Thursday, July 26, 2012

Poundcake with Whipped Cream & Strawberries

Thursday, July 26, 2012

I woke up this morning to a hungry belly and amazing options for breakfast.  Last night I was madly searching for a favorite recipe and couldn't find it.  So I settled for a poundcake.  Settled is not the right word, I was on a rampage.  I knew I had seen the recipe, but I have no idea where I put it.  So I searched for another hour for something my husband would possibly eat.  I will eat anything with sugar in it,  I am easy to please in the dessert area.


I found this poundcake recipe in one of my many baking books.  Simple, buttery, and so good with berries and whipped cream.


I whipped up some heavy cream and added powdered sugar to taste.  If you know me, you know I have a ridiculous love affair with whipped cream.  No waffle, french toast, or strawberry is safe.  They will be smothered in whipped cream.


I'd say I settled for something amazing.  I no longer feel like I settled, but like I found a new favorite.  My husband even had some!  That is a serious compliment.  He pretty much only eats lemon bars from a box, brownies, and cookies from a log.  Expanding his desert flavor palette is my secret goal.  1 point for the baker!

Recipe:  Pound Cake
2 cups ap flour 
1 tsp. baking powder
1/4 tsp. salt
8 oz. unsalted butter at room temp.
1 cup sugar
4 large eggs at room temp.
1 tsp. vanilla

-Preheat oven to 325 degrees.  Butter a 9 by 5 or 8 1/2 by 4 1/2 inch loaf pan.  Put the pan on top of 2 sheet pans to bake.  This will keep the bottom from getting too dark.
-whisk flour, baking powder, and salt together
-cream butter and sugar for 5 minutes until pale and fluffy with a paddle (in a stand mixer)
-scrape down and add eggs one at a time, scraping down between additions and mixing for 1 - 2 minutes after each egg (this creates volume and air in your poundcake)
-add the flour and be careful NOT to OVERMIX.  mix just until incorporated on low speed
-scrape into pan and smooth top
-bake 45 minutes, then check.  it needs between 70-90 minutes to bake, if it gets too dark, tent the top with foil.  check with a knife, when it comes out clean, it is done.



The book I got this recipe from is Baking { from my home to yours }by Dorie Greenspan.  I also have her Paris Sweets book which is awesome.  If you are interested in free recipes and more information you should definitely check out her site, this link will take you to her recipes.  Not a baker?  Not to worry, she has recipes from starters and entrees to salads and side.  She even has a new app for ipod.

Tuesday, July 24, 2012

Wedding Cake in Spain!

Tuesday, July 24, 2012

I was so happy to be able to make the wedding cake for my brother and his wife for their recent wedding in Spain.  It was a challenge baking in an unknown oven, with different ingredients, and in a short period of time.  I had a lot of fun and I think their cake turned out beautifully and fit with their theme really well.


Raspberry Buttercream filling and a Swiss Buttercream icing.


Each tier had 4 layers of cake and 3 layers of filling.


The Raspberry Swiss Buttercream filling was a huge hit.  The bride's mother made macerated raspberries with cinnamon sugar before I arrived and I mixed them into the buttercream for a fruity twist.  I also soaked the cake in the macerated raspberries to ensure it was extra moist and flavorful.


They had a garden themed wedding with their reception in her mother's huge backyard.  The garden was strung with lights and full of flowers, and this cake blended right into the setting.


The bride and groom requested a simple piping design with olive branches.


They had awesome cake toppers designed on Etsy, they were created to look just like them.  


The olive branches and the white frosting compliment each other nicely and draw on the simplicity and elegance of a garden wedding.


Congratulations Zach and Sara!  I was honored to make your cake for you and your guests.


To many years to come!

Scooter Cakes © 2014