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SUBMISSION Thread for F&DB Cake Challenge
Posted on 5/31/22 at 9:05 am
Posted on 5/31/22 at 9:05 am
This is the thread for submitting your cake entries.
Submissions will be accepted from 9:00 am today until 8:55 am tomorrow morning. There is still time to bake a cake!
Your submission must include AT LEAST one picture and a description of the cake(s). You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs.
Submissions will be accepted from 9:00 am today until 8:55 am tomorrow morning. There is still time to bake a cake!
Your submission must include AT LEAST one picture and a description of the cake(s). You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs.
7
Posted on 5/31/22 at 9:06 am to Darla Hood
When Life Gives You Lemons, Make Lemon Cakes: Lemon Blueberry Layer Cake, and Lemon Curd Cake
I had no intention of making two cakes, but I couldn’t decide which to make.
The lemon curd cake was the one that intrigued me first. Four thin layers, with lemon curd between each layer, with a lemon and orange frosting. However, it was a three day process. If you start earlier in the day than I did, could be just a 2 day process. The lemon curd has to chill 8 - 12 hours. THEN, once it’s chilled and you’ve filled the cake, it needs 12 - 24 hours in the fridge to set and “ ripen.” Only then do you frost it. Loving lemon desserts in general and lemon curd in particular, I decided to go for it.
Southern Living calls it a Lemon Cheese Layer Cake. Is lemon curd lemon cheese?
Lemon Cheese Layer Cake
Lemon Blueberry Buttermilk Cake
Not pictured, blueberry preserves.)
Cream Cheese Frosting:
Nowhere in the recipe does it call for blueberry preserves or blueberry jam. It was a last minute idea, after the cake layers were made, but before frosting. Had I thought of it sooner, I would have made my own blueberry filling. Instead, I used store bought. If you make this cake, make this addition!
Three out of four panelists judged the lemon blueberry to be superior, with two saying they were positive they were going to like the lemon curd the best. But the lemon blueberry cake itself is superior, in my opinion. (A fifth voter has not yet weighed in, but I only dropped her samples off a little while ago.) It doesn’t mean the lemon curd cake isn’t delicious, though!
I had no intention of making two cakes, but I couldn’t decide which to make.
The lemon curd cake was the one that intrigued me first. Four thin layers, with lemon curd between each layer, with a lemon and orange frosting. However, it was a three day process. If you start earlier in the day than I did, could be just a 2 day process. The lemon curd has to chill 8 - 12 hours. THEN, once it’s chilled and you’ve filled the cake, it needs 12 - 24 hours in the fridge to set and “ ripen.” Only then do you frost it. Loving lemon desserts in general and lemon curd in particular, I decided to go for it.
Southern Living calls it a Lemon Cheese Layer Cake. Is lemon curd lemon cheese?
Lemon Cheese Layer Cake
Lemon Blueberry Buttermilk Cake
Not pictured, blueberry preserves.)
Cream Cheese Frosting:
Nowhere in the recipe does it call for blueberry preserves or blueberry jam. It was a last minute idea, after the cake layers were made, but before frosting. Had I thought of it sooner, I would have made my own blueberry filling. Instead, I used store bought. If you make this cake, make this addition!
Three out of four panelists judged the lemon blueberry to be superior, with two saying they were positive they were going to like the lemon curd the best. But the lemon blueberry cake itself is superior, in my opinion. (A fifth voter has not yet weighed in, but I only dropped her samples off a little while ago.) It doesn’t mean the lemon curd cake isn’t delicious, though!
This post was edited on 5/31/22 at 7:08 pm
Posted on 5/31/22 at 12:23 pm to Darla Hood
Brainstorming between tasks today, and will try to make something tonight.
This is such a tough category when you don't bake! I don't even own a mixer. My brain is heading in the crab cake style of dish direction, but obviously a crab cake isn't culinary brilliance.
This is such a tough category when you don't bake! I don't even own a mixer. My brain is heading in the crab cake style of dish direction, but obviously a crab cake isn't culinary brilliance.
Posted on 5/31/22 at 12:45 pm to Darla Hood
Did some strawberry cheese”cake” cinnamon rolls
Openly admit I’m no baker but did thoroughly enjoy messing up the kitchen
Think I’ll keep experimenting
Openly admit I’m no baker but did thoroughly enjoy messing up the kitchen
Think I’ll keep experimenting
Posted on 5/31/22 at 2:14 pm to No8Easy2
Both entries look delicious.
I remembered, and then forgot, and now I'm out of time because I'm going to a concert tonight.
The last cake I baked was a boxed cake. So that doesn't really qualify. It was a Dolly Parton mix one my son wanted to make with me. Was good though.
I remembered, and then forgot, and now I'm out of time because I'm going to a concert tonight.
The last cake I baked was a boxed cake. So that doesn't really qualify. It was a Dolly Parton mix one my son wanted to make with me. Was good though.
Posted on 5/31/22 at 2:24 pm to HoustonChick86
post it
Posted on 5/31/22 at 4:25 pm to Darla Hood
This is one of my favorite cakes, Blueberry Lemon cake, I only bake it once a year when we are picking fresh blueberries, and full disclosure this is from last year , my berries are getting close but still need another week or 2 before we pick
Not sure where I got the recipe, very likely it was from this board
Blueberry lemon Cake:
* 1 cup butter, room temperature
* 6 large eggs
* 1 cup sour cream, room temperature
* 3 cups all-purpose flour
* ½ teaspoon baking powder
* ¼ teaspoon baking soda
* 2 cups sugar
* 1 teaspoon vanilla
* 2 cups fresh blueberries
* Zest and juice of 2 lemons
For the Glaze:
* 1 cup confectioner's sugar
* 2 tablespoons lemon juice
INSTRUCTIONS
1. Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch
bundt pan; set aside. In a medium bowl stir together flour, baking powder,
and baking soda; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Gradually add sugar, beating on medium speed about 10
minutes or until light and fluffy. Add vanilla. Add eggs, one at a time,
beating on low to medium speed for 1 minute after each addition and scraping
side of bowl frequently. Alternately add flour mixture and sour cream to
butter mixture, beating on low speed after each addition just until
combined.
3. Fold in berries, zest and juice until combined.
4. Pour batter into prepared pan, spreading evenly. Bake for 1 hour and
15-25 minutes or until a toothpick inserted near center of cake comes out
clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool
completely on rack.
For the Glaze:
1. Stir together confectioner's sugar and lemon juice until combined and
drizzle over top of cooled cake then serve.
I add a big pinch of salt, a little more sugar and about an additional 1/2 teaspoon of vanilla
And yard eggs come from our hens
Not sure where I got the recipe, very likely it was from this board
Blueberry lemon Cake:
* 1 cup butter, room temperature
* 6 large eggs
* 1 cup sour cream, room temperature
* 3 cups all-purpose flour
* ½ teaspoon baking powder
* ¼ teaspoon baking soda
* 2 cups sugar
* 1 teaspoon vanilla
* 2 cups fresh blueberries
* Zest and juice of 2 lemons
For the Glaze:
* 1 cup confectioner's sugar
* 2 tablespoons lemon juice
INSTRUCTIONS
1. Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch
bundt pan; set aside. In a medium bowl stir together flour, baking powder,
and baking soda; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Gradually add sugar, beating on medium speed about 10
minutes or until light and fluffy. Add vanilla. Add eggs, one at a time,
beating on low to medium speed for 1 minute after each addition and scraping
side of bowl frequently. Alternately add flour mixture and sour cream to
butter mixture, beating on low speed after each addition just until
combined.
3. Fold in berries, zest and juice until combined.
4. Pour batter into prepared pan, spreading evenly. Bake for 1 hour and
15-25 minutes or until a toothpick inserted near center of cake comes out
clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool
completely on rack.
For the Glaze:
1. Stir together confectioner's sugar and lemon juice until combined and
drizzle over top of cooled cake then serve.
I add a big pinch of salt, a little more sugar and about an additional 1/2 teaspoon of vanilla
And yard eggs come from our hens
This post was edited on 5/31/22 at 4:31 pm
Posted on 5/31/22 at 4:34 pm to Tigerpaw123
(no message)
This post was edited on 5/31/22 at 4:43 pm
Posted on 5/31/22 at 7:13 pm to Darla Hood
I had company for a good part of the day so wasn’t able to complete my entry post till a few minutes ago. Glad to see a couple of entries and hoping there might be more. 
Posted on 5/31/22 at 7:44 pm to Darla Hood
Gumbo Cakes
In a similar vein to crab cakes, decided to go gumbo overload with cakes made from gumbo ingredients.
Trinity and sausage.
Chicken pulsed a few times.
Browned andouille pulsed a few times.
Lots of Tony's and garlic powder cooked in. Finished deal moved to a big bowl for cooling and mixing.
Serve it on up over rice, and top with gumbo. I had a quart of homemade gumbo in the freezer that I used rather than make a new one. I didn't take pics when I made the gumbo, but it's your standard version.
In a similar vein to crab cakes, decided to go gumbo overload with cakes made from gumbo ingredients.
Trinity and sausage.
Chicken pulsed a few times.
Browned andouille pulsed a few times.
Lots of Tony's and garlic powder cooked in. Finished deal moved to a big bowl for cooling and mixing.
Serve it on up over rice, and top with gumbo. I had a quart of homemade gumbo in the freezer that I used rather than make a new one. I didn't take pics when I made the gumbo, but it's your standard version.
Posted on 5/31/22 at 8:33 pm to LouisianaLady
Like gumbo boulettes!
Last week, Mom got gumbo from somewhere that didn’t have much sausage. She likes a good bit of sausage. Not paying attention, I pulled out an open bag of Kartchner’s boudin rather than the open bag of the green onion sausage. Sliced the cold boudin and heated it in the gumbo. Well, she loved it. Your dish reminded me of that.
Very creative.
Last week, Mom got gumbo from somewhere that didn’t have much sausage. She likes a good bit of sausage. Not paying attention, I pulled out an open bag of Kartchner’s boudin rather than the open bag of the green onion sausage. Sliced the cold boudin and heated it in the gumbo. Well, she loved it. Your dish reminded me of that.
Very creative.
Posted on 5/31/22 at 10:12 pm to Darla Hood
I’ll post my submission early tomorrow morning
Posted on 6/1/22 at 4:02 am to Darla Hood
I feel myself gaining weight just reading this thread! Fantastic looking fat boy bait! 
Posted on 6/1/22 at 7:18 am to Darla Hood
The Almost Praline Doberge
I started out by baking a thin sheet of gold cake and cutting my round layers out is that.
I then made some vanilla pudding and added the praline flavor.
Next cake the assembly of the layers.
Finally ready to be skim coated.
Added some of the praline flavor to some buttercream.
Skim coated and ready to be enrobed in the praline icing I warmed up.
The praline icing pours nicely over the cake.
And this is the final image I was able to get. It is poured and ready to be decorated.
While the icing was setting up, some vandals helped themselves to the cake.
Not sure who did it, but they both look guilty….
I started out by baking a thin sheet of gold cake and cutting my round layers out is that.
I then made some vanilla pudding and added the praline flavor.
Next cake the assembly of the layers.
Finally ready to be skim coated.
Added some of the praline flavor to some buttercream.
Skim coated and ready to be enrobed in the praline icing I warmed up.
The praline icing pours nicely over the cake.
And this is the final image I was able to get. It is poured and ready to be decorated.
While the icing was setting up, some vandals helped themselves to the cake.
Not sure who did it, but they both look guilty….
Posted on 6/1/22 at 7:22 am to Lambdatiger1989
ARE YOU KIDDING ME?! Oh my. 
Posted on 6/1/22 at 7:27 am to Darla Hood
I wish I was. From the look of the empty pan, they seemed to think it was quite delicious.
Posted on 6/1/22 at 7:29 am to Lambdatiger1989
Oh man. I would be so (temporarily) pissed. But look at those sweet faces. Hard to be mad too long.
But this is why we photograph the process!
But this is why we photograph the process!
Posted on 6/1/22 at 7:31 am to Lambdatiger1989
Poor babies!
Posted on 6/1/22 at 7:41 am to Lambdatiger1989
Those are some “Sorry, we’re not sorry.” looks.
Posted on 6/1/22 at 7:55 am to Lambdatiger1989
The look of sorrow and mistakes:
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