I realized I didn’t post at least a picture of my Snow White cake. I made this cake for my DIL Frances’ birthday last week. It’s an Extreme Chocolate Cake with buttercream frosting. (I am not the best at frosting smooth buttercream cakes.) The apple is real, but the leaves on the top are gum paste.
The ribbons, yellow crowns and red apples are also gum paste. The figurines are all purchased, but I thought my granddaughters would like to play with them.
Another week, another birthday cake, except this one wasn’t a themed cake, just a plain cake. Whew! Deep breath.
Today is my son Dan’s birthday. This summer I made Grace’s “Galaxy Cake” and Vivian’s “Princess Aurora “ and Mommy Frances’ “Snow White Cake.” Today was just plain Daddy Dan’s birthday cake. Let me say up front, there is and has never been anything “just plain” about Dan. I don’t have adequate adjectives to describe what a fantastic person, father, husband and son he is.
The cake is my Extreme Chocolate Cake, which is everyone’s favorite. This time I frosted it with marshmallow frosting (my favorite.) A light dusting of freeze dried raspberry powder added a nice tart contrast to the cake and frosting. I made the 10” Round Cake size which perfected filled three 8” cake pans. Wrapping them with wet cake pan strips kept the cakes from doming.
The filling between layers was home made raspberry jam. I piped a ring of buttercream to dam the raspberry filling in place. I used the rest of the buttercream to crumb coat the cake. (Not the smoothest crumb coating. It was fixed after setting in the fridge for a while.)
This is Version 1.1 because after I baked the cakes QC asked if I put jammy bits into the cake. What a great idea, a couple of hours too late, but never fear, there will be another chocolate cake and will certainly have jammy bits included in the batter!
Extreme Chocolate Cake
(Sorry, this blog software doesn’t let me create nice columns.)
Cake 10” ROUND CAKE
9” ROUND CAKE Or 11”x15” or HALF Sheet Cake (18”X13”
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. (SEE QTY FOR 10” CAKES, AND SHEET CAKES)
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly (1000g in each 9” cake pan) into the two prepared pans. (For cupcakes, portion ¼ scant cups in each cupcake paper.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean or 205 internal temp. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency. (This recipe will frost 36 cupcakes.)
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Do NOT let the internal temp exceed 210 deg F or the cake will be overdone.
Fill cupcake papers 2/3rds full. This will allow space for the cupcakes to expand and create a nice domed shape.
2 egg whites
5 tablespoons cool water, plus more for the double boiler
1/4 teaspoon cream of tartar
1 1/3 cups granulated sugar
2 egg whites, room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Pour about 2 inches of water into a saucepan to create a double boiler. Bring the water to a gentle simmer.
In a clean, grease free large mixing bowl, combine 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Place the bowl over the simmering water. Turn off the heat. Use an electric hand beater to whip the mixture. Do not leave mixture unattended and do not stop beating any time during this process.
After about 3 minutes, remove the bowl from the heat and quickly take the temperature of the egg whites. They need to reach 140 degrees F. If the mixture is less than 140 degrees F put the bowl back over the water and resume beating until they are finished, an additional 2 to 3 minutes.
Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluff. Allow the frosting to cool. Frost and serve immediately
I made this cake several years ago and loved it. I re-made it a couple of years ago and wasn’t impressed. You know what they say in the bakery, try, try again.
After 35 min baking at 350F the center of the cake was only about 150F. I reset the timer for 15 min and at the end of that time the temperature rose to 190F, which is about right. Over baking will cause it to be dry and dense, and mine was both. Darn. Try, try, try again, I guess. (Hint: Have a nice glass of wine as you eat this cake.)
The drizzle frosting is simply confectioners sugar, butter, vanilla, milk and a dash of salt. I dusted the freshly frosted cake with some powdered freeze dried raspberries to temper the sweetness and added some fresh raspberries for decoration and another tart element.
Heavenly White Cake
• 2 ¾ cups sifted cake flour • 4 tsp baking powder • 2 tsp Cake Improver • ¾ teaspoon salt • 4 egg whites • 1 ½ cups white sugar • ¾ cup butter • 1 cup milk • Trace of violet food coloring • 1 tsp vanilla extract • 1 tsp almond extract (optional)
Preheat oven to 350 F or 175 C.
Measure sifted flour, baking powder, and salt; sift together three times.
In a mixing bowl, beat egg whites until foamy. Add ½ cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
Cream butter or margarine (about 3 minutes.) Gradually add remaining 1 cup sugar, and cream together until light and fluffy (about 6 minutes.) Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Wipe a trace of violet food coloring to the front of the rubber blade of your mixer. This will offset the yellow coloring due to the butter and vanilla. Start and end with dry ingredients.
Mix in flavorings. Add meringue, and beat gently, but thoroughly into batter. Spread batter in desired pan which has been lined on the bottom with parchment paper or silicon sheet.
Bake at 350 F (175 C) for 30 to 35 minutes for a 15 x 10 x 1 inch pan, or two 9” round pans, or three 8” round pans for 25 to 30 minutes or one 9”x4” round pan for 40-50 minutes. (DON’T OVERBAKE!)
Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.
Vanilla Drizzle Icing
INGREDIENTS • 2 cups confectioners’ sugar (sifted before measuring) • 2 tablespoons unsalted butter, melted and cooled slightly • 1/2 teaspoon vanilla extract (clear for whiter icing) • 1/4 teaspoon salt • 3 to 4 tablespoons milk
Sift the confectioners sugar then measure out 2 cups.
Combine the sifted confectioners’ sugar, melted butter, vanilla extract, salt, and 3 tablespoons milk in a mixing bowl.
Stir until smooth and well blended.
Adjust for desired consistency as needed, adding more milk for drizzling or more confectioners’ sugar for spreading.
Use immediately to top a cake, cookies, and other treats.