Heavenly Cake - Marble Velvet Cake

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Link to my peanut ingots post.

A fairly classic marble cake with a terrific soft texture.

The batter.

The cake.

Some braided round (and raisin) challot I made for the sukkot holiday.

Heavenly Cake - Karmel Cake

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Link to my lava cakes.

The idea behind this cake is pretty simple really. Caramel with cake batter. It was very good although the flavor was a bit subtle. Goes down right with a cup of coffee. It definitely would have been much better with muscavado brown sugar. I wonder how this would taste with regular white sugar caramel?

This was the first time I used a sugar thermometer. It has always been difficult for me to tell how caramelized brown sugar is. I doubled the recipe so it took a good half hour or so to really get to the right temperature.

Some of the candies that formed in the bottom of the caramel.

The caramel. I actually made this parve, so I used soy milk and margarine.

The batter.

I got some tunneling so I am thinking it might have to do with doubling the baking powder. I should have used a little less. Since I doubled the recipe and baked it all in a 2" pan I probably should have followed the rule of decreasing the baking powder the larger the cake is.

Heavenly Cake - Ginger Cheesecake

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Delicious Ginger Cheesecake!

Homemade gingerbread crumbled up.

Ginger Juice. Now that I know how to get this stuff out of the root I think I'll make some lemon-zest ginger ice cream...

Batter.

I have found that I prefer cup cakes when making cheesecake. It makes the whole thing easier for a number of reasons.

I gave these about 20 minutes in the toaster.