Sunday, January 29, 2012

A New Toy and a Good Little Cake~

So happy when I went to Winner's and found a Marabout kit..same my small cake silicone molds and cookbook..and the macarons kit and cookbook..This one was a kit too..with a book of cakes and a small Heritage Bundt style(the top part) the bottom is like a crown~ mold.With 4 mini molds.
I have loved Susan's since she got it:) Never found one here..never remembered to look in Florida.
But in essence,Jacques is the dessert eater I was literally thrilled o find a mini version.Then he is not stuck w/ 12~16 portions:) Although an exquisite recent Lemon Tart disappeared dans le temps de le dire~
I perused the book..the recipes seemed substantial for the smaller mold..I remembered Susan's recipe and took a chance..I halved it.
It was perfect!

Even the tiny pearl drops above the jagged crown like base,escaped the mold flawlessly~

The tiny tots are so sweet also~

Very happy with my find.The uncanny thing is that these gift sets/kits retail on the box from France for ap. 25 Euros..All 3 of my kits were purchased here for under $20.00.The latter being $15.00.There was a second kit and I was so tempted to buy it as a gift..for a fellow bakeress..but the lady at the cash said she was going to get it:( How could I go back and get it?Not.

Here is the recipe I used from Susan's beautiful blog~
Only 2 notes here..I did as Susan did and added almond essence..we are crazy about almond essence..and I halved the recipe~So baking took less time..and of course the tiny ones took even less time~

Heritage Bundt Cake
Adapted from the Williams Sonoma Kitchen

Serves 16

2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter
1-1/2 cups granulated sugar (I like to use Bakers Ultrafine Sugar)
4 eggs, lightly beaten
½ teaspoon vanilla extract*
1 teaspoon almond extract*
1 cup whole milk
Confectioners’ sugar for dusting

Advance Preparation – allow all ingredients to come to room temperature. Position the oven rack in the lower third of the oven and preheat to 325F. Grease and flour the bundt pan, tapping out the excess flour. (I like to use very soft butter and a silicone basting brush to get in all of the crevices to grease the pan.)

In a large measuring bowl, sift together the flour, baking powder and salt. Set aside.

With an electric mixer using the flat beater, beat the butter on medium speed until creamy and smooth for approximately 1 minute. Add the granulated sugar and continue beating until light and fluffy, scraping down the sides of he bowl occasionally, for about 5 minutes. Add the eggs a little at a time, beating well after each addition. Add the vanilla and almond extracts and beat until well incorporated. Reduce the speed to low and add 1/3 of the flour, then 1/2 of the milk, another 1/3 of the flour, 1/2 of the milk and then the final 1/3 of the flour, stopping the mixer to scrape down the sides of the bowl after mixing each addition.

Pour the batter into the prepared Bundt pan, spreading the batter so the sides are slightly higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and place on a wire rack and cool for 15 minutes.

Gently tap the pan on a counter or work surface to loosen the cake. Place a wire rack upside down over the top of the cake and turn the pan over onto the rack. Slowly lift the pan off of the cake and cool completely before serving. Dust with confectioners’ sugar just before serving.

*Note - the original recipe called for 1 teaspoon of vanilla. Since I love the taste of almond extract, I decided to add it and it tasted wonderful in this recipe.

I love that post of hers w/the tea set and cup etc:)


Gracious Thanks to The Graphics Fairy for the Ephemera in my collage~
And if ever you come across one of those Marabout Chef kits and understand French..I highly recommend them.The quality of the silicone is like my Italian brand ones..Silikomart.Not the same..but as good quality.

Even Jéhane Benoit's Classic Gâteau Chocolat et Crème sure.. halved,worked perfectly for this mold~
This is one of Jacque's favorite cakes..he made it before I ever did.He cooked before I ever did~I learned after we married and I guess I just fell in love with the whole homemaking process~

Bon Appétit~
I recently found Marabout Chef gift Chapters..however the cost is much higher.Love that store though..and if I ahd never found these at W and C..I would not have known.Again..these kits were only available in French~


  1. Your cake is perfect! I sometimes have bad luck unmolding my bundt. I love shopping at Winners/Homesense. Most of my things now are purchased there. I have even seen the top quality vanilla and chocolate.

  2. For the first time try Susan's melting butter and brushing the inside w/ the butter and a pastry brush..then lightly flouring and tapping out..
    These molds work so well..Good luck!

  3. They are just gorgeous with a little dusting of icing sugar.

  4. I am so pleased and honored, Monique, that you enjoyed and shared this recipe.

    Your petit half mold is the perfect size. I hope I can find one here for my J and I.

    I had to smile when you said the lemon tart "disappeared dans le temps de le dire"

  5. This is perfection! The petite mold is just what we need here. I'll have to look for one of these. Thanks for sharing the recipe. ~ Sarah

  6. what elegant cakes. I have never ventured beyond the traditional bundt. Yours are so lovely that I will be on the lookout.

    I did copy off the recipe. Thanks, it is nice to know that it can be reduced successfully!

  7. Oh goodness Monique...this looks like perfection....thank you for the recipe.
    I must say your photos are all exquisite but the last one with the dragonflies "takes the cake"!!
    Beau! :-))
    Shel x

  8. Stunning...just stunning! Gorgeous pics,,,what a lovely little cake I must go on a search!
    I love the baby ones!
    Bisous xo

  9. Stunning...just stunning! Gorgeous pics,,,what a lovely little cake I must go on a search!
    I love the baby ones!
    Bisous xo

  10. Monique so very beautiful. I love the shape of those cake molds!! Everything you make you photograph so beautifully. I am in awe of your talents. Even if it tastes half as good as it looks I am sure it is the most delicious cake ever! I have one cookbook of Mme Benoit's and I treasure it. It is falling apart but it is my favourite book of all. So many growing up memories there. xxoo

  11. I am learning from all of you:)

    Have a great day..and Susan..merci encore nana2.

  12. That is the pretties cake I've seen in a long time. I'm always nervous about getting the cake out of the pan but your released perfectly.

  13. Comme c'est mignon! I love Homesense and Winners; you can find the best little treasure there.
    I have to admit I am a little nervous with silicone; was not too succesfull when they first came out.
    I must keep and eye out for Marabout Chef. I love Mme Benoit of course; she was my mentor back in the 60s ehen I started my family.
    I also am into mini desserts, so I will look for this one. Your photos are Picture Perfect comme toujours.
    Bonne semaine.

  14. Beautiful cakes! I'm curious - how do you find the browning in those silicone pans? I prefer metal for the crisper edges it can provide, but the shapes of these are so precise and pretty that I'd be tempted to try silicone again.

  15. The browning is lovely:)
    I think silicone has come a long way...Rita is right..I like this make and the Italian make..I have been less successful with some other makes..
    I have perhaps 7 of the Italian ones and they are perfect also..Good luck..and do try Susan's method..
    It works like a charm.
    The metal ones are vintage love to me now:)
    Thank you!

  16. Super FAB!
    I love those French 'cook in Box' sets.
    I bought the same macaron set but never tested it out. They don't exist in the US except at the Japanese bookstore (&in Japanese) from Marabou.
    I don't know why either -they are adorable!

  17. Very cute! I have never had my Heritage Pan stick at all, and I have used it many times.

    I bought something similar to yours, I must remember to use them, one is a heart!

  18. Bundt cakes are marvelous and yours look amazing! I love your new mold. What a pretty shape.



  19. You create such lovely desserts Monique. I would be fat as a you-know-what. Always a treat to stop by.

  20. I've seen that mold, Monique, and wondered if the cake would come out clean. Thanks for the info and advice. It's a gorgeous dessert!

  21. (I don't eat them:) I taste them..look at them.. they are gifts to J who is as fit as a fiddle:)and as slim as a leaf.
    I was born with a salty tooth not a sweet one.. I am a terrible night photographer so main meals get lost by the way side..


  22. Very elegant Monique and I love those tiny tots..which will have huge appeal in our home. somehow my family prefers the "tots" to the larger cakes. but oh, the Bundt style mold is so regal..

  23. Monique, this cake is almost too beautiful to eat! :-)

  24. The cakes look perfect, what delicate and elegant moulds! Such pretty tea-time treats.

  25. It's all in Susan's and Mme Benoit's recipes..oh yes and the mold:)

    Thank you..

    I offered some to Lucas yesterday..he loves chocolate..he said is there nuts in it? there garlic?

    Yikes he must think I am a REALLY good cook:)Garlic in a chocolate cake!

    His mom is a terrific baker..he strives for perfection this one:)

  26. Susan's recipes always work. I got a mold for a prize from another blogger but it is metal and quite heavy. I am ashamed to say I've never tried a silicone mold but they interest me... the edges are remarkably sharp and the photos are gorgeous. Nice work!

  27. All of the cakes are beautiful! I don't know which I would try first. I love the almond flavor too - in anything! What a great find!