Traditional Yellow Birthday Cake with Chocolate Frosting

NO. 1 SON'S BIRTHDAY CAKE

No. 1 Son wanted us to take him out for a steak dinner on his birthday...he has a favorite family friendly spot.  It was a very busy day so I got up early and made him a cake, well, 2 cakes.  That way the family could share one with him and he could take one home.

I phoned the restaurant and asked if it would be OK for me to bring my cake for our birthday dessert.  YES.  That was a relief, as some have a policy of NO.

No.1 Son is not the chocoholic that I am, preferring instead, fruity desserts, and also pastries that taste like frosted sugar cookies.

AFTER 2 100^ DAYS AND TRAVELING THIS CAKE REMAINS MOIST AND DELICIOUS

I decided to use my traditional birthday cake recipe...vanilla cake with chocolate frosting and I added berries to the tops.

This recipe makes a one layer 9" cake, but by 3 X the recipe, I got 4 layers in 8" pans, making enough for both my cakes.

USED ALL THE CHOCOLATES IN THE KITCHEN FOR THIS FROSTING

For the frosting, I did a “use up the chocolate in the kitchen” creation that worked well.  I had cocoa powder, dipping chocolate, chocolate bars and used them all.  I added a pound of butter per cake frosting and 1/4 cup per cake of corn syrup.  Vanilla was added along with  confectioners’ sugar and everything was beaten together making a spreadable/pipeable frosting...and it all kept nicely through the hot day, traveled well to the restaurant and back home (a few leftover slices), and the slice in the photo is from the next day....and it is 100^ today at our house.  So...it worked!  (Always worry about a butter frosting melting in our heat!)

THIS ONE WENT HOME WITH THE BIRTHDAY BOY

Ingredients for my Traditional Vanilla Birthday Cake:                           

In a mixer bowl with a paddle attachment cream together:
1 cup sugar
½ cup unsalted butter, room temperature

Add:
2 large eggs, room temperature
1 Tablespoon vanilla extract

Beat until well combined and creamy.

In a medium bowl whisk together:
3/4 teaspoon salt
2 teaspoons baking soda
1 2/3 cups AP flour 


Mix:
Add to mixer bowl ½ the flour mixture; beat to combine.

Then add 1 cup full-fat sour cream, beat to combine...be careful not to overmix.

Now, remove bowl from mixer and add last ½ of flour mixture, folding all the ingredients together just until combined.

Bake in an oven preheated to 350^.  To prepare the 8" round cake pan, spray a vegetable oil on bottom and sides and sprinkle sugar over the oil, dumping out any excess.

Add the batter to the pan.  It is thick and will need to be smoothed to the edges with a rubber spatula.

Bake 30 minutes or until a toothpick inserted into the center comes out clean and top is golden brown.

Remove cake to rack for cooling.  After 10 minutes remove cake from pan and cool completely before frosting.  This cake adapts well to many flavorings and toppings.  It is also good with a ganache topping...chocolate always tops this traditional birthday cake well.  This cake is sturdy enough to fill.  I added homemade strawberry jam and a layer of my chocolate frosting between the layers.  Pastry creams also work well between layers and with the ganache topping it becomes a delicious Boston Cream Pie.

If you want to split this layer, such as for a Boston cream pie, first freeze your cake before cutting in half.  This cake is moist, but can be crumbly in the cutting process.

Note: Vanilla yogurt or thick buttermilk can replace the sour cream in this recipe.

FUN FAMILY BIRTHDAY PARTY!  BIRTHDAY BOY IS AT THE HEAD OF THE TABLE

French Fridays With Dorie: Provencial Oilve Fougasse

HUBBY COMMENTED THAT THIS IS CONTAGIOUS--FUN AND FLAVORFUL

I should bake this Provencal Olive Fougasse again because now I know how I want it to turn out.

SOFT, STICKY DOUGH IS NOT MUCH THICKER THAN A BATTER

My fougasse was fun to make and delicious to eat, but it was not a beautiful rustic leaf.  My batter dough was obviously too soft even though I added an extra almost ½ cup of flour and maybe more if I count the rolling out flour addition.  My dough was to soft and sticky to roll out so I stretched it.  This was fine until I needed to move it to the baking sheets...way too soft.  It stretched to fit the entire pan.  Dorie wrote that “the dough will be very soft and sticky almost like a batter, and it will pool at the bottom of the bowl, but that’s fine.”

WHEN I LIFTED THE DOUGH TO MY PAN IT S-T-R-E-A-T-C-H-E-D

Well, my soft and sticky dough produced a fougasse that did not resemble Dorie's picture...my dough obviously needed another cup of flour to keep a shape.  I guess mine was TOO soft and sticky.
 

IT BAKED OK...BUT HAS AN EXTRA RUSTIC LOOK

Hubby and I both liked the flavor and texture of the olives; the other flavors were very subtle and overpowered by the olives and the salt.

Since most of us have acquired several lovely salts through our projects, I chose to use a Hawaiian white silver sea salt which glistened in the plentiful AZ sunlight.  This bread along with a simple salad were used as a relaxing on-the-patio snack.

Hubby, being from Pennsylvania and loving the PA Dutch foods, such as salty pretzels, loves to dip his salted breads in mustard like they do...so we followed suit, and also dipped this salted bread in mustard.

Even though I complain about my bread’s shapelessness, it was so tasty that I ate almost an entire baking sheet of this bread all by myself.  Hubby left for a bike ride so that he would stop eating.

Hubby was my only taster this time and besides liking this bread he also commented that they, meaning the French, like to put interesting items into their foods...I’m sure he meant olives in the bread.  I have used olives in breads in the past, but those breads have been more the artisan loaf style, making this was a different and interesting baking experience for me.  I think Dorie is right, this would be a fun picnic bread and with cheese it could make a meal.

HUBBY IS RIGHT, THIS FOUGASSE IS CONTAGIOUS

Hope your fougasse kept its leaf shape better than mine.  I’m interested to see how your baking projects fared.

HAPPY MOTHERS’ DAY to every woman out there who does mothering of any kind!!!!!!!!!!!!

Baked Sunday Mornings: Malted Waffles

PERFCT MALT AND BUTTERMILK WAFFLES

Who doesn't love waffles, especially when they are light and airy on the inside and crispy on the outside?  This Baked recipe is perfect.

THICK BATTER IS EASY TO USE...NO DRIPS

Stephy-Wephy and Honey spent the night...a girls night of movies, eating and fun...their daddy was in CA for the weekend.  We needed a quick breakfast  because we decided it was a great morning to hit the mall and get all our shopping done.  

This waffle recipe met our needs as it took about 10 minutes from start to eating.  We made 8 large waffles on our iron...we each ate 2 or 3...they slid right down.

I'M TRYING TO DECIDE IF I WANT TO TRY ANOTHER NEW FOOD

I had wanted to make this a special waffle morning...until the mall idea.  We had planned to garnish our waffles with ice cream and fun toppings, but in our rush we used two kinds of homemade syrups that were already in the fridge:  blueberry and the caramel syrup made with buttermilk which is a family favorite.  If anyone had not made the caramely buttermilk syrup, you need to ask me for the recipe!  We make and eat it by the gallons.

I"LL GIVE THIS A TRY

FORGET THE FORK--THIS IS SERIOUSLY DELISH!

I wondered how this batter would taste with so much malt and also wondered if the buttermilk flavor would be overpowering.  Neither were...the total flavor was pleasing and just how a waffle should be.  I will definitely use this recipe again.

HERE'S MY STACK--NOTE HOW LIGHT AND AIRY THESE WAFFLES ARE

 OK...I'll get this done.  

Recipe for the buttermilk syrup. 

1 quart buttermilk

2 pounds butter

8 cups sugar

1/2 cup light corn syrup

Boil these ingredients together for 10 minutes in a huge pot.  It must be huge because when you add 4 teaspoons baking soda and continue to boil for an additional 2 minutes, this mixture will foam up and boil over and create a horrible mess.  I know, I've done it a couple of times...didn't learn the first time.

Then after removing from the heat, add 4 teaspoons vanilla extract, stir and the syrup is ready to use.

This is a great substitute for maple syrup.  It keeps in the fridge for a couple of months...just carefully reheat (microwave is good) and stir before using (the butter comes to the top when cold).

This syrup is the most requested syrup by my family and also by all my neighbors.  And, no problem to cut this recipe in half or just make a quarter of it.

French Friday with Dorie: Almond Flounder Meuniere

HEALTHY FISH TACOS FOR CINCO DE MAYO

We love fish at our house, even though it is not always easy to find good fresh fish here in the desert.  We also love Mexican foods, and Saturday much of Arizona celebrates Cinco de Mayo.  In honor of Spanish feasts, which are family favorites, we’ve been eating Mexican foods all week.  It’s fun to visit the Mexican food markets where I find fresh, inexpensive produce and other items especially during this week.

Because we have an abundance of these fresh ingredients for our daily fiestas, today’s fish became one of those meals for us to enjoy.  And instead of parsley, cilantro is today's choice, and along with the lemon zest, lime juice is squeezed on this fish.

One side of the flounder is brushed with egg which is then coated in seasoned ground almonds.  This almond meal added a sweetness to the fish and is not overpowering in flavor, making it a great, healthy insert for warm tortillas.  I chose to not add anything else to my fish tacos as I wanted to taste the full flavor of this almond fish.  It is delicious and perfectly seasoned with lemon zest, salt and pepper, and cooked in browned butter.

I know this group is all about French cooking, but for this weekend, especially, I’ll also enjoy a Mexican influence.

I look forward to seeing all of your creations.

Tuesdays with Julia and Dorie: Hungarian Shortbread

INSTANT FAVORITE SHORTBREAD:  TERRIFIC RECIPE!

I’m taking a break in my day to post my Hungarian Shortbread Baking experience.  And such a lovely break this is.  Today is payday at the office and it is also an ingredient gathering day to help the “boy next door” who is getting married Saturday morning.  I’ve been asked to help with his reception food and fun.  Of course I’m loving this special honor.

When I drop off paychecks in about an hour, I plan to also take my baked shortbread to share with the office crew.  Paychecks in this bad economy rarely bring smiles; usually bring concern about how bills will all be paid on reduced income...but sweets always brighten moods and bring a short relief.

This recipe, for me, is all pantry items.  We can’t grow rhubarb in the Phoenix valley...too hot, and grocery store rhubarb is usually slimy and turning black, so frozen is usually the best way to go.  I keep a bag or two in my freezer as we love strawberry-rhubarb pie at our house.

 

BOTTOM LAYER IS OVEN READY

I made two recipe changes.  First, thinking about those pies we love,  I made rhubarb-strawberry jam for my middle layer.  Second, after reading through the P’s & Q’s I decided to bake the bottom shortbread layer for 15 minutes before adding the jam filling and the top layer.  (Note: this was a good idea!)

 

AFTER A 15 MINUTE PRE-BAKE

AFTER A GOOD FREEZE THE FOOD PROCESSOR IS A HANDY GRATER

Things I learned from this first baking: FREEZE the dough well before trying to grate.  After 45 minutes, my dough balls were only hard on the exterior, and the middle portion clogged the grater and made a mess, necessitating the need to re-freeze and a longer than planned for kitchen time.  After a much longer freeze time, my top layer grated beautifully and with none of the mess from the partially frozen first layer dough ball.  (Additional baking time for filled and with top layer: 30 minutes)

 

WITH JAM LAYER FILLING

WITH THIS GRATED TOP LAYER THE SHORTBREAD IS OVEN READY

OK...I’m now back home from my jaunt to the office.  I’m eating my 3rd piece as I continue to type up this post.  This Hungarian Shortbread recipe is fabulous! 

To entice my office tasters on this hot AZ day (I was worried there would be non-rhubarb eaters since this is not a usual AZ food) I brought along a tub of ice cream to top this treat.

 

BAKED

BAMMED WITH POWDERED SUGAR

SEE THAT DELICIOUS RHUBARB-STRAWBERRY FILLING?

WOW!  You all would have loved the comments.  The best came from Bill, who is an attorney renting an office from us, and he is a wanna-be chef (actually thinks he is the world’s best chef...always critiques my foods).  He said, “This shortcake is fabulous.  It is the BEST thing you’ve made yet.  Where did you get this recipe?”  I shared the process with him and he stated that the grating process must be why this “bread” is so light.  His only critique: leave out the strawberries; just go with the rhubarb.  Well, that is his opinion.  I have a tendency to do whatever is opposite of what Bill suggests, just something about disagreeing with someone who is always so “smart” and has the “final” word.  Know what I mean?  So just for Bill, I’ll keep in the strawberries next time, and I am now dreaming about other seasonal fruits for the filling: peaches, figs, blueberries.........

Anyway, this shortbread is an instant favorite.  Turned out perfect!

 

I’m looking forward to viewing and reading about what you have done...all 2 or 3 hundred of you.  Sounds like a fun week.

Happy May Day!

Baked Sunday Mornings: Maple Cupcakes wiith Maple Cream Cheese Frosting

REAP MAPLE SYRUP CUPCAKES MADE WITH TOASTED WALNUTS

Twenty-five years ago we moved to the Phoenix area from Upstate New York where we had lived for 8 years, 2 of which were in Watertown, a small town that often has the distinction of being the cold spot in the nation...maybe even the world.  It was torture!  We had lake effect blizzards, incredibly cold temperatures, winters that never ended, and very short spring-like summers.  It was the extreme opposite of AZ as far as climate and landscape.  

Along with places like Vermont, which we visited during our New York years, our little town produced maple syrup.  The street in front of our house was lined with sugar maples and our back yard had 2 big, old trees that we tapped each Spring for fun.  In the early spring, as the thaws began, the sap began to run in the trees and we would tap the sugar maples and hang our little collection buckets along their trunks.  The sap would sometimes drip into the buckets and at other times it would literally run with a small stream of watery liquid.  These buckets of sap were collected and boiled down forever, it seamed, to evaporate the water and make the syrup.  I can’t remember how many, but it took many gallons of sap to produce one gallon of syrup.  As I remember, the sap was boiled for about 24 hours.  We always liked the darker, more flavorful amber syrup which was created by longer, more patient boiling.  We used the syrup by the gallons.

MY SUNDAY CLASS GETS THESE TOMORROW...I'M SURE THEY WILL ENJOY SAMPLING THIS RECIPE WHICH IS UNUSUAL FOR ARIZONA--I MADE 72 OF THIS VARIETY

Now, here in AZ,  good maple syrup is hard to find and it is quite expensive.  During the first 5 or 6 years we lived in the Phoenix valley, our New York friends felt sorry for us and  shipped maple syrup to us by the gallon every Spring.  That great tradition gradually faded away as shipping charges amounted to more than the worth of the syrup.

Every place we have lived has had unique foods that are part of the culture of the area, but as we have relocated, we always leave behind special items we grow to love and feel we need; fresh maple syrup was one of these.

TURKEY CAME TO HELP...HE ADDED THE TOASTED WALNUTS TO GARNISH THE TOPS

It was a pleasure to bake a cupcake recipe using real maple syrup.  It brought back many “sweet” memories.  When Hubby cut into his first cupcake, I could smell the maple goodness from across the table.  Divine!  And the entire house smelled like a fancy bakery from the baking maple aroma.  That was this afternoon and I can still smell it's sugary, maple fragrance.

Hubby loves maple flavored baked goods.  He takes a trip to the local do-nut shop a couple of times every week to get a few fresh maple do-nuts.  He also loves maple nut ice-cream.  I will dedicate today’s cupcakes to Hubby...and, yes, he loves this cupcake recipe as I knew he would.

TURKEY IS SO EXCITED TO FIND OUT I WILL PUT HIM IN THIS POST

Turkey and I made 2 varieties of cupcakes today...72 each.  He let me know that these are his favorites.  He loves walnuts!!!  If there are nuts leftover, he wants to take them home.  I love it when the kiddies enjoy our baking projects.  I must say that this one was a hit!




HAPPY EARTH DAY TO ALL OF YOU!  HOPE YOU ENJOYED YOUR CUPCAKES TOO.

French Friday with Dorie: Coconut Friands

A NEW FAVORITE GOURMET CAKELET

JUST FINISHED BAKING--CAN'T WAIT TO TASTE

LOTS OF FUN SHAPES TO MAKE MINI DESSERTS

I FOUND THESE 1/2 SIZE FINANCIER  PANS IN MY CUPBOARD --AFTER BUTTERING AND SUGARING EACH HOLE, THE CAKELETS CAME OUT PERFECTLY

I looked forward to doing some baking today.  It has been one of those weeks.  Finishing taxes for 2011 and more for the first quarter of 2012, many hours working on some big projects for the Town of Gilbert, taking No. 1 son to lots of physical therapy...LOTS!!!  (He was hit in hubby’s work truck by a red light runner talking on a cell phone...he is OK but in lots of pain), dealing with insurance companies, sending kids with a special grandkiddie back to college located in another state, (very hard to do...especially cute and precious Baby M), etc.  In other words, not doing much of anything I had planned...you know, life.  It happens.

I EXPERIMENTED WITH SEVERAL PAN SIZES--LOVED MINI SIZES

I read through the recipe for Coconut Friands, which looked good, but it is something a little different from a similar favorite, Coconut Macaroons.  I wasn’t entirely sure of what to expect.  I also read through Dorie's Financiers recipe as a comparison and decided that as a stress reliever, I would also bake these recipes to do my own comparison. 

Between all my stuff for today, I rushed during every possible opportunity to get my baking project completed.  I did a little every time I was home for 5 or 10 minutes.  Found baking pans, got out ingredients, put eggs and butter out to become room temperature, chopped chocolate, etc.  And finally at almost midnight, I’m calling it a day.   It’s time to get my post ready so that I’ll be ready to rush around again tomorrow.  Keeps me young.  (That’s what I tell myself.)

FRESHLY BAKED FINANCIERS WITH A DIFFERENT SHAPE

After reading the recipes and searching the internet for a few photos (none in Dorie’s book), I decided to make today’s assigned recipe, but with one change: I zested a freshly picked orange, added the zest to the batter, and during the fridge time that batter became incredible!!!  Amazing!!!  That coconut with orange zest batter was so fragrant and sweet...well, I was blown away.  So much better than I could have imagined it would be.  Totally a winning experience to taste these morsels of deliciousness.

1/2 SIZE FINANCIERS

This recipe is a new, very special treat for me...I can’t say enough good about it.  Elegant yet robust flavors and outstanding texture.  I’m truly amazed when food turns out to be this good!   This is a blue ribbon recipe!!!

When these friands came out of the oven, No. 1 Son was laying on the couch, unsuccessfully trying to find a comfortable position.  He hobbled over to be my taster and was very impressed with these little gourmet cakelets.  He asked to take several home.  That always makes me happy.

FINANCIERS WITH ALMOND FLOUR AND GARNISHED WITH A FRESH BLACKBERRY BAKED ON TOP

Next I made the Financiers, which are a similar recipe, but with almond flour instead of coconut, and I added fruit...fresh blackberries, to the tops before baking.  I’m sure our group will bake these later as an assigned recipe, but being unfamiliar with exactly what Financiers are and how they would compare to the friands, I wanted to give them a try.

Again, fabulous!  Wonderful flavors in these simple, quality desserts.  I now know why they have been so very popular for such a long time in France as well as other parts of our world.  It’s great to have them as a new part of my world.  Many other types of fruits could have been used as a garnish, but since I had blackberries in the fridge, they were my choice.  I gave these cakelets a bam of confectioner’s sugar before serving, and they were superb.

HOT OUT OF THE OVEN--CHOCOLATE FINANCIERS

Last, badly needing chocolate, I made the Chocolate Fianciers.  Little bites of heaven.  Need I say more.

CHOCOLATE MELT-IN-YOUR-MOUTH PERFECTION

These desserts have been perfected over the years by many great bakers, and now they are mine.  Thank you, thank you to those before me who have cared enough about these sweet treasures to create recipes that I can have in perfect form the first time from my oven.  Thank you, Dorie, for adding these recipes to your wonderful book.  All versions are keepers.

While taking No. 1 Son home, Hubby came home late...working on a court case where he will be an expert witness tomorrow.  He sent me a text letting me know he found treasures in the kitchen that are delicious.  Nice.

I had plenty remaining to take a plate of these treats to my Frolicking Night Owl daughter and family as a Good Luck Wish for their big concert tomorrow...actually two concerts tomorrow.  It is a huge undertaking.  Hundreds are involved in the choirs and orchestra...a very high end professional event.  My little Penguin has a solo part where she will sing in the concert hall with a huge back-up choir and with a full orchestra.  The hall is sold out...thousands will hear her.  This will be a great experience for her young life and Frolicking Night Owl is a wonderful violinist with the orchestra.

READY TO ENJOY

Anyway, I’m tired.  My post is rambling on and on and probably does not make lots of sense to anyone but me. 

There are not many recipes that catch my attention so completely. These cakelets are a delight and I will make them over and over often. 

Hope everyone enjoys Coconut Friands as much as I do.