Archive for the ‘cake’ Category

Apple cake

May 15, 2014

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It’s been a while again! Life just sometimes gets hectic, doesn’t it? It’s been a really busy couple of weeks for me – running around to get a lot of errands done and having a lot of fun with friends. Jess came down from Sweden to celebrate her birthday with us in Belgium, which was amazing. My parents were on vacation so I was in charge of all the house work. And I’ve been intensely looking for a job – it’s slow going but I’m booking progress, little by little.

There has been time for baking, though. Just not a lot of time for editing pictures and making posts. I’m going to try to change that soon though. First I bring you these pictures of a simple pound apple cake I made for my aunt a couple of weeks ago. I just love a good apple cake, and those little fondant red and green apples really lifted the cake up, I think. It was for my cousin’s school bake sale and apparently the kids liked it too! Success!

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Rhubarb crumble

April 11, 2014

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When I found a bag of rhubarb in my freezer I felt like making that amazing buckle from two summer ago. There’s just something about rhubarb that makes me feel like spring. The weather’s been really nice here lately as well, warm and sunny. So I’m sure that had something to do with it as well. The crumble turned out really great. I swapped the cake recipe from the original post for a simple pound cake one. I made a little less – cause my family wasn’t up for eating a whole buckle. Instead I used my favorite round cake dish. It turned out really lovely and super yummy. Great for a cold night with some tea.

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Alice In Wonderland

April 4, 2014


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Here is my three-tier Alice In Wonderland cake! :) I had so much fun making this – it was the first time I made a three tiered cake, and the first time I covered cake with fondant like this. I learned a lot – mainly that it’s not easy to line a cake with fondant. I’m pretty sure this is gonna take a lot of practice to get completely right! But I’m really pleased with how it turned out, and more importantly: my aunt and cousin liked it as well. And since I made the cake for them (my cousin’s school, more precisely) that’s what matters most!

The bottom cake is the chocolate cake I posted about here, the top two tiers are pound cake. All cakes were cut in two with butter cream in between, and the lathered with more butter cream. All figures are handmade (my mom made the caterpillar and cards though, she loves doing that stuff.) I’m really fond of the hat I made :D (tutorial here)

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Two tier chocolate cake

March 27, 2014

 

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I’m making a tiered cake tomorrow for my aunt (more explanations, and pictures, will follow soon!) I’ve never actually made a tiered cake before, actually. Not really, with the different size cakes stacked on top of each other, and such. So I thought I’d test it out first, make a test cake, if you will. I needed to check to see if this particular chocolate cake recipe would be solid enough to take another tier (it was). This cake worked out beautifully, and I could finally try my hand at the rose-icing technique I’ve been wanting to try forever.

As luck would have it, my friend came by that evening so I gave her the cake and told her to take it to work with her. The text she sent me the next day saying “my coworkers are big fans!” made me smile all day.

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Chocolate layer cake

March 5, 2014

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One of my brother’s friends is having a birthday party tonight. Every guest is supposed to make  something sweet; of course my brother took the easy route by asking me to bake something. He said I could make whatever I wanted. It can get a bit overwhelming, when you get complete free range like that, can’t it? There are so many things I want to bake, and sometimes it’s hard to decide. Especially when you’re not the one who will be doing the eating. What if my brother’s friends – and the birthday boy! – don’t like what I chose? In the end I decided to go with chocolate. Because, honestly, who doesn’t like chocolate? I’m very pleased with the end result and, to be honest, slightly bitter that I have to give this whole cake away without being able to have a taste!

I took this Devil’s Food cake recipe from this post; I decided to go with a vanilla butter cream instead of the meringue frosting they used. I got some inspiration for the decoration from this lovely post but ended up using (store bought) meringue to top off the cake instead of piping even more butter cream on top of the ganache. I was afraid it’d be a bit of a butter cream overkill!

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whole wheat apple cake

December 21, 2013

It’s been way too long again. I have a couple of sets of pictures that I took a while back. It’s just about finding the drive to edit and post them, yelp! Here’s some pictures of the Whole Wheat Honey Apple Cake I baked!

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Special apple cake

November 20, 2013

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When I was doing my internship in a local bakery I got to help make some cakes one day. Not just any cake, though, one of the best cakes I’ve ever had. This beauty was built up out of a Breton shortbread base, a pound cake body, and apples and almond flakes on top. Heaven. Apple cake is one of those things that’s beautiful either way, you can’t go wrong with a good apple cake to be honest. I had this friend who once told me (and I could tell she was rather embarrassed about it) that she could only really bake apple cake. And I remember thinking that if you can make a good apple cake you really don’t need to know much more to be able to entertain people and offer them something to snack on with their coffee or tea.

This was my first attempt at recreating this lovely cake from the bakery. While it wasn’t perfect it was really good and scored points with my family! Next time I’m going to make the Breton shortbread base a little thicker, I’m going to substitute half the flour in the pound cake recipe with almond powder, and I’m going to leave bigger chunks of apple in my chunky apple sauce.

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Runeberg Cakes

November 12, 2013

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In October I went to Finland to visit my close friend, Heleen. We spent time in Helsinki, Turku and Porvoo, and I had an absolutely wonderful time with her and our Swedish friend Jess, who took the boat out to hang out with us for a couple of days :) It was ice-cold, we walked around lots – but sought shelter for freezing fingers and tired feet more. We had yummy food, cooked in hostels, drank lots and lots of tea, and just enjoyed each other’s company :) it was great.

In Porvoo Heleen told me to get a Runeberg cake, because it was a local baked treat. And I’m happy I did! It was so yummy, and not really like anything we have here in Belgium. The cake was moist, drenched in a clear liquid (sugar water, I found later), it was nice and fragrant with spices like cinnamon and cardamon. It was extremely yummy. I decided to bake it myself a couple of weeks back – and while the cakes came out great, the pictures aren’t my best.

I’ve found that a set of below-average pictures can really bring my enthusiasm for blogging about my adventures in the kitchen down. I like to put out beautiful, awe-inspiring pictures that make people really excited about eating and baking. Sometimes it just doesn’t work out, but oh well :) maybe with my little break I’ll have some new visual inspiration for next time!

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Chocolate (and pecan) pie

October 15, 2013

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I have one rule when it comes to baking: my family and friends don’t get to dig in until after I’ve taken pictures.

As you can see from that beautiful, chocolatey pie above – that didn’t quite work out this time around. My mom and brother’s best friend gave me the puppy eyes on Saturday and wanted me to make them a pie. A pecan pie. A pecan pie with chocolate. (Later it turned out there was a lot more chocolate than pecan to this pie.) The puppy eyes were accompanied by some whining, and eventually I gave in and made it. It was too late to take pictures, by then though, because all the day light had given way to night time. And isn’t it weird how fast the days seem to shorten once September 21st has rolled by? So I told my mom “You can have some, but make sure I have some left for pictures.” This is what I had left the next day. Quite the feat, if you know that this one of the richest pies I have ever made – basically it consists out of chocolate on top of chocolate. Oh, and there’s some nuts on there as well.

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Beware of the strudel

September 20, 2013

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I’m going to be honest and say that before last week I had never even wondered about what filo dough actually is, and what it’s made off – or most importantly: how it’s made. Filo has always been one of those things that I, firstly, rarely use and secondly, always buy. My mom had a really big bunch of apples, though, and demanded (asked nicely, really, cause my mom is really nice) that I make something. Now usually I would’ve made an apple (pound) cake because not only are those the easiest, they are also by far the yummiest. Briefly my mind also went to that brown butter gooey apple cake I love. But then I thought: no, make something new. Something exciting!

So I came across this recipe for an apple-strudel type bake. Made with filo pastry. Home-made. To say I was in a little over my head would be putting it lightly. All I had was a written (albeit good!) instruction, and a work space that was kind of seriously lacking in size. But off I went, very bravely. It wasn’t a big success. I under-worked the dough because I didn’t realize how important it would be to really work it well, and then I got extremely tired (and frustrated!) of stretching it out, so some bits were still a bit too thick. All in all the result was edible, but under-baked and soggy. But that’s how life goes: sometimes you are left with a soggy bottom.

I have since seen how you make filo on a baking show on TV, and while I actually am quite curious to try again – and see if I can make it better this time – laziness usually takes over because that was seriously a lot of work for something that’s not even my favorite thing to eat. So no recipe, this time, because I really am not the best person to instruct you on how to make filo dough and strudels. But pictures, because at least those turned out okay!

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