Cake Appreciation Thread

[Milieva]

I've been having some serious feels about cake tonight (no, seriously, there were tears) and I feel the need to share.

I'm a bit obsessed with cake.  It is one of the things I frequently crave. Hot chocolate cake just out of the oven with gooey melted chocolate chips in it.

Who doesn't love cake?  What's your favourite sort?

[suzanami]

I have to be in the mood for cake, but when I'm craving it, I want it pretty badly.

my favorite is actually just marble cake.  oh and ice cream cakes!  I freaking love ice cream cake.

and on the flip side, I hate chocolate cake!  adore actual chocolate but hate chocolate cake.

[Mokonalord]

CAKE!

I've got a family friend that makes some of the best cakes in the world. You know, stay at home mom, does awesome cakes for parties for fun and profit. Used to make a special peanut butter chocolate chip variety for my birthday. *sighs*

[Revolutionaren]

My favourite type of cake is cake that is in my mouth.

Just. Cake.

I'm trying to think of cake I don't like and nope, it's impossible.

There's that old joke about asexuals and cake, but it's true! I've met plenty of asexuals now and we're all cake fiends!

[Tea]

Oooh my favorite had got to be roulade with vanilla cream because yummmmm!!

If eating cake didn't mean I'd always have to bake it myself, then I'd be eating a loot more cake.

[VKiera]

Now I'm seriously craving some cheesecake...

Personal favorite of mine is marble cake, the little small snack sized ones. I pop them in the microwave for a few seconds so they're nice and warm when I eat them. Though a good devils food cake is nice too.

When it comes to sweets I usually go for brownies, hee or snicker-doodle cookies. <3

Though frankly I'd kill for a mocha frappuccino right now.

[Milieva]

I have a simple recipe I've been able to tweak to turn it into all sorts of cakes.  It was originally a chocolate cake recipe, but I've made vanilla, cinnamon (with a crumbly top), pumpkin, and banana cakes with modifications.   I'm still working on a strawberry cake that I can be proud of.  Soon......

Small batch Chocolate cake:

6 Tablespoons Flour (1/4 C + 2 Tbsp)
2 Tabelespoons Cocoa powder
5 Tablespoons (1/3 C)
3 Tablespoons Oil
3 Tabelspoons Milk
1 egg
1/8 teaspoon salt
1/8 teaspoon baking soda (bicarbonate soda)
Optional: 1/4 or 1/2 Teaspoon Vanilla   (I leave it out because I currently don't really like vanilla half the time)

Bake at 350F/180C until done (varies depending upon pan used, inserted toothpick or knife would come out clean)
Makes 4 cupcakes, or a very small loaf.

If I'm doing a white cake, I tend to use brown sugar, and you just take out the cocoa powder and replace it with flour, which equals 1/2 C, to simplify it.  As long as you keep the dry to wet ratio about the same, you can turn it into all sorts of things....

[Somariel]

Since Mils brought up recipes, I thought I should mention that pumpkin puree makes a great substitute for eggs if you're using a pre-packaged cake mix. My mom went vegan for health reasons a few years ago and we've been making birthday cakes that way since then. Not only is it impossible to taste the pumpkin puree once the cake is baked (Really. I have this uncanny ability to notice the slightest change in a recipe and not only did I have to be told that the puree had been used instead of eggs, I couldn't even taste it after I knew about the substitution.), it makes the cake richer and moister. Of course, we always have chocolate cake for birthdays, so I don't know how noticeable the substitution would be in vanilla cake.

[suzanami]

Since Mils brought up recipes, I thought I should mention that pumpkin puree makes a great substitute for eggs if you're using a pre-packaged cake mix. My mom went vegan for health reasons a few years ago and we've been making birthday cakes that way since then. Not only is it impossible to taste the pumpkin puree once the cake is baked (Really. I have this uncanny ability to notice the slightest change in a recipe and not only did I have to be told that the puree had been used instead of eggs, I couldn't even taste it after I knew about the substitution.), it makes the cake richer and moister. Of course, we always have chocolate cake for birthdays, so I don't know how noticeable the substitution would be in vanilla cake.

oooohhh, we don't bake often but I am going to keep this in mind.  my husband has an affinity for substituting stuff in recipes, I bet he'd like to try this~

[Milieva]

I made the pumpkin bread when I had almost nothing to make cake with.  I just used pumpkin puree, the dry ingredients and oil.  It was tasty.  I didn't quite measure any of it, and I've never been able to replicate the first batch, which was amazingly moist.