Is that the recipe in Rustic Fruit Desserts?
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Yes it is. One of my most used dessert cookbooks
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Curiosity to make, cake tasted good but why? The icing color is jarring and unappetizing to me.
Chocolate beet cake from ‘snacking cakes’.
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This is the only time I’ve been tempted to make a beet cake:
Because as you said, I don’t find much reason to use beets in cake. Sure you can, but why?
However, I’ve always wanted to try this frosting.
The high praise in her video )this would be her signature frosting if she had a bakery) and the fact that it’s a buttercream meant to be less buttery and more flavorful make me really want to try it:
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Everybody that knows pi needs a pi plate!
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I think I bought that book on recommendation here. Need to check it out.
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I only have an e version, which is great but makes me less likely to use it without a nudge.
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Very attractive crust.
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Yes you do! I bought a slew of them years ago and gave them away with a pie for pi day.
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After receiving some advice from my mother, I made a second attempt at a “Sock it to me” cake. This one turned out much better. Why is it that no matter how old you are, you can still learn something new from your mother. Thanks, Mom!!
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As a mom, this makes me very happy. Plus I’d like a piece of this cake.
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Sure… come on over!!
Tonight’s dinner is a simple Steak, baked potato and peas dinner, but the “star of the show” is tonight’s dessert. I’ll set an extra place at the dinner table for you.
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Boston Cream Pie Cake. Another birthday and i didnt feel like frosting a cake. This has been repeated many times. Its an ATK recipe and they bake it in a 9" pan but baking in an 8" gives you a higher cake. I was delighted to find the recipe on Sallys Baking Addiction blog where she gives weights for the ingredients
.
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How did it taste? Looks pretty to me! When I read about your beet cake, I remembered a recipe I made twice years ago. It took a couple of days to come back to me: Bradley Ogden’s restaurant in Larkspur, CA, Lark Creek Inn; beautiful yellow farmhouse among giant redwood trees.
I ate his chocolate cake in the restaurant, lovely, perfect, later found his recipe but was unsure if the beets were cooked or raw so I call the kitchen to ask: RAW
I went looking for my recipe … not in WORD. Of all things, I found a paper copy in a file called “Chocolate Cakes” (I surprise myself sometimes!) I have a yellowed newspaper clipping + one I typed out, which is different … I know I baked one cake then sliced into two … I think the typed copy is the one I used. I found a 3rd version online:
The grated raw beet makes the cake moist … I should make it again!
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I’ve used this recipe, and I also bake it in 8” pans.
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I made the same recipe before but in rectangular pan:
Maybe I doubled it and baked it in a half sheet pan then divided into 4 pieces.
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It tasted very good. The chocolate cake was moist and I think if the orange glaze were not so colored I might have found it more appealing. Unless I found myself with a bounty of beets I prob would not make this one again.
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I made these Brown Butter Chestnut Crumb Bars.
I’m a fan of chestnut and of brown butter so this recipe was appealing to me.
The bars are absolutely delicious. If you like chestnut puree you should make them.
A night in the refrigerator gave them a pleasant chewy texture.
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Me too. Bookmarked. Thanks.
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