Saturday, October 25, 2014
Monday, October 20, 2014
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Friday, October 17, 2014
Sunday, October 12, 2014
Neapolitan Millionaire Cake
Yield: 9 inch cake
Ingredients
Chocolate Cake
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water
Strawberry Cheesecake
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 cup sour cream
4 eggs
3 tbsp strawberry extract
about 20 drops red food color
Vanilla Bean Mousse
1 1/2 tsp powdered gelatin
1 1/2 tablespoons water
2 1/3 cups heavy cream, divided
1/2 cup sugar
2 1/2 tsp vanilla bean paste
Whipped Vanilla Icing
2 cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla bean paste
1/4 tsp vanilla extract
Instructions
To make the Chocolate Cake:
1. Preheat oven to 300 degrees.
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix until smooth.
6. Pour into prepared 9 inch pan and bake 35-38 minutes.
7. Remove from oven and let cool for 5-10 minutes in pan, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake dome with a long serrated knife.
To make the Strawberry Cheesecake:
1. Preheat oven to 300 degrees. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides.
2. In a large bowl, blend the cream cheese, sugar and flour. Use low speed to keep less air from getting into the batter.
3. Add the sour cream and 2 eggs. Beat until just combined.
4. Add other 2 eggs, strawberry extract and red color. Beat until combined.
5. Pour the filling into the pan. Drop onto the counter a few times to release any air bubbles.
6. Wrap bottom of pan in aluminum foil and prepare it for a water bath.
7. Place foil wrapped pan in a another pan large enough for a water bath. Fill water pan with warm water about half way up the sides of the springform pan.
8. Bake for 1 hour and 35 minutes.
9. Turn off heat and leave in oven with door closed for 20 minutes or until set. Center of cheesecake will not look fully cooked, but will continue to cook in the oven.
10. Open oven door halfway and let cool for about 10 minutes.
11. Refrigerate until firm 5-6 hours.
12. Remove cheesecake from springform pan.
To make the Vanilla Bean Mousse:
1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes. Place mixer bowl and whisk attachment into the freezer for about 10 minutes.
2. Take bowl out and whisk out of freezer and whisk 2 cups heavy cream at high speed until it begins to thicken.
3. Add sugar and vanilla bean paste and continue whisking on high until stiff peaks form.
4. Heat remaining heavy cream in the microwave for about 30 seconds, or until warm.
5. Add gelatin to heavy cream and stir to combine. Allow to cool.
6. Add gelatin mixture to whipped cream. Stir to incorporate and whip back to stiff peaks, if needed.
To begin putting it all together:
1. Prepare the same springform pan you used to make the cheesecake and cake. Put parchment paper on the bottom and around the edges, sticking up above the top edge of the pan.
2. Place the cheesecake into the cake pan.
3. Pour the vanilla bean mousse on top of the cheesecake and spread evenly.
4. Refrigerate until set, about 2 1/2 hours.
Once the mousse has set, make the Whipped Vanilla Icing:
1. Put mixing bowl and whisk attachment in freezer for about 10 minutes.
2. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
3. Add vanilla extract and powdered sugar and whip on high until thick and creamy.
To finish off the cake:
1. Get cheesecake/mousse out of refrigerator.
2. Place chocolate cake on a cake board, or the plate you will serve it on.
3. Remove cheesecake and mousse layers from springform pan.
4. Spread a thin layer of icing on top of the chocolate cake. You can add a little cocoa to the icing for that layer if you don't want to see the white icing between the cake and cheesecake layer.
5. Place the cheesecake and mousse layers on top of the cake, using the cheesecake to lift it. The cheesecake should end up as the middle layer, with the cake on bottom and the mousse on top.
6. Ice the cake with the whipped icing.
7. Separate remaining icing into three bowls and color one brown with cocoa and one pink with food color. Pipe the three different colors onto the top of the cake in a pattern.
7. Refrigerate until ready to serve.
Ingredients
Chocolate Cake
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water
Strawberry Cheesecake
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 cup sour cream
4 eggs
3 tbsp strawberry extract
about 20 drops red food color
Vanilla Bean Mousse
1 1/2 tsp powdered gelatin
1 1/2 tablespoons water
2 1/3 cups heavy cream, divided
1/2 cup sugar
2 1/2 tsp vanilla bean paste
Whipped Vanilla Icing
2 cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla bean paste
1/4 tsp vanilla extract
Instructions
To make the Chocolate Cake:
1. Preheat oven to 300 degrees.
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix until smooth.
6. Pour into prepared 9 inch pan and bake 35-38 minutes.
7. Remove from oven and let cool for 5-10 minutes in pan, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake dome with a long serrated knife.
To make the Strawberry Cheesecake:
1. Preheat oven to 300 degrees. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides.
2. In a large bowl, blend the cream cheese, sugar and flour. Use low speed to keep less air from getting into the batter.
3. Add the sour cream and 2 eggs. Beat until just combined.
4. Add other 2 eggs, strawberry extract and red color. Beat until combined.
5. Pour the filling into the pan. Drop onto the counter a few times to release any air bubbles.
6. Wrap bottom of pan in aluminum foil and prepare it for a water bath.
7. Place foil wrapped pan in a another pan large enough for a water bath. Fill water pan with warm water about half way up the sides of the springform pan.
8. Bake for 1 hour and 35 minutes.
9. Turn off heat and leave in oven with door closed for 20 minutes or until set. Center of cheesecake will not look fully cooked, but will continue to cook in the oven.
10. Open oven door halfway and let cool for about 10 minutes.
11. Refrigerate until firm 5-6 hours.
12. Remove cheesecake from springform pan.
To make the Vanilla Bean Mousse:
1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes. Place mixer bowl and whisk attachment into the freezer for about 10 minutes.
2. Take bowl out and whisk out of freezer and whisk 2 cups heavy cream at high speed until it begins to thicken.
3. Add sugar and vanilla bean paste and continue whisking on high until stiff peaks form.
4. Heat remaining heavy cream in the microwave for about 30 seconds, or until warm.
5. Add gelatin to heavy cream and stir to combine. Allow to cool.
6. Add gelatin mixture to whipped cream. Stir to incorporate and whip back to stiff peaks, if needed.
To begin putting it all together:
1. Prepare the same springform pan you used to make the cheesecake and cake. Put parchment paper on the bottom and around the edges, sticking up above the top edge of the pan.
2. Place the cheesecake into the cake pan.
3. Pour the vanilla bean mousse on top of the cheesecake and spread evenly.
4. Refrigerate until set, about 2 1/2 hours.
Once the mousse has set, make the Whipped Vanilla Icing:
1. Put mixing bowl and whisk attachment in freezer for about 10 minutes.
2. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
3. Add vanilla extract and powdered sugar and whip on high until thick and creamy.
To finish off the cake:
1. Get cheesecake/mousse out of refrigerator.
2. Place chocolate cake on a cake board, or the plate you will serve it on.
3. Remove cheesecake and mousse layers from springform pan.
4. Spread a thin layer of icing on top of the chocolate cake. You can add a little cocoa to the icing for that layer if you don't want to see the white icing between the cake and cheesecake layer.
5. Place the cheesecake and mousse layers on top of the cake, using the cheesecake to lift it. The cheesecake should end up as the middle layer, with the cake on bottom and the mousse on top.
6. Ice the cake with the whipped icing.
7. Separate remaining icing into three bowls and color one brown with cocoa and one pink with food color. Pipe the three different colors onto the top of the cake in a pattern.
7. Refrigerate until ready to serve.
Thursday, October 9, 2014
Chocolate Ombre Ruffles Cake
Wafer Paper Flower..
White Chocolate Caramel Buttercream
Tuesday, October 7, 2014
Red Velvet Cheesecake Cake
CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (notDutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Directions
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings ). Keep this cake refrigerated.
Monday, October 6, 2014
Tiramisu Layer Cake
Ingredients
WHITE CAKE:
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
Directions
Prepare the white cake.
Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Thursday, October 2, 2014
The Best White Cake Recipe
This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.
*****
Author: Robyn Stone | Add a Pinch
Serves: 12
Ingredients
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
Frost cake as desired.
Notes
- This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
*****
Author: Robyn Stone | Add a Pinch
Serves: 12
Ingredients
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
Frost cake as desired.
Notes
- This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
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