Chowhound Cake Day - June 29, 2013
- TorontoJo Jun 2, 2013 03:25 PM
My friends and I are having our annual Cake Day on June 29, and I thought it would be fun to have a virtual Cake Day with Home Cooking crew...because Cake Day is one of the happiest days of the year!
I'm thinking there are two ways to participate:
1. Hold your own Cake Day with friends at your place on the 29th. Gather some like minded bakers and spend the day baking, decorating and eating cakes. For kitchens with a single oven, a comfortable number of people/cakes is probably 4. For kitchens with double ovens, it's double that, though it really helps to have a second mixer and baking station. It's helpful to pick cakes that don't have multi-stage prep, though we've had people bring cakes partially or fully done. Having friends bring extra cake pans and cooling racks is important.
2. Bake a cake yourself on the 29th to share in spirit with the Home Cooking board.
In either case, make sure to take pictures of the finished cake, as well as a slice of the cake so we can all see the inside, too! Post the photos and descriptions on this thread for all to see.
If you're doing option 1, make sure you have parchment and cake boxes for people to take pieces of all the different cakes home. We've found it works best to cut a slice of each cake and pass the slices around for everyone to sample, and then divvy up the remainder of the cakes for the take home boxes.
(Description of last year's day here: http://chowhound.chow.com/topics/853324)
Don't know if this will fly, but let's have a go! I hope lots of you will join in. :o)
I'm estimating 4 people/cakes for a single oven kitchen. Of course that depends on how long you're willing for the day to be. Year 1, we did 7 cakes, year 2, we did 8 cakes (I think) in a double oven kitchen. Started at around 11, eating cakes by 5 or so. Next cake is being prepped while prior cake is baking. And then you need to factor in cooling and frosting time. So if there are cakes that don't need frosting, it's best to make those last.
Pictures from previous cake days below.
Hi everyone! It's one week to Cake Day! I hope you're all perusing cake recipes and deciding what to make.
Here's my warm up for next Saturday:
I found a salted caramel ganache recipe that looked way too good, so I was going to make my old standby chocolate cake with the ganache. There turned out to be several others in my group making a chocolate cake of some sort, so I decided to make something else for cake day and instead make it this past week for my visiting niece's birthday. I have to say that this was one of the most delicious frostings I've ever tasted. I can definitely recommend the combination of caramel, salt and chocolate!
This is the ganache recipe I used (but not the cake):
Based on a couple of reviews, I upped the chocolate to 12 oz. and the ganache was still too runny for my personal preference. I prefer a ganache that is pourable while warm-ish but which solidifies when totally cooled. However, the taste was sooooo delicious that I will play with it in the future. I'm thinking of either increasing the chocolate to a full 16 oz or reducing the amount of cream in the caramel. Because it was so runny, I chose to whip up some of the ganache for the filling. Now THAT worked like a charm. So if I'm ever looking for a whipped frosting, this is a winner.
Honestly, that ganache would be delicious on just about anything: cookies, ice cream, a spoon...
Here's a photo of the finished cake. It's a bit sloppy because A) I was in a massive hurry to finish this before I left for the airport to pick up my family, and B) the ganache was too runny to fill in the imperfections on the sides and spread into a nice smooth coating.
And no, I didn't make the cookie flowers. I happened to have them from a food event the previous night, so I decided to use them to decorate the cake. Reduce, reuse, recycle, right? :o)
Happy Pre-Cake Day!