A fantasy themed wedding cake. I’m still happy with it and all, but I wish I had had more time to work on it, wanted to add some rubble, a bit more texturing to the rock, better floral arranging etc. was down to the wire however due to a hectic and sleep depriving week of work during which I was the only decorator for our bakery do I had to do everything @-@
If you want to see people get excited about dessert, bake a
castle cake! Father’s Day was the perfect excuse, but I have more ideas up my
sleeve. It would be a great summer cake, celebrating a trip to the beach (think
sand castle), complete with little chocolate seashells scattered about in the brown sugar “sand”. You could surround the castle with chess pieces. Or, how about a Game of
Thrones cake? Bake a chocolate castle and dust it with powdered sugar (snow). Possibilities
This beautiful bundt pan is heavy, cast aluminum. I watched the
cake rise as it baked in the oven, let it cool ten minutes, and then held my
breath as I turned the pan over, hoping that the cake would release without a
turret getting stuck. It was perfect, down to the tiniest detail.
Nordic Ware makes this gorgeous pan, along with many other
creative bundt pan shapes. They also designed the bee cookie stamps I used last
week, which couldn’t have been better.
After reading through dozens of reviews and then searching
for a cake recipe, I settled on this amazing pound cake. It’s a dense, but rich
and buttery cake that’s super moist. My only regret is that I missed the
opportunity to fill the center of the baked cake with fresh picked blueberries.
If you decide to run out and buy one of these delightful
pans, I have a few tips.
Be sure to thoroughly coat the inside of the pan with a
non-stick spray that includes flour. I used Baker’s Joy.
Pick a bundt cake recipe made to fill a 10-inch pan. From
what I read, recipes made for a smaller pan won’t entirely fill the castle
Let the cake cool in the pan for just ten minutes before
turning it over onto a cooling rack.
Use a long, wooden skewer to test the cake for doneness. If
in doubt, it’s better to slightly over-bake than to under-bake the cake.
Cream cheese pound
cake III, an amazing recipe by “Nanci” I found at allrecipes.com.
1 (8 ounce) package cream cheese
1 ½ cups butter
3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (160 degrees C) Thoroughly
coat a 10 inch tube pan with a non-stick spray that includes flour. (I used
In a large bowl, cream butter and cream cheese until smooth.
Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add
the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160
degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick
inserted into center of cake will come out clean.
Let cake cool for ten minutes and then invert pan onto a cooling rack. Let cake cool thoroughly. I trimmed off any cake that rose above the top of the pan to make the castle level.