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--recipe soon---
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Thursday, February 27, 2014
Tuesday, February 11, 2014
Black Forest Roll
Something I made recently.
I used a basic chocolate cake recipe. Some lightly sweetened stabilized whipped cream, maraschino cherries and chocolate shreds to cover the outside with.
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I used a basic chocolate cake recipe. Some lightly sweetened stabilized whipped cream, maraschino cherries and chocolate shreds to cover the outside with.
Monday, December 2, 2013
Rustic Strawberry Cake
A smallish strawberry cake I made cuz I was bored and had nothing to do :-)
Ingredients
I pretty much followed this recipe here and cut the amounts in half except for the vanilla bean and lemon zest. And for the frosting and filling I used stabilized whipped cream with 1/4 cup sugar macerated strawberries.
This is not my recipe but I am posting the amounts I used for convenience... I highly recommend you visit the link above to read great stories and details.
1 cup All purpose flour
1/2 tsp Kosher salt
1/2 tsp Baking soda
1/6 cup Buttermilk (I didn't have any so I used 2 Tbs of Greek yogurt diluted with water)
1 Large egg (Room temperature)
1/4 cup Oil (I used melted unsalted butter)
1/4 tsp Almond extract (I skipped this)
1/2 Vanilla bean (I used Rodelle vanilla beans and kept the original amount)
1 tsp Lemon zest
1/2 cup Fresh pureed strawberries
Pre-heat oven to 350F.
I used a 6" dia and 3" high Wilton springform pan to bake this. Prepare your pan by rubbing some oil or melted buter on the sides and then dust lightly with flour. Place a parchment cut to the size of your pan at the bottom.
Combine the dry ingredients (flour, baking soda, and salt) in a bowl. Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar.
In a large bowl whisk together the melted butter and vanilla sugar for a few minutes. Add the egg and continue to whisk for another minute and then pour in the yogurt mixture.
Gently add the dry ingredients in 2 batches into the mixture and mix slowly. Fold in the pureed strawberries and zest.
Pour the batter into the baking pan and bake until done. Mine took close to 50 minutes to fully bake because the baking dish was quite deep. The baked cake had crispy sides and a dense texture as a result of longer baking. I have baked this cake before following the instructions exactly and in a larger pan.... that cake was moist and soft. I like both textures :-)
Cool on a wire rack. Use a knife to cut the cake in two. Use half the amount of the whipped strawberry cream as filling and the other half smeared on top.
Whipped Strawberry Cream
Macerated strawberries:
5-6 Medium sized strawberries diced into small pieces
1 Tbs Sugar
Stabilized whipped cream:
1 cup Heavy cream
2 Tbs sugar
1/2 tsp Unflavored gelatin
1 Tbs Warm water
1 Tbs Room temperature heavy cream
In a small bowl combine the cut strawberries and a Tbs of sugar. Let this sit on the counter top for about 30-45 minutes until the mixture becomes watery. Remember to drain the water out before folding the macerated strawberries into the whipped cream.
Please read the info here to make stabilized whipped cream... you'll have to scroll down a bit :-)
Tuesday, November 5, 2013
Carrot Cake
I had a wonderful time making a carrot cake (as requested) for Amrita :-)
Mine, hers and her husband's birthdays are on consecutive days each a month apart and she being the head baker thought it would be a great tradition to bake each other cakes :-)
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(serves: 10-12 ppl)
(assembly time: Took me several hours but I am a newbie)
Cake
3 cups hand shredded carrots (you could use already shredded carrots from a grocery store.. I find those to be stiff and dry)
2 1/2 cups All purpose flour
2 cups Cane sugar
2 tsp Baking powder
2 tsp Baking soda
3/4 Tbs Cinnamon powder (I used Saigon cinnamon from McCormick)
1/4 tsp Freshly grated nutmeg
1/2 tsp Sea salt
4 Large eggs (room temperature)
1 1/4 cup Canola oil (vegetable oil would work as well)
1 1/2 Tbs. Pure vanilla extract (I used vanilla extract from Spice Island)
1 cup Black California raisins *optional (Go for it... I just didn't have any)
Pre-heat oven to 350F.
Combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) in a large bowl. Mix with a fork to make sure that all the ingredients are dispersed equally.
In a separate bowl whisk vanilla, oil and sugar for a few minutes and then start adding the eggs one at a time.
Now slowly add the dry ingredients into the wet mixture in 3 or 4 batches and mix together slowly until the batter is well incorporated.
Fold in the carrots and raisins.
I wanted to make a multi layer tall cake. You could divide the batter into several bake pans. I didn't have that many pans nor the patience to bake 6 layers separately.
What I had was a 17" x 11" baking sheet so I used that. I divided the batter into two equals parts by weight.... poured one part into a prepared (sides oiled and dusted with flour. Bottom of the sheet pan lined with parchment paper) baking sheet and put it in the oven for 30 mins. The other part of the batter sat happily in the fridge until it was it's turn to bake. I just stirred it before baking it in a similar manner as above.
I cut the thin baked cake into three equal rectangles each approximately 5.5" x 10". So after two baking sessions I had 6 layers of cake... which was good enough for me :-)
Cream Cheese Frosting
16 oz Cream cheese at room temp (I used 2 8oz Philadelphia cream cheese blocks)
8 oz unsalted butter at room temp (I used Lurpak butter)
2 cups Powdered sugar
2 Tbs Fresh lemon juice
2 Tbs Fresh lemon rind
Combined all the ingredients in a large bowl and mix using an electric whisk until the mixture looks well blended and creamy. This frosting is very soft at room temperature and therefore easier to use in between layers and to cover the cake. Placing it in the fridge hardens it significantly.
Stabilized Whipped Cream
*Read last paragraph for vegetarians.
Stabilized whipped cream will hold its shape in desserts when piped on. This is excellent to use as a very light frosting on cakes.
1 cup heavy cream (I used cream from Golden Glen Creamery)
1 1/2 Tbs regular sugar
1 Tbs Pure vanilla (I used vanilla extract from Spice Island)
For stabilizing
1 rounded tsp Knox unflavored gelatin
2 Tbs warm water
3 Tbs room temp heavy cream
Pour some warm water in a small cup or bowl and mix in one rounded tsp of gelatin. Then microwave it for 20 secs and allow to set in the fridge this could take up to 15 mins.
After the gelatin in the fridge is set you can begin to whip the heavy cream. In a much larger bowl whisk together heavy cream, sugar and vanilla until medium peaks are formed.
Now you can add the gelatin to stabilize the whipped cream. To do so you will first have to microwave the set gelatin for 5 seconds until it's melted again and add some room temp cream to it. Add immediately to the whipped cream before the gelatin sets again. Continue to whisk the heavy cream until stiff peaks are formed.
A fabulous YouTube video explains this process. I basically followed her method but made only a small batch of the gelatin. I haven't tried this but an alternative kosher would be to use piping gel as explained in this video. An interesting read for vegetarians on how to use agar agar powder for this.
Assembly
Prepare the cake
Save at least a cup of cream cheese frosting to go outside the cake. The rest will be used as filling.
Place the first layer of cake on top of a cake base. I made mine by cutting out a 11" x 6" rectangle from foam core and covering it with aluminum foil. You can find foam core easily from a dollar store or an office supply or craft store.
Spread some cream cheese frosting on it and then place the next layer of cake on top of that. Kinda like making a multilayer sandwich. Repeat until your cake is built. The top most layer should be cake.
Now we need to do a crumb coat and try to make the edges straight with the frosting that you saved earlier. I used a butter knife to on the sides to fill in gaps and holes and then used a pastry scrapper to level the top, smooth out the edges and get somewhat sharp corners.
This doesn't have to perfect because it will get covered with whipped cream and chocolate curls. However if you are a perfectionist watch this demo.
Place the cake in the fridge for 30 mins so that the cream cheese frosting will harden.
Chocolate curls
3oz or more of your favorite dark chocolate bar melted (I used a Moonstruck 68% dark chocolate bar)
I spread a thin layer of melted chocolate on the back side of my baking sheet with a rubber spatula an offset spatula would be a better choice. Then I placed the sheet in the fridge for about 5 mins and used a pastry scrapper to make curls.
Here is an awesome video that demos the process. I love YouTube :-)
Whipped cream dots
I used a round Wilton tip #12 to make simple little polka dots around the cake.
You will need the following equipment to use the tip.
1- A coupler to hold the tip in place. Mine was from Wilton and the link explains how to use one.
2- Pastry or decorating bags. I got the 12 pack from Wilton.
Mine, hers and her husband's birthdays are on consecutive days each a month apart and she being the head baker thought it would be a great tradition to bake each other cakes :-)
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The six layers had a tangy lemon cream cheese frosting between them. The outside was covered in barely sweetened vanilla flavor whipped cream dots and decorated with dark chocolate curls on the top.
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Took me a while.. but I think I did good :-)
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(serves: 10-12 ppl)
(assembly time: Took me several hours but I am a newbie)
Cake
3 cups hand shredded carrots (you could use already shredded carrots from a grocery store.. I find those to be stiff and dry)
2 1/2 cups All purpose flour
2 cups Cane sugar
2 tsp Baking powder
2 tsp Baking soda
3/4 Tbs Cinnamon powder (I used Saigon cinnamon from McCormick)
1/4 tsp Freshly grated nutmeg
1/2 tsp Sea salt
4 Large eggs (room temperature)
1 1/4 cup Canola oil (vegetable oil would work as well)
1 1/2 Tbs. Pure vanilla extract (I used vanilla extract from Spice Island)
1 cup Black California raisins *optional (Go for it... I just didn't have any)
Pre-heat oven to 350F.
Combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) in a large bowl. Mix with a fork to make sure that all the ingredients are dispersed equally.
In a separate bowl whisk vanilla, oil and sugar for a few minutes and then start adding the eggs one at a time.
Now slowly add the dry ingredients into the wet mixture in 3 or 4 batches and mix together slowly until the batter is well incorporated.
Fold in the carrots and raisins.
I wanted to make a multi layer tall cake. You could divide the batter into several bake pans. I didn't have that many pans nor the patience to bake 6 layers separately.
What I had was a 17" x 11" baking sheet so I used that. I divided the batter into two equals parts by weight.... poured one part into a prepared (sides oiled and dusted with flour. Bottom of the sheet pan lined with parchment paper) baking sheet and put it in the oven for 30 mins. The other part of the batter sat happily in the fridge until it was it's turn to bake. I just stirred it before baking it in a similar manner as above.
I cut the thin baked cake into three equal rectangles each approximately 5.5" x 10". So after two baking sessions I had 6 layers of cake... which was good enough for me :-)
Cream Cheese Frosting
16 oz Cream cheese at room temp (I used 2 8oz Philadelphia cream cheese blocks)
8 oz unsalted butter at room temp (I used Lurpak butter)
2 cups Powdered sugar
2 Tbs Fresh lemon juice
2 Tbs Fresh lemon rind
Combined all the ingredients in a large bowl and mix using an electric whisk until the mixture looks well blended and creamy. This frosting is very soft at room temperature and therefore easier to use in between layers and to cover the cake. Placing it in the fridge hardens it significantly.
Stabilized Whipped Cream
*Read last paragraph for vegetarians.
Stabilized whipped cream will hold its shape in desserts when piped on. This is excellent to use as a very light frosting on cakes.
1 cup heavy cream (I used cream from Golden Glen Creamery)
1 1/2 Tbs regular sugar
1 Tbs Pure vanilla (I used vanilla extract from Spice Island)
For stabilizing
1 rounded tsp Knox unflavored gelatin
2 Tbs warm water
3 Tbs room temp heavy cream
Pour some warm water in a small cup or bowl and mix in one rounded tsp of gelatin. Then microwave it for 20 secs and allow to set in the fridge this could take up to 15 mins.
After the gelatin in the fridge is set you can begin to whip the heavy cream. In a much larger bowl whisk together heavy cream, sugar and vanilla until medium peaks are formed.
Now you can add the gelatin to stabilize the whipped cream. To do so you will first have to microwave the set gelatin for 5 seconds until it's melted again and add some room temp cream to it. Add immediately to the whipped cream before the gelatin sets again. Continue to whisk the heavy cream until stiff peaks are formed.
A fabulous YouTube video explains this process. I basically followed her method but made only a small batch of the gelatin. I haven't tried this but an alternative kosher would be to use piping gel as explained in this video. An interesting read for vegetarians on how to use agar agar powder for this.
Assembly
Prepare the cake
Save at least a cup of cream cheese frosting to go outside the cake. The rest will be used as filling.
Place the first layer of cake on top of a cake base. I made mine by cutting out a 11" x 6" rectangle from foam core and covering it with aluminum foil. You can find foam core easily from a dollar store or an office supply or craft store.
Spread some cream cheese frosting on it and then place the next layer of cake on top of that. Kinda like making a multilayer sandwich. Repeat until your cake is built. The top most layer should be cake.
Now we need to do a crumb coat and try to make the edges straight with the frosting that you saved earlier. I used a butter knife to on the sides to fill in gaps and holes and then used a pastry scrapper to level the top, smooth out the edges and get somewhat sharp corners.
This doesn't have to perfect because it will get covered with whipped cream and chocolate curls. However if you are a perfectionist watch this demo.
Place the cake in the fridge for 30 mins so that the cream cheese frosting will harden.
Chocolate curls
3oz or more of your favorite dark chocolate bar melted (I used a Moonstruck 68% dark chocolate bar)
I spread a thin layer of melted chocolate on the back side of my baking sheet with a rubber spatula an offset spatula would be a better choice. Then I placed the sheet in the fridge for about 5 mins and used a pastry scrapper to make curls.
Here is an awesome video that demos the process. I love YouTube :-)
Whipped cream dots
I used a round Wilton tip #12 to make simple little polka dots around the cake.
You will need the following equipment to use the tip.
1- A coupler to hold the tip in place. Mine was from Wilton and the link explains how to use one.
2- Pastry or decorating bags. I got the 12 pack from Wilton.
Friday, October 4, 2013
My Birthday Cake
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A delicate, light, moist, super duper delish strawberry short cake with macerated strawberries as filling and mascarpone cheese frosting!!!
It was just how I like it... perfect in every way!
Thanks Amrita :-)
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