And The Winner Was....

I was having a hard time deciding what recipe to make next from my Baked: New Frontiers In Baking cookbook, so I wrote up a ballot and had my family vote for the dessert that sounded best to them.

They chose German Chocolate Cake, which surprising I love, even if the filling looks slimy and unappetizing.

Baked's recipe has to be the best German Chocolate Cake recipe I have used so far. The chocolate cake had a rich chocolate flavor and was very moist. The filling was thick, gooey and coconuty, so good you could eat it by spoonfuls. (I might have used a mixing spoon for my spoonful.) The only problem I had with the cake, which really wasn't Baked's fault, was the ganache frosting. Baked says "If you prefer to decorate your German Chocolate Cake with a milk chocolate frosting, let the filling set completely and use the milk chocolate frosting recipe on page 60.", so I did. The frosting was silky and rich, and would be fabulous on a chocolate cake, but it was just a little too much with the German Chocolate filling. To solve the frosting problem, I just ate the cake backwards, and it was divine.

German Chocolate Cake
From Baked

Cake Layers:
2 1/4 cups cake flour
3/4 cup dark unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup hot coffee (I used Ghirardelli Mocha Hot Cocoa)
1 cup buttermilk
1 1/4 cups (2½ sticks) unsalted butter, softened
2 1/4 cups sugar
5 large eggs 
1 1/2 teaspoons pure vanilla extract
4 ounces dark chocolate, melted and cooled

Filling:
1 1/3 cups shredded sweetened coconut
1 cup sugar 
1/2 cup (1 stick) unsalted butter 
1 cup evaporated milk 
1 teaspoon vanilla extract 
3 large egg yolk
1 1/3 cup toasted pecans, chopped coarsely

MAKE THE GERMAN CHOCOLATE CAKE LAYERS
Preheat the oven to 350 degrees. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 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 and remove the pans and let cool completely. Remove the parchment.

MAKE THE COCONUT PECAN FILLING
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.

ASSEMBLE THE CAKE
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.

The cake will keep in an airtight container, at room temperature, for up to 2 days.

Milk Chocolate Frosting:
8 oz bittersweet chocolate, finely chopped

8 oz milk chocolate, finely chopped
1 1/2 cups heavy cream
2 tbs light corn syrup
1 1/2 cups unsalted butter, soft but cool, cut into 1 inch pieces

Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2-3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.

With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.

Lemon Drop Cake

Lemon drops have a history in my family, banned from my mother as a child and then somewhat unconsciously banned from me as I was growing up. To this day I feel like I am "breaking the rules" when I have a lemon drop. (Sorry Mom, I promise I will be careful)  Baked's Lemon Drop Cake recipe was the loophole my family needed, tasting exactly like a lemon drop candy, only in cake form. The frosting is sweet and unassuming, then POW bright tart lemon curd explodes with flavor between the cake layers. AMAZING. This has to be one of the best lemon desserts I have EVER had. (Sorry Aunt L) Not only was it absolutely delicious, it looked beautiful as well. I bet you can guess what dessert I will be bringing our next family gathering (:

Lemon Drop Cake
From Baked

Cake Layers
2 1/2 cups cake flour
3/4 all purpose flour
1 tbs baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening, at room temperature
1 3/4 cups sugar
1 tbs vanilla extract
Grated zest of one lemon
1 large egg
1 1/2 cups ice cold water
3 large egg whites, at room temperature
1/4 tsp cream of tartar

Lemon Curd Filling
3/4 cups fresh lemon juice (from 6 lemons)
Grated zest of 2 lemons
2 large eggs
7 large egg yolks
3/4 cup sugar
4 tbs butter, at room temperature

Frosting
1 1/2 cups sugar
1/3 cup all purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups unsalted butter, soft but cool, cut into small pieces
1 tsp vanilla extract
1/2 cup lemon curd

Chewy Lemon Head Lemon Drops for decoration


Make The Lemon Cake Layers
Preheat the oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour, and knock out the excess flour.

In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat just until combined. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour. Scrape down the bowl, then mix on low speed for a few more seconds.

In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not over beat. Gently fold the egg whites into the batter.

Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through baking, 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 pans, and let cool completely. Remove the parchment.

Lemon Filling
In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.

In a nonreactive bowl whisk the egg, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.

Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding like texture, about 6 minutes.

Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.

Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.

Frosting
In a medium heavy-bottom 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, about 20 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter, mix until thoroughly incorporated.

Increase the speed to medium high and beat until the frosting is light and fluffy.

Add the vanilla and 1/2 cup of the freshly made lemon curd and continue to combined. If the frosting is too soft, put it in the refrigerator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until proper consistency.

Assembling The Cake
Refrigerate the frosting for a few minutes until it can hold it's shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 cup of the remaining lemon curd on top. Add the next layer, trim, and fill with 1 cup of the lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake. Store in the refrigerator for up to 3 days.

Las Vegas Birthday Cake

It was one of those cakes that nothing went right on.

My original idea was two tiers. The bottom tier would be the Las Vegas Strip, the next would be the Las Vegas sign going around the side, and on top a Rice Krispie Treat cubes covered in fondant to make dice. I am glad I scaled it down now because that would have turned into a much bigger disaster than what I had. The idea I went with was dark blue/black butter cream frosting for the night sky with gold star sprinkles giving it some Vegas pizazz. Around the bottom would be butter cream transfers of the Vegas Strip in lights, using glitter frosting and brushing each building with gold powder. On top the Las Vegas Sign with Mikal's name and age, also brushed with the gold powder to give it a glowing look. Well, it all sounded great but when the time came to put it all together it was a mess. It was 104 degrees that day and the frosting melted into a puddle as soon as it came out of the freezer. Not to mention I could never get the frosting colors to come out right. I know I should have used fondant, I even went a bought Duff's brand at Michaels, but I hate the taste of fondant. I made more frosting with more powdered sugar and even added corn starch to make the frosting thicker but it was to no avail, once in the piping bag it would just run out of control. So I gave in to the heat and just threw the transfers, with no sparkles or glitter that I had planned, up as fast as I could and rushed it to the table. As we sang happy birthday the Paris balloon actually peeled off the cake, Luxor melted onto itself, and the Eiffel tower and Bellagio bubbled up. You live and you learn, when it's over 100 degrees use fondant no matter how gross it tastes. :) 

 

At least this cake tasted good so here is the recipe:

 

White Layer Cake

From Martha Stewart

Makes two 9-inch cakes

• 3 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup milk
• 8 large egg whites

1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
2. Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
3. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not over beat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
4. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Re invert cakes, and let them cool completely, top sides up.

The frosting was the same recipe I always use except I added 2Tb of corn starch.

Since this post is so long I am going to make a separate post on how to make the butter cream transfers.

Ahh, I am glad this cake is over. :)

I Am On Vacation

This is a cake I made a few years ago. A white cake with vanilla butter cream. Caramel starfish and white chocolate coral and shells.