This month’s Cake Slice Bakers vote winner was the Graham Cracker Choc Chip snacking cake.
It certainly looked interesting with only 1/4 cup flour, but 1 cup of biscuit (cookie) crumbs. This gave it an unusual texture – a large crumb reminiscent of a nut-based cake, but quite coarse. Can’t say I was wildly enthused by it, but for a very quick-to-make cake that yields a modest amount, well, it’s pretty much perfect for lunch boxes.
It was supposed to have a frosting that was buttercream with marshmallow fluff mixed in; this was a bridge too far for me and so I left it unadorned. It was plenty sweet enough and I just didn’t see what the frosting would bring to the party.
So there you have it. A snacking cake by title, a snacking cake by nature. It hasn’t blown anyone away, but has been received as a perfectly acceptable cake bite. ‘Tis what it is.
And can I just reiterate how fast and inexpensive it was to put together. This is the kind of lunchbox gap emergency that I would be prepared to whip up at 9pm. *edited to add: just freshly baked, it was very nice indeed, 6 hours later…hmm. It’s really firmed up and is very dense, so I’m not so sure now*
Check out the other bakers’ opinions at the Cake Slice Bakers Blogroll.
Continue reading 'Cake Slice Bakers – Graham Cracker Choc Chip snacking cake'»
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A very beautiful, but very unusual cake, this one. I’ll show my hand immediately and tell you that I didn’t much like it, but my husband thought it was great, so do with that information what you will.
I have discovered one very important thing though – it appears I do not like cranberries. There is tart and there is downright bitter. I don’t do bitter. If you, like my husband, do, then this is one to consider.
The other issue I had with it was the cooking time. The recipe calls for it to be cooked at GM2 for one hour. Well, that seemed unlikely and sadly, my hunch turned out to be right. Pretty much double that and I had to increase the heat halfway through because of the butter pooling at the top.
Such a shame, because I’m sure with some tweaking, it could be great. I was one of the very few who didn’t like the cake, so it could well be that my aversion to cranberries has biased me completely. With that in mind, I faithfully promise to try it again with raspberries or blueberries.
Continue reading 'Cake Slice bakers – Cranberry Cake'»
This month’s Cake Slice Bakers cake from ‘Cake Keeper Cakes’ by Lauren Chattman was the Cinnamon Pudding Cake. This is one of those odd – not to mention slightly scary – recipes that involve making a simple batter and then pouring gallons of hot liquid over the top of it.
I told you the concept was scary.
However, it was delicous to eat, simple to make and exciting to observe the transformation from batter swimming in brown liquid to risen, cinnamon-butter-brown sugar scented pud.
There was discussion amongst the Bakers about how best to eat it and some feedback that as a ‘cake’ it was erring on the side of dryness. The recipe reminded me so much of sticky toffee pudding and our other favourite (which I must blog about), lemon layer surprise pudding, that it didn’t occur to me to serve it as a cake.
Instead, I could use my dinky 4.5″ pudding basins, halve the recipe and serve them hot as pudding/dessert/afters.
A dollop of thick cream wouldn’t have been a terrible idea, but in its absence, it stands very happily as a luscious and substantial dessert that uses no odd ingredients – a store cupboard recipe if ever there was one.
Continue reading 'November’s cake – Cinnamon Pudding Cake'»
As a new member of the Cake Slice Bakers, I was pleased to learn that the cookbook we are cooking from is Cake Keeper Cakes by Lauren Chattman, it had been on my Amazon wish list for months. I wouldn’t buy it until I could find the perfect cake dome; after all, what point is there in a cake keeper book when one does not have a beautiful cake dome, but rather an assortment of tins, boxes and tupperware…
The search for a deep cake dome was exhausting. Why are there cake domes that have a maximum dome height of 3″? If I’m bothering to display it, I like to think it would be taller than 1″ round the edges! But then, hoorah! With pessimism, I had popped into a small cook/bake shop and there, with a shaft of light illuminating it, and a choir of Angels singing, was a glass cake stand with *gasp* a deep 7″ tall glass cover.
My Mum even bought it for me as an early birthday gift. It doesn’t get better than that. Well, I say that… if Ralph Fiennes had also tumbled out of the box, that would have been better.
Anyway. I haven’t cooked with pumpkin before, but I shall again. Lovely moist cakes, very moreish and they keep really well (which is the point of the book, but I am here to reassure you that this is an accurate claim. The book title is correct). Everyone liked them!
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Continue reading 'October’s Cake – Pumpkin Chocolate Chip Pound Cake'»
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