tag:blogger.com,1999:blog-32941629429386576682024-02-19T23:32:53.145-05:00Bundt Cake SeasonBundt cakes are special. They deserve their own season. And their own blog.tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3294162942938657668.post-63931759114211761912013-03-03T17:49:00.002-05:002013-03-04T15:08:02.929-05:00Bundt #5 of BCS5: Bubble Ring (aka Monkey Bread)<br />
<i>Baked on November 11, 2012.</i><br />
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When the Main Squeeze and I first got together, he used to talk about this cinnamon-sugary, yeasted dough, breakfast baked good that his Mom had made a few of times when he and his brother were younger: Bubble Ring. This breakfast item was described in idyllic terms. It sounded wonderful. But in spite of all this waxing poetic, the infamous Bubble Ring has never appeared. It was explained to me by the Main Squeeze that Bubble Ring was pretty time consuming to make, and would require getting up really early. As someone who values sleep, I could understand why his Mom did not feel compelled to make Bubble Ring for us.<br />
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Several years ago (dear lord, it's been at least ten), I don't know how it came up, but I was describing this mythical dish to some former co-workers. One of my co-workers told me that she knew exactly what I was talking about, and that she had a recipe for it, which she would bring in for me. I was terribly excited. Bubble Ring was almost in my grasp! And the next day, she gave me a photocopy of a recipe for something called "Cape Cod 'Sunrise' Stickies." But this couldn't be right, it called for frozen bread balls and butterscotch pudding mix. This seemed nothing like the hours-long process for Bubble Ring, with a yeasted dough you rolled into balls and covered in cinnamon and sugar (though both were baked in a bundt pan), that the Main Squeeze had described. I held onto the recipe, but I never made it.<br />
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Then a year or two ago, in response to either the announcement of the start of the latest Bundt Cake Season or a specific bundt cake I had posted about, my cousin's husband, Jack (a fabulous baker, by the way), shared a recipe for something called Monkey Bread, and described it as "[his] kind of bundt cake." This involved, if I remember correctly, Pillsbury biscuits cut up and mixed with cinnamon and sugar and baked in a bundt pan. But as much as I have been a fan of Pillsbury biscuits in the past, this again, although it sounded similar to Bubble Ring, couldn't be right. Pre-made biscuit dough? No, that would never do.<br />
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Fast-forward to last fall. My friend, Joanna, in the links for a <a href="http://www.pajiba.com/pajiba_love/leg-enthusiasts-of-the-world-rejoice-amy-pond-gets-her-own-spinoff.php" target="_blank">Pajiba Love</a>, included a link for something that looked absolutely fabulous, <a href="http://cmomcook.blogspot.kr/2011/03/cinnamon-roll-pancakes.html" target="_blank">Cinnamon Roll Pancakes</a>. In the description, the author mentioned that you could make a cream cheese glaze for these pancakes, if you wanted. (The Cinnamon Roll Pancakes are fabulous, by the way. I strongly recommend that you make them. This weekend. And they really don't need a cream cheese glaze--they're perfect plain.) And that, my friends, intrigued me. Cream cheese frosting is my favorite kind of frosting, so a cream cheese glaze sounded like it could have a lot of potential. I went in search of a cream cheese glaze, and that search lead me to this: <a href="http://smittenkitchen.com/blog/2010/02/monkey-bread-with-cream-cheese-glaze/" target="_blank">Smitten Kitchen's Monkey Bread with Cream Cheese Glaze</a>. <br />
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I took one look at it and immediately thought, "That's Bubble Ring!" Since Smitten Kitchen is responsible for one of the <a href="http://bundtcakeseason.blogspot.com/2011/02/bundt-cake-7-of-bundt-cake-season-3.html" target="_blank">all-time best bundt cakes</a> I've made during the various Bundt Cake Seasons, I was certain that I could trust her recipe for Bubble Ring (or, as I have figured out, what everybody else calls Monkey Bread), especially when in her post she pooh-poohed using canned biscuit dough for this dish. I quickly bookmarked that recipe and looked forward to the day I would surprise the Main Squeeze with the famous Bubble Ring (only sixteen short years since he first mentioned it).<br />
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He wasn't kidding when he said this would take a while to make. It has two rising periods, each at least an hour long. Then there's the time it takes to divide the dough into 64 pieces, dip each of those in melted butter, and then in a cinnamon-sugar mixture, and layer them in a bundt pan. And then it bakes for half-an-hour or so. It took me over four hours to make the Bubble Ring--I think it may have been five. A speedier baker, I'm sure, could cut down that time quite a bit. I would hope.<br />
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In addition to the time factor, which wasn't too intimidating, I undertook the task of making Bubble Ring with some trepidation, because you see, yeast makes me nervous. I'm afraid of killing it. This anxiousness did bring about the one major problem I had when I made the dough. I was so concerned about getting the water temperature to exactly 110 degrees, that it wasn't until after I had combined all the dough ingredients, I realized I hadn't poured out the extra water, and that I had no idea how much water was in the dough. I had no choice but to throw the dough out. Do you know how painful that was? VERY.<br />
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In any case, I persevered, and started all over. One of the exciting things about making Bubble Ring, is that it meant that I got to use the dough hook attachment for my stand mixer for the first time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLVDUFmD-BYtgxkFXEnYqI8o9uYDpAwm_qc6W7SCqxRF1JEsdA56wY54XxZk2hzKI_8BAyPKaqWSAv4wQBGZJ2vxPg0y_F-SOeQ1uDhJFHD8M5cG_nhU2d8P6O20MfB1zeHPpv8X1EAQr/s1600/Bubble-ring1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLVDUFmD-BYtgxkFXEnYqI8o9uYDpAwm_qc6W7SCqxRF1JEsdA56wY54XxZk2hzKI_8BAyPKaqWSAv4wQBGZJ2vxPg0y_F-SOeQ1uDhJFHD8M5cG_nhU2d8P6O20MfB1zeHPpv8X1EAQr/s320/Bubble-ring1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Look! The dough came together, exactly as the recipe described. It's a miracle!</i></td></tr>
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After kneading the dough, the big test came. It was time to let it rise. Into a greased bowl it went. After coating the dough with a little more oil, it went into the warm oven to rise. <br />
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In only one short hour later, I'd know if the Bubble Ring was doomed to failure, or if there was hope that the mythical baked good might be mine to try.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>OK, I know that I should have taken the picture of the risen dough<br />still in the bowl for proper perspective, but you're going to have to<br />trust me that it did what it was supposed to do: double in size.</i></td></tr>
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Success! The dough came out of the oven twice has big as when it went in! I had mastered a yeasted dough. All kinds of baked good possibilities were now open to me.<br />
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The next step in the process took a while. After patting the dough into an 8-inch square, you then cut it into 64 pieces, and then each piece gets dunked in melted butter and then covered in sugar and cinnamon and layered into a bundt pan. Ms Smitten Kitchen gave some excellent advice to make sure you separate the pieces quickly from each other, or they'll just glom back together while you aren't looking (or even while you are looking). I figured the easiest thing to do was to cut off an inch strip at a time, which I then cut into eight pieces, rather than trying to divide and separate 64 pieces at once. This worked well for me. Her other excellent piece of advice was to use a fork to spear the dough balls for the dunking and coating process.<br />
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I'll note here that I ended up using an additional quarter of the brown sugar coating more than the recipe called for. Perhaps I was just extra generous with the sugar mixture? I remember at the time thinking a little cardamom in the cinnamon-sugar mix would be delicious, but for my first try, I was going to stick to the recipe (and to keep it traditional for the Main Squeeze).<br />
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It was as I was doing the dunking and coating that the Main Squeeze walked into the kitchen, essentially spoiling the surprise. This was, in part, because making this was taking much longer than I had anticipated, and he needed to head off to football Sunday. He was incredibly excited and clearly hadn't expected Bubble Ring when I told him earlier I was making him a special surprise. Upon figuring out what was going on, he suggested I bring the Bubble Ring to football Sunday, because A) it was best warm, B) it doesn't last very well & C) would be far too much for two people (us) to eat on our own, and D) that his brother would be stunned if I showed up with Bubble Ring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAgTYsSw7BCC523SBTw36FO1kVqI26eKmPZrucJwQtty-IQjc6hkyGAyNZC70xG4hsVEeWBirS3aEiGr_yS6UioPAkF0mFouDLThCrby0murOGO9_eoWd8QT9o0Crt5JfQ0rvg_HFMDML/s1600/Bubble-ring4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAgTYsSw7BCC523SBTw36FO1kVqI26eKmPZrucJwQtty-IQjc6hkyGAyNZC70xG4hsVEeWBirS3aEiGr_yS6UioPAkF0mFouDLThCrby0murOGO9_eoWd8QT9o0Crt5JfQ0rvg_HFMDML/s320/Bubble-ring4.JPG" width="320" /></a></div>
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After all the cinnamon-sugar coated dough balls are in the pan, it gets covered with plastic and put back in the oven to rise again. For another 50 to 70 minutes. You see why this took so long, yes? Of course, what cracked me up is that the directions say that after this second rise, it will be one to two inches from the top of the pan. As you can see from the picture above, that's where the balls of dough were *before* they went into the oven to rise again! (I'm guessing that this is because I have a 10-cup pan, rather than a 12-cup pan.) One of the things that Ms. Smitten Kitchen recommends is making sure you stagger the placement of the dough balls, so that you don't end up with columns of them, but since I don't have a standard bundt pan, that's pretty much what happened naturally for me.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6T1hwL_9gwjQP28jJ2z7eWIKVzlKWJISD2iVf5mCxhpcQIMeUCbjy0_FA1uKIMf6ZpaX1Aviut5VOEOUeWepK91zzPtq47cTwBb70Dcr-7UcUWC_AyyiD4Zdi2dREXAIKntwYaGIHR8K/s1600/Bubble-ring5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6T1hwL_9gwjQP28jJ2z7eWIKVzlKWJISD2iVf5mCxhpcQIMeUCbjy0_FA1uKIMf6ZpaX1Aviut5VOEOUeWepK91zzPtq47cTwBb70Dcr-7UcUWC_AyyiD4Zdi2dREXAIKntwYaGIHR8K/s320/Bubble-ring5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I'm trapped in a plastic-wrapped bundt pan of emotion!</i></td></tr>
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I was worried that the Bubble Ring wouldn't rise as much as it should, because it would be restricted by the plastic wrap, but I think it turned out fine.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Finally ready for baking!</i></td></tr>
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Into the oven it went, to bake for 30-35 minutes. Ms. Smitten Kitchen said that her Monkey Bread ended up baking for a little too long, because the recipe she was following said that the caramel would bubble up, but hers never did. So, I decided to just bake it until the top was deep brown. (The caramel didn't bubble up for me either, as I recall.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5ta_IHwgoyB0X_hLhyphenhyphenhnCDQopplZHw-57KRs4gILajO_gHa_xtXurNB1wt75HDPvrECp8G2hRx8-j8zCbo9yUmDZ6KA6ZsVAukdWshnepudzvafUOWnyfUtrVYdF7G_oyPL0E0vgjYBV/s1600/Bubble-ring7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5ta_IHwgoyB0X_hLhyphenhyphenhnCDQopplZHw-57KRs4gILajO_gHa_xtXurNB1wt75HDPvrECp8G2hRx8-j8zCbo9yUmDZ6KA6ZsVAukdWshnepudzvafUOWnyfUtrVYdF7G_oyPL0E0vgjYBV/s320/Bubble-ring7.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just seeing it fully baked in the pan is making me crave Bubble Ring!</i></td></tr>
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After it cools for only five minutes, you turn it out of the pan--she was clear that if you waited any longer, you'd have problems getting it out of the pan. And no one wants all that hard work to go to waste! (Or, at the very least, to lose any of the delicious bubble ring/monkey bread to the pan.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheebkPmVyN_vuggNwz607np7h81y-YnROL7UEJgfilyiYHNKITztl2wIaCxCj3qdddde3JDff1zIVo-Eq4u7sHIxybdXBi_TbnnZZ5gxFHaI86OkZpxiJjgEe4d8SpKloF0wPRPeK-uqVG/s1600/Bubble-ring8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheebkPmVyN_vuggNwz607np7h81y-YnROL7UEJgfilyiYHNKITztl2wIaCxCj3qdddde3JDff1zIVo-Eq4u7sHIxybdXBi_TbnnZZ5gxFHaI86OkZpxiJjgEe4d8SpKloF0wPRPeK-uqVG/s320/Bubble-ring8.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Taa-daa! <br />Mmm, cinnamon-sugar turned to caramel-y goodness.</i></td></tr>
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After letting it cool for another ten minutes, you drizzle it with the cream cheese glaze.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLEIMqjOEgb16DgL7GkuA-r7Lp_qp3myS8PjDbn0z-l1atZRIbhqUjJGXOVS5qUmb36J6cz3RxlAhXL2iQGaSBr-iqoiR7PEswBO39bbcRmuOUoAXOzeVcL8dG6WXAlQ3r4RfBIf6uIOz/s1600/Bubble-ring9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLEIMqjOEgb16DgL7GkuA-r7Lp_qp3myS8PjDbn0z-l1atZRIbhqUjJGXOVS5qUmb36J6cz3RxlAhXL2iQGaSBr-iqoiR7PEswBO39bbcRmuOUoAXOzeVcL8dG6WXAlQ3r4RfBIf6uIOz/s320/Bubble-ring9.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I'm not sure why this photo came out so dark.</i></td></tr>
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I quickly popped the top on the cake taker and headed over to the Main Squeeze's brother's place. It a little less than 15 minutes away, so the Bubble Ring was still warm when I got there.<br />
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The Main Squeeze was right. His brother was shocked by the arrival of Bubble Ring, which he didn't think he had had in at least 20 years. Shocked and super excited. The others at football Sunday, by the way, confirmed that everyone else calls this Monkey Bread.<br />
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We dug into the still-warm Bubble Ring/Monkey Bread and it was *so* good! The eight of us pretty much devoured it. (Even the hung-over member of the group, who had only eaten dry toast that day, was able to eat and enjoy the Bubble Ring--it's clearly a miracle food.) The Main Squeeze and I had enough to nibble on the next morning (when it wasn't nearly as good). I will absolutely make Bubble Ring/Monkey Bread again in the future, but obviously when I have several hours that I can dedicate to doing so. You should also set aside a good four hours or so in the near future to make one for yourself. (Well you and your friends/family--this is too much for just one or two people to eat and the Main Squeeze is right, it's really at its best on that first day.) You deserve some super delicious Bubble Ring or as everyone else calls it, Monkey Bread.<br />
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Normally, this is where I'd post the recipe, but I'm going to send you over to <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a> for the <a href="http://smittenkitchen.com/blog/2010/02/monkey-bread-with-cream-cheese-glaze/" target="_blank">recipe</a>. Not only is this post long enough as it is, I think you should see her gorgeous pictures and get all of her baking hints. Also, if you are unfamiliar with her food blog, you really should check it out.<br />
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Here is the one change I would make to the recipe, based on my experience of running out of cinnamon-sugar mix:<br />
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Brown Sugar Coating<br />
1 1/4 cup packed light brown sugar<i> (Instead of just 1 cup)</i><br />
2 1/2 teaspoons ground cinnamon <i>(Instead of just 2 teaspoons)</i><br />
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<i>If you like cardamom, I'd put a teaspoon of that in as well.</i><br />
8 tablespoons unsalted butter (1 stick or 4 ounces), melted <i>(I'm pretty sure I didn't need any more melted butter, so this stays the same.)</i><br />
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tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-33703368680908103912013-02-27T13:34:00.001-05:002013-02-27T13:36:09.149-05:00Bundt #4 of BCS5: Pineapple Upside Down Cake<i><br /></i>
<i>Baked November 10, 2012</i><br />
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You may recall that one of the few bundt cakes that I baked last season was the Strawberry Champagne Celebration Cake for my friend's birthday/ housewarming party. What I found out that evening was that her favorite kind of cake is Pineapple Upside Down Cake. I made a mental note to make her that kind of cake for her next birthday. <br />
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As November rolled around, I actually remembered my mental note from the previous year, and made plans to make Becky a bundt Pineapple Upside Down Cake. Part of the reason I was excited for this cake was that I knew my <i><a href="http://kissmybundt.net/cookbook/" target="_blank">Kiss My Bundt</a></i> cookbook actually had a Pineapple Upside Down Cake recipe, which meant I had access to what I expected to be a really good cake recipe.<br />
<br />
Although Chrysta Wilson recommends ditching the traditional maraschino cherries in favor of dark fresh or frozen cherries, I decided that when you are taking on someone's favorite type of cake, you stick with tradition.<br />
<br />
After making the batter, the first step is to line the bottom of the pan with pineapple rings and then place a cherry in the center of each ring. I didn't think that would be enough pineapple, so I placed the pineapple so that they were along the sides of the pan as well. I'm sorry I don't have a picture to show you--I was quite proud of my handiwork.<br />
<br />
Next you make a caramel, which goes, still warm, into the pan. From this you can get and idea how I arranged the pineapples and cherries. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xx3Bty3-8BfFCi9HkJZuAsXMfCbFXeeXxTJxb5KzmQE_gWi0FRLV7SG9awhca5WyhUXvnOOzY0I0oSs8opW5qEv6fSeOoDfvjxP3m_uVIqh9u1U1qIjq23varlh8XC23ueFKLEDek4EG/s1600/Bundt_4_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xx3Bty3-8BfFCi9HkJZuAsXMfCbFXeeXxTJxb5KzmQE_gWi0FRLV7SG9awhca5WyhUXvnOOzY0I0oSs8opW5qEv6fSeOoDfvjxP3m_uVIqh9u1U1qIjq23varlh8XC23ueFKLEDek4EG/s320/Bundt_4_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mmm, caramel.</i></td></tr>
</tbody></table>
On top of all this goes the batter. And then it's into the oven. Ms. Wilson recommends lining the oven rack with aluminum foil, because the caramel can bubble over, which I did. I think I was glad I did so, but it's been long enough that I don't really remember if it bubbled over or not.<br />
<br />
I do remember two things quite clearly. One, this cake took much longer to bake than the recipe called for. And two, when I turned the cake out onto my cake plate, the caramel, which was quite thin, since it was so hot, went everywhere! So, for that last part, when you turn the cake out, make sure you do so on an easy to clean surface, like your kitchen counter. And make sure the space is cleared of items you don't want caramel to hit.<br />
<br />
As for the cooking time issue, perhaps this is a good time to discuss how often this happens to me. I think once, in all the times I've baked a bundt cake (a full size one), has the time been accurate. I don't think it's that my oven is too cool, because I bought an oven thermometer, and that indicated that the temperature was accurate. No, I'm 95% sure that it's due to the fact that I use a 10-cup bundt pan, rather than the 12-cup that is the standard size pan, which means that the pan is more full, and the batter is deeper than it would be in a bigger pan. To the best of my knowledge, all of the "fancy" bundt pans (the ones that aren't in the basic bundt shape) are 10-cup pans. So, for those of you who also have 10-cup pans, count on your cakes taking *at least* 15 more minutes than the latest time of the recipe. This one? I think it was at least 30 more minutes. I just remember that I was on the phone with a friend, and that I set the time for 10-15 more minutes at least three times! I mention this for planning purposes.<br />
<br />
The cake itself was a hit. And Becky had never seen one in bundt form before, so score one for me.<br />
<br />
Here's the recipe:<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnYEEFVoc9RrEm2oFWpQDntkCeD1_thIoxO9fFqsBPdL7JXXE-hhXlU9tKPvgxgNyizq21BBf9ECXMgA0h0_HHuGQ4S9XaLj5uAZUvj4eR3Lv6qdV7ZeDepP1MErluTVeK3TheuMhuJr7/s1600/Bundt_4_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnYEEFVoc9RrEm2oFWpQDntkCeD1_thIoxO9fFqsBPdL7JXXE-hhXlU9tKPvgxgNyizq21BBf9ECXMgA0h0_HHuGQ4S9XaLj5uAZUvj4eR3Lv6qdV7ZeDepP1MErluTVeK3TheuMhuJr7/s320/Bundt_4_2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ready to go into the oven.</i></td></tr>
</tbody></table>
<i>Batter Ingredients:</i><br />
2 1/2 cups flour<br />
2 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter (softened)<br />
1 3/4 cup sugar<br />
3 eggs, room temperature<br />
1 1/2 teaspoon vanilla<br />
1 1/4 cup whole milk <i>(I used 1%)</i><br />
1 can pineapple rings, drained<br />
5 cherries, sliced in half<br />
<br />
<i>Caramel Ingredients:</i><br />
3/4 cup butter<br />
1 tablespoon corn syrup<br />
1 cup brown sugar, packed<br />
<br />
<i>Directions:</i><br />
<br />
<ol>
<li>Line oven rack with aluminum foil, in case the caramel bubbles up over the sides of the pan. (Alternately, you could put a cookie sheet in the oven to catch any caramel spillage.) Preheat oven to 350 degrees.</li>
<li>Sift flour and baking powder and salt together. Set aside.</li>
<li>Beat butter with an electric mixer at medium speed until creamy, about 2 minutes.</li>
<li>Slowly add the sugar. Beat on medium speed until mixture is fluffy, about 2 minutes.</li>
<li>Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes.</li>
<li>Add vanilla to milk.</li>
<li>Beginning and ending with the flour mixture, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.</li>
<li>Coat pan with a baker's cooking spray that includes flour.</li>
<li>Line the bottom of the pan with pineapple rings (6 - 12 rings--<i>if, like me, you put the pineapple so that it goes up the sides as well, then you will use the whole can of pineapple rings</i>). </li>
<li>Put half a cherry in the center of each pineapple ring.</li>
<li>Make the caramel by combining the butter, corn syrup, and brown sugar in a saucepan over medium heat, stirring until the mixture is smooth.</li>
<li>Pour the warm caramel over the pineapple and cherries at the bottom of the pan. (Use care in handling the caramel, so you don't burn yourself.)</li>
<li>Transfer the batter to the cake pan. </li>
<li>Bake cake until an inserted toothpick or cake tester comes out clean. About 40 minutes <i>(as I mentioned, this cake took much longer than 40 minutes to bake. I think it was closer to an hour and 15 minutes. So keep that in mind for planning purposes.)</i></li>
<li>Invert cake onto a cake plate. <i>You might want to let it cool for 10 minutes--I turned mine out right away and the caramel went every where, because it was so hot. You also don't want to leave the cake in the pan for too long, or else I don't know if you'll have any problems getting it to turn out.</i></li>
</ol>
tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-53822440082043411122013-01-27T14:27:00.001-05:002013-01-27T19:15:16.824-05:00Bundt #3 of BCS5: Cranberry-Pecan Bread (aka the Hurricane Bundt)<i><br /></i>
<i>Baked on October 29, 2012</i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5GWpXgo6OlKVhVhVgXhGr8salsUHAsyrtEoMwJ8YfkZtgvPa-26uDTvyiy_bbMR6xHd5QQaLz0T9mHr7V0tZN3JXkMTrTWvLD5rlx0zEwsIsibnU7gE7giqhnvb_2_uSMgEWDGRmcYAv/s1600/Bundt%233_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5GWpXgo6OlKVhVhVgXhGr8salsUHAsyrtEoMwJ8YfkZtgvPa-26uDTvyiy_bbMR6xHd5QQaLz0T9mHr7V0tZN3JXkMTrTWvLD5rlx0zEwsIsibnU7gE7giqhnvb_2_uSMgEWDGRmcYAv/s320/Bundt%233_2.JPG" width="320" /></a></div>
As I mentioned when I did a <a href="http://bundtcakeseason.blogspot.com/2012/10/hurricane-bundt.html" target="_blank">mini-post</a> on it back at the end of October, I took the forecast of Hurricane Sandy as a call to break out my bundt pan. <br />
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In October of 2011, we had an unseasonably early snow storm. Because it was autumn, and not terribly cold out, the snow was very heavy. That heavy snow landed on trees which had not dropped most of their leaves, which then lead to downed branches and downed trees. And that in turn, lead to power outages. The Main Squeeze and I were lucky, because although our back porch did take a hit, and we were without power, unlike many folks around us in neighboring towns, we got our power back in about a day and a half. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKNLHr94sjhXqc2Z8GyymGPpWQO-z5tuRmaErAFl1j3hGDVSVgFRp785L3GJN4vp1CD8lJ356pYebs1qVmibukIdvIHlr33FbRUTIbjRue45lRMpsVaLJnoFYDrDkr3rRt1mZQsoqUdgO/s1600/porch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKNLHr94sjhXqc2Z8GyymGPpWQO-z5tuRmaErAFl1j3hGDVSVgFRp785L3GJN4vp1CD8lJ356pYebs1qVmibukIdvIHlr33FbRUTIbjRue45lRMpsVaLJnoFYDrDkr3rRt1mZQsoqUdgO/s320/porch.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>As far as damage from that October 2011 storm goes, we were really lucky.</i></td></tr>
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<br />
With that experience fresh in my mind a year later, the forecasted arrival of another big storm and the possibly of being without power again, meant preparing for that worst-case scenario. And that meant making sure we had things to eat that did not require power (or opening the fridge). I wanted something that was going to be a bit healthier and heartier than cake, and I love cranberries, so when I found this Cranberry Nut Bread recipe in my <a href="http://www.nordicware.com/store/products/detail/bundt-original-cookbook/227C4C1C-7C89-102A-B382-0002B3267AD7" style="font-style: italic;" target="_blank">Bundt Cookbook</a>, I thought it would be perfect. <br />
<br />
The recipe actually called for cranberry-orange relish, but I just substituted a cup of sliced cranberries instead. The final step of the recipe struck me as strange, "When cool, wrap bread tightly in plastic wrap or aluminum foil and store overnight before slicing." I am really curious why they want you to do that, but I wasn't about to follow that step. I will say this, after the first day, the consistency of the bread was a little weird. Kind of like it started going stale pretty quickly, but not exactly that. I don't know if following the wrap-and-store-overnight step would have prevented that. I also don't know if the bread would have simply benefitted from being kept in foil (or plastic wrap), rather than in the <a href="http://order.tupperware.com/pls/htprod_www/tup_show_item.show_item_detail?fv_item_category_code=21000&fv_item_number=P10054927000" target="_blank">Tupperware cake taker</a> I always use for my bundt cakes.<br />
<br />
I'm not sure I'd make this bread in the future, but it was fun to give it a try. I've had other cranberry breads that I've liked better. I think I might just find another cranberry bread recipe, and perhaps try it in the bundt pan, in the future. This one was really good the first day, though.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39RhQui8ezQUQIxT-VjpNn6ifbtY1yDz4ZTmZ2J8okyNlA25FHAZ2JD1GC2KozHHoLU4SFEjfAff2lORZqLIv_bLU-Thstr067eY0rGjIdEwBtRzL_N3FRktqtY5LI_BaQP_5w9NHFNiu/s1600/Bundt%233_1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39RhQui8ezQUQIxT-VjpNn6ifbtY1yDz4ZTmZ2J8okyNlA25FHAZ2JD1GC2KozHHoLU4SFEjfAff2lORZqLIv_bLU-Thstr067eY0rGjIdEwBtRzL_N3FRktqtY5LI_BaQP_5w9NHFNiu/s320/Bundt%233_1.JPG" width="320" /></a></div>
Here's the recipe:<br />
<br />
3 cups sifted flour<br />
3 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon salt<br />
1/2 cup butter<br />
2/3 cups sugar<br />
1 egg<br />
3/4 cup milk<br />
1 cup cranberry-orange relish <i>(Though as I mentioned, I just used a cup of sliced cranberries--I had some frozen. If you have frozen cranberries you want to use, don't bother to defrost them, just slice 'em in half and throw them in. If you want a cranberry-orange flavor, then just put in some orange zest. A tablespoon or two should do it.)</i><br />
1 cup chopped pecans <i>(other nuts would work too)</i><br />
<i><br /></i>
Sift together flour, baking powder, baking soda, and salt.<br />
In a large bowl, cream butter and sugar until blended.<br />
Add egg to butter mixture and mix well.<br />
Add sifted dry ingredients and milk alternately to butter mixture; mix thoroughly.<br />
Stir in cranberry relish <i>(or sliced cranberries and orange zest, if using) </i>and pecans.<br />
Bake in a greased and floured <i>(I just use baking spray)</i> 10 or 12-cup Bundt pan at 350 degrees for 40-45 minutes or until bread tests done.<br />
Cool in pan 10-15 minutes; turn out on wire rack to complete cooling.<br />
When completely cool, wrap bread in plastic wrap or aluminum foil and store overnight before slicing.<br />
<br />
<div style="text-align: center;">
***</div>
As I mentioned in my mini-post on this, I had chosen my "wave" bundt pan, as I think of it (but which is actually <a href="http://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA/ref=sr_1_2?s=kitchen&srs=2597461011&ie=UTF8&qid=1359313914&sr=1-2&keywords=nordic+ware+bundt+pan" target="_blank">Nordic Ware's Heritage bundt pan</a>) because since this was a bread, there was definitely not going to be any glaze (which I think of working less well with this shape bundt). What I didn't realize, until I turned it out of the pan, is how appropriate it was for a bread made in anticipation of a hurricane. See:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrOyhs7087JDQXrN1CDgDith4VdYHgsiLZFp3roWRybRfDXqWmcWRh-NNdgxKypqds2PkB4f4HzhGpw6p4_yfGRKML9a51-QfXwJS4tU4y_MPX57aBgVB9AIXeWbHRZLLpJvy8bZv7iK-/s1600/Bundt%233_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrOyhs7087JDQXrN1CDgDith4VdYHgsiLZFp3roWRybRfDXqWmcWRh-NNdgxKypqds2PkB4f4HzhGpw6p4_yfGRKML9a51-QfXwJS4tU4y_MPX57aBgVB9AIXeWbHRZLLpJvy8bZv7iK-/s320/Bundt%233_3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>There is a 100% chance of cranberries and pecans.</i></td></tr>
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In any case, we were lucky and the storm wasn't so bad for us--no loss of power or downed tree limbs on our house. So, I'm crediting the hurricane bread.<br />
<br />tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-80522417119995007462013-01-20T21:35:00.000-05:002013-01-22T10:30:45.838-05:00Bundt #2 of BCS5: Caramel Apple Cake<div>
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<i>Baked on October 14, 2012</i></div>
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Our local neighborhood association had its annual meeting on October 14th. Part of the meeting included an "apple fest" where folks were to bring an apple dish. Clearly, I had only one option, which was to make an apple bundt cake. My first destination for a recipe was my favorite bundt cookbook, <i><a href="http://kissmybundt.net/cookbook/" target="_blank">Kiss My Bundt</a></i> by Chrysta Wilson, but sadly, no apple cake recipes were to be found there. So, my next stop was the old school <i><a href="http://www.nordicware.com/store/products/detail/bundt-original-cookbook/227C4C1C-7C89-102A-B382-0002B3267AD7" target="_blank">Bundt Cookbook</a></i> put out by the originators of the bundt pan, <a href="http://www.nordicware.com/" target="_blank">Nordic Ware</a>. There, I was drawn to the Caramel Apple Cake. And so, it was decided that was the cake I was bringing to the annual meeting.</div>
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<br /></div>
<div>
Because I was running late (as usual) I neglected to take any pictures of the cake, until after the meeting. (As you can see from the picture for this post.) You can also see that the cake was well received, which was interesting to me, since I, myself, did not love this cake. The caramel glaze really was not caramel-y. Instead, it had an almost maple flavor. I think it's due to all the powdered sugar in the glaze recipe. If I were to make this again, I'd find something more traditionally caramel--butter, brown sugar, vanilla, and milk (or even better, cream). So, that's my recommendation to you. Find a better glaze. (If you look at the picture, you can see the glaze is not the right color for caramel--that's all that powered sugar mucking things up.)</div>
<div>
<br /></div>
<div>
I don't remember much about this cake (see, this is a problem with waiting three months to write your posts), just that I thought it was okay. Again, though, other people really liked it. One neighbor even asked me for the recipe, as it was her favorite item there! And another neighbor, when I mentioned on Facebook that I didn't love the cake, also gave it high praise--and she described herself as being "fussy." So, there ya go. Oh, speaking of that FB post, I see I said that if I were to make the cake again, I'd leave out the raisins (and I like raisins!). So, that's good to know.</div>
<div>
<br /></div>
<div>
So, yeah, now that you're all excited to try this cake for yourself, here's the recipe.</div>
<div>
<br /></div>
<div>
For the cake:</div>
<div>
2 cups all purpose flour</div>
<div>
1 3/4 cups firmly packed brown sugar</div>
<div>
2 teaspoons cinnamon</div>
<div>
1 teaspoon salt</div>
<div>
1 teaspoon baking powder</div>
<div>
1/2 teaspoon baking soda</div>
<div>
3/4 cup butter, softened</div>
<div>
1 1/2 teaspoon vanilla</div>
<div>
3 eggs</div>
<div>
2 cups, peeled, thinly sliced apples</div>
<div>
1 cup chopped nuts <i>(I think I used pecans. And you should always toast nuts for the best flavor.)</i></div>
<div>
1/2 cup raisins <i>(like I said, I'd leave these out; let the apples shine. Hell, maybe add another 1/2 of apples?)</i></div>
<div>
<i><br /></i></div>
<div>
For the glaze <i>(Though again, I really, really recommend finding a different glaze! Unless you want a more maple-y glaze, then use this one.):</i></div>
<div>
1/4 cup butter</div>
<div>
1/4 cup firmly packed brown sugar</div>
<div>
1 1/2 cups powdered sugar</div>
<div>
1 teaspoon vanilla</div>
<div>
2 to 4 teaspoons milk</div>
<div>
2 to 3 tablespoons chopped nuts</div>
<div>
<br /></div>
<div>
Directions for the cake:</div>
<div>
Preheat oven to 350 degrees.</div>
<div>
Spray pan with baking spray <i>(or you can use the grease & flour method).</i></div>
<div>
Lightly spoon flour into measuring cup; level off.</div>
<div>
In a large bowl, blend all cake ingredients except nuts and raisins, beat 2 minutes at high speed.</div>
<div>
<i>I am certain I did not follow that step, but rather, whisked the flour, cinnamon, salt, baking powder, and baking soda together in one bowl. And then, in my stand mixer, beat the butter for 2 minutes on medium, until light. Then slowly added the sugar, and let it mix for another two minutes, until fluffy. Then I would have added the eggs one at a time. And then added the vanilla. Finally adding the dry ingredients in batches. At which point, I'm guessing I let it mix for 2 minutes, per the directions above.</i></div>
<div>
Stir in nuts and raisins.</div>
<div>
Spoon into prepared pan.</div>
<div>
Bake 45 - 55 minutes, until a toothpick inserted in the center comes out clean.</div>
<div>
Cool upright in the pan 30 minutes; invert onto a serving plate.</div>
<div>
Cool completely.</div>
<div>
<br /></div>
<div>
Directions for the glaze <i>(<a href="http://southernfood.about.com/od/icingrecipes/r/r70209f.htm" target="_blank">or try this one, it looks good</a>)</i>:</div>
<div>
In a small saucepan, melt butter.</div>
<div>
Stir in brown sugar; remove from heat. <i>(I know I kept it on the heat and let it cook for a little while, in an effort to get it more caramel-y.)</i></div>
<div>
Add powdered sugar, vanilla, and milk; blend well.</div>
<div>
Immediately spoon over cake.</div>
<div>
Sprinkle with nuts.</div>
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<br /></div>
tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-47942709583367653642013-01-20T18:33:00.000-05:002013-01-20T21:43:07.812-05:00Bundt #1 of BCS5 - Honey Cake with Dark Chocolate Glaze<div>
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<i>Baked on September 30, 2012.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPTc22grWq8zfGLJ1a0-oRCc6QYIbUX-YHjaich7Syb2OzTZmfkQy47LJD2DHnDDgTGMKfJOiyZnvCm6HAznro4XOs1fC5ksM1ndp5998DdNNLpJMLETd2omWdgqanQ-drYniZJm6Aj3v/s1600/Bundt%231_3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPTc22grWq8zfGLJ1a0-oRCc6QYIbUX-YHjaich7Syb2OzTZmfkQy47LJD2DHnDDgTGMKfJOiyZnvCm6HAznro4XOs1fC5ksM1ndp5998DdNNLpJMLETd2omWdgqanQ-drYniZJm6Aj3v/s320/Bundt%231_3.JPG" width="320" /></a></div>
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I was motivated to start Bundt Cake Season 5 earlier than previous seasons, in part, because my colleague, AJ, sent me this recipe for Honey Cake with Dark Chocolate Glaze (and a sprinkling of sea salt) and it looked delicious. I was also motivated to get an early start to BCS5, because I ended up baking so few bundts last season (four total, though I only posted about two). So, I was eager to get out my bundt pans and get baking!</div>
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I have been searching for a good Honey Cake recipe for awhile. My old CSA used to sell these amazing honey cakes for Rosh Hashanah, which had raisins and carrots in them(not dissimilar to carrot cake), but that CSA no longer exists, hence the search for a honey cake recipe of my own.</div>
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This cake, although it has neither carrots nor raisins (which I'm pretty sure were unique to that baker's interpretation, as I don't think most honey cakes have either) still looked really good. And how can you go wrong with a dark chocolate glaze and a sprinkling of sea salt? The answer is, you really can't. Also, clearly this Honey Cake was meant for me, because it was a bundt cake.</div>
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I brought this cake into work to share with my coworkers and the Dean (who usually avoids sweets and things that aren't healthy, in general) poked his head into my office and told me, "You could sell this." That was high praise. </div>
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As the description at <a href="http://www.epicurious.com/" target="_blank">Epicurious</a> says, this cake is ideal for any occasion, so no need to wait for the next Rosh Hashanah to make this.</div>
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Here's the recipe (which you can also find <a href="http://www.epicurious.com/recipes/food/views/Honey-Cake-367189" target="_blank">here</a>).</div>
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<i>Ingredients</i><br />
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<i><br /></i>For cake:<br />
2 1/2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 teaspoons cinnamon<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon ground clove<br />
3 large eggs<br />
1 cup sugar<br />
1 1/4 cups vegetable oil<br />
1 cup pure honey<br />
3/4 cup lukewarm coffee (brewed, or instant dissolved in water)<br />
1 1/2 teaspoons packed grated orange zest<br />
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<br />
For chocolate glaze:<br />
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)<br />
2 teaspoons light corn syrup<br />
4 ounces bittersweet (60% cacao) chocolate, finely chopped <i>(I just used dark chocolate chocolate chips.)</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhTyphmdT9zAXDBBkzQPr9hp9YJGExApEn6J31N47-K25ImixzQ7rDagOcYurwz4w91IAx5LlI2hvuEWng0OxSMQ3g-GdCUjXdJwr3TklzBVrVxEXtmqIOs7zT5elPod-IQJSdDMggpEx/s1600/Bundt%231_1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhTyphmdT9zAXDBBkzQPr9hp9YJGExApEn6J31N47-K25ImixzQ7rDagOcYurwz4w91IAx5LlI2hvuEWng0OxSMQ3g-GdCUjXdJwr3TklzBVrVxEXtmqIOs7zT5elPod-IQJSdDMggpEx/s200/Bundt%231_1.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Out of the pan, before the glaze.</i></td></tr>
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For garnish:<br />
Flaky sea salt, such as Maldon (optional)</div>
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<i>Preparation</i></div>
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For cake:<br />
Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.<br />
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Whisk together flour, baking powder and soda, salt, and spices in a large bowl.<br />
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Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.<br />
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Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.<br />
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Pour batter into pan (it’s liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.<br />
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Let cake cool in the pan on a rack for 20 minutes.<br />
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Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack and cool completely.<br />
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For glaze:<br />
Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.<br />
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Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.<br />
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Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.<br />
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Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWE6NW76_E0GbD3GMTppgt2am5wkgmrwRpVNfpcJSnofG2ydKj-zWud2k7a7UTA_DNSnbj0yLQEmtIF8JIZRBbC130tB2kPhbHFc37IU9Fc8fNmYtlPTOwrrkmd1UIwTlICedKDr5HncH/s1600/Bundt%231_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWE6NW76_E0GbD3GMTppgt2am5wkgmrwRpVNfpcJSnofG2ydKj-zWud2k7a7UTA_DNSnbj0yLQEmtIF8JIZRBbC130tB2kPhbHFc37IU9Fc8fNmYtlPTOwrrkmd1UIwTlICedKDr5HncH/s200/Bundt%231_2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Freshly glazed cake, pre-sea salt.</i></td></tr>
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Just before serving, sprinkle glaze lightly with flaky sea salt, if using.</div>
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<i>Helpful hint from Epicurious (check out their <a href="http://www.epicurious.com/recipes/food/views/Honey-Cake-367189" target="_blank">web site</a> for other hints):</i></div>
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Measuring oil and honey: Both should be measured in a liquid measuring cup. The oil is listed first, because if you measure the honey in it afterward, without washing the cup, the honey will slide out easily, with barely any help needed from a rubber spatula<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;">.</span><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"> </span></div>
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tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-77267283753603913062013-01-20T17:45:00.001-05:002013-01-20T17:45:30.867-05:00Let's Get this Bundt Cake Season Back on Track!Sadly, I seem to be following in last season's footsteps. But unlike last season, I have been making more bundts! (Though there has been a two-month lull since my last bundt. I do have plans to fix that tomorrow, however.)<br />
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Clearly, I'm not cut out to be a very good blogger. Oh well. Let's just see if I can get this blog back up to speed.tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-55144675810894822902012-10-30T14:58:00.001-04:002012-10-30T15:06:09.920-04:00Hurricane BundtThis is just a quick mini-post. I know I still need to tell you about bundts one and two of Bundt Cake Season Five (and actually bundt three, since this isn't a full post), but this just calls for an out-of-order post.<br />
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Like many of my East Coast friends who were going to be potentially affected by Hurricane Sandy, I decided that the situation called for some baking, which in my case, meant a bundt.<br />
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Having lost power in last year's October snow storm, I figured we'd want something that didn't need refrigeration and would be easy to snack on. I also wanted it to have some sort of redeeming nutritional value, so I decided to go with a cranberry-pecan bread, rather than a cake.<br />
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Since there was clearly going to be no glaze with this bread, it meant I could use my newer "wave" pan, as I've dubbed it.<br />
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It wasn't until I turned it out of the pan, that I realized how appropriate that pan choice was. See for yourself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmA8poR7F6cEXna5n3HgZ1xOhkFGD6iEAs0jlw5ELjzpYk1GO3_MhY0Fq8yJsw0tRrf_wF_xXNBU9gWAKSbn4vccUx40Z9hoTo9d53oTBBPEMFFrlSaSqYI8HYgjxuqMYhC4wJLNBcNPL/s1600/hurricane_bundt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" qea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmA8poR7F6cEXna5n3HgZ1xOhkFGD6iEAs0jlw5ELjzpYk1GO3_MhY0Fq8yJsw0tRrf_wF_xXNBU9gWAKSbn4vccUx40Z9hoTo9d53oTBBPEMFFrlSaSqYI8HYgjxuqMYhC4wJLNBcNPL/s320/hurricane_bundt.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Hmm, that shape looks familiar...</em></td></tr>
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Yep, it's a hurricane-shaped bundt!<br />
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Luckily, we didn't lose power this time. I'm crediting the bundt bread.tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-39903561957305165992012-09-30T22:29:00.000-04:002012-09-30T22:30:23.582-04:00Bundt Cake Season Five Has Begun!Yes, yes, I'm behind on Season Four, quelle surprise. But, there's only one more cake in the season, so I'll get that post up eventually. I'm hoping to turn over a new leaf with Season Five. Also, since there were only three bundt cakes in Season Four, that may be why Season Five is the earliest starting season so far.<br />
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Anyway, here's the first bundt cake of the season, a Honey Cake with Dark Chocolate Glaze (sea salt is coming, but not yet sprinkled on the cake). My friend, AJ, sent the recipe to me on Rosh Hashanah. So, she gets some credit for the early start to this year's season.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEeCyYXTBZYZ7cyGO49mdTVQqAiC_RSlU_sEJkyZHyDIdMuN0-VA16jhJgcgDNlH7TH6STIKHj4IdDexVZ5wVu16P1HXXZgOyxqEtQ6IuXZYar2KSzwgHs_0uG_6gej4NDZzPX0_ZrcJl/s1600/Bundt+Cake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEeCyYXTBZYZ7cyGO49mdTVQqAiC_RSlU_sEJkyZHyDIdMuN0-VA16jhJgcgDNlH7TH6STIKHj4IdDexVZ5wVu16P1HXXZgOyxqEtQ6IuXZYar2KSzwgHs_0uG_6gej4NDZzPX0_ZrcJl/s320/Bundt+Cake+1.JPG" width="320" /></a></div>
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Recipe and all that to follow. Though, if you're in a hurry, you can find the recipe here: http://www.epicurious.com/articlesguides/holidays/highholydays/honey-cake.tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-2910424070475961132012-02-11T17:20:00.014-05:002013-01-27T19:28:20.548-05:00Bundt Cake #2 of BCS4: I kind of had to Frankenstein it together<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnTMyh5soyvYS6SORG5UH-NUfyuWSgUb4pXbWG_KxExHs0fMRg6G3JbgBlcsmTp68aYWLqZbTimgLG3WHUwiplDDZfSav_KzyiD8JXYhcHfRg7WF27jTYMRnfEaBvqIFQj_ZGNueubtfr/s1600/BCS4_2_2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5708014621214120210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnTMyh5soyvYS6SORG5UH-NUfyuWSgUb4pXbWG_KxExHs0fMRg6G3JbgBlcsmTp68aYWLqZbTimgLG3WHUwiplDDZfSav_KzyiD8JXYhcHfRg7WF27jTYMRnfEaBvqIFQj_ZGNueubtfr/s200/BCS4_2_2.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyhWUuIc4WXDd1YfylVuD3BLngcxxx-P71DYGASw2NE_HcVfZXTumzc_jmrFR303wQO3_wcBJepcFRda-pqrZUfGpYeEybk-77ml_QCLXyWOZoTp4tuJ9BaJHOnwD_Z7qRf10bzuJJ6Ls/s1600/BCS4_2_1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>A friend of mine had a birthday on November 10th, since she was turning 25 (yes, I know, so young) and had recently moved into a new place, she and her main squeeze had a party. Since she is a fan of the strawberry champagne (she also extols its virtues in a strawberry mimosa), it seemed appropriate to make her the <a href="http://bundtcakeseason.blogspot.com/2011/07/bundt-cake-15-of-bundt-cake-season-3.html">Strawberry Champagne Celebration Cake.</a> Because this was going to be for a party, I went for the full-size bundt this time. I also skipped the champagne buttercream, because, as I mentioned in that post, it turns out that I don't really like the stuff (buttercream frosting in general, not the champagne one specifically). I decided, instead, to make a Strawberry Champagne Glaze to go on it.<br />
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I made the cake (<a href="http://bundtcakeseason.blogspot.com/2011/07/bundt-cake-15-of-bundt-cake-season-3.html">you can find the recipe here</a>) and when I went to turn it out, I started getting nervous that I was going to have a repeat of the disaster of Bundt Cake #1 from this season. The first time I attempted to turn it out, only a small section came out--from just one side of the cake. I let it sit for 15 minutes and tried again, this time an almost equal-sized chunk of cake came out--this time from the other side. Remember, this was supposed to be going to a party. I was seriously starting to freak out! </div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5708010539552431602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyhWUuIc4WXDd1YfylVuD3BLngcxxx-P71DYGASw2NE_HcVfZXTumzc_jmrFR303wQO3_wcBJepcFRda-pqrZUfGpYeEybk-77ml_QCLXyWOZoTp4tuJ9BaJHOnwD_Z7qRf10bzuJJ6Ls/s200/BCS4_2_1.JPG" style="cursor: pointer; display: block; height: 200px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 150px;" /></span></div>
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<i>If you look closely, you can see the two pieces. </i></div>
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<i>And obviously, the cake still in the pan behind it.</i></div>
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Before I turned the cake out for the final time, I got a silicon spatula out, and ran it along the side of the bundt pan to help the cake loosen from the edges. Luckily, that worked! Then I just needed to "Frankenstein" the cake together, which I did by figuring out where the edges matched up, so when I turned it out the final time, the parts all fit together. Too bad I wasn't frosting the cake, because then I could have used the frosting to glue the pieces together. As it was, since the two pieces that came out first were flat-ish, it just kind of stayed together.</div>
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Because the cake left some of its crust, so to speak, in the pan, I decided against pouring the glaze on it, for fear it would end up soggy. So I brought it separately to be poured on individual slices.</div>
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Crysta Wilson has a recipe in <i><a href="http://kissmybundt.net/cookbook/">Kiss My Bundt</a></i> for a 7-Up glaze for her 7-Up Poundcake, so I used that recipe as my guide when making the Strawberry Champagne Glaze.</div>
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<b>Strawberry Champagne Glaze</b></div>
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1/2 cup Strawberry Champagne</div>
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1 1/2 cup powdered sugar <i>(I recommend sifting the sugar, as my glaze ended up a little lumpy)</i></div>
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Pour the champagne into a small bowl. With a whisk, stir in the powdered sugar a 1/2 cup at a time until fully mixed.</div>
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She recommends pouring a 1/2 cup of the glaze on the cake while it's still hot (that way it will absorb some of it) and then once the cake has fully cooled, drizzling the rest on it.</div>
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As with the <a href="http://bundtcakeseason.blogspot.com/2012/01/bundt-cake-1-of-bcs4-bundt-cake.html">first, more disastrous, cake</a> of Bundt Cake Season 4, this cake was still delicious. And since it was dark at the party, no one really noticed its Frankenstein qualities. This cake is so good! You should definitely give it a try--you don't even need to splurge on the good stuff, Andre or its like will do just fine. This cake would be especially handy if you had some leftover champagne you wanted to use up, but weren't in the mood for drinking it (for some bizarre reason).</div>
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After two problematic cakes in a row, I was seriously starting to worry about the fate of Bundt Cake Season 4!</div>
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tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com1tag:blogger.com,1999:blog-3294162942938657668.post-6715036486472103092012-01-28T16:41:00.022-05:002012-02-05T11:27:32.592-05:00Bundt Cake #1 of BCS4: Bundt Cake Disaster!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys3keqFE-QOsoCMno2TxcwgVC8AQwZrhuUc0Altfa9dmGixeeLYJ_tcpGUCz7B6rX2p66EWM_DXgWLSCKzE680qWc1xYHSsdEosWjiirB7BTGqXsuR30ujFNsO4p0FpvhZzF2DIF1wq5W/s1600/BCS4.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys3keqFE-QOsoCMno2TxcwgVC8AQwZrhuUc0Altfa9dmGixeeLYJ_tcpGUCz7B6rX2p66EWM_DXgWLSCKzE680qWc1xYHSsdEosWjiirB7BTGqXsuR30ujFNsO4p0FpvhZzF2DIF1wq5W/s200/BCS4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705688446950394322" /></a><div style="text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDawxC20dLeL0sRJLTo-qlBSCRMB4JV-kArMQ6htt52LNQYfAlCBRTtslIyQqe9HuKtfPID1rqx9AdpQUJBdhGQiuVuGQspK63e-OiNj2HMXHmHf4FWSvgIy7zsrKBoYIk_O0MzP9oqDL/s1600/BCS4_1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: left;">As you may recall, Bundt Cake Season 4 started on October 31st. The Main Squeeze and I were among hundreds of thousands of people in New England who lost power in the evening of Saturday, October 29th in a freak snow storm that brought down lots of branches and whole trees (since the snow hit so early, most of the trees still had their leaves. That, combined with the heaviness of the snow, led to the downing of trees and the breaking off of tree limbs. In fact, our back porch was damaged from a large branch hitting it). We were lucky, because our power returned by Monday morning. Once the power returned, among the many things that I wanted to do to take advantage of once again having electricity was to bake a bundt cake and get Bundt Cake Season 4 started!</div><div><br /></div><div>Months ago, I had found a recipe on the web that I wanted to use to start BCS4, but unfortunately, I didn't have at least two key ingredients, and I wasn't about to venture to the store when it was sure to be insanely packed. So, I found another recipe whose ingredients I did have: Lemon Ginger Cake from <i><a href="http://kissmybundt.net/cookbook/">Kiss My Bundt</a>.</i> </div><div><br /></div><div>I had forgotten that I used up my baking spray, but I figured, no big deal, when I first started baking bundts, I used the old butter and flour method, I'd just do that. I don't know what happened (I'm guessing I didn't grease the pan thoroughly enough), but I had my first experience of the cake not releasing from the pan. I kept letting it sit for 15 minutes and trying to turn it out, but no go. I even tried to ease it out using a silicon spatula. I finally had to take desperate measures. I think I ultimately had to use a knife to get it out.</div><div><br /></div><div>It wasn't pretty. In fact, I think it's safe to say it was an aesthetic disaster. See for yourself:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDawxC20dLeL0sRJLTo-qlBSCRMB4JV-kArMQ6htt52LNQYfAlCBRTtslIyQqe9HuKtfPID1rqx9AdpQUJBdhGQiuVuGQspK63e-OiNj2HMXHmHf4FWSvgIy7zsrKBoYIk_O0MzP9oqDL/s320/BCS4_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702819924990414930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 239px; " /></span></div><div style="text-align: center;"><i>Well, at least it tasted delicious. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sadly, I had made a lemon ginger syrup to pour over it, to give it a stronger ginger flavor, but clearly, a syrup would have just have made it soggy. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Did I mention that we had invited friends who were still without power over for dinner? And after all the work that went into this cake, I wasn't about to just toss it. The Main Squeeze had an excellent suggestion: serve it in bowls. Which is what I did. With the syrup on the side for folks to put on their cake as they liked.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It really was quite tasty. Since it was a fresh ginger cake, without the ingredients that would have made it more spicy (like molasses ), the ginger flavor was on the subtle side. And this was after I added more ginger than the recipe called for. I also was probably a little too generous with the lemon zest, as I think the lemon flavor dominated the ginger flavor a bit.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you're looking for a cake with more of hint of ginger than an intense gingerbread experience, then this is the cake for you. Omit the lemon zest if you'd like just a simple, fresh ginger cake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Ginger peeling hint: The best way to peel ginger is to use a spoon. Seriously. That way you remove just the thin skin without losing any of the delicious root.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">1 tablespoon of freshly grated ginger <i>(I don't have a ginger grater, and my experience using a regular grater has been unsatisfactory, so I just chop it very finely.)</i></div><div style="text-align: left;">2 teaspoons lemon zest</div><div style="text-align: left;">1 1/2 teaspoon vanilla</div><div style="text-align: left;">1 1/4 cup whole milk <i>(as always, I used the 1% I had on hand)</i></div><div style="text-align: left;">2 1/2 cups flour</div><div style="text-align: left;">2 1/2 teaspoons baking powder</div><div style="text-align: left;">1/2 teaspoon of salt</div><div style="text-align: left;">3/4 cup unsalted butter</div><div style="text-align: left;">1 3/4 cup sugar</div><div style="text-align: left;">3 eggs, room temperature</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions:</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 degrees</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add grated ginger, lemon zest, and vanilla to milk. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sift flour, baking powder, and salt together. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beat butter with an electric mixer at medium speed until creamy, about two minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about two minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Crack the eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional two minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beginning and ending with the flour mixture, mix 1/3 of the flour mixture into the wet mixture at low speed, then 1/2 of the milk, alternating until all ingredients are mixed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer batter to a cake pan that has been coated with a baker's cooking spray that includes flour. (If you are using mini bundt pans, fill them 3/4 full.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake until an inserted toothpick or cake tester comes out clean--about 40 minutes for a regular-sized bundt pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Invert cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. <i>(HA!)</i> If it still resists, give it another 15 minutes <i>(double HA!)</i>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I don't remember now what I did for the syrup, but I think I went with something like this:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 cup of water</div><div style="text-align: left;">1/2 cup of sugar</div><div style="text-align: left;">1-2 tablespoons of grated ginger</div><div style="text-align: left;">1-2 teaspoons of lemon zest</div><div style="text-align: left;"><i>If you happen to have some Domaine de Canton ginger liqueur, add some, that would be delicious--a couple of tablespoons, I'm guessing, would do nicely.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine all the ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Set aside to cool slightly.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If everything had turned out correctly, I would have poked holes in the cake with a skewer and poured the syrup over it.</div><div style="text-align: left;"><br /></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com1tag:blogger.com,1999:blog-3294162942938657668.post-10283133864470227592012-01-22T19:57:00.004-05:002012-02-12T10:51:34.385-05:00Woohoo! I FINALLY Finished the BCS3 Posts!<div><br /></div>Now it's on to Bundt Cake Season 4 posts! Wait until you see the first two cakes...<div><br /></div><div><i>If you missed the last two cakes of BCS3, #16 - Cabernet Chocolate Cake with Blackberry Red Wine Glaze and #17 - "Pretty in Pink" Chiffon Cake (because I changed their post dates so they'd at least be found with their sister cakes), you can find them <a href="http://bundtcakeseason.blogspot.com/2011/08/bundt-cake-16-of-bundt-cake-season-3.html">here</a> and <a href="http://bundtcakeseason.blogspot.com/2012/01/bundt-cake-17-of-bundt-cake-season-3.html">here</a>. They were both delicious, and very different from each other. So check them out and see if you're in the mood for one or the other.</i></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-70489559227799778042011-12-04T14:30:00.003-05:002012-02-12T10:51:51.416-05:00I am determined to get BCS3 wrapped up!<div><br /></div>Sigh. We're over a month into Bundt Cake Season 4 and I still haven't finished the posts for Bundt Cake Season 3! Demerits for me. I'm officially four (yes, four!) cakes behind: two for Season 3 and two for Season 4. Also, National Bundt Cake Day went by without any recognition from me. I'd feel worse about that, but November is when all hell breaks out at work, so getting much done outside of that is really just not going to happen. <div><br /></div><div>But let's try to get back on track, shall we?</div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-61968237187325793722011-10-31T15:24:00.003-04:002012-02-12T10:52:12.997-05:00BUNDT CAKE SEASON FOUR HAS BEGUN!<div><br /></div>Yes, yes, I know I haven't wrapped up BSC3 yet, but once the power came back on (yes, I was among the hundreds of thousands of people without power thanks to the October 29th storm), I took that as a clear sign that it was time to get the Bundt Cake Season show on the road.<div><br /></div><div>So, for the record, the first bundt cake of Bundt Cake Season 4 is a Lemon Ginger Cake. Recipe and analysis to follow at some point in the (hopefully) not too distant future.</div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-35528233605795812322011-09-11T17:28:00.008-04:002012-01-16T15:57:23.016-05:00An interlude between Bundt Cake Seasons<div><br /></div>On Friday, I did a little pre-season bundting. (Yes, I know I haven't wrapped up BCS3 yet, even though it ended back in June. I still have two cakes to tell you about. I'll get to it sometime, you know, before the beginning of BCS4). The Main Squeeze and I were going to be visiting friends on Saturday and I wanted to bring the Red Velvet Mini Bundts that were so awesome from BCS3. So, I busted out my mini bundt pans and my <i>Kiss My Bundt</i> cookbook.<br /><br /><div>For some reason, the cakes weren't as tasty this time. The Main Squeeze and I agreed that they simply weren't chocolate-y enough. And I even added a little extra of the fancy Dutch-processed cocoa. The recipe only calls for one tablespoon, which seems like a tiny amount, but I'm sure that's what I put in last time. So, the next time I make these, I'm going to *at least* double to cocoa powder.</div><div><br /></div><div>I didn't have time to go to the grocery store to buy ingredients, so I got what I needed from the local natural food store and fancy convenience store downtown. Unfortunately, this meant only regular cream cheese for the cream cheese frosting, and I have to say that I really prefer the neufchatel, at least for this cake. The tanginess of the neufchatel works really well with the tanginess of the cake itself. If, in the future, I only have regular cream cheese, I might just cut down on the sugar and maybe put in a little buttermilk for extra tang.</div><br /><div>In the meantime, I'm just going to sit here and be a little perplexed about the fact that although I followed the recipe the same way each time, this time they weren't as fabulous.</div><br /><div>Go figure.</div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com1tag:blogger.com,1999:blog-3294162942938657668.post-4307416411046492882011-08-22T13:25:00.002-04:002012-02-12T10:58:09.806-05:00Bundt Cake #17 of Bundt Cake Season 3: "Pretty in Pink" Chiffon Cake<div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(41, 48, 59); font-family:Georgia, 'Times New Roman', sans-serif;"><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(41, 48, 59); font-family:Georgia, 'Times New Roman', sans-serif;"><i><span class="Apple-style-span" style="font-size:100%;">I'm changine the publishing date for this, the final BCS3 cake, so that it falls with the rest of the cakes from this season (like I did with the 2nd to last cake). Even though that technically throws off the order of when I wrote the posts, I think it just makes the most sense to have all the BCS3 cakes together.</span></i></span></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4MgNYlWFGrgI9sVwICCPQNVW9c_UIJ_qKCHgVnGF2so4jGo4V9A-77UA85Da_50iQ-72ONH5IA1SyOWJ2HXj8_2Cvyr0P_TPTfRQLtIm2NSTEHaaIOby9DtW-K0AzDsKZ0mPLbw4qjus/s1600/chiffon_cake1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4MgNYlWFGrgI9sVwICCPQNVW9c_UIJ_qKCHgVnGF2so4jGo4V9A-77UA85Da_50iQ-72ONH5IA1SyOWJ2HXj8_2Cvyr0P_TPTfRQLtIm2NSTEHaaIOby9DtW-K0AzDsKZ0mPLbw4qjus/s200/chiffon_cake1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5700621702185043458" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pjn2MyH-ngk744docetLa4ffAh-pPGEB_eD6PhH_nj2dW9S5WydfkLLpT4e2HquZbuQ0EmHG5zJcJi9QLKST5jlaspeB1ERP9Ddj3efHQhP67ggMLeYflOhJn1X6eA2gTeFrFWry-YQp/s1600/chiffon_cake1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>I extended Bundt Cake Season 3 into June, which is well past when it normally should have ended (remember part of the reason Bundt Cake Season is a <i>season</i> is so that one isn't baking--especially cakes that take a long time--during the warm months of the year), because I wanted to make this cake and I needed strawberries to be in season. <div><br /></div><div>I never would have thought to "bundt" this recipe, if <a href="http://foodlibrarian.blogspot.com/">The Food Librarian</a> hadn't mentioned in one of her posts that when she looks at cake recipes, she asks herself if she could bundt it. That totally opened up bundt cake possibilities in my mind. Especially since this cake is supposed to be made in a tube pan, I figured a bundt pan would be a perfectly reasonable substitute. Then, I just had to wait until June, for New England's short-lived strawberry season.</div><div><br /></div><div>This cake was delicious! I think I may be making one late bundt cake for many years to come, so that I can make this during future strawberry seasons. It's a strawberry-lemon chiffon cake (my first chiffon cake), which means it's the sort of cake you have to be careful doesn't fall on you. I don't know if my cake rose as much as it was supposed to, but the texture was light and airy, so I think it turned out well. And the flavor was amazing! Exactly what you want on an early summer day, when strawberries are in season. Oh, and did I mention it has a delightful strawberry sauce?</div><div><br /></div><div>On quick note on making the cake. I think in an earlier post that called for separated eggs I was all, "people say that room-temperature eggs are hard to separate, but I didn't have any problems." Yeah, not this time. I lost two eggs. And this cake calls for seven egg whites! So, it pained me to waste two eggs. Speaking of which, this recipe only calls for 2 egg yolks, so I ended up tossing 5 yolks, which was incredibly difficult for a woman raised to abhor wasting food. So, if anyone has a recipe that calls for just egg yolks, please let me know! And next time I make this cake, I'm going to follow the advice this cookbook has in their angel food cake recipe, which recommends separating the eggs while they're cold, and then letting the whites come up to room temperature (because they whip up better at room temperature).</div><div><br /></div><div>The recipe is from <i><a href="http://www.moosewoodcooks.com/products-page/cookbooks/moosewood-restaurant-book-of-desserts/">Moosewood Restaurant Book of Desserts</a></i>.</div><div><br /></div><div><b>Cake Ingredients:</b></div><div><br /></div><div>1 1/2 cups unbleached flour</div><div>1 cup sugar</div><div>2 teaspoons baking powder</div><div>1/2 teaspoon salt</div><div>1/2 cup vegetable oil</div><div>2 large egg yolks</div><div>7 large egg whites</div><div>1/2 teaspoon cream of tartar</div><div>2 tablespoons confectioners' sugar</div><div>1/2 cup strained pureed fresh (or frozen) strawberries*</div><div>3 tablespoons fresh lemon juice</div><div>2 teaspoons freshly grated lemon peel</div><div><br /></div><div><i>* They recommend using a strainer to drain any excess liquid so you have a thick, smooth sauce, but I don't think I needed to do this.</i> </div><div><br /></div><div><br /></div><div><b>Strawberry Sauce Ingredients:</b></div><div><i>(This sauce is really just sugared strawberries with lemon juice. But it's A) delicious and B) and key part of the cake.)</i></div><div>2 cups sliced fresh (or frozen) strawberries</div><div>1 tablespoon fresh lemon juice</div><div>sugar to taste</div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxIrZcKs5gkMU6IrrKiDlG8EjV_k70FHhCdfPeGZbQHRA_1u6YhpwFtMXgyzudTOoKFxWRN733I7-Iq6mXZHbTngm2StKA2lsp_bvLZ8CNRCYnQSSOP0Y2xGNm9eLNrezQEZV4ibHTY_V/s200/chiffon_cake2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5700621988884844082" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-style: normal; "><br /></span></i></div><div><br /></div><div><b>Directions:</b></div><div><br /></div><div><i>I reversed the second and third steps so that I could beat the egg whites in my stand mixer, and then I transferred them to another bowl. Then I mixed the other ingredients in the stand mixer. But I'll give you the directions as they appear in the book, and you can figure out what method you prefer.</i></div><div><br /></div><div>Preheat the oven to 325. Oil and lightly dust the cake pan with flour <i>(I used baking spray, instead.)</i></div><div><br /></div><div>Sift together the flour, sugar, baking powder, and salt into a large bowl. Make a well in the center of the dry ingredients and add the oil and egg yolks--but don't mix yet.</div><div><br /></div><div>In another large bowl, beat the egg whites until soft and foamy. Add the cream of tartar and confectioner's sugar and continue to beat until stiff by not dry. <i>(I think I had a small issue here, so I'd recommend waiting until the egg whites are closer to stiff--not just "foamy"--before adding the sugar and cream of tartar.)</i> Without washing the beaters, beat the flour and oil mixture at low speed. Gradually add the pureed strawberries, lemon juice, and lemon peel, beating until just blended.</div><div><br /></div><div>With a rubber spatula, gently fold a small portion of the egg white mixture into the batter. Then in five or six additions, fold the batter into the egg whites. The batter will be light and bubbly, with some egg whites showing. <i>(I think I may have over-mixed the batter & egg whites, so be careful of that.)</i></div><div><br /></div><div>Pour the batter into the prepared pan and bake for 25 minutes. Increase the oven temperature to 350 and continue to bake for another 20 to 25 minutes, or until the cake is well risen and a cake tester inserted into the center comes out clean.</div><div><br /></div><div>While the cake bakes, combine the strawberries, lemon juice, and sugar for the sauce in a small bowl and set aside. Allow the sauce to sit at room temperature for at least 30 minutes before serving. </div><div><br /></div><div>When the cake is baked, remove it from the oven and cool it upright in the pan for about 10 minutes, then turn it out onto a rack. When the cake is cool to the touch, gently lift it onto a serving plate and cool completely.</div><div><br /></div><div>Cut the cake into wedges with a serrated knife and serve each piece topped with a generous 1/4 of strawberry sauce, and, if you like, whipped cream. <i>(You can see that I skipped the whipped cream. It really wasn't necessary.)</i></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQ_IHjZOxiHwzXDJuWDCNHVcJPqqpgBjS1KSVF2y09-HM0LeYEf7ijEtyagJnVivld2QyPEYt3nuvBosl4PryaxMYsqVYdj6lj6pDuXN85LdpThRky9aF1Bp1sLSPytTSFZ7bX0GryKWa/s200/chiffon_cake3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5700622481966701554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;">I want a slice right now!</div><div style="text-align: center;"><br /></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-60032450487408211752011-08-16T13:53:00.004-04:002012-01-16T16:06:07.649-05:00Bundt Cake #16 of Bundt Cake Season 3: Cabernet Chocolate Cake with Blackberry Red Wine Glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aIxAzluyHoKj1BzwFNQjzLCPT9Jo9s3uv6R4X1X76CC4uvA8P9rSqxo4ixGAj6Y7NSRus0i6f4aVHA1YzD1Bp5xszda_wo8JCDE42bgbz4O8uwiWYpgZ5pNFG75fce8N_o2wZwXRquUB/s1600/cab-choc+cake3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size:100%;">OK. Bundt Cake Season 3 has to be wrapped up! This has gotten ridiculous. I'm going to make the publishing date for this post (and the final BCS3 one) so that they fall with the rest of the cakes from this season. Let's hope that once I get caught up on BCS4, I stay on track! Sheesh.</span></i></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiJiurENvKa403ZW5s3qbEqtnbGmhGZD-AxhcwFmpJZ4vV3b0_1SAsMvEuI4HOVbXBl8GKXJp402g4a401YQ8J0gFqomjuESKos6VoIfpD9MNyjOk0LzGgR_e5jYqB_E1NmixcDMSstCs/s200/cab-choc+cake1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5698320428071930594" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span><div><span class="Apple-style-span" style="font-size:100%;">My Mom came to visit me in May. I had had surgery at the beginning of the month and was still in recovery mode. While she was here, I definitely wanted to make sure we made a bundt cake together. Which also meant that I got to use my new bundt pan! Wheee! I handed her the various bundt cookbooks, and after identifying a couple that she wanted to try, we decided on the Cabernet Chocolate Cake with Blackberry Glaze from <i><a href="http://www.amazon.com/Kiss-My-Bundt-Recipes-Award-Winning/dp/0977412024/ref=sr_1_sc_1?ie=UTF8&qid=1326743255&sr=8-1-spell">Kiss My Bundt</a>.</i></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Originally, I thought that we'd make the cake sometime on Saturday, but we ran out of time</span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Qp_6z-4_I0wCSXv42e1MMGp6HaPqVfFiaVFEup05tfQ3br035XovCXY77XZNpK8YdhdAn9zpys1C0QKQMr1oRWnZsEIZO9q1LSgR-VNSwtEhvUm0HmpRX8vQw3H9ZgLWyw8U0gQyGIH2/s200/mimosas.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5698321075821759554" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span><div><span class="Apple-style-span" style="font-size:100%;">(what with seeing <i>Bridesmaids</i> and the fact that I was taking two-hour naps as part of my recovery). Luckily, her flight out on Sunday wasn't too early, so we whipped up the cake that morning. Which worked out well, because it provided the perfect opportunity to use up the leftover strawberry champagne from the previous week's <a href="http://bundtcakeseason.blogspot.com/2011/07/bundt-cake-15-of-bundt-cake-season-3.html">S<span><span>trawberry Champagne Mini Bundts</span></span></a> by making strawberry mimosas! Doesn't everyone like to drink and bake?</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">This cake actually has two toppings. In addition to the delicious Blackberry Red Wine Glaze, it also calls for either a chocolate glaze or chocolate ganache. I asked my mom which she wanted to make, and she decided on the glaze. Next time, I'd definitely go for the ganache instead. In part, I think that my new bundt pan doesn't lend itself well to glazes, because the sharp ridges don't offer the glaze much to cling to. But also, the blackberry red wine glaze does a nice job of soaking into the cake a bit, but the chocolate one just kind of ran off, whereas, a ganache, which is thicker would stick better to the cake, and then you'd get the full benefit of the chocolate flavor. Also? I used maybe a third of the chocolate glaze (the rest has been sitting in my fridge forever. I keep tasting it, and it's still good, I just haven't found a use for it yet).</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">The cake itself was deliciously moist and chocolatey. And that Blackberry Red Wine Glaze? So delicious! I think it was my favorite thing about the cake. I should definitely find other uses for it, so I have an excuse to make it in the future.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Here's the recipe:</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;"><b>Cabernet Chocolate Cake</b></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">1 3/4 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:100%;">2 cups flour</span></div><div><span class="Apple-style-span" style="font-size:100%;">3/4 cup high-fat cocoa powder</span></div><div><span class="Apple-style-span" style="font-size:100%;">1 1/4 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size:100%;">1 1/4 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size:100%;">1/2 teaspoon of salt</span></div><div><span class="Apple-style-span" style="font-size:100%;">2 eggs, room temperature</span></div><div><span class="Apple-style-span" style="font-size:100%;">1 cup whole milk <i>(I used 1% as usual, since that's what I have on hand)</i></span></div><div><span class="Apple-style-span" style="font-size:100%;">1/2 cup vegetable oil</span></div><div><span class="Apple-style-span" style="font-size:100%;">2 teaspoons vanilla extract</span></div><div><span class="Apple-style-span" style="font-size:100%;">1/2 cup water</span></div><div><span class="Apple-style-span" style="font-size:100%;">1/2 cup Cabernet Sauvignon (or other dry red wine) <i>(I used a Spanish red we had, it worked well.)</i></span></div><div><i><span class="Apple-style-span" style="font-size:100%;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:100%;">Cake directions:</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Preheat oven to 350 degrees.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Sift together sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Combine the eggs, milk, oil, and vanilla. Using an electric mixer, beat on medium speed for 1 minute.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">With the mixer on low speed, add dry ingredients to the wet, 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps. (Do not overmix.)</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Combine the water and wine in a small saucepan and bring to a boil.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Slowly mix boiled water & wine mixture into the batter. Note: the batter will be thin.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Transfer batter to cake pan that has been coated with baker's cooking spray. Filing it 3/4 full.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Bake care until an inserted toothpick or cake tester come out clean - about 45 minutes for a regular bundt pan.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Invert cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before trying again. If the cake still resists, cool in the pan for an additional 15 minutes. Cool completely before frosting, at least an hour.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Drizzle blackberry glaze (recipe below) over the cooled chocolate cake.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Pour warm chocolate ganache or chocolate glaze (recipe below) over blackberry glazed cake.</span></div><div><div style="text-align: right;"><span class="Apple-style-span" style="font-size:100%;color:#0000ee;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRLFWxShyLWLuQrVrWS7jfOevaLA58J5NT6ux7T61OtfUeQi7YQAh_dg4UDkvoE5wL_RNs31KGR88wwjkKRugVAMtyGmIGOnJkKS1Amk9dF8jIBebFPMvb_OweJxmprcmrSTQNKc1685d/s200/cab-choc+cake2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5698330262325704370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 154px; " /></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;color:#330000;"><i>This is the cake sans either glaze. </i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:100%;color:#330000;"><i><br /></i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><b>Blackberry Red Wine Glaze</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Ingredients:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">4 tablespoons seedless blackberry fruit spread or preserves</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">1/3 cup Cabernet Sauvignon (or other dry red wine)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Directions:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">In a small saucepan, whisk wine and blackberry preserves over medium heat. </span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aIxAzluyHoKj1BzwFNQjzLCPT9Jo9s3uv6R4X1X76CC4uvA8P9rSqxo4ixGAj6Y7NSRus0i6f4aVHA1YzD1Bp5xszda_wo8JCDE42bgbz4O8uwiWYpgZ5pNFG75fce8N_o2wZwXRquUB/s200/cab-choc+cake3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5698332293768234914" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span><div><span class="Apple-style-span" style="font-size:100%;color:#0000ee;"><br /></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Once incorporated, bring mixture to a boil and boil for one minute (this helps thicken the glaze).</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div> <div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Remove from heat and let mixture cool for 3 minutes.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Spoon over chocolate cake. </span></div> <div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><b>Dark Chocolate Glaze</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Ingredients:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">3/4 cup unsalted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">6 ounces premium dark chocolate finely chopped or grated <i>(I used dark chocolate chips)</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">2 tablespoons corn syrup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Directions:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">In a small saucepan over medium-low heat, melt butter.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Remove pan from heat and mix chocolate into the butter, stirring until chocolate is completely melted.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Add corn syrup and whisk to a smooth glaze.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;color:#330000;">Let the mixture sit for 1 or 2 minutes to allow glaze to thicken slightly before drizzling over cake.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "> </span></div></div></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-9161307477166370012011-07-10T15:04:00.039-04:002013-01-20T18:52:36.903-05:00Bundt Cake #15 of Bundt Cake Season 3: Strawberry Champagne Mini Bundts with Strawberry Champagne Buttercream Frosting<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGvyvkK3JT4UAgdt7UbFSdrHBvhGL-Z2D8lfoe52vX5jXarLY1eWlOF4FhQZWdNN51lSGaYuiTR5-T6z0U2Bj7lmkAuolTdyApC-VU1LZist2r4Vojbx1pRdgVVsQClDyYoS7Bdse_JNN/s1600/champagne_mini-bunts1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5627878036247295986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGvyvkK3JT4UAgdt7UbFSdrHBvhGL-Z2D8lfoe52vX5jXarLY1eWlOF4FhQZWdNN51lSGaYuiTR5-T6z0U2Bj7lmkAuolTdyApC-VU1LZist2r4Vojbx1pRdgVVsQClDyYoS7Bdse_JNN/s200/champagne_mini-bunts1.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><span class="Apple-style-span" style="font-size: small;">I have dubbed these bundt cakes "the bundt cakes that keep on giving." In addition to the bundt cakes themselves, a couple of leftover ingredients were turned into a cocktail and a cookie. respectively. (I'll be including those recipes too.)</span><br />
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<span class="Apple-style-span" style="font-size: small;">Back in May when I was on a roll updating this blog, I was drawn to this recipe as I flipped past it (I was looking for the recipes for previous bundt cakes), and decided that it had to be made. I was a bit hesitant to use a good champagne (or proseco, as you're much more likely to find in our home) in a cake, but then I came up with a perfect solution. You see, the Main Squeeze's dad routinely gives me a bottle of strawberry champagne for Christmas (which makes </span><i><span class="Apple-style-span" style="font-size: small;">excellent</span></i><span class="Apple-style-span" style="font-size: small;"> strawberry mimosas, but I can only drink so many of those) and I had acquired a collection of them. I figured that strawberry champagne would work delightfully in this recipe (and, truth be told, I was hoping for a delicate pink colored cake--which, unfortunately, didn't happen).</span><br />
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<span class="Apple-style-span" style="font-size: small;">It was with this cake that I also learned that I am not a fan of buttercream frosting. It's just too sweet for me (and maybe too rich)--in a way that cream cheese frosting is not. It's funny, because I am a fan of butter. But not, as it turns out, buttercream frosting.</span><br />
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<span class="Apple-style-span" style="font-size: small;">The bundt cakes themselves were delicious. On a couple of mornings I had half a mini bundt for breakfast, they were that good.</span><br />
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<span class="Apple-style-span" style="font-size: small;">If you don't have a bottle of strawberry champagne at home, please feel free to use your favorite type of bubbly.</span><br />
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<span class="Apple-style-span" style="font-size: small;">Here's the recipe from </span><i><span class="Apple-style-span" style="font-size: small;"><a href="http://kissmybundt.net/cookbook/" target="_blank">Kiss My Bundt</a></span></i><span class="Apple-style-span" style="font-size: small;"> by Chrysta Wilson</span><br />
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<b><span class="Apple-style-span" style="font-size: small;">Champagne Syrup</span></b><span class="Apple-style-span" style="font-size: small;"> (for the cake and the frosting)</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/2 cup champagne or sparking wine </span><i><span class="Apple-style-span" style="font-size: small;">(I, of course, used strawberry champagne)</span></i></div>
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<span class="Apple-style-span" style="font-size: small;">1/2 cup granulated sugar</span></div>
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<li>In a small saucepan, bring champagne and sugar to a boil.</li>
<li>Once the sugar dissolves, and the mixture is clear, boil an additional minute.</li>
<li>Reduce heat and simmer for 2 minutes.</li>
<li>Transfer to a heat-safe bowl and place in the refrigerator to cool. You have to cool the syrup before adding it to the batter or frosting.</li>
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<b><span class="Apple-style-span" style="font-size: small;">Cake Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-size: small;">2 1/2 cup flour</span></div>
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<span class="Apple-style-span" style="font-size: small;">2 1/2 teaspoon baking powder</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-size: small;">3/4 cup sugar</span></div>
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<span class="Apple-style-span" style="font-size: small;">3 eggs, room temperature</span></div>
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<span class="Apple-style-span" style="font-size: small;">1 1/2 teaspoon vanilla</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/2 cup champagne or sparkling wine</span></div>
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<span class="Apple-style-span" style="font-size: small;">3/4 cup whole milk </span><i><span class="Apple-style-span" style="font-size: small;">(I just used low-fat milk and it worked fine)</span></i></div>
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<span class="Apple-style-span" style="font-size: small;">5 tablespoons champagne syrup</span><br />
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<b><span class="Apple-style-span" style="font-size: small;">Directions</span></b></div>
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<li>Preheat oven to 350 degrees.</li>
<li>Sift flour and baking powder and salt together. Set aside.</li>
<li>Beat butter until soft, about 2 minutes.</li>
<li>Slowly add the sugar. Mix for about 2 minutes.</li>
<li>Crack eggs into a separate bowl and add to the batter one at a time. Then beat on medium speed for an additional 2 minutes.</li>
<li>Combine vanilla, champagne, and milk. The mild will start to curdle. Don't worry this is normal. The acidity of the champagne and the carbonation are reacting with the dairy.</li>
<li>Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.</li>
<li>Fold 5 tablespoons of champagne syrup into the batter.</li>
<li>Transfer batter to cake pan(s) that have been coated with baker's cooking spray, filling until cavity is 3/4 full.</li>
<li><span class="Apple-style-span" style="font-size: small;">Bake cake(s) until an inserted toothpick or cake tester </span><i><span class="Apple-style-span" style="font-size: small;">(I just use a table knife)</span></i><span class="Apple-style-span" style="font-size: small;"> comes out clean. A regular-sized bundt should take about 40 minutes and 18-22 minutes for mini bundts.</span></li>
<li>Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in pan for 15 minutes</li>
<li><img alt="" border="0" id="BLOGGER_PHOTO_ID_5627855424094634418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtN34Zls2cZeSXNoGpGEbiZIesSynNjQMR_5N0-90XXd_TEd4sC8fa-0MVuFqzww0jcdQ_Wrk0tbo0NS5rWWL5I_Tq__XHK95yj-WAZ8uXAw3izFfQj8adb4OiDjwi-fUo90gIlxBJIIuS/s200/champagne_mini-bundts2.JPG" style="color: #0000ee; float: right; height: 150px; margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 0px; width: 200px;" /></li>
<li>and try again. If it still being stubborn wait an additional 15 minutes.</li>
<li>Let cakes cool completely before frosting.</li>
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<b><span class="Apple-style-span" style="font-size: small;">Champagne Buttercream</span></b></div>
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<ul>
<li>3/4 cup unsalted butter, softened</li>
<li>3 cups powdered sugar, sifted</li>
<li>1/4 teaspoon vanilla extract</li>
<li>1/2 teaspoon to 2 1/2 tablespoons of champagne syrup*</li>
<li>With an electric mixer, cream butter on medium speed.</li>
<li>Turn mixer speed to low, then slowly add powdered sugar.</li>
<li>When sugar is fully incorporated, add vanilla.</li>
<li>Then add champagne syrup starting with 1 teaspoon and using up to 2 1/2 tablespoons to thin frosting to spreading consistency.* Mix on a medium speed until frosting is smooth and fluffy.</li>
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<i><span class="Apple-style-span" style="font-size: small;">* I used a *lot* more than 2 1/2 tablespoons of the champagne syrup. And I could have used more, so I'd recommend starting with a tablespoon and adding a tablespoon at a time until you get the consistency you like. Personally, I just ended up pouring a whole bunch in. And didn't end up with a too-thin frosting. I also wanted the frosting to be pink (because of the strawberry champagne syrup) and when I didn't get that from the syrup itself, I added a little red food coloring to get the desired color.</span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5627859043567775746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvalf6HdmKxcr5K2YIQG7deC8fiJsz3goMdyLx1wwuI8NVHsUmDXzA1_Fp0cisvZwe1CZ3FIF7hOdvrqP55J2VIVyP-eM1mCK6uTQmytS77QKR3DtpP1qo6bGX69bYgQunZ5zhaVILexJo/s200/champagne_mini-bundts3.JPG" style="cursor: pointer; display: block; height: 150px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 200px;" /></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i>
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Because I felt that the buttercream frosting overwhelmed the delicateness of the cakes, I only iced seven of them. When I make these cakes in the future, I'll either leave them plain--they were delicious unadorned--or I'll make a champagne glaze. I wouldn't use the champagne syrup in the glaze, because that would be too sweet. Instead I think I'd use the following recipe (that I've made up based on other glazes I've made, but have no idea if it'd work/be tasty).</span></span></span></i><br />
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">1 cup sifted powdered sugar</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">1/2 tablespoon of butter, softened</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">2 to 4 tablespoons of champagne (in this case, strawberry champagne)</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<ul>
<li><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="color: #29303b; font-family: Georgia, 'Times New Roman', sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a small bowl, combine sugar and butter. Add champagne gradually to achieve desired consistency and stir until smooth.</span></span></span></span></i></li>
<li><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="color: #29303b; font-family: Georgia, 'Times New Roman', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I would expect this glaze to have a slightly pink hue from the strawberry champagne, which I think would be lovely.</span></span></span></span></i></li>
</ul>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="color: #29303b; font-family: Georgia, 'Times New Roman', sans-serif;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><b>* * *</b></span></span></span></i><br />
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><b><br /></b></span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">As I mentioned earlier, I ended up with some leftover ingredients from these mini bundts, namely Champagne Syrup and Champagne Buttercream Frosting. </span></span></span></i><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"> Never one to let something like that to go to waste, I quickly came up with ways to use both.</span></span></span></i><br />
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">When my mom came to visit me the following weekend, I mixed us up a couple of cocktails with the leftover champagne syrup (which kept just fine in the fridge). I got the idea for the cocktail from one of my favorites, which is the French 75, which is a combination of gin, lemon juice, simple syrup, & champagne. I wanted to add a fresh herb, and originally thought of mint (which I think would be delicious), but wanted something a little different. I asked the Main Squeeze if he thought rosemary would work, and he said yes--especially since he's heard of a rosemary strawberry shortcake. So that decided that.</span></span></span></i><br />
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">I'll give you the recipe I used, and then the tweaked version I'd use the next time. I started by muddling some fresh rosemary in the bottom of a Boston-style shaker, to which I added ice. Then I put in an ounce of strawberry champagne syrup and an ounce of Beefeater gin. I shook those with the ice until everything was quite chilled, and strained the contents into a old-fashioned glass (so a short one, not a tall one), topped with seltzer, added some of the crushed rosemary from the shaker, stirred it, and added a bunch of crushed ice. </span></span></span></i><br />
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">The Main Squeeze tasted it and suggested that given the flavors of the rosemary and strawberry that a gin with more botanicals would work even better. We actually own such a gin, Ethereal Gin, a limited edition put out by Berkshire Mountain Distillers in Great Barrington, MA. So I used that in the second one I made, and it was delicious. So, should you want to make this cocktail yourself, a straight-up gin is fine, but if you have one with stronger botanical flavors, I recommend using that.</span></span></span></i><br />
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5627868241595944258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8G9oF3_VOQ7gHfGsVZiRi5uCzt3gVzdO3-zmtWKKG2hYRAU1afd1wzqn9cq7i-yCb9U_2z4pwLerQxYj7w1ERRfwsXZXAZe0CRmM6ahVmv4LyjnARpE8tzD5g5AFNUoItuG8Olrvofenc/s200/champagne_syrup_cocktail.JPG" style="cursor: pointer; display: block; height: 150px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 200px;" /></span></span></span></i></div>
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<i><span class="Apple-style-span" style="font-size: small;">I didn't think to take a picture until *after* the ice had melted, but you get the general idea.</span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><span class="Apple-style-span" style="font-size: small;">
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i>
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">The only problem with the drink was that it was a little too sweet, so the next time, I'd cut down on the champagne syrup and add a splash of strawberry champagne to get the same level of strawberry champagne flavor. Also, the little rosemary leaves weren't so pleasant, so I'd leave them on the stem and just add a fresh sprig to the drink. Here's the (untested) revised version.</span></span></span></i><br />
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<div>
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Fill an old-fashioned glass with crushed ice</span></span></span></i></div>
<div>
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">In a a cocktail shaker, muddle a sprig or two (depending on size) of fresh rosemary</span></span></span></i></div>
<div>
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Add ice to shaker</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Add 1 ounce gin (preferably one with a strong botanical flavor)</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Add 1/2 ounce of strawberry champagne syrup</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Shake until your hand is very cold</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Strain into the glass.</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Add a generous splash of strawberry champagne </span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Top with seltzer to taste</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">Stir and add a sprig of rosemary</span></span></span></i></div>
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<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<div style="text-align: center;">
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><b><br /></b></span></span></span></i></span></span></span></i>
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><b>* * *</b></span></span></span></i></span></span></span></i><br />
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;"><b><br /></b></span></span></span></i></span></span></span></i></div>
<div>
<i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="font-size: small;">
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<span class="Apple-style-span" style="font-size: small;">As for the extra strawberry buttercream frosting, I thought it was good, I just didn't particularly like it on the cake, and I didn't want it to go to waste. I thought of something I had done years ago to use up extra frosting: make fancy "oreos"--so chocolate wafer sandwich cookies with frosting in between. I decided against buying pre-made chocolate wafer cookies and instead thought I'd try my hand at making some from scratch.</span><br />
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<span class="Apple-style-span" style="font-size: small;">I found a recipe online on JoyofBaking .com. The cookies were very tasty (and as crumbly as the recipe author warned) but weren't quite as thin as I might have liked. I think next time I'll just buy the chocolate wafer cookies at the store, but I recommend these in general for being delightfully crispy and chocolatey. The recipe calls for half butter and half margarine, but I used all butter, because I don't believe in margarine.</span><br />
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<b><span class="Apple-style-span" style="font-size: small;">Chocolate Wafers </span></b><span class="Apple-style-span" style="font-size: small;">from </span><a href="http://www.joyofbaking.com/ChocolateWafers.html"><span class="Apple-style-span" style="font-size: small;">JoyofBaking.com</span></a></div>
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<span class="Apple-style-span" style="font-size: small;">1 cup of all purpose flour</span></div>
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<span class="Apple-style-span" style="color: #663300; font-family: Arial;"><span class="Apple-style-span" style="color: black; font-family: Georgia, serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup unsweetened cocoa powder </span><i><span class="Apple-style-span" style="font-size: small;">(I highly recommend the Dutch-processed kind)</span></i></span></span></div>
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<span class="Apple-style-span" style="font-size: small;">1/4 teaspoon baking soda</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-size: small;">3 tablespoons unsalted butter, room temperature</span></div>
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<span class="Apple-style-span" style="font-size: small;">3 tablespoons margarine </span><i><span class="Apple-style-span" style="font-size: small;">(I just used 6 tablespoons of butter)</span></i></div>
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<span class="Apple-style-span" style="font-size: small;">2/3 cup packed light brown sugar</span></div>
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<span class="Apple-style-span" style="font-size: small;">1/2 cup white granulated sugar</span></div>
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<span class="Apple-style-span" style="font-size: small;">1 teaspoon pure vanilla extract</span></div>
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<span class="Apple-style-span" style="font-size: small;">1 large egg white</span></div>
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<ul>
<li>In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.</li>
<li>In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended.</li>
<li>Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl.</li>
<li>Beat in the egg white.</li>
<li>Add the flour mixture and beat just until incorporated.</li>
<li>Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long.</li>
<li>Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log.</li>
<li>Refrigerate until firm. This will take several hours or you can even chill it overnight.</li>
<li>Preheat the oven to 350 degrees F and place the oven rack in the center of the oven.</li>
<li>Line two baking sheets with parchment paper.</li>
<li>Using a sharp knife, slice the log into about 1/4 inch thick wafers.</li>
<li>Place the wafers on the baking sheet spacing, about 1 inch apart.</li>
<li>Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples).</li>
<li>Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9SzExa4418YHLeiPwyj5FK29x-M3PZbZymO53l66jGA6lsfJoewBvoqe30s8miKXjQoJYSiUcDAQ93posiMLqTmrIvw4vcFDwQPbzL9TFJwxLEZtckXM8FlnusHLEFEt0xeOamRsWV6O/s1600/cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9SzExa4418YHLeiPwyj5FK29x-M3PZbZymO53l66jGA6lsfJoewBvoqe30s8miKXjQoJYSiUcDAQ93posiMLqTmrIvw4vcFDwQPbzL9TFJwxLEZtckXM8FlnusHLEFEt0xeOamRsWV6O/s200/cookies.JPG" width="200" /></a></div>
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To make strawberry champagne buttercream sandwich cookies, take two cookies, spread a generous amount of frosting on the bottom of one cookie (use your judgement) and top with the second cookie. Continue until you run out of frosting or cookies.<br />
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tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-12087963827993621512011-05-19T17:37:00.010-04:002011-05-23T12:10:11.100-04:00Bundt Cake #14 of Bundt Cake Season 3: Orange Yogurt Pound Cake with Orange Glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAzqp6BPWgWwprp6__iA1OeFymwuElxRPQugZv1KgxMUSjvTz17gB8OqsFfeCi-lcXxJKezWJup6ZYbw8ZlNqqXqCxiOW84t0tIDvT2egLJ9ATWqdP_WQyn3RAjQgVZgg2ZAYjiuSGka2/s1600/orange-yogurt-cake_2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GVmn51gu3lC_byd7kSvsweBT9yzB42cjBbijkbtBn_HfjUhagQTSV6tRwy6CtFWOiQjCnj3qkO_LxNKkdS_UYka24gTv2dwqgmpVOMqdq-j1Sy9H5LHkJ66HRJlq6TFHDvHnCyHq95kz/s1600/orange-yogurt-cake_1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GVmn51gu3lC_byd7kSvsweBT9yzB42cjBbijkbtBn_HfjUhagQTSV6tRwy6CtFWOiQjCnj3qkO_LxNKkdS_UYka24gTv2dwqgmpVOMqdq-j1Sy9H5LHkJ66HRJlq6TFHDvHnCyHq95kz/s200/orange-yogurt-cake_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5609935939546713554" /></a><span class="Apple-style-span" style="font-size:small;">This is a recipe that caught my eye last Bundt Cake Season, but I was stymied by the fact that it called for mandarin orange yogurt, which A) I'm not sure is even made anymore, and B) definitely isn't one of the flavors available from the local purveyor of yogurt I like to buy. It wasn't until the end of BCS2, that I came up with a solution, so this cake had to wait until Bundt Cake Season 3.</span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The solution I came up with was to simply buy a can of mandarin oranges, chop them up, and add them to the batter, to have the equivalent of mandarin orange yogurt. It worked well enough, though there were very few mandarin orange pieces in the cake (I chopped 'em pretty small), so if I were to make this cake again, I'd definitely use two cans of mandarin oranges. Also, I'm not entirely convinced that what they meant by mandarin orange yogurt wasn't simply orange-flavored yogurt, much like lemon yogurt. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">This was a very nice orange-flavored poundcake, and I do love an orange glaze. What put this cake over the top, however, was when I took my friend Resa's advice. Last year, when I was posting about the bundt cakes of BCS2 on Facebook, at some point, Resa posted the following suggestion, "You toast that shit. And you butter it." (These may not have been her exact words, but it's damn close.) When toasted, this cake was transformed into something really delicious. When I gave slices to my friends, I was very clear that to properly enjoy it, they needed to toast it. The toasting tip was especially helpful when the cake was starting to edge toward staleness. I did not actually butter any toasted slices of this poundcake, but I bet it would be tasty. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The recipe is from the </span><i><span class="Apple-style-span" style="font-size:small;"><a href="http://www.amazon.com/Nordic-Ware-Bundt-Cookbook-Cover/dp/B0002ZFUZ8/ref=sr_1_3?ie=UTF8&qid=1306165420&sr=8-3">Bundt Cookbook</a></span></i><span class="Apple-style-span" style="font-size:small;">:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">6 eggs, separated</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon cream of tartar</span></div><div><span class="Apple-style-span" style="font-size:small;">2 cups sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup butter, softened</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon grated orange peel</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoons orange juice</span></div><div><span class="Apple-style-span" style="font-size:small;">3 cups flour</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup mandarin orange yogurt (or 1 cup plain yogurt and one to two 11-ounce cans of mandarin oranges drained and chopped)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Directions:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Sift together flour, baking soda, and salt. Set aside.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Beat egg whites with cream of tartar and 1/2 cup of sugar until very stiff.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">In a separate bowl </span><i><span class="Apple-style-span" style=" ;font-size:small;">(Or, like me, you can beat the egg whites in your stand mixture, then transfer them to another bowl, and then mix up butter, etc., in the stand mixer bowl)</span></i><span class="Apple-style-span" style=" ;font-size:small;">, cream butter with remaining 1 1/2 cups of sugar until light and fluffy. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Beat in egg yolks one at a time.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Blend in orange peel and juice.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Add the flour mixture, alternating with the yogurt, to the butter mixture. Mix until smooth and creamy.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Thoroughly fold beaten egg whites into batter.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Bake in a greased and floured </span><i><span class="Apple-style-span" style="font-size:small;">(or sprayed with baking spray)</span></i><span class="Apple-style-span" style="font-size:small;"> 10- or 12-cup bundt pan for 50-55 minutes, or until cake tests done. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Cool in pan for 10-15 minutes; turn out on wire rack or serving plate to complete cooling. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Sprinkle with confectioner's sugar or orange glaze </span><i><span class="Apple-style-span" style="font-size:small;">(I definitely recommend the orange glaze).</span></i></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Orange Glaze </span></div><div><i><span class="Apple-style-span" style="font-size:small;">(I usually make just half a batch, but I also seem to like my glaze on the thinner side, so a half batch goes further. Making it thinner means that I also use more orange juice than 1/2 a recipe calls for. Here's the full batch recipe.)</span></i></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">2 cups sifted confectioner's sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon soft butter</span></div><div><span class="Apple-style-span" style="font-size:small;">2-4 tablespoons orange juice</span></div><div><span class="Apple-style-span" style="font-size:small;">1-2 teaspoons grate orange peel</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Directions</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">In a small bowl, combine sugar and butter. Add orange juice gradually to achieve desired consistency and stir until smooth. Add peel and stir until fully incorporated.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAzqp6BPWgWwprp6__iA1OeFymwuElxRPQugZv1KgxMUSjvTz17gB8OqsFfeCi-lcXxJKezWJup6ZYbw8ZlNqqXqCxiOW84t0tIDvT2egLJ9ATWqdP_WQyn3RAjQgVZgg2ZAYjiuSGka2/s200/orange-yogurt-cake_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5609936372957058146" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">I'm not sure how much you can tell from this picture, but this cake rose pretty high out of the pan. I think it's because I made sure the butter was properly softened and I used the trick I learned from </span><i><span class="Apple-style-span" style="font-size:small;">Kiss My Bundt</span></i><span class="Apple-style-span" style="font-size:small;"> to make sure that the eggs were at room temperature. (Supposedly, eggs are easier to separate when cold, but I didn't really have any problems with these room-temperature eggs.)</span></div><div><br /></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-30616495992985507512011-05-14T21:50:00.015-04:002011-05-15T09:29:43.614-04:00Bundt Cake #13 of Bundt Cake Season 3: Coconut Mini Bundts with Coconut Cream Cheese Frosting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvgdvRGv5c6Vx19ZaBfWvnGr1b9-CWh301OCc5fs11HX5Stct95NCrvqAYNjVW3V_Rg4pob0tWuOFWjVnNmHMov_u_bafsm40fQY3JOST5NYSbljWphbCDGUZ5_i9nMXajwR8wGxJ4DT7/s1600/coconut-cake-2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPodibiO-xjHMy2IuTLaeJchGot4h4Tx0-Ut09SJ2wVZ8GUoaoUg-wWAtGXdDdmI-Panbb0v6R6fcsCFc8wbnnjBTHAF8Q1OsFHCvUHaCB2hg04xLWjbWY0KoecpN9yZhyphenhyphen1sZV_D21mVxx/s1600/coconut-cake-1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPodibiO-xjHMy2IuTLaeJchGot4h4Tx0-Ut09SJ2wVZ8GUoaoUg-wWAtGXdDdmI-Panbb0v6R6fcsCFc8wbnnjBTHAF8Q1OsFHCvUHaCB2hg04xLWjbWY0KoecpN9yZhyphenhyphen1sZV_D21mVxx/s200/coconut-cake-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5606768875340443682" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KKDnmMbwFZqrdeh7O04FINZYog8i9RRSNxjHHb6brD5wc2d2WQi6rZw3rl09pV1ClNS7eLgF0GT2HugPfTN1yAYnBI_kZltbho15kcNlc1hIzecD2CRTQHzyxNbMq7eGah9MKf_lwl_m/s1600/coconut-cake-1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><span class="Apple-style-span" style="font-size:small;">You may be noticing a trend here, with the mini bundts and the cream cheese frosting; trust me, this is an excellent trend. One of the toppings suggested for this cake was actually a coconut buttercream, which I considered (because I had done two cream cheese frostings in a row), but in discussing the matter with the Main Squeeze, he confirmed my concern about trying a frosting I didn't know if we would like, especially when I had had such success with the cream cheese frosting thus far. And we were right. The coconut cream cheese frosting was perfect!</span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I associate coconut cake with my great aunts. These are the sort of women whose stories from their lives just makes you feel like a slacker (the same was true of their sister, my grandmother). I have the utmost respect and love for them. My Great Aunt Jane is currently battling pancreatic cancer, and tough as she is, the conclusion, unfortunately, is foregone. She's currently 89; she's lived a very full life. Up until last summer, she insisted that the maintenance crew at her retirement community leave the lawn mower, so that she could mow her own lawn--that's the sort of strong woman she is. She and my other great aunts, when they make coconut cake, they grate the fresh coconut themselves. I don't think I'm quite that committed, but like I said, compared to them, I'm just a slacker. :) And although this may not be their coconut cake recipe, it is very, very good! And I'll think of them whenever I make it.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvgdvRGv5c6Vx19ZaBfWvnGr1b9-CWh301OCc5fs11HX5Stct95NCrvqAYNjVW3V_Rg4pob0tWuOFWjVnNmHMov_u_bafsm40fQY3JOST5NYSbljWphbCDGUZ5_i9nMXajwR8wGxJ4DT7/s200/coconut-cake-2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5606769104922296658" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;">Here's the recipe (from <i>Kiss My Bundt)</i>:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">2 1/2 cups flour</span></div><div><span class="Apple-style-span" style="font-size:small;">2 1/2 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup unsalted butter, softened</span></div><div><span class="Apple-style-span" style="font-size:small;">1 3/4 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">3 eggs, room temperature</span></div><div><span class="Apple-style-span" style="font-size:small;">1 1/2 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 coconut extract*</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup whole milk**</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup coconut milk</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:small;">* The recipe says this is optional, but I don't think you'll get the proper coconut flavor without the extract (plus you need it for the frosting).</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;">** The recipe says that you can substitute the milk with more coconut milk, which is what I did, and I highly recommend it. So, instead of 3/4 cup of milk and a 1/2 cup of coconut milk, you would use 1 1/4 cups of coconut milk.</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div><div><span class="Apple-style-span" style="font-size:small;">1) Preheat the oven to 350 degrees.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">2) Sift flour, baking powder, and salt together and set aside.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">3) Beat butter with an electric mixer until creamy, about 2 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">4) Slowly add the sugar. Mix for about 2 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">5) Crack eggs in a separate bowl and add to the batter one at at time. Then beat on medium speed for additional 2 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">6) Mix vanilla, coconut extract, and the two milks together (or just the coconut milk if you are going with that option--go with that option).</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">7) Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture at low speed, then 1/2 the milk, alternating until all ingredients are mixed.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">8) Transfer batter to cake pan(s) that have been coated with a baker's cooking spray that includes flour (or grease and flour the pans), filling until the cavity is about 3/4 full.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">9) Bake cake(s) until an inserted toothpick or cake tester comes out clean--about 40 minutes for a regular-sized bundt pan and 18 - 22 minutes for mini bundts.</span></div></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">10) Invert cake(s) onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (It it/the still resist, then let them sit for 15 minutes more). Cool completely before frosting, at least one hour for a regular-sized bundt. Mini bundts are probably closer to 15 - 20 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">As I finished up the batter, I realized that neither the cake nor the frosting called for any actual coconut! That struck me as not quite right, so I decided to add shredded coconut to the frosting (next time I make it, I might also add it to the cake itself). I added a 1/2 cup of shredded coconut to the frosting, which was perfect. Since it turned out that I was short on confectioner's sugar, I did half sweetened coconut and half unsweetened coconut, but I would definitely recommend sticking to unsweetened coconut (unless you only have sweetened, in which case, it'll be totally fine).</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">So yes, I was about to start the frosting, when I realized that I had forgotten to get more confectioner's sugar from the store. After some cursing, I decided to wing it. I think I had about a cup of confectioner's sugar (so half of what's called for). We also happened to have a box of superfine sugar (which we bought for cocktail making, but haven't had a cocktail recipe that called for it since then), but knowing that confectioner's sugar is sugar mixed with cornstarch, I didn't want to straight substitute superfine for confectioner's, so I used just half a cup of that. I sifted it with the confectioner's sugar, hoping that might help. I think having the coconut in the frosting helped to hide any granular-ness of the superfine sugar. So it turned out okay, but I wouldn't recommend using non-confectioner's sugar as a regular practice.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Coconut Cream Cheese Frosting:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">4 ounces unsalted butter, softened</span></div><div><span class="Apple-style-span" style="font-size:small;">8 ounces cream cheese, softened </span><i><span class="Apple-style-span" style="font-size:small;">(again, I used Neufchatel, it worked very well here)</span></i></div><div><span class="Apple-style-span" style="font-size:small;">2 cups powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon coconut extract</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup shredded coconut </span><i><span class="Apple-style-span" style="font-size:small;">(preferably unsweetened, but sweetened is fine--of course, if you are like my great aunts, you can grate your own fresh coconut)</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size:small;">With an electric mixer on medium speed, cream the butter and cream cheese until soft and completely smooth, at least 2 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Turn the mixer speed to low and slowly add the powdered sugar a 1/2 cup at a time</span><i><span class="Apple-style-span" style="font-size:small;">, </span></i><span class="Apple-style-span" style="font-size:small;">making sure to scrape down any frosting stuck to the sides of the bowl.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Add coconut extract.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Mix on medium speed until frosting is smooth and fluffy.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Add the shredded coconut and mix until the coconut is throughly incorporated.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div><div>This cake got rave reviews from my coworkers; so yeah, if you like coconut cake, or just coconut, I definitely recommend it.</div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-78329692545992887402011-05-11T21:21:00.001-04:002011-05-14T22:59:04.556-04:00Bundt Cake #12 of Bundt Cake Season 3: Cappuccino Mini Bundts with Frangelico Cream Cheese Frosting<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l3CZnpHCeWFn6xH2omrDI8iM6wBvw43OYHZFkWsO8fClSZElXt5mYxth2PXXog21WQoRv3whi1BLBpstjKG12EEH_5VCK5orHeGtgXRifCfoRmOvVq0MA5EQJ-xz7pzm1asL15eIjU17/s1600/cappuccino_bundts_1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tYCMxrbhF_lCDpezDx-qkBDDIqv-dJFA-OGhrT_dXkXTas79-Y8SW0JsSOGxYmNTUz8hqwdsa2UvPlu2HPxNZnNqeTc2LYhyphenhyphenmkHoGzzpVwAYoRyduR5HwkqNKfLsCZJluCdn2jwbKzc6/s1600/cappuccino_bundts_3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7er2RpsxhC2zhuvIQpmH-sW1H64_go3G2kEEMHSaL38M1E3LoztFXZ0UP8tSS8zhGxHeyx3TaH4eMPeopxH9DNaE_CWbe4VAkDDxfQrEf3dD210XJ0i1wMCUNBVRUCn0Ro_7QNf6NvTAb/s1600/cappuccino_bundts_2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7er2RpsxhC2zhuvIQpmH-sW1H64_go3G2kEEMHSaL38M1E3LoztFXZ0UP8tSS8zhGxHeyx3TaH4eMPeopxH9DNaE_CWbe4VAkDDxfQrEf3dD210XJ0i1wMCUNBVRUCn0Ro_7QNf6NvTAb/s200/cappuccino_bundts_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605874558275558482" /></a><span class="Apple-style-span" style="font-size: small;">Since the first set of mini bundts turned out so well, I was enthusiastic to use the mini bundt pans again. I also wanted to try another recipe from the </span><i><a href="http://www.amazon.com/Kiss-My-Bundt-Recipes-Award-Winning/dp/0977412024/ref=sr_1_1?ie=UTF8&s=books&qid=1305163575&sr=8-1"><span class="Apple-style-span" style="font-size: small;">Kiss My Bundt</span></a></i><span class="Apple-style-span" style="font-size: small;"> cookbook, since the </span><a href="http://bundtcakeseason.blogspot.com/2011/04/bundt-cake-11-of-bundt-cake-season-3.html"><span class="Apple-style-span" style="font-size: small;">Red Velvet</span></a><span class="Apple-style-span" style="font-size: small;"> mini bundts were so delicious. The Cappuccino cake recipe caught my eye in no small part because of a favorite cappuccino muffin that was sold at a local breakfast/lunch place in town (which sadly, went out of business years ago). I still periodically crave those muffins. So I had high hopes for this recipe.</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The recipe recommended cream cheese frosting as the topping for this cake, and being a fan of cream cheese frosting in general, and especially on the aforementioned Red Velvet mini bundts, I decided that it was an excellent suggestion; however, I wanted to mix it up a bit and decided to flavor the frosting. My initial thought was to make a Kahlua cream cheese frosting, but then I hit upon an even better idea: Frangelico. Hazelnut coffee is my favorite, so a cappuccino cake with a hazelnut-flavored frosting seemed perfect.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The cake was very good, just not quite as totally awesome as I had hoped. I definitely recommend it, especially with the Frangelico cream cheese frosting!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tYCMxrbhF_lCDpezDx-qkBDDIqv-dJFA-OGhrT_dXkXTas79-Y8SW0JsSOGxYmNTUz8hqwdsa2UvPlu2HPxNZnNqeTc2LYhyphenhyphenmkHoGzzpVwAYoRyduR5HwkqNKfLsCZJluCdn2jwbKzc6/s200/cappuccino_bundts_3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605874760891058098" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">Here's the recipe: </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2 1/2 cups flour</span></div><div><span class="Apple-style-span" style="font-size: small;">2 1/2 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 cup unsalted butter</span></div><div><span class="Apple-style-span" style="font-size: small;">1 3/4 cup sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">3 eggs, room temperature</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/4 cup whole milk*</span></div><div><span class="Apple-style-span" style="font-size: small;">5 tablespoons instant coffee granules**</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: small;">* I'm pretty sure I just made this with 1 percent milk. Though if we had any half and half, I may have used some of that to get the milk closer to 4 percent.</span></i></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: small;">** If you are at all coffee snobbish and pooh-pooh the idea of instant coffee (hey, I'm not judging you), you could definitely try substituting some of the milk (as much as half?) with brewed and cooled coffee. I'm considering trying that the next time I make this recipe myself. </span></i></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1) Preheat the oven to 350 degrees.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2) Sift flour, baking powder, and salt together and set aside.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">3) Beat butter with an electric mixer until creamy, about 2 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">4) Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">5) Crack eggs in a separate bowl and add to the batter one at at time. Then beat on medium speed for additional 2 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">6) Add vanilla to milk. Then dissolve the coffee granules in the vanilla-milk mixture.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">7) Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture at low speed, then 1/2 the milk, alternating until all ingredients are mixed.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">8) Transfer batter to cake pan(s) that have been coated with a baker's cooking spray that includes flour (or grease and flour the pans), filling until the cavity is about 3/4 full.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">9) Bake cake(s) until an inserted toothpick or cake tester comes out clean--about 40 minutes for a regular-sized bundt pan and 18 - 22 minutes for mini bundts. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Frangelico Cream Cheese Frosting recipe:</span></div><div><span class="Apple-style-span" style=" color: rgb(41, 48, 59); font-family:Georgia, 'Times New Roman', sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">4 oz unsalted butter softened</span></div><div><span class="Apple-style-span" style="font-size: small;">8 oz cream cheese, softened </span><i><span class="Apple-style-span" style="font-size: small;">(I used Neufchatel, but in this case, I think the tanginess of it worked less well with the Frangelico than regular cream cheese would.)</span></i></div><div><span class="Apple-style-span" style="font-size: small;">2 cups powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon vanilla extract</span></div><div><span class="Apple-style-span" style="font-size: small;">1 - 4 tablespoons of Frangelico (or other liqueur of your choice)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1) With an electric mixer on medium speed, cream the butter and the cream cheese until soft and completely smooth, at least 2 minutes</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2) Turn the mixer speed to low and slowly add the powdered sugar, 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">3) Add vanilla extract.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">4) Mix on a medium speed until frosting is smooth and fluffy.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">5) Starting with a tablespoon at a time, add Frangelico to frosting, until you get your desired level of Frangelico flavor. I think I used about 3 1/2 tablespoons, and still thought it could use a little more, but didn't want to overwhelm the other folks who would be having the cake.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: small;">Your frosting will be a bit thinner with the additional liquid, so make sure you are paying attention to that as well as you add the Frangelico.</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l3CZnpHCeWFn6xH2omrDI8iM6wBvw43OYHZFkWsO8fClSZElXt5mYxth2PXXog21WQoRv3whi1BLBpstjKG12EEH_5VCK5orHeGtgXRifCfoRmOvVq0MA5EQJ-xz7pzm1asL15eIjU17/s200/cappuccino_bundts_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605875203296327986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><br /></span></span></i></div></span></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-12567770776217544732011-04-21T17:34:00.019-04:002011-04-23T23:39:58.225-04:00Bundt Cake #11 of Bundt Cake Season 3: Red Velvet Mini Bundts with Cream Cheese Frosting<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ95WIu4GU-t3ySojvwqqxBiUIuDLele_jC4Qoy4Br4cyl0C-F4q5CDaX_okMTnfjPL_FUWJD0BnrwjPfDLyv1hrhYySfLVHL_QRPGKW_zO8zh0LafapKg8fODgCbvOanvWUyZt7Y25SnK/s1600/frosted.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ95WIu4GU-t3ySojvwqqxBiUIuDLele_jC4Qoy4Br4cyl0C-F4q5CDaX_okMTnfjPL_FUWJD0BnrwjPfDLyv1hrhYySfLVHL_QRPGKW_zO8zh0LafapKg8fODgCbvOanvWUyZt7Y25SnK/s320/frosted.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598179168348253426" /></a>Remember when I made the <a href="http://bundtcakeseason.blogspot.com/2011/02/bundt-cake-7-of-bundt-cake-season-3.html">Chocolate Stout Cake</a> and told you that the Main Squeeze declared that it was his favorite of *all* the bundt cakes? Well, these mini bundts surpassed even that cake, that is how good they were. I made these back in January, and still crave them. SO GOOD. In fact, they were so delicious, that unlike the Chocolate Stout Cake, none of these made it to work to be shared with my coworkers.<div><br /></div><div>My friend, Katie, came to visit and prior to her arrival, I asked if she wanted to bake a bundt while she was here, which she did. (Yay! Sharing the joy of Bundt Cake Season!) So, on the Saturday of her visit, I handed her the various cookbooks with bundt cake recipes and told her to pick whichever one she wanted. The only caveat was that it needed to be one without a filling, because I had gotten two mini bundt pans for Christmas that I wanted to use. </div><div><br /></div><div>Although originally from Alaska, Katie has family in the South, so she was familiar with red velvet cake, unlike yours truly. Honestly, if it hadn't been for her, I have no idea how long it would have taken me to get to that recipe, so I seriously owe her! I also owe her because she supported the decision to buy the fancy Dutch-processed cocoa, (and, in fact, paid for it when we went ingredient shopping--she's a generous lady) which I think makes all the difference.</div><div><br /></div><div>Friends, I cannot possibly explain how delicious these were, all I can do is exhort you to try it for yourself. </div><div><br /></div><div>If you don't have mini bundt pans, you can make a regular-sized bundt cake, of course.</div><div><br /></div><div>The recipe comes from <i>Kiss My Bundt</i> by Chrysta Wilson. If you have been considering buying a cookbook with bundt cake recipes, I highly recommend this one. Although it isn't as old school as the <i>Bundt</i> cookbook put out by Nordic Ware (with it's wacky savory bundts and frightening aspics), all the cakes I have made from it have been great.</div><div><br /></div><div>For those (like me) not in the know, Red Velvet Cake, as Ms. Wilson describes it, "should be a light cocoa cake, but it shouldn't taste overwhelmingly chocolaty. Made correctly, it possesses a hint of sourness and a moist, dense texture that, especially topped with cream cheese frosting, is at once one of the most comforting...of my cakes and paradoxically, one of the most complex."</div><div><br /></div><div>So, without further ado, here's the recipe:</div><div><br /></div><div>Ingredients:</div><div>1 1/4 cup vegetable oil</div><div>1 cup buttermilk</div><div>2 eggs, room temperature</div><div>2 tablespoons red food coloring</div><div>1 teaspoon distilled white vinegar</div><div>1 teaspoon vanilla extract</div><div>2 1/2 cups flour</div><div>1 3/4 cup sugar</div><div>1 teaspoon baking soda</div><div>3/4 teaspoon salt</div><div>1 tablespoon high-fat cocoa powder </div><div><br /></div><div><br /></div><div>Directions:</div><div><br /></div><div>Pre-heat oven to 350 degrees</div><div><br /></div><div>Using an electric mixer, combine oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat on medium speed for 1 minute.</div><div><br /></div><div>In a separate bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.</div><div><br /></div><div>With the mixer on low, add dry ingredients to the wet, 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps.</div><div><br /></div><div>Transfer batter to a cake pan (or pans for mini bundts) that have been coated with a baker's cooking spray that includes flour. If using mini bundts, fill until they are about 3/4 full.</div><div><br /></div><div>Bake until an inserted toothpick (I use a knife for regular bundts) comes out clean. About 40 minutes for a regular bundt cake and 20-23 minutes for a mini bundt.</div><div><br /></div><div><br /></div><div style="text-align: right;"><i>I may have over-filled them a little...</i></div><div style="text-align: right;"><i><br /></i></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVHsPk7WjobX6oUC-y0nnezDfWtDWgAA1V-ISPCzeVRxvnjavCrn_sCsO6_zBw4xLYwQUak7yQDUQplCYVQd3_ECAaPfSqiha10sqwFpcxjp_wUBwK_MmE7sdkjEysOjPiVKKtEMEdDf4/s200/in+the+pan.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598179431508536946" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><br /></div><div style="text-align: left;">Cream Cheese Frosting</div><div><br /></div><div>Ingredients:</div><div>4 oz unsalted butter softened</div><div>8 oz cream cheese, softened <i>(I use Neufchatel, which I think works especially well with the red velvet cake, as it has more tang that regular cream cheese.)</i></div><div>2 cups powdered sugar, sifted</div><div>1/2 teaspoon vanilla extract</div><div><br /></div><div>Directions:</div><div><br /></div><div>With an electric mixer on medium speed, cream the butter and the cream cheese until soft and completely smooth, at least 2 minutes</div><div><br /></div><div>Turn the mixer speed to low and slowly add the powdered sugar, 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.</div><div><br /></div><div>Add vanilla extract.</div><div><br /></div><div>Mix on a medium speed until frosting is smooth and fluffy.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdEHxbLX5NBUGAjSTLd0wqGyj3MUHggZ_Epsy1SreWJon-NP41w_a6rsISka0S-AJ5yG0UWISRrMMCcqX93h-vF19MCHoLfTKrGdU0WcyuF1erkD0zhBRBPaziTv8DThfeIIH6fSmPkg_/s200/pre-frosting.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598180335336685410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>In general, it is best to wait to frost the cake(s) until they are cool, though Ms. Wilson enjoys a slice of still warm cake with ice cold cream cheese frosting, so you could try frosting while it/they are still warm.</div><div><br /></div><div>When frosting red velvet cakes, you don't want to frost the whole sides, rather focus more on the top (with a regular-sized bundt, you may need to spread it more on the sides). I learned this from Katie. In fact she's the one who did the great job of frosting the mini bunts. Getting the frosting in the hole of the bundt cake, however, is a good thing! </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0ZN1LmaFCfsDwI8l96w6EBI6JUE9j8LnmTc0Uih1OytzNU3XUNxMzfDYqUXVuuv-QwJMWs7Juy-eqzbP-K1raxXkUROzEfwTV84GbJjlWFqHyjllQP394T_iHinAtzSxWWCBdNXB1aP1/s200/inside_view.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598180644950786034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><br /></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-62602204083493869092011-03-31T21:30:00.003-04:002011-03-31T21:40:47.078-04:00Bundt Cake # 10 of Bundt Cake Season 3: Orange/Chocolate Marble Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiM48Ga9HGayJDdkPPdb720IwxIHFeslGhbiefudYvlbuBkRTRegwpKF61ymzOR-n4rvDiidbfpN847dBrpwajJWychrzJRWTpTe8IhfgFTut81GO9JeqerZJ2oXTdFnUhyPxYDtSSN1wi/s1600/Chocolate-Orange+cake1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiM48Ga9HGayJDdkPPdb720IwxIHFeslGhbiefudYvlbuBkRTRegwpKF61ymzOR-n4rvDiidbfpN847dBrpwajJWychrzJRWTpTe8IhfgFTut81GO9JeqerZJ2oXTdFnUhyPxYDtSSN1wi/s200/Chocolate-Orange+cake1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588910581108748866" /></a><br />My fourth entry for BCS3 was, sadly, a bit of a disappointment. I was very excited for my first marble bundt, but alas and alack, it was not all I'd hoped for. The marble turned out fine (if somewhat simple, since the recipe did not instruct me to do the swirly knife thing--I'm definitely doing that next time), which was great. But there were a couple of disappointing aspects to the cake. I think there were a couple of reasons for this, which lead me to believe that a second attempt at some time in the future will lead to greater success. See, the main problem was that the cake was a little dense and dry--and not as flavourful as I would like. <div><br /></div><div>I think part of the too-dense issue had to do with the state of the butter. Unfortunately, although I had taken the butter out to soften, I hadn't really taken into consideration the fact that our kitchen tends to be cold, therefore room temperature there is not really what is meant by "room temperature" when dealing with butter. So, when I beat the butter for the cake, I don't think it got light and fluffy enough, which in turn, lead to a denser cake.</div><div><br /></div><div>The other issue was the chocolate flavor in the chocolate part of the marble. It wasn't really chocolate-y enough. (And after that delicious <a href="http://bundtcakeseason.blogspot.com/2011/02/bundt-cake-7-of-bundt-cake-season-3.html">Chocolate Stout Bundt Cake</a>, I had high standards.) At the time, I only had Hershey's cocoa, which is not as awesome as the fancy Dutch processed cocoa I now own (thanks to my friend, Katie). This less-than-fabulous cocoa, was also an issue when I made the chocolate glaze for the cake.</div><div><br /></div><div>So, the moral of this story is: I think it would probably be tasty with properly softened butter and good quality cocoa.<i> </i></div><div><i><br /></i></div><div>The recipe is from the <i>Bundt Cookbook</i>.</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 cup butter</div><div>1 1/2 cups sugar</div><div>4 eggs separated</div><div>2 1/2 cups sifted flour</div><div>2 tsp baking powder</div><div>1/4 tsp salt</div><div>2/3 cup milk</div><div>1/4 tsp grated orange peel***</div><div>1/4 orange extract*</div><div>1/4 cup cocoa**</div><div>1/4 cup water</div><div><br /></div><div><i><span class="Apple-style-span" style="font-style: normal; "><div><i>* Since I didn't have orange extract, I used Grand Marnier instead--so feel free to use the orange liqueur of your choice, if, you too, do not have orange extract.</i></div><div><i>** As noted above, I recommend springing for the Dutch processed cocoa.</i></div></span></i></div><div><i>*** I think I may have added more orange peel than this, so that the batter had the level of orange flavor I was looking for.</i></div><div><i><br /></i></div><div>Directions:</div><div><br /></div><div>Cream butter; add sugar gradually, beating until fluffy.</div><div>Beat in egg yolks, one at a time, until light and fluffy.</div><div>Add sifted flour, baking powder, and salt, a third at a time, alternating with milk, until blended.</div><div>Fold in stiffly beaten egg whites.</div><div>Spoon half the batter into a second bowl; stir in orange peel and orange extract <i>(or orange liqueur)</i>.</div><div>Blend cocoa and water in a cup: fold into batter in first bowl.</div><div>Spoon batters, alternating layers of chocolate and orange, at least two times into a greased and floured 10 0r 12 cup bundt pan. (This is where you might want to get fancy and swirl the layers together using a knife.)</div><div>Bake at 350 for 50-60 minutes or until cake tests done.</div><div>Cool in pan 10-15 minutes.</div><div>Turn out on wire rack or serving plate to complete cooling.</div><div>Top with Chocolate or Orange Glaze</div><div><br /></div><div><i>As you can see, the directions call for topping with *either* Chocolate or Orange glaze, but I thought that was silly, when you could top it with both glazes and have two delicious flavors! I made a half batch of each, and drizzled the cake with first the orange glaze and then the chocolate glaze (giving the orange glaze a little time to "set" while I made the chocolate one).</i></div><div><br /></div><div><div>Orange Glaze:</div><div>(this is a half recipe, since I was using two glazes)</div><div>1 cup sifted confectioners' sugar</div><div>1/2 tbsp soft butter</div><div>2-4 tbsp orange juice</div><div>1-2 tsp grated orange peel</div><div><br /></div><div>In a small bowl, combine sugar and butter. Add orange juice gradually to achieve desired consistency, and stir until smooth.</div><div><br /></div><div>Chocolate Glaze:</div><div>(again, this is a half recipe, since I was using two glazes)</div><div>1 cup sifted confectioners' sugar</div><div>1/2 tbsp soft butter</div><div>1/4 tsp vanilla</div><div>2-4 tbsp milk</div><div>1 tbsp cocoa powder</div><div><br /></div><div>In a small bowl, combine sugar, cocoa, and butter. Add vanilla. Add milk gradually to achieve desired consistency, and stir until smooth.</div></div><div><br /></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3BNpr6jz4upMM4CRmcLIyuHqpondnv9Zppy_eT15xaI-4JUiDY6U0rkBpuS68XvsBvvpaVEu5sWG08ORZ9z9-0WhtXwv5-oWY1rYVLI-KBhPo7BE5H8aLZIR6JumppPaVaLWXjGKR-Rd/s1600/Chocolate-Orange+cake2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3BNpr6jz4upMM4CRmcLIyuHqpondnv9Zppy_eT15xaI-4JUiDY6U0rkBpuS68XvsBvvpaVEu5sWG08ORZ9z9-0WhtXwv5-oWY1rYVLI-KBhPo7BE5H8aLZIR6JumppPaVaLWXjGKR-Rd/s200/Chocolate-Orange+cake2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588910789949256178" style="cursor: pointer; width: 200px; height: 150px; " /></a></span></i></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-51668287154234867372011-03-29T13:18:00.008-04:002011-03-30T21:08:42.098-04:00Bundt Cake # 9 of Bundt Cake Season 3: Thuderbolt Sauerkraut Chocolate Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY1VP7TRMabApkdHArJTfkH9n4UHnowBfdFZbfvNTXJpPlWCgh5tLQRS89ziblG8FJ2DrHhB6pC_NgR-D6x6DKHCYI3TiKRvzuJPHihLMl-FhOm6vdormFHnj8Ccvt8p4sMGZr_woMu8k/s1600/Chocolate+Sauerkraut+Cake.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY1VP7TRMabApkdHArJTfkH9n4UHnowBfdFZbfvNTXJpPlWCgh5tLQRS89ziblG8FJ2DrHhB6pC_NgR-D6x6DKHCYI3TiKRvzuJPHihLMl-FhOm6vdormFHnj8Ccvt8p4sMGZr_woMu8k/s200/Chocolate+Sauerkraut+Cake.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590044736005266882" /></a><br /><div><em>When I went home for Christmas, my Mom had made this Chocolate Sauerkraut Cake. Don't let the sauerkraut put you off; unless you tell folks what it is, they probably won't guess. In texture, it actually most closely resembles coconut. </em></div><div><em><br /></em></div><div><em></em><em></em><em>The original recipe is from <a href="http://www.cooks.com/rec/view/0,166,157174-250195,00.html">Cooks.com</a>, but as you can see, my Mom went the semi-homemade route (and made a few other changes). Here's what she had to say:</em> </div><div><br /></div><div>This looked like a great recipe for a Bundt cake.</div><div><br /></div><div> </div><div>Confession 1. – I used a box cake – Duncan Hines Chocolate [I think Devil’s Food] to which I added sauerkraut, nuts and vanilla, then baked more or less per box instructions for Bundt cake. </div><div><br /></div><div>Confession 2 – I had closer to 1/2 cup of sauerkraut so I did not rinse it, but did drain thoroughly. I used canned because it tends to be more finely cut. </div><div><br /></div><div>Confession 3 – I added more than “enough warm coffee” and so poured rather than spread the glaze, punching holes in cake to absorb it. I think the stronger the coffee the better. </div><div><br /></div><div>Another time, I might take my kitchen shears to the sauerkraut to minimize long strands but otherwise I really liked the results.</div><div><br /></div><div>Here's the recipe: </div><div>2/3 c. butter </div><div>1 1/2 c. sugar </div><div>3 eggs </div><div>2 1/4 c. flour </div><div>1/4 c. cocoa </div><div>1 tsp. baking powder </div><div>1 c. water </div><div>1 tsp. baking soda </div><div>2/3 c. sauerkraut, rinsed and drained </div><div>1/2 c. nuts </div><div>1 tsp. vanilla </div><div><br /></div><div>Cream butter and sugar; beat in eggs. Add vanilla. Sift together dry ingredients. Add 1/3 at a time alternately with water. Stir in sauerkraut and nuts. Bake in 9x14 pan (or, you know, put it in a bundt pan), greased and floured, for 45 minutes. </div><div><br /></div><div>Glaze: </div><div>3 tbsp. butter </div><div>1 c. confectioners sugar </div><div>1 sq. unsweetened chocolate </div><div>Enough warm coffee to make easy to spread </div><div><br /></div><div>Melt chocolate and sugar, butter and coffee. Spread over cake.</div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-51740154690877518942011-02-21T13:45:00.010-05:002011-02-21T14:15:52.254-05:00Bundt Cake #8 of Bundt Cake Season 3: Pear Cranberry Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07vxMFI-PUfzHR3E47K9BvAqwCW9ScPeY78NCZ4CsKPoU_Bg017KnDG2KmCVGlmRmOuV6375anBNpTPPk67qSth6UeirTClSTdbwAj9plWG_-mDaKcDECA0hHG_r_bUzIPGLBy3-_Coru/s1600/Pear+Cranberry+cake_2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07vxMFI-PUfzHR3E47K9BvAqwCW9ScPeY78NCZ4CsKPoU_Bg017KnDG2KmCVGlmRmOuV6375anBNpTPPk67qSth6UeirTClSTdbwAj9plWG_-mDaKcDECA0hHG_r_bUzIPGLBy3-_Coru/s200/Pear+Cranberry+cake_2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5576221581807591874" /></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style=" ;font-family:'Lucida Grande', Arial, Verdana, sans-serif;font-size:10px;"><strong><div><span class="Apple-style-span" style="font-weight: normal;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Back in mid-December, our friends TK and Christa came to visit. Christa brought this lovely Pear Cranberry cake (her first bundt cake, if I recall correctly.) It was delicious, perfect for the holidays, but also for less fancy occasions. I put it in the category of cinnamon-spice type cakes. We had it for dessert after lunch, and again with breakfast the next day, and it was perfect for both. And did I mention the fabulous dulce de leche-like glaze?</span></span></i></span></div><div><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></strong></div><div><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></strong></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">R</span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">ecipe from epicurious. com (see link below).</span></span></span></div><div><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></strong></div><div><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></strong></div><div><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></strong></div></strong><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">For cake:</span></span></strong></li><li><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"></span></span></strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3 cups all-purpose flour</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon baking powder</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon salt</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon cinnamon</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon ground allspice</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon grated nutmeg</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 3/4 cups sugar</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 1/4 cups vegetable oil</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">4 large eggs</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon pure vanilla extract</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup cranberries (thawed if frozen)</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></li><li><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">For glaze:</span></span></strong></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup heavy cream</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/2 cup packed light brown sugar</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon light corn syrup</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon pure vanilla extract</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 (3-inch-long) cinnamon sticks</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan</span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></li></ul><div><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">For the cake:</span></span></strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br />Preheat oven to 350°F with rack in middle. Butter cake pan.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Whisk together flour, baking powder, salt, and spices.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Spoon batter into pan.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cool in pan 30 minutes, then turn out onto a rack and cool completely.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">For the glaze: </span></span></strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br />Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.</span></span></p><p class="instruction" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.</span></span></p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /><br />Read More </span></span><a href="http://www.epicurious.com/recipes/food/views/Pear-Cranberry-Cake-356040#ixzz1EcXRW2jL" style="color: rgb(0, 51, 153); text-decoration: none; font-weight: bold; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">http://www.epicurious.com/recipes/food/views/Pear-Cranberry-Cake-356040</span></span></a></div><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /><br /></span></span><br /></span></span>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0tag:blogger.com,1999:blog-3294162942938657668.post-53587147398958671642011-02-13T13:02:00.011-05:002011-02-14T11:15:15.533-05:00Bundt Cake #7 of Bundt Cake Season 3 - Chocolate Stout Bundt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDLC5Hegym3ezi0h78aI7VuR4WaI1muWrAzGJ-UiQrYjnOtZIIqFOQBQET8yj73BcdnES5SkOoftcV56S3q6n04d31lkJgbx4IiBW9P4YnU2_uslTaOYa7RcRTpUg34dzDVVr5VMzw_j9/s1600/Chocolate+Stout.JPG"><img id="BLOGGER_PHOTO_ID_5573291007336831170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDLC5Hegym3ezi0h78aI7VuR4WaI1muWrAzGJ-UiQrYjnOtZIIqFOQBQET8yj73BcdnES5SkOoftcV56S3q6n04d31lkJgbx4IiBW9P4YnU2_uslTaOYa7RcRTpUg34dzDVVr5VMzw_j9/s200/Chocolate+Stout.JPG" border="0" /></a><br /><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><div>The third cake is the charm.</div><div><br /></div>As you may recall, back in November I posted a link to the Food Librarian's </span></span><i><a href="http://foodlibrarian.blogspot.com/2010/11/national-bundt-day-november-15-2010-i.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">I Like Big Bundts: 2</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(Seriously, the woman puts me to shame--also she may be crazy, baking a bundt a day for 30 days! On the other hand, I do like feeling like I'm part of some sort of bundt cake revival. I feel like I'm hearing about bundt cakes left and right.) So, when I was looking for a bundt cake recipe during the first weekend in December, I went to that post and did some scrolling. The cake that caught my eye was the </span></span><a href="http://foodlibrarian.blogspot.com/2010/11/chocolate-stout-bundt-day-20-of-i-like.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Chocolate Stout Bundt</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.</span></span> <div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Here's what I have to say about it: YOU TOTALLY NEED TO MAKE THIS CAKE! The Main Squeeze declared it probably his favorite of *all* the bundt cakes that I had made up until that point. We literally had to discuss how much of it I could to bring to my coworkers. It was that good. And said coworkers agreed. It's nicely moist and has a rich chocolatey flavor. I suggest you resist the urge to use a chocolate stout, and stick to a standard one, but it's totally up to you.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">The original recipe actually came from </span></span><a href="http://smittenkitchen.com/2006/11/ganached-guinness-goodness/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Smitten Kitchen</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. The guest blogger who baked the Chocolate Stout cake for </span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">I Like Big Bundts: 2</span></span></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, used a different ganache recipe, but I used the one in the Smitten Kitchen recipe, but tweaked it to my own liking. Namely, I substituted Kaluha for the instant coffee granules and used dark chocolate chips, instead of semi-sweet.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">So, here's the </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">recipe</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">:</span></span></div><div><!--StartFragment--><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; MARGIN-BOTTOM: 11pt; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#1a1a1a;"><span class="Apple-style-span" style="LETTER-SPACING: 1px"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"></span></span><!--StartFragment--></span></span></p><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;color:#1a1a1a;"><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cake</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><?xml:namespace prefix = o /><o:p></o:p></span></span></span></p><ul><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup stout (such as Guinness)</span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span style="color:#1a1a1a;"></span>1 cup (2 sticks) unsalted butter</span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3/4 cup unsweetened cocoa powder (preferably Dutch-process)<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 cups all purpose flour<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 cups sugar<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 1/2 teaspoons baking soda<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3/4 teaspoon salt<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 large eggs<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2/3 cup sour cream<o:p></o:p></span></span></span></div></li></ul><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"></span></span></o:p></span></p><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ganache</span></span></b></p><ul><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">6 ounces dark chocolate chips<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">6 tablespoons heavy cream<o:p></o:p></span></span></span></div></li><li><div class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2-3 tablespoons Kahlua</span></span></span></div></li></ul><span style="color:#1a1a1a;"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; LINE-HEIGHT: 14pt; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><br /></p></span></span></b></span><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; LINE-HEIGHT: 14pt; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cake prep:</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; LINE-HEIGHT: 14pt; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></p><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; LINE-HEIGHT: 14pt; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; <strong>cool completely in the pan,</strong> then turn cake out onto rack for drizzling ganache.</span></span></span></p><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; LINE-HEIGHT: 14pt; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ganache: </span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p><p class="MsoNormal" style="TEXT-JUSTIFY: inter-ideograph; LINE-HEIGHT: 14pt; TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="color:#1a1a1a;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">For the ganache, melt the chocolate, heavy cream, and Kahlua in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.</span></span><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family:Georgia;"><o:p></o:p></span></p><!--EndFragment--></span><p></p></div>tamathahttp://www.blogger.com/profile/04898079969467579114noreply@blogger.com0