Saturday, February 28, 2015

Baby Boy Shower Cake

Little Prince Baby Shower Cake

Pisces Cake

Vanilla Cake @ edible image @ buttercream

Wednesday, February 25, 2015

Strawberry Chiffon Shortcake

Adapted from The Joy of Cooking

Chiffon cakes are known for having the richness of butter pound cakes but the lightness of angel food cakes. Some argue that this is because they use oil, which because it is liquid at room temperature, can keep the cake especially moist. The oil cannot be replaced by butter, unfortunately, and recipes advise universally against it. The lemon zest helps compensate for flavor lost by the lack of butter.

one layer short
Proceed as directed below.
Make it as pictured, the thick three-layer: Proceed as below to bake a four-layer cake, but stash the fourth layer well-wrapped in the freezer for a future use. (Dare I suggest a whipped cream and strawberry trifle with the other remaining ingredients?) Make only three-quarters of the whipped cream and use only one-and-a-half quarts of strawberries.
Make it as I’d like to, next time, a slim three-layer: Make only half the cake recipe, baking it in a single 9″ pan. Once cool, take a deep breath, and carefully cut this layer into thirds. Proceed with three-quarters of the whipped cream and only one-and-a-half quarts of strawberries.

Cake layers:
2 1/4 cups sifted cake flour
1 1/2 cups superfine or regular sugar, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 teaspoon cream of tartar

2 cups heavy cream
6 tablespoons confectioners sugar
1 tablespoon vanilla extract
2 quarts strawberries, hulled and sliced (I sliced mine very thinly, but would do so more thickly next time, or double-layer the strawberries so that you get a higher fruit-to-bite ratio.)*

1. Make cake layers: Preheat the oven to 325°F. Have two 9-inch round cake pans ready, lined with parchment paper that has been lightly sprayed with cooking spray, but otherwise ungreased. (Alternatively, this recipe yields on classic tube chiffon cake. Leave the cake pan ungreased, and use one with a removable bottom.)

2. Sift the flour, 1 1/4 cups sugar, baking powder and salt together twice into a large bowl.

3. In a another bowl, beat the yolks, water, oil, zest and vanilla on high speed until smooth. Stir into the flour mixture until smooth. In another large bowl, or the bowl of your stand mixer, beat the egg whites with the cream of tartar until soft peaks are formed. Add the remaining 1/4 cup sugar, and beat on high speed until the peaks are stiff but not dry.

4. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Do so gently, only until the egg whites are no longer visible. Overdoing it will deflate the egg whites, and yield a denser, shorter cake.

5. Scrape the batter into the two prepared pans and spread evenly. (If you are needling and fussy, you can weigh them to make sure they are even, something I would never do, oh no.) Bake them until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean 40 to 50 minutes (or 55 to 65 for the tube pan). (Please, do me a favor and check your cake every five minutes or so from the 30 minute mark on, as I confess I never wrote down the exact baking time for the 9″ circles, but am pretty sure it was 45 minutes in my oven. M’kay?)

6. Let cakes cool on a cooling rack for at least an hour (or, if in a tube pan, upside down over a bottleneck or resting the pan on four glasses for at least 1 1/2 hours). When completely cool, run a knife around the sides to release, then flip out onto a plate (or your hand, if you’re daring) and then another plate.

7. Make the whipped cream: Beat heavy cream, powdered sugar and vanilla extract in a clean mixing bowl until it holds stiff peaks.

8. Assemble the cake: Carefully split each cake layer in half, leaving you with four cake surfaces. One by one, scoop one-quarter of the whipped cream onto the surface of the cake and spread it evenly to the edges, without going over, with an offset spatula. Arrange one-quarter of the sliced strawberries over the whipped cream in one or two layers, depending on your preference. (If you use only one layer, you’ll likely have leftovers.) Repeat with the remaining three layers. If you have any leftover whipped cream, you can pipe it decoratively over the top, or, uh, scoop it up with those leftover strawberries. I won’t tell.

9. The cake can refrigerated for a few hours before eating it. In fact, as some of the moisture from the whipped cream and berries seeps into the cake, I think the texture is improved.

* In the comments, we’ve gotten into another approach to the strawberry filling part: macerating them for one hour with a couple tablespoons of sugar and 1 tablespoon of either creme de cassis or fresh lemon juice. This softens the strawberries and creates more of the saucy variety you’d get in a bakery cake. To create the cake layers this way, spread the strawberry mixture then the whipped cream over each layer, proceeding otherwise as directed above.

Saturday, February 14, 2015

Tuesday, February 10, 2015

World's Best Swiss Buttercream Recipe

Swiss Style Meringue Buttercream
recipe from

This Recipe Can Be Stored for 4 days room temperature, 2 weeks refrigerator, 2 months freezer
Yield: 6 Cups: Enough to ice 30 Cupcakes, or Fill and Ice 1- 8" Cake


Fresh Large Egg Whites 180g (6 Large)
Granulated Sugar 300g (1 + ½ cups)
Confectioners Sugar 240g (2cups)
Solid Vegetable Shortening 170g (3/4 cup) **See Note Below
Unsalted Butter 454g (2 cups)
Vanilla Extract Or Vanilla Paste 1 Tablespoon

Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions.
Switch to the paddle attachment and continue mixing on low to medium speed until smooth

This Recipe Can Be Stored for 4 days room temperature, 2 weeks refrigerator, 2 months freezer

Spa Cookies.......

Cream Cheese Swiss Meringue Buttercream

3 (100g) egg whites
2/3 c (130g) sugar
10 Tbsp (142g) butter, cubed and at room temp
1 tsp vanilla
4 oz (113g) cream cheese, cubed and at room temp

In the base of a double boiler, bring water to a simmer. In the top bowl (or just a bowl to place over a pan of simmering water) combine the egg whites and sugar and whisk constantly until the mixture is hot to the touch (160F on a candy thermometer if you want to be completely accurate), about five minutes depending on the original temperature of the eggs. When the mixture has warmed sufficiently, pour it into the bowl of your stand mixer and whip on high speed until the bottom of the bowl is room temperature, ten to fifteen minutes. When the bowl is no longer warm, turn the mixer to medium-low and begin adding the butter piece by piece. Let each chunk incorporate completely before adding the next and don't rush the process!

After all of the butter has been added, add the vanilla and turn the speed back to high. Whip for about 3 minutes or until the buttercream comes together. Turn the speed down to low and add the cream cheese, then mix on medium to fully incorporate.

Friday, February 6, 2015

Saturday, January 24, 2015

Sunday, January 18, 2015

Spiderman Birthday Cake

A Perfectly Sweet Vanilla Cake

from kitchen of Buddy Valastro

21/2 cups cake flour, plus more for flouring the cake pans
2 cups sugar, plus more for unmolding cake
3/4 cup vegetable oil
21/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 extra-large eggs, at room temperature
1 cup whole milk
Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick
cooking spray or vegetable oil may be substituted


Position a rack in the center of the oven, and preheat the oven to 350??F.
Put the flour, sugar, custard cream, if using, vegetable oil, baking powder,
vanilla, and salt in the bowl of a stand mixer fitted with the paddle
attachment. (If you don't have a stand mixer, you can put the ingredients
in a bowl, and use a hand mixer with the blending attachments, but
take extra care to not overmix.) Mix on slow just until the ingredients
are blended together, a few seconds, then raise the speed to low-medium
and continue to mix until smooth, approximately 1 additional minute.
With the motor running, add 1 egg at a time, adding the next one after
the previous one has been absorbed into the mixture. Stop the motor
periodically and scrape the bowl from the bottom with a rubber spatula
to integrate the ingredients, and return the mixer to low-medium speed.
After all the eggs are added, continue to mix for an additional minute to
ensure the eggs have been thoroughly mixed in. This will help guarantee
that the sugar is dissolved and that the flour has been thoroughly mixed
in, which will help produce a luxurious mouthfeel in the final cake.
With the motor running, add the milk, 1/2 cup at a time, stopping the
motor to scrape the sides and bottom between the two additions. Continue
to mix for another minute or until the mixture appears smooth.
Before baking, be sure the batter is at 70??F to 73??F, or the cake will
crown. (Test by plunging a kitchen thermometer into the center of the
batter; if it is too warm, put the bowl in the refrigerator for a few minutes;
if too cool, let it rest at room temperature.)
Grease two 9-inch cake pans (2 inches high) with the butter, and flour
Divide the batter evenly between the two cake pans, using a rubber spatula
to scrape down the bowl and get as much batter as possible out. Bake
until the cake begins to pull from the sides of the pan and is springy to
the touch, 25 to 30 minutes.
Remove the cakes from the oven and let cool for at least 30 minutes,
preferably an hour. The cakes should be at room temperature before you
remove them from the pan. Put a piece of parchment paper on a cookie
sheet, top with sugar, and one at a time, turn the pans over and turn the
cakes out onto parchment; the sugar will keep it from sticking. Refrigerate
or freeze until ready to decorate.

Saturday, January 17, 2015

Disney Frozen Cake - Olaf

                                                            Happy Birthday Kasey !!!

Tuesday, December 30, 2014

Reese's Peanut Butter Chocolate Cake Cheesecake

Ingredients for the Cheesecake

30 mini peanut butter cups, each one quartered
2 sticks softened butter
1 cup sugar
4-8 ounce packages cream cheese, softened
1-3 ounce package cook and serve vanilla pudding
4 eggs
2 teaspoons baking powder

Ingredients for the Chocolate Cake

1/2 package dark chocolate fudge cake mix
1/2 package chocolate fudge instant pudding (3.9 ounce package)
1/2 cup sour cream
1/4 cup water
1/4 cup vegetable oil
2 eggs

Ingredients for the Caramel Sauce

1 cube butter
2 cups brown sugar
1 cup half and half
Dash of salt
1 tablespoon vanilla

Ingredients for the Chocolate Frosting

1 2/3 cup semisweet chocolate hcips
1 1/2 cups heavy cream
1/2 tablespoon corn syrup

Ingredients for the Peanut Butter Frosting 

1 cup peanut butter
5 tablespoons butter
1/3 cup heavy whipping cream
1 1/2 - 2 cups powdered sugar (depending on how thick you want your frosting)
3/4 teaspoons vanilla extract

Additional Ingredients
Peanut halves
Reeses, quartered

Directions for the Cheesecake

1. Preheat oven to 325 degrees. Line two 9-inch pans with parchment. Spray with nonstick cooking spray. Set aside.
2. Cream butter and sugar in a stand mixer fitted with a paddle attachment. Add cream cheese a little at a time. Mix until fully incorporated.
3. Add the eggs, one at a time. Add the vanilla pudding and baking powder. Mix until smooth.
4. Stir in the peanut butter cups with a spatula.
5. Place half of the batter into each of the prepared pans. Bake for 55-60 minutes (they will deflate when you take them out which will create a lip, allowing the caramel to not spill over the edges). Immediately put the pans with the cheesecake in them into the freezer and leave until completely frozen.

Directions for the Chocolate Cake

1. Preheat oven to 350 degrees. Line two 9-inch baking pans with parchment paper and spray  with nonstick cooking spray.
2. Combine all the ingredients in a mixer and beat on medium-high for 2 minutes, scrapping down the mixture at about the 30 second mark.
4. Pour half the batter into each of the 9-inch baking pans. Bake for 20-25 minutes (or until a toothpick comes out clean).
5. Allow cakes to come to room temperature and level.
6. Place the pans with the cake in them into the freezer.

Directions for the Caramel Sauce

1. Heat the butter, brown sugar, half and half, and salt on medium/low heat, stirring constantly.
2. Cook for about 10-12 minutes. Place in the refrigerator until completely cooled and thickened.

Directions for the Chocolate Frosting

1. Put chocolate chips in a medium bowl. Meanwhile, heat cream in a saucepan over medium high heat until very hot but not boiling. Pour hot cream over chocolate chips.
2. Remove 2/3 cup chocolate mixture and pour into a small bowl. Add 1/2 tablespoon corn syrup and stir (this will be the frosting for the top of the cake). Place in the refrigerator.
3. Meanwhile, take the remaining chocolate mixture and mix with a whisk attachment for 5-10 minutes (this will be the frosting for the sides of the cake). Place in the refrigerator.

Directions for the Peanut Butter Frosting

1. 1. Cream together the butter and peanut butter. Add the heavy whipping cream.
2. Add the powdered sugar and vanilla.

Directions for Assembly

1. Take the frozen cheesecakes and chocolate cakes. Top each with the cooled caramel, peanut halves, and additional quartered reeses. Return to the freezer until the caramel is frozen.
2. Place a piece of wax paper on the bottom of your serving plate. Stack the cakes beginning with a chocolate cake, then cheesecake, then chocolate cake, then cheesecake. Wrap in plastic wrap and freeze for at least a few hours.
3. Unwrap the cake and top with the chocolate ganache (the one with the corn syrup) making sure that it does not go over the edge. Return to the freezer.
4. Meanwhile, take the chocolate frosting out of the refrigerator and let it come to room temperature. Frost the sides of the cake with the room temperature chocolate frosting.
5. Place the peanut butter frosting in a pastry bag with the tip of your choosing. Decorate your cake with the peanut butter frosting.
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