CWB Cake Club
Information
This group is for members of the Cakes We Bake community who would like to participate in a monthly/semi monthly project that the whole group would do and then share them with the others in the group.
Members: 70
Latest Activity: Apr 20, 2014
CWB Cake Club Project #8
Cake Balls, Cake Pops, Cake-on-a-stick!!!
Send in your favorite, reciepes, tips, pictures, ideas on doing this Cute little balls of cake!!!!
Discussion Forum
CWB Cake Club Project #7 - CHOCOLATE CAKE WRAPS
Started by Gretchen Belsome. Last reply by art deco cakes by galidink Nov 21, 2012. 12 Replies 0 Favorites
Please send in your ideas, tips, reciepes and pictures of cakes using this techinque. Continue
CWB Club Project #5 - "Velvet Cakes" for Valentine's Day
Started by Faith Gealey-Brown. Last reply by Mizztry May 30, 2012. 34 Replies 1 Favorite
It looks like the velvet cakes have it - so I think it will be a very yummy February indeed! I'm including a pink velvet and a red velvet recipe for you all to try out and enjoy. Happy caking! Pink…Continue
CWB Cake Club Project #8
Started by Gretchen Belsome. Last reply by jeri c Nov 6, 2011. 13 Replies 0 Favorites
Cake Balls, Cake Pops, Cake-On-A-Stick There is a Fourm Discussion about Cake Pops, going on right now, there is a new pan out to make these, are you going to use it???? There is a video posted to…Continue
CWB Project # 6 - Easter Pound Cakes!
Started by Faith Gealey-Brown. Last reply by Anne M May 9, 2011. 6 Replies 0 Favorites
Hi All! So I guess pound cakes it is! Here are two of my yummy pound cake recipes - one is a cream cheese pound cake and one is an English style pound cake. No matter which one you choose - both…Continue
Comment Wall
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Comment by Karen Marie on September 3, 2010 at 8:22am
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Do you all want to share what flavor you are making for the cheesecake or let it be a surprise when you actually post the photos?
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Comment by Gretchen Belsome on September 3, 2010 at 2:35pm
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I am making the Parline flavor. Parlines are big her in NOLA so I felt it fitting. I am also going to make some parlines and drizzle them on the top. I am going to get my stuff this evening and make it tomorrow. We are going to have a family thing on Sunday so they will get cheesecake. What would be a good way to make mini cakes? Can you put them in a cupcake pan?
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Gretchen you can do minicakes in a cupcake pan but you will only have to cook them for about 20-30 minutes,....check after 15 and only bake until the center is almost set. I love praline .....yum...,pecans and brown sugar.....one of my first cheesecake flavors!
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I am going to make the peach melba flavor for my cheesecake.....
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Thanks... I hope I can do this... I have never made parlines, my BFF does that, but she is at the beach for the weekend, so I am going to have to try. Thanks for sharing all the reciepes and extras..... Can't wait to work on it this weekend. I guess we are all using the holiday weekend to do this project. I am going to take more pictures and a few more notes this time too, can't let Sher show us all up again..LOL!!! (no offense Sher, just joking with you)
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I made my cheesecake last night...sorry I cheated...didnt wait till Monday....I will have pictures later today...yes I made the peach melba....it smelled so yummy!
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it is just brown sugar, butter, cream and pecans right Gretchen?
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Pralines are so delicious and I found a recipe for real NOLA pralines on the www.frenchquarter.com site
In case anyone gets inspired besides Gretchen!
New Orleans Pralines
•1 cup light brown sugar, packed
•1 cup granulated sugar
•½ cup light cream
•1 ½ cups pecans, halved
•2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 candies.
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Gretchen if you dont want to go through all that trouble you can just substitute brown sugar for the granulated in the recipe and fold in pecans
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I just found out that the proper temperature to cook pralines is 320 degrees...same as for caramel......so if you make them please cook over medium high heat and always have a bowl of ice water next to you in case of spills...it will instantly cool the syrup and prevent burns
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