Black Magic Cake… Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. However, this cake was so good I had to post it despite the absent photographs. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. Ingredients:
Oreo Pudding Poke Cake I’m so excited to share this Oreo Pudding Poke Cake with you today. I had seen the idea on Pinterest from The Country Cook and knew I had to try it myself. I made mine with Red Oreos with Valentines in mind to make them more festive looking, but you can do them with any kind of Oreo (as you can see below). Here is how you can make it as well… And I’ve also made it with regular Oreos, which tastes exactly the same, it just doesn’t have the red. And what’s great about this recipe is that there are so many different kinds of Oreos these days that you can change up the flavor a bit as well as add a little color depending on what Oreos you use. This cake was so simple and tasty. I’ve had people ask where to get the Red Oreos, and they are a seasonal item. For more great cake desserts, be sure to check out: Best Buttermilk Sheet Cake For all Dessert recipes go HERE, and for all Lil’ Luna recipes go HERE.
:: Daring Baker’s Challenge–April 2011-Maple mousse served in edible container :: The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at Daring Kitchen! T and T kitchen is one year old Daring Bakers. A maple syrup and .... bacon cups????? Good god! Every April someone joking with us! We don't like a maple syrup. After I find out that I need a maple syrup for a recipe I remembered that I have one somewhere. We tried it and didn't like it, so I put it in the kitchen closet and forget about it. And when I found it on the bottom of my kitchen closet, my suspicions were confirmed. OK., the month here or there, there is no way I'm going to buy another one. So I did. After weighing the whole month, I will-I will not. After a wonderful Easter weekend spent in nature, and the first business day thereafter, nervous and heavy.
Treats: Yeasted Coffee Cake As I've mentioned before I love carbs, especially for breakfast. So this month's Daring Bakers challenge, yeasted coffee cake, was definitely calling my name. There really isn't anything better than a warm slice of cinnamon swirl bread chock full of nuts to start your day. To gild the lily even further you can't forget the icing. Whenever yeast is involved I get a bit apprehensive but no need to be concerned this time. The recipe yields two coffee cake rings. The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. FILLED MERINGUE COFFEE CAKE Makes 2 round coffee cakes, each approximately 10 inches in diameter The recipe can easily be halved to make one round coffee cake Ingredients For the yeast coffee cake dough: 10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ - 1 teaspoon of ground cardamom or ground nutmeg. For the meringue: For the filling: Directions:
July Daring Bakers Challenge - Swiss swirl ice cream cake The July 2010 Daring Bakers Challenge was hosted by Sunita from Sunita's world - life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home At first I was so excited by this challenge - interesting looking with many levels dessert is always fun to make. So i was even thinking about skipping the challenge but yesterday I grab and push myself to the kitchen and I started working on that recipe. The base for both in my version in Chocolate sponge Cake - oh how i love this one. Than I made to versions of fillings for a rolls. First one - Chocolate Swiss roll with chocolate ice creams and red currants jam Layers - chocolate swiss roll filled with chocolate whipping cream, two chocolate ice creams layers and sour-ish red currant jam in a centre. For recipe please hit this site which was a base for Sunita's Challenge.
Swiss Roll Ice Cream Cake I loved this challenge - though I made more mistakes than I would have liked. Instead of making a bowl shaped dessert lined with individual slices of swiss roll, I decided to make what looks like one big slice of swiss roll. It's a dark chocolate and espresso roll filled with coffee marscarpone cream... But what's inside? (Also, that's sugar from rolling it on the outside, not frost!) The odd thing about this was that I spent ages planning it and thinking of how I could make sure it rolled smoothly round the edge, how I could make the swirl look perfect on top... and then when it came down to it, I rushed and fudged several things. The brown sugar and dark chocolate ice cream is an adaption of the Rich Chocolate Ice Cream I made before. The fleur de sel caramel ice cream is taken from David Lebovitz's blog, here - I didn't have salted butter so I used unsalted and added a whole teaspoon of fleur de sel. As I was making a chocolate roll, I tried the original recipe from the challenge.
Hold the Beef — love to eat, cook to love Pretty Tasty Cakes » Blog Archive » cosmic dome cake This Filbert Gateau with praline buttercream, filbert (or hazelnut) genoise and ganache glaze was perhaps the most frustrating Daring Baker’s Challenge for me yet, which really shouldn’t have been since it IS cake, and I should be fortunate I was in my element. I want to attribute it up to the heat and the fact that this wasn’t the most seasonally appropriate cake to make, but I just wasn’t as inspired with this month’s challenge. I thought I’d experiment with this cake by trying a dome shape. I received a Betty Crocker bake and fill kit a few years ago, which included a dome baking pan. I didn’t actually bake the cake in the pan (the depth of the center would mean increased baking time = dry cake). Instead, I baked the cake as a sheet and cut out circles of various sizes to fill the cake. The praline wasn’t sufficiently incorporated into buttercream, hence the chunks. Cutting out and arranging the circles proved meditative and helped quel an otherwise frustrating experience.
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot Yield: 24 cupcakesPrep Time: 40 minutesCook Time: 17 minutesTotal Time: 1 hour Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.