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      Red Velvet Smith Island Cake

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      Smith Island Cake gets a holiday makeover with layers of red velvet, swirled white chocolate frosting, and festive candy ornament toppers.  

      I’ve had Smith Island Cake on my baking bucket list for perhaps five years or more. That’s a long time! I’ve just never found the right moment or the right inspiration, until now. A ready-made red velvet version caught my eye on the Smith Island Baking Company’s website. My southern heart was instantly smitten. I wanted to make my own version because it was so beautiful, and because I want to celebrate Christmas 2020 in a BIG way. We’ve all had quite a year and I think we deserve some happiness a dozen layers high!

      This is a Maryland tradition, usually made with 8 to12 yellow cake layers and chocolate frosting. In my search for a recipe, I happened upon the Maryland Office of Tourism site, which offered an authentic yellow and chocolate Smith Island Cake recipe. I used what good sense I gleaned from my red velvet-making days, and altered the recipe to a ruby hue with tangy buttermilk flavor.

      I would call this cake eggy, with five large, whole eggs in the batter which helps the thin layers hold together. As I’ve mentioned, a Smith Island Cake has between 8-12 layers, and my batter yielded 11 in my 8-inch cake pans. 
       
      The cake layer-making went quickly for me because I have four 8-inch cake pans that all fit on one rack in my oven. The layers only bake for 8 minutes, and aside from washing and re-greasing pans, it all went by fast. Total time will vary according to your tools and equipment. If you’re not inclined to expand your 8-inch pan collection permanently, consider getting some disposable 8-inch aluminum cake pans, which can be recycled after you’re done.

      It almost felt wrong to not cover this cake with cream cheese frosting, but all those layers need structure, and that’s not what cream cheese frosting is about.  The white chocolate frosting I used is tasty and held all the layers well. I also like that it keeps with the chocolate component that the original cake has as its covering.

      Sparkle, sparkle! This cake deserved something a little flashy, so I decided to whip up some candy ornaments with lots of bling!

      If you plan to make the toppers, you’ll need some sphere molds. This set has all the sizes needed. They’re not hard to make, and I think the extra effort is worth it. These are cast with red candy melts and covered with piping gel (or corn syrup) and nontoxic red disco dust.

      I fashioned some ornament hangers using gum paste. The loops on the small ornaments are made with beads from a candy necklace. 

      White chocolate shavings make the top of this cake look snowy, and it also repeats the flavor of the frosting.

      So many layers!

      This cake is rather frosting-forward, since the ratio to cake is about 50/50, so if you like buttercream you’ll love this cake! It’s sweet with a discernable buttermilk tang from the cake layers, and just a notion of cocoa in there, somewhere. 

      Red Velvet Smith Island Cake
      [Click for Printable Version]
      Yields 12-14 servings

      Note: The cake layers use 2 cups of full fat buttermilk which is very thick. If you’re using a buttermilk substitute, such as a mixture of milk and vinegar, decrease the amount of milk to 1 1/2 cups. 

      Cake layers
      Flour-based baking spray for the pans
      2 cups (400g) granulated sugar
      2 sticks (226g) unsalted butter, at room temperature
      5 large eggs
      2 1/2 cups (360g) all-purpose flour
      1/2 cup (60g) unsweet cocoa powder (not dark)
      1/2 teaspoon fine grain salt
      1 1/4 teaspoons baking powder
      2 cups (480ml) full fat buttermilk, well shaken before measuring
      2 teaspoons vanilla extract
      Red gel food color

      Preheat the oven to 350°F. Spray four 8-inch round cake pans with flour-based baking spray.

      In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and butter. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, cocoa, salt, and baking powder; add to the egg mixture one cup at a time, mixing as you go. With the mixer running, slowly add the buttermilk. Mix well and stir in the vanilla extract. Add red gel food color a little at a time until a consistent, vibrant red hue is achieved (I used about 1 tablespoon).

      Place 2/3 cup of batter into each pan and spread evenly with an offset spatula. Bake for 8 minutes. Cool in the pans for 2 minutes (the cakes should pull away from the sides of the pan, or help them by running a knife around the edges). Turn the layers out onto cooling racks and wash the pans; re-spray with flour-based baking spray. Fill pans and bake four more layers as before. Repeat these steps until all the cake batter is used (my batter yielded about 11 layers). When all the cake layers are completely cool, they can be filled with buttercream. 

      White chocolate buttercream
      2 cups (1 lb.) unsalted butter, at room temperature
      8 cups (2 lbs.) confectioner’s sugar
      Milk or cream to thin
      8 oz. (two 4 oz. bars) white baker’s chocolate, melted and slightly cooled
      2 oz. white chocolate shavings, cut from a bar using a vegetable peeler

      Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high until creamy. Add the confectioners’ sugar and mix until almost combined (the mixture may be a little crumbly). Add milk or cream a little at a time while mixing on medium high (I used about 5 tablespoons); beat until the mixture is thick and fluffy. With the mixer running, add in the melted chocolate a little at a time (make sure the chocolate is not hot or it will melt the buttercream!). Beat until the chocolate is completely incorporated.

      Place a red velvet cake layer on a cake board or serving plate. Top with about 1/3 cup (level) of buttercream and spread as evenly as possible. Repeat steps until all the cake layers are used. Refrigerate for 15 minutes, or until the frosting firms. Cover the outside of the cake with a thin layer of buttercream (crumb-coat) and refrigerate again, 15 minutes. Cover the outside of the cake with the remaining buttercream, swirling the frosting as you go.  Cover the top of the cake with the white chocolate shavings.

      Candy Ornaments
      10 oz. red candy melting wafers, melted 
      2 Small food dedicated art brushes
      Silicone ball molds, large and small (2-inch and 1-inch half spheres)
         *(sizes are approximate) 
      Piping gel or corn syrup
      Red disco dust (nontoxic cake decorator’s glitter)
      2 oz. gum paste
      1” and 1/2” circle cutters, or the open ends of medium and large piping tips
      3 beads from a candy necklace
      Edible gold paint
      2 Small food dedicated art brushes

      Coat two of the 2-inch silicone cavities with red melted candy using one of the art brushes. Brush the entire surface area including the very top edge of the mold. Coat six of the 1-inch cavities in the same manner. Chill until set, about 10 minutes. Re-heat candy if necessary and apply a second coat. Chill in the freezer until solid, about 10 minutes. Turn the candy spheres out onto a work surface. Let the pieces stand until they are room temperature. Save leftover melted candy for a future step.

      Place a nonstick saucepan over low heat. Place open ends of the two matching 2-inch spheres on the pan until the candy melts slightly (about 2-3 seconds at the most) and stick the two melted edges together to form one 4-inch sphere. Repeat this process with the smaller half spheres, creating three 2-inch spheres. Allow them to stand at room temperature until set, about 5 minutes.

      Wash the candy from the art brush under hot water and dry thoroughly. Lightly coat the large sphere with piping gel or corn syrup using the brush; immediately sprinkle red disco dust over the surface of the candy while holding it over a bowl to catch the excess glitter. Place the ball in the cavity of a muffin tin to dry (this prevents the ball from rolling around). Repeat this process with the smaller balls. Let stand until mostly dry, about 25 minutes.

      Knead the gum paste until pliable. Roll to 1/2-inch thickness and cut out one 1-inch circle and three 1/2-inch circles. Use the pointed end of the art brush to push a hole through the middle of each piece. With the scraps, roll out a small rope under your palms and make a loop about 1/2-inch long; twist the ends together and cut away the excess. Apply a dot of piping gel or corn syrup to the twisted end of the rope and insert it into the hole in the larger circle. Let stand until firm. Re-heat reserved melted candy. Place melted candy on the hole in the smaller circles, top each with a candy bead. Let stand until set, about 5 minutes. Use more leftover melted candy to attach the hanger pieces to the glitter ball ornaments; let stand until set 5-10 minutes. Using the unused art brush, apply a coat of gold edible paint to the assembled hanger pieces. Allow the assembled ornaments to stand until completely dry, about 30 minutes.

      Arrange the ornaments on top of the cake and give yourself a big pat on the back! (You did it!) Before serving, make sure the cake is room temperature. The flavors will be most developed when not chilled.

      link Red Velvet Smith Island Cake By Heather Baird Published: Thursday, December 03, 2020Thursday, December 03, 2020Red Velvet Smith Island Cake Recipe LEGGI TUTTO

    • in Recipes

      Six Spooky Treats for a Sweet Halloween!

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      No tricks here – only treats! Browse a bevy of spooky sweets that are perfect for your next Halloween party or fall gathering! 

      October 31st is just around the corner and I’ve been spending some time getting well-equipped for the occasion. I’ve been on the all-important Halloween candy-buying spree (and eating too much of it), I’ve haunted the house with bats and spider décor – and most importantly – I’ve developed some fun new recipes that are so Halloween party appropriate! 

      My friends at HGTV.com asked me to whip up some ghoulishly good party treats for their website, which are all featured and linked in this blog post!

      These dipped apple slices were perhaps my favorite of all the treats featured here. They’re so colorful and cheerful – and I couldn’t stop eating them! The candy coating cracks between your teeth when you bite into the slice, and the fresh apple is crunchy and delicious against tart candy. This recipe is just the thing to make with leftover Halloween candy.
      Find the recipe for Candy-Covered Apple Pops HERE on HGTV.com

      Next up – these silly fellas. I’d seen a few versions of these online made with mini pretzels, and wanted to supersize a few using puffy sourdough pretzels. I love how they turned out! This is such a fun salty-sweet treat that’s not too difficult to make.

      These bubbling cauldron brownie bites are sweet little treats with big chocolate flavor! I was inspired by a few versions I’d seen on Pinterest, but wanted to up the ante with a witchy spin. A witch hat on the side of the cauldrons make these extra-cute, and they assemble quickly with a chocolate kiss, sour fruit lace, an Oreo thin, and a little buttercream to hold them together.

      Invite a fresh bite to the party with a spooky Halloween fruit tray! Banana mummy pops are hilarious and tasty, while peeled clementine oranges make cute pumpkin lookalikes. Monster strawberries are scary-good, especially when dipped in 2-ingredient toasted marshmallow dip!

      I love making baked donuts for any occasion, but I especially love giving them a spooky makeover with marshmallow webbing! The technique is simple and fun, and a fat chocolate spider completes the effect (along with some unlucky candy bugs that are caught in the trap!). 

      This post’s grand finale is a cute pumpkin pail cake that is brimming with trick-or-treat candy! The cake is made using two bundt cakes sandwiched together, and then frosted with orange buttercream. There’s a few steps involved, but they’re all pretty straight-forward. It’s such a fun edible centerpiece!
      Find the recipe for Jack-o’-Lantern Candy Bucket cake HERE on HGTV.com!
      I hope you’ve enjoyed seeing these treats! I sure enjoyed putting them all together. If you’re looking for more Halloween treat ideas, then check out the gallery curated by my pal and editorial whiz, Chelsea Faulkner, at the following link. 
      62 Frightfully Delicious Halloween Dessert Ideas on HGTV.com!  

      link Six Spooky Treats for a Sweet Halloween! By Heather Baird Published: Wednesday, October 21, 2020Wednesday, October 21, 2020Six Spooky Treats for a Sweet Halloween LEGGI TUTTO

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      Brown Sugar Crumb Cake

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      The ULTIMATE Crumb Cake Recipe!! Brown Sugar Crumb Cake is a brown sugar twist on your usual coffee cake! It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
      Looking for a tradition spin on breakfast cake? Try my Coffee Cake Recipe…it’s THE BEST!

      Brown Sugar Crumb Cake Is the Ultimate Twist On A Classic!
      If you are a regular around here you know my affection for brown sugar. Essentially I will replace granulated sugar for brown sugar whenever I can get away with it. And today, we’re going all the way with my Brown Sugar Crumb Cake…from the cake, to the crumb topping, and the brown sugar icing that adorns the top.
      What’s the Difference Between Crumb Cake and Coffee Cake?
      Essentially not much. Crumb Cake typically has more “crumb topping” than coffee cake does, but really it seems in this day and age they two cakes are fairly interchangeable. Coffee cake is a more general term and doesn’t always HAVE to have crumbs on top…but you can’t really have a crumb cake without crumb topping…so…
      I get MANY comments on my Coffee Cake recipe asking “Where is the coffee in this recipe?” And in the US coffee cake doesn’t HAVE coffee in it, but is meant to be enjoyed along side of a cup of coffee? I don’t make the rules here.

      Ingredients:
      Crumb Topping:
      Brown sugar. You can use either dark brown sugar OR light brown sugar in the crumb topping!SaltButter. Use cold butter for the crumb topping, and a pastry cutter or your hands to form the crumbs!All-purpose flourCake
      Room temperature butter.Brown sugar. Again, you can use either light or dark.Large eggs. The size of the eggs definitely matters when baking so make sure you use large.Vanilla extractBaking sodaKosher saltGreek yogurt. You can also sub in sour cream if you have that on-hand.All-purpose flourIcing
      Brown sugar…and for the last time use light or dark!MilkButter. You will be melting this, so it can be either cold or room temperature. It won’t matter.Vanilla extractPowdered sugar
      Is the Icing Necessary?
      Well, the answer here is no. But yes. Make sense? The icing is absolutely delicious and adds another layer of brown sugar flavor and sweetness.
      BUT you can skip the icing if you run out of time, or are looking for a less sweet option. You can also dust it with powdered sugar as another option!
      How To Store:
      I am all about a warm cake along with a cup of coffee, but this cake is just as good at room temperature as it is warm. And certainly this cake can be enjoyed for multiple days if stored properly! Just make sure it is airtight and you can keep it at room temperature for up to 3 days.
      And you can certainly freeze this cake to enjoy at a later time too! Just cover it airtight. I recommend using plastic wrap to cover the pan, and then aluminum foil as an extra layer of protection in your freezer for up to 30 days.
      You can thaw it out at room temperature and reheat each slice in the microwave! You can also reheat the cake in the oven. Just pop it in a 350°F preheated oven for 5 – 10 minutes until warmed through!

      Looking For More Crumb Cake Recipes? Try These:

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      Brown Sugar Crumb Cake

      Description:
      My breakfast dreams came true when I made this Brown Sugar Crumb Cake. It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!

      Ingredients:

      Crumb
      1 1/4 cups light brown sugar
      1/2 teaspoon kosher salt
      1 cup butter, cold and cut into cubes
      2 1/2 cups all-purpose flour
      Cake
      1/2 cup butter, room temperature
      1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
      2 large eggs
      2 teaspoon vanilla extract
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 cup Greek yogurt
      2 cups all-purpose flour
      Icing
      3/4 cup brown sugar (you can use either dark or light, I used dark)
      1/3 cup milk
      1/4 cup butter
      1 teaspoon vanilla
      1 cup powdered sugar

      Instructions

      Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
      Crumb
      In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
      Cake
      In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
      Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
      Icing
      In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
      Serve warm or at room temperature.

      Notes:

      store airtight for up to 3 days.
      I noted you can use dark or light brown sugar in this recipe. I used dark in the cake and light in the crumb and icing, but feel free to use all dark or all light.
      Also, note you can add 1 teaspoon of cinnamon to both the cake and the crumb if you would like a cinnamon flavored cake.

      Keywords:: crumb cake, crumb cake recipe, brown sugar cake, breakfast cake, best breakfast recipe, make ahead breakfast, best cake recipe, homemade cake

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      This recipe and its images were originally posted in 2016 and updated in 2020. The recipe remains the same, just updated to be more clear. LEGGI TUTTO

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      Butternut Amaretto Bundtlettes

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      Butternut-Amaretto Bundtlettes
      Yields about 18 mini bundt cakes

      Bundt cakes
      2 1/2 cups (500g) granulated sugar
      1 cup (240ml) canola oil
      3 large eggs, at room temperature
      3 cups (360g) all-purpose flour
      2 teaspoons baking soda
      1 teaspoon ground cinnamon
      1 teaspoon ground nutmeg
      1/2 teaspoon salt
      1/4 teaspoon ground cloves
      2 cups (15 oz.) butternut squash puree (instructions follow)

      Butter amaretto syrup
      1/2 cup (120ml) water
      1/2 cup (100g) granulated sugar
      1/2 cup (113g) unsalted butter, melted
      1 cup(120ml)  amaretto liqueur
      Pinch of salt

      Glaze
      2 cups (230g) confectioners’ sugar
      1 tablespoon amaretto
      2-3 tablespoons milk or cream to thin
      1 drop each yellow and orange food color

      For the cakes, preheat oven to 350° F. Spray a multi cavity mini-bundt cake pan (such as Nordicware Bundtlette pan) with flour-based baking spray.

      In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with squash puree, beating well after each addition.

      Scoop the batter into the bundt pan cavities within 1/2 inch of the tops. Cover unused batter in the bowl with a damp tea towel. Bake for 24-27 minutes, or until the bundt cakes are well puffed, and a toothpick inserted near the center comes out clean. Cool 10 minutes and turn out onto a wire rack to cool completely. Wash the pan, coat with flour-based baking spray and bake remaining batter; repeat until all the batter has been used. 

      For the syrup, combine the water and sugar in a microwave-safe bowl; heat at 100% power for 1 minute, and stir. Heat for an additional 30 seconds and stir until the sugar is melted. Stir the melted butter into the hot liquid; add the amaretto and pinch of salt. Stir to combine. Quickly dunk each cake in the liquid and transfer to wire racks. Let stand until the syrup is well-absorbed, about 10 minutes.

      For the glaze, combine the confectioners’ sugar, amaretto, and 2 tablespoons of cream in a medium bowl. Blend with a whisk to combine. Add more milk or cream as needed to form a thick glaze that holds in the balloon of the whisk for a moment before falling in a ribbon back into the bowl. Add the food color and mix again. Spoon the glaze over the cakes. Let stand until the glaze crusts, about 10 minutes. Serve immediately. Store the cakes in an air-tight container.

      **To make this recipe as one large bundt cake, pour the batter into a 10-inch tube pan and bake for 60-65 minutes, or until a toothpick tester comes out clean.

      How to make butternut squash puree:
      Wash and carefully cut off the stem and base ends of a medium whole butternut squash; half lengthwise. Dig the seeds and membranes out with a large sturdy spoon. Butternut squash are firm and can be hard to cut! Microwave halves for about three minutes to soften and loosen the skin for easy and safer peeling! Remove skin from halves with a sharp knife. Place halves face down in a baking dish or roasting pan; pour water into dish around squash about 1/2 inch deep. Cover with foil and roast for an hour or until fork tender. Let cool and chop into small cubes. Puree in a blender or in a food processor until smooth.  LEGGI TUTTO

    • in Recipes

      Sandcastle Cake

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      Layers of brown sugar cake, sea salt caramel frosting, and a sandy graham cracker exterior make this cake a beach lover’s dream!I’ve been meaning to share this cake I made for Food Network for a while now, and I guess I’d better get to it because time’s a wastin’! I can’t believe we’re already in the last full month of summer.If you’re like me and didn’t make it to the beach this year, this cake is a nice consolation. I admit – I’ve had many slices of this cake and it is delicious! I may even dedicate a whole blog post to its sea salt caramel frosting (it’s that good!). And! It’s so fun to build. Yes – it’s a little involved and has a few steps, but its general construction involves ice cream cones, sugar cubes, and lots of graham cracker crumbs.
      There are many steps to take before a cake like this comes to life, and I usually begin with a sketch. This was my plan for executing the cake, and I thought it might be fun to share it with you. It really does help to have a guide, even if the end result looks a little different (but this one was very close!).

      The cake starts with two tiers of brown sugar cake (yum!), one 8-inch and 6-inch. The sea salt caramel buttercream firms well in the refrigerator and when chilled, it has just enough tackiness for the graham crackers to stick to the sides.
      The towers/spires are made with frosted cake cones and sugar cones – which is nothing new to the world of cake decorating. But using them is easy, so cute, and really makes the cake look more convincing as a castle.
      A couple more spires on top! 

      One of my original ideas for the cake was to use brown sugar cubes around the top edges to make the crenelations. This is such an easy way to achieve the effect symmetrically all the way around the top edges of the cake.
      A few molded candy starfish and seashells were finishing touches. Here I’m applying a little cocoa powder to the shells with a dry brush, which makes them a little more 3 dimensional in appearance.
      Add to this a few chocolate pieces for windows and doors, and the all-important spire flags, and you’ve got yourself a sandcastle that the tide won’t wash away! (Although it still may disappear quickly.)You can find the recipe on FoodNetwork.com at THIS link. You can also view the video HERE on their website, or HERE on the Food Network Facebook page.Happy Summer, everyone! I hope it’s been more sweet than salty (wink).link Sandcastle Cake By Heather Baird Published: Friday, August 07, 2020Friday, August 07, 2020Sandcastle Cake Recipe LEGGI TUTTO

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      Almond Genoise Mini Cakes

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      These Jordan almond-topped mini cakes are perfect for intimate wedding receptions and baby showers. They are delicious with bright almond flavor and will make your table beautiful!A few of my friends are currently navigating the process of planning a wedding during this time, when availability of resources and venues are questionable at best. Many are opting for smaller celebrations and backyard gatherings with immediate family and friends. One thing is for sure, love will never be cancelled, and should always be celebrated! And I’m in favor of making these intimate gatherings even more special.With this in mind,  I decided to whip up some small-scale fancy cakes that could be served as an alternative to a towering wedding cake. They have distinctive almond flavor – which to me is the flavor of wedding cake. Each cake has a single, beautiful Jordan almond on top, and edible gold leaf for some sparkle. Small but special – that’s the motto!
      Serendipitously, Sconza Chocolates sent me a bag of beautiful Jordan almonds this month. Each almond is so perfectly formed with a matte candy exterior. Their meaning seems especially relevant this year – the almonds represent “bitter” and the candy coating “sweetness”, which symbolizes the bitterness of life and the sweetness of love.
      Genoise cake is an Italian cake with a French name, but all you really need to know is that it’s a delicious sponge cake. It’s requires a few steps, such as whipping egg whites and folding with care, but the cake only takes about 5 minutes to bake in the oven!
      Mini cakes were made with the help of a small rectangular cookie cutter (from this set). Shapes are easily stamped from the sponge cake like cookie dough. The cream filling is chilled into a solid sheet in a baking pan, and the filling is also stamped into rectangles using the same cookie cutter.
      Stacked, the cakes and filling make a tall slice and a generous serving for one. You could halve each cake at this step to make petit fours for larger yield.
      A drizzle of chocolate is always a good idea! I just used a zip-top bag with the corner snipped, no fancy piping equipment required.

      Edible gold leaf really makes these cakes shine. It’s an optional garnish, but so pretty. You can find edible gold leaf here. You won’t need much – just a touch to give the cake some sparkle.
      I’m always ready to practice my sponge cake skills, especially when the end result is so tasty! I hope those of you planning a celebration this year will find this recipe useful – but you don’t need an excuse to make it! Almond cake lovers will want to make it on any given occasion (such as a Tuesday).This year I’m partnering with Sconza Chocolates as brand ambassador because I truly love their products. Their Jordan almonds are of the highest quality. If you’re looking to procure some, use the discount code SPRINKLEBAKES10 at Sconza.com for 10% off your order (coupon is repeatable).

      Almond Genoise Mini CakesYields 9 mini cakes or 18 petit foursCake2 whole eggs, at room temperature1/2 cup (56g) confectioners’ sugar1/2 cup (50g) almond flour2 tablespoons all-purpose flour2 egg whites1/8 teaspoon cream of tartar2 tablespoons granulated sugar1 teaspoon almond extractCream filling5 cups (570g) confectioners’ sugar1 cup (226g) unsalted butter, at room temperature1 teaspoon almond extract1/4 cup water1/4 oz. packet unflavored powdered gelatinGlaze2 cups (227g) confectioners’ sugar3-4 tablespoons milk or cream1 teaspoon almond extractEdible gold leaf, optional Décor9 Jordan almonds for mini cakes, or 18 for petit fours2 oz. semisweet chocolate, meltedPreheat the oven to 425° F. Grease a 17×11-inch sheet pan with vegetable shortening. Line the pan with parchment and lightly grease the paper.In the bowl of an electric mixer, combine the 2 whole eggs, confectioners’ sugar, and almond flour. Beat until the mixture is pale yellow, about 5 full minutes. Sift the flour over the mixture and fold together to combine.In a separate mixing bowl, beat the egg whites until frothy. Add the cream of tartar. Beat again until soft peaks form. Gradually add in the 2 tablespoons of granulated sugar as you mix. Beat until stiff peaks form. Add 1/3 of the egg whites to the pale-yellow batter and fold together with a rubber spatula. Add the almond extract and remaining egg whites; fold together until a consistent batter is achieved.Pour the batter into the prepared sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Batter will be spread thin.Bake for about 5-7 minutes, or until the cake is just firm with lightly browned edges. Keep an eye on the cake, my genoise baked in 5 minutes exactly.Sprinkle a tea towel with powdered sugar (about 3-4 tablespoons). Run a knife around the edge of the cake to loosen, and then turn the cake out onto the tea towel. Remove the parchment paper and let cool completely.Meanwhile, make the cream filling.In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners’ sugar, butter, and extract. Mix until crumbly. Keep mixer running.Place the water in a small microwave-safe bowl and mix in the gelatin. Let stand until absorbed, about 3 minutes. Microwave the gelatin mixture until liquid, about 10-20 seconds. Add the mixture to the mixer bowl as it runs. Beat until well-combined. Mixture should be thick.Grease a 13×9-inch baking sheet with shortening and line with parchment paper (the shortening helps the paper stick to the pan. Transfer the frosting to the baking sheet and spread evenly. Top with a second sheet of parchment paper and press the frosting evenly down into the pan. Transfer the pan to the refrigerator to chill about 45 minutes, or until very firm.Meanwhile, stamp out the cake pieces from the genoise cake.Use a 1 3/4-inch x 2 3/4-inch rectangular cookie cutter to stamp 27 shapes from the genoise cake.When the frosting is well chilled, remove it from the pan and remove the top layer of parchment. Using the same rectangle cutter, stamp 18 shapes from the frosting sheet; Lift each piece out using a small spatula. Chilled, the frosting should stamp easily, if it begins to get warm and shapes become soft, chill again for about 15 minutes or until firm.Place 9 cake pieces, evenly spaced, on a grid cooling rack. Top each with a frosting rectangle. Repeat this step again and end with a cake piece on top (order should be cake, frosting, cake, frosting cake). Gently press each cake down to help the layers stick together. If making 18 petit fours, cut each cake in half now. Place the cooling rack with cakes inside a large baking sheet, or place the rack over a sheet of parchment paper.For the glaze, whisk together the confectioners’ sugar, milk, and extract. The glaze should be thick and stiff at first, and it should take some effort to mix together. Add extra milk or cream drops at a time until a thick glossy glaze holds in the whisk balloon and slowly falls in a ribbon back into the bowl. This should be thick, viscous glaze, and not thin runny glaze.Top each cake with a spoonful of glaze. Use the spoon to push the glaze toward the edges of the cake so it runs down the sides but doesn’t completely cover the cakes. Top each cake with a Jordan almond. Allow the cakes to rest about 15 minutes, or until the glaze hardens slightly.Transfer the melted chocolate to a zip top bag with a tiny hold snipped in one corner, and pipe a zigzag of chocolate across each cake. Use tweezers to apply small bits of edible gold leaf, if using.Store cakes at room temperature under a cake cloche. If making these cakes ahead, assemble the cakes the day before and store them in the refrigerator; glaze and garnish the day of serving. (Glaze will wrinkle over time in an airtight container.) 
      link Almond Genoise Mini Cakes By Heather Baird Published: Wednesday, July 29, 2020Wednesday, July 29, 2020Almond Genoise Mini Cakes Recipe LEGGI TUTTO

    • in Recipes

      Garden Party Pound Cakes

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      This buttery lemon-lavender pound cake is simple to stir together and so satisfying. It’s topped with a thick drape of lemon glaze and garnished with a veritable bouquet of edible petals.Each year in early June a neighboring town holds a festival dedicated to everyone’s favorite flowering herb. The lavender festival is held on a historic square, and vendors line the streets selling all manner of lavender-themed goods. My favorite part of any festival is the food, and this one is no exception. They serve lavender begniets, lavender lemonade, and a wide array of lavender jams and jellies.It’s no surprise that this year’s festival has been cancelled due to health concerns, so I’ve decided to celebrate lavender in a big way at home, starting with these petal-topped pound cakes!
      Like any good pound cake recipe, this one starts with lots of butter creamed with sugar. There’s no leaven in this recipe, aside from what the eggs provide.
      I made this pound cake with a hand mixer – and you can too! Just be sure to mix the flour in at low speed until just combined. it should look like the picture above, with a few streaks of flour here and there. Stay pockets of flour are then mixed in by hand using a rubber spatula. This helps you achieve the dense, tight crumb that is the hallmark of any good pound cake.
      The cakes won’t crown much during baking – in fact, they may look sunken at first because the edges start to rise before the center does. Don’t be alarmed! This is normal. At the end, the baked cakes should have a little bump on top, much like a classic French madeleine.
      The edible flowers I had on hand were mostly dried, so that’s what I used, but I highly recommend using fresh, soft petals from an organic garden if you have them. If you don’t have good source, you can always order some here, but shipping can be pricey for delicate flowers.My favorite edible flowers to use are pansies, blue cornflower, nasturtium, marigold and rose petals. I’ve collected dried versions of these from various shops online, and primarily from Etsy vendors.
      The glaze is exactly two ingredients – freshly squeezed lemon juice and confectioners’ sugar. It should be thick enough to drape down the sides of the cakes while remaining opaque.
      Garnish with whatever edible petals make you happy! I included a few fresh mint leaves and tiny white thyme blooms.

      The interior should show an even, dense crumb speckled with lavender buds. To avoid tunnels (holes) in the cakes, be sure not to over-mix the batter using the electric hand mixer – mix just until combined and always fold those last bits together by hand.These were practically made for afternoon tea, and that’s just how we’ve been enjoying them. The citrus notes in the lavender pair so well with the brightness of the fresh lemon. I hope you’ll love them as much as we do. xo

      Garden Party Pound Cake(Lemon-Lavender Pound Cake)Yields one standard size loaf, or 3 small loaves,or 8 mini loaves.Cake1 cup (226g) unsalted butter, softened1 1/2 cups (300g) granulated sugarZest of one lemon1 1/2 tablespoons freshly squeezed lemon juice5 large eggs, at room temperature1 teaspoon vanilla extract1 tablespoon culinary grade lavender buds2 cups (250g) all-purpose flourGlaze2 cups confectioners’ sugarJuice of one lemon (about 3-4 tablespoons)Fresh or dried culinary grade flowersPreheat the oven to 325°F.Coat 3 small loaf pans (5.75 x 3 inch) with flour-based baking spray or grease and flour the pans. Alternatively coat 8 mini loaf pans (3.8 x 2.5 inch) or one standard-size loaf pan (9×5 inch). I used a mixture of small and mini loaf pans.In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until the mixture is fluffy. Mix in the lemon zest. Add the lemon juice and mix again. Add eggs one at a time, mixing well after each addition. Add the vanilla extract; mix. Beat in the lavender buds.Add the flour and beat on low speed until just combined with a few streaks of flour remaining. Scrape down the bowl and mix by hand with a rubber spatula until all of the ingredients are incorporated. Do not over mix.Transfer the batter to the prepared pans and bake until lightly brown around the edges and slightly raised in the center (this cake won’t crown much, it should just have a little bump in the center).Mini 3.8×2.5-inch pans should bake for about 25-30 minutes.Small 5.75×3-inch pans should bake for about 40-45 minutes.Large 9×5-inch pans should bake for about 55-60 minutes.Note that the cakes will begin to rise at the edges of the pans first, so the centers may look sunken for a while – this is normal! Cakes are done when the entire cake is risen and a toothpick tester inserted near the center comes out clean.Keep an eye on pans, as darker pans will cook more quickly than aluminum pans. Remove from oven and let cool in the pans for about 7 minutes; turn out to wire racks to cool completely.For the glaze, stir together confectioners’ sugar and 2 tablespoons lemon juice in a mixing bowl using a whisk. Gradually whisk in additional lemon juice until a thick, opaque glaze forms that will hold in the balloon of the whisk, and slowly pour back into the bowl in a ribbon.Spoon the glaze over cooled cakes and immediately sprinkle on your choice of blooms and petals. Allow cakes to stand until the glaze is set, about 20 minutes. Serve immediately if your cakes are topped with fresh blooms. Cakes with dried blooms can be stored under plastic wrap at room temperature.
      link Garden Party Pound Cakes By Heather Baird Published: Friday, May 29, 2020Friday, May 29, 2020Garden Party Pound Cake Recipe LEGGI TUTTO

    • in Recipes

      7UP Layer Cake

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      This cake has a soft, fluffy texture thanks to bubbly 7UP soft drink added to the cake batter. It’s bursting with lemon-lime flavor!This recipe was inspired by a cake that has been around for decades. I’m sure that many of you are familiar with 7UP pound cake, which is a classic southern favorite and even sold prepackaged in some southern grocery stores. I found a copy of the recipe in the vintage avocado green recipe card box I found at a thrift store last year and was reminded to give it a try.
      I would have made this cake as-written in bundt cake fashion, but I was feeling the need to return to normalcy, and normal for me is dreaming up new layer cakes. Although I enjoy making every kind of dessert, layer cakes have my heart! With a few additions to the original recipe, I was able to transform the pound cake into a light, fluffy version suitable for stacking and filling.
      The cake batter receives a big dose of 7UP soda right at the end of mixing, and after baking I decided to douse the layers with another small can of the soda. This makes the finished cake extremely moist and the soda flavor really shines through.
      I used the pound cake formula as a guide, so this cake yields the same amount of cake as the full-sized bundt – it’s just in 6-inch layers here. I love my little pans, because you can turn just about any full sized bundt, or double layer 9 inch cake into a little four layer cake (Fat Daddios is the brand of 6″ pans I use).
      I made a simple confectioners’ buttercream and divided it into three parts – the white and yellow frostings are flavored with lemon extract, and the green portion is flavored with lime extract.
      Every cake needs sprinkles, right? I tossed on some lemon yellow and lime green sprinkles without much forethought so they landed, just, wherever. This is fun, but you must be at peace with the mess of confetti on your table afterward (and maybe your floor).
      I had some lemon jelly slices in my candy cabinet, and they made a really cute border for the bottom of the cake – tasty too!
      This cake slices easily and so neatly when slightly chilled. Make sure to bring the cake to room temperature before you enjoy it, though. It’s at its very bubbly best and the soda flavor is more noticable.
      This cake feels VERY summertime to me, and tastes refreshing! We’re getting some warm, sunny days here, so we’ll be enjoying this on the patio.Stay safe and well, friends!

      7UP Layer CakeYields one four layer 6-inch cake10-12 servingsBegin this cake one day ahead. The cake layers need to chill in the refrigerator overnight. Be sure to use the spoon and sweep method for measuring flour, so the cake isn’t too dense – or use a scale to be sure.Cake1 cup (226g) unsalted butter, at room temperature3 cups (600g) granulated white sugar1/2 cup vegetable oil5 eggs3 2/3 cups (462g) all-purpose flour1/2 teaspoon fine grain sea salt1 ½ teaspoons baking powder2 tablespoons lemon extract1 1/2 cups 7UP soft drink, divided         (two mini 7.5 oz. cans, as pictured)Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray.Cream together the butter and sugar in the bowl of an electric stand mixer fitted with the whip attachment. When the mixture is fluffy, gradually add the oil. Beat until combined. Add eggs one at a time and beat well after each addition.In a separate mixing bowl, combine the flour, salt, and baking powder. Whisk well to aerate and combine. Pour the dry mixture into the creamed mixture. Beat until just combined. Add the lemon extract and mix again; Pour in 3/4 cup of the 7UP and beat until well incorporated.Divide the batter between the prepared pans, about 2 cups of batter per each 6-inch pan. Bake for 30-40 minutes, or until the cakes are well browned on top and set in the center. These cakes should not dome much due to the high sugar content.Transfer cakes to wire cooling racks to cool completely. Wrap cakes in plastic wrap and transfer to the refrigerator to chill overnight.Unwrap cakes and conservatively trim off the crusty tops. The cakes will be very firm chilled. Place cakes in a large baking pan and poke holes in each using a skewer. Pour over the remaining soda. Transfer to the refrigerator and allow the cakes to soak while you prepare the frosting. Note: Don’t let cakes soak for too long, or they will start to break down. You want to start building the cake within about 30 minutes.Lemon-Lime Buttercream2 cups (1 lb.) unsalted butter, at room temperature2 lb. confectioners’ sugarMilk or cream to thin1 tablespoons lemon extract2 teaspoons lime extractYellow gel food colorLeaf green gel food colorCream together the butter and sugar in a standing mixer fitted with the whip. Add milk or cream to bring to piping consistency. Whip for 4 minutes, until the mixture lightens considerably in color. Add the lemon extract; beat well. Transfer 3/4 of the frosting to a separate bowl and cover with a damp towel. Divide the remaining frosting into separate bowls and tint one bowl with the yellow food color; tint the other bowl with the leaf green food color and stir in the lime extract. Transfer each color of frosting to separate piping bags with the ends snipped. Also transfer 1 1/2 cups of white frosting to a piping bag with the end snipped.Assembly1/4 cup yellow sprinkles1/4 cup green sprinkles5 lemon jelly slice candies12 maraschino cherries with stems, drained on paper towelsPlace a cake layer on a cake board, serving plate, or cake stand. Do this gently and carefully, because the cakes will be soft from the 7UP soak. Top with a generous 1/4 cup of the white frosting from the covered bowl and spread gently and evenly. Stack a second cake layer on top. Repeat process until all of the cakes are filled and stacked. Pipe white frosting around the entire outside of the cake and smooth using a bench scraper or cake smoother. Transfer to the refrigerator to chill, about 20 minutes. Remove from the refrigerator and pipe green frosting 1/3 of the way up the cake, followed by a section of white frosting another 1/3 of the way up, and end with yellow frosting covering the final 1/3 of the cake. Smooth frostings together on the sides of the cake using a bench scraper or cake smoother; don’t smooth the top yet. Immediately toss yellow sprinkles on to the green part of the cake; toss green sprinkles onto the yellow part of the cake. Smooth the top of the cake, trapping some of the green sprinkles in the frosting on top of the cake.Cut each lemon jelly slice into three triangles; press into the frosting around the bottom edge of the cake. Use leftover lemon-yellow frosting to adhere them if they don’t stick naturally.Transfer any leftover white frosting in the bowl to a piping bag fitted with a large star decorator piping tip. Pipe about 12 swirls of frosting on the top edge of the cake; top each swirl with a maraschino cherry. Slice cake while slightly chilled for neatest slices. Bring to room temperature before enjoying.
      link 7UP Layer Cake By Heather Baird Published: Friday, May 22, 2020Friday, May 22, 20207UP Layer Cake Recipe LEGGI TUTTO