Schneewhichen

     Gesundheit. Just kidding. Schneewhichen Kuchen (pronounced Snow White Cake) provided the inspiration for the much anticipated birthday cake for the one and only Movita. That's right, I went back to the story books for inspiration. Again.

     Let's see, Snow White. Evil queen, stop snickering. Fascination with mirrors, I did catch Minion #1 posing and talking to himself in the bathroom mirror. No, I did not tease him mercilessly. Fairest of them all, why that would be the birthday girl herself, Movita. I've seen the bikini pic. Seven dwarves, minion 1 and 2 aren't overly tall but dwarves? Whatever, it's off to work I go.

     I have the real recipe and preparation for this tasty German sheet cake and will post it at some future date. A co worker of mine makes it and it's delicious. Well worth the effort.

     So what is this cake I speak of? The original is white cake, studded with cherries, covered with a thick layer of vanilla, she calls it buttercream, but it's kind of a combination of custard and buttercream, all topped off with chocolate ganache. I don't know the German equivalent for ganache. Mouth wateringly good. But it's a sheet cake about an inch thick, hard to decorate and make all festive like.

     Here is what I did.

    Rather than a sheet, I decided to do two 9 inch rounds. In retrospect I wish I had done three 8 inch ones for a little more height but... I digress. Strangely all of my cake pans have gone MIA so off to Walmart for new ones, because I'm not paying $30 a pan at the baking supply shop. A pound of bacon, ice cream scoop and Mickey Dee's Happy Meal (two Big Macs, large fries) later I returned home ready to bake.

     Rather than use canned or bottled cherries, I used these, sweet cherries in red wine. Far better texture and taste, well, because I made them.

White Cake

Ingredients

2 1/2 cups flour

4 teaspoons baking powder

4 egg whites

1 1/2 cups of sugar

3/4 cup of butter

1 1/2 cup of milk

2 teaspoons of vanilla extract

Directions

Pre heat oven to 350 degrees.

Prepare cake pans, two 9 inch, three 8 inch or a 10x15 rectangle.

In a medium bowl sift flour and baking powder together.

In another bowl, beat egg whites until stiff but not dry, soft peaks.

In yet another bowl cream together butter and sugar.

Add vanilla.

Gradually add flour mixture and milk, alternating between dry and wet.

Mix well between each addition.

Fold in beaten egg whites.

Fold don't stir, the egg whites provide volume to the cake. Mixing will flatten them.

Pour into prepared pans and bake on centre rack of preheated oven.

Depending on the size of the pans, it will take from 20 to 35 minutes.

Remove when a toothpick or tester comes out clean.

Let cool completely.

     I added the cherries just before putting the cakes in the oven.

The cake batter

Adding the egg whites

All folded and ready to put in pans

Ready for the oven

28 minutes later

     With the cakes cooled, the frosting made and the fondant rolled and shaped, it was just a matter of assembling all the pieces. I'd just like to add, some how the sight of a 200 pound, unshaven, long haired, 6 foot man going into a cake supply shop looking for petal dust or fondant cutters fills the sales ladies hearts with glee. They love me. They're always very chatty and helpful. Oh yeah, now it's called pearl dust, not petal dust. Back to the assembly line.

Ganache in the making

 

     Wait! I almost forgot the chocolate ganche for the filling. Melt about equal parts cream and chocolate over a double boiler. Actually, bring the cream to a simmer, chop the chocolate into pieces while you're waiting. When the cream is hot add the chocolate, put the lid on, remove from heat and let sit about 5 minutes. Stir until smooth then let cool. You can whip it into frosting, use it for a filling, eat it by the spoonful, whatever. In retrospect I wish I had added a tablespoon or two of Amaretto but...it was still good. It's chocolate. Use good stuff. Now back to the assembly line.

Ready to start

No I did not pay for a cake wheel

It's an inexpensive lazy Susan from Ikea

A dam of frosting

That way the filling won't run into the frosting

Clever huh?

No, I didn't come up with that.

Add the ganache

Second layer

Ready for frosting and fondant

The bits and pieces

The weird pineapple shaped things were supposed to be tulips

Minion #1 thought they looked good

I disagreed

Ta da, all done

A spring bouquet of daffodils and hydrangeas just for you

One of the residents of the cat farm

Startled by a parti-coloured dragonfly

Dammit, Movita!

One of Hadley's pigs is in the bushes, spying

I can tell it's one of hers by the glowing evil red eye

Minion 1

Ready to spring into action

Right

Minion 2 with Master 1

Being on her good side, she loans him out to me when she's not around

I work them mercilessly

Being a minion blows

Happy Birthday

Whatever age you decide

You've even got your own Prince Charming in 2.0

Who else would distract bears for you?

You're livin' the dream

     There you have it, my contribution to Movita's big day. I just have to say, if Hadley comes up with some Estonian butter cake that translates into "Rapunzel's Hair" or some such thing, well, let's just say there will be a few less minions and a lot more mulch for the garden. I will plug the leak here at Team O.K. After all, Ginger 2012 is just around the corner.

     Now for all of you out there, breathing a sigh of relief, it's not over yet. There is still the voting to contend with. Stay tuned and I'll keep you updated on the how, when, where and of course I don't have to explain the why of voting for ME. Can't wait to see what everyone came up with.

Movita, it's been a slice

Rhubarb Cake

     This recipe is from my aunt Barb and is much like a sour cream coffee cake. It is relatively quick and easy and it always goes fast around here.

Just out of the oven,

Yes, I did a major cleaning to get the picture LOL

I'll post a picture of a slice if it last long enough

Ingredients

2 cups sugar
1 egg
1/2 cup softened butter
1 teaspoon vanilla
1 teaspoon baking soda
1 cup sour milk*
2 cups flour
2 cups diced rhubarb, fresh or frozen

Topping

1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg or allspice

Directions

Prepare a 9x13 pan
Preheat oven to 350 degrees
Cream together butter and sugar.
Add egg, then milk, mixing until everything is well combined then add vanilla.
In a separate bowl, whisk flour and baking soda until well mixed.
Add to wet ingredients and mix until combined.
Fold in rhubarb and pour into prepared 9x13 pan.
Whisk topping ingredients together in small bowl until well mixed and sprinkle over the top of the cake.
Bake in 350 degree oven 45 minutes to an hour until golden brown and toothpick comes out clean.

* To sour milk add a tablespoon of vinegar to a 1 cup measuring cup then fill with milk. Let stand 10 minutes then use. I usually use sour cream instead of the sour milk and have used yogurt as well or any combination of the three depending on what I have on hand. All three work.

     The only problem I have ever had with this recipe is in cooking time. The sugar crust will clean a toothpick as you remove it so I have under baked this recipe a few times. I ate it anyway, still delicious. As always I have reduced the sugar by 1/4 to 1/2 a cup, just a personal preference. You can mix any fruit into this and there are endless combinations, use what ever is fresh or strikes your fancy. I have also used this recipe as a base for a ginger peach cake with honey instead sugar that was good too. I'll post that during peach season. I also want to try this with maple sugar.

      However you decide, do try this recipe. I'm sure you'll agree, it's worth the effort. Enjoy.

The final post before Christmas: Tequila Christmas Cake

     If the stress of the holidays has you looking like this;

and let's be honest, we've all had those kinds of days, here is the cake to cure whatever ails you. I have no idea who's recipe this is, it was forwarded to me and I just had to share.


Once again this year, I have had requests for my Tequila Christmas Cake recipe so here goes: 

Please keep in your files as I am beginning to get tired of typing this up every year!

1 cup sugar

1 tsp baking powder

1 cup water

1 tsp. salt

1 cup brown sugar

Lemon juice

4 large eggs

Nuts

1 bottle tequila

2 cups dried fruit

Sample the tequila to check quality. 

Take a large bowl ; check the tequila again to be sure it is of the highest quality...Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

Add 1 teaspoon of sugar. Beat again.

At this point, it is best to make sure the tequila is still OK.

Try another cup just in case.

Turn off the mixerer thingy.Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.

Pick the fruit up off the floor.

Mix on the turner.If the fried druit gets stuck in the beaterers, just pry it loose with a drewscriver.

Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something.Check the tequila. Now shift the lemon juice and strain your nuts.

Add one table. Add a spoon of sugar, or somefink. Whatever you can find.Greash the oven.Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner. Finally, throw the bowl through the window.

Finish the tequila and wipe the counter with the cat.

Cherry Mistmas!

     I'm not sure if your guests will enjoy this cake, but who cares ROFLMAO Cherry Mistmas, jenoy.

Currant cake recipe

     One of the great things about having housemates, is the people you meet. One of the originals from when I first bought the house on Ossington, is Tristram. Originally from Victoria, Tris is a brilliant young artist and the following recipe is one that was a tradition at his house during the holidays. He brought some back with him after he had been home for Christmas and I had to have the recipe. This is a light, uncomplicated Christmas cake that is the perfect foil to the abundance of gooey sweet treats. Nutmeg and currants, did I mention I really like currants, are allowed to shine alone in this recipe. It is completely different from the one my family makes. I think that's why I like it so much. It is a little harder to make than some of the other recipes I have posted only because of the folded egg whites. They are what gives the cake it's texture, so be gentle, don't just beat them in.

Tris

A photo of Tris's art

English currant cake

Ingredients

1 cup sugar

1 cup butter or margarine

4 large eggs separated

1 cup milk

2 ½ cups flour

1 teaspoon baking powder

1 teaspoon nutmeg*

3 cups currants/raisins or a combination of both

¼ teaspoon of salt **

Directions

Preheat oven to 350 degrees

Prepare a 9” spring form cake pan, or its equivalent

Cream together sugar and butter until light and fluffy

Beat in one at a time 4 egg yolks

Add in milk

In a separate bowl, combine flour, baking powder and nutmeg. Gradually add flour mixture into the wet ingredients.

Beat egg whites until stiff, not dry, and then fold into batter.

Pour into 9” pan and bake for 1 hour or until toothpick inserted comes out clean.

 * This is the recipe to use fresh nutmeg, so get out that microfile if you've got it
** I omit the salt, I don't put salt in any of my dessert baking and rarely use it in most of my other cooking either.

     Thanks again Tris for sharing this recipe. That's what the  holidays are all about, good friends, good food and sharing time together. Enjoy.

Christmas cake

     I can not imagine Christmas without this cake on the table. It has been a staple in my family for as long as I remember. I am not a fan of fruitcake. There are a million of them out there and maybe three I have tasted that I enjoyed, but I love this recipe. This is a very dense cake filled with all kinds of fruits, nuts and peel. It is also not overly sweet, the molasses really cuts the sweetness of all the candied ingredients. I recently found out, this is actually my grandmother's mother's recipe so it has been in the family for ages. My grandmother Craig also makes a variation of this cake with strawberries in it.
  
     Most of my aunts on my Mom's side make this cake and I will give a few variations, after the recipe. The recipe is posted as I got it, if you have any questions feel free to drop me a line and I'll give any help I can.

Grandma Fisher and Marlyn

     If you are wondering why all the pictures of my grandmother look so similar, they're all from her 90th birthday. I have very few photos of my family to choose from but just wait till I get back from raiding the photo albums this Christmas.

     The recipe is fairly straight forward and no tricky baking techniques, but it is a large recipe, families of eleven, remember. The beauty is that this freezes well so any extra keeps for ages. It may even be the one fruitcake you can give as a gift at the holidays people will actually appreciate. LOL

Mom’s Christmas Cake

12 oz. currants                       

8 oz. glazed red cherries

16 oz. mixed peel                    

8 oz.  glazed green cherries

16 oz. mixed fruit                    

16 oz. maraschino cherries red

15 oz. small raisins                   

16 oz.  Maraschino cherries green

15 oz.  large raisins                 

8 oz.  glazed pineapple ring

8 oz.  pecans                         

12 oz.  walnuts

8 oz.  almonds                        

4 cups white sugar

3 cups butter melted                

3 cups mild molasses

2 cups milk                            

10 eggs

2 tsp. Each salt, cinnamon, cloves, allspice, nutmeg, & baking soda

8 cups flour

Mix fruit the night before you bake your cake. Coat the fruit with flour approx. 2 cups.  Mix remaining ingredients and add to fruit stir well and put in pans.  Put a pan of water in the bottom of your oven during baking to prevent your cakes from drying.  Bake in a 325 degree oven until a toothpick inserted in the center of the cake comes out clean.  Approximate baking time for a loaf pan is 2 hours.  Baking time may vary according to your oven temperature.  I add extra fruit to my recipe I add what ever fruit I like best.  As I am always doing things on the spur of the moment I sometimes coat my fruit and bake the cake as soon as I can mix it and get it in the oven. I use Pam and flour on my pans.  I find the light aluminum throw away pans are best.  You may use any size just vary your cooking time.

     There it is, as I got it a couple of years ago. If it is any help, a cup is 8 oz. It is important to coat the fruit with flour so it doesn't end up in clumps through the cake but you don't have to wait over night. Mom says she has made it an hour after and it has turned out fine.The point of contention is the amount of flour you need for the total recipe. Are the two cups for the fruit in addition to or subtracted from the eight cups? Mom and I used it in addition to and the cakes were really crumbly, not dry, just crumbly. Marlyn subtracted from and found her fruit settled to the bottom of the pan and she wasn't all that pleased with it.( It was still delicious, by the way. I had several pieces) This year I'm going to split the difference, two cups for the fruit and seven for the cake for a total of nine and see what happens.

     As you can see, it is a big recipe. I use a 28 litre stock pot to hold it and a wooden spoon like a canoe paddle to mix it. I combine the sugar, eggs, milk, butter and molasses in one bowl, it just fits in my stand mixer, then combine all the dry in another. I alternate the wet and dry in a third, under the stand mixer and as the bowl gets filled, empty it over the fruit. When I have all the wet and dry mixed and in the stock pot with the fruit I do a final mix so it is all well combined. It sounds far more complicated than it really is and will save you a lot of effort trying to mix it all in one enormous bowl. My Mom gets my Dad to mix it for her. LOL

     The fruit, use what ever you like. I couldn't get maraschino cherries last year and just used all glazed. There was originally a pound of dates, 2 cups, in the recipe but Mom didn't care for dates so she omitted it. I'll be putting it back in this year. I was also thinking figs, prunes ,dried apricots and candied ginger would be good too. This is one of the few recipes I'm hesitant to alter because I really like it the way it is, but who knows. Marilyn also uses maple syrup in this recipe. I'm not sure if she replaced all or just some of the molasses, they are a direct substitute as outlined in the sugar substitutions in the apple butter recipe.

     Check your oven temperature, I burned the entire batch the first year I made it because my oven runs way too hot.This is not the recipe you want to fail. Also, because it cooks rather slowly, keep the pan of water full so the cake doesn't dry out. I used to always cook with a pan of water in the oven. A chef I worked with told me moist heat helped in all kinds of cooking and I did notice the difference.

          This cake gets better the longer it sits, so I'll probably make mine next weekend, the weekend after at the latest. Mom has had to hide some from my Dad because he really like it too and he would have it all gone by Christmas. Well she doesn't have to save one for me anymore Dad, it's all yours. LOL

     There you have it, other than Grandma Craig's mincemeat pie, my hands down, all time favourite, wouldn't be Christmas without it, recipe. Good luck and happy baking.