Shell666 0 #1 October 30, 2006 My nephew stayed over last night (he's 11) and informed me at about 11pm that I needed to make a cool Halloween cake for his class party on Tuesday (last year I made him a dirt cake in a coffin with a rubber skeleton and gummy worms). At least he came shopping with me this afternoon and helped me make the cakes and frost it! I think it turned out quite cool! 'Shell'Shell Quote Share this post Link to post Share on other sites
swedishcelt 0 #2 October 30, 2006 Who's grave is that supposed to be? How many are in that sucker??? Awesome!! Quote Share this post Link to post Share on other sites
Shell666 0 #3 October 30, 2006 QuoteWho's grave is that supposed to be? How many are in that sucker??? Awesome!! The skeletons were Tay's idea! He wanted them BOTH in there! It's his cake, he's allowed creative license! Thanks. It was fun to make! 'Shell'Shell Quote Share this post Link to post Share on other sites
ImGunnaJump 0 #4 October 30, 2006 Awww...you're a good aunt! That's very cool. I'm sure all the kids at school will get a kick out of it too!"...I've learned that while the "needs" in life are important (food, water, shelter), it's the "wants" in life (ice cream, chocolate, sex) that make it worth the effort." Kbordson Quote Share this post Link to post Share on other sites
karenmeal 0 #5 October 30, 2006 Nice! You must be a great aunt. I love making goofy cakes like that. My last one was a carrot cake at Easter with some bunnies freeflying and holding carrots. "Life is a temporary victory over the causes which induce death." - Sylvester Graham Quote Share this post Link to post Share on other sites
Shell666 0 #6 October 30, 2006 QuoteAwww...you're a good aunt! That's very cool. I'm sure all the kids at school will get a kick out of it too! Thanks! Since his mom is a less than good cook (okay, she can't cook to save her life!) I get stuck doing it (which I don't mind in the least!). The coffin cake last year was a big hit! Hopefully this one will be too. I'm sure Tay will tell me all about it next week. 'Shell'Shell Quote Share this post Link to post Share on other sites
Shell666 0 #7 October 30, 2006 QuoteNice! You must be a great aunt. I love making goofy cakes like that. My last one was a carrot cake at Easter with some bunnies freeflying and holding carrots. Thanks. He has 7 aunts on his mom's side and just me on his dad's. He tells me I'm his fave of ALL of them. That's pretty cool! I love making cakes for them too! For the last 3 years, he's asked me to make him a "Kitty Litter Cake" for his birthday (it's Oct 24th) - see attached. The kids LOVED it. The adults couldn't bare to eat it they were so disgusted. My work there was done! The "poop" is tootsie rolls! Kids LOVE them!!! 'Shell'Shell Quote Share this post Link to post Share on other sites
karenmeal 0 #8 October 30, 2006 That is one cool cake.. maybe I should make one of those for Jeff's birthday! "Life is a temporary victory over the causes which induce death." - Sylvester Graham Quote Share this post Link to post Share on other sites
Shell666 0 #9 October 30, 2006 QuoteThat is one cool cake.. maybe I should make one of those for Jeff's birthday! YES!! That would be perfect! But don't tell him I gave you the idea! The recipe is on my computer at work. I'll get it for you and send it to you tomorrow. 'Shell Quote Share this post Link to post Share on other sites
ImGunnaJump 0 #10 October 30, 2006 OMG - you are creative! I have seen the graveyard and pail-o-dirt cakes w/the gummy worms, but I have never seen a kitty-litter cake!!"...I've learned that while the "needs" in life are important (food, water, shelter), it's the "wants" in life (ice cream, chocolate, sex) that make it worth the effort." Kbordson Quote Share this post Link to post Share on other sites
Shell666 0 #11 October 30, 2006 QuoteOMG - you are creative! I have seen the graveyard and pail-o-dirt cakes w/the gummy worms, but I have never seen a kitty-litter cake!! I can't take credit for the kitty litter cake. Got the recipe from a friend. And the tombstone and dirt pile were my nephew's idea too. I just had to make it like he "saw it in his head". Apparently I did well with it! I'll post the kitty litter recipe tomorrow. 'Shell'Shell Quote Share this post Link to post Share on other sites
JENNR8R 0 #12 October 30, 2006 I got the litterbox recipe in an e-mail last week. Does this look like the same one? CAKE INGREDIENTS: 1 box spice or German chocolate cake mix 1 box of white cake mix 1 package white sandwich cookies 1 large package vanilla instant pudding mix A few drops green food coloring 12 small Tootsie Rolls or equivalent SERVING "DISHES AND UTENSILS" 1 NEW cat-litter box 1 NEW cat-litter box liner 1 NEW pooper scooper 1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. 2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. 3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. 4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!What do you call a beautiful, sunny day that comes after two cloudy, rainy ones? -- Monday. Quote Share this post Link to post Share on other sites
Shell666 0 #13 October 30, 2006 QuoteI got the litterbox recipe in an e-mail last week. Does this look like the same one? CAKE INGREDIENTS: 1 box spice or German chocolate cake mix 1 box of white cake mix 1 package white sandwich cookies 1 large package vanilla instant pudding mix A few drops green food coloring 12 small Tootsie Rolls or equivalent SERVING "DISHES AND UTENSILS" 1 NEW cat-litter box 1 NEW cat-litter box liner 1 NEW pooper scooper 1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. 2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. 3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. 4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy! THAT would be it! Thanks!!! The only thing I would add is when you're trying to mix the cake and the pudding, use a HUGE ROASTING PAN! Makes it WAY easier to mix it all up. Edited to add: For the cat litter box, I found a plastic dish bin (like you use for camping) way cheaper and used a white plastic garbage bag for a liner.'Shell Quote Share this post Link to post Share on other sites
pug 0 #14 October 30, 2006 American recipies somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Not that I even know of a typical "German" chocolate cake, but assuming that they mean a "Sacher" cake (which is Austrian), the recipies I have look somewhat different. Amongst other things, they list ingrediences such as flour, sugar, egg yolk and egg albumen, chocolate coating (that's the closest term I can find -- basically it's a standardised coco solids / coco fat / sugar mixture, melting at a specific temperature), and butter... Whatever happened to good old baking? Quote Share this post Link to post Share on other sites Shell666 0 #15 October 30, 2006 QuoteAmerican recipies somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Not that I even know of a typical "German" chocolate cake, but assuming that they mean a "Sacher" cake (which is Austrian), the recipies I have look somewhat different. Amongst other things, they list ingrediences such as flour, sugar, egg yolk and egg albumen, chocolate coating (that's the closest term I can find -- basically it's a standardised coco solids / coco fat / sugar mixture, melting at a specific temperature), and butter... Whatever happened to good old baking? It's a pre-made cake mix by Duncan Hines ... We're lazy over here! 'Shell Quote Share this post Link to post Share on other sites pug 0 #16 October 30, 2006 Quote It's a pre-made cake mix by Duncan Hines ... We're lazy over here! A pity really, "proper" baking is fun!*looks at recipe for Spanish Vanilla cake* Then again, there is something to be said for preprepared ingrediences... Quote Share this post Link to post Share on other sites Shell666 0 #17 October 30, 2006 QuoteQuote It's a pre-made cake mix by Duncan Hines ... We're lazy over here! A pity really, "proper" baking is fun!*looks at recipe for Spanish Vanilla cake* Then again, there is something to be said for preprepared ingrediences... You can certainly send me some of your proper baking ... Spanish Vanilla Cake sounds quite yummy! 'Shell Quote Share this post Link to post Share on other sites JENNR8R 0 #18 October 30, 2006 American recipes somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Quote Oh!, oh! I know the answer to this one. It's true that a cake mix is one that you can buy in the grocery store, but the history of the German Chocolate Cake is interesting. I'll include the original recipe so you can make it from "scratch" if you want, but the cake mix is a lot easier... ***German cooking is famous for its complexity and extravagance in choosing the ingredients. Therefore such a rich dish as German Chocolate Cake might perfectly fit into German cuisine. Yet it was not brought (as is sometimes reported) to the American Midwest by German immigrants. The cake took its name from an American with the last name of "German." In 1852, Sam German created the mild dark baking chocolate bar for Baker's Chocolate Co. The product was named in his honor - "Baker's German's Sweet Chocolate." In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving the false hint as for the chocolate's origin. The first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate cake. No wonder: its superb chocolate taste conquers you at first bite! Original German Sweet Chocolate Cake Recipe 1 (4 oz.) Baker's German sweet chocolate 1/2 c. boiling water 1 c. (2 sticks) butter or oleo 2 c. sugar 4 eggs, separated 1 tsp. vanilla 2 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk Coconut-Pecan Frosting Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (9") layer pans, lined on bottoms with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake. Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup oleo and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened, remove from heat. Stir in 1 1/2 cups (3 1/2 oz.) coconut and 1 cup pecans. Cool until thick enough to spread. Makes 2 1/2 cups.What do you call a beautiful, sunny day that comes after two cloudy, rainy ones? -- Monday. Quote Share this post Link to post Share on other sites Icon134 0 #19 October 30, 2006 QuoteAmerican recipies somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Not that I even know of a typical "German" chocolate cake, but assuming that they mean a "Sacher" cake (which is Austrian), the recipies I have look somewhat different. Amongst other things, they list ingrediences such as flour, sugar, egg yolk and egg albumen, chocolate coating (that's the closest term I can find -- basically it's a standardised coco solids / coco fat / sugar mixture, melting at a specific temperature), and butter... Whatever happened to good old baking?actually there's nothing "German" as in the country about German Chocolate Cake... German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. This cake was not brought to the American Midwest by German immigrants. The cake took its name from an American with the last name of "German." 1852 - Sam German created the mild dark baking chocolate bar for Baker's Chocolate Company in 1852. The company name the chocolate in his honor - "Baker's German's Sweet Chocolate." In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving the false hint as for the chocolate's origin. 1957 -The first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate cake. http://whatscookingamerica.net/History/Cakes/GermanChocolateCake.htm I like making cakes... I'm not very good at the fancy decorations (but they always are tasty... Oh, and I agree "proper" baking is fun... but it also requires a lot more accuracy to get the "chemistry" correct and if the no hassle chemistry of box baking results in outstanding cakes (especially if they are doctored properly, http://www.cakemixdoctor.com/Livin' on the Edge... sleeping with my rigger's wife... Quote Share this post Link to post Share on other sites Shell666 0 #20 October 30, 2006 QuoteAmerican recipes somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Quote Oh!, oh! I know the answer to this one. It's true that a cake mix is one that you can buy in the grocery store, but the history of the German Chocolate Cake is interesting. I'll include the original recipe so you can make it from "scratch" if you want, but the cake mix is a lot easier... That's WAY too much work for a "kitty poop" cake! 'Shell'Shell Quote Share this post Link to post Share on other sites pug 0 #21 October 31, 2006 Thanks. That also explains why I never heard of it... Allow me to reciprocating with the recipe for the aforementioned "Spanish Vanilla Cake" (all measures are in the metric system though). For the dough: 80 grams dark baking chocolate (70/30/38) 50 g candied lemon peel, chopped 50 g almonds, chopped 110 g flour 50 g butter 150 g marzipan base 150 g sugar marrow from two vanilla pods 6 egg yolks 5 egg albumen Start mixing butter with marzipan base, add 1/3 of the sugar, the vanilla marrow, and 1 egg yolk and beat until frothy. Add in other egg yolks. Froth egg albumen and slowly add the rest of the sugar, continue beating until mass can be cut. Carefully add the whipped egg whites to the marzipan/butter mass using a wooden spatula. Cut the baking chocolate into medium sized pieces and mix with the almonds, candied lemon peels, and flour. Carefully combine with the marzipan/butter mass. Bake for 40-45 minutes at 190 degrees centigrade (use a round cake tin with a diameter of 24 centimetres). For the frosting: 40 g strained apricot jam 160 g marzipan base 90 g icing sugar 300 g standard baking chocolate (60/40/38) Let the cake cool down for about 10 minutes, then overturn and let it cool to room temperature. Spread a thin layer of heated strained apricot jam over the top and sides of the cake. Mix marzipan base with icing sugar; roll out to a thin layer and use it to cover the cake (should be a smooth surface). Melt baking chocolate in a hot water bath and spread over cake. Enjoy. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0 Go To Topic Listing
Shell666 0 #15 October 30, 2006 QuoteAmerican recipies somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Not that I even know of a typical "German" chocolate cake, but assuming that they mean a "Sacher" cake (which is Austrian), the recipies I have look somewhat different. Amongst other things, they list ingrediences such as flour, sugar, egg yolk and egg albumen, chocolate coating (that's the closest term I can find -- basically it's a standardised coco solids / coco fat / sugar mixture, melting at a specific temperature), and butter... Whatever happened to good old baking? It's a pre-made cake mix by Duncan Hines ... We're lazy over here! 'Shell Quote Share this post Link to post Share on other sites
pug 0 #16 October 30, 2006 Quote It's a pre-made cake mix by Duncan Hines ... We're lazy over here! A pity really, "proper" baking is fun!*looks at recipe for Spanish Vanilla cake* Then again, there is something to be said for preprepared ingrediences... Quote Share this post Link to post Share on other sites
Shell666 0 #17 October 30, 2006 QuoteQuote It's a pre-made cake mix by Duncan Hines ... We're lazy over here! A pity really, "proper" baking is fun!*looks at recipe for Spanish Vanilla cake* Then again, there is something to be said for preprepared ingrediences... You can certainly send me some of your proper baking ... Spanish Vanilla Cake sounds quite yummy! 'Shell Quote Share this post Link to post Share on other sites
JENNR8R 0 #18 October 30, 2006 American recipes somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Quote Oh!, oh! I know the answer to this one. It's true that a cake mix is one that you can buy in the grocery store, but the history of the German Chocolate Cake is interesting. I'll include the original recipe so you can make it from "scratch" if you want, but the cake mix is a lot easier... ***German cooking is famous for its complexity and extravagance in choosing the ingredients. Therefore such a rich dish as German Chocolate Cake might perfectly fit into German cuisine. Yet it was not brought (as is sometimes reported) to the American Midwest by German immigrants. The cake took its name from an American with the last name of "German." In 1852, Sam German created the mild dark baking chocolate bar for Baker's Chocolate Co. The product was named in his honor - "Baker's German's Sweet Chocolate." In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving the false hint as for the chocolate's origin. The first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate cake. No wonder: its superb chocolate taste conquers you at first bite! Original German Sweet Chocolate Cake Recipe 1 (4 oz.) Baker's German sweet chocolate 1/2 c. boiling water 1 c. (2 sticks) butter or oleo 2 c. sugar 4 eggs, separated 1 tsp. vanilla 2 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk Coconut-Pecan Frosting Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (9") layer pans, lined on bottoms with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake. Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup oleo and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened, remove from heat. Stir in 1 1/2 cups (3 1/2 oz.) coconut and 1 cup pecans. Cool until thick enough to spread. Makes 2 1/2 cups.What do you call a beautiful, sunny day that comes after two cloudy, rainy ones? -- Monday. Quote Share this post Link to post Share on other sites Icon134 0 #19 October 30, 2006 QuoteAmerican recipies somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Not that I even know of a typical "German" chocolate cake, but assuming that they mean a "Sacher" cake (which is Austrian), the recipies I have look somewhat different. Amongst other things, they list ingrediences such as flour, sugar, egg yolk and egg albumen, chocolate coating (that's the closest term I can find -- basically it's a standardised coco solids / coco fat / sugar mixture, melting at a specific temperature), and butter... Whatever happened to good old baking?actually there's nothing "German" as in the country about German Chocolate Cake... German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. This cake was not brought to the American Midwest by German immigrants. The cake took its name from an American with the last name of "German." 1852 - Sam German created the mild dark baking chocolate bar for Baker's Chocolate Company in 1852. The company name the chocolate in his honor - "Baker's German's Sweet Chocolate." In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving the false hint as for the chocolate's origin. 1957 -The first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate cake. http://whatscookingamerica.net/History/Cakes/GermanChocolateCake.htm I like making cakes... I'm not very good at the fancy decorations (but they always are tasty... Oh, and I agree "proper" baking is fun... but it also requires a lot more accuracy to get the "chemistry" correct and if the no hassle chemistry of box baking results in outstanding cakes (especially if they are doctored properly, http://www.cakemixdoctor.com/Livin' on the Edge... sleeping with my rigger's wife... Quote Share this post Link to post Share on other sites Shell666 0 #20 October 30, 2006 QuoteAmerican recipes somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Quote Oh!, oh! I know the answer to this one. It's true that a cake mix is one that you can buy in the grocery store, but the history of the German Chocolate Cake is interesting. I'll include the original recipe so you can make it from "scratch" if you want, but the cake mix is a lot easier... That's WAY too much work for a "kitty poop" cake! 'Shell'Shell Quote Share this post Link to post Share on other sites pug 0 #21 October 31, 2006 Thanks. That also explains why I never heard of it... Allow me to reciprocating with the recipe for the aforementioned "Spanish Vanilla Cake" (all measures are in the metric system though). For the dough: 80 grams dark baking chocolate (70/30/38) 50 g candied lemon peel, chopped 50 g almonds, chopped 110 g flour 50 g butter 150 g marzipan base 150 g sugar marrow from two vanilla pods 6 egg yolks 5 egg albumen Start mixing butter with marzipan base, add 1/3 of the sugar, the vanilla marrow, and 1 egg yolk and beat until frothy. Add in other egg yolks. Froth egg albumen and slowly add the rest of the sugar, continue beating until mass can be cut. Carefully add the whipped egg whites to the marzipan/butter mass using a wooden spatula. Cut the baking chocolate into medium sized pieces and mix with the almonds, candied lemon peels, and flour. Carefully combine with the marzipan/butter mass. Bake for 40-45 minutes at 190 degrees centigrade (use a round cake tin with a diameter of 24 centimetres). For the frosting: 40 g strained apricot jam 160 g marzipan base 90 g icing sugar 300 g standard baking chocolate (60/40/38) Let the cake cool down for about 10 minutes, then overturn and let it cool to room temperature. Spread a thin layer of heated strained apricot jam over the top and sides of the cake. Mix marzipan base with icing sugar; roll out to a thin layer and use it to cover the cake (should be a smooth surface). Melt baking chocolate in a hot water bath and spread over cake. Enjoy. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0 Go To Topic Listing
Icon134 0 #19 October 30, 2006 QuoteAmerican recipies somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Not that I even know of a typical "German" chocolate cake, but assuming that they mean a "Sacher" cake (which is Austrian), the recipies I have look somewhat different. Amongst other things, they list ingrediences such as flour, sugar, egg yolk and egg albumen, chocolate coating (that's the closest term I can find -- basically it's a standardised coco solids / coco fat / sugar mixture, melting at a specific temperature), and butter... Whatever happened to good old baking?actually there's nothing "German" as in the country about German Chocolate Cake... German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. This cake was not brought to the American Midwest by German immigrants. The cake took its name from an American with the last name of "German." 1852 - Sam German created the mild dark baking chocolate bar for Baker's Chocolate Company in 1852. The company name the chocolate in his honor - "Baker's German's Sweet Chocolate." In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving the false hint as for the chocolate's origin. 1957 -The first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate cake. http://whatscookingamerica.net/History/Cakes/GermanChocolateCake.htm I like making cakes... I'm not very good at the fancy decorations (but they always are tasty... Oh, and I agree "proper" baking is fun... but it also requires a lot more accuracy to get the "chemistry" correct and if the no hassle chemistry of box baking results in outstanding cakes (especially if they are doctored properly, http://www.cakemixdoctor.com/Livin' on the Edge... sleeping with my rigger's wife... Quote Share this post Link to post Share on other sites
Shell666 0 #20 October 30, 2006 QuoteAmerican recipes somehow never fail to fascinate me... What on earth is a "German chocolate cake mix"? Quote Oh!, oh! I know the answer to this one. It's true that a cake mix is one that you can buy in the grocery store, but the history of the German Chocolate Cake is interesting. I'll include the original recipe so you can make it from "scratch" if you want, but the cake mix is a lot easier... That's WAY too much work for a "kitty poop" cake! 'Shell'Shell Quote Share this post Link to post Share on other sites pug 0 #21 October 31, 2006 Thanks. That also explains why I never heard of it... Allow me to reciprocating with the recipe for the aforementioned "Spanish Vanilla Cake" (all measures are in the metric system though). For the dough: 80 grams dark baking chocolate (70/30/38) 50 g candied lemon peel, chopped 50 g almonds, chopped 110 g flour 50 g butter 150 g marzipan base 150 g sugar marrow from two vanilla pods 6 egg yolks 5 egg albumen Start mixing butter with marzipan base, add 1/3 of the sugar, the vanilla marrow, and 1 egg yolk and beat until frothy. Add in other egg yolks. Froth egg albumen and slowly add the rest of the sugar, continue beating until mass can be cut. Carefully add the whipped egg whites to the marzipan/butter mass using a wooden spatula. Cut the baking chocolate into medium sized pieces and mix with the almonds, candied lemon peels, and flour. Carefully combine with the marzipan/butter mass. Bake for 40-45 minutes at 190 degrees centigrade (use a round cake tin with a diameter of 24 centimetres). For the frosting: 40 g strained apricot jam 160 g marzipan base 90 g icing sugar 300 g standard baking chocolate (60/40/38) Let the cake cool down for about 10 minutes, then overturn and let it cool to room temperature. Spread a thin layer of heated strained apricot jam over the top and sides of the cake. Mix marzipan base with icing sugar; roll out to a thin layer and use it to cover the cake (should be a smooth surface). Melt baking chocolate in a hot water bath and spread over cake. Enjoy. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0 Go To Topic Listing
pug 0 #21 October 31, 2006 Thanks. That also explains why I never heard of it... Allow me to reciprocating with the recipe for the aforementioned "Spanish Vanilla Cake" (all measures are in the metric system though). For the dough: 80 grams dark baking chocolate (70/30/38) 50 g candied lemon peel, chopped 50 g almonds, chopped 110 g flour 50 g butter 150 g marzipan base 150 g sugar marrow from two vanilla pods 6 egg yolks 5 egg albumen Start mixing butter with marzipan base, add 1/3 of the sugar, the vanilla marrow, and 1 egg yolk and beat until frothy. Add in other egg yolks. Froth egg albumen and slowly add the rest of the sugar, continue beating until mass can be cut. Carefully add the whipped egg whites to the marzipan/butter mass using a wooden spatula. Cut the baking chocolate into medium sized pieces and mix with the almonds, candied lemon peels, and flour. Carefully combine with the marzipan/butter mass. Bake for 40-45 minutes at 190 degrees centigrade (use a round cake tin with a diameter of 24 centimetres). For the frosting: 40 g strained apricot jam 160 g marzipan base 90 g icing sugar 300 g standard baking chocolate (60/40/38) Let the cake cool down for about 10 minutes, then overturn and let it cool to room temperature. Spread a thin layer of heated strained apricot jam over the top and sides of the cake. Mix marzipan base with icing sugar; roll out to a thin layer and use it to cover the cake (should be a smooth surface). Melt baking chocolate in a hot water bath and spread over cake. Enjoy. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0
