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Archive for June, 2010

Coca-Cola Birthday Cake

Wednesday, June 30th, 2010


Coca-Cola cake

For cake:

2 cups flour

3 tablespoons cocoa

2 cups sugar

1/2 teaspoon salt

1/2 cup “oleo” margarine or butter

1 cup cola

1/2 cup vegetable oil

1/2 cup buttermilk or sour milk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

1 1/2 cups mini marshmallows

For topping:

1/4 cup margarine or butter

2 tablespoons cocoa

3 tablespoons cola
1 1/2 cups confectioners sugar

1/2 teaspoon vanilla

1 cup chopped nuts or coconut (optional)

Preheat oven to 350 degrees.

Sift together flour, cocoa, sugar and salt.

In a small saucepan combine margarine, cola and vegetable oil and bring to a boil. Pour over the dry ingredients and stir until well mixed. Then add the buttermilk, eggs, baking soda and vanilla. Mix well. Fold in mini marshmallows.

Pour batter into a greased and floured 9-by-13-inch pan and spread marshmallows evenly.

Bake at 350 degrees for 30 to 40 minutes. While cake is baking, prepare topping.

To make topping: In a small saucepan combine margarine, cola, and cocoa. Bring to a boil. Remove from heat and add the sugar, vanilla and nuts, if using. Pour topping over cake while hot.

Taken from the Baltimore Sun.

More Cake Pops Recipes!

Wednesday, June 30th, 2010

Everyone was so excited over the last set that I thought I’d send this recipe along:

Cake Pops
adapted from Bakerella
makes about 50-60 cake pops (depending on the size you roll)

1 box vanilla or chocolate cake mix, baked as directed on the box in whichever form you like
1 cup of sugar
4 egg whites
3 sticks of unsalted butter, room temperature
1 teaspoon vanilla extract
1-2 packages white vanilla candy melts
sprinkles (optional)
50 4-inch lollipop sticks

Bake the cakes according to package directions. Let cool completely.

Make the frosting. In a small metal or glass bowl set over a pan of barely simmering water, whisk together the egg whites and the sugar, whisking constantly until the sugar has dissolved and the mixture resembles marshmallow cream, about 3-4 minutes. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the mixture has cooled a bit and has formed a thick, shiny meringue, about 5 minutes. Change over to the paddle attachment and beating on a medium speed, add the butter one tablespoon at a time, mixing until completely incorporated after each addition. After all the butter has been added, mix in the vanilla, then beat on medium-high speed for 6-8 minutes, until frosting is light and fluffy and smooth.

When the cakes are room temperature, crumble them into a large bowl with your fingers until broken up into pea-sized bits. Mix in 1 and 1/4 cups of the frosting to start with, using either a large wooden spoon, or you hands if you want to get messy. Mix until the frosting is evenly dispersed. Take a quarter sized about of the cake mixture and try rolling it into a ball with the palms of your hands. If it stays together, continue to roll the rest of your cake mixture into balls and place them on a parchment or wax paper lined baking sheet. If they fall apart or do not hold together, add a little more frosting until the mix is moist enough to allow you to roll an intact ball.

Once you have rolled all the cake mix into balls, place in refrigerator and chill for about 30 minutes. When the cake balls have been chilled, melt a small amount of the candy melts in a microwave safe bowl according to package directions. Take one of the sticks, dip about 1/2 inch of the end into the melted candy and stick it about half to three-quarters of the way through the cake ball. Don’t go too far into the cake ball, or it will fall apart. The candy melts will help adhere the stick to the cake.

Place the cake pop (we can officially call them pops now since they are now on a stick) back onto the parchment and repeat process with all remaining balls. Place the cake pops in the freezer for 15-30 minutes before coating. This will save you a lot of headache when trying to dip the cake pops into the hot candy melts. If they are mostly frozen, you will have a much easier time getting them to stay on the stick while dipping and tapping the excess coating off. So don’t rush this step.

Once the cake pops have been chilled, melt the rest of the package of candy melts according to package directions, and add your candy coloring, if using. I kept the majority of the cake pops in the freezer and took them out about 5 at a time. This way, the whole pan of cake pops doesn’t come up to room temperature while you are dipping the first batch.

One at a time, dip the cake pops into the melted candy coating being sure to get the coating all the way up over where the stick is attached to really seal it in. GENTLY tap off the excess coating on the edge of the bowl while rotating the cake pop, to get a even layer all the way around.

At this point you can do one of two things. If you want lollipop-like cake pops, you can stick them in a piece of styrofoam, let them dry pop side up, and serve them just like that. If you do it this way, you may want to reshape the tips of the balls a bit with your fingers before dipping them, as they may have a flattened bottom from sitting and chilling.

If you are making 350 of them it may be easier for you to put them pop side down with the sticks up in the air. They are still just as cute, but easier to make in large quantities, plus you don’t have to worry about the flattened bottom since you are just putting it back in that same position anyway. I will leave it up to you.

While the candy coating is still wet, feel free to go crazy with sprinkles, edible glitter, or even crushed nuts. If you are piping or dipping another color onto the pops, wait until the base layer is completely dry before doing so. You may need to melt more candy melts depending on how thick your coating ends up, always have extra bags on hand.

Let cake pops dry for at least an hour or two before packaging them up. I placed mine in a paper towel-lined ziploc baggies and put them into the fridge. You can leave them at room temp for a day or two, especially if you are using canned frosting, or even freeze them for a few weeks. These things have the shelf life of canned goods, I swear to god. My neighbors were actually still rationing the 10 or so that I gave them in return for fridge space, nearly two weeks after the wedding. I told you, crack on a stick, that is the only explanation I have.

Beer and Cake

Tuesday, June 29th, 2010

For those of you who are interested in pairing beer with cake, this article may have some suggestions.

Sweets and suds: Pairing beer with dessert

June 17, 2010 at 12:00 pm by Sean Nordquist
Ayinger Doppelbock and cupcake2In the wine-dominated world of fine dining, craft beer is finally making inroads into better restaurants and finding a place at gourmet tables. More and more upscale establishments are adding artisanal beers to their offerings, and some even going so far as to have a “beer list” along with the wine list. Impressive beer lists can be found at restaurants like Savannah’s Café, 400 Beach Seafood and Tap House, and the Cajun Café that will serve as excellent opportunities to pair different styles of beer with different foods. Brewpubs like the Tampa Bay Brewing Company, Peg’s Cantina, and Dunedin Brewery even offer pairing suggestions for items on their menus. Beer comes in such a wide range and variety of flavors, with a style to match any palate.

However, when it comes to dessert, even those with a good knowledge of beer and flavor pairings often find themselves at a loss. Beer with dessert? Unheard of! Port, sherry, coffee cocktails and dessert wines have always been the go-to drinks of choice to match with a cheesecake or chocolate soufflé. For most, the immediate thought is drinking a light macro-brewed lager with their decadent dessert choice, and the appeal is gone — as well it should be. What many don’t think about (or maybe even realize) is that there are some excellent craft beers that match up beautifully with the richness of creamy delicacies, the sweetness of berries, the bitterness of coffee or chocolate, and the tartness of pies and fruits.

Stouts and porters are the obvious choice for many of the richer dessert dishes. Red wine may compliment a chocolate mousse or volcano cake well, but consider an imperial stout like Cigar City Hunahpu or the Cappuccino Stout from Lagunitas. The roasted malt and coffee overtones blend perfectly with the cocoa bitterness and chocolate sweetness of the dessert, and can really make the flavors pop in both the food and the beer.

Cheesecake is a dessert enjoyed by many, and it also comes in many forms. The most popular is the “New York” style, topped with cherries. The richness and pungent aroma and flavor of a good cheesecake can take your palate in different directions depending on the pairing. A dry Irish stout like Cigar City’s Patio Tools or an oatmeal one like Rogue’s Shakespeare Stout will lend a roasty malt compliment to the dessert and bring out some of the creaminess and richness of the cheese and the tartness of the cherries on top.

When it comes to the lighter fare like berries and fresh fruit, it’s hard to go wrong with a nice lambic brew. Some styles are already fruit-driven, such as Lindemans Frambroise (raspberry) or Hanssens Oude Kriek (black cherries), while others just have the spicy tartness that matches so well with fruits like apples and blueberries. Experiment with a Timmermans Doux Lambic or a Lindemans Faro. These beers tend to be lower in alcohol and have a sour-sweet fruitiness to them.

New Belgium Abbey cheese and crackersNot everyone likes sweet desserts; sometimes some assorted nuts and cheese are the perfect way to end a good meal. A plate of Gruyere, Gorgonzola, and Roquefort cheese sprinkled with almonds, cashews, and pistachios offers a nice assortment of flavors and textures to cap off the night. And to perfectly compliment this assortment: a barleywine. Sierra Nevada Bigfoot, Anchor Old Foghorn, or Stone Old Guardian are excellent examples of the style and readily available. If you can find it — and price is no object — Sam Adams Utopias is a must-try offering. All barleywines are high gravity, heavy, and sweet. They are for sipping, much as you would a scotch or bourbon. Complex and rich, they pair up very nicely with the cheese and nuts plate.

Overall, the general rule of pairing beer with any food (desserts included) is that there are no rules. Just because something should pair well does not guarantee you will like it. And if you don’t like it, try something else. Craft beer is about experimenting with flavor combinations, just as pairing beer and food should be of the same notion.

Cheers and Bon Appetit!

Happy Birthday Kellie Pickler!

Monday, June 28th, 2010


Kelly Pickler, the radiant star from American Idol, turns 24 today! We’d like to send her a big Bake Me A Wish Happy Birthday to this charming crooner.

Can You Guess Which Movie This Is From?

Monday, June 28th, 2010


Chocolate Mayonnaise Birthday Cake

Monday, June 28th, 2010

In case you feel so inclined today… you could try to make this cake.

Want to try a variation of the above recipe? Use Miracle Whip instead of Mayonnaise. Totally different taste. Most people are particular when it comes to the choice between Mayonnaise and Miracle Whip. I still think it’s worth trying Miracle Whip in this chocolate cake recipe… or for that matter, in the bundt cake recipe below. Word to the wise: don’t taste the batter before it’s baked. It will seem a bit odd, but the final results will be delicious.

Chocolate Mayonnaise Bundt Cake
1 cup sugar
2 cups flour
6 tablespoons dark cocoa
2 teaspoons baking soda
1 teaspoon Madagascar vanilla (or whatever you have)
1 cup mayonnaise (or Miracle Whip)
1 egg, whipped
1 cup lukewarm water
1 cup chocolate chips or broken dark chocolate 70% or higher cacao
powdered sugar

Blend dry ingredients.
Mix in vanilla, mayonnaise, egg and water– just enough to get all ingredients blended.
Fold in chocolate chips (broken up chocolate)
Pour into greased Bundt pan.
Bake at 375 degrees for about 35 minutes or until a toothpick comes out clean.
Cool cake.
Dust with powdered sugar.

Celebrity Scavenger Hunt Winner

Saturday, June 26th, 2010

Check out the funny images of Meryl here and then congratulation Mary Cummings on winning the scavenger hunt and on recently having her 37th anniversay! Nice work!!

Happy Birthday to Sandy Beach!

Friday, June 25th, 2010


This weekend our Bake Me A Wish reader Sandy Beach (real name!) celebrates her 89th birthday! We are so tickled pink about it that we are featuring a two photos. Plus, if we get 30 people to comment on this post and wish her a happy birthday, we will send her out a special birthday cake!

Her she is holding her first grandson!

Her she is holding one of her many grandchildren!

Now what are you waiting for, start commenting already!