Cake vs. Pie

Last night two of my friends hosted a Cake vs. Pie baking competition as a shared birthday party.  Everyone brought a cake or pie to enter in the competition.  I made a cake inspired by my favorite girl-scout cookie, the Samoa:

To make this cake, I layered the batters of half a yellow cake and half a chocolate cake into a glass pie dish and had a small round tart pan in the center to shape the cake with a hole in the middle.  It is frosted with a thick, sticky caramel glaze which I mixed with toasted coconut.  I used the remaining coconut to cover the top and make a crispy outer layer.  Finally, I carefully dressed the cake with a chocolate drizzle in the same style as its little cookie cousin.
Ralph decided to make a banoffee pie to bring to the party:

Banoffee pie is a graham cracker (biscuit) crust layered with sliced bananas, filled with thick caramel (toffee), topped with freshly whipped cream and a sprinkle of shaved chocolate.  Unfortunately, he accidentally bought regular condensed milk instead of the sweetened variety; and, after several hours of boiling, he opened the cans to find boiled milk instead of thick caramel.  It was very disappointing because he didn't have time for a do-over before the party.  Fortunately for me, he decided to make it today instead and I finally got to try the English delicacy.  I may or may not have eaten two slices and called it dinner.  This pie is amazing, but sadly not vegan.  I would like to say here that I will make a vegan banoffee pie one day; but, I'm truly doubtful that I could ever come up with a replacement for the creamy caramel center.
As for the rest of the competitors at the party, I have to say it was a very talented crowd.  Everyone brought something beautiful and delicious to the table:



It was a gorgeous spread.  There was even cake vodka:

Incidentally, it is an English vodka.  If you've read my previous post about the English calling everything either biscuit or cake, you will know why this is funny.
My Samoa cake was the only vegan entry and it was being judged against rich cheese cakes, so I didn't expect it to make it to anyone's top three list.  There were three awards:  best cake, best pie, and best over-all.  The best pie award went to the yellow-crusted pie at the bottom of the above photograph.  It was a chicken curry pie and people were raving about it.  Obviously, being vegetarian, I couldn't try it; but, I'm going to ask for the recipe to see if I can convert it.  Here is the sour cream cheesecake that (deservingly) won best over-all:

It was made from a secret family recipe that has been passed down through generations.  I wished my sister was there to try it.  She loves cheesecake more than I love dogs.  And that's a LOT.  Finally, the best cake award went to my Samoa cake!!!  It is now called Emily's award-winning Samoa cake.   It was very exciting to place in the top three when there were so many good things on the table to choose from.  Here's my cheesy grin and adorable hand-made ribbon (which will be going on the wall of my bakery when it opens):

Sunny Orange Layer Cake

The dreary fog has descended and the rain has commenced in our busy little city by the bay.  To keep spirits up and bring a little colour into our soggy lives, I decided to bake a much needed orange cake.  I know, it's not included in the "can eat" section of our diet; but, we needed to prevent scurvy somehow.  It's cake for survival, mates!
I got delightful results from converting a recipe I found on finecooking.com: http://www.finecooking.com/recipes/orange_layer_cake.aspx
Here is my own vegan version of the recipe by Ris Lacoste:
Sunny Orange Layer Cake

Ingredients:
For the filling:

2/3 cup sugar
3 Tbs. all-purpose flour
1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp
1/2 tsp xanthan gum
2 Tbs. earth balance

For the cake:
2-1/4 cups all-purpose flour
2-1/2 tsp. baking powder
1 tsp. salt
1/3 cup earth balance
1/3 cup unhydrogenated vegetable shortening
2 tsp. grated orange zest (from about 1 large orange)
1-1/2 cups sugar
4 1/2 tsp Energ Egg Re-placer + 8 Tbs hot water + 1 Tbs vegetable oil (whisked until powder is incorporated)
1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp

For the frosting:
6 oz. (12 Tbs. ) Earth Balance at room temperature
4-1/2 cups (about 18 oz.) confectioners’ sugar
Dash salt
1 tsp. grated orange zest
5 Tbs. fresh orange juice

For the garnish:
1 or 2 small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain
7 or 8 sprigs fresh mint (pick pairs of leaves)

Directions:
Filling:
In a small saucepan, whisk the sugar, flour, xanthan gum.  Pour in the orange juice and whisk vigorously to combine.  Place pan over medium-high heat and whisk constantly until boiling.  Once mixture begins to boil, continue to whisk as mixture thickens for about one minute.  Remove from heat and pour into a heat-safe bowl.  Cover and refrigerate.

Cake:
Preheat oven to 350 degrees.  Grease and flour 2 round  9" x 1 1/2" cake pans.
I recently learned a useful trick for removing cake from pans.  Trace the pan bottom onto parchment paper and cut out the rounds.  Place them in the bottom of the pan.  You don't need to grease them, and the cake will dump out beautifully when it's finished baking.
Whisk together the flour, baking powder and salt.
In a separate bowl,  (or kitchen mixer) cream the earth balance, shortening, and zest.  Gradually add the sugar.  Cream until light and fluffy.  Add the egg re-placer mixture and mix well.  Alternate between adding orange juice and flour mixture until all is well incorporated.  Don't over mix.  Batter will be very thick.  Pour into prepared pans.  It will seem like it's not enough batter, but remember this is a layer cake.  Pick up the pans and drop them on the counter to remove trapped air bubbles.  Bake for about 30 minutes or until toothpick in center comes out clean.  It doesn't get very golden on top, and that's okay.
Frosting:
Cream all ingredients except orange juice with an electric mixer.  Add the orange juice slowly until desired thickness is achieved.  Careful- too much orange juice will make the frosting separate a little and give it a slightly curdled look- DO NOT WANT!
Cool in pan for 10 minutes.  Then flip out onto wire cooling racks.  Allow cakes to cool upside-down on the racks to help flatten them and make them look better when stacked.
If you are impatient: Once cakes are cool, flip one over onto a cake stand or plate.  Spread the filling on top of the cake.  Carefully place second layer on top.  Spread cake with a very thin layer of frosting.  Refrigerate for 10 minutes.  Frost the rest of the cake.  Garnish with orange slices and mint leaves.
Alternately: Once cakes are MOSTLY cool, flip one over onto a cake stand or plate.  Spread the filling on top of the cake.  Carefully place second layer on top.  Stick the cake in the fridge.  Go watch an episode of whichever British telly series you're currently in the middle of and enjoy a smallish glass of wine.  When the episode has finished, frost the cake- first smooth over a thin layer to lock in the crumbs, then cover the cake with the rest of the frosting.  Garnish with orange slices and mint leaves.

Tip: If you don't want to waste the orange peels, candy them!  It's easy to do (although slightly time-consuming).

Candied Orange Peel and a Lostness Monster

I have not posted anything for awhile because
A.  I've been very busy.
and
B. I've been suffering from a misadventure I will call "Lostness Monster"
First things first.  My birthday and the holidays came and went.  My boyfriend and I got very excited about Christmas after decking the halls and decorating our tree.  We wanted to share our spirit with friends and so hosted our first annual Christmas cocktail party.  I took advantage of the opportunity to share some of my vegan desserts with some new people.  In addition to a several batches of regular old Christmas sugar cookies, I made:
peppermint pandas (chocolate sandwich cookies with peppermint filling and covered with chocolate ganache)  This is a classic recipe from the baby year of picnic and is not sharable (sorry).
gingerbread tiny cakes with vanilla cream cheese frosting and candied orange peel:

This was my first time trying this recipe.  It turned out far better than I had ever expected and was the star of the dessert table.  I made the candied orange peel from scratch.  There is still some left over in a mason jar and it looks very beautiful hanging out in there, mingling with extra sugar.
mini peanut butter mousse pies: This is a mini version of my original peanut butter mousse pie.  I think it's my boyfriend's favorite.
Sadly, there aren't many good photos from our party because we were very busy cooking, serving, and hosting.  Here are a few we took after the celebration:




Ralph came down with an unfortunate head cold the next day that lasted through Christmas Eve & day.  Then I caught it and spent my time in bed through New Year's Eve.  I've been trying to catch up with life ever since.
Second things second.  In the midst of all of this adventure, I've been suffering from a rather unsettling misadventure which I have named "lostness monster."  I should explain the history of this lostness.  When I first began to think about starting a west coast wing of picnic, I was very excited.  I began to eagerly do the necessary research into the costs of food, which vendors I would use, which recipes to start with.  I was baking often, much to the pleasure of my boyfriend and the dissatisfaction of my waistline.  Then, I reached a familiar wall.  I felt stuck.  This is the wall where Kate and I became stuck once before, and was the beginning of an end for us.

Here is the sticky situation from which the Lostness Monster was born:  I can't seem to find a certified kitchen to operate from that can be available during the god-awful early early early mornings (and whenever else I may need to be baking).
Without this certified kitchen, I can not move forward.   Stuck.  What a terrible misadventure.  I started to do what I always do when I encounter monsters- back up slowly and quietly.  This is the other reason I haven't posted anything in my blog for awhile.  Behind all the excitement of holidays and head colds, I have been stewing in discouragement and doubt.
The good news is, this is where my story takes a turn.  A new adventure is about to begin.  A different approach has been dreamed up.  Oh, it's a good one :D
I am going to be coy and not elaborate more until my next post.
Hooray for a new year and new beginnings!