I made that!

Blueberry Pancakes, Revisited.

Posted in All Sugar All The Time, Celebrating with Cake! by brandi on January 25, 2009

Today is John’s birthday (Happy Birthday!). He turns 34(!) and to celebrate, we’re having friends over and partying like he’s turning 7. John likes his desserts sweet, so I went into the vault for this maple cake recipe.


In the past I’ve paired this cake with a simple glaze or a whipped cream. But I wanted to go further today, needed it to be sweet on John’s sweetometer.  So I made a maple buttercream and layered in some blueberry jam. I think it worked. You really can’t go wrong with obscene amounts of maple syrup and butter.


I rarely make cakes, cupcakes are so much…simpler. For me, cake decorating is the closest thing (that I do) to performing surgery. Obviously no one dies (I hope) if things don’t go well, but still. If you don’t have everything in place, it becomes a complete mess. It’s right around here that I start to wonder if I’m gonna end up with a giant blob of smear:


But it pretty much came together, and I used every last drop of frosting.


In the baking world, we just call that “rustic”. I’m just thankful for nuts. Rule #2: “Decorate to hide mistakes (or down and dirty spatula skills)”.


My god I’m good. Seriously, that was some fine cake. And it REALLY did taste like blueberry pancakes! I think John will keep me for another year.


Maple Cake (from Martha Stewart)

4 oz butter, room temperature
2 3/4 cups AP flour
2 cups maple syrup
3 eggs
1 TBSP baking powder
1/4 tsp salt
1 tsp ground ginger
1 cup milk
1 tsp vanilla extract
6 oz walnuts

– In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy.
– Add maple syrup, and beat until combined.
– Add eggs, and beat until combined.
– In a large bowl, sift together the flour, baking powder, salt, and ginger.
– Add the flour mixture to the butter mixture, and beat to combine.
– Beat in the milk and vanilla extract until combined.
– Stir in 3/4 cup chopped walnuts.
– Divide batter between the two greased 8″ or 9″ pans.
– Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes.
Maple Buttercream (from Martha Stewart)

6 egg yolks
2 cups maple syrup
1 pound butter, chilled and cut into small pieces

– In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.
– Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat and bring to a boil.
– Cook syrup until 240 degrees, about 15 minutes.
– Remove the saucepan from the heat.
– While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture until the syrup has been completely incorporated, about 1 1/2 minutes.
– Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.
– Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more.


4 Responses

Subscribe to comments with RSS.

  1. molly said, on January 26, 2009 at 6:17 am

    Beautiful!!!! How yummy is this!?

  2. john said, on January 26, 2009 at 9:30 am

    I’ve decided based on your performance to renew your contract indefinitely.

  3. Leah said, on January 26, 2009 at 8:20 pm

    Brandi, that cake looks amazing. I hope you can find a way to mail one to Florida.

  4. pants said, on January 26, 2009 at 10:59 pm

    I woke up craving a slice for breakfast this morning. John, you need to have your birthday more often. Bravo Brandi, bravo!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: