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.  

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

well groomed {groom's ruffled tuxedo shirt cakes in miniature}

i thought the cupcake trend

might have ended by now

or at least slowed down

but

it ain't happening

as a matter of fact

it seems to be spreading

like wild fire

which is fine with me

because frankly

cupcakes are less tedious than cake

there,

i said it

cake is not really fun

nostalgic?

yes

tasty?

certainly

fun?

no

there is no"crumb layer" on cupcakes

i rest my case

 if you are not convinced

exhibit a

a lovely birthday cake

enjoy

and now 

exhibit b

i give you small cakes

for the groom

fun and delicious

red velvet cake
(printable recipe)

*this is not my recipe...it is adapted from bobby flay's throwdown cupcake challenge

i changed some of the measurements slightly.

3 cups all purpose flour

1 1/4 tsp baking soda

1 1/4 tsp kosher salt

3 Tbs cocoa powder

1 1/2 cups vegetable oil

1 3/4 cups granulated sugar

1 1/4 cup buttermilk

3 eggs

3 Tbs red food color

1 1/4 tsp vinegar

2 tsp vanilla

1/8 cup water

in a bowl, whisk together the flour, baking soda, salt and cocoa powder and set aside.  in a mixer set with paddle attachment, place the sugar, oil and eggs and beat for 5 minutes.  add the buttermilk and beat for just 1 minute or so, until it is all well blended.  add the food color and mix slowly (otherwise you might be wearing it), add the vinegar, water and vanilla.  beat for just about a minute more.  slowly mix in the flour mixture and just mix until it is all fully incorporated, then put the mixer on high for about 5 seconds.  turn off and you are ready to go. you can make 2-7" rounds with this recipe or about 2 dozen cupcakes.