A Touch of Whimsy

I almost forgot to post a photo of a birthday cake I made over the weekend for a friend's daughter.  This was a special request for my Spice Islands Carrot Cake, but I didn't want to spread it with the usual coconut cream cheese frosting, so I decided to have a little fun with it.  I made a gum paste ruffle and whimsical flowers to add a focus.  I surrounded the sides with a black lace white chocolate transfer sheet, draped it loosely with fondant, giving the whole cake a feminine, yet "Dr. Seuss-y" look. 

Spice Cake

It's been an emotional few weeks as those who know me can attest to, or those who read my blog.  Right after the tragic loss of my friend, Tommy, we had a contrasting event to attend:  A wedding.  This is a lovely, intelligent, and fun couple; Eric was honored to be Greg's best man, and we were all honored to attend the uplifting ceremony where the vocalist sang like an angel, and the bride, Nadine, looked like a fairy princess.  I couldn't keep my eyes off of the beautifully painted frescos adorning the altar.  After the vows were exchanged, we were treated to a beautiful reception at the Stroudsmoor Country Inn in the Poconos.

This was class personified, and the food was no exception.  Our dinner choices were tenderloin of beef or oven roasted chicken.  That sounds pretty basic, right?  But, there's one thing that every cook knows.  It's not the uniqueness of the ingredients that makes a great meal, but how great the meal is prepared.  Everyone was in agreement that these two dishes couldn't have been finer.  The cinnamon, batter-dipped apple slices to accompany my perfectly prepared and sliced chicken were a treat.  As if dessert mingled alongside the entree'.  The baby carrots were just the right degree of crispness, and the autumn vegetable speckled rice tried its best to be unpretentious as it waited its turn to be tasted underneath the chicken and apples.  Adam said the beef was like butter.  Seasoned and cooked to perfection.  The tables were adorned with terracotta-colored rose and bayberry wreaths and vases which completed the picture for a beautiful autumn day. 

But, as someone who truly appreciates an exceptional dessert, I must give two-thumbs up, kudos, nods, props, call it what you will, to the Spice Wedding Cake.  Again, unpretentious.....no hidden surprises.....just a most moist and delicious cake with a delicate and smooth maple buttercream frosting.  It wasn't sweet; it wasn't too spicy; it wasn't too rich; it just, was.  I can still taste its perfection.    

More often than not, it's the most basic of things, if presented in the best light.....that become the most wonderful of memories. 

My best wishes for a long, healthy, and happy life to Greg and Nadine.

Zumba

Tomorrow is my good friend, Joanne's birthday.  I won't reveal her age, but to me, we'll always be just silly girls.  She's decided to have a "Zumba" party to celebrate.  For those of you who aren't familiar with Zumba, it's an exercise program that combines Latin dance rhythms with a workout, so that you're having fun rather than thinking about losing inches and weight. 

But, what would a birthday party be without cake?  So, I'm baking a Coconut Cake with a White Fluffy (7-Minute) Frosting; Limoncello Cupcakes filled with Lemon Curd, and an Applesauce Spice Cake.  I might also bake a dozen Brownie Cupcakes with Peanut Butter Frosting.  So, we should probably begin the Zumba today and dance our way clear into tomorrow night so that we can indulge in a a dessert or two. 

Happy "Trip Around the Sun", Joanne!

Almond Praline Cake with Mascarpone Frosting and Chocolate Bark

Here's a cake that has it all, and the flavors are perfect for this time of year.  This cake, with layers rich and delicious made with the addition of almond paste; the filling, laden with chocolate ganache and almond praline; then topped with a sumptuous mascarpone frosting is sure to satisfy anyone's sweet tooth.  I made no alterations from Bon Appetit's recipe with the exception of the decorating.

  You just can't improve on perfection.

Ganache filling:
1 1/4 cups heavy whipping cream
3 tablespoons (packed) dark brown sugar
10 ounces bittersweet or semisweet chocolate, chopped

Almond cake:
1 1/2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup (packed) dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 7-ounce packages almond paste,* crumbled into 1-inch pieces
7 large eggs
1 tablespoon vanilla extract
1 3/4 teaspoons almond extract

Almond praline:
1 cup sugar
2 cups whole almonds, toasted

Mascarpone frosting:
1 1/2 8-ounce containers mascarpone cheese**
1 1/2 cups chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract

Chocolate bark:
4 ounces bittersweet chocolate, chopped
For ganache filling:


Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.

For almond cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.

For almond praline:
Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.

For mascarpone frosting:
Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).

Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.

For chocolate bark:
Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.

Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.

This recipe was featured in Bon Appetit, March 2007

It's Pumpkin Time

Always sad to see summer come to a close, but I welcome the crisp, clean air of autumn. The trees seem to be ablaze with the beauty of nature's colors in shades of gold, bronze, and red, and it's easy to see why artists never tire of capturing this seasonal canvas.

Nor, do we ever seem to tire of the aromas of spicy and creamy pumpkin pies baking in the oven. There is just something comforting in the tastes and smells of "this time of year."

I tried a new twist on the traditional pumpkin pie last year at the cafe', incorporating butterscotch in the filling--a recipe I had found in Bon Appetit. It was luscious.....smooth.....delicious. I also made several Pumpkin Cheesecakes with Gingersnap Crusts; Pumpkin Scones and Biscotti, but one of the easiest recipes.....and a big hit, was my Pumpkin Roll with a Cannolli Cream filling........served with whipped cream, of course. (What's a few more calories among friends?) All of those desserts are shown here, but here's the recipe for the Pumpkin Roll. This is the traditional one found on Libby's Pumpkin for the cake; but the filling is my Italian twist.

Cake:

1/4 cup powdered sugar, to sprinkle on towel)

3/4 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup sugar

2/3 cup pure pumpkin puree

1 cup ground pecans, optional (Libby's calls for walnuts, optional)

Preheat the oven to 375 degrees. Lightly spray a 15 x 10 inch jelly roll pan; then line with parchment paper. Lay out a clean kitchen towel; dust with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a bowl; blend eggs and sugar in a large mixing bowl until thick; add pumpkin; beat to combine. Stir in flour mixture. Spread mixture evenly in prepared pan. Sprinkle with nuts, if desired.

Bake for 13 to 15 minutes or until top springs back when lightly pressed with finger. Immediately loosen edges of cake and invert onto prepared towel. Peel off parchment paper; roll cake along with towel from the short end, and place on wire rack to cool completely.

Cannolli Cream Filling:

16 ounces Mascarpone cheese, room temperature

2/3 cup granulated sugar

2 teaspoons freshly grated orange zest

1/8 teaspoon orange flower water

1/2 cup mini chocolate chips, optional

Combine mascarpone and sugar in mixing bowl; blend on low until combined well. Add zest and orange flower water until incorporated; mix in chocolate chips.

Unroll cake carefully and remove from towel; spread cake with filling; reroll; place seam-side down on serving dish; refrigerate until ready to use. Sift additional powdered sugar over the top; slice on the diagonal; serve with whipped cream. (I spread my whole cake with whipped cream, as shown in the photo).

Seven-Minute Frosting....Happy Birthday Eric

Twenty-eight years ago today, my first son was born. It is sometimes incomprehensible to look at this adult man and place him with the same, tiny newborn I held in my arms all of those years ago. Both he and his brother are the lights of my life, and have made their dad and me very proud parents. Here's looking at you, Eeej.....we'll stick the candles in this cake later.

Seven-Minute Frosting

This recipe makes more than enough to fill and frost a two-layer cake. I like to use my stand mixer along with the hand-held that you'll need in the first part of this recipe; I place the ingredients in the stand-mixer's bowl, so that the transition is easier, and use my whisk attachment.

I love the old-fashioned, free-formed look to this frosting. Once frosted, this cake just screams, "Cut this cake!" And.....I guarantee, it'll be difficult to keep your fingers out of it.

1 1/4 cups sugar

3 large egg whites

6 tablespoons water

1/4 teaspoon cream of tartar

2 teaspoons pure vanilla extract

In a heatproof metal bowl, add the sugar, egg whites, water, and cream of tartar. Set this pan over simmering water, and mix on high speed using a handheld mixer; beating until mixture holds stiff peaks; about 5 to 7 minutes. (The weather can influence egg whites--if there's a lot of moisture in the air, you might have trouble getting this to beat correctly).

If continuing to use a hand-held mixer; remove mixing bowl from over heat, and place on kitchen towel to prevent bowl from slipping. Continue to beat the mixture until it's completely cool--about 2-4 minutes more. Beat in vanilla.

This frosting is best made the same day you plan to serve it, as it does weep.

Note: The cake used here is my recipe for "Grandma's Chocolate Cake." I spread 2 tablespoons of seedless raspberry jam on the layer before adding the frosting. Any flavor jam works nicely.

The Cake Dome

To the unknowing eye, this photo might appear to be bland....boring....uninteresting.....not worthy of a post. But that would be a gross misconception. To my sister and I, this aluminum cake dome represents memories as far back as our childhoods (50's & 60's). It has been on the critical list for a long time now......dents-a-plenty surround the once smooth, rounded upper edges.....the Bakelite knob has been replaced by a cabinet pull to match my cabinets, and it certainly isn't chic or fancy. But the visions of this cake dome which always sits on the same serving dish it did when I was a young girl, hold delicious and tender memories of my mother's painstakingly baked and frosted, delicious cakes. There are many more beautiful adornments to conceal--or even show off--one's desserts, however, it would seem an injustice to my mother (though she would roll her eyes and laugh--telling me, ("You want that old thing?") for me to use any other dome for my cakes.

Spice Cake with Pear Filling and Rum Glaze

Take a moist spice cake......add apple preserves to pear nectar and thicken to a syrup......toss in the sliced pears to the cooled mixture and spread on bottom layer.....then top with an old-fashioned vanilla and rum glaze.....and you've got a comfort dessert that is sure to satisfy the "something sweet" urge. This is a frosting that you can't keep your fingers out of.......

On Cheesecakes

It is very important to bring cream cheese and eggs to room temperature before mixing or you'll have a lumpy mess. Mix at low speed to prevent excess air from being incorporated into the batter, as that can be a cause of cracking. To bake evenly and promote creaminess, wrap the outside of the springform pan with a triple thickness of aluminum foil, then place the springform in a large roasting pan, and fill with hot water 1/3 up the side of the springform.

Seven-Minute Frosting

The Coconut Cream Cake with Seven-Minute Frosting that I baked for my company this weekend was luscious......but it is the frosting that appeals to me more than the actual cake. It's sweet without being sickening, it's creamy which is always desired in a dessert, and it melts in your mouth without having a heavy feeling.....leaving the consumer desiring more. Yum. The next 7-minute frosting I make will fill and frost a dark chocolate cake. One that will hint at a bittersweet chocolate glaze on each of its 3 or 4 layers; then layered with coconut 7-minute filling; and frosted with plain and simple 7-minute frosting. Reminiscent of the Mounds Bar. Now all I need is a palm tree.