Tuesday, March 27, 2012

Cake Week 2012: Rules, Regulations & Submissions

First, and I tell you something?  Can I tell you that I wish we were all going to be together during Cake Week 2012?  Because (a) it's no not as much fun to eat cake by yourself in a dark room, and (b) I think we'd have a good time.  I'm just sayin'.

Can I tell you something else?  I think my brain is broken.  Or at least having a lapse.  While I was gathering recipes for the Cake Week Contestants today, I was ... well, I was doing this:

Writing a bit about the photo, inserting the photo into the blog draft, and then copy & pasting the link underneath.  In a word, pinning.  But here's the kicker, without using pinterest.  Because of trying not to?  Nope.  Because of an inability to get on pinterest?  No, I was pinning other recipes At. The. Same. Time.  Because it was just a quick thing?  Also not it, I copy/pasted over 25 cakes.  Because my brain didn't feel like being a full contributor?  Bingo, nailed it.

Without futher ado, before my brain decides that it's 5 o'clock somewhere, here's the skinny on Cake Week 2012:
  • 6 of the Cakes will be chosen BY YOU.
  • I choose the 7th cake.  Because I can.
  • I'll make one cake each day, photograph, review, and thoroughly enjoy it.
  • I'll probably share it with people too.  Neighbors, co-workers, bus drivers, whoever needs some sugar-coated love.
  • There will be numerous (small) giveaways.  Just to make it fun.  More to come on this.  Just, trust me.  You want to be a winner.
  • Cheesecakes can come too.
One of the ways for you to be a winner, right off the bat, is to have one of your cake ideas selected by your peers.  That can only happen if you submit a favorite cake in the comments on this post.  You can submit as many cakes as you like.  Be sure, however, to include a recipe, photograph (you can email me and I can post it, if that is helpful), a pin, or a link.  Something that can connect me to your cake.

Now for the R&R:

  • I am not going to put nuts in the cake.  Nor will I put in them strange fruits or coconut.  Because I don't like those things.  And I've waited too long to not love these cakes, let alone not like them.  Don't try to convince, persuade, or guilt me with puppy-dog eyes.  My heart is made of stone in this matter, I will not budge.  (sorry Mom, that means your German chocolate it O-U-T-OUT.)
  • I am not going to go broke making these cakes.  So please, no cakes with diamonds in them.
  • No breakfast cakes, pies, quick breads, muffins, cookies, bars, or rolls.  We're talking cakes here, people.  Ones with icing or a sugar dusting.  Ones in layers or baked in bundts.  REAL CAKES ONLY NEED APPLY.
  • Please please please please please don't make me bake a healthy cake.  I mean, if my public demands it *eye roll* I will.  But for the love, please!
  • You don't have to have ever made the cake, or even tasted it.  If you just like the way it looks, that's good enough.
  • Bear in mind that I am not, by any stretch of the imagination, a fancy cake decorator.  This is not a contest to test my skills in that arena.  This is a celebration of all that is Cake.  And no, not the band.

This week, until 3/31/12, we will be accepting Cake Week 2012 Contestant Contributions.  Next week, we vote (until 4/6/12), and there will be winners.  You can't win, unless you submit a cake idea.  As many cake ideas as you want.  Cakes here, people, it's cake time.  Let's hear it for the cakes.  Cakes on the brain.  Who's got a cake?  Even if you don't want to win, contributions are still appreciated.  There are never too many good cakes.

Now, I don't want to spoil any surprises, and the giveaway prizes haven't been nailed down, but here's a eensy-teensy peek at what may be part of Cake Week 2012.  I'm just sayin'.  Get your cakes in.  STAT.

Cake Week 2012, April 8-15.
If you doubted that it was a thing, doubt no longer.
This is happening.
Be a part of it.
Not above bribery,


  1. How bout this? I'll give you one I love. And one I'm sure I will love - when I get around to making it.

    First up is Ree's "Best Chocolate Sheet Cake. Ever." Yeah, I like to pretend that me and the Pioneer Woman are best friends.

    This is so easy but so dang good. Never will you EVER regret the fact that you baked this flat instead of in a round pan. It is oozy pillowy goodness. Please eat it with a big scoop of vanilla ice cream!


    I want to eat this right this second. Like, right now as I sit on this couch.

    "Chocolate Chip Peanut Butter Cake with Peanut Butter Glaze":


    1. Abby girl, you are tempting me already. This is a great start! If you think of any more, be sure to share them!

  2. Crepe Cake - let's make it happen Capt'n

    1. Got it! I'll go find a picture :)

  3. The most impressive cake I ever made was probably the lemon poppyseed cake that looked like a pizza, thanks to the aid of food dyes and marshmallow fondant (I sadly don't think I have pictures. It was for last year's dessert auction). Either that or the rainbow layer cake I made for Schuyler's birthday last year (pics here: http://captivatingchaos.blogspot.com/2012/01/wherein-i-finally-talk-about-birthdays.html). That fondant Rainbow Dash was cute, and the layers, while muted and sad because of the natural dyes in them (I may have more/better pics of the cake on my computer somewhere to send you), were still a fun surprise when the cake was cut. You could/should totally make a rainbow layer cake. I mean, they just taste like white cake, but they are So. Much. Fun. to look at.

    Also, I have not made this recipe, but this is basically my favorite TYPE of cake: http://www.foodess.com/2011/03/moist-chocolate-cake/ Dense, moist chocolate layer cake with thick, fudgy frosting in between and on top. YUM.

    1. A rainbow cake would be tons-o-fun to make! Did you see the picture I found for one? It looks crazy beautiful. Definitely not how mine will look! And that chocolate looks devine!

  4. My favorite cake that my grandma makes is ho ho cake. Mmm-mmm. Here's a picture:


    1. That looks so good. It's so hard to look at all of these yummy desserts, but I like it at the same time... :)

  5. When I'm making wedding or party cakes, this recipe is definitely my favorite as a base. http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc
    What I love is that you can sub flavored cake mixes, flavored yogurt (in place of the sour cream), different flavored extracts etc. to make literally any flavor you want. And it's nice and moist and fairly dense witch makes it great for stacking.
    Not healthy though! (but it's cake!)

    Here's a few pictures (from my old blog) of cakes made with this recipe:

    1. Elise,

      Thank you for the submission! I actually just picked up a 3-tier cake pan set. If yours makes it to the final six, I'm tempted to try & do my best to copy one of your wedding cake designs (!) Have a great day!

  6. Anonymous3/28/2012

    First of all I love the idea of cake week!!! Second of all, I wish I was around to actually partake in the festivities. With that here are my two suggestions:
    1.) "Too much chocolate cake". Now I know you are very fond of making your own batters, but this one is really easy and really moist, so I have heard (it's a friend of mine's favorite cake, and since it has a lot of sugar in it I've never had the pleasure to partake) http://allrecipes.com/recipe/too-much-chocolate-cake/detail.aspx?event8=1&prop24=SR_Title&e11=cake&e8=Quick%20Search&event10=1&e7=Home%20Page

    2.) "Fruit pizza". I know it says "pizza" in the title, but it's really more of a cookie cake. It won two years ago at the SIAM picnic, and is my absolute favorite cake. Here's the recipe, but I do change some things. First I don't use the glaze, second with the cream cheese mixture I beat in homemade cool whip until creamier, this gives the frosting a light and fluffy side, finally for the chocoholic you can serve with chocolate sauce on the side. You don't have to use the fruit they suggest, but strawberries, and kiwi are really good toppings. There are better pictures of this recipe than the one shown in this link if you click through the pictures they provide. http://allrecipes.com/recipe/fruit-pizza-2/detail.aspx?event8=1&prop24=SR_Title&e11=fruit%20pizza&e8=Quick%20Search&event10=1&e7=Recipe

    ~Kate Ritchey

    1. Yum Yum Yum Kate! Thanks for adding these two. My goodness I want to eat fruit pizza so. bad. right. now! I promise I'm going to reply to your email soon! <3

  7. Anonymous3/29/2012


    The Ultimate Death by Chocolate Brownie Cake. I have not had a chance to make it yet, but it looks delicious!

    How did I not know about cake week before now?

    Kelly Soety

    1. Ha ha, Cake Week is going to be delicious! Thanks for adding a great recipe! Tell Lance I <3 him!

  8. Thank you so much for visiting my blog. I'm really excited about Cake Week! What a great idea!!! Here are a few of my faves:

    Margarita cupcakes--a perennial fave around here and ALWAYS my most popular--http://thesweetblissbakery.blogspot.com/2012/01/margarita-cupcakes.html

    Pina Colada cupcakes--http://thesweetblissbakery.blogspot.com/2012/02/pina-colada-cupcakes.html

    Mocha cupcakes with espresso buttercream--I really DID sit with a spoon and try to polish off the leftover buttercream. My husband rescued my expanding butt before I got too far. This is HEAVEN for mocha lovers like me. http://thesweetblissbakery.blogspot.com/2012/02/pina-colada-cupcakes.html

    My second most requested cupcake is my Salted Caramel Chocolate Cupcake. I'll email you the recipe and a pic since it's not on my blog yet. Here's a link to my pic on my flickr account until then. http://www.flickr.com/photos/blisscustomconfections/5718938284/in/photostream

    1. Emily,

      Thanks for so many yummy entries! I'm eagerly awaiting the recipe for Salted Caramel Chocolate Cupcakes. I added all of your entries to the pinboard (although I used a different photo for the salted caramel, due to not being able to swipe yours from flikr!) Can't wait to try these!

  9. Anonymous3/29/2012

    Chocolate volcano cake

    1. Liz, is this you? I think it's you, because you're such a good listener, and I said "Liz, you should submit that right now" and I'll be you did. Good job, Liz!

  10. I googled Peanut Butter Cup cake and found this. Who cares what is on the inside this looks amazing! http://www.flickriver.com/photos/monicassweets/2809033279/

    1. WOW. That looks AH-mazing! Thanks!

  11. OK - Here's my current cakes that can be up for the competition:
    1) Rainbow Cake - http://www.meaningfulmama.com/2012/03/day-84-rainbow-birthday-cake.html You have to link back for the recipe, so I'll just give it here as well too. http://www.meaningfulmama.com/2012/02/white-velvet-cake.html
    2) Perfectly Chocolate Cake - yes, this is just the Hershey's recipe, but we've had taste tests, and this is always the winner. http://www.meaningfulmama.com/2012/01/chocolate-cupcakes.html

    1. Jodi, Believe it or not, your rainbow cake already made it into the running! Thanks for the link to the White Velvet, though, I'll put that up there too! These look delicious :) "Just Hershey's" seems to do it right a lot of the time. Thanks for adding your cakes to the celebration!

  12. best chocolate cake http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html

  13. http://www.amateurgourmet.com/2012/03/chocolate-guinness-cake.html

    1. And In! Oh my, so much cake!

  14. Anonymous3/30/2012

    Carrot Cake Cheesecake - two cakes in one, very delicious! recipe here http://penniesonaplatter.com/2010/10/29/carrot-cake-cheesecake/ & a picture of one that I made: https://www.facebook.com/photo.php?fbid=10102007241538681&set=a.680246223971.2471375.2004378&type=3&theater

    (You can omit the walnuts and the coconut and its still pretty good)

    -Jo Ann Lee

    1. Jo Ann,

      Thanks for submitting that cake, it does look delicious! I mean, if I can make 2 cakes in one, its just more cake for me! Great to hear from you!

  15. Chocolate Beet Cake-
    Okay, so this is an old school recipe with no link but it is fantastic. Okay, I know lots of folks will say "BEETS?! they have no place in cake" but believe me this cake is fantastic. Super moist, and a great way to get beets into people without them ever knowing (if you're the sneaky type like me...ask my husband how he first ate beets :))

    Chocolate Beet Cake with Peanut Butter Frosting

    1 1/2 c sugar
    1/2 c vegetable oil
    3 eggs
    4 oz unsweetened chocolate, melted
    2 c pureed beets (about 3 medium beets or 1 15 oz can)
    1 t vanilla
    1 1/2 c flour
    1 1/2 t baking soda
    1/4 t salt

    Preheat oven to 375 degrees. Line bottom with parchment and grease a 13x9 pan or 2 9 inch round pans. Whisk sugar, oil, eggs and melted chocolate together. Fold in pureed beets and vanilla. Sift together dry ingredients, and mix into wet mixture until just combined.

    Bake for 25 mins or until cake tester comes out clean. Cool for 20 minutes, then turn out onto wire rack to cool completely.

    4 T unsalted butter, softened
    1/2 c peanut butter (creamy or crunchy, whatever your taste)
    1/4 c milk
    2 c powdered sugar

    Mix all ingredients until smooth. Frost cool cake. Enjoy!

    1. Shannon, you sneaky devil :) I've got to try this! I've had chocolate cake with tomato paste in it before, I'm guessing its a similar function. The ultimate question is, did your Hubs like his first beets? Thanks for submitting such a cool recipe!

  16. I posted my Salted Caramel Chocolate Cupcakes just now. Here's the link: http://thesweetblissbakery.blogspot.com/2012/03/salted-caramel-chocolate-cupcakes.html

    I'm so excited about Cake Week!

  17. Okay, one final one...

    Cherry-Lime Rickey Cake

    Take the Vanilla Buttermilk cake from here: http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

    Place a layer of lime curd between each layer of cake, and frost with the Cherry Buttercream. Yummy!

    Lime Curd:
    2/3 c sugar
    3 eggs
    1/2 lime juice, strained
    zest of lime juice
    pinch of salt
    4 T unsalted butter

    1. Bring a few inches of water to a simmer in a medium saucepot. In a heatproof bowl, whisk together the sugar, eggs, lime juice and zest and a pinch of salt. Set the bowl over the simmering water (making a double boiler).

    2. Whisk frequently until thickened. Becasue it’s over a double boiler, you can walk away for a minute or so if need be. Remove from the heat and whisk in the butter, a bit at a time, until it is fully incorporated.

    3.Pass through a fine sieve into a clean bowl or container. Press plastic wrap directly on surface and refrigerate until cold. Either use it up or transfer to an airtight container, keeping plastic wrap on the surface for storage. This way, it can keep in the fridge for about a week.

    Cherry Buttercream:
    1 c sugar
    4 large egg whites
    26 T butter, softened (3 sticks plus 2 tablespoons)
    1 t vanilla extract
    1/4c cherry jam
    dried sour cherries, chopped (optional)

    1. Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

    2. Transfer mixture into the mixer and whip until it turns white and about doubles in size. (When you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.) Add the vanilla.

    3. Add the butter a stick at a time and whip, whip, whip. Do not have a panic attack when this takes a while to come together. Stir in cherry jam. You can add some chopped, dried sour cherries if you like.


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