7876 réponses à ce sujet

[Roxy]

*Croaks then passes out*

105 likes ya'll....105 on facebook! *jumps up and down*

.....I know I'm silly but that excites me!

[coldwetn0se]

Spice Cake with Coffee Toffee Crunch and TOTALLY Thane approved (I asked)

For Cake:

1 1/4 cups butter, room temp (plus more for the pans)
3 3/4 cups all-purpose flour (plus more for the pans) (BTW, I have experimented with different flours, but AP flour works best.)
1 1/2 cups sugar (I prefer castor sugar/bakers sugar)
5 large eggs
1/2 cup molasses
1 Tbsp. baking powder
1 1/4 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. ground cloves
1 1/4 cups milk

Instructions for cake:

1)Preheat oven to 350 degrees.  Butter and flour three 8 inch round cake pans.
2) In a large bowl with a mixer on medium/high, beat butter and sugar until fluffy and pale yellow (4-5 minutes).  Add eggs one at a time, beating well after each addition and scraping down sides of bowl as necessary.  Beat in molasses.
3) In another bowl, whisk flour, baking powder, ginger, cinnamon, salt and cloves.  Stir (or beat at low speed...easier with mixer) a third of the flour mixture into the butter mixture.  Stir in half the milk just until blended.  Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down the sides of the bowl as needed.  Scrape batter equally into prepared pans and spread level.
4) Bake cakes until a wooden skewer inserted in the center of a layer comes out clean (25 - 30 minutes).  Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans.  Cool completely before assembling the rest.
(note:  Since I am usually doing so much cooking for the holidays when I make this, I usually make the cake part in advance, and freeze them a day or two ahead of time.  Be sure if you do this that the cake is fully cooled before wrapping and putting in the freezer, and that you thaw the cakes completely before you start assembling the cakes later.)

For Frosting:

2/3 cup of butter, room temperature.
4 packages (8oz. each) cream cheese, at room temperature.
2 2/3 cups powdered sugar
2 1/2 tbsp. lemon juice
2 tbsp. molasses (now this is where I have changed it out for maple syrup and/or maple extract.  If you just want to add some maple extract, keep the molasses as is and add about 1/4 tsp. maple extract....taste if you want more.  Or, just stick with the recipe....yea! Choices!!)
1 tbsp. milk

Instructions for Frosting:

1) In a large bowl, beat butter with a mixer on low speed until light and fluffy.  Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary.  Beat in powdered sugar, lemon juice, and molasses (maple), (do not put milk in yet),  then increase speed to medium-high and beat until no lumps remain.

For Coffee Toffee Crunch

(also can be done ahead of time, but be sure to put in a tight container and keep dry and cool.)

1/2 cup butter, cut in chunks (plus more for pan)
1/4 water
1 cup sugar (castor/bakers sugar works best)
1 Tbsp. light corn syrup
1 1/2 tsp. instant espresso powder (italian or spanish instant coffee can often be found at most stores)
1 tsp. vanilla

Instructions for toffee:

1) Butter a 12 by 17 in. rimmed baking pan.  Measure out the vanilla and set aside.
2) In a 2 to 3 quart saucepan over medium/low heat, stir sugar, butter, water, corn syrup and espresso powder until butter is melted and you no longer see sugar crystals.  Increase heat to high and boil, stirring occasionally, until mixture reaches 300 degrees on a candy thermometer (roughly 4-5 minutes).  Quickly remove from heat, and carefully stir in vanilla (mixture will bubble up when you do this....no worries).  Immediately spread thinly on prepared baking pan and let cool until hard (about 20 minutes).
3) Once candy is hardened, flexing the pan will start to break it up (you don't want even pieces, and a good portion of it is going to be chopped up for the inside of the cake.......trust me on this; this is so good...it is Thane approved!)

Final Cake Assembly

1)  Grab a cake stand/serving platter and cut 4 strips of waxed paper each about 4 by 12 inches.  Arrange them on the platter so you keep the frosting mess to a minimum.
2)  With a serrated knife, carefully slice cake layers in half horizontally.  Place first split layer, cut side down, on serving platter.  Spread layer with about 1/2 cup frosting (eyeballing it is just fine....if you have frosted a cake before, you'll generally get how much per layer you will need.)  Once first layer is frosted, sprinkle with about 1/4 cup of chopped coffee toffee.  Repeat this for the rest of the in-between layers.
3)  Brush off the top of the cake to remove loose cake crumbs, and put 1 cup of frosting into a small bowl and add the 1 Tbsp. of milk from the frosting recipe.  Stir until smooth.  Use this to spread a thin layer all over the cake, then place in refrigerator for about an hour.  Once chilled, finish frosting the top and sides of cake; remove the waxed paper from sides of platter.
4)  Garnish the top with pieces of the Toffee.
(If you don't care how smooth the frosting is, you don't have to do step 3....just finish frosting the cake, garnish, and serve......)

[wildannie]

That cake sounds reaaaalllly tasty coldi... shame I can't (read don't ) bake... I think I'll print that out though and add it to my file of tasty foods I want to make but rarely do

I think mini Thane is coming together quite nicely, I'm calling it a night as I get sloppy when tired, will probably finish him tomorrow and post some pics

[coldwetn0se]

wildannie wrote...

That cake sounds reaaaalllly tasty coldi... shame I can't (read don't ) bake... I think I'll print that out though and add it to my file of tasty foods I want to make but rarely do

I think mini Thane is coming together quite nicely, I'm calling it a night as I get sloppy when tired, will probably finish him tomorrow and post some pics

Go to bed, ya crazy lady!  Looking forward to seeing your creation.  And as for the cake.....just grab a close friend or two, a couple bottles of whiskey/rum/wutevayourpoison, and make a party out of making it.  Won't seem like such a chore, and you won't be as fussed about the mess later....cuz yer drunk!

[Roxy]

I just copied it and pasted on my computer notepad....Thanks for the recipe!

[coldwetn0se]

Roxy wrote...

I just copied it and pasted on my computer notepad....Thanks for the recipe!

Anytime.

[JECW]

That recipe looks pretty good. Since I like baking I will have to try it.
Thanks

[BeanieBat]

Wow, that cake looks epic!!!  Copied and saved!  =D  Now I need to go and remind myself what the definition of 'cup' is in this context... Americans...  Thanks coldi!

Modifié par BeanieBat, 23 juillet 2012 - 11:05 .

[Moira-chan]

hahaha seemes like my news make this thread alive again ^-^- thats great. thanks for receipe coldi ^-^- i'm gonna back it with my cousins i guess^^

[coldwetn0se]

@Beannie - Can't believe I missed this....DOH! Okay, quickie on "American cups"....
1 Cup = 1/2 a Pint = 8 fl.oz = 16 Tbsp = 48 tsp = 240 mL
Hope that helps.

@Moira - have fun with your cousin.....and if you are big on coffee, I recommend this cake with really good coffee....(Chai tea works well too) Or booze.......booze is good too.

[Moira-chan]

hahaha thanks hopefully i can convince them, but well i have charme...no one can resist me *laugh*

[Moira-chan]

you don't have to tell us squeegee we know, but i saw it over facebook as well. i'm glad, that we become so strong now, that we earned so many supporters

[Moira-chan]

Squeegee83 wrote...

Moira-chan wrote...

you don't have to tell us squeegee we know, but i saw it over facebook as well. i'm glad, that we become so strong now, that we earned so many supporters

Ugh... woman.. I posted this on the wrong thread. lol. *shakes fist* I should just go back to bed now. lol.

haha don't worry i know this so well. btw, have you check you pm's?<3

[Moira-chan]

Squeegee83 wrote...

Moira-chan wrote...

Squeegee83 wrote...

Moira-chan wrote...

you don't have to tell us squeegee we know, but i saw it over facebook as well. i'm glad, that we become so strong now, that we earned so many supporters

Ugh... woman.. I posted this on the wrong thread. lol. *shakes fist* I should just go back to bed now. lol.

haha don't worry i know this so well. btw, have you check you pm's?<3

I am going too in a few minutes.

i don't know if you really realized it in your jetlag and all the things, even it's more discussed in the difficult thread, squeegee but it's offical since yesterday:

i'm going to have an interview for snn with tully, jessica and chris
so i offered to overbring some presents from our group

[LanceSolous13]

I'm afraid that slightly went over my head...

[BeanieBat]

coldwetn0se wrote...

@Beannie - Can't believe I missed this....DOH! Okay, quickie on "American cups"....
1 Cup = 1/2 a Pint = 8 fl.oz = 16 Tbsp = 48 tsp = 240 mL
Hope that helps.

Haha! Thanks coldi!  I think we can get measuring cups over here that specifically measure in "American cups" =P  Probably worth the investment, so many recipes that I always wanted to try but went for easier ones written with grams =P  But for this cake, I'll definitely make the effort! =D  It was always the 'stick of butter' that got me in most recipes though, what does that mean?! =P

[Moira-chan]

Squeegee83 wrote...

Moira-chan wrote...

i don't know if you really realized it in your jetlag and all the things, even it's more discussed in the difficult thread, squeegee but it's offical since yesterday:

i'm going to have an interview for snn with tully, jessica and chris
so i offered to overbring some presents from our group

I wouldn't really call it jet lag anymore... it's call working two bleaking jobs. I have tomorrow off though, so I will be more active. I'm here on the computer now but I keep getting distracted by my bro. I swear to God,  I am not being ungrateful... I just never seem to get a break.

than take a break out, squeegee, it don't help anyone if you're tired. here are a lot of people who are willing to help ya and to carry a bit of the pressure

[Hisilome]

That cake recipe...it's making me hungry!! I actually copied it off and am printing it out right now, lol, I'll have to try it; I'm not much of a cook, but I shall try!!;)Looks too yummy to pass up!!

Squee...just holler when you need help; happy to help!:)

Meanwhile, updated my fic!
http://www.fanfictio.../12/Deliverance
http://ithildiel.dev...t.com/#/d58jb85

[coldwetn0se]

BeanieBat wrote...

coldwetn0se wrote...

@Beannie - Can't believe I missed this....DOH! Okay, quickie on "American cups"....
1 Cup = 1/2 a Pint = 8 fl.oz = 16 Tbsp = 48 tsp = 240 mL
Hope that helps.

Haha! Thanks coldi!  I think we can get measuring cups over here that specifically measure in "American cups" =P  Probably worth the investment, so many recipes that I always wanted to try but went for easier ones written with grams =P  But for this cake, I'll definitely make the effort! =D  It was always the 'stick of butter' that got me in most recipes though, what does that mean?! =P

Curses! You and your metric ways......hehehe!  I know it can be a pain in the butt (I still have to look up most conversions...can't seem to commit them to memory.....Thane is disappointed in me) The imperial measurements were just meant to make things easier for the average home, by taking standard cups that most people would have in their kitchen cabinets (same with the 'tea' spoons, and spoons meant for the 'table'), making recipes relatively easy to follow without having to resort to special measuring devices.  Of course, then they go and make them into special measuring devices...ha!!

An American stick of butter is 4oz = 1/2 cup = 120 mL

Have fun with it! 

@Hisilome - look forward to catching up with your story.

[BeanieBat]

coldwetn0se wrote...
Curses! You and your metric ways......hehehe!  I know it can be a pain in the butt (I still have to look up most conversions...can't seem to commit them to memory.....Thane is disappointed in me) The imperial measurements were just meant to make things easier for the average home, by taking standard cups that most people would have in their kitchen cabinets (same with the 'tea' spoons, and spoons meant for the 'table'), making recipes relatively easy to follow without having to resort to special measuring devices.  Of course, then they go and make them into special measuring devices...ha!!

An American stick of butter is 4oz = 1/2 cup = 120 mL

Have fun with it! 

@Hisilome - look forward to catching up with your story.

Bahaha!   Well, that makes sense... but here cups are all shapes and sizes that I don't even know what would qualify as a standard sized cup!  And I only have huge ones for lots and lots and lots of coffee!

Really looking forward to making that cake!  I'm sure everyone at my work will love it!  Just have to find the time... I have so many cakes to make!!  New ME one next week hopefully... even though I just done one =P

[Moira-chan]

a wonderfull thane video