Leave your links for the tricolor cake here!
In the Oven: Tricolor Cake
Next up, we’re making a almond sponge cake that’s based on the Italian red and green tricolor cookies. Feel free to use Springtime colors rather than red and green – posting date is March 26!
- For the Tricolor Cake
- 3 cups (385 g) all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 12 ounces (3 sticks/340 g) unsalted butter, softened, plus more for the pans
- 2 cups (400 g) granulated sugar
- 6 large eggs
- 14 ounces (395 g) or 2 (7-ounce/198-g) tubes almond paste, at room temperature and coarsely chopped
- 1 tablespoon almond extract
- 3⁄4 cup (180 ml) whole milk Red and green food dyes or gels
- For the Raspberry Filling
- 1 cup (320 g) raspberry preserves
- 2 tablespoons framboise liqueur (optional)
- For the Ganache Crumb Coat
- 12 ounces (340 g) dark chocolate (60 to 72% cacao)
- 1⁄4 cup plus 2 tablespoons (90 ml) heavy cream
- 2 tablespoons framboise liqueur (optional)
- For the Dark Chocolate Glaze
- 10 ounces (285 g) dark chocolate (60 to 72% cacao), chopped (a scant 2 cups)
- 7 ounces (13⁄4 sticks/200 g) unsalted butter
- 1 tablespoon light corn syrup
- For Décor
- Red and green sprinkles
- Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with our and knock out the excess.
- Sift together the flour, baking powder, and salt into a large bowl. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating at medium speed until each is just incorporated. Scrape down the sides and bottom of the bowl. Add the almond paste and extract, and beat until combined. Again, scrape down the sides and bottom of the bowl and beat again for 10 seconds.
- Add the flour mixture to the mixing bowl in three parts, alternating with the milk, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- Transfer one-third of the batter to a separate bowl. Add 5 to 10 drops of green food dye and fold with a rubber spatula until fully and evenly incorporated and the desired color is achieved. Add 8 to 10 drops of red food dye to the remaining two-thirds of the batter in the mixing bowl and fold with a rubber spatula until fully and evenly incorporated and desired color is achieved. (The amount of food dye is entirely up to you; we enjoy paler, less radioactive red and green layers.)
- Divide the red batter equally into two of the prepared pans. Pour the green batter into the remaining prepared pan. Smooth the tops with an o set spatula. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Transfer the pans to a wire rack and cool for 20 to 30 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely. Once all of the layers are cool to the touch, you can start to prepare the other components of the cake in the order described below.
- In a small saucepan over low heat, stir together the raspberry preserves and framboise, if using, until the mixture is uniform, warmed through, and the framboise is absorbed completely into the preserves, about 5 minutes. Set aside to cool.
- In a large nonreactive metal bowl, combine the chocolate and 1⁄4 cup (60 ml) cream and set the bowl over a saucepan of simmering water (double boiler method, see page 19). Stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Whisk in the framboise, if using. The glaze should be thick (not quite as thick as hot fudge, but thick enough to coat a cake; if it is too thin it will just run off the sides) in order to get a straight, evenly glazed cake. If the mixture is thin, place the mixture in the refrigerator for about 10 minutes to thicken, stirring at least once or twice; if the mixture is too thick, add the remaining cream, a tablespoon at a time until workable.
- Place one red layer on an 8-inch (20-cm) cardboard round (or alternatively, place it on at plate, but know that you will have to transfer the entire cake from the plate to a wire rack to glaze it). Trim the top to create a at surface. Spread about 1⁄2 cup (155 g) of the preserve mixture into an even layer, leaving a 1⁄4-inch (6-mm) border around the edge. Place the green layer on top of the red layer, trim the top, and spread another 1⁄2 cup (155 g) of preserves into an even layer leaving a 1⁄4-inch (6-mm) border around the edge. With the remaining red layer, trim the top to create a smooth surface. Place the just-cut surface on top of the green layer so that the bottom of the red layer becomes the top of your cake. Refrigerate your cake for 5 minutes to set.
- Once the ganache is spreadable, cover the cake, using the ganache like a crumb coat, making sure to use the crumb coat to ll in edges, crevices, and the space between layers. Create as smooth a cake as possible. Refrigerate the cake for about 5 minutes.
- Remove your crumb-coated cake from the refrigerator and smooth out any bumps with an o set spatula. Transfer the cake to a cooling rack set atop a cookie sheet or half sheet pan lined with parchment.
- In a large nonreactive metal bowl, combine the chocolate, butter, and corn syrup. Set the bowl over a saucepan of simmering water (double-boiler method, see page 19) and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
- Working quickly, pour the glaze around the rim of the cake, allowing excess glaze to run down and coat the sides of the cake. Once you have covered the entire perimeter of the cake, work your way inward with the glaze until the entire top of the cake is covered. Do not worry if it looks like there is too much glaze in one spot—you can even out and scrape off excess once done pouring. After all of the glaze has been poured, use an offset spatula to smooth the top—pushing the excess glaze over the sides of the cake. Smooth the sides of the cake. Once the entire cake is completely covered in an even layer of chocolate glaze, decorate the border with sprinkles. Any leftover glaze that was caught by the cookie sheet can be gathered up and spooned into a piping bag and used to pipe a simple border along the bottom of the cake for a super-clean appearance. Transfer the cake to the refrigerator until set, about 60 minutes.
- Remove the cake from the refrigerator and allow it to warm up for about 10 minutes. Run a chef’s knife under hot water, dry it, and slice the cake with the warm knife. Serve immediately.
Roundup: The New Orleans
Our bakers loved this decadent ice cream cake and came up with some creative variations!
Leave Your Links: The New Orleans
Who’s letting the good times roll with ice cream cake? Leave your links here!
In the Oven: The New Orleans
Get your ice cream makers ready, it’s time to make an ice cream cake that celebrates the pralines of New Orleans, and Mardi Gras. Posting date is February 26. Go!
- For the Classic Pralines (20 ounces/560 g)
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) firmly packed dark brown sugar
- 3⁄4 cup (180 ml) heavy cream
- 2 tablespoons corn syrup
- 1⁄4 teaspoon kosher salt
- 1 1⁄2 cups (150 g) pecans, toasted (see page 19) and roughly chopped
- 3 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- For the Sweet and Salty Caramel Sauce (about 11⁄3 cups/315 ml)
- 1 cup (200 g) granulated sugar
- 2 tablespoons light corn syrup
- 1⁄2 cup (120 ml) heavy cream
- 1 teaspoon fleur de sel
- 1⁄4 cup (55 g) sour cream
- For the Brown Sugar Praline Ice Cream (about 3 pints/1.4 L)
- 5 large egg yolks
- 21⁄2 cups (600 ml) heavy cream
- 3⁄4 cup (180 ml) milk
- 1 cup (220 g) firmly packed dark brown sugar
- 2 tablespoons unsalted butter
- 1⁄4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1⁄4 cup (60 ml) Sweet and Salty Caramel Sauce (see opposite page) or your favorite store-bought caramel
- 3⁄4 cup (75 g) crushed Classic Pralines (see opposite page, or you can substitute store-bought)
- For the Graham Cracker Layers
- 15 (5-by-21⁄4-inch/12-by- 5.5-cm) graham crackers
- 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
- 2 tablespoons granulated sugar
- For the Assembly
- 3⁄4 cup (75 g) toasted pecans, chopped
- Line two baking sheets with parchment paper.
- In a medium saucepan, combine both sugars, the heavy cream, corn syrup, and salt. Stir the mixture gently and continuously with a wooden spoon over low heat until the sugar dissolves; avoid splashing the sides of the pan. Once the sugar has dissolved, stop stirring, and clip a candy thermometer to the side of the pan (the candy thermometer should be suspended in the liquid and should not touch the bottom of the pan). Turn the heat up to medium-high and continue cooking the mixture until it reaches the soft-ball stage (235°F to 238°F / 112°C to 114°C), 5 to 10 minutes.
- Remove the pan from the stove and stir vigorously for 2 minutes to release excess heat. Stir in the pecans, butter, and vanilla and continue stirring for 2 more minutes. Using a spoon or a small ice-cream scoop with a release mechanism, drop the mixture by heaping tablespoons onto the prepared baking sheets and allow the pralines to cool to room temperature.
- Once cooled, place approximately 5 ounces (140 g) of the pralines in a large zip-tight plastic bag and crush with a rolling pin, or alternatively, chop into small chunks with a chef’s knife. The crushed pralines should equal about 3⁄4 cup. Set this amount aside for the ice cream. (The remaining pralines [15 ounces/420 g] make excellent gifts and snacks. We like to crush all of the pralines and use the praline powder for ice cream and cake décor.) The pralines can be made ahead and stored in an airtight container for up to 3 days.
- In a medium saucepan, combine the granulated sugar and corn syrup with 1⁄4 cup (60 ml) water. Cook over medium-high heat, stirring gently until the sugar dissolves, avoiding splashing any of it up on the sides of the pan. Increase the heat to high and cook, without stirring, over high heat until the mixture is dark amber, just shy of 350°F (175°C) on a candy thermometer, 6 to 8 minutes (keep a close eye on it, as it goes from golden brown to black very quickly). Remove from the heat and slowly add the cream (be careful, as it will bubble up) and then the fleur de sel. Whisk in the sour cream. Let cool completely.
- Set aside 1⁄4 cup (60 mg) of the sauce for the ice cream; excess sauce can be used to decorate the finished cake or reserved for another use. The caramel sauce can be made, covered tightly, and refrigerated up to 3 days ahead. Allow to come to room temperature before adding to the ice cream.
- Place the egg yolks in a large heatproof bowl and set aside.
- In a medium saucepan over medium-high heat, stir together the cream, milk, brown sugar, butter,
- and salt. Slowly bring the mixture to a full simmer (but do not let it boil), and remove from the heat. 3 Whisk the egg yolks until just combined, then slowly stream in half of the hot cream mixture while whisking constantly. Transfer the egg mixture back to the saucepan containing the other half of the hot cream mixture. Heat the custard over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon (about 175°F/80°C on an instant-read thermometer). 4 Remove from the heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the vanilla, and let the custard cool to room temperature. Press a piece of plastic wrap directly onto
- the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
- Pour the custard into an ice-cream maker and process according to the manufacturer’s directions. About 2 minutes before the ice cream is done churning, stream in the caramel sauce, followed by the crushed pralines. Transfer the mixture to an airtight container and place in the freezer to completely firm up (about 3 hours) before assembling the cake. If you make the ice cream ahead of time (it will last in the freezer for up to 5 days; place a piece of parchment on top of the ice cream
- to prevent freezer burn), allow it to thaw until it is workable before assembling the cake.
- Just prior to assembling the cake (not ahead of time), place the graham crackers in a large zip- tight plastic bag and crush them with a rolling pin to create about 2 cups (230 g) of graham cracker crumbs.
- In a large bowl, stir to combine the graham cracker crumbs, butter, and granulated sugar together. Set aside.
- Lightly spray the sides and bottom of an 8-inch (20-cm) springform pan with cooking spray. (You can use a 9-inch/23-cm round springform instead, though the 8-inch/20-cm will give the cake a little more height and visual air.)
- Press one-third of the graham cracker mixture into the bottom of the prepared pan in an even layer, then place in the freezer for 10 minutes. Place the ice cream in a mixing bowl and stir with a spatula to make it workable. Scoop one-third of the ice cream over the graham mixture and smooth with an offset spatula to create an even layer. Add another third of the graham mixture over the ice cream and press it into an even layer with your hands. Place the cake and remaining ice cream in the freezer for 45 minutes. Remove the cake and the bowl of ice cream from the freezer and add another third of the ice cream, smoothing the top. Add the remaining graham mixture and press it into an even layer with your hands. Return the cake and ice cream to the freezer for another 45 minutes. Remove the cake and bowl of ice cream from the freezer and top the graham layer with the remaining ice cream. Cover loosely with plastic wrap and freeze until completely hardened, at least 4 to 6 hours, or overnight.
- To serve, remove the cake from the freezer. Run hot water over the blade of a paring knife, dry it off, then run it between the cake and the sides of the pan. Release the sides of the pan and place the cake on a serving platter. Sprinkle the top of the cake with a handful of pecans and gently press the remaining pecans onto the sides of the cake. Again, use a hot knife to run between the bottom of the springform pan and the cake. Gently push or lift the cake o the springform bottom and set it back down on the serving platter. Slice and serve immediately with an extra drizzle of caramel, if you like.
Roundup: Vanilla Bean Angel Food Cake with Milk Chocolate Glaze
The baking angels are singing the praises of this cake! And our own Little Baker Bunny went retro rogue.
Leave Your Links: Vanilla Bean Angel Food Cake with Milk Chocolate Glaze
Good morning, bakers! Leave your links for the angel food cake here!
Roundup: Baked Ultimate Birthday Cake
Our first roundup of 2017 contains a plethora of beautiful cakes, and one rogue baker!
Leave Your Links: Baked Ultimate Birthday Cake
Happy birthday, 2017 – let’s see those cakes!
In the Oven: Baked Ultimate Birthday Cake
Get your sprinkles ready, bakers… we’re going to welcome 2017 with Baked Ultimate Birthday Cake! Posting date is January 1.
- For the Very Vanilla Cake
- 2 1⁄2 cups (315 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
- 1⁄2 cup (100 g) vegetable shortening, at room temperature
- 1 3⁄4 cups (350 g) granulated sugar
- 2 tablespoons pure vanilla extract
- 1 large egg
- 1 cup (240 ml) ice-cold water
- 1⁄2 cup (120 ml) whole milk
- 1⁄2 cup (120 ml) well-shaken buttermilk
- 1 cup (190 g) rainbow sprinkles
- 3 large egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- For the Very Vanilla Frosting
- 1 1⁄2 cups (300 g) granulated sugar
- 1⁄3 cup (40 g) all-purpose flour
- 1 1⁄2 cups (360 ml) whole milk
- 1⁄3 cup (75 ml) heavy cream
- 12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
- 1 1⁄2 teaspoons vanilla paste
- 1 teaspoon pure vanilla extract
- For Décor
- 1 to 1 1⁄4 cups (190 to 240 g) rainbow sprinkles
- Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
- Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
- In the bowl of a standing mixer fitted with the 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 fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
- In a small bowl, whisk together the ice-cold water, milk, and buttermilk.
- Add the flour mixture to the mixer bowl in three separate additions, alternating with the water mixture, beginning and ending with the flour mixture; turn the mixer to low when you add the ingredients, then up to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds. Remove the bowl from the standing mixer, scatter the sprinkles across the top of the batter, and fold them in with a rubber spatula.
- In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula.
- Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the parchment.
- In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding, 10 to 15 minutes.
- Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes (you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter a few chunks at a time, every 20 to 30 seconds, while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla paste and extract and mix until combined. If the frosting is too soft, place the bowl in the refrigerator to chill slightly, then beat again until it can hold its shape. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is spreadable.
- Place one cooled cake layer on a cake turntable (or a serving platter if you don’t own a cake turntable). Trim the top to create a flat surface, and evenly spread about 1 1⁄4 cups (215 g) of the frosting on top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance). Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake).
- Place the turntable on a parchment-lined baking sheet with raised sides. Frost the sides and top with the remaining frosting. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at the sides of the cake. Using the leftover sprinkles from the parchment (i.e., sprinkles that didn’t stick), continue turning and throwing until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.