The Cake Thread

[JustGeorge]

A friend and I are gathering on Sundays, baking a cake from a different country each week. Some weeks go better than others, but they all lead to a cake.

This was today's cake; it may have been my favorite so far: Kerrin's Belgian Tea Cake Recipe - Food.com

What are your favorite(or otherwise notable) cakes?

(@Secret Chief, I expect you'll be interested in this thread.)

 

[Revoltingest]

Ice cream cake.

 

[The Hammer]

Ice cream cake.

Always one of my favorites.

Not too big on regular cakes.

 

[Revoltingest]

Always one of my favorites.

Not too big on regular cakes.

Usually too dry.

 

[JustGeorge]

Usually too dry.

There can really be a lot of variety on that.

Some of the cakes we've made have been sweetened with sugar syrups(that you let seep into the well poked cake). They are quite dense and anything but dry.

My mom used to make this cake when I was a kid. Its anything but dry(probably appropriate to the name). Better Than Sex Cake Recipe

 

[The Hammer]

Usually too dry.

For me it's that the buttercream frosting is usually to thick, sugary and sweet.

 

[JustGeorge]

For me it's that the buttercream frosting is usually to thick, sugary and sweet.

I feel frosting is often overdone.

In our 'cake adventures', we're through Belgium(we're doing this in alphabetical order), we actually have not had a 'frosted' cake yet, at least in the way we frost them here in the US.

Glaze, syrup, bit of cream on top, powdere sugar or cocoa in small amounts, sometimes nothing at all. But no frosting yet.

 

[John53]

 

[an anarchist]

What are your favorite(or otherwise notable) cakes?

Usually too dry.

A Mexican style cake is “tres leches” (three milk) it’s a cake made/soaked in three types of milk. If made just right, it has the perfect moisture and just firm enough consistency. Easy to mess up though, I’ve had some soggy tres leches.

 

[The Crimson Universe]

Here, we don't get a lot of flavours or variety. Only the basic flavours like chocolate, vanilla and strawberry are mostly sold.
Also I don't like the icing/cream much. If its a no-cream cake, then I'll definitely go for it.

 

[Secret Chief]

Chocolate Guinness Cake

(vegetarian but not vegan)

 

[Secret Chief]

Easy Ginger Cake - Egg and Dairy Free!

(vegan)

 

[Secret Chief]

CHOCOLATE BROWNIES

(vegan)

I add chopped glace cherries to the mixture before I put the tray into the oven. Makes it even more scrumptious.

 

[Secret Chief]

probably appropriate to the name

Not because it's well poked?

American cakes seem to be more frosting than cake

 

[ChristineM]

Victoria sponge. British

Not precisely a cake, a tarte tatin from France

And as a bonus, more french i have learned.

Cherry clafoutis.

All firm favourites of ours

 

[Heyo]

A friend and I are gathering on Sundays, baking a cake from a different country each week. Some weeks go better than others, but they all lead to a cake.

This was today's cake; it may have been my favorite so far: Kerrin's Belgian Tea Cake Recipe - Food.com

What are your favorite(or otherwise notable) cakes?

(@Secret Chief, I expect you'll be interested in this thread.)

Ultimativer Bienenstich von zuckerbaecker | Chefkoch

Yes, it's in German but your favourite translation tool will get you a decent translation. It requires advanced skills and more steps than your usual brownie cake but it's worth it.

 

[exchemist]

A friend and I are gathering on Sundays, baking a cake from a different country each week. Some weeks go better than others, but they all lead to a cake.

This was today's cake; it may have been my favorite so far: Kerrin's Belgian Tea Cake Recipe - Food.com

What are your favorite(or otherwise notable) cakes?

(@Secret Chief, I expect you'll be interested in this thread.)

As I think I may have posted on another thread, my favourite is a simple classic Victoria sponge, flavoured with vanilla and with raspberry jam filling.

I don't frost the top, just dust with a little icing sugar, to avoid it becoming too cloying and sweet, which is something I dislike. Specimen below:-

I now bake a half cake (single round cut in half to make sandwich) like this to take to my aged father in his nursing home every week. It's his favourite. I don't do a whole one as he eats one slice per day and you get 8 slices per half. If I do a whole one I end up eating half myself, which is not a good habit to get into.

This cake goes particularly well with a nice cup of Indian tea with a dash of milk added, ideally a Darjeeling/Assam blend properly brewed from loose leaf tea, rather than one of those execrable teabags. Served at 4:30-5pm or so, it gives you the classic English teatime experience.

 

[ChristineM]

A plain sponge cake drizzled with alcohol. Just enough to moisten the cake and give it a kick but not to much to make it a soggy mess.

The type of alcohol can give it a country/regional twist.

Whisky = Scotland
Cognac or Brandy= France.
Limoncello or Amaretto (Disoronno) = Italy
Etc

 

[Revoltingest]

For me it's that the buttercream frosting is usually to thick, sugary and sweet.

Agreed.

 

[Wu Wei]

Steamed Sponge Cake