Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

I have bundtlettes! Was it a PITA getting them out? Mine aren’t as heavy as the large bundt, and I. Have not been able to get the cakes out clean (granted, I haven’t used cake release/baking spray on them, and will this time).

I have silicone ones too, but just have never liked the texture of the outside of the cakes that are baked in them.

They came out clean, but mine aren’t crazy ornate - and I grease with shortening like crazy, then flour.

If you want to see how the patterns compares to yours as far as nooks/crannies, and how they came out/looked, I can share a link to the photo.

Would love that! My metal ones aren't particularly ornate, but the silicone ones are.

I've only tried a large silicone one (and years ago, before I'd tackled the cake list, so perhaps I'd be better with it now) but it was an absolute disaster trying to get the cakes out.

At any rate, here are the chocoflan bundtlettes https://www.instagram.com/p/CX5gnXQLnJS/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Cake Lady quoting myself to say that I just read my own Instagram caption, and while the bundtlettes did come out cleanly (I remembered that right, since the photo was good) apparently I had to steam them to get them out of the pan. Still came out perfectly clean - but it was an extra step to get them out that I had forgotten, you may want to factor in.

It's good to know. I was a little concerned they won't turn out in the smaller pans. Read somewhere about someone having problems with the flan/cake inversion, and they thought it was because the pan was too small. These are also definitely not as gooey as the Rick Bayless one; I don't know if that makes it more or less difficult to get out.

My BIL's birthday is tomorrow, and SIL was picking my brain about what to make. I suggested this! She's making Bayless's recipe, so let's see how that one goes. At least I get to see the results without doing the baking myself!

Mine definitely flipped, that was not an issue. And they were decidedly not gooey - it's quite a cakelike texture with the NYT recipe. I will be interested to hear how the Rick Bayless recipe turns out if you care to share after the fact.

And yes lol - that's what I love this page for - you get the recipe recommendations with the commentary of people who actually made it which is often equally valuable.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A number of ideas (most from Southern Living, because I'm the vintage cakes list lady):

The Little Layer Cake https://www.southernliving.com/recipes/little-layer-chocolate-cake-recipe

The Doberge Cake (this one is based off a Hungarian Dobos torte, but as someone who grew up with a Dobos torte - it's not all that similar IMO but it is visually stunning)
https://www.southernliving.com/recipes/lemon-chocolate-doberge-cake-recipe

The Coconut Chiffon Cake (this is effortful, stunning if you decorate it properly, and it has been my favourite of the 49 cakes I've baked from the list so far)
https://www.southernliving.com/recipes/coconut-chiffon-cake

This is last year's SL White Cake (for 25+ years they've had a white cake on the cover of their December issue) and it's not super complicated but it is delicious and by the time you bake the cookies and decorate them, and the cake, etc. it can be just beautiful.
https://www.southernliving.com/redbird-cake-8380086

There is one other SL Cake that meets your criteria but it is truly an insane amount of effort - each layer bakes individually in a cast-iron skillet, so you must have many the same size, or you are baking layers for hours. You also need specialty ingredients like sorghum syrup. I made it because I needed to, in order to complete the cake list - but I wouldn't bother making it again. And, I don't think the result visually is as ornate as what you'd want - it's not a "decorated" cake.

Outside of SL, one year I did a Mexican themed menu for Christmas and did the Dulce de Leche Chocoflan (el pastel imposible/the impossible cake) that flips in the pan as it bakes). It was very popular.
https://cooking.nytimes.com/recipes/1021761-dulce-de-leche-chocoflan?unlocked_article_code=1.fE4.zsOX.cj_IV1LPXyQC&smid=share-url

I had looked at that cardinal cookie, and settled on making that as a cookie! This one from SL was my runner up:

https://www.southernliving.com/white-poinsettia-layer-cake-8744900

I'm going to take a closer look at that choco flan. Flan was on the list of things I was considering, that that is just beautiful, for something that looks fairly simple (and I have that exact bundt pan)

I do have a winner! It's a simple cake, but the decorating is complicated. The original recipe does not call for stabilized whipped cream, but I think I will make it that way, since it has to travel a little and hold up.

As of now, I'm making the following, in addition to the cake above.

1. Fruit Tart - https://natashaskitchen.com/fruit-tart-recipe/
2. Fruit Pie - Probably Cherry. Could be the NYT cardamom one. Want to be able to do an elaborately decorated one.
3. Maida Heatter's Tiramisu
4. Cream Puffs - one set with chocolate filling and caramel, and another with vanilla filling and chocolate coating
5. NYT Cranberry Curd Tart
6. Choco Flan (probably)

I'll add some ginger biscotti from Maida Heatter, those cardinal cookies, home made marshmallows, and probably a few more I haven't figured out yet. Oh, and cake pops. I have a cake in the freezer that I can't use for anything else.

If someone sees gaps (too much of the same type, texture, flavors, omitted something that is seasonal etc.) do point it out.

For lack of a better word, you have a lot of “wobbly” desserts from a texture perspective. Not many of these would strongly appeal to me. You’re missing nuts entirely and I love desserts that have chocolate, praline, caramel, etc.

You sounds like my brother! He calls them baby food. Would you consider the fruit tart, the cream puffs, the choco flan, and the cake to be wobbly? What are some of your favorite desserts? I can always add my pecan bars. They're always a hit, but I get so tired of making them all the time.

Also, there will be cookies. So far, I have ginger biscotti, maple thumbprint, Dark Chocolate Orange Slice & Bake Cookies, Frosted Cashew Cookies, and chocolate crinkles. Maybe Chocolate Candy Cane Peppermint Whoopie Pies, millionaire's shortbread, or caramel swirl cookies too.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

I have bundtlettes! Was it a PITA getting them out? Mine aren’t as heavy as the large bundt, and I. Have not been able to get the cakes out clean (granted, I haven’t used cake release/baking spray on them, and will this time).

I have silicone ones too, but just have never liked the texture of the outside of the cakes that are baked in them.

They came out clean, but mine aren’t crazy ornate - and I grease with shortening like crazy, then flour.

If you want to see how the patterns compares to yours as far as nooks/crannies, and how they came out/looked, I can share a link to the photo.

Would love that! My metal ones aren't particularly ornate, but the silicone ones are.

I've only tried a large silicone one (and years ago, before I'd tackled the cake list, so perhaps I'd be better with it now) but it was an absolute disaster trying to get the cakes out.

At any rate, here are the chocoflan bundtlettes https://www.instagram.com/p/CX5gnXQLnJS/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Cake Lady quoting myself to say that I just read my own Instagram caption, and while the bundtlettes did come out cleanly (I remembered that right, since the photo was good) apparently I had to steam them to get them out of the pan. Still came out perfectly clean - but it was an extra step to get them out that I had forgotten, you may want to factor in.

It's good to know. I was a little concerned they won't turn out in the smaller pans. Read somewhere about someone having problems with the flan/cake inversion, and they thought it was because the pan was too small. These are also definitely not as gooey as the Rick Bayless one; I don't know if that makes it more or less difficult to get out.

My BIL's birthday is tomorrow, and SIL was picking my brain about what to make. I suggested this! She's making Bayless's recipe, so let's see how that one goes. At least I get to see the results without doing the baking myself!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

I have bundtlettes! Was it a PITA getting them out? Mine aren’t as heavy as the large bundt, and I. Have not been able to get the cakes out clean (granted, I haven’t used cake release/baking spray on them, and will this time).

I have silicone ones too, but just have never liked the texture of the outside of the cakes that are baked in them.

They came out clean, but mine aren’t crazy ornate - and I grease with shortening like crazy, then flour.

If you want to see how the patterns compares to yours as far as nooks/crannies, and how they came out/looked, I can share a link to the photo.

Would love that! My metal ones aren't particularly ornate, but the silicone ones are.

I've only tried a large silicone one (and years ago, before I'd tackled the cake list, so perhaps I'd be better with it now) but it was an absolute disaster trying to get the cakes out.

At any rate, here are the chocoflan bundtlettes https://www.instagram.com/p/CX5gnXQLnJS/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Cake Lady quoting myself to say that I just read my own Instagram caption, and while the bundtlettes did come out cleanly (I remembered that right, since the photo was good) apparently I had to steam them to get them out of the pan. Still came out perfectly clean - but it was an extra step to get them out that I had forgotten, you may want to factor in.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A number of ideas (most from Southern Living, because I'm the vintage cakes list lady):

The Little Layer Cake https://www.southernliving.com/recipes/little-layer-chocolate-cake-recipe

The Doberge Cake (this one is based off a Hungarian Dobos torte, but as someone who grew up with a Dobos torte - it's not all that similar IMO but it is visually stunning)
https://www.southernliving.com/recipes/lemon-chocolate-doberge-cake-recipe

The Coconut Chiffon Cake (this is effortful, stunning if you decorate it properly, and it has been my favourite of the 49 cakes I've baked from the list so far)
https://www.southernliving.com/recipes/coconut-chiffon-cake

This is last year's SL White Cake (for 25+ years they've had a white cake on the cover of their December issue) and it's not super complicated but it is delicious and by the time you bake the cookies and decorate them, and the cake, etc. it can be just beautiful.
https://www.southernliving.com/redbird-cake-8380086

There is one other SL Cake that meets your criteria but it is truly an insane amount of effort - each layer bakes individually in a cast-iron skillet, so you must have many the same size, or you are baking layers for hours. You also need specialty ingredients like sorghum syrup. I made it because I needed to, in order to complete the cake list - but I wouldn't bother making it again. And, I don't think the result visually is as ornate as what you'd want - it's not a "decorated" cake.

Outside of SL, one year I did a Mexican themed menu for Christmas and did the Dulce de Leche Chocoflan (el pastel imposible/the impossible cake) that flips in the pan as it bakes). It was very popular.
https://cooking.nytimes.com/recipes/1021761-dulce-de-leche-chocoflan?unlocked_article_code=1.fE4.zsOX.cj_IV1LPXyQC&smid=share-url

I had looked at that cardinal cookie, and settled on making that as a cookie! This one from SL was my runner up:

https://www.southernliving.com/white-poinsettia-layer-cake-8744900

I'm going to take a closer look at that choco flan. Flan was on the list of things I was considering, that that is just beautiful, for something that looks fairly simple (and I have that exact bundt pan)

I do have a winner! It's a simple cake, but the decorating is complicated. The original recipe does not call for stabilized whipped cream, but I think I will make it that way, since it has to travel a little and hold up.

As of now, I'm making the following, in addition to the cake above.

1. Fruit Tart - https://natashaskitchen.com/fruit-tart-recipe/
2. Fruit Pie - Probably Cherry. Could be the NYT cardamom one. Want to be able to do an elaborately decorated one.
3. Maida Heatter's Tiramisu
4. Cream Puffs - one set with chocolate filling and caramel, and another with vanilla filling and chocolate coating
5. NYT Cranberry Curd Tart
6. Choco Flan (probably)

I'll add some ginger biscotti from Maida Heatter, those cardinal cookies, home made marshmallows, and probably a few more I haven't figured out yet. Oh, and cake pops. I have a cake in the freezer that I can't use for anything else.

If someone sees gaps (too much of the same type, texture, flavors, omitted something that is seasonal etc.) do point it out.

For lack of a better word, you have a lot of “wobbly” desserts from a texture perspective. Not many of these would strongly appeal to me. You’re missing nuts entirely and I love desserts that have chocolate, praline, caramel, etc.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

I have bundtlettes! Was it a PITA getting them out? Mine aren’t as heavy as the large bundt, and I. Have not been able to get the cakes out clean (granted, I haven’t used cake release/baking spray on them, and will this time).

I have silicone ones too, but just have never liked the texture of the outside of the cakes that are baked in them.

They came out clean, but mine aren’t crazy ornate - and I grease with shortening like crazy, then flour.

If you want to see how the patterns compares to yours as far as nooks/crannies, and how they came out/looked, I can share a link to the photo.

Would love that! My metal ones aren't particularly ornate, but the silicone ones are.

I've only tried a large silicone one (and years ago, before I'd tackled the cake list, so perhaps I'd be better with it now) but it was an absolute disaster trying to get the cakes out.

At any rate, here are the chocoflan bundtlettes https://www.instagram.com/p/CX5gnXQLnJS/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Anonymous wrote:

Anonymous wrote:A number of ideas (most from Southern Living, because I'm the vintage cakes list lady):

The Little Layer Cake https://www.southernliving.com/recipes/little-layer-chocolate-cake-recipe

The Doberge Cake (this one is based off a Hungarian Dobos torte, but as someone who grew up with a Dobos torte - it's not all that similar IMO but it is visually stunning)
https://www.southernliving.com/recipes/lemon-chocolate-doberge-cake-recipe

The Coconut Chiffon Cake (this is effortful, stunning if you decorate it properly, and it has been my favourite of the 49 cakes I've baked from the list so far)
https://www.southernliving.com/recipes/coconut-chiffon-cake

This is last year's SL White Cake (for 25+ years they've had a white cake on the cover of their December issue) and it's not super complicated but it is delicious and by the time you bake the cookies and decorate them, and the cake, etc. it can be just beautiful.
https://www.southernliving.com/redbird-cake-8380086

There is one other SL Cake that meets your criteria but it is truly an insane amount of effort - each layer bakes individually in a cast-iron skillet, so you must have many the same size, or you are baking layers for hours. You also need specialty ingredients like sorghum syrup. I made it because I needed to, in order to complete the cake list - but I wouldn't bother making it again. And, I don't think the result visually is as ornate as what you'd want - it's not a "decorated" cake.

Outside of SL, one year I did a Mexican themed menu for Christmas and did the Dulce de Leche Chocoflan (el pastel imposible/the impossible cake) that flips in the pan as it bakes). It was very popular.
https://cooking.nytimes.com/recipes/1021761-dulce-de-leche-chocoflan?unlocked_article_code=1.fE4.zsOX.cj_IV1LPXyQC&smid=share-url

I had looked at that cardinal cookie, and settled on making that as a cookie! This one from SL was my runner up:

https://www.southernliving.com/white-poinsettia-layer-cake-8744900

I'm going to take a closer look at that choco flan. Flan was on the list of things I was considering, that that is just beautiful, for something that looks fairly simple (and I have that exact bundt pan)

I do have a winner! It's a simple cake, but the decorating is complicated. The original recipe does not call for stabilized whipped cream, but I think I will make it that way, since it has to travel a little and hold up.

As of now, I'm making the following, in addition to the cake above.

1. Fruit Tart - https://natashaskitchen.com/fruit-tart-recipe/
2. Fruit Pie - Probably Cherry. Could be the NYT cardamom one. Want to be able to do an elaborately decorated one.
3. Maida Heatter's Tiramisu
4. Cream Puffs - one set with chocolate filling and caramel, and another with vanilla filling and chocolate coating
5. NYT Cranberry Curd Tart
6. Choco Flan (probably)

I'll add some ginger biscotti from Maida Heatter, those cardinal cookies, home made marshmallows, and probably a few more I haven't figured out yet. Oh, and cake pops. I have a cake in the freezer that I can't use for anything else.

If someone sees gaps (too much of the same type, texture, flavors, omitted something that is seasonal etc.) do point it out.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

I have bundtlettes! Was it a PITA getting them out? Mine aren’t as heavy as the large bundt, and I. Have not been able to get the cakes out clean (granted, I haven’t used cake release/baking spray on them, and will this time).

I have silicone ones too, but just have never liked the texture of the outside of the cakes that are baked in them.

They came out clean, but mine aren’t crazy ornate - and I grease with shortening like crazy, then flour.

If you want to see how the patterns compares to yours as far as nooks/crannies, and how they came out/looked, I can share a link to the photo.

Would love that! My metal ones aren't particularly ornate, but the silicone ones are.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

I have bundtlettes! Was it a PITA getting them out? Mine aren’t as heavy as the large bundt, and I. Have not been able to get the cakes out clean (granted, I haven’t used cake release/baking spray on them, and will this time).

I have silicone ones too, but just have never liked the texture of the outside of the cakes that are baked in them.

They came out clean, but mine aren’t crazy ornate - and I grease with shortening like crazy, then flour.

If you want to see how the patterns compares to yours as far as nooks/crannies, and how they came out/looked, I can share a link to the photo.

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

That sounds so cute. What do you serve them on?

Anonymous wrote:

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

I have bundtlettes! Was it a PITA getting them out? Mine aren’t as heavy as the large bundt, and I. Have not been able to get the cakes out clean (granted, I haven’t used cake release/baking spray on them, and will this time).

I have silicone ones too, but just have never liked the texture of the outside of the cakes that are baked in them.

Anonymous wrote:Cake Lady again - I made the chocoflan in bundtlettes and the visual of the spread of them, rather than just one cake - was very attention-getting.

Anonymous wrote:

Anonymous wrote:It’s rustic, so not a show-stopper looks wise, but the NYT plum torte is pretty much the most delicious thing ever. They say it is their most requested recipe of all time. It is very easy, which would free you up to decorate a cake, etc.

Not plum season. I would like to make it, though. Probably for a summer event.