Happy Third Birthday Wednesday!

Today Wednesday turned three years old. We celebrated by jumping in puddles, blowing bubbles and then getting all prettied up to eat ice cream cake at Grandma Betty's.

Recipe : Ovarian Chocolate Cake

This, my friends, is what happens when your hormones demand satisfaction!
You have heard of Bavarian Cream Pies? Well, this is the Ovarian Chocolate Cake.

By nature I am not a chocolate lover. That is not to say that I do not enjoy chocolate, but I am more of a liker than lover. Every now and then though, particularly when I am ovulating I crave sweets, usually in the form of chocolate. And about a year ago, I was craving it pretty bad so I made this cake. It has become a family favourite and I love to make it for special occasions like Father's Day (My dad is a chocolate fiend!) and like yesterday at my (not so)little brother's birthday dinner.

It is a devil's food cake with pudding between the layers, a mousse frosting and cookie crumb coating. It is a fairly involved cake, but totally worth it! Would you like to make one too? Oh goody! Let's begin.

Ovarian Chocolate Cake

Devil's Food Cake Ingredients/Directions

2 cups sugar
½ cup + 2 tablespoons butter, softened
3 eggs, separated
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla extract
½ cup boiling water
1 cup sour cream

1. Preheat oven to 350 deg F and grease two 9 in cake tins.
2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
5. Whisk egg whites until stiff and fold gently into the cake mixture. Transfer to the cake tins trying to keep them as equal as possible.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Let the cakes cool.
7. Slice each cake through the middle to make four layers. Let each layer cool before icing.

Now, the easy parts. Filling and icing.

Ingredients (I guess you could call them that)

1 box chocolate pudding (Fudge flavour works really well)
1 cup (250ml carton) 35% whipping cream
1 tsp vanilla
2 tbs sugar
1 box Oreo cookie crumbs (You won't use the whole box, closer to half but I didn't measure this step)

Prepare pudding according to package directions. Spread a thick layer to the edges on three cake layers. And stack to form four layer cake.

To prepare whipping cream put cream, sugar and vanilla in a bown and whip until stiff peaks form. (You can also substitute Dream Whip here if you so choose)

Add remaining chocolate pudding to whipped cream and ice cake top to bottom.

Now, the part that requires a little bit of patience. Adhering the cookie crumbs to the sides without making a giant mess. To do this I poured the crumbs around the cake on the cake platter and then with a knife slowly 'pulled' (for lack of a better word) them up the side of the cake until I was satisfied with how it looked.

And it really does look fantastic doesn't it? But, never mind that how did it taste? Like a little piece of heaven! The combination of fluffy chocolate cake and pudding make for an almost brownie like consistency that is the good kind chewy. Now, there is one little sliver left and I am going to claim it before my chocolate fiend of a father gets it!

Bon Appetit!

Lemon Joy Cake

Ahh, blogger how I have missed thee! But I am back now. And with lemony goodness from above! T'was my youngest brother's birthday on Tuesday so we had a dinner for him yesterday. The siblings were supposed to come down from the city but the weather did not cooperate so we had a lot of Leftover Lasagna (to be shared with you next week) and leftover Lemon Joy cake. So I managed to snag a couple photos to share with the recipe(s).



The cake was inspired by the Lemon Meringue Cupcakes I made on Christmas day from the Martha Stewart Cupcakes Book. Those were incredible. So tasty, but messy (My icing kept sliding off the lemon curd) but when Matt asked for a non-chocolate cake, I thought this was as far from chocolate as we could get.

The cake is a combination of three different recipes in the Joy of Cooking cookbook. The first is the Lemon Chiffon Cake (pg. 710). I doubled the lemon zest amount and substituted a half cup of freshly squeezed lemon juice for a half cup water. If you have never made a chiffon cake I urge you too. So light, so airy so wonderfully moist. I made it the day before and left it in the pan with plastic wrap to seal it and it was still super fresh when I pulled it out to fill.

The filling is a simple lemon curd recipe (pg. 687) made mostly of cornstarch, water and a bit of lemon juice and zest. I may have doubled the zest called for in this recipe as well, but maybe not. Super simple though. To fill the cake, I slice of a layer off the top, cut a channel with a serrated knife, pulled out the spare cake and filled with curd. Replacing the top piece was easier than getting it off in one piece and once done, you would never have known I hollowed it out.

The icing is Seven Minute Icing (pg. 790). Let me tell you, Joy of Cooking's recipe is super simple compared to the recipe in Martha Stewart's Cupcakes book. I managed to screw that up on Christmas day, but this one was easy peezy lemon squeezy. It is super sticky, and hardens super fast though so you need to work quick on a light and delicate cake like chiffon. I found the trick was to dollop generously, then spread with a wet spatula and 'slice' the icing off the spatula with a butter knife. After making the cake I realized a video tutorial would have been helpful. Next time, I promise.

The reason I used Seven Minute Icing was so I could brown it with my kitchen torch like meringue. The cake had so many lemon elements I thought a meringue like topping was fitting. It looked wonderful. It tasted wonderful too. It was rich though. The chiffon cake was the perfect base for the lemon curd and super sweet icing. You definitely wouldn't have wanted a sweet buttermilk vanilla cake under that.

Army Tank Birthday Cake Tutorial

This edition of Mmmmm Good Monday is construction instructions for an army tank birthday cake like this one!



There are lots of images of army tank cakes to be Googled. There are even some tutorials out there, but I found that they were all just smidgen vague for my liking. So, forgive me if I break it down too much I am not making any assumptions about your intelligence, it is more a reflection of mine! :)

Note*** I made this from a carrot cake bundt recipe. I cannot see why a regular double cake recipe would not suffice.

Materials:
For tank body:
Cake batter, your choice.
9x13" Cake pan (I used a glass lasagna pan)
4" Ramekin or oven proof dish with straight sides.

For accoutrements
Licorice cigar (cannon) You could always use a tube shaped biscotti)
Licorice pieces halved (tracks)
Circular sweets, I used chocolate covered mint patties (wheels)
Green plastic army guy(s)

Icing:
Your favourite icing recipe. (I used cream cheese because it was a carrot cake.)
Light green or yellow and light blue colour pastes to make a bright light green.
Black (or purple) icing colour paste.

Construction Instructions

Bake cake recipe according to instructions, but watch times because of the rammekin dish. Cut and assemble as pictured below.



Here is a picture of mine pre-icing. Mind the wooden skewer, I broke a corner off whilst removing the cake from the pan.



After the cake has cooled and you have cut and assembled it to something at least resembling the one pictured it is time to ice! First mix your green. Mine looked this at first (It was actually left over from those every cupcakes). Once you are happy with the green, add a little bit of dark purple (I used black) food colouring paste at a time. A little goes a long way and you want your icing to be army green, not grey (I assume.). You don't have to mix it all the way, it will blend itself as you apply it to the cake.

Spread it as evenly as possible. Leave the top of the turret until last. Cut a little hole out and insert a toy army man. Ice around him.I would have liked to smooth mine more but I didn't have the proper tool and really, I just got excited at how awesome the cake looked.



After you are satisfied with your icing job you can apply the wheels, tracks and cannon. I would take care to either leave the cannon as long as you can or insert it almost half way. It saves it from sagging down to the cake. (The cigars are a bit heavy.)

Last but not least, I have made up some cake flags. Cut out and glue together with toothpicks in between. These are great. This way you don't have to find somewhere to write on the tank. (But feel free as it is YOUR cake.)



Happy Baking!

Mmmm Good Monday on Tuesday...

I am a day late and dollar short I know. But the weather here has been sub par to say the least and when the weather is dreary so is the lighting in this apartment. But, today I managed to get a picture of a piece of the delicious cake I made yesterday.



I have been holding on to this recipe all summer wanting to try it but with all of the birthdays to make cakes and cupcakes for it kind of got put on the back burner (no pun intended). With the dreary weather and no birthdays in sight yesterday I was able to buckle down and bake it. Even Wednesday gave me the breathing room I needed to bake up a storm. Gosh that kid is great. The result was a very tasty Berry Coconut Cake from Canadian Living Magazine's website. Recipe and nutritional information to follow.

Berry Coconut Cake

1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) sour cream
3/4 cup (175 mL) each raspberries and blueberries
(I used a frozen mix totaling almost two cups)
Topping:
1 cup (250 mL) shredded coconut (I used sweetened)
1/2 cup (125 mL) packed brown sugar (I used 1/4 cup)
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) cinnamon

Preparation:

Topping: In small bowl, combine coconut, sugar, butter, flour and cinnamon until crumbly; set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. Stir together flour, baking powder, baking soda and salt ; stir half into butter mixture. Stir in sour cream. Stir in remaining flour mixture.

Spread in greased 9-inch (2.5 L) square cake pan. Sprinkle with raspberries and blueberries. Sprinkle with topping. Bake in 325°F (160°C) oven for 60 to 75 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack.

Nutritional Info
Per serving: about -
calories 425
protein 5 g
fat 21 g
carbs 54 g

A couple notes:
I don't know if my oven is baking hot these days but I used frozen berries and still baked it for 15 minutes less than the recipe called for (55 minutes instead of 60-70).
The same thing happened with the lemon loaves I baked last week so it could be my oven. But it could have been the glass cake pan I used for the cake. All I can say is watch your cake and start checking it at 55 minutes. (I use a wooden skewer.)

I only had sweetened coconut and was not about to go out to buy a lowly bag of unsweetened. So I halved the brown sugar amount in the topping. It was good, maybe a little sweet but not too sweet. Good. But if you have unsweetened I would probably recommend it.



There is one last piece sitting in the pan on the counter as I type this and it will take all of my will power not to eat it.

Bon Appetit ~!

Dad's 50th Birthday Meatitarian Feast

For this weeks edition of Mmmm good Mondays I bring you Cheeseburger Cupcakes and a feast fit for any carnivore!

We themed the party "Meatitarian" after the Wendy's commercial. Ron and I are raising Wednesday vegetarian and we ourselves only eat meat rarely and when this commercial was released we recieved a couple phone calls from our family making reference to it. We decided to use it as the them to the dinner because my dad is always complaining about the lack of meat at dinnertime these days and I thought he would be able to appreciate a meat buffet.
The buffet consisted of dry rubbed and marinated for two days in a homemade sauce by Ron and then slow baked in the oven ribs, meatballs slow cooked in a crock pot in the same homemade bbq sauce, Sweet and spicy Thai chicken wings, two coleslaw (another homemade ginger sauce by Ron) type salads, bake potatoes, cheese bread, mac n' cheese bake and the Cheeseburger Cupcakes for desert.

The cupcakes were almost as big a hit as Ron's ribs. I got a lot of oohs and aahhs but Ron's ribs were eaten into extinction. I tried a couple meatballs and although the sauce was wonderful I cannot stand ground beef and it's meatballs counterparts. Give me a meatless meatball any day! I did manage to fill up on a bake potato with sour cream and some mac n' cheese. After the entire day in the kitchen making the cupcakes, I really was not that hungry anyway.

The cupcakes were inspired by this flickr tutorial set. I tweaked them a bit using brownie hamburgers (inspired by Martha's brownie cutouts from her Cupcakes book) and buttermilk in the vanilla cake mix (it was a *gasp* box mix) and I made my own vanilla icing recipe from Martha Stewart Cupcakes book. A tip: Dust your cookie cutter with cocao to cut out browine 'burgs. I used icing sugar without thinking first and well...you can see where I am going with this.
Topped with some killer 5-0 shaped sparklers they were worth all of the effort.

Better than all of the cooking and baking though was having my family here. My sister and brother were here from Toronto for the night and my other brother came in from Kingston the day of the dinner. Very close friends of the family made it in from out of town for dinner and cake and it was great. Said friends even bought dad a t-shirt that went perfectly with the theme it said "There is room for all of God's creatures, right next to the mashed potatoes." I was sad when everyone had to start heading out hoping to beat the Sunday night traffic but I was exhausted at the same time. After battling that cold this month, having a child who now rises with the sun (literally) and company, visiting and baking I am truly exhausted. I slept like a rock last night and I just might nap with Wednesday in the next hour.

Then again, I might start another craft project because I am a glutton for punishment.

Bundt it's so fun!

A couple of weeks ago my mother in law told me I was baking the cake for her 57th birthday. But she didn't want chocolate (so much for the Ovarian Chocolate cake; more on that in another post) and she is lactose intolerant of which I am constantly lecturing her about her food choices. So I began looking for a mostly dairy free recipe with little to no frosting (Mostly because I don't like icing sugar type frostings.) I found this recipe though and it turned out awesome, the bundt shape added some wow factor so that I did not have to rely on a fancy frosting job. T'was my first bundt cake ever and the candied orange peel went over really well. I found it moist enough and the glaze was just right. Definitely more orange than carrot though.

I found this recipe at Canadianliving.com whose magazine I adore for top notch recipes. It is an Orange Carrot Bundt Cake with an orange sugar glaze and candied orange peel.




And just one more picture of awesome. And yes, in case you are wondering, that is my bed in the photo, this time of day my bedroom has the best light in the house so I took advantage of it. :)