Tag Archives: frosting

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.

Strawberry cupcakes

Makes 12

  1. 198g sugar
  2. 1-1/2 cups butter
  3. 2 eggs
  4. 6 strawberries, mashed
  5. 4tsp vanilla extract
  6. 1/2 cup buttermilk
  7. 90g flour
  8. 84g pastry flour
  9. 1tsp baking powder
  10. 1/2tsp baking soda
  11. 1/2tsp salt
  12. 4 cups powdered sugar
  13. 1/2 cup seedless strawberry jam
  14. 1tb cream
  • Cream sugar with 1/2 cup butter. Beat in eggs 1 at a time. Beat in strawberries and 1tsp vanilla extract. Beat in buttermilk and 7-11 in 5 additions, beginning and ending with dry ingredients.
  • Bake at 350 for 15-20 minutes. Let cool. Meanwhile, beat remaining butter until pale. Beat in powdered sugar. Beat in remaining vanilla and 13-14 for 5-7 minutes. Pipe onto cooled cakes.

Quick caramel frosting

Makes 3-4 cups or enough to frost a 8in 3-layer cake

  1. 12tb butter
  2. 320g brown sugar
  3. 1/3 cup milk
  4. 285g powdered sugar, sifted
  5. 2tsp vanilla extract
  6. 1/4tsp salt
  • Place 1-2 on medium heat and cook until mixture begins to boil. Add milk, return to a boil and remove from heat. Whisk in 4-6. Add up to an additional 1/2 cup powdered sugar if mixture is too runny. Mixture will thicken as it cools. Use immediately.

Coffee angel food cake with coffee buttercream

Serves 12-16

  1. 297g sugar
  2. 120g cake flour
  3. 3/4tsp salt
  4. 8 to 9 egg whites, or 1-1/4 cups
  5. 1-1/4tsp cream of tartar
  6. 1/2tb vanilla extract
  7. 2tb espresso powder or instant coffee
  8. 8tb butter
  9. 2-1/2 cups powdered sugar
  10. 2 to 3tb milk
  • Sift 99g sugar into flour and sift mixture 4 times. Set aside.
  • Beat 3-4 until foamy. Add cream of tartar and beat to soft peaks. Beat in remaining sugar in 4 additions and beat to stiff peaks. Sift sugar-flour mixture into whites and fold in. Fold in 1/2tsp vanilla and 1tb espresso or coffee powder.
  • Pour batter into a 10in tube pan and bake in a 350 degree oven for 35-40 minutes. Cool on pan upside-down on a rack for 1 hour.
  • Meanwhile, beat butter with remaining salt and espresso or coffee powder. Beat in 9-10 and remaining vanilla. Remove cake from pan and frost. Serve.

Maple mini-cupcakes with vanilla bacon frosting

Makes 1 dozen

  1. 3/4 cup butter, 4tb melted and cooled and 8tb softened
  2. 37g sugar
  3. 1 egg
  4. 4tsp maple syrup
  5. 1/4tsp cinnamon
  6. 2tsp vanilla extract
  7. 48g flour
  8. 1/4tsp baking powder
  9. 1/16tsp salt
  10. 4oz cream cheese, cut into 4 pieces and left at room temperature
  11. 227g powdered sugar
  12. 2 strips thick-sliced bacon, cooked and minced
  • Beat melted butter with sugar. Beat in 3-5 and 1/2tsp vanilla. On low speed, beat in 7-9. Bake at 350 degrees for 8-10 minutes. Let cool completely.
  • Meanwhile, cream butter. Add cream cheese one piece at a time. Add remaining vanilla. On low speed, add powdered sugar. On high speed, add bacon for about 30 seconds. Divide over cakes and serve.