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8.12.13

SNICKERDOODLE CAKE


I pawned tree decorating on Leilah for years. Then she married and had her own tree to decorate. For a short time Olivia would start it for me, but having two sets of grandparent houses to go to and with her own tree to decorate the assistance she used to give me was dwindling. Jimre was never a decorator, if something doesn’t need building or fixing he is out. Clearly I needed a less laborious Christmas tree.

I secretly desired a Tesla but I also toyed with the idea of getting a Charlie Brown.
 
In the end I settled for a tiny fake tree from Michaels.

It looks remarkably like a real tree. I hate those fake paper leaves – don’t you? I will decorate it in fifteen and after Christmas I will put it away for next year and next year and next year. I think I am brilliant. It cost me all of fifteen bucks. The pot was ten.
 
What’s with decorating for Christmas anyway? My girl’s house looks like Father Christmas threw up all over it. There is a lighted village on every table. Each generation wants something different. Well… I never put out the doilies our mothers made for us either. I do give in to nostalgia though, I will put out the small Costco nativity set I bought second hand a couple of years ago. Outside there is a single strip of lights on the house, we don’t want to alienate the neighbours… even though they more than make up for our lack of decorating fervour. There are lights on every surface, giant Mr and Mrs Claus magically inflate in the dark and deflate come morning, and there are reindeers and whatnot all around us. Really, why decorate? I would be a minimalist if I wasn’t so bloody practical. For minimalism to function you have to have nothing or dole out the money. I never had a lot of money so I under-decorate… and… bake. I baked a Snickerdoodle Cake. Happy Birthday my Love! The recipe was adapted from Foodie with Family.
 
Snickerdoodle Cake:
1-1/2 cups flour
1-1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1 cup butter, softened to room temperature
1-3/4 cups sugar
4 eggs
1 Tbsp pure vanilla extract
1-1/4 cups whole milk
 
Brown Sugar Cinnamon Buttercream:
1 cup brown sugar
1/4 cup whipping cream
1-1/2 cups soft butter
4 cups icing sugar
1 tsp ground cinnamon
1 teaspoon vanilla extract
 
• Preheat oven to 325F.
• Line two 9-inch spring form cake pans with parchment paper.
• In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
• Cream together the butter and sugar until fluffy and pale in colour.
• Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition.
• Beat in the vanilla.
• Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.
• Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
• Divide the batter evenly between the two pans and bake in preheated oven. The recipe called for 35 minutes, it took me 10 to 15 minutes longer, I lost count, but make sure to increase the baking time by only 3 to 5 minutes at the time and watch it or use the timer.
• Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
• Meanwhile prepare the brown sugar cinnamon buttercream.
• Place the whipping cream and the brown sugar in a small pot and heat it on low setting until the brown sugar melts. Set aside to cool completely.
• Beat the butter for 2 minutes.
• Lower the speed and began to add gradually the icing sugar and the cooled down brown sugar mixture.
• Scrape down the bowl after each addition.
• Add the cinnamon and the vanilla.
• Continue beating for 5-7 minutes until very fluffy.
• After the cake cooled down completely, decorate with the buttercream.
• Cut each cake into two even layers. Be forewarned. Once cut into two layers, this is not a stable cake. Handle the layers with extreme care. My best advice for the novice baker is to partially freeze the cake before cutting and handling.
• Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers.
• Crumb coat the cake with the buttercream.
• Place in the fridge for half an hour and then finish frosting the top and the sides.
• Cover and refrigerate for at least an hour before slicing.
• Store leftovers tightly covered in the refrigerator.
 

10 comments:

  1. You are funny, Zsuzsa, 'Father Christmas threw up all over it!'. LOL! I like the sound of a small tree too! Great cake recipe.

    ReplyDelete
  2. Zsuzsa, I love your Christmas tree story, and the little tree in the pot. I haven't put up any tree or decorations last year...and not again this year; 'Baa Humbug'...as the saying goes!
    My daughter Lora, hubby, and grandkids just put up their tall live tree; I helped decorate it...so pretty! Your cake is fantastic...love the flavor of the brown sugar buttercream icing!

    ReplyDelete
    Replies
    1. Thank you Elisabeth. I think we just got wiser hehe

      Delete
  3. As someone who doesn't decorate either (a Christmas tree for one person seems a bit much) I empathized with your story though your Michael's tree does look cute. It needs miniature decorations and a string of mini lights ... I'll stop now.

    I made, or at least, I ATTEMPTED to make a 3-D gingerbread tree for the table last year. Don't know what I'll do this year. I should really dig out my Christmas stocking and a few of my cross-stitch xmas decorations though.

    I love the cake flavours.

    ReplyDelete
    Replies
    1. No lights for me, it is what it is. The less the more. I hope Santa put something in your stocking Maria. :-)

      Delete
  4. I love decorating for Christmas, we put our live tree up a couple of weeks ago, i'm afraid I will never be able to go artificial, but I do understand the practicality of them. This cake looks very festive, like beautiful snow. I've never heard of snicker doodle cake before.
    Eva http://kitcheninspirations.wordpress.com

    ReplyDelete
    Replies
    1. I admire you Eva - you still believe in magic - darn it I am just too practical. I will get around to check out your Christmas post - you may have put a picture of your tree up. I will catch up in the next few days with what you all have been up to. I got letters and even a phone call inquiring if I was dead or alive. I am still alive, just not as energetic as I used to be and I did less this year than in previous years. The next few weeks are going to be hectic for me and I will disappear for awhile again.

      Delete
  5. Hi Zsuzsa,

    (I don’t know how to catch your attention but hopefully you could spare me a minute to read this message.)

    My name is Freddy. Surfing on the net I found your blog and noticed you have a great number of tasty recipes there, that is why I am contacting you. I wonder if you would like join our website www.mytaste.com and receive more visitors to your blog through making your recipes available to a greater number of internet users.

    Mytaste.com has been launched recently and from the first day it has gained popularity among food lovers. Today the site can be found in 45 countries, where we deliver thousands of visitors to food blogs daily. Some Top Food Blogs on our pages receive more than 20 thousands unique visitors a week.

    Recently and to improve the user experience and develop their loyalty we added social features that allow our users to create cookbooks, save recipes and follow other users. This means that when a recipe from your blog is saved, the user will always have the opportunity of visiting your blog again.

    So, if this sounds like a good plan to you, please visit our website & add your blog through the Top Food Blogs section here: www.mytaste.com/add-your-food-blog There you will find all the instructions you need to follow to become a part of our bloggers family.

    Hopefully your food blog will be up there in the top!
    If you have any questions please don’t hesitate to contact us at info@mytaste.com

    Warm regards,
    Freddy

    ReplyDelete
    Replies
    1. Dear Freddy,

      Thank you so much for the invitation. When I started blogging it was never my intention to make money from or to create a following for myself. I promise to take a look and if I won't have commitments I will consider joining the site.

      Regard,
      Zsuzsa

      Delete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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