tag:blogger.com,1999:blog-177840512024-03-13T04:17:39.525-07:00Evil Cake LadyCome for the pictures. Stay for the blibber-blabber.evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.comBlogger408125tag:blogger.com,1999:blog-17784051.post-45371683690641459482020-05-14T15:55:00.001-07:002020-05-14T16:00:05.504-07:00Buttermilk Rhubarb Breakfast Cake
This is a easy and versatile cake to keep in your back pocket. It takes maybe 20 min to assemble and mix up, about 40ish minutes to bake, and can be made with most fruits fresh or frozen. And you can eat it for breakfast!My friend Aileen has been singing the praises of this cake for a while now and when I finally looked at the recipe I realized 1. It was easy and 2. I had all the evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com1tag:blogger.com,1999:blog-17784051.post-75002901167994721742020-04-28T11:32:00.000-07:002020-04-28T11:32:11.204-07:00Chocolate Mix-In-The-Pan CakeHi all. There was a moment last week where I wanted to bake things, but we only had THREE eggs left in the house. THREE EGGS! How was anybody supposed to eat breakfast AND have a cake for elevensies?
Of course there are more things to eat for breakfast than eggs, but they are so easy! Plus it is more comforting to be ALMOST out of eggs, rather than TOTALLY out of eggs.
So I decided evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com2tag:blogger.com,1999:blog-17784051.post-77982618259647813352020-04-24T11:11:00.000-07:002020-04-24T11:11:01.065-07:00Anzac BiscuitsWelcome to another edition of pandemic baking, with your host Evil Cake Lady.
Today I thought I would share with you these marvelous biscuits (cookies) from Down Under, the Anzac Biscuit. This is a nice pandemic recipe because it does not require eggs--which lately can be hard to find. The recipe I used was from Dorie's Cookies by Dorie Greenspan, but here's some recipes from The Guardian,evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com1tag:blogger.com,1999:blog-17784051.post-73132332123070995832020-03-30T16:23:00.000-07:002020-03-30T16:23:44.074-07:00Peanut Butter Monster Cookies
Well it has been a long time, hasn't it?
I had thought I had tucked this blog into bed, turned out the lights, and left it to hibernate until blogger one day shut down or they decided to kick out all inactive blogs or something.
But then I heard through the pipeline that people were missing my blog. Wha?
Also, this Covid-19 pandemic has left many feeling isolated, or unmoored, or whatever, evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com2tag:blogger.com,1999:blog-17784051.post-77944087168600697292016-12-06T20:53:00.000-08:002016-12-06T20:53:00.660-08:00The Baking Bible: Luxury Chocolate Buttercrunch ToffeeAnd here we are, our last new recipe together as Alpha Bakers. Baking through Rose's Baking Bible these last two years has been quite a journey. Parts fun, parts exasperating, time-consuming and lost-in-creating, delicious and exquisite and confidence building, this has been a wonderful experience. I am so glad I got to participate and share along with all of the Alpha Bakers, and all of you who evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com2tag:blogger.com,1999:blog-17784051.post-83461025339917666142016-11-28T20:14:00.000-08:002016-11-28T20:14:45.760-08:00The Baking Bible: White Chocolate Cupcakes with Raspberry MousselineThis is our second-to-last recipe! I can't believe it! (I still have about 10 or so recipes left to bake, but the official bake-through is coming to an end.)
Marie has decided we should be ending our two year long baking adventure on a couple of easy recipes, and I'm all for it. These cupcakes are a re-tread of Rose's popular White Chocolate Whisper Cake from the Cake Bible, scaled to make 16 evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com5tag:blogger.com,1999:blog-17784051.post-45969863737072974112016-11-14T20:28:00.000-08:002016-11-14T20:28:13.130-08:00The Baking Bible: Chocolate Sweetheart MadeleinesI have never tried a madeleine so I have no idea if this is true to the original or not. It is a lovely soft little chocolate cake. Rose says the big problem of the madeleine is that they get stale so quickly so she based the recipe on her Chocolate Domingo Cake and glazed them in a thin ganache.
I don't know, people. Is this a true madeleine? All I see are the packaged madeleines at the evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com1tag:blogger.com,1999:blog-17784051.post-16426215301560892252016-11-08T20:19:00.001-08:002016-11-08T20:19:11.920-08:00The Baking Bible: Prune Preserves and Caramel Cream Cake RollThis was a really good cake, and the caramel cream is wonderful. All in all, there are 5 components to make but each one is pretty easy and, aside from wait times, fairly quick. It is also one that can be done in fits and starts, which is a plus for me.
The first thing I made was the soaking syrup for the cake, as it can be made days in advance and hang out at room temperature until needed. evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com3tag:blogger.com,1999:blog-17784051.post-25925630372618781832016-10-31T20:43:00.000-07:002016-10-31T20:48:46.871-07:00The Baking Bibile: Monkey Dunkey Bread
Mark said he never wants to forget this dessert, and that it may be his most favorite Baking Bible project ever. Despite being decadent you can find yourself wanting to eat handfuls of this bread at once.
Monkey bread is basically a bunch of balls of sweet bread dunked or tossed in a sweet buttery sauce, piled into a tube or bundt pan, baked until golden brown and then drizzled with icing or evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com3tag:blogger.com,1999:blog-17784051.post-53575564343770189312016-10-17T20:24:00.000-07:002016-10-17T20:24:40.792-07:00The Baking Bible: The Araxi Lemon Cream TartWhen I think of a lemon tart I think of lemon curd in a cookie crust. Which means, I will probably think of other things to do than make it myself because I get impatient making lemon curd. I will probably just make this delicious lemon tart instead, since it is wonderfully creamy and lemony without making a lemon curd!
In fact, this is very simple tart to make. The cookie crust can be evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com3tag:blogger.com,1999:blog-17784051.post-19531667084383516992016-10-09T20:58:00.002-07:002016-10-09T20:58:11.858-07:00The Baking Bible: Giant Jam CookieThis giant cookie really does impress, and would be a fun way to finish a meal with a bunch of people. It is a bit fiddly with lots of refrigeration or freezer breaks, so you need to plan accordingly.
The cookie dough is a simple sugar cookie, whizzed up in the food processor. After a brief kneading, the dough is split in half and both parts get chilled for up to three days. I got back to theevil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com1tag:blogger.com,1999:blog-17784051.post-6085379797278757612016-10-03T21:02:00.001-07:002016-10-03T21:02:26.202-07:00The Baking Bible: Marble White and Dark Chocolate CheesecakeWhat I baked wasn't exactly the Marble White and Dark Chocolate Cheesecake, even though what I baked was a marble white and dark chocolate cheesecake. Despite not being the proper recipe, exactly, my parents and Mark loved the cheesecake. In fact, Mark has declared it the Perfect Cheesecake.
So, typically Rose cheesecakes are one pound of cream cheese and more than a pound and a half of sour evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com1tag:blogger.com,1999:blog-17784051.post-11138175765199778272016-09-05T20:58:00.001-07:002016-09-05T20:58:11.822-07:00The Baking Bible: Heavenly Chocolate Mousse CakeA wonderful, decadent and rich cake that is all about the heavenly mousse filling. Although the project took most of the day, all the components were easy to do.
(I apologise for the dark photos; I thought I'd take then outside but didn't change the settings nor can I get my photo editor to work. I haven't used the program in a long time so I think it was having trouble importing all my photos.)evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com4tag:blogger.com,1999:blog-17784051.post-31571055568426067022016-09-01T21:05:00.000-07:002016-09-01T21:05:45.478-07:00The Baking Bible: Frozen Lime Meringue PieThis pie popped up in our rotation right as some stupid hot weather descended on Portland so I was thankful it only required the broiler for a few minuets. Plus I loved that is served straight from the freezer, although it is best when it softens a bit, and that the lime is so refreshing. It is amazing that a modified lime curd folded into a bit of whipped cream can produce something that so evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com4tag:blogger.com,1999:blog-17784051.post-46036666613297428042016-09-01T20:24:00.002-07:002016-09-01T20:24:21.194-07:00The Baking Bible: Coconut CrispsThis is a yummy and quick little cookie with a mild yet convincing coconut flavor. Mark called these coconut shortbreads and I think that's pretty much on point.
Everything gets whizzed up in the food processor. The coconut is unsweetened, which helps keep these cookies from being too sweet. A quick knead to bring the crumbly dough together and a rest in the refrigerator and this dough is evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com4tag:blogger.com,1999:blog-17784051.post-79896275380175418622016-08-08T21:09:00.000-07:002016-08-08T21:11:29.064-07:00The Baking Bible: (Supposed to Be Gooseberry) Peach and Blackberry CrispThis week's project is supposed to be a really yummy looking gooseberry crisp, however by the time I finally made it to the local farmer's market the gooseberry season was already over. So I made this crisp with the fruit I had on my counter: peaches and blackberries.
This is a fairly straightforward crisp recipe; I think the big deal here was Rose's treatment of the gooseberries to keep them evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com2tag:blogger.com,1999:blog-17784051.post-73062491427787266322016-07-18T21:06:00.000-07:002016-07-18T21:06:28.715-07:00The Baking Bible: Cream Cheese Butter CakeThis is a fantastic cake. It is my favorite kind of cake: tender and light in texture with a dense crumb. Rose says it is similar to a pound cake, with butter and sour cream, with the addition of cream cheese. It works so well in Rose's pie crust that she thought it might be good in a cake. Bingo!
The frosting is actually the Pierre Herme lemon curd: where instead of cooking the butter evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com5tag:blogger.com,1999:blog-17784051.post-41320087616992350552016-07-10T20:51:00.000-07:002016-07-10T20:51:20.346-07:00The Baking Bible: Perfect (Savory) Cream PuffsTechnically these, as the name implies, are supposed to be served with a savory filling. There's even a recipe for what I bet is a lovely "faux gras" made with chicken livers and whatnot. However I am not a fan of liver and I told Mark if he wanted to make the faux gras he was welcome to, and that it would be probably the best chicken liver pate he's ever had. He agreed, took a look at the recipeevil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com6tag:blogger.com,1999:blog-17784051.post-43702889805820758412016-06-13T21:06:00.000-07:002016-06-13T21:06:13.340-07:00The Baking Bible: Cherry Sweetie PieA sweet cherry pie with a pretty lattice top, this was an overall winner in my house. I also think this is the best version of Rose's Tender and Flaky Pie Crust I've made to date!
It is a fairly simple and straight forward pie, which is also a plus. The cherries are pitted, but you could also use frozen cherries which I assume would already be pitted. Rose says if the cherries are on the evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com5tag:blogger.com,1999:blog-17784051.post-6100107124434188652016-06-09T20:53:00.000-07:002016-06-09T20:53:58.564-07:00The Baking Bible: Rum Raisin French Toast RoyaleWell, I skipped the rum so these are really Raisin French Toast Royale. They are the best kind of french toast I've ever had. They blur the lines between french toast regular and bread pudding, breakfast edition. Well worth all the preparation.
The preparation involved baking a loaf of bread, a loaf of cinamon-swirl raisin bread. And since I decided to have a brunch party, I made two loaves of evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com2tag:blogger.com,1999:blog-17784051.post-78302761566831777112016-06-01T20:51:00.000-07:002016-06-01T20:51:13.835-07:00The Baking Bible: Chocolate Ganache Tartlets There is nothing unhappy about these tartlets. The sweet cookie tart crust is excellent, and the little ganache dollop is just enough divine chocolate to leave you ready for another. These would be fun for a party as you can make the cookie shells ahead of time.
Because of the pate sucree, these can almost be put in the (fancy pantsy) cookie category. In fact, a peanut butter cookie crust (evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com3tag:blogger.com,1999:blog-17784051.post-40895198296552966672016-06-01T20:14:00.005-07:002016-06-01T20:51:38.963-07:00The Baking Bible: Pecan Praline Scheherazades These are a simple and easy candy to make; very quick and easy as long as you are not caramel-averse. The key to caramel, at least for me, is to keep an eagle eye on it and check the temperature frequently.
What makes these candies shine are the ingredients used: golden syrup and muscovado sugar bring more flavor than corn syrup and brown sugar. The real amazing ingredient is the creme fraicheevil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com2tag:blogger.com,1999:blog-17784051.post-62729954360316605462016-05-10T20:26:00.003-07:002016-05-10T20:26:55.644-07:00The Baking Bible: Sour Cherry (supposed to be blueberry) Buckle I like the idea of this buckle. It is essentially pie filling with a thin sour cream cake top. It reminds me of the Lemon Pudding Cake a little bit, probably just because of the thin cake top. Although this cake top has much more flavor and better texture than that one.
Technically the recipe calls for fresh blueberries--a lot of fresh blueberries--and there just aren't many of those around evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com4tag:blogger.com,1999:blog-17784051.post-21606595438000004792016-05-02T20:47:00.000-07:002016-05-02T20:47:30.463-07:00The Baking Bible: CrumpetsI cannot hear the word "crumpet" without thinking of Crumpet the Elf , which is no help when making crumpets from scratch. My only experience with crumpets is when, sometime in my teens, my dad brought home a package of crumpets he had found at the store. My sister and I asked him if they were out of Thomas' English Muffins. Which we decided we preferred.
However the batter for this yeasted evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com4tag:blogger.com,1999:blog-17784051.post-75997887975928726072016-04-24T20:42:00.002-07:002016-04-24T20:42:22.282-07:00The Baking Bible: RugelachThese are as simple as they are delicious and I think we'll be making these again and again. Eliot dubbed these "piecookies" which is fairly apt. They are a bit like pastry with a yummy fruit/nut/jam filling. However, don't let pastry fool you; these really are much simpler and less stressful to make than pastry.
I checked back on the Beta Baker's site as I remember test baking these and I'm evil cake ladyhttp://www.blogger.com/profile/09028488030328153196noreply@blogger.com6