Tuesday, February 27, 2018

Sunday Funday

My son's basketball team has a dessert auction coming up on Tuesday, so today was full of baking.  I made three cakes and a batch of cupcakes.

Kentucky Peach Butter Cake:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon. baking soda
1 teaspoon kosher salt
1 cup salted butter
1 1/2 cups sugar
1/2 cup packed brown sugar
4 eggs, at room temperature
1/2 cup peach puree1/4 cup Bird Dog Peach Bourbon Whiskey
1 cup heavy cream, at room temperature

Sift dry ingredients.  Cream butter and sugars.  Add eggs, puree,  and bourbon.  Alternate dry ingredients and heavy cream until all are incorporated and mixed.  Pour into prepared pans.  Bake at 350 for 35 minutes, or until a knife inserted in the center comes out clean.  Cool.

Fill with layer of thick caramel (butter, browned sugar, cream) and chopped pecans.  Frost with  Swiss Meringue Buttercream.  I make mine with meringue powder.  Top with caramel.

Double Decker Pineapple Upside Down Cake (I use a modified version of the Busy Day Cake from the Better Homes and Gardens Cook Book):

For pineapple base:
2 Tablespoons butter
3 Tablespoons brown sugar
1 can pineapple slices
Maraschino cherries (to fill centers of pineapples)

Melt butter in pan, add brown sugar and one tablespoon water.  Mix and spread over bottom of pan.  Place pineapple rings and add a cherry to the center of each.

For cake:
1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup pineapple juice
1/4 cup butter, softened
1 egg
1 teaspoon vanilla

Measure ingredients into mixing bowl, mix until well blended.  Pour over pineapple base.  Bake 37 minutes in 350 degree oven.  Cool on rack for five minutes, then invert pan, remove, and allow to cool completely.

I make two of these cakes.  To make double decker, prepare one batch cream cheese frosting (use pineapple juice instead of milk).  Pipe on top of first cake.  Stack second cake on top.  Frost sides of cake and add decorative piping to top edge.

Black Forest Espresso Cake:

This is an old recipe, that contains a LOT of sugar, flour, cocoa, eggs, and butter.  And strong instant coffee.  I don't really measure much for this cake.  It is super moist.  And delicious!

I fill this with a thin layer of Chocolate Swiss Meringue Buttercream and Cherry pie filling.  If I have extra, I also top it with Cherry pie filling, but if I don't have enough, I just ice the whole cake in Chocolate Swiss Meringue Buttercream and add some fancy piping at the top and bottom.  Voila!

Candied Bacon Maple Cupcakes:

2 C vanilla sugar
3 1/2 C cake flour
1 Tbsp baking powder
1 teaspoon baking soda
1 package vanilla pudding mix
1 teaspoon salt
1/2 C butter softened
4 large eggs room temperature
2/3 C  sour cream
1/2 C mayo
1 Tbsp vanilla
1 1/3 heavy cream
1 tsp maple extract
8 strips of candied bacon (layer in sheet pan; cover with brown sugar; bake at 350 20 minutes)

Cream sugars and butter.  Add eggs, sour cream, mayo, vanilla, and maple extract.  Mix flour, baking soda, pudding mix, and salt.  Add wet ingredients and mix thoroughly.  Chop candied bacon and  add half to mix.  Pour into prepared cupcake pans and top with remaining bacon.  Bake at 350 for 14-18 minutes.

Frost with Maple Swiss Meringue Buttercream.  Garnish with small piece of candied bacon.

Sunday, January 21, 2018

So...this is new

Welcome to my passion!

(Well, one of them...)

This is a new venture for me...baking blogging!  I love, love, love to bake, and once upon a time, my good friend Chris Barela and I joked about opening our own "baking company."  We were going to call it "3 Sweet Bees."  We don't live near each other anymore--she is a director of a regional educational center, and I am a principal in another part of the same state--but I have decided that now is the time for this to begin.

Except it's not really a "company"...because I don't sell anything.  🎂  Mostly I just bake a lot of stuff to give away--bake sales, silent auctions, public auctions, etc.  Maybe someday I will be able to slow down a bit and do this for my "retirement job," but for now, I'll just keep baking...and sharing here.

I haven't really created much new lately, as I have been sick and life has been busy, but I upload a few things that I have to start this blog...