Cake, Cake Pops and Scone Commentary

Good Morning!

I’m sitting here drinking some coffee. Aaron is still asleep. It’s only 7:26 Saturday morning… I did a little baking this week and thought I’d post about it. I baked a pound cake to test a recipe on Tuesday. I used my grandmother’s old bundt cake pan which makes a pretty cool cake. I also used double strength vanilla in this recipe because I’ve been finding that I like vanilla cake with a strong vanilla flavor. I thought it might be overpowering but it didn’t seem to be. The cake baked for an entire hour at fairly low heat and grew over the bundt pan! It looks flat bottomed in the picture but in reality, it’s teetering on a mounded bottom.

I made a random dark chocolate/coffee glaze and sprinkled with some sliced almonds. Aaron and I tasted a few bites and it was delicious! Surprisingly delicious. I ended up bringing in to work for my coworkers and they had it all but finished by noon. One of my coworkers even said it was one of the best cakes he ever had. Who knew people liked pound cake so much.

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Do you like our yellow tiled walls? They’re growing on me.

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Wednesday and Thursday evenings I spent making cake pops for a bridal shower. The bride requested vanilla cake covered in chocolate and chocolate cake covered in white chocolate. Her wedding colors are white, black and wine so I tried to stick with that scheme.

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All ready to go:

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Aaron and I are off to an estate sale this morning then to the grocery store then his parent’s are coming over for lunch and maybe some scone making. I’ve never made a scone before. I’m sort of opposed to scones. I don’t really like them. They’re dry and biscuity and not sweet enough for me. Apparently people love scones though so I have a few recipes to try. Perhaps if I cover them with a sugar glaze I will like them.

A little scone info courtesy of Wikipedia:

The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Canada, Australia, New Zealand, and Ireland, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

The pronunciation of the word within the United Kingdom varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/, rhyming with “con” and “John”, with the preference rising to 99% in the Scottish population. The rest pronounce it /ˈskoʊn/, rhyming with “cone” and “Joan”. British dictionaries usually show the “con” form as the preferred pronunciation, while recognizing that the “cone” form also exists.[1]

British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates.

In the United States, scones are drier, larger and typically sweet. Those sold by coffee shops often include fillings such as cranberries, blueberries, nuts, or even chocolate chips. More original fillings include M&M’s.


After quizzing my coworkers all afternoon on whether they like scones, why they like them and what flavors they’d prefer, I am going with cranberry orange, pumpkin, and cinnamon raisin.

I’m obsessed with scones now.

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