Maple Sour Cream Cake Recipe Review

I eagerly strolled out into my kitchen today to make a cake recipe that I found on Technicolor Kitchen’s blog.  The original recipe came from Food 52.

The photo’s of this Maple Sour Cream Cake on Technicolor Kitchen’s blog looked so delicious (all of her baked goods do) that I don’t know who could resist making such a beauty.

And then there was reality…

Sadly, this cake turned out nothing like I was expecting.  Either in taste or texture.  The cake was extremely heavy and oily, browned too quickly when it was baking,  and tasted much more like egg than anything else.

So, was it something I did?  Let’s take a look, and feel free to chime in with your thoughts.

I used olive oil instead of canola oil.  It should be noted that I usually bake with olive oil and generally don’t have any issues with it, but I suppose that could have been a contributing factor.   I used an electric mixer in place of a whisk – ??  And for the actual baking, I ended up lowering the heat to 325 degrees because the outside was getting too dark too fast (I did follow the baking instructions to the letter). 

It’s inevitable that when you  try new recipes there will be some that you are tickled with, and others that you aren’t.  I like to use these experiences to try and improve on the concept of the recipe.  I’ll do a little experimenting and see if I can shape this recipe to fit my expectations of  what I think a Maple Sour Cream Cake should be.

What’s the last recipe you can remember making that didn’t turn out a thing like you expected it to?

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Petit Fours or Petit Four-Get it?

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Petit Fours are irresistibly cute, pretty, and delicious.  It’s those characteristics that inspired me to make my own.  But when I was done making them I was chanting Petit Four-Get It!

You will probably agree that  they look cute and pretty.  And I will attest that they are delicious.  But… they were extremely time-consuming to make.

Warning!  If you want to make petit fours you will need a lot of time and patience

Since making these was a new adventure for me I decided to take a shortcut and use a store-bought pound cake. 

I started by cutting the cake into one inch by one inch cubes, or as close to that as possible.  For experimental purposes I also tried using a small round cookie cutter but found that was more time-consuming than cutting the cubes, and there was considerably more waste of the cake doing so.

I made the icing once I finished cubing the cake.  I had never made this type of icing before so I wasn’t sure what to expect.  The recipe I used came from Betty Crocker’s Cookbook.  I used a small pound cake so I only made a half of batch of icing.  As far as ratios go – that worked out perfectly.

Once the icing was ready I removed a small amount from the double boiler and then colored it.  I  set a cube of cake on a dining sized tablespoon and spooned the icing over the piece of cake.  This is where it got very time-consuming.  The only other alternative was to place the cubes on a wire rack and pour the icing over a few pieces at a time.  Neither seemed like ideal ways to cover small pieces of cake.  I found this icing was difficult to work with once it cooled down, and that happened fairly quickly.

I transferred the iced pieces of cake onto parchment paper and left them  at room temperature overnight.  The following day I melted some white chocolate wafers and drizzled it over top of each piece of cake.  I decorated each piece with Celebration pearls candy which you will see more of early next week.  You won’t want to miss that post – I promise!

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Even though my initial thought was petit four-get it!  I would make these again.  When I do, I may try a different icing recipe and see if that helps speed up the process any.

If you want to make a treat for extremely special occasion, or if you really want to wow someone, petit fours are a perfect choice.

Pound Cake

Yesterday I decided to make a pound cake from scratch.  I followed a recipe in a cookbook I have that claimed the recipe was over 100 years old.  The cake called for the typical ingredients with the exception of 1 tsp of vanilla extract, and 1 tsp of lemon extract.  It didn’t call for baking soda, just baking powder. 

I made the cake per the recipe, poured the batter into a loaf pan, and baked it for an hour at the recommended temperature of 325 degrees.  I have to say it took a lot longer than an hour to bake completely.  In the meantime I ran into the problem of the outside baking too fast.  When it came out of the oven I was leery.  I let it cool and when it came time to cut it I realized the outside was too brown for my liking.  So, I cut the crust off and sliced the cake.  It was DELICIOUS!  Let me say it again – DELICIOUS.  After slicing it I cubed the slices and layered it with fresh-cut strawberries in a glass bowl.  When I served it I let everyone put their own whipped cream on top. 

Unfortunately, I don’t have any pictures because it got eaten so fast there wasn’t time.  If I make it again I may try to cover it with aluminum foil to prevent the outside from browning like it did.  But this is definitely a make again cake!