The baking

Month: February, 2014

A cake stadium for that football bowl event

On the Sunday that most recently happened, there was a major football event that happened.

This – a chocolate cake decorated with icing, candy, cookies, caramel corn, and pretzels to look like a football stadium – also happened:

snack stadium cake 2

That’s right: you are looking at a not-at-all-to-scale cake version of a football stadium. Some might also refer to such a thing as a snack stadium.

For the cake, I used the same chocolate cake recipe that I used here.

Same link for the icing, but halve the recipe and use green food pigment dye.

I used a small amount of white icing for the yard lines.  You can make a separate batch, set aside some un-dyed icing, or buy a small tube of prepared white icing.

I baked the cake in a rectangular baking pan – the same one that you can see in the picture above. That’s right: the cake was baked, transported, and decorated in one pan.

The goal posts were made from long, red, gummy candy and were held up and together by toothpicks. I pushed the toothpicks right into the centre of the gummy candy, which took some effort – and a bit of trial and error. You might want to experiment with using licorice, breadsticks, preztels, or, perhaps, something non-edible such as pipe-cleaners as goal posts.

All of the candy, pretzels, caramel corn, teddy bear cookies, and other decorations came from a bulk food store.

A cake version of a football stadium can be a fun treat to bring to a football-watching party. You can even – as I did – bring the cake to the party iced, but not decorated, set out the decorations, and let other people at the party help decorate the cake.

Here’s one last close-up of the teddy bear cookie players on their football cake field – with bags of decorations in the background:

snack stadium cake 1

You can also make a snack stadium from guacamole, salsa, chips, and other crunchy snacks. Try looking up “snack stadium.” There are some rather fascinating snack stadiums to be seen. But I thought it’d be fun to make a baked, cake version.

Fun it was. And delicious to boot


A cinnamon bun – for one

I felt like making cinnamon buns, but I wanted to do something different.

So I made individual cinnamon buns that I baked in a muffin tray.

Here’s a shot of a cinnamon bun about to go into the oven:

cinnamon bun in a muffin cup

I used pretty much the same recipe that I used here – minus the apple slices.

Once the dough was ready and rolled into a log shape, I used a serrated knife to cut individual pieces of dough about an inch and a half wide that I put into a muffin paper-lined muffin tray.

I used muffin papers. You don’t have to use muffin papers.

I baked the cinnamon buns in the oven at about 400 degrees. As I wasn’t sure how much time  would be needed to bake individual cinnamon buns, I peeked into the oven – it’s best to use the oven door window if your oven has one – to check on the buns frequently. I took the buns out of the oven after about 20 minutes, when they’d risen up nicely and had light brown, crispy-looking tops.

Cool on a wire rack – and enjoy.

Cookies for the holidays

There was, I believe, a rather-a-big-deal holiday that happened in December.

So, I baked stuff.

Mostly, I baked cookies. For all of the cookies that I made,  I used my basic cookie formula as the base of the cookie dough and modified the ingredients as I saw fit.

The first cookies were chocolate chip with chopped hazelnuts. I used cold coffee as the liquid. And I added about half a cup of chopped hazelnuts and one third of cup of semi-sweet chocolate chips to the finished dough. Before baking the cookies, I pressed holiday-theme sugar decorations into the dough. The result? This:

christmas decoration chocolate chip cookies

Next up, salted double-chocolate cookies.  Again, I used the basic cookie formula with cold coffee as the liquid. I also added slightly more salt to the dough base than I usually would. And about three tablespoons of cocoa powder. Then, about half a cup of semi-sweet chocolate chips. The result? A tasty, salted, chocolate-chocolate chip goodness, with edible silver-colour decorations that I added before baking:

salted double chocolate cookies with decoration

And, for the finale, I took some dough set aside from both of the batches already pictured and – using the procedure I wrote about here – made cookie pops.

These are the chocolate chip and hazelnut cookies in cookie pop form:

christmas cookies on a stick

These – using a different kind of edible silver-colour decoration – are the salted double chocolate cookies in cookie pop form:

salted double chocolate cookies on a stick


And here’s a [gratuitous?] extra shot of a bunch of cookies and cookie pops cooling:

coo kies

All of the decorations that I used for these cookies were from a bulk food store.