It was $15.99 when I ordered it. I liked it a lot, used it once and gave it to my friend (he’d never used a mat) and went to order another. I accidentally ordered a similar one but didn’t like it (sticky) so I returned it. When I found the original one I put it in my Wish file; when I went to order it a couple of days later, the price had gone up $4. Seemed fishy so I left it in that file and looked for another.
The one I picked was more expensive but had great reviews and some added features … it arrived and I’m very happy with it.
Prompted by @Saregama inquiry regarding hot milk cakes, I made the Chef Zeb’s version from KAB. I can understand why the cake is so well liked, it is tender with a fine crumb and very popular for birthday cakes. This is from a quarter batch and is a second day dessert. It was well wrapped and suffered no ill effects on the second day. It has a little of the apricot jam that was made this morning on the cake itself and also mixed in with some warmed apricot pieces.
Raspberries, sour cream and pistachios made up the rest of the desssert. Not a crumb was left.
@Nannybakes that looks and sounds very nice and the recipe looks easy and has fabulous reviews. Your topping looks much better to me than chocolate frosting!!
Thanks Gretchen, can’t resist fruit at this time of the year. I made a quarter of the recipe, one egg. It made four of those oval shaped cakes, could have made five, they have a significant rise.
I made two 7” cakes with the cake recipe intended for one 9” cake.
Flavor 1: layer of chopped raw strawbs inside the batter. Instead of topping with more raw strawbs, I used chopped pistachios and Demerara sugar. I decided to try this after making the original recipe and not loving the baked strawberry topping.
Results: loved the crunchy topping and the sugar helped the top brown. On the downside, the nuts almost burned. Maybe I should have put them inside the cake with the chopped berries. Flavor wise, though, this is delicious.
Flavor 2: made a quick rhubarb compote to go inside the cake (a stalk of chopped rhubarb, some sugar, splash of water cooked in a little saucepan. Finished with a scant tsp of raz jam for a color boost.) after layering in the rhubarb and covering wit the remainder of the batter, I sliced some apricots onto the top of the cake and sprinkled again with Demerara sugar. After it came out of the oven, brushed it with a little warmed-up homemade peach jam.
Results: also delicious. The rhubarb and berry fillings both sunk quite a bit, but the flavor comes through.
I routinely rotate my cakes, it also gives a clue to how it’s baking, maybe you would prefer a six inch version but it needs a 2 1/2-3” depth. Sometimes I make a 7, sometimes a 6. Good luck with the next one!
Sigh. The current heat index reinforces my not missing the heat and humidity of east coast summers, but every year brings a case of sour cherry envy — the thing I do miss about them.
A friend of Mom’s asked Mom if I would be interested in her “heavy mixer” that she never used and was too heavy for her anymore. I tried not to get my hopes up, but it turns out my hopes were exceeded.
I had this exact color mixer for years, until it finally gave out last year. I have since replaced it but I miss the old one so much. My favorite color in the world, and not a mixer color that you see often in people’s kitchens! Enjoy!
4 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
258
Amazing!
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
259
I made a half recipe of NYT’s strawberry spoon bread, adding lightly cooked rhubarb from the garden to the strawberry mix. Very easy and delicious with vanilla ice cream. My DH kept sneaking seconds.
I already own two KA’s (one here in the burbs, one in my apt) and I don’t own the pasta attachments bec I don’t make pasta. You never know what the future holds, however
