Archive for the ‘bake’ Category

Miami Cake Baker is Crushed

Thursday, January 5th, 2012

If you were to ask someone to create a promotional item at their own cost in exchange for publicity, wouldn’t you have the decency to follow through with your request and feature them? At the VERY least, if you decide not to use it, to pay them for their effort? The cake business is always a risk, but a local Miami cake baker was asked to produce a cake for LeBron James 27th Birthday Party and then his team of handlers went back on their deal, refused to present the baker’s cake to LeBron or give her any promotion!   My first thought it, why didn’t they TELL the baker what type of cake they wanted for LeBron!?!

We’re not in the custom cake business, and no, maybe its not the best cake we’ve ever seen, but its something they got for free – about a $3000 value  - and then slapped her in the face!  At the VERY least they should offer to pay the baker the value of the cake… and no, a lot more goes into a cake than flour and egg, as I’m sure you’re all aware!   The retail value is $3000.

I will agree that it’s not LeBron’s fault, per se, but you can tell a lot about a person by the company they keep.   Do we think LeBron would have actually spruned this cake?   I’m pretty sure HE can afford to pay her for it, regardless.

Check out the original article on the Miami Herald where you can also see the cake they replaced it with.  I’m still not thrilled.

(article by: Jose Lambiet, photo credit: Mike Jachles)

That takes the cake!  - Joe

 

Oh No! It’s the Apocalypse… What to bake!?

Thursday, August 18th, 2011

Have you seen this? Apocalypse Cakes, written by Shannon O’Malley takes a look at the humorous side of the end of the world through some very politically incorrect writing and cake designs. What started out as a self published project, turned into a collection of wild and wacky cake recipes. Introduced to us by the San Joe Mercury News, this laughable delight is available to purchase through Amazon. The Mercury News has a recipe posted for Economic Collapse Crumb Cake via the link above – very fitting for the past couple of weeks (I’ll have to give that one a try)!

You can pick up your copy from Amazon by clicking on the image below – but there’s only 5 in stock right now! Great gift for the baker in your life with a sense of humor!

Enjoy – Joe

Valentine’s For the WHOLE Family!

Wednesday, February 9th, 2011

We have another great review up from FAMILYICIOUS – what a great blog! It’s the perfect place to find family friendly reviews and giveaways for everything from WISK to well…. Bake Me A Wish! Visit Familylicious today for a review of our best selling Chocolate Mousse Torte and your chance to win! More giveaways just around the corner!

CLICK THE BANNER TO GO THERE NOW!
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The Chirstmas Spirit Giveaway

Thursday, December 16th, 2010

As I get older, I find it harder and harder to get in the Christmas spirit – something that I’m sure is shared by many others out there. I was watching the most recent episode of Glee (guilty pleasure!) and Mr. Schuester, played by Matthew Morrison, summed up this feeling in a very elegant way (I’ll paraphrase in a very non-elegant fashion). When we’re young, there is a lot of magic about the holiday – Santa Claus, the Tree, Decorations, Presents… but as we move past adolescence into adult hood, we outgrow the sensation of the holiday. That magical feeling disappears – maybe we feel we’re too big to enjoy in the childhood experience. Too often, along with that loss, we forget the importance and meaning of Christmas. As we become middle aged, we’d do anything – almost anything – to get that feeling back and remember what it is like to fully be in the Christmas Spirit.

As we all know – the true meanings behind Christmas should be felt year round – kindness, good will to our fellow women and men and most of all, giving of ourselves. But if we have trouble finding those meanings – in the midst of the holiday season, no less – then it becomes very difficult to carry that with us throughout the year.

We’d like to help everyone get in the Christmas Spirit this year. We’re going to give away Three Christmas Cake Party Packs (three gifts symbolizes something! :) ) to three of our readers, customers or fans who share with all of us either a photo of their holiday decorations, a Christmas party photo, a fond memory about Christmas or a short piece of prose about what Christmas means to them. We’re also going to donate three birthday cakes to a soldier overseas in the names of our three winners through our Operation: Birthday Cake program!

We’d love to see and hear what gets you in the spirit and hope that through our shared experiences, we can make that feeling stronger and help it last through out the year.

THE CHRISTMAS SPIRIT GIVEAWAY!

WHAT TO DO:
* Post a photo on our FACEBOOK FAN PAGE with your holiday decorations or at a Christmas party with friends and family
* Comment on this post with a memory about Christmas, or write about what Christmas means to you
* Enter as often as you’d like with those rules!

WHAT YOU CAN WIN:
* We’ll give away 3 Christmas Party Packs – each pack will include 4 of our 7″ gourmet brownie cakes to serve to friends and family for the holidays: Chocolate Mint Chip, Caramel & Pecans, Cookies & Cream and a Triple Mochachino Brownie. PLUS, we’ll put the three winners names on our donation list and send birthday cakes to soldiers serving overseas on their behalf. Give & receive!

DEADLINE: All entries must be submitted by Monday, 12/20 at 5pm so that we can process the winners and send out party packs in time for Christmas.

HOW WE’LL DECIDE: It will be tough to say one memory or photo is better than the other – Christmas isn’t about competition. Each entry will be assigned a number based on time of entry and we’ll use RANDOM.org to select the 3 winners from all valid entries.

Thanks for reading and we hope everyone has a wonderful holiday season!

What Cake Flavors are GREAT for kids?

Tuesday, December 7th, 2010

As you may or may not know, our gift cakes and delivery service were originally designed for birthdays, holidays and corporate gifting for adults, but we’ve got the right cake to send to the children in your life too! To be sure, our cakes are GREAT to give to youngsters for their birthdays and the holidays – but you have to know WHICH cake to send!!

Why the right flavor? Our cakes most definitely have a sophisticated taste which may mean their not right for your target recipient. For example, our best selling Red Velvet Cake, may be a bit overwhelming for kids. It has a cream cheese frosting… now, I grew up a picky eater! I wouldn’t even touch cream cheese until well into my teens. Too rich! So – the red velvet may not exactly the best cake for a youngin’ – it’s taste is a bit too gourmet. So which cake? I’ve got two IDEAL cakes for you:

* The Boston Cream – I brought two of these home to a family Christmas party last year, along with a Red Velvet and and a Carrot cake. The Boston Cream was coveted by the kids in the family – most of them wanting more and more of it! “It’s all about the chocolate icing and the custard!”. Indeed, one of my favorite cakes in our roster!

* The Triple Chocolate Enrobed Brownie – What kid doesn’t like brownies? Our 7″ Brownie cake is perfect for kids birthdays combining fudge, milk chocolate and a little bit of dark chocolate (not too much!) for an amazing flavor combo. I’ve given away a few dozen of these cakes to New York City schools as classroom awards and they’ve been gobbled up!

Thanks for reading! Stay Sweet!
kidwithbostoncream

Pictured:  Maya eats a Boston Cream Cake!

Halloween Cake Ideas!

Wednesday, October 27th, 2010

Easy to Make Halloween Cakes
Halloween is right around the corner and there are so many different decorations, costumes, and candies to choose from. While your local store may offer several creative choices for these items, it may be hard to find a
Halloween cake that is truly original. Luckily, there are several Halloween cakes that are easy to make at home. All of these Halloween cakes use cake mixes, frosting, and candy that can be found at your local grocery store. Also, these Halloween cakes are very easy to make and decorate.

Halloween Cake Ideas #1: Attack of the Giant Spiders Theme

This Halloween cake idea is great for kids and adults. All you need to make this Halloween cake is a chocolate cake mix (plus the ingredients to make it), chocolate frosting, coconut, green food coloring, three large gummy spiders, black M&Ms, and a small toy car. The first think you need to do is bake the cake as directed on the box. Let it cool and then frost it with the chocolate frosting. Next pour a bag of coconut into a bowl and add enough food coloring to make the coconut look like grass. Spread the coconut onto the frosting, leaving a path that looks like a road. On the path, place the M&Ms to make it look like asphalt. Next place the toy car on the road, at a slight angle. Then place one of the gummy spiders onto of the car. Place the other two spiders around the car, like they are surrounding it. If you wanted to make this Halloween cake even more creative, you could take red gel and make it looks like there was blood coming out of the car.

For more ideas, look here: http://www.associatedcontent.com/article/330697/halloween_cake_ideas.html?cat=22

Crumb Cake Recipes

Monday, October 4th, 2010

Found at Rebel Without A Sauce….

When it rains, it pours. That line followed me around the entire time I was making blueberry muffins this past Wednesday, but let me start at the beginning. I had borrowed this wonderful book from the library and immediately, my mom pointed out a picture and barked at me to make it. Okay fine, there was no barking but there was definitely some form of unveiled “I’m your mother, do as I say” threat hanging in the air. No problem, I’ll take any opportunity to bake something new. Fast forward a couple of days and I was 5 minutes away from starting on the muffins when I realised that I had no baking powder. A frantic search online led me to a recipe for homemade baking powder (one part baking soda + two parts cream of tartar). Phew. When it was time for me to add the buttermilk, I realised that I forgot to make any. Vinegar+milk+10mins later and I still had a wide-eyed glimmer of hope. After filling in the muffin liners, despite me doubling the recipe so I would get 28 muffins, I only got 18. I’m not gonna sugar-coat it, I was pissed. The whole recipe had used up about 16oz of butter and all I got was 18 muffins and a hell of a lot of streusel leftover! And after all of that drama, I forgot to preheat the oven. OF COURSE! So after feeling like a complete and total ditz (like, oh my god, like), my muffins came out… ugly. As in “a face only a mother could love” kind of ugly. What’s the point of this long, lengthy story again? Oh right, I had plenty of streusel leftover from this bad experience.

And we all know that when life gives you crumbs, you bake a crumb cake of course!

Crumb Cake *adapted from here and here*
for cake
¾ cup flour
¼ cup castor sugar
1¼ tsp baking powder
¼ tsp salt
1 tbsp vegetable oil
½ egg (beat one large egg and use half of it)
¼ cup milk
1 tsp vanilla
for streusel
6-7 tbsp unsalted butter
1 cup AP flour
½ cup castor sugar
½ tsp ground cinnamon
¼ tsp baking powder
¼ tsp salt

-make the streusel ahead by melting the butter and letting it cool down
-whisk the dry ingredients in a bowl
-pour the butter into the bowl and mix it in with a fork
- squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips
-let the streusel stand for 10-15mins before using

-preheat oven to 325°F/165°C
-whisk the vegetable oil, egg, milk and vanilla together
-sift the flour, sugar, baking powder and salt into the bowl and mix well
-pour into a greased 8×8″ pan
-top the entire cake with the streusel and bake for 20-25mins, rotating the pan halfway through

An important note; This is not a cake with a a little bit of crumb topping. This is a crumb topping with a little bit of cake underneath. So yes, after pouring the batter into the pan, it might look like there isn’t enough and yes, the streusel might seem a lot but trust me, use the entire portion. The first time I baked this, I made the mistake of thinking that, after topping the cake with half the streusel topping, that it was enough. I mean after all, it covered the whole cake already. Do not make the same mistake I did, that one haunted me for weeks and weeks.


See the tiny brown gaps there? If you don’t use up all of the streusel, there would be a lot more unsightly brown gaps all over the top of the cake!

I know I started off this post on a negative note but this cake?

This cake gives off nothing but positive vibes. Soft, sweet, crumbly and all things nice basically. It’s delicious and fancy, without being a show-off. And best of all?

No leftovers!

That’s My Kinda Cookbook!

Friday, September 10th, 2010

I’ve heard of these before:  Booze Cakes.  Liquor cakes.  Hmmm – never tried one before, but in a review on the Seattle Times, Tish Wells gives us a look at Kristina Castella and Terry Lee Stones new book, “Booze Cakes: Confections Spiked With Spirits, Wine, and Beer“.  Give a click on the link above to read Tish’s full review, but we’ve re-posted the recipe for Rum & Coke Whoppie Pies below.  I just HAVE to try and make these…. this might be an interesting Friday night after all….

whoopieRUM & COKE WHOOPIE PIES

Chocolate Soda Cakes:

½ cup unsalted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup buttermilk

¼ cup cola

2 ½ cups all-purpose flour

5 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon salt

Fluffy Rum-spiked cream filling:

½ cup unsalted butter

1 cup marshmallow fluff

3 or 4 tablespoons of rum

2 cups confectioners’ sugar

1. Preheat oven to 375 F. Line two baking sheets with parchment paper or silicone baking mats.

2. In a mixing bowl, cream butter and sugar 3 to 5 minutes or until light and fluffy. Beat in eggs and vanilla. In another bowl, combine buttermilk and cola. Add it to creamed butter and egg mixture. Beat in flour, cocoa, baking soda, baking powder, and salt.

3. Drop batter by the tablespoonful onto baking sheets, leaving plenty of room for the cakes to spread; bake 10 minutes. Let cool completely.

FOR THE CREAM FILLING:

4. In a mixing bowl, beat together butter and marshmallow fluff until light and creamy. Mix in rum. Slowly beat in confectioners’ sugar, mixing until light and fluffy.

5. Sandwich a generous amount of filling between cooled cakes.