Fancy little lemon-rhubarb mousse cakes

Hello friends! Seems I've been absent for some time. So much has happened in the past few months that my head has finally stopped spinning! There were many times I wished and hoped for the energy to post (or even simply just the time to do so) but I was left without. Due to rather unfortunate circumstances for the owner of the house we rented, we were forced to move rather suddenly. While we were aware of a possible foreclosure on the home, we hoped for the best and at very least to finish out our lease. It wasn't to be, but luckily enough for us, we found an even better house just two blocks away (yes, literally) and everything fell into place for us quickly.

It wasn't long ago that I gave a tour of my small kitchen and it's compact charm. However, the lack of counter space had been a problem from day one, so imagine my squeals of glee upon moving into our new kitchen, er - I mean house: nearly 4 times as much counter space! And did I mention that counter space is granite? Oh yes, granite counter-tops! Stainless appliances! Drawers for all my tools! Space for my mixer and food processor with room to spare! It was a dream come true. I was overjoyed and could not wait to get in there and make something.

Then something happened. I totally burnt out. Moving has a way of doing that to you, especially when you just moved 6 months ago. I was drained. I just wanted to sit down and relax, yet I couldn't because of all the unpacking to do! It sounds so easy but for some reason, that part overwhelms me. So much so that I just wanted to not do a darn thing. The kitchen was calling but I wasn't answering. I had to get my groove back. In fact, I was surprised at how difficult it was for me to adjust to my new kitchen. I have so much more space that I don't quite know what to do with myself! I actually found myself in a bit of a slump; a tiny part of me missed my old kitchen - the light, the colors, my favorite kitchen pieces on display. None of it was the same and even though I thought I could easily transfer certain aspects of my old kitchen (such as the decor) I found it just wouldn't work in the new one. So it's been a bit of an adjustment on many levels. I am however, very grateful for it and have regained my footing by making some of my tried and true favorites in the new diggs, things that have already been blogged about, so not much new to show.




I do confess that I made these incredible mousse cakes just before the move. At the time I couldn't wait to post about them! Then life had other plans for a while. Looking at the pictures still has me just as excited as the day they were made. These were so much fun to make. The recipe comes from the always inspiring Helen from Tartelette. I had been browsing older entries on her blog and as soon as I saw these beauties I knew I had to make them. At the time I came across them it was still late winter and rhubarb wasn't anywhere to be found. Fast forward to early spring and I had a project on my hands!

These little mousse cakes might seem intimidating but they really are more time consuming than difficult to produce. They can, however, be made in steps over a couple of days which is always great if you don't have a whole afternoon to dedicate to making them. My favorite part was working with the tulip paste. You can make any design you wish and can really have a lot of fun with it!

The end result was unlike any dessert I'd ever had. The mousse was more lemony than I expected but so smooth and delicious. The rhubarb flavor was perfect: not too tart and not too sweet either. Overall these were satisfying and refreshing on both the eyes and palate.

A few notes on this recipe:

• To get the lines with the tulip paste: there are two ways to go about it. You can pipe the tulip paste from a pastry bag to make any design you wish (using a very small tip) or you can evenly spread the tulip paste onto your lined baking sheet and drag a pastry comb through it. I tried both and liked both methods. Spreading and using the pastry comb is best for getting evenly spaced lines and with the pastry bag I was able to make some fun designs. 

• I ended up with much more tulip paste and ribbon cake than needed. That being said, I'm hesitant to say you can halve the recipes for those - better to have too much than too little. I froze my extra (already baked and cut, ready to put into the forms) to use another time for an easy, impressive dessert. 

• I used 3-inch diameter forms that are 2-inches tall (cut pvc pipe lined with parchment) and had enough mousse to make 3 completed cakes. If you want to make more than 3 servings of that size I would definitely recommend doubling the mousse recipe 

• The tops were dusted with powdered sugar that had been colored with powdered food coloring, as Helen did in her original recipe. Do this just before serving as the moisture from the mousse will dissolve the powdered sugar (as you can see in the pictures this was already happening as I worked quick as I could - the darker magenta color on top is from the absorbed sugar)

Lemon Rhubarb Mascarpone Mousse Cake
from Tartelette

for the tulip paste:
4 ounces unsalted butter, softened
4 ounces powdered sugar, sifted
1/2 cup egg whites, at room temperature (approximately 3-4)
4 ounces all purpose flour, sifted
1 1/2 tablespoons cocoa powder (dutch or natural, doesn't matter)

Cream the butter and powdered sugar together in a stand mixer fitted with the paddle attachment. Add egg whites and mix briefly to incorporate. Sift the flour and cocoa powder together; add to the butter mixture and mix until incorporated. Do not over mix. Use right away or store in the refrigerator, taking it out 30 minutes before you plan to use it.

Pour the batter into a piping bag fitted with a small plain tip. Line a baking sheet with parchment paper. Using a ruler set on top of the sheet as your guide, pipe lines with the tulip paste onto the parchment paper, or any shape you desire. You can also smooth a large amount of the paste on the paper and using a ruler set on the rim of the pan, use a decorator comb to drag on the batter to form lines.

Set the baking sheet in the freezer until the tulip paste is firm. Keep frozen until you are ready to pour the cake batter on top.

for the ribbon sheet cake:
4 ounces almond meal
3 ounces powdered sugar
1 ounce all purpose flour
4 eggs
1 egg yolk
3 egg whites
1 ounce granulated sugar
1 ounce melted unsalted butter

 In the bowl of a stand mixer fitted with the paddle attachment, beat the almonds, powdered sugar, flour and 2 eggs until combined. Scrape down the sides and add the remaining 2 eggs and the yolk until well combined. Set aside.

Whip the egg whites in a separate bowl until they appear foamy; add the granulated sugar in a steady stream and whip until you get a glossy meringue. Fold the meringue mixture into the egg/flour mixture. Stir in the melted butter and fold until all the ingredients are well incorporated but without deflating your meringue base.

Remove the baking sheet with the tulip paste from the freezer and pour the cake batter on top. Bake at 450F for about 6-8 minutes or until the sponge begins to brown. Remove from the oven, let cool a few minutes and invert your cake onto a piece of parchment paper. Peel off the parchment paper and let cool before using.

You can keep it wrapped in the refrigerator for up to a week or in the freezer for a month. Bring it back to room temperature before you fit it in the pastry rings.

for the mousse:
1 egg, separated
2 tablespoons sugar
2 oz mascarpone cheese, at room temperature
75 ml. heavy cream
1 tsp. powdered gelatin (1/2 sheet) + 1 Tb water
zest and juice of one lemon
1 cup cooked rhubarb**

Sprinkle the gelatin over the water, stir and let sit to "bloom". In a large mixing bowl, whisk the mascarpone with the sugar; add 1 egg yolk and whisk until well incorporated. Heat the gelatin for about 10 seconds in the microwave and quickly whisk it in the mascarpone batter. Add the lemon juice and zest. Whip the egg white until stiff; fold into the mascarpone mixture. Add the cooked rhubarb. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone.

**For the cooked rhubarb, Helen recommends 1 cup of chopped fruit to 1/3 cup sugar, cooked over low-medium heat until softened and mushy.

Assembly:

Line 6-8 pastry rings (depending on their size, mine are 3 inches wide and 2 inches tall) with parchment paper, cut 1.5 inches wide strips of cake and cut them to fit around the inside of your rings. Divide the mousse inside the rings and let set for at least 2 hours or overnight.

Enjoy!

Decadent Chocolate Cake

This is some serious chocolate cake. I'm talking, for REAL. I don't often make something I find myself thinking is "the best". As hard as I strive for perfection, I almost never achieve it. That's not to say I don't think the things I make turn out well, because they (usually) do. It's just that I always see the room for improvement. I'm often left thinking of substitutions or additions I could make to change the recipe I'm using to make it better.

This time, dear reader, that is not the case. This one is IT. Lean in and listen close because I don't say this often.



This, right here, is - to date - the BEST chocolate cake I have ever made. BOOM. Period. The end. Dare I say, best CAKE I've ever made! Oh yeah, we're not just talking chocolate cake here, we're crossing borders! We're taking down yellow cake, white cake, red velvet and any other cake that has ever crossed my path! This one is it and I have to say, I'm quite proud of myself about it. Did you just hear that horn? Yeah, I'm tootin' my own over here because yes, I have really out done myself this time. A personal best, for sure (and trust me, it takes a lot for me to even think that, let alone proclaim it!).

It's not just this particular cake recipe that makes it the best (this one is equally as delicious but was more cake than I needed), but rather all the components put together. In total, there is over a pound of chocolate in this cake. And it is good. So good. So good I felt the need to italicize and bold the fact that it is so good. This is serious people! I think I mentioned that? Wait - yes, I did. Whew. Just wanted to be sure.

I promise you, if you make this cake, it'll make you proud. People will rave. The skies will part and a rainbow will shine down on you and glitter will fall from the sky.




The cake itself is incredibly moist (even days later if wrapped well and stored in the fridge) and despite all the chocolate components, it's not at all overly sweet. It has an intense, deep chocolate flavor that is truly decadent.

Now, I must forewarn you - a cake of this caliber does take some time to produce. None of it is very technical but give yourself an afternoon to put it all together. You can most certainly make it a day ahead, just be sure to store it in an airtight container of some sort (or wrap it very well in plastic wrap) and keep it in the fridge.



Beatty's Chocolate Cake
from Barefoot Contessa at Home (Ina Garden is my hero. She never fails me.)

1 3/4 cups all purpose flour
2 cups sugar
3/4 cups cocoa powder (I used Dutch processed)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs, room temperature (I used 2 large eggs and about half of another egg)
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

1. Preheat oven to 350 F. Butter and flour two 8 or 9 inch round cake pans.

2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt and set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to the wet to combine. Slowly add the hot coffee just until combined.

4. Pour batter into the prepared pans and bake for 35-40 minutes or until a cake tester comes out clean.


For the filling:

Chocolate Mousse
adapted from Cooks Illustrated, via Orangette

*Note - you can probably halve this recipe depending on how much filling you like. I prefer a very thick layer of filling and had just enough left over for some simple decoration for the finished cake, plus a couple extra spoonfuls for a taste test ;)

8 oz. bittersweet chocolate, finely chopped
2 tablespoons Dutch processed cocoa powder
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon whiskey
2 large eggs, separated
1 tablespoon sugar, divided into 1 1/2 teaspoons each
1/8 teaspoon salt
1 cup plus 2 tablespoons cold heavy cream

1. Combine chocolate, cocoa powder, espresso powder, water and whiskey in a medium heat proof bowl. Heat over a double boiler, stirring frequently until chocolate is melted and the mixture is smooth. Remove from heat and set aside.

2. In another medium bowl, combine the egg yolks, 1 1/2 teaspoons sugar and salt. Whisk until mixture lightens and thickens slightly (about 30 seconds if using an electric mixer). Pour the melted chocolate into the egg mixture and whisk until combined. Set aside until mixture cools to just warmer than room temperature.

3. In the bowl of a stand mixer fitted with the whisk, beat egg whites on medium speed until frothy; add remaining 1 1/2 teaspoons sugar and increase speed to medium-high and beat until soft peaks form. Stir about 1/4 of the egg whites into the chocolate mixture to lighten. Gently fold in remaining egg whites until only a few white streaks remain.

4. Using your now empty mixer bowl (no need to wash it), whip heavy cream until soft peaks form. Fold the whipped cream into the chocolate/egg white mixture until no white streaks remain. Cover and refrigerate until firm for at least 2 hours (or up to 24).



For the frosting:

Simple Ganache
adapted from various sources of ganache ratios

5 oz. milk chocolate, finely chopped
4 oz. bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
6 oz. heavy cream

1. Place chopped chocolate and espresso powder in a medium bowl. Heat heavy cream in a saucepan over medium heat until just to a boil. Pour over chocolate and let sit, covered, for about 5 minutes.

2. Whisk cream and chocolate mixture until smooth. Cool until ganache is of spreadable consistency.

Simple and Delicious Yellow Cake

My son recently had a birthday, which meant a cake was in order! My mind initially drifted off into thoughts of what wonderful and new recipes I could try out for this special occasion. Then I came back to reality and remembered that this was a soon-to-be four year old that I would be baking for. A rather picky, soon-to-be four year old, to be exact.

So I brought my head back out of the clouds and found something simple. Rather than bake another chocolate cake (not that there's anything wrong with good 'ol chocolate!) I remembered a basic yellow cake recipe I'd seen on Smitten Kitchen not too long ago. Deb had declared it the "best birthday cake" so I knew this had to be a winner.

My son's only request was that it have stars all over it. Ah, he is *so* my son!



The cake turned out fabulously! It rose beautifully in the cake pans and had a nice very light yellow color. The taste and texture were superb! It stayed moist even in an airtight container on the counter 3 days later (same goes for in the fridge too!).



The frosting was equally as good and was a dream to work with. This stuff spreads so well and wants to be nice and smooth for you. It's super easy to make and has a very strong chocolate flavor, so be sure to use a good quality chocolate.


finally broke into this 10 pound bar of Guittard chocolate


making the frosting - no mixer required


the birthday boy


sometimes he gets momentarily shy





Best Yellow Layer Cake
via Smitten Kitchen

Yield: Two 9-inch round, 2-inch tall cake layers

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter and flour two 9-inch round cake pans (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy (about 3-5 minutes), then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Chocolate Sour Cream Frosting
via Smitten Kitchen

Makes 5 cups of frosting, or enough to generously frost and fill a two layer 9-inch cake (with some left over)

15 ounces semisweet or bittersweet chocolate, chopped (use milk chocolate if you like it sweeter)
1 1/4 teaspoons instant espresso
2 1/4 cups sour cream, at room temperature (very important!)
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract

Combine the chocolate and espresso powder,in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.

Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.

Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.

August Daring Bakers Challenge - Dobos Torte

Time again for another Daring Bakers challenge!

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.



Okay so I'm quite late in posting, however, I did manage to complete the challenge ahead of time. I've just been so busy lately that the little free time I have had has been spent very much away from a computer. The weather around here has been absolutely gorgeous and I have spent every moment possible enjoying it!

This torte was a very straight forward challenge and fairly easy in it's entirety. I chose to halve the recipe and make a small cake (4" round) which I mistakenly thought would mean a bit less work overall. Wrong! I probably got away with less time as far as baking the cake layers go, since I was able to bake 3 at a time, but other than that I'm pretty sure it took almost the same amount of time as it would have if I'd gone with the full size cake. Oh well! It was still fun and the end result was just as pretty as a full sized cake.

Whipping the egg yolks and sugar

Whipped egg whites for the sponge cake

Folding the whites into the yolks

Cake layers ready to bake

Chopped chocolate for the buttercream frosting

Candied hazelnuts drying

When I saw this recipe called for working with caramel, I remembered a decorating technique I had seen in my Martha Stewart Cupcakes book. These lovely candied hazelnuts excited me when I saw them in her book and I knew I wanted to try making them someday. This challenge seemed like the perfect fit since it called for hazelnuts and already had some fancy presentation going on with the caramelized cake layers as the decorative top.

Instead of using the caramel recipe from Martha's book, I chose to just go with the caramel from the challenge which was a little softer than what I needed. Of course I didn't know that at the time, but I still ended up with some decorative hazelnuts to use on my finished cake.

Assembling the layers

Caramelized layer of cake

Unfortunately, the caramel cake layer didn't end up tasting very good. In fact, it was met with a grimace of displeasure! It might've looked nice, but the taste was...less than desirable. I'm not sure if I overcooked the caramel or if that's just the way it is.

I love how nuts look pressed into the sides of a cake.

Dobos Torte

Sponge cake layers

• 6 large eggs, separated, at room temperature
• 1 1/3 cups (162g) confectioner's (icing) sugar, divided
• 1 teaspoon (5ml) vanilla extract
• 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
• pinch of salt

Chocolate Buttercream

• 4 large eggs, at room temperature
• 1 cup (200g) caster (ultrafine or superfine white) sugar
• 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
• 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

• 1 cup (200g) caster (superfine or ultrafine white) sugar
• 12 tablespoons (180 ml) water
• 8 teaspoons (40 ml) lemon juice
• 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

• a 7” cardboard round
• 12 whole hazelnuts, peeled and toasted
• ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1. Position the racks in the top and center thirds of the oven and heat to 400F (200C).

2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3. Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.

5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the center and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the center rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

This can be prepared in advance and kept chilled until required.

1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.

2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-colored caramel.

3. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1. Divide the buttercream into six equal parts.

2. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.

3. Optional: press the finely chopped hazelnuts onto the sides of the cake.

4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavor.

4th of July fun

First and foremost, I have to say I cannot take any credit for the creative design that went into this cake. None of it. I saw this cake on 17 and baking and was, as I'm sure many who also saw it, instantly delighted just at the sight of it. This was a creative work collaborated by Elissa and her father (whom she says came up with the idea).

After I was done being in awe of such a beautiful cake and wonderful idea, I knew I had to make it for the 4th. I hadn't yet decided on what to make and her post popped up at the perfect time. Wheels were already turning and very quickly I knew what frosting I was going to use and what cake recipe I wanted to try out.


pretty, but it needed something else...


ah! yes! now that's festive!

I have seen Dorie Greenspan's Perfect Party Cake all over the blogosphere and while admittedly, never really had a desire to make it (I much prefer a chocolate cake over any other) I thought it would work well for this project. All the reviews I've ever read about it were raving. With the word "perfect" in the title, it's gotta be good, right? YES. It's true.

This cake received the most rave reviews over anything I've ever made! Part of it was the wow factor of the flag pattern inside, but the flavor of this cake is absolutely scrumptious. It's a very light lemon flavored cake and it's just perfectly moist and paired wonderfully with the frosting I used. Everyone wanted to try a piece (which almost never happens - usually there's a few "I ate too much" or "I'm on a diet" excuses) and, AND what really made my day - my children's great grandmother, who is an amazing baker and cook, said it was the best cake she's ever had! Now, I was just smitten that she even wanted to TRY a piece (she never eats other people's baked goods I've noticed - it's not something spoken, but she usually has an excuse when dessert time rolls around) but that she really liked it, well, I felt pretty darn great after that. :)



To start, you need 3 layers of cake (red, white and blue, obviously). Dorie's recipe makes a 2 layer 9-inch round cake, so I made one and a half batches to get my 3 layers. Instead of making all the cake batter at once, I made the full batch first and once that was done baking, made the half batch. This worked out really well for me as I only have two 9-inch round cake pans and can only fit those two in my oven at a time.

One good thing about Dorie's recipe is that the batter is very well mixed - this helps when having to add food coloring to your batter. There was no danger of overmixing and having a deflated cake.

Perfect Party Cake
from Dorie Greenspan's "Baking: From My Home to Yours"

2 1/4 cup cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I used buttermilk)
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 teaspoon pure lemon extract

1. Preheat oven to 350°F. Spray two 9-inch round cake pans with non stick spray. Optional - line the bottoms with a round of parchment. If using, also spray the parchment with non stick spray.

2. Sift together flour, baking powder and salt. Set aside.

3. Whisk together the milk and egg whites in a medium bowl. Set aside.

4. In the bowl of your electric mixer, combine the sugar and lemon zest and rub the lemon zest into the sugar with your fingers until well incorporated. The mixture will become moist and very fragrant.

5. Add the butter to the sugar/zest mixture and, using the paddle attachment, beat on medium speed for a full 3 minutes. Add the lemon extract and 1/3 of the flour mixture; add 1/2 of the milk/egg white mixture and continue to beat at medium speed, then add half of the remaining flour mixture, then the rest of the milk/eggs and finish with the remaining flour. Once all ingredients are combined, beat the batter for a good 2 minutes to ensure it is thoroughly mixed and well areated.

6. Pour into prepared pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

White Chocolate Frosting
adapted from foodnetwork

*note: I doubled this recipe to frost the flag cake and had some left over

5 ounces good quality white chocolate, chopped fine
2 sticks (1 cup) unsalted butter, room temperature
3 cups powdered sugar, sifted
pinch salt
1/2 teaspoon vanilla extract
1/4 cup sour cream

1. Melt white chocolate over a double boiler or in microwave. Set aside to cool.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light a fluffly. Slowly add the powdered sugar until well combined.

3. Add the salt, vanilla extract and sour cream and beat until very smooth.

4. Add the melted white chocolate and beat just until combined.

Now for the fun part!

As for how to assemble this cake, Elissa did a great job of explaining it on her blog. I'm going to break it down for you:

1. You'll have 3 cakes - red, white and blue. Using a serrated knife or cake leveler (best bet to getting even layers!) cut both the white and the red cakes horizontally so that you now have two layers of each. Set aside one layer of both the red and the white - these will be the two bottom stripes of your flag.

2. Stack the remaining red and white layers and place the blue cake on top.

3. Place a bowl or any circular guide (approximately 3 or 4 inches in diameter depending on how big you want your blue square to be in each slice) in the center of the stacked cakes. Cut around your guide through all three cakes.

4. Discard (read: eat) the inner circle of blue and the outter rings of the red and white. You will then have an outter ring of blue cake along with two small, round red and white layers. Looks like this:



5. Frost your bottom two layers of cake (red and white) then place your blue ring on top of that; spread a thin layer of frosting on the inner circle of the blue ring. This will help stick the blue and the top two red and white layers together.

6. Frost the middle of the two small red and white layers; being careful to pay attention to the way you've already stacked/frosted the bottom two red/white layers, place the small red/white layers into the center of the blue ring.

7. Frost the outside of the cake. (You may want to use a crumb coat first, to keep your frosting white and crumb free).

Ta-da!

a cake for Sarah

Sarah is one of my oldest and dearest friends. We've known each other since we were 13 and have been through a lot over the years. One thing I love about Sarah is that she really gets me. She is one of the few who knows me through and through, and I think I can say the same about her. We know each other's good and bad and accept both sides equally and still love each other for it (or despite it!).

Recently Sarah and I got together and I had asked her if there was anything she would like me to bake for her that I could bring to our rendezvous. Being 5 months pregnant, she didn't have much problem choosing something she craved! Her request was simple - chocolate and lots of it, just no dark or white chocolate. Easy!


I knew just the cake I wanted to make. The first time I made this cake was well over a year and a half ago. I don't recall why I first made this cake, but I really lucked out on finding this incredible recipe. I found it on Epicurious and at the time chose it because it had many positive reviews. I've since learned it's the most clicked on chocolate cake recipe on Epicurious! Not surprising if you ask me, this cake is amazing! The cake itself is very moist and has a deep, rich chocolate flavor.


I wanted to add a bit more flavor than just chocolate, so I decided to use a browned butter caramel frosting as the filling and top the cake with a simple chocolate ganache. I've also made the caramel frosting before as well, and it's one of the best I've ever made. I thought it would fit really well with this cake and it was worth the effort to make.

The final product was met with rave reviews and was proclaimed "almost gone!" by the next day, which is always a good sign :)


Double Chocolate Layer Cake
adapted from Epicurious.com

*note: this recipe makes a lot of batter. It calls for two 10-inch round pans to be used. I don't have this size, so I usually make it in two 9-inch round pans and use the remaining batter to make cupcakes. I've also used it in a 10 cup bundt pan and still have enough batter left over for some cupcakes. Be careful to not overfill your bundt pan if using one - I've made this mistake before and it's not pretty!

3 ounces of good quality semisweet chocolate, chopped fine
1 1/2 cups hot brewed coffee (this does not impart a coffee flavor to the cake, it enhances the chocolate flavor)
3 cups sugar
2 1/2 cups all purpose flour
1 1/2 cups unsweetened cocoa powder (not dutch proccessed)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

1. Preheat oven to 300°F. Spray 2 10-inch round baking pans with non-stick spray.

2. Combine finely chopped chocolate with the hot coffee and let mixture stand, stirring occasionally.

3. Into a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt; set aside.

4. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined.

5. Pour batter into prepared pans and bake for approximately 1 hour or until a toothpick inserted into the center comes out clean.

Browned Butter Caramel Frosting
adapted from Shuna Fish Lydon

To start, you need to make the caramel syrup. The process might seem intimidating at first, but is fairly easy to execute. Just be careful not to burn yourself!


Caramel Syrup

2 cups sugar
1/2 cup water
1 cup water for 'stopping'

1. In a saucepan with tall sides, mix sugar and 1/2 cup water until it feels like wet sand. (brush down any stray sugar on sides of the pan with a wet pastry brush)

2. Cook over high heat until the color of the mixture turns deep amber. Do not stir the mixture as it cooks - a simple swirlling of the pan will suffice.

3. When color is achieved, remove pan from heat and pour in the remaining 1 cup of water. The mixture will bubble up and sputter and practically jump out of the pan at you, so be careful! I use a piece of foil with a hole in the center to cover the pan and still be able to pour the water in with less incidence of the syrup splattering out.

4. Return the pan to medium heat, whisking constantly until the mixture is slightly sticky between two fingers (let mixture cool before testing this! It's extremely hot!)

To make the frosting:

12 tablespoons (1 1/2 sticks) of unsalted butter
1 pound of powdered sugar, sifted (you might not need all of it, depending on your taste)
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
pinch of salt (or to taste)

1. Cook the butter until brown and has a slightly nutty smell.

2. Strain browned butter through a fine mesh sieve and set aside to cool.

3. Pour cooled butter into a mixer bowl.

4. Using either a paddle or whisk attachment, beat the butter while adding the powdered sugar a little bit at a time. Once mixture gets too thick, add some of the cream and/or the caramel syrup a little at a time. Repeat until the mixture is smooth and add the vanilla extract and salt.


Chocolate ganache

1 pound good quality chocolate, chopped fine
1 cup heavy cream

1. Place chopped chocolate into a heat proof bowl.

2. Heat the cream over medium-high heat just until boiling. Remove from heat and pour over chopped chocolate. Let sit for about 2 minutes.

3. Whisk the cream/chocolate mixture until smooth. Let cool to desired consistancy before frosting your cake.