This blueberry cake is awesome! It’s like an an oversized, very moist blueberry muffin. It seems like a ridiculous amount of blueberries when you are adding them to the cake batter, but the result is wonderful. So many blueberries!I’ve never used a tube pan for this kind of cake, so I was a little skeptical about how it would turn out. The result was awesome, but getting it out of the pan was challenging. It says to let cool for twenty minutes, at which point the pan is still quite hot, and then to run a knife along the edges to loosen, and attempt to remove the sides and the bottom. I ended up doing a bit of cake acrobatics, where I lifted the tube out, then carefully ran a knife under the bottom, flipped the whole thing onto a plate, then flipped it again onto a wire rack to cool. It all came out beautifully though, after all that juggling of hot cake.
The St. Pat’s Drunk Cake from Baked Occasions is described as a Chocolate Stout Bundt Cake with Whiskey Bailey’s Glaze. I was pretty excited to try it! I think dark chocolate and dark beer is a dynamite combination. I used Innis and Gunn’s Irish Whiskey Stout, which has a molasses flavor, and tastes a lot more like whiskey than you would expect from a beer, even one with the word ‘whiskey’ in the name. I think a basic Guinness would work better, and is undoubtedly more widely available. The cake came out well, it was very dense, rich and chocolatey without being overly sweet. It didn’t have a pronounced stout flavor. I think the beer just blended in to enhance the chocolate. However I didn’t feel like the frosting fit the cake very well. Mixing cream cheese and boozy flavor was just odd. And the frosting I made wasn’t particularly attractive, too thin to spread but too creamy to pour. I think having a simply powdered sugar glaze would have worked well, and skip the cream cheese altogether. Drizzle a bit of melted chocolate on top of that would be perfect.
I thought this cake was delicious! If you are a fan of the combination of orange and chocolate you will adore this cake. It is easy to put together, very flavorful, and super moist. It’s not the prettiest cake in the world, but the taste more than makes up for it. I accidently carmelized my syrup the first time around, so I’d suggest keeping an eye on it. Luckily I had an extra orange so I just made it a second time. I would definitely make this recipe again.
I wasn’t crazy about this cake. To be fair, I couldn’t find black cocoa powder (so bummed about that), but I’m not sure if that would have made much of a difference. I’m curious to see what the other bakers think of it, as it’s not something I’ve ever used. The bundt cake turned out alright. It was chocolatey and moist, but I found the texture was a bit uneven, and overall the cake just seemed kind of boring. The batter had a strong mocha flavor that unfortunately didn’t carry over to the the finished cake. The glaze was an ok powdered sugar glaze, but didn’t really add any flavor but extra sweetness.I thought the whole thing would have been tastier if you made a syrup with granulated sugar, melted butter and whiskey and poured that over the cake instead of using a frosting.
These Red Wine Chocolate Cupcakes with Chocolate Glaze were delicious. I don’t think you can detect the red wine in the finished cake, but it results in a super amped up chocolatey flavor. And I loved the simple glaze topping. It looked gorgeous, and nothing complements chocolate cake better than more chocolate.
So Good! If you like peanut butter you should make these ASAP. The crumble topping was so good I was just eating it straight out the the mixing bowl. I’m thinking the topping would be great on banana bread, something I am definitely looking forward to trying. I used less jam than the recipe called for and I regretted it. It seems like a lot when you are putting the muffins together but it really could use the full amount, otherwise the peanut taste can be a little overwhelming. Also, the recipe seems like it makes a lot more topping than you could possibly need, but use the whole thing. For one it’s what makes these muffins so incredibly good, and two, the muffins don’t rise very high so you can really pack the crumble topping in there and they bake up just fine.
This week is Buttery Pound Cake with Salty Caramel Glaze, which is a total winner! I reminds me of the Hair of the Dog Rum cake, which is another one of my favorite Baked Occasions recipes. This caramel cake was easy to put together and the results were delicious. I don’t think you can go wrong when the recipe calls for pouring caramel overtop of a warm cake, especially when the result is basically marbled caramel throughout.
This Easter Coconut Sheet Cake was delicious! I was so pleased with how well it came out. The cake was moist, coconutty, and not too sweet. I couldn’t find coconut cream at Safeway, and Trader Joe’s was sold out of cream of coconut, so after a quick google search I decided to substitute heavy cream.
I was a little apprehensive about the frosting, as I’ve had trouble with Baked’s buttercream recipes in the past. But this one came together with no trouble. I took the butter out of the freezer when I started making the cake, and by the time I got to making the frosting I think it had warmed to the perfect, yet vague, “cool but not cold” temperature. I skipped the piping and coloring recommended in the book. While the result in Baked Occasions is adorable, I decided to simply go with some shredded coconut on top.
Despite how pleased I was with the results, I’m not sure if I would make this again. It is a lot of work! (Mainly because having 9 egg yolks left over meant I had to make ice cream and lemon bars too :).)
These are such a great little sweet treat to help keep my exhausted co-workers going. The base is a pretty standard chocolate cake, but the topping was what made these stand out. If I made it again, and I probably will, I think I’d use less batter and more topping per cup. They don’t really rise that much, so even though they looked really full going into the oven I didn’t have any overflow problems.
The only negative was that it took a really long time to fill my mini cupcake pan. It would be a great recipe to enlist the help of a friend in exchange for baked goods.
Lately, I’ve been working through recipes that are easy to take to work and share. Everyone at my office has been working long hours, and having a nice treat on a Monday seems like a good idea to me. As much as I am looking forward to making the scheduled Blood Orange Tiramisu someday, it’s not the most portable dessert.
These little Derby Cookies were awesome. The cookies were soft, but the sugar on the outside gave a great crunch and a punch of whisky flavor. Rolling in raw sugar is something I want to try with other cookie recipes. I’d love to make these again, but I think I’d try it with pecans instead of walnuts, but that’s just my preference.