Raffle tickets, one dollar each! Just kidding. Tickets to this fair are one idea each.
I made this cake from Mixes from the Heartland and now you can eat it, too. There are two ways you can eat it:
(1) Come to my office right now there is one last tin-foil wrapped piece in my little refrigerator.
(2) ENTER MY CONTEST!
WRITE ME A GREAT COMMENT BELOW about your favorite cake. Cake recipe, cake memory, cake fiction.
Whichever TWO comments make me either choke laughing or bring a tear to my eye will win free goodies, delivered to their home. Winners will be announced next Friday, April 30th.
May the best commenter win!
The best cake I ever had was made for me last year by my sister for my 24th birthday. The first thing special about this cake was that she brought it very gingerly from Bridgeville, DE all the way to Atlantic City, NJ! This means the cake traveled by foot, car, and ferry! The second special thing about this cake was that it involved both peanut butter and chocolate. The third special thing about this cake was that it was so moist and delicious, we were using it as a spread on the cookies that she also baked and brought from Delaware. MMMMMMMM
ReplyDeleteMy favorite cake was made by my aunt Esther (who also made many many other wonderful things). It was a chocolate pan cake with boiled white frosting and coconut on the top. If you have very tried to make boiled frosting you will know that this is very difficult and mine has never turned out. I tried to make it for Olivia's birthday cake once and it was a disaster -- never solidified. The perfect frosting is a tiny bit crispy on the outside and soft underneath. And of course the cake has to be moist and delicious without being too chocolatey. When our aunt died, besides missing her, we mourned the end of her chocolate cake with boiled frosting!!! M
ReplyDeleteWell, this isn't really a cake memory, but more like my all-time favorite cake. It's the butter cake at Mastros. Best.Cake.Ever.Period. I mean, first of all, it's called butter cake. Enough said. Secondly, the center is always a little undercooked so it melts in your mouth. Such wonderful buttery goodness. Delish!
ReplyDeleteI like the Argentinian cakes. I made a gluten free Argentinian style to Olivia for her birthday haha! First you bake the gluten free cake, after is cooled down you cut it horizontally into 2 or 3 pieces. Then you moist the layers with peach syrup from a can. At the bottom layer spread dulce de leche or chocolate or a preserve, for Olivia I used Chantilly cream. Then slice the peaches or you can use strawberries. Put the second layer and do the same procedure. When you put in the top layer, you can use any spread Chantilly, chocolate, dulce de leche. You can do a big variation the main key is to have the layers moist and use fruits on the cake. Yumm!! I want to eat a slice of cake now!!
ReplyDeleteI am an unsophisticated cake enjoyer. Back in middle school my friend Emma always had a chocolate cake with peanut butter frosting for her birthday, and well, that's basically all I need for the rest of my life. Perhaps with a scoop of vanilla ice cream? Simple, but delicious!
ReplyDeletemy grandmother is queen of desserts in my mind - apple crumble, lemon yogurt cake, chocolate mousse or chocolate cake - they're all amazing. when she knows i'm coming she'll sometimes make them all at the same time - general amazingness.
ReplyDeletebut there's this one chocolate & vanilla swirl cake that is my particular weakness. as i kid i was mesmerized by the undulating swirls of chocolate and wondered how she made it that way (magic!)
then one day ... i learned the cake was made from a BOX! quel scandale i tell you! it was a life-shaking moment.
but, i got over it, mamie is still everlasting cake queen in my heart, and even though i know it comes from a box it's still better when she makes it - so i'll eat it any day.
March 28th, 2010, the 28th birthday of my ex-boyfriend. Being that we are still "friends", Roomate and I volunteered to make the bday cake for said celebration. We both had a Saturday afternoon off, and creativity abound. We got ambitious, and decided to try out our first, 3-layer, red velvet cake, including a trip to target to purchase extra pans, and Cake Man Raven's special ingredients. Once completed, smothered in homemade cream cheese frosting and lined with fresh strawberry slices, it was a sight for the eye. Off to the party we went!
ReplyDeleteUnbeknownst to us, said ex-boyfriend's current girlfriend was also preparing a bday cake of her own. Her intentions were good, but mid-way through the party her cake was still under construction. We all took a turn whipping the cream, but it just wouldn't peak, and the chocolate torte she had prepared was a bit "arid". Come candle time, after endless refusals, she insists that i bring my cake out along side hers...ex-gf and current gf, with cakes in hand, side by side, red-velvet masterpiece, choco-rock with melted frozen raspberries dripping with liquid whipped cream; it was a sight to see.
I have fantasies about this cake of my youth; its a simple simple one. angel food from the box. It HAS to have the confetti and it has to be white.
ReplyDeleteThe toppings can ONLY be mother myrick's fudge and thawed frozen strawberries in corn syrup.
Angel food cake seems so light you can eat it endlessly without filling. the mother myricks fudge on the other hand, remains a molten blob of chocolate d-lite in the belly, filling in the nooks and crannies around the cake.
coma.