Posts Tagged ‘baking’

Great Cake Bake – Knoxville, TN

Thursday, March 24th, 2011

Attention readers in the Knoxville, TN area! We just heard that the Knox county Public Library is holding the 2nd annual Great Cake Bake at the newly renovated Neyland Stadium this Saturday, 3/26 from noon to 5pm! The event will showcase the skills of cake decoraters from all levels – amateur to professional as well as a variety of children activities. Admission is only $5.00 and children under 10 are free.

Sounds like a great way to spend Saturday afternoon and it all goes to a good cause – the Imagination Library. This organization, started by Dolly Parton actually, helps promote literacy at the pre-school level by sending book to children in local communities. You can learn more by clicking their logo below.

We found a great photo of the some of the kind of cakes you’ll see at knoxnews.com from 2010.

Photo Credit: Chad Greene

Photo Credit: Chad Greene

You can find details for the Great Cake Bake over at Knoxville.com. We found this great photo Sarah Jones’ cake that won third place!  WHO WON FIRST?! :)

Imagination Library

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!

Gross Cakes- A Round of Cakes You’d Never Want to Eat

Wednesday, April 28th, 2010

grosscake1

grosscake3

grosscake4

grosscakes2grosscake5

I don’t know when it specifically became my job to look up gross cakes on the internet but let me tell you, the whole thing makes me wildly uncomfortable. First off, I am still confused who the people are who eat these cakes or if it is just an online fetish for people to make the most disgusting cakes.  Honestly. when did we stop wanting red velvet cake and instead crave a rat shaped cake? Yes, here I am on my soap box.

Do you want to know my secret theory? I’m telling you anyway. I think there is one person somewhere in the US who just sits in his basement and dreams up gross cakes and then floods the internet with these photos. If there is, I’d like to meet him.

What do you think?

One Bowl Chocolate Cake Recipe

Friday, April 16th, 2010

We stumbled upon the Eliza Domestica blog yesterday and loved this one bowl chocolate cake recipe. In fact, we loved it so much we almost stopped eating the S’more cake already in front of us… almost. It’s a little hard for to contemplate making a cake when there are heaps of them in front of me… mmmm…. cake!

~ This recipe was adapted with a minor change, from the April 2010 edition of Martha Stewart’s Living magazine. 3/4 cup unsweetened cocoa powder, and a little extra for dusting baking pan(s) (I use Ghirardelli cocoa powder)

1 1/2 cups all natural cane sugar

1 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon aluminum-free baking powder

3/4 teaspoon salt

2 large eggs

3/4 cups low-fat buttermilk

3/4 cup warm water

3 tablespoons olive oil

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Grease baking pan (recipe calls for 2 – 8 inch round pans, but I used a bundt pan the first time I made this cake and a large 8 x 12 cake pan the second time) and lightly dust with cocoa powder.

In a bowl of a mixer, combine all of the dry ingredients:  cocoa powder, flour, sugar, baking soda, baking powder, and salt. Mix on a low speed until just combined. Increase speed to a medium-high and add eggs, warm water, vanilla, and buttermilk. Beat until glossy smooth, about 3 minutes.

Pour batter into greased and cocoa dusted baking pan(s) and bake until toothpick comes out clean, about 35 minutes. Let cool in pan for 15 minutes. Turn cake over onto a cooling rack face up and allow to cool completely before frosting.

Cream Cheese Buttermilk Frosting

1 – 6 ounce package of cream cheese, softened

1 stick of butter (approx. 1/2 cup), softened

2 1/2 cups of powdered sugar

2 tablespoons low-fat  buttermilk

Frosting Directions

In a bowl of a mixer, blend butter and cream cheese together until smooth. Turn speed to low and add powdered sugar 1/2 cup at a time. Raise speed to medium high and add buttermilk. Beat until frosting to a fluffy, creamy thickness (about 2 minutes). Frost cooled cake.