Today's blog will be a lot of fun for me. Not just because of the whimsical cake above HUGE HIT... It's chocolate, really), but also because I was inspired by my long time blogging buddy... Really Rainey of the Project Table! I LOVE visiting the Project table. In fact, I have loved visiting the Project Table long before eRecipeCards. She has been on my blog list for years. In fact, I love visiting the Project table so much, in real life, I have set up a blogging meet up with Rainey in October (Doesn't hurt that she lives in the Phoenix area, just a short hop from my sainted Mother)!
Number 16, Andra of the Brighter Side of Gluten is the winner. Andra, drop me a note with your mailing address and I will ship your book out ASAP!
Thanks to all that played along. And if you are still interested, please double click the book cover to be taken to Amazon so you can buy this TERRIFIC read yourself!
The Project Table! While food blogs are terrific, Rainey actually has a well rounded "do it yourself" and "slice of Life" blog. Just as many posts of hers are shots of her life as are crafty tips as are food recipes.
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Like this crafty tip (which in reality is a foodie tip (and should have been submitted to eRecipeCards.com... But I naggingly digress) for how to grow your own sprouts... pure genius!
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|Click the photo to see the Blog site|
Rainey has also started a "365 days of Rainey blog" which features her photography. I have considered doing a VERY basic post on photography. Many bloggers could benefit from a basic understanding of what is easily done with free programs like Picasa 3 and MS Paint. But really, Rainey has figured out the real trick to taking better photos... practice. Learn to look at the world with a new eye. Study angles, shadows, pay attention to backgrounds and props and ponder how to make an interesting shot (Like the AMAZING shot above of "Strawberry Flambe' ". The basics of adding a splash of color enhancement and proper light balance can be done with the those programs. BUT, it takes work to achieve that photographer's eye. Starting a blog dedicated to working to seeing with a photographer's eye and you will get better (as Rainey has)... but I digress.
|Click the photo to see the Blog Page|
Oh, one more thing...while preparing this post I found a brand new reason I love blogging so much.
Take a look at the sous chef Rainey used when making the "Wicked Witch lady fingers" shown above...
Now, take a look at the sous chef she used 2 years later when she made this Checkerboard Chocolate cake...
The sous chef is Rainey's niece Brianna. Brianna pops up on occasion on the Project Table! It's not enough to love the hobby. Sharing the hobby is also important. Years and years from now, Brianna will fondly remember sous chefing for her Aunt Rainey. And years and years from now, Aunt Rainey will just as fondly be able to look back over her blog and fondly remember one of her favorite times in the kitchen (or dozens of them).
Ain't blogging grand!
OK... Let's talk about this recipe...
First, it's a cheat. Meaning there is a gimmick to get the look.
That's the trick.
Aside from that, I made a red velvet cake mix...
and (hanging my head in shame), I made a box mix of a vanilla cake.
And some butter cream frosting...
Only recipe I have today is...
Food Network Website and I stuck to it...
Ingredients For the Cake
- 3 3/4 cups AP Flour
- 3 tablespoons Dutch processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 3/4 cups vegetable oil
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure Vanilla extract
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon red food coloring
- 1 1/2 cups buttermilk, at room temperature
- The Frosting Recipe Follows
For the cake:
DirectionsPreheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.Whisk together the flour, cocoa powder, baking soda and salt in a small bowlCream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
- 1/2 cup heavy cream
- 1 cup whole milk
- 1/2 vanilla bean, split and seeds scraped
- 7 tablespoons all-purpose flour
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups superfine sugarCombine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
Easter Red Velvet Cake (decorated with Peeps).
And even my version at the top of the page, that cake was actually made by my wife, with me assisting.
Red Velvet CHOCOLATE CAKE... the family cake!
So, if I have tweeked your interest in Rainey and her The Project Table Blog , head on over and say HI for me!
And for a quick look at what she blogs, click on the logo link image to the right. You will see all the eRecipeCards that Rainey has submitted to eRecipeCards.com. You can add her recipes to your eRecipeBox (once you have a free account).
See how useful the site is and how easy it is to find new favorite bloggers!
These posts continue to highlight bloggers and recipes that I have found on "eRecipeCards.com"..