A cake of holiday cheer

It felt like a pretty good baking weekend--two recipes made and photographed, as well as some cookie dough made to bake during the week.  I really meant to have a post written yesterday, but I decided it was a better idea to go to bed early.  I stayed up entirely too late on Saturday night (after midnight!) so I could finish the book I was reading.  And to be honest, because I was enjoying the solitude.  I haven't had nearly enough time to myself lately, and it's been making me cranky and unfocused.  Sadly today wasn't much help as far as that goes, since I was at work later than expected.  But I still hope to get the girls to bed early so I can have some quiet time.  Quiet time with a mug of tea and another piece of this cake. =)  

I made this Eggnog Bundt Cake for our annual holiday potluck with the Italian genealogy group.  I can always count on them to help me eat cake (so I don't eat it all myself).  To be honest, I'm not a fan of eggnog.  But when I read the recipe, I realized that it doesn't actually have any eggnog in it.  Instead, it incorporates the flavors associated with eggnog.  There's a full teaspoon of freshly grated nutmeg in it, along with a bit of dark rum.  While I don't like eggnog, I'm a fan of nutmeg, and rum. =)  To make the flavors stand out, they're mixed into a cup of the cake batter which is then used to make a swirl in the cake.  The cake is topped with a simple powdered sugar glaze that includes a little more rum.

The verdict?  Well, most of the cake disappeared pretty quickly, so I think it's safe to say that it was a success.  The taste was good, and so was the texture--the cake had a good level of moistness.  The only thing that didn't work as well as I'd hoped was the swirl.  Mine ended up mostly at the bottom of the cake.  I'm not sure if that's because of the pan I used (my Fleur de Lis pan) or something else.  I'll have to try it again in my Classic Bundt pan to see what happens.  I also cut back on the rum in the glaze (using about a teaspoon) because I knew my girls wanted to try the cake.  I'll have to make it again with more when I'm just serving adults.  

If you'd like to try this recipe for yourself, you can find it in this year's Cook's Illustrated Holiday Baking newsstand issue.  It's also available to subscribers of the Cook's Country website.  

I like small bundts

I actually managed to plan ahead for something!  Today is National Bundt Day, and I actually baked my cake three days early.  If I'd really had my act together, I would have written the post early, too, instead of sitting here trying to finish it when I'm tired and cranky.  Luckily I still have a piece of cake left, so my day will end on a good note, as long as I get to it before my husband does. =)

I first became aware of National Bundt Day thanks to my blogging friend Mary, the Food Librarian.  For the past several years, she baked 30 bundts in the 30 days leading up to National Bundt Day.  You can read all about it here.  She didn't have time to do it this year, but she did bake a bundt for today.  In fact, I was quite amused to discover that she made the same cake that I did, the Vanilla Bean Malt Cake from Baked Elements.  

The recipe makes a small bundt cake, baked in a 6-cup pan.  I haven't used my small pan very much since I got it a few months ago, so I was happy to get it off the shelf.  Besides the vanilla bean and malted milk powder alluded to in the recipe title, dark brown sugar and buttermilk contribute to the flavor of the cake.  The cake batter is pretty easy to mix up; it uses the creaming method.   I deviated from the recipe just a little--in the technique, not the ingredients.  The recipe says to scrape the vanilla seeds out of the pod and mix them with a bit of bourbon.  Instead, I rubbed the vanilla seeds into the sugars before creaming the butter with them.  I added the bourbon before mixing in the eggs.  Other than that, I followed the directions, and my cake took 40 minutes to bake.  Once the cake was cool, it got topped with a simple glaze made from powdered sugar, vanilla and a bit of milk.  

The verdict?  Wow.  This cake is really good.  Like many cakes of this sort, it improves with age.  It's probably good that it's a small cake, because I would have eaten way too much of it if it had been bigger.  As the recipe notes indicate, you don't really taste the malt in it, but it gives the cake a bit of "something" that makes it really appealing.  I will definitely be making this one again.  

If you'd like to try the cake for yourself, I encourage you to get your hands on a copy of Baked Elements.  Don't forget to check your library if you want to preview it before deciding whether to buy it. =)

What I did during my spring vacation

I was on vacation last week--we didn't go anywhere, since I was the only one off (spring break for Brianna was a month ago), but it was a nice break from work.  I realized this weekend that I actually accomplished quite a few things on my to-do list.  I got some annual doctor appointments out of the way, including my first mammogram.  Gotta love getting older... =)  (It was kind of a weird experience, but not that bad. I've certainly endured more uncomfortable things--after all, I gave birth to two children.)  I bought some new sandals and gave myself a pedicure so I'm ready for all the warm weather around here.  Of course, then I had to paint two smaller sets of toenails as well.  I even got to have both lunch and dinner out with my husband.  I took him to lunch on Wednesday for his birthday (and made him cupcakes, too), and then the daycare did parents night out on Saturday.  Two nice meals sans kiddos in one week--unprecedented!

Surprisingly, I didn't do as much baking as I originally expected to.  But for a change, I did get a jump on making the latest TWD selection--I baked it over a week ago, in fact.  This week our recipe is Lemon Loaf Cake, and our hosts are Truc of Treats and Michelle of The Beauty of Life.  As I was reading over the recipe (contributed by Norman Love), I realized that I was already familiar with the mixing method for the cake batter.  Both Dorie's Rum-Drenched Vanilla Cakes and the French Pound Cake from Flour are mixed up in a similar fashion.  Instead of creaming butter and sugar together, you start off by mixing the eggs and sugar together.  Then you fold in the dry ingredients, and finally the liquids (cream and melted butter).

I like loaf cakes, but was in the mood for something different this time.  Gillian asked me recently why I hadn't made anything in the "bug pan" in a long time.  Since I previously used it for the Flour pound cake, I figured it would also work well for this recipe.  I was lucky enough to find the pan (pictured above) at Costco last spring, which made it much more affordable for a Nordic Ware pan.  It only has a 3 cup volume, though, so I knew I'd need to put the rest of the batter in something else.  I have some small loaf pans, but ended up going with my 6-cup bundt pan.  

Besides my pan choices, I did tweak the recipe in a few other small ways.  I borrowed Dorie's tip from recipes in Baking and rubbed the lemon zest into the sugar before combining it with the eggs.  I also used a bit more salt--1/4 teaspoon--and for the cake flour, I used King Arthur's Unbleached Cake Flour Blend.  After baking, I left the bugs unadorned, but couldn't resist dressing up the bundt cake.  After I removed it from its pan, I brushed it with a lemon syrup while the cake was still hot.  Then once it cooled, I drizzled it with a lemon glaze as well.

The verdict?  We liked both versions.  This is my favorite type of pound cake--I love the texture of it, and it never seems dry to me like others do sometimes.  I like the extra punch of lemon added by the syrup and glaze on the cake, and enjoy how the tart topping makes a nice contrast to the sweeter flavor of the cake itself.  The lemon flavor was milder in the bugs, but definitely still there.  We all ate those shortcake-style with macerated strawberries and whipped cream, and they were delicious.  I need to use that pan more often--the girls really love the fun shapes.

If you'd like to give this recipe a try, you can find it on Truc's blog or Michelle's blog.  Be sure to check out the other lemony Links, too!

Don't fear the caramel

It seems like it's been quite a while since I made anything with caramel.  It's not that I was consciously avoiding it, but I realized that the last time I attempted it was when I had my difficulties with the microwave caramel sauce back in October.  (I'm happy to report that my hand is all better--you can barely tell where I burned it.)  I decided to revert to my old way of making it on the stovetop, and definitely won't go months without making it next time.  So what exactly prompted me to start caramelizing sugar again?  A cake.  And what prompted me to make the cake?  A new pan!  It's a Christmas present of sorts--I spent some of my Christmas money (thanks, K&L!) on a very cute little 6-cup Bundt pan.  For the record, it's possible that my collection is getting a bit out of control, though Mary still has me beat. 

The new 6-cup pan is in the back, between the Heritage pan (left) and Kugelhopf pan (right)

Speaking of Mary, I have her to thank for the cake inspiration.  Back in November when she was celebrating National Bundt Day with her latest round of 30 bundts in 30 days, Mary also did a giveaway.  She invited everyone to bake and post a cake on National Bundt Day, and then drew a name to receive a copy of Cake Simple, a book full of bundt cakes.  I was the winner!  The book is from Christie Matheson--if the name is familiar, it may be because she also worked with Joanne Chang on the Flour Bakery cookbook.  

Since I was eager to use my new pan, I started by looking through the recipes that called for a 6-cup pan.  (There are also recipes for 10 or 12 cup pans, as well as a chapter on minis.)  The one that immediately caught my eye was the recipe for the Salted Caramel Bundt.  First you make a caramel syrup, which is used in the cake and in the glaze.  The cake itself is made with the creaming method, and comes together pretty quickly.  There's almost too much batter for the pan, but it worked out okay.  My cake took about 45 minutes to bake. 

The verdict?  This was pretty tasty!  The cake is really moist.  I didn't really care for the texture of the glaze, so I may change that up a bit next time (no cream, I think), but it did add to the caramel flavor.  As I was making the cake, I thought that the method (using the caramel syrup in the batter) seemed really familiar.  Then I realized it was because I've made the cake before in a different form--this Caramel Cake with Browned Butter Frosting.  

I'm sure I'll be sharing more recipes from this book in the future, but for now, here's the recipe for the Salted Caramel Bundt.

Salted Caramel Syrup

(adapted from Cake Simple by Christie Matheson)

1/4 cup (60 grams) + 1/2 cup (120 grams) water

1 cup (200 grams) granulated sugar

1 teaspoon light corn syrup

1/8 teaspoon fleur de sel or other sea salt

Put the quarter cup of water, the sugar, and the corn syrup in a small saucepan with high sides and mix until combined.  Bring the mixture to a boil, then cover the pan with a lid for about 2 minutes to allow steam to clean the sides of the pan.  Remove the lid and cook the mixture, watching carefully, until the sugar turns a dark amber color.  Swirl the pan so that the sugar will color evenly.  Remove the pan from the heat and carefully add the remaining half cup of water--the mixture will bubble up furiously, so stand back.  Put the pan back over medium heat and whisk to dissolve any hard bits of caramel that may have formed.  Whisk in the salt, remove the pan from the heat, and let the syrup cool to room temperature before using in the cake or glaze.

Salted Caramel Bundt Cake

(adapted from Cake Simple by Christie Matheson)

2 cups (240 grams) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon table salt

10 tablespoons (about 140 grams) unsalted butter, slightly softened

1 1/4 cups (250 grams) granulated sugar

1/2 teaspoon vanilla extract

2 large eggs, at room temperature

1/3 cup (about 90 grams) salted caramel syrup

1 cup (240 grams) whole milk, at room temperature

Preheat the oven to 350ºF.  Grease and flour the inside of a 6-cup Bundt pan or spray it with baking spray (I use Pam for Baking).  

Whisk the flour, baking powder and salt in a small bowl until combined.

Using a stand mixer with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, 2-3 minutes.  Beat in the eggs, one at a time, then add the vanilla.  With the mixer on low, slowly add the caramel syrup and beat until incorporated.  Add the flour mixture alternately with the milk (flour, milk, flour, milk, flour), beating just until the flour is incorporated.

Pour the batter into the prepared pan and smooth the top.  Bake the cake for 45 to 55 minutes, until a toothpick inserted midway between the outside of the pan and the center post comes out clean.  Let the cake cool in the pan on a rack for 15 minutes, then invert the cake onto a rack and let it cool completely.  

Caramel Glaze

(adapted from Cake Simple by Christie Matheson)

2 tablespoons (30 grams) unsalted butter, softened

1 cup (115 grams) powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons caramel syrup

large pinch of sea salt

1 tablespoon heavy cream

Whisk all of the ingredients together in a small bowl until the mixture is smooth and pourable.  Add additional cream to thin the glaze if necessary (I actually thinned mine with more caramel syrup, too).  Drizzle over the cooled cake.  

I like big bundts, again

Happy National Bundt Day!  I'm excited once again to be celebrating the day with Mary the Food Librarian.  This is her third year of I Like Big Bundts, where she's baked 30 Bundts in 30 days, leading up to National Bundt Day on November 15th.  I missed the first year, but last year I joined in with an Espresso Gingerbread Bundt.  I've been on the lookout for a good recipe for this year, and finally settled on one.

I went shopping on my day off last week, heading down to the outlet malls in San Marcos.  We have outlets closer to home, but not the specific stores that I was looking for--Crate and Barrel and Williams-Sonoma.  WS in particular ended up being quite dangerous.  I've been wanting a cake stand for a while, and finally bought myself one.  It seemed perfect for showing off my bundt.  You can also see my makeshift cake dome, which is the bowl from my salad spinner.  It's the perfect size! =)  The cake recipe that I used comes from one of the other acquisitions from my shopping trip--a copy of Sarabeth's Bakery: From My Hands to Yours.  At 50% off, I just couldn't pass it up.  There are several yummy looking bundts, so it was just a matter of picking one.

I decided to make the Ruby Cake, so called because it has a raspberry filling hidden inside, along with some bittersweet chocolate.  I love those flavors together, so this was definitely my first choice to make.  The batter itself is a rich one, loaded with butter and sour cream, though lighter on the eggs (only 3) than some I've made.  The batter is made by the creaming method, and came together with minimal effort in my stand mixer.  The recipe calls for using two piping bags to put the batter and filling in the pan, but I didn't follow the instructions for that.  I just spooned half the batter into the pan, made a trough for the filling, added the jam and chocolate very carefully so they weren't near the edges of the pan, and topped them with the remaining batter.  It worked fine.  I really wanted to use my Heritage Bundt pan for this cake.  The recipe calls for a 10-12 cup pan, so I thought I'd be okay.  I baked my cake for just under an hour.

The verdict?  Well, I wish I'd left the cake in the oven a bit longer. Or used a different pan. Or just put less batter in the pan I used.  The cake rose about an inch about the top of the pan, but didn't overflow at all.  It seemed to test done, but the middle (near the raspberry part) was definitely a little under-done.  While it might not have been exactly to my taste, the texture didn't stop my coworkers from devouring it. =)  My friend Nancy pointed out that lots of people like under-done cake.  Better that than too dry, I guess.  And as I'm writing this on Monday night, I'm now laughing, since Brianna's opinion of the cake is that it could be a little more moist. =)  She also thinks that it needs more chocolate.  G pronounced it pretty good.  My only critique of the flavor is that it needs a bit more salt to balance out the sweetness.  (I'll probably use a full teaspoon next time, instead of half.)

I did like the cake enough that I'm sure there will be another attempt at it.  If you'd like to try it for yourself, you can find the recipe here.  You can also find it in Sarabeth's book, of course.   Don't forget to head over to Mary's blog for her post today, which includes the list of all the bundts she's baked this year.  She'll also have a round-up with lots of fabulous bundts from other bakers later this month.

Baking for the enemy

One of the side effects of doing lots of baking is that I'm often looking for others to take baked goods off my hands.  It was pretty easy a few years back when I worked with a larger staff--there were always plenty of people willing to eat sweets, even if a few were avoiding them.  With our current staff of 5 or 6, I worry sometimes about bringing things too often.  So I also take baked goods to the day care teachers, and send them to school with Brianna for her teachers.  I try to find other outlets as well, but they don't come up very often.  

Last week I finally had a chance to catch up on one of the recent TWD recipes that I missed--Brown Sugar Bundt Cake, picked by Peggy.  I thought about halving the recipe, but decided to go ahead and make the whole thing, using pecans and cinnamon chips.  I was going to take some to work and to the daycare.  After sampling some cake, though, I only took it to work, so I could keep more at home for us. =)  I haven't seen something disappear that fast in a while--it was a big hit with my coworkers.  The part I kept at home disappeared pretty quickly too, and I failed to take any pictures!  So of course, I had to make it again.  

As it turned out, last week I spent a couple days helping out at another branch, so I decided to take some of the second cake to them.  At one point, someone called from my branch to ask me a question.  The person who answered the phone informed my coworker that they were planning to keep me at their branch so I could continue to bake for them.  When I got on the phone, I was informed that it was not acceptable for me to be supplying baked goods to our "competition."  I had no idea that people were so possessive about cake. =)

The verdict?  My coworkers aren't the only ones who loved this cake--I ate more than my fair share of it.  Part of me wants to try some other variations, while the rest of me just wants to make another one that's the same. =)  I love the whole brown sugar/pecan/cinnamon combination.  This is definitely one of those cakes that just keeps getting better, too.  Not that it survived that long either time so far.  The first time I made it, I asked Gillian if we should add a glaze or just go with it as it was.  Surprisingly, she said we should skip the glaze, and she was right.  The cake is just right without it.  

I didn't follow the recipe exactly, but didn't change that much.  As I mentioned, I used pecans for the nuts.  I skipped the almond extract.  Instead of the fruit, I added about 140g of cinnamon chips.  My cake only took 50 minutes to bake.  If you'd like to give this one a try, head over to Peggy's blog for the original recipe.  To see what other fun variations people came up with, check out the Links.

It's great to be eight

While I may have issues with January, one part that makes me really happy is Brianna's birthday.  I can't believe she turned 8 today! It seems like just yesterday that she was a tiny baby, and now she's even past the little girl stage. While she's changed so much, one thing that hasn't changed at all is her favorite cake--chocolate cake with chocolate frosting.  Both the cake for her party on Sunday and the cupcakes for school today were very chocolatey, though she surprised me by asking for vanilla filling for the cake.  (It ended up being really good!)  

Somehow in the midst of all this chocolate cake baking, I managed to find time for this week's Tuesdays with Dorie recipe.  As luck would have it, it was another cake!  Jennifer of Cooking for Comfort picked the Nutty, Chocolatey, Swirly Sour Cream Bundt Cake for us to make this week.  It still had some chocolate in it, but I figured the vanilla cake would be a nice change from everything else.  I was originally going to bake it on Saturday, but that day got eaten up with a trip to IKEA and some subsequent assembly.  (One down, two to go!)  B's birthday party was at lunchtime on Sunday, so it was Sunday evening before I finally got to tackle the bundt cake.  

This cake was easy to mix up--it uses the creaming method, with sour cream for the dairy/liquid.  The batter is layered with the swirl ingredients--batter, swirl, batter, swirl, batter.  I left a few things out.  I skipped the orange zest in the cake batter, since I wasn't in the mood for orange (and didn't have any to zest, as it turned out).  For the swirl, I used brown sugar in place of the granulated sugar called for in the recipe.  I kept the cinnamon and mini chocolate chips, but skipped the dried fruit and nuts, as they would have resulted in complaints from one or both of my children.  I couldn't pass up the chance to use my new bundt pan again, and the amount of batter was just right for that pan.  I started checking the cake at about 50 minutes, since I'm still getting used to this new pan.  I pulled it out of the oven at 65 minutes.

The verdict?  I liked this one, but the cake was just a tad dry.  I may have overbaked it slightly, but it kept testing not-done in the middle--confused by the swirl, no doubt.  And I'd actually prefer it with nuts instead of the chocolate chips.  I don't like cinnamon with chocolate, but I love it with pecans.  Of course, B&G love anything with chocolate chips, so they thought it was fine as is.  About half the cake went to the daycare on Monday.  When I picked up Gillian today, I found an empty container and a note thanking me for the yummy cake. =)

If you'd like to give this one a try, and come up with your own version of the swirl, you can find the recipe on Jennifer's blog.  To see how everyone else fared, check out this week's Links.  

Some pics of my 8-year-old birthday girl Brianna, then and now.  Where does the time go?  How do they get so big so fast?

Messy

So, does anyone else still have their Christmas tree up?  We always leave it up until after the 6th (gotta have the 12 days of Christmas!), so this past weekend was my target for putting everything away.  I really meant for us to get to it yesterday, but it just didn't happen.  I had to work all day Saturday, meaning Jamie was stuck with the girls by himself all day, and he was mostly out of commission all weekend anyway, due to the lovely seasonal cedar pollen.  It didn't help that Brianna and Gillian were both trying my patience mightily on Sunday.  So there's still stuff all over my living room and around the tree, making it kind of hard to take it down.  At this rate, it may be a several-day project like putting it up was.

But while we're on the subject, did you get any good Christmas presents?  I did!  I accidentally found out about one of them several weeks before Christmas, and then had to wait to get to use it.  My in-laws got me the fabulous Heritage Bundt pan that I used to make the cake in this post.  My mother-in-law also made me some lovely new aprons featuring food designs.  They'll make a nice change from my old one--they're in such pretty colors.  (I try to remember to wear an apron whenever I'm in the kitchen, since I'm a bit of a klutz and always seem to end up wearing some of the ingredients...)  I also got Classic Home Desserts from Jamie, which has a great forward by Dorie Greenspan.  And with some of my Christmas money, I picked up a copy of Baked Explorations.  I think I may spend the rest on a pain de mie pan.  =)  

I had a hard time deciding what to make first in my new pan, but finally settled on a tried and true recipe from Cook's Illustrated, the Chocolate Sour Cream Bundt Cake.  One thing I really like about this cake recipe is that it uses natural cocoa powder, since I prefer that to Dutch-processed.  (The alkalized stuff always seems to me to have a weird aftertaste.)  The cocoa is bloomed in boiling water to really bring out the chocolate flavor.  Some bittersweet chocolate gets melted in the boiling water, too--I used a mix of El Rey 58% and 70%.  Some instant espresso powder is added as well, to give the chocolate flavor an additional boost.  Once the chocolate mixture is cooled, sour cream is whisked in. The cake batter is made with the creaming method. The butter is creamed with brown sugar (which adds moisture and flavor compared to white sugar). Next eggs and vanilla are beaten in. Then the dry ingredients (flour, salt and baking soda) are mixed in alternating with the chocolate & sour cream mixture.

I realized as I was doing the final mixing that there was more batter than would fit in my new pan. The recipe calls for a 12-cup bundt pan, and the heritage pan is only 10 cups. So I pulled out one of my little 3-cup pans for the rest of the batter. I filled both pans about 3/4 full. The smaller pan took 30 minutes to bake, while the larger one needed 50 minutes. I let the cakes rest in the pans for about 10 minutes before turning them onto racks to cool completely. In the past, I’ve added a chocolate glaze on top, but this time I wanted to really show off the shape of the cake, so I simply dusted it with powdered sugar once the cake was completely cool.

The verdict?  I've made this cake several times, and it's always fabulous.  My main issue with most chocolate cakes is that they're not that chocolatey.  No such problems with this cake!  It's not often that I find a cake I'm happy to eat without any sort of frosting or glaze. =)  It was a big hit with everyone else here, as well.  (I made it while Jamie's parents were here so they could help us eat it.)  As I expected, I love the shape of the cake in this pan, too.  I can't wait to make some other ones.  

If you'd like to try this recipe for yourself, you can find it here if you subscribe to the Cook's Illustrated website.  I also found it here on food.com.  

Cool new foodie aprons! =)

I like big bundts, too

For the past year (not counting our summer hiatus), I've been part of a fun activity with a bunch of other bloggers/bakers.  Each month, we bake and send each other treats.  It's kind of like Secret Santa, but with baked goods, so it ended up with the name Secret Baker.  I've participated every month so far, but was actually thinking of sitting this one out.  Then I got an email from this month's organizer, Kayte.  She said that the theme for the month was Bundt Cakes, and the targeted shipping date was November 15th.  Now as an avid reader of The Food Librarian, I'm well aware that November 15th is National Bundt Cake Day.  So how could I resist? =)  (As it turned out, Kayte didn't know about the significance of the theme and date until I mentioned it.)

Mary, the Food Librarian, is crazy for bundt cakes.  (And I mean that in the best possible way.)  Last year, she posted 30 bundts in 30 days, leading up to the grand finale on National Bundt Cake Day.  And despite vowing never to do it again, she decided to repeat this impressive feat this year.  She welcomed everyone to join her in celebrating today by making bundt cakes of our own.  After she was sweet enough to make a cake that I suggested to her, I knew that I absolutely had to join in.  

For my Secret Baker recipient, I knew I wanted something with fall flavors.  But I didn't want to try something brand new, since I wouldn't be able to sample the finished product.  (It would be awfully tacky to send a bundt cake with a piece missing.)  I turned to one of my favorite magazines, Fine Cooking, and checked some of the recipes that I have bookmarked online.  I settled on the Espresso Gingerbread Cake.  I've made it before, and it's delicious.  The espresso works well with the dark molasses and spices in the cake.  I thought about buying a new bundt pan, since I've really been wanting this one.  But I'm trying to be good, and well, Christmas is coming. =)  So I went with my Classic Bundt pan.  It makes a very pretty cake.  

The batter is pretty straightforward to make, using the creaming method.  The liquid comes from brewed coffee or espresso, but I don't usually have those on hand, so I used water with some additional espresso powder added.  Espresso powder also gets included in the dry ingredients, along with ginger, cinnamon, nutmeg and cloves.  The batter filled my bundt pan about halfway, and the cake took 40 minutes to bake.  I wasn't sure about adding a glaze since I'd be wrapping and shipping the cake, so I ended up brushing it with syrup instead.  I made the syrup by mixing 100g of turbinado sugar with 50g of water in a Pyrex measuring cup.  I heated the mixture in the microwave for a minute, and whisked to dissolve most of the sugar.  Then I added half a tablespoon of dark rum and a big pinch of kosher salt to the syrup.  I brushed the bottom of the cake with the syrup while it cooled in the pan for a few minutes before I turned it out of the pan (onto a cardboard cake round).  Then I brushed the syrup all over the rest of the cake.  I only ended up using about two-thirds of it.

The only other time I've shipped a bundt cake, it had a similar syrup, and I think that helped it stay moist during its travel.  Once the cake was completely cool, I wrapped it (cardboard and all) in several layers of plastic wrap.  Then I wrapped it in heavy duty foil.  Then it will go into a box with lots of crumpled newspaper for padding and be sent on its way.

The verdict?  Well, that's hard to say right now.  I'll come back and let you know once the recipient gets it, later this week.  Update: I heard from Tracey, and she really liked the cake. Yay! And it got there in excellent condition. 

In the meantime, head over to Mary's blog to see all the great cakes she's baked in the past month.  She'll probably have a recap of them today.  And in a week or two, she'll have a lot of the other great bundt cakes that are being posted around the web today.  If you'd like to try the one I made, you can find the recipe here.  Here's a peek at the rest of my bundt pan collection, as well. (On the left, my two mini bundt pans; they hold three cups each.  On the right, my fancy Kugelhopf pan.)  Happy National Bundt Cake Day!

Confidence

Something came up at work recently that caused me to assess my writing and presentation skills.  I've come a long way from where I used to be.  Not with the writing part--I've never had much trouble with that.  But there was a time when I was completely petrified at the thought of speaking in front of people. It goes a long way back--I can remember a situation as far back as 3rd grade.  I was very shy as a child, probably in part because we moved around a bunch when I was in grade school and I went to a number of different schools.  I was okay with people once I got to know them, but still hated larger groups.  Even in college, when I had to do more presentations (I even had to take a short class on it as a graduation requirement) I was incredibly anxious more often than not.  

So it's pretty amazing to me to think that I put this blog out there for anyone to read, week after week.  Sure, there's a certain amount of anonymity, since I don't have to see the people who are reading it, but I'm still surprised at how much I enjoy it.  And it's so cool to see how far I've come with the presentation.  It took a while to come up with a consistent style, but eventually I did, and I like it.  It's made me realize that I'm better at this sort of thing than I thought. =)  And really, confidence is the key.  Somewhere between the end of college and now I realized that as long as I feel like I know what I'm talking about, presenting things to others isn't so bad.  Good thing, since I've got a really important presentation coming up!  Too bad I can't just take along some baked goods to help win them over. =P

This week's Tuesdays with Dorie recipe is a great one in the presentation department.  Erin of When in Doubt...Leave it at 350 picked the lovely Mocha-Walnut Marbled Bundt Cake for us to make this week.  This cake is pretty straightforward to mix up.  It uses the creaming method, so you beat together butter and sugar, then beat in the eggs and vanilla.  Then you alternate adding dry ingredients and milk (dry, wet, dry, wet, dry).  To get the chocolate batter for the marbling, you start by dividing your batter in half.  One half is good to go as is, while the other gets some chocolate and coffee added to it.  For the mocha flavor, you're supposed to melt together bittersweet chocolate, a bit of butter, some coffee and some espresso powder, then let it cool and add it to the vanilla batter.  I'm not a coffee drinker, so the only time our coffee pot gets used is when we have visitors.  So I just used water in place of the coffee and added an extra half-teaspoon of espresso powder.  It seemed to work fine.  

Next, I got to put the batter in my new bundt pan!  It's the classic shape from NordicWare.  I found it at Target, of all places.  A couple weeks ago, I was wandering through the housewares section and discovered a bunch of NordicWare stuff.  I don't think they've been carrying it long, since I don't remember seeing any of it before.  Anyway, I was able to acquire a lovely new pan for about $20.  Awesome!  Okay, back to the baking notes...  I generally coat my bundt pans with baking spray (e.g. Pam for Baking) to avoid sticking problems.  Worked quite well, as usual.  I added the vanilla batter to the pan, watching to make sure I didn't leave any big air bubbles around the edge of the pan.  Then I poured the chocolate batter on top and swirled the two just a bit with a butter knife.  The batter didn't fill the pan as much as I thought it would, but one thing I like about this pan is that it seems to result in a nice shape even if you don't fill it as much.  You end up with a shorter but still pretty cake.  I baked my cake for 60 minutes.

The verdict?  This is a very yummy cake.  Everyone here enjoyed it.  I guess the nuts were chopped finely enough, because I didn't get any complaints from my usual nut hater. =)  I really enjoyed the contrast of the two flavors.  The chocolate part in particular was very moist.  And I love, love, love my new pan--the crust came out such a lovely and delicious golden brown.  The cake was great on its own with a cup of tea, but a little chocolate sauce on the side doesn't hurt, either.  I can definitely see myself making this one again--I'd like to try it with pecans.  The one thing that I'd like to do better is the marbling/swirling.  I just ended up with a chocolate blob shape in the center of most of the pieces (the one I photographed was the most interesting I could find).  I'd like to try again for something prettier. =)

If you'd like to give this one a try, head on over to Erin's blog.  And don't forget to see what everyone else did with this recipe this week.  You can find a list of people who participated here.  

Adult-friendly

I've talked before about how my kids eat a lot of stuff that isn't typical "kid food."  That's a good thing--they're much more adventurous eaters than I was when I was little.  I can't take the credit, though, since I'm still rather picky.  My husband Jamie is the omniverous one.  I don't think either of my girls has met a chocolate dessert that she didn't like.  Both routinely request chocolate cake with chocolate frosting for birthdays, and they just finished eating chocolate pudding with lunch.  (Brianna has been sick and pudding is one thing that she'll pretty much always eat.  Plus it has calcium, so that's good, right?)  Even though milk chocolate is generally considered more "kid-friendly," we eat mostly dark chocolate around here.

So I was curious to see what the reaction would be to this week's Tuesdays with Dorie selection.  Our hostess this week was Kristin, aka The Queen of Quite a Lot, over at I'm Right About Everything.  Her pick was Milk Chocolate Mini Bundt Cakes.  I actually made this dessert Monday morning, but this has been a crazy week, so I'm posting about it more than a little late.  (Work has been nuts, and as I mentioned, Brianna has been sick for several days.)  The recipe is designed to be made in a mini bundt pan (6 small cakes).  I don't have one, so I decided to go with my two 3-cup bundt pans.  They weren't quite full, but it worked out okay.  The recipe is pretty straightforward--cream butter and sugar, beat in eggs, stir in dry ingredients alternating with milk.  At the end, melted milk chocolate is folded into the batter (I used El Rey, which is 41%).  My two small cakes baked for 25 minutes.  I pulled them out as soon as they appeared done, so they wouldn't end up dry.

The next question was how to top them.  I heard from a lot of people that they had trouble with the glaze.  It's simply melted chocolate with some corn syrup whisked in (to maintain the shine, I assume).  I had problems with it, too.  As soon as I mixed in the corn syrup, the glaze thickened to the point where I knew I wouldn't be able to drizzle it.  So I played around with it, adding a bit more chocolate and thinning it with milk.  I eventually ended up with a thick chocolate sauce that I still wasn't thrilled with.  I stuck it on one of the cakes anyway and let Brianna and Gillian decorate it with sprinkles.  They were very excited to eat it when they were done sprinkling. =)

For me and Jamie, I decided to dress things up a little.  For the second cake, I skipped the glaze and simply dusted the cake with cocoa powder.  I then cut it into quarters and plated two of the pieces with some of the fabulous caramel ice cream that Nancy, Leslie and Tracey talked me into making last weekend.  The burnt sugar flavor of the ice cream was a very nice foil to the mild chocolate flavor of the cake.

The verdict?  I really liked this cake.  It certainly doesn't scream chocolate, but it was really tasty.  It was wonderful with the ice cream.  Brianna and Gillian liked the glazed version a lot.  I would definitely like to make this one again, maybe adding the swirl or something else (I saw at least one person that added mini chocolate chips).  

And I couldn't resist sharing this picture of my helper (Gillian), taken shortly before I discovered that she was chewing on my spatula.  One of these days she'll stop doing stuff like that....

If you'd like to try this week's recipe for yourself, you can find the recipe in the book, of course, and also here.  If you'd like to try the ice cream recipe (and you should!), the recipe is at the bottom of this page.  Don't freak out when you see the quantity of egg yolks--it's totally worth it! =)  And the full recipe makes about 2 quarts of ice cream.  Finally, if you haven't already done so by now, be sure to check out what the rest of the TWD bakers did this week!