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Jan 1, 2012 09:50 AM

What are you baking these days? January 2012 [old]

2012!!! Too much NYE...
So here we are in the new year...time to get out the mixing bowls and whip up something good. I succumbed to the gorgeous swirl Bundt pan and am trying to decide what to break it in on...

What are YOU baking these days?

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  1. We're doing an early birthday celebration for my sisters that are leaving tomorrow. They're not traditional birthday cake eaters so I'm making a lemon poppy seed snacking cake. This recipe is great, it comes together and bakes quickly, and stays moist for days (kept well covered)

    3 Replies
    1. re: sarahjay

      Sounds fab, I love poppyseed anything.

      1. re: sarahjay

        After a bit of hassling, I ended up making a second birthday cake. I made a peanut butter bundt with a chocolate glaze from this book: Every cake I've made from it is great, and we're not big frosting fans in my family (apart from Italian meringue/white mountain icing) so this book is a favorite.

        1. re: sarahjay

          Yum... I have that cookbook, but haven't tried that recipe yet.. will have to add it to the list!

      2. Once I get the Christmas decorations squared away I'm planning to make Ina Garten's Lemon Cakes and some Morning Glory Muffin Bars.

        1. May I suggest that you break that pan in on the Brandied Apricot Cake from "Cocolat". I want to see how it turns out .....sticking, etc. The recipe will easily fill two pans, so you could also use a loaf pan, which is what AM does.

          3 Replies
            1. re: buttertart

              My reasons are purely selfish! I want to see if you have the same trouble as I do with that cake.

          1. Santa brought me a Williams-Sonoma gift card that is going to buy me the heritage bundt pan, as well. I've been coveting it since I first saw a photo, and finally decided I must have it, despite having no place to store it.

            21 Replies
            1. re: Caitlin McGrath

              Santa knows you well ;) I've always liked the look of that one but already own the Anniversary one... so I can't really justify both. Have fun spending your gift card!

                  1. re: sandylc

                    Oh Now I really want one of those. Wonderful pan!

                1. re: maplesugar

                  I got TWO of those for Christmas, and haven't baked from it yet. Looking for a perfect recipe.

                  1. re: roxlet

                    How about the Golden Grand Marnier Cake from The Cake Bible. One recipe may well be enough to fill both pans - they look small. It's a really great cake.

                      1. re: Caitlin McGrath

                        It's bigger than it looks. The recipe specifies a 9-cup pan.

                        BTW when I make that cake I use chopped-up callets instead of chocolate chips.

                        1. re: souschef

                          Didn't get a chance to comment (limited computer access, was at my MIL's for a few days) - the Mission fig position? Snortlechuckle.

                          1. re: buttertart

                            Glad to see YOU are awake, Buttercup !

                      2. re: souschef

                        I actually returned on the of the pans and got 4 mini loaf pans and a credit...

                      3. re: roxlet

                        the triple citrus yogurt cake on the food and wine magazine website is fantastic. it will certainly do your pans justice. i'll be making this with blood oranges and meyer lemons since they are in season.

                          1. re: Caitlin McGrath

                            That's the one. The curry shortbreads in the same article are delicious as well. They can go sweet or savory - I like to use them for hors douvres topped with goat cheese and mango chutney or smoked chicken and apples etc.

                              1. re: tastycakes

                                Thanks for the recommendation of this cake. I made it for Saturday dinner with my folks and served it with lemon curd and strawberries. Everyone was happy.

                          2. re: Caitlin McGrath

                            I posted below saying a that this has been a pan Imhave wanted, but DH likes glazes or frostings. do you think the shape would be lost if I glazed the cake?

                            1. re: angelsmom

                              Glazed, no. The indentations are quite deep.

                              1. re: buttertart

                                Thanks, where do I keep another pan, nut I just love this one.

                          3. I'm making a key lime meringue pie tonight, with raspberries and blackberries in and around. Graham cracker-almond crust.

                            2 Replies
                              1. re: angelsmom

                                It was, thanks! I ended up just putting the berries beside, as I didn't want them to get heated up when I did the meringue topping. Good way to start the new year. :)