Cake

In the Oven: Hippie Cake

April 19, 2016 by Sheri 1 Comment

Unprecedented in the Baked world until now, we’ve venturing into vegan territory with a chocolate cake. Posting date is April 24!

Hippie Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) single-layer cake • about 10 servings

Ingredients

For the Vegan ChocolateCake

2 ounces (55 g) vegan dark chocolate, coarsely chopped
½ cup plus 2 tablespoons (150 ml) olive oil
1 tablespoon balsamic vinegar
1 cup (240 ml) almost boiling water
1¼ cups (250 g) vegan granulated sugar
1½ cups (170 g) all-purpose flour
½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda

For the Almond Butter Frosting

1¼ to 1¾ cups (140 to 200 g) vegan confectioners’ sugar, sifted
½ cup (130 g) almond butter (ideally without any added sugar, with or without flaxseeds)
2 ounces (55 g) vegan butter, such as Earth Balance, softened
2 to 4 tablespoons (30 to 60 ml) almond milk, at room temperature
1 teaspoon vanilla bean paste
½ teaspoon kosher salt

Instructions

Make the Vegan Chocolate Cake

Preheat the oven to 350°F (175°C).
Lightly spray the bottom and sides of an 8-inch (20-cm) round cake pan with nonstick cooking spray. Line the bottom with parchment paper and lightly spray the top of the parchment.
Place the chocolate, olive oil, and vinegar in a large bowl. Add the hot water, let stand 1 minute, and whisk until the chocolate is completely melted; whisk for an additional minute to release extreme heat. Add the sugar and whisk to combine. Set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda until well combined.
Gently fold half of the dry ingredients into the wet. Add the remaining half of the dry ingredients and continue to fold until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 28 to 32 minutes.
Transfer the pan to a wire rack to cool for at least 30 minutes. Turn the cake out onto the rack, remove the parchment, and let cool completely. You can also pop the cake in the refrigerator for about 30 minutes to firm up, so the cake cuts cleanly and precisely.

Make the Almond Butter Frosting

Place 1¼ cups (140 g) confectioners’ sugar, the almond butter, vegan butter, 2 tablespoons almond milk, the vanilla paste, and salt in a food processor. Pulse in short bursts until the frosting comes together and is shiny and smooth. If you prefer a slightly looser frosting, add 1 to 2 additional tablespoons almond milk; if you prefer a thicker frosting, add up to ½ cup (55 g) more confectioners’ sugar.
Use an offset spatula to spread the frosting into an even layer on only the top of the cake. Refrigerate the cake for about 10 minutes to set the frosting.

Notes

How to store: The cake can keep, tightly covered, at room temperature for up to 2 days.

In the Oven: St. Patrick’s Drunk Bundt Cake

March 2, 2016 by Littlebakerbunny 1 Comment

For St. Patrick’s Day, we’re baking a chocolate-stout Bundt cake with whiskey-Baileys glaze! Posting date is March 13.

In the Oven: St. Patrick's Drunk Bundt Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 Bundt cake

Ingredients

For the Chocolate-Stout Bundt Cake

2 cups (255 g) all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
¼ teaspoon baking soda
1½ cups (12 ounces/360 ml) Guinness, or other dark stout, measured without foam
1 cup (85 g) unsweetened cocoa powder
6 ounces (1½ sticks/170 g) unsalted butter
4 ounces (115 g) good quality dark chocolate, 60 to 72% cacao
1½ cups (330 g) firmly packed dark brown sugar
¾ cup (150 g) granulated sugar
¼ cup (60 ml) canola oil
1 tablespoon pure vanilla extract
2 large eggs
2 large egg yolks
½ cup (115 g) sour cream
½ cup (120 ml) heavy cream

For the Whiskey-Baileys Glaze

1 (8-ounce/226 g) package cream cheese, softened
1 cup (115 g) confectioners’ sugar, sifted
½ cup (120 ml) heavy cream
2 tablespoons Irish whiskey, such as Jameson
1 tablespoon Baileys Irish Cream

Instructions

Make the Chocolate - Stout Bundt Cake

Preheat the oven to 350°F (175°C).
Generously spray the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan with nonstick cooking spray, dust with cocoa powder, and knock out the excess cocoa powder. Alternatively, you can use butter instead of spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
Whisk together the flour, baking powder, salt, and baking soda.
Place the Guinness, cocoa powder, butter, and chocolate in a large saucepan. Stir the mixture together over low heat until the butter is melted, then increase the heat to high and bring just to a boil. Remove from the heat and add the brown and granulated sugars, the canola oil, and vanilla. Whisk until combined. Add the eggs, egg yolks, sour cream, and heavy cream and whisk vigorously until combined. Using a rubber spatula, fold the flour mixture into the Guinness mixture until combined. If the flour clumps, use a heatproof spatula or the back of a wooden spoon to smash the flour against the side of the pan until it breaks up. Pour the mixture into the prepared pan.
Bake for 45 to 55 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it.
Transfer the pan to a wire rack and cool for 30 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack; place the rack over a half sheet pan lined with parchment.

Make the Whiskey - Baileys Glaze

In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese until fluffy. Add the confectioners’ sugar all at once and beat until combined. Add the cream, whiskey, and Baileys and beat until the icing completely comes together.
Spread the glaze over the crown of the Bundt, allowing the glaze to drip down the sides of the cake. Allow the glaze to set, about 20 minutes, before serving.

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.

In the Oven: Pistachio White Chocolate Cheesecake

February 19, 2016 by Sheri Leave a Comment

Cheesecake! Posting date is February 28.

Pistachio White Chocolate Cheesecake

Author: Matt Lewis & Renato Poliafito

Yield: 1 9-inch (23-cm) cheesecake • 16 servings

Ingredients

For the Chocolate Cookie Crust

2½ ounces (70 g) shelled pistachios (about ½ cup)
12 ounces (340 g) chocolate wafer cookies
3 tablespoons granulated sugar
½ teaspoon kosher salt
6 ounces (1½ sticks/170 g) unsalted butter, melted

For the Pistachio White Chocolate Cream Cheese Filling

5 ounces (140 g) shelled pistachios (about 1 cup)
4 (8-ounce/226-g) packages cream cheese, softened
11⁄3 cups (265 g) granulated sugar
1 tablespoon all-purpose flour
4 large eggs
1 large egg yolk
3 tablespoons heavy cream
4 ounces (115 g) white chocolate, melted and cooled
Green food dye or gel (optional)
½ cup (115 g) sour cream

Instructions

Make the chocolate Cookie Crust

Preheat the oven to 325°F (165°C). Using nonstick cooking spray, lightly coat both the bottom and sides of a high-sided (2½ to 3 inches / 6 to 7.5 cm) 9-inch (23-cm) springform pan. Line the bottom of the pan with parchment and lightly spray the parchment. Wrap the outside of the pan in foil on the off chance that it leaks liquid during baking.
In a food processor, pulse the pistachios until finely ground, about five 5-second pulses. Add the cookies, sugar, and salt, and process until the ingredients are coarsely ground, 30 to 40 seconds. Drizzle the melted butter over the crumbs and pulse until the mixture has the consistency of wet sand. Transfer the crumb mixture to the prepared pan and press it into the bottom and up the sides. Use the bottom of a flat measuring cup to create a firm, even crust.
Bake the crust for 8 to 10 minutes to set. Transfer the pan to a wire rack to cool completely.

Make the Pistachio White Chocolate Cream Cheese F illing

Increase the oven temperature to 500°F (260°C) and position a rack in the center of the oven.
In a food processor, pulse the pistachios until finely ground, about 30 seconds. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, combine the cream cheese, sugar, and flour. Beat on medium speed until just combined, being careful not to overbeat. Add the eggs and egg yolk, one at a time, beating well after each addition. Add the ground pistachios and cream and mix until incorporated.
Pour half the batter into a bowl. Fold the white chocolate into the batter in the bowl until combined. Pour this batter over the top of the chocolate cookie crust, smooth it out, and place the pan in the refrigerator for 10 minutes.
If using, add the green food dye, a few drops at a time, to the remaining batter and stir to incorporate until the desired color is achieved. Pour this batter over the refrigerated white chocolate batter. Smooth the top.
Bake in the middle of the oven for 10 minutes. Open the oven door for a few seconds to let out some heat and lower the oven temperature to 350°F (175°C). Close the oven door. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake in a swirly, decorative pattern. Return to the oven until the sour cream browns slightly, about 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
Chill the cheesecake, lightly covered, in the refrigerator for 8 hours or overnight. When you're ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.

Notes

How to store: This cheesecake will keep, tightly covered, in the refrigerator for up to 3 or 4 days.

In the Oven: Conversation Heart Cakes

February 2, 2016 by Littlebakerbunny Leave a Comment

For our Valentine’s Day bake, we’re making black velvet heart cakes with cream cheese frosting — posting date is February 14!

Conversation Heart Cakes

Author: Matt Lewis & Renato Poliafito

Yield: 6 4-inch (10-cm) individual heart-shaped cakes

Ingredients

For the Black Velvet Cake

2 tablespoons unsweetened dark cocoa powder, such as Valrhona
2 tablespoons unsweetened black cocoa powder (see Baked Note)
¼ cup (60 ml) boiling water
1 tablespoon black food gel (optional)
2½ cups (315 g) cake flour (not self-rising)
1 teaspoon kosher salt
3 ounces (¾ stick/85 g) unsalted butter, softened, plus more for the pan
1 tablespoon plus 1½ teaspoons vegetable shortening, at room temperature
1 2⁄3 cups (330 g) granulated sugar
3 large eggs
1 cup (240 ml) well-shaken buttermilk
1 teaspoon pure vanilla extract
1 tablespoon cider vinegar
1 teaspoon baking soda

For the Vanilla Cream Cheese Frosting

3 cups (340 g) confectioners’ sugar
8 ounces (2 sticks/225 g) unsalted butter, softened
2 (8-ounce/226-g) packages cream cheese, softened
1 tablespoon plus 1 teaspoon pure vanilla extract
½ teaspoon kosher salt
Food dye or gel (optional)

For the Assembly

4 ounces (115 g) white chocolate, chopped
Food dye or gel (optional)

Instructions

Make the Black Velvet Cake

Preheat the oven to 325°F (165°C) and position a rack in the center of the oven. Butter an 18-by-13-inch (46-by-33-cm) rimmed baking sheet, line with parchment paper, butter the parchment, and set aside.
In a medium bowl, whisk together both cocoa powders, the water, and food gel, if using. Set aside to cool.
In another bowl, sift together the cake flour and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until light and smooth, about 5 minutes; the mixture will appear to string or ribbon throughout the bowl. Add the sugar and beat on medium speed until the mixture appears light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl.
Stir the buttermilk and vanilla into the cocoa mixture.
Add the flour mixture to the mixer bowl in three parts, alternating with the cocoa mixture, and beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix again for 10 seconds. In a small bowl, mix together the vinegar and baking soda until the baking soda dissolves; the mixture will fizz. Add to the batter and mix until just combined.
Pour the batter onto the prepared baking sheet, smoothing the top. Bake the cake, rotating the pan after 10 minutes, until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
Cool the cake completely in the pan on a wire rack. If possible, place the pan and cooled cake in the freezer for another 45 minutes. (A chilled cake will often produce better, cleaner results when cutting out the shapes, though this step is not necessary.)
Line another baking sheet with clean parchment.
Use a 4-inch (10-cm) heart-shaped cookie cutter to cut out 12 cake hearts; cut them out as closely as possible to get 12 hearts out of the layer cake. Place the hearts on the clean parchment and place in the freezer while you make the frosting.

Make the Vanilla Cream Cheese Frosting

Sift the confectioners’ sugar into a large bowl and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the confectioners’ sugar, vanilla, and salt and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. Add the food dye, if using, drop by drop and beat until the desired color is reached. Chill the frosting in the refrigerator for about 5 minutes so it is easier to work with.

Assemble the Conversation Heart Cakes

Cut parchment into six squares, each slightly larger than the hearts, and place them on a baking sheet. Place the first cake heart on a parchment, spread a thin layer of frosting over just the top, and top with another heart, bottom side up. Using a small offset spatula, cover the entire heart cake with a thin layer of frosting (a crumb coat). Continue this process, making 6 two-layer cakes in total, then transfer the baking sheet with all of the crumb-coated cakes to the refrigerator to set, 5 to 10 minutes.
Remove all of the cakes from the refrigerator. Cover the heart cakes with a generous layer of frosting, slightly more than ½ cup (130 g) each, and use the offset spatula to accentuate the heart shape (i.e., make sure the sides and tops are flat so that they resemble the candy conversation hearts). Refrigerate all of the cakes to set, about 5 minutes.
Place the white chocolate in a microwave-proof bowl and heat on medium power for 10 seconds. Remove and stir the chocolate. Repeat this process until it is just melted. Stir in the food dye, if using. Scrape the warm mixture into a pastry bag fitted with the smallest plain round tip. The chocolate should be warm enough to write with, but not so warm that it oozes out.
Remove the cakes from the refrigerator. Working quickly, write your messages on the cakes. Refrigerate the cakes one more time to set, about 5 minutes.
Take the cakes from the refrigerator, gently remove the parchment from underneath each cake, transfer each to a clean serving plate, and serve to your sweetheart(s). (The frosting can also be made 24 hours ahead; cover the bowl tightly and refrigerate, letting the frosting soften at room temperature before using.)

Notes

How to store: The cakes can be stored, tightly covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.

In the Oven: Dolly’s Doughnut

January 6, 2016 by Littlebakerbunny 2 Comments

Next up on the schedule — we’re celebrating Dolly Parton’s birthday with Dolly’s Doughnut! Posting date is January 17.

In the Oven: Dolly's Doughnut

Author: Matt Lewis & Renato Poliafito

Yield: 1 Bundt cake • 12 to 16 servings

Ingredients

For the Coconut Bundt Cake

3 cups (385 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
8 ounces (2 sticks/225 g) unsalted butter, softened, plus more for the pan
2½ cups (500 g) granulated sugar
2 large eggs
2 large egg yolks
2 tablespoons coconut extract
2 teaspoons pure vanilla extract
1 1⁄3 cups (315 ml) unsweetened coconut milk

For the Dark Chocolate Coconut Filling

5 ounces (140 g) cream cheese, softened
½ cup (40 g) lightly packed unsweetened shredded coconut
6 ounces (170 g) dark chocolate (60 to 72% cacao), melted and cooled
1 large egg
3 tablespoons granulated sugar

For the Simple Coconut Glaze

4 to 6 tablespoons (60 to 90 ml) coconut milk
½ teaspoon coconut extract
½ teaspoon pure vanilla extract
2 cups (225 g) confectioners’ sugar, sifted
6 ounces (170 g) good quality white chocolate, melted but still warm
Red or pink food dye or gel

For Décor

Pink or rainbow sprinkles (optional)

Instructions

Make the Coconut Bundt Cake

Preheat the oven to 350°F (175°C). Butter the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan, dust with flour, and knock out the excess flour. Alternatively, spray the pan with cooking spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, then add the eggs and egg yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.
Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined, about 10 seconds; do not overmix. Remove the bowl from the standing mixer, transfer the batter to a large bowl, and clean and dry the mixing bowl.

Make the Dark Chocolate Coconut Filling

In the now-clean bowl of the standing mixer fitted with the paddle attachment, beat the cream cheese until creamy, about 1 minute. Add the unsweetened coconut, melted dark chocolate, egg, and granulated sugar and beat again until completely incorporated, about 1 minute. Scrape down the sides and bottom of the bowl and mix again for a few more seconds. Add ½ cup of the cake batter to the filling batter and fold until incorporated.

Assemble the Bundt

Spoon half of the cake batter into the prepared pan. Spoon the filling on top of the batter, keeping it in the center of the batter and away from the sides of the pan. Then pour the remaining half of the batter over the filling. Smooth the top with an offset spatula. Bake in the middle of the oven for 50 to 55 minutes, until a small sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Place a baking sheet (lined with parchment if you like, for easy cleanup) underneath the wire rack.

Make the Simple Coconut Glaze

In a large bowl, whisk together 4 tablespoons (60 ml) of the coconut milk, the coconut extract, and vanilla extract. Add the confectioners’ sugar and whisk until incorporated and smooth. Slowly stir in the warm white chocolate. We prefer a thick yet pourable glaze; if the glaze appears too thick, thin it out with additional coconut milk, a tablespoon at a time, until you reach the desired consistency. Stir in the food dye, a few drops at a time, until the desired color is reached.
Pour the glaze in large, thick ribbons over the crown of the Bundt, allowing the glaze to spread and drip down the sides of the cake. Top with sprinkles, if using. Allow the glaze to set before serving, about 5 minutes.

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.

In the Oven: Brown Sugar Oatmeal Whoopie PIes with Maple Marshmallow Filling

December 9, 2015 by Littlebakerbunny 1 Comment

For National Maple Syrup Day, we’re baking whoopie pies! Posting date is December 20.

Brown Sugar Oatmeal Whoopie PIes with Maple Marshmallow Filling

Author: Matt Lewis & Renato Poliafito

Yield: 15 to 17 small whoopie pies

Ingredients

For the Brown Sugar Oatmeal Whoopie Pies

½ cup (80 g) rolled oats
3¼ cups (415 g) all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
2 cups (440 g) firmly packed dark brown sugar
¾ cup (180 ml) canola oil
2 large eggs
½ cup (115 g) plain whole milk yogurt
½ cup (115 g) sour cream
1 tablespoon pure maple syrup
1½ teaspoons pure maple extract (not imitation)

For the Maple Marshmallow Filling

1½ teaspoons powdered gelatin
2 tablespoons cold water
3 large egg whites
¾ cup (150 g) granulated sugar
2 to 3 teaspoons pure maple extract

Instructions

Make the Brown Sugar Oatmeal Whoopie Pies

In a food processor, pulse the oats into coarse crumbs, leaving some large pieces for texture (ideally a mixture of oat powder and broken-up oat pieces).
In a large bowl, whisk together the oat crumbs, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In another large bowl, whisk together the brown sugar and oil. Add the eggs, yogurt, sour cream, maple syrup, and maple extract and whisk until smooth.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Cover and chill the dough in the refrigerator for at least 20 minutes.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
Use a small ice-scream scoop with a release mechanism to drop heaping tablespoons of the dough about 1 to 2 inches (2.5 to 5 cm) apart on the prepared baking sheets (alternatively, use a larger ice-cream scoop to yield approximately 8 to 10 larger whoopies). Bake until the cookies are just starting to crack on top and feel dry to the touch, and a toothpick inserted into the center of the cookie comes out clean, 12 to 15 minutes. Let the cookies cool completely.

Make the Maple Marshmallow Filling

In a small glass measuring cup, sprinkle the gelatin over the cold water. Let soften (5 to 10 minutes).
Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
In a small saucepan, gently stir together the sugar and ¼ cup (60 ml) water. Set the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan. When the sugar mixture reaches 235°F (113°C), remove from the heat. Very gently stir in the softened gelatin. Turn the mixer with the egg whites on low speed and slowly pour the sugar-gelatin mixture in a slow, steady stream into the egg whites. Increase the mixer speed to high and continue to whip until stiff peaks form, about 10 minutes. Add the maple extract to taste and mix for another 30 seconds, or until completely incorporated.
Place the marshmallow filling in a pastry bag with a large round tip. (Alternatively, you can use a small ice-cream scoop with a release mechanism.)

Assemble the Whoopie Pies

Turn half of the cooled cookies upside down (flat side facing up).
Pipe the marshmallow filling from the center of the flat side of each cookie until the filling almost reaches the edge of the cookie. (Alternatively, use the ice-cream scoop to place the filling.) Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Continue filling the whoopie pies until all cookies are used. (It is possible you will have leftover filling, depending on how full you like your whoopies.) If you like, use a kitchen torch to gently toast the exposed sides of the marshmallow frosting. Allow the whoopies to firm up before serving, about 15 minutes.

Notes

How to store: The whoopie pies will keep on a parchment-lined baking sheet covered with plastic wrap in the refrigerator for 3 days. Bring them back to room temperature before serving.

In the Oven: Chocolate Rice Crispy “Cake” with Homemade Marshmallow “Icing”

September 15, 2015 by Littlebakerbunny 5 Comments

Next up is a Baked twist on the classic Rice Krispies treat! Posting date is September 27.

In the Oven: Chocolate Rice Crispy "Cake" with Homemade Marshmallow "Icing"

Author: Matt Lewis & Renato Poliafito

Yield: One 9-inch by 5-inch loaf cake

Ingredients

For the Homemade Marshmallow “Icing”

Vegetable shortening, for greasing the pans
12 sheets gelatin
Ice cubes
1 cup (240 ml) light corn syrup
2 cups (400 g) granulated sugar
2 teaspoons pure vanilla extract
1⁄8 teaspoon kosher salt
½ cup (50 g) sifted confectioners’ sugar, plus more for dusting

For the Chocolate Rice Crispy “Cake”

3 tablespoons unsalted butter
7½ ounces (210 g) homemade marshmallows
4 ounces (115 g) dark chocolate, coarsely chopped
6½ ounces (185 g) cocoa flavored crisp rice cereal (about 4½ cups)

Instructions

Make the Homemade Marshmallow “ Icing”

Grease the sides and bottoms of two 9-by-5-inch (23-by-12 cm) loaf pans with vegetable shortening. In one pan, line the bottom with parchment so that it comes up on the long sides and overhangs slightly. Grease the parchment. Set aside.
Place the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water, and set it aside; add a few ice cubes to keep the water cold.
Fill a medium saucepan halfway with water and bring it to a simmer over medium-low heat.
Place ½ cup (120 ml) of the corn syrup in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
In a medium saucepan, gently stir together the granulated sugar, the remaining ½ cup (120 ml) corn syrup, and ½ cup (120 ml) water. Be careful not to splash the ingredients onto the sides of the pan. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan, making sure the bulb is submerged but not touching the bottom of the pan.
When the temperature of the sugar mixture reaches 210°F (100°C), drain the water from the bowl of gelatin and quickly wring out the gelatin sheets. Place the gelatin back in the heatproof bowl and place the bowl over the saucepan of simmering water; stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
Bring the sugar mixture to the soft-ball stage on the candy thermometer (234°F to 240°F/°C to 116°C), then remove it from the heat. Turn the standing mixer up to medium speed and beat for 1 minute. Then, still on medium speed, slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
Working very quickly, scoop approximately one-third of the marshmallow mixture into the parchment-lined loaf pan, and place the remaining marshmallow mixture into the other prepared pan. Using a lightly oiled offset spatula, spread out the mixtures evenly. Sprinkle a little bit of confectioners’ sugar over the pan filled with the larger amount of marshmallow. Do not sprinkle confectioners’ sugar over the pan filled with the lesser amount. Cover both pans loosely with plastic wrap (the wrap should not touch the surface of the marshmallow) and let sit at room temperature for about 4 hours or overnight.
Place ½ cup (50 g) confectioners’ sugar in a small bowl. Lightly dust a flat surface with confectioners’ sugar.
Using a knife, loosen the marshmallow from the edges of the pan containing the larger amount of marshmallow. Pull the giant marshmallow out of the pan and onto the dusted surface. Using a lightly oiled chef’s knife, cut the marshmallow into 9 or 10 slices, then cut each slice into 1- to 1½-inch (2.5- to 4-cm) squares (feel free to cut them into larger or smaller sizes at will). Roll each marshmallow in confectioners’ sugar. Weigh out and set aside 7½ ounces (210 g) of marshmallows. The remaining cut marshmallows will last for up to 1 week in an airtight container, and they make a great s’mores. Reserve the pan with the smaller amount of marshmallow.

Make the Chocolate Rice Crispy “ Cake”

Remove the plastic wrap from the pan with the smaller amount of marshmallow.
In a medium saucepan over medium-low heat, melt the butter. Add the reserved 7½ ounces (210 g) marshmallows and half of the dark chocolate. Keep stirring the mixture until it is completely melted, then remove it from the heat. Add the cereal, stir for a few seconds, then add the remaining chocolate. Once it is completely incorporated, scoop out the mixture and place it on top of the marshmallow that is still in the parchment-lined pan and press the mixture into an even layer. Let the mixture set at room temperature for about 30 minutes.
To unmold, loosen the sides of the pan with an offset spatula and pull up on the parchment. Invert the cake onto a serving platter and remove the parchment. Slice and serve.

Notes

How to store: Leftovers will keep, tightly covered, at room temperature for up to 5 days.

In the Oven: Everyone’s Favorite Birthday Cake

July 21, 2015 by susan 3 Comments

Next up is Everyone’s Favorite Birthday Cake in honor of Martha Stewart’s birthday. Who are you going to bake it for?

Posting date is: Sunday, August 2nd

Everyone's Favorite Birthday Cake

Author: Matt Lewis & Renato Poliafito

Yield: 10-12 servings

Ingredients

For the Sour Cream Cake

2½ cups plus 2 tablespoons (330 g) cake flour
1 scant tablespoon baking powder
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
7 ounces (1¾ sticks/200 g) unsalted butter, softened, cut into ½-inch (12-mm) pieces, plus more for the pans
1 cup (200 g) granulated sugar
¾ cup (165 g) firmly packed light brown sugar
4 large eggs
1½ cups (345 g) sour cream

For the Chocolate Cream Cheese Frosting

4 ounces (1 stick/115 g) unsalted butter, softened
1 (8-ounce/226-g) package cream cheese, softened
3 to 3½ cups (340 to 395 g) confectioners’ sugar, sifted
¼ teaspoon kosher salt
3 ounces (85 g) dark chocolate, melted and cooled

For Décor

Candles (of course)

Instructions

Make the Sour Cream Cake

Preheat the oven to 350°F (175°C). Butter two 8-inch (20-cm) round cake pans, line them with
parchment paper, and butter the parchment. Dust with flour and knock out the excess.
In a large bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, and beat until just incorporated, scraping down the sides of the bowl as necessary. Reduce the speed to low; add the flour mixture in three additions, beginning and ending with the flour mixture, alternating with the sour cream, and scraping down the sides of the bowl as necessary.
Pour the batter into the prepared pans and bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set the pans on a wire rack to cool for at least 20 minutes before loosening the sides of the cakes from the pans with a small knife and inverting them onto a wire rack. Remove the parchment paper and turn the cakes right side up; let them cool completely.

Make the Chocolate Cream Cheese Frosting

Beat the butter in the bowl of a standing mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat until well combined. Add only 3 cups (340 g) confectioners’ sugar and the salt; beat until smooth. Add the chocolate and mix until well combined. If the frosting seems too loose, add additional confectioners’ sugar, 1 tablespoon at a time, until it becomes thicker. Do not overbeat. The frosting can be made up to 24 hours in advance and stored in an airtight container in the refrigerator; let it soften at room temperature before using.
Place one cooled cake layer on a serving platter. If necessary, trim the top to create a flat surface. Spread about ¾ cup (200 g) of frosting on top. Add the top layer and trim if you want (some people prefer a domed cake top). Spread a very thin layer of frosting over the sides and top of the cake (called a crumb coat, this helps to keep loose cake crumbs under control when you frost the outside of the cake), and place it in the refrigerator for 10 minutes to firm up. Spread the sides and top of the cake with the remaining frosting. Refrigerate for another 10 minutes to set before serving.

Notes

How to Store: This cake will keep beautifully in a cake saver in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

In the Oven: Gonzo Cake

July 6, 2015 by Sheri 5 Comments

Next up is a quirky cake in honor of Hunter S. Thompson. The purple comes from ube (purple yam powder) – found online, or at a Filipino grocery.

Posting date is July 19!

Gonzo Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) three-laYer cake • 10 to 12 servings

Ingredients

For the Purple Velvet Cake

1 (4-ounce/115-g) package purple yam powder (about 1⁄2 cup plus 2 tablespoons; see Baked Note)
1⁄4 cup (60 ml) canola oil or other vegetable oil
21⁄4 cups (285 g) cake flour
3⁄4 cup (90 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3⁄4 teaspoon kosher salt
4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
1⁄4 cup (50 g) vegetable shortening, at room temperature
2 cups (400 g) granulated sugar
1 tablespoon pure vanilla extract
Blue and red food dyes or gels
4 large egg whites, at room temperature

For the Cream Cheese Frosting

3 cups (340 g) confectioners’ sugar
8 ounces (2 sticks/225 g) unsalted butter, softened
2 (8-ounce/226-g) packages cream cheese, softened
1 tablespoon plus 1 teaspoon pure vanilla extract (optional)
1⁄2 teaspoon kosher salt

For Décor

Purple sprinkles (optional)

Instructions

Make the Purple Velvet Cake

Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) cake pans, line them with parchment paper, and butter the parchment. Dust with flour and knock out the excess.
In a small saucepan over very low heat, stir together 2 cups (480 ml) water with the purple yam powder and cook, stirring occasionally, until the mixture is rehydrated, between 5 and 20 minutes depending on the heat. Once the mixture looks and feels like mashed potatoes (or mashed yams) remove it from the heat and whisk in the canola oil.
In a large bowl, sift both flours, the baking powder, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until the mixture is fluffy, about 3 minutes. Turn the mixer to low. Add the flour mixture in three equal parts, alternating with the purple yam mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl with a rubber spatula and then mix on low speed for a few more seconds.
Mix equal drops of red and blue food dyes in a small bowl to make purple, then scrape it into the cake batter and mix until a pale purple color is achieved.
In a clean bowl, whisk the egg whites by hand or in your standing mixer until soft peaks form; do not overbeat. Using a rubber spatula, gently fold the egg whites into the batter.
Divide the batter equally among all three pans. Use your spatula to spread the batter evenly. Bake the cakes, rotating the pans halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, 20 to 30 minutes. Transfer the pans to a wire rack and cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let them cool completely. Remove the parchment.

Make the Cream Cheese Frosting

Sift the confectioners’ sugar into a large bowl and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the confectioners’ sugar, vanilla, if using, and salt and beat just until smooth; do not overbeat or the frosting will lose structure. Chill the frosting in the refrigerator for about 5 minutes. (The frosting can be made up to 24 hours ahead; cover the bowl tightly, refrigerate, and let the filling soften at room temperature before using.)

Assemble the Gonzo Cake

Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 11⁄4 cups (330 g) of the frosting on top. Add the next layer, trim and frost it, then add the third layer. Trim the top layer. Spread a very thin layer of frosting over the sides and top of the cake (a crumb coat, which helps to keep loose cake crumbs under control when you frost the outside of the cake) and place it in the refrigerator to firm up, about 15 minutes.
Remove the cake from the refrigerator. Frost the sides and top with the remaining frosting. Sprinkle the outer edge of the top of the cake with the sprinkles, if you like. Chill the cake in the refrigerator to set the frosting, about 15 minutes. Slice and serve.

Notes

How to store: This cake can be covered in a cake saver in a cool room for up to 3 days. If you refrigerate it, make sure to cover it tightly and bring it back to room temperature before serving.

Substituting Sweet Potatoes for Yam Powder:
- Swap the yam powder in the recipe for 2 cups (420 g) roasted, peeled, and mashed sweet potatoes. Ideally, use fresh sweet potatoes, though canned puree without any other ingredients should be okay.
- Bake the mashed sweet potato cake layers slightly longer than the yam powder layers, 5 to 7 more minutes.
- Omit the purple food dye. the mashed sweet potato cake is a pretty sherbet-orange color, and the purple dye will just ruin it.

In the Oven: Orange Buttermilk Picnic Cake with Chocolate Chips

June 23, 2015 by susan Leave a Comment

Next up is this summery Orange Buttermilk Picnic Cake with Chocolate Chips.
Doesn’t it sound just right for your 4th of July picnic?
Posting date is: Sunday, 5 July.

Orange Buttermilk Picnic Cake with Chocolate Chips

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Author: Matt Lewis & Renato Poliafito

Yield: 12 servings

Ingredients

For the Buttermilk Cake

1 orange
½ cup (120 ml) well-shaken buttermilk
½ cup plus 2 tablespoons (70 g), plus 1 teaspoon all-purpose flour
½ cup plus 2 tablespoons (85 g) cake flour
½ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¾ cup (165 g) firmly packed light brown sugar
3 ounces (¾ stick/85 g) unsalted butter, softened, plus more for the pan
1 large egg
1 large egg yolk
¾ teaspoon pure orange extract
½ teaspoon pure vanilla extract
4 ounces (115 g) semisweet mini chocolate chips or coarsely chopped regular size chocolate chips (about ¾ cup)
1 tablespoon orange liqueur or canola oil

For the Orange Syrup

3 tablespoons freshly squeezed orange juice
3 tablespoons granulated sugar
1 to 2 tablespoons Grand Marnier (optional)

For the Assembly

2 tablespoons confectioners’ sugar

Instructions

Make the Buttermilk Cake

Preheat the oven to 325°F (165°C).
Butter one 9-inch (23-cm) round cake pan, line the bottom with parchment paper, and butter the
parchment. Dust the parchment with flour and knock out the excess.
Zest and juice the orange. Set aside the zest. Place ¼ cup (60 ml) of the juice into a glass measuring cup and reserve the rest for the orange syrup (below). Add the buttermilk to the orange juice in the measuring cup and whisk until combined. Set aside.
Sift ½ cup plus 2 tablespoons (70 g) all-purpose flour, the cake flour, salt, baking soda, and baking powder into a small bowl.
In the bowl of a standing mixer fitted with the paddle attachment, cream the brown sugar and
butter on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla, and orange zest until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
Toss the chocolate chips in the liqueur and sprinkle them with 1 teaspoon all-purpose flour. Toss to coat the chips in the flour. Fold the chocolate chips into the batter and pour the batter into the prepared pan. Smooth the top. Bake, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean, plus another minute or two, 32 to 37 minutes. (Since this is a picnic cake, you should bake it a tiny bit more than you are normally comfortable with. This cake will still be moist—you just don’t want it “falling-apart moist.”)
Transfer the pan to a wire rack and cool for 15 minutes.

Make the Orange Syrup

Meanwhile, in a small saucepan over very low heat, whisk together the orange juice, sugar, and Grand Marnier, a tablespoon at a time (to taste), until combined. Once the sugar is melted, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove it from the heat.
Turn the still-warm cake out of the pan onto the rack, remove the parchment paper, and flip the
cake right side up. Place the wire rack over a baking sheet. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Dust it with the confectioners’ sugar immediately before serving (or before packing up for your picnic).

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.

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