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The Mission

My name is Bridie, and I am a 27 year old female who wishes to share with you her life in cakes.

The trouble with cake is that it doesn't last very long, and when you have slaved over a hot stove and turned your kitchen into a bomb site only to have crumbs left as evidence, you start to wonder....if a cake gets eaten in a kitchen, and no one sees it, was it really baked?

From now on, I'm going to make a fuss about my baking, and make every week a tea party. I'm going to prove you can have your cake and eat it. The aim is to bake something different each week and give you a taste of the creations via this blog. Armed with my wooden spoon in one hand and an oven glove in the other, I am embarking on a journey that will take me to the final frontier of sugary delights. From the perils of Baked Alaska, to the glory of a Manchester Tart - who knows where this quest will lead! Join me to find out 'What Bridie Baked'....

Saturday, 20 March 2010

Cake 1 - Passion Cake


Cake one was never going to be an easy choice! I was looking for a recipe that would be the cake equivalent of the opening ceremony for the Beijing Olympics, a cake that would put the ‘pizz’ in pizzazz, and take people to a happy sugary place! In the end, I decided to let my partner Tobey do the choosing, as today is his birthday. Happy birthday Tobey :)

The cake that Tobey chose was the humble but delicious carrot cake. A wise traditional choice that can satisfy even the most discerning palate. In honour of this momentous occasion, I decided to do a pimped up version of this recipe, called 'Passion Cake.'

All I had to do was put the sunflower oil, sugar, carrots, mashed banana, nutmeg, cinnamon, baking powder, and flour in a bowl and stir. Nice and simple. There was no talk of eggs curdling or folding in flour, just shove it in a bowl and stir! It felt a bit like I was acting out an extract from Roald Dahl’s ‘George’s Marvellous Medicine' and I enjoyed swirling the contents of the mixing bowl round at speed, creating my very own Jackson Pollock inspired painting on the kitchen table. And on me - oops. That said, I was relieved when I added the flour and it started to resemble cake mixture instead of soup. I poured into a square tin and carefully put in the oven for forty nail biting minutes.



While it was cooking my attention turned to everyone’s favourite part - making the topping! Soft cheese with icing sugar and a hint of orange zest. I decided to use the bees knees of cream cheese this time - mascarpone. I once opted for Philadelphia, and may as well have used a kraft cheese slice....way too cheesy. When cooled, I covered the Passion Cake liberally with frosting and a smattering of pecan nuts .

The result was fantastic! Definitely worthy of my best china and cake forks. The subtle taste of banana gave the cake a tropical twist, and the pecan nuts added just the right amount of crunch. Especially against the smooth sweet mascarpone topping, which was AMAZING!
Tune in next week for more cake. If you have any recipe suggestions, I would love to hear them. Leave a comment.

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