Mrs. B's Bakery, LLC

06/01/2022

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12/25/2019

12/31/2018

Salty beer and pretzel cake with Guinnes caramel ooze; snickers cake with chocolate ganache; chocolate creme cake with S'mores filling.

11/23/2018

Cakes from some time ago...

06/07/2018

Pinterest inspired client cake. Chocolate cake with peanutbutter fluff filling. They were delighted!

01/21/2018

Custom wedding cake for a very special couple. Love and best wishes to the pair of them.

12/23/2017

Traditional Christmas foods... Only available at Mrs. B's!

12/22/2017

Mrs. B calls these "Cake Truffles"... They are delicious!!! And only available at Mrs. B's in Boscobel, WI .

The German cake "Granatsplitter" or in English "Chocolate Mountain" is a typical German cake or sweet pastry that is made out of the left overs from cakes and tarts in the bakeries. The cake left overs are mixed with a buttery cream, cocoa, rum and almonds and folded on a bottom piece that is a cookie or wafer uo to a height of 10cm or 4 inches. Then the little mountain will be covered with chocolate. Because the ingredients can vary the Granatsplitter is always different and this makes it so unusual.
In Berlin they call them "Hackstockkratze", in the Eastern regions it is a "Punschberg" (because of the rum inside). For the glaze you can use dark or white chocolate.

Here is the recipe:

Ingredients:

Dough Cookies
5 oz. flour
1 tbsp baking powder
1.8 oz. sugar
1 package vanilla sugar
1 small bottle of baking rum (or a bit less)
2 tbsp milk
1.8 oz. butter

Topping
4.3 oz. coconut fat like Palmin or vegetable shortening like from Spectrum
2.2 oz. powdered sugar
0.8 oz. cocoa powder unsweetened
1 package vanilla sugar
some baking rum or vanilla
1 egg
2.5 oz. almonds chopped coarsely
5.3 oz. chocolate glaze or Kuvertüre (if you cannot get it just melt 1 bar of dark chocolate like from Lindt in a double boiler, add 1 tbsp of Palmin or vegetable)

Directions:

Mix flour with baking powder and sieve it on a baking board.
Make a mold and add sugar, vanilla sugar, rum and milk, mix with some flour.
Add cold butter that is cut in pieces and knead until you have a smooth dough.
Roll the cake very thin and cut out round cookies (diameter 4-5 cm or 2 inches).
Use the remaining dough and create whatever forms and set aside.
Bake cookies and remaining dough for 10 minutes on 180 C or 350 F.
For the topping melt Palmin or vegetable shortening and let it cool off a bit.
Mix powdered sugar with cocoa and vanilla sugar, add rum, then the egg and bit by bit the coconut fat.
Make crumbles out of the remaining baked dough and mix it with the almonds and the coconut cream.
Place the topping like a little mountain on each cookie and let it dry.
Make the glaze then dip each Granatsplitter into the chocolate.
Let them dry and keep cool.

12/19/2017

Get all your Christmas shopping done yet?

12/19/2017

Tee hee