Posted by JournalCourier, IN on October 27, 2008 at 07:14:36:
West Lafayette baker is a finalist in Nordic Ware competition
By Taya Flores • tflores@journalandcourier.com • October 27, 2008
Gloria Piantek of West Lafayette made a kids' cake that not only won her accolades from her grandchildren, but a top 10 finalist spot in a national baking contest and a trip to San Francisco.
"I guess if you made a cake that is absolutely gorgeous you would expect to win, but our cake was not a fancy, elaborate cake," said the recently retired middle school teacher. "It was a cake that most people would be able to make at home."
Her S'More Christmas Cream Cake, was the cake chosen to represent Christmas for the "Bundts Across America" contest sponsored by Nordic Ware, creators of the Bundt pan.
The cake is filled with kid-friendly s'more ingredients including marshmallow creme, graham crackers and dark sweet chocolate.
There's also the option of garnishing the cake with gummy bears.
"It passed all of the criteria, and out of the five that were baked for the Christmas category, we deemed that one was the best for Christmas," said Dana Norsten, communications manager for Nordic Ware.
The cakes were judged based on taste, texture, originality, visual appearance, use of ingredients and an essay describing how the cake represents the chosen holiday.
Ten finalists -- who each made a cake representing a holiday -- were selected from about 1,000 contestants and they received an all-expense paid trip to San Francisco in October where they baked their selected cake again in hopesof winning the grand prize of $10,000.
The grand prize winner will be announced Nov. 15 on National Bundt Day.
The cake is an original recipe, the brainchild of Piantek and her two young granddaughters, 12-year-old Miranda Koors of Lafayette and 7-year-old Gracie Piantek of Nashville, Tenn.
During the summer, Piantek and her granddaughters do projects together.
So they decided to have Christmas in July and the cake was a part of the celebration.
"It's a thing where you can have a family activity, so it makes recipes a lot more fun," Piantek said. "Kids learn when you have that interaction, which is what family holidays are all about."
Piantek's recipe based on the Christmas holiday is baked in Nordic Ware's Rose Bundt Pan.
S'More Christmas Cream Cake
Preparation instructions:
Bakers' Joy Baking Spray, as desired
Cake
4 ounces dark sweet chocolate, melted
2 2/3 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup melted butter
3 tablespoons milk
3 extra large eggs
Crème filling
3 ounces reduced fat cream cheese
6 ounces dark sweet chocolate, melted
1/2 cup marshmallow crème
1/2 cup course chopped pecans
1/2 cup coarse chopped graham crackers
Fluffy Cream Frosting
1 cup confectioners' sugar
1 tablespoon soft butter
1/4 teaspoon vanilla
3 cups marshmallow crème or marshmallow fluff
2 to 3 cups shredded coconut
Garnish: red and green gummy bears if desired
Baking instructions
Spray Nordic Ware Rose Bundt baking pan with Bakers' Joy baking spray generously; place upside down on paper towel.
In a large mixing bowl, combine melted chocolate with all remaining cake ingredients; mix on medium speed until well mixed, about 3 to 4 minutes.
Place about 2/3 of batter into prepared Bundt pan. Set remainder aside.
In a medium size bowl, combine cream cheese and melted chocolate; stir in marshmallow crème, pecans, and graham crackers. Spoon filling over center of batter in pan without touching the sides. Spoon the remaining reserved cake batter over the filling in pan. Bake in preheated 350 degree oven for 60 to 70 minutes or tests done. Cool upright in pan for 20 minutes; turn carefully onto serving plate. Cool completely.
Prepare frosting. In a large bowl, place confectioners' sugar, soft butter, vanilla and 2 cups marshmallow crème; stir until smooth, stir in remaining marshmallow crème until smooth.
Serving recommendations
Spread some frosting into the indentations of the cake pan. Sprinkle frosted sections with coconut. Spread the remaining frosting over your white serving platter; sprinkle with shredded coconut. Place cake in center of platter.
Decorate cake with red and green gummy bears as desired. Serve in slices with a dollop of the coconut frosting from the serving plate under the cake. Serves: 10 to 12.
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