Rum and kahlua cake

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In honor of fat tuesday and mardi gras, I wanted to give some booze to my fellow coworkers. Well, perhaps indirectly in a form of bundt cake.  Who says you can’t eat your cake and drink it too? So, make this cake and lift everyone’s spirits.

I did not want to make an all rum cake since I was given some kahula.  Besides, I finally had a reason to use up the Appleton Jamaican rum I got on our vacation to Jamaica awhile ago.   I had a lot of positive comments regarding this cake.  It even tasted better than the Tortuga cake from the caribbean.  I usually would bring rum cake from the caribbean places that I visited it.  I would haggle to get a good price.  Hey, I just love to haggle period.  Well, no more searching the tourist shops for me,  but you want a bite of this, you may try to haggle a slice from me!

So, add some booze to your life and share it if you feel like it (or if there are still some left)

 

     

This recipe is actually from a cake mix that has been jazzed up.  I am usually not fan of cake mix but somehow it works for this recipe.

Rum cake:

Duncan Hines Butter Recipe cake mix

1 small pkg Instant Vanilla Pudding ( I used french vanilla flavor)

4 Eggs

½ C Meyer’s white Rum (I used 1/4 c of rum and 1/4 c of kahula)

½ C Vegetable Oil

½ C Water

 In electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes.  Pour into a well greased Bundt pan and bake at 350⁰ for about 50 minutes.  Cool in pan for 5 minutes.

 Glaze:

1 stick (8 Tbsp) Butter

¼ C Meyer’s dark Rum

½ C Water

1 C Sugar

In a small saucepan melt the butter and then stir in the remaining ingredients; boil for 3 minutes.

Pour over the warm cake still in the Bundt pan.

Cool for 1 hour before removing.

This cake is best on the second day.


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Pumpkin bundt cake

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Ready for another pumpkin dessert?   I made this bundt cake in advance and brought it to my out of town relatives for Thanksgiving.  This cake is very moist and guess what?  No oil!. (shock look).  I finally found a cake that uses butter and stayed moist even after 3 days.  My sister in law and I have been snacking on it the entire Thanksgiving weekend.  You can tell from the texture and crumb that is a moist cake. Surprisingly, it held up very well and would shipped well as gifts for the holidays.  It is the kind of dessert that you can make ahead and taste better the next day after the flavors had time to settle.

If you look closely, I added something extra than what the recipe called for.  I tossed in a handful of shredded carrots I had from my leftover carrot cake I had made the day before.  I also, added a few tablespoonfuls of crushed pineapple that I had leftover as well.  So, it is actually my own recipe of a hybrid carrot cake and pumpkin cake.  Genius!  All you need is a cream cheese glaze on top of this baby.  Actually, I think this combo complement each other well.  What do you think?

If you want to dress up this bundt cake, try a glaze such as cream cheese, salted caramel with pecans sauce, or even brush on a rum syrup.  Anything rum= YUM.

Pumpkin bundt cake (source: whipped)

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan ( I used 1 &1/2 sticks)
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice  ( I used less)
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large egg

Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.


Carrot cake with white chocolate cream cheese frosting

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Happy Thanksgiving everyone!  I have been on a baking extravanganza but have not had the chance to post on the blog.  I also have watching a lot of netflix.  I know I am wasting valuable time but I cannot help it.

Anyhow, I made this carrot cake for a friends birthday.  I am been browsing so many recipes but I settled with this one from Bon Appetit.  Why?  I wanted moist cake that combines shredded coconut, crushed pineapples, and raisins.  Also, I have learned that using organic or good carrots will give better moist results.  So do not use baby carrots since it does not have enough juice in them.  I also wanted the tangy taste of buttermik so this recipe uses it.

I will be trying various carrot cake recipe to find my ultimate carrot cake.  My old stand by recipe calls for 3 sticks of butter but I think that when it comes to carrot cake , oil will keep the cake moist.

I wanted to try a different take on cream cheese frosting that is a traditional frosting for a southern carrot cake.  But, I am not fond of using so much powdered sugar.  So, I melted a handful of white chocolate chips in the microwave and used it to sweetened the frosting.  That way, I did not use as much of the powder sugar.

Another important element to consider is not to use nuts in the cake itself to make slicing the cake a lot of easier.  The ground nuts are pressed onto the sides of the cake so nut lovers woud not stand up in protest!

 

Carrot cake (source: Bon Appetit)

2c AP flour 2t baking soda

2t ground cinnamon

1/2t salt

1.5c  sugar

3 large eggs

3/4c buttermilk

3/4c vegetable oil

1t vanilla extract

2c coarsely grated peeled carrots

1/5c sweetened flaked  coconut

1 8oz can crushed pinapple in juice

1c coarsely chopped pecans

 


Hello Kitty oreo pops

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Hello Kitty makes a little or big girl happy.  There is just something about her hair bow that makes it so girly.  I was inspired by bakerella’s blog.  These took a bit more time to make since you need to have your supplies and sprinkles ready before the candy melts dries.    I really should swap my wilton edible black pen for the americolor brand.  It just doesn’t work well on this surface but may be better on cookies.   I just have not yet to order them online.  If only supplies were more readily available at my local hobby lobby.  Guess I have to check out the cake supply store near me.  I know could spend a long time browsing in that store!

This is a red velvet cake with cream cheese frosting.  I just love anything with cream cheese.  I think red velvet would be a great contract to the white frosting.  So if you want a stunning contrast.. make it a red velvet cake.  Hello kitty with the infamous red bow is like a red cherry on top of a great dessert.

 


Green bundt cake

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I am going GREEN!  Better yet, eating greener (i.e. dessert ) Actually, this is a pandan flavored sponge cake baked in a bundt pan.   This is one of my favorite snack cake to enjoy with a cup of green tea. It  is simple and not overly sweet.  With this particular cake, a glaze is not needed .  But, you have the green light to do so if you wish.

Just as any other sponge cake, you have to whip the heck out of the egg yolks on high speed to give it an airy texture.   I discovered that since this cake contains some coconut milk,  it was not as airy but slightly dense.  With the addition of pandan flavoring,  I got green fingers!

If you are ever blue, go green!  Try this cake.  Green cake is a red cherry on top of any great dessert.

 


Dark chocolate devils cupcake and cake

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I needed a chocolate fix..so if I am gonna treat myself.. Yes, I am worth it!   So, here is a devils chocolate cake with a dark chocolate frosting.  It is totally rich and decadent.  This is a dessert where chocolate is the star so use the best chocolate you can get your hands on.  I used some dark chocolate drops from central market bulk section.  I heard that the dark chocolate bars from Traders Joes are actually from Belgium.  I gotta stock up some whenever a Trader Joes opens up near me.  The chocolate cake recipe and frosting are both from Martha Stewart cupcake book that a friend gave me.  The recipe used butter instead of oil.  I know oil would make it more moist but I prefer butter in my desserts.  As for the frosting, I did not have semi sweet chocolate so I used dark chocolate.  So, the results was more intense chocolate than most people may be used to.  Dark chocolate is better for you.  It’s true.  I think it  was published somewhere.. Anyways, I topped these off with a red raspberry.  Afterall, chocolate and raspberry are a great combination.  It is like a red cherry on top of a great dessert.

  

  

  

Devils cupcake (source: martha stewart)

Ingredients

  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • Chocolate Ganache Frosting  ( I used her dark chocolate frosting recipe)

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, use a small offset spatula to spread cupcakes with frosting.

Buttermilk cake with raspberry swiss meringue buttercream and chocolate ganache

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Let’s celebrate my nephew Lucas 1st birthday.  May he come to enjoy the sweetest things in life has to offer.  Auntie will help him acquire good taste once he tried this cake I made him.  This is my first time making swiss meringue buttercream.  It will definitely be my go to frosting besides cream cheese frosting.  It is not too sweet like the ordinary buttercream that uses powdered sugar.  I can see the endless possibilities with this such as chocolate, mocha, oreos, etc.

But, I did have a hard time at first.  My second batch curdles like cottage cheese and I became frustrated.  But I remembered reading that this would happen, so I kept at it.  I cranked up the kitchen aid mixer and behold:  It came together in a fluffy frosting.  Whew!  I could feel the sweat from my forehead.  I may have got carried away with the chocolate ganache but me like chocolate.  Surprise someone with this cake on their birthday.  Afterall, a homemade cake with raspberries is like the cherry on top of any great dessert.

 

 


Berry buttermilk cake

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What says summer more than fresh berries?   This is a simple every day cake that can be made with any summer berries.  It is basic cake that is the platform for your imagination.   I made it with blueberries since I had plenty on hand, but next time I will make it triple berries with raspberries, blueberries, and blackberries.  I find that strawberries tend to get mushy when baked.   Better yet, you can top it off with fresh strawberries once baked.  I love using buttermilk in baked goods.  That is part of reason that I went with this particular recipe since it uses buttermilk and butter.  Although most cakes, uses vegetable oil to make it moist, I like butter in my cakes since it’s more flavorful.  It is only one stick which is not really much for an entire cake.  Also, the buttermilk gives a tangy flavor to any cakes even pancakes!  So visit your local farmers market or u pick it farm for fresh berries.  Once you make this cake, let me know how yours turn out.  Remember, summer berries are like the red cherry on top of any great dessert!

I sprinkle the blueberries and turbinado sugar on the batter.  Use can use regular sugar or even sugar in the raw.  But, I like turbinado sugar since it is larger and does not disappear after baking.

Berry buttermilk cake (Source: Gourmet 2009)

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh berries

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.