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    • in Recipes

      Chocolate Mocha Yule Log Cakes

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      Nothing beats a beautiful and classic bake for the holidays, like these Chocolate Mocha Yule Log Cakes. This recipe makes two yule log cakes from one sheet of sponge; one to give, and one to keep.

      This is my first yule log cake of the year, but I love the tradition so much I may post a second one this month. It’s my absolute favorite bake for Christmas, and for me, it’s right up there with making a gingerbread house. Silky-smooth crème au beurre au café (coffee-flavored French buttercream) fills a classic chocolate Swiss roll in these Chocolate Mocha Yule Log Cakes, and both cakes are wrapped in chocolate marzipan ‘bark’.

      Swiss roll batter starts with well-whipped eggs. Beat them until they are pale, thick, and when the beater is lifted the batter forms a trail in the bowl. The mixture will deflate slightly when the other ingredients are added, but should still yield a thick yet pourable batter.

      Bake the sponge in a 15×11-inch jelly roll pan (or similar size). When done, immediately turn it out and cut it in half so that you have two 7.5 x11 inch pieces. Then roll each half up into a sugar-dusted tea towel starting at a short end and cool completely.

      Crème au beurre au café (French coffee buttercream).
      While you’re waiting for the sponges to cool, whip up a batch of coffee-flavored whole egg French buttercream. It’s a lot like regular French buttercream, but instead of using egg yolks, you use whole eggs. Get out the ol’ candy thermometer for this one. It’s an extra step but worth it, I promise. Because it’s so silky-smooth and luxurious!

      Unroll the sponge and let the most curved end stay curled. Pipe lines of buttercream onto the sponge, spread evenly and then roll it back up. Repeat this process with the second sponge.

      Wrap both of the swiss rolls , in a double thickness of waxed paper and then with plastic wrap. The waxed paper helps the cake keep its round shape, and the plastic wrap prevents it from drying out. Refrigerate until firm.

      While you wait for the cake to chill, knead some marzipan with unsweet cocoa powder. We’re going to make faux tree bark, and marzipan makes a tasty and beautiful covering.

      Tree bark impressions.
      First, you’ll need to acquire a tree bark silicone mold, which can be found here. It’s inexpensive and easy to store because it’s flat. Apply some unsweet cocoa powder to the mold to ‘dust’ it before pressing the marzipan. Gently roll the marzipan onto the mold and then turn it out. Trim away the plain edges.

      Drape the marzipan over the cake and and fit around the top and sides. It should adhere naturally. But if it seems too dry, brush the cake with a little water before applying the covering. Trim away any excess ‘bark’.

      You just can’t go wrong with the flavors of chocolate and coffee together! The silky coffee buttercream is a lovely contrast to the sponge texture. The marzipan tastes mostly of chocolate instead of almond, as the addition of unsweet cocoa will overtake the delicate almond flavor. And that’s preferred for this deeply chocolaty confection!

      I opted for a simple presentation without meringue mushrooms (but if you’d like to make some, see this post!). Instead, I used some cute red axe cupcake picks, purchased from Cranky Cakes Shop. Although they are currently out of stock, you can find some for purchase here instead. I think they’re so funny and cute. And they’re perfect with this woodsy cake.

      Chocolate Mocha Yule Log Cakes

      Heather Baird

      Nothing beats a beautiful and classic bake for the holidays, and Chocolate Mocha Yule Log Cakes tick both of those boxes. This recipe makes two yule log cakes from one sheet of sponge.For the textured ‘bark’ marzipan topping, you’ll need a silicone tree bark impression mat. See the blog post for shopping links. Or, if you’re not keen on purchasing an impression mat, crumpled aluminum foil will create a vague tree bark appearance if you lightly press it into the rolled marzipan.

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      Prep Time 40 minsCook Time 12 mins1 hour chill time 1 hrTotal Time 1 hr 52 mins

      Course DessertCuisine American

      Servings 12

      Equipment15×11 inch jelly roll pan, or similar sizeTree bark silicone impression matKitchen dedicated art brushAxe cupcake picks
      Ingredients US CustomaryMetric Swiss roll1/2 cup powdered sugar4 eggs3/4 cup granulated sugar1 tablespoon oil2 tablespoons buttermilk1 teaspoon vanilla extract3/4 cup all-purpose flour1/4 cup dark cocoa powder1 teaspoon baking powder1/2 teaspoon saltFrench coffee buttercream1 cup granulated sugar1/3 cup water2 large eggs1 1/2 cups unsalted butter softened3 tablespoons instant espresso powder dissolved in 1 tablespoon hot water1/4 teaspoon fine grain saltAssembly14 oz. marzipan1/4 cup unsweet dark cocoa powder plus extra for dusting
      Instructions Chocolate spongePreheat oven to 350°F. Coat a 15×11 inch jelly roll pan (or similar size) with flour-based baking spray. Alternatively butter the pan and line with parchment paper.Lay out two tea towels on a work surface. Sprinkle each tea towel with 1/4 cup powdered sugar and rub sugar into towel with your hands.Place eggs in large bowl; beat using electric mixer on high speed, 5 minutes with a timer set. The whipped eggs will become thick and lightened in color. With the mixer still running, slowly add sugar and oil, followed by buttermilk and vanilla.In a separate bowl, sift together flour, cocoa, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and smooth evenly with a rubber spatula. Bake 12-15 minutes. Cake is done when it springs back when pressed with fingers.Immediately turn the sponge sheet out onto one of the sugar-covered tea towels. If you used parchment paper to line the pan, remove it, then cut the sponge in half width-wise so that you have two 7.5 x 11 inch pieces. Roll each cake into a tea towel from a short side. Place the rolled cakes on a wire rack, seam-side down, and let cool completely.Make the French coffee buttercreamIn a small heavy saucepan set over medium heat, dissolve the sugar in the water. Bring the mixture to a boil, stirring constantly. Continue to cook until it registers 240°F on a candy thermometer.In the bowl of a stand mixer with the whisk attachment, beat the eggs until they are thick and pale, about 5 minutes on medium high speed. While mixer is running, add the sugar syrup in a thin stream, carefully tempering the syrup into the eggs without cooking them. Beat until the mixing bowl is cool. Change to the paddle attachment and add the softened butter, 1 tablespoon at a time. The mixture will deflate and look runny, then curdled. Keep adding butter and mixing. This buttercream goes through several ugly stages before it reaches fluffy consistency. When all the butter is added, add the espresso mixture and salt. Beat on high speed until light and fluffy.Transfer buttercream to a piping bag with 1/2-inch hole cut in the end of the bag.Gently unroll a cake, letting the end remain curled. Pipe lines of buttercream over top of cake; spread evenly. Roll the cake back up and wrap in plastic wrap. Repeat with remaining cake and the remaining buttercream. Refrigerate until the frosting is firm, about 1 hour.Conservatively trim both ends of the cakes away with a serrated knife so the swirl is visible.AssemblyKnead the marzipan and dark chocolate cocoa powder together until the marzipan is consistently dark brown in color. Dust the tree bark impression mat with cocoa powder using a small kitchen-dedicated art brush to get into all the nooks and crannies of the silicone mat.Roll out half of the marzipan on a lightly cocoa-powder dusted work surface. Place it on the impression mat and roll so that the marzipan takes on the tree bark impression; don’t roll too hard or the marzipan will tear.Turn the marzipan bark out of the mold and place on top of one of the cakes. Cover the top and sides of the cake entirely, but do not cover the bottom. Trim away excess marzipan. Repeat the process with the remaining cake. Cut cake into rounds and add little axe cupcake picks, if using, before serving.Serve cakes at room temperature. Store leftovers in the refrigerator. Return cakes to room temperature before serving.
      NotesWhat to expect:
      This chocolate sponge is light in texture and deeply chocolaty. It does a good job of holding the rich coffee buttercream and supports the covering of marzipan very well. It’s a wonderfully rich coffee break treat. 
      I chose to serve this cake as a grouping, with one whole yule log cake as the centerpiece, and the second cake I cut into rounds and decorated with the mini axe cupcake picks on plates for easy serving. However, ’tis the season to give. You may decide to keep a cake and give one away.

      Keyword chocolate sponge cake, coffee buttercream, instant espresso powder, marzipan

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pumpkin Cranberry Mini Cakes

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      Pumpkin Cranberry Mini Cakes celebrate two of the season’s best flavors. Cream cheese frosting balances tart cranberry filling sandwiched between layers of pumpkin sponge.

      Even though the first day of fall was in September, it feels like it’s only just arrived here in East Tennessee. There’s a snap in the air and the trees are finally showing their colors. I see geese flying south almost daily, and their path seems to navigate right over our backyard. I’ve seen and felt all of these things before, but each year it feels new. Funny, isn’t it?
      All of this has urged me to start holiday baking in earnest. I’ve been piecing together flavors for new recipes with autumn flavors. This recipe started out as an idea for petit fours, but as the build progressed it was clear they were meant to be a bit larger.

      Setting the scene.
      Before I get into the cake, I wanted to share this little table. My bestie and I set up an autumn-themed tablescape just outside my back door. The more we arranged the more I began to consider it a trial run for this year’s Thanksgiving table. My set of vintage Noritake china with persimmon-hued flowers seemed just right, and they inspired the decors for the mini cakes.
      (For those interested, the china has been discontinued but Replacements.com has some nice pieces here.)

      The cakes!
      Begin this recipe with an easy pumpkin sponge baked in a sheet pan. It’s a tasty base that can easily support layers of filling. Then spread on a layer of cranberry filling. This is simply made from a can of organic whole berry cranberry sauce.

      Next, the cream cheese filling. Spiced pumpkin sponge and cream cheese were made for each other, if you ask me. (See My Favorite Pumpkin Roll Recipe for more on this.) This layer also balances out the tartness of the cranberry.

      Trim the edges of the cake to neaten them using a large serrated knife. Then top the whole thing with a layer of marzipan. This is a classic element in most petit fours recipes, and it tastes great!

      Using that same large serrated knife you used to neaten the edges, cut the cake into pieces. I have a kitchen-dedicated ruler that really helps to make even portions. You can see this in action in the video at the end of this post.

      Draped glaze.
      After all the cakes are cut, cover them in a thick confectioners’ glaze made of powdered sugar, milk, and vanilla extract. This is a much easier topping to make than poured fondant, and it dries to a satin finish. The coating doesn’t need to cover the entire cake. An asymmetrical drape will give enough coverage while still showing off those delicious layers.

      Small flowers can be fashioned by using leftover marzipan. I wanted to match the little flowers on the Noritake china on the table, so I tinted them an orangey-persimmon hue.

      Gold dragees in the centers of each flower gives them a little sparkle as a finishing touch.

      The cakes were really beautiful on the table. Petite but not too small. And you can’t get any more season appropriate than Pumpkin & Cranberry, right?

      These Pumpkin Cranberry Mini Cakes require a little planning and effort, especially if you make the decors on top. But they are well worth the effort. The recipe provided yields 20 mini cakes, but it can be halved to feed a smaller crowd.

      Pumpkin Cranberry Mini Cakes

      The pumpkin sponge cake portion will need to be made twice to yield the two 15×10 sheets needed for all 20 cakes. If you require less servings, the cake recipe can be made once and both filling recipes halved.

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      Prep Time 2 hrsCook Time 50 minsTotal Time 2 hrs 50 mins

      Course DessertCuisine American

      Servings 20 mini cakes

      Equipment15×10 jelly roll panlarge serrated knifesmall flower fondant plunger cuttersmall leaf fondant plunger cutterfluted pointed star fondant toolfood tweezers
      Ingredients  Cake ingredients3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup canned pumpkinCranberry filling14 oz. canned organic whole cranberry sauce1/4 cup granulated sugar1 1/2 teaspoons orange zest from one large naval orange2 tablespoons cold water1 tablespoon cornstarch1 tablespoon orange liqueur such as CointreauCream cheese filling 1 pkg. 8 oz. cream cheese at room temperature1 cup powdered sugar sifted6 tablespoons butter softened1 teaspoon vanilla extractAssembly1 lb. prepared marzipan2 cups powdered sugar4 tablespoons milk or cream plus more if needed1 teaspoon vanilla extractCopper brown gel food colorMoss green gel food colorGold sugar pearls
      Instructions Pumpkin sponge cakesPreheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper, or spray with flour-based baking spray. Cover a large work surface with parchment paper and lightly dust with powdered sugar.Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in the bowl of an electric mixer until thick and pale. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.Bake for 12 to 14 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto the prepared parchment paper. Remove parchment paper that lined the pan from the cake, if necessary.Bake the sponge recipe twice so that you have two 15×10 sheets of pumpkin sponge.Cranberry fillingPlace the cranberry sauce in a medium saucepan over medium heat. Add the sugar and stir until the mixture begins to steam. Stir in the orange zest. Using an immersion blender, blend the mixture right in the saucepan to a smooth puree. (If you don’t have an immersion blender, cool mixture and transfer to a blender pitcher to puree. Then return it to the saucepan and re-heat.)In a small bowl, stir together the water and cornstarch to make a slurry. Add the mixture to the hot cranberry puree while whisking, and stir until thickened, 3-5 minutes. Remove from the heat an let cool. Add the orange liqueur and refrigerate until completely cool.Cream cheese fillingBeat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.Scrape down the bowl and mix again until light and fluffyAssemblyCut one of the pumpkin sponge cakes into thirds that you have three 10×5-inch long pieces. Spread one of the cake layers evenly with the cranberry filling. Top with a second sponge. Spread a layer of cream cheese filling on top of the second sponge evenly. Top with the third layer of sponge. Refrigerate the cake until firm, about 25 minutes.Meanwhile, roll out half of the marzipan to slightly less than 1/4-inch thickness. Remove the cake from the refrigerator and brush the top with water (I used a kitchen-dedicated spray bottle to mist it). Place the marzipan on top of the cake and trim away the excess so that the marzipan fits the top of the cake exactly. Save marzipan scraps. Refrigerate again for 15 minutes.Repeat the entire process of filling, covering, and chilling the second pumpkin sponge.Remove the cakes from the refrigerator and score the marzipan down the center length of the cake using a serrated knife. Score width-wise every two inches so that you have 10 mini cakes portioned. Using gently sawing motions, cut the cakes at their score marks. Repeat the process with the second assembled cake so that you have 20 mini cakes.In a small bowl, stir together the powdered sugar, 3 tablespoons milk or cream, and vanilla extract. Whisk until thick glaze forms. Add a more milk or cream if needed. The mixture should be so thick that it holds in the balloon of a whisk, and slowly pours back into the bowl in an opaque ribbon. Pour a spoonful of glaze over each cake, gently nudging the glaze over the sides of the cake with the back of a spoon. Let the cakes stand until the glaze is firm, about 1 hour.Meanwhile, tint a 2 oz. ball of marzipan with the copper brown gel food color. Knead well until a consistent hue is achieved. Repeat the process with another 2 oz. ball of marzipan and the moss green food color. If the marzipan is sticky, knead in a little confectioners’ sugar.Roll out each piece of marzipan and stamp small flower shapes from the copper marzipan using the flower plunger cutter. Gently shape them using a fluted, pointed star fondant tool. Use the small leaf plunger cutter to stamp shapes from the moss green marzipan. A leaf veiner can be used to create leaf impressions in the marzipan, if desired.When the mini cakes are firm, arrange flowers and leaves on top of each cake. When they are arranged correctly, use dot of leftover glaze to adhere them to the tops of the cakes (or you could use a water dampened art brush). Using cake decorator’s tweezers, press gold sugar pearls into the centers of each cake.Place cakes in a large cake box or in a baking pan that is taller than the cakes’ height. Store loosely covered in plastic wrap in the refrigerator (an airtight container will cause the glaze to wrinkle – avoid this). Allow cakes to stand at room temperature for a few minutes before serving. This knocks a little of the chill off and the flavors will be well developed.
      NotesThe work of building this cake can be spread out over a couple of days. The pumpkin sponge and cranberry filling can be made a day ahead of assembly. 
      Marzipan decors can be made ahead of time and stored airtight for freshness.
      Cake layers will stay well-defined and sharp when refrigerated. If left at room temperature for more than a couple of hours, the cranberry filling will begin to soak into the bottom sponge. 

      Keyword canned pumpkin puree, cranberry cake filling, cream cheese cake filling, organic canned cranberry sauce, pumpkin sponge cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Ghost Bark Cake

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      Make this creepy-cute sprinkle cake for a fun Halloween party centerpiece. Ghost candy bark makes an edible cake topper and adds an extra-scary dimension.

      Hello, friends! Halloween is fast approaching – a little too fast, if you ask me. And I’m pleased to share my latest effort for Food Network. This Halloween-themed ghost cake is a fun and colorful confection dressed in black chocolate frosting and lots of sprinkles. It would make a tasty, eye-catching centerpiece for a ghoulish gathering.

      Halloween Hues.
      Begin with some fluffy buttermilk cake layers. Whenever a cake requires a colorful interior, I turn to this white cake recipe. Most cake-makers are familiar with the WASC cake (white almond sour cream) that uses white cake mix as an ingredient. The finished batter takes on food color very well, and yields rich hues. For this recipe I swapped the sour cream for buttermilk and it worked beautifully.

      Use black or dark chocolate cocoa powder for the black chocolate buttercream so you won’t need to add loads of black food color. Black cocoa powder will yield the best results, and it darkens as it sets on the cake.

      You’ll see in the video that I use a special technique to get those rings of sprinkles on the cake. It’s the same spray and roll technique I used for Peach Ring Cake, and it’s not too hard to master!

      Spooky-cute!
      The ghost bark is just TOO CUTE. There are lots of versions of it online, and I thought it would be a snap to make. Ha! Not so much. But there’s a trick to it. I ran into issues with the candy setting up before I could get all the ghosts piped and swirled on. But I discovered if you keep your oven at 200F, you can pop the entire sheet of bark in there for 2 minutes and the whole thing will re-melt. Use this re-heating technique and you’ll have a much easier time!

      Worth it! Look how cute. The best tool for making the ghostly arm and body trails is a chopstick. A toothpick is too thin for this job.

      When the candy is set, break it apart and use it for an edible cake topper. Insert shards upright so that it appears the ghosts are floating upwards!

      The interior is tangy, almost like a red velvet cake (it’s all that buttermilk!) and it is wrapped in the darkest chocolate frosting. Which tastes much like an Oreo cookie!

      You can find the recipe for Ghost Bark Cake on FoodNetwork.com, right here. And don’t forget to check out the video, which demonstrates how to get that stripe-y sprinkle effect.
      Note: If you’re outside the US, you may not be able to view the recipe due to Discovery’s geo-blocking. If this happens, leave a comment and I’ll work on sending the recipe to your email address.

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Salted Caramel Popcorn Cake

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      Rich sea-salted dulce de leche buttercream will wow your taste buds in this Salted Caramel Popcorn Cake (aka Crunch ‘n Munch Cake). Along with three brown sugar cake layers it supports a pile of caramel corn, honey-roasted peanuts, and dulce de leche drizzle.

      The Tennessee Valley Fair ended last week, and I didn’t go for a bunch of reasons. It’s an end-of-summer tradition and a harbinger of fall. I love going to see the livestock shows and I never miss a look at the prize-winning pumpkin, but what I really go for is the food. I missed the funnel cakes, the smell of burnt sugar, snow cones, cotton candy, and the giant bags of caramel corn.
      This Salted Caramel Popcorn Cake is my consolation. It’s three layers of brown sugar cake, topped with the easiest, tastiest salted dulce de leche buttercream. I crowned the cake with loads of caramel corn clusters with peanuts (a.k.a. Crunch ‘n Munch). It’s pretty much the caramel cake of my dreams.

      The first thing I need to talk about is this salted dulce de leche frosting. Oooh, it’s so good. Easy, too! The recipe makes a big bowl, and it may seem like too much for an 8 or 9-inch cake, but it’s just the right amount for generous filling and those big swirls of frosting on top.

      Layer up!
      Bake up these tender cake layers made with butter and light brown sugar. The batter is so fluffy, and yields a delicate, slightly crumbly cake that doesn’t rise much. You might not even have to level it. It’s a nice vehicle for all that caramel frosting.

      Cover the cake in a thick layer of salted dulce de leche buttercream, and pipe on some tall frosting swirls. I topped each swirl with caramel corn pieces.

      Just a little heavy cream mixed and heated with dulce de leche will loosen it enough to make a nice drip/drizzle.
      Also, how much caramel popcorn on top is too much? Asking for a friend. If I’d had another box of Crunch ‘n Munch on hand, this cake might’ve been twice as tall! Top the cake with a mountain of caramel popcorn and then drizzle the heck out of it with more dulce de leche.

      Add pinches of coarse sea salt to the caramel for little explosions of flavor (seriously!). I used this homemade vanilla salt that I make around the holidays for Christmas gifts. It’s also really good on shortbread. But use whatever you have on hand! Or, if you’re looking for a good coarse salt to stock, this Celtic grey sea salt is tops.

      This is an evergreen cake that’s appropriate for all occasions. However there’s still something quite autumn about it, even though it’s not pumpkin. And it’s not spiced.

      Prepared dulce de leche is easily found at the grocery store in the baking aisle or in the ice cream toppings section near the frozen foods. I recently discovered n’dulce, (found with the ice cream toppings) which is what I used for this cake. It has that intense deep brûléed sugar flavor that translates so well in buttercream. It’s worth seeking out.

      Salted Caramel Corn Cake

      Heather Baird

      Rich sea-salted dulce de leche buttercream will wow your taste buds in this Salted Caramel Popcorn Cake (aka Crunch ‘n Munch Cake). Along with three brown sugar cake layers it supports a pile of caramel corn, honey-roasted peanuts and dulce de leche drizzle.
      Read the recipe notes for additional information, and what to expect when baking and assembling this cake.

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      Prep Time 13 minsCook Time 30 mins1 hour chill time 1 hrTotal Time 1 hr 43 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3large closed star piping tipPiping bag
      Ingredients US CustomaryMetric Brown sugar cake layers3 cups cake flour2 teaspoons baking powder1/2 teaspoon baking soda1 3/4 cups full fat buttermilk at room temperature2 teaspoons vanilla extract1 3/4 cup light brown sugar3/4 cup unsalted butter at room temperature1/4 cup light olive oil or vegetable oil3/4 teaspoon fine grain sea salt4 large egg whites at room temperatureSalted dulce de leche buttercream2 cups unsalted butter at room temperature7 1/2 cups confectioners’ sugar one 2 lb. bag13.4- ounce jar prepared dulce de leche n’dulce recommendedMilk or heavy cream for thinning the frosting1 teaspoon fine sea salt
      Instructions Brown sugar cake layersPreheat the oven to 350F. Spray three 8-inch round baking pans with flour-based baking spray (or grease and flour pans).In a large mixing bowl, whisk the flour, baking powder and baking soda together. Combine the buttermilk and vanilla extract in a glass measure with a pour spout.In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, oil and salt. Beat on medium-high until fluffy, about 5 minutes. Scraped down the bowl using a rubber spatula. Add egg whites one at a time, mixing well between each egg addition.Decrease the mixer speed to low and add the dry and wet ingredients in three additions. Begin and end with flour. Stop mixing when just a few streaks of flour remain. Finish folding together the ingredients by hand with a large rubber spatula. This will ensure that your cake’s texture is even and won’t bake with tunnels (air holes) throughout.Place approximately 2 2/3 cup of batter into each of the prepared pans. Smooth the batter evenly with a rubber spatula and tap the pans on a work surface to release any air pockets. Bake cakes until golden and crowned, about 25 to 30 minutes. The cakes are done when a toothpick tester inserted near the center comes out clean.Cool the cakes in the pans on a rack for 5 minutes, then turn them out onto a wire rack to cool completely. Level them using a serrated knife or cake leveler, if needed (my cakes did not require leveling).Salted dulce de leche buttercreamIn the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners’ sugar. Beat on low speed, gradually increasing to medium as the sugar is incorporated. The mixture will be thick. When the butter and sugar are just combined with some streaks of sugar still remaining, stop the mixer and add the dulce de leche in three additions until thoroughly combined, mixing well after each addition. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. Beat in the fine sea salt. Beat on high speed until light and fluffy. Scrape down the bowl and beat again to make sure no streaks of butter or sugar remain. Beat again if necessary. Cover the bowl with a damp tea towel to prevent the frosting from drying out.AssemblyPlace a cake layer on a cake board or flat serving plate. Top with 1 1/4 cups of buttercream; spread evenly. Repeat process with next cake layer. Place remaining cake layer on top. Frost the entire cake in a thin coat of the buttercream (crumb coat). Refrigerate until firm, about 15 minutes.Cover cake with a second generous, thick layer of the buttercream. Smooth the top and sides evenly using an offset spatula, a cake smoother, or a bench scraper.Place the remaining buttercream in a large piping bag fitted with a large closed star decorator tip. Pipe 8 large swirls on the top edge of the cake. Immediately place a caramel corn cluster on top of each swirl.In a microwave-safe bowl, combine the dulce de leche and heavy cream. Heat 30 seconds or until hot, and the mixture stirs together easily. Pick up the mixture with a spoon and it should all in a ribbon back into the bowl. If it doesn’t fall correctly stir in a little more cream. Heat again if necessary.Spoon or pipe the 3/4 of the caramel on top of the cake so that it drips down the edges. Top with handfuls of caramel corn, drizzling as you go with the remaining dulce de leche so that all layers of the caramel corn get a little of the drizzle. Sprinkle the peanuts on top. Add pinches of coarse sea salt to the caramel drip and drizzle.Serve slices of cake at room temperature. Store leftovers covered with plastic wrap in the refrigerator.
      NotesWhat to expect:

      Tender, light cake layers that won’t rise much during baking. You shouldn’t have to level these cakes, but if your oven runs hot it could force them to crown (rise in the centers). Go ahead and level them using a serrated knife. 
      Lots of buttercream. The recipe makes a big stand mixer-sized bowlful, but it’s the star of the show and really wows as the filling and covering on this cake. If you’re not a big frosting fan you could halve the recipe. But my tasters loved the cake recipe written, as is. 
      A thick drizzle. Some brands of dulce de leche thin better than others. Some may require more cream to achieve a nice ribbon-like consistency. My recommendation is n’dulce brand, which is well behaved and thins easily. If your drizzle doesn’t thin easily, experiment with a little more heavy cream and heat.
      Aaand, about the caramel corn’s crunch. Ideally, you’ll assemble and serve this cake on the same day. That way the caramel corn will remain fresh and crunchy. I used Crunch ‘n Munch brand caramel corn clusters, which has a thick coating of caramel that I feel has a little more longevity in the refrigerator that other caramel corn. Over time in the fridge, the caramel corn with soften and lose its crunch.

       
      Try to enjoy this cake within a couple days of assembly, and share the love! You shouldn’t have any trouble pawning slices off to co-workers, friends, and family.
      The brown sugar cake layers are adapted for this recipe from a New York Times recipe that you can find right here. The buttercream recipe and other elements are original to sprinnklebakes.com. 

      Keyword brown sugar cake layers, caramel popcorn, coarse sea salt, dulce de leche, salted dulce de leche frosting, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Bourbon-Apple Butter Cake for a Small Autumn Wedding

      ha scritto per te

      This Bourbon-Apple Butter Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream. Seasonal fruit gilded with edible gold leaf and a crown of fresh rosemary make this little cake wedding-worthy.

      I made this cake last fall for a sweet couple’s small wedding reception, and I liked end result so much I asked them if I could share the recipe. With their approval, here it is! The flavor of bourbon-brown sugar cake is never out of season, but those warm notes taste even sweeter when the weather turns cool.

      Regular blog readers will already be acquainted with a slightly different version of this cake recipe. It’s from this Bourbon Vanilla Layer Cake. For this iteration, I soaked the cake layers with Four Roses single barrel bourbon. And I filled it with my mom’s homemade apple butter. A barely there coat of Swiss meringue buttercream holds it all together before the blue ganache drip is poured over.

      The blue ganache is made with dark blue candy melts and heavy cream. Very simple. It looks stunning with edible gold leaf brushed on. Honestly this picture does not do the real thing justice.
      Fresh details.
      Instead of a wedding cake topper, the couple opted for an autumn fruit and flower arrangement. It’s a nice alternative to the usual little plastic couple décor, although that can be super cute and kitsch.

      This is the sketch I sent them in the early stages of development. I’d planned for an autumn bounty on top with fresh figs, but I just couldn’t find any. (Turns out, nothing was a sure thing in 2020 – not even figs in fall!) However, I couldn’t believe my eyes when I found some beautiful cape gooseberries. So I snatched them right up!

      For those attempting this cake, bake and soak the layers a day or two ahead of time. As a result, the bourbon will mellow and the flavors will marry.
      The finished cake is delicious and SO quintessentially fall with apple butter, spices, deep caramel and oaky bourbon notes, and the vanilla Swiss meringue buttercream balances it all with a creamy note.

      Finding a presentable box for wedding cake delivery is a task unto itself. I lucked out finding this 10x10x2 windowed bakery box. Although the boxes come with ribbon (and a ‘best wishes card’), I tied some of my own blue velvet ribbon on to match the wedding colors.
      Big thanks to Jacob and Kayla for trusting me with the cake for their special day!

      Bourbon-Apple Butter Cake for a Small Autumn Wedding

      Heather Baird

      This Bourbon-Apple Butter Wedding Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream.The cake batter requires a large standing mixer (6-8 quart bowl) for mixing. If you don’t have one, the recipe can be halved and made twice for a more manageable batter quantity. I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store. Yields one 8-inch layer cake, 4 layers tall, about 28 wedding slice-size servings.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 1 hrCook Time 30 mins45 minutes chill time 45 minsTotal Time 2 hrs 15 mins

      Course DessertCuisine American

      Servings 28

      Equipment8 inch round cake pans, 4Pastry brushBench scraperCake turntableSmall kitchen-dedicated art brushGreen floral tape
      Ingredients  Bourbon cake layers2 cups unsalted butter softened4 cups light brown sugar packed1/2 cup molasses12 large eggs at room temperature2 tablespoon vanilla bean paste or pure vanilla extract6 cups all-purpose flour1/2 teaspoon salt1 1/2 teaspoons baking soda8 oz. sour cream1 cup bourbon I used Four RosesBourbon simple syrup1 cup granulated sugar1 cup water1/3 cup bourbonSwiss meringue buttercream and filling12 egg whites3 cups sugar1/4 tsp salt5 cups unsalted butter softened1 tablespoon vanilla extract3/4 cup prepared spiced apple butterBlue ganache drip6 ounces dark blue candy melts finely chopped5 tablespoons heavy creamDecorateEdible gold leaf 4 small sheets1 blemish-free red pear12 long rosemary stems 7-8 inches each4 sprigs thyme6 cape gooseberriesWhite food safe flowers such as organic roses
      Instructions Make the cake layersPreheat oven to 325 degrees. Grease four 8-inch round cake pans with flour-based baking spray (or grease pans and line bottoms with parchment).In the bowl of an electric stand mixer, beat together butter and brown sugar until light and fluffy, about 3-5 minutes. Add the molasses and beat until incorporated. Scrape down bowl with a spatula. Add eggs one at a time, beating well after each addition. Beat in vanilla.Whisk together flour, salt and baking soda in a separate large bowl. In another bowl, combine the sour cream and bourbon. Gradually add flour mixture to butter mixture in 3 additions, with the mixer on low speed, alternating with sour cream mixture and starting and ending with flour mixture. Scrape down the mixing bowl with a large rubber spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.Divide batter between pans, filling them about 3/4 full. Bake until golden and cakes spring back when pressed in their centers, about 30-35 minutes. Let cakes cool in pans for 5 minutes. The cakes should pull away from the sides of the pan. Invert cakes, remove pans and let cool completely on a wire rack. Level the cakes using a cake leveler or serrated knife.Bourbon simple syrupIn a microwave-safe bowl combine the water and sugar. Cook at 100% power for 1 minute 30 seconds. Stir well until the sugar is completely melted. If sugar crystals remain, heat another 45 seconds to 1 minute, or until completely melted (you can also make this on the stove top in a saucepan over medium-high heat if you don’t have a microwave). Add bourbon; drizzle on, or brush syrup over cake layers using a pastry brush.Swiss meringue buttercreamSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture may deflate and look curdled – this is normal. Keep adding butter and mixing. Add the vanilla extract. Beat until the frosting on high speed until it is thick and completely smooth.Fill a disposable piping bag with the frosting and snip a 1/2-inch hole in the end; set aside. Cover the remaining frosting with tea towel.AssemblePlace a cake layer on a cake drum, cake stand, or serving plate. Place on a cake turntable. Using the piping bag of buttercream, pipe a line around the top edge of the cake. Spread 1/4 cup of the apple butter on the cake layer. Top the cake layer with a second cake layer. Repeat the piping and filling process and place final cake layer on top. Cover the cake with the remaining buttercream. Using a bench scraper, remove most of the buttercream so that the cake layers show through (‘naked’ cake technique). Chill the cake in the refrigerator while you prepare the blue ganache drip.Blue ganache dripIn a microwave-safe bowl, combine the chopped red candy and heavy cream. Place in the microwave and heat at 100% power at 30 second intervals, stirring well between heating (about 1 minute total cook time). Alternatively, you may use a saucepan on the stovetop over medium-low heat. Stir until completely melted. Let cool slightly.Pour the ganache starting at the top center of the cake, and move outward to the sides so that some of the ganache drips down the edges of the cake. Use a spatula to spread the ganache evenly and to coax the ganache down the sides. Let stand until set, about 10 minutes. The ganache will set quickly on a well-chilled cake.DecoratePick up some of the gold leaf using the small art brush and place it on the blue drip ganache. Allow the leaf to cling to the ganache naturally. Place on other areas of the cake, if desired. Brush a little of the gold leaf onto the red pear. If the leaf doesn’t adhere naturally, brush a little corn syrup on the pear skin and try again.Lightly bend rosemary stems in a half-circle shape and lay around the top edge and bottom edge of the cake. Add in sprigs of thyme. Snip flower stems short and wrap the cut ends with floral tape. Insert them into the cake to one side, or arrange as desired. Place the pear on top of the cake, along with the cape gooseberries with their husks peeled back. Serve slices at room temperature.
      NotesFruit and flowers arranged on the cake should keep fresh and beautiful for at least 24 hours kept in the refrigerator.

      Keyword apple butter, bourbon, bourbon simple syrup, brown sugar cake, swiss meringue buttercream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peach Ring Cake

      ha scritto per te

      This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable!

      I’m so happy to finally share this cake! The idea for it has been rolling around in my noggin for more than six months, and a couple of weeks ago I finally worked out the details. If you’ve been reading this blog for very long, then you know I’m a kid at heart, and I love a candy-inspired cake. This one is quite good and fun to make!

      The first thing you’ll need before you get started is a bottle of LorAnn Peach Flavor Oil. This whole cake is built around the flavor in that bottle. I had purchased it as an alternative to peach schnapps to boost the flavor in my peach desserts. But when I opened the bottle and took a whiff it was pure nostalgia. It is truly peach ring candy in a bottle.

      Reverse Creaming
      Begin this cake with three 8″ white cake layers. This happens to be my favorite white cake recipe made with the ‘paste’ or ‘reverse creaming’ method. Unfamiliar? That just means instead of creaming butter and sugar together, you’ll beat butter into the flour until its crumbly/sandy-looking. The butter-coated flour slows the formation of gluten and results in a slightly more sturdy cake that still has a soft texture.
      This method sounds totally contradictory to most cake recipes, but these layers come out perfect every time. It also uses a lot of egg whites, but there’s no whipping or folding them into the batter. The egg whites go in without any extra prep. I may have to dedicate and entire blog post to just these white cake layers.
      The filling is a simple marshmallow mousse made with few ingredients that includes a bag of mini marshmallows. This element is inspired by the yellow marshmallow side of the peach ring candies. This mousse molds well in 8″ cake pans in the freezer so you can pop them on top of the cake layers without much effort.

      Coat this cake with peach flavored orange and yellow buttercream. You’ll need to chill the frosted cake in the fridge until firm, and then spray it with a 50/50 mixture of water and light corn syrup. If you’ve never tried this technique for coating a cake with sanding sugar, then I think you should! It’s so easy and FUN. You will need a kitchen-dedicated spray bottle, so pick one up the next time you’re at the dollar store. (Or order one right here.)

      Sparkle and Crunch.
      Gorgeous sanding sugars in peach ring candy colors really drives home the inspiration for this cake. It provides a nice crunch, too. Arrange lines of sanding sugar on a large baking sheet. After the cake is sprayed with the corn syrup mixture…

      …roll it in the sugar. The effect is pretty neat! Definitely check out the video I made of this cake’s construction just before the recipe card. It’s definitely not a hard technique to master. Just make sure your cake is well set and very cold so it won’t melt with the body temperature of your hands.

      Finish it up.
      After frosting the cake you’ll have enough left over to create some tall two-tone buttercream swirls.

      Place a peach ring candy between each frosting swirl to complete the cake. Tah-daaa! Totally cute.

      I just adore all that sparkle! And the marshmallow mousse is so light and bouncy. Honestly, the colors are giving me some fall vibes. Which makes me think this could be a really fun Halloween party cake.

      This cake slices like a dream, which is a result of the cake’s tight-yet-light texture. The marshmallow mousse is a fun surprise inside with loads of peach candy flavor. This would be such a great birthday cake for the peach ring candy-lover in your life.
      Again, the star of the show is the peach candy flavor you’ll find in a bottle of LorAnn peach candy oil, found right here.

      Peach Ring Cake

      Heather Baird

      This candy-inspired cake has all the flavor of nostalgic peach ring candy. You’ll need a bottle of LorAnn peach flavoring oil to get started (see blog post for source). White cake layers are made using the reverse creaming method, which results in a tight crumb with soft texture.The marshmallow mousse filling will need to set for at least 1 hour in the refrigerator, so plan ahead.

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      Prep Time 1 hrCook Time 25 mins1 hour chill time 1 hrTotal Time 2 hrs 25 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch round cake pans (3)Small kitchen-dedicated spray bottle
      Ingredients US CustomaryMetric White cake layers3 1/2 cups cake flour sifted2 1/3 cups granulated sugar4 teaspoons baking powder1 teaspoon fine grain sea salt3/4 cup unsalted butter softened1 1/2 cups whole milk at room temperature2 teaspoons vanilla extract7 lightly beaten egg whites at room temperatureMarshmallow mousse2 cups heavy whipping cream10 oz. bag mini marshmallows1 tablespoon LorAnn peach candy flavoring oil1 1/2 tablespoons grenadine or maraschino cherry juice from a jar of maraschino cherriesYellow food colorButtercream and decors2 cups unsalted butter at room temperature8 cups confectioners’ sugarMilk or cream to thin as needed2 tablespoons LorAnn peach candy flavoring oilOrange gel food colorYellow gel food color2 tablespoons light corn syrup2 tablespoons water1/3 cup red sanding sugar1/2 cup orange sanding sugar1/2 cup yellow sanding sugar8 gummy peach ring candies
      Instructions White cake layersPreheat the oven to 350°F. Grease and flour three 8-inch round cake pans.Whisk together the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on low speed and add the softened butter one cube at a time.After all of the butter has been added, let the mixer run on low speed until the flour mixture resembles fine cornmeal, about 5-7 minutes. With the mixer still running, add half of the milk and the vanilla extract. Increase speed to medium; mixture will be thick.Add the remaining milk and egg whites. Beat until just combined on medium speed. Stop the mixer and scrape down the edges of the bowl. Fold batter with a rubber spatula until the mixture is consistent with no streaks or pockets of flour remaining. Divide batter between prepared pans. Bake for 22-27 minutes, or until a toothpick tester comes out clean.Let cool in the pans for 5 minutes before turning onto a wire rack to cool completely. Level the cakes evenly using a cake leveler or large serrated knife.Marshmallow mousseLine two 8-inch round cake pans with plastic wrap so that it overhangs all sides of the pans.In the bowl of an electric mixer, whip the cream until stiff peaks form.Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. This will be very sticky and gooey – keep stirring. Stir the peach flavoring oil into the marshmallow, followed by the grenadine and the yellow food color. Fold the whipped cream into the marshmallow mixture.Divide the mixture between the two prepared pans and chill until firm, about 2 hours in the refrigerator, or 1 hour in the freezer. Keep layers chilled until you’re ready to assemble the cake.ButtercreamIn the bowl of an electric mixer, beat the butter and sugar together on low speed until just combined. Increase speed; add milk or cream a little at a time until the mixture comes to spreading consistency. Whip on high speed 2 minutes. Beat in the peach flavoring oil. Divide the buttercream into two bowls and tint one bright orange; tint the other bright yellow. Cover each bowl with a damp paper towel to prevent it from drying out.Assemble the cakePlace a dot of frosting in the center of a cake board or serving plate. Add a white cake layer. Lightly frost the layer with a thin coat of yellow buttercream.Remove the marshmallow mousse from the refrigerator and pull it out by the overhanging plastic wrap. Turn it onto the frosted cake layer and pull away the plastic. Top with a second white cake layer and repeat the process with the second mousse layer. Finish with the last white cake layer on top.Crumb coat the entire cake with a thin coat of orange buttercream on the bottom 1/2 of the cake, and a thin coat of yellow buttercream on the top 1/2 of the cake. Chill 15 minutes. Frost the cake with a final layer of buttercream, corresponding the colors with the crumb coat. Chill the cake until very firm, about 30 minutes.Meanwhile, place a large sheet of plastic wrap on a work surface. Place the remaining orange and yellow buttercreams side-by-side in a 6-inch line in the center of the plastic. Roll the frosting into the plastic jelly roll style and snip one end. Load the frosting into a piping bag fitted with a large closed star tip. Set aside.Place a 1 1/2-2-inch line of the red sanding sugar on a large baking sheet. Place a thicker line of orange sanding sugar touching the red sanding sugar. Place a thick layer of yellow sanding sugar touching the orange sanding sugar. Make sure all the sugars combined are tall enough to coat the height of the frosted cake.Place the corn syrup and water in a small kitchen-dedicated spray bottle and shake to mix thoroughly.Remove the cake from the refrigerator. Spray a light coating of the corn syrup mixture all over the sides of the cake. Let stand 1 minute. Pick the cake up and place it on its side in the sanding sugar. With a hand on the bottom cake drum, an a hand on the top center of the frosted cake, roll the cake into the sugar. Pick it up and move it backward onto the sugar, then roll forward to completely coat the cake. Stand the cake upright and smooth the top of the cake if you’ve made any impressions with your hand.Use the loaded piping bag of two-tone frosting to pipe 8 swirls on top of the cake. Place a peach candy ring between each swirl.Keep cake refrigerated. Serve slices at room temperature.

      Keyword marshmallow mousse, peach candy flavoring oil, peach ring candies, white cake layers

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Fried Peach Shortcake

      ha scritto per te

      Fried Peach Shortcake tastes just as good as it sounds! Fresh summer peaches are sliced and skillet-fried in butter and spices, then sandwiched between tender wedges of shortcake.

      Summer is slipping by too quickly! And it’s been too long since I last posted here. Fall projects are ramping up and have taken priority. But the good news is that I’ll have all kinds of delicious things to share with you this autumn. Although I look forward to all things fall baking, I’m still enjoying all the things summer gives us. A good peach crop is one of the best things about summer, if you ask me. This shortcake is a wonderful and simple way to use them. (Here’s another favorite.)
      Nearly everybody knows about fried apples – but fried peaches? They are totally a thing! And, they might be even better than their well-known counterpart.

      If you find yourself at the grocery store examining fresh peaches for this recipe, look for freestone peaches. The name says it all – the pits are easy to remove from the fruit.

      This recipe takes about 6 cups of sliced peaches. I’d estimate this at about 8 medium-sized peaches. You could also use frozen peaches (thawed) if you have them on hand. However you slice them, have them prepped ahead of time and tossed with a tablespoon of lemon juice to prevent browning.

      For the cake, whisk together the few dry ingredients called for, and then add heavy cream. Heavy cream has everything needed to bring this dough together. Namely, fat and flavor. Mix until you have a sticky dough.

      Press the dough into an 8×8-inch pan. Wet your hands first, and the dough won’t stick to them. While the shortcake bakes, fry the peaches.

      You’ll simply put all of the ingredients in the pan at once, stir, and then cook until the peaches are fork tender.

      Mmmm. These are pretty darn perfect warm from the stove top. The fried peaches alone are a fine dessert. If you have a tablespoon of bourbon on hand, it wouldn’t hurt anything to add it right after you pull them off the heat.

      Slice the cake into portions in the pan, or you could turn it out on a wire rack like I did. I always seem to ruin the first piece of cake getting it out of the pan, so this was better for me.

      Cut twice in each direction with light sawing motions with a serrated knife for 9 servings.

      To finish, split each cake and fill with fried peaches. Then spoon over more fried peaches. Shortcake wouldn’t be complete without a creamy element, so top each warm serving with a big scoop of vanilla ice cream, or a mountain of freshly whipped cream.
      I hope everyone has had a happy and safe summer so far! Let’s enjoy every last little bit of it.

      Fried Peach Shortcake

      Heather Baird

      Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }5 from 1 vote

      Prep Time 10 minsCook Time 26 minsTotal Time 36 mins

      Course DessertCuisine American, Southern United States

      Servings 9

      Equipment8×8 inch square pan
      Ingredients US CustomaryMetric Shortcake2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 tablespoons sugar1/2 teaspoon fine grain sea salt1 1/2 cups heavy creamFried peaches6 cups fresh peaches sliced 1/2 inch thick (about 8 medium)1 tablespoon lemon juice1 teaspoon ground cinnamon plus more for garnish1/4 teaspoon freshly grated nutmeg1/4 teaspoon fine grain sea salt1/2 cup light brown sugar tightly packed1/4 cup unsalted butterVanilla ice cream for serving
      Instructions ShortcakePreheat the oven to 400°F. Coat an 8×8 square baking pan with flour-based baking spray (or grease and flour pan).In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.Fried peachesPlace all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.AssembleSplit a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
      NotesFrozen peaches can be used for this recipe. Thaw and pour off the liquid before using.
      2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.
      Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.
      Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.

      Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Danish Coffee Cake

      ha scritto per te

      Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!

      This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
      Easy Homemade Danish Coffee Cake
      Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
      But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!

      What is Danish Kringle?
      Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.

      Variation Ideas
      This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
      I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
      Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
      Tips for the Best Danish Coffee Cake
      Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
      Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.

      How Do You Serve a Kringle?
      I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!

      How to Store Danish Coffee Cake
      Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
      CLICK HERE FOR THE FULL RECIPE
      More Pastry Recipes to Try
      Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO