Let's talk about CAKE!

cheesecake is my favorite. Well, actually any kind of cake is my favorite

I also love tiara misu (sp), Boston Creme Pie, and that cake with strawberried in the center...can't think of the name.

 

Cheesecake or chocolate for me. However I am more of a pie person.

 

I won't lie...I love cakes!

My favorite cake is one my mother only makes on birthdays for my sisters and I. My mom is latvian and this cake is from a latvian cook book that her mother brought with them when they fled Latvia in the 1940's.

The cake is known to me as "The Latvian 7 layer cake", through I'm sure it has another name.

Anyway, on to the cake. The cake consists of 7 layers:

Vanilla frosting
Chocolate frosting
Coffee frosting
Currant Jelly
Orange Marmalade
(repeat two of them, normally the chocolate and coffee)

The whole thing is covered in the chocolate frosting and is delicious! Everything except the jelly and marmalade are made from scratch.

 

Actually, cheesecake is pie, so in my house we call it cheesepie. :tongue3:


My family's favorite is my special strawberry cake. I make it for their birthdays.

 

It's not exactly a basic white cake. My mom translated the recipe for me. I'll dig it up and post it .

The cake is just cut with a long serrated knife. No need for the floss...

 

Really good chocolate cake - that's moist and has a good icing. I hate to be so common, but . . .

 

Let them eat cake...........Seems I recall reading about that in a history text. It had a horrible ending.

Cheers,

Jim

 

I generally am not too much of a cake person. Don't get me wrong, I like certain cakes. I do like cheese cake & german chocolate. What I don't like is when the cake is too sweet (I will generally refer to this as "sickly sweet").

I usually like having ice cream & cake together. For some reason when you mix the two together it tastes really good. I also prefer have more ice cream to cake. I like my cake to be saturated with ice cream.

 

It's hard to say which is my favorite--probably chocolate. I've also made a fruit cocktail cake with coconut and with marshmallow frosting, a black forest torte with cherry pie filling and whipped cream topping, an apple caramel cake with caramel frosting, and various others. Some of my cakes and other things are my own recipes.

However, since I was diagnosed with diabetes a couple of years ago, I can no longer use mixes (because of the sugar), and some of those recipes require cake mixes. I have to be careful on how much sugar I eat. Any baking I do has to be from scratch so that I control the amount of sugar, and I primarily use Splenda instead of sugar, or substitute Splenda for part of the sugar.

For cake frostings, I use fat free cream cheese, sugar free, fat free pudding mixes, fat free Cool Whip, and fat free milk. They taste surprisingly good. If anyone wants a fat free and almost sugar free frosting recipe, just ask. It's simple to make, creamy, and very good, and it's not sickeningly sweet like all the store-bought frostings. You can use different flavors of pudding depending on what flavor of frosting you want. Also, fruit juice can be used in place of the milk--like orange juice and vanilla pudding for an orange flavored frosting.. Fruit in cakes makes a very delicious and moist cake.

I have a recipe for using fruit in cake if anyone is interested. I've posted a lot of recipes in different forums just to find that they didn't interest anyone enough to even reply. I assume that no one says anything that they're not interested.

 

As long as it is not ginger cake or a cake with a lot of nuts I will probably like it

 

I also like a airy, whipped cream based frosting...not that gritty, grinding between your teeth sugary frosting.

I'll also take a Dairy Queen ice cream cake any day :thumbs:

 

Oh great Gina.. and everybody else here... now you've gone and started a craving. :tongue3:
Heheh... and I get those "chinatown" cakes just a 2 minute drive from my place.

 

Favorite cake is tres leches, translated "three milks" as it made from whole milk, condensed milk and evaporated milk.

Here's a recipe (not low cal, but well worth the effort). Or, simply find a good Spanish, Cuban or Nicaraguan restaurant.

CAKE:
1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar

MILK SYRUP:
1 can (12 oz) evaporated milk
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 Tbsp light rum

MERINGUE:
1 cup sugar
1/2 tsp cream of tartar
3 egg whites

Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.

CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.

Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold unto a large, deep platter (*). Pierce the cake all over with a fork, taking care to not tear it up.

MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.

MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.

Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites.

Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.

 

Red Velvet! You can get 'em at Wally World but I do understand they are made to home.

If I have a hankering for something cake like I just whip up some cornbread add a little extra sugar and while it is still piping hot smother it in genuine hand-churned butter. Then when the butter is all soaked up in the cornbread you start pouring on the genuine maple syrup.

Now for all you Southerners that are fixing to jabber jaw about a Yankee ruining perfectly good cornbread... I tell you what I'll do. I'll run down to the Amish store and get some butter and maple syrup. You call me when you're on your way to my house. That'll give me time to get the cast iron skillet nice and warm... If you are still not convinced that butter-soaked cornbread with maple syrup is plumb tasty... Why I'll tell you I'm sorry and eat the leftover cornbread just to show you I'm sincere. :thumbs: