Thank you to all of you who sent in photos of your Cherry Shortbread Crumble Bars! Many of you took the original recipe and modified it to suit your personal tastes and to accomodate the ingredients you had on hand. It's always so fun to see how all of you take a recipe and adapt it to what you like and/or what you have. 😊
The March Bake Club winner is Cindy from Arvada, Colorado. She has been notified and her prize is on the way.
Also... April marks the 2 year anniversary of the Of Batter and Dough Bake Club! Seeing all of your bakes is one of my favorite things every month. THANK YOU for sharing your Bake Club Challenge creations with me.
The April, 2021 Bake Club Challenge Recipe is...
Can't decide? Bake them both! If you do, your name will be entered twice for this month's prize.
Both of these cakes include a generous amount of one of my favorite things - pastry cream. Because really, how could a cake stuffed with pastry cream not be delicious???
The Coconut Cream Cake is baked as a layer cake with a thick layer of coconut flavored pastry cream in between the layers. The Banana Cream Cake is baked as a Bundt Cake and then stuffed with banana pastry cream, Twinkie-style.
When I was working on the recipe for Banana Cream Cake, my original intention was to bake it as a layer cake with banana pastry cream just like the Coconut Cream Cake. In Coconut Cream Cake the pastry cream is prepared as usual, but without the final step of adding in some whipped cream. The result is a gorgeous, thick, creamy filling that you can easily layer and stack.
But, with the banana cream cake, I really liked the lighter, fluffier texture of adding whipped cream into the pastry cream along with a mashed banana. The problem with that was that the pastry cream wasn't thick enough to hold its own under a layer of cake and the top layer just slipped right off the cake. 🤦🏻♀️ The solution was to bake the banana cake in a bundt pan and then squirt the pastry cream filling into the cake like a Twinkie.
Whichever cake you choose, my preference is to frost them with Cream Cheese Buttercream. But, feel free to change it up as you like and frost your cake with American Buttercream or Italian Meringue Buttercream.
The April Bake Club Prize:
This month's prize is a repeat. I gave it away last year and am bringing it back because these silicone spatulas are one of the hardest working tools in my kitchen. I use them all the time, for everything. They are heat resistant up to 500 degrees and come in several different colors. If you're this month's winner, choose whatever color you like.