This past Easter I was pondering what to bake– trying to decide between hot cross buns and cream-filled chocolate eggs– when I realized that I had a big bag of carrots languishing in the crisper drawer, leftovers from a delicious batch of bolognese sauce. I immediately discarded all other options in favor of carrot cake– a cake that I love, but rarely make for some reason. And I knew just the recipe– another Smitten Kitchen post that I’d bookmarked a while ago but never gotten around to trying, carrot cake with graham crackers.
That’s right, there are pulverized graham crackers in the batter, taking the place of some of the flour. Honestly, though, with all of the spices in the mix I couldn’t really taste the graham flavor, so I’m not sure how successful that element was in this case. But the rest of it was a very nice cake (a little heavy on the frosting, but some people like it that way), and since the top was looking a little plain once I assembled it, I made a batch of candied carrot curls to decorate!
A friend of mine is currently forbidden to ingest dairy at all (which is a shame because she loves cheese), so I decided to bake her a cake. Ordinarily I would just go with my standard chocolate cake recipe (naturally dairy- and egg-free), but no dairy means no frosting, no ganache, no whipped cream, nothing! So the cake would have to have a little extra oomph to it to make up for the lack of topping.
I’d previously bookmarked a recipe for a chocolate cake with poached pears baked inside, which sounded delicious, but the cake part looked a lot moister and denser than my standard recipe, which usually requires butter to achieve. I decided, therefore, to try to enrich my usual recipe with the addition of two eggs. Also, instead of poaching my own pears (fussy, tedious, and ultimately the delicate flavors of the poached pears would be drowned in chocolate) I opted for canned pears.
Results? Not bad. Even with the eggs, though, the cake without frosting lacked richness, and the pears were too soft (and too sparse) to stand up well to the cake. I think next time I make a chocolate-pear cake I’ll use raw pears, probably whole and cored so they can stand up in the pan and aren’t confined to the bottom of the cake. And perhaps next time I’ll use a cake recipe that involves butter and just substitute margarine, so my friend can partake despite her dairy problems.
For my daughter’s kitty-themed fifth birthday party, the first thing she asked for was “a cake shaped like a house, that’s also a cat.” What could I do but give it my best shot? After all, coming after last year’s castle cake, it should be a snap, right?
When I asked my daughter what flavor of cake she wanted for her fifth birthday, she told me “chocolate with cookies and raspberries,” so what could I do but comply? Not a huge project, but it was impressive (and tasty) enough that I figured it was worth writing about.
The cake is my standard chocolate cake, divided into three 7″ round cake pans. I didn’t have sufficient time for my usual whipped frosting recipe, so I threw some frosting together out of what I had on hand– it was a bit denser than I prefer, but still tasted good. There wasn’t really enough of it to properly frost the cake, but that’s where the cookies came in!
Okay, so first things first– I’ve got to admit that these are a shameless cheat. They’re technically my Pumpkin Pecan Chip muffins with frosting, not cupcakes. But really, once you’ve added white chocolate chips to muffins, they basically become cupcakes by another name anyway, right? And the topping makes all the difference, I promise you!
To take these muffins over the top into cupcake territory, slather them with a brown sugar/cream cheese frosting, then top them with candied ginger and toasted pecans. The combination is amazing– creamy, crunchy, spicy, and everything you’d want in an autumn dessert!
Remember all of the candied lemon peel I had left over from my lemonade concentrate? I had to do something with it, so I decided to bake cake. Cake is always the answer. I decided to go with a pound cake, because I figured that the crumb would need to be fairly dense in order to support the chewy chunks of peel. And what’s a lemon cake without a lemon syrup to soak it in? And a glaze? Talk about gilding the lily…
The finished cake is incredibly moist and tender, and the syrup and glaze combine for a slightly crackly outer crust that immediately gives way to a melt-in-your-mouth icing, full of lemon flavor. While the cake doesn’t slice neatly– too soft and moist– it’s really delicious, and even better the day after it’s baked. Plus, due to the moisture and the glaze it’ll keep, uncovered at room temperature, for at least three days without drying out. Probably longer, but I didn’t have any left to check after three days!
With many more blueberries to use up, I turned to a recipe that came up in my Facebook feed from King Arthur Flour– blueberry breakfast cake. A one-bowl recipe that promised to be easy and delicious, it was reviewed as being almost like a cheesecake in texture, allowing the blueberries to shine through. I’m always looking for excuses to eat cake for breakfast, so I decided to give it a try.