Bake something fun, share it with the world, and you could win a lovely new dessert stand
Thank you to all of you who joined me in starting out the year with batches of giant, fluffy, decadent cinnamon rolls! Every single picture you sent in made my mouth water. January was a constant temptation for me to NOT bake another batch about every other day. I'm happy to say that I only succumbed twice - once right before announcing the challenge and once in the middle of the month after several of you sent in photos of rolls dripping with cinnamon and frosting all on the same day. 😂
And anyway, I find it impossible to regret homemade cinnamon rolls. They were the perfect way to usher in this sparkling new decade. How is it even possible for a year to go bad when you start it off like that?
The winner of last month’s challenge has been chosen and will be announced on the January Bake Club Page once notified.
Ready for the next challenge????
the February 2020 bake club challenge recipe:
There are two options for this month's challenge ...
Red Velvet Cake - OR -
I went back and forth and back and forth about whether I wanted the February challenge to be Red Velvet or Black Forest. Finally, I gave myself a break and decided to push the decision on to you. 😂
As we are all aware, Valentine's Day happens in February. And, even though this might be an unpopular opinion, I really kind of hate Valentine's Day. I honestly don't see the point of it. Do we really need the excuse of a holiday to shower those we love with affection?
And also, it feels like one day a year all of us are divided into two clubs whether we like it or not - those in happy relationship separated in a stand off with those who are not. The pressure and expectations and sheer silliness of the whole thing annoys me. Mostly, I just ignore it altogether. My husband and I are perfectly happy to just opt out.
Too harsh? Let me tell you what I'll always get on board with: an excuse to bake. So, in the spirit of love and chocolate, I wanted this month's challenge to be something that reflects the holiday without being all about it.
Bake your cake or cupcakes in the shape of hearts if you like. Decorate it with red and pink heart shaped sprinkles. Or, don't. I feel that both of this month's cake recipes give you the options to do as you like. You'll find instructions in both Red Velvet Cake and Black Forest Cake to bake them up as layer cakes or cupcakes. Go crazy with the decoration, or leave them mostly unadorned.
What I can say with absolute conviction is this: Both cakes are amongst my all-time favorite desserts. So we aren't going to go wrong there no matter what. ❤️
If you can't decide which cake you want to bake and decide to bake them both, I'll toss your name in this month's drawing twice. Leave a comment on either (or both) recipe, and you'll earn yet another entry (or two).
The February Bake Club Prize:
Ivy and Mint Acacia Cake Stand with Knife. I'm so in love with this cake stand and can't wait to share it with one of you.
Already own more cake stands than you need? If you’re selected as the winner, just let me know and I’ll send you a couple of other prize options.
Want a bonus entry? Leave a comment and a rating for Red Velvet Cake and/or Black Forest Cake and you’ll receive a bonus entry - or two!
how to participate in the February bake club challenge
- Click Here to Sign Up to Join the Bake Club. (If you’ve signed up in the past, you’re golden. There’s no need to sign up every month.) You’ll receive an email each month when a new recipe challenge and prize is announced. This is also how I’ll know how to get ahold of you if you win. When you sign up for the Bake Club, you’ll be required to put in your name and email address. If you’re selected as the winner, I’ll send you an email to let you know and ask you where to send your prize.
- Bake this month’s challenge and show it off! Snap a picture of your masterpiece and post it to Instagram, tagging it with #OfBatterAndDoughBakeClub. You can also upload your photo to the Of Batter and Dough Facebook Page. Or, send your photo to me in an email: email@example.com. By sharing your photo you’ll be automatically entered to win this month’s prize. Bake the challenge recipe and submit your photo before March 1st.
- Want a bonus entry? Leave a comment and a rating for Red Velvet Cake and/or Black Forest Cake and you’ll receive a bonus entry - or two!
Questions about the Bake Club or this month’s challenge?
Leave a comment below or send an email to firstname.lastname@example.org and I’ll get back to you just as soon as I can.
Ready, Set, BAKE!
Kiersten & Nicolina says
Hello! My 7 ½ year old daughter and I have decided that we want to do a baking challenge together each month and so we started with the Black Forest Cake! We did a rectangular one for a small dinner party and then the normal size for a larger gathering. Both turned out great....we did decide to brush the cakes with just the cherry juice due to the number of kids we were feeding but I'd definitely like to make it again for myself using the Kirsch.
Rebecca Blackwell says
Hello Kiersten and Nicolinia! What a wonderful thing to do together! My girls are older now, but when they were young we used to bake together as much as possible and those are some of my favorite memories. I just saw the photos that you sent in and your cakes are GORGEOUS! I love the one of Nicolina piping whipped cream onto the cake. (Please tell her that I LOVE her hair! I have very dark hair and for years added blue and purple streaks. I haven't added color in a while and looking at the photo of her is making me miss it.😀)
Thank you both for participating in the Bake Club and sharing your baking with me! xo
Eric Kochanowski says
The crumb on this cake is wonderful! In the cake, I would recommend using the darkest chocolate you can find. I used the recommended 1/2c of Dutch processed cocoa and 4oz of 70% unsweetened chocolate and I felt would have liked a stronger chocolate flavor. Next time I will try 92% or 100% cocoa.
And done be afraid to liberally apply the cherry juice/Kirsch mixture.i was worried about the cake being too wet, but it can definitely stand up to a significant amount.
Rebecca Blackwell says
I am so happy to hear this Eric! I'm going to add your advice to the recipe notes for other bakers. I totally agree about using super dark chocolate and not being shy about dousing the layers with cherry juice and kirsch. This cake is all about rich, strong flavor and you can really push the limits of what that means. Thank you so much for taking the time to leave a comment for me! I really appreciate it!
Laura Haeberle says
I made this red velvet cupcake recipe along with the buttercream frosting linked, for my sons 19th birthday. He said by far, this was the best version he has ever had...and he is quite the red velvet connoisseur! Thank you!
Rebecca Blackwell says
I am SO happy to hear this Laura!!! Thank you for taking the time to let me know! And thank you to your son for the rave review! xo
Kristy Jo says
I’m going to join this challenge! ❤️
Rebecca Blackwell says
Hooray!!! Thank you for participating in the Bake Club! xo