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Not only did I bake this week’s Tuesdays With Dorie recipe in advance, but I’m also posting on time. It’s a miracle! Surely it’s mere coincidence that this week’s recipe happens to be a chocolate cake. 😉

The lovely and talented Amy of Amy Ruth Bakes selected Dorie‘s Dressy Chocolate Loaf Cake for our baking pleasure. And what a pleasure it was! This is a no fuss, no muss kind of cake. The kind of cake made for a busy weekend.

Dorie describes this loaf cake as having a tight crumb and a sour cream tang. Seeing as this was the first cake as well as first icing I’ve made with sour cream, I was fearful of having an overly tangy dessert. I must learn to trust Dorie! I shared this cake with several people and no one knew it had sour cream in it until I told them.

The recommended jam options were red raspberry or cherry. Raspberry, please! There was no raspberry jam to be had at the nearest grocery store so I opted for Bonne Maman‘s red raspberry preserves. I simply strained the warm preserves to remove the seeds.

Visit Amy for the recipe and stop by the Leave Your Link section of TWD to see the other bakers’ fabulous cakes.

Hi, everyone! I realize it’s been a little quite at TEC’s place, but with good reason. I’ve been baking like a mad woman. Ironic, since I find baking to be quite soothing. 😉 At any rate, I enrolled in a Wilton cake decorating class at my local Hobby Lobby; something I’ve been wanting to do for quite a while. That’s one New Year’s resolution almost completed! Monday night is the final class so I thought I’d share a progress report with you.

My first cake is very amateur, but, hey, I’m okay with that. Wondering why I wrote ask on my cake? Well, I started to do my initials. Luckily, I thought about what my initials spell (A-S-S) before I wrote last letter. Then, I decided to put Kevin & I’s monogram on there, but it is in reverse since I’d already written the first two letters, oops.

The second cake was a gift to the lovely (and supportive!) Roussos family. I just love that shade of lavender.

my first attempt

cake #2

cake #2

Cake number three was a bit more interesting as it was my first effort at making roses, star flowers, and drop flowers. It was a lot of fun even if I did get a bit carried away with the “shocking” pink icing. My rose petals had a frayed edge to them, looking more like carnations than roses. No matter, my instructor said the icing was a tad dry and a little light corn syrup would be just the fix.

I can hardly wait to share my final cake with you! The big reveal will be after Monday night’s class, so come back and see how I do. Now I want to know something…how have you fared with your New Year’s resolutions?

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." ~Voltaire

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