Monday, April 27, 2009

DIVINE LEMON RASPBERRY INDULGENCE



We made this perfect three layer torte for Mother's Day, something sweet, tart and luscious. Assembling a torte can seem daunting, so here are some pictures of our cake in process.


We started with a 9x13 cake, and cut it equally into thirds.


Spread alternate layers with lemon curd and raspberry preserves. Then top with third cake layer.

Apply whipped cream icing.



Now comes the fun, decorating with raspberries and thyme leaves.






This cake is as pretty as it is delicious! The perfect Mother's Day gift.



Monday, April 20, 2009

Contemplating Cake? Which Size Fits You?


Here at Baker Babes Bakery, we love making cakes! Its wonderful knowing that our baking efforts help brighten someone's day or special celebration. Eating a slice of delicious homemade cake is sure to result in a satisfying smile. Cakes are comforting...

Sometimes the hardest part of purchasing a cake is trying to determine what size is necessary. So, for all of you cake buyers or bakers, here is a handy cake size serving list that should be helpful. Remember, the number of servings will vary depending on the width of the slices, but this chart can still serve as a good reference point.

Round Cake Serves

5" ............... 2-4
6" ............... 4-8
8" ............... 8-12
9" ............... 12-20
10" .............. 15-25
12" .............. 20-35
14" .............. 25-40
16" .............. 40-65

Sheet Cake Serves

1/4 .............. 15-25
1/2 .............. 25-50
Full ............. 50-80

We work with our customers so that they purchase the cake that is the right size for them. We have expanded our size offerings so that many of our cakes are now available in sizes that will accommodate an anniversary dinner for two, thank-yous for six, as well as office parties for 100.

Tuesday, April 14, 2009

Exploring Vintage Recipes


We love vintage recipes. Testing them and tweeking them is always a creative adventure. We are sharing an interesting recipe that we haven't had time to test yet. If you think of yourself as a baking explorer give this 1953 Woman's Day Magazine cake recipe a try. It might be a winner or a flop, but often the fun is in the experimentation. So, to all of you cake recipe hunters out there, let us know if you think this recipe is a treasure or if it should be put in the trash bin. We look forward to hearing from you!

Banana Spice Chiffon Cake by Glenna McGinnis (Women's Day, March 1953)

Costs $1.05 (1953)

Makes 1 10 inch cake

2 1/4 cups sifted cake flour
1-1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon each nutmeg, allspice, and ground cloves
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil
5 egg yolks
1 cup mashed, ripe bananas
1 cup egg whites (about 8)
1/2 teaspoon cream of tartar

Sift together all dry ingredients into a bowl. Make a well, add oil, yolks, and banana; beat until smooth. In another bowl beat egg whites and cream of tartar until very stiff. Fold in yolk mixture; blend well. Pour into ungreased 10-inch tube pan. Bake in 325 degree preheated oven for 70 minutes. Invert over a cake rack and cool. Turn out on rack. Serve plain, or cover with chocolate frosting.

Monday, April 6, 2009

The Best Carrot Cake


The Easter Bunnies' cake of choice this holiday weekend at Baker Babes Bakery is Tiffany's 18 Carrot Cake. We ice this cake with traditional creamed cheese frosting or with a maple butter cream frosting. What makes this cake so outstanding is the use of whole wheat flour (our not so secret ingredient) which creates an wonderfully rich, incredibly moist, and flavorful cake. Vegetables never tasted so good!

Friday, April 3, 2009

Birthday Cake Surprise!


Who doesn't love whipped cream, especially on your birthday when you should eat anything you want? I made this adorable cake today for Judy's birthday because she really loves whipped cream, and this cake has a double dose! The cake itself is made with heavy whipping cream and is frosted in a delicious caramel flavored cloud of whipped cream heaven. What a great way to wish someone Happy Birthday - indulge!