Showing posts with label Cake Slice. Show all posts
Showing posts with label Cake Slice. Show all posts
Monday, September 21, 2009
The Cake Slice: Pistachio Petit Four Cake
I just realized that I have never posted my August cake as I was out running Lean Horse. This Pistachio Petit Four Cake is probably the one I have had the most fun with. There were many different steps and instructions for this cake, it was so much fun! I have never made a marzipan before and really wasn't sure what to expect. It was fabulous.
Pistachio butter cake, rolled marzipan, raspberry jam (I subbed for apricot) and a chocolate glazed made for one hell of a delicious and beautiful cake. I even made marzipan balls for decoration out of my extra. I know, balls are not much for decoration but for me...yeah, they are!
This was Troy's favorite of all of the cakes from Sky High: Irresistible Triple Layer Cakes
Here is the recipe:
August Cake: Pistachio Petit Four Cake
Marzipan, apricot preserves and a dark chocolate glaze turn a pistachio butter cake into an irresistible dessert reminiscent of European petit fours glaces.
Makes an 8inch triple layer cake; serves 12 to 16
Augusts Cake: Pistachio Petit Four Cake
(Recipe from Sky High Irresistible Layer Cakes by Alisa Huntsman and Peter Wynne)
¾ cup skinned pistachio nuts
1 & 2/3 cups sugar
2 cups cake flour
1 tbsp baking powder
½ tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
½ cup milk
2 tsp vanilla extract
5 eggs, lightly beaten
¾ cup apricot preserves
Marzipan (below)
Dark chocolate glaze (below)
Preheat the oven to 350 degrees F. Butter three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
Spread out the pistachios in a baking tray and toast in the oven for 7 to 10 minutes, until lightly coloured. Transfer to a dish and let cool completely. Finely chop the pistachios and set ¼ cup aside for decoration.
Put the remaining ½ cup pistachios in a food processor. Add the sugar and pulse just enough to grind them finely. Pour into a large mixing bowl and add the flour, baking powder and salt. Blend with the mixer on low for 30 seconds.
Add the butter, milk and vanilla and wit the mixer on low, beat until completely incorporated. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans.
Bake for about 25 minutes or until a cake tester or wooden toothpick inserted in the centre comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners and let cool completely.
Marzipan
8 ounces almond paste
1 ½ cups confectioners sugar
¼ cup light corn syrup
Crumble the almond paste into a large mixing bowl. Use an electric mixer on low speed to soften the almond paste. Add the confectioners sugar and corn syrup and beat until smooth. Wrap well in plastic so it doesn’t fry out and allow to rest at room temperature for 1 to 2 hours before rolling.
Dark Ganache Glaze
1 pound extra bittersweet chocolate
1 ¼ cups heavy cream
Chop the chocolate coarsely and out it in a heatproof bowl. Bring the cream to a bare simmer. Pour immediately over the chocolate and let stand for 5 minutes. Whisk until smooth and use the glaze soon after making before it starts to set. Allow to cool and thicken slightly before use.
To Assemble
Roll out a third of the marzipan on a work surface dusted with a little confectioners sugar to about 1/8th inch thick. Set one of the cake pans upside down on the marzipan and trim around it with a small knife to make an 8 inch round. Repeat twice more with the remaining marzipan. Save your scraps to make roses for decoration if desired.
Place one cake layer on a cake board, flat side up. Spread ¼ cup of the apricot preserves evenly over the top, leaving a ¼ inch margin all round to allow for spreading. Place one marzipan round on top of the preserves and spread 1/3 cup ganache glaze over the top of the marzipan so that it is completely covered. Repeat with the second cake layer, adding more preserves, marzipan and glaze.
Add the final cake layer and top with preserves and marzipan as before. Place the whole cake on a wire rack set over a baking pan. Pour the remaining dark ganache glaze over the cake, spreading it as evenly as possible over the top and sides of the cake. Allow the ganache to set before transferring to a plate. It should be smooth and glossy.
Garnish the top with the reserves chopped pistachios.
Optional: Make some marzipan roses with any leftover marzipan scraps if desired.
The Cake Slice Final: Triple Chocolate Fudge Cake
This is the final installment of The Cake Slice. We have baked through 12 months of wonderful high rise cakes with a new cookbook from which to bake on the horizon.
Needless to say, I have already baked this cake two times and have posted pictures twice. I'll post again just for good measure!
It's a fabulous cake. You may read my earlier poster here for ingredient list and review.
Needless to say, I have already baked this cake two times and have posted pictures twice. I'll post again just for good measure!
It's a fabulous cake. You may read my earlier poster here for ingredient list and review.
Tuesday, July 21, 2009
The Cake Slice: Marbled Lemon-Blueberry Butter Cake
This month we voted for the Marbled Lemon-Blueberry Butter Cake. I find that the flavor of blueberry and lemon go very well together. Last year was the first time that I combined the two flavors, in Dories Blueberry Pie. Since then, I have created many recipes using the combination of flavors. Very tasty. After tasting a slice of Troy's cake this month, I gave it to Steve to bring to work. It was just too good to have laying around the house. Very dangerous for me. There isn't even any chocolate. What's up with that?
The lemon butter cream frosting is fabulous. I did add a bit of lemon extract to the frosting-it was just too buttery without. The homemade blueberry jam in between the layers is wonderful. The butter cake delivers a very tight crumb. Yum all the way through.
I think I will try this with the raspberries that I picked last week. I think raspberry/lemon would be tasty as well and I have a get together that I could bring it to.
I will decorate the top of the next one a bit more with the raspberries. In looking at the other blogs/cakes I just can't get over how beautiful they make them look!
You can check here for other cakes and here for the recipe.
From Sky High: Irrisistable Three Layer Cakes
The lemon butter cream frosting is fabulous. I did add a bit of lemon extract to the frosting-it was just too buttery without. The homemade blueberry jam in between the layers is wonderful. The butter cake delivers a very tight crumb. Yum all the way through.
I think I will try this with the raspberries that I picked last week. I think raspberry/lemon would be tasty as well and I have a get together that I could bring it to.
I will decorate the top of the next one a bit more with the raspberries. In looking at the other blogs/cakes I just can't get over how beautiful they make them look!
You can check here for other cakes and here for the recipe.
From Sky High: Irrisistable Three Layer Cakes
Saturday, June 20, 2009
The Cake Slice: Pina Colada Cake
I can't believe that it is already the 20th of June and time to post the latest cake from Sky High: Irresistible Triple Layer Cakes.
This month we go a bit tropical with the flavors of the Pina Colada: Rum, Pineapple, Coconut, Lime melded together in a flavorful cake.
The cake layers are 'brown sugar' cake; dense and moist. In between the layers is a pineapple filling with lime and vanilla bean. A coconut butter cream is frosted upon the cake with coconut sprinkled over the top. Flavorful!
The recipe stated it would make 3 9" layers so I didn't increase the ingredients. I was only able to get two layers full. My cake is only a double. I didn't bother doubling the frosting or filling with only two layers. Of course I could have cut each layer in half and had a four layer cake..but then I would be called extreme..again.
This cake will be Father's Day dessert. The boys couldn't resist and wanted slices tonight. They liked the cake but weren't crazy for it. There was not a crumb left upon their plates though!
Here is a link to the recipe
This month we go a bit tropical with the flavors of the Pina Colada: Rum, Pineapple, Coconut, Lime melded together in a flavorful cake.
The cake layers are 'brown sugar' cake; dense and moist. In between the layers is a pineapple filling with lime and vanilla bean. A coconut butter cream is frosted upon the cake with coconut sprinkled over the top. Flavorful!
The recipe stated it would make 3 9" layers so I didn't increase the ingredients. I was only able to get two layers full. My cake is only a double. I didn't bother doubling the frosting or filling with only two layers. Of course I could have cut each layer in half and had a four layer cake..but then I would be called extreme..again.
This cake will be Father's Day dessert. The boys couldn't resist and wanted slices tonight. They liked the cake but weren't crazy for it. There was not a crumb left upon their plates though!
Here is a link to the recipe
Wednesday, May 20, 2009
Mile High Devils Food Cake
Oh My God. This Cake. Fantastic!
Really. Moist, dark, rich, but still light and oh so good. Yes, I tried it. I brought the cake to a brunch I was invited to and after all of the oohing and ahhing and roll of eyes I had to try it. Yes. They were correct. Delicious.
I again increased the recipe by half to make a large 10" three layer cake. I doubled the frosting because in some of the Mile High recipies I've felt the frosting is skimped on. Not so in this recipe. Double frosting was more than enough for the cake. In fact I made cookies and sandwiched the frosting inbetween. They are still in the freezer and will go up to the lake this weekend.
Here's the recipe. I used the buttercream frosting.
TRY IT. YOU'LL LOVE IT!
Mile-High Devil’s Food Cake
From: Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake:
1 cup of unsweetened cocoa NOT DUTCHED PROCESSED
1 and ¼ cups of hot water
3 cups of light brown sugar; packed
2 and 2/3 cups cake flour*
1 and ½ teaspoons baking soda
teaspoon of salt
9 ounces of unsalted butter at room temperature [2 sticks plus 2 tablespoons]
3 large eggs
1 and ½ teaspoons of vanilla extract
3/4cup of cold water
{*1 cup of cake flour is equal to ¾ cup of flour plus 2 tablespoons of cornstarch}
Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.
Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.
In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.
In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions. Divide the batter among the three pans.
Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.
Bakers’ choice of: Brown Sugar 7-Minute Frosting or Brown Sugar Buttercream
Brown Sugar 7-Minute Frosting
6 egg whites
1 and ½ cups of brown sugar
¼ cup light corn syrup*
2 tablespoons of water
½ teaspoon of cream of tartar
{*corn syrup can be substituted with equal parts of treacle OR liquid glucose OR light colored honey}
Do not try to make this frosting on a rainy day or if you live in an extremely humid area. The humidity will make it impossible to work with the egg whites.
Place all the egg whites in a bowl and set them aside while you make the syrup.
In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil washing down the sides of the pan with a wet pastry brush. Boil until the syrup reaches 238 degrees F (softball stage) on a candy thermometer. Immediately remove from heat.
Add the cream of tartar to the egg whites in the bowl and beat just to combine. With the mixer on medium speed gradually add the syrup in a thin stream taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is still spreadable. If the frosting is too stiff it will be hard to work with. Use immediately.
Brown Sugar Buttercream
5 egg whites
1 and ¼ cups of packed brown sugar
¼ cup of water
1 pound of unsalted butter (16 ounces) at room temperature
Place all the egg whites in the bowl of an electric mixer; set aside.
In a heavy medium saucepan combine the sugar and water. Cook over medium heat stirring to dissolve the sugar. Then bring to a boil without stirring and cook until the syrup reaches 238 degrees F on a candy thermometer.
Begin beating the egg whites on medium low speed. Slowly pour in the syrup making sure not to hit the beater. Increase the mixer speed to medium high and beat until the meringue has cooled to body temperature.
With the mixer on med-low add 1-2 tablespoons of butter at a time. When all the butter has been added increase the mixer’s speed to medium and beat until the mixture looks curdled or separated. Continue to beat until the icing comes together again looking like soft smooth whipped butter.
Assembling the cake:
Place one layer flat side down and cover it with 2/3 cup of the frosting. Top with second layer and repeat process. Top with third layer and frost the sides of the cake.
Bakers Notes:
A cake topped with the meringue frosting is the best the day it’s made. It does not do well in the fridge.
If you choose the buttercream frosting you can keep it in the fridge for 3 days. Make sure to allow the cake to come to room temperature for 1 to 1 ½ hours. Otherwise the frosting will be hard and heavy.
Really. Moist, dark, rich, but still light and oh so good. Yes, I tried it. I brought the cake to a brunch I was invited to and after all of the oohing and ahhing and roll of eyes I had to try it. Yes. They were correct. Delicious.
I again increased the recipe by half to make a large 10" three layer cake. I doubled the frosting because in some of the Mile High recipies I've felt the frosting is skimped on. Not so in this recipe. Double frosting was more than enough for the cake. In fact I made cookies and sandwiched the frosting inbetween. They are still in the freezer and will go up to the lake this weekend.
Here's the recipe. I used the buttercream frosting.
TRY IT. YOU'LL LOVE IT!
Mile-High Devil’s Food Cake
From: Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake:
1 cup of unsweetened cocoa NOT DUTCHED PROCESSED
1 and ¼ cups of hot water
3 cups of light brown sugar; packed
2 and 2/3 cups cake flour*
1 and ½ teaspoons baking soda
teaspoon of salt
9 ounces of unsalted butter at room temperature [2 sticks plus 2 tablespoons]
3 large eggs
1 and ½ teaspoons of vanilla extract
3/4cup of cold water
{*1 cup of cake flour is equal to ¾ cup of flour plus 2 tablespoons of cornstarch}
Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.
Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.
In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.
In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions. Divide the batter among the three pans.
Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.
Bakers’ choice of: Brown Sugar 7-Minute Frosting or Brown Sugar Buttercream
Brown Sugar 7-Minute Frosting
6 egg whites
1 and ½ cups of brown sugar
¼ cup light corn syrup*
2 tablespoons of water
½ teaspoon of cream of tartar
{*corn syrup can be substituted with equal parts of treacle OR liquid glucose OR light colored honey}
Do not try to make this frosting on a rainy day or if you live in an extremely humid area. The humidity will make it impossible to work with the egg whites.
Place all the egg whites in a bowl and set them aside while you make the syrup.
In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil washing down the sides of the pan with a wet pastry brush. Boil until the syrup reaches 238 degrees F (softball stage) on a candy thermometer. Immediately remove from heat.
Add the cream of tartar to the egg whites in the bowl and beat just to combine. With the mixer on medium speed gradually add the syrup in a thin stream taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is still spreadable. If the frosting is too stiff it will be hard to work with. Use immediately.
Brown Sugar Buttercream
5 egg whites
1 and ¼ cups of packed brown sugar
¼ cup of water
1 pound of unsalted butter (16 ounces) at room temperature
Place all the egg whites in the bowl of an electric mixer; set aside.
In a heavy medium saucepan combine the sugar and water. Cook over medium heat stirring to dissolve the sugar. Then bring to a boil without stirring and cook until the syrup reaches 238 degrees F on a candy thermometer.
Begin beating the egg whites on medium low speed. Slowly pour in the syrup making sure not to hit the beater. Increase the mixer speed to medium high and beat until the meringue has cooled to body temperature.
With the mixer on med-low add 1-2 tablespoons of butter at a time. When all the butter has been added increase the mixer’s speed to medium and beat until the mixture looks curdled or separated. Continue to beat until the icing comes together again looking like soft smooth whipped butter.
Assembling the cake:
Place one layer flat side down and cover it with 2/3 cup of the frosting. Top with second layer and repeat process. Top with third layer and frost the sides of the cake.
Bakers Notes:
A cake topped with the meringue frosting is the best the day it’s made. It does not do well in the fridge.
If you choose the buttercream frosting you can keep it in the fridge for 3 days. Make sure to allow the cake to come to room temperature for 1 to 1 ½ hours. Otherwise the frosting will be hard and heavy.
Monday, April 20, 2009
Chai Cake with Honey Ginger Cream
Here is another installment from The Cake Slice as we bake our way through Sky High: Irrisistable Three Layer Cakes. This month we baked the Chai Cake with Honey Ginger Cream Frosting. It's fabulous!
When I mentioned to the boys that I was making a Chai Cake neither of them were very excited. They both told me they didn't like chai tea. I explained that they both like carrot cake, they like spice cakes and this Chai Cake was a bit like both. I knew they would like the frosting as both boys like cream cheese frostings.
The cake went together very easily and without any problems. I used basic Nestle Chai Tea bags and these flavored the cake beautifully!
I again made 1.5 of the recipe and baked in 3 deep 9" pans. Each rose nicely and had a good moist crumb.
This cake lasted 2 days in my home. Each of the boys had friends over and they ate it up quickly with a generous amount of milk!
The frosting is very easy to make and the honey gives it very good flavor. I found the honey gave the frosting a nice spreading consistency. I should have doubled the frosting as I didn't feel it gave quite enough coverage.
This is one you must try! I guess they all are, aren't they!
See Gigi for the recipe.
When I mentioned to the boys that I was making a Chai Cake neither of them were very excited. They both told me they didn't like chai tea. I explained that they both like carrot cake, they like spice cakes and this Chai Cake was a bit like both. I knew they would like the frosting as both boys like cream cheese frostings.
The cake went together very easily and without any problems. I used basic Nestle Chai Tea bags and these flavored the cake beautifully!
I again made 1.5 of the recipe and baked in 3 deep 9" pans. Each rose nicely and had a good moist crumb.
This cake lasted 2 days in my home. Each of the boys had friends over and they ate it up quickly with a generous amount of milk!
The frosting is very easy to make and the honey gives it very good flavor. I found the honey gave the frosting a nice spreading consistency. I should have doubled the frosting as I didn't feel it gave quite enough coverage.
This is one you must try! I guess they all are, aren't they!
See Gigi for the recipe.
Sunday, April 19, 2009
Southern Coconut Cake
Normally for Easter I make my Bun Bun Cake. I've made it for more years that I can remember. Yes, I was even baking it when I was a teenager at home.
This year I asked the boys if they would mind if I tried a different Easter Cake recipe. No, they didn't mind at all. Silly me for thinking I should ask them first.
I pulled out my Sky High: Irresistible Layer Cakes and found what I was looking for. Southern Coconut Cake.
This recipe calls for coconut milk and gives just the right flavor. It has a very tight crumb, it's nice and light and the frosting..perfect. A cream cheese frosting that I'll use the next time I bake a carrot cake. Fabulous!
In between the cake layers is the frosting with a layer of coconut. Very flavorful! To keep the Easter theme, a ring of jelly beans.
Steve and the boys brought it to my sisters for Easter dinner last week. Everyone loved it.
Here's the recipe:
Southern Coconut Cake
Makes an 8-inch triple layer cake ( I of course made 1.5 and made 3 9 inch layers)
For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake
1. Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
2. Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
3. In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
4. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
5. Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
6. To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
7. Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.
Cream cheese buttercream frosting
12 ounces of cream cheese slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
1. Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
2. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
3. Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
4. With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.
Source: Sky High: Irrestible Triple Layer Cakes by Alisa Huntsman
Last week they had cornish hens for Easter; yesterday I did ham for a late Easter dinner. In the oven I have Julia Child's Ham Crepe made with some of the leftovers. It smells great; I'll post recipe and picture later.
This year I asked the boys if they would mind if I tried a different Easter Cake recipe. No, they didn't mind at all. Silly me for thinking I should ask them first.
I pulled out my Sky High: Irresistible Layer Cakes and found what I was looking for. Southern Coconut Cake.
This recipe calls for coconut milk and gives just the right flavor. It has a very tight crumb, it's nice and light and the frosting..perfect. A cream cheese frosting that I'll use the next time I bake a carrot cake. Fabulous!
In between the cake layers is the frosting with a layer of coconut. Very flavorful! To keep the Easter theme, a ring of jelly beans.
Steve and the boys brought it to my sisters for Easter dinner last week. Everyone loved it.
Here's the recipe:
Southern Coconut Cake
Makes an 8-inch triple layer cake ( I of course made 1.5 and made 3 9 inch layers)
For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake
1. Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
2. Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
3. In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
4. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
5. Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
6. To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
7. Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.
Cream cheese buttercream frosting
12 ounces of cream cheese slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
1. Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
2. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
3. Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
4. With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.
Source: Sky High: Irrestible Triple Layer Cakes by Alisa Huntsman
Last week they had cornish hens for Easter; yesterday I did ham for a late Easter dinner. In the oven I have Julia Child's Ham Crepe made with some of the leftovers. It smells great; I'll post recipe and picture later.
Sunday, April 05, 2009
Friday, April 03, 2009
Triple Fudge Chocolate Cake
As I mentioned before, I am baking my way through Sky High: Irresistible Triple Layer Cakes. I finished number four last night.
Earlier this week Nancy asked me if I'd be willing to bake a birthday cake for Jeffrey's birthday celebration at Afton this Sunday. I didn't hesitate! Of course I would, I was honored to be asked. I asked Jeffrey which flavors were his favorite: vanilla, chocolate, carrot, spice, devils' food, coconut, lemon..mocha, butter cream, cream cheese..etc.
Jeffrey told me chocolate and mocha would be terrific. Of course I began paging through my Sky High cookbook; looking for the perfect triple layer cake recipe. I found it: Triple Fudge Chocolate Cake. The recipe has 1.5 cups of strong coffee and a ton, yes, a ton, of different chocolates. Unsweetened, baking cocoa, bittersweet, milk chocolate, white....
After deciding on the perfect cake I figured that I had better create a tester cake from the recipe. I knew that my family would give me an honest evaluation of this cake.
On Wednesday I baked the layers. This recipe creates three 9" layers. I wanted each layer full and high. I decided to increase the ingredients by half as long as this was a tester. I had plenty of cake batter to fill the three pans; all nice and full. I increased the baking time by a few minutes and the cakes turned out very nicely. Full, evenly baked, a deep dark brown. After letting them cool 15 minutes I un-molded them and removed the wax paper. After they cooled I wrapped them into cling wrap and placed into the refrigerator until Thursday evening.
I doubled the White Chocolate Mousse; I always figure more is better. The Mousse was fabulous and oh so easy. I used all that I had and it was plenty.
For the Sour Cream Icing I decided to double the recipe as well. I wanted plenty of frosting to cover this huge cake. For the last cake I made from Sky High I didn't feel the frosting was adequate for proper coverage.
I learned a few things with this cake. I have never completed the "crumb coat" procedure before. I frosted a thin layer of frosting over the whole cake and then placed into the refrigerator for an hour, allowing to seal and firm up. By completing this step I didn't have any of the crumbs from the cake attach themselves to my frosting layer. What a great idea! I spread all of the frosting upon the cake and then noticed that my cake was crooked. I hadn't made sure that the layers were evenly lined up upon one another. Oops. When I bake this cake tonight for Jeffery's birthday I will make sure that it is level!
After the cake was fully assembled and frosted, Tyler, Troy and Steve all sat themselves at the table while I sliced them big pieces of this fabulous looking cake. They all ooohed and ahhhed as I cut into the cake and revealed the white layer of Mousse. Tyler was apprehensive. "Mom, I know you used Hellmann's Mayo and Sour Cream in this cake." He wasn't so sure about those two ingredients in this cake. He didn't need be concerned. All three of them loved this cake. They described it as moist, dense, rich and wonderful. It is the favorite of the cookbook now.
I'm excited to bake this cake again tonight to perfect my leveling technique of the layers!
You should give this a try. Really. It is wonderful!!
Triple Chocolate Fudge Cake
(This is what it says from the cookbook)
Many dark chocolate cakes contain hidden ingredients and this one's no exception. Mayonnaise is the surprise here. While it sounds retro (and, indeed, did originate with Hellmann's in 1937), there are sound reasons fro using mayonnaise rather than oil or butter; it yields an unbelievable moist, tender crumb. That's because the oil in mayonnaise contributes to richness, the eggs to lightness, and the vinegar, which cuts the gluten in the flour, to tenderness. In fact, French chefs often add a tiny bit of vinegar or lemon juice to their puff pastry.
While this is a traditional cake, the White Chocolate Mousse filling is quite contemporary. Light and minimally sweetened, it is visually striking when the dark cake is sliced and offers a pleasing contrast to the intense dark chocolate flavor of the cake and frosting.
Makes a 9 inch triple layer cake.
2 1/4 C all purpose flour
1 C unsweetened cocoa powder
2 1/4 t baking soda
1 1/4 t baking powder
1 t salt
1/2 t cinnamon
2 1/2 ounces unsweetened chocolate, coarsely chopped
1 C milk
1 1/4 C hot, strongly brewed coffee
2 eggs
1 C Hellmann's Mayonnaise
1 1/2 t vanilla
2 1/4 C sugar
White Chocolate Mousse
Sour Cream Chocolate Icing
1.Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
3.Put the chocolate in a heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.
4. In a mixer bowl, beat together the eggs, mayo and vanilla until well blended. Gradually beta in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide among the 3 prepared cake pans.
5. Bake for 25 to 28 minutes. Let cakes cool in their pans for 10 to 15 minutes. Un-mold onto racks and peel off the paper, let cool completely, at least 1 hour. (The layers can be baked a day ahead; wrap well and refrigerate.)
6. To assemble the cake place on layer, flat side up on a cake stand or serving plate. Cover the top evenly with half the White Chocolate Mousse, leaving a 1/4 inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the Sour Cream Chocolate Icing over the filled cake. Spread all over the sides and top. Don't worry if some of the cake shows through. This first frosting is to seal in the crumb. Refrigerate, uncovered for at least 30 minutes to allow the icing to set.Cover the rest of the icing and set aside at room temperature.
7.Frost the top and sides of cake with the remaining icing, which should have the consistency of mayonnaise. If the icing has become too soft, chill briefly; if it is too stiff,microwave on high for just 2 or 3 seconds to soften, then stir to mix well. Use an offset palette knife or the back of a spoon to swirl the frosting decoratively around the cake.
White Chocolate Mousse Makes about 1 1/2 Cups
Only a small amount of chocolate is used here, since the Mousse filling is meant to serve as both a contrast and a balance to the rest of the dark fudgie cake.
4 oz white chocolate, coarsely chopped
1C heavy cream
1 egg white
1 T sugar
1.Melt the white chocolate with 1/4 C of the cream in a double boiler or in a small metal bowl set over a pan of very hot water. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.
2. When it has cooled, beat the remaining 3/4 C heavy cream until soft peaks form. In a clean bowl, whip the egg white with the sugar until fairly stiff peaks form.
3.Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream just until blended. Err on the side of under mixing.
Sour Cream Chocolate Icing Makes about 2 1/2 Cups
12 oz bittersweet or semisweet chocolate, coarsely chopped
1 stick unsalted butter
2 T light corn syrup
1/4 C half and half, at room temperature
1/2 C sour cream, at room temperature
1. Melt the chocolate with the butter and corn syrup in a double boiler over simmering water. Remove from the heat and whisk until smooth.
2. Whisk in the half and half and sour cream. Frost while soft. Let cool if too soft.
After deciding on the perfect cake I figured that I had better create a tester cake from the recipe. I knew that my family would give me an honest evaluation of this cake.
On Wednesday I baked the layers. This recipe creates three 9" layers. I wanted each layer full and high. I decided to increase the ingredients by half as long as this was a tester. I had plenty of cake batter to fill the three pans; all nice and full. I increased the baking time by a few minutes and the cakes turned out very nicely. Full, evenly baked, a deep dark brown. After letting them cool 15 minutes I un-molded them and removed the wax paper. After they cooled I wrapped them into cling wrap and placed into the refrigerator until Thursday evening.
I doubled the White Chocolate Mousse; I always figure more is better. The Mousse was fabulous and oh so easy. I used all that I had and it was plenty.
For the Sour Cream Icing I decided to double the recipe as well. I wanted plenty of frosting to cover this huge cake. For the last cake I made from Sky High I didn't feel the frosting was adequate for proper coverage.
I learned a few things with this cake. I have never completed the "crumb coat" procedure before. I frosted a thin layer of frosting over the whole cake and then placed into the refrigerator for an hour, allowing to seal and firm up. By completing this step I didn't have any of the crumbs from the cake attach themselves to my frosting layer. What a great idea! I spread all of the frosting upon the cake and then noticed that my cake was crooked. I hadn't made sure that the layers were evenly lined up upon one another. Oops. When I bake this cake tonight for Jeffery's birthday I will make sure that it is level!
After the cake was fully assembled and frosted, Tyler, Troy and Steve all sat themselves at the table while I sliced them big pieces of this fabulous looking cake. They all ooohed and ahhhed as I cut into the cake and revealed the white layer of Mousse. Tyler was apprehensive. "Mom, I know you used Hellmann's Mayo and Sour Cream in this cake." He wasn't so sure about those two ingredients in this cake. He didn't need be concerned. All three of them loved this cake. They described it as moist, dense, rich and wonderful. It is the favorite of the cookbook now.
I'm excited to bake this cake again tonight to perfect my leveling technique of the layers!
You should give this a try. Really. It is wonderful!!
Triple Chocolate Fudge Cake
(This is what it says from the cookbook)
Many dark chocolate cakes contain hidden ingredients and this one's no exception. Mayonnaise is the surprise here. While it sounds retro (and, indeed, did originate with Hellmann's in 1937), there are sound reasons fro using mayonnaise rather than oil or butter; it yields an unbelievable moist, tender crumb. That's because the oil in mayonnaise contributes to richness, the eggs to lightness, and the vinegar, which cuts the gluten in the flour, to tenderness. In fact, French chefs often add a tiny bit of vinegar or lemon juice to their puff pastry.
While this is a traditional cake, the White Chocolate Mousse filling is quite contemporary. Light and minimally sweetened, it is visually striking when the dark cake is sliced and offers a pleasing contrast to the intense dark chocolate flavor of the cake and frosting.
Makes a 9 inch triple layer cake.
2 1/4 C all purpose flour
1 C unsweetened cocoa powder
2 1/4 t baking soda
1 1/4 t baking powder
1 t salt
1/2 t cinnamon
2 1/2 ounces unsweetened chocolate, coarsely chopped
1 C milk
1 1/4 C hot, strongly brewed coffee
2 eggs
1 C Hellmann's Mayonnaise
1 1/2 t vanilla
2 1/4 C sugar
White Chocolate Mousse
Sour Cream Chocolate Icing
1.Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
3.Put the chocolate in a heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.
4. In a mixer bowl, beat together the eggs, mayo and vanilla until well blended. Gradually beta in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide among the 3 prepared cake pans.
5. Bake for 25 to 28 minutes. Let cakes cool in their pans for 10 to 15 minutes. Un-mold onto racks and peel off the paper, let cool completely, at least 1 hour. (The layers can be baked a day ahead; wrap well and refrigerate.)
6. To assemble the cake place on layer, flat side up on a cake stand or serving plate. Cover the top evenly with half the White Chocolate Mousse, leaving a 1/4 inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the Sour Cream Chocolate Icing over the filled cake. Spread all over the sides and top. Don't worry if some of the cake shows through. This first frosting is to seal in the crumb. Refrigerate, uncovered for at least 30 minutes to allow the icing to set.Cover the rest of the icing and set aside at room temperature.
7.Frost the top and sides of cake with the remaining icing, which should have the consistency of mayonnaise. If the icing has become too soft, chill briefly; if it is too stiff,microwave on high for just 2 or 3 seconds to soften, then stir to mix well. Use an offset palette knife or the back of a spoon to swirl the frosting decoratively around the cake.
White Chocolate Mousse Makes about 1 1/2 Cups
Only a small amount of chocolate is used here, since the Mousse filling is meant to serve as both a contrast and a balance to the rest of the dark fudgie cake.
4 oz white chocolate, coarsely chopped
1C heavy cream
1 egg white
1 T sugar
1.Melt the white chocolate with 1/4 C of the cream in a double boiler or in a small metal bowl set over a pan of very hot water. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.
2. When it has cooled, beat the remaining 3/4 C heavy cream until soft peaks form. In a clean bowl, whip the egg white with the sugar until fairly stiff peaks form.
3.Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream just until blended. Err on the side of under mixing.
Sour Cream Chocolate Icing Makes about 2 1/2 Cups
12 oz bittersweet or semisweet chocolate, coarsely chopped
1 stick unsalted butter
2 T light corn syrup
1/4 C half and half, at room temperature
1/2 C sour cream, at room temperature
1. Melt the chocolate with the butter and corn syrup in a double boiler over simmering water. Remove from the heat and whisk until smooth.
2. Whisk in the half and half and sour cream. Frost while soft. Let cool if too soft.
I'll post a picture of cake number one and cake number two. Number two should be an improvement over number one :)
Subscribe to:
Posts (Atom)