What, what? Back to normal? Hardly. I did bake quite a bit while in Michigan and the time right before Michigan, so I have a stock pile of recipes to share with you. A bit of a backlog if you will. Last night I chose to edit photos instead of finishing my essay for grad school, wise choice! Photos for five different recipes are complete.
I’ve made the choice to continue blogging despite my overwhelming schedule with grad school and work because I like it and I need to do something besides go out and drink to release my steam. Plus it’s nice to have an excuse to bake, buy expensive ingredients, and use my creativity.
This berry cake is a must make with the last of the season’s fresh berries! It is easy, moist, tender, and delicious. The cake is so soft and all the berries are juicy and fresh. Make this cake this weekend, trust me!
One Year Ago – Greek Quinoa Salad
Print the Recipe!
Berry Pudding Cake
Adapted from Bake or Break
Yield – 16 pieces
4 cups mixed berries (I used 1 cup each sliced strawberries, blueberries, blackberries, and raspberries)
1 + 1/4 cup sugar, divided
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon (1 lemon) lemon zest
1 teaspoon vanilla extract
- Preheat the oven to 350 ˚F and line a 9 x 13” pan with parchment paper.
- Wash, dry, and slice the larger berries, toss with 1/4 cup of sugar. Spread evenly in the prepared pan.
- Whisk together the flour, powder, and salt in a small bowl. In a large bowl whisk together the remaining sugar, eggs, oil, zest, and vanilla. Stir in the the flour until just combined.
- Spread the batter over the berries evenly. Bake for 35-40 minutes or until set.
- Let cool and dust with powdered sugar before serving.
I was in a cake contest with my friend Christine! We didn’t win, but the feedback was great and we were able to support Relay for Life and all they do to help fight cancer. I made 300 mini cupcakes and a few bits and pieces for the display cake. Christine is a much better decorator than I am so she did all the fondant work. The theme was Candyland – we take things very literal!
I baked for three days in order to get everything ready, it was kind of a baking overload, the kitchen and freezer were covered with mini cupcakes. Three hundred cupcakes is a lot! We wanted to go for something classic and simple and something that would withstand the Brooklyn heat wave. These cupcakes were good! You should make some, but only a few, not 300!
The baking contest was a great experience and although I do not think I will be entering another baking soon, I really want to do this one next year!
Also, if the picture at the top of the page looks super fantastic, it’s because I took a food photography class at the Brooklyn Brainery. I learned a lot and was able to use the instructor’s DSLR camera for a bit! I look forward to taking more and more awesome photos!
Print the Recipe.
Vanilla Cupcakes with Chocolate Raspberry Frosting
adapted from my standard vanilla cupcakes
Yield – 120 mini cupcakes
2 cups sugar
3 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup non-fat Greek yogurt
1/2 cup vegetable oil
2 tablespoon vanilla
1 1/3 cup whole milk
- Preheat the oven to 325 F.
- In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
- While the mixer is mixing, whisk together the yogurt, oil, eggs, and vanilla. Pour this in the mixer and combine. Scrape the mixing bowl as needed.
- Slowly add the milk in and turn on high for a few seconds.
- Use a mini ice cream scoop (1 tablespoon) and place the batter into lined cupcake pans.
- Bake 12-14 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.
Chocolate Raspberry Frosting
Adapted from Wilton’s Chocolate Buttercream
1 cup shortening
1 cup (2 sticks) unsalted butter
1 1/2 cups cocoa powder
2 teaspoons vanilla
1/2-1 jar seedless raspberry jam (add as much jam as you would like for flavoring)
2 lbs powdered sugar
8-10 tablespoons milk
- In the bowl of a stand mixer beat together the butter and the shortening until well combined.
- Beat in the cocoa powder powder, vanilla, and jam. Mix until well combined.
- Add in the powdered sugar one cup at a time scraping the bowl as needed.
- Add in the milk until the frosting reaches a desired consisteny. Place in a piping bag and frost your cupcakes.