Tag Archives: Cake

Red Velvet Cake

Meet my nemesis. The Red Velvet Cake. I have tried endless recipes, and last year I found this recipe by Bakerella and I loved it. Specially because it uses all-purpose flour. The cake is moist, crumbly… perfect to pair with cream cheese frosting. My only issue? I couldn’t get a nice and proper red dye to make it red. If you look at the post linked above, you’ll see that the cupcakes ended up being fuchsia, not red. And that was the red dye I could get here. Fast forward a couple of months, and I brought back from a trip to the US a couple of red dye bottles. Yay!

Last week I was itching to bake. It was late at night, but I didn’t care. I thought at some point, of making a chocolate stout cake, but then.. I couldn’t help myself and I grabbed all the ingredients, and whipped the cake pretty quick. No heavy machinery needed. A whisk and a bowl. Nothing simpler than that. And, I’ve found that I can bake the recipe in 3 pans, that way I can do a three-tiered cake. All cakes with three tiers look more impressive, and are more tasty. Maybe it’s because you take a longer time to eat it? I don’t know, but definitely takes someone’s breath away.

At some point I will try to make a Velvety cake with natural food dye, however, in my previous tests, adding juice instead of dye color to a recipe alters it completely, as you can see online, there are some cupcakes or beet cakes that sink a bit in the middle… But, we will try. I have my eye on this Red Velvet Cake With Beets by the amazing Beth Kirby from Local Milk. Anyway, a little dye in a cake once a year, never hurt anybody! You can replace the color as you wish, maybe a bright blue or a green maybe? There are no limits to the imagination!

Kitty

Red Velvet Cake

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Lemon Blueberry Cake

There’s something that it has become my thing. My birthday thing. I love to bake my own cake. And something else that has become my thing… Make it a citrus flavored cake. As soon as I saw this Lemon Blueberry Cake recipe popped up on Pinterest, I knew it was the chosen one for me to bake. Like Sally, who originally shared the recipe, puts it: it is a sweet lemon layer cake with juicy blueberries with a delicious (but not overly sweet) cream cheese frosting.

The cake kept great for a couple of days, but after you’ve sliced it, make sure you store it in the fridge covered, so it won’t dry up. I took the hint from Sally as well, and baked it in three different pans, that way I wouldn’t have to slice the cake into three layers. I used frozen blackberries, and it worked perfectly! Just make sure to coat them with all-purpose flour as the recipe states.

The cake was a hit. With a sweet and tangy flavor, this Lemon Blueberry Cake was definitely the favorite dessert. Since I was using frozen blueberries, I didn’t use them for garnish, but instead golden-colored sanding sugar. If you have blueberries, raspberries or strawberries they would look gorgeous!

Kitty

Lemon Blueberry Cake

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Angel Food Cake

One of the baking memories I have with my mom is making Angel Food Cake. The excitement of the sweet light cloudy-like cake was only a part of it. The main event: defying gravity by cooling the cake upside-down. It was truly something I enjoyed. The one thing we had trouble with was the pan. We had two pans that are great for regular cakes, but they both were 1-Piece pans, making taking out the cakes an adventure on its own. A few weekends ago, I got to buy a new 2-Piece non-stick pan but they didn’t have the ones with lil’ feet. So, if you’re looking to buy a new pan, definitely get this one here: 2-Piece Angel Food Cake Pan with Feet, as it makes it turning upside-down a breeze. Since my pan doesn’t have feet, I used two small loaf tins upside-down as the base where the Angel Food Cake Pan would rest. That way it cooled faster and as it should: upside-down.

Now, this cake consists mainly in whipping egg whites and folding the dry ingredients: it has no rising agent (leavener) nor fat. So, in order for the cake to rise properly and stay risen, you don’t grease the pan. If you do, it will prevent the cake from rising properly as the egg whites won’t be able to hold on to the pans’ sides.

When separating eggs, I find that using 3 bowls and an egg white separator like this one helps quite much. You don’t have to worry about passing the egg between the cracked shells (which can make your yolk break). You place the egg white separator over bowl #1, carefully crack the egg, let the separator catch the yolk. Transfer the egg yolk to bowl #2 and then the egg white to bowl #3. Then, you start all over again. The beauty of this, is that if one of the yolks breaks or you get egg-shell on any of the separated eggs, you just have to switch bowl #1 for a clean one instead of redoing everything again, as you need no yolks in the egg whites for it to whip properly.

The cake is really easy to make, but you need time. You need time to separate the eggs, sift the dry ingredients several times and time to let the cake cool upside-down (fun fun!).  And since it has no butter in it, you can have a slice or two ;)

Kitty

Angel Food Cake

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Brown Butter & Hazelnut Cake

We’re back! Yes, really back! It’s been a couple of crazy weeks. Between family flying from out of town for the holidays and work, I’ve been swamped. Last time I actually got to bake/cook something for TFK was on December 31st… that crazy! Now, things are finally falling back in their place and I am being able to manage my schedule better. So, a few days ago I finally got some of my so-missed time in the kitchen.

This time around, I decided to try out my luck with hazelnuts. Specially this Hazelnut Cake. As soon as I read it on Smitten Kitchen, I knew I had to bake it myself. So, I was driving around with my mom running errands when we started talking about my next recipes for the blog. When I mentioned this one, she asked how I was going to remove the skins from the hazelnuts. I answered back that I read that after toasting them for a few minutes, I had to only rub them in-between a clean kitchen towel and most of the skins would peel off. She said that back then, she would blanch them and then the skins are extremely easy to remove. Moms know best. I searched both methods, and a video from Fine Cooking did all the explaining. They suggest blanching the hazelnuts, later on peeling, pat them dry and finally toast them. You’ll find a link to the video bellow the recipe. Also, you will find a very detailed post on how to make Brown Butter from Simply Recipes, which helped me tons.

The cake is airy and light… Ok not so light… but it definitely is a perfect cake for those who don’t have a sweet tooth! The brown butter infused with vanilla definitely takes this cake to a new level, with its nutty flavor together with the ground hazelnuts… it’s an unexpected delight!

Now, let’s talk business! Last year we added a sidebar ad to the blog so we can pay for some of the expenses. We do this because we love it, but we still need to cover some of the costs that come along. So, we will start to feature some products in our posts in a way that will go along with the site. Do you see the gorgeous plate and fork we have on the picture? We are collaborating with Nisa, who are distributors of Oneida flatware, dinnerware and serveware… and they are working on this amazing new site that is coming out in the next few weeks, which we know that you will love. As soon as the site is out, we will let you know! Anyway, we are going to be working with them on some sponsored posts by featuring some of their products. At the end of the post, you’ll see the name of the products displayed as well as their links (when the site goes live!), as well as a little logo at the end of the post, stating that the post has sponsored products.

We hope you like the little changes we are doing to the blog, because all of this is for you, our readers!

Kitty

Hazelnut Brown Butter Cake Continue reading