Roast on Bone

June 21, 2009

Cookies n’ Cream Pound Cake

Filed under: Cakes,Uncategorized — by roastonbone @ 4:21 am
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I don’t quite remember how it happened, but when I first started baking, Baking Bites (when it was still called bakingsheet) was my go-to site. I started with simple cookies before working my way up to cakes and yeast breads and when I was looking for a particular recipe, Baking Bites was the first place I’d look. For a lot of things, it still is today.

When I saw her Cookies n’ Cream Pound Cake I knew I had to make it. It just so happened that I had a good amount of Oreo-type cookies left over from another project that were going stale and this was the perfect application. The cake comes together quickly and the finished cake slices easily and has a wonderful buttery vanilla aroma. It’s so good that I would make and eat this without the extra indulgence of the Oreos. It’s so good that after making this and taking it to work, I made another one the very next day (using up all my cookies, yay!) and sent it to B’s work. Everyone raved and a lot of people could barely comprehend the awesomeness that is Oreos inside of a cake. Brilliant!

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Blueberry Coffee Cake

Filed under: Cakes,Uncategorized — by roastonbone @ 3:33 am
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I’ve had my eye on a couple of blueberry recipes, but I couldn’t bear to pay five dollars for a tiny pint of blueberries at our local market. So when I saw that you could get a QUART of blueberries for under seven dollars at Costco, I bought two. The first quart went into a blueberry coffee cake from My Kitchen Snippets. The cake has a fluffy vanilla base, blueberries in the middle, and a crumb topping. It came together very quickly. She bakes hers in a 8×8, but we always have a lot of people willing to eat sweets around here, so I doubled it and baked it in a 9×13. Her recipe calls for baking these 35-40 minutes, and at the 40-minute mark, I couldn’t tell if they were done. The blueberries prevent you from being able to feel the cake, and they make it so that when you poke in there, you just get a toothpick covered in blueberry. I went with a King Arthur method, which involved gouging a hole in the middle to check for doneness since wasting that many blueberries would be a tragedy. I used to be horrified at this notion, but after using it on brownies, I realized it really is a good idea, and it just means I get to eat the “ruined” piece! At 40 minutes, the cake under the blueberries looked nice and fluffy, so I pulled it out to cool. I couldn’t wait until it was totally cool, but managed to cut into it only when it was lukewarm. B loved it, so when I can find blueberries for cheap, I’m sure I will be making this again.

May 18, 2009

Chocolate Cake with Strawberry Cream Filling

Filed under: Cakes — by roastonbone @ 2:51 am
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My birthday cake is always chocolate. That’s just how I roll. When I was a kid, I almost always had a chocolate sheet cake with strawberry cream filling from someplace like Costco. Delicious, but of course I make my own now.

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This cake was not easy to make, but very worth it. The chocolate cake is simply Cook’s Illustrated’s Classic Chocolate Layer Cake, which won the chocolate cake taste test I did a year ago. Sometimes I wish another cake had won, as the protocol for this is quite fussy and requires several bowls. It bakes up moist and fluffy though, which I prefer over denser chocolate cakes. The frosting is also from CI, their Foolproof Chocolate Frosting that is sweet and glossy. The cream filling came from Annie’s Eats (which I love) and it was very tasty. It’s basically a white chocolate-sweetened whipped cream. I would not recommend leaving this cake at room temperature for long though; the cream has a tendency to soften. After spreading a generous amount of the cream filling on one cake round, I sliced some strawberries and laid them on top. I left the cake in the refrigerator overnight and this morning (yes, I had cake for breakfast. Don’t judge me) the strawberry flavor had penetrated deeper in the cake. My birthday’s not for a couple of days yet, so I will be thoroughly enjoying this cake until then.

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