One rogue baker and lots of finger licking this week!
Next up is this festive Easter Coconut Cake.
Posting date is Sunday, 12 April 2015.
- For the Coconut Sheet Cake
- 2½ cups plus 2 tablespoons (330 g) cake flour
- 2¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- 4½ ounces (9 tablespoons/125 g) unsalted butter, cool but not cold, cut into ½-inch (12-mm) cubes
- 1½ cups plus 2 tablespoons (325 g) granulated sugar
- 1⁄3 cup (75 ml) coconut oil
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons pure coconut extract
- 1½ teaspoons pure vanilla extract
- ¾ cup (180 g) cream of coconut
- ¼ cup plus 2 tablespoons (90 ml) whole milk
- 2 cups (180 g) lightly packed sweetened shredded coconut
- 5 large egg whites
- ½ teaspoon cream of tartar
- For the Coconut Frosting
- 5 large egg whites
- 1¼ cups (250 g) granulated sugar
- 12 ounces (3 sticks/340 g) unsalted butter, cool but not cold, cut into ½-inch (12-mm) cubes
- 3 tablespoons cream of coconut
- 1½ teaspoons coconut extract
- 1⁄8 teaspoon kosher salt
- 4 food dyes or gels
- Preheat the oven to 350°F (175°C) if your pan is metal and 325°F (165°C) if it’s glass.
- Lightly spray a 9-by-13-inch (23-by-33-cm) glass or light-metal pan with nonstick cooking spray.
- Line the pan with parchment paper so that the paper overhangs the pan on two sides.
- Lightly spray the parchment and the sides of the pan.
- Alternatively, you can butter and lightly flour the parchment paper and sides of the pan.
- In a large bowl, sift together the flour, baking powder, and salt.
- Set aside.
- 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.
- Add the coconut oil and beat until incorporated.
- Scrape down the sides and bottom of the bowl, add the egg, egg yolk, coconut extract, and
- vanilla, and beat until thoroughly combined.
- Scrape down the sides and bottom of the bowl.
- In a medium bowl, whisk together the cream of coconut and whole milk.
- Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk
- mixture, and beginning and ending with the flour mixture.
- After each addition, beat on medium speed until incorporated, 10 to 15 seconds.
- Fold in the shredded coconut with a rubber spatula.
- In a separate bowl, whisk the egg whites vigorously for 1 minute.
- Sprinkle the cream of tartar over the whites and continue whisking until stiff peaks form.
- Gently fold one-quarter of the egg whites into the batter until almost combined.
- Fold another quarter of the egg white mixture into the batter until nearly combined.
- Finally, add the remaining egg white mixture to the batter and fold gently until completely combined.
- Pour the batter into the prepared pan and place in the oven.
- Bake the cake, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out with just a few moist crumbs, 42 to 48 minutes (if you’re baking in a glass pan, you might need a few extra minutes).
- Transfer the pan to a wire rack and cool completely.
- Once the cake has cooled, you can gently lift the cake out of the pan using the parchment paper, if you want to—or you can serve it straight out of the pan.
- In the bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites and sugar
- together until combined.
- Set the bowl over a pan of simmering water (double-boiler method, see page 19), making sure the water does not touch the bottom of the bowl.
- Heat the mixture, stirring occasionally, until the sugar is completely dissolved and the color is a milky white, 2 to 3 minutes.
- The liquid should be warm to the touch.
- Place the bowl back onto the mixer fitted with the whisk attachment and beat on medium-high
- speed (start slowly at first) until smooth and fluffy, about 5 minutes.
- Remove the whisk attachment and replace it with the paddle attachment.
- Add the cubed butter, a few chunks at a time, and beat on medium-high speed (again, start slowly at first) until smooth and fluffy, about 5 minutes.
- If the buttercream breaks (i.e., looks like it is curdling), keep beating until it comes back together.
- Add the cream of coconut, coconut extract, and salt and beat for 10 to 15 seconds to combine.
- Divide the frosting evenly into four separate bowls.
- Add a drop or two of food dye to each bowl (a lighter touch is preferred here to emulate muted pastel colors), and fold until the color is uniform; you can leave one bowl white if you like.
- If you own four separate pastry bags, fit each of them with a round medium tip; if not, gather four zip-tight plastic bags and fit them with four round medium tips (if you do not have tips, just be prepared to cut a corner of each plastic bag).
- Fill each bag with a separate color of frosting; if using a zip-tight plastic bag, cut a small triangle from one of the bottom corners after filling it three-fourths with frosting and zipping the top.
- Hold the first bag about ¼ inch (6 mm) above the cake and apply pressure to pipe a dot or “egg” of frosting into the corner of the cake.
- Carefully pull the tip slightly up and off to the side to mimic the pattern of the cake in the photo on page 87.
- Choose the next color and pipe the next two or three dots or “eggs” diagonally underneath the first color dot (see photo 1).
- Pick up your third color and pipe four dots underneath the second row of dots.
- Then use the fourth and final color to pipe the 5 or 6 dots or “eggs” underneath the third row of dots (see photo 2).
- Continue this pattern across the top of the cake until the complete cake is covered (see photos 3 and 4).
- Place the cake in the refrigerator for about 30 minutes to set the frosting. Serve immediately.
Seven pretty spring rolls and one chocolatey rogue baker!
How did you like this pretty dessert?
Next up is this refreshing take on Tiramisu.
Posting date is the Ides of March – Sunday, 15 March!
- 4 large eggs, separated, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 pound (455 g) mascarpone cheese, at room temperature
- Zest of 1 blood orange (about 1½ tablespoons)
- 4 tablespoons (60 ml) Grand Marnier
- ¼ teaspoon kosher salt
- 6 blood oranges, juiced (about 2 cups/480 ml)
- 40 (4-by-1-inch/10-by-2.5 cm) ladyfinger cookies (we prefer Savoiardi)
- 1⁄3 cup (30 g) unsweetened dark cocoa powder
- Chocolate shavings (optional)
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until the mixture is light and starts to thicken, 3 to 6 minutes. Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated. Add the zest and 2 tablespoons of the Grand Marnier and beat until just combined. Transfer the mixture to a large bowl and clean and dry the mixer bowl.
- Place the egg whites in the clean bowl and fit the mixer with the whisk attachment. Sprinkle the salt over the egg whites and beat on medium-high speed until soft peaks form, 4 to 5 minutes. Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
- Stir together the blood orange juice and the remaining 2 tablespoons Grand Marnier in a widemouthed shallow bowl.
- Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (a second or two on each side), then arrange the ladyfingers to cover the bottom of a 9-by-13-inch (23-by-33-cm) pan in a single layer (reserve any leftover ladyfingers for the next step). Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer. Sift half of the cocoa powder over the mascarpone mixture. Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer. Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer. Sift the remaining cocoa powder over the top.
- Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight (most people prefer tiramisu that has been chilled for at least 10 hours—if you can wait that long). Sprinkle with a few chocolate shavings, if desired, slice, and serve.
Nine Texas Sheet Cakes and one Orange Olive Oil Bundt Cake – winners all!
How’d y’all like this Texas-size cake?
Next up is Cherry Almond Crisp in celebration of Washington’s Birthday/Presidents’ Day!
Posting date is Sunday, 15 February.
- For the Crisp Topping
- 2⁄3 cup (85 g) all-purpose flour
- ¼ cup plus 2 tablespoons (85 g) firmly packed light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 3 ounces (¾ stick/85 g) cold unsalted butter, cubed, plus more for the pan
- ¼ teaspoon pure almond extract
- 2⁄3 cup (100 g) blanched almonds, toasted (see page 19)
- ¾ cup (30 g) of your favorite oat-based childhood cereal, chocolate-based granola, or Fruity or Cocoa Pebbles[br]
- For the Cherry Filling
- 5½ cups pitted cherries (about 2 pounds/910 g before pitting)
- 2 tablespoons instant tapioca
- 1 tablespoon plus 1 teaspoon fresh lemon juice (about ½ lemon)
- 1 tablespoon pure almond extract
- 2 teaspoons granulated sugar
- 1 teaspoon lemon zest
- For the Assembly
- Premium vanilla ice cream (optional)
- Preheat the oven to 400°F (205°C).
- Lightly butter the bottom and sides of an 8-inch (20-cm) round cake pan with at least 2-inch (5‑cm) sides.
- Place the flour, both sugars, and the salt in a food processor and pulse until combined.
- Add the butter and almond extract and pulse until sandy (8 to 12 quick pulses).
- Add the almonds and pulse until the nuts are chopped and incorporated but the mixture is still coarse and chunky, not powdery; do not overpulse.
- Add the cereal and pulse with the almonds for a few more seconds.
- Place the topping in the refrigerator for at least 15 minutes.
- In a large bowl, gently toss together the cherries, tapioca, lemon juice, almond extract, sugar, and lemon zest.
- Place the cherry filling in the prepared pan.
- Evenly scatter the chilled crisp topping over the filling and bake until the top is browned and the fruit is bubbling, 25 to 35 minutes. If the top starts to brown too quickly (but the filling is not bubbling), tent the crisp with foil and continue baking until the filling is ready.
- Remove from the oven, place the pan on a cooling rack, and allow to cool slightly.
- Serve the crisp warm, with vanilla ice cream, if you like.
Excerpted from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations, by Matt Lewis and Renato Poliafito. Copyright © 2014 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Take a look at all this yummy toffee & gorgeous Bundt cakes!
Happy Groundhog Day!
We haven’t made a Bundt cake in awhile – how did you like this one?