Culinary Adventures with Camilla

This is the July #TheCakeSliceBakers event. Since this is only my second event this year, I'll recap what we are all about... In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called  The Cake Slice Bakers and Friends . This group is perfect for those who do not have a blog but want to join...

I made this cake once two years ago. [See right.] And Riley had only had it once a year before that at  Patisserie Bechler in Pacific Grove. But when I asked the boys what they wanted for dessert last night, it was a cacaphony of suggestions: 'Chocolate Lava Cake!' suggested one. Cherry Ice Cream with Dark Chocolate Chips! yelled another. And Beehive! shouted the third.  Man, these boys are truly spoiled. But it got me thinking...I haven't made this in awhile, let's give it a whirl. So, I stayed up way too late, letting the dough rise - twice! Making a praline for the topping. And cooking a custard so that it could set overnight. We ate this for breakfast. Yes, did I say 'spoiled?' Part I: The Cake 2 C white whole wheat flour 1 T active dry yeast 1 T organic granulated sugar 1/4 C warm milk 3 T butter, melted and cooled 1 egg Place flour in a large mixing bowl. Make a well in the center of the flour. Add yeast and sugar to the well...