. Stir frequently until it is melted and smooth; set aside. Put the white chocolate in a separate heatproof bowl and set it over the water. Stir frequently until melted and smooth; remove it from the heat.
Spread the chocolate glaze over the cooled brownies in an even layer using a spatula. Once the white chocoate is cool enough to dip you finger in it, pour the white chocolate into a small plastic bag. Squeeze the white chocolate into a corner of the bag and snip a very small piece of the corner off, making a small hole. The bigger the hole, the more chocolate will come out. Squeeze the white chocolate over the glazed brownies in lines, either all vertical lines, or all horizontal. Drag a thin toothpick through the glazes in alternating directions perpendicular to your white chocolate lines. (Sorry if this is starting to sound like geometry.)
Refrigerate until the glaze is set, at least 20 minutes and up to 12 hours. ( They're really tasty cold too! ). Cut, serve, and enjoy! But don't forget your glass of milk!

Ping!

Pudge turns 30! This was a golf ball cake for my cousin Maisie and her husband Pudge who loves to golf. It was a lot of fun to make and I was so glad the golf ball turned out; I never know what's going to go wrong! After looking all around the house for something to make the divets in the ball I realized my pinkie would do the best job. Don't worry, I washed my hands! As I was pushing the golf ball into the grass I actually cracked the top layer of the grass; nothing ever goes quite perfectly. With a little help from my husband, the engineer, we put some dowels to use and kept the problem at bay.

I was super nervous about putting the "Ping" on the ball. I painted it on with black food coloring. If I would have messed up or smudged it I would have had re-do the whole golf ball. Phewf, I avoided that! The grass was the finishing touch and voila! A golfball cake!

Hey Everybody!

Hi everybody, welcome to my blog! This first cake was a really fun one to fool around with. It was just a practice cake, and I actually just covered two cake pans with fondant. It was the first time I made the fondant myself. It was really fun to make a frilly, traditional "wedding" look.

In the picture below I printed a picture of a flower from clipart, and slipped it into a plastic picture frame. I then piped royal icing over the outline and let it dry for a couple of minutes. You can make you own custom "stamps" this way, which can get pretty fun!

Once it was dry I pressed it on the fondant and piped over the impression on the fondant. While the icing was still wet, I used a paint brush to make it look like the flower was painted on. It was a great practice cake and I used a lot of techniques I had never tried before!

There is a picture of the finished flower on the top of the cake.

Here's one last shot of my little cake!