Tag Archives: Cake

Little Foodies: Double Chocolate Marble Cake

Our first post for Little Foodies this year is this Double Chocolate Marbled loaf cake, the “vanilla” part is actually white chocolate batter. It’s easy enough for a child to make this, accompanied by an adult to help them separate the batter into the two bowls, and to melt the chocolate.

To get the marbled effect, you need to scoop small amounts of batter into the prepared loaf pan, we used a pattern using both batters, and then using a table knife we made a zigzag or a swirling motion. As the recipe says, counting 6 movements should be enough. This is a great recipe to make with your kids; they will love the two-tone color of the loaf, and will love showing it off to their family or friends even more.

We made this on a Sunday morning to bring to our afternoon coffee gathering at Kristen’s grandparent’s house. It was a huge success.

Helga

Little Foodies: Double Chocolate Marble Cake

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Pineapple Upside-Down Cake

This cake is a classic that needs no introduction. As Yvonne does in her book, we left the red cherries out of ours. Instead, we cut up the pineapple rings in half, and a few more in eighths to fill in the empty spaces. We got full pineapple coverage to guarantee a sweet fruit chunk in every bite. I have to confess, I used canned pineapple here since the one we had from the store from a week ago is not ripe enough just yet. As the sweetness of the cake is given mostly by the fruit, we didn’t want to risk the pineapple not being sweet enough.

The day I baked it, I was nervous. The recipe doesn’t say to grease the pan. Wait, what? Turns out that the butter from the caramel, as it bubbles up the sides of the cake, it loosens up the cake from the tin. The waiting time for the cake to cool down a bit (30 minutes) is crucial for the cake not to fall apart and still be warm enough that it un-molds easily.  For serving, this would go marvelously with a scoop of vanilla ice cream, but just as is… Perfection!

We hope you enjoy this classic recipe, and a very quick to make (unless you are ver eager to see if the cake will unfold – it will), and perfect to take to a party or to enjoy with friends and family at home!

Kitty

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Chocolate Crunch Ice Cream Cake

Ice cream, chocolate puffed cereal and semi-sweet chocolate. I’m sold! And those are actually all three ingredients in this amazing little cake. I found the recipe, but to tell you the truth, it was made with Nutella. You have to cover rice puffed cereal with melted Nutella, spread it in a cookie sheet, let it freeze and finally break it down into little pieces to mix with the ice cream. You can check out the link on the recipe below if you want to try that procedure. I didn’t want to go through all that trouble, when I could use our local Choco Krispies cereal, and also, to me it seemed like using Nutella would make it extremely sweet. You can do the same if you can find chocolate rice puffed cereal in the country you live in, or any other chocolate cereal you want to try to mix in there should work fine.

Make sure the ice cream is not melted, but just soft, and mix it quickly with the cereal. I used two little 6-inch springform cake pans, but you can use a regular sized springform pan to make just one cake. I mixed half of the cereal with half of the ice cream to fill out one pan, and then repeated the procedure to fill in the second one. I swear it took me about 15 minutes to prepare the mixture and fill both pans.  Place the pans in the freezer while you melt your semi sweet-chocolate bar and mix it up with the remaining cereal (about 2 cups) spread it on top of your cake(s) and that’s it.You do need to freeze them for a good 4 hours to get them really frozen before serving.

Can I try a healthier version? Yes. Will I?  Maybe. I could use my little 6-inch cake pan to try to make one with yogurt and granola or muesli, maybe top it off with some caramelized granola. We’ll see.

Helga

Chocolate Crunch Ice Cream Cake

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