More Catching Up.....

Whipped Cream Cake
This cake was one of the easiest cakes to make. You don't even have to worry about bringing the ingredients to room temperature. Well, maybe the eggs, but if you place them in a bowl of really hot tap water for a few minutes, they come to room temperature in no time. I loved the flavour of this cake. It was so moist and tender too (like all of Rose's recipes). I used vanilla bean paste instead of vanilla extract.

Chocolate Streusel Coffee Cake

We loved this cake too, specially the chocolate part with a hint of cinnamon. Perfect balance.

Catching Up

First I want to say a BIG thank you to Marie for letting me off the hook for the bake-through. My computer crashed back in November and believe it or not it took almost a month to get it fixed. When I got my computer back it was the week before Christmas and I was in the middle of a baking marathon (17 dozen cookies, 6 Yule Logs and a Christmas Cake). Then came Christmas, New Year and a virus. Thankfully if wasn't a computer virus. I don't think I would have been able to handle that. My daughter was quite sick with a horrible, horrible virus. She didn't go to school for 1 1/2 weeks. Amidst all the chaos I managed to bake some of the bake-through recipes. Here are the pictures.

This is the English Gingerbread Cake. It is so moist and flavourful and only gets better with age.

This is the Carrot Cake. I made cupcakes instead of the 9" rounds. I was able to get 25 cupcakes. I cheated and didn't weigh the batter so the cupcakes were not uniform in size. It was THE BEST carrot cake I have ever tasted.

Thank you Marie for being so patient and understanding. Thank you also to all my baking buddies who were so concerned about my sudden disappearance from cyberspace. You are all wonderful.