Meringue Cups

It is Cake Slice time and I am happy to say that I actually got this month's recipe done on time.  Well, almost on time, I made it on the reveal date, but am getting it up a day late.  And since I am being honest I didn't really make the dessert, Maggie did.

This month the winning recipe was Tish Boyle's Meringue Cups with Lime Cream and berries.  This is one of those desserts that looks very impressive, but is super easy to make.  Another plus is that it can be made ahead of time and then assembled quickly at dessert time.

I also love this dessert because it is great to make with kids.  I worked with Maggie and she made the meringue and cut the berries pretty much by herself, while I did the lime curd.  Separating eggs is a great task for kids.  It is an opportunity to play with food that is oohy and gross.  Just remember to use 3 bowls when separating so if a yolk breaks it does not ruin your whites.

I like to use the hand mixer when making small batches of meringue.  It is much easier to watch the whites transform from a thick gelatinous liquid to soft billowy peaks when using a hand mixer.  I would also recommend that if you haven't done it in a while to take the time to whisk up egg whites the old fashioned way - by hand with a metal whisk in a copper bowl.  It is a really neat experience to feel the transformation of the white.

Meringue is also great for practicing piping skills.  It is easy for small hands to squeeze out and I think the cups look even better in funky shapes, it gives more surface for the cream and berries to cling to.

The curd can be a little trickier for kids, but it isn't that difficult if you are willing to stand at the stove and stir while it cooks and thickens.  Let the curd cool, then just before serving lighten it with a little whipped cream.

As I said this is a great dessert for your repertoire.  It is wonderful any time of year topped with whatever fresh or frozen fruit you have available.  But the thing I love best about it is the joy on the chef's face when it is presented.

Zebra Cake

This month the Cake Slice bakers present a Zebra Cake, from Cake Keepers by Lauren Chattman.  I have been wanting to try this cake for a while, but never got around to making one, so was very excited when it was announced as July's winner.   
The flavor of the cake is good, nothing exceptional but a good base cake.  It is nice and moist with subtle flavor.  A fruit compote or a little sauce would be a nice addition to this cake.  I had wanted to try it with a strawberry sauce, but the cake disappeared before I had a chance to make a sauce.
I was very disappointed with the appearance of my cake.  I rushed when pouring the batter and didn't get defined stripes.  I miscalculated how much time I had to make the cake and ended up with an under baked cake, and kids who were still waiting for a ride home 15 minutes after camp ended.   Despite the appearance of my cake it is one that I will make again.  It is a fun cake to cut into and with some enhancements on the side is a nice after dinner informal cake.
Make sure you check out other cakes from the Cake Slice bakers.

Zebra Cake 
(Recipe from  Cake Keeper Cakes by Lauren Chattman)
Printer Ready                                                    


Ingredients

2 cups unbleached all purpose flour
1 tbsp baking powder
¼ tsp salt
4 eggs
1 cup sugar
1 cup whole or 2% milk
½ cup (1 stick) butter, melted and cooled ½ cup vegetable oil
2 tsp vanilla extract
2 tbsp unsweetened Dutch cocoa powder

Method
Preheat the oven to 350F. Grease a 9 inch pan, line with a circle of parchment paper, grease the parchment and dust with flour. Combine the flour, baking powder and salt in a medium bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale, about 5 minutes. With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture, ½ cup at a time.
Transfer a third of the batter into another bowl and whisk in the cocoa powder.
Place a quarter cup of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly. Place 2 tablespoons of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads. Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set and a toothpick comes out clean, about 40 minutes. Cool in the pan for 10 minutes. Run a sharp knife around the edge of the pan and invert the cake onto a cutting board. Peel away the parchment paper. Re-invert onto a wire rack and cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for 3 days.

Cake Slice - Strawberry Cake

This month there were two options for the Cake Slice group, a Strawberry White Chocolate Cake and a Lime Chiffon.  Since I had an abundance of strawberries I opted to make the strawberry white chocolate cake.
This cake didn't wow me, I found it very sweet and sticky, but my family and the neighborhood kids enjoyed it and it disappeared in just over 24 hours.  I wouldn't recommend this cake if you have fresh beautiful strawberries you want to show off, but if you are looking for a recipe to use up super ripe berries it is perfect.

 

June’s Cake: Fresh Strawberry Cake with White Chocolate Chips
Print Ready

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients
1 egg
1 egg yolk
½ cup sour cream
½ tsp grated lemon zest
2 tsp vanilla extract
1½ cups all purpose flour
1½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
6 tbsp (1/4 stick) unsalted butter, softened
1 cup sugar
8 ounces strawberries, stemmed and sliced
1 cup white chocolate chips or chunks

Method - Topping
Heat the oven to 350F. Grease an 8 inch square baking pan and dust it with flour, knocking out the excess.
Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly. Combined 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.
With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time. After the last addition mix for 30 seconds on medium speed.
Combine the strawberries and remaining ¼ cup flour in a medium bowl and toss to coat. Fold the flour covered berries along with the chocolate chips into the batter using a spatula.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until golden and a toothpick inserted in the centre comes out clean, 45-50 minutes. Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.

Cut into squares and serve.   

Cake Slice - Pound Cake

I am super late on this, but better late than never and I am glad I made it, as it is a very nice cake.  This month the chosen cake for the Cake Slice group was a Cold Oven Cream Cheese Cake.  It is a really nice pound cake, the cream cheese makes a very smooth and rich cake.  I didn't have lemons or ginger so I altered the flavor and used orange zest in place of the lemon.

I served the cake with roasted strawberries.  I recently discovered the blog Shutterbean and this wonderful recipe for roasted strawberries.  Roasting the strawberries makes them very juicy and incredibly flavorful.  I love the combination of strawberries and pound cake, they are a great combination of textures and roasting them really brings the combination up a notch.

As always the Cake Slice group produced lots of beautiful yummy looking cakes, so go check them out.

Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)


Ingredients

3 cups cake flour
1½ tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2½ cups sugar
6 eggs, at room temperature
1 tbsp vanilla extract
1½ tbsp grated fresh ginger
1 tbsp grated lemon zest

Method
Adjust the oven rack to the lower – middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.
Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Roasted Strawberries

1 pint Strawberries, hulled and halved
4 Tbs. Maple Syrup
2 Tbs. Balsamic Vinegar
2 Tbs. Olive Oil

Preheat oven 350
Mix maple syrup, balsamic vinegar and olive oil together.  Toss with strawberries.  Spread strawberries in a single layer on a baking sheet or pan.  Bake for 40-45 minutes.
Use immediately or store in refrigerator for 3-5 days.

Chocolate Cream Pound Cake

Another month has flown by and it is time to reveal what the Cake Slice bakers have been working on.  This month we made Lauren Chattman's Chocolate Cream Pound cake.  It was a nice cake, nothing exceptional, but since my family managed to devour it in about a day I will probably be making it again.

I made a couple of minor changes.  First I added a tablespoon of coffee to the cocoa heavy cream mixture.  I love the combination of coffee and chocolate, the coffee makes the chocolate much richer.  I sometimes make the coffee a little too strong, but I love coffee, so I am fine if there are coffee undertones.

The second change was the pan.  I received a beautiful min-bunt pan a few years ago and have never had luck with it.  I break it out about once a year hoping it will finally produce beautiful little cakes, but it has yet to work for me.  Most of cakes get stuck and the ones that do come out never look like I hope they will.  I had the same results this time.  The daisy cakes came out fine, one of the sunflowers was a success and the roses were a big mess.  I am beginning to think this pan would be better used as a decoration.

I say give this recipe a try if you are in need of a quick easy snack.  Check out the other Cake Slice bakers for more ideas.

March’s Cake: Chocolate Cream Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients
6 tbsp unsweetened Dutch process cocoa powder
¼ cup heavy cream
1 cup plus 2 tbsp all purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup (1stick) unsalted butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla extract

Method
Heat the oven to 325F. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until smooth.
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.

Graham Cracker Chocolate Chip Cake

It's time again for Cake Slice.  This month was a Graham Cracker Chocolate Chip snack cake.  I was very excited to give it a try and had visions of s'mores in cake form - oh yumminess.  Unfortunately it wasn't the cake I had envisioned.  The kids enjoyed it, but anything that is sweet and chocolaty works for them.  It wasn't bad, but it wasn't great either, it's just not a cake I will be making again.  I used a 9x6 pan so my cake was a little flat and I pulled it out of the oven after about 20 minutes, I think it was still slightly over baked.  The texture was a little dry and crumbly for my taste and the graham cracker gave the cake a slightly rough texture that I found a little odd.  The frosting didn't have enough marshmallow flavoring, but the texture was nice and fluffy.  I didn't read the directions carefully and iced the entire cake rather than adding a dollop with each serving as is suggested, but I don't think that impacted the overall cake.  This cake really needed some moisture and in thinking about it I think this recipe might be good as the base for an ice cream cake - hmmm maybe I will try it again.  

This is how to enjoy a s'more 

I think it is hard to reproduce a s'more in other forms. For me a s'more is a special treat to be enjoyed around a campfire.  Melted marshmallows cannot compare to the flavor of toasted marshmallows.  Nothing can compare to the slight crunch of the outside of the marshmallow releasing the gooey insides that slightly burn your mouth.  The chocolate lightly melted, mixing in with marshmallow as it oozes out of the graham cracker sandwich - oh I wish it were summer, or maybe I will have to reconsider my winter cook-out.

Here is the recipe for the Graham Cracker cake, give it a try or go check our the rest of the Cake Slice bloggers and see what they think.


January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Makes one 8 inch square cake


For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking
out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium
mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on
medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as
necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the
sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until
combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate
chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a
toothpick inserted in the centre comes out clean, about 35 minutes. Let the cake cool in the pan
for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed,
slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic
wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting
back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an
airtight container for up to 3 days.

*INGREDIENT NOTES FOR NON AMERICAN BAKERS:
I have done some research and in the UK, the closest ingredient we have to American Graham
crackers is Digestive Biscuits – any brand will do. You will need 12 Digestives to replace the 8
Graham crackers.
Marshmallow fluff is not readily available in the UK. Some TK MAX stores stock it, but if you
can’t find it then simply melt down 200g of white marshmallows.
Hope this helps

Cranberry Cake

The December cake for the Cake Slice group was a Cranberry Cake, and it was a perfect have around the house type of cake for the holiday season.  I baked it early in the month, for no particular reason except I was craving cake and thought I would give it a try.  The kids thought it was a little tart, they just ate the streusel topping, but my husband and I were big fans and would take little slices every time we walked by the cake.   I really liked the crunchiness of the stresuel topping, plus the top of the cake got a nice sugary crust.  The cake itself is a wonderfully simple recipe and the cranberries can easily be substituted.  Blueberries would be an obvious substitute, chocolate chips would be good.  Even just adding a lemon or orange zest would be nice.  Just thinking about all the possibilities is making me hungry.  I will have to find an excuse to make this again sometime soon in the new year.

Pumpkin Chocolate Chip Cake

 This month was my first bake along with The Cake Slice bloggers.  We are baking from "Cake Keeper Cakes" by Lauren Chattman and this months selection was Pumpkin Chocolate Chip Cake.  I love pumpkin and would have liked a little more pumpkin kick, but overall the cake was, flavorful, tender and moist. I didn't have semisweet chocolate chips in the house, which is very odd since I usually have about 3 bags, so I used Ghirardelli dark chocolate, the size and flavor of the chips were overwhelming, so I need to make it again with the right chips to give the cake a fair chance.   I was also working with an assistant who insisted he could prep the pan, unfortunately some spots were missed and we lost about half of the cake.  I will definitely give the cake another try, but I'm not sure it will replacement for the receipe I usually use.