Mollie & bPaulie's Wedding Cake

Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!

Monday, February 21, 2011

Who doesn't like Chocolate?

Regardless of peoples' opinions on chocolate, a sure pleaser for everyone is a tray of brownies. I don't know how many times I've been with friends who "insist" that they don't like chocolate, but knock out the brownies. Brownies are great, because you can do absolutely nothing with them, or top them with the most outrageous of ideas. Brownies are also a great treat for all "kids from one to ninety-two" (Thank you Mel Torme), because everyone can go to town making their own creations with them. Brownies are also a lot quicker to make & a lot less of a mess than other cakes, as well. So, get making a tray, set out a bunch of ingredients on the table & create your own Sundae bar, but using Brownies instead of Ice Cream.... Uhhh, Well okay, you can use the ice cream too.
I must admit, as much as I prefer higher quality chocolate than Hershey's to eat as a treat, They do have some of the best dessert recipes out there.
Here is Hershey's Best Brownie Recipe from
Try it out, you can't go wrong!

1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (recipe follows) Directions
1 Heat oven to 350°F. Grease 9-inch square baking pan.

2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.


3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Father, I Cannot Tell A Lie, I Cut Down the Cherry Tree

Happy Presidents Day!
What's a better place to visit on such an event, than Lebanon, Ohio; the home of The Golden Lamb Restaurant and Inn. The Golden Lamb, the oldest continuously running hotel in Ohio,has hosted twelve U.S. Presidents since it opened its doors in 1803. About four years later, a home was built about four blocks down the road, which still stands and is the oldest residence in Lebabon. This is the home of my close friend, and fellow Cake Creator, Will Corson. Together, we each bake Scratch Made Cakes, and serve them once a month at The Avenue Patio and Lounge, in Covington, KY.
Will discovered that he had a recipe for one of Thomas Jefferson and George Washington's favorite dessert. Sweet Cream Cake with Cherries. While Will's house was being erected, President Jefferson was perhaps indulging in the aesthetical and gluttonous enjoyment of this fine pastry.

Sweet Cream Cake With Cherries

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups heavy cream, whipped
1 jar (10 oz) cherry jam
6 ounces fresh cherries
mint sprigs


Preheat oven 350 degrees
Grease 2 8 inch square baking pans; line bottoms with waxed paper that has been greased; flour paper and pans.
Sift flour, baking powder, salt and 3/4 cup sugar into a bowl.
Beat eggs, vanilla and remaining sugar in another bowl.
Beat in flour mixture just until combined.
Fold in whipped cream and scrape into prepared pans.
Bake for 25 to 30 minutes.
Cool pans on rack for 10 min then remove cakes from pans to rack and cool completely
Split each cake in half horizonally with serrated knife.
Place one layer, cut side up, on serving plate.
Spread with 1/3 of jam.
Repeat with remaining layers and jam, leaving top layer plain.

Frost sides and top with frosting recipe below.

Whipped Cream Frosting:

Beat 1 1/2 cups heavy cream and 3 tablespoons confectioners sugar to soft peaks.

Garnish cake with cherries and mint..

Wednesday, February 16, 2011

Flourless Chocolate Decadence

          Today we are in the kitchen with Amy at her beautiful home in the quaint, valley suburban neighborhood of Northside. Northside is a historical district in Cincinnati, that has a very diverse & plentiful sharing  of cross cultures. It has been the home of cosmetic mogul, Andrew Jergens. The nationally & historically renowned Spring Grove Cemetery & Arboretum is the northeastern gateway into this community. 
          Today we are celebrating the birthday of Amy's husband, Owen. It has been a very eventful past few days, trying to get Owen  to decide what cake he wanted for his 'Big Day'. After much thought and anguish over the matter, he has decided that he would like a dessert that comes from his favorite cookbook  The Joy of Cooking.
This recipe comes from the1997 edition as it was posted on

Flourless Chocolate Decadence
Have all ingredients at room temperature.
Preheat oven to 325 degrees. Grease an 8 x 2 inch round pan (not a springform) and line the bottom with wax or parchment paper.
Combine in a large heatproof bowl:
1 pound bittersweet or semisweet chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into 10 pieces
Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted, and smooth. Remove from the heat and whisk in:
5 large egg yolks
In another large bowl, beat on medium speed until soft peaks form:
5 large egg whites
1/4 tsp. cream of tartar
Gradually add, beating on high speed:
1 tablespoon sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fodl in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large shallow baking dish or roasting pan, set the baking dish into the oven, and pour enough boiling water into it to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey. Set the cake pan on a rack to cool compltely, then refrigerate until chilled or overnight. To unmold, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. Reinvert onto a serving platter. Sprinkle with powdered sugar, if you like, or decorate with raspberries!

Monday, February 14, 2011

An offer I couldn't refuse

My Godfather, raised amongst the the Norwood Mafia has requested that we share some Sugar Free Cake recipes. has a wealth of Cake & Frosting recipes that have been posted Courtesy of Splenda. We will be getting in the Kitchen with Amy in the next few days, & I will get her Carb Free, Sugar Free Cheese Cake Recipe, that is made with "real" cheese... Until then, I must appease the Godfather.

Sunday, February 13, 2011

Preview for the week of Feb. 13- Feb.0

   This week, we will be baking in Amy's kitchen in beautiful Northside.
Her husband's birthday is this week, and he is still pondering on what cake he wants.

   We will also be traveling to Lebanon, OH and visiting the home of Karaoke DJ Will Corson. It his time of the month, to bake a Cake to take to the Monthly "Cake Monday" at The Avenue Patio and Lounge in Covington. Will is getting creative, and is going to concoct a special cake in honor of President's Day.

 Chris is still in deliberation about his Cake of the month... Any suggestions?

And Happy Birthday to Carly, Michael, Owen, Delia, Chris H., Lee,Stacey, Maria, Perkins, Frankie, Margie, Connie, Adam, JD, Mitch, Chris B.,Brian, Colleen, Molly, and Michelle

Friday, February 11, 2011

Thinking Outside of the Box... of Cake Mix, That Is!

How is one supposed to be creative, with the rush & turmoil of today's social & economic pressures?
... Especially when it comes to Cake.
       Let's face it, if you want to make a homemade cake from scratch, it will take you a good  2 to 3 hours, and quite a few dollars (if you have to buy all of the ingredients), or you can just make a cake from a box, which takes about an hour & will cost you about $2.00 and the price of a couple of eggs & some oil.  Regardless of which you prefer, the idea of being able to have a delicious dessert at the end of a long hard day [at the office, dealing with personal business, running around ragged, dealing with the family, the spouse, the pets, the PTA, social engagements ( you know, those things where you have a saccharinny smile, & act like you are having the time of your life), etc., etc.] makes it all worth doing again tomorrow.
     So...How do we make time & be thrifty about getting to enjoy that slice of wonderment that we all so much deserve at the end of the day? 
       First off, plan a couple of hours on a low rush day, to use your baking time as an act of stress relief. The whole process incorporates the ideology of many modern practices of relaxation. For instance, reading, small reflexive movements with your body, slow counting, breathing... drinking the leftover brandy, from that apple cake recipe, are all part of the technique. Shoot, you can make several cakes in one day, and skip Yoga for a week... now the gym, that would be another story. 
   After baking the cakes & letting them cool, go ahead & slice them in half ,lengthwise( if you like 4 layers) wrap them in plastic & freeze them.  Freezing cakes locks in moisture & preserves them, so they are as good as freshly baked,  a week later. Frozen cakes are also easier to ice & maneuver.You have just created the basis for a weeks worth of treats that will only take minutes to prepare as you want them.

  In order to be cost effective, what better way is there than to use what you already have on hand? Who doesn't have a jar of peanut butter, or a can of fruit in its own juices sitting around? Shoot, get creative using things that you normally wouldn't spread on cake... Cream Cheese? Butter? That sweet Liqueur that's been sitting in the cupboard since, you don't know when? How about some Lemon Basil & sardines?

Caking is not necessarily about trying to be cost effective & time efficient. It is about creating a treat that you love, and making it even better.
Even if you use that boxed mix, or decide that scratch is for you, expand your mind to the possibility that it can be so much more than...500  Calories a serving!

Chris  & Trey (contributing author)

Wednesday, February 9, 2011

Cake - I Will Survive

Some Things are just Goooooooooooooooooooooood!

 Having been a child at the end of the 20th Century, I grew up in the typical family, that loved the convenience of Modern Food Technology. We had a microwave, We ate Kraft Cheese n Macaroni, and best of all , the boxed cake mix.  This recipe which, has been one of my favorites since I can remember, was the predecessor to Duncan Hines, & Betty Crocker & will always have a special place in my...Belly! ~Chris

Bisquick Velvet cake (coffee cake)?

Coffee cake that was on the Bisquick box years ago. Maybe called Velvet Cake
  • This came from the side of a Bisquick box, but I must admit it is about 30 yrs. old or better. My grandmother used to make this cake often because it was fast and my grandfather loved coconut. It is really "velvety" in texture and you'll love this too! This recipe is still seen on boxes of Bisquick called Velvet Crumb Cake ...

    1 1/2 cups Bisquick baking mix
    1/2 cup sugar
    1 egg
    1/2 cup milk
    2 tablespoons shortening (butter or margarine)
    1 teaspoon vanilla
    Broiler TOPPING
    1/2 cup flaked coconut
    1/3 cup packed brown sugar
    1/4 cup chopped nuts
    2 tablespoons milk
    3 tablespoons butter or margarine

    1Grease and flour a 8"x8"x2" square cake pan or 9" x 1-1/2" round pan.
    2Beat all ingredients (except topping) on low speed, scraping bowl constantly 30 seconds.
    3Beat on medium speed, 4 minutes.
    4Pour into pan.
    5Preheat oven to 350 degrees.
    6Bake for 30-35 minutes or until wooden pick in center comes out clean.
    7Cool slightly and spread topping.
    8FOR TOPPING: In a small bowl, mix all ingredients together by hand and set aside until cake is cooked and cooled slightly.
    9Set oven control to broil.
    10Broil about 3 inches from the heat until topping is golden brown about 3 minutes

Is it Frosting or is it Icing?

After much debate, Amy & Chris have decided that Frosting is thick, and creamy.... like buttercream, and icing is thinner, which simply covers the surface of the cake. While reading up on the differences, we have found that many people believe that the titles are interchangeable i.e. Soda & Pop. We believe that Frosting is  perhaps a newer term, since the 1964 edition of The Joy of Cooking, only lists 'Icing' , whereas the 2006 edition lists both.... and the Rombauer family knows all!