Tag Archives: cake

Pip-Boy and Nuka-Cola

 
  

Until a few months ago, I had no idea what this meant. I still don’t really other than it has to do with Fallout 4. Which is a video game that was released on November 10th. Waaaayyyy back in June, it was announced that there would be a special edition released that would include a Pip-Boy. From what I gathered, a Pip-Boy is something worn on the arm by characters in the game. What I knew for certain was that my husband was really excited about this, but they were sold out…everywhere.

Thanks to my being home during the summer, I was able to monitor websites fairly closely and was ready to pounce when they came available. From then, it was just a matter of telling but not telling my husband to purchase the game.


The game finally arrived this week. There was a bit of a delay in the shipping, so by the time it finally arrived, we were both excited. It felt like Santa had arrived.

 

 

With all this excitement, I was inspired to make him a cake. When I finished my orders for the week, I used the tiny little 4-inch cakes I made with left-over batter to construct him a cake.

I used the few details I know about the game to help me design the cake. I know there are vaults in each version of the game. The vault for Fallout 4 is 111. The vault door was the inspiration for the top of the cake. After covering the cake in grey frosting, I added some copper powder to make it look old and rusted; just like everything on the screen looks in the game.

 

The cake is made using 1-2-3-4 Pound Cake recipe from Swans Down with a couple of alterations. I used 1 cup coconut milk. I also substituted the almond extract for coconut extract. Each layer was made from leftover dough from orders this week. One order included turquoise cupcakes which is where that one colored layer is from.

The little topper was made with candy melts mixed with light corn syrup. I just learned this trick. By mixing the two ingredients together, you create an almost fondant. Though it tastes much better. It also doesn’t dry out when you are working with it. It’s my new favourite discovery.

 

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Yellow Birthday Cake

My sister doesn’t like cake. She likes the frosting, but not the cake. She says they are flavorless. That they don’t have any taste. My sister doesn’t eat cake if it doesn’t taste wonderful.

Since learning of my sister’s sentiments, I did some observing the next few times I had cake and decided I agree with my sister. Rather than stop eating cake, I decided to find delicious cakes to bake.  I warn you, if you also decide to do this, you will never be happy with box cakes again.

Since my family was all together recently, I made a cake to celebrate. I thought I would test out a yellow cake. Yellow cakes are  difficult to master and make consistently. Some are just too sweet. And others go the way of corn bread. The recipe I found was the perfect balance between the two. This cake can hold its own in the flavor department. 

I’m no stranger to making frosting. Though I am changing my mindset about their role involving cake. I used to think of them as a way to add flavor to cake. Now I feel that frosting should be paired with cake they way wine and food is paired. The two should enhance each other’s flavors. This frosting is just sweet enough to not overpower the cake’s flavor.

You may have noticed that my layers are slightly different sizes. This is due to my using spring-form pans rather than cake pans. Since I was travelling, I was using my mum’s kitchen. For some reason, she doesn’t own round cake pans, but does own multiple sizes of spring-form pans. I am quite impressed with how well the cakes baked in them. Removing the cake was quite easy since the pan sides and bottom separate.

Since Deb Perelman from smitten kitchen does such an amazing job sharing her recipes, I don’t feel the need to spend time retyping her creations. I do highly recommend that you follow the links and make this wonderful cake and frosting. On the cake post, she shares a frosting recipe made with sour cream. I really want to give it a go, but haven’t had the opportunity just yet. Soon though!

And my sister who doesn’t like cake. She ate 3 pieces of cake!

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Ambrosia Candies Giveaway!

Melissa from Ambrosia Candies is hosting a giveaway. She is giving away a box of 24 cake truffles! Head over here to get the details. It is running from now until 31 July.

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The Cake is a Lie!

Since the release of Portal 2 in April of last year, I have been dreaming of making a cake inspired by the game. For those that don’t know, Portal and Portal 2 are first-person, puzzle-platform video games. If that doesn’t make any sense to you, check out the Wikipedia articles for Portal and Portal 2. You can also check out the official website hosted by Valve, the company who released the game.

In the game, you are guided by GLaDOS. Throughout the game, GLaDOS offers a cake as a reward for solving the puzzles. The cake pictured in the game is designed after a black forest cake from a bakery near the development offices. Sadly, this happens to be in Washington as far away from Florida as you can get without leaving the Continental United States. They also don’t deliver. This fact didn’t worry me in the least, I was ready for a baking challenge.

This challenge was made a bit easier by The Geeky Chef. She (or he, the blog doesn’t say) already made the cake and was wonderful enough to share the recipe. I was delighted with the results. The cake was moist and fudgy, without being too dense or brownie-like. I also discovered that using powdered sugar when whipping cream turns our much better than using granulated sugar. Why did I never know this before?

Let’s begin with the cake. Due to the disappearance of my round cake pans, I used my 9-inch spring form pan. Going this route made it necessary to make two cake batters in order to have the four layers the cake deserved. It was delightful to make such a tall cake!

Black Forest Cake:

1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup vegetable shortening
2 eggs
1 teaspoon vanilla extract
1/2 cup Kirsch (cherry liqueur). I used cherry syrup instead of liqueur.
Preheat your oven to 350°F. Grease and flour two 8 inch cake pans, or line with parchment paper. Sift together the flour, the cocoa, the baking soda and the salt. Set this aside. Beat the shortening and sugar together until they are fluffy. Add the eggs and beat thoroughly. Add vanilla. Slowly beat in the flour mixture, occasionally alternating with the buttermilk. Beat until combined. Pour the batter into the cake pans. Bake for about 35 or 40 minutes (or until a fork or a wooden pick comes out clean when inserted into the cake. Because of my pan, I baked it nearly an hour.) Let the cake cool completely. The cake will be easier to cut if you keep it in the fridge for a few hours before cutting.
The Filling:
¼ cup Kirsch (I used cherry syrup.)
2 cans sour cherries (I only used one can)
3 cups heavy whipping cream (I used 4 cups since my cake was going to be larger.)
¼ cup confectioners’ sugar (I used 1/3 cup.)
3 tablespoons cocoa (I used 4 T cocoa.)
After the cake has cooled, cut each layer in half (horizontally) to make four total layers. Sprinkle the layers with the 1/2 cup of Kirsch. Drain the canned cherries in a colander to remove most of the juice. Beat the whipping cream with confectioners’ sugar until it thickens to desired texture. Put a small amount of the cream/sugar mixture aside for garnish. Mix the cocoa powder into the remaining majority of the whipped cream frosting. Place one cake layer on the serving dish you wish to use. Spread about one 6th of the whipped cream on the layer, and strew a third of the cherries on top of the whipped cream. Add the second cake layer on top of the first. Spread one 6th of the whipped cream on the second layer and 1/3 of the cherries on top. Add the third cake layer. Spread 1/6 of the whipped cream on that and add the remaining cherries. Top with the last cake layer. Frost the top and sides of the cake with remaining frosting.
The Garnish:
1 semi-sweet chocolate bar
 At least 8 maraschino cherries (no stems)

One white candle

Use a potato peeler on the chocolate to create thin shaves. Gently pat the chocolate shaves on to the sides and top of the cake, completely coating it. Use the whipped cream you set aside earlier to place eight small circles around the top of the cake. Place your non-stemmed maraschino cherries on each one. place white candle in the center and light.

As you can see from my photos, I gave up on the chocolate shavings with only the top completed. I had forgotten that we have a micro-plain that would have made the shavings much easier.

 

The game itself offers a recipe for a cake. It begins with a box cake mix and continues with semi-normal ingredients for some time before veering into the absurd throwing in such items as rhubarb, ethyl benzene, and sediment shaped sediment.  A few people have made this cake. Someday it might be interesting to try without the crazy additives. For now, I am delighted with the cake!

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