Lemon Chiffon Cake (Printable Version)

Lemon Chiffon Cake (Printable Version)

Adapted (with changes) from The Cake Bible by Rose Levy Beranbaum

Rose's recipe as written is excellent, however, I did make a few changes to suit my personal tastes. I upped the sugar by 2 tablespoons, the lemon zest by 1 tablespoon and the vanilla extract by 1/2 teaspoon. I also used canola oil in place of safflower oil.

Ingredients:

2 1/4 cups (8 ounces) cake flour

1 1/2 cups plus 2 Tbs granulated sugar

2  Tbs lemon zest

1/2 tsp baking soda

1/2 tsp salt

1/2 cup canola oil

7 large eggs separated, room temperature

3 large egg whites, room temperature

2/3 cup water

2 Tbs lemon juice

1 1/2 tsp pure vanilla extract

1 1/4 tsp cream of tartar

Preheat your oven to 325 degrees.  Grab your 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides :)

In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  Add the cake flour, baking soda and salt to the bowl.  If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk. Once incorporated, make a well in the center of your mixing bowl.  Add the oil, egg yolks, water, lemon juice and vanilla to the well. Mix for about 1 more minute on medium speed until the batter is smooth and there are no lumps. 

In a second large mixing bowl, beat the egg whites until they are foamy.  Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. Add the remaining 2 Tbs of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.

Using a large spatula or whisk, add 1/3 of your egg whites to your cake batter and gently stir them until they are incorporated. Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.  

Pour the batter into the pan and bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.  You can try the 'ole toothpick test, but it can be tricky since you can't get all the way into the center. Mine baked in 50 minutes to perfection. Remove the pan from the oven and immediately invert it onto a wine bottle (or something similar) to allow for proper cooling, which can take up to 90 minutes.

Serve this heavenly cake with a dusting of powdered sugar or drizzled with your favorite glaze.  Either way, enjoy and Happy Lemon Chiffon Cake Day! 

The Chewy: Chocolate Chip Cookies

The Chewy: Chocolate Chip Cookies

I was born and raised a Toll House girl. Plain and simple. No complaints. They are perfectly delectable and an American classic. My mom made them for us just as my grandma made them for her. I have wonderful memories of my Mom and me bellied up to the counter rolling dough balls to place on cookie sheets for baking. If I was really luck, we would forgo the rolling and press all the dough into a baking dish to make pan cookies (my favorite).

With such fond memories and a love for the Toll House recipe, why would I search for another chocolate chip cookie? That is a fair question. All I can say is that as I continue to write this blog, I have become a bit of a crazy person collecting recipes and reading baking posts from other talented bakers. It seems as though there is a bit of a debate in the blogging world as to which recipe produces the best, the supreme, the ultimate chocolate chip cookie.

I decided that I must join in on this quest even if I had to betray my beloved Toll House. And, who better to begin with than Mr. Food Science himself, Alton Brown. He has never let me down before. So, off I went to conquer, "The Chewy".

These cookies are reminiscent of the Toll House variety, but this recipe is unusual in that it calls for bread flour instead of all-purpose and to melt the butter before creaming it with the sugars. I had never heard of this before. What sort of craziness was this? However, after doing some research I discovered that the bread flour allows for the chewy texture of the cookie. Go figure. I am still not sure why he has you melt the butter first, but the cookies were delicious, so I am not gonna argue with his mad science.

 

Slowly and the flour a little at a time, and mix until just right.

Add your semi-sweet chocolate chips (I used Toll House so I didn't feel like I was a total cookie back-stabber) or even better high quality chocolate chunks..... mmmmm! You want to make sure you get the proper chocolate to cookie dough ratio for each bite. It is a crucial step in my mind.

Alton's recipe tells you to chill the dough for 1 hour. I upped that big time to 12 hours, at least. In my opinion, it allows for the caramel undertones in the dough to deepen, and it prevents it the cookies from spreading while baking. I will actually chill mine for 24 next time I make these.

I also stick the formed dough balls in the freezer for 10 minutes before placing in the oven. Overkill? Maybe, but my cookies were pretty much perfect :)

 

They were chewy around the edges and soft and tender in the middle with just the right amount of sweetness. The salt to sweet balance was perfect. I heart these cookies!

Sorry, Toll House. You've been bumped by "The Chewy".

Hmmm... do I dare continue on this quest? Is there a cookie out there even better than "The Chewy"?

I will ponder the question and get back to you....

The Chewy  

(Recipe adapted from Alton Brown)  

Yield: About 2 dozen cookies

2 sticks (8 ounces) unsalted butter
2 1/2 cups (12 ounces) bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup (2 ounces) granulated sugar
1 1/4 cup (8 ounces) light brown sugar
1 large egg
1 large egg yolk
2 tablespoons (1 ounce) whole milk
1 1/2 teaspoons real vanilla extract
2 cups (12 ounces) semisweet chocolate chips or chunks

Melt the butter in a medium saucepan over low heat. Pour the butter into the bowl of your stand mixer and set it aside to cool slightly, about 10 minutes.

Sift together the flour, salt and baking soda.

Add the sugar and brown sugar to the mixing bowl, and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed to low-medium and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Set the mixer to low speed, and slowly add the flour to the batter a little at a time.  Stop a couple of times to scrape down the sides of the bowl. Once the flour is worked in, stop the mixer and add the chocolate chips. Stir until the chips are thoroughly combined. Cover the dough with saran wrap and chill for at least 12 hours, if not longer. I chill mine overnight. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into large tablespoon (1 1/2-ounce) portions and place onto parchment-lined cookie sheets, 6 cookies per sheet. (I placed my cookie sheets in the freezer for 10 minutes before baking.) Bake for 12-15 minutes, rotating the pans halfway through. Remove from the oven, and allow cookies to cool on pan for 5 minutes before removing from pans. Remove cookies from pan and place on cooling rack to cool completely, or pour yourself a glass of cold milk and enjoy warm... YUM!

Note: I baked mine for 13 minutes, rotating the pan after six and a half minutes. 

Mom's Olive Oil Orange Bundt

Mom's Olive Oil Orange Bundt-

This recipe belonged to a neighbor of Renato's mother-Annette, a lovely French woman from Marseilles, France.  But Renato's mother baked it so ofter it became Mom's Olive Oil Orange Bundt !

Ingredients3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste or 1 1/2 teaspoons of pure vanilla extract
1/4 cup confectioners' sugar, sifted for dusting

Directions:

Preheat the oven to 350 degrees F. Generously spray the inside of a 10 inch Bundt pan with nonstick cooking spray; alternatively, butter it well, dust it with four and knock out the excess flour.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.

Pour the batter into the prepared pan and bake for 40 - 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan (I sometimes use and offset spatula for this) and turn it onto the rack. Just before serving, dust the cake with the confectioner's sugar. The cake can be stored at room temperature, covered tightly for about 3 days

BAKED NOTES
When making this cake, try to use a really good fruity olive oil-something like Paesano extra-virgin olive oil, to bring out the citrusy tones in the cake. The simple dusting of sugar is all this cakes needs instead of a glaze.

奶皇月餅

抱抱~源自"素顏天使"THX~

材料：
1) 牛油 50g，量好份量，切小塊，放室溫變軟，備用。
2) 糖粉 30g，也可用白砂糖代替，但口感會較為粗糙，而且烤完容易有黑點。
3) 蛋液 12g。
4) 低筋麵粉 72 g，過篩一次，備用。
5) 奶粉 12g。
6) 吉士粉 8g，買要煮的那種。
7) 雲呢拿香油 1g。
8) 奶皇餡 240g。

月餅份量以外：
1) 蛋液 (約 1 隻雞蛋的份量) 要打勻一點，作酥皮面上色用。
2) 白砂糖 10 g 和 白開水 10 g，混好作面頭脆皮用糖水。
3) 高筋麵粉 適量，作最後包餡料灑粉在檯面和雙手用。(如沒有可用低筋麵粉代替，但要過篩，好麻煩)


做法：
1) 牛油置室溫變軟，和糖粉放大碗，用電動打蛋器以最慢速拌勻至牛油狀。Tips：打蛋器先放到碗中再開動，邊用手扶著碗邊。
2) 加入蛋液，低筋麵粉，奶粉，吉士粉，雲呢拿香油再打發。Tips：如果麵糰太乾身可加入適量牛油拌勻。
3) 奶皇餡分為 8 小糰 (每份約30 g)。
4) 檯面灑點高筋麵粉，雙手也沾點粉。把麵糰分 8 小份 (每份約 20g)，也是用包湯圓的手勢包好 (3)，封口向下，擱在檯的一邊備用。5) 把粉糰放檯面用手堆幼身點，月餅模撒高筋麵粉，推壓成形。Tips：模具，檯面和雙手都必需沾上大量的粉。另外，動作必需夠快，否則麵糰濕了就會黏模，模具沾了麵糊，之後做的所有月餅的圖案都會變形和爛皮的了。
6) 刷上蛋液，放焗爐，烤焗時間見下段。Tips：掃蛋液時不用沾太多太濕，薄薄的慢慢的掃，圖案複雜的掃 1-2 層，圖案簡單的則掃 3 層。
7) 烤好了以後，立即取出，並掃上糖水作脆皮用。

烤焗時間：焗爐預熱 200，以180 度下火焗 6-8 分鐘，取出。改以 220 度上火，焗盤轉至另一方向，再入爐焗至表面金黃即成，約需 6-8 分鐘，總時間以不超過 15 分鐘為準。另外，也可用錫紙包裹焗爐的本身網架，焗的時候放到焗盤的下方去，作用為減低下火，因為這一款酥皮的底不是很受熱，很易烤焦。

從雪櫃取出後，吃之前先放室溫略為解凍 (否則有可能會整個散掉爆開)，放微波爐高熱叮約 30-40 秒即可 或 焗爐預熱 150 度後焗 5-8 分鐘。放雪櫃可存 3-4 日。

小提示:

1) 之前我唔係用呢個食譜,但呢個食譜比較詳細易做,只要跟足步驟,一定會成功架

2)奶皇餡我係用整冰皮個D既~

3)改以上火時一定要睇火呀,唔係好易變成非洲月架喇^^

奶皇餡

1.     麵粉 15g

2.     粟粉 15g  

3.     吉士粉 30g 

4.     棷漿 200ml  

5.     花奶 100ml     

6.     蛋黃 2隻

7.     砂糖 70g  

8.     牛油 15g

9.     鹹蛋黃 6隻

做法 :

1.     先將麵粉、粟粉、吉士粉拌勻及過篩

2.     棷漿、花奶拌勻, 加入5湯匙, 慢慢拌入已過篩的粉內搓勻

3.     將蛋黃拌入粉漿內 ,繼續搓勻

4.     搓勻粉糰後, 再加入砂糖及已熱溶牛油拌勻

5.     鹹蛋黃蒸熟, 將餘下的棷漿、花奶和己熟鹹蛋黃放入攪拌機打勻, 過篩, 再用小火煲熱 , 然後慢慢加入剛搓勻粉糰拌勻

6.     放入大碟, 將粉糰用大火蒸20分鐘

7.     蒸完待粉糰放涼後,再將奶皇餡搓大約5分鐘至幼滑

8.     完成的奶皇用保鮮紙包好放入雪櫃下格待用

月餅皮﹕

1.     低筋粉108g

2.     奶粉18g

3.     吉士粉12g

4.     牛油75g

5.     蛋 18g

6.     雲尼拿油1.5g

7.     糖粉36g

做法﹕

1.     已熱溶牛油、糖粉放在盤內拌勻，加入雲尼拿油及蛋

2.     最後加入低筋粉、奶粉、吉士粉拌勻

3.     完成的粉糰用保鮮紙包好放入雪櫃下格待用

4.     取出奶皇餡，分成12份搓圓（每個約30克）

5.     拿出粉糰, 分成12份搓圓（每個約20克）

6.     用木棍把每個小粉糰滾成圓形

7.     把圓形皮上放入奶包好搓圓, 滾上高筋粉在外面, 月餅模也撒上高筋粉

8.     把包好餡的粉糰放入模內，大力壓成模內的花紋取出後放在已鋪上牛油紙的焗盆上

9.     焗爐預熱220度，於餅面及餅邊掃上2次已打發的蛋漿(在蛋漿內加入一茶匙白沙糖) 焗8分鐘

10. 取出，再掃上已加沙糖的蛋漿，轉至250度焗5分鐘至金黃色即可

Lemon Chiffon Cake

Lemon Chiffon Cake

Ingredients:

• 2 1/3 cups all-purpose flour
• 1 ½ cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup water
• ½ cup vegetable oil
• 2 teaspoons vanilla
• 1 tablespoon grated lemon zest
• 1 teaspoon lemon extract
• 8 egg yolks
• 8 egg whites
• ½ teaspoon cream of tartar

Preparation:

1. Move oven rack to one rung lower than medium height.
2. Heat oven to 325 F.
3. Sift flour, one cup sugar, baking powder and salt in a large bowl, and whisk lightly.
4. Make a well in the center of the dry ingredients and add water, oil, vanilla, lemon zest, lemon extract and egg yolks. Beat with a wire whisk until smooth and well blended.
5. In a mixing bowl of a stand mixer, whip egg whites with wire whip until frothy.
6. When the egg whites start to hold shape, add the cream of tartar and continue to whip at medium speed for about two minutes.
7. Lower the speed and gradually add ½ cup sugar.
8. Increase speed to medium high and whip until soft to medium peaks.
9. Scoop a small amount of the meringue into the batter and mix to lighten the texture of the batter.
10. Add 1/3 of the whipped egg whites into the batter, mixing by carefully cutting and folding.
11. Repeat until the last third of the meringue has been folded in and fully incorporated.
12. Pour batter into an ungreased 10-inch tube pan and bake at 325 F for 55 – 60 minutes.
13. Cake is done when the surface springs back when lightly touched.
14. Remove from the oven and immediately invert the cake onto a heat proof bottle. Allow to hang until thoroughly cool, about 1 – 2 hours.
15. Slide a knife along the edge of the pan and around the center tube. Holding onto the center tube, lift the cake out of the pan. Run the knife along the bottom of the cake to release it from the tube, and then carefully turn onto a plate.
16. Pour a simple lemon glaze over the cake or frost with a vanilla or lemon-flavored frosting.

Boiled Meringue Frosting

Ingredients:

• 2 ½ cups sugar
• ¾ cup water
• ½ teaspoon cream of tartar
• 6 egg whites
• 1 teaspoon vanilla
• ¼ teaspoon lemon extract

Preparation:

1. Place sugar in a small, heavy sauce pan. Pour water over the sugar. Swirl the pan so the water is evenly distributed.
2. Turn the stove on medium high. The syrup must boil on rapid speed to achieve a whiter frosting.
3. Once heated, do not stir the syrup.
4. Use a candy thermometer to measure the temperature. When the syrup reaches around 225 F – 230 F, start whipping the egg whites.
5. Add the cream of tartar to the egg whites once it starts to hold shape.
6. When the syrup reaches 245 F – 250 F, remove from heat.
7. Change mixer speed to low, and then very slowly, in a thin stream pour half of the hot syrup over the egg whites, taking care not to let the syrup touch the beater.
8. Increase mixer speed to medium high. Return the remaining half of the syrup to heat to return temperature up to 245 F – 250 F.
9. Switch mixer once again to low speed, then again in a thin stream, slowly pour remaining half of the syrup over the egg whites.
10. Increase speed to medium high and beat meringue frosting until stiff peaks, about 5 minutes or until the bowl is thoroughly cool. Add vanilla and lemon extract and mix well. Spread immediately on cake.

四川擔擔麵

材料(2人份):

- 上海麵: 1/3包

***可以改為新鮮一團團的上海麵，但我喜歡吃幼麵，所以買了乾麵條***

- 碎豬肉: 1/2飯碗

***大概一個bb拳頭大小即可***

- 蝦皮: 2大匙

***可改用蝦米，但要先浸軟***
- 榨菜: 1/2包(切碎)

- 乾蔥: 1個(切末)

- 烤焗花生: 2-3大匙

***即食但沒鹽的那一種***

- 油蔥酥: 少許(沒有可省)

- 蔥粒: 隨喜(沒有可省)

- 清水: 3杯

醬汁:

- 烏醋: 1大匙

- 生抽: 1小匙

- 老抽: 1/2小匙

- 花生醬: 2大匙

- 芝麻醬: 1.5大匙(中式很稠那種，不是日式稀稀的芝麻沙律醬)

- 豆瓣醬: 1大匙

- 辣椒油: 2大匙

- 指天椒: 1/2隻(切碎，嗜辣者可以多放一點)

***醬汁要先調好，試味，但留意辣椒別因試不出辣多放，指天椒會愈煮愈出味的!***

煮法:

- 上海麵先煮好瀝乾備用

- 花生盅碎備用

- 燒熱鑊，不加油下蝦皮乾炒出味，再下乾蔥、碎豬，加一點點油炒熟，下榨菜炒勻

- 加水，再下醬汁拌勻，煮沸，再下麵條煮沸下碗

- 灑上花生粒及蔥粒即成。

rose white velvet cake

Recipe adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum

Ingredients for the cake

3 large eggwhites, at room temperature 90 g
2/3 cup full cream milk, at room temperature  160g
1 1/2 teaspoons pure vanilla extract
2 cups cake flour 200g
1 cup caster sugar (extra fine) 200g
2 1/2 teaspoons baking powder  9g ??
1/2 teaspoons salt  2.5 G
1/2 cup unsalted butter, softened  113G 19- 23 degree



1/ Butter a 9 by 2 inch round cake pan, top with a parchment round and then coat with baking spray and flour.
2/ Preheat the oven to 175 degrees. Set the oven rack in the lower third of the oven.
3/ In a medium bowl, whisk the egg whites, 3 tablespoons of the milk, and the vanilla just until lightly combined.
4/ In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 90 seconds. Scrape down the sides of the bowl.
5/ Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a large silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
6/ Bake for 30-40 minutes, or until golden brown, a wire cake tester inserted in the centre comes out clean, and the cake springs bake when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
7/ Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake into a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely. -

See more at: http://cookbookmaniac.com/white-velvet-cake-with-real-buttercream-frosting/#sthash.0Xjnk4Um.dpuf

Salted Caramel Swiss Meringue Buttercream

Salted Caramel Swiss Meringue Buttercream

adapted from Sweetapolita

Yield: 4 cups

Ingredients:

1 cup sugar

1/4 cup water

1/4 cup heavy cream

1/4 tsp sea salt (additional for sprinkling is optional)

1 1/2 cups unsalted butter (3 sticks cut into pats)

4 large egg whites

1 tsp pure vanilla extracct

Directions:

First, make the caramel as follows:

Place 1/2 cup + 2 Tablespoons of the sugar and the water in a medium saucepan over medium heat.

Brush down the sides of the pan w/ a damp pastry brush to prevent sugar crystals from forming (or a damp paper towel will work as well).

Stir the sugar and water together. Stir occasionally until water begins to boil.

Continue boiling sugar, gently swirling in the pan from time to time, until it reaches a dark amber color.

Remove from heat and slowly add cream, whisking until smooth.

Whisk in sea salt and set aside to cool.

Next, make the buttercream:

Wipe the bowl of your mixer clean with lemon juice. This helps remove any residual grease or fat that may be on your bowl, which if present will keep your egg whites from whipping up! 

Place egg whites and remaining sugar in the bowl and whisk together.

Place bowl over a pot of simmering (not boiling) water.

Using a candy thermometer, heat eggs and sugar until the temperature reaches 160 degrees Fahrenheit (whisking occasionally).

Remove bowl from heat and place onto mixer with the whisk attachment on. Whisk eggs on medium speed for 5 minutes.

Increase speed to medium high and whisk for 5 more minutes or until stiff glossy peaks form.

Once the bottom of the bowl is no longer warm to the touch, add butter a little at a time.

Add vanilla and continue to whip for a few minutes or until frosting is smooth.

Finally, switch to the paddle attachment and add in the caramel. Mix until fully combined, scraping the sides and bottom of bowl. Frosting can be stored tightly covered for several days at room temperature. If you refrigerate, be sure to let it come to room temperature and re-whip before using.

white velvet cake ( stacking )

egg white 135g (4)
milk 242g
vanilla 9 g
cake flour 300g
sugar 160g
baking powder 19.5g
salt 5 g
butter 170g

2 9 inch pan or 2 8 inch pan , 1 11in ch pan

preheat oven 350
 combine egg white and 1/4 cup  of milk

mix dry ingradiant for 30 sec
add butter , then 3/4 milk , mix till just combine
medium speed mix for 1.5 mins
add egg mixture in 3 batches, each beat 20 sec medium speed

Chocolate Mud Cake ( stacking)

Shams Dark Choc Mud Cake
225g dark lindt or callebaut chocolate(break into pieces)
300ml water
1tsp coffee
340g butter
250g sugar
300g cake flour
50g cocoa(nomu)
1 1/2 tsp. bicarbonate of soda
4 eggs(free range)
1 tsp vanilla extract(vanilla man ,alcohol free)

Preheat oven to 160 degrees celcius and fan forced 140degrees celcius.In a saucepan add first 5ingredients together stir over medium heat until butter and chocolate melts and sugar dissolves.

Leave aside for 15 minutes to cool.

Sift the dry ingredients.
Whisk in sifted dry ingredients into chocolate mixture a little at a time .
Lastly whisk in the eggs and vanilla extract.
Cooking time for cakes +- 1 hour(depends on oven.)Cupcakes 15-25mins.Cool cake in pan.Do not try and rush the cooling process of this cake - best to leave in tin overnight and then turn out (to avoid cracking!)It is moist and dense and keeps really well.It gives you a week to torte, ganache, fondant and decorate and it .It taste best from the second day .For milk choc mud cake reduce sugar by 50g.

Shams Dark ChocolateGanache
600g dark chocolate(lindt or callebaut,broken into pieces )
250ml must be double thick cream( WOOLWORTHS AYRSHIRE DOUBLE THICK CREAM)
Place the chopped chocolate in a medium sized bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat and when it begins to bubble on the sides remove from heat.Immediately pour the cream over the chocolate . Stir with a whisk until smooth.Then transfer to a glass bowl and leave it aside to cool.Pipe swirls once it has thicken or ganache your cake.

Vanilla Butter Cake

 This recipe is so delicious!! It holds up perfectly under fondant yet is moist. I quadrupled it, and it made 1 10 by 3 in round and 1 8 by 3 in round. The texture is between a pound cake and a fluffy cake. Enjoy!

Ingredients

• 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup butter 1 cup white sugar 2 eggs 2 teaspoon vanilla extract 3/4 cup milk

Instructions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour. 2.Sift together the flour, salt, and baking powder. 3.Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan. 4.Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool. 5.Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.

Triple Chocolate Layer Cake

Triple Chocolate Layer Cake

A double layer homemade devil's food chocolate cake with milk chocolate frosting and chocolate chips on top. Serves 12. Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.

Ingredients

Devil's Food Chocolate Layer Cake
• 1 and 3/4 cups all-purpose flour
• 1 and 3/4 cup granulated sugar
• 3/4 cup unsweetened cocoa powder (not dutch processed)
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk*
• 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
• 2 large eggs, at room temperature*
• 1 teaspoon vanilla extract
• 1 cup freshly brewed strong hot coffee
Milk Chocolate Frosting
• 1.25 cups (2.5 sticks) unsalted butter, softened to room temperature
• 3-4 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 3-5 Tablespoons heavy cream (or half-and-half)
• 1 teaspoon vanilla extract
• 1/2 - 3/4 teaspoon salt (to taste)
• 15 oz (1.5 bags) chocolate chips, optional

Instructions

1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.
2. For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. Using a handheld or stand mixer, combine the buttermilk, oil, room temperature eggs, and vanilla in a large bowl. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
5. For the frosting: Cream the butter with a hand mixer on medium speed for 3-4 minutes. This will create a nice creamy base for the frosting. Add 3 cups of powdered sugar and 3/4 cup of cocoa powder. Mix on low. Add 3 Tablespoons of heavy cream and 1 teaspoon of vanilla extract. If your frosting is too thin, add up to 1 more cup of powdered sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream. Add at least 1/2 teaspoon of salt. Taste the frosting and add more salt if the frosting is too sweet. Add more cocoa powder if the frosting is not chocolate-y enough. Frosting recipe is forgiving. Add more/less of each ingredient to obtain the consistency and taste you desire.
6. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.

Notes

*Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

*Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.

Cake adapted from Ina GartenFrosting by sallysbakingaddiction.com

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Natural Red Velvet Cupcakes

Natural Red Velvet Cupcakes

Prep Time: 1 hour

Yield: 24 mini cupcakes + 3 regular sized cupcakes, or 12-14 regular sized cupcakes.

Ingredients

• - 3/4 cup freshly puréed beets (boiled until tender, then puréed)
• - 1/3 cup oil (I used coconut)
• - 1 1/4 cup sugar
• - 1 1/2 tsp vanilla extract
• - 1 1/4 cup flour
• - 1/4 tsp salt
• - 1 1/2 tbsp natural cocoa powder (NOT dutch processed)
• - 1 1/2 tsp baking powder
• - 1 cup almond milk (or other milk alternative)
• - CREAM CHEESE ICING
• - 1/4 cup Earth Balance
• - 1 block cream cheese (250g) - use vegan cream cheese to keep vegan
• - 1 to 1 1/2 cups icing sugar
• - a splash of vanilla extract

Instructions

1. Mix the beet purée and oil until incorporated.
2. Add sugar, vanilla extract.
3. In a bowl, sift together flour, cocoa powder, salt, and baking powder.
4. Alternate adding the flour mixture and milk until incorporated into the batter.
5. Divide among cupcake liners, filling them 3/4 full, and bake for 15-20 minutes (for mini cupcakes) and 20-25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
6. To make the cream cheese icing, whip together all ingredients (add the icing sugar 1/2 cup at a time until it reaches your desired consistency)
7. Pipe onto cupcakes as desired. The beetroot may discolour the frosting if left for too long, so if you are piping this ahead of time, do not do so more than 24 hours ahead of time.
8. Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.

chocolate cupcake

24-28 cupcake liners

1 3/4 cups all-purpose flour

1 2/3 cups sugar(or use 2 cups as per original)

3/4 cup good cocoa powder(I used Hershey's DARK)

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 cup buttermilk, shaken

1/2 cup extra light olive oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup boiling water

Additional:

Frosting or ganache glaze...sprinkles, etc..

Directions:

1. Line muffin tin with paper liners. Heat oven to 350*F.

2. In a large mixing bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt....use a whisk to do this as it helps to sift the ingredients evenly.

3. In another bowl, mix eggs, buttermilk, oil and vanilla until combined.

4. With a mixer, on low speed, slowly add the wet ingredients(step 3) to the dry ingredients(step 2). until combined.

5. With mixer on low, stir in the boiling water just until combined. Scrape the bottom of the bowl so that everything is combined... but don't over mix. (the batter will be a bit thin, don't worry, this is right).

6. Fill liners 1/2 - 2/3 full with batter. ( It is easier to put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

7. Bake cupcakes for approximately 20-24 minutes....or until toothpick comes out clean. Check at 20 minutes... just to be sure... as it depends on your oven and how much you've filled your cupcake liners. Try not to overbake, as the cupcakes can get to be too dry....and don't under-bake as the cupcakes can fall in the middle.

8. Cool completely on wire rack before frosting....or freeze cupcakes unfrosted and defrost later.

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Milk Chocolate Ganche Recipe

May 30th, 2011 admin

This milk chocolate ganche recipe can be quite rich but if you chill it and whip it up it should become a lot lighter which I personally prefer to when the icing is just chilled and piped or drizzled on. Also this recipe is quite versatile so it can be used to ice/fill cake, cupcakes, it be fill macaroons and well whatever you want it to go on really it is simply delicious. Sorry I don’t have a picture for this post but I forgot to take one but I should be doing another post soon showing this ganache 3 ways. Also ganache cane be done many ways but I think this is the best way.
So here is the recipe for the chocolate ganche-
Recipe to ice 12 cupcake or fill and cover a 8″ cake-

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream

Have a hob witha pan of simmering water and heatproof bowl ready-

1. Place the chocolate into a medium bowl.
2. Heat the cream in the heatproof bowl over simmering water.
3. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
4. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
5. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. Or for a fluffy frosting or chocolate filling, allow it to cool until thick, and then whip with a whisk until light and fluffy. Another option is letting cool for a long time them piping it for a very rich icing.

For a richer darker icing use dark chocolate instead of milk. I like this but I only used milk to use up some of my easter eggs! I got loads of them!

Italian Meringue Buttercream Frosting

Italian Meringue Buttercream Frosting

Yield: 4 to 5 cups (enough for one 9-inch-round three-layer cake or 24 cupcakes)

Ingredients
      . egg whites (large), 5

• extra-fine granulated sugar, 10 ounces (1¼ cups) separated into 1 cup, 1/4 cup
• cold water, ¼ cup
• unsalted butter 453.5 g (at room temperature), 1 pound (4 sticks) ( make sure not too soft but out of fridge for 35-45 min)

Directions

1. Set out the ingredients and equipment.
Separate the egg whites into the bowl of a standing mixer fitted with the wire whip attachment.
Measure 1 cup sugar and the water into a 1-quart, heavy- bottomed saucepan. Gently stir to combine (I use the candy thermometer for this).
Measure the remaining ¼ cup sugar into a small bowl and set aside.
Cut the butter into tablespoon-sized pieces and set aside in a medium bowl.
2. To make the sugar syrup, place the candy thermometer in the saucepan and heat the mixture over medium-high heat. Partially cover with a lid to capture the evaporating water—this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
3. With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, you have a meringue.
4. Keep the mixer running and pour the ¼ cup of sugar into the meringue, and keep whipping
5. Raise the heat under the sugar syrup to bring the syrup to 245°F, if it is not there already. When the syrup is at 245°F, remove the thermometer and slowly pour the syrup into the meringue.
6. After 1 to 2 minutes reduce the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.


Flavor Variations:
The following flavorings can be added to the base recipe for Italian Meringue Buttercream:
Vanilla: 1 teaspoon vanilla extract
Chocolate: 1/2 cup bittersweet chocolate, melted and cooled
Rum: 2 to 4 tablespoons (to taste) dark rum
Amaretto: 2 to 4 tablespoons (to taste) amaretto
Raspberry: 1/4 to 1/2 cup raspberry puree ( same with strawberry)
Lemon: 2 tablespoons limoncello
Orange: 1 teaspoon orange oil
Lime: 1 teaspoon lime oil

Notes

EQUIPMENT: standing mixer, 1-quart heavy-bottom saucepan, candy thermometer


My notes : if the mixture gets soupy once the butter is added thats NORMAL. Just keep that whip going on HIGH and it will come together. I promise. I have had troubles with Swiss Meringue Buttercream having it never come together but this I promise you it will. You will hear a change in the sound once it comes together

Also leave at room temp IF you are using the same day. Otherwise put in an airtight container and pop in fridge until ready to use. Thaw at room temp for 30-40 min and whip again for 5 min on LOW speed.
This frosting tastes best at room temp. Its creamy, buttery and not overly sweet like some powdered sugar based frostings can be. But straight out of the fridge it tastes well more like butter. Hey some of you might not have the patience to wait the 30 min for frosting taste perfection. I know I haven't been able to before.

Also this makes A LOT of frosting enough to pipe giant 1M swirls on cupcakes with some leftover. I would say its enough for 40 cupcakes not

vanilla custard

Ingredients

• 1 1/4 cups heavy cream
• 1 1/4 cups milk
• 1 vanilla bean, split, or 2 teaspoons pure vanilla extract
• 6 large egg yolks
• 1/2 cup sugar

Directions

1. Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
   
2. Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.

ombre cake

 

Ingredients

Cake

• 5 1/4 cups sifted cake flour
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 9 Large egg whites, at room temperature
• 2 1/4 cups whole milk, at room temperature
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 2 1/4 cups sugar
• 1 tablespoon vanilla extract
• Rose or Pink gel food coloring, such as Wilton Rose Petal Pink

Buttercream

• 2 1/2 cups plus 2/3 cup sugar
• 1 cup water
• 16 Large egg whites, at room temperature
• 2 teaspoons cream of tartar
• 3 pounds (6 cups or 12 sticks) unsalted butter, at room temperature
• 2 Packages (6 ounces) Driscoll's Raspberries
• Rose or Pink gel food coloring, such as Wilton Rose Petal Pink

Decorating Materials

• 2 Packages (6 ounces) Driscoll's Raspberries
• 8-inch cardboard cake round
• 1 Offset cake spatula

• Directions
• Nutrition
• Reviews

Cake

1. Preheat oven to 350 degrees F. Coat the insides of five 8-inch by 2-inch round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment.Whisk together flour, baking powder and salt in a medium bowl to combine and aerate; set aside. Whisk together the egg whites and milk in a small bowl until thoroughly combined; set aside.In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.Add the flour mixture in four additions, alternately with the egg white/milk mixture. Begin and end with the flour mixture and beat briefly until smooth. Scrape a generous 2 ¼ cups of batter into one of the prepared pans and level the top with a small offset spatula; this will be your lightest colored layer. Add a tiny bit of food coloring to the remaining batter, blending well until the color is the same throughout. Scrape another generous 2 ¼ cups batter into another pan, leveling that batter as well. Keep adding tiny amounts of coloring to the batter (use photo as inspiration) with each subsequent layer until you have used up all the batter and you have 5 distinctly colored layers.Bake for about 30 minutes or until a toothpick shows a few moist crumbs. The edges will have just begun to come away from the sides of the pan. Cool pans on racks for 8 minutes. Unmold, peel off parchment, and place directly on racks to cool completely. Layers are ready to fill and frost. Alternatively, double wrap in plastic wrap; store at room temperature if assembling within 24 hours. Layers may be frozen for up to 1 month. Defrost in refrigerator overnight before proceeding.

Buttercream

1. NOTE: You will be making 2 batches to have enough buttercream for icing the cake. The ingredient list has the amount for both batches of buttercream in total. Once you have completed 1 batch, repeat with remaining ingredients.
   
   Puree 2 of the raspberry packages (6 ounces) in food processor fitted with metal blade. Press through a fine meshed strainer; you should have about 1 cups seedless puree. Set aside.Place 1 1/4 cups of sugar and water in a small pot. Stir to wet sugar. Bring to a boil over medium-high heat, swirling pan occasionally. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Allow sugar mixture to boil rapidly as you proceed with egg whites. Bring the sugar/water mixture to a rapid boil and cook until it reaches 248 to 250° F.Meanwhile, place egg whites in clean, grease-free mixing bowl and whip until frothy on low speed using balloon whip attachment of standing mixer. Add cream of tartar and turn speed up to medium-high. When soft peaks form, add 1/3 cup sugar gradually. Continue whipping until stiff, glossy peaks form.When syrup is 248 to 250 degrees F pour a thin, steady stream directly over egg white meringue. Do not pour any onto the whip attachment or the sides of the bowl. Whip the egg white meringue until cool to the touch; this step is very important and may take several minutes. With machine running, add butter a couple tablespoons at a time. Keep beating until the buttercream is completely thick, spreadable and smooth. Remove 2 1/2 cups of buttercream and set aside for your lightest buttercream.Repeat steps and make second batch. Combine both batches together (they will now fit in the 5-quart stand-mixer bowl), turn machine to low speed and add ½ cup raspberry puree. Gradually increase speed and whip until raspberry puree is incorporated and buttercream is smooth and pale pink. Remove 5 cups of buttercream and set aside; this will be for lightest pink filling and crumb coat. Add an additional ¼ cup raspberry puree to the buttercream and beat until smooth then also add more puree if necessary to make it slightly darker than the last batch. Beat until smooth; remove 2 ½ cups and set aside. Add more raspberry puree and a little food coloring (start with 1/16th teaspoon), beat until smooth, remove 2 ½ cups and set aside. Tint remaining buttercream in mixer a little darker. Your amount of raspberry puree and food coloring might vary; just make 5 distinct batches.

Assembly

1. Have cake layers and buttercream ready to use. Level any of the cake layers if necessary with a large serrated knife. Place darkest layer on cardboard round. Spread a thin even layer of darkest pink buttercream on top of cake layer all the way to the edges. Place second darkest pink cake layer on top, repeat with second darkest pink buttercream, then continue to build cake with each subsequently lighter pink cake layer. When the last layer is in place, apply a thin coat of the palest pink buttercream all over the top and sides of cake. Chill cake briefly at this point to firm first coat of buttercream.To finish icing, remove cake from refrigerator and starting at the bottom, ice cake with darkest buttercream, matching shade of icing to shade of cake layer moving up to lightest layer of buttercream on top. Finish icing top of cake with lightest buttercream Refrigerate cake at least 2 hours to firm up buttercream, or up to 2 days under a large cake dome. Bring to room temperature before serving. Place mound of fresh berries on center top of cake right before serving. Serve each slice with remaining raspberries.

chocolate truffle cake

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar

• 18 (1 ounce) squaresbittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

can add  coffee, grand marnier, or rum ,.....