So last weekend was our annual Scout jumble sale. It gets a little mad (although less mad than it has been in previous years as the numbers got too much), but it does all our fundraising for the year.
My girls are young bakers who are really getting the hours in these days. I feel their practicing is really important and I hope this skill will last them a lifetime.
They both baked for the sale. And helped all afternoon in the tea and cake area, apparently they were super helpful which is always nice to hear.
I was really pleased with their efforts, but only got to try one cake!
They keep asking me for new cakes to try and bake - any suggestions?
One of our staples is carrot cake since we have plenty of carrots to consume from our garden. We shred some of our crop up and freeze to keep us in carrot cake for the winter months too.
ReplyDeleteI just got done making a cake for my wife's birthday. It is a tres leches cake and one of our favorites as well. Unfortunately nearly all the recipes online aren't very good but the one we have always gets rave reviews from those who eat it.
That's one they've not made in a while. Often my wife will have it as her birthday cake as it's one of her favourites. What is a Tres Leches cake? Sounds like I need your recipe for it!
DeleteTres Leches is a three milk cake. Extremely moist and decadent! Here you go:
Delete14 oz. can sweetened condensed milk
12 oz. can evaporated milk
1 c. heavy cream
3 tsp vanilla extract
2 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 tsp. cinnamon
1 c. milk
1 stick butter (8 Tbsp)
4 eggs
2 c. sugar
In a bowl combine flour, baking powder, salt, cinnamon and whisk together. In a pan, melt butter and milk. In another bowl, add eggs and whisk. Add sugar gradually while whisking and mix until glossy and pale. Add hot milk and butter mixture while continuing to stir. Add 2 tsp. of vanilla extract and blend together. Add flour mixture in 3 parts, beating 30 seconds between each part. Grease and flour a 9 inch by 13 inch pan and pour in batter. Bake at 325 degree F (you'll have to do all the conversions!) for 30-35 minutes until toothpick comes clean. Let cool for 10 minutes. While it is cooking and cooling, combine in a bowl the condensed and evaporated milk along with heavy cream. Stir well. After the cake has cooled 10 minutes, use a toothpick or a wooden skewer and poke holes all across the cake 1/2 inch apart. Slowly pour the milk onto the cake letting it absorb it. Let it cool another 20 minutes and then refrigerate for 3 hours uncovered.
For the frosting:
1 c. heavy cream
3 Tbsp corn syrup
(remaining 1 tsp of vanilla extract mentioned above)
Add to bowl and whip until soft peaks. Spread on cake. Enjoy Kev!
Here we enjoy a marmalade cake, which is a simple light fruit cake with added zest.
ReplyDeleteI don't like marmalade on toast, but do love a cake with it! I don't make it often enough but got some from a talk I gave a few weeks back - everyone has said it's lovely.
DeleteBeautiful cakes. Lovely to see the next generation with such a creative baking streak.
ReplyDeleteThey love it. My Middlest even went to the shops after school yesterday to buy maple syrup for a cake she was planning. What I loved was she apologised for buy the expensive stuff, but said everything else was ultra processed rubbish - We've trained her well!
DeleteHello Kev Blueberry Cake is the regular in our house at the moment.
ReplyDelete