Category Archives: Cake

Lemon Chocolate Chip Loaf Cake

Hey! I have an idea. Let’s all just get on a time machine and pretend I posted this in May instead of August! Huh? Doesn’t that sound fun? Okay, let’s do this.

[insert TARDIS noises here]

Well, it is currently the month of May in the year 2013, and today I am going to share this lovely recipe for Lemon Chocolate Chip Loaf Cake with you all! Wow, can you imagine if I had baked these and then waited five months to make a post about it? Haha! No, only a very silly and lazy person would do such a thing. And I’m certainly neither of those things!

Anyway, this recipe is from that Chocolate Chip cookbook I’ve used so much in the past. I can’t help it that there are a bunch of really great things in there, alright? I mean, adding chocolate chips to ANYTHING gets me excited, but you know. I saw this one and thought that lemon and chocolate chips seemed like a strange combination, but the blurb assured me it was a “sleeper combination”. And what an accurate statement that was. Lemon and chocolate actually go insanely good together, so if you haven’t tried such a concoction before, you definitely should. You won’t be sorry. Unless you dislike lemons and/or chocolate, I guess, in which case, why are you even here? Please leave.

I haven’t baked in a while, and I have to say, baking alone on a nice spring afternoon was incredibly relaxing. I wasn’t making anything particularly complicated, so I wasn’t stressing myself out, and breaking eggs and mixing a bunch of powders and liquids in a bowl is an oddly calming activity. I will definitely be baking a lot again and not letting my blog sit and gather dust for nearly half a year!

Oh, um, my… memory seems to be getting a little foggy… it’s almost like I baked this a long time ago, and not recently! Wow! How strange!

In any case, when I brought this to work it was a major hit, despite the fact that I mayyyy have overbaked it a little bit, as evidenced by the very, very brown outsides that you can see in the photo below. The recipe also said to use a fork to poke holes in the top to let the lemon syrup in, but I found that the fork didn’t penetrate deeply enough, so I used a knife instead. It might actually be easier to use a toothpick or something, but I didn’t have any handy.

Enough of this, though; onto the recipe!

Lemon Chocolate Chip Loaf Cake (from The Essential Chocolate Chip Cookbook)


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 stick unsalted butter at room temp

1 cup sugar

2 teaspoons finely grated lemon zest

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional; I didn’t use this)

1/2 cup whole milk

1 cup mini semi-sweet chocolate chips

Lemon Syrup

1/2 cup sugar

3 tablespoons fresh lemon juice

Preheat your oven to 350 degrees F and butter or spray a 9x5x3 inch loaf pan. Line with parchment paper and butter the paper as well.

Sift the flour, baking powder, and salt into a medium bowl, then set aside. In large bowl with an electric mixer, beat the butter, sugar, and lemon zest until smoothly blended. Stop the mixer and scrape the sides of the bowl as needed. Add the eggs and the extract(s) and mix until blended. If it looks a little curdled that’s fine. On low speed, add half of the flour mixture until it is just incorporated, then mix in the milk. Add the rest of the flour mixture until incorporated, then add the chocolate chips.

Scrape the batter into your loaf pan, and bake until the top is browned and toothpick inserted in the center comes out clean (about fifty minutes).

For the lemon syrup — in a small saucepan, about ten minutes before the cake is done, heat the sugar and lemon juice over medium heat, stirring constantly until the sugar dissolves. DON’T BOIL. When done, set aside.

As soon as the cake comes out of the oven, use a fork/toothpick/knife/whatever long sharp object you happen to have to poke holes all over the top. Pour the warm syrup evenly over the cake. Use all of it. Let the cake cool completely, which should take about an hour. Use a small knife to loosen the cake from the sides of the pan. Place a large plate on top of the pan, and carefully flip the cake onto the plate. Cut into slices and serve!


Chocolate Cake/Cupcakes with Ganache Topping

What I’ve made for this post is nothing extraordinary — nothing, in fact, that I haven’t already made before. But after the disappointment of last time, stepping out of my comfort zone wasn’t really something I was prepared to do. Perhaps another day I’ll attempt a full-blown layer cake, but today is not that day.

I really wanted to make something for Valentine’s Day. This is the first Valentine’s Day I’ve been in possession of a boyfriend, and while I know it isn’t really that big of a deal, it was nice to finally feel smug after all those years of glaring at the girls in high school who carried balloons around with them all day and received dozens of chocolate roses from boyfriends and secret admirers. Finally, I’m one of them! IN. YO. FACE.

Of course, the day itself was pretty much just like any other day, except with more chocolate and cookies. And also these cupcakes I managed to whip together.

(this isn’t the chocolate I used; I just like the picture)

For the cake itself, I used the same one I used for the Cupcake Cones I made a while back, but instead of using a spoon or a mixer, I used a whisk. Why? I don’t know. I just felt like it. This, however, served to make the cake very light and fluffy, due to the air molecules and blah blah blah science.

I forgot, however, to account for the fluffiness when I filled my cute, pink paper baking cups.

Ahahaha. Oops.

All was well, though. I didn’t have a breakdown. I didn’t start crying. Instead I pulled the excess off and was left with mildly soggy baking cups and yummy chocolate cupcakes.

I’d wanted to make a coffee buttercream for these, but Rob was going to come over soon at this point, so instead I just topped it with the ganache I was going to use to fill it with. It looked kind of boring, though — just a thin layer of chocolate on top of more chocolate — so I took some Lindt truffles my mom got me and placed them on top as decoration.

There, much better!

Rob seemed to like them, although the baking cups were difficult to tear away from the cake. It kept seeming like we were gonna have to wind up eating the paper as well, but thankfully we did not.

I only had five baking cups, so I had lots of batter and ganache left over. I stuck them both in the fridge to worry about some other time, and after several days of meaning to, I finally got around to using them today. I didn’t want to make more cupcakes for fear the Volcano Cupcake Disaster would happen again.

So I took a deep breath and poured the remaining batter in a 9-inch cake pan.

And waited.

And worried.

And then…


I was so damn happy I didn’t fuck it up and blow up the oven in an explosion of cake batter that I immediately shoved the cake in the fridge after dumping it on a plate and began merrily melting the leftover ganache in the microwave. Again, I made no buttercream, becaaaaaause I’m lazy. And also I had enough ganache to cover the whole cake anyway, so what would the point be?

Well, I did just that, and decided that, again, the cake looked boring. I had no more truffles, but we had some mini-chocolate chips in the fridge, so I did a little decorating with those.

Overall, not too bad! It’s not a perfectly smooth coating, and there are still chunks of ganache that didn’t totally melt, but I don’t really care at this point. I only wish I could add a splash of color to this, but other than that it looks good enough to me.

And pretty tasty, too! You can’t go wrong with having EVERYTHING EVER BE CHOCOLATE.

Here are links to the cake and ganache recipes I used.

Hershey’s Perfectly Chocolate Cake
Joy of Baking’s Ganache

Rich Chocolate Cake


I’ve learned a lot about baking since opening this blog a year ago. I’m not ruining cakes as much as I used to! I still have slip-ups and screw-ups in the kitchen sometimes, but I’m at a much better place than I was September 2010. I understand so much more about so many things — like how to make meringues, the science of baking powder, the process of baking cakes and how to mix properly and cream butter and sugar — and, what I learned with this recipe, how stiff egg whites will lighten your batter and thus, your cake!

I knew I had to make something awesome for the one year anniversary of my baking blog. Something epic. Something cool-looking. Something delicious. And when my best friend Sophie of Clumsy Kitchen gave me this TOTALLY EXCELLENT AND FANCY AND BEAUTIFUL book full of amazingly decadent chocolate recipes, I knew I had to pick something from there.

Of course I had to go with a cake. This is Jackie Ruins The Cake, is it not?

Problem was, all of the layered cakes in the book wanted shit like apricot preserves as fillings and almond extracts in the batter and crap like that. I don’t like almonds, and I don’t like fruit anywhere in or near my cakes. Plus I’m on a budget. So I decided to go with the Rich Chocolate Cake.

Oh, and did I mention my sweet new camera that I got for my birthday from my dad? Yeah. This thing is awesome. Expect much more quality photos from now on.

This recipe called for me to separate two eggs, and to use the two egg yolks in the batter. What this particular cake seemed to be was a combination of a sponge cake, with the stiff egg whites folded into the batter, and a regular cake, with butter and sugar creamed together.

I didn’t figure this out until later, though, so when my dough came out looking like this, after having kneaded all of the ingredients together with my hands instead of a mixer because I didn’t want to have to clean up yet another thing, I was a little worried. It looked more like cookie dough than cake batter.
(okay, I know this photo doesn’t look very good, but the rest will, I promise!)

But then I added this:
(see, told you)

And voila!
(man I love this new camera)

Now, the recipe told me to use an 8-inch springform pan, but I used a 9-inch one for the following reasons:

  • I couldn’t find any 8-inch springform pans at my store
  • When the fuck am I going to use an 8-inch springform pan again? Never, that’s when.
  • I’m cheap and on a budget and 9-inch springform pan is just fine probably.

I should probably learn how to spread batter properly at some point.

I’m gonna say that it was proooobably because I used a 9-inch pan that the cake finished baking fifteen minutes after I put it in the oven rather than the 40-45 minutes stated in the book. I was not expecting it to be done anywhere even close to that early, so it was lucky I looked in the oven when I did, otherwise I would  have — ruined the cake! *ba-dum-tish*

Because it was in the oven slightly too long the cake turned out a little dryer than it should have been, but it was still good.

Okay, so the cake looks ugly. Who cares? I’m just going to cover it in cocoa powder and frosting anyway!

Speaking of the frosting…

Who knew a little sweetened condensed milk, a little butter, and a bunch of chocolate would make such a delicious frosting? Man! I was a tad concerned that I was melting all of the ingredients in a saucepan sitting on top of a smaller saucepan filled with simmering water, but all was well.

Sophie also got me a boss set of decorating tips and a re-usable pastry bag, so I decided to put it to use for this cake. First, though, I sifted the unsweetened cocoa powder on top. I’m not a fan of sifting. Shit gets caught in those things like you wouldn’t believe. I had to use almost my entire thing of cocoa powder to cover the whole thing and the spots I kept missing somehow.

After that, I started piping the edges. I started out trying to do this fancy piping job, but then I got bored with that and just started doing crazy squiggles. It still looked good. Then I frosted the tiny sides, since I only used a 9-inch pan and therefore the cake wasn’t tall. I slapped some shaved chocolate I stole procured from work on said sides, sprinkled extras in the middle to hide some weird wet spots from my dripping wet hands earlier, aaaaaand —

YEAH, MAN! This cake looks fancy as hell, dudes! And it tasted okay, too! The unsweetened cocoa powder definitely was a minus, though. It added a lot of bitterness unless you brushed it off. But the frosting! Oh man, the frosting was great!

I shall leave the recipe here for your baking pleasure. Enjoy, my friends! Celebrate the art of baking and the deliciousness of chocolate with me! I feel so bad posting a cake on 9/11.

Rich Chocolate Cake (adapted from The Golden Book of Chocolate)


1 2/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 cup butter

3/4 cup of superfine sugar (I just used regular sugar and it turned out fine)

2 large eggs, separated

Pinch of salt

Creamy Chocolate Frosting

6 oz semi-sweet chocolate, coarsely chopped

1/3 cup butter

1/2 cup sweetened condensed milk

The Cake

Preheat oven to 350 degrees F. Butter and flour (or spray with a copious amount of cooking spray) an 8-inch springform pan (or a 9-inch one). Mix the flour, cocoa powder, and baking salt in a large bowl, then beat the butter and sugar together until creamy. Add the egg yolks from your separated eggs one at a time, beating until just blended after each addition. Gradually beat in dry ingredients with mixer at low speed, if you’re using one.

With a mixer at high speed (you do kind of need a mixer for this next bit), beat the egg whites and salt until stiff peaks form. Fold them gently into the batter. Spoon and spread the batter into the pan and bake until a toothpick inserted in the center comes out clean. This will take 40-45 minutes if you use an 8-inch pan, and 10-15 minutes if you use a 9-inch one.

Cool the cake in the pan for five minutes, then loosen the cake by running around the edge with a knife. Remove the pan sides and invert the cake on a rack or a plate and let cool completely. Dust the top of the cake with cocoa powder (a sifter will make it look nicer).

The Frosting

Melt the chocolate, condensed milk, and butter in a double boiler over barely simmering water, or a saucepan placed on top of a smaller saucepan with simmering water. Let cool, then spoon the frosting into a pastry bag and pipe a design around the edges of the cake. Decorate the sides of the cake with flaked chocolate if desired.

Dinner Parties: Slow-Roasted Lemon Garlic Chicken & Chocolate Cloud Cake

Wait! What’s this? A non-pastry item on a site called Jackie Ruins the Cake?! What is this madness?

Well, it’s a nice little story.

In my travels across these great internets, I came upon a website called cookstr, which has all kinds of recipes imaginable. This coupled with the fact that I was watching the Food Network at the time meant that I suddenly wanted to make meals. Whole meals. Like pasta or chicken or something. Not to mention the site has all kinds of fancy dessert ideas. It gave me the idea to have some kind of adult dinner party with me and my friends. Problem is, I don’t really have a “dining room”. Or a “kitchen table”, even. It’s just a counter and two stools. So there was nowhere to have this dinner party and I had a sad.

However! My best friend Sophie (who has just started a food blog called Clumsy Kitchen, where she has her own post written up) liked my idea, and we decided to co-host the event at her house, which has an outdoor table and more cooking ingredients and supplies and everything awesome. Sophie would be making the appetizer and side-dish, and I would be making the main course and dessert.

I decided on Slow-Roasted Lemon Garlic Chicken and Chocolate Cloud Cake (as you can probably guess from the title of this post!). The Chocolate Cloud Cake is flourless, and having had a small cake with no flour in it I was curious to see what a large one would taste like. And the slow roasted chicken! Chicken is my favorite food and the recipe looked absolutely delicious and pretty easy.

Sophie, after some deliberation, chose scallion pancakes as the appetizer and a cold pasta as the side-dish to my chicken.

I made the cake the day before, since the chicken needed two and a half hours to cook, and the cake could be made ahead of time. I made my boyfriend buy the ingredients and the 9-inch springform pan I needed (which, now that I own, expect me to make cheesecake at some point).

The recipe involved separating six eggs, since there was no flour, and for once this did not end in disaster and discarded eggs! Oh my God! It’s a goddamn fucking miracle!

(we still had to use the egg separator, but ssshhh)

I can’t remember if I mentioned this on here already — I probably haven’t — but in addition to that stand mixer I got for Christmas, I also got this nifty chocolate melter. No more melting chocolate in microwaves for me! Mwahahahahahahahaha! Yeah.

We melted the chocolate and butter in the pot, then beat the whole eggs and the egg yolks with the sugar, and poured the chocolate mixture in.

Very chocolate-y and whatnot. Then, it was time to beat the egg whites.

I’m still not entirely sure that I did this right — I mean, the cake turned out decently so I guess I did? But the recipe said to beat with the sugar until it was firm but not too stiff, which I think I did. I think.

In any case, what I was supposed to do next was put a dollop of the egg whites in the chocolate mixture and then fold in the rest of the egg whites. Instead I just dumped it all in there at once because I’m cool like that.

It seemed fine, though.

Rob lined the pan with parchment paper, only not just the bottom, but along the sides too. This caused the cake, when it came out of the oven a while later, to have this odd ridged edge, like a pie. The cake also wasn’t very tall, so it really looked like a pie after I made the whipped cream later that night and poured it on.

Please excuse the bad photo, by the way. I forgot to take a picture with my proper camera after I had sprinkled the cocoa powder on top, and so this picture I took on my phone to send to Rob is all I have of the finished product. Tears.

Anyway, so that was done, and the following day was the dinner party! Rob drove us to Sophie’s house, where she and I began assembling the chicken.

I had tried this recipe already several weeks ago just to see how it came out, and I already knew it was going to be delicious. I had also pretty much memorized the recipe, so it was nice not having to look over at a computer monitor or a book every two seconds to see if I was doing everything right.

Although, there was a mishap with the lemons. As I was chopping them up, I accidentally cut my finger and didn’t notice until I was done, so my blood got all over half of the lemons. But we just rinsed them and didn’t tell anyone, so ssshhh, it’s our little secret!

(I don’t have any diseases so it’s okay, don’t worry)

We were left with some chicken left over and no more garlic, though, so we used a spare lemon Sophie had to in the fridge, sprinkled on some paprika and rosemary, and voila! Some Lemon… Rosemary… Paprika Chicken! Yay!

If you notice that these pictures look nicer than the one I usually take, it’s because I’d forgotten my own camera, and so I had to use Sophie’s better, more expensive one. It’s a hard life I lead.

Anyways, we covered the two roasting pans in foil and had them sit in the oven at 310 degrees for two hours. While that was going on, Sophie started her pasta and I went and bothered Rob, who was sitting in the living room watching The X-Files.

After that was done, she did the scallion pancakes, which I can suddenly kind of smell from my memories.

You can read more about the pasta and scallion pancakes on her entry here.

After the two hours, I snatched the aluminum foil off of the pans and cranked the temperature up to 450 degrees. The chicken smelled fucking delicious. The scent of lemon, garlic, thyme, and meat was permeating the kitchen, and it was making my stomach rumble.

Finally around 4, when the guests were set to arrive, the chicken was done and I arranged it “artfully” on a platter.

Beth was the first to arrive at around 4:20, and after we had all sat outside Bonner came at 4:30 or so. We sat and ate the scallion pancakes, which were tasty, and the juice Sophie had made, which was very refreshing. The chicken was brought out, wine was drunk, laughs were had, stories were shared, and Rob played games on his iPod. All in all, it was a lovely day spent cooking and eating delicious food and having fun with friends. It’s something we’re definitely going to have to do again.

I don’t have time at the moment to type up both of the recipes, so I will instead direct you to the links at cookstr, which is a fantastic website you should give a look-see.

Chocolate Cloud Cake (I actually wasn’t particularly a fan of the texture of this cake, but some might like it.)

Slow-Roasted Garlic and Lemon Chicken (This. Is. So. Fucking. Good. You will not regret making this, trust me. And it’s super easy. You don’t even need to cut a chicken if you don’t want and it’ll still be amazing. I will definitely be making this again sometime.)

Molten Chocolate Cake

Yes! It has been ages! You see, I knew this would happen. I knew after a couple of months I would start procrastinating on entries, until finally I just wouldn’t be writing them anymore. Well, that hasn’t happened yet, and hopefully it doesn’t, because I’m still baking things and taking pictures every week, even though I haven’t been posting about it.

Obviously a special treat needed to be made for Thanksgiving. Originally I had a poll on my Livejournal, asking what dessert I should make, and cheesecake was the winner.

Clearly, I wound up not making cheesecake. Instead I made this great Molten Chocolate Cake. The pictures made it look delicious and chocolate-y and HOLY SHIT A RIVER OF CHOCOLATE COMES OUT WHEN YOU EAT IT, so I said “Screw the poll! I’m making this! Mwahahahaha!” (The evil laugh probably wasn’t necessary, but I did it anyway.)

Unfortunately, my work scheduled me for most of the day on Thanksgiving, so I was forced to do the mixing and whatnot in the morning. But that was okay, since you can put these in the fridge and heat them up whenever you like.

The batter was a lot more liquid-y than I was expecting. Also, I sprayed some Pam on the ramekins before pouring, and I don’t know what the deal with this Pam is — maybe because it’s new? — but it is super buttery and thick and strange. I didn’t even hold down the nozzle for very long, but a whole stream of WHAT THE FFFUUUUUUCCCK IT’S PAM, BITCHES came shooting out of it. The same thing happened with the pumpkin cookies (which I didn’t really post about here and never will, because I didn’t take pictures, but rest assured they were Ah. Mah. Zing.)

Anyway, I put the lid on the ramekins, slid them into the fridge, and merrily headed to work. It was a tiring day, so I was glad I had already made the batter and just had to stick them in the oven for 15 minutes after an also tiring Thanksgiving meal.

Just like with my Brownie Sundae Cake, it was very chocolate-y. So chocolate-y I actually couldn’t finish it, and neither could my mom. We were both too full from the dinner we had just had. But it was good regardless. Even if my sad attempt at making the dish look pretty just came out looking… well, like this.

(and this is the one that turned out better. I wish I had taken a picture of the other one; it looked hilarious.)

Once again, I am feeling too lazy to type out the recipe, so you can just get it from here at Epicurious.

Now, part of the reason I haven’t been posting as much is because — ironically, I guess? Um. — I’ve started working in a bakery! Not a “real” bakery, mind you, it’s just one in a grocery store so nothing’s really made from scratch, but enough of a bakery that by the time I get home I’m tired of pastries and don’t want to write about them on the Internet. But maybe next week I’ll include a post about my experiences there so far. We’ll see, we’ll see.

Chocolate Chip Pound Cake

I was staring at my computer screen yesterday, trying to think of what I should bake this week, when I said to myself, “Y’know, it’s a little weird that my blog is called ‘Jackie Ruins The Cake’, and yet I have not yet attempted to make an entire cake from scratch yet.” So I thumbed through my Essential Chocolate Chip Cookbook, having finally forgiven it for giving me bad cookie dough recipes in the past, and came across Chocolate Chip Pound Cake. Pound cake! Hooray! I love pound cake! And I love chocolate chips! And the recipe listed ground cinnamon as an ingredient! This would surely be a glorious cake, a glorious cake indeed!

I had to buy a tube pan for this particular experiment (which is pretty much forcing me to make angel food cake at some point in the future), and this made me sad because I was originally planning to buy minimal ingredients/supplies this week, as my designated Bakery Cabinet Thing is overflowing, but oh well.

I got up nice and early (early meaning 10 a.m.) to make my cake, but quickly got distracted by internets and Marble Blast and didn’t actually start mixing the ingredients until noon.

Now, since this blog is named “Jackie Ruins The Cake”, I was entirely expecting that the cake would, in fact, get ruined at some point, just as an “LOL” from the universe for picking that as my blog title. Despite this, I was not really stressed out, and I think because I was so Not Stressed and wasn’t freaking out over every little thing I was doing like I usually am wont to do… the cake was not ruined. In fact, the cake was actually pretty nice.

(it looks a lot whiter here than it did in real life, for some reason)

The only thing I was worried about was that I had added too much salt, as the recipe called for 1/8 of a teaspoon, a measurement I did not have, so I had tried to carefully pour a tiny bit in, but instead probably about 1/2 a teaspoon wound up in the flour mixture instead. But it was fine.

…Well, okay, there was one other thing I was worried about. Once the batter itself was done and I had to put it in there, I was sure I wasn’t spreading it correctly, having never used a tube pan before. I had to get my mom to help me, although she had never made pound cake from scratch either. And, well, I guess I was sort of right.

The inside was crumbly, and the cake itself didn’t look ~OMG PERFECT AND SMOOTH!~, but you know, it tasted pretty fantastic. I loved the streaks of chocolate inside the cake. I wish I had added more, and if I ever make this again (which I very well might!), I will definitely have to add at least 15% more chips.

And the powdered sugar! Yum. It made a huge mess, but lookit! It’s so pretty! It’s like snow! A beautiful, snowy cake! Huzzah!

And now, I bring unto you, le recipe.

Chocolate Chip Pound Cake

(from The Essential Chocolate Chip Cookbook)


1 cup unbleached all-purpose flour

6 tablespoons light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 stick unsalted butter, melted (I wound up having to use the whole stick)

1 cup semi-sweet chocolate chips


3 cups unbleached all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

3 sticks unsalted butter, room temperature

8 oz cream cheese, room temperature

2 3/4 cups sugar

6 large eggs, room temperature for 1 hour

2 teaspoons vanilla extract

1/4 teaspoon almond extract (I didn’t use this)

and Powdered Sugar for dusting

Preheat oven to 325 degrees F, and butter the bottom, sides, and center tube of a 9 1/2 or 10-inch tube pan. Line the bottom of the pan with a ring of parchment paper, and butter that as well (or use cooking spray).

Make the topping

In a medium bowl, stir the flour, brown sugar, granulated sugar, and cinnamon until well blended. Stir in the melted butter until the mixture is evenly moistened, then set aside.

Make the cake

Sift the flour, baking powder, and salt into a medium bowl, then set aside.

In a large bowl, with your electric mixer on medium, beat the butter and cream cheese until blended. Add the sugar and beat until fluffy and lightened to a creamy color. Stop the mixer and scrape down the sides of the bowl as needed. Put the eggs in a small bowl and beat them lightly using a fork. Add the eggs in three additions, mixing until incorporated each time. Add the extracts and beat until blended, then on low speed add the flour mixture just until it is incorporated.

Pour half of the batter into the pan, then sprinkle 1 1/2 cup of the crumb topping over the batter. Pour the rest of the cake batter on top of that, and spread evenly. Sprinkle the rest of the crumb mixture on top, and press it gently into the batter. Bake until the top looks light brown under the crumbs and a toothpick inserted into the center comes out clean, or about an hour and a half.

Let the cake cool in the pan for at least an hour. Then, run a knife around the sides and center tube to loosen the cake, then revert it onto a flat serving plate, then flip it onto a wire rack so it is right side up. Wait for it to cool some more, then sprinkle powdered sugar on it (I used a sifter), and serve!

(looking back on this, I messed up on a lot of the ingredients. It’s a wonder my cake turned out as well as it did!)

Strawberry Cake Balls

Original post can be found here.

For my baking adventure this week, I decided to make Cake Balls, using the Bakerella recipe, only with strawberry cake and vanilla frosting instead of red velvet and cream cheese, because these are for my friend who was feeling down and her favorite color is pink.

Remind me next time not to bake things when my parents are in the house. They ask me a million questions about what I’m doing and get in my way and nvironvio3. They mean well, but it’s still irritating. I don’t like people watching me when I’m trying to do stuff; it stresses me out.

I spent pretty much all day Thursday making the cake from the mix, letting it sit out while me and my mom ran some errands, mixed in the vanilla frosting, froze it for several hours, then rolled it into these:

Then I had to freeze those for a few hours. Finally, I was able to melt the chocolate and get down to business. I knew from the beginning I was going to mess this part up because I am notoriously clumsy. I used a spoon like Bakerella suggested, even though I knew this was a bad idea and chocolate would drip everywhere, but I did it anyway because I don’t really have anything else to dip with. Luckily we have two freezers so I was able to do them all a few at a time, but by the end the five balls left were too soft and they kept breaking apart in the chocolate so I had to throw them all out. Sad.

And the mess I left was insane. It was like someone had eaten only chocolate for five weeks, then threw up into the sink. It looked like the chocolate river in Willy Wonka. Anyway, I left them in the fridge overnight and decorated them the following morning before meeting my friend. And of course my decorations looked like crap.

All in all, I’d have to say that making cake balls is a pain in the ass and not worth the effort. At least, for me and my bad hand-eye coordination, anyway.

Successful Buttercream, Shoddy Cake

Original post can be found here.

I made successful buttercream icing! \\o//

I also made cookies, which again came out flat. I think I may be letting the butter sit out for too long, because I used to just kinda take it out of the fridge right before I started mixing stuff together and it came out normal. So I think next time I will try doing it that way again. IT JUST CAN’T BE THE BAKING SODA.

I’m gonna go get some cake mix later today so I can use the buttercream. I don’t really feel like making a cake from scratch…