Archive for the ‘cake’ Category

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.

Dad Deserves A Cake- Contest

Wednesday, June 2nd, 2010

fatherFather’s Day is less than three weeks away and we want to help you to celebrate Dad.

So here’s what you do to win a free Triple Chocolate Enrobed Brownie cake. We want to know why your Dad deserves a cake– share your touching/funny/honest/just plain true stories here and tell us why your Dad deserves a cake more than all the rest. A winner will be chosen by the end of the week, so make sure to answer soon!

Extra points will be given for those who tweet the contest with hast tag #bakemeawish and for those who become fans of the blog.

And just in case you haven’t heard about how delicious this cake can be, our moist & fudgy brownie cake goes through three chocolate “passes” before it’s “done”: first it’s enrobed in rich chocolate, then it gets completely blanketed with a shower of dark chocolate shaves; last, the cake is finished with milk and dark chocolate glazes drizzled all over and the Belgian chocolate plaque of your choice; for a brownie dessert that’s over-the-top-triple-delicious!

Spiced Honey Cake with Caramelized Figs Recipe

Thursday, May 20th, 2010

Mmmmm…. summertime…  the best thing about cakes is that there are really a variety of cakes that are great for different occasions. You can have birthday cake, wedding cake, rainy Sunday afternoon cake and my favorite summer picnic cake! Think about: checked table cloth, picnic basket, romantic encounter and spiced honey cake top with caramelized figs. We have to thank @drdavid for pointing us to this recipe; as he is a doctor, I’m going to keep on pretending that its healthy.

http://www.chow.com/recipes/28254-spiced-honey-cake-with-caramelized-figs?tag=main_body;item-Recipe-28254

INGREDIENTS

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground clove
  • 1/2 C zested orange
  • 1 1/2 cups honey
  • 3/4 cup vegetable oil
  • 1/2 cup strongly brewed coffee
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature

For the topping:

  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 pints Mission figs, halved (about 2 pounds)
  • 1/2 cup honey liqueur, such as Bärenjäger
  • 1 tablespoon honey
  • 2 T Balsamic Vinegar
INSTRUCTIONS
  1. For the cake:
  2. Heat the oven to 325°F and arrange a rack in the middle. Coat a 10-inch springform pan with butter; set aside.
  3. Whisk together flour, baking powder, cinnamon, salt, and clove in a large bowl to break up any lumps and aerate; set aside. Whisk together honey, oil, coffee, sugar, and eggs in another large bowl until eggs are broken up and mixture is smooth and combined. Add dry mixture to wet and stir just until combined. Add orange zest.
  4. Pour batter into the prepared pan and bake until golden and a toothpick inserted in the middle comes out completely clean, about 1 hour and 20 minutes. Remove from the oven, transfer cake to a rack, and let cool in the pan for 10 minutes. Then run a knife around the inside perimeter of the pan and remove the springform ring.
  5. For the topping:
  6. While the cake is cooling, add the butter to a large frying pan over medium-high heat. When the foaming subsides, add the figs cut side down. Cook undisturbed until browned, about 5 minutes.
  7. Add the liqueur, honey & balsamic, stir to coat the figs, and cook until the syrup is golden brown and the figs are soft but still intact, about 10 minutes. Top the cake with the fig mixture and serve.

Gross Cakes– Not this Week, unless you have a Star Wars Phobia

Wednesday, April 21st, 2010

Normally, we like to feature gross cakes on Wednesdays. It’s like watching a train wreck– you sort of love it and hate it at the same time. This week, our illustrious VP found something that we have almost the same love/hate relationship with: STAR WARS CAKES AND CAKE WRECKS.

cakewrecks-1-yoda

chewbaca-cakecakewrecks-4-darthvader

cake-star-wars

darth_vader_star_wars_cake

Top 5 Gross Cakes!

Wednesday, April 14th, 2010

This week’s installment of gross cakes, brings us the foot cake, the mole cake, the toilet cake and the roach cake. Ewww….. Share with us your gross internet cake finds!!

nasty-foot-cake-450x400

normal_1257541186

Top Cake Maker: A Profile of Amanda Oakleaf

Monday, April 12th, 2010

Amanda Oakleaf is an artist– but our favorite kind of an artist– a cake artist! Can you think of something better than an object that is both beautiful and delicious? Nope, neither can we.

dog-cake

Starting out making cakes as a part time job, she has since developed the cake line into a widely popular business in Winthrop MA (close to Boston) and will be opening a storefront on April 17th. Why is she so popular? We think it probably has to do with the true artistry of her cakes. That and she makes everything including the fondant from scratch ( a secret marshmallow based recipe!). It comes as no surprise that Miss Oakleaf spent years studying oil painting and fine art, both privately and at acclaimed art institutions such as the Massachusetts College of Art & Design.

As the Boston Herald reported: Oakleaf developed a product that she believes is so different from what is readily available that she has little competition. She sits with each customer to discuss the event and the design of the cake. She can match the invitations, the decor or the theme of the party. The special service isn’t cheap. The cake will cost more than one chosen off the shelf, but it will be unique.

What do you think of these unique cakes? Do you know of other great cake creators out there? Every Monday we will feature someone new so please send along your suggestions!

lv-colorful-purse-cake-med

Catch The Drift Review and Giveaway

Wednesday, March 24th, 2010

Hi everyone – there’s only 5 days left for your chance to win one of our best selling cake – the Chocolate Mousse Torte from our new friend Mama Snow. We sent her a cake a couple of weeks ago and wanted to get her feedback – she did a very thorough review:

“With Easter coming up, Bake Me A Wish sent my family and I the Chocolate Mousse Torte. I am a huge chocolate fan and knew this would be the perfect cake for me to test out. I was told I would be receiving my cake on Wed. and sure enough, the cake was delivered on time! The box was marked to let the delivery man know how to handle it. Once I opened the box I noticed the careful thought that was put into packaging. There was a separate styrofoam box with a lid and inside that was a was an ice pack. The ice pack was still frozen and the whole box was very cool inside. Underneath the ice pack was a cover to protect the beautifully decorative box which held the cake. Everything was very tightly packed and kept the cake very cold. The cake itself looked like it was just made. I chose to freeze my cake and save it for the next week.

Now for the big question, “How did it taste”? “FANTASTIC”. I loved the cake. It was so rich and fresh tasting. My kids would have eaten the whole cake if I would have let them, but they had to share with mom :0) Even the plaque which said, “Happy Easter” was edible and made from imported Belgian chocolate.”

Thanks for taking a moment to read – CLICK THE BANNER to be taken to her site and find out how to win a free Chocolate Mousse for yourself!

mamasnow

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!