Thank you! It was fun.
1 Like
Yellow Snacking Cake and Bittersweet Chocolate Buttercream frosting from 100 Afternoon Sweets. I sprinkled some crushed mini chocolate easter eggs on top. A nice moist cake which contains buttermilk and sour cream. I reduced the sugar by 40grms. Baked in a 9x9 and cut into 12 portions. Made 1/2 recipe for buttercream.
16 Likes
Seeking your favorite snacking or easy-travel cake recipes!
Gearing up to bake something for various kids for Easter weekend – and thinking I’ll give tiger cake a rest (mostly out of my own desire to bake something different).
2 Likes
I love the idea of a class like that!
2 Likes
Going into it, I wasn’t sure if it would be a hit or a bust. Thankfully, it turned out to be the former.
ETA: Oddly, I was the only west-coaster in today’s class.
2 Likes
At the risk of sounding like a broken record and outside of the Tiger Cake, my faves for travelling are Dorie’s carrot cake (unfrosted) and NYT’s pantry crumb cake with blueberries (or anything similar). I’m baking the crumb cake tomorrow. 
3 Likes
2 Likes
Buckle up everybody as I baked something today I expected to be absolutely terrible!
My kids have at various times been into a fiction series called Keeper of the Lost Cities, which is of course about a tween girl who discovers one day that she’s really an elf (and that elves exist) and that she was secretly sent to be raised by humans because she is the most powerful elf ever and really most importantly she romantically agonizes between two different elf boys while saving the world repeatedly. Hilarious fluff, very readable, as long as you can keep your eyes from rolling out of your head. In the book our hero is introduced to elf culture, including food which is way more delicious than human food. The pinnacle of desserts is something called mallowmelt. Lucky for us the author has published a recipe on her website.
I agreed over a year ago we’d make this “at some point”, and today seemed like it had to be the day or otherwise I’ll blink and they’ll be all grown up having been denied this culinary delight.
This was ridiculously sweet and cloying, but honestly not nearly as awful as I expected, probably due to the high quality chocolate.
Recipe link is below, but it’s butter, butterscotch chips, marshmallows, chocolate chips and sweetened condensed milk plus flour, vanilla, egg etc.. I cut back on the brown sugar, but that can only do so much.
Does anyone have any clever ideas to repurpose some of this into something not terrible? All I can think of is as a topping or filling for a not sweet chocolate cake or cupcake. It’s still gooey, even now it’s completely cooled.
On the upside, the kids were thrilled, including the one who couldn’t eat more than 2 bites because it was too sweet even for her!
5 Likes
Looks like a yummy happy face!
2 Likes
Is it basically like a very, very gooey and over-sweet blondie? I think drying it out a bit might be a first step in repurposing it. It’s not going to work very well as a topping for something else if it’s sticky. I’d pop it in a very low oven for a while and see what happens. And be perfectly accepting of the fact that it’s almost certainly going in the bin, in case the experiment goes totally wrong.
2 Likes
Yes, that’s a pretty good description of it.
I was thinking the gooeyness would be an asset in repuposing, since it would work as a filling without being too chewy, and it smooshes, so I’m thinking like a bittersweet chocolate cookie sandwich?
What kinds of uses would drying it out be good for?
You’re surely right that I will have to pitch it, but hope springs eternal!
Some kind of crumble, perhaps? I was trying to think of the most potentially inoffensive thing you could do with it. Stuffing it into a cookie is kind of the opposite approach. That, to me, feels riskier if you’re worried about wasting ingredients. But having not tasted this thing I can only guess. Please do report back either way, I’m curious to see where you take this.
2 Likes
I had a happy face while I was eating it!
1 Like
As a filling between graham crackers - since it’s similar to S’mores?
2 Likes
I don’t know how the kids feel about carrot cake, but that’s an interesting idea. Thanks!
1 Like
Thanks! They do like orange cake as that used to be a favorite bake for me, but maybe it’s time to give a new recipe a spin.
Hah! I read some of those books with my nephews.
My first thought was croutons or crumble, but the gooeyness may not be conducive to that.
Another thought is to throw the lot into a food processor or blender with another egg or two, a cup of flour, and some baking powder, and re-bake into a cake. If that doesn’t do it for you, the cake will be easier to bake into sweet croutons / biscotti or a crumble. You could try with half first.
1 Like
That’s an interesting idea. Perhaps consider gluten free flours here to avoid toughness from re-mixing and baking the flour already in the mix? Corn might work well with the butterscotch flavor..? (Or is that just getting too weird?)
1 Like
Nah, I’d just go straight flour. A quick blitz is not going to develop gluten.
