I am on the hunt for the perfect vanilla cake!
I made one this week and both the texture and the flavour were quite good. I did however find that the layers had no height to them and although the cake is rich and I don’t need a large slice I found the appearance was not what I would want it to be. I think a cake should be magestic and for that I need a bit more height.
I used a cream cheese icing which was good but was almost too rich and the recipe came out runnier than I would have liked and I had no extra ingredients to thicken it up with.
My biggest problem this time around was transport. I had iced the cake on a plate and had intended to wrap it in plastic wrap and bring it to work. Unfortunately we were completely out and the largest container I had was too small for the plate. Have you ever tried to move a completely decorated cake with a spatula? Messy. So although the cake was yummy it wasn’t the prettiest thing in town. No complaints were heard from my coworkers… of course their mouths were full! I will definitely be purchasing some of those cake boards for future cake experimentation.
Do any of you have a wonderful vanilla cake recipe you would like to share? I always bake from scratch with very basic of ingredients and I prefer to avoid recipes with oil or shortening. Feel free to add your recipe suggestions/links to my comments!
If you worked here you’d be eating chocolate cinnamon cupcakes!
But you probably don’t work here so you’re out of luck.
The cupcakes I made this weekend were a success. I used a simple chocolate cupcake recipe by Chockylit and added 2 teaspoons of cinnamon after reducing the cocoa by the same amount. It gave the cupcakes a light cinnamon flavour to complement the dark chocolate and the aroma was wonderful. I might add more cinnamon next time for a spicier cupcake.
The frosting was a basic chocolate ganache (another recipe from Chockylit!). I was a little worried at first as it was very runny and there was nothing to indicate how long it would take to thicken. I am not a patient person and it was already late at night so I decided to refrigerate it and deal with it later. The next day it was completely hard which I had expected. After melting it down I left it on the counter to firm up naturally and it worked out perfectly! The 70% dark chocolate made the frosting a great match for the sweeter cupcake.
As a garnish I mixed up some white sugar and cinnamon. The sugar added that little extra sparkle. I would recommend adding this right before serving. I sprinkled the mix on to the cupcakes the previous night and the combination of a very moist frosting and a water soluble topping such as sugar created a few droplets of syrup.
My coworkers have been happily munching on cupcakes since breakfast!
I also made these cupcakes for a birthday party at a local bar/restaurant and used red sugar crystals on top. I placed a red cinnamon candy in the icing since the birthday girl is a very big fan of cinnamon candies. Another friend managed to snap a photo but the sugar had already started to melt. Bar = high temps = melty.
Two words: Mango Salad.
I love food. When I find a good restaurant I become addicted. I think about their food constantly. My current restaurant addiction is Khao Thai. Their green mango salad is simply to die for!
If you’re in Ottawa you definitely need to head to the Market and check this place out.
103 Murray Street
Green Mango Salad. Yum!