The labor involved in cutting this bloody cake was just NOT worth it. Even after defrosting for 30 minutes, this cake remained so frozen it defied my housemate's manly strength. The knives got STUCK.
But we won in the end.
--Jirafa
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Saturday, November 14, 2009
One Year Anniversary! Ice Cream Cake Fail!
Totally late posting, but Monday, November 9 was the one year anniversary of The Giraffe's Eating Quarters AND my 21st birthday! There was no alcohol involved; instead I had my first (AND LAST) ice cream cake.
The labor involved in cutting this bloody cake was just NOT worth it. Even after defrosting for 30 minutes, this cake remained so frozen it defied my housemate's manly strength. The knives got STUCK.
But we won in the end.
--Jirafa
The labor involved in cutting this bloody cake was just NOT worth it. Even after defrosting for 30 minutes, this cake remained so frozen it defied my housemate's manly strength. The knives got STUCK.
But we won in the end.
--Jirafa
Saturday, June 20, 2009
Blueberry Vanilla Cake with Blueberry Whipped Cream Frosting
I have created the most amazing thing in the world. /modesty.
But in all honesty, blueberry whipped cream is the most fantastic creation ever. So...DELICIOUS.
Mmm...watashi no ke-ki...
Blueberry Vanilla Cake with Blueberry Whipped Cream Frosting:
Cake:
2 cups flour
1 ½ cups sugar
3 tsp baking powder
½ tsp salt
½ cup butter or shortening
1 cup milk
1 tsp vanilla
4 egg whites
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees Fahrenheit. Grease two 8 or 9 inch round pans.
Combine dry ingredients in large bowl. Add butter (or shortening), milk, and vanilla. Mix on a low speed for about 1 minute. Scrape bowl and add egg whites. Mix on a medium speed until smooth and fluffy, about 1 minute. Fold in blueberries.
Pour batter into greased pans and bake for 30-35 minutes.
COOL COMPLETELY BEFORE FROSTING.
Frosting:
1 pint whipping cream
1 1/2-2 cups powdered sugar
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Start whipped cream in a mixer on setting 6 (medium-high) speed. Add in the powdered sugar and vanilla. Meanwhile, blend the blueberries until they’re in liquid form; pour this into the whipping cream as it mixes.
Mix until fluffy; whipping cream should form peaks.
Spread over cooled cakes, put in coffee or hot chocolate, etc.
Sunday, February 8, 2009
Microwave Chocolate Cake
We can get movies on demand so why not chocolate cake? Why do we always fall victim to chocolate cake cravings at 1 AM when it’s pouring outside and our keys are missing and there’s a plague of locusts incoming? Why am I the only person this kind of scenario seems to happen to?
Well now you can make chocolate cake in your microwave.
Come again?
In your microwave. I’ll prove it.
After having seen this link on microwaved chocolate cake I couldn’t stop myself. I had to rush out and try it myself. And by “rush out” I mean drag my laptop and camera into the kitchen.
Start with a bowl (or large mug) and mix together 4 tablespoons of flour, 4 tablespoons of sugar, and 2 tablespoons of cocoa powder. I used chocolate mocha hot chocolate mix powder!
Then mix in one egg, 3 tablespoons of milk, and 3 tablespoons of oil.
All mixed up? Good! Now put it in your microwave and microwave on HIGH for 3 minutes.
You’ll get this.
Then you can just stick a fork in it and eat it or be pompous like me and sprinkle powdered sugar over it.
--Jirafa
Well now you can make chocolate cake in your microwave.
Come again?
In your microwave. I’ll prove it.
After having seen this link on microwaved chocolate cake I couldn’t stop myself. I had to rush out and try it myself. And by “rush out” I mean drag my laptop and camera into the kitchen.
Start with a bowl (or large mug) and mix together 4 tablespoons of flour, 4 tablespoons of sugar, and 2 tablespoons of cocoa powder. I used chocolate mocha hot chocolate mix powder!
Then mix in one egg, 3 tablespoons of milk, and 3 tablespoons of oil.
All mixed up? Good! Now put it in your microwave and microwave on HIGH for 3 minutes.
You’ll get this.
Then you can just stick a fork in it and eat it or be pompous like me and sprinkle powdered sugar over it.
--Jirafa
Sunday, November 16, 2008
Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
I have one memory of carrot cake in my early childhood. It’s the night before my 5th birthday and, dreaming of chocolate, frosted roses, and creamy fruit-filled centers, I open the fridge and find a Costco sheet cake with tacky frosted carrots. In that moment, my dreams are shattered.
Fifteen years later, I’m suddenly captivated by the idea of carrot cake. A homemade, delicious cake without tacky frosted carrots. I plan to make it and spend four days writhing in carrot cake anticipation.
It’s worth it. Oh is it worth it. Biting into it last night, I shed a tear for all the years of my life that have been spent shunning the glory of carrot cake.
It is deceptively simple to make a great carrot cake. Yesterday morning I rounded up the two amateur photographers in my apartment and demanded their services in return for cake, so most of these pictures are courtesy of them.
In fact, the only hard part of making carrot cake (besides waiting to eat it), is dealing with the carrots themselves. This recipes takes about six good-sized carrots, peeled and grated.
Only give this job to someone you trust not to grate their fingers. Seems straightforward enough but I have plenty of friends who aren’t qualified for this dangerous job. Well, only one really. *cough*Czech Biscuit*cough*
If you can get someone to help you pour, it’s always nice.
No trouble finding someone to help with this problem.
When it comes out, it should look golden and delicious like this. Inhale. (Wait until they’re out of the oven to do this, by the way. Trust me.)
*NOMNOMNOM* Devour. Rest. Repeat.
Carrot Cake with Cream Cheese Frosting
3 cups unbleached flour
6 medium carrot, peeled and grated
1 tsp baking powder
1 tsp baking soda
¼ tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 1/3 cups white sugar
¼ cup firmly packed brown sugar (any shade works)
3 large eggs
½ cup plain yogurt
½ vegetable oil
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine grated carrots, flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
In a separate bowl, combine sugars, eggs, yogurt, and oil. Add this to the dry mixture and stir until just combined. Divide between two GREASED 9-inch round cake pans. (Flour spray or unflavored PAM works great for this. I prefer this to the traditional butter/flouring method.) Bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Cream Cheese Frosting
8oz cream cheese (low-fat works fine, doesn’t harm the flavor)
4 tbsps softened unsalted butter
1 tsp vanilla extract
2 cups of powdered sugar, sifted
Mix the cream cheese, butter, and vanilla together in a large bowl on a medium speed setting until just blended. Add the powdered sugar in three batches and continue to blend until smooth.
Let frosting sit in the fridge for 10 minutes before using.
Note: Let the cake cool completely before frosting! Otherwise your delicious frosting will melt everywhere.
I have one memory of carrot cake in my early childhood. It’s the night before my 5th birthday and, dreaming of chocolate, frosted roses, and creamy fruit-filled centers, I open the fridge and find a Costco sheet cake with tacky frosted carrots. In that moment, my dreams are shattered.
Fifteen years later, I’m suddenly captivated by the idea of carrot cake. A homemade, delicious cake without tacky frosted carrots. I plan to make it and spend four days writhing in carrot cake anticipation.
It’s worth it. Oh is it worth it. Biting into it last night, I shed a tear for all the years of my life that have been spent shunning the glory of carrot cake.
It is deceptively simple to make a great carrot cake. Yesterday morning I rounded up the two amateur photographers in my apartment and demanded their services in return for cake, so most of these pictures are courtesy of them.
In fact, the only hard part of making carrot cake (besides waiting to eat it), is dealing with the carrots themselves. This recipes takes about six good-sized carrots, peeled and grated.
Only give this job to someone you trust not to grate their fingers. Seems straightforward enough but I have plenty of friends who aren’t qualified for this dangerous job. Well, only one really. *cough*Czech Biscuit*cough*
If you can get someone to help you pour, it’s always nice.
No trouble finding someone to help with this problem.
When it comes out, it should look golden and delicious like this. Inhale. (Wait until they’re out of the oven to do this, by the way. Trust me.)
*NOMNOMNOM* Devour. Rest. Repeat.
Carrot Cake with Cream Cheese Frosting
3 cups unbleached flour
6 medium carrot, peeled and grated
1 tsp baking powder
1 tsp baking soda
¼ tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 1/3 cups white sugar
¼ cup firmly packed brown sugar (any shade works)
3 large eggs
½ cup plain yogurt
½ vegetable oil
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine grated carrots, flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
In a separate bowl, combine sugars, eggs, yogurt, and oil. Add this to the dry mixture and stir until just combined. Divide between two GREASED 9-inch round cake pans. (Flour spray or unflavored PAM works great for this. I prefer this to the traditional butter/flouring method.) Bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Cream Cheese Frosting
8oz cream cheese (low-fat works fine, doesn’t harm the flavor)
4 tbsps softened unsalted butter
1 tsp vanilla extract
2 cups of powdered sugar, sifted
Mix the cream cheese, butter, and vanilla together in a large bowl on a medium speed setting until just blended. Add the powdered sugar in three batches and continue to blend until smooth.
Let frosting sit in the fridge for 10 minutes before using.
Note: Let the cake cool completely before frosting! Otherwise your delicious frosting will melt everywhere.
Sunday, November 9, 2008
Apricot Almond Cake
Apricot Almond Cake:
I love the idea of jam. So colorful and tasty. So I buy jars of it and never eat it. It’s a sad thing but even beautiful jam pales in comparison to cream cheese and honey. I’m always trying to find ways to incorporate jam into other mediums and this Apricot Almond Cake was a definite winner.
Look at the color on the apricot jam. Isn’t it just gorgeous? I’m all about colors. Another amazing part of this cake is that it contains PLAIN YOGURT. Plain yogurt is my favorite ingredient these days, as it makes cakes deliciously moist.
If you want a cheap and healthy dessert, mix 1 teaspoon of any flavor jam or jelly (I like to use Smucker’s Simply Fruit) into plain yogurt, stir and enjoy! You can even top this with granola and eat it before a run.
When the batter is poured into the pan, cover the top with sliced almonds. If you’re me, you literally cover the top and eat whatever is left in your hand. Don’t be like me.
Mmm, smells so tasty.
Now dust the top of the cake with powdered sugar. Do not dump a cup of powdered sugar into your sift while holding it over the cake. Do not be like Pita. (Hey, I’m all about honesty, too).
Sweet Potato Lesson #2: A little powdered sugar goes a long way.
Apricot Almond Cake:
1 ½ sticks of butter, softened
1 ¼ cup of sugar
2 eggs PLUS 1 yolk
*½ cup plain yogurt
1/3 cup apricot jam or jelly
1 tsp. vanilla extract
1 ¾ cup flour, sifted
½ tsp. baking powder
¼ teaspoon salt
½ cup sliced almonds
Powdered sugar for dusting
Preheat oven to 350 degrees Fahrenheit and butter or spray a 9-inch round cake pan; set aside. Cream together sugar and butter with a mixer for 2-3 minutes, until light and fluffy. Add eggs one at a time, mixing well after each addition. Add jam or jelly, plain yogurt, and vanilla extract. Mix. In a separate bowl, sift together flour, baking powder, and salt. Fold into batter with a wooden spoon or spatula. Spread evenly in greased cake pan and sprinkle with almonds. Bake for 35 minutes or until a toothpick/fork inserted into the center comes out clean. Let cool and dust with powdered sugar.
*If you don’t have plain yogurt, you can also substitute 1/3 cup of sour cream for the ½ cup of plain yogurt. But for Heaven’s sake, go out and get some plain yogurt and eat it all the time!
-Pita
Next recipe: Tuna Noodle Casserole (scheduled post: Friday, November 14, 2008).
I love the idea of jam. So colorful and tasty. So I buy jars of it and never eat it. It’s a sad thing but even beautiful jam pales in comparison to cream cheese and honey. I’m always trying to find ways to incorporate jam into other mediums and this Apricot Almond Cake was a definite winner.
Look at the color on the apricot jam. Isn’t it just gorgeous? I’m all about colors. Another amazing part of this cake is that it contains PLAIN YOGURT. Plain yogurt is my favorite ingredient these days, as it makes cakes deliciously moist.
If you want a cheap and healthy dessert, mix 1 teaspoon of any flavor jam or jelly (I like to use Smucker’s Simply Fruit) into plain yogurt, stir and enjoy! You can even top this with granola and eat it before a run.
When the batter is poured into the pan, cover the top with sliced almonds. If you’re me, you literally cover the top and eat whatever is left in your hand. Don’t be like me.
Mmm, smells so tasty.
Now dust the top of the cake with powdered sugar. Do not dump a cup of powdered sugar into your sift while holding it over the cake. Do not be like Pita. (Hey, I’m all about honesty, too).
Sweet Potato Lesson #2: A little powdered sugar goes a long way.
Apricot Almond Cake:
1 ½ sticks of butter, softened
1 ¼ cup of sugar
2 eggs PLUS 1 yolk
*½ cup plain yogurt
1/3 cup apricot jam or jelly
1 tsp. vanilla extract
1 ¾ cup flour, sifted
½ tsp. baking powder
¼ teaspoon salt
½ cup sliced almonds
Powdered sugar for dusting
Preheat oven to 350 degrees Fahrenheit and butter or spray a 9-inch round cake pan; set aside. Cream together sugar and butter with a mixer for 2-3 minutes, until light and fluffy. Add eggs one at a time, mixing well after each addition. Add jam or jelly, plain yogurt, and vanilla extract. Mix. In a separate bowl, sift together flour, baking powder, and salt. Fold into batter with a wooden spoon or spatula. Spread evenly in greased cake pan and sprinkle with almonds. Bake for 35 minutes or until a toothpick/fork inserted into the center comes out clean. Let cool and dust with powdered sugar.
*If you don’t have plain yogurt, you can also substitute 1/3 cup of sour cream for the ½ cup of plain yogurt. But for Heaven’s sake, go out and get some plain yogurt and eat it all the time!
-Pita
Next recipe: Tuna Noodle Casserole (scheduled post: Friday, November 14, 2008).
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