cake

 

POSTED by
 
Phuong Le
 
 
 
 

ONO Chocolate Truffle Chai Cake | December 27, 2010

My favorite course in culinary school was pastries so it’s not a surprise that I can spend all day in the kitchen making fine pastries and delicious tortes. However, I still like to have a quick and easy chocolate cake recipe on hand. In about an hour you get a moist and rich cake that is deliciously infused with ONO Chocolate Truffle Chai. Chocolate truffle chai is a perfect ingredient to use because it gives the cake a perfect balance of creaminess, sweetness, and spiciness, with a hint of chai. With the aphrodisiac powers of chocolate and … Read More »


 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Summer Dessert Cake | August 28, 2010

I adore nectarines. They are my favorite summer fruit. I eat plenty of them during the season but I don’t think it’s ever enough because by the time summer rolls around again, I’m fiending for some more. I saw this recipe for a summer fruit cake and knew that I would use nectarines for it. I’ve never eaten a nectarine “in” something except for my hand. Well, it was YUMMY!

Start by preheating your oven to 350 degrees F and butter an 8×8 inch pan.

Peel and slice four nectarines.

Combine cake flour, baking powder and salt.

In a separate mixing bowl beat butter … Read More »


 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Orange Cake | August 16, 2010

I wanted to bake a cake and was looking through the cupboards and matching up a recipe that I wouldn’t have to shop for. I found this orange cake recipe. It uses the smaller bundt pan, which I love since it doesn’t get that much use. It also uses the Grand Marnier which I don’t find a lot of use for. It’s summer and it’s hot but an orange cake sounded refreshing to me. I was very simple to make.  The texture inside is soft and fluffy and outside with the Grand Marnier glaze is crunchy and mmmmm FABU!

Preheat your … Read More »


 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Limoncello Cake | May 18, 2010

I have seen recipes that call for Limoncello for a lot of years but have never made any of them. I finally remembered to pick up a bottle of Limoncello the last time I visited the liquor store and I’m so glad I did.

This is an easy cake, light and lemony. Served alone or with fruit, it’s a FABU ending for an Italian dinner.

Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. I used a springform pan.

Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, … Read More »


 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Chocolate Merlot Cake with Cardamom | May 13, 2010

What to do with leftover wine or wine that you don’t care too much for in the glass? Here is a great chocolate cake recipe where you can use up that extra Merlot.  It makes a big, rich cake and the unusual combination of chocolate, merlot and cardamom makes it FABU!

Preheat the oven to 350 degrees.  I made this cake in a bundt pan. In my experience, the secret to having the cake come out of this type of pan easily is to spray it with Baker’s Joy. I then dusted the pan with cocoa. This dusting of cocoa keeps … Read More »


 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Snow is a Four Letter Word But So is Cake | February 3, 2010

We got a ton of snow Friday. Even though it wasn’t very heavy, it snowed all day. My feelings about snow? Snow is a four letter word. But, then, so is cake!

Being stuck in the house amidst so much snow made me want to bake. It made it the room toasty warm and made the time that I was housebound go by faster.

I love no food/booze combo better than chocolate/bourbon. I wanted to make a cake with this combo and came up with the Beamer Cake.

This is a rich, boozy cake with a scrumptious consistancy that I know you will … Read More »


 

POSTED by
 
Lauri Rottmayer
 
 
 
 

Beer Cake | January 19, 2010

The beer cake is out of the oven, just in time for the football game. You know how I feel about beer and football. I couldn’t decide what to make this time so I ran a poll. In a flood of votes, the Beer Cake won by a narrow margin.

This is a great cake. Spicy, sweet and dense. Perfect for a cloudy winter day.

Start by preheating your oven to 350 degrees. Grease and flour a tube pan. I used my FABU square tube pan. Next cream the butter until soft gradually adding the sugar, creaming until light and fluffy.

Add the … Read More »


 

POSTED by
 
Beth Anderson
 
 
 
 

These Works of Art Take The Cake | January 14, 2010

I took one look at Nathalie Druyts’ website Take The Cake and my mouth dropped open in amazement! Her cakes are true works of art and I was thrilled when she responded to my interview request.  Nathalie, you did a fantastic job with your English and I love your passion!

CG: Nathalie, please tell us a little about yourself and how you got started making cakes.

ND: I’m 39 years old and am originally from Antwerp Belgium. I own a ‘dare to be different’ cake boutique in Amsterdam, the Netherlands. I started making cakes with my great grandmother as soon as I … Read More »