Tuesday, July 27, 2010

Paula Dean's Almond Sour Cream Pound Cake, #19

Back to baking in my tube pan...not sure I can say I missed it b/c I am liking my bundt pan an awful lot. This cake sounded super yummy to me but it didn't strike me as good as I thought it would be. I mean it was good and it has gotten really good reviews from the boyfriend and the office but I guess it is just not my favorite. I have been finding that the cakes seem a touch overcooked, even with the oven thermometer, so I shaved off 5 minutes from the suggested baking time. I think this has worked out well and I will try it again this weekend.

Sunday, July 25, 2010

The Naughty Senator, #18

What a fun name...the flavors represents the rich (chocolate), debauching (rum) politician (peppermint) and it was my first try at a marbled cake, 7.19.2010. I was worried about splitting the batter correctly since I screwed that up on a previous recipe but I did much better this time. I could have marbled the batter a tiny bit more with a thinner spatula but it still came out nicely swirled. Next time (b/c there will be a next time for this cake) I'll bake it for about 5 minutes less as it was a touch dry and add a chocolate glaze.

Monday, July 12, 2010

Yummy Butter Rum Cake, #17

Cake #17, Butter Rum Cake, 7.4.2010 was delicious and more fun to make than the vanilla rum cake made earlier in the cookbook. So far I've had really good luck with the bundt pan and I love how the cakes come out.

This cake was delicious all on this own but the added rum glaze was amazing!

Friday, July 2, 2010

The Tunnel of Fudge Cake, #16

The Tunnel of Fudge (Cake #16, 6.29.2010) came about as what would appear to be a kitchen mishap. Due to the amount of sugar in the cake it does something with the flour which causes the center to bake liquid or at least very fudgy. On top of a lot of sugar it has a ton of butter...
2nd time using my bundt pan, 6.29.2010.
I was happy with how the cake looked all done.

The cake was awful good but I did not get the liquid fudge in the center but you can tell by the darker spot in the cake that the center is fudgy. Even though I baked it for only 45 minutes (the recipe called for 45-50) and my oven temp was correct I think I shall have to carve off an additional few minutes and see how it turns out. The cake looked a little dry around the edges but it wasn't at all.