Layers. Layers of cake. Seemed an easy theme to respond to – and I’m sure the layers of cake will be posted by many other bloggers.
The only problem with this week’s challenge is knowing when to stop adding photos of layers.
And then there’s the question of whether or not to have the photos “peopled” or “unpeopled”.
This took FIVE hours to make. Seriously. It has lived in my freezer for a time. Not a cake but created in a bundt pan with many layers of jello, some layers mixed with yogurt to get the different tint. When I taught visual arts I always had to remind the students the how to make a tint by adding white. No worries,this item it was not ingested.
Charlotte and Joel’s Valentine wedding cake with vintage cake topper from her grandparents who were married on Valentine’s Day, too.
The layer cake I baked for a photo shoot for a specific anniversary event at PERSAD- Steve took it to the office and everyone enjoyed it. There were two pounds of butter in it between the cake and the frosting.
Alexis and Jarrett’s first slice is missing in the one layer!
Vicky and Justin’s September cake. I posted this for the weekly challenge of purple, too.
Bobbi Jo and Tim’s Destiny Hill Farm wedding and their layered cake!
Laura and James’ cake November 12, 2011. Layers baked and decorated by Cake Dot. A pair of Etsy lovebirds on top.
Sweet challenge this week. Piece of cake.
A quick shot from the phone archive
No falling sprinkles today but one good cupcake leads to another. My sister said cupcakes aren’t her favorite as the frosting is disproportionate to the amount of cake involved but many people are crazy for cupcakes. I have seen a line around the corner on Bleecker Street at the Magnolia Bakery, many times.
A couple of weeks ago on a Monday, I went to a friend’s house and these chocolate cupcakes were the dessert. Here is the recipe for Chocolate Heaven with Chocolate Buttercream.
I’m on a team for the Biggest Loser at work and we weigh in every Monday morning. Good thing I had the rest of the week to try to make up for the indulgence.
I looked through the cookbook where J got the recipe from and everything sounded enticing. Old fashioned baking with plenty of real ingredients. From Savannah Georgia, the Back in the Day Bakery is the name of the cookbook. J had heard the owners, Cheryl and Griffith Day, featured on the radio show Splendid Table. Their specialty? Vintage Desserts!
So I got home from my weekend in Ohio, Sunday night with no chance to photograph the neighborhood for the weekly photo challenge as it was dark outside. Changing the clocks didn’t help me with enough light by the time I pulled in the driveway
-but in my inbox I found a message from my son Matthew who lives in Zagreb, Croatia (9 years already!)
The subject of his email: Guest blog The dilemma of what to post? SOLVED!
—————————————————————————————————————————–Dear Ma, Yesterday I spent the evening with the Kaplowitz family. My dear friend Joe Kaplowitz is pretty much the only American I know over here and he invited me over for an American-style chocolate cake. Not only is he a brilliant jazz musician but he is quite an accomplished baker to boot! His beautiful wife Lela is a marvelous singer and they recently came out with a big-band album of original compositions called With Every Breath that you can hear (and buy!) here After enjoying a generously-sized hunk of cake chased by a glass of milk, Joe, Lela, their daughter Lucija and I played a cut-throat game of Name That Tune. Lucija is also a budding musician, so as you might imagine the competition was pretty stiff. Then we headed to the parlor for a concert. Joe and Lucija, who plays the violin, teamed up for a set of traditional Croatian melodies played over some soulful blues piano. Perhaps I was witnessing the concept for the next album being born. Joe’s cake was so tasty that I plan to go back over tomorrow for another sliver. In keeping with the spirit of the blog, will get the recipe tomorrow and send it to you! Love, Matthew p.s. Here is the recipe, just in from Zagreb this morning
Accompanied by ginger snaps!
This is the dessert my friend V served at a lovely home cooked dinner last Saturday. It was delicious. A generous helping, too.
A nice finish to a simply perfect meal. Walleye caught by Cousins Jeff and Jeffrey, a baked sweet potato and salad with whisked lemon juice and olive oil dressing. Found this in my phone tonight and was thinking about how everything was so good. She said she was following the same idea my mother used to profess- Buy the best food you can and do as little to it as possible. Good advice.
The Pamela’s Ginger Mini Snapz are gluten free and quite tasty. Hope you have a good day Saturday. HBTY!
Guest Blog from Euthemia where my sister is spending the Christmas holidays.
Field trip today with high school students, exploring Slippery Rock Univeresity. The weather was almost like early Spring if you can believe it.
At lunch the kids were thrilled with the fare in the Boozel Dining Hall. Especially the desserts. Jim the baker was gracious and allowed me to photograph him and his cupcakes but I was shooting into the window light so he allowed me to take another. His coworker said he is already famous. He told me he comes from England, or at least his forbears did. It was crowded and loud and we had to catch the bus back to school. I wish I had gotten more info, how he became a baker and how long he has worked at the university. Thanks Jim!
What a great day the students had, touring and visiting the library and a dorm room and trying out the climbing rock wall and pool, eating in the dining hall.
First photo taken with the iPhone.
And the middle portrait shot with Canon 5D with a 24-70mm L lens, available light,no flash ISO 400 f /4 shutter 100
Final cupcakes photo with the Canon 5D as well. When you compare the first and third cupcakes you know you need your camera at all times.
Some of the family is eating gluten-free. You might have seen the crumbled cake top from the other day (which was delicious)
And the family is trying to reduce intake of refined sugar. I wanted to bake something they could eat if they wanted to do so.
My mother used to make this with regular sugar when I was growing up. I just switched to the coconut palm for the body of the cheesecake pie and used a bit of maple syrup for the sour cream topping. I used FULL FAT cream cheese and sour cream. Some free-range organic eggs
I made this for Saturday night after Thanksgiving
This is a crustless pie. Not too sweet. It looks like it has a brown crust but it is just the butter browning the edge and the color of the coconut palm sugar. It’s an iPhone photo today.
Here is the recipe.
Butter a glass pie plate. Heat the oven to 325 degrees. I baked this one at 350 and the electric oven where I was staying is hotter and faster than mine at him and I think it was too hot for it. I think that is why it had more cracks than usual.
Mix well 2 -8 oz. packages of cream cheese (room temp) with 3/4 c coconut palm sugar
Add 3 eggs. Beat well. Add 1/2 teaspoon pure almond extract. Mix.
Pour into the buttered pie plate. Bake for 45 minutes.
Take out of oven and let it sit for about 5 minutes, it will deflate and a crater will form for the topping, forming a “crust” without crumbs.
Spread on a topping mixture of 1 c sour cream, 3/4 teaspoon vanilla and 2 Tablespoons pure maple syrup
Bake for 5 more minutes.
Cool. Serve with sour cherries or fresh blueberries or strawberries or eat plain. Put it in the fridge when cool.
We got ice cream cones after supper at Jeni’s. Their salty caramel flavor is really good. There was a sign for a reverse root beer float.
Of course, I had to ask…. Cream soda and root beer ice cream. I had a scoop of root beer ice cream along with the salty caramel. Next time I will try the float!
Jeni’s is delicious
(I am posting this with our dear friend Rob in mind . You might remember he guest blogged for National Pie Day when he was a pie judge)
Okay, I posted the donut for National Donut Day and then yesterday’s baked goods upgrade of the elegant French macarons.
Today it is the fresh baked pies. Fresh Baked Pies from Annie Oakley’s Kitchen that is!
Meet Annie the owner of Annie Oakley’s Kitchen and her sister-in-law Christa, who is a pie apprentice. They were sporting company shirts and aprons and selling delicious looking pies at the South Side Farmer’s Market on Carson Street.
I loved that they had a box of forks so you could dig right in after purchase.
And Mom, Bryna, is the ceramicist who created the pie/cake stands for the display. She also makes ceramic pie plates for sale.
What a fun booth they had set up in the Farmer’s Market on Carson Street. They are at the Whitehall Farmer’s Market on Mondays.
I sampled the apple butter which she sells on ETSY for just $4 a jar.
You’ve seen Ice Cream Trucks. How about an Ice Cream Boat?
Smith Mountain Lake, Virginia. 500 miles of shoreline.
We were 35 miles from Roanoke. Celebrating Mark’s 36th birthday today.
Memorial Day Weekend with the family. Rented a pontoon boat and enjoyed a hot summery day on the lake.
Took this photograph when I was in NYC on Spring Break and my sister was shopping in the Indian Grocery shop.
Here is a recipe for the sweet peda. Flavored with cardamon. It is made with khoya - ”semi-solid thickened milk” One post said it is similar to ricotta cheese texture but I haven’t made it and would like to know and the recipe says to “grate the khoya” so that doesn’t possible if it is similar to ricotta. Not enough research but hope someone will comment and fill in the gaps. I was attracted to it in the case and I shot through the glass.
As well as an orthodontist. Not sure how he studied for his credentials to taste pie but I know he does a great job. I think cherry is his favorite. Enough with the posts about cakes already, a main subject of my photography lately.
Laura tells me that cupcakes are soooo yesterday and that Pies are ALL THAT!
Magnolia Bakery just opening in Chicago now? She says they are late. I’m not sure because when I visit my sister in NYC I see people lined up around the block to get cupcakes on Bleecker Street at Magnolia still.
But today’s post is for Rob, a dear friend of our family, who has left comments from time to time on the blog. You might see him zipping along in a cute 2 seater British car, on his way to a pie tasting!
And the story is this. Apple pie on the left from the local grocery chain with the initials GE and the pie on the right? Patty’s Farm Market in Aspinwall on Freeport Road. That is where we got the pies for Mark and Erika’s rehearsal dinner at our house, nine years ago. Laura picked up the apple pie when we were shopping for supper ingredients. I looked at it as we put in into the back of the car and I just thought it looked uninviting. Not worth getting fat on….. so on the way home from the GE, I pulled into the Farm Market parking lot and gave her a fistful of bills and instructed her to buy a pie. And a box of fresh blueberries, too.
“What flavor?”, she asked. “ANY!” - was my response. “Whatever appeals to you.” The one on the right is Strawberry Rhubarb!. Delicious. Tart and sweet combination. Summer. So Rob, this post is for you. My favorite PIE GUY.
After the dinner plates were cleared at the neighbor’s house on Saturday night, Joaquin brought out a magnificent circular platter of Turrón. His mother had sent the assortment from Spain. It was a Christmas gift but fortunately for us it arrived in late January. There’s also marzipan with chocolate and a pineapple nougat on the plate, too. Sweet and a perfect finish. The area in focus is small, but you get the idea of the presentation. I should have photographed it afterward as it was about empty! Yum.
A Different Dessert
show details Feb 1
and loaded with almonds.
This version hard.
The Italian I ate at Christmas was soft.
Turrón dates back to at least the 15th century according to wikipedia.
Different regions prefer certain pastries, baked goods. Burnt Almond Torte is popular in Pittsburgh. I’ve seen it as a wedding cake. tiered! Who brought the recipe here I don’t know but many Pittsburghers LOVE it. I’d never tasted one until we moved here. This one is from the Oakmont Bakery. Joan brought it to dinner one night. We split it three ways. Don’t know who ate the cherry. Not me. But before we devoured it, I photographed it. Here is a link to the Recipezaar Copycat Prantl’s Burnt Almond Torte recipe in case you want to have a taste of Pittsburgh Pastry/Dessert. I hear there’s one where chocolate is involved.