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!


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.


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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