The Perfect Party Cake comes from Baking From My Home to Yours by Dorie Greenspan.   She writes that she adapted this recipe from her very favorite Nick Malgieri.   Who has authored  numerous notable and award winning cookbooks.  As part of a group of bakers called Tuesdays with Dorie, just under 400 bakers fire up their Kitchen Aid mixers, splatter flour on their cheeks and noses and proceed to bake  a weekly recipe selection. Each member takes his or her turn with the honor of selecting a recipe from Dorie’s book.  This week’s Perfect Party Cake was chosen by Carol of Mix, Mix, Stir, Stir and I think its a perfect cake for this time of year.  Snowy white, lemony cake with a splash of fruitiness on the inside between the layers and or outside if you wish, with an optional coconut finish.   White again.   I think if you ventured along amongst the blog world you would find much associated with Fourth of July celebrations and this cake would certainly be pronounced among the top choices.  Just in case this sounds and looks good to you, the recipe is posted on Carol’s Mix Mix Stir Stir website  or you can find it in Baking From My Home to Yours, by Dorie Greenspan.  

I hope you’ll go a step further and go get the book for the bounty of fabulous recipes or visit Carol for this cake.  Start your  oven ~ and bake like a mad person.  Its great fun, plus you can share with friends and make new ones all at the same time.

Thanks for stopping by for a visit.  

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This baking group I participate with each week, on Tuesdays, is titled “Tuesdays With Dorie.”  To clarify if you’re not familiar, our 350 some bakers bake weekly, post on Tuesdays and fight the calories the rest of the days of the week.  You should hear the stories about how we produce scaled down recipes for photographic and tasting purposes.  Oh sometimes, we make the whole recipe and then sometimes  we cut the recipe down to 1/4 or even less.  One of our members who is famous for trimming those delicious, Dorie Greenspan inspired, and lovingly written recipes from Baking From My Home to Yours, is Nancy at the Dogs Eat the Crumbs.  She is genius with her calculations.   One of the many benefits of making friends in the blog world is the exchange of information.

Each week I ponder how I can actually sample the finished product and offer an appealing presentation of the remaining baked good for sharing.  You see, I figure if I am going to invest time and resources why not share Dorie’s lovely creations “with friends.”  This week’s recipe was perfect.  A “pick me up” excuse.  I used my 9 x 13 baking pan so I could present squares, while still having a morsel for tasting.  Isn’t that smart?  he he  

Tomorrow “my friends” at the gym will get to have a little “pick me up.”  Yea, I know, you think all those fitness buffs don’t eat like this.  Guess what?  Sometimes, they do.  Surprised?  They do it behind closed doors.  he he  Can’t let all their secrets out.  Shhhh.

Typically, I intentionally  follow Dorie’s original recipe.  I can then later adjust as I like in the future.  The only variation was the use of a 9 x 13 pan rather than 9″ rounds.  The second was the choice of liqueurs.  I used Di Saronno Amaretto for the syrup.  Also I used chocolate shavings rather than small chopped chocolate.  It was simply a softer texture to compliment the soft creamy coating of the mascarpone and cream.  

Tiramisu trio of flavors reminds me of one of the fancy schmancy coffee drinks typically in the $4 to $5 price range.    Mascarpone and cream along with the espresso and chocolate.  Oooo La La.  Hope you enjoyed!  I surely did.  

My morning coffee is usually brewed from beans obtained from a locally owned and operated  roaster, Lakota Coffee.    I like a couple of different varieties from there, Tanzania Peaberry and Ethiopia Yirgacheffe.    What is your favorite coffee?

Baking From My Home toYours, by Dorie Greenspan

 Just as the French Yogurt Cake  is a beloved little cake that is often lovingly made in the homes of french families, over and over again with an array of variations as limitless as your palate will allow.  This recipe collection is from various families and friends both on the American side of “the Pond” as well as Dorie’s beloved Parisian side of “the Pond.”    I love the opportunity to expand my horizons and experience something different.  

My Mom always had little  loaf  style pound cakes around as I was growing up.  I couldn’t resist baking this recipe in a loaf pan.  I made Dorie’s lemon curd to go with it.  See!  I also used the ground almonds in mind for added texture and richness.  We enjoyed this homey little cake.  It was super simple to put together and took no time.  So dressed up or simply sliced with fruit or a sauce.  Its a winner in my home!

Thank you Lilana of My Cookbook Addiction  for choosing such a lovingly shared French cake for us on this side of the pond.  Stop by her site for the recipe and take a trip to the other side of the pond here.

Then I did a little poking around the internet.  I  remembered reading another blog around Valentine’s  Day about foods that are thought to bring about feelings of love.  You guessed it, prunes is among those foods listed.  You are welcome to read the list if you are curious.  Then I found the Armagnac Primer in the New Yorker Magazine here where I learned  there definitely is an art to sipping Armagnac, among other points.   When searching for the appropriate cognac for this cake I questioned my local wine & spirits shop about its flavor, a determining factor for acquisition.  I have acquired quite a collection over time.   Dawn was hilarious,  after she giggled she told me it tasted like gasoline.  Anyway, I giggled too as she explained to me its high alcohol content was definitely  handy for the flambe we were doing with this cake.  First it was learning about the flavor of this cognac and then the price.   Of course after I picked myself up off the floor I realized I would most definitely be using the brandy I had in my cabinet.  After all,   this cake wants 2 ounces.  Enough for a fun flambe of the prunes.  Yes, it does have them. What a luscious, velvety result complimenting the bittersweet chocolate with depth of flavor, richness and the all important moist texture.  

Yesterday was a baking day, which I loved.  First there was a carrot cake, followed by the much anticipated  and thank you so very much Lyb of And Then I Do the Dishes,  for finally choosing the lovely Armagnac Chocolate Cake.   This cake was selected from Baking From My Home to Yours, by Dorie Greenspan.   My last little project was Dorie’s cheescake we made earlier and I varied it as a Chocolate Marble with Oreo crust.  Don’t worry all the delicious calories are going elsewhere.  I was reminded by the little voice in my head plus the other swim suit wearing, spring break going, college age, female people, oh yea that half-iron man training middle aged male person, that we just can’t afford to have this delicious kind of food around the house each week.    Like they think they can tell me what to do……ha ha ha.  One can usually locate some willing donors.  

After a little shopping outing today in St. Louis, we returned to the home for dessert.  An inquiry was made about whether this weeks selection was going “somewhere else” or could we have some of it.  I remarked “oh, you probably won’t like it.”  Have you tried telling your picky children that the dessert they are about to eat has prunes in the ingredients list?  Yea right!  Regardless, I set about cutting a piece for Corbin to photograph.  I left it sitting about, turned my back and listened momentarily as I heard the silverware drawer open and close.  After a few moments, my daughter said “Mom why did you think I wouldn’t like this?  It’s really good!”  Secretly I giggled never admitting my reasons.  

We really liked it so much and I think it will find a nice place among the list of chocolate tortes “for friends.”  I would love sharing this and will definitely make it again.  Remember, its possess items on the list of foods of love.  I hope you enjoyed yours too.  

This recipe selection comes from Tuesdays With Dorie baking group, selected by the wonderful baker Lyb of And Then I Do the Dishes,  where she has graciously added the recipe to her post.  So…Go Ahead, stop by and get it.  Its is totally worth the calories.

Off to the gym!

Thank you for coming by for a visit.  Don’t forget that this weekend is Daylights Savings Time, right?  So, you will definitely need to squeeze in a little more shut-eye now and then.

I’ve never made this  recipe before so there were some ups and downs.  As of this writing the cake has not been cut and tasted other than the crumbs and the remnants of cake batter in the mixing bowl.  Which by the way were really pretty good.   By all appearances the cake is nice and moist.  That is a relief with a dark chocolate cake.  

You know that recipe I haven’t tried before?  I’m sending it (minus one piece in the frig) to work with my husband so maybe his coworkers can hash out if it is something I should buy 8″ cake pans for future baking and refining.  Tomorrow I will post an update after I have a taste.  Yum!

Thank you to Stephanie of Confessions of a City Eater for choosing this wonderfully fun recipe this week.  Don’t forget to check out the cake art of the entire Tuesdays With Dorie Blog roll.  It should be so amazing to see all the black and white cakes.  The recipe for this weeks baking art is here and at Stephanie’s site.  All of the TWD bakers are baking from Dorie Greenspans Baking From My Home to Yours.  

Thank you for visiting here and I hope you enjoy your cake this week.  See you next week for Carmel Crunch Bars.

 I was totally buffaloed!.  I am a huge cardamon fan, especially with fruit.   The recipe was super simple, no time consuming steps, “simply” ingredients.  Low and behold, baked for the stated amount of time, even watched it grow more and more golden brown, especially on the corners.   I decided before it was petrified I would remove it from its tortuous place, but it was simply wet and not baked in the middle.   Guess those darn plums are like apples in a pie, you never know how juicy they are and that is the only thing I can attribute to the squishy middle.  Either way, the cake is delicious and I will not be hesitant to try again.  Hope those of you with similar experiences recovered from your shock of failure in the afore mentioned TWD baking selection.

Thanks so much Michelle at Bake-En,  for choosing this delicious and tricky cake.  Feel free to check out her site for the recipe (for free)  he he.  You can also visit with all the other baker peeps on the blog roll by visiting Tuesdays with Dorie.  You know just when you get a little confident and think you can bake most anything, you meet the plum.  he he  Bake On!!