Busy Bakery Day

Here are some samples of one and two bite pastries I am making for a party of about 200 people. We are meeting tonight for a party progress meeting. I decided to give the group a sample of some of the varieties of desserts I am baking for the event.

 

I have both lemon and mango curd filled profiteroles, cream patisserie filled eclairs and tartlets, vanilla cake with pink icing and raspberry drizzle and vanilla cake with chocolate drizzle. There are mini-raspberry cheesecakes, blueberry and apply mini pie bites, chocolate brownie cups with chocolate mousse and a raspberry drizzle. Some of these were made ahead and frozen until today. The tartlets, eclairs, profiteroles and all icings, drizzles and frostings were made this afternoon.

A productive bakery day!

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Which Way to Carnegie Hall?

Everyone knows how to get to Carnegie Hall, right? I am considering making bite size desserts for a gala at our temple with about 200 people expected to attend. Conventional wisdom indicated I will need 4-600 individual desserts. Perhaps you can see why I have not yet committed to this task. Allotting 2-3 desserts per person I should also have 5 or 6 dessert options, too many and it’s overwhelming (for the attendees and the baker!)

blueberry lemon and mango keylime profiteroles

So, back to Carnegie Hall. Practice, practice, practice. For anyone who follows my blog you know mistakes to not leave the house, so I practice everything first. I also experiment with different flavors and combinations. For instance, I made profiteroles last week. One was to be a mango/key lime and the other a lemon/blueberry. They were fine, except the key lime overpowered the mango. I will have to try again. Practice, practice, practice. The lemon was fine, if a bit intense.

vanilla cake and swiss meringue buttercream frosting

A couple of days ago I made some vanilla cake bites with Swiss Meringue Buttercream frosting. It was a new cake recipe, I was looking for something a bit lighter, plus a new buttercream. This one uses a Swiss meringue (egg whites and sugar whisked over simmering water in a bain marie. The frosting was delicious but a bit of a pain in the butt. I would use this if I could have  several desserts that use the same frosting. I may just divide it into aliquots and color them differently to make an easy differentiation.

chouxI make choux fairly often so don’t really need to practice, but the little choux pastries are a good way to try the different filling flavors and icings. I made these choux in an hour or two last week, used a dozen or so for experimenting and froze the other 4 dozen. If I decide to do this project I will take a day and make 200 or so. I just need enough freezer space.

This morning I decided to add two new pastries File Jan 10, 10 17 21 AMto my portfolio. The first, and easiest was the chocolate cookies with chocolate mousse filling. I decided to add some shaved milk chocolate and white chocolate over some of them and since I had some raspberry coulis in the fridge, I drizzled that over some to add more color.

pineapple upside down bites.jpeg

Once those were complete and I finished cleaning the kitchen, (yes, I clean everything up between each bake) I started the one bite Pineapple Upside Down cakes. I used the same vanilla cake recipe as last week. It was a little tricky miniaturizing everything and keeping them looking good. Next time I will reduce the amount of pineapple and use a quartered cherry so there will be more room for the cake.

Swiss Meringue Buttercream

INGREDIENTS

  • 7 large (210 grams or 7 oz) egg whites
  • 2 cups (400 grams) granulated sugar
  • 1½ cups (3 sticks or 340 grams) unsalted butter, softened*
  • 2 tsp vanilla extract
  • ¼ tsp salt (we use non-iodized fine sea salt)

METHOD

  1. In a medium pot, add at least 1-inch of water and bring to simmer.
  2. Thoroughly wash and dry the stainless-steel mixing bowl from your stand mixer* (you don’t want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together.
  3. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
  4. Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
  5. Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
  6. Add 2 tsp vanilla extract and ¼ tsp salt and mix on med-high until incorporated (about 1 min).

Notes

*Butter should be softened at room temp about 1 hour (more or less depending on your room temperature). It should be slightly cool to the touch and not overly soft or warm. If too soft, refrigerate for 10 minutes at a time.

Vanilla Butter Cake

INGREDIENTS

  • 3/4 cup all-purpose flour, plus more for pan
  • 3/4 cup cake flour (not self-rising)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, room temperature, plus more for pan
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons whole milk Note: I use 1% milk and add the 2 Tbl as whipping cream

METHOD

  1. Preheat oven to 350 degrees. Butter a cast-iron pan, and dust with all-purpose flour, tapping out excess. Sift together flours, baking powder, and salt in a medium bowl.
  2. Beat butter and sugar with a mixer on medium speed, scraping down sides of bowl as needed, until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, and add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture, mixing well after each addition.
  3. Fill pan halfway, and bake until golden around edges (time will vary depending on size of pan). Remove from oven, and let cool in pan for 15 minutes. Transfer cakes from pan to a wire rack. Let cool. Coat each with glaze just before serving.

Chocolate Mousse Filled Chocolate Cookies

INGREDIENTS (Half Recipe)

  • 1 cup butter, softened (1/2)
  • 2 cups white sugar (1)
  • 2 eggs (1)
  • 2 teaspoons vanilla extract (1)
  • 2 cups all-purpose flour (1)
  • 3/4 cup unsweetened cocoa powder (6 Tbl)
  • 1 teaspoon baking soda (1/2)
  • 1/2 teaspoon salt (1/4)

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
  5. Spray Baker’s Joy or similar product into mini cupcake pans and fill ½ full (about a level teaspoon).
  6. Bake for 12 to 16 minutes in the preheated oven, until cookies are set.
  7. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE MOUSSE

INGREDIENTS

  • 4 egg yolks (2)
  • ¼ cup sugar (2 Tbl)
  • 1 cup whipping (heavy) cream (1/2)
  • 1 package (6 ounces) semisweet chocolate chips (1 cup) (1/2)
  • 1 ½ cups whipping (heavy) cream (3/4)

METHOD

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  3. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Entrez Mon Ami

For Hanukkah Fran bought me a set of entremet cake pans, so of course, I had to try Zekner Ring Mold Setthem. As I had decided to make a clock face cake with mirror glaze for New Year’s eve I thought this would be a good chance to try both. I made a chocolate cake with chocolate mirror glaze for Kathy’s birthday and fresh strawberry entremet cakes for our Christmas celebration at Karen’s.

small Fresh Strawberry Cake 1

I added a little red food coloring to the strawberry cake and green to the whipped cream frosting to so they were looking a lot like Christmas, everywhere we go. I thought the texture of the strawberry cake was a little close. I may try a lighter cake and add chopped strawberries next time.

Choc cakes8

 

I crumb coated the chocolate entremet and probably wouldn’t do that again. The idea is to make the cake as smooth as possible so the mirror glaze will be smooth when completed. The buttercream crumb coat was too slippery for the glaze to adhere properly. Maybe next time, just two coats of mirror, if needed at all.

Fresh Strawberry Cake

INGREDIENTS

  • 2 cups granulated sugar
  • 1 cup (8 oz.) unsalted butter, softened, plus more for greasing pans
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/2 cups (about 14 7/8 oz.) all-purpose flour, plus more for dusting pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3/4 cup half-and-half (equal parts heavy cream and milk to make ¾ cup)
  • 1 cup finely chopped fresh strawberries (about 7 oz.)
  • 1/2 teaspoon red liquid food coloring

METHOD

  1. Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time; beat on low speed just until incorporated after each addition. Stir in vanilla.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Add to sugar mixture alternately with half-and-half, beginning and ending with flour mixture; beat on low speed just until combined after each addition. Fold in strawberries and red food coloring.
  3. Divide batter evenly among 3 greased and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, about 20 minutes.
  4. Cool cakes in pans on wire racks until cool enough to handle, about 20 minutes. Invert cakes onto wire racks to cool completely, about 1 hour.

 

Chocolate Mirror Glaze

INGREDIENTS

  • 10 g gelatin sheets
  • 125 g water = ¼ cup to bloom gelatin
  • 225 granulated sugar
  • 30g cocoa powder
  • 150 g chocolate
  • 65 g heavy cream

METHOD

  1. Bloom gelatin in ¼ cup cool water (about 10 minutes)
  2. Add and mix sugar and 125 g water in a large saucepan
  3. Heat to 104C (219F) remove from heat
  4. Add 150 g finely chopped chocolate and mix until dissolved
  5. Add 30g cocoa powder and whisk until dissolved
  6. 65 g heavy cream and mix
  7. Cool to 60C (140F) add gelatin, mix until dissolved
  8. Sieve to remove any remaining lumps
  9. Immersion blend to smooth
  10. Sieve to remove any bubbles
  11. Cool to 32C (90F)
  12. Pour over cake being sure to coat the sides thoroughly

Gelatin Conversions

  • 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.
  • One package (1 tablespoon) of powdered gelatin equals 4 sheets.
  • 4 sheets leaf gelatin = 1 (.25 oz) envelope granulated gelatin = 1 tablespoon granulated gelatin; Agar-Agar, which is an alga based jellifying agent

Chocolate Cake

INGREDIENTS

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. 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 into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

 

3 Strikes In A Row!

As you may know, I often make a “practice” cake prior to producing the “public” cake. Thanksgiving Windtorte“Practice” cakes do not leave the kitchen, (unless they are good.) I made a practice Thanksgiving cake based on a Spanische Windtorte as seen on GBBO. It looked beautiful and tasted awful. It would have been easier to eat a half cup of sugar with a strawberry chaser.
I fell back to a standard chocolate cake but decorated with a Thanksgiving theme. The feathers are chocolate, white chocolate and butterscotch chips, warmed, mixed with corn syrup, rolled into long thick strings, braided, rolled and cut into equilateral triangles, about 2″ on each side. Fold one side and pinch together forming the feather.

 

Frost the chocolate cake using a spatula to make feathers across the top. Array 18 chocolate frosted cupcakes (I used white cake for variety for the guests) around the frosted chocolate cake. Place the feathers on the cupcakes and add a few to the front side of the turkey body.

Frost one cupcake with white buttercream, form some red dyed gum paste into the snood and waddle and invert a chocolate chip (pointy side down) into the top as an eye.

Boom!

Chocolate Cake

INGREDIENTS

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 3/4 cup butter
  • 1 1/2 cups unsweetened cocoa powder
  • 5 1/3 cups confectioners’ sugar
  • 2/3 cup milk
  • 1 teaspoon vanilla extract

 METHOD

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. 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 into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  4. 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.
  5. 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.

Chocolate Frosting

INGREDIENTS

  • 1/2 cup butter
  • 3 (1 ounce) squares unsweetened chocolate
  • 1 pound confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup milk

METHOD

  1. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners’ sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
  2. Let stand until spreadable (frosting will thicken as it cools).

Heavenly White Cake (Cupcakes)

INGREDIENTS                                               

  • 2 3/4 cups sifted cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups white sugar
  • 3/4 cup butter
  • 1 cup milk
  • 1 teaspoon vanilla extract

METHOD

  1. Measure sifted flour, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Just a Pretty Face

As my regulars know, I am a big GBBO fan. For the past couple of years I have been mesmerized by Mary Berry’s Spanische Windtorte. When asked to bring a dessert of my choice to Thanksgiving dinner, I thought, “What a perfect opportunity to try the windtorte.” (Full disclosure, Fran suggested this, it was not my original thought.) Substituting pumpkins and colored leaves for the violets satisfied my sense of holiday decorum. Well, the result is that this was a very pretty cake and I think I would have done very well in the GBBO Technical Challenge. However, it would have been easier to eat a couple of tablespoons of pure sugar as that is exactly what it tasted like. If it weren’t for the whipped cream and berry mixture filling the cake, it would have no edible redeeming value. Pretty, but also, pretty disappointing.

I made the below recipe of French meringue and piped two 8″ diameter disks and three 8″ diameter rings onto parchment paper. These were baked at 200F for an hour. With some difficulty the meringue was lifted from the paper. One disk was used as the base and the three rings were stacked, one at a time, using several thick meringue mounds to “glue” them together. The whole structure was then baked for 45 min, again at 200F.

6 small

Once cooled, the balance of the meringue was used to “frost” the side of the cake. By this time the meringue was a bit thin and even vigorous beating could not thicken it. I should have made a new batch, but struggled on (this was just a practice cake after all.) The resultant side of the cake was not as smooth I would have liked, but was ok. I simply trimmed the bottom of the cake where meringue dripped.

The cake was filled with the whipped cream and berry mixture from the recipe below and the top added. This resulted in the very pretty cake seen above.

INGREDIENTS

For the French meringue shell

For the Swiss meringue decoration

For the filling

METHOD

  1. Line 3 large baking trays with baking parchment. Draw 2 x 20cm/8in circles on 2 of the trays and 1 x 20cm/8in circle on 1 of the trays. (You should end up with 5 x 20cm/8in circles). Preheat the oven to 200F.
  2. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a tablespoon at a time, whisking continuously to make a thick, glossy meringue.
  3. Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/⅝in plain nozzle. Pipe a thick ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled. Repeat with a second circle. These create the base and the top of the meringue cake.
  4. Repeat the process with the 3 remaining circles, except don’t fill in the circles, so that you have three hoops of meringue – these create the sides of the meringue shell. Bake for 45 minutes. Remove from the oven and leave to cool.
  5. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof (to 200F) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very gently to stick the hoop to the base.
  6. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove from the oven and leave to cool.
  7. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue reaches 70C on a sugar thermometer.
  8. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool.
  9. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries and raspberries. Spoon into the cooled meringue cake shell. Top with the decorated meringue lid.

Shield of David

Our best friend gave me two gifts for my recent birthday. Now, I am not saying there were ulterior motives here, but she is visiting us this fall. Coincidence? Perhaps not.

The Shield of David (Mogen David, or Jewish Star) is a six pointed star symbolizing the internal and external connections of Torah, God and Israel. A Shield of David bundt pan makes an awesome cake, too.

You may have read elsewhere in this blog, we had a bumper crop of figs in our backyard tree this year. My challenge was how to use all these fresh figs. I froze a few pounds but our freezer is pretty small and already has chocolate chip cookie dough ready for baking, extra tartlet shells for an emergency snack or drop in guests and several quarts of Vermont maple syrup from near my home town in Vermont, so I have frozen enough already.

slice 2

Today I made a fig-spice cake in my new pan. Think apple-spice but with figs instead. The Bundt pan worked really well. Spraying with some Baker’s Joy helped the cake slide out of the pan perfectly. The cake is moist with good texture and is sweet.  (It was even  sweeter after dusting with confectioners sugar.) The figs were well dispersed throughout the cake and the edges had a nice caramelized crunch.

 

Based on hungryforlouisiana.com/figging-out-fresh-fig-cake/

INGREDIENTS

  • 3 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup buttermilk (or 1 Tbl white vinegar mixed into 1 Cup milk)
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup chopped fresh figs (between 15-20 small to medium figs)
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ teaspoon salt
  • 1 pinch nutmeg
  • Confectioner’s sugar and fig leaves for garnish

METHOD

  1. Heat oven to 350 degrees. Using a standing mixer or bowl, whisk eggs briefly. Add sugar and beat until light and fluffy, about one minute. Add oil, and beat until just combined.
  2. In a separate medium bowl, add buttermilk and stir in baking soda.
  3. Beginning with flour, add flour and buttermilk mixture alternately and mix until combined.
  4. Add chopped figs, cinnamon, ginger, salt and nutmeg, and mix until thoroughly incorporated.
  5. Pour batter into a greased and floured Bundt pan, and bake until done (50-60 minutes).
  6. Cool in baking rack for 5-10 minutes, then remove from pan. Allow to cool another 5-10 minutes. Arrange on plate, and garnish with confectioner’s sugar and fresh figs.

Wascally Easter Wabbit

It’s always fun when Easter and Passover coincide. This doesn’t happen as often as you might imagine, and this non-coincidelitization is not by accident. In 325 CE the Council of Nicaea established that Easter would be held on the first Sunday after the first full moon occurring on or after first day of spring unless the full moon is on Sunday when Easter is delayed by 1 week. Passover commences on the 15th of the Hebrew month of Nisan and lasts for either seven or eight days depending on the Jewish tradition being observed. The Jewish month is lunar based and varies substantially from the Gregorian calendar. I know, TMI. Anyway, this decreases the chances of Easter falling on the same day as Passover, but doesn’t eliminate it, as in this year. Following the Jewish Passover dietary restrictions for the 8 days of Pesach (which I don’t; The first two days are enough for me) while preparing desserts for Easter is… interesting.

Several years ago I purchased a Wilton Egg Mold to make an M&M cake for Robin’s birthday and a football for another party, and now an Easter egg cake. This mold creates perfect egg shaped cakes, but has some challenges. The mold measures 9″x6″x6″ which means you need to time the bake for a 6″ deep cake, but the ends are thinner so don’t over bake and burn the ends. I found doubling the baking time is about right, i.e. 60 minutes for a recipe for a standard 2″ deep pan calling for 30 min.

Another problem is sealing the two halves during the bake. The chocolate cake recipe I prefer adds a cup of boiling water just prior to pouring. This makes a very low viscosity batter which is easy to spill, hence you don’t want to move the mold after it is filled. Mold with stringTying the two mold halves together without sloshing batter is a challenge. I place the string across the oval stand prior to placing the empty mold on it. The mold should be filled to the top rim with batter. Thus far, doing this assured the top half is filled with cake. I Egg Mold with Clipsthen place the top half on and tie the string around both. This time I also added 5 paper binder clips positioned around the edge of theEgg Mold two molds. (I would use 7-10 clips, if I had them.) Do place the mold on a cookie sheet to catch spills and choose one that does not warp in the heat.

If there is little leakage, and the bake is properly timed, and you coated the molds with release spray you should end up with a beautiful Peanut M&M – Football – Easter Egg – shaped cake. A couple of other hints with this mold: remove the top half 5 minutes after removing the cake from the oven, Chocolate Cakethen remove the cake from the bottom mold 5 minutes later. You may have to shake the pan slightly for the cake to release. Cool on a rack.

For Grace’s 1st birthday I am making a cake for  about 100 people. I want this to be a smooth surface (i.e. fondant) but dislike store bought fondant. This weekend I made a Fondant Covered Chocolate cakebatch of marshmallow frosting to try it on the Easter egg cake. It was easy to make, roll and drape. While intensely sweet (read: marshmallow and confectioners sugar) it tasted much better than store bought, plus it cuts easily to make decorations. This fondant may be flavored, but will be very sweet no matter what flavor. This fondant is smooth and soft, IMG_0025easy to drape and form. The pink band around the cake is a band of colored fondant, wetted and wrapped around the cake.

I wanted the second cake to be a chocolate covered egg with lots of colored royal icing decoration. I envisioned a chocolate egg, like the hollow chocolate eggs you buy in the market for Easter. Alas, my tempered chocolate set to quickly and would not pour over the crumb coated cake. I had to spread it as quickly as possible, but was not quick enough. It was too thick and lumpy.  If anyone has suggestions to remedy this I would appreciate your input. The Finished Tempured Chocolate Yellow Cakepiping is all buttercream, both white and colored. I was going to make buttercream roses for the toppers, but by the time I finished the rest, my hand was cramping and decided simple dropped flowers (Wilton #193 tip) would suffice. I added the jelly beans for some additional color, they probably weren’t needed but we like jelly beans.

At the end of the meal there was 1/3rd of the white frosted cake left, a 1/4 of the chocolate and almost none of the outstanding carrot cake Fran made. Both 9″ tarts (one creme patisserie/fruit and one chocolate/orange) were left. Not a bad effort for 20 adults.

INGREDIENTS

Chocolate Cake

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Yellow Cake

  • 4 1/2 cups (570g) all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cup (460g) unsalted butter, softened
  • 3 3/4 cups (700g) granulated sugar
  • 4 large eggs, at room temperature
  • 4 teaspoons pure vanilla extract
  • 1 cup (240g) sour cream, at room temperature
  • 2 cup (480ml) whole milk, at room temperature

Buttercream

  • 4 cups of powdered sugar (or 1 box)
  • 1 Cup (2 sticks) of softened butter
  • 1/4 cup meringue powder to make a crusting frosting
  • 2-3 teaspoons of vanilla
  • 1-2 tablespoons of milk
  • Violet food coloring (a little of this will make the frosting white, not yellow from the butter coloring. Just a little on the end of a tooth pick is enough)

Marshmallow Fondant

  • 500 g marshmallows
  • 1000 g confectioners sugar
  • 1 tsp white vanilla
  • 2-3 Tbl water

Tempered Chocolate

  • Scharffen Berger Semi-Sweet Dark Chocolate (I like this brand but any would do)

METHOD

Chocolate Cake

  1. Preheat oven to 350 degrees F (175 degrees C). Spray both halves of the egg mold.
  2. 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 to fill the bottom mold to the brim.
  3. Bake for 60 minutes in the preheated oven. (Bake time make take some experimentation)  Cool for 5 minutes before removing the top half and another 5 minutes before rolling the cake on a rack to cool completely.

Yellow Cake

  1. Preheat oven to 350°F (175°C). Spray both halves of the egg mold.
  2. Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3 full minutes until creamed together. The mixture should be a light yellow color. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition until both are mixed in. On high speed, beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Start and end with the dry ingredients. Mix each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
  4. Pour the cake batter into the prepared pan. Smooth it out into an even layer.
  5. Bake for 60 minutes in the preheated oven. (Bake time make take some experimentation)  Cool for 5 minutes before removing the top half and another 5 minutes before rolling the cake on a rack to cool completely.

Buttercream

  1. Add powdered sugar and meringue powder to mixing bowl.
  2. Add softened sticks of butter
  3. Add vanilla. If you want white buttercream use clear imitation vanilla.
  4. Add 1 tbsp of milk.
  5. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
  6. Add more milk, a little bit at a time until frosting is the proper consistency.
  7. Again, for white frosting now add a little violet food coloring. I use the end of a toothpick and add just a little at a time. Mix thoroughly.

Marshmallow Fondant

  1. Grease (well with Crisco or equivalent) a heat proof microwavable bowl
  2. Place marshmallow in the bowl and sprinkle 2-3 Tbl water over the marshmallows
  3. Heat in a microwave in 30 second increments until the marshmallow is melted and smooth. Don’t overcook and burn.
  4. Grease (well) dough hook and stand mixer bowl and add melted marshmallow.
  5. Add confectioners sugar a cup at a time and stir on medium until incorporated.
  6. Add the vanilla during one of the sugar additions.
  7. Reserve about a cup of sugar to use during hand kneading
  8. Grease (well) your workspace and hands and turn the fondant out.
  9. Cover with sugar and begin kneading, adding more sugar as necessary until the fondant is smooth and not sticky.
  10. Use a greased rolling pin and roll the fondant out to required size. For this cake I rolled it out to about 18″ x 14″. It was easy to pick up and drape over the cake.

Tempered Chocolate

  1. Cut 1 lb of chocolate into small pieces (or pulse in a food processor)
  2. Place chocolate in a heat proof bowl over simmering water (the bowl should not touch the water.)
  3. Heat the chocolate while stirring until melted, continue heating to 120 deg
  4. Remove the bowl from the heat (dry the bottom of the bowl. Any water will cause the chocolate to seize.)
  5. When the chocolate cools to 82 deg, place back on the heat and heat to 90 deg.
  6. Pour the liquid chocolate over the cake. This will cool the chocolate and make it set into a thin crust. My problem was I let the chocolate cool too much before trying to pour. Next time I will leave the bowl on the hot water and remove both from the heat. Hopefully this will keep the chocolate thin enough to pour. If anyone has suggestions I would appreciate them.