This is my second entry for Martha Mondays.
This weeks Tuesdays With Dorie recipe is Bill’s Big Carrot Cake chosen by Amanda of Slow Like Honey.
Initially I was going to skip the week’s entry. I already have a tried & true carrot cake recipe, which I don’t think I will ever change. It’s actually the first flavor I consistently received orders for, so I was skeptical to try another recipe.
But then I thought about when I joined TWD, my mission was to complete every challenge, every week – so I decided to participate.
To me the recipe is a very basic carrot cake recipe – so I had no problems putting it together. I decided to halve the recipe since I have a few other blogging events which I have to prep for this week. I also decided to make cupcakes i/o a cake.
The batter made 3 cups which would usually yield me 12 cupcakes using my ice cream scoop – but I only got 11? Mine didn’t sink as others did but the batter rose so much that they overflowed and made a chain link of muffin tops!
Other than that the cake was tasty, but a little fragile. I think I will stick with my current recipe.
For a printable version of the recipe click here.
Click here to check out the other Tuesdays with Dorie bakers.
Last Week: Marshmallows
Next Week: Fluted Polenta and Ricotta Cake
I have always wondered how to make those chocolate cakes with the oozing center, so I couldn’t wait to try this recipe. I was really happy that this was not such a large scale recipe – 6 mini cakes was the perfect amount.
I imagined my spoon breaking into the cake and warm chocolate oozing onto the plate. Well I am not sure if this was supposed to be that type of cake, but I had no such luck. They did not turn out ooey or gooey in the center. They were just a really moist, almost fudgy like. The only culprit I can think of is my tempermental oven which changes temperatures throughout baking.
For me they could have been a touch sweeter. I wish I had some vanilla ice cream to go with it but no luck, I only had green tea and sticky toffee pudding. I chose the green tea which turned out to be a really good flavor combo.
I had three left over so I ate one for breakfast yesterday (and today) still fudgy in the middle and still good.
Last week: Caramel Topped Flan
Next week: The Most Extraordinary French Lemon Cream Tart
I love baking cakes and adding new cake recipes to my files and our challenge this months Daring Baker challenge was Dorie Greenspan’s Perfect Party Cake chosen by Morven of Food Art and Random Thoughts.
I was pretty excited when this months challenge turned out to be a layered lemon cake for two reasons (1) it would give me a chance to decorate (2) I had been wanting to test some lemon cake recipes.
I wound up making this cake for Easter dessert. My initial reaction was wow what a moist cake. The buttercream was so delicious and light. I always have raspberry preserves on hand but I wasn’t up to straining the seeds out so I bought a different brand which ultimately I was not happy with. But I did love the raspberry/lemon combo. I skipped the coconut since I am not a fan and some family members have allergies.
The next day the cake seemed to be dry to me, not sure why. I didn’t get to decorate it but no one expected it to be decorated so I wasn’t really bummed out. I may try this cake again, i’m not 100% sure, but I am definitely keeping the buttercream recipe.
Be sure to check out the Daring Bakers Blogroll to see more cakes!
This week’s recipe is Russian Grandmother’s Apple Pie Cake, chosen by Natalie of Burned Bits.
The name Russian Grandmother’s Apple Pie-Cake. Pie-Cake? In reading the recipe you will notice that this is not a traditional cake that has a batter which is poured into a pan and baked. The components are of a pie recipe; a dough and a filling. This confused me, especially since the book did not have any pictures.
Preparing the recipe was simple. The dough was easy put together, I didn’t have any problems with stickiness. It took about 15 minutes total. It had a lemony taste to it which I found weird, but after refrigeration the lemony taste was still there but not that strong. It rolled out pretty easy once I let it come back to room temperature.
The filling was exactly that – apple pie filling. Apples, golden raisins, sugar and cinnamon. I used a combo of granny smiths and golden delicious since that is what I had on hand. I didn’t have any non-colored sanding sugar so I just sprinkled it with cinnamon-sugar instead.
After baking for 80 minutes, I checked on it. The top was brown and juices were bubbling so I removed it from the oven and set it on a rack to cool. Once it cooled down (still slightly warm) I tasted it. Some of apples were a little too soft, almost mushy. Also even though I tasted the apples before they were cooked, they were a little too tart, but that may be attributed to the type of apples I used. The next day I tried another piece (at room temperature) – this time the flavors seemed a little more settled together and, any apples that were too soft complimented the apples which were still chunky. I could have skipped the raisins. By day three I had “grown to like it”.
Even though I was not completely sold on this recipe my family really enjoyed it.
Is it a pie or a cake? Not sure, to me it was more like a cobbler.
I will definitely keep the dough recipe to use again and play around with different fillings.
Last week: Snickery Squares
Next week: Brioche Raisin Snails