Jill of Jill’s Blog chose Cardamom Crumb Cake today. The recipe is on page 38.
December 14 – Amber of Cobbler du Monde chose Apple-Coconut Family Cake, on page 214.
November 2 – Nicole of Bakeologie chose Peanuttiest Blondies on page 119.
November 9 – Jessica of Singleton in the Kitchen chose Not-Just-for Thanksgiving Cranberry Shortbread cake on pages 208-209.
November 16 – Whitney, April, and Elizabeth of Celestial Confections chose Cranberry LIme Galette on pages 364-365.
November 23 – Rewind!
November 30 – Tania of Love Big, Bake Often chose the Devilish Shortcakes on page 425.
- Make sure the butter is VERY soft, the consistency of mayonnaise, before mixing.
- Have the egg white and buttermilk at room temperature too.
- If there is grated lemon zest in the batter, makes sure it is very finely grated as with a microplane, not a box grater – large pieces of zest can weigh down the batter and prevent full leavening from taking place.
- Use buttermilk instead of milk (the acidity promotes faster setting during baking and also weakens the gluten in the batter).
- Buy a fresh can of baking powder.
- Use bleached, not unbleached, all-purpose flour (If you’re using cake flour, make sure it is NOT self-rising).
- Test the layers for doneness with the point of a knife or a toothpick rather than relying on a timer to determine doneness – if the layers are over baked and a little dry, the texture could seem rubbery.
- Wrap and chill or freeze the layers as soon as they cool – leaving them uncovered at room temperature for a long time could also dry them out.
Emily of Sandmuffin chose All-American, All-Delicious Apple Pie on pages 300-302. We were having a family dinner and I needed 2 pies so I made last weeks and this one at the same time – talk about killing 2 birds with 1 stone. There was nothing of either pie left! They were both so yummy!
Cakelaw of Laws of the Kitchen selected Fold-Over Pear Torte on pages 348 and 349. Since I’m still traveling I don’t have access to my pans, I have to improvise most of the time. This time I made them into fold overs that oozed yummy goodness when you cut into them. I used the apricots AND the raisins! What a yummy combo and then I topped each one with our favorite Caramel Sauce.