Need an awesome cake recipe - urgent!!
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| Dinner party tonight for 14. Made a cake, but disaster ensued (normally a good baker but something went wrong). Need a new recipe urgently! |
Anonymous
| Try Ina Garten chocolate cake recipe its simple and delicious! |
Anonymous
|
Alternatively, can I serve a cake that looks terrible (poured a half baked cake from a bundt pan into a rectangle pan and kept baking)?
it tastes great, just looks bad. Not close friends at the dinner party. |
Anonymous
|
Basque Cake
Easy and quick..really a great cake service with berries and cream. Notes you do not have to pipe the Pastry Cream, just spread it like frosting. If the Pastry Cream is chunky put it in a blender or use a blending stick wand. 
Recipe: Basque Cake Adapted from The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th EditionPrint Recipe Yield: 8-16 servings Ingredients Pastry Cream 5.33 ounces (160 ml) whole milk 1/6 vanilla bean or 1/6 teaspoon (1 ml) vanilla extract 2 1/4 teaspoons (12 g) cornstarch 1/3 cup (38 g) granulated sugar Dash of salt 1/2 an egg 1/2 ounce unsalted butter Cake 12 ounces (340 g) unsalted butter at room temperature 12 ounces (340 g) granulated sugar 1 tablespoon (15 ml) vanilla extract 2 1/2 eggs, at room temperature 10 ounces (285 g) cake flour 1/2 tablespoon (6 g) baking powder 1/2 teaspoon (3 g) salt 1 tablespoon (15 ml) dark rum 8 ounces (228 g) pastry cream 1 ounces (28 g) thinly slices almonds Confectioners sugar for dusting Instructions Pastry Cream Place milk in a heavy-bottomed saucepan.Bring to a boil and immediately reduce to a simmer. Keeping an eye on the milk, whisk the cornstarch, sugar and salt together in a bowl. Gradually add the eggs and mix until smooth. Slowly add about one-third of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the vanilla extract. Stir in the butter continuing to stir until it is completely incorporated. Pour the custard into a bowl and cover. Cake Cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs, one at a time. Sift together the flour, baking powder, and salt. Incorporate the dry ingredients into the butter mixture in three steps. Grease the inside of a 10 inch (25 cm) cake pan. Place the batter in a pastry bag with a No. 5 (10-mm) plain tip. Pipe the batter in a spiral over the bottom of the prepared cake pan, starting in the center. Pipe an additional ring of batter on top of the ring against the inside perimeter of the pan (or just spread it). Stir the rum into the pastry cream. Spread the pastry cream evenly within the frames made by the batter so that the pastry cream does not touch the sides of the pan. Pipe(or just spread it) the reaming batter in a spiral on the top of the pastry cream. Use a small spatula to spread the batter to the edge of the pan. Sprinkle the slices almonds over the top. Bake at 350°F (175°C) for about 50 minutes. Allow to cool in the pan. Remove the cake from the pan and dust with powdered sugar. |
Anonymous
Anonymous
This is my go to as well~ http://www.foodandwine.com/recipes/double-chocolate-layer-cake I like to use chocolate pudding and fresh strawberries for the layers. I use a standard butter cream frosting and mix in a little nutella. It's amazing. |
Anonymous
| I would get some pudding/custard (match the flavor to the flavor of the cake), fruit and a pretty glass bowl and make a trifle. Break up the cake that you already made to put between layers of pudding and fruit. Chill and serve. |
Anonymous
|
Seriously? Basque cake for someone whose baking mojo is temporarily off.
We get it, 16:07. You iz a gourmay and are generally perfect. |
Anonymous
|
Bête Noir
http://www.nytimes.com/recipes/5066/Lora-Brodys-bete-noire-A-special-chocolate-cake.html Serve with fresh whipped cream if you don't have time for creme anglaise. Use the best chocolate you have. |
Anonymous
For future reference, when a chocolate cake completely fell apart when I tried to take it out of the pan I did something similar: I put small pieces of the cake in individual ramekins, covered with fresh whipped cream (sweetened with confectioners sugar and vanilla), topped with more cake pieces, and then covered with a ganache (ie, semi-sweet chocolate melted slowly with added butter/cream to make it richer). Tasted like a reallly good hostess cupcake! |
Anonymous
It is a simple cake with ingredients most people have in their house. |
Anonymous
|
Snickerdoodle Cake... THE BEST EVER: http://alwayswithbutter.blogspot.com/2011/03/snickerdoodle-cake-with-brown-sugar.html
|
Anonymous
|
http://bakingbites.com/2006/01/cooking-school-eggless-chocolate-bundt/
for a bundt pan, I spray with baking spray and then I flour and make sure to really coat the flour and shake it all around the pan. and then i turn over the budnt pan in the sink and drop off excess flour. This cake is delicious and most certainly can be made from pantry ingredients (vegan!). Frosting uses half and half but SO good. |
Anonymous
Great idea. Also works in some stemware and berries and/or liquor can make good additions. |
Anonymous
| What did you do OP? |