bakerisbetter

Brown Butter Cake

Recipe Used

What I Changed

  • Omitted nutmeg and pecans
  • Baked a couple of different tray sizes…one half sheet, one quarter sheet, 2 4.5inch rounds
  • Added some store-bought dulce de leche between the layers! I cheated with the store bought butttt…no regrets!!! Brown butter/dulce de leche is an incredible combination

What I Liked

  • Brown butter flavor was subtle, but definitely there. Would be difficult to know it was flavored with the brown butter but that being said it definitely tasted like something more than regular old vanilla.
  • Sour cream in cakes = heaven
  • Cake flour = perfection ❤
  • There was this gummy, sweet layer that formed on top…happens in some cakes and not others…I wonder whether it has to do with brown sugar?

What I Would Change

  • First time I tried to decorate this, I used 8 oz cr cheese, 2 oz butter, 1/3 cup sour cream, 1 t vanilla, and 2 cups confectioners sugar. WAY TOO RUNNY. Could not frost with this.
  • Would love to try it with some candied pecans it!
  • Wasn’t quite the pound cake texture that the brown butter cake at Bakeshop has buttt it was still pretty incredible while mimicking the flavors.
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Maple Bars

Recipe Used

What I Changed

  • Mostly changed the size (made mini muffins and mini tart pans)
  • Tasted great, better when underbaked (borderline overbaked got a little too chewy for my taste…though I do love nibbling on a chewy edge :P)

What I Liked

  • Maple flavor stood out nicely

What I Would Change

  • Maybe 1/2 – 1 tsp cinnamon?
  • Very sweet, so would be great with a cream cheese frosting or salted caramel topping

 

 


Jam Thumbprints

Recipe Used

What I Changed

  • A good amount 😛

What I Liked

  • Did not like, something tasted funny about them…maybe my vanilla extract?
  • The jam center was really good though, I used an apple/cranberry butter that Shawn’s mom got me 😛

What I Would Change

  • Maybe try whole-egg recipes?

Other Comments

  • Would switch to a different vanilla extract brand!
  • Would also increase the amount of jelly used, probably only used about 1 tsp in the end

More Homemade Oreos

 

 

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Can you tell which ones had shortening?

Recipe Used

What I Changed

  • 1/8 inch thin, Bake until PUFFED and the shine peaks

What I Liked

  • Good flavor, stayed moist
  • Retained its shape

What I Would Change

  • The shortening ones spread so much more! I would stick to butter. But the shortening ones were also more tender…
  • Dunno that I would choose this over the other ones I made but it’s also hard to remember…

Other Comments

  • I am determined to find the perfect recipe for these guys!!!

Almond Cake

Recipe Used

What I Changed

  • Didn’t make the topping
  • Sprinkled the top with cinnamon sugar after they came out of the oven
  • No coconut flour on hand so did the almond flour sub

What I Liked

  • Light but also substantial in terms of texture. Also very flavorful!

What I Would Change

  • I wish I had lined the pan with cinnamon sugar and sprinkled the top with it before baking as well!
  • Might try toasting the almond flour prior to baking next time
  • Might also add a smidge of almond extract too!
  • Didn’t like the irregular air bubbles/texture

Other Comments

  • I’m so curious to see how coconut flour would change this recipe, it feels like such a blank slate!
  • I was hoping to recreate an almond cake I tried at The French Workshop, a relatively new bakery that opened up near me. Their’s was so plush and velvet-y, literally melt in your mouth ❤ Didn’t quite achieve that unfortunately. Will keep trying! The flavor was almost there, though!

Marble Cake

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Recipe Used

What I Changed

  • Used canola oil
  • Kind of eyeballed the smaller measurements (not enough cocoa/batter in the chocolate portion) cause my measuring spoons decided to disappear on me
  • Used nonfat yogurt
  • Used 2 T cocoa and 1 cup confectioner’s to make a glaze (water to the right consistency)

What I Liked

  • Easy! Wet and dry with a really cool look

What I Would Change

  • Didn’t like the taste. Maybe it was because of the nonfat yogurt?
  • Also didn’t like the texture, too irregular –I prefer cakes that are a uniform consistency

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Other Comments

  • Probably wouldn’t make it again. Also not a fan of the way marble cakes taste, just how they look 😛

Pear Buttermilk Cake

Recipe Used

What I Changed

  • Asian pears instead of blueberries
  • No crumb topping

What I Liked

  • Loved the buttermilk tang

What I Would Change

  • I think the pears were a little bit of a miss, or maybe should have been chopped up smaller…but I was just trying to use them up 😛