This Quick and Easy Teacake could easily be offered at a high tea service. An easily made cake topped with a smattering of jam, whipped cream and fresh fruit. Any flavor jam and any fruit can be used.
Teacakes are usually simple, single layered affairs so named because they are served with afternoon tea. Continue reading
This Lemon Meringue Cake was inspired by a good friend of mine who had eaten a slice in New
York. While this doesn’t resemble the one she had, the idea fascinated me since I had never thought of anything like it and I have to say I’m really excited to share this cake.
My first attempt was an abject failure. I’ll leave it there. Rethinking the idea, because I loved it so much, I redesigned the cake to better accommodate the fillings. This cake is my favorite way to make a cake. It’s a high ratio cake, meaning the weight of the sugar has to be the same or exceed the weight of the flour. It is a further variation of my blog “From 1 Recipe Comes Multiple Cake Layers”. Continue reading
These Individual Variegated Pound Cakes were an idea born out of boredom waiting for my doctor appointment. I picked up a well-worn women’s magazine and leafing through it I found what they called a Triple Pound Cake in a loaf pan. After seeing it, I couldn’t get it out of my mind. The more I thought about it, the more I couldn’t wait to make them.
While I didn’t use their recipe or flavorings, I decided to make Individual Pound Cakes using Texas muffin tins. I used a cream cheese based pound cake and divided it into 3 bowls. I flavored one with chocolate, one with coffee and one with cinnamon – sort of like a cappuccino. Continue reading
These Warm Chocolate Lava Cakes with Bailey’s Sauce comes to us from Cork, Ireland via the Epcot Food and Wine Festival in Orlando, Florida. Booth after booth after booth from all over the world featured food from their countries. This and the Belgium Waffle booth had the longest lines and were indeed standouts. They are quite different than the usual waffles.
All you need is a whisk, a bowl, and a few measuring ingredients to make these. Continue reading
Many, many years ago when I first opened my bakery, the challenge was finding recipes for cake layers that worked and could be scaled up. It seemed like all I did was test
Then I discovered, as did everyone, “The Cake Bible” by Rose Levy Beranbaum. It was a game changer for anyone interested in baking and cakes. The explanations of what was going on and why in each recipe helped us understand baking better. At that point in time (1988) there was not a lot of information on the science of baking which made this book all the more valuable.
I found the recipes in her book for cake layers to be the recipes I was looking for. Although I used recipes from many sources, including those I came up with, “The Cake Bible” was always my back up. Continue reading
