gingerbread bundt with espresso glaze

resolutions are not for me

i am all out of resolve 

by the time the new year rings its bell

reflect?

recharge?

yes

resolve?

no way

give me until spring

meanwhile

i will sit by the fire

mug in hand

fork in mouth

i made this cake as part of a full buffet for a wedding

full and heady with spice

it sticks to your ribs

in a good way

{this recipe comes from Gramercy Tavern...and developed by Claudia Fleming. I have made this recipe and the recipe in her book "The Last Course".  I prefer this one.  I have made a couple very minor adjustments to the recipe, which I will announce so you may or may not choose to do the same}

Gingerbread Bundt

{Gramercy Tavern}

1 cup oatmeal or guiness stout {i used anchor steam pale ale}

1 cup dark (not blackstrap) molasses

1/2 tsp baking soda

2 cups all purpose flour

1 1/2 tsp baking powder

2 Tbs ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly grated nutmeg

pinch ground cardamom

generous pinch kosher salt {my addition--optional}

3 large eggs

1 cup dark brown sugar

1 cup granulated sugar

3/4 cup vegetable oil

1 Tbs Trablit coffee extract *or 1 Tbs espresso powder {my addition-optional)

Preheat oven to 350F.  Use shortening to grease pan (trust me on this...pan spray will not work, butter works better, but shortening works the best) and then dust with flour. Set aside. 

Boil stout (or other beer if using) with molasses.  Take off heat and then whisk in baking soda.  The mixture will bubble up, so make sure your pan has plenty of room, so the mixture does not overflow.  Allow to cool to room temperature.  Sift together flour, baking powder, salt (if using), ginger, cinnamon, cloves, nutmeg, and cardamom {if using espresso powder, sift with flour. If using coffee extract, whisk in with eggs and sugar} Whisk together eggs, brown sugar and granulated sugar until completely incorporated. Whisk in oil and then molasses mixture. Add flour in single addition and whisk until it is just combined.  Pour into prepared pan and bake about 50 minutes or until a tester comes out clean.  Allow to cool in pan on rack for about 5 minutes, then turn onto rack, and allow to cool completely.

Espresso Buttermilk Glaze

{this is entirely my addition and is optional}

1 lb confectioner's sugar

1 oz strong espresso

1 Tbs Trablit coffee extract or 1 Tbs espresso powder

buttermilk

Place the confectioner's sugar in a bowl.   Mix the trablit or espresso powder into the espresso.  Pour the espresso bit by bit careful not to thin out the confectioner's sugar too much.  If the confectioner's sugar is still too thick to pour, add buttermilk until you get a pouring consistency. NOTE:  this uses such a small amount of buttermilk, if you don't have it on hand, you can easily substitute cream, half and half or milk.

Generously pour over cooled cake and allow to harden.

*Trablit is a very strong and specific coffee extract. It cannot be substituted with clear extract or candy oil.  If you can't find it (or it is cost prohibitive) please use espresso powder.  

Snow Eggs {hostess knock off}

Perfect for Spring and Easter!

*THIS IS A REPOST*

when i found this fabulous

vintage cake pan

at a local shop

i couldn't wait to make cakes

cakes

with creamy filling

robed in sticky marshmallow

and

covered with

dreamy

pastel-painted

coconut

cakes. like. these.

marshmallow cakes

makes approximately 18

1 batch devil's food cake (recipe here)

1 batch cream filling (recipe here)

1 batch marshmallow topping (recipe here)

colored coconut

butter, or spray cake pan and dust with cocoa powder.  fill to 3/4 full and bake in 350 oven until tester comes out clean

let cool completely before filling

meanwhile, make cream filling

using a pastry bag with a "fill" tip

squeeze about 2 Tbs of cream into the center of the cake through the large end of the egg

 to make your colored coconut

simply take about a cup of sweetened flake coconut and place it in a ziploc bag.  drop in 2-3 drops of food color and close the bag. massage with your hands until all coconut has a bit of color in it. set aside until you are ready to use.

do not make your marshmallow until you are ready for it. marshmallow sets up quite fast, if possible get someone to help you, this will help it go both smoothly and quickly.

when you are ready, arrange your filled cakes on parchment paper in groupings of what color you will be topping them with

now 

make your marshmallow topping.

while the marshmallow topping is still slightly warm, but is perfectly fluffed, stop whipping.  immediately begin topping your marshmallows, simply by pouring a bit of marshmallow on top.

 if you are doing this alone, stop after every two or three and generously sprinkle the coconut on top and sides. if you have a helper, allow them to immediately follow you with the coconut.  your marshmallow will set up within 5 or so minutes.

don't panic, just be aware.

i think these would be just darling wrapped and hidden in the garden

for a truly joyous

easter egg hunt

mayan truffle cake

in celebration

that today

 is

rather than

 isn't

i am sharing

a

special treat

to honor the mayans

who

loved chocolate

just as i 

mayan truffle cake for two

3/4 cup whipping cream

1/4 tsp salt

1/8 tsp nutmeg

1/4 tsp cinnamon (plus more for dusting)

1/8 tsp smoked paprika

4 oz bittersweet (70%) chocolate--melted

cocoa powder for dusting

spray 2-8oz ramekins with pan spray,then line with plastic wrap.  set aside

pour cream in a bowl large enough for whipping.  add in the salt, nutmeg, 1/4 tsp cinnamon and smoked paprika. whip to soft peaks. allow to warm a little (you do not want the whipped cream to be super cold for the next step). 

add about 1/4 of the whipped cream to the chocolate mixture and stir until it has been fully incorporated.  this will lighten the mixture a bit, which will make it easier to fold in the cream in the next step.  gently fold the remaining cream into the chocolate mixture.  if your cream is too cold at this point, your chocolate will clump up and not incorporate well into the mixture, so be careful.

pour into prepared ramekins, smooth down the top and place in refrigerator for about 2 hours or longer, if you have the time.

when ready to serve, invert onto serving place and dust with cocoa powder and cinnamon

serve with rich dark coffee

snow globe cupcakes

i love snow globes

when i see grand collections

a tinge of envy

bubbles up

like plastic snowflakes

in a whirl

then 

a 

settling calm

because

the last thing i need

is

 another collection

unless of course

we are talking

 edible

like these little darlings

an incredibly simple project

perfect for

your holiday table

snow globe cupcakes

1 recipe of your favorite cupcake baked and cooled

my favorite

1 recipe of your favorite frosting

1 dozen plastic clear christmas balls

like these

i picked mine up at michaels 

cupcake toppers 

(deer, trees, house in the woods...

whatever your fancy)

edible glitter in white

ribbon

imagination

using a sharp scissor or craft knife, cut the top off the ornament

like so

wash and dry the "globe" then sprinkle some of the edible glitter in the bottom.  swirl it around.  most of the glitter will stick, what doesn't will fall to the cupcake when you invert.  if you want lots of "snow" in the globe, brush a bit of vodka on the inside of the globe, swirl the glitter.  it will stick well, and the vodka will evaporate, eliminating any unwanted moisture.  

frost the cupcake as you normally would, place your decorations on top, and carefully invert the globe over the top.  

finish with a little bow

linking to

tatertots and jello weekly linky

lemon lavender cake

i love lavender-trimming day

delicate buds

not yet spent

but 

given their pollen

to the bees

at the ready

for

culinary cajoling

i bundle the limping stalks

tacking my baker's rack 

with 

lines of purple

a

scent of  Provence

filling the air

i toss the dried buds

in everything 

from

simple syrup to custards

aioli to bitters

shortbread to biscotti

i especially love it

in this cake

lemon-lavender cake

(this is a riff on a classic 1-2-3-4 cake)

(printable recipe)

Cake

1 cup unsalted butter--room temperature

2 cups sugar

3 cups flour

4 large eggs

1 cup buttermilk

½ tsp salt

½ tsp baking soda

1 Tbs lemon zest

juice of 1 large lemon

1 generous tsp dried lavender buds

Cream butter and sugar until light and fluffy. Add eggs one at a time fully incorporating after each

addition. Stop and scrape down the sides with a spatula and resume beating until the mixture looks like

buttercream frosting. Meanwhile…in a separate bowl, whisk together the flour, salt and baking soda.

Combine the lemon zest, lemon juice and buttermilk together. With the mixer on low, alternately mix in

the flour and buttermilk, beginning and ending with the flour, in 3 additions. Do not over-mix, just allow the ingredients to come together. Stir in the lavender. Pour into 2 loaf pans that have been coated in pan spray. Bake at 325 F for approximately 50 mins. Check for doneness after 40 minutes. Cake is fully baked when a toothpick inserted in the middle comes out clean.When cool, pour glaze over

Glaze

1 cup powdered sugar

1 Tbs cream

Juice of lemon (more or less to your taste)

Stir together and pour over cooled cake.

i've linked my cake up to this great weekly party

wedding+cake

although i know how

i 

rarely make wedding cakes

here's the deal

elaborate

fancy

wedding cakes 

take time to 

build

(yes, just like pedro says)

which means

by the time

you

cut into that cake

it

is

old

yes

there are tricks

soak it in syrup

it will seem moist

(when really, it is just wet)

freeze it

suspending the stale
or

up the filling to cake ratio

all good ways to get the job done

but

not my thing

i'm a bit of a jerk about it

wedding cakes are expensive

and should be

delicious

which means

for me

baking and assembling

as
the bride is donning her veil

that being said

there are times

when you can't keep me from 

making a cake

last weekend 

was one of them

my younger brother got married

last of the lot

&

the bride requested

lemon

i 

made

this

lemon meringue cake
(recipe and instructions)

fondant topper
honoring
the year of the dragon

flowers
matching the bride's bouquet

when life gives you carrots....

i really like carrots

raw dipped in a bit of sea salt

honey roasted with onion dip

deep fat fried loaded into a feedbag

all good

but 

best of all?

baked in cake

 

 carrot cake

-this recipe comes from my culinary school notebook, it is not my own

(printable recipe)

4 large eggs--room temperature

6 oz vegetable oil

14 oz granulated sugar

1/2 tsp salt

9 oz flour

1 Tbs cinnamon

3/4 tsp baking soda

1/4 tsp baking powder

1 lb carrots--peeled and grated

2 1/2 oz walnuts-toasted and roughly chopped

whisk together sugar, salt, flour, cinnamon, baking soda and baking powder in a bowl. in a mixer fitted with the whisk attachment whisk together the eggs and oil until the eggs are thick and pale yellow (about 10 minutes).  mix in the dry ingredients, just to fully incorporate.  fold in carrots and walnuts.

split evenly into 2 prepared* 9" cake pans. bake at 325 for approximately 35 minutes or until a toothpick inserted in the middle comes out clean

*preparing cake pans includes spraying with pan spray and lining the bottom with parchment paper

allow to cool and split each cake round into 2 layers.  

frost with your favorite cream cheese frosting**

decorate with marzipan carrots

**i'm not opposed to sharing my cream cheese frosting recipe, but truth be told...i don't measure.  i   use 1 part unsalted butter to 2 parts cream cheese, a pinch of salt a bit of vanilla and enough powdered sugar to reach your desired sweetness. 

almond cake

i owe david lebovitz a debt of gratitude

while searching for 

an almond cake recipe

not calling for almond flour

i came across his recipe

one he admits comes from chez panisse

my pantry held marzipan rather than almond paste

so, i changed the recipe

ever so slightly

this cake looks light and airy

and it is

but it is also

incredibly moist

and almondy

have a slice on its own

or pair it with

 brandied cherries

peach ice cream

toffee

this cake

would be a gorgeous addition

to your 

thanksgiving dessert display

almond cake

printable recipe

(v.slightly adapted from david lebovitz)

1 cup + 2 Tbs granulated sugar

7 oz marzipan paste (i used odense)

1 cup all purpose flour--divided

1 cup unsalted butter--room temperature

1 1/2 tsp baking powder

3/4 tsp kosher salt

1 tsp vanilla extract

1 1/4 tsp pure almond extract

6 large eggs

preheat oven to 325^F.  butter and flour a 9" springform pan.  line the bottom of the pan with a round of parchment paper.

using a food processor with the metal blade, process the marzipan, sugar and 1/4 cup flour until it resembles fine sand. in a separate bowl, mix together the remaining flour, salt and baking powder.

to the almond mixture, add the butter, vanilla extract and almond extract and pulse until a smooth batter forms. add the eggs one by one, and scraping the bowl as necessary in between additions.

add half of the flour mixture and pulse until just combined.  add the remaining flour and pulse a few times. if need be, hand stir the flour until it is fully incorporated.

pour into prepared pan and bake for about an hour.  begin checking after 50 minutes.  you can use the toothpick test to check for doneness, or whichever method you prefer.

once removed from oven and while the cake is still hot, run a sharp knife around the perimeter to loosen the cake. do not open the springform pan until the cake is completely cooled.  allow the cake to cool in the pan.  

serve with a dusting of powdered sugar

cornmeal and fig financiers

recently

i  met

a young man

he asked to meet 

to discuss an idea

an idea

born in sharing

i was early for the meeting

because 

i have yet to shake some of my

uptight corporate mores

he was tardy

only by minutes

delay caused by

a sweet pause

 to pick these gorgeous ripe figs

which he then

gifted to me

we talked for hours

about

our love of

good food

and

how we share it with others

cornmeal and fig financiers

(printable recipe)

1 1/2 cups unsalted butter

1 cup sugar

1 Tbs honey

2 Tbs buttermilk

3 large eggs

1 tsp vanilla

1 1/4 cup flour

1/4 cup cornmeal *

3/4 tsp baking powder

1/4 tsp kosher salt

5-6 fresh figs-halved

measure the flour, cornmeal, baking powder and salt in a bowl.  whisk to combine. in a mixer fitted with the paddle attachment, cream the butter, sugar and honey. add the eggs one by one, scraping down the sides of the bowl after each addition.  quickly beat in vanilla and buttermilk.  on low speed, mix in the dry ingredients, do not over mix.  scoop into small brioche molds, cupcake tins or other vessel. fill to about the halfway mark (perhaps just a tad bit more), and then gently push 1/2 fig on top.  bake at 350 for approximately 15-30 minutes. use the toothpick method to ensure they are baked through.  

*i used a medium coarse cornmeal--but you can use anything from fine to coarse...the texture of your cake will reflect whichever you choose to use.

{to learn more about devin's project

go to realgoodfood.org}

i can't promise he will bring you figs, but he could probably point you in the direction of someone who would!

strawberry cake

 

it wasn't that long ago

so i am sure you remember 

my caramel cake story

well

you may also remember

that part of my bounty was

a strawberry cake

which was amazing

the only other strawberry cake i had ever eaten

was while in culinary school

one of the gals

brought it in for a birthday celebration

it was good and very popular

 i about died

when she started listing the ingredients

box cake

jello

cool whip

i do give her credit

it takes major

cakehones

(yes I know that isn't the word and it is spelled with a j)

to bring a

less than semi-homemade cake

to culinary school

but

i was training to be a pastry snob

so i never made it

and then i went to mississippi

where they know their cake

and i found myself

on a whole new quest

i had to

develop a great recipe

for completely homemade

strawberry cake

i think i got it

and now

i give it to you

enjoy!

strawberry cake

*inspired by rose levy birnbaum's white velvet butter cake*

(printable recipe)

cake

1 cup chopped strawberries

1 Tbs powdered sugar

mix together and set aside while you prepare the other ingredients

4 oz egg whites (about 4 1/2 egg whites)--at room temperature

1 cup milk--at room temperature

2 1/4 tsp vanilla

3 cups sifted cake flour

1 1/2 cups granulated sugar

1 Tbs + 1 tsp baking powder

12 Tbs butter--at room temperature

1/4 tsp kosher salt

1/2 cup good strawberry jam

combine egg whites and 1/4 cup milk with vanilla in a bowl.  in a mixer fitted with the paddle attachment mix together the flour, sugar and baking powder.  add to it the butter and mix until crumbly.  turn the mixer to low and add the remaining 3/4 cup milk stirring until completely moist.  increase the speed to medium and beat for about 1 minute.  add egg white mixture 1/3 at a time, scraping down the sides between additions.  stir in strawberry jam and sugared strawberries by hand.  divide mixture between 2-8" pans that have been greased and lined with parchment paper. bake at 350 for about 30-40 minutes (use the skewer test to ensure the cake is baked properly). remove from the oven and allow to cool completely on a wire rack.

strawberry-pecan icing

1 lb cream cheese--at room temperature

3/4 lb unsalted butter--at room temperature

6 cups powdered sugar (more or less)
1/2 cup good strawberry jam

1 tsp vanilla

1/2 tsp kosher salt

1 cup pecans--toasted and chopped

beat the cream cheese and butter together. if using a stand mixer, use the paddle attachment.  add the jam, vanilla and salt and beat until fully combined.  add the sugar 1 cup at a time. check for preferred sweetness after the 4th cup of sugar--add more if you like. i like it with the 6 cups. stir in the pecans and use to generously frost  your cake.

(i don't split the layers...this is a 2 layer cake with a 1/4" thick of icing as filling)

caramel cake

warm and sticky

like a rainbow lolly half eaten. forgotten in the crease of the car seat.

three showers a day

couldn't keep me felling fresh

add to it

a severe case of chiggers

itchy feet

my face swollen to near paralysis

and

you find yourself

smack dab in the middle of one of my favorite food moments

Mississippi 2010-Hubster's Family Reunion

I had been obsessed about caramel cake since reading about Minnie's version of it, in the novel The Help. It is a beautifully written story about fictitious people, weaving through real life. It was captivating.  Almost as captivating as its descriptions of food.

I can't help myself.

I spent the whole "girl with the dragon tattoo" trilogy wondering if people in Sweden actually eat that many sandwiches.

but i digress

Hubster and I were mid-stop in our three week southern states roadtrip, when we hit Mississippi.  I had long forgotten my barbecue binges in Texas and my creole cravings in New Orleans. We were crossing the state line, and i needed caramel cake.

As we drove through some of the most beautiful country

green as the hills of Ireland

with scattered towns

population- merely a blip
I frantically dug through travel books/notes/the web, looking for a bakery, or a sign

touting

BEST CARAMEL CAKE EVER!

nothin'

We were in Mississippi for a family reunion, not a cake walk.  So, I settled in. 

Kind of

  Not really

About 3 days in, the men went golfing.  The remainder of the family was doing other things. I'm not sure, I didn't ask, I was on a mission. I spent an hour that morning with one last ditch effort, searching the web.
i spotted it

A place called Buck's One Stop in Calhoun City

a mere 70 miles away

I'm from Los Angeles. It takes and hour to go 15 miles.  70 miles on open roads? Total breeze

The GPS was slightly off and took me to a dead end street, in a not so friendly neighborhood.  I thought to myself, this is the South, it could be that Buck was making cakes in his garage.  It could happen.  I almost knocked on the door, then thought better of it.  Because I was alone and without cell coverage, I figured i'd best to make one more pass down main street.

no buck's one stop

no buck anything

I did, however, happen upon a parking lot crowded with cars.  A make-shift sign on the front door of the building named the place Bubba T's.  It seemed nice. Actually, it seemed like a community center, possibly serving meals to the homeless.

Really hearty meals of richly smoked meats and slow braised greens

 in an all you can eat fashion

self portioned,

from a modge podge of steam pans

I got in line

Wondering if perhaps, this wasn't an invitation only, memorial luncheon for Bubba T.

I gathered my courage while filling my plate, silently practicing my lines and voice inflection.  The minute I opened my mouth, I was a tell.  Not from around here, certainly not Bubba's kin.  Thankfully, I noticed a small cashier's sign in the far corner of the room. Behind the register sat the most adorable priscilla presley circa 1968 look alike. while she tallied my bill,  we made small talk. yes, i am from out of town, yes, it is hot enough for me, no, i don't need napkins. 

And then I did it. I asked if she knew Buck's One Stop. Her reply, "Yep. The Texaco. You need gas?" First of all, I was standing there, paying for a loaded plate of food, including some sort of pudding-I wasn't going to admit I was looking for more food.  Secondly, I was embarrassed.  Embarrassed that I had driven 70 miles to buy cake I had read about in a book and that I may or may not have crashed a funeral lunch. So, I lied.

Yes, I need gas

I almost didn't stop at the Texaco which, by the way, was no longer Buck's, it had been sold to Mark. But in the spirit of optimism, I held out hope. I've experienced great food at truck stops in Italy, it could happen in Calhoun City.

Nearly a full year has passed yet that day remains an indelible memory.  I can see the patrons, hear the sounds, feel the arctic blast of air rushing me like a wave as i opened the grimy gas station door.  At first glance it looked like every road-side station snack shop--cigarettes, candy, gum, chips. 

And then

I saw it

I felt like Tony Orlando, but instead of yellow ribbons, I saw cakes and pies.

Right there, in the Texaco station, in the township of Calhoun City, population 1770, were the most beautiful, freshly baked cakes I had ever laid eyes on. Including, the object of my obsession.

caramel cake

sky high and drenched in icing

a single slice

flanked by

strawberry cake and coconut cream pie
Behind the counter was the proprietress, amply bosomed, kind-faced and seemingly unaware that people drive miles for her confections. As she and I locked eyes over the counter, my heart sank.  Just one piece remaining. A generous slice, but a single slice, none-the-less.  How was I going to eat the slice of cake while still sharing it with others? Apparently,my lips were moving and I was muttering it out loud.  To which the nice lady gave me a great big smile and pointed at a floor to ceiling shelving unit, stacked with pink boxes.

pink boxes of cake

My heart jumped. I may have shed a tear. I think I giggled a bit.  I was prepared to sell my soul. And had this been Los Angeles, I might have had to.  Because I walked out of there with 2 whole cakes--one caramel, one strawberry--an additional slice of each (for tasting purposes), and maybe some pie. I'm not exactly admitting to the pie. I'm just saying, they sold pie too.

My version of caramel cake tastes pretty close to what I remember from Calhoun City.  It combines a tender crumb white cake with a rich and sugary poured icing.

  Caramel Cake

(printable recipe)

white velvet butter cake

from rose levy birnbaum

4 oz egg whites--room temperature

1 cup whole milk--divided--room temperature

2 1/4 tsp vanilla

3 cups sifted cake flour

1 1/2 cup sugar

1 Tbs + 1 tsp baking powder

12 Tbs unsalted butter-room temperature

1/4 tsp kosher salt (my addition)

In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds.  In a bowl, stir together the egg whites, milk and vanilla.  Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 5-10 seconds after each addition. Do not over mix, but make sure it is all incorporated.  Pour into 2-7" cake tins, which you have parchment lined and greased.   smooth the batter and bake in a preheated 350 oven for approximately 35 minutes.  Bake until a tester comes out clean.

Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely.  Slice each round into two horizontally to make 4 layers total.

Caramel Icing

2 cups light brown sugar

1 stick unsalted butter

1/3 cup whole milk

2 Tbs real maple syrup

1/4 tsp kosher salt

1 tsp vanilla extract

3 cups confectioner's sugar

1 cup chopped toasted pecans

Bring brown sugar, butter, milk, maple syrup and salt to a simmer.  Simmer just until the sugar is no longer grainy, don't let it boil.  Remove from heat and add vanilla, stirring constantly.  Allow to cool just slightly...so that it isn't scorching hot, but nicely warm.  Whisk in powdered sugar.  You have to work fast, this will set up rather quickly.  Pour icing on each layer as you stack it, you don't want it to completely pour over the sides, but it can drip over without issue.  once all the layers are set, pour the remaining icing over the top using a ladle.  use the bottom of the ladle to coax the icing over the sides to cover completely.

sprinkle pecans on top

*full disclosure

i love this frosting, so i make 1 batch and allow it to cool a bit, then spread like frosting between the layers. this gives me a bit thicker layer of filling.  i then make a second batch and completely bathe the cake in it. it is my preferred method...but 1 batch of icing will work as well.

sugared orange tea cake

hey

remember those oranges 

that i sugared

and canned?

(click here to get recipe)

remember

how i promised to make lots of good things with them

well

i don't break a promise

so here is my first creation

a

gorgeous and moist cake

perfect with a 

cup of tea

sugared orange tea cake

(printable recipe)

1c + 2Tbs unsalted butter--room temp

2 cups all purpose flour

1 tsp baking powder

1/2 tsp kosher salt

1/2 cup dark brown sugar

1/2 cup granulated sugar

4 large eggs--room temperature

1 tsp vanilla

10-12 sugared oranges

orange syrup (from oranges)

whisk together the flour, baking powder, salt and baking powder in a bowl.  in a mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy.  add the eggs one by one mixing thoroughly after each one, careful to clean the sides of the bowl as you go.  add the vanilla and beat once again.  make sure the batter is thoroughly whipped before stirring in the dry ingredients.  once you add the dry ingredients, be careful not to over mix.  pour into prepared cake pan (greased and floured). smooth the top and lay the oranges on top, overlapping a bit.  bake at 325 until a toothpick inserted in the center comes out clean, about 50 minutes.  after cake is removed from the oven, but not yet cooled, pour a bit of the orange syrup on top, allowing it to completely soak in before adding more.  do not add more than 1/3 of a cup.

*you can add a bit of grand marnier to the syrup if you like.  you can also make a nice icing of confectioner's sugar with the orange syrup and drizzle for a lovely presentation.

allow to cool completely before removing from cake tin.

i am linking this up to
tuesday night supper club
and
a little birdie told me

"snow eggs"

my mom was an

eat a piece of fruit if your hungry

kind of mom

cakes, cookies and pastries

were for special occasions

after dinner

a bowl of fruit

platter of nuts

and maybe

a hunk of cheese

would be placed in the middle of the table

we would

solve the world's problems

while the coffee brewed

if i wanted

a store bought

cream filled delight

i had to eat at a friend's house

i have still never tasted

an actual hostess snowball

but i get the gist

when i found this fabulous

vintage cake pan

at a local shop

i couldn't wait to make cakes

cakes

with creamy filling

robed in sticky marshmallow

and

covered with

dreamy

pastel-painted

coconut

cakes. like. these.

marshmallow cakes

makes approximately 18

1 batch devil's food cake (recipe here)

1 batch cream filling (recipe here)

1 batch marshmallow topping (recipe here)

colored coconut

butter, or spray cake pan and dust with cocoa powder.  fill to 3/4 full and bake in 350 oven until tester comes out clean

let cool completely before filling

meanwhile, make cream filling

using a pastry bag with a "fill" tip

squeeze about 2 Tbs of cream into the center of the cake through the large end of the egg

 to make your colored coconut

simply take about a cup of sweetened flake coconut and place it in a ziploc bag.  drop in 2-3 drops of food color and close the bag. massage with your hands until all coconut has a bit of color in it. set aside until you are ready to use.

do not make your marshmallow until you are ready for it. marshmallow sets up quite fast, if possible get someone to help you, this will help it go both smoothly and quickly.

when you are ready, arrange your filled cakes on parchment paper in groupings of what color you will be topping them with

now 

make your marshmallow topping.

while the marshmallow topping is still slightly warm, but is perfectly fluffed, stop whipping.  immediately begin topping your marshmallows, simply by pouring a bit of marshmallow on top.

 if you are doing this alone, stop after every two or three and generously sprinkle the coconut on top and sides. if you have a helper, allow them to immediately follow you with the coconut.  your marshmallow will set up within 5 or so minutes.

don't panic, just be aware.

i think these would be just darling wrapped and hidden in the garden

for a truly joyous

easter egg hunt

  

st. paddy's cake

i do enjoy

a snazzy chapeau

especially

if it is edible

this is a simple 7" layer cake

placed on a 10" cake round

place the fondant covered cake in the middle of the round

roll out a strip of fondant wide enough and long enough for the brim, curling up the edges.

using a brush, paint a bit of water on the round (only a little) to help the brim stick and carefully place along the edges of the cake

the shamrocks are fashioned from lightly colored fondant cut out with a cookie cutter. i softened the edges a bit with my fingers to give them a bit of movement.

the buckle is simply rolled fondant covered in edible gold leaf, then brushed with a bit of bronze luster dust. 

i used just a bit of water to adhere all the elements onto the cake

if you would like more details or further instruction on how i made this

please ask

i promise i won't tell you

that a leprechaun left it behind

at the pub i frequent

i am linking this up to 

tickled pink at 504main

and

and
tatertots and jello