Filed under: Food I Make, Food Made by Other Food Folks, Random Foodie Thoughts | Tags: cakes, coffee, coffee cream cake, cooking, desserts, food, mother's day, pioneer woman, recipes
Mother’s Day is all about the desserts.
On Mother’s Day, our family always eats lunch after church at a restaurant, and then we usually return to our house for dessert. Actually, we eat dessert before and after lunch. It’s our day, and the girls like dessert.
Please don’t judge.
At church on Mother’s Day, our youth hold a dessert auction to raise money for the youth fund. I always am willing to participate to help out the great cause.
Of course, I also consider it a competition. My goal is to make the cake that has the highest bid and shows the old ladies up. I haven’t done that yet, but I still keep trying.
This year, I made my strawberry cake and Trisha’s key lime cake. The key lime went for $55, and the strawberry went for $50. The highest cake went for $85, so if you take both of my cakes together, I won! Sorta.
I wasn’t brave enough to enter The Pioneer Woman’s coffee cream cake in the auction, because I had never made it before and I only wanted to enter a sure thing into the auction. Also, if I sell it, I don’t get a bite. I decided to make it and save it for before and after lunch on Mother’s Day.
The recipe was easy enough. I split the batter into two round cake pans and baked them up. While the cakes were baking, I made the creamy filling. The snag and mess occurred here. PW’s recipe called for whipping cream, which I guess makes sense. However, I only had half and half, and I didn’t realize the difference it would make. My filling was delicious, but not thick at all. It was more like gravy on top of the first layer of cake.
When I placed the second layer on the other with the filling, it all splurted out of the sides of the cake. Luckily, my cake stand had tall sides.
I pressed on and iced it for the big dessert day.
When we cut the cake, the flavor was so, so good even if the cake was so, so messy. It had the right mixture of coffee and sweetness and soft cake.
The only weird thing about it was that the cake had a slight inexplicable green tint.
Regardless of the color and the mess, it was still good. Now I know that whipping cream is the key, and the color is curious.
Maybe next year it will make it to the youth auction and bring in the big bucks.
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