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Jun 15, 2014 06:30 AM

What are you baking these days? June 2014 edition, part 2! [OLD]

So I am confecting the cooked flour frosting for my chocolate cake...I threw 3 handfuls of chocolate chips into the flour/sugar/milk mix, to which I also added a pinch of salt. Waiting for my butter to soften...I am still planning the kouign amann, but time has been short these past 2 weekends. Maybe this one coming up. I also want to make the Leibowitz duck fat cookies, we always have a bunch of it around and the cookies sound very intriguing. So how about you? What are you baking these days?

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  1. I am going on baking hiatus since the young man will be traveling, and there are no upcoming events to bake for...unless I bake myself a birthday cake! We'll see. I've been far too lax on the diet front!

    1. I just threw together a Buttermilk Cake from this Epicurious recipe:

      I've made it before with peaches, but today I had a handful of last year's sour cherries left in the freezer (and I'm trying to make room in there before THIS year's cherries are available!), so I tossed those in instead. It looks DELICIOUS. Love this cake - so simple and so good.

      13 Replies
      1. re: biondanonima

        That is a fabulous recipe, and simple enough that I have had leftovers for breakfast before! I've only made it with raspberries, but long suspected that it was infinitely adaptable.
        I just made rhubarb sour cream muffins (except with yogourt, since I was out of sour cream!).

        1. re: rstuart

          I overbaked it just a tad, must remember to reduce the oven temp 25 degrees next time. Still delicious. Those rhubarb muffins sound great - I love anything rhubarb.

        2. re: biondanonima

          This is potentially a *really* stupid question, but I don't actually have a round cake pan (and I'm 100x maxed out on kitchen space,)... can a springform pan work for a cake like this? I have a springform gathering dust and I'd rather not buy yet another pan...

          1. re: CarmenR

            How big is it? If it's a 9 inch, you're fine..

            1. re: CarmenR

              Yes, a 9" springform (or even a 10") will work fine. The first time I made it, I used a 10" cast iron skillet, and that worked fine too - just be sure to reduce the baking time/temp a little to account for the thinner cake.

              1. re: biondanonima

                Yup it's a 9". Since we're on the topic, can you think of a cake that could NOT be baked in a springform instead of a normal cake pan? I'm trying to improve my cake baking and will hopefully be trying a bunch of recipes this summer...

                1. re: CarmenR

                  Not Bio here but bundt cake comes to mind, don't think it will work well in a springform; I won't bake a loaf cake in a springform either.

                  1. re: herby

                    Ah fair enough. I should have been more specific- I don't think I'd try to do a loaf or a bundt in a cake pan at all because the recipe size is generally different (I could be wrong there!) I actually have a bundt and a couple of loaf pans for bread baking, just the regular old cake pans are notably absent! Thanks for the comment :)

                    1. re: CarmenR

                      CarmenR: I have found this link useful in the past for figuring out what cake size equals what!

            2. re: biondanonima

              I got some great raspberries from Costco and made this cake; simple, easy not too sweet. Everyone liked it.

              1. re: walker

                Beautiful! I went to Costco today as well, and I was SO close to buying one of those gorgeous (and well-priced) flats of raspberries to make a pie...DH had to hold me back!

              2. re: biondanonima

                I'm going to bake that cake now!
                I have raspberries. I'm thinking I'll bake 2 and whip up some raspberry buttercream to frost as a layer cake

                1. re: biondanonima

                  I just baked this cake and declare it fabulous!! Thanks for posting -- it is very delicious. I already had 2 pieces tho I plan to bring to a gathering this eve.
                  I converted ingredients to weight and doubled and baked in 9x13" pan. When I put the batter in the pan there wasn't a lot of it, but it turned out fine just not very high. Next time I might increase by 1/3.

                2. Dad requested pineapple upside down cake OR apple hand pies for dessert tonight.

                  I'm no good at making such decisions.

                  8 Replies
                    1. re: nothingswrong

                      They both look good, did he have a preference?

                      1. re: Ruthie789

                        Hard to tell! Mom made her Killer Brownies too (brownies sandwiching a layer of gooey caramel, semisweet chocolate, and pecans), so we had three desserts! Dad went straight for the pineapple cake, which has been his favorite for decades. Then he had 2 hand pies and, as he always does, remarked on how delicious they were the entire time he ate them. It made me smile. I love my papa!

                        My sister, just home from a year in France, had her first apple hand pie and said they were the best dessert she's ever had. High praise coming from her--she's a picky one, especially with sweets.

                        I squirreled away 5 killer brownies in a Ziploc when nobody was looking :)

                        1. re: nothingswrong

                          Okay, we need that hand pie recipe! Drooling here.

                          1. re: Torina

                            Nothingswrong posted the recipe in one of the previous threads - maybe April? I have it in my pepperplate and plan to make next week for my grandson's visit, that and a blueberry pie!

                            1. re: herby

                              Yup, here's a link (found via nothingswrong's amazing baking thread recipe index, which she began that month):

                              1. re: Caitlin McGrath

                                Thank you. I only began browsing this board recently but it was silly of me not to search!

                                1. re: Caitlin McGrath

                                  Nice, thanks for finding that Caitlin!

                                  Torina, let us know if you try them. They are always everyone's favorite around here!

                      2. So, I made a sourdough pain de mie (my typical everyday bread), a sourdough caraway rye, and I have some challah dough rising. I hope to get cookies and brownies made.

                        What, you might ask, will I do with this bounty? Well...

                        I intend to stock someone's larder.

                        My SON IS COMING HOME!!!! He has been gone from this country since last September, and he's coming home!!!!!!!!!!!!!!

                        so happy

                        6 Replies
                        1. re: sandylc

                          That is a certainly a good reason to load up that freezer.

                          1. re: sandylc

                            I hope it is a joyous reunion! It is so nice to have someone to bake for!

                            1. re: SarahCW

                              Yes, poor hubby can't keep up with eating all of it!

                            2. re: sandylc

                              I'm so excited for you! Hope he's back for a while and you get to spend some quality time together. I'm sure he's really looking forward to some of mom's home cooking and baking.

                              1. re: nothingswrong

                                And I'm betting that he'll have some great cooking contributions, too - he'll have learned some new foods while away!

                            3. I made a marbled lemon cheesecake for my birthday on Friday. The recipe called for it to bake for 45-55 minutes. I left it in for 120 and still wasn't convinced it was done, but took it out anyway. It ended up being pretty spot-on, but it had split badly on top. This was only my second cheesecake ever, so I don't really have enough experience to trouble-shoot that yet.

                              It was delicious, though. The lemon curd recipe called for whole eggs instead of just yolks. It was okay, but I think the yolk-only one I've made in the past was better. I'll be sticking to that from now on. I served it with a strawberry-blackberry sauce that I'd made for my sister's wedding reception the week before.

                              24 Replies
                              1. re: Kontxesi

                                Yummy! And happy birthday.

                                I've generally found that cheesecake baking times are too short.

                                  1. re: Kontxesi

                                    Happy birthday!

                                    As to the cracking cheesecake, I've always heard that was from too high heat or uneven heat. Did you use a water bath? What temp did you bake at?

                                    Anyway sounds like a beautiful dessert. Hope you had a good bday!

                                    1. re: nothingswrong

                                      300F, and no water bath. It's a new oven and I think the heat is more even than my old one, but that doesn't mean it's not still relatively uneven.

                                      Are springform pans generally water-tight? Probably a stupid question.

                                      1. re: Kontxesi

                                        Not a stupid question at all. My springform cost an arm and a leg and was highly rated on the internet, and it is NOT AT ALL water-tight.

                                        After a few failed attempts at wrapping it in foil (which looks so simple on TV shows), I just place it in a larger pan, then place that one in a water bath. Works great, cheesecakes bake evenly and without cracking, and there's no worry about leaks.

                                        You may want to try a water bath next time if the cracking bothers you. It's an extra step that's kind of a PITA but IME worth it when serving for company.

                                        The water bath helps the cake to cook evenly--the cracking occurs when part of the cake gets hot enough that it kind of shrinks away from the other parts. Lol I don't know if that made any sense, still having my morning coffee.

                                        1. re: nothingswrong

                                          I use Magic Cake Strips around the pan when I make a cheesecake, so I don't have to do the water bath.

                                          1. re: roxlet

                                            Great idea. I'll have to find mine!

                                            1. re: roxlet

                                              What the heck is a magic cake strip? I have to google it.

                                              1. re: Ruthie789

                                                Magic cake strips are insulation for the outside of the pan that prevent the outside batter from cooking before the inside. In regular cakes, they prevent doming, and in cheese cakes, they really help the cracking. I had mine for 30 years, and recently replaced them with the velcro version, which is a big improvement! You soak the strips in water, and put the cotton/wet side against the pan, and the silver part is on the outside.


                                                  1. re: roxlet

                                                    I think my mom has a similar Wilton product, from when did the cake decorating classes at Michael's. I'm not sure if she ever used them or if they work as well as those.

                                                    Thanks for all of the feedback, guys! I didn't see how a springform could be water-tight, but I thought maybe I was missing something. Good to know I was right. :)

                                                  2. re: roxlet

                                                    Interesting. I have these but have never used them. Didn't know you could sub them for a water bath!

                                                  3. re: nothingswrong

                                                    If anyone who works for OXO or Wilton is listening ... we need something like a silicone cap for our springforms! I have friends who are professional pastry chefs, and all agree that wrapping in tin foil is awful.

                                                    1. re: Torina

                                                      Has anyone tried the pans that have a kind of silicone gasket on the bottom?


                                                      1. re: roxlet

                                                        Yes. I have both 8" and 9". They are great. To be on the safe side I spray them with Baker's Joy. All of my old spring forms will be going to the Good Will

                                                        1. re: Candy

                                                          Have you baked a cheese cake with them yet? Any leaking? Any difficulty removing them?

                                                          1. re: roxlet

                                                            I baked a chocolate cake in my 9" last week. The pan was fine but the cake was awful, It got pitched after a few bites. It came out of the pan beautifully. I did, I think I mentioned above, spray the pan with Baker's Joy. I do that with all baking pans.

                                                            I am going to have the little girl next door to "help" me bake a cheese cake. Then she can take most of it home and I will be glad not to have to add the stuff to my hips.

                                                            1. re: Candy

                                                              Epicurious has a stupid easy "every day cocoa cake" that is fabulous! I've made many times.

                                                      2. re: Torina

                                                        Get a bigger silicone cake pan and put the springform inside. I have one that fits like a glove.

                                                    2. re: Kontxesi

                                                      In my experience, they are NEVER water-tight! Someone here suggested an oven bag, for roasting a turkey in, to put the pan in. Not closed, I'm assuming. Foil hasn't really done the trick for me - probably because I don't buy the extra-wide heavy duty.

                                                      1. re: sandylc

                                                        Yes! Forgot about that, since I don't keep them on hand normally, but the oven bags work perfectly.

                                                        1. re: sandylc

                                                          I use a double layer of heavy-duty foil and it works fine, but I do get a little bit of water in the bottom of the foil. Does not mess up the cake though; I've used it many times to make RLB's Chocolate Oblivion Truffle Torte.

                                                          Someone here (Buttertart?) suggested putting the springform into a silicone pan.

                                                          1. re: souschef

                                                            It was RLB's idea, and it works. La Reine Rose...