Monday, November 3, 2008
One of the problems with being a blog slacker is that I tend to upload photos when I take them and always have the best intentions of posting entries right away so that I don't do things like forget where I got a recipe from. Like this banana Bundt cake. I am positive that the glaze came from Fearless Baking by Elinor Klivans. Chalk up one more for hopelessness!
Autumn means that it's time to bake with apples, cranberries, and pumpkin. I had some leftover chocolate frosting from my commission cake, and I thought it would go well with pumpkin. So it turned to Julie Hasson's 125 Best Cupcake Recipes. Good combination.
Now I need to make something with cranberries.
Every now and again, I get a commission to make a cake. I think that's pretty cool; being a good baker is a nice reputation to have, that's for sure. For this commission, the request came in the afternoon, and the cake was needed the next day. I went with the yellow cake from the Magnolia Bakery cookbooks, then used the frosting and toasted coconut-pecan "macaroon" blend from the Junior's yellow-cake recipe. By all reports, the cake was a hit, which leaves me hopeful for future commissions.
This Double-Apple Bundt Cake comes from Dorie Greenspan's Baking: From My Home to Yours. The batter calls for both a grated apple and some apple butter (hence the double-apple reference). While the cake turned out pretty well, my one second thought about it is that I could have baked it in a slightly smaller tube pan. The final cake seemed a little height-challenged.
For her birthday this year, Claire requested a repeat of a cake I'd made previously but didn't like that much. Fortunately, I was inspired to make this chocolate cake, which appeared in an issue of Everyday Food. I was missing an ingredient for the ganache that was used to ice the cake, so I used to the lighter, fluffier chocolate frosting from the Magnolia Bakery cookbooks. The cake tasted great, but I guess I should have cleaned up the frosting smears on the cake-dome platter!