baking

And the man in the back said, “Everyone attack!”…

So, recently I had been part of a project at work informally known as the “Blackout Blitz”.  In all fairness, its name comes from its ties to production quotas and inter-departmental deadlines; however, from the very beginning, it made me think simultaneously of the Blitz of WWII and of the blackout drills held during the war.  Hardly unusual, given the name.

(This raises an important question: why do so many people glorify the WWII era?  I do it, too, but why?  I’m perfectly able to wear oxfords and listen to big band music today, but without all the hassles of rationing, polio, wartime casualties, the marginalization of women and minorities…  I can only chalk it up to there being a heckuva spin doctor there somewhere, who made the whole damned thing seem so glamourous and wholesome.  And, let’s face it, the Bomb Girls of the eponymous television series seemed to know how to make a blackout drill a real gas.)

Needless to say, by the time my mom’s birthday was approaching, I had blackouts and blitzes on the brain, and so it shouldn’t come as a surprise that for her cake, I decided to duplicate Ebinger’s Bakery’s famous Brooklyn Blackout Cake.

0890_1

I turned to Chloe Coscarelli’s Chloe’s Vegan Desserts for the basic how-to and for the killer chocolate pudding to slather between layers and all over the outside – and was I ever excited when the mixture smoothed and thickened exactly as it was supposed to! – but deferred to Vegan Cupcakes Take Over the World for the cake portion.  Their Basic Chocolate Cupcake recipe is moist and foolproof, and with the addition of black cocoa powder to make it extra-dark and rich, there was no going wrong.

0893_1

I was concerned that the step of pulsing part of the cake in the food processor to make crumbs to be sprinkled on top would detract somehow from the finished product, but au contraire!  They only add to the chocolatey goodness.

0896_1

Moist chocolate cake sandwiching rich chocolate pudding?  Sign me up!

Thanks for looking! 🙂

baking, cooking

Hey! You got your chocolate in my peanut butter!

I try very hard to adhere to my Birthday Cake Rule (longtime readers, you know what I’m talking about!), but every so often, a wrench gets thrown into the works.  Take my dad’s July birthday; the first thought that popped into my head was, “Ugh, it’s too darned hot to bake!”

(In all fairness, I had that same thought last year and took what I thought was an easy out by ordering an ice cream cake from Dairy Queen.  Their regular decorator was on vacation – though no one told us this when we special-ordered it a week in advance – and the resulting dessert fell firmly into the “can’t-sleep-clown-will-eat-me” nightmare category.  But hey, all cats are grey in the dark, right?)

To my credit, I had a plan this year.  I had made the Peanut Butter Cup Icebox Cake from the Brown Eyed Baker for Father’s Day, and it was a resounding success.  Chocolate and peanut butter appear to be the way to his heart – so why not make it again?

IMG_0712

I’ve started to think of this as my “cardio cake” (which is really stretching to make something sound far healthier than it really is): because the instructions indicate that each layer needs to chill in the fridge while the next one is prepared, and because there’s never a 9 x 13″ chunk of spare real estate in the upstairs fridge, I had to keep running it down to the basement fridge for its solitary confinement and then back down to retrieve it when I was ready to proceed.

IMG_0716

But was it worth it?  Just look at those layers of chocolate-peanut butter-y goodness!

20160619_144554

It does generate a lot of dishes – and necessitates the dirtying of that clunky monster, the food processor – but for a cool and creamy finish to your meal, you could do a lot worse!

As always, thanks for looking! 🙂

baking, cooking

Nothing says “I love you, Mom” like carbs

Did everybody have a great Mother’s Day?  It took me longer than usual this year to come up with a cohesive gift/meal plan, but luckily that all fell into place within the last week or so.

My original intention had been to make the Tiramisu Pancakes from Chloe’s Vegan Desserts, but then I saw the IHOP commercial touting their new Cupcake Pancakes and Red Velvet Crepes, and darn it, I was moved.  The nearest location to me that doesn’t require a passport still requires an overnight bag, so it was time to take matters into my own hands:

20160508_094001

Behold: Confetti Pancakes, courtesy of the plain pancake recipe from Vegan With a Vengeance plus a handful of sprinkles thrown into the batter.  (Note that “plain” is a bit of a misnomer; the batter has cinnamon and maple syrup and vanilla in it for flavour before my own addition, and is wickedly delicious.)  And yes, that’s blueberry syrup drizzled on top.

My Birthday Cake Theory extends to Mother’s Day as well, so I whipped up a batch of chocolate cupcakes from VCTOTW last night and decorated them this morning.  Now, as I’ve gotten older and less cute, I’ve been replaced by a furry, four-legged little sibling, and he provided me with decoration-inspiration.

20160508_122630

It’s like looking into a decorating gel-covered mirror.

20160330_173840

He’s really quite impressed by this homage.

Also:

Thanks for looking!

baking, Cross-stitch and Embroidery

Happy Birthday from the Muskrat

I know I’ve disappeared for the last month – January seems to have gotten away from me, but I was quite pleased with myself for having been able to post at least one handmade/home-baked item per month last year, and had no intention of letting my streak disappear!

My mom celebrated a birthday recently, and those of you who follow me regularly know my Birthday Rule.  Obviously there was going to be a homemade cake of some kind; it just took me a while to decide which kind.  I had contemplated tiramisu (vanilla cake, coffee, Kahlua, chocolate shavings) in all its adult glory, but finally decided I needed something chocolate-based.  No matter how fancy I get, she always seems to like my plain chocolate cake/cupcakes best of all.  I got the idea to make a chocolate buttercream frosting laced with raspberry syrup (the latte kind, not the pancake kind), with fresh raspberries for garnish.

Cake 1

Cake 2

But the true stroke of genius, in my obviously completely unbiased opinion, was to place some raspberries on top of the bottom layer once it had been frosted.  It reminded me of some of the fruit tortes from store bakeries, and adds a really nice bit of flavour and texture where one might not expect it.

Cake 3

I also had the perfect birthday card in mind: a Margaret Sherry illustration from The World of Cross Stitching a few months back.  It features a sweet little mouse presenting his hedgehog friend with a birthday cake.

Hedgehog Mouse Card

When I showed it to one of the other party guest, he commented, “Aw, look at the cute little muskrat!”  I’m not sure he was joking.

Also, update on my grammar hoop: I finally got to give it to its intended recipient this week, and he loves it.  He’s displayed it proudly at work, only to have one of his coworkers ask him: “Do you really do it silently?”  Maybe not always…

baking, Cross-stitch and Embroidery, Other Crafts

Pink cake and orange cat

Hello there!

My mom had her birthday at the end of January, but due to work scheduling, I wound up having to make her cake the weekend before.  I saw the basic idea in an old issue of Woman’s World, which is a magazine that I would generally never, ever buy – except that this issue had featured adorable Hello Kitty cupcakes on the front cover, and I had been unable to resist it.  They also had a layer-cake version of the cupcakes inside, but their recipe used something like four egg whites in the batter and another two in the icing, with no mention of what to do with the yolks, so I quickly dispensed with that idea and instead used my trusty vanilla cupcake recipe from Vegan Cupcakes Take Over the World as well as the fluffy buttercream icing from the same.  I also thought I might leave the kawaii characters off the cake, and maybe give it a more mature vibe.  Because nothing says “mature” like pink cake, right?

Ombre Cake 1

I, of course, did not think to get a picture of it while it was intact and free from candle holes.

Ombre Cake 2

Holy ombre, Batman!  I used varying ratios of gel food colours to get the different shades, and they worked like a charm.

Ombre Cake 3

That’s a chocolate-cream cheese filling between layers.  Since the cake itself is just vanilla and not overly sweet, it provided a nice balance and helped keep it moist for the next few days until we could get it all eaten.

She had to wait a couple more days to get the rest of her birthday goodies.  I always try to make a handmade card of some sort:

Surprised Hedgehog

And when I first saw this design on Urban Threads, I knew it had to be made into a t-shirt:

Meow Shirt

I did him in orange to look like her big ol’ furbaby.  He’s painted on – not embroidered – and I think the blue really makes him pop!

Thanks for looking – have a wonderful weekend!

baking

Any time is a good time for cupcakes…

Last week, I decided that I hadn’t baked cupcakes in a while, and it was high time to change that.  And just in case I needed a reason, it was my cat’s birthday – according to the official Humane Society paperwork, which may or may not be all that accurate.

In any case, I brought out my trusty chocolate cake recipe from VCTOTW, and gave then a kitty-centric decorating job, since I had some fondant left over from my dad’s birthday cake.  As one of my professional-baker friends noted, fondant lasts practically forever, and with a little kneading is good as new.  Suddenly, buying a whole box of the stuff for a few little cutouts doesn’t sting so much.

20140903_143722

That’s blue raspberry frosting, by the way.  I can’t resist anything blue raspberry.  And, as my mother noticed, if you turn the cupcake 90° to the left (or your head 90° to the right), the cat turns into a bunny of sorts, like one of those bizarre optical illusions.

20140903_143806

The birthday girl was mildly intrigued, until she determined they were non-fishy in nature.  “Thanks a lot, Ma.”

baking, Cross-stitch and Embroidery

Take me right back to the track, Jack!

Where does the time go?  One day, I was stitching up Christmas ornaments, and now, poof!  Finals, summer birthdays, that feeling of irritation that occurs when you upgrade your operating system only to find out that none of your (admittedly embarrassingly rudimentary) Windows XP software will run on Windows 8.1….

But I digress.

My dad celebrated a birthday a few weeks back, and in keeping with my Birthday Cake Rule*, I knew I had to come up with something good.  I had seen this cake on the Brown Eyed Baker some time ago and had been wanting to try it for a while.  Here’s my take:

traincake1

traincake2

Since my dad is just a wee bit (ha!) older than the BEB’s birthday boy, I passed on the rainbow cake in favour of something just a little more adult.

traincake3

This is my modification of the basic chocolate cupcake recipe from…wait for it…Vegan Cupcakes Take Over the World.  It’s rich and moist without being too sweet, nice and light, and goes down easy.  Absolutely worth skipping a half-day of classes to make!

I also took a break from needling away at the rather large needlepoint project that’s been occupying my leisure time to stitch him a card.  I saw the pattern in an issue of The World of Cross Stitching, and he rather reminded me of my parents’ cat.

morkandcard

*The Birthday Cake Rule, for the uninitiated: If you really love someone, you’ll make them a birthday cake, or pie, or cookies, or other dessert of choice, from scratch.  None of this store-bakery sheet-cake stuff.