CWB Project #3 PUMPKIN
Please post your project #3 pictures, tips, reciepes etc in this Discussion Fourm.
Replies to This Discussion
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Permalink Reply by Karen Marie on
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Absolutely Kathy! I have already used 2...I gotta go get more!
Kathy Kmonk said:Pumpkin Gingerbread sounds yummy, too! I did the same thing, Karen! I bought six cans of pumpkin when I was at Sam's Club the other day! Great minds....
Karen Marie said:Tina and Kathy those look soooooo gooood....I am baking my pumpkin gingerbread very soon.....I am buying 6 cans of pumpkin so I wont run out! -
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Permalink Reply by Anne M on
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At last I got to try out Jeri's pumkin with chocolate chips. My friends and I loved it. Lesson learnt from this.....do not mess around with cheese frosting. I wanted to place the cake on a nice looking platter but the frosting started to crack so I left it as is. I got two loaves, I also practised my piping.
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Cakes Oct 2010 003.jpg, 2.4 MB -
Cakes Oct 2010 005.jpg, 1.9 MB
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Nice Anne! Would love to see the inside too!
Anne M said:At last I got to try out Jeri's pumkin with chocolate chips. My friends and I loved it. Lesson learnt from this.....do not mess around with cheese frosting. I wanted to place the cake on a nice looking platter but the frosting started to crack so I left it as is. I got two loaves, I also practised my piping. -
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Thank You Tina & Karen, unfortunately could not take pictures of the inside as it got done as soon as they were cut......
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Permalink Reply by Faith Gealey-Brown on
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Hi Gloria,
I'm so glad you like my recipe! It looks great, and it really is a delicious cake!
Gloria Castano said:I made this yummy pumkin ginger cake with brown sugar and cinnamon cream cheese frosting with a border of home made whipped cream- from the recipe posted on this blog... OMG this has got to be the yummiest cake ever! I had some extra batter so I made a batch of cupcakes as well, the kids LOVED them!!!!
Making some coffe now to have myself a slice of cake for lunch! -
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Permalink Reply by Gloria Castano on
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I absolutly loved it and will be making it a regular on my holiday menu! My kids loved the cupcakes, and I'm making my sister a cake for this eveing!
Gloria
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Faith Gealey-Brown said:Hi Gloria,
I'm so glad you like my recipe! It looks great, and it really is a delicious cake!
Gloria Castano said:I made this yummy pumkin ginger cake with brown sugar and cinnamon cream cheese frosting with a border of home made whipped cream- from the recipe posted on this blog... OMG this has got to be the yummiest cake ever! I had some extra batter so I made a batch of cupcakes as well, the kids LOVED them!!!!
Making some coffe now to have myself a slice of cake for lunch! -
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Permalink Reply by Gretchen Belsome on
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Hey everyone we need to choose a picture... My picks are, Karen's bread slices, Tina's slices with the cream cheese filling or Kathy's chocolate chip pumpkin cookies (I think I am making these for Thanksgiving). Let me know what you guys think..... I hate having to choose one.
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One more thing, I know this project is over, and I didn't bake any of these recipes at the time. I was more depressed because I couldn't eat them. I plan on making the cookies for Thanksgiving. I also wanted to ask, I have Spice cake Mix, and could I just use that and put the pumpkin in it? What do I leave out the water, and the oil? I would greatly appricate your help. I am not at scratch baker, I love doctoring up the mix, and everyone is loving it. I had a pumpkin cake roll and loved it. I wanted to make a couple for Thanksgiving and was hoping to get some advise on how to just use the spice cake I already have.....and also is there something different I have to do to roll the cake. I thought I read it on here somewhere but can't seem to find it.... It is probably right under my nose. Thanks
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Thanks Tina .... I am going to look up your recipe... I thought someone had a roll or swirl, and could not find it on this discussion. So I have to go to the main page. Thanks again. I can't wait to make these for Thanksgiving.
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Tina I have looked everywhere... I can't find the recipe, I remember reading those instructions, but I can't find it. Could you please, please post it here or email it to me. I really wish we had a seperate page just for recipes. THank you so much.
Tina T said:Hi Gretchen,
I posted the Pumpkin Roll under the main page of the CWB page 6, I think. Here is the instruction for rolling it.
after the cake has cooled 15 minutes on the rack, I pull it out of the pan with the parchment paper attached and set it on the towel. I let it cool an additional 10 minutes or so (just enough that the filling will not soften on the roll) and put the filling on the cake. Then as I roll the cake, I pull back the parchment paper from the cake. Once the cake is rolled up, I re-wrap the parchment paper around the outside of the cake and then put it in the refrigerator.
I'm not sure how it would work using a cake mix. It only takes a small amount of batter. I'm making a pumpkin roll tomorrow, so I could measure the batter that I make from scratch recipe before I put it in the pan so you can try it. Also, the batter only bakes for 15 minutes with this recipe, so I'm not sure how it would work for a cake mix, but you could test it out. I'll e-mail you back the info tomorrow afternoon, if you want me too. :)
Gretchen Belsome said:One more thing, I know this project is over, and I didn't bake any of these recipes at the time. I was more depressed because I couldn't eat them. I plan on making the cookies for Thanksgiving. I also wanted to ask, I have Spice cake Mix, and could I just use that and put the pumpkin in it? What do I leave out the water, and the oil? I would greatly appricate your help. I am not at scratch baker, I love doctoring up the mix, and everyone is loving it. I had a pumpkin cake roll and loved it. I wanted to make a couple for Thanksgiving and was hoping to get some advise on how to just use the spice cake I already have.....and also is there something different I have to do to roll the cake. I thought I read it on here somewhere but can't seem to find it.... It is probably right under my nose. Thanks -
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Thanks.... can't wait to make them for Thanksgiving.
Tina T said:Gretchen,
Here it is....
PUMPKIN ROLL
ROLL
3 Eggs
½ tsp Salt
2 tsp Cinnamon
1 tsp Lemon Juice
1 tsp Baking Powder
1 cup walnuts
1 cup Sugar
¾ cup Flour
2/3 Cup Pumpkin
1 tsp Ginger
FILLING
8 oz pkg Cream Cheese
½ tsp Vanilla
4 tbsp Butter
1 cup powdered Sugar
In a large bowl beat on high with mixer, eggs for one minute. Add sugar and pumpkin. Wisk together dry ingredients. Stir remaining ingredients into mixture. Pour into a 13”x9”x1” pan that is greased and floured. Top with ½ cup walnuts (chopped).
Bake 15 minutes at 375 degrees.
Turn out on dish towel and sprinkle with powdered sugar (1 Tbsp). Roll gently with towel and cool completely. When cool, unroll, spread filling and re-roll without the towel.
TIPS:
Parchment paper: I use parchment paper and grease and flour it. I cut the parchment paper so that it is longer length wise (about 2-3 inches) than the bottom of the pan, so I can grasp the paper and pull the cake right out of the pan when it is done cooling on the rack. I put the cake with the parchment paper attached onto the dish towel.
Re-rolling the roll: This recipe has you roll the cake, refrigerate it, unroll it and then put the filling in it and re-roll it. I haven’t had much success with re-rolling. So, after the cake has cooled 15 minutes on the rack, I pull it out of the pan with the parchment paper attached and set it on the towel. I let it cool an additional 10 minutes or so (just enough that the filling will not soften on the roll) and put the filling on the cake. Then as I roll the cake, I pull back the parchment paper from the cake. Once the cake is rolled up, I re-wrap the parchment paper around the outside of the cake and then put it in the refrigerator. That way, I don‘t have to re-roll it. -
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Permalink Reply by Stampinsher on
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Reporting back as I promised:
When we did this project #3, Pumpkin was the theme, I made the pumpkin bread with the cream cheese filling. I said I was going to freeze one of the loafs because it was unsure as to how it would come out. I did it and just like cheesecake, you can freeze cheesecake too.
It was wonderful. I took it out and opened it up and let it sit on the counter top for just a bit until the Frozen bread because very cold. Then I covered it back up and placed it into the refrigerator. That evening I tasted it before I would give it to anyone. To say the least, the next morning we enjoyed it. Then I served it as a dessert with our friends after dinner along with Coffee and Baileys.
It was great. Make the huge recipe and enjoy it many months later like us. Enjoy.
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