Remember how I said all boys love cinnamon sugar Snickerdoodle cookies? Well, one of the biggest Snickerdoodle fans I know is my boyfriend Mike. So to celebrate his birthday, I turned that cookie into a cake.
Here it is: A cinnamon-flecked cake slathered in brown sugar buttercream, and garnished with Snickerdoodle cookies.
(The cake banner was made with kabob skewers, twine, magazine pages, and a little rubber cement.)
Make it for the Snickerdoodle-lover in your life.
I hate this cake with a passion.
After turning my kitchen upside down, dirtying a bazillion bowls and utensils, and spending 4 hours to create this monster, this Sweet and Salty cake (a salted caramel chocolate cake) turned out to be one extremely fussy and topsy turvy ugly-ass cake.
The recipe comes from the cookbook Baked: New Frontiers in Baking. The photo of the cake in the book looked gorgeous (of course), with layers of rich dark chocolate cake and neat layers of frosting in between. Mine ... not so much. Check out how hideous it turned out:
Though the cake tasted pretty good, it really wasn't worth the effort. I'm not even going to post the recipe for it. I'm so mad at it.
This pistachio cake is more of a humble tea cake rather than a show-stopping, fine-crumbed, moist birthday cake.
But despite the lack of luscious layers of cake and frosting, and being diminutive in stature, the flavors are big and impressive.
The nutty flavor from roasted pistachios is accented by a dash of cardamom spice, giving the cake an Indian flair. Served with a dollop of raspberry-flavored whipped cream and a dusting of ground pistachios, you've got a unique and exotic cake perfect for afternoon tea.
The recipe comes from Epicurious.com. Get the recipe here. Following other bakers' advice, I decreased the amount of pistachios to 1 cup, decreased the butter to 1 stick, and decreased the sugar to 3/4 cup.
I thought the resulting cake was perfectly sweet, though a tiny bit dry next time I'll add a bit of the butter back in.
To make the raspberry whipped cream: whip fresh heavy whipping cream, add sugar to taste, flavor with a drop of raspberry extract, and color it with a teeny amount of red food coloring.
This key lime cheesecake packs a cool, creamy punch. The dense cheesecake sits upon a tropical crust made of coconut, flour, sugar, and butter.
As a big fan of key lime pie, I was eager to try a cheesecake version. I followed the recipe without any deviations, baked the cheesecake in a water bath, and it turned out perfectly crack-free. Success. (Tip: Don't shock the cheesecake right out of the oven by throwing in the fridge. Let it come to room temperature first to prevent cracks.)
To keep the cake dense, don't over-beat the batter. And don't over-bake your crust either ... mine was a bit dark.
Serve it with raspberry coulis or whipped cream and slices of key lime for garnish.
I love Ina Garten's Lemon Cake. It's so tart, tangy, and tasty. Ina's cake is a lemon loaf cake, soaked with lemon syrup, and then topped with lemon glaze.
Craving a slice, I was set on making it this past weekend. I ran into a little problem though I had no lemons in the house.
When life gives you no lemons, what's a girl to do? I was forced to get creative and I made a grapefruit version of her loaf cake.
The grapefruit cake turned out surprisingly well. It was still tart and sweet, but not as tart as the lemon cake. The grapefruit flavor was a nice change. The original recipe calls for 1/3 cup lemon zest, but I cut the amount of grapefruit zest to just 2 tablespoons, as grapefruit peel is a bit bitter.
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