Sweet Girls Baking

What We Have Been Up to Lately....

2011-11-16T16:16:00.000-08:00

It is the time of the year where I spend hours every week working with the local kids that participate in the 4-H Food and Nutrition project. I am the adult leader for our program so I have been working with 16 kids, aged 9-15, with the Food Challenge project. They work in groups of 3-5, are given a recipe with just the top portion with items and measurements, no directions and no idea what they are expected to make, only a clue giving them a hint. They have 40 minutes to prepare the dish, prepare a presentation covering 5 different areas - my plate requirements, food safety, food preparation methods, substitution ideas, and menu planning. They also have to plate their dish for presentation and clean up their work space and have everything put away. IN 40 MINUTES. Then, they have to present it to a judge's panel.

It's fun to watch the kids grow and change -- learn and have a good time together. There are three boys in our groups -- so we laugh that these will be the ones in college helping to feed their roommates..

Anyway, I have to go get ready for another practice and see what they make tonight.

Sour Cream Pumpkin Bundt Cake

2011-09-09T18:16:00.000-07:00

Sour Cream Pumpkin Bundt Cake By: Libby's
"A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!"
Prep Time:12 Min
Cook Time:55 Min
Ready In: 1 Hr 7 Min

Ingredients
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) container sour cream
2 teaspoons vanilla extract

Glaze:
1 1/2 cups sifted powdered sugar
2 tablespoons orange juice, or as needed

Directions
1.Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
2.For Streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
3.For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
4.To Assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
5.Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
6.For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

WooHoo -- back to baking again Chocolate Zucchini Bundt Cake

2011-09-07T17:52:00.000-07:00

back to baking again...what a great cake! we really enjoyed the recipe and will definitely make it again. While getting everything ready, I received yucks and gross and all sorts of comments when seeing the zucchini get grated and dropped into the chocolate cake mix. but sure didn't stop anyone from eating it...it disappeared quickly and was very moist.

only thing that I did different was to add extra sour cream....

here is the recipe

Chocolate Zucchini Bundt Cake from Cake Keeper Cakes

1/2 cup unsweetened Dutch process cocoa (plus more for dusting the pan)
1/2 cup sour cream (I actually used 3/4 cups)
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons instant espresso powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 cups coarsely shredded zucchini (I used finely shredded)
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder or spray liberally with Bakers Joy nonstick spray.

Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup and set aside.
Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder in a medium bowl and set aside.

Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat alternating flour and sour cream mixtures and end with the flour mixture, scraping down the sides of the bowl as necessary between additions.

Stir in the zucchini, chocolate chips and nuts, if using.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Slice and serve.

Store the uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Graham Cracker Chocolate Chip Snacking Cake

2010-12-21T18:48:00.001-08:00

January’s Cake: Graham Cracker Chocolate Chip Snacking Cake

Makes one 8 inch square cake

January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the centre comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.

Cranberry Pecan Cake

2010-12-21T18:33:00.000-08:00

December's cake of the month is the Cranberry Almond Cake from the Cake Keeper Cakes recipe book. This was a very simple batter cake to make. I loved the way the cake batter looked just going into the pan. There was quite a few cranberries in the cake (I think on the next time that I make this recipe, I will reduce the amount of berries.) I did not have almonds in the cabinet and didn't feel like a trip to the store so I used the chopped pecans instead. I like pecans better anyway so that substitution didn't bother me at all.

The cake was very delicious and will definitely be a repeat at our house.

Here is the recipe if you wish to try it out for yourself.

Cranberry Almond Cake from Cake Keeper Cakes
For the streusel:
•1 cup sliced almonds (I substituted chopped pecans)
•2 Tablespoons unsalted butter, melted
•2 Tablespoons light brown sugar, packed
For the cake:

•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon salt
•3 large eggs
•2 cups granulated sugar
•3/4 cup butter, melted and cooled
•1 teaspoon pure vanilla extract
•1 bag (12 oz.) fresh cranberries
Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan. (I had to use an 11x7 cake pan because I do not have a springform pan).

Combine the almonds (pecans), butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.

With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.

Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.

Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes (for the 11x7 glass pan -- I cooked it for an hour). Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.

November's Cake -- Cinnamon Pudding Cake

2010-10-31T18:22:00.001-07:00

November’s Cake: Cinnamon Pudding Cake

Makes one 8 inch square pudding cake

November’s Cake: Cinnamon Pudding Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt

For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract

Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 45 to 50 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

PUMPKIN CHOCOLATE CHIP POUND CAKE

2010-10-21T18:32:00.000-07:00

We loved the cake this month from the Cake Slice Bakers new cookbook Cake Keepers Cake by Lauren Chattman. We actually love just about anything that is pumpkin so we knew it would be a winner in our house. It disappeared quickly once made. Very moist cake and my daughter loved the addition of chocolate chips. I seem to have misplaced my pictures of it so I will simply post the recipe later if I can't locate them.
Looking forward to next month's cake! MMM. cinnamon...

September's Cake - Fresh Apple Cake with Brown Sugar Glaze

2010-09-21T17:22:00.001-07:00

We loved this month's Cake Slice Baker recipe!

This cake was gone very quickly when my family came over for a Sunday dinner. I love apple cake and the only thing that I would try next time that I bake it would be to reduce the oil like a few have done for this recipe. As the description in the cookbook reads, this cake would be terrific for traveling to anohter's house or on picnic. I left out the pecans/walnuts and added extra cinnamon. I also loved how simple this cake was to make.

You can find the recipe in one of my previous posts.

Stephanie

September Cake Fresh Apple Cake

2010-08-27T17:26:00.000-07:00

September’s Cake: Fresh Apple Cake with Brown Sugar Glaze
(Recipe from Southern Cakes by Nancie McDermott)

Makes one 13x9inch sheet cake or two 8-9inch round cakes

3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
3 eggs
1½ cups vegetable oil
2 tsp vanilla extract
3 cups finely chopped apples
1 cup coarsely chopped pecans or walnuts

Brown Sugar Glaze
1 cup tightly packed light brown sugar
1/3 cup butter
1 tsp vanilla extract
2 tbsp evaporated milk, half-and-half or cream

Method – Fresh Apple Cake
Heat the oven to 350F. Grease a 13 by 9 inch pan or two 8-9 inch cake pans.
In a medium bowl combine the flour, sugar, baking soda and salt. Stir with a fork to mix everything together well.

In a large bowl, beat the eggs with a wooden spoon or a mixer at low speed until pale yellow and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a wooden spoon and continue stirring the batter just until the flour disappears. Add the apples and nuts, stir to mix them into the batter until fairly uniform. Scrape the batter into the prepared pans.

Bake for 45-50 minutes or until the cake is golden brown, springs back when touched lightly near the centre and is beginning to pull away from the sides of the pan. Place the cake (still in the pans) on a wire rack and spoon over the glaze while still hot.

Method - Brown Sugar Glaze
Combine all the ingredients in a medium saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Then cook for 3-5 minutes.

To Finish
Spoon the hot glaze all over the hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

Tres Leches Cake

2010-08-27T17:14:00.000-07:00

Augusts’ Cake: Johnny C’s Tres Leches Cake

Tres Leches Cake
Recipe from Southern Cakes by Nancie McDermott
Cake
3 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk

Three Milk Sauce
1½ cups milk
½ cup sweetened condensed milk
One 12ounce can evaporated milk
1 tbsp grated lime zest

Garnish
Sweetened whipped cream for garnish (optional)
Fresh fruit, such as kiwi or berries for garnish (optional)

Cake Method
Preheat the oven to 350F. Grease and flour a 13 by 9inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well. Add the eggs one by one, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour, the remaining milk and then remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35 – 40 minutes, until the cake is golden brown, springs back when touched lightly in the centre and begins to pull away from the sides of the pan.
While the cake bakes, make the sauce. (You want the cakes to still be warm when you add the sauce)

Three Milk Sauce
Combine the milk, sweetened condensed milk, and evaporated milk a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to the boil. Allow to cool for 10 minutes before using.

To Finish
Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake. Punch holes with a toothpick in the top of the cake, about 1 inch apart.
Slowly pour the warm milk sauce over the warm cake, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can add more later if needed.
Let the cake stand for 1 hour. Cover and refrigerate, allowing the cake to come to room temperature before you serve it. Cut into squares and serve right from the pan. Garnish with sweetened whipped cream and fresh fruit if desired.

Chocolate Tres Leches Cake adapted from Southern Cakes

Adapted from this Original Recipe

Cake:

•1 cup + 2 Tbsp. all-purpose flour
•6 Tbsp. cocoa powder
•2 teaspoon baking powder
•1/2 cups (1 stick) unsalted butter, softened
•1 cup sugar
•2 eggs
•1/2 teaspoon vanilla extract
•1/2 cup milk
Three Milks:

•1 cup milk
•1 cup evaporated milk
•1/3 cup sweetened condensed milk
•1 oz. melted chocolate or chocolate syrup (optional)
Cake: Preheat oven to 350 degrees F. Grease and flour 8x8-inch pan.

In a medium bowl, combine the flour, cocoa and baking powder and stir with a fork to mix.

In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well.

Adds the eggs one at a time, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth. Add the vanilla.

Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour and the remaining milk, then the remaining flour in the same way.

Pour the batter into the prepared pan and bake for 35-40 minutes (mine took 40 mins), until the cake is golden brown, springs back when touched lightly in the center and begins to pull away from the sides of the pan.

While the cake bakes, make the milk sauce. You want the cake to still be warm when you add the milk mixture.

Milk Sauce: Combine the milk, sweetened condensed milk, evaporated milk and the semisweet chocolate or chocolate syrup (if using) in a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to a boil.

Allow to cool for 10 minutes before using.

To Finish: Cool the cake in the pan on a wire rack for 10 minutes. Poke holes with a toothpick all over the cake.

Slowly pour the warm milk sauce over the warm cake, in stages stopping to let the cake absorb the sauce before adding more. You may not need it all but you can add more later if you need it.

Let the cake stand at room temperature for one hour before covering and refrigerating. (I let it chill overnight, but a few hours is plenty). Top with cocoa whipped cream (recipe below) and serve it straight from the pan.

Cocoa Whipped Cream

•1 cup heavy cream
•2 Tablespoons sugar
•2 Tablespoons cocoa powder
In a medium bowl, combine heavy cream, sugar and cocoa powder. Mix at medium speed til creamy and fluffy, but don't overbeat or you'll be left with a curdled mess.

Top the cooled tres leches cake with the sweetened cocoa cream. Serve with fruit if desired.

Skillet Apple Cake

2010-08-10T20:06:00.000-07:00

Apple Cake in an Iron Skillet

Prep Time 25 Minutes
Cook Time 25 Minutes Servings 8 Difficulty Intermediate

Ingredients
■4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
■1-¾ stick Butter
■¾ cups Sugar
■_____
■FOR THE CAKE:
■1 stick Butter
■⅔ cups Sugar
■1-½ teaspoon Vanilla
■2 whole Large Eggs
■½ cups Sour Cream
■1-½ cup All-purpose Flour
■1-½ teaspoon Baking Powder
■1 teaspoon Salt
■½ teaspoons Cinnamon
■1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Preparation Instructions
Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Creamed Corn

2010-08-08T15:45:00.000-07:00

We had this for dinner tonight along with Potato Casserole and Fried Catfish. It was mmm.mmm goood.

Creamed Corn

Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”

Serves 6

•8 ears fresh corn
•6 tablespoons unsalted butter
•1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
•1 teaspoon kosher salt
•1 teaspoon black pepper
•1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.

2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.

3. Pour in the cream. Season with salt and pepper.

4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.

Blueberry Scones

2010-07-26T20:08:00.000-07:00

These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top

*Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.

Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.

Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.

Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.

Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.

Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.

Shenandoah Valley Blueberry Cake

2010-06-27T06:11:00.000-07:00

June's cake was a Shenandoah Valley Blueberry Cake. I actually made it for the first time for Memorial Day and then we made it again because we loved it so much. I am actually late with my post on this cake (it was due on the 20th) but things have been crazy around our house with Blaine being at dance class until all hours getting ready for dance at Disney, Aaron and I getting ready for our garage sale this weekend, and then gathering items for our upcoming trip...whew... I am tired.
Back to the cake... wonderful, moist, not too sweet, great amount of blueberries. Almost thought it was going to be like a muffin when we took it out of the pan but it wasn't...it was light and not heavy at all like muffins can be.
Won't be baking next month's cake as our schedule is crammed packed full....can't wait to see how it looks for everyone though...
visit the other Cake Slice Bakers here.. http://thecakeslicebakers.blogspot.com/
Steph

2010-04-26T13:36:00.000-07:00

here is the recipe of the month for May

Pineapple Upside Down Cake

2010-03-24T20:15:00.000-07:00

March's recipe for the Cake Slice Bakers was Pineapple Upside Down Cake from Southern Cakes by Nancy McDermott. Blaine made this cake for Riley's first birthday party to go along with his birthday cake. I love Pineapple Upside cake because of the buttery brown sugar topping that cooks into the top of the cake. This cake seemed to be heavy and very dense though. Not what I normally like for this type of cake. We ended up throwing quite a bit of it away.

here is a copy of the recipe if you would like to try for better results:

http://docs.google.com/Doc?docid=0AQWt0aeyZ3lLZDdrMmI3bl85ODJqZDNtNno&hl=en&pli=1

Mississippi Mud Cake

2010-02-20T21:05:00.000-08:00

This is the cake from the Cake Slice Bakers group...it was very good but very very sweet...

February’s Cake: Mississippi Mud Cake

Makes one 13 x 9 inch sheet cake

February’s Cake: Mississippi Mud Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the Cake
1 cup (2sticks) butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting
One 16 ounce box (3¼ cups) confectioners sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered

Method – Cake
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method – Mud Frosting
In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve
Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.
Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.

December's Cake Recipe

2009-11-26T06:23:00.000-08:00

December’s Cake: White Chocolate Layer Cake

Makes one 8 inch triple layer cake

December’s Cake: White Chocolate Layer Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the White Chocolate Cake
2 ½ cups sifted cake flour
1 tsp baking soda
½ tsp salt
4 ounces white chocolate, finely chopped
½ cup boiling water
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla extract
1 cup buttermilk (see note below)

For the White Chocolate Frosting
6 ounces white chocolate, finely chopped
12 ounces (1 ½ cups) cream cheese, softened
3 tbsp butter, softened
¾ tsp vanilla extract
3 cups confectioners sugar

Method – White Chocolate Cake
Heat the oven to 350F and grease three 8 inch round cake pans. Line the bottom of each pan with a circle of waxed paper or kitchen parchment and flour the pan.

Combine the flour, baking soda and salt in a medium bowl, and stir with a fork to mix them well.

Bring 3 inches of water to an active simmer in the bottom of a double boiler or a saucepan that will accommodate a medium heat proof bowl so that it sits snugly over the water. Melt the white chocolate in the top of the double boiler or in the bowl over the simmering water. Stir often, and then pour in the ½ cup of boiling water and stir to mix well. Remove from the heat.

In a medium bowl, combine the butter and the sugar and beat with a mixed at medium speed to mix them together well. Add the egg yolks, one by one, beating each time to keep the mixture smooth. Add the white chocolate and the vanilla, and stir well to mix.

Add about a third of the flour mixture, and then about half of the buttermilk, beating with a mixer at low speed just long enough after each addition to make the flour or buttermilk disappear. Mix in another third of the flour, remaining buttermilk and then the last of the flour.

In a medium bowl, beat the egg whites at medium speed until they are foamy and opaque. Continue beating at high speed until they swell into thick, pillowy mounds and hold peaks that are stiff, but not fry. Add one third of the egg white mixture to the bowl of batter, and fold it in gently using a spatula. Add the remaining egg whites and continue to fold with a light touch, until the egg whites are blended in well, with only a few streaks showing.

Transfer the batter to the prepared pans and bake at 350F for 25-30 minutes until the cakes are golden brown, spring back when touched gently in the centre and are beginning to pull away from the sides of the pans.

Cool the cakes in the pans on wire racks or folded kitchen towels for about 30 minutes. Turn them out onto the racks and peel off the paper and turn them back the right way up to cool completely.

Method – White Chocolate Frosting
In the top of a double boiler or a heatproof bowl, melt the white chocolate over hot, not simmering, water, stirring often. Remove from the heat once melted and let cool to lukewarm. Transfer the melted white chocolate to a large bowl, and add the cream cheese, butter and vanilla. Beat together at medium speed until you have a smooth sauce. Add the confectioners sugar and beat until smooth.

To Assemble
Place one layer, top side down on a cake stand or serving plate and spread it with about a fourth of the icing. Continue stacking and frosting each cake layer in the same way. Cover the sides of the cake with any remaining frosting.

Cover the cake and refrigerate for at least 1 hour. Set the cake out about 30 minutes before you want to serve it.

NOTE: If you can’t find buttermilk, stir 1 tbsp lemon juice into 1 cup of milk and leave to stand for 10 minutes before using.

Optional Extra
As this is our December cake and seeing as it’s a snowy white cake, I thought it might be fun to add an extra optional challenge of decorating the cake with the theme ‘snow scene.’ If you don’t want to do anything fancy then you can leave the cake plain and say your cake is a snowman caught in a snow storm, who’s to know?!?

November's Cake -- Burnt Sugar Cake

2009-11-26T05:27:00.000-08:00

Well, last weekend I got around to making the November cake of the month for the Cake Slice Baker group. It was a Burnt Sugar Cake. Unlike a caramel cake, which is yellow or white with a thick caramel frosting, a burnt sugar cake has caramel on the inside and out.

To make this cake, the first step is to make the burnt sugar syrup --I thought I had literally burned it from how it looked while cooking. But a few minutes later, the liquid turned into a pretty brown syrup like it was supposed to.

This cake was very moist. However, it was EXTREMELY sweet with the burnt sugar frosting on top. Also, my frosting would not get thicker so it kind of ran off the cake onto the plate. I thought this cake was going to look bad compared to others on the group but it actually didn't. I would make the cake again but I would put a different type of frosting on top. Perhaps make into a bundt cake with a glaze or drizzle of a chocolate frosting that isn't too sweet.

This recipe along with the others that we are baking each month comes from the book SOUTHERN CAKES by Nancie McDermott.

here is the recipe:

BURNT SUGAR CAKE

For the Burnt Sugar Syrup
1 cup sugar
1 cup boiling water

For the Burnt Sugar Frosting
3¾ cups confectioners sugar
½ cup Burnt Sugar Syrup (above)
¼ cup (½ stick) butter
½ tsp vanilla extract
2 – 3 tbsp evaporated milk or normal milk

Method – Burnt Sugar Syrup
Heat the sugar in a cast iron skillet or another heavy bottomed pan with high sides. Heat over a medium-low heat, stirring occasionally, until the sugar melts into a clear brown caramel syrup. It should be the colour of tea. Gradually add the boiling water, pouring it down the sides of the pan so that if the syrup foams and bubbles up, you should be protected.

Continue cooking, stirring often, until the water combines with the syrup and turns a handsome brown syrup. Remove from the heat and set aside to cool. Store the cooled syrup in a sealed jar if not using straight away.

Method - Cake
Heat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans.
In a medium bowl, combine the flour, baking powder and salt and stir with a fork to mix well. Stir the vanilla into the milk.

In a large bowl, beat the butter and the sugar with an electric mixer at high speed for 2 – 3 minutes, until they are well combined. Stop now and then to scrape the bowl down. Add the eggs, one by one, beating well each time. Pour in half a cup of the burnt sugar syrup and beat well. Add a third of the flour mixture and about half of the milk, beating at a low speed, until just incorporated. Mix in another third of the flour and the rest of the milk. Finally, add the remaining flour.

Divide the batter between the cake pans and bake at 350F for 20 to 25 minutes until the cakes are golden brown, spring back when touched gently in the centre and begin to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack for15 minutes. Turn out the cakes into the wire rack to cool completely.

Method – Burnt Sugar Frosting
In a large bowl, combine the confectioners sugar, the burnt sugar syrup, butter and vanilla. Beat with a mixer at medium speed for 2 to 3 minutes, scraping down the bowl now and then to bring the ingredients together. Add 2 tablespoons of the milk and continue beating until the frosting is thick, soft, smooth and easy to spread. Add a little more sugar if it is thin, and a little more milk if it is too thick.

To Assemble
Place one layer, top side down, on a cake stand or serving plate. Scoop about ¾ cup of the frosting onto the cake. Spread to the edges and place the second cake layer over it, top side down. Frost the sides of the cake, and then the top until it is evenly covered.

Cake Balls, 2 Jam recipes, and Graham Cracker Brownies

2009-08-02T14:37:00.000-07:00

Today, Blaine finished the Red Velvet Cake balls for Aunt Terry (this was the second attempt with cake balls and we are still trying to figure out the best way to dip them and what is the best coating --so far we like the HEB Vanilla coating over the White Almond Bark and White Dipping Chocolate).

I made two recipes of jam -- blueberry and cherry. I have never made cherry jam before-- it turned out good. The blueberry turned out really thick with the plump blueberries still intact. Can't wait to try it on some homemade bread when Blaine makes some more.

We also tried a very simple recipe -- Graham Cracker Brownies. The recipe only has 5 ingredients -- 2 cups crushed graham crackers, 6 oz chocolate chips, 1 tsp baking soda, pinch of salt, and 14 oz can of sweet condensed milk. Mix it all together and bake at 350 for 30 minutes. How simple! We shall know soon how they taste once they cool some.

Sweet Girls Baking

2009-08-01T17:13:00.000-07:00

Last year, Blaine and I came up with a name for her to put on business cards to get a few little baking jobs from recipes that she has made for her contests. We came up with Sweet Girls Baking, as we both love to bake and have hopes to one day either have a bakery or simply bake at home from orders. We love making cakes, cookies, muffins and just about anything sweet.

So, here is to Sweet Girls Baking blogspot -- we look forward to posting recipes and pictures of all the upcoming creations that we make together.