Saturday, January 20, 2018

King Cake: #ATKCAKE



I couldn’t be more excited today to finally be able to reveal the new Cake Slice baking book we'll be baking from this year! Felice our Cake Slice administrator has been working really hard these last few months and was able to acquire a galley copy of the new cake book "The Perfect Cake" from America’s Test Kitchen! 



This month our administrator made available four recipes we could choose to bake from for our monthly Cake Slice bake. It was a tough choice, all the recipes sounded wonderful! I chose to bake this delicious King Cake. 


The cake was pretty easy to put together. The hardest part was waiting for it to cool to slice. I loved the filling in this King Cake, a mixture of finely chopped pecans, cinnamon, and brown sugar. Delicious!


The baking book will be available on March 27, 2018.  You may preorder your book through Amazon. In the meanwhile if you can’t wait and would love to bake with the group before the book is released, contact our administrator to join our baking group. We do have a few rules to our baking group, please visit our Cake Slice page for more information.







Wednesday, December 20, 2017

Walnut-Whiskey Pound Cake with Whiskey Glaze


It’s Cake Slice time! This month was opened up to any recipe from any book the Cake Slice has baked from! Hundreds of recipes, how do you narrow down your choices?!


I chose a recipe based on ingredients already on hand. Sometimes it’s nice to clean up the pantry. I hate nothing more than wasting baking ingredients. 
I chose to bake a Walnut-Whiskey Pound Cake with Whiskey Glaze from one of our previous books Cake Keeper Cakes! Delicious! The brown sugar gave this cake a depth of flavor! Loved, loved loved this cake. I made the glaze a little more sinful by adding 2 tablespoons of melted butter. This recipe is definitely a keeper! 




Monday, November 20, 2017

Chocolate Cinnamon Babka


We’re nearing the end of this baking season with The Cake Slice. November is when we start baking from a new book, but we’re doing things a little different. We should be baking from our new book in January, if all goes as planned. You’ll have to stay tuned for the reveal of our new book. 

                                                   
It’s not everyday we get to bake from recipes that call for yeast here at the Cake Slice. Which made this months selection exciting for me. I chose to bake the Chocolate Cinnamon Babka. I shaped my Babka into a twisted loaf instead of placing the loaf in a bundt pan, like the recipe called for. The baking books Babka picture wasn’t drawing my attention and looked more like a Kugelhopf cake. Curious to see what the difference was between both led me to gorgeous photos of twisted Babka. 


I’m glad I did my research before I shaped my loaf, loved the way it turned out.  This Babka turned out delicious, and wish I could say I ate most of it. This baby disappeared before I could grab a second slice! 



Friday, October 20, 2017

Tarte aux Pommes




This Cake Slice bake didn't go exactly like planned. I had everything on hand for Octobers selection and I figured I get a head start on it. I decided to skip the tart pan since I don't own one. I made the apple compote while my dough chilled. The compote was done, and cooling when all of the sudden a tempered drinking glass in my sink exploded! Glass flew everywhere! I didn't want to risk glass fragments in my tart, I was left with no choice but dump the compote. 


After cleaning everything up I started rolling the Sweet Pie Dough out. I had quite a bit of trouble rolling it out since it quickly started getting soft. I think it was the amount of butter plus the egg yolks that made this pie dough pretty soft. 
I did add cinnamon, cornstarch, and a bit of sugar to my filling, and dotted it with butter. The apple tart turned out delicious! I served it with ice cream. It wasn't the presentation I was hoping for, but at least it turned delicious! Loved the Sweet Pie Dough recipe! 











Wednesday, September 20, 2017

Dobos Cake



Dobos Cake is my selection for this months Cake Slice! I wanted to challenge myself with this recipe. Dobos Cake is layers of cake sandwiched in between delicious chocolate buttercream, and finished off with a layer of cake coated in caramel! 


My cake layers didn't exactly fluff up like the picture in the book. They turned out more like the texture of crepes. A little disappointed. Not exactly sure what went wrong. Maybe the eggs should have been whipped seperately then folded into the batter, to give the layers the sponge cake result. 


I followed the recipe just as listed except for the chocolate buttercream. I wasn't comfortable adding the egg mixture to the frosting. I did heat the eggs and confectioners sugar until hot to the touch. But since the recipe didn't state how long to cook or temperature that must be reached, I decided to opt them out. With my daughter expecting a baby I didn't want to risk her getting sick, in case I undercooked the egg mixture. I also noticed that the recipe didn't say to whip or stir the egg mixture while heating. Normally recipes that call for this step state to whisk while cooking them. 


Over all I felt the cake was very good. My husband and kids said the crepe texture was delicious. I wanted fluffy layers, so I wasn't 100% pleased. I liked the cake, just wished the layers turned out sponge like. 






Sunday, August 20, 2017

Olive Oil Cake with Fresh Peaches



I'm back briefly with the Cake Slice! The last two months have been pretty hectic around my house, a million things to do and hardly anything done. Projects started, but far from finished. In the meanwhile everyone at home still wants cake! So cake I made. 
I chose this delicious Olive Oil Cake with Fresh Peaches. Canned peaches came to the rescue for this last minute cake! The other slight change I made was using a Orange syrup I made using up the left over oranges I used for the zest. It complimented the cake just lovely.




Please take a moment and visit our Cake Slice bakers to see what they baked up!






Saturday, May 27, 2017

Gender Reveal Cake!



Today is a very special day! My family and friends finally get to learn the sex of my first grandchild! A very emotional day for me! 
The cake is a white vanilla-almond cake, iced and filled with Italian buttercream. Delicious! 
Daisy, I love you to the moon and back! You have made me one happy grandma! 
May the Lord always watch over you and your baby. 
Love, Mom!