Tag Archives: frosting

Lemon layer cake with 7-minute frosting

Serves 10-12

  1. 1tsp gelatin
  2. 1 cup + 1tb lemon juice
  3. 843g sugar
  4. 1-1/4tsp salt
  5. 4 eggs + 6 yolks + 8 whites
  6. 20tb butter, 8tb cut into 1/2in pieces and frozen and 12tb cut into 1tb pieces and softened
  7. 1 cup whole milk
  8. 2tsp vanilla extract
  9. 255g cake flour
  10. 4tsp baking powder
  11. 4tb water
  12. 1tb corn syrup
  • Add gelatin to 1tb lemon juice and set aside. Heat all but 1tb remaining lemon juice, 297g sugar and 1/4tsp salt until sugar dissolves, temper eggs and yolks and cook on med-low heat, stirring, for about 5 minutes or until temperature is 170 degrees.
  • Take off-heat and stir in gelatin mixture. Stir in frozen butter. Strain mixture, cover with plastic wrap flush to surface and chill for 4 hours – 1 day.
  • Combine 6 whites with 7-8 and set aside. Mix 9-10 with remaining salt and sugar. Beat in butter 1tb at a time on low speed until pea-sized. Beat in all but 1/2 cup milk mixture,  increase speed to med-high for 1 minute, reduce speed to med-low and beat in remaining milk mixture.
  • Bake in 2 9in cake tins at 350 degrees for 23-25 minutes. Cool.
  • Cook remaining whites, sugar and lemon juice with 11-12 in a double boiler until mixture reaches 160 degrees. Beat on medium speed until soft peaks form, then increase speed to high and beat until mixture cools to room temperature and stiff peaks form.
  • Halve cakes, spread 1 cup curd between layers, leaving a 1/2in border, and spread frosting over cake. Serve.
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Lemon cake with mascarpone and blackberry frosting

Serves 6-8

  1. 8oz blackberries
  2. 297g sugar
  3. 142g cake flour
  4. 1/2tb baking powder
  5. 3/8tsp salt
  6. 5 eggs, 2 whole and 3 separated
  7. 2-1/2tsp vanilla extract
  8. 3tb water
  9. 6tb butter, melted and cooled
  10. 1tsp lemon zest
  11. 2tb lemon juice
  12. 1/2tsp gelatin
  13. 4oz mascarpone
  14. 4oz cream cheese
  15. 14g powdered sugar
  16. 1 cup cream
  • Puree blackberries and bring to a boil along with 99g sugar for 15-20 minutes or until mixture measures 3/4 cups. Cool.
  • Mix 3-4, all but 4tb sugar and 1/4tsp salt. Whisk in eggs, yolks, 2tsp vanilla, 2tb water and 9-11. Set aside.
  • Beat whites to soft peaks, add reserved sugar and beat to stiff peaks. Whisk whites into batter in 3 batches.
  • Bake in 2 8in cake tins at 325 degrees for 30-40 minutes. Cool.
  • Microwave gelatin and remaining water in 5 second bursts until dissolved. Set aside.
  • Beat 13-15 and remaining vanilla and salt and set aside. Beat cream to soft peaks, add gelatin mixture and beat to stiff peaks. Fold cream into mascarpone mixture in 3 batches. Fold in blackberry mixture and chill for 20 minutes – 1 day.
  • Spread 1 cup frosting in between layers, 1-1/2 cups on top and remaining over sides. Chill for 20 minutes and serve.

Salted caramel cupcakes

Makes 12

  1. 248g flour
  2. 1/2tb baking powder
  3. 1/2tb salt
  4. 332g sugar
  5. 16tb butter, cut into 1tb pieces
  6. 3 eggs
  7. 3/4 cup milk
  8. 4tsp vanilla extract
  9. 2tb corn syrup
  10. 2tb water
  11. 10tb cream
  12. 283g powdered sugar
  13. Flake salt
  • Mix 1-2, 3/4tsp salt and 198g sugar. Beat in 12tb sugar. Beat in eggs. Beat in milk and 1/2tb vanilla and beat until fluffy, about 3 minutes. Bake at 350 degrees for 18-20 minutes and let cool.
  • Cook remaining sugar and 9-10 on med-high heat without stirring until amber-colored, about 5 minutes. Reduce heat to low and cook another minute until temperature is 355-360 degrees.
  • Take off-heat and add remaining butter, 1/2tsp salt, 1/2tsp vanilla and 1/2 cup cream. Cook on medium heat until temperature reaches 240-245 degrees. Set all but 4tb aside to cool.
  • Cut cones 1in deep 1in from edge of cupcakes, discard and fill with warm caramel. Set aside.
  • Beat remaining butter, cream, vanilla and salt. Beat in powdered sugar. Increase speed to med-high and beat until fluffy. Beat in 4tb cooled caramel. Divide over cupcakes, drizzle with remaining caramel and top with flake salt. Serve.

Pumpkin cupcakes with cream cheese frosting

Makes 12 or 29 if using whole can pumpkin puree

  1. 3/4 cup or whole can pumpkin puree
  2. 85g or 210g sugar
  3. 99g or 243g vegetable oil
  4. 2 eggs or 4 + half a beaten egg
  5. 142g or 350g flour
  6. 1tsp or 2-1/2tsp cinnamon
  7. 1tsp or 2-1/2tsp baking powder
  8. 1/2tsp or 1-1/4tsp baking soda
  9. 1/2tsp or 1-1/4tsp salt
  10. 1/8tsp or 3/8tsp allspice
  11. 1/8tsp or 3/8tsp ginger
  12. 12oz or 29oz cream cheese
  13. 6tb or 14-1/2tb butter
  14. 21g or 51g sour cream
  15. 1tsp or 2-1/2tsp vanilla extract
  16. 170g or 411g powdered sugar
  • Whisk 1-4. Whisk in 5-11. Bake at 350 degrees for 15-20 minutes and let cool.
  • Beat 12-15. Beat in powdered sugar on med-low speed. Increase speed to med-high and beat until fluffy. Divide over cupcakes and serve.

Brown sugar caramel swiss buttercream

Makes 3-1/2 cups

  1. 90g or about 3 large egg whites
  2. 100g sugar
  3. 110g brown sugar
  4. 24tb butter, cut into 1tb pieces and softened
  5. 1/2 cup caramel sauce
  • Cook 1-3 in a double boiler mixing constantly until temperature reaches 160 degrees. Remove from heat and beat until mixture cools and reaches med-stiff peaks.
  • Beat in butter 1 or 2 pieces at a time. Beat in caramel sauce.

Strawberry swiss buttercream

Makes 5 cups

  1. 6-8 strawberries
  2. 250g + 2tb sugar
  3. 10tb egg whites
  4. 2 cups butter, cut into 1tb pieces and softened
  5. 2tsp vanilla extract
  • Puree berries with 2tb sugar. Strain and reserve 1/2 cup of mixture, discarding the rest.
  • Mix remaining sugar with egg whites in a double boiler until mixture reaches 160 degrees. Take off-heat and beat until mixture reaches med-stiff peaks and bowl cools. Beat in butter one piece at a time. Beat in berry mixture and vanilla.