Showing posts with label layered cake. Show all posts
Showing posts with label layered cake. Show all posts

Tuesday, September 24, 2013

Quick Vanilla Buttercream Frosting with White Vanilla Bean Cake

actually this is a ....

double layer...

whew...that was too much for the heading.

a lovely cake for any occasion. small crumb, similar to a pound cake, but not too heavy.  holds up well and has a nice vanilla bean flavor.  the frosting is key...THIS BUTTERCREAM RECIPE IS FABULOUS.  the first one i ever made and it came together perfectly.   REALLY...this is delicious and EASY.
the dark chocolate ganache counterbalanced the plain whiteness of the over all flavor and appearance.  it slices well and it's fairly easy to put together.  i will add that the chocolate shavings were supposed to be lovely chocolate curls...this is not an easy task.  i think i tried 3 or 4 times before i finally just went with the pile of shavings...i think i'll need a little more practice on the curls. 


100g butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1/8 tsp baking soda
3/4 cup buttermilk
2 tsp vanilla paste

preheat oven to 360F.  butter a 9 inch cake pan and dust evenly with flour.
in a separate bowl mix the flour baking powder, baking soda, set aside.

in a big bowl place butter and sugar and beat until fluffy.  beat in eggs, one at a time, beating well after each egg.  when the buttery mixture is creamy, add 1/2 of the flour mixture and mix.  then add the buttermilk, mix again.  finally add the other 1/2 flour mixture and beat until creamy.  beat in vanilla until Incorporated.   this sounds like A LOT of mixing, but try not to over mix.

pour mixture into prepared pan.  bake for approx. 35-40 minutes.  mine took 30 minutes because i used a Fat Daddio's light cake pan.  check with skewer inserted in the middle of cake...should come out "just" clean.  remove from oven, let cool for about 10-15 minutes and remove from pan.  cool completely before frosting.

NOTE...if dividing into 2 layers you might want to refrigerate for just a bit before slicing in half.
ALSO...if you do not have a cake stand...IMPROVISE.  it is much easier to slice a cake in half when it is elevated off the board.  i used an upside down tupperware.  the taped napkin helps the cake stay in place and less likely to slip off.   use a long thin blade and score the outside, then slowly move your knife in towards the middle and around, watching that you are hitting your marks where you scored the cake.
PS...i also frost the cake on this lovely improvised cake stand.

found at by Gale Gand

3 cups powdered sugar...sifted, 306 grams total
1 cup butter, cubed, softened
1 tsp vanilla extract
1 to 2 Tbsp whipping cream

in a stand mixer fitted with whisk, mix together sugar and butter.  mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes
add vanilla and cream and continue to beat on medium for 1 minute more, adding a little more cream if necessary for a spreading consistency.  i think i added about 1 Tbsp total.

with candied macadamia
NOTE...  there IS enough frosting to fill the center as well as cover the cake, but i didn't want a plain white on white cake.  this was something i added in at the time of building the cake.  i had some left-over ganache from plain truffles.  i crushed some candied macadamia nuts and added it to the left over ganache to make the filling.

this is approx. what i had.  you will probably not use all of it...get a spoon and finish it off, make a few truffles or use it for "drizzle sauce"
6 oz dark chocolate
6 oz heavy whipping cream

prepare your ganache...put chopped chocolate in a heat proof bowl and set aside.  heat cream to a boil.  remove from heat and pour over chopped chocolate.  let sit for a minute.  begin stirring gently from the center.  you will see the ganache come together.  when it is fully incorporated, refrigerate until good spreadable consistency.  add nuts or whatever.  hmmm, maybe crunchy toffee chips?  you could use just ganache.

Saturday, August 24, 2013

Salted Caramel Buttercream Frosting with Four Layer WHITE Cake

i am proud to say...
i have now conquered the four layer cake.
TOOT !!!

i absolutely shocked myself...that I could make something this good!
this beautiful...this LARGE...4 layers high...even layers at that.
i would consider this to be my greatest masterpiece...EVER

okay...i'm done tootin', but i'm still shocked when i look back at the pictures.

HEY...if i can do can do it.

the recipe for this delicious super fabulous WHITE CAKE comes from a fellow blogger named Jodi at Garlic  great stuff...go check her out.

this particular white cake is easier than others i have folding in whipped egg whites, cuts into 4 layers with no trouble AND holds up in the fridge for a few days if necessary.  it is moist with a small crumb, but not heavy like a pound cake.  it is a fabulous canvas for any frosting you feel like showing off.


as for the salted caramel frosting?...


this recipe comes from my fabulous next door neighbor Wendy.  she is a master at "winging it".  everything comes out perfect and delicious  i asked if she sifted, then measured her powdered sugar and she replied..."i never sift anything...i don't own a sifter."
i asked, well then how much did you put in?  she replied..."oh, i think i put in about 3 cups".
mind you, the copy she gave me called for 1 and 1/2 cups powdered sugar...
hmmm...i think i'll wing it.
i ended up putting in about 3 cups...

found at Garlic to Jodi

5 large egg whites...150g, room temperature(see note)
1 cup whole milk...237g, room temp.
2 1/4 tsp vanilla bean paste...can use extract
3 cups cake flour, sifted...345g
1 3/4 cups sugar...350g
1 Tbsp + 1 tsp baking powder...19.5g
3/4 tsp salt...5g
12 Tbsp unsalted butter...170g, at room temp., cubed

preheat oven to 350F
grease, line bottom with parchment circle and flour two 8 inch round cake pans.
in a medium bowl combine and stir the egg whites, 1/4 milk and the vanilla.  set aside.
in the bowl of electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds. sure to weigh your egg whites.  i did not use 5 full whites
add butter and remaining milk...mix on low speed until just moistened.  increase speed and mix for about a minute.  scape down the sides of the bowl and add the egg mixture in 3 separate batches, beat on medium speed for 20 seconds after each addition.
divide the batter evenly between the 2 prepared pans.
bake for 25-35 minutes or until cake tester comes out clean.  be careful not to over-bake.  check cake at 20 minutes, but don't peek before that.  when you think the cake is almost there...check it every 2 minutes.  let cakes cool on wire rack for about 10 minutes then invert onto greased wire racks...then gently turn cakes  "top side" up to completely cool. can store cakes at room temperature for lightly wrapped for 2 days or in the fridge for up to 5 days.

recipe adapted from my fabulous neighbor Wendy
this will probably only be enough to frost an eight inch "2 layer cake"

1/4 cup granulated sugar
2 Tbsp water
1/4 cup heavy cream, at room temp.
1 tsp vanilla extract
1 1/2 sticks unsalted butter, at room temperature
1/2 tsp kosher salt, might need a pinch more
3 cups sifted powdered sugar...add more if necessary for correct frosting consistency

to make the caramel sauce..
NOTE...i double the caramel sauce to insure that i had enough for flavor and in case i needed to make more frosting.  recipe was just enough to fill the layers.  i ended up making another 1/2 batch to finish the 4 layer cake off with a very thin coat.  i knew i would finish with a ganache pour.
first...stir together the granulated sugar and water in a sauce pan.  bring to a boil over medium high heat.  cook without stirring until the mixture turns deep amber color. can swirl the pan to distribute the hot spots.  AND go for a deep amber, but watch that you don't burn it.

remove caramel from heat and stir in the cream and the vanilla, stirring until smooth.  careful, it will bubble up.
let caramel cool for about 20 minutes, until it is barely warm, but still pourable.

in a mixer with paddle attachment, beat the butter and salt until lightened and fluffy.  reduce the speed to low and add powdered sugar.  mix until smooth, thoroughly combined.
NOTE...i sifted the powdered sugar for easier mixing.
i used about 3 cups powdered sugar, but start with 2 1/2 cups and add to your liking.
add the caramel and beat on medium high speed until light and airy and completely mixed... about 3 minutes.
play with the texture and thickness to your liking.  add a little more caramel or powdered sugar if necessary.
like i mentioned...the recipe was written kind of "bare bones".


i had some leftover in the fridge from a cake i made a few days ago, BUT...
use equal amounts chocolate grams to equal ml's of heavy cream plus a tsp or 2 of corn syrup.

150 grams good dark chocolate.  i use Guittard 61% coverture discs
150 ml heavy cream
2 tsp light corn syrup corn syrup

#1...have your cake ready for the glazing.  cake should be on a 9 inch cake board for easy lifting.  place cake over wire rack and have something under that in case there is over flow. 

chop chocolate into small pieces.  put in a glass or heat proof bowl.  set aside.
heat cream, and syrup in a small sauce pan to just boiling.
pour hot cream over chocolate and let sit for a minute.  start to gently stir from the middle.  take your time.  you will see the ganache come together.  when it is fully incorporated, smooth and glossy, you are almost ready to pour.  it takes a little practice to know when to pour, but you will do fine.  pour in the middle and let it fall/drip off the edges.  if it is not moving fast enough or evenly...carefully pick up the cake and give it a jiggle to help it over the sides.  DO NOT go back and try to fix the pour unless you intend to go for a double coating.

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