yeah actually crabbits otm -- cake mixes keep everyone happy, and your variables of ingredient availability, elevation etc are good enough reasons to start there instead of full-on scratch
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 11 September 2013 01:10 (ten years ago) link
re frosting: unfrosted cakes are what I grew up with --- a dusting of powdered sugar on that 4442 cake is yum. and/or a bit of fruit scattered over top is just as good, with a bit of whipped cream on the side, no worries.
you could put food coloring in the basic cake and give it a color, that's also a fun thing
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 11 September 2013 01:12 (ten years ago) link
I think the best cake anyone ever made me was a Funfetti mix where they painted a halfassed frowny face with chocolate icing on top and called it Sadfetti. Your audience may be more sophisticated than I am.
― even the beatles had a coinstar machine in their living room (Crabbits), Wednesday, 11 September 2013 01:14 (ten years ago) link
this is a delicious cooks illustrated pound cake recipe that I've made a few times -- you can make it in the food processor
to substitute cake flour for all purpose, ratio is 1 cup minus 2 tablespoons of AP flour = 1 cup cake flour. it's not perfect but it'll do if you can't get cake flour
Lemon Pound Cake2 sticks butter1 1/2 cups cake flour1 tsp. baking powder1/2 tsp. salt1 1/4 cups sugar2 Tblsp. grated lemon zest plus 2 tsp. lemon juice4 large eggs1 1/2 tsp. vanilla extract
Lemon Glaze1/3 cup sugar1/4 cup lemon juice
Preheat oven to 350. Grease a 9 by 5 loaf pan with 1 Tblsp. softened butter, dust with 1 Tblsp. flour and tap out excess.
In medium bowl, mix flour, baking powder, and salt, set aside.
Melt the butter on the stove and stir it up to make sure it's mixed. In a food processor, process sugar and zest until combined. Add lemon juice, eggs, and vanilla until combined. Keep machine running and add melted butter, remove mixture to large bowl. Sift flour mixture over eggs in three batches, mixing just to combine after each step. Pour into breadloaf pan and bake 15 minutes. Reduce oven temperature to 325 and bake until golden brown, about 35 minutes more. When toothpick comes out clean, it's ready. Check after 35 minutes, but I found mine took another 5-7 minutes longer. Cool for 10 minutes, turn out onto wire rack, brush Lemon Glaze onto top and sides with a pastry brush.
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 11 September 2013 01:17 (ten years ago) link
kinda disappointed that this wasn't a euphemism, although i'm not certain just what that would be
sorry i'm no help (also pie > cake imo) but i do have a kickass chocolate chip cookie recipe should the need arise
― mookieproof, Wednesday, 11 September 2013 01:17 (ten years ago) link
arise lol
i see what u did there
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 11 September 2013 01:19 (ten years ago) link
^^^hahaha
VG, I'd actually specifically looked up that CI pound cake recipe, but cake flour is also a non-starter. I found another one (will post recipe in a sec) that I think I will try. I would do some sort of a lemon glaze, but I don't think I've ever seen confections sugar in grocery here! So it may be straight up with ice cream on the side, maybe mango-lime-mint since it is mango season here.
MP if you ever baked me a cc cookie I WOULD DIE
― quincie, Wednesday, 11 September 2013 01:26 (ten years ago) link
I mean seriously put that in an online profile and you will be beating them off with a stick. OF BUTTER.
― quincie, Wednesday, 11 September 2013 01:27 (ten years ago) link
otm
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 11 September 2013 01:28 (ten years ago) link
I think I can manage this, if it agrees to release from the pan:
Ingredients:1 1/2 cups butter6 eggs3 cups all-purpose flour2 1/2 cups white sugar 3 teaspoons baking powder1/2 teaspoon salt1 1/2 teaspoons vanilla extract3/4 cup milkDirections:1. Grease and flour a tube or Bundt pan. Do not preheat oven.2. In a medium bowl, mix flour, baking powder and salt. Set aside.3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.6. Top with confectioners sugar or glaze.
― quincie, Wednesday, 11 September 2013 01:28 (ten years ago) link
well i am not going to send chocolate chip cookies to mexico but if you ever return you better MAKE SURE YOUR WILL IS UP TO DATE or something
― mookieproof, Wednesday, 11 September 2013 01:30 (ten years ago) link
Oh hey see, I've already identified a way in which I could've fucked this up. Mexican sticks of butter are a different weight than U.S.!
xpost oh I will return, and I will eat all of the cookies and die
― quincie, Wednesday, 11 September 2013 01:31 (ten years ago) link
I will leave the bad kitty (Maria) to you.
cake is too hard to make but if you're gonna make one make it a bundt
― veryupsetmom (harbl), Wednesday, 11 September 2013 01:40 (ten years ago) link
^^^we are on the same wavelength, you and I
― quincie, Wednesday, 11 September 2013 01:53 (ten years ago) link
this is like totally semi-homemade but iirc it is v good (though "iirc" from like when I was 14 so). Does not need frosting; is v moist and rich
http://allrecipes.com/recipe/too-much-chocolate-cake/
― https://vine.co/v/hB9QbLYPP0K (Stevie D(eux)), Wednesday, 11 September 2013 01:59 (ten years ago) link
"This cake won me First Prize at the county fair last year. It is very chocolaty." — Denise
HOW CAN YOU GO WRONG?
Oh shit I don't know if there is a bundt pan here? Checking now. . . fuck, no. Also chocolate chips is not something I am totally sure about, although I could probably figure something out. . . pretty sure I can secure choc. pudding. Gonna bookmark the recipe, it could happen! S. looooove chocolate, regardless of brow-level!
― quincie, Wednesday, 11 September 2013 02:54 (ten years ago) link
It's like the PopeYes of chocolate cakes.
― https://vine.co/v/hB9QbLYPP0K (Stevie D(eux)), Wednesday, 11 September 2013 02:57 (ten years ago) link
That is setting a high bar, because iirc correctly, PopeYes is awesome and not something I could ever hope to replicate in my own home!
― quincie, Wednesday, 11 September 2013 03:00 (ten years ago) link
Pope Yes was one of the best popes, it's true.
― even the beatles had a coinstar machine in their living room (Crabbits), Wednesday, 11 September 2013 03:01 (ten years ago) link
chocolate chips = just get a bar of chocolate and chop it up, it totally does not matter
― Dora Viola G. I. de Orellana Dysart Plantagenet Tollemache-Tolle (c sharp major), Wednesday, 11 September 2013 08:20 (ten years ago) link
What kind of baking tin do you have? Things cooked in loaf tins always look kinda rustic and charming and therefore need little-to-no frosting, like maybe a dusting of confectioner's sugar if you're feeling faaaancy (nigella lawson's dense chocolate loaf cake is a good option if you want something chocolatey and damp that may sink but still looks super appetizing, and iirc it's not very difficult, and its recipe is available across the internet).
If you only have one round tin then the easiest way to not have to go to the trouble of making buttercream for frosting, while still having it look put-together, is: make sure it bakes until it passes the skewer test, leave it to cool, cut it across horizontally into an upper layer and lower layer, spread jelly along the top of the lower layer (or maybe put some fruit in? maybe some whipped cream? depends how complicated you want to go. NB because of crumbs it is advisable that you use at least one not-totally-dry ingredient to hold it together), put it back together. and then if you want to you can add a ~dusting of confectioner's sugar~ over the top.
― Dora Viola G. I. de Orellana Dysart Plantagenet Tollemache-Tolle (c sharp major), Wednesday, 11 September 2013 08:31 (ten years ago) link
I do not bake but had to make a birthday cake earlier this year: food friends sent me to this recipe when I said I needed something delicious and foolproof (they know I am a cooking fool).
It went well! I seem to remember the frosting/icing/ganache being weirdly straightforward.
― woof, Wednesday, 11 September 2013 09:13 (ten years ago) link
http://www.nigella.com/recipes/view/DEVILS-FOOD-CAKE-5310
This looks moderately complicated but is not really. You can also mask any imperfect baking with the amazing icing. Secret of a good sponge seems to be a wet mixture.
― Inte Regina Lund eller nån, mitt namn är (ShariVari), Wednesday, 11 September 2013 10:46 (ten years ago) link
Do you think I can do a pound cake in a springform pan, or is that madness? I'm in a rental house with a limited selection of bakeware, but there *is* a springform pan. Close enough to a bundt/funnel pan?
― quincie, Wednesday, 11 September 2013 14:41 (ten years ago) link
Oh man those choco cakes look soooooo good, but I phear the frosting. I like C sharp's idea of dressing up a basic pound cake with jam/whipped cream/fruit--I should be able to manage that.
Man I really wish I had some chocolate cake to have with my morning coffee!
― quincie, Wednesday, 11 September 2013 14:43 (ten years ago) link
Ya I think this thread has inspired me to go acquire a Bundt pan and make that sour cream cake
― https://vine.co/v/hB9QbLYPP0K (Stevie D(eux)), Wednesday, 11 September 2013 14:46 (ten years ago) link
Put a clean empty can or cup in the center of your springform pan and you've got a tube pan. If you don't want to try that, just keep an eye on the edges and cover with foil if they brown before the center is baked.
― Jaq, Wednesday, 11 September 2013 14:59 (ten years ago) link
Vegemite, love your 4442, going to try it!
I usually dust cakes with powdered sugar or do the simple powdered sugar and water (or milk) frosting. Sometimes add cinnamon. I like how that frosting melts down the side of cakes too: http://instagram.com/p/aPTT_xy3x4/
― *tera, Wednesday, 11 September 2013 15:53 (ten years ago) link
Jaq THANK YOU, that would not have occurred to me!
― quincie, Thursday, 12 September 2013 00:40 (ten years ago) link
Pound cake can definitely be made in a springform - that's the cake i grew up making and we never had a bundt pan.
and we'd never thought of Jaq's amazing can trick either-- brb, making so many fancy cakes.
― Dora Viola G. I. de Orellana Dysart Plantagenet Tollemache-Tolle (c sharp major), Thursday, 12 September 2013 10:13 (ten years ago) link
Fucking cake is in the fucking oven. It was hell. God I hate baking.
― quincie, Saturday, 14 September 2013 18:52 (ten years ago) link
We are so proud of you though!
― Baby, where'd you get Chobani from? (Stevie D(eux)), Saturday, 14 September 2013 18:57 (ten years ago) link
Awww that is sweet, I'd bake you a cake anytime Stevie but I'd rather go out for awesome chinese food ;)
― quincie, Saturday, 14 September 2013 19:05 (ten years ago) link
yay quincie!
― set the controls for the heart of the sun (VegemiteGrrl), Saturday, 14 September 2013 19:06 (ten years ago) link
Stupid cake is too brown on the top (not burned but def over-brown); hope it comes out of the pan OK and I serve it ass end up.
― quincie, Saturday, 14 September 2013 20:25 (ten years ago) link
Can always gently slice the top off
― set the controls for the heart of the sun (VegemiteGrrl), Saturday, 14 September 2013 20:37 (ten years ago) link
^^ secret reason for the invention of frosting
― Dora Viola G. I. de Orellana Dysart Plantagenet Tollemache-Tolle (c sharp major), Saturday, 14 September 2013 22:58 (ten years ago) link
troo
― set the controls for the heart of the sun (VegemiteGrrl), Saturday, 14 September 2013 23:04 (ten years ago) link
You did it!!!!!!!!
― *tera, Saturday, 14 September 2013 23:26 (ten years ago) link
We'll see how it tastes. I really admire those of you who bake willing, cheerfully, and successfully!
― quincie, Sunday, 15 September 2013 00:49 (ten years ago) link