If you were to cook a fantastic cake for a bake off at work what would
you make?

Temily

"Temily" > wrote in message
oups.com...
> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>
> Temily
=======]
I think I would make a yellow layer cake and fill the layer with a thin
layer of lemon pie filling and then frost with a frosting made using butter
and white crisco or for a whiter frosting just crisco and then cover with
coconut all over.
This cake is really good.

Another cake I like is the Texas Sheet Cake made in a jelly roll pan and
covered with a fudge frosting while the cake and frosting are still warm.
You just pour the warm frosting over the warm cake.

A good carrot or pumpkin cake with cream cheese frosting would be good.
A chocolate layer cake with a white butter creme filling and covered with
chocolate frosting is alway great. You could decorate the top or just the
sides with crushed walnuts.
>

Temily wrote:
> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>
> Temily

Would a trifle count? Take a prepared angel food cake (or bake your
own).
Tear into pieces, layer one-third on the bottom of a serving bowl with
tall sides--clear glass if you have one. Cover with a layer of berries
--
strawberries and blueberries are nice. Next a layer of lemon yogurt
into
which you have folded some whipped cream (or non dairy topping if
anyone can't do dairy). Repeat layers three times.
It's showy and delicious. Good for people watching fat and sugar
intake,
as you can do the sugar free whipped topping if need be.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>
> Temily
>

A lemon poppy bundt cake. Make part of the glaze on the tart side and
pierce the bottom of the cake (while still in the pan and warm ) with a
bamboo skewer and pour this part of the glaze over the cake so it soaks
into the holes.

Then remove the cake from the pan on to a plate and let cool. Sweeten
the rest of the glaze and brush a couple of coats on the outside.

The result is a cake that is sweet, but not overly sweet, with a
slightly tart aftertaste. Everyone who has tried my lemon poppy cake
has raved about it.

The appearance of a cake in a bake off is important, but the tasting of
the cake weeds out the amateurs quickly.

On 2 Oct 2006 16:30:19 -0700, "Temily" > rummaged
among random neurons and opined:

>If you were to cook a fantastic cake for a bake off at work what would
>you make?

If you're into chocolate...

@@@@@ Now You're Cooking! Export Format

Triple Chocolate Cake

desserts

1 pound bittersweet chocolate
1 cup butter
6 large eggs
Mocha Glaze:
10 ounces milk chocolate; finely chopped
3/4 cup whipping cream
4 teaspoons instant coffee; dissolved in 1 tsp.
; hot water
1 tablespoon light corn syrup
Ruffle:
2 ounces bittersweet chocolate
6 ounces white imported chocolate; likd Lindt's

First prepare pan: a 8" springform pan at least 2 1/2" high, buttered
and bottom lined with buttered parchment or wax paper; outside of pan
wrapped with double layer of heavy duty foil to prevent seepage.

One roasting pan to serve as water bath.

Preheat oven to 425° F. In a large bowl set over a pan of hot, not
simmering water (bottom of bowl should not touch water), combine the
chocolate and butter and let stand, stirring occasionally, until
smooth and melted.

In a large bowl set over a pan of simmering water, heat the eggs until
just warm to touch. Remove from the heat and beat, using the whisk
beater, until triple in volume and soft peaks form when the beater is
raised, about 5 mins.

Using a large wire whisk or rubber spatula, fold 1/2 eggs into the
chocolate mixture until almost incorporated. Fold in the remaining
eggs until just blended and no streaks remain. Finish by using a
rubber spatula to ensure that the hevier mixture at the bottom is
incorporated. Scrape into the prepared pan and smooth with the
spatula. Set the pan in the other pan and surround it with 1" of very
hot water. Bake 5 mins. Cover loosely with a piece of buttered foil
and bake 10 mins. (The cake will look soft.)

To unmold: have ready a serving plate and a flat plate at least 8" in
diameter, cover with plastic wrap. Wipe the wides of the pan with a
hot, damp towel. Run a thin metal spatula around the sides of the cake
and release the sides of the springform pan. Place the plastic-wrapped
plate on top and invert. Wipe the bottom of the pan with a hot, damp
towel. Remove the bottom of the pan and the parchment. Reinvert onto
the serving plate.

Frost with Mocha Glaze.

Mocha Glaze: Place chocolate in bowl. Bring cream to a simmer in heavy
medium saucepan. Stir in coffee and corn syrup. Pour over chocolate
and stir until chocolate melts and mixture is smooth. Refrigerate
glaze until thickened to spreading consitency (about 30 mins.) Cook's
note: you'll have more frosting than you need for the cake, so frost
the sides, then pile the rest of the frosting on top.Put cake and
frosting back in refrigerator.

Ruffle:

Place white chocolate in small bowl. Set over small saucepan of
simmering water and stir until smooth. Remove from over water. **Wipe
bottom of bowl dry** (very important). Turn 12 x 17" cookie sheet
over. Immediately pour white chocolate over back of cookie sheet.
Using metal icing spatula, spread white chocolate over cookie sheet,
covering cookie sheet competely. Rewarm melted bittersweet chocolate.
Dip fork into chocolate. Move fork quickly from side to side over
white chocolate on sheet, creating freeform lines. Chill until just
set and no longer shiny (about 3 mins.)

Line another cookie wheet with parchment paper. Remove sheet with
chocolate from refrigerator and let stand about 1 min. Arrange sheet
so 1 short side faces you. Place 2 1/2" wide spatula at left edge of
short side of sheet with tip under chocolate. Pressing firmly, push
spatula down full length of cookie sheet, creating ruffles (if
chocolate breaks or cracks, it's too cold and should stand briefly at
room temperature; if chocolate sticks to the spatula, it is too soft
and should be refrigerated briefly). Work fast and make sure your
hands are cold. Transfer ruffle to waxed paper lined cookie sheet.
gently lift and arch ruffle into fan shape. Cook's note: when all
ruffles are made, put back in refrigerator before arranging them in
circles on top of cake.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

In article .com>,
"Temily" > wrote:

> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>
> Temily

I'd make what I like best and make sure it was presented beautifully.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

On 2 Oct 2006 16:30:19 -0700, "Temily" > wrote:

>If you were to cook a fantastic cake for a bake off at work what would
>you make?
>
>Temily
>

I once made a beautiful chocolate genoise (probably from the Rose Levy
Beranbaum Cake bible). I filled the middle of the two layers with a
raspberry mousse-y kind of thang, and frosted it with dark chocolate
raspberry ganachy icing. I made dark and white chocolate leaves by
painting leaves from the garden with said-substance, and once dried,
peeling the leaves away, leaving perfect decorations. And piped
several roses with deep scarlet royal icing. This cake was for a
much-beloved friend who was leaving my place of work for greener
pastures. Blast her hide!

The cake looked fabulous, tasted divine, and is far and away the best
thing that's come out of my kitchen. And I weep for sad that I never
took a pic! <Barb, do NOT scold me, I already feel badly enough!)

TammyM

Temily wrote:
> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>
> Temily

I would make the Baking with Julia chocolate cake that is covered with
formed ganache and giant chocolate cone-curls, with raspberries. Yum.
I did that once.

N.

Temily wrote:
> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>
> Temily

Here's another idea. A neighbor of mine made this. Said she saw
it on tv. Knowing her, it was probably a Martha Steward invention.

Bake two meat loaves (yes, ground beef, onions, etc.) in two
round cake pans.

Frost as you would a two layer cake, using mashed potatoes.
Pipe rosettes of mashed potatoes if you want.

Put back in oven to keep warm. Before serving, place
under broiler briefly to brown the tips of the rosetts.

Decorate with carrot curls. Be prepared for big laughs.

stitcher wrote:

> Bake two meat loaves (yes, ground beef, onions, etc.) in two
> round cake pans.

That's funny ) And worth a go..hmm...

I tell ya...When I read all the recipes in here I realise you're all
VERY GOOD COOKS!

I think my limit for the bake off would be a carrot cake...I have to go
to work now, but when I get home I'll post my carrot cake recipe to see
if you think it looks ok...if anyone else has a really good, no fail
one, lemme know.

Temily

Temily wrote:
> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>
> Temily

First, I would need to know about the Bake-off: the address, time,
date, location. Then I would research and analyze in order to
establish parameters and set timetables. This would be accomplished by
serious and detailed sampling methods which are too complex to go into
right now...

On 2 Oct 2006 16:30:19 -0700, "Temily" > wrote:

>If you were to cook a fantastic cake for a bake off at work what would
>you make?

I'd make the most beautiful cake -- a red velvet cake.

Tara

Temily wrote:

> If you were to cook a fantastic cake for a bake off at work what would
> you make?
>

Pumpkin pecan. It's a winner every time for me. I'll be making one this
week, in fact.

Maybe two...



Dawn

I would have to make Hershey's Disappearing Chocolate Cake. It's very rich
and very moist. Every time I make it, it disappears. I occasionally have
people (adults and children) fighting over the crumbs. And everyone
including people on "diets" always seem to have two good size pieces.

Carla

"Dawn" > wrote in message
...
> Temily wrote:
>
>> If you were to cook a fantastic cake for a bake off at work what would
>> you make?
>>
>
> Pumpkin pecan. It's a winner every time for me. I'll be making one this
> week, in fact.
>
> Maybe two...
>
>
>
> Dawn
>

One time on Usenet, "Temily" > said:

> If you were to cook a fantastic cake for a bake off at work what would
> you make?

To my American mind, the term "bake off" means a baking contest.
That seems like an odd thing to do at work. I'm not trying to be
offensive or anything, just puzzled.

OTOH, my mom and her co-workers used to do cookie exchanges; everyone
would bring 2-3 dozen cookies and the would all share them equally.
She brought home some really interesting new cookies that way.

That being said, my favorite cake to make for nearly any reason
would be a cheesecake. This is a recipe that I've been making (and
posting) for years:

http://tinyurl.com/qzyuk

OR

http://groups.google.com/group/rec.food.
cooking/msg/5c1b24a354b989db?dmode=source&hl=en

BTW, nice thread, Temily... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote:
> To my American mind, the term "bake off" means a baking contest.
> That seems like an odd thing to do at work. I'm not trying to be
> offensive or anything, just puzzled.

Hi Janie,

The Bake Off is designed to raise money for a charity we're supporting
at work. What happens is everyone who wants to, on a particular floor
of our organisation (not all floors are participating) can make their
favourite cake, slice or biscuit and bring it in to be judged by a
'secret panel'.

Everyone else can bring in bought baked goods but these can not be
judged. Each participant can present 2 nominations to the judges, in a
particular category, to go into on the judges plate. After it's all
judged all the products in the Bakeoff are put onto plates and they're
sold off to our floor for $2 each with the proceeds to go to our
charity. If there are leftover plates we invite other floors to come
and buy a plate.

How it started: An innovative and forward thinking management girl who
is also hugely competitive got into a fun fight with another girl from
a different department (on our floor) as to whom could bake the best
cake!

So the challenge began! They decided to have a 'bake-off' which really
means a cooking competition. I guess it is a bit unusual really, given
that our organisation is a very traditional, formal type of one one the
outside, but on the inside, we're all just feral! )

It's going to be on next week and I'm supposed to be having the day off
due to TOIL (time off in lieu) but I'm feeling tempted now to go to
work on that day just so i can participate in this bake off!
(competitive spirt is inflaming us all!)

It's a great way to fundraise, build community spirt within our
organisation and have a bit of fun!

I think if i do enter it...I'll bake the carrot cake i was talking
about...with the cream cheese frosting. Our Education Unit are all
feeling a bit threatened by it all..it's really funny. I think that's
because we're the warm fuzzy group.

But interesting to see the Business unit is more into it...because
they're the cold, calculating lot! My bets are on the girl who started
it to win it. She's VERY competitive!!!

And oh yeah, apparently the baking doesn't have to be our own..it can
be a friend who bakes it or a familiy member..it just has to be home
baked and not store bought.

Leaves it wide open really doesn't it...

Temily

One time on Usenet, "Temily" > said:
> Little Malice wrote:

> > To my American mind, the term "bake off" means a baking contest.
> > That seems like an odd thing to do at work. I'm not trying to be
> > offensive or anything, just puzzled.
>
> Hi Janie,
>
> The Bake Off is designed to raise money for a charity we're supporting
> at work. What happens is everyone who wants to, on a particular floor
> of our organisation (not all floors are participating) can make their
> favourite cake, slice or biscuit and bring it in to be judged by a
> 'secret panel'.

<snip>

> I think if i do enter it...I'll bake the carrot cake i was talking
> about...with the cream cheese frosting. Our Education Unit are all
> feeling a bit threatened by it all..it's really funny. I think that's
> because we're the warm fuzzy group.

Ooooh, carrot cake with cream cheese frosting is one of my
favorites!

> But interesting to see the Business unit is more into it...because
> they're the cold, calculating lot! My bets are on the girl who started
> it to win it. She's VERY competitive!!!
>
> And oh yeah, apparently the baking doesn't have to be our own..it can
> be a friend who bakes it or a familiy member..it just has to be home
> baked and not store bought.
>
> Leaves it wide open really doesn't it...

Yeah, that last part doesn't seem very fair, but I guess since
it's all in the name of charity...thanks so much for explaining,
this sounds like a very worthwhile competition. Do let us know
what the winning cake is, okay?

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote:

> Do let us know what the winning cake is, okay?

The one that won was a Frangipani Pie...I wasn't there in the end as I
wasn't working that day but apparently it tasted quite fantastic! I saw
some photos and to be honest, it didn't look like anything fantastic
really..but there you go, it's the taste that counts!

Someone i was talking to said it came from the Woman's Weekly Cookbook,
so i looked it up...and enclosed the recipe if someone wants to try it.

Temily


Frangipani Pie - JAMIE DURIE

Serving size: Serves 8
Cooking time: Less than 30 minutes

INGREDIENTS


1 x 450g can 'Golden Circle' crushed pineapple
2 eggs, (separated)
¼ cup cornflour mixed with ¼ cup water
1-½ cups milk
¾ cup sugar
pinch salt
¼ cup cornflour mixed with ¼ cup water
1 cup coconut, desiccated
1 tablespoon butter
1 teaspoon vanilla
1 baked 20cm pastry shell or crumb crust
1/3 cup caster sugar



METHOD


Bring crushed pineapple to boil. Add egg yolks to blended cornflour and
stir into pineapple, stirring until thick. Set aside.

For coconut cream layer, heat milk, sugar and pinch of salt in saucepan
over low heat until sugar dissolves. Add blended cornflour and stir
until thick. Remove from heat and add coconut, butter and vanilla.

Spoon half coconut cream mixture into pastry shell. Add pineapple, then
remaining cream.

Beat egg whites in a small bowl until soft peaks form. Gradually add
caster sugar, one tablespoon at a time until sugar is incorporated and
meringue mixture is smooth and glossy. Spread over the coconut mixture
and bake in moderate oven, 180°C or 160°C fan-forced, for 15 mins.

One time on Usenet, "Temily" > said:
>
> Little Malice wrote:
>
> > Do let us know what the winning cake is, okay?
>
> The one that won was a Frangipani Pie...I wasn't there in the end as I
> wasn't working that day but apparently it tasted quite fantastic! I saw
> some photos and to be honest, it didn't look like anything fantastic
> really..but there you go, it's the taste that counts!

I guess that makes sense. Some of the beautiful creations I've seen
on FoodTV are mostly fondant and sugar glass -- lovely to look at but
probably not so tasty.

> Someone i was talking to said it came from the Woman's Weekly Cookbook,
> so i looked it up...and enclosed the recipe if someone wants to try it.

<snip>

This reminds me of something my mother used to make, called "Hawaiian
Wedding Cake", because it had pineapple and coconut in it... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~