Chefdruck’s Tasty Tuesday
I called my blog Chefdruck Musings because food is one of my biggest passions. I love to cook, to bake, and especially love to dine out. I’ve posted about food, shared recipes, restaurant reviews, but I still didn’t feel like I was devoting enough time on this blog to talking about food. I read a great article on blogging a few months ago on Five Minutes for Mom by Scribbit – she discussed the ebbs and flows of traffic and dedicating certain days of the week to a certain type of post.
That’s why today I’m launching Tasty Tuesday, a weekly blog post about food. Every tuesday I’ll be sharing a recipe of something I’ve made or eaten that I really liked. I’m also going to invite you all to do the same on your blogs and share your links with me. I want to try your favorite recipes and anything you love to eat.
So if you have a post about food you want to share, please leave it in a comment to this Chefdruck’s Tasty Tuesday post. It doesn’t have to be a Tuesday post for you, or a post about something you’ve cooked, just anything about a food you love. Then I’ll give you some link love in next Tuesday’s post by featuring a recap of the previous week’s food comments.
Today’s Tasty Tuesday feature is about birthday cakes. I have a delicious recipe for a vanilla sour cream cake. I used it for Bella’s and Juliette’s parties during the last two weeks. It works well for cupcakes, character cakes, and sheet cakes. It will be moist on the day of the party and hold up well for a few days after.
I got the recipe from a Williams Sonoma train cake pan, but I doctored it a bit. My latest additions this time were to add sprinkles and chocolate chips to the batter.
Vanilla Cake Recipe
2 1/4 cups all-purpose flour
1 3/4 cups sugar
2 tsp baking powder
3/4 tsp baking soda
1 tsp kosher salt
16 tbsps (2 sticks) of melted unsalted butter
1 cup sour cream
2 tbsps vanilla extract
1/2 cup colored sprinkles
3/4 cups chocolate chips
1) Have all the ingredients at room temperature.
2) Preheat oven to 350 degrees farenheit. Grease your pan.
3) Place the dry ingredients: flour, sugar, baking powder, baking soda, and salt into a bowl and mix.
4) In a mixer, cream together the melted butter, sour cream, eggs, and vanilla until combined. Then fit your mixer with a flat beater and add the dry mixture until just mixed. Do not overbeat or your cake will be tough.
5) Pour into your pan or cupcake pan – do not fill much more than halfway as this cake will rise a lot.
6) Bake until a toothpick inserted into the center comes out clean, between 15 to 30 minutes – depending on your type of cake. Cupcakes will cook quicker than a sheet or character cake.