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UPSIDE DOWN APPLE-PRALINE CAKE and working on 2 cakes tonight.

09 Feb

Hello all,

I have been working on 2 Angel Cakes today. I am making a hockey player cake and a Care Bears 3-D cake. The hockey cake so far looks good , but I’ve had some problem’s with my 3-D cake. First problem was that when I went to put in the oven it fell over and some cake batter spilled out in the oven. I just glad it didn’t hit the oven element,  I had cake batter spilling down into the bottom drawer. Oh what a mess that was!!! I still had enough to refill the pan plus some left over to make 12 cupcakes. I always mix up 2 cakes mixes for my 3-D pans, so I have enough. I would rather the cake batter spill over the pan than the cake figure not fill out. 3-D pans can be tricky to work with, if you don’t have enough batter in the pan you don’t have a full figure. I think though I underbaked this one, I’ll have to wait until it cools down completely and see. Might have to bake another one, I hope not!!!

I haven’t been feeling very well the last few days, I think I have a bladder infection. I’m seeing the Dr. tomorrow. I need to deliver the cakes on Wednesday, sure hope I get to feeling better by then. I have the other seafood class tomorrow night, but I’m not sure I’ll be able to go, with the way I’m feeling today. It’s going to take all my energy just to get the cakes done… I have my nephew’s cake to bake for Saturday also, he want’s a transformer cake. He’s really into them he can name all of them, and he has several toys. I don’t know what I’ll get him besides the cake, it’s going to take a lot of work. I’m going to make the one from the new 2010 Wilton yearbook that I saw. 

My appt with the specialist isn’t until the 23rd. I thought it was next week, but I’m all messed up. If I didn’t write everything down I would forget!!! 

I still don’t know what to do about the fair this year, I want to be there. I want to wait and see the specialist first and see what she say’s. I know there going to have it inside which will be better for me,  I can’t be in the tent again. I started getting sick with Sarcoidosis just before the fair last year. I was running 103-104 degree fevers for weeks before the fair and after. At first they just kept telling me I had the flu ect…  I just wasn’t getting any better, so they did needle biopsy in my back and still couldn’t find what was wrong. I had surgery to remove a lymph node in my stomach in September and that’s when they finally confirmed what I had. I have been on steroids, for 6 months, I think?? I started at 60ml, now I’m down to 10ml, a day. The side effect’s haven’t been fun from swelling and bloating to muscle cramps, and not sleeping ect… I have white lesions on my lungs that look like spiders, that’s the only way I know how to describe them.

Here’s the pictures pf my fair display from last year, as you can see from the picture’s what the damp air did to it. When I brought it down on Monday it look great, but by the opening day of the fair on Thursday, it was melting. I was really upset about it and just covered it and put it somewhere where no one could see it. It cost me a lot of money and time for that display, I was really upset that they put me out in that hot humid tent. Mine wasn’t the only cake to melt, another lady who entered a cake molded some cowboy boots out of chocolate and by Thursday they had melted also.  I was really sick to on Thursday I had to leave early and couldn’t return for the rest of the fair. Anyway here’s he picture’s… 

http://www.facebook.com/#!/photo.php?pid=30396634&id=1528013904

http://www.facebook.com/#!/photo.php?pid=30396635&id=1528013904&fbid=1177346363655

http://www.facebook.com/#!/photo.php?pid=30396636&id=1528013904&fbid=1177346403656

http://www.facebook.com/#!/photo.php?pid=30396637&id=1528013904&fbid=1177346443657

Here’s another recipe for you all to try out as well! This is Paula Deens recipe, I won first place in a chili/dessert contest with this cake at my husband’s work just before Christmas. Enjoy everyone!!!

UPSIDE DOWN APPLE-PRALINE CAKE    

For the cake:

½ cup butter melted and divided

1-½ cups firmly packed light brown sugar, divided

1 Fuji apple, cored and thinly sliced

1 granny smith apple, cored and thinly sliced

1-cup butter, softened

2 ¼ cups granulated sugar

5 large eggs

1 tsp. vanilla extract

3 cups all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon

¼ tsp. nutmeg

¼ tsp.Salt

1 ¼ cups buttermilk

For the Caramel Mousse:

1 package unflavored gelatin

¼ cup cold water

1/3 cup boiling water

2 cups heavy whipping cream

¼ cup powdered sugar

¼ cup caramel ice-cream topping

For the cake:

Preheat oven to 350 degrees. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Pour ¼ cup melted butter in each pan. Sprinkle each pan evenly with ¾ cup of brown sugar. Arrange apple slices in a single layer over brown sugar; set aside. In a large bowl, beat 1 cup softened butter, granulated sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until dry ingredients are moistened after each addition. Pour batter evenly into prepared pans. Bake for 35-40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 20 minutes. Remove from pans; and place, apple sides up, on wire racks; cool completely. Spread half of caramel mouse evenly over top of 1 layer. Place remaining cake layer over mousse. Spread remaining caramel mousse over top of cake. Drizzle with caramel topping, and sprinkle with glazed pecans before serving, if desired. Store cake in the refrigerator.

Caramel Mousse:

In small bowl, softened gelatin in cold water: let stand for 2 minutes. Add boiling water, stirring to dissolve; set aside. In a large bowl, beat, cream at high-speed with an electric mixer until foamy. Gradually add powdered sugar, beating until stiff peaks form. Slowly add gelatin mixture, beating until combined. (Mixture will look like it is melting, but will firm up.) Stir in caramel. Cover and refrigerate for at least 2 hours before using.

Until next time everyone!!!!

Amanda 🙂

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Posted by on February 9, 2010 in Cakes

 

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