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.
Posts Tagged ‘cake’
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 ?
Today is mrslovey’s birthday. Due to the timing, amidst the holidays, she has often felt that the day gets overlooked, sometimes shrugged off as people are making their plans for a fun night on the town. We learned long ago that trying to go out to a nice dinner on the actual day was an exercise in frustration – restaurants are overcrowded, with very limited menus. Now our tradition is to do birthday dinner out a little later (last year we didn’t go out until March, but damned if it wasn’t one of the best dining experiences we had all year!). Anyway. To keep the day itself feeling special, I offer mrslovey the cake/baked good of her choice. Whether it’s an old standby or something new that she’s curious about, I’ll do my darndest to provide.
This year’s selection is actually a repeat from a couple years ago – Krispie Treat Layer Cake. Apparently it made quite the impression the first time around, so we’re gonna do it again! It’s mostly a standard Krispie Treat in a different shape, with a slight revision or two.
Many moons ago, when we lived in the Midwest, there was a local coffee shop next to the store I worked at (this is relevant, promise, just bear with me). Now I’ve never been much of a coffee drinker, but the staff were nice, and they had a small selection of baked goods available. The most glorious of all their offerings were Krispie Treat Muffins. Big, beautiful, amazing orbs of Krispie goodness. Frustrating, because no matter how many times I tried, theirs were always better. Finally, I resorted to begging. “Coffeebaking girl, puhleeeeeeease tell me what makes your Treats so special!!!!!” Her response? Vanilla. Yeah, that’s not at ALL in the original recipe.
Several moons after *that*, when we were back in New England, and I was all proud of my vanillafied Treats, one of my coworkers got married (again, wait for it!). The wedding was beautiful, the reception was a shimmery fairy tale, but the most important part was that for their honeymoon, they went to Puerto Rico. AND BROUGHT ME BACK PUERTO RICAN VANILLA. Totally different flavor profile, let me tell you. Not quite coconut, but definitely tropical. Try as I may, that’s the only word I can come up with to describe it. This discovery has brought my Treats up to a new level of wonderful – now people beg ME “lovey, puhleeeease tell me what makes your Treats so awesome!!!” I tell them about vanilla, and if they’re really lucky, I’ll tell them about Puerto Rican vanilla.
So mrslovey, on this, the occasion of your 38th birthday, I humbly present to you the most awesome Krispie Cake ever, the one with the Fluff frosting between the layers. Also, my love and devotion.