more cake, please · Uncategorized

Not your average cake walk… And a sweet invitation!

 

 

It’s a matter of faith for me, guys! I don’t know how to put it in any simpler than that! I’ve been thinking and planning some – but mostly I’ve been waiting for some big billboard to be posted along the side of the road, lit up like the strip in Las Vegas, illuminating exactly what to do.

Guess what?

I’ve got nothing. Well, Except one thing. I keep hearing these words : “Take the next step.” I’ve adopted it as my mantra when I’m not sure what to do.  This journey requires more than I dreamed ; it is definitely not the cake walk I expected. But He is infusing me with the faith to take one little baby cake step at a time.

Last week the “next step” was creating the logo, and having a stamp made! It is the cutest ever! I know, I know that is a tiny, baby cake step, but I did it! (With significant help from my husband, of course)

So here’s the next baby cake step:

MORE CAKE, please is hosting a cake-tasting open house for our local friends and family!

Yes, that means you! I need you to come and taste my best and favorite cakes! All you have to do is tell me which ones you like best! There will be a drawing for free cake, and take home goodies too! I love cake, and a good party, so I hope you’ll come!

Saturday, February 3rd from 1-4
2109 Gold Point Circle Hixson,TN

RSVP to Melody at mor3cakeplease@gmail.com

Do me one favor? Let me know if you’re coming! I mean, if you don’t know for sure, I’d love for you to come, even if you didn’t rsvp. But if it’s a sure thing, I’d be glad to hear from you! Oh, and bring a friend, if you want! (There will be a face book event out there as well. You can respond there if that’s simpler for you!)

 

friends and loved ones · in my kitchen · more cake, please · Uncategorized

Prepare Him Room

 

For my entire life, and I do mean every year, I’ve heard the words to “Joy to the World” at Christmas time. Not one holiday season has passed without the opportunity to heartily sing out the hymn with gusto.   “Joy to the world, the Lord is come!  Let earth receive her King!  Let every heart prepare Him room and heaven and nature sing.”

This year I heard these words in particular everywhere I went: “Let every heart prepare Him room.”  The lyrics seemed to follow me around and I could not escape them.

Every heart.

Prepare.

The thing is, every year when Christmas rolls around, my life turns into a ridiculous flash of activities and I don’t prepare – at least, not like I should.  But this year, with the words echoing in my ears, I began to ask Him sincerely, “How can I prepare?  What can I do to make room  for You this Christmas?”

The answer seemed to tiptoe in the back door- and I wasn’t prepared for how He was making room…

Over the holidays I love to bake gifts for friends and family.  On one trip to Wal Mart, Michael and I ran into an old friend who had come on hard times.  After chatting with Him, I felt so strongly – I whispered to Michael maybe I should make a cake for his family, – but I wasn’t sure we would run into him again.    I felt so strongly that if I was to bake a cake for him, it would work out!

A week or two later, I walked into the very same Wal Mart after a morning of making several cakes.  Believe it or not, I ran into our friend again and was able to leave a cake with him.  Someone who had very little to give his family for Christmas, was so excited to receive this simple gift.  Friends, as I walked to the car, I’ll admit a little teary, it was as though He spoke audibly to me : “Whatever you do for the least of these you have done to Me.”

So, a few days before Christmas, I gave cake to Jesus, without even planning it.  And I knew in an extraordinary way that He had drawn my heart to His, made room for Himself, and His purpose, even in my cake baking!

My prayer has changed since then.  No longer am I asking how to prepare room for Him at Christmas.  No, I’m asking Him to make room for Himself, in ways I never dreamed, in every part of my life, all year long.

I can’t wait to see what He has planned!

 

in my kitchen · more cake, please · Uncategorized

Cake-a-Week challenge : 51 down, just 1 to go!

Guys!  I’m so close to the finish line, I can almost taste it!  It’s hard to believe, really! And, while I know exactly what I’m doing for cake #52, for New Year’s Eve, I thought I’d relive a few of the cakes from over the past year…  What a year of bundt cakes!

Here are my top 10 favs!

Toffee Caramel Crunch

 

Chocolate Cake Donut Bundt

 

Carrot cake with cream cheese filling

 

Aunt Belva’s pound cake with lemon

 

Raspberry Zinger with cream filling

 

Key Lime pound cake

 

Lemon Rhubarb

 

Kentucky Bourbon Butter with pecans

 

Chocolate Whoopi Pie

 

Mint Chocolate Pound cake with ganache

Uncategorized

Cake #48- The Whoopi Bundt

     

Cake #48 was more of a concept I’m going to share with you, rather than an actual recipe, I guess.

I made two in different flavors, and both were super delicious!  I WILL be making these again!  I made a Chocolate Whoopi Bundt and a Pumpkin Caramel Whoopi Bundt.

Here’s what I did:  I made 2 of my favorite cake recipes. Once they were cooled I cut the cakes in half horizontally.   Then I spread cream filling over the bottom layer and topped with the second cake layer.  For the Chocolate Whoopi Bundt, I topped the cake with a ganache.  I included the ganache recipe below.  On the Pumpkin Whoopi Bundt I drizzled my yummy caramel bourbon sauce.

In my case I added cinnamon to the cream that I made for the pumpkin cake, and vanilla to the cream that I made for the chocolate cake.

Here’s the recipe for the cream, and I have to tell you – it is one of the best things I’ve made all year!  I could have eaten the whole bowl of filling with a spoon!  De-Lish!!!

Whoopi Pie Bundt Cream

10 Tbl. unsalted butter, room temperature
1 (7 oz.) carton marshmallow creme
pinch of salt
1½ tsp. vanilla
2 c. powdered sugar

Whip butter and marshmallow cream together, slowly add vanilla, salt and powdered sugar.  Add the sugar in small portions until you have the desired consistency

Chocolate Ganache:
½ c. chocolate chips (I used milk chocolate)
3 Tbl. whipping cream

Place chocolate in a bowl, heat cream in microwave or on stove until bubbly, then pour over the chocolate.  Let stand for 3-4 minutes and then stir until smooth  and ready to spread on cake.

 

Uncategorized

Cake #44 Pumpkin Maple cake with browned butter frosting

 

In the fall, I look forward to all things pumpkin.  Specifically, I love my Grandma Brubacher’s pumpkin pie, which has very strong maple overtones.  It is my favorite!

So, this week, my cake is a tribute to Grandma B’s pie.  And, really, it turned out beautifully! Unlike so many of the others I’ve gotten to taste his one and I think it may be a keeper!

here’s what I did:  I used last week’s pumpkin cake recipe, but made a few changes.

Ingredients
FOR CAKE:
2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
2tsp. Pumpkin pie spice
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 tsp maple extract
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)

extra cinnamon sugar for the pan.

browned butter frosting:

1/2 cup butter
4 cups confectioners sugar
1 tsp maple syrup
1 tsp maple flavoring
a few tsp of cream

Melt and brown the butter until the butter gets a nutty fragrance and begins to brown, then remove from the heat. Whisk in the sugar, then add add the cream and wet ingredients. Whisk until smooth. Pour warm frosting over cooled cake.

Instructions
Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Then create a coating by sprinkling a thick layer of cinnamon sugar all over the inside of the pan.  Set aside. Mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl. Set aside. Mix pumpkin, buttermilk, vanilla and maple extract in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 60 minutes (I recommend checking at 45-50 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Then frost.

Uncategorized

Cake #43 – pumpkin pecan spice bundt

Guys!  I’ve been baking a cake a week for 43 weeks now.  Truly, some weeks have been more stellar than others.  Some cakes have been delightful, others not so much!  But this week’s is divine!  It’s that simple!  The crumb was perfect and the flavor was just what I was looking for in a pumpkin – fall – flavored cake.  This one definitely rates pretty high up there on the keeper list!

(I found this recipe on Pinterest, on the cozycakescottage blog! However, I did a few things to make it my own, and I did not make a frosting this time. )

Ingredients
FOR CAKE:
2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground allspice
¾ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)

extra cinnamon sugar and pecans for the pan.

Instructions
Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Then create a coating by sprinkling a thick layer of cinnamon sugar all over the inside of the pan.  Sprinkle chopped pecans win the bottom of the pan. Set aside. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 45 minutes (I recommend checking at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan.

I dare you to let this one cool, but I bet you’ll find you need to eat this one warm!!!

 

 

Uncategorized

Cake #42

This week brought around a unique opportunity to bake for a brunch we were having for our Sunday School teachers at church.  Our children’s minister asked for people to bring food – and so, I thought it would be fun to sign up and bring a Bundt cake!  But what to bring???  I found what sounded like a yummy recipe online – Snickerdoodle Bundt Cake.

The recipe had all the ingredients to make it moist and delicious, so I thought I should try it!  I had second thoughts about the whole thing since I was baking it for a lot of people and I’d never made it before.  I used to believe I should never bake something for a crowd that I had never tried before.  Well, I’ve had to get over that this year, right? I’m giving away new cakes that I’ve never tasted to people and I have to be okay with it!

Snickerdoodle – normally is a yummy light, buttery, cinnamon tasting cookie that I love to make in the fall.  But, it was perfect for this occasion.  Also, I did sneak into the kitchen after the teachers had been served and snuck a bite.  Guys!  It was just right:  not too dense, perfectly moist and really did taste just like a snickerdoodle cookie!  🙂 update: because this cake was sooooo good, I was hired to make 2 more for a men’s prayer breakfast!  How exciting!!!

Here’s the recipe:(from DozenFlours.com)

Snickerdoodle Bundt Cake

Yield: It really depends on how big you cut the slices. Traditionally a 9″ Bundt should serve about 12, but if you cut the slices smaller, you can feed about 18 to 24.

Ingredients:
2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

Instructions:
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside. Preheat oven to 325F.
Here’s the exact way I made the crust: Using a spray product like Pam with Flour (I LOVE this stuff — seriously its changed my life!), generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. Don’t forget the tube, I almost did. Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Don’t rush. Save the remaining sugar and cinnamon mixture and set everything aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.