HCB - Chocolate Layer Cake with (Whipped) Caramel Ganache & Plum-Blueberry Upside Down Torte

Earlier this month, the Heavenly Cake Bakers made the Plum-Blueberry Upside Down Torte. Although I baked it at the time, I didn't get a chance to post it, so here it is today. This week's HCB recipe is the Chocolate Layer Cake with Caramel Ganache. I was very excited about this cake, especially the ganache. My fellow blogger, Leslie of Lethally Delicious, has given it rave reviews and this lady knows her chocolate!!! :o)

Chocolate Layer Cake with Whipped Caramel Ganache

Plum-Blueberry Upside Down Torte

How did we like these cakes? Please continue reading. I also have step-by-step pictures.

State Fair 2010 Baking Contest Results

Wow, I can't believe it's been so long since my last post. What can I say? Life happens (the good and the bad, but more on that in a future post).

Right now I would like to share with you the baked goods I made for this year's State Fair Baking Contest and how they fared at the Fair :o) I've been participating in this contest for the last 6 years or so. The very first time I entered this contest, I made an Almond Upside Down Cardamom Cake. I won 4th place and got a pink ribbon. I was ecstatic as I had just started getting my feet wet in this thing called "Baking" and this sure was a lot of encouragement to continue and get better. I'm lucky in that I inherited a good gene pool as my mom is an excellent baker (and so was my maternal grandmother) :o)

During this time of year, I receive lots of well wishes and support from not only my immediate family but also from my friends and coworkers. I'd like to take this opportunity to thank all of them. Especially my husband for always providing me with honest and invaluable feedback.

Without further ado, here are the results. Drum roll please...

ABC - Apricot-Almond-Berry Buckle

This month's recipe for the ABC of the Month is the Apricot-Almond-Berry Buckle. As you might know, we're baking from Flo Braker's wonderful book, Baking for All Occasions. When I saw this recipe, I knew this would be a perfect summer cake. Although Flo uses fresh apricots, raspberries and boysenberries, she specifically tells you to use whatever fruit is in season and available to you. There's no way I would find fresh apricots worth buying here in MN, so I looked for frozen ones to no avail. I ended using canned apricots that were pretty decent. For the "berry" part of this cake, I used blackberries and blueberries.

A slice of fruity goodness

I would like to take this opportunity to welcome Monica of Sweet Bites to the ABC of the Month baking group. I know Monica from our weekly baking group, Heavenly Cake Bakers. She's a great cook and baker. And like myself, she too has a slight yeast phobia :o)

If you're a Flo Braker fan, or just love to bake, please feel free to join our monthly baking group. Sign-up is easy. Just email me at HanaasKitchen [at] live [dot] com.