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Posts Tagged ‘Cake’

As promised in my Banana Walnut Chocolate-Chip post, here’s my Citrus Yogurt Cake!  It’s actually pretty perfect to bake both at the same time given that they are both 4×8 inch loaves and bake at the same temperature for the same amount of time.  So why not?

I must preface this post with a little discussion about my life heros.  Of a list of people I love, people I love to watch, people I want to be…my top three:

Michelle Obama
Tina Fey
Ina Garten

Tina Fey because, well, who doesn’t love Tina Fey?  Or Liz Lemon for that matter.

Michelle Obama for her spirit of generosity, serious ambition and success in life (pre-Barak), her J Crew wardrobe which I am immensely jealous of, overall wonderful-ness, and (Hello!) she’s First Lady and gets to live in the White House!

And lastly, Ina Garten, aka The Barefoot Contessa.  I don’t think she’s ever made a dish that I haven’t drooled over.  I love her simplistic take to classic French cooking.  She is equally wonderful and proficient at baking and cooking.  And I really want her Hamptons house, garden, and kitchen.  To me she is greater than Julia Child.  (All the foodies go gasp!) Whatever, Ina rocks!!

Why is any of this relevant? haha…it’s not really.  Only because I adapted this recipe from Ina’s Lemon Yogurt Cake.

On the day I set out to make this recipe, I laid out all my ingredients (including my mom’s wonderful homemade Yogurt) only to discover that I only had 1 lemon.  So I improvised by turning this Lemon cake into a Citrus cake.  (You see how I did that?  Pretty clever if I do say so myself.)  I must say though, I kind of like it better this way.  It has just enough lemon flavor but I think the orange adds a little bit of sweetness with a little tang to balance out the sourness of the lemon.

The absolute BEST part of this cake is the citrus syrup that you pour over it.  It gets soaked up by the cake and turns it into this moist delicious sweet tangy amazingness.  Don’t skip this step!  Trust me.

And, in case you need more incentive to bake this cake (silly reader…have you looked at the pictures???) I suppose you could make this “low-fat” by adding a little less vegetable oil, using only egg whites, and only adding 3/4 c sugar.   But still, don’t skip the citrus syrup!  I’m serious, it’s the best part!!

Also, in Ina’s original recipe, she made a glaze to cover the cake in addition to a lemon syrup.  I didn’t find that I needed the glaze.  It was delicious enough (and sweet enough) without it, but if you feel the need, go for it!

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Pink Lady Cupcakes

This post is dedicated to my Accounting buddy, sometimes cooking partner, and this blog’s #1 fan: Chrissy.  Happy 23rd Birthday my friend, not old yet…prime.of.our.lives.

This recipe comes from my absolute favorite food blog, Smitten Kitchen.  I was browsing through the archives and found a Pink Lady Cake recipe made with a strawberry purée and wonderful cream cheese frosting.  So when I was deciding what kind of birthday cake to bake, I thought to myself, Chrissy seems like a classy Pink Lady kind of gal.  As I am more partial to cute little cupcakes, I decided to half this recipe and turn it into cupcakes.  AMAZING!  The best part is the batter.  No joke, it tastes like strawberry ice cream.  I probably could have taken a bowl & spoon and eaten it plain…

I’m still a beginner at baking cakes and there’s a lot of things that I will do differently.  The cupcakes turned out ok but they weren’t as moist as I wanted them to be.  I think part of the reason why is because I over-mixed.  Cake batter isn’t like cookie batter.  It can’t be mixed too smooth.  The lumps in the batter actually make the cake more fluffy and moist.  Learning curve! Next time will be better!

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So many birthdays this month!  Baked 3 cakes in the past two weeks…Here’s number 1.

I have this weird thing where I refuse to eat bananas that are too ripe…and by too ripe, I mean no longer green.  I have no idea why I only like green bananas…  Anyways, the dilemma here is that I can never tell how long my bananas will last before they go yellow on me.  As a result, I always have yellow/brown bananas that sit in my kitchen until I either throw them out or make chocolate-chip banana bread (probably a future post!).  So…earlier this week while browsing around my kitchen figuring out what to make for dinner, I found 3 yellow spotted bananas on my counter top and thus became the beginnings of this cake:

I can’t say that I’ve baked many cakes before…more of a cookies & cupcakes kind of girl…but this cake was so amazing!  I only wish I had made more of the filling.  As you can see, the layer of caramelized banana is thin compared to the rest of the cake.  If I make this again, I’m definitely making more of the filling because it really makes the cake!  The recipe below is adjusted for more bananas.

The frosting on this cake is a Cinnamon Honey Buttercream which really complements the bananas well.  I’ve been trying to substitute sugar for honey in a lot of my recipes.  I just love the extra flavor and flowery sweetness that honey adds.

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Over Thanksgiving break, I baked a birthday cake for my brother and some people asked me for the recipe. Here it is:

INGREDIENTS
::Cake::
1 box Chocolate Cake mix

::Mascarpone Cream Cheese Filling::
8 oz Mascarpone Cheese (room temperature)
8 oz Cream Cheese (room temperature)
1 c cream
1/2 c powdered sugar
1 tsp Vanilla

METHOD
1. Follow the baking directions on the box for the cake mix. Bake in two 8” round pans. After cake has baked, allow it to cool before frosting.
2. For the filling, cream the mascarpone and cream cheese together until soft.
3. Add the cream, sugar, and vanilla and whip into soft peaks with an electric mixer.
4. To assemble the cake, put 1 cake on a serving plate. Top with 1 inch of frosting. Top with the second cake and continue frosting the entire cake.
5. Optional: you could reserve part of the filling and add food coloring to it to pipe letters

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