Lemon Pound Cake

In most cases, I don't like lemons. I think they spoil my food. Then again, sometimes I think I'm a cooking retard. I asked "Are there uses for lemons other than in a thirst quenching lemonade or... (I don't know what else lemons are used for)?" All I know is that my parents hardly ever used lemons for anything, and always gave away our yearly lemon crop from our backyard. But I'm beginning to think I'm wrong about lemons. It makes food taste good, but in the right dose. For example, I was looking for a quick dinner and didn't feel like eating out. So, I found a recipe for Shrimp Scampi Linguini by the Barefoot Contessa, which called for a little bit of lemon juice added at the end. I thought that the lemon added just the right something. Who knew?! Lots of people, I'm sure. One thing I have always loved that uses lemons is lemon pound cake. Ask Phil. I must have told him a thousand times that I love lemon pound cake. With that said, this week's recipe is Gale Gand's Lemon Pound Cake

The cake turned out nice and dense, like a pound cake should be. The recipe calls for a lemon-sugar glaze at the end and I have to say that it gave the cake too much lemony-ness (that's not a word, I know). I should have read through all the reviews, because many others agreed. Also, I think I was looking for a cake with an icing, not a glaze, balancing sour and sweet. Anyways, this is my first pound cake and all in all I think it turned out well.

Just Bragging...

"Oh, Sylvia! Where did you get that shiny, huge, perfectly red cherry for your giant cupcake? They're not even in season yet!"

FOOLED YOU!

As I was decorating the cake and putting my finishing touches on it, I felt that the cupcake was missing a certain something. Was it more frosting? No. Was it giant sprinkles? Maybe. Is it a big red cherry? Oh definitely, yes!

I didn't want to make a trip out to the store so I played around with a few ideas. First, I mushed up some cake scraps and tried to make a ball, but it just fell apart over and over again. Then, I noticed some cookie dough in my freezer. Brilliant! I cut off a small piece and rolled it in my hands to form a small ball. Then, I rolled it around in some red food coloring and viola! The stem is made from a toothpick bent in a couple places and painted with food coloring. Now, you've got yourself an awesome decorative cherry!

WD-40 for Cakes

No, this blog isn't about mayo.  

Tonight is my brother's 35th birthday party and, as promised, every person I know is getting a giant cupcake on their birthday this year.   (Refer to Birthday Cupcake blog in March).  I came across Angie Pangies' Professional Style Pan Release on tastespotting.com and decided that I'd use this goo instead of greasing and flouring the pan the old fashion style.  

The grease was easy to make and stores at room temperature or in the fridge for a few months, so you won't have to make it every time you bake.  Simply brush it onto the pan before pouring the batter in.  The top and bottom to my giant cupcake popped right out.  No sticking at all.  I'm really excited I found the recipe for this goop!  

Banana Cupcakes with Honey Cinnamon Frosting

Elisha sent me this recipe in the good old fashion postal mail last week.

I hadn't been keeping the promise to myself that I would try one new recipe a week, so I decided that this cupcake would be the subject of my first "official" blog.

The recipe was torn out of Martha Stewart's Everyday Food magazine, but you can also find the recipe online here.

I followed the recipe exactly but, instead of adding fresh banana as a topping, I caramelized the slices in butter and sugar. The cupcake looks dense like a muffin on the inside, but is quite moist and fluffy once you take a bite.

Phil doesn't pay anyone a lot of compliments, but I take it as one that he already ate 2 tonight. Don't worry Lisha, I'm saving you one.