A Multiple Baking Project

My poppy seeds kept staring at me from the cupboard.  So I decided to make a poppyseed cake.

screen-shot-2017-02-17-at-10-19-10-pm

On the facing page to that recipe was a carrot cake recipe.  Well, I had all the ingredients for that one, too, so I decided to make it as well.

screen-shot-2017-02-16-at-1-44-10-pm

The first direction for both cakes was to combine the yogurt with the flour and let it soak in overnight.
screen-shot-2017-02-16-at-1-43-46-pm screen-shot-2017-02-16-at-1-44-25-pm

That reminded me of the delicious yogurt biscuits I had made, so I looked up that recipe while I was at it.

screen-shot-2017-02-16-at-1-43-58-pm

Whoops!  It turns out that the biscuit illustration at the beginning of the yogurt dough recipe was for the previous buttermilk biscuit recipe.  Oh, well.  I decided to make it again anyway, even though it was intended to be a tart shell.

screen-shot-2017-02-16-at-1-43-24-pm

Here is my set-up for all three recipes.

All the recipes said to let the butter soften, which I tried to do.

screen-shot-2017-02-16-at-1-43-35-pm

Apparently, my kitchen is not warm enough.  Even the inside of the oven with a pilot light is not warm enough.  So I ended up melting the butter on top of the stove.

screen-shot-2017-02-17-at-10-18-58-pm

The cakes cooked at 300 F. for 1 1/2 and 2 hours respectively.

screen-shot-2017-02-19-at-8-08-33-amscreen-shot-2017-02-19-at-8-09-02-am

 

 

 

They are delicious!

The biscuits await in the frig.

© 2017 Kathryn Hardage