Tuesday, November 3, 2009

Bananas Foster Cake Bites

Some friends of ours (the ones who ordered the Half-Life Cake back in June) had a fake Halloween wedding. They wanted lots and lots of cake bites. In fact, they ordered 200: 100 chocolate with chocolate buttercream, 50 red velvet with cream cheese frosting, and 50 bananas foster with almond buttercream. And so, last week I went to work. I was sick the beginning of the week and missed the third Wilton cake class, but I only really missed making the ugly little clowns, so not a big loss. Besides, I am not impressed with the teacher.

Anyway, Katie wanted the cake bites to be pretty, not Halloweeny, so I made them normal looking. Then, I sent the extras to work with Walter, and THOSE were full of Halloween goodness. Pumpkins and eyeballs galore.

By the way, I was a cupcake for Halloween. Walter was Charlie Brown in "It's the Great Pumpkin, Charlie Brown!" In addition to the ghost costume with extra eye-holes, he had a Charlie Brown shirt on underneath:

Bananas Foster Cake

This cake was sooo good. I found the recipe here at Erin's Food Files. I loved her video on the flambeeing, but I hoped my experience would be more fun.

It wasn't. It was disappointing. Very few flames and no fun. Tasty, though, which I suppose is really what matters...

This was also my first time buying alcohol. I turned 21 last month. I am such a grown up. :P

For the Bananas Foster
-1 1/2 sticks unsalted butter
-1/2 cup packed brown sugar
-1/2 teaspoon cinnamon
-2 ripe, but still firm bananas quartered (halved crosswise, then lengthwise)
-2 tablespoons dark rum
-1/2 teaspoon vanilla extract

For the Cake:
-2 1/2 cups all-purpose flour (I did use some whole wheat flour)
-1 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup (1 1/2 sticks) butter, softened
-1 1/2 cups granulated sugar
-3 eggs
-1 teaspoon vanilla extract
-1/2 teaspoon dark rum
-Prepared bananas foster
-3/4 cup sour cream

For the Bananas Foster:
1. In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon. Cook until butter melts and sugar is dissolved (4 to 5 minutes). Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side.
2. Stir together rum and vanilla. Turn off the burner and add the rum mixture to the pan.
3. Using a long match, light the alcohol by placing the flame just in the outer edge of the pan. Stand as far back as possible. The flame should extingish in a few seconds. There will not be nearly as many flames as you expect. Gently shake the pan from side to side to coat the bananas with the sauce. Spoon the bananas into a bowl and set aside.

For the cake:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. In a medium bowl, combine the flour, baking soda, and salt.
4. Add eggs, vanilla, rum and banana to butter mixture. Mix well.
5. Add flour mixture alternately with sour cream. Blend thoroughly but do not overmix.
6. Pour into prepared pans. Bake 20 to 30 minutes or until toothpick inserted comes out clean.

Almond Buttercream

This was a very smooth buttercream, and the almond went so well with the bananas foster. I found it here at Bake Space.

-1/2 cup butter, softened
-4 1/2 cups confectioners' Sugar
-3/4 teaspoon Vanilla extract
-1/2 teaspoon Almond extract
-6-7 Tablespoons Milk

1. Cream butter until fluffy. Add other ingredients gradually, mixing until desired consistency.

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