I baked this cake a week ago, because I’m trying to get a few cakes ahead so that when we start our kitchen reno, I can keep up with the group. I hate missing cakes. I think when the Heavenly Cake Bakers finish the book, I’m going to go back through and bake the ones I missed, just because I’ve so much enjoyed baking recipes that I wouldn’t normally choose on my own. This is definitely one of those “wouldn’t normally choose” recipes, but I certainly enjoyed it.
Posts Tagged ‘chocolate’
Le Succès
Sunday, March 28th, 2010Chocolate Apricot Roll with Lacquer Glaze
Monday, March 8th, 2010Well, 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!
Double Chocolate Cupcakes
Tuesday, 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.
Chocolate Tweed Angel Food Cake
Monday, January 25th, 2010This week’s heavenly cake choice is an angel food cake with a twist. Most angel food cakes I’ve made in the past have been almost flavourless, but not Rose‘s recipe! This cake was really quick & easy to put together, though apparently the trick is in the baking. The most time consuming part for me was grating all the chocolate.
Completed Cake
Chocolate Streusel Coffee Cupcakes
Sunday, January 10th, 2010This week’s ‘heavenly’ cake selection is the chocolate streusel coffee cake. The recipe makes a 6 cup bundt pan and two cupcakes. I looked at that, and thought “If the excess batter can be made into cupcakes, why shouldn’t I make the whole thing as cupcakes? Saves me finding a 6 cup pan.” Then I kept reading and realized Rose suggests the very same as an option. 