SpongeBob Cake – Camping Episode – Sea Bear Attack

My dear son is turning 9 today. He is still faithful to old SpongeBob. This year the cake is a scene from his favourite episode (and not just his, I have to admit I love this one too). Tim actually designed the cake himself, all I had to do was just make it :)

When I asked Tim if I should bake a chocolate cake again, I got ”It’s spring already, let’s have something light and lemony this time”. He is so my son, I love him! So, inside is a lemon poppy seed cake, moistened with limoncello syrup, filled with white chocolate cream cheese filling, and frosted with lemon Swiss buttercream. All figures are made from gumpaste, everything is edible except the dangling things on Squidward’s sombrero and a hidden skewer holding his heavy head.

The cake might seem small on the photo (I wanted to include every character in the shot), but in reality it’s quite big, constructed from a half-sheet cake, and the board itself is over 15-inches in diameter.

Click to see closeup photos…

Guinness and Malt Irish Whole-Wheat Bread

I baked it mostly out of curiosity. It is quite unusual, liquid batter which is prepared the way the classic Irish bread is made – from the cold butter cut into the flour and cold buttermilk mixed in. Besides the buttermilk the generous amount of Guinness is added to this mixture.

I was really wondering how the bread would turn out with the two and a half cups of liquid… It turned out pretty nice, very moist as you can see. My son, after he tasted the bread still warm from the oven, said that it resembled a banana bread.

Happy St. Patrick’s Day!

The recipe comes from Margaret Waterworth who runs a pub in Donaghadee, County Down, Ireland.

You might also find interesting other Irish recipes:

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Mushroom Onion Scones

These scones, as all perfect cream scones should be, are light and tender inside, crispy outside, and full of flavor throughout. I like making them in advance and freezing unbaked. I bake the scones close to serving time without defrosting, getting the freshest warm pastries quickly and effortlessly.

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Fitascetta Onion Covered Bread Ring

This is another uncomplicated, but delicious bread. And how can this not be good with almost two pounds of onions slowly sautéed in butter as a topping?!

I usually put the dough after its first rise in the fridge overnight. I do believe the flavor gets better with longer fermentation. And besides, it’s nice to have the dough made in advance and only shape the bread the day you need it.

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