Let them eat cake - Part two

It's October and there's another birthday around the corner.  I have to say I lucked out in the birthday department.  In our family our birthdays are somewhat spread out so that there's a bit of a break between the festivities.  In addition, we don't have any winter babies which helps in that I don't have to plan any snow related birthdays.

We're away just before birthday comes so I'm not sure he'll get a party though he will get cake.  Probably this one - which I found on the internet here.  I have to say she's a genius.  The cake tastes good, is always moist, and easy carve into fun birthday cake shapes - all good things in my book!

Here you go:

Basic Yellow Cake (a really moist vanilla cake)

Ingredients

• 2 1/4 cups all-purpose flour (do not sift the flour or sift AFTER measuring)
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1-teaspoon salt
• 1 1/4 cups milk
• 2 ½ teaspoons Vegetable oil
• 1 stick butter (not margarine), softened
• 1-tablespoon vanilla extract
• 3 large eggs 

Directions

1. Preheat oven to 350°
2. Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.  (I never do this - I usually just grease the pan and hope for the best)
3. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well
4. Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups (it works out to be about 2 1/2 teaspoons)
5. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed
6. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans
7. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center
8. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Makes 24 cupcakes, 2 9x1.5 inch pans or 1 9x13 oblong cake

My Notes:

1. The recipe says it takes 20 - 25 minutes to bake but that's because she made it in three cake pans.  I usually put the timer on for 20 minutes and then keep adding 10 minutes.  Next time I make the cake I'll take note of how long it takes and update this.
2. In my experience the cupcakes take 20 minutes.
3. My kids and I love a lemony flavour so I sometimes add the rind of 1 lemon, and a tablespoon of lemon juice.  If you do that also add 1/4 tsp baking soda (to counter the acidity of the lemon - I am not a baking guru but can pretend to be one with the help of the internet).  You can reduce the amount of vanilla or not, depending on your taste.
4. I usually make a buttercream icing to ice them.  I use this recipe - though I sometimes substitute lemon juice for the vanilla (or go half and half).  They ask for unsalted butter but I never have any so I always use the salted kind.

Sorry I didn't have any photos again.  I do take a lot of pictures they're just on my computer not at all organised and very difficult to find.  Have to fix that!

If you do make these, do let me know how they turn out.  Bon Appetit!

Let them eat cake - Part 1

Ok so not the most original idea for a title.  But I was so very flattered when I was asked for my delicious, fool proof cake recipes (it really doesn't take much).  Have to say I am often asked for the recipes but never by someone who hasn't tasted them is really is just going on my word (which is good but at the end of the day, is just that) and as they say, the proof really is in the pudding.  

I can't very well share the recipes without revealing their sources.  Recipes over time become our own, but really they almost always originate from somewhere else.  

The chocolate cake recipe was my aunt's - when I was growing up we would often spend our summers visiting cousins in either Kenya or Canada.  My aunt in Kenya would make this cake.  And my cousin was an expert at making the most beautiful looking cakes out of these cakes.  She made me a guitar once (out of cake).  For the record, I don't play the guitar - but I think I was going through a phase where I wanted to.  You can find this recipe on the internet by the way and I've seen versions where they use sour cream instead of yoghurt but I got it from my aunt first and I always use yoghurt.

COCOA FUDGE CAKE

Ingredients:

• 1 2/3 c. all-purpose flour
• 1 1/2 c. sugar 
• 2/3 c. cocoa 
• 1 1/2 tsp. soda 
• 1 tsp. salt 
• 1 1/2 c. plain yoghurt 
• 1/2 c. shortening (butter, softened)
• 2 eggs 
• 1 tsp. vanilla

Directions

1. Measure all ingredients into a large bowl
2. Blend on low speed then beat on high speed for 3 minutes.
3. Bake in 9"x13" greased and floured pan for approximately 30 to 35 minutes (until toothpick comes out clean) at 350 degrees (176 C).

It really is that easy.  But I make notes every time I make a recipe (helps for the next time) so I've copied them here in case you need them.

My notes:

• Last time I made 1 ½ times the amount - I found it fit in the rectangle tin better (i.e wasn't so thin)
• For a layered cake, this recipe fills 2 9” rounds nicely  - just remember to split the batter in half so that the two cakes are even
• The cake is fudgier on the second day.
• Obviously if you make more of the recipe and put it all the same pan, it takes longer to cook.  Check it after 30 minutes and add the time according your own oven and how much of the mixture you've put in there
• The recipe makes great cupcakes.  Fill the cupcake liners 3/4 and adjust the bake time (about 15 minutes for large cupcakes, less for mini ones) - it makes just a little over 12 regular sized cupcakes

Icing Options (totally optional - it's great without): 

• Sprinkle icing sugar on top
• A buttercream icing or other icing
• Make a strawberry coulis/sauce (boil strawberries, sugar and water).  Put in the middle of the two rounds.  Whip fresh cream and put on top and through the sides.  Make sure the coulis & the cake are well cooled before putting on the whipped cream or the cream will separate.  Decorate with fresh strawberries on top.
• Make a chocolate ganache by melting chocolate chips with cream (check internet for recipe).  Pour over the cake and allow to harden.  This option makes the cake seem a lot richer.

Do let me know how it goes if you try it.  Unfortunately I don't have photos for the steps... it would require me to make the cake again and honestly I think I need to hit the gym after all the cake I've consumed in the last couple of weeks!  Maybe next time.

Off I go to Kindergarten orientation - round 2 here we go!  More on that next time.