Tag Archives for recipe
Chocolate cake with salted caramel icing20. August 2012
The other day I bought this beautiful pale straight-out-the-70′s-green cake stand. It was quite pricey but I thought stuff it, if I was a cake I would want to live my short life on this piece of amazing.
I knew the first cake I was going to parade on it was a chocolate cake with salted caramel icing that I saw on this blog a while back and have been meaning to try out for ages. You see I’m in charge of making my friends Leigh and Brad’s wedding cakes for their shindig in September and this is one of the cakes I wanted to make. So I did and Leigh and Nick, who was Leigh’s stand-in-husband-to-be tried it out.
Lets start with the sponge, it’s dark and moist and the full cup of cocoa that is required makes this a winning chocolate cake recipe. Next, the icing. Oh the icing. You have to make the salted caramel sauce from scratch, which is pretty easy to do, the hard part is not eating it all of it before you mix it into the frosting for the cake. It is so so delicious.
So this cake has made the cut for the Brad/Leigh wedding, which I’m super happy about. I’m also going to start making it for Wolves, so if you fancy yourself a bit of chocolate cake covered in salted caramel cream cheese icing I suggest you come visit soon or gate crash the Reilly’s wedding.
Chocolate Cake (copied this recipe off Kimberly Taylor Images)
170 grams unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat the oven to 180° degrees and grease your cake pans- I used two x 20cm cake tins
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide your batter between your cake pans. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.
Salted caramel sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup – I didn’t have corn syrup so I used golden syrup instead, which just by the way is the preferred substitue
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
Salted Caramel Frosting
226 grams butter at room temperature
226 grams cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
Ok, this is damn cool. Damn you clever people of the world who think of clever things like this that make me want to cry jealous tears.
- The first and only Cookbook you can actually read, cook and eat. Made out of 100% fresh pasta it can be opened, filled with ingredients and finally be cooked. Packaged as classic lasagna. The Cookbook was designed by German design agency Korefe as a special project for a large publishing house.
Peanut Butter Banana Bread11. May 2012
Ok so I have to confess I have never managed to bake a banana bread properly. I have tried on numerous occasions, but they always come out a bit too pale to be called a banana bread or a bit dry and crumbly to called a ‘real’ cake. So today i’m trying again. I know it sounds like a simple thing to get right, but I just haven’t managed to yet. Do any of you have a recipe that you would care to share? I and especially Shane (in-house taste tester) would really appreciate it.
So seeing as I have the afternoon off, I’m going to try out my one of my most favourite cooking bloggers (Joy the baker) recipe for a Peanut Butter Banana Bread. Her pictures look delicious and I love peanut butter like I love small defenseless animals, so I’m going to try replicate this loaf of awesome and stuff myself with some banana loveliness. I’ll let you know how it works out.
Coconut Layer Cake30. April 2012
This weekend I pulled out Cake Days and flipped through till I found something I wanted to bake. Lately I feel like I haven’t had much time to bake anything, so on Friday I decided to change that. I’m hoping that next week I will be able to bake something new every day, set myself a bit of a baking challenge. It should be fun, I better make sure my stretchy pants are washed and ready.
Anyway this time around, I baked a coconut layer cake. The actual cake is easy to make, but the icing process takes some time because you have to wait for it to cool and thenit has to set in the fridge, but it’s worth it in the end when your cake is pretty much smiling in real homemade coconut custard. This is the first time I have ever made real custard too, It came out really nicely.
I really enjoyed the taste of this cake and the sponge itself is really light and airy, but next time around i’m definitely making a slight tweak. I think I may add some lemon to the actual cake part of it to give it a bit of tartness to counterbalance the coconut flavour. I’ll let you know how that turns out, but for now here is the recipe, if you’re wanting to have a go…
For the sponge:
1. Preheat the oven to 170° and then line 3 tins with baking parchment.
2. Using an hand held mixer or electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder, desiccated coconut and salt together on a low speed until sandy in consistency.
3. Place the eggs in a jug with the coconut milk and whole milk and mix together by hand. With the electric mixer on low, pour the liquid ingredients into the dry mixture and beat until they are all combined.
4. Divide the batter equally between the 3 baking tins, then place in the oven and bake for 20-25 minutes or until the sponges are golden brown and springy to the touch. I baked mine for 20 minutes. Allow to cool in the tin for a bit, before turning them out.
For the filling:
1. While the cakes cool, you can start making the custard cream for the filling and icing. Pour coconut milk. whole milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, put the egg yolks in a bowl, along with the sugar, flour and cornflour and mix together to form a thick paste. If it’s too dry to come together, you can add 1 tablespoon of milk to loosen it up.
2. Once the milk mixture has come to a boil, add 4-5 tablespoons to the past and stir until the paste has become a thick liquid. Pour this into the pan with the remaining milk mixture. Stirring constantly, bring the custard back to the boil and allow to thicken. It should boil for a least 1 minute to allow the flour and cornflour to cook.
3. Pour the custard onto a baking tray and cover with cling wrap to stop a skin from forming. Leave to cool completely for about 30 minutes. Meanwhile, whip the 200mls cream until it forms soft peaks.
4. Place the cooled custard in a separate bowl, mixing it to break it up, as it will have set while in the tray. Keep stirring until the custard is smooth, then fold the whipped cream into the custard and leave in the fridge for 20-30 minutes to chill and set slightly.
5. Once the sponges have cooled, you can assemble the cake. Place the first layer on a plate and top with 3-4 tablespoons of custard cream. Smooth it out using a pallet knife, add a bit more if needed.
6. Continue this process, adding the second layer of sponge and topping it with custard, followed by the third. Using the remainder of the custard cream to frost the rest of the cake.
7. To finish, generously sprinkle coconut shavings all over the top and side of the cake.
Toblerone mousse.18. April 2012
We were going to a friend’s house for supper and I was in charge of dessert. I was trying to think of something easy and delicious to make and then Shane suggested Toblerone mousse. That sounded like something I would get up in the middle of the night for, so I yougoogalized a recipe and off I went.
Everyone seemed to really like it and it was a nice easy recipe to tackle. The mixture was light and airy, the only thing I would do differently next time around is melt a bit more Tobelrone into it.
Here is the recipe, if you do try it out, hope you enjoy it.
200g roughly chopped Toblerone
450 ml whipped cream
3 medium egg whites
I bought extra Toblerone to decorate the top and eat (you’re not surprised are you? Didn’t think so)
Melt the chocolate; cool slightly; fold into the cream.
Whisk 3 egg whites until stiff; fold into the chocolate mixture.
Spoon into small serving dishes, I used teacups, it worked perfectly. Then I stuck a block of tobelerone into each one as decoration.
Pretty in shades of pink.15. April 2012
Came across this icing technique last night, I have never seen a cake iced like this before. Isn’t it just too pretty? I got the recipe, photos and instructions from APT 2B baking Co. – click here for the original link.
adapted from Martha Stewart
- 1 1/2c, 3 sticks, softened butter
- 9oz almond paste, room temperature
- 1 1/2c sugar
- 6 eggs
- 1/2t vanilla extract
- 1 1/2c cake flour
- 3/4t baking powder
- 1/2t salt
Preheat oven to 350º and butter and flour 2, 8” cake pans (3” tall works best here) If you have shorter pans, I suggest you divide it into 3 pans to prevent overflow.
1. Sift together the cake flour, baking powder and salt.
2. In the bowl of a stand mixer or with a hand mixer, mix the almond paste and sugar until the almond paste is broken up into very small pieces. Add in the butter and beat until light and fluffy, 5min.
3. Add in the eggs one at a time, then add the vanilla. Fold in the dry ingredients.
4. Divide the batter between the two pans, smooth the tops and slide into the oven. Bake until golden brown and a toothpick inserted into the center comes out clean, about 30min. Cool the cakes in the pan for 10min, then carefully invert on a cooling rack and cool completely.
5. Once cool, trim each cake flat on the top, then in half horizontally. You will have 4 layers of cake when you are finished. If you baked the cake in 3 pans, just trim the tops flat.
Simple Vanilla Buttercream
- 1 lb softened butter
- 2 lbs sifted confectioner’s sugar
- 1T vanilla extract
- 1/4-1/2 cup room temp milk
- big pinch salt
In the bowl of a standing mixer or with a hand mixer cream the butter until it is well mixed, about 1 min. Gradually add in the sugar and beat until very light and fluffy, about 5 min. Add the salt and vanilla extract. Slowly stream in the milk until the frosting is soft, smooth and spreadable. If you plan on finishing the cake with an ombre design it is helpful if the frosting is very soft, but not runny at all.
To Assemble the Cake
- Trimmed Cake Layers
- Vanilla Buttercream
- 12oz of cherry jam (raspberry or apricot would be great too)
- Cake Turntable (not necessary, but SO helpful)
1. Anchor the first layer of cake to the turntable with a bit of buttercream. Spread a thin layer (about 1/3c) of buttercream on the cake, taking care to leave the frosting a little thicker on the edges to make a dam to hold the jam. Top the buttercream with a few tablespoons of jam and top with the next cake layer. Repeat until you use all of the cake layers finishing with the flat bottom of the last cake layer facing upward.
2. Crumbcoat the cake with a thin layer of frosting on the top and sides and refrigerate for at least 30min.
3. While the cake is chilling, prepare the colored frosting. Split the remaining frosting into 4 bowls, tint three of the bowls dark, medium, and very light pink using food coloring. I use gel food coloring and use VERY little even for the darkest frosting. Leave one of the bowls white for the top of the cake.
4. Starting at the bottom of the cake with the darkest color, use a small offset spatula to apply frosting to the bottom 3rd of the cake, then follow with the medium color in the center of the cake and the lightest color towards the top. Top the cake with white frosting to finish. Using a tall spatula, smooth the frosting on the sides as much as possible, don’t worry if the colors mix together a little bit, but try not to smoosh them together. Smooth the top.
5. Finish the cake by holding the tip your offset spatula horizontally, pressing gently on the frosting at the bottom of the cake. Smoothly spin the cake turntable while simultaneously dragging the spatula up the side of the cake, stop when you get to the top. Wipe the spatula clean, then gently press the tip of the spatula into the middle of the top of the cake and spin the turntable while simultaneously dragging the spatula towards the outside of the cake.