Archive for the ‘bake’ Category

Survey Says… Its Meryl’s Birthday Scavenger Hunt

Tuesday, June 22nd, 2010

We are celebrating Meryl Streep’s birthday with a scavenger hunt! Here’s how you win. Fill in the survey form with all the right answers. We will pick a winner at random from the people who answer all questions correctly.  If you have questions, please post them as comments to this blog post and we will answer as quickly as possible. Deadline to enter is Thursday morning at noon PST (we don’t want to leave you out, our West Coast buddies).

Click here to go to the Entry Form

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Click Here for Terms and Conditions. No Purchase Necessary; void where prohibited.

Icing on the Cake

Thursday, June 17th, 2010

There is a new online/offline trend called “icing” that involves Smirnoff Ice. Basically, you are supposed to surprise people with a bottle of Smirnoff and make them get on their knees and drink it. Anyway, we thought this Maryland bakery, Caroline’s Cakes, put an interesting spin on the entire concept. They hid their bottle of Smirnoff in a cake thus putting new meaning into the phrase “icing on the cake.”

icingcaroline

Snack Cake- Just What the Dr Ordered

Friday, June 11th, 2010

Thank you to A Whisk and A Spoon for this great recipe!

almond-rhubarb snack cake

Almond-Rhubarb Snack Cake- makes one 9-inch round cake
adapted from Baking for All Occasions by Flo Braker

Steph’s Note: A half recipe bakes up nicely in a loaf pan.  Just be sure to start checking it 10-15 minutes early, as it will take less time to bake.

For the Cake
1 ¾ cup (7 oz/200g) cake flour
½ t baking soda
¼ t salt
1/8 t baking powder
4 oz unsalted butter, room temperature
1 cup (7 oz/200g) granulated sugar
½ t pure almond extract
½ t pure vanilla extract
2 large eggs, lightly beaten
¾ cup (6 fl oz/180ml) well-shaken buttermilk
4 ½ oz narrow rhubarb stalks (about 3), trimmed and cut into 1/8-inch  thick slices, to yield 1 cup packed
½ cup natural or blanched sliced almonds

For the Almond Topping
2 T unsalted butter, melted
1 T all-purpose flour
1 T heavy cream
½ cup (2 ¼ oz/65g) granulated sugar
½ cup (1 oz/30g) natural or blanched sliced almonds

-Before baking, centre a rack in the oven and preheat oven to 350°F. Butter a 9-inch round springform pan with 2 3/4- or 3-inch sides. Line the bottom with parchment paper.

-To make the cake: Have all ingredients at room temperature. Sift together flour, baking soda, salt and baking powder onto a sheet of waxed paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, 30 to 45 seconds. Add sugar in steady stream, stopping the mixer occasionally to scrape down the sides of the bowl. Continue to beat on medium speed until mixture is very light in color and texture, about 3 minutes. Add the extracts during the final moments of mixing.

-With mixer on medium speed, add the eggs, about 3 T at a time, beating after each addition until incorporated. When mixture is fluffy, reduce speed to low and add flour mixture in three additions alternately with the buttermilk in two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated. Stop mixer and scrape down sides of the bowl after each addition. Fold in the rhubarb slices and almonds with a rubber spatula. Spoon the batter into the pan and spread evenly with the spatula.

-Bake the cake until a round wooden toothpick inserted in the centre comes out free of cake batter, 40-45 minutes.

-About 15 minutes before the cake is ready, begin making the Almond Topping: In a small saucepan, mix together the butter, flour, cream, and sugar and stir over low heat just until blended.

-About 10 minutes before the cake is ready, remove the cake from the oven, pour the topping mixture over it and sprinkle the almonds over the top. Return the cake to the oven and bake until the topping spreads over the cake and just begins to bubble, about 10 minutes. Transfer to a wire rack and let cool in the pan for about 20 minutes.

-Slowly release the springform clasp and carefully remove the pan sides. Let the cake cool on its base on the rack for 10 minutes longer. Then invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the base. Slowly peel off the parchment liner, turn it over so that the sticky side   faces up, and reposition it on top of the cake. Invert another rack on top, invert the cake so it is right side up, and remove the original rack. Let cool completely.

-Serve at room temperature, cut into wedges with a sharp knife. Cover any leftover cake with aluminum foil and store at cool room temperature for up to 2 days.

Mouth Watering Funnel Cakes

Wednesday, March 10th, 2010

Oh, the time I spent as a child begging my mother to get me a funnel cake at our yearly town festival, Maritime Days. I happen to run across a WONDERFUL pictorial recipe for making you own funnel cakes!  I haven’t given this a try yet, but I definitely know a few people in my life who would simply DIE if I pulled out some fresh funnel cakes for dessert tonight!

Take a moment to check out the Tasty Kitchen blog (thanks HeatherD & Ree for posting!)

CLICK THE PIC TO BE TAKEN TO THE TASTY KITCHEN!  Doesn’t that look scrumptious!

King Cakes for Mardi Gras – only one week away!

Monday, February 8th, 2010

Mardi Gras is one week from tomorrow, and it simply would not be Carnival in New Orleans without the traditional King Cake!  If you’ve never heard of this delightful tradition, the King Cake is a rinkingg of twisted bread topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. There are many variants, some with a filling, the most common being cream cheese and praline.  The tradition was brought over from France and Spain in the mid-18th century and  each cake includes a “trinket”, normally a small plastic or porcelain baby, baked inside to represent the King.   The person who receives the trinket in their slice of cake has to buy the next King Cake!

While Bake Me A Wish! does not offer this confectionary delight,  we’ve discovered a fantastic place to get your King Cakes this year!  Sucre, a delicious bakery located in the heart of New sucreOrleans’, serves astounding plated or boxed desserts – great for any time of day.

Sucre was kind enough to send us one of these cakes to sample.  What a treat!  The cake came packed in a festive UPS box and included Mardi Gras beads to make the gift a real pleasure to receive.  The cake itself was quite festive with traditional Mardi Gras colors of purple and gold adorning the top of the cake as well as edible glitter to give it a regal flair.   The cake itself came perfectly shipped and tasted as if it had just been baked.  Very moist, sweet and fun to eat!

sucrebox
The King Cake is available for shipping nationwide from Sucre; if you’re celebrating Carnival and Mardi Gras, or know of someone who is, visit their online shop for more details.

Happy Carnival and congratulations to the Saints on their Superbowl victory!

CLICK HERE TO SHOP SUCRE

or BECOME A FRIEND OF THEIRS ON FACEBOOK!

SUCRE is located at 3025 Magazine Street in New Orleans.

insidekingsucregift

Great Advice from TLC’s Cake Boss

Wednesday, January 6th, 2010

Bake Me A Wish has already touted it’s love for TLC’s Buddy Valastro – a true artist when it comes to his cakes and a fantastic show to watch the inner workings of a family run bakery.  Just yesterday, Candy Williams over at the Pittsburgh Tribune wrote an article about his success in the previous year – and we wanted to share the article with our fellow readers.

CLICK HERE TO READ CANDY’S ARTICLE.

At the end of an article is an excellent guideline for the bride and grooms to be when selecting your wedding cake.   These are very important to consider when deciding on, what always turns out to be, the centerpiece of the reception:

Creative planning

On the wedding Web site The Knot, Valastro offers advice for future brides on planning for their perfect wedding cake:

Think beyond sugar flowers. You can do almost anything in sugar — from bows and ribbons to leaves and butterflies. Let your imagination run wild.

Not all cake shapes are created equal. Topsy-turvy wedding cakes are tough. While they look amazing, there’s always the chance that they’ll topple over because they are unbalanced. Another disadvantage: You have to use pound cake, which isn’t a traditional wedding cake flavor.

A topper can make or break your cake. If you have an elaborate dessert, adding a topper might not be a great idea, but if you have a simpler one, a topper might do the trick.

Go with crowd-pleasing flavors. Because I’m a traditionalist, I like white cake with cannoli cream filling and fresh strawberries or raspberries.

Eat your top layer sooner rather than later. Eat the first layer after your honeymoon instead of waiting until your anniversary. Then go back to the baker on your anniversary. Some bakers will throw in a free small cake on your one-year anniversary. If they don’t, just ask.

Get real baker reviews. Ask around to see what other brides say. Maybe one baker specializes in one thing and another in something else. You wouldn’t buy a car without doing some research. The same goes for your wedding cake.

Be prepared for your design meeting. Bring swatches of your wedding colors, other cake designs you like, pictures of your dress and anything else that inspires you.

Let the baker do his job. Don’t micromanage. You should meet and go over the design, but after that, let the baker work his magic.

Be upfront with your baker. Explain what your budget is and work together. The baker will want to give you the best wedding cake possible, because his name is on the line, as well.

Design For Baby Review & Giveaway

Tuesday, December 1st, 2009

We know that lots of Mothers out there simply do not have the time to do all of their Christmas shopping for family spread throughout the country.  That’s where we come in!  Bake Me A Wish gourmet cakes can be sent overnight nationwide – order as late as December 23rd!  Meanwhile, there’s  a great review and giveaway from us over at Design for Baby.  They do a fantastic job of finding just the right gifts and wares for expecting and new mother’s  – Check it out!!!

‘If you’re looking for a great way to surprise a loved one with a little holiday cheer, I would definitely suggest Bake Me A Wish! This New York based company delivers the most delicious, gourmet cakes right to the door of your friends and family. Whether it’s a birthday, new baby, you want to say happy holidays, or just want to show somebody you’re thinking of them, Bake Me A Wish! is the perfect solution!”

Sweepstakes on the Moms Like Me Community Site

Tuesday, November 10th, 2009

GREAT review of our Triple Chocolate Brownie and your chance to win a free cake!

Moms like me is a great site for:

* Asking questions, offer advice and swap stories with other local moms. There are several ways to browse the conversations at MomsLikeMe.com

* You can click on the “Discussions” tab in the navigation and see a complete list of all our forum topics.

* Or you can just jump right in and create a new conversation about what’s going on in your world

* Plan fun activities with your children that are convenient to where you live. Our calendar shows you tons of events, which you can browse by date, location and type.

* Submit your family photos and enjoy pictures taken at local events.

* Hear about news, events and activities that enhance your full, active lifestyle as a mother and woman

Hurry! Your entry has to be in by November 16th! CLICK THE BANNER TO GET STARTED!
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