Monthly Archives: February 2019

Happy Valentine’s Day 2019

I decided to splurge on a pretty pink St. Valentine’s Day cake to brighten up an otherwise ho-hum occasion.

As you can tell, my cake decorating skills are at the novice level. (Is there something below that?) The cake was tasty though … I ate a third of it to confirm that fact.

Profile of the Pink Cherry Cake

Pink Cherry Cake – makes 2 mini cakes baked in 1 cup ramekins

Basic Vanilla Cake for Two recipe
pink gel food colouring
1 tsp Kirsch, substituted for the vanilla extract
2 tbsp finely minced red glace cherries, stirred into batter just before pouring into ramekins

Glace Cherry Cream Cheese Frosting – enough to frost 2 mini cakes including filling

2 oz/57 gm gm cream cheese, room temperature
1 oz/28 gm unsalted butter, room temperature
1 cup powdered sugar
1 tbsp Kirsch

Using an electric mixer, beat the cream cheese and butter in a small bowl until smooth. Add the Kirsch and beat in briefly. Beat in the powdered sugar.

Spread/pipe the frosting over the cake.

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Vanilla Cake for One (Review) and a Variation

Sadly, you can’t just omit the cocoa powder in the previous ‘chocolate cake for one’ recipe and get a vanilla version, because the chemistry of the leavener doesn’t work, so I went net surfing for a real vanilla cake recipe.

My answer was found in a ‘vanilla cupcake for two’ recipe baked in a cupcake/muffin pan … so I buttered a couple of ramekins instead. Because a CUPcake is NOT a cake. I had some sticking in the very center of the mini cakes so on my second attempt, an orange flavoured variation, I buttered the ramekins and lined the bottom with a circle of parchment paper, cut to size, which solved the problem.

Frosting a cake at midnight does not result in the most photogenic of images but I had to snap a picture before going to bed.

Crumb/profile of the vanilla cake … yes, there’s some orange zest in the vanilla buttercream frosting in case you spotted that fleck of orange.

REVIEW: Very tasty cake. Fast and easy to assemble. Of course you can frost each ‘cake’ individually but the two layer version just has a lot more visual appeal. For a quick and easy frosting, slightly sweetened whipped cream would work.

Of course I had to take the plain vanilla cake to the next level by adding 1 tsp of orange zest and substituting orange extract for half of the vanilla extract, in the next version I made.

I also decided to switch to a less sweet filling/frosting since the vanilla buttercream that I had used, from the same web site as the chocolate cake, was just too sweet. My ideas evolved from a cream cheese/butter/icing sugar version to one that reduced the amount of sugar and substituted it with home made curd. Since I had made an orange flavoured cake, I made a batch of orange curd to enhance the orange taste. I scaled down a frosting recipe that I found here.

I used less curd than I had originally calculated but I still think the frosting was too soft, even after half an hour in the fridge, so I’d cut back even more on future attempts.

I’d also use the frosting for a filling, in the future, because the orange curd oozed out while cutting into the cake. Hopefully the frosting as filling will stand up to serving better. I’m a firm believer in not skimping on the amount of frosting used but I think the amount I made is enough to fill and frost two mini two layer cakes.

Crumb/profile of the orange cake

Orange Curd Frosting – enough to frost 2 mini cakes including filling

2 oz/57 gm gm cream cheese, room temperature
1 oz/28 gm unsalted butter, room temperature
1/3 cup powdered sugar
1-2 tbsp orange curd *

* Start with the smaller amount and decide whether you’ll need another 1/2 tbsp. You probably won’t need the full amount

Using an electric mixer, beat the cream cheese and butter in a small bowl until smooth. Beat in the powdered sugar, then the orange curd.

Spread the frosting over the cake.

NOTE: The original recipe says the cake may be frosted a day before serving and covered with a cake dome and refrigerated so it doesn’t dry out.

Coffee Cake for One (Review) and a Variation

After having LOVED the chocolate cake (for one) recipe found on the same site, I thought I’d give the coffee cake for one a try as well.

It’s another winner.

I WOULD cut back on the topping though since half the amount is plenty. The excess just fell off when I turned out the cake to transfer it to a serving plate. Perhaps if I’d drizzled some melted butter over the top, as the post suggests doing, it would have “glued down” the cinnamon sugar topping.

REVIEW: The cake itself is tender and tastes just sweet enough for my taste. I used the same one cup ramekin as I had used for the chocolate cake and thought that the resulting coffee cake was a bit thin.

So, I opened a can of tuna (made a tuna salad sandwich with the tuna inside), peeled off the label and washed it out carefully. I added some home made cranberry sauce in this variation. The revised baking instructions/topping are posted below.

Cranberry Coffee Cake for One

Cranberry Coffee Cake for One

Cranberry filling

1-2 tsp cranberry sauce, home made preferred

Topping

1 tbsp melted unsalted butter
1-2 tsp rolled oats
1-2 tsp brown sugar
pinch ground cinnamon

Make the coffee cake batter as in the original recipe.

Spoon 2/3 of the batter into the prepared baking dish. Using a very small spoon place small amounts of cranberry sauce over the batter. Spread it out a bit. Spoon small amounts of the rest of the coffee cake batter over the cranberry sauce.

In a separate container, combine the brown sugar, rolled oats, ground cinnamon and melted butter. Spoon over the top of the coffee cake batter.

Bake for 15-18 minutes or until a toothpick comes out clean.

The top of the coffee cake could have been a bit darker but the bottom was nicely browned.

There was a bit more height compared to the coffee cake baked in the ramekin, as well.