Ever seen one of these? It’s a mold for a lamb-shaped cake. A little creepy, but there you go. Mrslovey’s great-aunties used to make a lamb cake every Easter, and it made quite an impression on her. When they passed away, mrslovey became keeper of the mold. Which, if you stop and think about it, means that *I* became keeper of the mold, because she doesn’t bake. Mostly it just lives in the pan closet, but this year she requested that I revive the tradition and make a lamb for Easter. Following is a step-by-step demo of the process.
Archive for the ‘Cake’ Category
When my friend V turned 40 last spring, she decided to throw a party for a few close friends. A girls’ night, if you will, composed of a half-dozen women from the different parts of her life. We had a great time catching up with some old friends, and making a few new ones. We played games, drank a lot of wine, and everybody brought a dish to share. I volunteered for the cake (well, these cupcakes, to be exact). The recipe name sounds intimidating, but they were rather straightforward to make. The cakes themselves were moist, chocolatey, and delicious. I was more worried about the frosting. Seven minute frosting? What the heck is that? I was nervous, but it was simply a matter of reading the recipe through, having the ingredients all measured out and lined up before I started, and then following one step at a time. Read the rest of this entry ?
Don’t you hate when you can’t remember where you got something that you really like? I have a recipe that I emailed to myself nearly two years ago, and it’s driving me crazy that there’s no indication of origin. Did I copy it from a magazine? Website? Did a friend give it to me? No idea. Argh. Just an email, with the title ‘Apple Brownies’. And you know what? That name’s no help, either. Based on the name, I thought they would be a bit dense and chewy, kind of like blondies, with apples added in. Wouldn’t you agree? Read the rest of this entry ?
I want to clarify that the previously mentioned problems with the chocolate pound cake weren’t with the recipe itself, rather, it seems that I’m allergic to bundt pans. I got a silicone pan last winter, and have been excited to try it out. An attempt in March to make a cookies-and-cream pound cake failed miserably when I tried to un-pan the cake, resulting in a quick “oh look, let’s make trifle!” moment. So this time, when I decided to make chocolate pound cake, I took every precaution I could think of. Pan greased and floured? Check. Put it on a baking sheet so the cake doesn’t buckle when moving it in and out of the oven? Check. Waiting for the cake to cool completely before trying to release it from the pan? Check.
Nope, it still disintegrated into a crumbly mess. Ok, I’m thinking, maybe it’s the silicone that’s the problem. I borrowed a regular metal (non-stick!) bundt, and tried again. Greased, floured, cooled? Check, check, check. Beautiful cake sliding effortlessly out of the pain? No, no, no. Only the first layer came off. Not awful, I think, I can just carve it flush with the lip of the pan, and no one will know the difference.
That didn’t work so well, either. The only way I was able to get the cake to release from the pan was to cut it into quarters and finagle each piece out individually. Not attractive, to say the least. I think I’m going to give bundts a rest for a while, before I just pick them both up and hurl them out the window.
The good news is that this recipe is tasty – it’s a great dense, chocolately cake. I just can’t make it in a bundt. I’d totally make again, but will opt for loaf pans next time. For the record, credit for everything but the collapse (because that’s my issue, not hers) goes to C. Roberts, contributor to the Bristol (CT) Little League cookbook, circa dunnowhen. Mrs. Waters also included two glazes to drizzle over. Even though I never got to that point (who wants to drizzle glaze over a pile of crumbs?), I’ve included them as well. Read the rest of this entry ?