Rose Cake Tutorial from "I Am Baker"

Learn how to make this phenominal cake at "I Am Baker".  Here 's a link!

http://iambaker.net/rose-cake-tutorial

Cinnamon Streusel Coffee Cake

Anne’s Cinnamon Streusel Coffee Cake -
From The Cake Mix Doctor


This recipe begins with your favorite box of yellow cake mix. The 21.6-ounce cake mix is the Cake Mix Doctor’s Old-Fashioned Yellow cake mix, which you can find in stores near you or order online.

Makes 12 servings


Prep: 15 minutes


Bake: 50 to 55 minutes


1 package (21.6 ounces) Cake Mix Doctor’s Old-Fashioned Yellow Cake Mix


For the Filling:


2 tablespoons light brown sugar


2 teaspoons ground cinnamon


1 cup finely chopped pecans


For the Batter:


1 cup sour cream


½ cup vegetable oil


½ cup water


4 large eggs


1 teaspoon pure vanilla extract

Glaze:


1 cup confectioners’ sugar


2 tablespoons milk






1.  Place a rack in the center of the oven, and preheat the oven to 350°. Grease and flour a Bundt pan, and set the pan aside.


2.  For the filling, measure out 2 tablespoons of the cake mix and place in a small bowl. Stir in the brown sugar, cinnamon, and pecans. Set the filling aside.


3.  Place the remaining cake mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl, and blend on low speed for 30 seconds. Increase the mixer speed to medium and blend until smooth, 1 to 2 minutes longer.


4.  Pour half of the batter into the prepared pan. Scatter the filling over the top of the batter. Pour the remaining batter over the filling. Place the pan in the oven.


5.  Bake until the cake springs back when lightly pressed with a finger, and it is golden brown, 50 to 55 minutes. Remove the cake from the oven, and let it cool in the pan 20 minutes. Run a knife around the edges of the pan, and invert it onto a rack to cool completely, 45 minutes.


6.  Meanwhile, prepare the glaze by stirring the milk into the confectioners’ sugar. Drizzle the glaze over the top of the cake and let rest 15 minutes to let the glaze set. Or omit the glaze and just dust with confectioners’ sugar. Place the cake on a platter, slice and serve.

Bundt pan is available from William Sonoma.

Boone Tavern - Berea Kentucky

Recently, my husband and I went to Lexington, Ky. for a long weekend.  While we have traveled I-75 many times, we finally decided to stop at historic Berea, Kentucky.  Berea, Kentucky is the home of Berea College which is a wonderful liberal arts, non-tuition based college.  It holds some personal history for me as well.  Berea is the childhood home of my mother and her father was the college "handy-man"  back in the 30's. 

While growing up, I had always heard about Boone Tavern and just assumed it was some sort of tourist trap.  I could not have been more wrong.  Not only is it beautiful but the food was wonderful. 

After entering the hotel and being seated, our waitress, who was a graduate of Berea College, brought us one of the Inn's most famous dishes.... spoon bread.  This can best be described as a cornbread souffle.  I do not generally care for cornbread but this was delicious! 

Boone Tavern Spoon Bread
Yields approximately 8 servings

4 tbsp. unsalted butter (1 tbsp. softened, 3 tbsp. melted)
3 cups milk
1 1⁄4 cups finely ground white cornmeal
1 tsp. baking powder
1 tsp. fine salt
2 eggs, well beaten

Preheat oven to 350°.
Grease a 9" round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared pan aside.

In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes. Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately.

After enjoying the spoon bread and possibly the best iced tea that I've ever had, we ordered another of the Boone Tavern's specialties.... Chicken Flakes in a  Bird's Nest.  This is basically a rich creamed chicken in a fried potato nest. 

This dish is a good as it looks.  We finished the meal with a couple of different desserts.  I had a mixed berry cobbler with vanilla ice cream and my husband had their banana bread pudding with a caramel sauce.  Oh my!  It was like eating elegant french toast. 

If you not been to Berea and have the opportunity to stop.... do so!  The Tavern is spectacular and the rest of the town is just as special.  There are fabulous artisans at every turn.  So if you find yourself heading down Interstate 75 between Lexington and the Tennessee state line, make sure and stop at Berea.  You'll not be dissapointed.  We'll not miss that stop ever again!

Passion for "Fancy" Cake Plates

While I continue to enjoy baking wonderful cakes and love to decorate them, I also have an appreciation for "fancy" cake plates.  I probably have more than any one person should but do believe that we all have hobbies that we're more than willing to spend a little too much on.  Thankfully, my husband does not read my blog so he probably won't realize just how many plates I own. 

Mostly, my plates sit behind glass where I can look at them.  Sometimes, for a very special occasion, I'll get one out and actually use it.  I wanted to share some of my favorites.

This is a "Glitterville" plate.  I was lucky enough to have Steven Brown actually sign it. 

This is one of my absolute favorites!  This is also a "Glitterville" plate.  It's so much fun for Halloween with its different colored socks.  I've taken this to parties much to the dismay of friends.  They're always afraid that someone will break it.  But, as I tell them, why have it if you never use it!

It's no secret that I LOVE Christmas.  This is a "Krinkles" plate and cover.  I just love the red shoes and the big red bow. 

Another "Krinkles" Halloween favorite!  I certainly have a thing for the "shoe" theme!  This is extra cute with Halloween themed cupcakes on it.

Nothing like 3 French Hens!  Another "Krinkles" Christmas plate. 

I have many more and love them all.  As you're making your cakes, just remember.... Presentation is Everything!

Keep baking!  Enjoy yourself.... with whatever and whoever you love!

Make Your Family's Christmas Merry & Bright!

From Cupcake Essentials...

Santa Baking Cups.  No muffin tin needed!

Red Sixlets add a wonderful splash of color!

What could be more traditional than "Frosty the Snowman"?

And, what lights up the holiday more than Christmas lights?

All these products and more are available at www.cupcakeessentials.com.

Christmas is getting close!  Don't miss out.

Christmas Chocolate Truffles

From our friends at Eagle Brand...

Ingredients
Crisco® Butter Flavor No-Stick Cooking Spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons unsweetened cocoa powder
2 teaspoons Folgers® Classic Instant Coffee Crystals
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkles


Instructions
COAT plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.

PLACE pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36 small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.

To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately

Chocolate Pumpkin Cakes

From our friends at Southern Living!

Ingredients

CUPCAKES
1 1/2 cups sugar
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder


FROSTING
8 ounces mascarpone cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1 1/4 cups powdered sugar


TOPPING
About 1 1/2 cups sweetened whipped cream
22 chocolate pastilles*


Preparation
1. Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

2. Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

3. Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

4. Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.