Tag Archives: cake

Break the Fast 2012

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Welcome to 5773! Did anyone else see the giant matzo ball slide down the tower into the huge bowl of soup in Tel Aviv last week? Totally awesome this year! Great light show, spectacular music! Don’t miss it next year!!!

Following tradition Fran and I broke the fast last night at a bagel dinner with friends, hosted by Ilayne and Amy. I was asked to bring a cake, so keeping with the dinner theme, I made a bagel cake. This cake is white velvet frosted with crusting chocolate butter cream and filled with a combination of white and “salmon” colored butter cream frosting. The lettuce is thin rolled gum paste where the edges were rolled with a round ended modeling tool. The lettuce and flowers were airbrushed in the appropriate colors. The spices on the top of the cake to make it look kind of “ET”ish (onion, garlic and seeds) are Duff’s Smores Sugar Sprinkles

East is left and West is right

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and who-da-thought they would meet for Thanksgiving at our house in 2011. Faced with the dilemma of having Republican political consultants and still newly weds Daniel and Frances home for Thanksgiving and tree-hugging lefty pinko liberal Fran’s birthday the same week, what cake do I make for their anniversary and birthday? Not having been born just yesterday I realized I needed to make two cakes.

The elephant cake for Daniel and Frances was my standard chocolate cake crumb coated with butter cream frosting and covered with white fondant.

The donkey (see how nice I am to use that descriptor?) was white velvet again crumb coated with butter cream and covered with fondant.

The emblems were carved from fondant and painted the traditional colors.

The stars both on the emblems and around the base were piped with red, white and blue colored butter cream frosting

The white velvet cake recipe are found at: I am not on the white velvet ropes yet!

Chocolate Cake

Ingredients

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

I am not on the (white velvet) ropes yet!

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I received a very nice comment on the white velvet cake I made as part of Daniel and Frances’ wedding cake. She wanted the recipe, the nicest form of flattery.The cake here is another one using the same recipe

Recipe:

INGREDIENTS:

  • 1 1/2 cups butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour 1/2 teaspoon salt

DIRECTIONS:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
  • Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.