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! 

Saturday, May 20, 2017

Lime and Poppyseed Syrup Cake

This months Cake Slice selection is a Lime and Poppyseed Syrup Cake. Lemon and Poppyseeds are a  very common pair. Lime and Poppyseeds is a new one for me!

The batter was delicious, perhaps could have had a bit more lime zest, the syrup made up for it! 
The mini bundt cakes turned out delicious! They have a burst of lime flavor due to the syrup! The cake texture is lovely! We snacked on these all week! 
I will be taking a little break from the Cake Slice. I should be back baking with the group at the end of the summer. Have a great summer Cake Slice Bakers! 

Thursday, April 20, 2017

Japanese Strawberry Shortcake

Japanese Strawberry Shortcake is what I baked this month with the Cake Slice. I chose this recipe because it calls for a sponge cake, my chance to test one. The recipe also uses gelatin to stabilize the whip cream, also something I've been wanting to test. 

The sponge cake took a little longer to bake than the time it called for, but I was happy with the outcome. The texture and flavor of the sponge was good. I skipped making the syrup only because I decided to macerate the strawberries and use up all the juice from them to soak the cake with. I had about 1/2 cup of juices from the strawberries, I suggest using a full cup of juice, the cake texture is strong enough to hold the liquid, and the cake does need the moisture. 

Making the whip cream was a challenge. I was unsuccessful incorporating the gelatin. The gelatin clumped up immediately after mixing it with the cream. I had an awful mess trying to strain the gelatin out. I refused to let the whipped cream to go to waste. I think the problem was that the gelatin slightly set after leaving it to cool the ten minutes it called for. I'm not going to give up though, I really want to be able to learn this process. I love icing cakes in whipped cream and stabilizing it would make icing the cakes a lot easier. 
I was so frustrated when I was done with the cake that I didn't realize I didn't take a picture of the finished cake, but I did take one of my slice. 
Not my favorite Strawberry Shortcake recipe, but not a total fail either. It was actually better the next day, the juices softened the cake a bit more, and the flavors got to merry a little longer. 

Tuesday, April 18, 2017

Fudgy Meringue Cookies: #creativecookieexchange

I'm back baking with the Creative Cookie Exchange! After the Holidays I just felt like I needed to slow down on my baking. After the much needed rest, I'm glad to participate again. 
This months theme is Meringue Cookies! I've never had a meringue cookie, but I did make a meringue shell for a tart once. I didn't like the texture of it, although I feel I might have over baked it. 

With this in mind, I chose to bake these Fudgy Meringue Cookies! This recipe calls for a meringue, that is similar to a marshmallow fluff, simply delicious!  The cookie has a lovely chewy, brownie like texture. It delivers a punch of chocolate! I'm pleased with the result. Definitely a delicious cookie! 
For this recipe please visit Epicurious

Meringue Cookies are light, airy and sweet treats. They can be soft and chewy with a crisp exterior, or crisp throughout. They are sometimes known as “Forgotten Cookies” because they are cooked for a long time in the oven, but we can guarantee you that none of these cookies will be forgotten! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: