Pound Cake

I survived April Fools Day. I was pretty lucky since my youngest son tried to trick all of us. He did manage to trick my sister and his best friend. Everyone else had already been warned. His sisters told him to leave them alone. My husband did manage to trick him into thinking there was no school. It didn't take my son long to catch onto that trick. My son told us April Fools is his special day to get us. I just wonder what will be in store for us when he is older. Well, I tried a trick with some food coloring and some pound cake. I wanted to make a marble look. As you can tell, I think the trick was more on me since I should have marbled it more. This pound cake is good and makes great gifts.

Pound Cake
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 cup sugar
4 eggs
1 tsp vanilla extract
3-4 drops of red food coloring

Directions:

1. Preheat the oven to 325 degrees F.
2. Grease a 9x5 loaf pan with cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter and sugar together until fluffy.
5. Add the eggs one at a time. Beat for about a minute before adding the next egg.
6. Add the vanilla extract and mix well.
7. Slowly, add the flour and mix until just incorporated. Don't overmix.
8. Add half of the pound cake batter to the loaf pan.
9. Measure out about 1 cup of the remaining batter. 
10. Add the food coloring to the 1 cup of batter. Mix about 20 times. 
11. Pour a few spoonfuls of the colorful batter onto of the batter in the loaf pan. Run a knife in the batter to form a marble affect.
12. Add more of the remaining batter and the colorful batter. 
13. Randomly run the knife through it to form additional marble affect.
14. Bake the pound cake for about 35 minutes. Check the cake. If it is browning quickly, cover loosely with foil.
15. Continue baking for another 35 minutes or until a toothpick inserted comes out clean.
16. Remove the pound cake from the oven. Allow to rest for 30 minutes before serving.

Recipe adapted from Baking From My Home To Yours by Dorie Greenspan. 

One year ago.........................I made Chocolate & Peanut Butter Ribbon Dessert.

Did you already know...........
-Pound cake has been around since 1747.
-Pound cake originated from Britain.
-Pound cake is known to have about a pound of butter, eggs, and sugar in it.

Chocolate and Oreo Cake

Did you vote? My husband wore his shirt that said Truth and Justice- Vote for Superman. He wanted to make sure everyone knew who had his vote. We brought our youngest children with us so they can be there. Since I finished first, I had my children stand with me at the exit doors. When someone passed us, my son would tell them he voted for Superman. He does love his Dad. Most people smiled at him but one person asked him why he didn't vote for Batman. My son looked at her like why? So, I replied that he would vote for Spiderman if he had the choice. My seven year old son than says that he would vote for Spiderman and Captain America since he has America in his name. The person told him that he couldn't vote for all those people and he said yes he could. I smiled and said he was voting for Congress too. What super hero would have your vote? Mine would be Wonder Woman!

Whoever wins, I just have hopeful thoughts for our nation. Hopefully the economy will improve in our nation and all nations throughout the world. For my positive thoughts, lets eat cake! How about a cake with chocolate and Oreo. Everyone would have something they liked or at least the pink flowers. This cake was really good and I had lots of great compliments. I made some cupcakes with the left over batter. Share the cupcakes and eat the cake!

Chocolate and Oreo Cake
Oreo Layer:
2 2/3 cup all purpose flour
1 1/2 cups sugar
1 Tbsp baking powder
4 egg whites
1 cup milk
1 Tbsp vanilla
2/3 cup salted butter, softened
1 cup crushed Oreo

Directions:

1. Preheat oven to 350 degrees F.
2. Line the bottom of an 8 inch cake pan with parchment paper.
3. Spray the parchment paper with nonstick cooking spray and dust with flour.
4. In a large bowl, sift together the flour, sugar, and baking powder.
5. In another bowl, mix together the egg whites, milk, and vanilla.
6. To the flour bowl, add the butter and mix until it starts to combine.
7. Slowly add the milk mixture and mix until completely combined.
8. Fold in the crushed Oreos.
9. Bake the cupcakes for 35 minutes or until done.

Chocolate Layer:
1 cup unsalted butter
2 cups water
1 cup vegetable oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 large eggs
1 cup buttermilk
1 Tbsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
1/4 cup crushed Oreo

Directions:

1. Preheat oven to 350 degrees F.
2. Line the bottom of two 8 inch cake pan with parchment paper.
3. Spray the parchment paper with nonstick cooking spray and dust with flour.
4. In a medium saucepan, combine the butter, water, and oil. Heat over medium heat.
5. In a large bowl, whisk together the sugar, cocoa, and flour.
6. Pour the butter mixture into the sugar mixture and whisk until smooth.
7. Whisk in the eggs, one at a time.
8. Whisk in the buttermilk followed by the baking soda, salt, and vanilla.
9. Fill the batter 3/4 full in the caking pan.
10. Fold in the 1/4 cup of crushed Oreos.
11. Bake the cakes on the middle rack for 35 to 40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
12. Remove the cakes and allow to cool for 15 minutes before inverting the cakes onto a baking rack.
13. Allow the cakes to cool at least 2 hours before frosting.

Frosting
1 cup butter, softened
2 tsp vanilla
4 1/2 cups powder sugar
4 tsp milk
food coloring

Directions:

1. In a medium bowl, cream the butter and vanilla together.
2. Slowly, add the powder sugar and beat until combined.
3. Add the milk to the butter cream and mix until smooth.
4. Add a few drops of food coloring. Mix well. Set aside until ready to use.

To assemble:

1. Place a chocolate layer on the serving platter.
2. Add a layer of frosting. 
3. Sprinkle 1/2 cup crushed Oreo on top of the frosting. Press down.
4. Place the Oreo cake layer on top of the crushed Oreo.
5. Add a layer of frosting.
6. Sprinkle 1/2 cup crushed Oreo on top of the frosting. Press down.
7. Place the 2nd layer of chocolate cake on top of the crushed Oreo. Press down.
8. Frost a thin layer of frosting over the whole cake. 
9. Pipe the roses onto the cake. (I used this technique from I am Baker.)
10. Make a border around the top and fill in the center with about 1 cup crushed Oreo.

The Oreo Cake was adapted from this recipe. The Chocolate Cake was adapted from The Pastry Queen cookbook for Tuxedo Cake. The frosting recipe was adapted from Bakerella.

Did you already know..... 
- Superman was first published in Action Comics #1 in 1938.
-Originally, Superman was dedicated to Truth and Justice then in the 1940s it was changed to Truth, Justice, and the American Way.
-Since 1945, Superman's S Symbol has been trade marked by DC Comics (known at the time as National Periodical Publications).

Plum Cake

Sometimes I will make something and wonder how my family will like it. For an example, my children love plums but if I make a plum cake will they eat it. Also, I wonder who will like it. Sometimes my husband won't try it if it has baked fruit in it. Doesn't he know I'm trying to get him to eat his fruit one way or another?

 

I figured I would purchase some plums since they will be hard to find soon in the stores. My kids really like plums. They are my sister's favorite fruit but I couldn't remember ever cooking with them. The recipe said they would have a crumbly texture like corn bread on the first day. If wrapped, the cake would become soft and moist the next day. I think the cake only became better after the first day. My youngest daughter loved this recipe. 

 Simply Plum Cake
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cardamom
5 Tbsp unsalted butter, softened
3/4 cup brown sugar
2 eggs
1/3 cup vegetable oil
1 zest of a lemon
1 1/2 tsp vanilla extract
4 plums, peeled, seeded, and chopped

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 8 inch baking pan with nonstick spray.
3. Dust the baking pan with flour and tap out the excess flour. Set aside.
4. In a medium bowl, whisk the flour, baking powder, salt, and cardamom. Set aside.
5. In a large bowl, cream the butter until soft and creamy.
6. Add the brown sugar to the butter and cream.
7. Add the eggs one at a time to the butter. Beat well after each addition.
8. Beat in the vegetable oil, lemon zest, and vanilla to the butter mixture.
9. The batter should look very light and smooth.
10. Slowly, add the dry ingredients mixing until just incorporated.
11. Gently fold in the pieces of plum into the batter.
12. Add the batter to the baking pan.
13. Bake the cake for 40 minutes or until the top of the cake is honey brown.
14. Remove from oven and allow to cool on a rack before serving.

Recipe adapted from the Baking From my Home to Yours cookbook by Dorie Greenspan.

Did you already know...
-Cardamom is used in India, Middle East, North Africa, and Scandinavia.
-The Vikings introduced the spice to Scandinavia.
-Since cardamom is expensive, equal parts of nutmeg with cinnamon can be used as a substitution.

A Birthday and a Wedding

Let's party like it's my sister's birthday! What a wonderful way to celebrate Friday by a birthday. When anyone asks who is younger I always say I am. Usually, the person says I thought so and I think they are great since they must know I am older especially with a 7 year difference.

 Happy Birthday Sam!

The other exciting event today is my other sister is getting married! It is going to be beautiful. Everyone should marry a person who makes them a better person and I'm glad my sister has found that man. I held a bridal shower this past weekend for her and I made these cupcakes for her.

Blueberry cupcakes
1/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup vegetable oil
1 Tbsp vanilla extract
1 3/4 cup cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup milk
1 1/2 fresh wild blueberries

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a muffin tin with cupcake liners.
3. In a large mixing bowl, cream the butter sugar until light and fluffy.
4. Add the eggs one at a time, beating well after adding each egg. 
5. Add in the sour cream, vegetable oil, and vanilla extract.
6. Gradually add the cake flour, baking powder, baking soda, and salt.
7. Add the milk and stir until the batter is smooth.
8. Gently fold in the blueberries.
9. Fill each cupcake liner 2/3 full.
10. Bake for 16 to 18 minutes.
11. Remover from the oven and transfer the cupcakes to a cooling rack.
12. Allow the cupcakes to cool to room temperature before frosting.

Recipe adapted from the Pastry Affair.

Did you already know...
Some wedding folklore is:
-The luckiest day to marry is suppose to be Wednesday.
-To ensure wedding bliss, the bride should wear gold earrings. -It is considered good luck for the bride to find a spider on her wedding gown.

 To my sisters, I hope you both have a perfect day!

Victoria Sandwich Cake

I am so glad my husband loves me. I know I have a sarcastic sense of humor. I think this is a trait I learned from my father. My husband was telling me a story about something he saw on the news. Then he says to me, "Well, you know Massachusetts is close to Maine." So, I replied, "It is? I didn't know that." See my husband doesn't get mad by my reply. He doesn't even make a sarcastic remark back. He just keeps telling me the story. Now, that is love!

Have you ever had a Victoria Sandwich Cake? It must have been the inspiration of the New England whoopie pie. The cake has the filling in the center. The filling is creamy and butter. Also, there is jam on top of the filling which gives it additional flavor. The cake is sponge like. Now, my first attempt tasted very good but was more dense than it should have been. The second time I measured everything like the original recipe than I converted the measurements for anyone who doesn't have a food scale. If you are planning a tea party, this is the perfect dessert to make.

Victoria Sandwich Cake
1 1/4 cup fine sugar
14 Tbsp butter, softened
3 eggs
2 1/4 cup self rising flour
2 tsp baking powder
2 Tbsp milk

Filling
7 Tbsp butter, softened
1 1/2 cups powdered sugar
1 1/2 cups strawberry jam
powdered sugar, for decoration

Directions:

1. Heat the oven to 375 degrees F.
2. Spray two 8 inch non stick cake pans with cooking spray. Line with parchment paper and spray the parchment paper with cooking spray.
3. In a large bowl, mix the sugar, butter, eggs, flour, baking powder, and milk together until smooth.
4. Divide the batter evenly between the two cake pans.
5. Bake the cake for about 20 minutes or until golden brown.
6. Allow to cool for a few minutes and turn onto a cooling rack. Allow to cool completely.
7. In a medium bowl, cream the butter until smooth and creamy to make the filling. 
8. Gradually add the sugar to the butter.  
9. To assemble, place one cake onto the serving platter. 
10. Top the cake with the butter filling.
11. Spread the jam on top of the butter filling.
12. Top the jam and butter filling with the remaining cake.
13. Dust the top of the cakes with the powdered sugar immediately before serving. 
14. Keep in an airtight container and eat within two days.

 Recipe adapted from BBC Good Food.

 Did you already know...
-The cake is named after Queen Victoria.
-The cake was served during Queen Victoria's reign with afternoon tea.
-The cake can be served as little sandwiches if baked as a long loaf.

Blueberry Season

Are you blue? Have you been having some bad luck lately? Yesterday was Friday the 13th and it is over. Only good luck ahead for all of us, right? I will admit the only thing blue lately for me would be all the blueberries I have been eating. My husband can not say the same since he just had knee surgery-yes ouch!

 It is blueberry season here in Maine and I have picked over 6 cups of wild blueberries lately. So, please forgive me now but I will be posting some blueberry recipes in the next coming days. I have warned you. Don't worry I will be going raspberry picking in a couple of days. Then I may surprise you one day when you are expecting another blueberry recipe and they are gone like all my blueberries.

I decided to remake the Ultimate Streusel Cake with Streusel Filling into a blueberry coffee cake. This remake was suggested by my oldest daughter and it came out pretty good. My husband really liked it and he doesn't eat fruit often.

Blueberry Coffee Cake 
Streusel Filling:
1/2 cups brown sugar
1/4cup sugar
3/4 cups almonds, toasted and chopped
1/4 cup all purpose flour
3Tbsp unsalted butter, room temperature

Cake:
2 1/2 cups of all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp coarse salt
10 Tbsp unsalted butter, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1  cups sour cream 
1 cup of blueberries ( I used wild Maine blueberries)

Icing:
2 1/2 cups of powder sugar
1/4 cup milk
1 tsp vanilla extract
Additional powder sugar, for dusting if desired


Directions:
1. Preheat oven to 350 degrees.
2. Grease the Bundt pan.
3. Combine all the ingredients of the streusel filling together. Store in the refrigerator until needed.
4. In another bowl to make the cake, whisk flour, baking soda, baking powder, and salt into a bowl.
5. In a third bowl, cream butter and sugar until light and fluffy.
6. Add the eggs, vanilla, and sour cream to the butter mixture. Mix until just combined.
7. Slowly, add the flour mixture to the butter mixture. Mix until just combine.
8. Spoon half of the batter into the Bundt pan. Top with two thirds of the streusel filling.
9. Spoon the rest of the batter into the Bundt pan covering the streusel filling.
10. Top with the remaining streusel filling.
11. Bake until golden brown and cake tester comes out clean, about an hour.
12. Transfer cake to wire rack and let cool for 20 minutes.
13. When the cake is cooled enough, remove cake from pan.
14. In a medium bowl, prepare the icing by mixing the powder sugar and milk until well combined. Drizzle over cake.
15. Dust with powder sugar.

Adapted from Martha Stewart Living 2002 Annual Recipes. 

Did you already know...
-The most common knee injure is a torn meniscus.
-Each knee has 2 meniscus which is the cartilage that acts like a cushion between the shinbone and thighbone.
-By forcefully rotating or twisting the knee, the meniscus can become torn.

Mexican Chocolate Fudge-Pecan Cake

My son has nice, thick hair. His hair is so thick that when it becomes too long, his hockey helmet doesn't fit. Then he complains it hurts. Don't we all wish we had thick hair problems?  This weekend, I finally took him to get a haircut. While we were at his appointment, the hairdresser asked him to look in the mirror. He looked up and said he was having a staring contest with .............himself. His reflection blinked the same time as he did informed us. Lesson learn: it will always be a tie (you hope) if you have a staring contest with yourself. I guess if you are going to race your shadow and want to win make sure to run towards the sun. You should win every time. If not, you need to exercise more or be checked out. 

This week for Project Pastry Queen, I picked the Mexican Chocolate Fudge-Pecan Cake. This cake is rich, rich, and rich. My husband loved it but he wanted his glaze without pecans. My youngest daughter suggested to make the glaze and pour it over ice cream next time. My oldest daughter concurred with my youngest daughters suggestion. I made a small heart shape cake and little Bundt cakes. I will admit I forgot to toast my pecans and (as you can see) chop them but I think it tasted wonderful just with all the chocolate glaze on them.

Mexican Chocolate Fudge-Pecan Cake
Cake:
1 cup butter, unsalted
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 eggs
1 cup buttermilk
3 Tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt

Directions for the cake:

1. Preheat oven to 350 degrees F. 
2. Grease a Bundt pan or cupcake tin generously. 
3. Dust pan with flour and shake off any excess flour. Set aside.
4. Melt the butter in a large saucepan over medium low heat. 
5. Add the cocoa powder and whisk until smooth.
6. Add the water and whisk until smooth. Do not let the mixture boil.
7. Remove the saucepan from the heat. 
8. Add the sugar, eggs, buttermilk, and vanilla to the the cocoa mixture.
9. Whisk until smooth.
10. Add the flour, baking soda, cinnamon, and salt. 
11. Whisk until completely incorporated. There may be lumps.
12. Pour the batter into your greased pans about 2/3 full.
13. Bake for 40-45 minutes for the Bundt pan or about 20 minutes for cupcakes. The cake is done when the cake pulls slightly away from the sides of the pan and it feels firm to touch.
14. Allow the cake to cook in the pan for 20 minutes. 
15. Remove from the pan by loosing the sides with a knife. 
16. Spoon the glaze (recipe below) over the cool cake. 

Glaze:
1 cup pecans
1/2 cup butter, unsalted
1/4 cup milk
1/2 cup high-quality coca powder
2 cups powdered sugar, sifted
1 Tbsp vanilla extract
1/2 tsp salt

Directions for the glaze:

1. Arrange the pecans in a single layer on a baking sheet. 
2. Toast the pecans for 7 to 9 minutes at 350 degrees F.
3. Remove and allow to cool and chop.
4. In a medium saucepan, melt the butter over low heat.
5. Add the milk, cocoa powder, and powdered sugar. Whisk until glossy.
6. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans. 
7. Spoon the glaze over the cooled cake (or ice cream).

Recipe adapted from The Pastry Queen cookbook. 
 Please make sure to check out the other Project Pastry Queen members posting and variations of this wonderful dessert.

Did you already know............. 
-It is believed Christopher Columbus was the first to introduce Europe to the cocoa bean.
-Chocolate didn't become popular in Europe until 1519 when Hernando Cortez observed the Aztec ruler drinking a beverage containing the cocoa bean. He introduced the drink to the rulers of Europe.

Nutella Molten Chocolate Cake

I am going to surprise you. I know you have already read the title about what I am blogging about but I will still surprise you. Why is this dessert a surprise? Because this dessert is so surprising easy to make! Not only is it easy, the other surprise is how inexpensive it is to make. Now if you go to a nice restaurant like we did this past weekend, you will be surprised that it may cost $8 for one of these. I know just for one. We took a mini weekend trip up to the Bar Harbor area. (Yes, we know it is winter.) 

Since my youngest daughter was 100 months old, I told her she could get any dessert she wanted. Of all the dessert, she picked the $5 Oreo shake. I guess I don't make her enough shakes around here. See I am trying to distract you from the fact that I did celebrate my daughter turning 100 months. My husband just goes with it since he knows he'll benefit with a special treat! No, we didn't buy her a present. Let's not go overboard about this celebration. When she reaches 1,000 months and I'm still around, I'll buy her a present then.

I was really surprised how much the restaurant charged for this dessert since I make it all of the time at home for friends. I was able to make six of these for less than $8 plus I added a little of Nutella to mine! Aren't I fancy? Really, I just happened to have the Nutella still on the counter after making my daughter's lunch.

Nutella Molten Chocolate Cake


6 oz. of bittersweet chocolate (or a package of Baker's Baking Squares)
10 Tbsp butter
1/4 cup Nutella
1 3/4 cups of powdered sugar
1/2 cup flour
3 eggs
3 egg yolks
fresh berries, additional powder sugar, or chocolate fudge, etc for garnish


Directions:

1. Grease six 6 oz. ramekins or oven proof glass bowls with cooking spray. 
2. Microwave the chocolate, butter, and Nutella for about 2 minutes so all of the butter can melt. Stir well to combine.
3. Add the flour and the powder sugar until well incorporated.
4. Add the eggs and egg yolks. Beat until well blended.
5. Pour into the 6 dishes.
6. Bake for 15 minutes. The cakes should be firm around the edges but soft in the center.
7. Let sit at room temperature for 1 minute.
8. Run a knife around the edge of the cake to loosen from the sides of the dish.
9. Place a plate on top of the ramekin facing down and flip. Top the cakes with your desired garnish. Wait a few minutes before serving since the insides of the cake will be really hot and gooey. 

Recipe adapted from the back of the Baker's Bittersweet Baking Chocolate Squares.

Did you already know.....
-Acadia National Park is adjacent to Bar Harbor.
- In the 19th century, Bar Harbor was a summer resort for the Rockefellers, Fords, Astors, etc.
-In Acadia National Park, Cadillac Mountain is where the sunlight of dawn first reaches the continental United States.

What we did in the Bar Harbor area!

Black Forest Cherry Torte

My children like to help in the kitchen. They also like to help me take my pictures. So, today I continued with my Halloween menu. I took a Black Forest Cake and added spiders. Don't worry the spiders are fake. My children (except the oldest) wanted to be in the photos. So, I told them they should act scared. Here are the results:

Isn't he convincing?

I think we know who the actress will be!

It took me several days to make this cake. So, I will tell you the steps on how I made it.

Black Forest Cherry Torte (Schwarzwalder Kirschtorte)
Day One:  Make the chocolate cookie bottom
Day Two:  Make the cake and assemble
Day Three: It will taste better after sitting a day.

See the Chocolate Cookie Bottom? Yum

Day One:
Chocolate Cookie Bottom:
1 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
6 Tbsp unsalted butter
1/4 cup sugar
1/2 tsp vanilla extract

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease the bottom of a 9-inch spring-form pan with nonstick spray. Set aside.
3. In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
4. In another bowl, beat the butter and sugar until fluffy.
5. Add the vanilla to the butter and mix until combined.
6. Add the flour mixture in batches to the butter mixture.
7. The dough is thick so mix with a wooden spoon until the dough comes together.
8. Press the dough evenly onto the bottom of the spring-form pan.
9. Bake for 17 minutes.
10. Set aside on a wire rack to cool.
11. Wrap and store until tomorrow. If longer time is needed, freeze.

The Assembly

Day Two:
Devil's Food Cake:
Makes two 9-inch cakes or three 8-inch cakes
2 1/4 cups cake flour
2 tsp baking soda
1 tsp salt
1 cup salted butter
2 1/4 cups dark brown sugar
3 large eggs
3 ounces unsweetened chocolate,
1/2 cup buttermilk
1 1/4 cup boiling water
2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour three 8 inch cake pans.
2. Line the bottoms of the pans with parchment paper circles, and spray them with nonstick spray.
3. In a large bowl, whisk  the flour, baking soda and salt together.
4. In another bowl, cream the butter and sugar.
5. Add the eggs, one at a time, and mix well.
6. Melt the chocolate in a microwave for about 1 minute. Stir and if needed another ten seconds.
7. Stir in the melted chocolate into the butter mixture.
8. Add the flour mixture and the buttermilk to the butter mixture a little at a time until incorporated.
9. Add the vanilla and boiling water. Mix well, but don’t overmix.
10. The mixture will appear thin.
11. Pour about 1 cup and 1/8 cup of batter into each greased pan. 
12. Bake for 23 minutes or until a toothpick inserted in the center comes out clean.
13. Place the pans on a wire rack, and let the cakes cool completely in the pans before removing.
14. Let cool completely before removing from the pans.
15. Assemble or wrap in plastic wrap then aluminum foil and freeze until ready to assemble.

Day 2 
Assembly:
1/4 cup of cherry preserves
1 14.5 ounce can of cherry pie filling
3 cups heavy cream
3/4 cup powder sugar
Chocolate Cookie Bottom
Devil’s Food Cake
Maraschino cherries
1 ounce semisweet chocolate, at room temperature

1. Mix the cherry preserves and the cherry pie filling together. Set aside.
2. If no juice is desired, pat dry the maraschino cherries on paper towels and set aside to dry.
3. With a hand mixer, mix the heavy cream with the powder sugar to make whip cream.
4. Place the chocolate cookie bottom on the bottom of your cake stand or plate.
5. Spread 1/3 of the cherry mixture on the top of the cookie bottom.
6. Spread a little less than 1 cup of the whip cream on top of the cherry mixture.
7. Place one of the cakes on top of the whip cream.
8. Spread 1/3 of the cherry mixture on the top of the cake.
9. Spread about 1 cup of the whip cream on top of the cherry mixture.
10. Place the second cake on top of the whip cream cake base.
11. Spread the rest of the cherry mixture on the top of the cake.
12. Spread the rest of the whip cream on the top and sides of the cake.
13. Decorate the top of the cake with the maraschino cherries.
14. Take the semisweet chocolate and with a vegetable peeler, shave the chocolate over the cake.
15. Store the cake in the refrigerate until ready to use. It does taste better the next day.

Makes one 12- to 16-slice cake.
Black Forest Cherry Torte adapted from Ezra Pound Cake
Orginally adopted from Margit Stoll Dutton’s “The German Pastry Bakebook”,
Chocolate Cookie Bottom Adapted from Elisa Strauss’ “The Confetti Cakes Cookbook”
Devil's Food Cake: Adapted from Kathleen King’s “Tate’s Bake Shop Cookbook”

He helped decorate the cake.

He still isn't scared.

Did you already know.................  
Oktoberfest Facts:
-Oktoberfest began with a marriage. On October 12th, 1810, the festivities were to honor the Bavarian Crown Prince Ludwig's marriage to Princess Therese von Sachsen-Hildurghausen.
-At the time of the wedding, Bavaria was its own kingdom.
-Munich is located in the German state of Bavaria.
-The festivities now begin in the middle of September in Munich, Germany.

Germany

Beginnings

 What better way to start a blog than with a cake! I made this for my little girl's 8th birthday! I showed her several different cakes of different blogs and this is the one that she picked. I liked the name since she will always be my princess! Enjoy!

Princess

Snow White Vanilla Birthday Cake

Snow White Vanilla Birthday Cake     
(A cake fit for a Princess.)

4 egg whites beaten stiff
1/2 cup butter
2 cups sugar
1 tsp vanilla extract
1/2 tsp almond extract (or 1 tsp if preferred like I did.)
3 1/2 cups all purpose flour
1 tsp salt
3 tsp baking powder
1 1/2 cups water, very cold

Directions:
1. Grease 3 round cake pans and dust with flour.
2. Beat the 4 egg whites until stiff peaks.
3. In a medium bowl, beat sugar and butter until fluffy.
4. Add the extracts tot he sugar butter.
5. In another bowl, sift the dry ingredients.
6. Add some of the dry ingredients then alternating with the cold water to the sugar butter until all mixed.
7. Gently fold in the beaten egg whites.
8. Evenly pour the batter between the 3 greased pans. I measured out a cup of batter and added to the pans.
9. Bake for 30 minutes.
10. Cover with frosting. I used Swiss Meringue Buttercream by Sweetapolita. She has great directions for the Swiss Meringue Buttercream.

Source: Adapted from Sweetapolita 

The cake will make any Princess happy!

Were you a Princess or a Tomboy? I was both depending on the day.