Skip to main content

a birthday


I told you about my midnight baking sessions.
This is another creation that happened at around 4 AM.
This time, we tried to be productive, and made a birthday cake for our friend Emelia. 


We decorated the cake with this lovely cake banner that Veda made, and delivered it to Emelia's doorstep the next morning, complete with a Spiderman balloon and a box of our favorite brownies.

{i have no idea what's in it, but it tastes like heaven and rainbows}

This is the cake that we attempted to make, but we made a lot of adjustments. A LOT. First, I don't own any measuring spoons, so I always eyeball the baking soda. I added WAY too much, and Annie's recipe for chocolate cake exploded in the oven. When I went to re-make it, I realized we ran out of eggs. So I made this egg-less chocolate cake instead. 

{there's a party in my pantry}
 Veda wanted to make the salted caramel Swiss Buttercream (per Annie's instructions), but I have a fear of eating raw eggs, and made my version of Buttercream with a lot of caramel sauce in it. 

{aftermath}
Veda made the chocolate frosting. It tasted amazing... but I have no idea what she put in it. If I did, I would share it with you, because I thoroughly enjoyed eating half of the bowl the next morning with a spoon. #healthybreakfasts

With love, 

Erica


Eggless Chocolate Cake
 (makes 2 8 inch layers)
Ingredients
 

3 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon, optional
2 cups (250 ml) water
1/2 cups + 4 Tbs. vegetable oil
2 Tbs vinegar 
2 tsp vanilla 

a few hand-fulls of chocolate chips

Preheat the oven to 325°F. Oil 2 8 inch cake pans and line with parchment paper.
Mix all of the ingredients except the chocolate chips in a bowl and stir until there are no more lumps. 
Pour evenly into prepared pans. 
Sprinkle with chocolate chips. 
Bake for 30 minutes. 

Adapted from Life's a Feast

Salted Caramel Buttercream

Ingredients

 1 stick butter
 2 cups confectioner's sugar
1/2 cup caramel sauce (I used Parfait Ice Cream Vanilla Caramel Dessert Sauce )
1/2 - 1 tsp salt

With your electric mixer, beat the butter until light and fluffy. Slowly add in the confectioner's sugar. Add in the caramel sauce and salt and continue beating. If you feel as though it is too thick, add milk until the desired consistency is achieved. 

Chocolate Espresso Buttercream

 I have no idea how Veda made this frosting. All I know is she used almost the entire bottle of this stuff that I got in San Francisco. Here is a link to a decent looking chocolate frosting recipe.  I would add a little bit of instant espresso powder for flavor.

Comments

  1. beautiful cake, and some great clicks... want to try out this cake.. caramel icing sounds very interesting.

    ReplyDelete
    Replies
    1. Thank you! The secret is adding salt to the caramel, it really adds an extra layer of depth to the flavor and prevents it from becoming too sweet.

      Delete

Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...


It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.


I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.


Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.


But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.


Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...


When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…