Cake and Pancakes Weekend

More pics from over the weekend.

This Williams-Sonoma pan

Became this cake. At least this is how we delivered the cake.

 

The kids and I took it over to the neighbors' house on Sunday so Samuel's mom, Sarah, and grandma, Sarah, could finish decorating it with candy to look this for the Monday party (I missed it since I had to work). Gene went to the party and took some pics for me. Unfortunately I still had the camera on extreme close up and he was trying to shoot normal people pics and a cake pic from a few feet back so they didn't come out as clear as we would have liked but you can get the idea.  He said Samuel was extra adorable. 

Isn't the cake cute? I think they did a fantastic job on decorating it with the candy. Love the little gumdrop bushes out in the middle and the rock candy smoke plume.  Really cute. 

While I worked on the cake that morning, Jordan, who is a fantastic helper for me when I have the kids, and for her mom too, took this King Arthur Flour

And made great pancakes for the whole family. No one knew they were from whole wheat because they weren't dark and super grainy. I have to like whole wheat but my husband the nieces and nephew, not so much.  I'm not an expert on this but my understanding is that most of the wheat we produce is red wheat but they're starting to produce more and more white wheat which, when milled produces a lighter colored whole grain flour. It's what's being used in bread these days when you see packages marked "whole wheat" that look like a cross between white bread and darker whole wheat bread.  The pancakes were the same way. They weren't as tongue-dissolving as regular white flour pancakes, they had more heft, but they didn't cast fear into the eyes of my family either so I secretly reveled in suckering them into eating whole wheat.

The recipe we used is from The New Best Recipe Cookbook from Cook's Illustrated.  When you look at the crumb in this picture, they look a little soggy on the bottom.  Keep in mind this pancake had been sitting on the cabinet for about six hours before I took this photo. I'd been busy before with the cake and had forgotten to snap the pancakes until then. Right after I broke this up and took the pic, I smeared a little peanut butter on one of the pieces and ate it and it was still very good. That's pretty impressive for a pancake in my book.

Light and Fluffy Pancakes

from The New Best Recipe Cookbook from the editor's of Cook's Illustrated

2 cups buttermilk or 2 cups milk with 2 Tbsp lemon juice stirred in

2 cups unbleached all purpose flour (we used 1 cup all purpose white, 1 cup King Arthur whole white wheat)

3 Tbsp Sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 large egg

3 Tbsp unsalt butter, melted and cooled slightly

cooking spray for griddle

Whisk lemon juice and milk together if you don't have buttermilk and set aside to thicken.

Whisk together all the dry ingredients.

Whisk egg and butter into the milk mixture and then, making a well in the center of the dry ingredients, pour wet ingredients into the well and then quickly whisk the batter together. Do not overmix. Batter will have some lumps.

Heat a non-stick griddle or skillet over medium heat for 3-5 minutes.  Cook the pancakes until large bubbles appear on top side. Flip and another minute or so until batter is cooked through.

Makes about 14 pancakes (4" diameter)

Comments

[Deborah]

I need to start incorporating more whole wheat flour in my cooking. Your right - your pancakes look like they are made from regular all purpose - I wonder if I could trick my husband into eating whole wheat if he doesn't know that is what he is eating!?!

[Patricia Scarpin]

They look very fluffy and delicious, Glenna!

And the train cake is adorable!

[Tanna]

I used this white whole wheat flour in the grape tart I just made and really liked it.
The cake is really fantastic. I keep looking at the pan in WS, without any grandchildren I just can't justify it.

[Katiez]

Too, too cute! I love the blue icing!

[Nupur]

The train cake is sooo cute! What a neat idea this pan is. I don't see myself using it but would love to give it to someone who has small kids.
I have been using white whole wheat flour a lot lately, in pizza dough etc. I love it! Have not tried it in pancakes yet...

[candy]

i had never heard of king arthur flour until you mentioned it but i bought some last time i went to the store... but i haven't used it yet. i still have some hudson cream which had been recommended to me last year & i love. it's weird because the store i went to didn't have hudson cream but DID have king arthur :) so that's why i decided to try it!

[Glenna]

Deborah--You got it. The key is "if they don't know what they're eating".

Thanks, Patricia!

Tanna--I totally hear you. I have several specialty pans I inherited from my mom who was also a cake decorator but most of mine have been gifts. I can't justify buying them just for a cake or two either but if they're gifts then you can bake guilt-free!

Katie--I liked the contrast too, thanks!

Nupur--I'm going to be more and more. I really like the lighter texture of this to be able to use it and not have to fight them to get them to eat it!

Candy--You'll have to fill me in on Hudson Cream. I've never heard of that one! I love the history of King Arthur. It feels good to support them. Plus, I love the huge variety of products. If you can't get it from them you almost can't get it.

[sher]

I'm going to pretend I didn't see those pancakes! Yum! And the cake is so adorable!

[Margaret]

How amazing! The train looks brilliant. I've never seen a cake pan like that before, what a wonderful idea.

[Margaret]

How amazing! The train looks brilliant. I've never seen a cake pan like that before, what a wonderful idea.

[DaviMack]

If you experiment with yeast-raised bread & the KAF WWW flour, be certain to post about it. I've tried it & found it quite strange. Quick-breads work great with it, but yeast ... well, didn't want to raise for me. You?

[Glenna]

Sher--They were really yummy!

Margaret--There are getting to be more and more of them. I like them but the one thing I don't like about them is that they really aren't all that easy to decorate. You have to keep them with minimal frosting but still try to get lots of color.

David--I will. I haven't really made break with the WWW flour but I could. I have gluten in the freezer. Do they make a WWW Bread (high gluten) flour? I haven't seen it yet. I did just order some KAF stuff tonight but it was for something completely different.

[Antuanne]

Eating grains, especially whole grains, provides health benefits. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases. Grains provide many nutrients that are vital for the health and maintenance of our bodies. Health benefits Consuming foods rich in fiber, such as whole grains, as part of a healthy diet, reduces the risk of coronary heart disease. Consuming foods rich in fiber, such as whole grains, as part of a healthy diet, may reduce constipation. Eating at least 3 ounce equivalents a day of whole grains may help with weight management. Eating grains fortified with folate before and during pregnancy helps prevent neural tube defects during fetal development. Grains are important sources of many nutrients, including dietary fiber, several B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium).