Pikachu Cake

It was on sale and I have to admit that I could not resist getting one. I got the Twirl Bundt Pan version.  

There are 3-cup, 6-cup and 12-cup recipes for the Bundt pans. The recipes do not disclose the diameter of the pan that would be needed for any of the recipes.  

According to the label, this magnificent pan measured 23.5 cm diameter by 8.7 cm high, but it did not indicate which recipes would work for the pan. Luckily, the internet taught me how to figure out how many cups the pan could hold.  It was actually quite simple.  I should have known that all I needed to do was to measure out how many cups of water would fit in the pan.  

After I discovered that my new pan could hold 6 cups, the next step was to find a recipe. What better place to find a good recipe for a Bundt pan but from the home of the Bundt pans itself?  

I tried out the recipe in the Nordic Ware website using a tad less sugar and the blueberry yogurt that was in the fridge. We brought the cake to our monthly Saturday potluck dinner.  We sliced up the cake and when someone asked for a slice, she called out, "Can I have a piece of the Pikachu cake."

"Huh?"

"The Pikachu cake."

We took one look at the cake and said, "Oh, yeah.  You are right.  It's a Pikachu cake."

(The original recipe calls for 1 1/2 cups of sugar and plain yogurt.  It still works well if sugar is reduced to 1 cup and peach yogurt is used.

VANILLA POUND CAKE (6-cup Bundt pan)

INGREDIENTS

 1 ½ c flour

 ½ t salt

 ¼ t baking soda

 ½ c butter, softened

 1 c sugar

 4 eggs

 1 t vanilla extract

 ⅔ c plain yoghurt

  

 1 Preheat oven to 175°C/350° F..   Grease and flour the Bundt pan.

 2 In small bowl, mix together the flour, baking soda and salt; set aside.

 3 In another bowl, cream butter and sugar then add the eggs.  Add vanilla, yogurt and the flour mixture.  Blend until smooth.

 4 Pour batter into your prepared Bundt Pan.  Tap gently on the counter to release air bubbles.

 5 Bake for 35-40 minutes or until toothpick inserted in centre of the cake comes out clean.

 6 Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

 7 (Optional) Dust with powdered sugar or top with a glaze.

All Paired Up

I was thinking about buying thin socks when I went to the mall this weekend and saw this box on sale.

Why anyone would wear unpaired socks is beyond me.  It destroys all sense of balance and harmony.  And yet here was a box of socks for sale where none of the socks made a pair.

Who would get this box knowing that they would never end up with matching socks?

I honestly thought I would be the LAST person in the world to buy this box until I found a second box.

Problem solved.  

Order has been restored to the world. 

I can rest easy now that each of the six socks has a matching pair. 

 

Gnome is Where the Heart Is

Gnomes are often found in the garden. They are associated with good luck, positive energy, bountiful harvest by providing guardianship over animals and families.  

I have this (not so) secret fondness for gnomes. I don't know when it started or what it is about them I love. All I know is that I find them so cute.

My kids already call me the crazy clock lady.  So I take pictures of interesting gnome merchandise instead of purchasing them so I don't end up being the nutty gnome mom.

We passed by a Christmas store while we were in Banff, Canada. Check out the price tag for the 6-piece gnome pageant. This is definitely a 'take picture' gnome, rather than 'take home' gnome.

I was tempted to buy this Christmas mat since the price tag was kinder to the budget but I reminded myself that I would not know where to put the mat and that I would probably have a hard time cleaning it when it got dirty.  I snapped a picture of it before leaving the store.  I'm glad I did because when I passed by the store the week after, they were all sold out.

I have a lot more gnome pictures on my phone but I still have to dig them up. These are the more recent ones.

Ensaymada for the Win

I was all set to make Japanese milk bread the other week because RD is home for the Christmas/New Year break. I had placed flour + yeast + sugar + salt into the mixer bowl and was about to add the egg when I realised that added all-purpose flour instead of bread flour.  Not wanting to risk coming up with a sub-standard loaf of milk bread due to the insufficient protein content of the flour, I decided to start over.  

I poured out the flour mixture into a tupperware, measured out a new set of dry ingredients, and proceeded to make the milk bread.  The milk bread turned out fine but the tupperware with the flour was left sitting on the counter for ages.  

I googled and flipped through bread recipes and figured I could probably use the flour mixture for ensaymada.  The decision was made last Saturday, when I asked the kids what they wanted me to bake.  I started with "What do you guys want, ensaymada or...." 

I did not even get to finish my question because both RD and MyGirl answered "Ensaymada!" without waiting for the other option. 

On Sunday, I started the dough in the afternoon before we went out for dinner.  I added other ingredients as I went along, not really following any single ensaymada recipe.  I punched down the dough and formed the ensaymada when we got home.  They were done before 10PM.

The recipe needs to tested several more times but I am documenting it before I forget what I did.  It made 16 pieces about 60 g each.

Ensaymada for the Win  

2 ½ c          all-purpose flour

1 to 1 ½ c   bread flour

¼ c              sugar

1 T              yeast

1 t               salt

2                 eggs

½ c              warm milk

¼ c              unsalted butter, softened (cut into cubes)

               

1.       Combine dry ingredients in a stand mixer bowl.

2.       Mix for a few minutes to combine.

3.       Add eggs and milk into the mixer.

4.       Beat about 5 minutes on low, scraping down sides as needed.

5.       Add butter a few cubes at a time.

6.       Beat on medium for 5 minutes.

7.       Increase speed and beat additional 15 to 20 minutes.

Add flour a few tablespoons at a time as needed.   Do not add too much flour. 

The dough should not be dry and not completely non-stick.

Do the window pane test (stretched dough does not tear) and aim for sticky-tacky dough (pressing  the dough will cause it to stick but it easily releases without leaving much dough on your hand/ finger).

8.       Let dough rise until double in size.

9.       Punch down dough.

10.    On a floured surface, divide into 16 pieces about 60 g each.

11.    Roll dough piece into a log and coil.  (Alternatively, form into a dough ball after folding dough over itself several times and rotating 90 degrees.)

12.    Place into greased moulds and let rise 30 minutes or until double in size.

13.    Bake in pre-heated oven at 350F for 12 – 15 minutes.

14.    Once out of the oven, remove from moulds and let cool on rack.

15.    If desired, serve with butter, sugar, and grated cheese.