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Father’s Day Bake Off!
Posted: 21 June 2009 07:00 PM   [ Ignore ]   [ # 31 ]
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Here’s my entry.  This is the spice cake with peanut butter buttercream that Marie posted on her blog http://heavenlycakeplace.blogspot.com/2009/05/spice-cake-with-peanut-buttercream.html  Hubb.y loves anything with peanut butter!  We just finished eating dinner and will wait a little while before we sample the cake.

The frosting was a bit soft for my liking… couldn’t really get it to do what I wanted, so this is what I came up with.  I’m so thankful for my heavy duty turntable!!!!

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Posted: 21 June 2009 07:36 PM   [ Ignore ]   [ # 32 ]
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Wow!  That’s beautiful Patrincia!  I absolutely love it!  Very smooth frosting and I like the design on top.

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Posted: 21 June 2009 07:41 PM   [ Ignore ]   [ # 33 ]
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Patrincia, the way you smoothed the frosting makes your cake the perfect peanut butter advertisement!  Good job!

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Posted: 21 June 2009 09:00 PM   [ Ignore ]   [ # 34 ]
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Patrincia, what a lovely cake!  Can’t wait to hear how you liked it.  Was it too soft for piping?

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Posted: 22 June 2009 12:24 AM   [ Ignore ]   [ # 35 ]
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Thanks guys.  Hubby loved the spice/peanut butter combination.  I liked the spice cake, but wasn’t very fond of the peanut butter frosting (just not my thing).  Btw, the cake cut beautifully, and I loved the fact that it was a single layer… so simple.

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Posted: 22 June 2009 04:51 AM   [ Ignore ]   [ # 36 ]
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hope you all have a good recipe on what to do with cake crumbs, cake trimmings, fallen genoise, broken butter cakes.  here is what i did with year old moist chocolate genoise, white genoise, and can’t remember what else, some cake flour, sugar, mac nuts, and maybe and egg or two.  knead till about a wet cookie consistency, and bake 15 to 20 minutes at 450oF on silicone financier pans.  cool on a rack for 20 minutes, then freeze for 10 minutes so they become easier to unmold.  Serve immediatelly, while the centers remain warm.  enjoy.  ending my father’s day bake off, these financiers were ultimatelly welcomed.

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Posted: 22 June 2009 10:06 AM   [ Ignore ]   [ # 37 ]
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Hector, what a good idea, perfect for when butter cakes are past their prime.

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Posted: 22 June 2009 11:33 AM   [ Ignore ]   [ # 38 ]
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Patricia, your cake looks so perfect. I love the design on it. What did you use to do it?

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Posted: 22 June 2009 11:42 AM   [ Ignore ]   [ # 39 ]
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Thanks Rozanne - I just used my turntable and an offset spatula (a spoon would work too).  After applying the frosting and smoothing the top, I held my spatula at the center of the cake and pulled it outward while spinning the turntable. 

If anyone is interested, I just posted an entry on my blog about this cake.

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Posted: 22 June 2009 12:00 PM   [ Ignore ]   [ # 40 ]
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Thank you Patricia. I’ll check out your blog.

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Posted: 22 June 2009 01:04 PM   [ Ignore ]   [ # 41 ]
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Patricia, I do believe that decorating just comes naturally to you!  Your finish is so effective and simple - beautiful. 

Annie

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Posted: 22 June 2009 01:35 PM   [ Ignore ]   [ # 42 ]
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Julie - 22 June 2009 12:00 AM

Patrincia, what a lovely cake!  Can’t wait to hear how you liked it.  Was it too soft for piping?

Hi Julie - it’s not so soft that it would ooze out of the piping tip, but the peanut butter adds a slightly sticky, slightly stretchy quality to the frosting - kind of hard to describe, but very unlike my favorite Mousseline (I used creamy Jif as stated in the recipe, and my kitchen temp was a perfect 70F).  Since the cake was a simple single-layer, I thought I would just spread the frosting on without using my turntable, but that was disastrous - kind of messy and a bit unmanageable for me (unless you’re going for a rustic look).  If you have a turntable, I can’t think of a better time to use it.

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