BAKING

[Finch]

Made carrot cake cupcakes today! They sunk a bit but it's good otherwise

YO I've got a yummy yummy carrot cake in the oven right now

update coming soon

UPDATE:

yum yum c:

Oh fuck yes that looks so good

[Finch]

Recently made a chocolate cake with a peanut butter buttercream and it was a real hit with my family - shout out to Baking Gold by Jami Curl where I got the recipe from

It's like if reese's were a cake, best served chilled imo

[mysteryROOSTER]

Recently made a chocolate cake with a peanut butter buttercream and it was a real hit with my family - shout out to Baking Gold by Jami Curl where I got the recipe from

It's like if reese's were a cake, best served chilled imo

That sounds fucking awesome & now I wanna bake

[Finch]

Recently made a chocolate cake with a peanut butter buttercream and it was a real hit with my family - shout out to Baking Gold by Jami Curl where I got the recipe from

It's like if reese's were a cake, best served chilled imo

That sounds fucking awesome & now I wanna bake

You didn't ask for the recipe, but I'm going to share it anyway. Enjoy!

Peanut Butter Fudge Cake
NOTES: The peanut butter buttercream and the chocolate fudge sauce can be made in advance to the cake. They both keep in the fridge (in an air tight container) for up to one week. The peanut butter buttercream can also sit at room temperature for about a day. If you have refrigerated the fudge sauce - it will need to be reheated (recipe recommends a double boiler if reheating, but a microwave works fine). The full cake, assembled, can be kept at room temperature for one day, and can be refrigerated for up to 5 days (personally, I prefer it chilled overnight anyway).
You will make too much peanut butter buttercream and fudge sauce, I like to make some scoops of peanut butter and cover them in the leftover sauce for a sort of DIY peanut butter cups.

Ingredients
Cake Batter
2 cups / 400g granulated sugar
2cups / 240g all-purpose flour
1 cup / 100g cocoa powder
2 tsp / 12g baking soda
2 tsp / 8g baking powder
1 tsp / 5g kosher salt
2 large eggs
1 cup / 227g sour cream
1/2 cup / 105g canola oil (can be subbed for a different oil, like vegetable oil, if needed)
2 tsp / 12g pure vanilla extract
1 cup / 230g boiling coffee (do not use plastic or other materials that melt to measure, use metal or glass!)

Peanut Butter Buttercream
1 1/2 cups / 405g smooth peanut butter (at room temperature)
1 1/2 cups / 339g unsalted butter (at room temperature) (about 3 sticks)
1/4 cup / 57g cream cheese (at room temperature)
1 1/2 cups / 156g powdered sugar (sifted (it's fine if you don't sift don't sweat it))
1 tsp / 6g pure vanilla extract
1 tsp / 5g kosher salt

Cocoa Fudge Sauce
1 cup / 240g heavy cream (AKA heavy whipping cream)
1/2 cup / 113g unsalted butter (about 1 stick)
1 cup / 215g brown sugar (light or dark, I typically use light)
1/2 cup / 100g granulated sugar
1/2 tsp / 3g kosher salt
1 1/3 / 130g cocoa powder
2sp / 12g pure vanilla extract

Instructions
Chocolate Cake
Pre-heat the oven to 350 F (175 C). Line a 9 by 13-inch pan with parchment paper, OR two 9-inch cake rounds, OR put cupcake cups in cupcake pan. (You can also grease the pans, but parchment paper is less messy and makes the cake easier to move)

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a LARGE bowl. Use a sturdy spoon to stir them all together.

In a MEDIUM bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they're incorporated. The mixture will be smooth and creamy.

Add the wet to the dry ingredients in the LARGE bowl and stir to combine. The batter will be VERY thick.

Add the coffee in thirds, stirring after every addition. The batter will get easier to stir as you add more liquid. Once all the coffee has been added, continue stirring until the batter is smooth and has thinned slightly with no traces of unmixed ingredients remaining.

Pour the batter into the prepared pan(s) and bake.
For 9 by 13-inch pan: 35 - 40 minutes
For two 9-inch cake rounds: 30 - 35 minutes
For cupcakes: 15 - 18 minutes

Once fully baked, it will be springy to the touch and a toothpick inserted in the middle will come out clean.

Let the cake cool completely before any trimming, assembling, or decorating.

Peanut Butter Buttercream
If you have a stand mixer: fit with the paddle attachment.
You can also use a hand mixer (I haven't done so with this recipe, ymmv)
Beat together the peanut butter, butter, and cream cheese until smooth, creamy, and evenly mixed. With the mixer on low, add the powdered sugar, a bit at a time, and mix until you no longer see traces of it. Stop the mixer and scrape the bottom and sides of the bowls. Add the vanilla and salt and mix on medium until the buttercream is light and fluffy, about 2 minutes (this is what the recipe says, but it always takes a little longer for me).
Transfer the buttercream to a clean bowl, cover, and refrigerate until it's firm enough to scoop, 20-30 minutes. If you refrigerated for longer, give the buttercream time to get to a scoopable consistency before putting on the cake.

Cocoa Fudge Sauce
In a medium saucepan, combine the heavy cream, butter, brown sugar, granulated sugar, and salt. Bring to a simmer over medium heat and stir as the butter melts. Once the contents of the pan are simmering, continue to simmer or 2 minutes. Remove the an from the heat and add the cocoa powder, whisking until smooth. Whisk in the vanilla. Transfer the sauce to a clean bowl and let cool until it's thick yet pourable and barely warm to the touch. This is important, as if the sauce is too hot it will melt the buttercream.

ASSEMBLING
Using a scoop (or a large spoon), scoop the buttercream onto the cake, flat-side down. Continue scooping in a pattern or randomly, until you've covered the cake. You will have mounds of peanut butter buttercream, or you can smooth them out (I like to make "waves" but having lines of more peanut butter).
Refrigerate the cake until the buttercream mounds are firm to the touch - about 20 minutes. Once firm, pour the fudge sauce over by starting at one end of cake and slowly pouring over the top, coating entirely. Let the cake rest until the glaze has cooled.

ALTERNATIVELY - you can put the fudge sauce on first, and then put the buttercream on top of the fudge sauce. Up to you!

[SkieSquiggles]

Pogging for recipe

[mysteryROOSTER]

Recently made a chocolate cake with a peanut butter buttercream and it was a real hit with my family - shout out to Baking Gold by Jami Curl where I got the recipe from

It's like if reese's were a cake, best served chilled imo

That sounds fucking awesome & now I wanna bake

You didn't ask for the recipe, but I'm going to share it anyway. Enjoy!

Spoiler!

Peanut Butter Fudge Cake
NOTES: The peanut butter buttercream and the chocolate fudge sauce can be made in advance to the cake. They both keep in the fridge (in an air tight container) for up to one week. The peanut butter buttercream can also sit at room temperature for about a day. If you have refrigerated the fudge sauce - it will need to be reheated (recipe recommends a double boiler if reheating, but a microwave works fine). The full cake, assembled, can be kept at room temperature for one day, and can be refrigerated for up to 5 days (personally, I prefer it chilled overnight anyway).
You will make too much peanut butter buttercream and fudge sauce, I like to make some scoops of peanut butter and cover them in the leftover sauce for a sort of DIY peanut butter cups.

Ingredients
Cake Batter
2 cups / 400g granulated sugar
2cups / 240g all-purpose flour
1 cup / 100g cocoa powder
2 tsp / 12g baking soda
2 tsp / 8g baking powder
1 tsp / 5g kosher salt
2 large eggs
1 cup / 227g sour cream
1/2 cup / 105g canola oil (can be subbed for a different oil, like vegetable oil, if needed)
2 tsp / 12g pure vanilla extract
1 cup / 230g boiling coffee (do not use plastic or other materials that melt to measure, use metal or glass!)

Peanut Butter Buttercream
1 1/2 cups / 405g smooth peanut butter (at room temperature)
1 1/2 cups / 339g unsalted butter (at room temperature) (about 3 sticks)
1/4 cup / 57g cream cheese (at room temperature)
1 1/2 cups / 156g powdered sugar (sifted (it's fine if you don't sift don't sweat it))
1 tsp / 6g pure vanilla extract
1 tsp / 5g kosher salt

Cocoa Fudge Sauce
1 cup / 240g heavy cream (AKA heavy whipping cream)
1/2 cup / 113g unsalted butter (about 1 stick)
1 cup / 215g brown sugar (light or dark, I typically use light)
1/2 cup / 100g granulated sugar
1/2 tsp / 3g kosher salt
1 1/3 / 130g cocoa powder
2sp / 12g pure vanilla extract

Instructions
Chocolate Cake
Pre-heat the oven to 350 F (175 C). Line a 9 by 13-inch pan with parchment paper, OR two 9-inch cake rounds, OR put cupcake cups in cupcake pan. (You can also grease the pans, but parchment paper is less messy and makes the cake easier to move)

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a LARGE bowl. Use a sturdy spoon to stir them all together.

In a MEDIUM bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they're incorporated. The mixture will be smooth and creamy.

Add the wet to the dry ingredients in the LARGE bowl and stir to combine. The batter will be VERY thick.

Add the coffee in thirds, stirring after every addition. The batter will get easier to stir as you add more liquid. Once all the coffee has been added, continue stirring until the batter is smooth and has thinned slightly with no traces of unmixed ingredients remaining.

Pour the batter into the prepared pan(s) and bake.
For 9 by 13-inch pan: 35 - 40 minutes
For two 9-inch cake rounds: 30 - 35 minutes
For cupcakes: 15 - 18 minutes

Once fully baked, it will be springy to the touch and a toothpick inserted in the middle will come out clean.

Let the cake cool completely before any trimming, assembling, or decorating.

Peanut Butter Buttercream
If you have a stand mixer: fit with the paddle attachment.
You can also use a hand mixer (I haven't done so with this recipe, ymmv)
Beat together the peanut butter, butter, and cream cheese until smooth, creamy, and evenly mixed. With the mixer on low, add the powdered sugar, a bit at a time, and mix until you no longer see traces of it. Stop the mixer and scrape the bottom and sides of the bowls. Add the vanilla and salt and mix on medium until the buttercream is light and fluffy, about 2 minutes (this is what the recipe says, but it always takes a little longer for me).
Transfer the buttercream to a clean bowl, cover, and refrigerate until it's firm enough to scoop, 20-30 minutes. If you refrigerated for longer, give the buttercream time to get to a scoopable consistency before putting on the cake.

Cocoa Fudge Sauce
In a medium saucepan, combine the heavy cream, butter, brown sugar, granulated sugar, and salt. Bring to a simmer over medium heat and stir as the butter melts. Once the contents of the pan are simmering, continue to simmer or 2 minutes. Remove the an from the heat and add the cocoa powder, whisking until smooth. Whisk in the vanilla. Transfer the sauce to a clean bowl and let cool until it's thick yet pourable and barely warm to the touch. This is important, as if the sauce is too hot it will melt the buttercream.

ASSEMBLING
Using a scoop (or a large spoon), scoop the buttercream onto the cake, flat-side down. Continue scooping in a pattern or randomly, until you've covered the cake. You will have mounds of peanut butter buttercream, or you can smooth them out (I like to make "waves" but having lines of more peanut butter).
Refrigerate the cake until the buttercream mounds are firm to the touch - about 20 minutes. Once firm, pour the fudge sauce over by starting at one end of cake and slowly pouring over the top, coating entirely. Let the cake rest until the glaze has cooled.

ALTERNATIVELY - you can put the fudge sauce on first, and then put the buttercream on top of the fudge sauce. Up to you!

The entire source code of this cake laid out, thank you for your efforts!

[Finch]

It is once again baking time. Valentine's themed sugar cookies using pink and red sugar, or a mix of leftover sprinkles from years past. Many over baked because my mom is a freak who loves burnt cookies

[SkieSquiggles]

WAHOOOOO

[Finch]

Hello freakboards today I attempt to make something called a "Hot Cocoa Cake" for festivity reasons

If you want to try it out as well, I share with you Zingerman's recipe

Hot Cocoa Cake
NOTES: This is a bundt cake, so you'll need a 9 inch bundt pan. Alternatively you can try it as mini-bundts (which I'm going to do), by reducing the baking time by about 25-30%. If you want to make this in a regular cake tin I have no clue man. Good luck. Also - this doesn't come with any additional toppings, but is recommended to pair with any of the following (or combination of): whipped cream, chocolate fudge, fresh raspberries or raspberry sauce.
Also the recipe references using a stand mixer - an electric hand mixer will probably work just fine as substitute, just keep an eye on the consistency.

Ingredients
2 1/3 cups + 1 1/2 Tbsp / 485g Granulated Sugar
1/2 cup + 2Tbsp / 140g Unsalted butter (room temperature)
1/2 cup + 1 1/2 Tbsp / 145g Sour Cream
2 Large Eggs
3 Egg Whites
2 tsp Vanilla Extract
2 Tbsp Instant Coffee Powder
2 Tbsp Water (hot)
1 1/2 cups / 215g All-purpose Flour
1/2 cup + 3 Tbs/ 55g Unsweetened Cocoa Powder
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Sea Salt (or just salt Zingerman's is pretentious)
3/4 cup + 2 1/2 Tbsp / 160g Chocolate (56% cacao or darker), chips or chopped

Instructions
1. Preheat the oven to 350F/180C. Spray a bundt pan with nonstick cooking spray, and set aside.
2. In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
3. Combine the coffee powder with the hot water. Add to the mixing bowl.
4. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous (uniform. again Zingerman's is pretentious.)
5. Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips/chopped chocolate and mix gently until evenly incorporated.
6. Pour the batter into the bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.

*EDIT:* this recipe made about 10 mini bundts in my pan but I overfilled some so it could probably do 12 (or more even?). Would recommend baking for about 25 minutes (ovens vary though so ¯\_(ツ)_/¯)
I had it warm + whipped cream and it was delightful. I think hot fudge would be nice but might be too much chocolate for some. I think raspberries or cherries would both pair very well.