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Archive for 'cake'

The Glamorous Red Velvet Cake

Red Velvet cake seems to be everywhere I look at the moment–at a friend’s birthday party, at one of the cafes I visit in order to write and on my favorite television cooking shows.

I’m a recent convert to the Red Velvet cake, and I remember where I sampled my first piece. It was at a California Kitchen in Los Angeles for my dessert. I enjoyed every mouthful.

I’ve been wanting to try making my own for ages and found a recipe on one of my favorite local sites Baking Makes Things Better. Yesterday was the day. The actual recipe was very easy, but my trials started when I looked through my cupboard for a suitable tin to bake my cake. I had a springform tin, but I learned my lesson last year. If your cake batter is runny, do not use one of these tins because the mixture will leak through the bottom and make a mess in the oven! Take this as a public service announcement and don’t repeat my mistake.

I ended up using two loaf tins in which to bake my cake.

Red Velvet Cake

Here’s the recipe:

Dry Ingredients:

2 1/2 cups flour

2 cups sugar

1 teaspoon salt

1 1/2 tablespoons cocoa

1 teaspoon baking soda

Wet Ingredients:

2 eggs

1 1/2 cups oil

1 cup buttermilk

1 tablespoon vinegar

1 teaspoon vanilla

50ml red liquid food coloring (1 bottle)

Method:

1. Mix all the dry ingredients together in a large bowl.

2. Mix all the wet ingredients together in a different bowl.

3. Add the wet ingredients to the dry ingredients.

4. Grease two tins (20 cm cake tin)

5. Place half the mixture in each tin.

6. Cook in oven preheated to 180C/360F for 30 minutes or until a skewer comes out clean.

7. Cool and frost.

Frosting:

250 grams cream cheese

200 grams butter (softened)

5 cups icing sugar (Confectioner’s sugar)

1 teaspoon vanilla

1. Combine all ingredients and frost cake.

Shelley’s notes:

1. The cake mixture is in-your-face red but it’s meant to look like that. I managed to get red cake mix everywhere. I think I had a bad day, but take care Smile

2. I didn’t have any buttermilk and used regular milk, which worked fine.

3. This cake is delicious!

Recipe: Sugary Lemon Cake

Our lemon tree is laden this year. There is so much fruit, the tree is looking sick, and we picked most of it before our tree decided to give up and die. One can drink only so many lemon drinks, and since it’s winter the idea of lemonade isn’t very appealing.

After perusing recipes to use lemons, I chose a recipe on the Baking Makes Things Better site.

Piece of Sugary Cake

Ingredients:

110 grams (4 oz) butter

1 cup sugar

3 x eggs

Grated rind of 1 lemon

1 teaspoon baking powder

1 cup flour

120 gram (4 oz) sour cream

Lemon Glaze:

Juice of 1 large lemon

1 Tablespoon hot water

1/4 cup of granulated white sugar plus a little extra for final dusting of cake

Method:

1. Cream the butter and sugar

2. Add the eggs and the lemon rind and beat.

3. Sift the flour and baking powder.

4. Fold in the flour a bit at a time, alternating with the sour cream.

5. Mix and pour into a greased tin.

6. Bake in a pre-heated oven at 160C/320F for 35-40 minutes.

7. Leave cake to cool for five minutes.

Sugary Lemon Cake

8. To make the glaze add the water and lemon juice to the sugar. Stir well to dissolve.

9. Poke holes in the cake with a skewer and pour the glaze over the top of the cake.

10. Sprinkle a little sugar on top of the cake for decoration.

11. Remove the cake from the tin once it has cooled.

Cooked and Sugared Cake

Shelley’s Notes:

1. I didn’t have any sour cream. Instead I used some thick Greek yoghurt.

2. I heated my glaze for 10 seconds in the microwave so that the sugar dissolved properly.

3. I cooked my cake for 40 minutes and used bake rather than the fan-forced setting.

I served my cake with yoghurt. For dessert tonight I’ll be using cream. A scoop of ice cream would work well or even custard.

What would you serve with your cake?

Recipe: Ginger Slice

This is a recipe I discovered in an Australian cookbook titled Country Women’s Association, Biscuits and Slices. I’m such a fan of ginger and simply had to try making the slice. The results were excellent, and it’s one that I’ll make again in the future. The scent of the different spices as the slice cooks is gorgeous.

Ginger Slice

Ginger Slice

1 cup white sugar

2 tablespoons golden syrup

125 g butter/half cup butter

pinch of salt

1 dessertspoon ground cinnamon

1 dessertspoon ground ginger

1 teaspoon mixed spice

1 egg, well-beaten

1 cup sour milk (make this by adding a squeeze of lemon juice to a cup of fresh milk)

2 cups plain flour

1 teaspoon baking soda

1 cup chopped raisins

Method:

1. Preheat the oven to 180C/350F

2. Combine the sugar, golden syrup, butter, salt and all spices into a large saucepan and heat until the ingredients are melted and combined together.

3. Add the beaten egg and the sour mix. Combine well.

4. Sift the flour and soda and stir into mixture.

5. Add the raisins.

6. Place in a paper lined slice tin.

7. Bake for 30 minutes.

Ginger Slice

Shelley’s notes:

1. My oven cooks quickly, and I cooked my slice for 25 minutes.

2. The combination of raisins didn’t work for me, so I left them out.

3. Slice into squares and serve for afternoon tea or serve warm for dessert with whipped cream, creme fraiche, or custard.

Have Your Cake and Eat It Too!

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Hubby and I have a love-hate relationship with Ava, the stern taskmaster on our new Your Shape Wii. She barks out orders and tells us when our legs or arms are out of position. I often hear hubby cursing her. Along with orders, she dispenses health tips. One of her recent tips was to remove the icing (frosting) from a piece of cake and discard. This will mean fewer calories consumed.

Now I don’t know about you, but I think the icing is the best part of a cake. It’s the bit I enjoy most of all. I savor each mouthful. The thought of lopping it off and throwing it away… It’s just plain wrong! I doubt I could bring myself to do it. I think I’d rather forego the entire piece of cake. That would be less painful for me.

My favorite cake is carrot cake with cream cheese frosting. Yum! There is no way I would part with either the cake or the icing.

Do you agree with Ava or do you side with me? For those of you who enjoy the odd slice of cake, which sort is your favorite?