Changes at Have the Cake

Gorgeous Boston Cream pies, cakes and cupcakes this month! My mouth is watering from all the yummy goodness.

Have the Cake is almost 2 years old! We have had many members throughout those two years and some original members are still hanging on. I'm thrilled that everyone is enjoying our challenges and are inspired to bake and create! For now, I will be taking over the challenges. If you have been anxiously awaiting your turn, please let me know and I will gladly give you a month. If there is something you have been itching to try and you've already had a turn, I'd be happy to give you another.

Thank you for participating and keeping our baking group alive and kicking!
New challenge coming tomorrow.

Egg Free Boston Cream Pie

Posted by - Nancy

So after 5 months with the new baby and my rapidly approaching 3 years old and now potty trained preschooler, I feel like I am finally getting back to groove of getting stuff done. Now if I only could type one handed a bit faster!

Anyway, I was excited about this months challenge, I have never made Boston Cream pie before. However, as I started looking for recipes I quickly realized I would need to make a variation since my baby girl is showing the signs of having the egg allergy my son has. So I am on an egg free diet to help keep her eczema at bay. But of course, BCP is full of eggs, from the cake to the luscious cream filling. I thought I would be doomed.

However, after a quick Google search I came across a vegan recipe from this blog and after reading through it I figured it would work. I am not vegan though so I did use real milk, butter and yogurt. Below are my modifications:

INGREDIENTS:

Dry:
2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt

Wet:
1 1/4 c. sugar
1/2 c. oil
1/2 c or 6 oz. greek yogurt
2 t. vanilla
1 1/2 c. milk

Cream filling:
1/3 c. sugar
pinch of salt
2 T. cornstarch
1 1/2 c. milk
1 T. butter
1 t. vanilla

Chocolate Ganache:
1/4 c. or 1/2 stick butter
1/3 c. chocolate chips
1/4 c. milk, at room temperature

DIRECTIONS

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and line bottoms with parchment paper.

In a large bowl, combine sugar and vegetable oil. Add soy yogurt and vanilla and mix until creamy. Mix in milk. In another bowl, sift together dry ingredients. Add to wet in batches. Ladle batter between the two cake pans and bake for 20-25 minutes, or until toothpick comes out clean. Let cool on rack.

While cakes are cooling, prepare cream filling. In a saucepan, combine sugar, salt and cornstarch. Add milk and whisk together. Bring the mixture to a light boil over medium heat while whisking constantly. Lower to a simmer and whisk until thickened, about 5 minutes. Remove from heat and add margarine and vanilla. Pour into a bowl and let cool, stirring every few minutes. Filling will continue to thicken as it cools.

After cream filling is cooled, prepare ganache. In a small sauce pan over medium-low heat, melt the margarine completely, stirring constantly. Add milk and whisk to combine. Remove from heat and add the chocolate chips, stirring rapidly to melt. Let cool for several minutes.

Spread cream filling between cake layers. Top cake with Chocolate Ganache. Let cake set in fridge for at least 45 minutes. Remove from fridge 20 minutes before serving to let ganache soften for easier cutting...


So we set out to make the cake one morning during nap time. Of course, behind every aspiring home chef is an even better sous chef:



And the final product:



And I bet you're wondering how it tastes? Pretty good actually. Don't get me wrong, this is no substitute for the luscious cream filling portion, but the cake is wonderful. In fact I think I will save the cake recipe for my daughters first birthday cupcakes!

Boston Cream Pie (Cake, whatever)

Posted by -colleen
This month's recipe challenge could not have been more perfect! First, I've never made a Boston Cream Pie before and that is the point of Have the Cake (to try more recipes)! Second, I have a dinner party on the 29th and need to bring dessert. Third, the dinner party hostess has an all-time favorite dessert and it is-Boston Cream Pie. Last, I got these very pretty measuring cups from Anthropologie for my birthday and I got to put them all to use.
I used the recipe for the cake and custard filling from grouprecipes.com but I used a glaze recipe from allrecipes.com (because it involved using more chocolate and well, it involved using more chocolate).
The whole thing was easier than I thought it would be. The only "problem" I had was that it was super humid outside and baking is just not as fun when you're sweating. I made the cake first and while it was baking (it took exactly 20 minutes) I got the custard completed. I left the cakes and custard cooling for about an hour and then assembled before putting the chocolate on the stove to melt. It made a nice, thick but still pourable frosting that covered the cake perfectly and dribbled just a bit over the edges. I then wrapped the poor thing in a TON of plastic wrap and put it in the fridge hoping it would stay nice and fresh for the dinner.
Then, I just had to wait and see how it was received...
The conclusion was...the custard was perfection. The chocolate top was divine. The cake was...good. A few people thought the texture was excellent. Personally, I would have liked it a little more moist. I would make this again and just try a slightly different version of the cake.
Yum!

boston cream cupcakes

Posted by -Vivian

When I heard that this month's challenge was going to be Boston cream pie I knew exactly what to make, Martha Stewart's Boston Cream Cupcakes.  cupcakes just always seem to fit the bill for me... I mean, who doesn't like cupcakes??? they turned out yummy and were just the right size for this rich dessert.
The recipe for her cupcakes can be found here.   If there were to be any changes I would make in her recipe it would be to add more vanilla into the cream.  Using an actual vanilla bean or vanilla bean paste would have put this recipe over the top!

Boston Cream Pie

Posted by -Cindy

I love Boston Cream pie, but not this version! I must have the kiss of death on recipes! Maybe it's me, maybe it's my oven, I don't know. This is another disappointing recipe. I used the recipe from the Hershey 's website. This chocolate topping was too thin & grainy. The cake was so-so. I thought the crumb was coarse.

I made mine in a small tube pan because my cakes have a tendency to sink in the middle & I wanted to avoid that. After splitting the cake in half, I dug out a small trench to hold the pastry cream so it wouldn't ooze out the sides. That idea turned out well.

Over all, this was a disappointing recipe that I wouldn't make again. I've had better from Publix super market.

P.S. I just tried a slice this morning after the cake had been sitting over night in the fridge. It was much better, almost good. The chocolate topping was stilling disappointing. Ganache would have been so much better.

http://www.hersheys.com/recipes/8347/Classic-Boston-Cream-Pie.aspx

Boston Cream Pie = messy but yummy

Posted by - Jessica B.

For this challenge I used the recipe found on the Food Network. The ganache made enough to drown a small city as you can tell by my picture and that wasn't even all of it!


I made the pastry cream first and let it cool in the fridge for 2 hrs. You need to be very careful with this as it can burn easily. I think it really needs to be removed from the heat as soon as it starts to come to a boil in the last part. After it's removed from the heat it will probably still finish coming to it's thickened stage. I used vanilla extract instead of vanilla beans (1/2 tablespoon) and it seems to have worked just fine.

Next came the cake which was fairly straight forward but I wonder if my not liking to use cake flour caused the cake to not rise as much. I also added 1/2 teaspoon of almond extract just for a little added flavor which I was very happy with. Next time I think I would be better off using an 8 inch pan instead of a 9 inch in order to make the cake layers a little bit thicker. My oven bakes pretty hot so the cake was done at about 22 and 1/2 minutes. I very carefully cut the big layer in half, smoothed on the pastry cream, slapped the top on and made my ganache. The recipe says to boil the heavy cream and mix that in with the chocolate morsels causing them to melt. It doesn't say anything about letting the ganache cool a little before drenching the cake but looking back on it I think it's probably a good idea as it would thicken some. Anyway, the cake is NOT pretty but it sure is good.

June Challenge: Boston Cream Pie

Posted by - Jessica B.

It's been a long time since I participated in "Have the Cake" but I'm looking forward to this month as I finally get to tackle Boston Cream Pie. Since summer is almost here I thought it would be a good choice as I often equate summer and Boston Cream Pie together. I am also from New England and figure I should know how to make one. I found a well reviewed recipe on the Food Network website:

Boston Cream Pie on the Food Network



Happy Baking everyone!

June Roundup

Strawberries! What a perfect summer treat! Thank you Joanne for the challenge and thanks to everyone that participated. What's next?

Almost a Strawberry "Didn't happen" Cake

Posted by - Nancy

Now, I made every effort to bake and complete the dessert challenge in a timely fashion. However, the day I baked up the shortcakes (Father's Day) was the same day we rushed my little man to the ER with his breathing issue. I had removed the shortcakes from the oven and they were left cooling on a rack the entire time we were gone and then a bit longer because I forgot to bag them up when we got home at 11:00 that night. Then they just sat on the counter for days, when I finally noticed they were growing a bit of lovely green mold.

After tossing them out, I kept thinking I should get on with the challenge and bake some more up, because the biscuits were really good! Alas, pregnancy tiredness and general laziness got in the way and I kept putting it off. Finally I figured yesterday was a good a day as any, especially since it was the 4th of July. So in between making BBQ crockpot ribs and sides, I baked up another batch of the biscuits, sliced and diced my berries, and whipped the cream to produce these:

Yum!

Southern Food Strawberry Shortcake Recipe

Strawberry Shortcake, Deen Brothers'

Posted by - Michele of Alwayzbakin

Whew! Just made it. It is the last day of June. I've been so busy with parties at my house. But last night I finally got to make my strawberry shortcake recipe. This is my first month particpating with you all and I'm very excited! All the recipes looked great!

I decided to go with the Deen Brothers' recipe. It came out great and was easy to put together. I had a lot of fun making it because I have never made strawberry shortcakes with biscuits before. Yum!

If you would like to give the recipe a try, take a visit here. :)

Strawberry Shortcake - Oh So Delicious

Posted by - Something New is Cooking

I had to make this month's Strawberry Shortcakes. For one reason is that I LOVE strawberries!

I made the strawberry shortcake in the Sweet Melissa Baking Book.

This had to be the best shortcakes I ever had, or made. I've only made shortcakes a few times. i will make these again....alot!

I did not make the homemade whipped cream like the book. I just used Cool Whip. The dessert was yummy!!!!

The recipe can be found here.

Dorie Makes Us Successful

Posted by - Chaya                                                                                                      

 Find recipe here.

Yep, I used Dorie's recipe from her book, "Baking from My Home to Yours."  The more, I bake from her book, the more, I love it.  I think that everyone should have a copy in her home.

I did pretty well with this until the end, when I was going to add the whipped cream and strawberries. The craggy tops cracked and basically fell apart. I managed to save one for the picture. The bottoms stood up admirably. I am not smart enough to figure this one out. I did think, I might have handled the dough too much but I was really careful about that.

Dorie has a chocolate version and I am game to take the challenge and make that one and see the results. In the meanwhile, I will show you my partially craggy shortcake with delicious whipped cream and fresh strawberries. So good.

Below are the tops that look fine. I think they are supposed to have cracks. Dorie has a good description in her book and she uses words like cracked, cratery and raggedy. This fits the bill except that they fell apart.

See those crumbs.

Strawberry Shortcomings

Posted by - Rena

My name is Rena. I like bread products and I have no self control.

I had a big decision to make for this challenge. I put this off till the end of the month because I had my 20th high school reunion two weekends ago. No one needs extra pounds for an event like that. I had actually lost a bit of weight before the big weekend so I wasn't going to ruin it till it was over. I'll just say there were cupcakes involved in the post-weekend celebration.

I wanted to make biscuits for something else I was cooking this week. I couldn't possibly make biscuits AND shortcakes because that would be too much for me. It would be Breadfest 2010 over at casa Gray. So, I decided to skip the shortcakes and use the biscuits for the dessert. I figured it's all bread, it's all good - what could go wrong? Nothing really went wrong but the biscuits felt out of place on the plate. I don't actually know what the shortcakes are supposed to taste like since every time I've eaten this it's been made with angel food cake but I'm guessing they are a bit sweeter than these were.

The rest was pretty straight forward. I sprinkled a little sugar and lemon juice on the strawberries but not too much. I added some powdered sugar and vanilla beans to the whipped cream. I love using vanilla beans now that I don't have to pay $4 a bean! (thank you ebay) The only issue I had with the whipped cream is that my hand mixer went wonky on me and stopped working. I guess it served me well considering it cost $6 and lasted for a few good years. I had to whip the cream by hand. Clearly I need to spend even more time in the gym. We'll leave it at that.


It was very tasty! It's the perfect dessert for this time of the year because it's so light and you can sit on the couch 3 hours later dipping the rest of the strawberries in the vat of whipped cream. The gift that keeps on giving.

Shortcake Remix

Posted by - Katie


This month was my first participating in Have the Cake, and I was psyched to see that the challenge was strawberry shortcake, a birthday favorite of mine for many years. Now, strawberry shortcake pretty much embodies perfection as it is, so I was hesitant to mess around with it. The point of strawberry shortcake is that it’s a refreshing, simple balance of three flavors and textures that retain their integrity even as they blend. It’s not a dessert that you really want to fancify or complicate. That being said, however, it’s a challenge group – I wanted to get creative and find a new way to present an old favorite.

So I spent some time browsing the giant cookbook that is the internet for a recipe that would retain the simplicity of strawberry shortcake while also enhancing it. I found several incredibly appealing recipes – the second place recipe was hazelnut shortcakes with blackberries and cassis cream. But that seemed like too much of a departure from the original, so I passed on it, although don’t be surprised if it shows up on here soon – I’m a huge sucker for cassis.


I ended up sticking with a classic shortcake and a classic whipped cream, and only played with the filling. Before I tell you what it was though, let me just tell you this: it was really, really good. Like, I actually whimpered a little bit when I ate it. And I’m not trying to brag. I just want you to be able to whimper with gastronomic pleasure too.

The filling was rhubarb. Rhubarb compote and lemon curd. A bite including fluffy shortcake, tart rhubarb and lemon, and smooth, velvety cream was pretty much bliss. The biscuit-curd-cream combo would make it an exceptionally good teatime treat, although I also plan on eating it for breakfast tomorrow as well as for dessert for as many nights as it lasts. Basically, I would serve it to anyone, any day, at any time. And I would expect them to love me a measurable amount more than they did 5 minutes before I served it to them.

So a great first Have the Cake experience! I’m already stoked about next month. And before I go, some thanks are due: thank you to Joanne over at Eats Well with Others, which is one of my absolute favorite blogs to read, for hosting this month’s challenge, and thanks as well to Rainy Day Gal for the inspiration for this dessert!

Rhubarb and Lemon Curd Shortcakes

Serves 6

For the shortcakes: (Recipe adapted slightly from Alton Brown)

• 2 c. flour
• 4 tsp baking powder
• 3/4 tsp salt
• 1/3 c. sugar
• 2 TBS butter, chilled
• 2 TBS shortening
• 1 c. half and half or buttermilk
• Melted butter to brush shortcakes

Preheat oven to 400°F. In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and shortening in small pieces. Mix with a pastry cutter or fork, pressing butter into flour to make a crumbly mixture. Mix in half and half or buttermilk until fully incorporated. Drop dough onto greased or parchment-paper lined baking sheet with a large spoon. Brush with melted butter and sprinkle with turbinado sugar. Bake for 15-18 minutes, until golden brown on top.

For the lemon curd:

• 5 egg yolks
• 1 c. sugar
• juice and zest of 3-4 medium lemons
• 2-4 TBS butter (optional)

Fill a medium sized pan halfway with water and bring to a low boil. In a smaller, metal pot or bowl, whisk together egg yolks, sugar, and juice and zest of lemons. Place egg-lemon mixture over boiling water and cook, whisking constantly, for 8-10 minutes, or until a thick curd has formed. Remove from heat and whisk in butter a tablespoon at a time. To store, press plastic wrap against the surface and refrigerate.

[Note: All curd recipes call for the addition of butter at the end. However, I completely forgot to add it this time, and didn't notice a difference. In fact, I liked the texture of the curd somewhat better without the butter! So it's completely up to personal preference whether or not to include it.]

For the rhubarb compote:

• 4 stalks (about 1 lb.) rhubarb, washed and trimmed
• 1/3. cup sugar
• 1/4 c. citrus juice or water (I used Simply Limeade)

Chop rhubarb into 1/2 inch pieces. Mix with sugar and citrus juice or water in a medium pan. Cook over medium heat for 10-15 minutes, stirring occasionally, until rhubarb has broken down and a compote has formed.

To serve shortcakes, slice open and spread a layer of lemon curd topped with a layer of rhubarb compote on the bottom shortcake. Replace shortcake top and slather with homemade whipped cream.

Chocolate Chip Strawberry Shortcake

Posted by - Vivian Let's Try These

Chocolate and strawberries just naturally go together for me. I mean, I'll take them dipped in chocolate, in chocolate strawberry jam (recipe is to die for!) smothered in whipped cream and drizzled with chocolate.... great, now my keyboard has drool on it.

This month's Have the Cake challenge was strawberry shortcake. I know I have made shortcake before but it was way long ago - so long ago that I can't remember when, but my mom reminds me that I did indeed make it for her many years ago.

Obviously, my fetish for chocolate and strawberries made me seek high and low for a recipe that would allow my beloved mix. Thank you Taste of Home for coming to my rescue! These chocolate chip shortcakes were fast to put together and put in just enough punch of chocolate to not overpower the sweetness of the strawberries. Served with homemade whipped cream and it was a plate of deliciousness!

Chocolate Chip Strawberry Shortcakes

2 cups all-purpose flour

3 tablespoons sugar, divided

3 teaspoons baking powder

1/2 teaspoon salt

1 cup heavy whipping cream

1/2 cup plus 1 tablespoon butter, melted, divided

1/2 cup miniature semisweet chocolate chips

Whipped cream, optional

Directions
In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.

In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips.

Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool.

Cut biscuits in half horizontally. Spoon fruit onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately. Yield: 6 servings.

Whipped Cream

1 cup heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Put medium size mixing bowl in freezer along with beaters to chill for at least 1/2 hour before mixing.

Remove bowl from freezer and add ingredients. Whip on medium speed until soft peaks form.

Simple Strawberry Shortcake

Posted by -Soap Mom's Kitchen

I was so delighted with this June challenge. This happens to be my favorite summer dessert. In my opinion, I prefer a biscuit type cake rather than a soft spongy cake for my Strawberry Shortcake.  I used a soft tender cream scone that is to die for. I got this recipe from a very dear friend who happens to be from England, and they know their scones!  I used fresh strawberries with strawberry jam and a touch of water to make the luscious juice.   I finish it off with Chantilly Cream and it is delicious.  I love it and I have a new recipe for strawberry shortcake.   I hope you all give it a try this summer. 


I imagine you can also use blueberries, raspberries, blackberries and peaches! Just subsitute the appropriate jams to match the fruit. It is so simple!

Recipe

Preheat oven to 400 degrees
Baking sheet lined with silpat or parchment
Make 6 scones

English Cream Scones
2 cups flour
1 T. baking powder
5 T. unsalted  cold butter
pinch salt
3 T. sugar
1 cup cold heavy cream

In a food processor use metal blade, process all the dry ingredients; add butter and continue to process, until a fine meal. Add cold cream slowly until a ball forms. Remove and shape into a round disk about an inch high. Flour your suface board and place dough on board and cut into six wedges. Refrigerate for half hour. Remove from fridge and place on sheet pan; bake for 10-15 minutes. Watch carefully you do not want to burn your scones.

Cool completely before slicing in half.

Strawberries:
2 cups sliced strawberries
1/3 cup strawberry jam
1/4 cup water

Mix all ingredients together and let marinate for 15 minutes.

Chantilly Cream
2 cups cold heavy cream
3 T. powder sugar
1 tsp. vanilla extract

Whip until firm peaks form.

Assembly:
Slice cooled scone, layer strawberries and drizzle juices over biscuit. Pipe or spoon on Chantilly Cream, put scone top on top of cream. Sift powder sugar on scone and drizzle extra juices around scone for a decorative element. YUMMY!

by: Angela

Strawberry Shortcakes with Balsamic and Black Pepper Syrup

Posted by - Joanne



I have some of my best blog ideas in the shower.

Maybe it's because I think better without clothes on (which would actually be a shame because then I am seriously not living up to my full mental potential).




Maybe it's because this balsamic and black pepper syrup was so earth shatteringly delicious that I wanted to bathe in it.  Maybe I did bathe in it.


And so maybe it's that I really have my best blog ideas when smothered in balsamic and black pepper syrup.


Does this call for a randomized controlled double blinded clinical trial?  I think so!

(Any excuse to make these again.

I have more excuses if you want to borrow some.  It's Monday.  And cloudy.  Or.  It's Monday.  And I have two exams this week.  Or.  It's Monday.  Take your pick.)



You see.  This month over at Have the Cake it was my turn to choose our theme.

So I hemmed.  And hawed.

And after all that hemming and hawing.  I was kind of sweaty.  (Okay YES the majority of my hemming and hawing took place at the gym.  That's the only time I have for introspection.)  So I took a shower.

While showering, I realized I don't take part in as many food holidays as I would like to.  And I would really like to. Because then you guys end up posting fabulous things and saying "HAPPY "insert random food here" DAY!".  And I feel kind of like that kid running after the school bus. Saying, "Hey, wait for me!  I wanted to celebrate peanut butter day too!"



So for once I took matters into my own hands.

Ready?  Here goes.

HAPPY STRAWBERRY SHORTCAKE DAY!

Didn't remember it was strawberry shortcake day? Have no fear.  Over at Have the Cake it's strawberry shortcake month.  So you've still got fifteen days.  Or so.

Time to get baking.



Serendipitously enough.  It is also MY MOTHER'S BIRTHDAY!  Happy birthday Mom!

And yes, she was the welcome recipient of these babies.

Ever the enabler, I believe her direct quote upon tasting them was, "Maybe you should have been a baker."

If only, mom.  If.  Only.

Strawberry Shortcakes with Balsamic and Black Pepper Syrup
Serves 8, adapted from Bon Appetit

BISCUITS
2 cups flour
5 tbsp sugar, divided
2 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, cut into small pieces and chilled in the freezer for 20 minutes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)

FILLING
2 lb fresh strawberries, hulled and sliced
6 tbsp sugar, divided
3 tbsp balsamic vinegar
1 large pinch freshly ground black pepper
1 cup chilled heavy whipping cream
1 tsp vanilla extract

1. Line a baking sheet with parchment paper.  Preheat the oven to 425. In a large bowl, mix together the flour, baking soda, 4 tbsp sugar, and salt.  Cut in the butter until until it resembles large peas.  (NOTE - Bon Appetit has you do all of this mixing and cutting business in the food processor.  My roommate took our food processor with her when she left for CA and so I had to do it by hand.  No biggie.)  Add the cream, cutting it in until moist clumps form.  Using your hands, form the dough in to a ball.  On a lightly floured work surface, flatten it into an 8x4 inch rectangle.  Cut it in half lengthwise, then widthwise into four equal strips making 8 biscuits in total.  Transfer to the baking sheet.  Chill in the freezer for 20 minutes.

2. Brush the top of the biscuits with the egg wash.  Sprinkle the last tbsp sugar on top.  Bake until biscuits are golden brown and a tester inserted comes out clean.  Bon Appetit says this takes 15 minutes but in my oven it took around 22.

3. Mix the strawberries, 5 tbsp sugar, balsamic vinegar and black pepper in a medium bowl.  Let macerate in the refrigerator for 30 minutes, stirring every ten.

4. Using an electric mixer, beat the heavy whipping cream, vanilla, and 1 tbsp sugar in a chilled bowl until peaks form.

5. To assemble, cut each biscuit in half horizontally.  Layer on a scoop of whipped cream and a scoop of strawberries.  Cover each with top half of biscuit.  Try to restrain yourself from drinking the leftover vinegar syrup.  Give in and drink the leftover vinegar syrup. Or bathe in it.  Your call.

I am also submitting this to Two For Tuesdays, a new blog event that celebrates REAL FOOD.  Seeing as how every part of this was homemade, I think it qualifies!