Chocolate Chocolate Chip Cake

I have a confession.

As a child, I hated cake.  The only part I liked was the royal icing flowers on top.  I think I still ate funfetti cake and the like, but that was it.  Whenever we had birthday cake, I would just turn up my nose and eat my royal icing roses (which, by the way, my mom/aunts had to always ask for a specific number of those so there wouldn’t be fighting among us cousins).

Oh – and I also didn’t like chocolate.

Whew.  That’s a huge weight off my shoulders.  Feel free to throw words at me like “are you insane??”

Now I’m normal and like both chocolate and cake (a little too much for my own good, in my opinion).  I guess that’s one of the good (bad?) things about getting older, your tastes changing.

When we had the double baby shower at work this week, I knew one of the women was a chocoholic, so I decided to make the same cake I made this past weekend for the christening cake

One of my favorite memories of high school was Market Day.  Does everyone remember that?  That “grocery” service through the school where you paid a semi-crazy amount of money for what was basically a bunch of junk food?  Mmmm Italian Dippers.  My favorite thing we got were these frozen Chocolate Puddin’ Cakes.  They were slices of a super moist but not super chocolatey cake, riddled with chocolate chunks.  Sometimes I wouldn’t even let a slice thaw – I would just eat it still frozen (and it was still amazing). Continue reading

Christening Cake

Happy Monday – it’s cake time!

This past weekend was a christening in my family.  I’m not exactly sure of the link – it’s my dad’s cousin’s son’s son… is that my second cousin once-removed?  Something like that… I think… but regardless – this new lil guy is my cousin! 🙂

Trying to figure out what to do for a christening cake was a feat unto itself… try googling it. Seriously.  You get everything from cross-shaped cakes to cakes with teddy bears to cakes with booties and balloons.  Basically, it seems like whatever is blue works well, and most people seem to shove the religious part by the wayside.  After spending days and days searching for something to give me inspiration, I gave up, feeling no more inspired than when I started.

Then I ran across a forum post on Cake Central (if you are a baker, check it out, it’s awesome!).  For billowing fondant.

And I was hooked.

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Luau Cake!

Hello there boys and girls, it’s time for a recipe-less update!

This past weekend was a surprise party for my aunt, and I got hired to make the cake (wahoo!).  When I asked, I was told the theme was “Hawaiian luau”, so that of course led to millions of ideas instantly going through my head.  In my first iteration, it was a cake with a lei gracefully draped down the side.

Until I thought it through.

While leis are beautiful, the amount of gum paste flowers I would have needed for this image in my mind was… extraordinary.  So… that idea kind of got kicked to the curb of my brain.  After that I just started Googling like there was no tomorrow.  Unfortunately, when you look up “Hawaiian Cake” or “Luau Cake” under Google Images, most of them look like the creators took every single piece of Hawaiian plastic/decor the could find and stuck it on a cake (seriously – most of them should be on Cake Wrecks, just for the amount of weird stuff on the cake)

Eventually I started sketching out some ideas, and this is what I came up with:

It’s a little hard to see as I sketched lightly so I could erase easily, but it’s just a simple topsy-turvy cake with some Hawaiian accents.  I figured this would be easy enough for me to do, as it was my first topsy-turvy cake, and still impressive enough for all the non-bakers out there.

The weekend making this cake was unreal.  I only had one of each size cake pan, so I had to waste time baking one layer of each tier at a time (luckily they were only two layers!).  It was a weekend and cake full of new things.  New vanilla bean recipe, new chocolate recipe, new fondant recipe, and new cake construction.  Looking back on it now – I was kind of an idiot for doing this, because had one thing gone horribly wrong, I could’ve lost it (very very easily).  In the midst of fondant that kept tearing, I decided it would be fun to break the faucet head off the sink and spray the entire kitchen (seriously – it was a blast! (pun intended)).  But after all of the work and craziness, the cake finally got finished.  My feet ached from standing, but I was very proud of what I got done:

For this, I made a vanilla bean cake for the bottom tier and the island (courtesy of my friend Paula, aka The Culinary Cheesehead), and found a recipe for a moist chocolate cake for the second tier on Kitchen Addiction (doubling the recipe and switching the milk for buttermilk).  I made my own version of a strawberry mousse filling topped with diced strawberries, coated the cake in Italian Buttercream and Michele Foster’s Fondant.  I purchased some Mercken’s candy melts and made little chocolate seashells (on top of the green layer) and the flip-flops, flowers, and palm-tree are all made of gum paste.

Hazelnut Brown Butter Cake

One of my all-time favorite flavors is hazelnut.  I love hazelnut cake, I love hazelnut frosting, I love Ferrero Rocher, I love Nutella… the list goes on and on.

When my dad’s birthday came around, I asked what kind of cake he wanted, to which his reply was “a nut cake”.  I tried my hardest to get him to be a little more specific, but alas, I was left with “a nut cake” and nothing else.  I had seen this recipe for a hazelnut brown butter cake on Smitten Kitchen a while ago, and had been looking for an opportunity to try it out… and since hazelnuts qualify as nuts (I think they’re not one of those seeds-posing-as-nuts), I had my “nut cake”.

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Red Velvet Rose Cake

Well, it was a long and rainy weekend (any of those near the Chicago area know exactly what I’m talking about).  After I had walked to and from the grocery store in the rain and wind, almost losing my footing and my little wheely-cart about three times and turned into a popsicle because of the wind, I decided to hunker down and make it a rose-filled weekend.  I worked on gum paste roses for my cake decorating class, and then on decorating my cake of the week with a rose design that I had seen in passing that thought was beautiful. 

One of my favorite cakes, oddly enough, is Red Velvet.  I think I’m in the minority here, but I just love that it’s not overly sweet, not overly chocolate-y, and of course, I LOVE that it has cream cheese frosting (is there anything better??). 

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