Tag Archives: frosting

Strawberry cream cheese cake

Serves 12

  1. 5oz cake flour
  2. 1/2tb baking powder
  3. 1/2tsp salt
  4. 12-1/4oz sugar
  5. 5 eggs, 2 whole and 3 separated
  6. 1tb vanilla extract
  7. 2tb water
  8. 6tb butter, melted
  9. 1/4tsp cream of tartar
  10. 2lb strawberries, 2 dozen prettiest halved and remaining quartered
  11. 2tb kirsch
  12. 8oz cream cheese
  13. 2 cups cream
  • Whisk 1-2, 1/4tsp salt and 5-2/3oz sugar. Whisk in whole eggs, yolks, 2tsp vanilla and 7-8. Set aside.
  • Beat egg whites and cream of tartar until peaks start forming. Add 3tb sugar and beat to soft peaks. Fold 1/3 of mixture into batter. fold remaining mixture into batter.
  • Bake in a 9in x 2in cake or spring-form pan in the lower-middle of a 325 degree oven for 30-40 minutes. Cool for 10 minutes. Remove from pan and cool for 2 hours. Cake can be wrapped and held at room temperature for up to 1 day.
  • Meanwhile, toss quartered berries and 1-3/4oz sugar and rest for 1 hour. Strain and reserve juices and roughly chop berries. Simmer juice and kirsch until reduced to about 3tb, about 3-5 minutes, and toss with berries and 1/8tsp salt. Set aside.
  • Cream cream cheese with remaining sugar, salt and vanilla. Add cream and beat to stiff peaks. Set aside.
  • Cut cake into 3 layers. Take bottom layer and arrange 20 berry halves cut-side down around perimeter. Spread half of berry mixture in center. Spread a third of cream mixture over center and berries. Top with middle cake layer and repeat. Top with final layer, spread remaining cream and decorate with remaining berries. Cake can be refrigerated for up to 4 hours. Serve.
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Malted chocolate cake

Serves 12

  1. 1-1/2 cups butter
  2. 12oz powdered sugar
  3. 1 cup malted milk powder
  4. 1/3 cup heavy cream
  5. 1tsp vanilla extract
  6. 1/4tsp salt
  7. 6oz milk chocolate, melted and slightly cooled
  8. 10oz malted milk balls, 1 cup crushed and remaining left whole
  9. 3 8in chocolate cake rounds
  • Cream butter. Cream in powdered sugar on low speed. Cream in 3-6. Cream in chocolate.
  • Spread 1 cup frosting over 1 round and top with half of crushed malt balls. Top with second round and repeat. Top with final round and evenly spread remaining frosting over top and sides. Decorate with malt balls and serve.

Basic cake rounds and buttercream frosting

Makes 3 8in or 2 9in

Chocolate:

  1. 10tb butter
  2. 10-1/2oz sugar
  3. 3 eggs
  4. 1/2 cup sour cream
  5. 1tsp vanilla extract
  6. 7-1/2oz flour
  7. 1tsp baking soda
  8. 1/2tsp baking powder
  9. 1/4tsp salt
  10. 1-1/4 cup boiling water
  11. 4oz unsweetened chocolate
  12. 1-1/2oz cocoa powder
  13. 1tsp espresso powder
  • Cream 1-2. Beat in eggs 1 at a time. Beat in 4-5. In 5 alternating additions, fold in 6-9 and 10-13, beginning and ending with dry ingredients.
  • Bake at 350 for 15-20 minutes for 8in or 25-30 for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.

 

White:

  1. 9oz cake flour
  2. 12-1/4oz sugar
  3. 4tsp baking powder
  4. 1tsp salt
  5. 12tb butter, cut into 1tb pieces
  6. 1 cup milk
  7. 6 egg whites
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.

 

Yellow:

  1. 8oz cake flour
  2. 10-1/2oz sugar
  3. 2tsp baking powder
  4. 3/4tsp salt
  5. 16tb butter, cut into 1tb pieces
  6. 4 eggs
  7. 1/2 cup milk
  8. 2tsp vanilla extract
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in half of 6-8 on med-high speed until fluffy. Beat in remaining 6-8 in med-low speed.
  • Bake at 350 for 18-22 minutes for 8in or 20-25 minutes for 9in. Cool for 10 minutes. Transfer to rack and cool for 2 hours.

 

Makes 5 cups

Chocolate:

  1. 7oz sugar
  2. 4 eggs
  3. 2tsp vanilla extract
  4. 1/4tsp salt
  5. 1lb butter, cut into 1tb pieces
  6. 6oz unsweetened chocolate, melted
  • Whisk 1-4 in a double-boiler until mixture reaches 160 degrees. Take off-heat.
  • Beat on med-high speed until cooled and light/airy, about 5 minutes. Reduce speed to medium and add butter 1 piece at a time; mixture may appear curdled but will smooth out. Increase speed to high and beat until fluffy. Stir in chocolate.

 

Vanilla:

  1. 33tb butter
  2. 473g powdered sugar
  3. 1/4tsp salt
  4. 3tb + 1tsp cream
  5. 1tb + 1/2tsp vanilla extract
  • Cream butter. Beat in 2-3. Beat in 4-5. Increase speed to med-high and beat until fluffy. Can be refrigerated for 2 days; bring to room temp before using.

Cream cheese pumpkin roll

Serves 8-10

  1. 5 eggs
  2. 7oz sugar
  3. 1 cup pumpkin
  4. 4oz cake flour
  5. 2tsp pumpkin pie spice
  6. 1/2tsp baking soda
  7. 1/2tsp salt
  8. 8tb butter
  9. 8oz powdered sugar
  10. 8oz cream cheese, cut into 1tb pieces
  11. 1/2tb vanilla extract
  • Beat 1-2 until pale and thickened, about 5-10 minutes. Beat in pumpkin. Sift 4-7 and fold in. Bake in a greased parchment-lined 18in x 13in baking sheet at 350 degrees for 15 minutes.
  • Dust a piece of parchment with powdered sugar. Transfer cake to parchment, discarding old parchment. Roll tightly and cool for 1 hour.
  • Meanwhile, beat 8-9 until fluffy, about 2-3 minutes. Beat in cream cheese 1 piece at a time. Beat in vanilla.
  • Unroll cake and spread frosting, leaving a 1in border. Re-roll, discard parchment, wrap in plastic and chill for 1 hour, or up to 2 days. Dust with powdered sugar and serve.

Toasted almond cake

Serves 12

  1. 483g sugar
  2. 1-1/4tsp salt
  3. 255g cake flour
  4. 4tsp baking powder
  5. 33tb butter cut in 1tb pieces, 29 softened and 4 chilled
  6. 1 cup milk
  7. 6 egg whites + 5 egg yolks
  8. 3-1/2tsp vanilla extract
  9. 3tb cornstarch
  10. 2-1/2 cups heavy cream
  11. 2 cups sliced almonds
  12. 2tb amaretto
  13. 1tsp almond extract
  14. Powdered sugar
  • Mix 347g sugar, 1tsp salt and 3-4. Add 12tb softened butter 1tb at a time and mix until butter is in pea-sized pieces. Whisk together milk, egg whites and 2tsp vanilla extract, add half of mixture and mix until fluffy. Repeat with remaining mixture.
  • Divide into 2 9in cake tins and bake at 350 degrees for 20-25 minutes, rotating halfway. Cool in tins for 10 minutes. Cool on rack for 2 hours.
  • Meanwhile, whisk 2tb of remaining sugar, yolks and cornstarch until pale and thickened. Set aside.
  • Simmer 2 cups cream, 6tb of remaining sugar and remaining salt until sugar dissolves. Temper yolk mixture and bring back to a simmer until thickened. Whisk in chilled butter and remaining vanilla. Chill for 3 hours.
  • Meanwhile, cook 1tb butter and almonds in a 12in skillet on medium heat for 5 minutes. Add sugar and cook for 3 minutes. Set aside and let cool.
  • Bring 1 cup pastry cream to room temperature. Cream remaining softened butter and beat in pastry cream in 3 additions. Beat in amaretto. Set aside.
  • Beat remaining cream to soft peaks. Fold together cream, remaining pastry cream and almond extract. Set aside.
  • Slice rounds in half to make four layers. Spread 1 cup cream-pastry cream mixture over bottom layers and replace tops. Spread remaining mixture over one top and stack. Frost with amaretto-pastry cream mixture and press candied almonds on sides and top of cake. Dust with powdered sugar and serve.

Maple pecan cake

Serves 12

  1. 453g sugar
  2. 226g cake flour
  3. 2tsp baking powder
  4. 3/4tsp salt
  5. 16tb butter, cut into 1tb pieces
  6. 4 eggs + 4 whites
  7. 1/2 cup milk
  8. 2tsp vanilla extract
  9. 2 cups toasted pecans, 1-1/2 cups chopped and 1/2 cup whole
  10. 3/4 cup maple syrup
  11. 1/2tsp maple extract
  • Mix 297g sugar and 2-4. Add butter one piece at a time and mix until butter is in pea-sized pieces. Whisk whole eggs with 7-8, pour in half of mixture and beat until fluffy. Repeat with remaining mixture. Mix in chopped pecans.
  • Bake in 3 8in cake tins at 350 degrees for 25 minutes, rotating halfway. Cool in tins for 10 minutes. Cool on rack for 2 hours.
  • Meanwhile, reduce 4tb maple syrup by half, stir in whole pecans and pour out on a foil-lined baking sheet. Cool 10 minutes.
  • Meanwhile, whisk remaining 156g sugar and 1/2 cup maple sugar, egg whites and maple extract in a double-boiler. Beat on high heat until stiff peaks form, about 6-8 minutes. Remove from heat and continue beating until thick and glossy, about 8-10 minutes.
  • Spread 1 cup frosting each evenly over 2 cake rounds. Stack and top with third cake round. Spread remaining frosting over cake and top with candied pecans. Serve.

Turtle cake

Serves 12

  1. 1-1/4 cups boiling water
  2. 4oz unsweetened chocolate, chopped
  3. 42oz cocoa powder
  4. 1tsp instant coffee
  5. 212g flour
  6. 1tsp baking soda
  7. 1/2tsp baking powder
  8. 3/8tsp salt
  9. 10tb butter
  10. 296g brown sugar
  11. 3 eggs
  12. 113g sour cream
  13. 1tsp vanilla extract
  14. 6oz bittersweet chocolate, chopped
  15. 2tb corn syrup
  16. 1 cup heavy cream
  17. 1lb soft caramel candy
  18. 2 cups toasted pecans, 1-1/2 cup chopped and 1/2 cup whole
  • Whisk 1-4 and set aside. Separately, whisk 5-7 and 1/4tsp salt and set aside.
  • Cream 9-10. Beat in eggs one at a time. Beat in 12-13. Alternately beat in flour mixture and chocolate mixture in 5 additions, beginning and ending with flour mixture.
  • Bake in 3 8in cake tins at 350 degrees for 15-20 minutes, rotating halfway. Cool in tins for 10 minutes. Cool on racks for 2 hours.
  • Meanwhile, whisk 14-15 and 1/2 cup cream in a double boiler and refrigerate for 2 hours, or until thickened and spreadable. Frosting can be chilled overnight and rested for 1 hour at room temperature.
  • Meanwhile, whisk caramels and remaining cream and salt on med-low heat. Set aside 3/4 cup and whisk chopped pecans in remaining mixture.
  • Divide half of pecan-caramel mixture over two of the cake rounds, leaving a 1/2in border, and stack them with the plain round on top. Frost cake and chill for 30 minutes. Spread remaining caramel on top, allowing to drip down sides, and top with whole pecans. Serve.