Author Topic: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)  (Read 3689 times)

Roger Bacon

  • Getbig V
  • *****
  • Posts: 20957
  • Roger Bacon tries to be witty and fails
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #25 on: April 28, 2014, 12:32:30 PM »
Whats your excuse for looking like shit, despite all the effete food hating and low calorie kale chips you ingest because Michelle Obama said it was "nutritious".

rofl

Simple Simon

  • Guest
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #26 on: April 28, 2014, 12:36:58 PM »

The True Adonis

  • Getbig V
  • *****
  • Posts: 50255
  • Fear is proof of a degenerate mind.
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #27 on: April 28, 2014, 12:44:52 PM »

ROFLMAO!!!!!!

Love this.  Making this a Desktop Background

Ken Fresno

  • Getbig III
  • ***
  • Posts: 637
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #28 on: April 28, 2014, 01:25:56 PM »
How does the cat get on with the greyhound, TA?

tu_holmes

  • Getbig V
  • *****
  • Posts: 15922
  • Robot
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #29 on: April 28, 2014, 01:26:38 PM »
Looks delicious. Would destroy.

The True Adonis

  • Getbig V
  • *****
  • Posts: 50255
  • Fear is proof of a degenerate mind.
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #30 on: April 28, 2014, 01:31:27 PM »
How does the cat get on with the greyhound, TA?
Its been in the jaws of one briefly on more than one occasion.  :-X

I had micro seconds to react.    Luckily she decided to drop it each time. 

PJim

  • Getbig IV
  • ****
  • Posts: 3951
  • Strike another match, go start anew
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #31 on: April 28, 2014, 02:21:03 PM »
Its been in the jaws of one briefly on more than one occasion.  :-X

I had micro seconds to react.    Luckily she decided to drop it each time. 

I thought you despised cats?

snx

  • Getbig IV
  • ****
  • Posts: 2107
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #32 on: April 28, 2014, 02:27:17 PM »
Actually, there's a theory out there  whose details espcape me, but the gist of it is that as long as you consume adequate protein, get your RDA minimums, and keep the calories around 2k, you can make up the difference between the protein and the macros with anything, but still get ripped.

Can't recall the author though, or I'd give a link.

Post appreciated.

The True Adonis

  • Getbig V
  • *****
  • Posts: 50255
  • Fear is proof of a degenerate mind.
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #33 on: April 28, 2014, 03:11:09 PM »
I thought you despised cats?
I don`t really like them near as much as dogs.  I do not like most cats, but this one I have is different.  Most are annoying though.

Disgusted

  • Expert
  • Getbig V
  • *****
  • Posts: 13610
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #34 on: April 28, 2014, 05:39:35 PM »
Southern Hummingbird Cake

Serves 12 to 16

Toast a total of 2 cups of pecans to divide between the cake and the frosting. The cake will slice more cleanly if you refrigerate it for at least 1 hour.
Ingredients

    CAKE
    2 (8-ounce) cans crushed pineapple in juice
    3 cups (15 ounces) all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon salt
    2 cups (14 ounces) granulated sugar
    3 large eggs
    1 cup vegetable oil
    4 very ripe large bananas, peeled and mashed (2 cups)
    1 1/2 cups pecans, toasted and chopped
    2 teaspoons vanilla extract
    FROSTING
    20 tablespoons unsalted butter, softened
    5 cups (20 ounces) confectioners' sugar
    2 1/2 teaspoons vanilla extract
    1/2 teaspoon salt
    20 ounces cream cheese, chilled and cut into 20 equal pieces
    1/2 cup pecans, toasted and chopped

Instructions

    1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 light-colored 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Drain pineapple in fine-mesh strainer set over bowl, pressing to remove juice. Pour juice into small saucepan and cook over medium heat until reduced to 1/3 cup, about 5 minutes; set aside.

    2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in bowl. Whisk sugar and eggs together in separate large bowl; whisk in oil. Stir in bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Stir in flour mixture until just combined.

    3. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until dark golden brown on top and toothpick inserted in center comes out clean, 50 to 55 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 20 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

    4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, vanilla, and salt together on low speed until smooth; continue to mix for 2 minutes, scraping down bowl as needed. Increase speed to medium-low, add cream cheese 1 piece at a time, and mix until smooth; continue to mix for 2 minutes.

    5. Place 1 cake layer on platter. Spread 2 cups frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread 2 cups frosting evenly over top. Spread remaining frosting evenly over sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Sprinkle top of cake with pecans. Refrigerate cake for at least 1 hour before serving. (Cake can be refrigerated for up to 2 days.)


For the love of God that's a ton of calories, but damn that looks good.  :)

titusisback

  • Getbig V
  • *****
  • Posts: 5417
  • Team Ban Mom Lostabet
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #35 on: April 28, 2014, 08:23:20 PM »
Southern Hummingbird Cake

Serves 12 to 16

Toast a total of 2 cups of pecans to divide between the cake and the frosting. The cake will slice more cleanly if you refrigerate it for at least 1 hour.
Ingredients

    CAKE
    2 (8-ounce) cans crushed pineapple in juice
    3 cups (15 ounces) all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon salt
    2 cups (14 ounces) granulated sugar
    3 large eggs
    1 cup vegetable oil
    4 very ripe large bananas, peeled and mashed (2 cups)
    1 1/2 cups pecans, toasted and chopped
    2 teaspoons vanilla extract
    FROSTING
    20 tablespoons unsalted butter, softened
    5 cups (20 ounces) confectioners' sugar
    2 1/2 teaspoons vanilla extract
    1/2 teaspoon salt
    20 ounces cream cheese, chilled and cut into 20 equal pieces
    1/2 cup pecans, toasted and chopped

Instructions

    1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 light-colored 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Drain pineapple in fine-mesh strainer set over bowl, pressing to remove juice. Pour juice into small saucepan and cook over medium heat until reduced to 1/3 cup, about 5 minutes; set aside.

    2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in bowl. Whisk sugar and eggs together in separate large bowl; whisk in oil. Stir in bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Stir in flour mixture until just combined.

    3. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until dark golden brown on top and toothpick inserted in center comes out clean, 50 to 55 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 20 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

    4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, vanilla, and salt together on low speed until smooth; continue to mix for 2 minutes, scraping down bowl as needed. Increase speed to medium-low, add cream cheese 1 piece at a time, and mix until smooth; continue to mix for 2 minutes.

    5. Place 1 cake layer on platter. Spread 2 cups frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread 2 cups frosting evenly over top. Spread remaining frosting evenly over sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Sprinkle top of cake with pecans. Refrigerate cake for at least 1 hour before serving. (Cake can be refrigerated for up to 2 days.)


TL;DB

Grape Ape

  • Getbig V
  • *****
  • Posts: 22058
  • SC è un asino
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #36 on: April 28, 2014, 08:25:26 PM »
Looks delicious. Would destroy.

eh, my guess is cat tastes like shit.

I'll check with musclecenter to be sure.
Y

Roger Bacon

  • Getbig V
  • *****
  • Posts: 20957
  • Roger Bacon tries to be witty and fails
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #37 on: April 28, 2014, 08:27:17 PM »
Looks delicious. Would destroy.

okay andreisdaman  ;D

tu_holmes

  • Getbig V
  • *****
  • Posts: 15922
  • Robot
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #38 on: April 28, 2014, 10:03:54 PM »
eh, my guess is cat tastes like shit.

I'll check with musclecenter to be sure.

There is much potential there. :)


okay andreisdaman  ;D

I promise to not say it about every cake I see. :)



the trainer

  • Guest
Re: My 14,000 Calorie Hummingbird Cake (aka Breakfast and Dessert)
« Reply #39 on: April 28, 2014, 10:35:32 PM »
adonis seems like he knows his way around the kitchen I would hire him as my maid to cook.