So you'll never guess what I treated myself to a few weeks ago: a fancy, schmancy new camera that takes beautiful photos. And where was said camera when I made this cake? Hanging on a hook at home, packed safely in its bag. That's a great place for it but not when I get a hankerin' to bake and I'm away from home! Sadly I had to rely upon my phone's camera which has a reputation for being less than stellar at taking reliable photos.
I've gotten a bit behind on my blog posts. I hope you can forgive me! I was going through my photos, when I realized that I never posted this charmer. Last year on an extremely warm and sunny Seattle summer day, I had the honor of baking Konrad's first birthday cake, complete with a kitschy banner tolling biplane.
I spoiled my coworkers with a choice of six Bundt cakes to help make a mundane meeting taste a little sweeter. Out of the six cakes that I made, this one was devoured the fastest. Folks made a bee-line directly for it. I think the lusciously thick chocolate glaze that graced the top of this cake was just too difficult to ignore. Moreover, the classic combination of chocolate, hazelnut and coffee was just too hard to resist too. This cake is a trifecta of awesomeness.
I've wanted to make this cake for a very long time. One afternoon while I was shopping for for a baby shower gift basket I was putting together, I grabbed a ring stack toy (officially it's called a Rock-A-Stack) and tossed it into my cart. As it sailed through the air and joined the other gifts it occurred to me that this iconic toy's shape and color scheme would make the perfect cake. It was all there, just begging to be "cake-ified", complete with its individual ring layers and bright happy colors.
A few weeks ago I was contacted by the great people over at Solo Foods to enter their Sweetest 16 Baking Recipe Contest. They sent me a box chock full of almond paste and several of their pastry and pie fillings and asked me to come up with an original recipe. I pondered over this for a while before I began to bake. I wanted to make something different and not the typical macaroon or almond cake. I almost entered my recipe for The King of Cakes: Baumkuchen but decided to think a bit outside of the box.
Pop Mollywho is known for their belts and purses and the second is the zebra one to the left of the big red heart. Let me explain...
Several years ago, back when I first started blogging, I came up with a recipe for Snickerdoodle Blondies for one of my coworkers. This little recipe has been one of the my most popular, only second to my Better Than Starbucks Lemon Poundcake, and has a bit of a cult following. There are so many reasons to love this recipe: they take almost no time to make, their taste and texture appeals to the pickiest of palettes, they are inexpensive to make, they smell amazing when they are baking.. I could go on and on! Not only that but you probably have the ingredients for them in your kitchen right now. No pomp or circumstance needed! Just real butter, please but that should go without saying.