On this page, my cakes, cupcakes, cookies, cake-wannabes and such are described.
Real cakes and such...
Chocolate cake...
This recipe originates from the Wilton.com recipe collection. In my opinion, the guys have normally very good recipes. In this specific case, there was nothing wrong with the taste in itself (especially when licking the batter off the bowl), but I personally think the baked cake was very friable.
This is how it looked:
which obviously made me very happy I intended to decorate it rather than serving it as is...
This is anyway the "original" recipe halved if you want to make smaller cakes. But if you want a whole batter, double up.
Ingredients
85gr butter
1 cups dark chocolate chips
170gr sugar
2 small eggs
1 tsp vanilla extract
140gr all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1,75dl water
Instructions
Preheat oven to 350°F. Spray pan with vegetable pan spray. Melt 1/2 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 40-45 minutes or until cake tests done. Place pan on cooling rack. Sprinkle remaining 1/2 cup chocolate chips over cake; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cake. Cool completely in pan before covering.
Personally, I was not very impressed by the idea of melting the chocolate chips at the top of the cake. The result was a very friable top cover. In the filled cake it just gave a crunchy texture. Both of these points I could really as well have lived without.
This is how it looked:
This is anyway the "original" recipe halved if you want to make smaller cakes. But if you want a whole batter, double up.
Ingredients
85gr butter
1 cups dark chocolate chips
170gr sugar
2 small eggs
1 tsp vanilla extract
140gr all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1,75dl water
Instructions
Preheat oven to 350°F. Spray pan with vegetable pan spray. Melt 1/2 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 40-45 minutes or until cake tests done. Place pan on cooling rack. Sprinkle remaining 1/2 cup chocolate chips over cake; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cake. Cool completely in pan before covering.
Personally, I was not very impressed by the idea of melting the chocolate chips at the top of the cake. The result was a very friable top cover. In the filled cake it just gave a crunchy texture. Both of these points I could really as well have lived without.
Cupcakes and such...
White Chocolate Chip Muffins
A little background
This recipe originates from a classical Swedish book called Sju sorters kakor where the original name of the cake was Muffins med Frukt (Muffins with fruit) and actually contained raisins and candied orange skins. Unfortunately, this recipe has been removed from their latest edition, so this is for all of you that have been deprived by this wonderful recipe and purchased your book too late. Or even never have had the chanse to own one at all.
The white chocolate chips will kind of disappear in the muffin, but the taste will be much better than for the regular batter without them.
If you want to feel the taste of the white chocolate chips, you might want to put some few additional chips in the middle of the muffin. You might as well decide to fill it with milk chocolate or even Nutella. I am not a fan of chocolate (you read right!!!), but these small guys are real killers!!! Difficult to stop.
You can freeze them if you desire or even cover them with cream cheese frosting. For a lighter version, see Everyday cream cheese frosting.
This is how it looked like with frosting. I personally always make very small cupcakes, so I can eat them in a few bites and the frosting to muffin ratio becomes somewhat higher. :O) Only problem is you need more than one small muffin plate to use up the whole batter... But well... What you do not do to get the right size... Hehe...
This is how it looked like with frosting. I personally always make very small cupcakes, so I can eat them in a few bites and the frosting to muffin ratio becomes somewhat higher. :O) Only problem is you need more than one small muffin plate to use up the whole batter... But well... What you do not do to get the right size... Hehe...
Ingredients
125 gr butter
170 gr sugar
2 eggs
1 tsp vanilla sugar
270 gr flour
2 tsp baking powder
1,5 dl milk
2 dl white Chocolate chips
Instructions
Turn on the oven at 200 (180) degrees (with ventilation)
Butter muffin pans in advance so they are ready when the cake mixture is.
In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla sugar. Mix flour with baking powder. Add flour mixture alternately with milk, starting with the flour; mix well but slowly. Add the white chocolate chips. Pour into muffin pans.
Make sure that the chocolate chips do not surface as they will kind of burn otherwise.
Decorated cakes and such...
General cakes...
Rhubarb cake with white chocolate chips
A little background
Now, after a few years, we dare picking a few stems from our rhubarb plants. Janne is responsible for baking this time! He found a recipe on the internet and modified to skip spices we do not like and added more rhubarb just to keep up the health factor (or was it as we happened to have three stems in the fridge?!?).
However it was, it tasted very good and looked neat too. Viewed from the top:
And for your information this is the way it looked inside.
And yes, the missing part was eaten within a 5 minute period by two people only.... ;O)
Ingredients
2 eggs
160gr sugar
1 tsp vanilla sugar
2 tsp baking powder
180gr flour
1dl milk
125gr melted butter
3 rhubarb stems
50gr butter
40gr sugar
70gr white chocolate chips
Instructions
Grease a cake pan and dust it with flour.
In mixer bowl, cream eggs and sugar until light anf fluffy. On the side, mix vanilla sugar, baking powder and flour well. Add the flour mixture to the creamed mixture. Also add milk and melted butter beating well after each addition.
Spread batter evenly in the prepared pan.
Peel the rhubarb stems and cut them in 1cm pieces. Melt the butter in a pan and add the rhubarb. After 1-2 minutes add sugar and cook until rhubar is soft.
Distribute the white chocolate chips on the batter and distribute the rhubarb mixture over the cake.
Bake at 190 degrees for 35-40 minutes.
A little background
Not sure why, but I got really into eating lemon pie. Nothing that usually happens to me. Found a recipe on Tasteline. Following it gave a rather weird result: the crust mixture became too dry and crumby and it was far too much for one pie. Actually, I managed to do two pies with it and still have too much in each and have mixture left to do cookies with. So this is the modified recipe I will follow next time I bake this pie. This version serves 6 people well after a well-fed dinner. There won't be anything left though... :O)
Crust
50gr sugar
1 good teaspoon vanilla sugar
120gr flour
100gr butter
1 egg yolk
1 good teaspoon lemon zest
Filling
For those that desire a lot of filling look at the numbers in parenthesis instead...
2 tablespoons lemon juice (3 tablespoons)
1 teaspoon lemon zest (1 good one)
80gr sugar (120gr)
40gr flour (60gr)
2 eggs (3 eggs)
Instructions
Mix sugar, vanilla sugar, lemon zest and flour in a bowl. Add butter and yolks and mix. I used my KitchenAid with the blender tool.
Butter a pie mold and distribute the mixture in it evenly. Put in refrigerator for 30 minutes.
If you desire to have a perfect cake, you might want to use e.g. cheek peas to bake the crust: put aluminium foil on the crust, put 300gr cheek peas in it and bake for 10 minutes at 200degrees. I skipped that part as such fuzz bores me, but I am pretty sure you get neater results if you do.
Whip eggs for the filling with sugar until fluffy. Add flour, zest and juice and whip some more.
Put the filling in the pre-baked crust and bake for some 15 more minutes at the lowest level in the oven to avoid the pie to burn.
According to the original recipe the pie should rest over night in the refrigerator. I did not really saw this until I had already eaten the pie, and I can tell that the not that cold version was very good anyways.
I served it with blueberries and raspberries at the top and sprinkled some confectioner's sugar at the top.
Tasted great to be a lemon pie really!
Now, after a few years, we dare picking a few stems from our rhubarb plants. Janne is responsible for baking this time! He found a recipe on the internet and modified to skip spices we do not like and added more rhubarb just to keep up the health factor (or was it as we happened to have three stems in the fridge?!?).
However it was, it tasted very good and looked neat too. Viewed from the top:
Ingredients
2 eggs
160gr sugar
1 tsp vanilla sugar
2 tsp baking powder
180gr flour
1dl milk
125gr melted butter
3 rhubarb stems
50gr butter
40gr sugar
70gr white chocolate chips
Instructions
Grease a cake pan and dust it with flour.
In mixer bowl, cream eggs and sugar until light anf fluffy. On the side, mix vanilla sugar, baking powder and flour well. Add the flour mixture to the creamed mixture. Also add milk and melted butter beating well after each addition.
Spread batter evenly in the prepared pan.
Peel the rhubarb stems and cut them in 1cm pieces. Melt the butter in a pan and add the rhubarb. After 1-2 minutes add sugar and cook until rhubar is soft.
Distribute the white chocolate chips on the batter and distribute the rhubarb mixture over the cake.
Bake at 190 degrees for 35-40 minutes.
Lemon Pie
A little background
Not sure why, but I got really into eating lemon pie. Nothing that usually happens to me. Found a recipe on Tasteline. Following it gave a rather weird result: the crust mixture became too dry and crumby and it was far too much for one pie. Actually, I managed to do two pies with it and still have too much in each and have mixture left to do cookies with. So this is the modified recipe I will follow next time I bake this pie. This version serves 6 people well after a well-fed dinner. There won't be anything left though... :O)
 |
| 6/8-2011 |
Crust
50gr sugar
1 good teaspoon vanilla sugar
120gr flour
100gr butter
1 egg yolk
1 good teaspoon lemon zest
Filling
For those that desire a lot of filling look at the numbers in parenthesis instead...
2 tablespoons lemon juice (3 tablespoons)
1 teaspoon lemon zest (1 good one)
80gr sugar (120gr)
40gr flour (60gr)
2 eggs (3 eggs)
Instructions
Mix sugar, vanilla sugar, lemon zest and flour in a bowl. Add butter and yolks and mix. I used my KitchenAid with the blender tool.
Butter a pie mold and distribute the mixture in it evenly. Put in refrigerator for 30 minutes.
If you desire to have a perfect cake, you might want to use e.g. cheek peas to bake the crust: put aluminium foil on the crust, put 300gr cheek peas in it and bake for 10 minutes at 200degrees. I skipped that part as such fuzz bores me, but I am pretty sure you get neater results if you do.
Whip eggs for the filling with sugar until fluffy. Add flour, zest and juice and whip some more.
Put the filling in the pre-baked crust and bake for some 15 more minutes at the lowest level in the oven to avoid the pie to burn.
According to the original recipe the pie should rest over night in the refrigerator. I did not really saw this until I had already eaten the pie, and I can tell that the not that cold version was very good anyways.
I served it with blueberries and raspberries at the top and sprinkled some confectioner's sugar at the top.
 |
| 6/8-2011 |
Frostings and such...
Everyday cream cheese frosting
A little background
Cream cheese frosting normally contains butter. As I actually love cream cheese frosting and I'd really love to eat it for dinner every second day (but, of course, I don't...) I have tried to do it a little more "light". No butter or fat added.
This frosting is though not really usable for cake decorating as it might be a little too soft. It works fine for some simple, unpretentious swirls on cupcakes. Which is shown in the picture, of course. It is up to you to judge if it is nice enough or not...
Ingredients
150 gr Cream cheese
70gr confectioner's sugar (or maybe more... I mostly just mix "more" sugar in until it looks neat, has the desired consistency and, of course, the right taste. But the 70gr amount seems indeed to fit my taste buns....)1 tbs lemon juice
Whisk together the cream cheese with the confectioner's sugar until very fluffy. It can take some time indeed! Add the lemon juice and whisk some more. Here you go! Taste and if it does not look right or taste right, just add more sugar or lemon juice depending on the needs. Use your senses :O)
