Thursday, June 16, 2011

A little bit of baking

May was a big month for baking in our house. Here are a few of the tasty treats.

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First up, pink lemonade cupcakes for a friends, daughters birthday. After a lot of tasty experiments, I ended up using a white cake mix, doctored up with my secret doctoring concoction, with an additional ingredient of almost an entire can of pink lemonade concentrate into the batter.

And the frosting, a basic butter cream with about 1/3 cup of thawed pink lemonade for extra pucker.

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For my mother-in-law's birthday I went with a chocolate caramel cake. The trick to making this one absolutely delish....almost 24 hours in the refrigerator. There is just something about a chilled cake that makes it so much more dense and wonderful. Try it next time, you'll be absolutely amazed.

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Next up, the husband's birthday. For this we went with a rich vanilla cake and milk chocolate frosting. Holy cow it was yummy.

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The most fabulous creation was next, for my birthday. I wish that I would have taken a picture of the inside of this cake, it was gorgeous. I wanted a cake that tasted like a chocolate malt so that's just what I fixed. I started with a yellow cake mix and added about 4 tablespoons of malt powder. Then I divided the mix evenly and added about 4 tablespoons of cocoa powder to one half, making it chocolate. I cold have added some melted chocolate chips, too but I didn't think about that until later.

So, the cake was a decadent chocolate malt marble cake. And such a cake wouldn't be complete with out chocolate malted frosting as well. This was an absolute bomb of a cake and may have been the tastiest thing I've ever made or eaten. And, I made it really small, a 6" round which was perfect because once my guests and I were served, there wasn't anything left. This was not something that my waistline needed a second helping of, even though after several glasses of milk, my taste buds were craving more.

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And finally, the baking ended this past weekend. My brother earned his Eagle Scout award and my mother commissioned me for 100 Eagle Scout cupcakes to serve as refreshments. I found an eagle scout candy mold and made the little cakes as patriotic as I could muster. They were vanilla with chocolate frosting, milk chocolate with chocolate frosting and chocolate chocolate chip with vanilla bean frosting.

Phew!

I gained 5 pounds just writing this post. If you want more details on cakes and recipes, just send me an e-mail.

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