Well, the title pretty much says it all, right? Warning, this is a picture heavy post, so if you’re on a slow connection, be forewarned that it could take a while to load.
Yum!
Chocolate Apricot Roll with Lacquer Glaze
March 8th, 2010Lemon Poppy Seed Sour Cream Cake
March 1st, 2010This week, the heavenly cake bakers baked the Lemon Poppy Seed Sour Cream cake from Rose’s Heavenly Cakes. I can’t say I have a particular fondness for lemon cakes, nor poppy seed cakes, nor sour cream cakes, but I’ve never really disliked any of the above either, so figured I’d give it a shot. It’s a straightforward recipe with no exotic ingredients, so why not?
Spice cupcakes with peanut buttercream
February 22nd, 2010
Cupcake!
This week, the heavenly cake bakers had “free choice” week. We’re each picking a recipe (some have done more than one) that has already been made during this bake-through, either one that Marie made before the rest of the group joined in, or one that has already been made by the group. I chose the very first recipe that Marie blogged about. You can see her post here. This is one of the three recipes she was allowed to post, so if you want to try it out, check out her post. My husband loves both spice cake (his favourite prior to this was my Mom’s recipe) and peanut butter, so when I saw this cake, I knew I had to make it. Yes, I’m lazy and it’s taken me this long to follow through on that. 
Read the rest of this entry »
Double Chocolate Cupcakes
February 16th, 2010Ok, so I’m a bit late this week, and I don’t really have a whole lot to say about this week’s cake, either. I don’t really have pictures, either, because my front USB port is being taken up by my iPod, which is getting a firmware upgrade, and I don’t feel like crawling around behind my computer to plug into another port for a couple of not-terribly interesting pictures. If you want to see how it’s supposed to look, go look at Marie’s blog. I made this week’s cake as cupcakes, partly because Jay seems more inclined to eat the leftovers if they’re in cupcake form, and partly because we had friends over for a bonfire on Saturday night, and I thought throwing cupcake wrappers on the fire would be a little more convenient than losing plates in the snow.
True Orange Génoise
February 8th, 2010I first made this cake back in the fall, to satisfy a request from the guy I buy my winemaking supplies from. Of course, I didn’t have Seville oranges, then. I wouldn’t have had Seville oranges for this version either, if Vicki of Heavenly Cake Walk hadn’t been hugely generous and sent me some all the way from California. They made the trip quite well, with only one of them starting to turn green and fuzzy, and without that one, I had about 1/4 cup of extra juice, so it worked out about perfectly.
Sevilles, from Sacramento