Rum Drenched Vanilla Cake

I started running.

Not actually running, it was more like a walk-run-pant-stop-walk-run-pant-stop-walk kind of run. But hey, it's a start. 

There is one weird thing about this. I think of cupcakes when I run. Will that make me lose weight slower? I hope not.

But then again, I go to my weekly boxing sessions with my friend Abbie. That should help, right?

You know what might not help?

This Rum Drenched Vanilla Cake.

Even more so that it's a recipe from Dorie Greenspan.

If it's from Dorie, it must be a guaranteed hit.

And it is.

So maybe I'll reward myself with one bite. Okay, make that three. Yummy!!!

Dorie Greenspan's Rum Drenched Vanilla Cakes

from All Cakes Considered

For the cake:
1 stick plus 7 tablespoons unsalted butter
2 2/3 cups all purpose flour
2 1/2 teaspoons baking powder
pinch of salt
2 1/3 cups sugar
6 large eggs
1 plump vanilla bean
2/3 cup whipping cream
2 1/2 tablespoons dark rum


For the syrup:
1/3 cup water
1/4 cup sugar
1/4 cup dark rum





To make the cake:
1. Center a rack and pre-heat the oven to 350 degrees F. Line the bottom of your loaf pans with parchment paper and spray the sides and bottoms with baking spray.
2. Melt your butter, either on the stove top or in the microwave on high power. Set aside and let it cool. In the meantime, take out your eggs and bring them to room temperature (about 30 minutes).
3. In a separate bowl, dry whisk the flour baking powder and salt together. Set aside.
4. In a large bowl, measure out the sugar and then add the eggs, one at a time, whisking after each addition until throughly blended with the sugar.
5. Split the vanilla bean in half scrape out the beans and put it in the egg/sugar mixture. Then add the cream, then the rum.
6. Using a rubber spatula, gently add a third of the flour mixture, stirring until just blended before adding the next third. Repeat until all of the flour mixture has been blended in. The batter should be smooth and thick.
7. Fold in half of the melted butter. When incorporated, fold in the rest.

8. Pour the batter into the prepared pans and smooth the tops with a spatula.
9. Place the pans on a cookie or baking sheet and bake. After 30 minutes, check the cakes for color. If they are browning too quickly, take a sheet of aluminum foil and lightly cover them.
10. Bake for an additional 25 or 30 minutes, until a toothpick or thin knife inserted in the center of each cake comes out clean.


To make the syrup:
11. You start by making a simple syrup. Stir the water and sugar together in a medium saucepan over medium heat. After the sugar dissolves, bring the mixture to a medium boil. (Medium, because a full boil will burn the sugar and you do not want that, believe me). Remove the pan from the heat and stir in the rum. Pour the syrup into a heat-proof bowl to cool.


To finish the cake:
12. When the cakes are done, cool for five minutes in the pans before unmolding them to cake racks.
13. Place the cake racks over a baking sheet lined with parchment or wax paper to catch the drips. Using a thin knife or a long toothpick or a cake tester, poke holes through the cake.
14. Slowly brish the cakes with syrup, allowing time for the cakes to absorb the syrup. Leave the cakes on the racks to cool to room temperature before serving.


Happy cupcaking,
Aikko

Unexpected Cupcake Liners

When you visit Ikea, as we did last New Year in Hong Kong, you expect to find beds, pillows, hats, chairs, kitchen sinks, book cases on display and for sale.

Little did I know, I can find this. I didn't actually "find" it. My sister told me there were some and asked if I want to bring home a few...

 Ikea cupcake liners!!!

 Aren't they sweet? 

They come in these super stylish, uber chic designs and I think I don't have the heart to put cupcake batters in them. I like them just the way they are. 

Saying they're so cute is an understatement. I wish Ikea would come up with other designs.


Since we're in the subject of cupcake liners. Look at what I found at Gourdo's in Greenbelt.

More cupcake liners! Aren't the colors fab?

I love the brown, teal, and cotton candy pink combination.  I find it comforting, in a cupcake liner kind of way. Whatever that means!

Happy cupcaking, 

Aikko

Feel Good Croissants

I have lots of pictures...

of my family

of my friends

of places I have visited

of things I love and interest me

of cupcakes I have baked

and now they're gone. Lost, M-I-A, nowhere to be found.

My laptop died on me last Tuesday. It just won't start. That's why I haven't blogged till now.

So what's a girl gotta do when her laptop just had a melt down?

Make croissants, of course!

Bake Happy blogger, say what?

(Yup, I can totally imagine hearing you say that)

Yup, why am I making croissants?

Answer's easy.

Tomorrow, when I bring my laptop to the computer doctor to see what can be salvaged, there could only be one of two news that I'll receive.

If it's a good news, I'll celebrate it with a croissant.

If it's a bad news, then I'll make myself feel better by eating a croissant (or two or three).

Sounds like a win-win situation! (that was my tummy speaking)

Croissants
from AllRecipes.com

Ingredients

• 1 1/4 teaspoons active dry yeast
• 3 tablespoons warm water (110 degrees F/45 degrees C)
• 1 teaspoon white sugar
• 1 3/4 cups all-purpose flour
• 2 teaspoons white sugar

• 1 1/2 teaspoons salt

• 2/3 cup warm milk
• 2 tablespoons vegetable oil
• 2/3 cup unsalted butter, chilled
• 1 egg
• 1 tablespoon water

Directions

1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.

3. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.


5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.


And oh, by the way, happy 2011 everyone!!!


Happy Cupcaking!
Aikko

Wish me luck!