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Post by Natasha on Apr 27, 2003 2:32:48 GMT -5
I am already looking ahead to my baby's first birthday in July and figuring out what kind of cake to make for her party. I decided to do my own version of the Swedish strawberry cake (since they will be in season then). I am just going to do a white cake and ice it with whipped cream and decorate with strawberries.
Anyway, I was wondering if anyone here (CakeGuru perhaps?) has a recipe for a basic white cake that works well with Swedish ingredients.
Also, where can I find round cake pans in either Lund or Malmö?
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Post by Carolyn on Apr 27, 2003 4:49:29 GMT -5
Anders baked me a cake just like that for my 50th birthday. I'll get him to write down the ingredients for you. It was great, plus the surprise of finding out, only 6 months after marriage, I had married a man that could bake a birthday cake as well!
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Cake Guru
Regular Member
Original Member
Cakes are only as good as what you put in them.
Posts: 235
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Post by Cake Guru on Apr 27, 2003 7:39:56 GMT -5
okay here we go....
I personally don't like so-called white cake. It is made with egg whites and very little fat, and I think usually dry.
Here's a dee-lish recipe for a cream cheese pound cake that is lovely, and melts in the mouth (this was the bottom tier of Naomi's wedding cake, paired with a peach-champagne filling.
Cream Cheese Pound Cake
12 ounces unsalted butter (use the real thing for this recipe)
8 ounces full-fat cream cheese (Philadelphia is best)
2½ cups granulated sugar
6 eggs
1 tablespoon vanilla extract
large pinch salt
3 cups AP flour, spoon/sweep, strained
Prepare pans and preheat oven. Grease pans, line with parchment rounds, grease again and flour.
Cream cheese and butter should be about room temp. Cream together until smooth. Gradually add sugar. Add eggs one at a time, beating well and scraping after each addition, add vanilla.
Strain flour and salt together. Stir dry into wet.
Bake at 175 until done.
Makes two 9-inch layers, one 6-inch layer and one 10-inch layer, or one 12-inch layer, all rounds, or one large Bundt.
A dash of almond extract in with the vanilla is great, as is freshly grated lemon or orange zest. A little shaved dark chocolate added in with the flour is good, not too chocolately and gives a 'tweedy' appearance.
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Post by Carolyn on Apr 27, 2003 8:35:00 GMT -5
Ooooh, I remember that cake as well, it was excellent, especially with the peach-champagne filling, which you neglected to give us, Shelley-belle.
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Cake Guru
Regular Member
Original Member
Cakes are only as good as what you put in them.
Posts: 235
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Post by Cake Guru on Apr 27, 2003 9:50:54 GMT -5
Well.... since peaches aren't exactly ripe this time of year........
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Brandy
Regular Member
There are 3 kind of people in life, those who do, those who watch and those who ask what happened.
Posts: 215
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Post by Brandy on Apr 27, 2003 11:28:50 GMT -5
Cake Guru,
How about a yellow cake recipe?
I had baked my cake in a big glass mixing bowl. When it was done, I turned the cake upside down and decorated it with the pink strawberry frosting, put half a Barbie doll on the top and it looked like Barbie was wearing a pink gown! (Of course Barbie had some frosting to cover the rest of her up, too!)
It was a big hit. But practise baking the cake in the bowl first so you can get the cooking time right!
Happy first birthday to your daughter!
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