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    • in Recipes

      Lemon Lavender Layer Cake

      ha scritto per te

      This Lemon Lavender Layer Cake is a sweet teatime treat. It’s easy to make, yet pretty enough to serve for a special occasion.

      Happy Spring! It seems that the season has finally settled in to stay for a while here in East Tennessee. Winter’s chill is gone and the venerable camellia bush tree in our yard is heavy with pink blooms. However, spring has always been unpredictable here. We may yet have a Dogwood Winter (snow in April!). But for now the warm weather and colors of spring have inspired my mood and appetite.

      Lemon Lavender Layer Cake is – yes – inspired by spring’s new blooms, but also by a set of thrifted china my mother gifted to me. I’m so grateful for her generosity, and happy to add new (old!) china to my collection. But I wasn’t sure about the colors. Pink and purple together is something my 10 year old self would have adored. And I’m pretty sure this china is from the big ’80s. Maybe I felt I’d outgrown those hues a little? Ultimately (as you can see) I decided to embrace them, and to create a cake to match the sweetness and color palette. Now, I just love those dishes! The pattern is retired, but Replacements.com has a few pieces if you’re looking to add to your granny-chic collection.

      A light touch of lavender.
      The lavender flavor in this cake is so lovely and mild. It’s quick-steeped in the wet ingredients, and some buds are added to the dry mixture. Combined with the lemony-citrus notes, the end result leans more toward Earl Grey tea flavor than anything. When using lavender, the last thing you want is for your baked goods to taste like granny’s soap. I think even those with some lavender ambivalence, may find this a delicious flavor combination.

      3 abundant layers.
      The batter bakes up in three 8-inch cake pans. I developed the batter to make three hearty rounds that don’t puff up much in the oven. No leveling means less cake waste (and I’m all for that!). If your cakes puff a little in their centers, lay a paper towel on top of them while they are still warm in the pans. Press the puffed center down gently before turning the cakes out to cool completely.

      Billowy, light, buttercream.
      Swiss meringue buttercream also lends lightness, as it is less sweet than American buttercream. If you’ve never made it before, it can seem intimidating. Just know, before you start, that during mixing the frosting goes through several ugly stages before it becomes beautiful, billowy buttercream. (See my how-to video in this post.)

      Lavender flavors and hues.
      Flavor the buttercream with a little lemon extract and a touch of lavender extract. This creates an extra layer of flavor that matches the cake’s interior. Fill and coat the cake with a crumb coat of the frosting. I almost liked this as a ‘naked cake’ (sidebar: here’s an article I wrote for Food Network on the subject). I love the cake layers peeking through, but ultimately decided for a more substantial coat.
      Tint the remaining frosting a rosy color. Because of the inherent pale yellow that lives in buttercream, mixing colors can be a challenge! So add a little gel color at a time as you go. I managed to create this color using red, purple, and fuchsia gel food colors. See the recipe notes to simplify mixing hues.

      Decorate!
      I used gum paste flowers that were already made up, and leftover, from a wedding cake I made last year. I don’t have a tutorial for them today (maybe soon!) but you could simplify things by using organic rose petals as a garnish. Or, consider supporting a wonderful Etsy maker and purchase some ready-made.
      To one side, pipe leftover frosting mounds in a half-moon shape. Add some berries, flowers, petals – whatever inspires you! I added a sprinkle of culinary lavender buds on top.

      I’m already planning to make this cake a second time, perhaps for Mother’s Day. It fits so many occasions! It would even make an appropriate Easter cake. The flavors are spot-on to convey the lightness of spring.

      If you’re like me, and have the opinion that no tea party is complete with out madeleines, you can whip up a batch using this batter recipe. Omit the orange peel and add a little lemon extract, and 1/2 teaspoon of lavender buds to the batter. They are so lovely alongside this cake.

      Lemon Lavender Layer Cake

      Heather Baird

      This Lemon Lavender Layer Cake is a sweet teatime treat. It’s easy to make, yet pretty enough to serve for a special occasion.The flavors of this cake are light and delicious, not tart and overpowering. Using lavender in baking takes a judicious hand, so don’t be tempted to add more. The cake’s lavender and citrus flavors together bring to mind Earl Grey tea. It’s not soapy, it’s more floral and fruity.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 mins

      Course DessertCuisine American

      Servings 12

      EquipmentFine mesh sievemicroplane or citrus zester8 inch cake pans, 3disposable piping bag
      Ingredients US CustomaryMetric Lemon lavender cake layers1 cup plus 2 tablespoons whole milk1 tablespoon plus 1 1/4 teaspoons dried culinary lavender buds divided3 3/4 cups all-purpose flour1 1/4 teaspoons baking powder1 teaspoon baking soda1 1/4 teaspoons fine grain sea salt1 1/4 cups unsalted butter at room temperature2 1/2 cups granulated sugar5 large eggs at room temperature1/2 cup freshly squeezed lemon juiceZest of 1 lemon fine, use a microplane1 teaspoon lemon extractSwiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 teaspoon lemon extract1/2 teaspoon lavender extract1/4 teaspoon fine grain saltGel food colors in red purple, and fuchsia (see recipe notes)DecorsGum paste flowers optional, see blog post for sourcesOrganic purple rose petals washed and patted dry1 teaspoon lavender buds2/3 cup fresh whole raspberries
      Instructions Lemon lavender cake layersPreheat the oven to 350°F. Coat three 8-inch cake pans with flour-based baking spray.In a microwave-safe bowl, heat the milk for 1 minute on 100% power. Add in 1 tablespoon of the lavender buds and let steep about 10 minutes. Sieve the milk mixture over a large glass measuring cup with a pour spout (4 cup or larger) so that you have 1 cup of lavender milk. (The buds will soak up some of the milk.) Discard the lavender buds. Allow the milk to cool slightly before using.In a large mixing bowl, sift the all-purpose flour, baking powder, baking soda and fine grain sea salt. Stir in the remaining 1 1/4 teaspoons dried culinary lavender buds.In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Scrape down the bowl and beat again until consistent.To the cooled lavender milk, add the lemon juice. Stir to combine. The mixture will curdle; this is normal and supposed to happen. Add the zest and lemon extract. Mix well.Add the flour mixture to the creamed butter mixture alternately with the wet ingredients; begin and end with flour.Divide the batter between the prepared pans. This will be about 2 3/4 cup of batter per pan. Bake for 35-40 minutes, or until a toothpick tester comes out clean. The cakes shouldn’t crown (puff up) much, but if they do, lay a paper towel on top of the cakes in the pans and press gently while they are still warm. This will knock down the puff slightly and you won’t have to level the cakes with a serrated knife or cake leveler. Turn the cakes out to cool completely on a wire rack.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the lemon and lavender extracts and salt.AssemblyPlace a cake layer on a cake plate or cake board. Top with 1 cup of the buttercream; spread evenly. Top with a second cake layer. Add another cup of buttercream and spread evenly. Top with the remaining cake layer. Cover the entire cake with a crumb coat of frosting, and chill until firm, about 15 to 20 minutes.Meanwhile, tint the remaining frosting with the food colors, adding a little of each at a time until a purplish rosy-mauve color is achieved. Spread a thick layer of buttercream over the chilled cake and smooth the top and edges using a cake smoother or bench scraper.Place the remaining buttercream in a disposable piping bag and pipe mounds of frosting over one side of the cake in a half moon shape. Pipe mounds on top of mounds in the center of the half moon to give that area some height. Add gum paste flowers, if using, rose petals, raspberries and sprinkle on lavender buds.
      NotesFreshly squeezed: The juice from 2 1/2 large lemons should give you about 1/2 cup of juice. So, add 3 lemons to your shopping list for this cake.
      Buttercream: You may have a little buttercream left over. It is my preference to always have more than needed in case accidents happen, or if inspiration strikes and I decide to pipe big swirls of frosting on top of the cake. If you’re more conservative with your ingredients, you could reduce the buttercream recipe by 1/4. Or, if you make the madeleines pictured, you could split them and sandwich with the leftover buttercream.
      Mixing hues: To simplify getting the right color for the cake’s exterior, there are many ready-made rosy-lavender colors that will give you the result without having to be a buttercream mixologist. Shop the colors at your local craft store in the baking aisle. Ready-made mauve by Wilton is close to the finished color of this cake. Or you could simply use lavender or violet gel food color and opt for a more purple icing to match the lavender flavor. 
      For convenience: The gum paste flowers I used were already made up from a wedding cake I made last year. They were a last minute addition to this cake, so I don’t have a tutorial for them. If you’re not experienced with gum paste, don’t have the time or the equipment to make them, consider purchasing some flowers ready-made. I’ve linked an Etsy seller in the blog post, or you can search ‘gum paste flowers’ on Etsy and find a wide variety of beautiful gum paste flowers. 

      Keyword dried culinary lavender, lemon zest, swiss meringue buttercream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Coffee Cupcakes

      ha scritto per te

      Coffee Cupcakes are sure to please any coffee enthusiast! Coffee-infused cupcakes are topped with rich salted coffee buttercream and topped with coffee-glazed chocolate doughnuts.

      I’ll take coffee just about any way I can get it, but I’m especially excited about these Coffee Cupcakes. My favorite Tiramisu Cupcakes definitely have some new competition for an afternoon pick-me-up. Loaded with coffee flavor, they’re not too sweet. The salted coffee buttercream? It’s so good! The salt tempers any bitterness for a smooth flavor. And if that weren’t enough, I baked up a batch of mini chocolate doughnuts and covered them with coffee glaze. It’s a coffee-lover’s sweet dream come true!

      Coffee flavor in an instant.
      Instant espresso powder is my preferred ingredient for making any baked good have obvious coffee flavor. It’s easy to use and widely available. I can’t recommend it enough! I use it in all of the components of this cupcake. Instant coffee will work also, if you have a favorite brand. Starbucks VIA comes to mind, because it’s high quality, has big coffee flavor, and there are several varieties to choose from (such as Pike Place and Italian Roast).

      Bake the batter in paper liners for about 20 minutes. The coffee cupcakes come out of the oven so beautifully caramel-colored, and have a sponge that bounces back when you press it.

      MVP coffee buttercream.
      This buttercream. Crème au beurre au café (French coffee buttercream). It’s so dreamy. I have tried many different coffee buttercream recipes, and I prefer this one above all. You may recognize it from the Mocha Yule Log Cakes I made last December. It’s also an important layer in Classic Opera Cake. You just can’t get any better coffee bang for your buck. None of the alternatives came close to its silky texture and flavor. This recipe requires the use of a candy thermometer. However, it’s worth the little extra effort for the end result.

      This recipe makes 20 cupcakes. I’ve scaled the frosting recipe to fit the yield accordingly. Pipe a nice big swirl on each cupcake that’s not too tall, and you’ll have the perfect ratio of frosting to cake.

      Bite-size doughnuts.
      That mini doughnut pan that I bought 11-ish years ago? I still have it. At the time, I wondered if I was just clogging up my cabinet space. But it’s turned out to be such a useful tool. I whipped up some chocolate cake doughnuts for cute cupcake toppers- because who doesn’t love a little chocolate with their coffee?

      The doughnut recipe will make more than you’ll need to top the cupcakes, but I don’t really see that as a problem. They’re tiny, delicious, two-bite treats that will be eaten up before you know it.

      Coffee glaze seemed just the thing to make these the ultimate triple threat coffee cupcakes. The sponge, frosting, and donut toppers all have a coffee element.

      Just after glazing, sprinkle on some tiny white nonpareils if you have them. They are just the right size to garnish the doughnuts. They’re not too heavy so they won’t slide off. Let them stand until the glaze firms.

      Top each cupcake with a coffee-glazed chocolate doughnut. Yum! These look so cute all lined up on a serving tray. I think they’re perfect for an office party, or a book club meeting, or just as a gift for your favorite coffee connoisseur.

      These cupcakes are intense yet well balanced. The frosting flavor is like salty-sweet coffee with cream. (Salted coffee is a thing for a reason!) The little chocolate doughnut on top is a wonderful accent with the coffee flavors.

      Coffee Cupcakes with Salted Coffee Buttercream

      Heather Baird

      These cupcakes have a triple dose of coffee flavor in the cake, frosting and the doughnut glaze!The frosting has obvious salty-sweet flavor in the same way salted caramel tastes. If you’re not a fan of salty sweets, then reduce the amount of salt in the buttercream from 1/2 teaspoon to 1/4 teaspoon. Use fine grain sea salt, which is less salty than table salt. Sea salt retains minerals and flavor that is removed from ordinary table salt.Espresso powder can be found in the coffee aisle at the grocery store, and sometimes in the baking aisle. I use DeLallo brand and Medaglia D’oro brands most often. High quality freeze-dried instant coffee can be used in place of espresso powder. For example, Starbucks VIA instant coffee has bold coffee flavor, is micro-ground, and dissolves easily. Don’t skip sifting the flour. It creates a light, airy texture in these cakes.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 40 minsCook Time 54 minsTotal Time 1 hr 34 mins

      Course DessertCuisine American

      Servings 20

      Equipment2 Cupcake pan20 cupcake liners1 mini donut pan see blog post for link1 disposable pastry bag
      Ingredients US CustomaryMetric Coffee cupcakes1/4 cup hot water2 tablespoons instant espresso powder or instant coffee2 1/4 cups all-purpose flour 10.14 oz. sifted1 teaspoon baking soda1/4 teaspoon fine grain sea salt1 cup granulated sugar1/4 cup brown sugar packed1/2 cup unsalted butter at room temperature1 teaspoon vanilla extract3 large eggs at room temperature1 cup buttermilk at room temperatureSalted coffee buttercream1 1/2 cup granulated sugar1/2 cup water3 large eggs at room temperature2 1/4 cups unsalted butter softened4 1/2 tablespoons instant espresso powder dissolved in 2 tablespoon hot water1/2 teaspoon fine grain saltDoughnut batter2/3 cup all-purpose flour sifted1/3 cup dark cocoa powder6 tablespoons granulated sugar1 tsp. baking powder1/4 tsp. salt6 tablespoons buttermilk at room temperature1 tsp. vanilla extract1 egg lightly beaten, room temperature1 tbsp. butter meltedCoffee doughnut glaze1 tablespoon hot milk plus more to thin if needed1 teaspoon instant espresso powder or instant coffee1 cup powdered sugarWhite nonpareils
      Instructions Coffee cupcakesPreheat oven to 350°F. Line 20 cupcake cavities with paper liners.Combine 1/4 cup hot water and 2 tablespoons espresso powder (or instant coffee) in a small bowl; stir to dissolve.Sift together the flour, baking soda, and sea salt. In the bowl of an electric mixer, combine the sugar, brown sugar and butter. Beat well on medium speed until well combined, 3 minutes. Add vanilla extract. Beat in eggs one at a time. Scrape down the bowl as needed and mix again.Add 1/3 of the flour mixture to the bowl and beat until just combined. Beat in half of the buttermilk. Alternate the remaining flour and buttermilk, ending with the flour. Mix the last flour in until just combined. Scrape down the bowl and fold to make sure all the ingredients are well incorporated.Use a trigger ice cream scoop (1/4 cup) or a 1/4 cup measure to portion batter into each cupcake liner, filling each about 2/3 full. Bake for 17-20 minutes, or until the cakes bounce back when pressed in their centers, or when a toothpick tester comes out completely clean.Transfer the baked cupcakes to a wire rack to cool completely.Salted 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.Meanwhile, 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.Doughnut batterPreheat oven to 425°F. Spray a mini donut pan with nonstick cooking spray.In large mixing bowl, sift together all-purpose flour, cocoa, sugar, baking powder and salt. Add buttermilk, eggs, vanilla, and butter and beat until just combined. Transfer the batter to a disposable piping bag and fill each donut cavity approximately 1/2 full. Don’t be tempted to overfill the cavities, too much batter will make these doughnuts too tall and they won’t have a hole.Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 2 minutes before removing.Doughnut glazeIn small bowl, mix together the hot milk and instant espresso powder until dissolved.Stir together sugar and espresso mixture until the sugar is completely dissolved. The glaze should be thick and almost opaque. Add more milk drops at a time to thin, if needed. Dip the rounded sides of the doughnuts into the glaze, about five doughnuts at a time. Wait 10 seconds then sprinkle on the nonpareils. Keep working in batches of 5 donuts until they’re all glazed and sprinkled.Allow the doughnuts to stand until the glaze sets, about 15 minutes. Top each frosted cupcake with a single mini doughnut.Store airtight at room temperature for 3-4 days, or they’ll keep for up to a week if refrigerated. Bring chilled cupcakes to room temperature before serving.
      NotesFlour: Use the spoon and sweep method for measuring flour if you don’t have a scale. Spoon the flour into the measuring cups then sweep it level with the back of a butter knife. Don’t forget to sift! Sifting is important to create a light texture. 
      Optimal temp for ingredients: Bring the ingredients to room temperature before mixing them together. In my workshop room temperature ranges from 68-70F. 
      Doughnut toppers: If you don’t have a mini doughnut pan, and don’t want to buy one, you could bake the chocolate doughnut batter in a mini cupcake tin instead. Spray the cavities with flour-based baking spray and bake until done, about 6 minutes. Cover the tops with the doughnut glaze and add nonpareils. 
       

      Keyword coffee cake, instant espresso powder, mini chocolate doughnuts, salted coffee buttercream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Green Velvet Cake

      ha scritto per te

      This Green Velvet Cake recipe gives classic red velvet a new hue! Covered in tangy cream cheese frosting, it’s perfect for St. Patrick’s Day.

      My southern family loves red velvet cake. I think it’s in our DNA. I’ve given the scarlet-hued confection a lot of attention over the years, as evidenced in the pages of this blog (see here and here, for starters). But really, red velvet cake doesn’t have to be red at all. Since most food coloring is practically flavorless, it could be any color you’d like! Green velvet cake might break with tradition, but it tastes just the same as red velvet with a velvety sponge and rich cream cheese frosting. I’ve dressed it in sugar shamrocks to celebrate St. Patrick’s Day in style.

      Making this cake put me in the spirit for celebrating the holiday. But honestly, I’m always ready to eat good food. This cake will be on our St. Patrick’s Day menu alongside corned beef and cabbage. Although, I may bake it into cupcakes instead of a layer cake. (Still undecided!) This recipe will give you about 2 dozen cupcakes, if you choose to do the same. Directions for making cupcakes are in the recipe notes.

      Bake the cake batter in four 6-inch pans to create some height. Or, you can use two 8-inch pans for a shorter cake. I didn’t even have to level these cakes, so there’s practically no waste. Fill the cake with cream cheese frosting, and give it a crumb coat. Chill it well in the fridge before adding the next layer of frosting.

      Make the shamrocks.
      Make the four leaf clover and shamrock decors using green gum paste and flower fondant cutters. It seems like I’m always buying another $10 cake decorating item monthly, and I’m trying to break that habit. So, I used what I had on hand – a hydrangea plunger cutter, and a five-leaf flower cutter. I altered the cut-outs with an X-acto knife and a tiny heart-shaped fondant cutter. The pointed end of the heart cutter perfectly nips the tips of the leaves to create the clover leaf shape.
      If you have these cutters on hand, you could do the same. But specialty shamrock cutters are available for purchase here, if you’re looking to add to your collection.

      See the video just before the recipe card for the shamrock-shaping tutorial. It’s so easy to give them dimension, using the round bottom of a measuring spoon (really!). After the sugar shamrocks dry, attach them to the cake using dots of cream cheese frosting.

      The decors are really simple, but altogether have a nice effect. The shamrocks were mottled with green and gold luster dust to give them some color variation.

      The inside of the cake is practically glowing green! Cut the cake into pieces while it’s chilled for the neatest slices, but make sure to serve them at room temperature. That’s when the cake’s ‘velvet’ texture really stands out.

      I really enjoyed making this cake. It has all the flavor of red velvet – that hint of cocoa powder with buttermilk tang – except this time it’s green. The cream cheese frosting is classic. This cake will shine on your dessert buffet, even if you opt out of making the shamrocks and instead, shake on some green shamrock sprinkles.

      Green Velvet Cake

      Heather Baird

      This green velvet cake is a new spin on classic red velvet. It tastes just the same – it’s just a different color! Make these for St. Patrick’s Day, or for Game Day, if your team’s color is green. Most of the special equipment called for in this recipe is for the shamrock decors. If you don’t have time to make them, you can always opt for some festive green and gold sprinkles.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 45 minsCook Time 30 minsTotal Time 1 hr 15 mins

      Course DessertCuisine American, Southern United States

      Servings 10

      Equipment6 inch cake pans, 4Small fondant rolling pinSmall hydrangea fondant cutterSmall 5-leaf flower fondant cutterMini cupcake liners (for shaping shamrocks)X-acto knife
      Ingredients US CustomaryMetric Green velvet cake2 cups sugar1 cup unsalted butter at room temperature2 large eggs1 tablespoon cocoa powder1 tablespoon leaf green gel food color1-2 teaspoons warm water2 1/2 cups all-purpose flour1 teaspoon fine grain sea salt1 cup buttermilk at room temperature1 teaspoon vanilla extract1/2 teaspoon baking soda1 tablespoon white vinegarCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature7 cups confectioners’ sugar 2 boxes 1 lb. each2 teaspoons vanilla extractShamrock decors3 oz. green gum pasteGold luster dustOlive green luster dust
      Instructions Green velvet cake layersPreheat oven to 350F. Generously coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, cream the sugar and butter. Beat until light and fluffy. Add the eggs 1 at a time and beat well after each addition. Mix cocoa, food coloring, and 1 teaspoon of water together to form a paste (add additional water if the mixture still seems dry). Add the food color/cocoa paste to the sugar mixture; beat on medium-high to disperse the color throughout the batter.Sift together flour and salt. Add dry ingredients to the creamed mixture alternately with the buttermilk. Beat in the vanilla extract.In a small bowl, combine baking soda and vinegar and immediately add to the batter; beat on medium speed to combine.Divide the batter between the four pans and spread evenly. Bake for 30-35 minutes, or until a toothpick tester comes out clean when inserted in the center. These cakes won’t crown much, if at all. But if they puff slightly in the centers, use a clean paper towel and your palm to press the cakes flat while they are still warm in the pans. Be careful! Try to avoid the edges of the hot pans.Let the cakes cool completely on a wire rack before frosting.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Top with a layer of frosting; stack another layer and frost. Repeat and end with the fourth layer on top. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Save the leftover frosting to adhere the shamrocks onto the cake. (Or alternatively, you can transfer the remaining frosting to a piping bag fitted with a large star tip and pipe swirls on top of the cake.)Make the shamrocksKnead the gum paste well and roll out onto a piece of parchment paper to 1/8 inch thickness (you could also roll it out on a work surface lightly dusted with powdered sugar, but the parchment works for me!). Use the hydrangea cutter and five leaf flower cutter to stamp pieces out of the paste. You’ll need about 25 pieces to get the effect shown on the cake in the picture. Knead, re-roll, and cut as needed. Use the X-acto knife to trim notches out of the leaves to make them heart-shaped. Trim one leaf of each flower shape into a stem shape (see video or image in blog post).Fold a large paper towel sheet into quarters. Place a shamrock on the paper towel. Give the shamrock dimension by pressing and swirling the rounded end of a 1/4 teaspoon measuring spoon in the center of the shamrock. The leaves and stem will fold inward slightly. Place the shaped shamrock to one side of a mini cupcake liner to keep its shape until it dries. Repeat until all the shamrocks are shaped. Let dry until the gum paste hardens, about 2 hours.Using a dry brush, apply the luster dust onto the set shamrocks using the kitchen-dedicated art brush. To adhere them to the cake, pipe or spread a small amount of leftover frosting onto the backs of the shamrocks and press onto the edge of the cake. I did this asymmetrically, in a vaguely waterfall pattern over the top and one side of the cake. ButServe the cake at room temperature for best texture and flavor.
      NotesMake a paste? Yes!  Mixing the cocoa powder and food color into a paste may seem like a strange step, but it works so well to disperse the color evenly throughout the butter mixture. The water in food color can be resistant to mixing with the fat in the butter, but the cocoa paste disperses evenly. 
      Green food color: There are many different shades of green that would work, but the one I like best for this cake is Leaf Green from Chefmaster. It is absolutely flavorless.
      Make it red: If you’re looking for a classic red velvet cake, then all you have to do is swap the green food color for red food color in equal amounts. 
      Cupcakes: The batter can easily be portioned into cupcake liners. You’ll get slightly more than 2 dozen cupcakes. Bake for 20-25 minutes. 

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pina Colada Cupcakes

      ha scritto per te

      These tropical Pina Colada Cupcakes have crushed pineapple, coconut, and rum in the batter. The coconut icing is sweet and creamy – like a vacation in cupcake form!

      We’ve been enjoying the first few sunny, spring-like days here. I’ve been aching for days like these while growing tired of winter’s landscape. I know pina colada flavors are more popular in summer months, but I just couldn’t help myself. March started off with my dad having heart surgery. Which, as you can imagine, was scary and anxiety-inducing. (He’s going to be just fine!) But after all the grey days, and the hospital ambiance, I felt like needed a vacation – even if it’s in cupcake form.
      Chock-full of pineapple and coconut, and topped with light coconut buttercream, these Pina Colada Cupcakes are just the little respite I needed.

      Batter mixing.
      Start by creaming sugar and butter together, then adding eggs one at a time. This is a predictable beginning for cake making, and the quantity of batter is easy enough to manage using a hand mixer.

      Next, add in all of the batter’s liquid ingredients. This includes a big dose of rum. Coconut rum will give you the best flavor, but if you just have regular rum on hand that’s fine too. The alcohol content will cook out during baking and leave behind the concentrated rum flavors. If you’d rather not use alcohol, you can substitute an equal amount of canned coconut milk with a half teaspoon of rum extract.

      Fold in the flavor!
      Mix in the flour until a fluffy cake batter is formed. Then, fold in flake coconut and crushed pineapple. For this recipe, I prefer unsweet flaked coconut, but most home bakers will have sweetened flaked coconut on hand. That will work too, the end result will just be slightly sweeter. I recommend giving the sweetened coconut an extra chop before adding it to the batter. It can be rather stringy otherwise, and shortening the strands makes for a nicer texture in the cakes.

      Fill the muffin cups with the batter. A trigger ice cream scoop does the job just right, about 2/3 full.

      Simple piping.
      After the cupcakes are baked and cooled, frost them using a simple coconut buttercream made with butter, confectioners’ sugar, heavy cream, and coconut extract. I used a piping bag fitted with 1/2 inch round decorator tip to pipe a circle of frosting around the outer edge of each cake. You can do this too, or simply smear on a little frosting around the edge with an offset spatula. Either way, dip this first layer of frosting in toasted coconut flakes.

      Then, use a bag of frosting fitted with a closed star piping tip to make a tall swirl inside the toasted coconut circle.

      Add a maraschino cherry on top, and if you’re feeling fancy, decorate them cocktail-style with a mini paper umbrella (found here).

      I sat each cake inside pretty gingham paper cups for a pretty presentation. You can find them here. You can bake the cupcakes directly in these liners, but they are bigger than standard liners. Since most people use regular paper liners, I wanted my recipe testing to reflect that. You’ll get about 16 cupcakes in standard liners.

      The ingredients for these Piña Colada Cupcakes are simple and widely available year-round, so that’s when you should make them. Meaning, whenever you have the craving for them (or need a mini vacay!).
      If you’re looking for something a bit lighter, but still sweet and tropical tasting, check out my Tropical Ambrosia Salad!

      Pina Colada Cupcakes

      Heather Baird

      It doesn’t have to be summer to enjoy these tropical cupcakes! They’re great year-round. So refreshing and full of pina colada flavor.
      See the recipe notes for tips on how to serve these with no alcohol added, and for my favorite alternate whipped cream topping. It’s chilly and creamy – perfect for the warm days ahead.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 22 minsTotal Time 42 mins

      Course DessertCuisine American

      Servings 16

      EquipmentCupcake tins (2)Cupcake liners (16)Trigger ice cream scoop, optionalDisposable piping bags (2)Large 1/2-inch round decorator tipLarge closed star decorator tipPaper cocktail umbrellas, optional
      Ingredients US CustomaryMetric Cupcakes1 1/2 cups all-purpose flour sifted1/2 teaspoon baking powder1/4 teaspoon fine grain sea salt10 tablespoons unsalted butter at room temperature1 1/4 cups granulated sugar3 large eggs at room temperature1 1/2 teaspoons vanilla extract3 tablespoons whole milk at room temperature1/4 cup coconut rum or plain rum mixed with 1 teaspoon coconut extract1/4 cup unsweet flake coconut or sweetened flake coconut chopped finer1/2 cup crushed pineapple drainedCoconut Buttercream1 cup unsalted butter at room temperature4 1/2 cups confectioners’ sugar1/4 teaspoon fine grain sea salt1/3 cup heavy whipping cream plus more to thin if needed2 1/2 teaspoons coconut extract1/3 cup toasted coconut for garnish (see notes)16 maraschino cherries drained and patted dry with paper towels
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 16 cupcake liners.Combine the flour, baking powder, and salt in a small bowl; whisk to combine.In the bowl of an electric mixer, beat together the butter and sugar. Beat in eggs one at a time. Add the vanilla, milk, and rum, and mix on low speed. Beat for 3-5 minutes until the consistency is smooth. Add the flour mixture and beat until just combined.Add the flaked coconut and pineapple; fold in by hand.Divide the batter between the prepared pans, filling each cavity about 2/3 full (a trigger ice cream scoop is perfect for portioning!).Bake for 20-24 minutes, or until a toothpick tester comes out clean. Transfer cupcakes to a wire rack to cool completely.Coconut buttercreamIn the bowl of an electric mixer fitted with the whip attachment, beat together the butter and confectioners’ sugar on low speed. When the mixture is just combined, add the salt and mix again. Increase the mixer speed to medium and add the heavy cream and coconut extract. When just combined, raise the speed to high and beat for 5-7 minutes. Add more heavy cream to reach smooth piping consistency, if needed. Beat until the frosting is lightened to almost white color and fluffy.Transfer 1/2 of the frosting to a piping bag fitted with the 1/2-inch round tip. Transfer the other half to a piping bag fitted with the large closed star tip.Place the toasted coconut on a shallow dish.Pipe a circle of frosting around the top edge of a cupcake using the 1/2-inch round tip frosting bag. Immediately dip the edges of the frosting into the toasted coconut (see video for technique).Pipe a swirl of frosting in the center of the cupcake using the large closed star tip frosting bag. Top with a maraschino cherry and a cocktail umbrella.Repeat the process with the remaining cupcakes until they are all frosted and decorated.
      NotesFlake coconut: I use unsweet flake coconut for this recipe, which is finer and drier than sweetened flake coconut. You can use sweetened flake coconut instead. It tends to be damp and stringy, so chop it finer before adding it to this recipe. The end result will be slightly sweeter.
      To toast coconut, sprinkle it on a 13×9 baking sheet. Bake at 350F for 5-7 minutes or until golden brown. Cool before using on the cupcakes.
      Whipped cream frosting alternative: To make these chilly for summertime, replace the coconut buttercream recipe with homemade whipped cream. Beat 1 1/2 cups heavy whipping cream in a stand mixer fitted with the whip attachment until soft peaks form. Add 1/4 cup of fine granulated sugar while beating. Beat in 2 teaspoons coconut extract. Divide whipped cream between the designated piping bags with decorator tips and pipe as directed.
      No alcohol version: Replace the 1/4 cup of rum with 1/4 cup canned coconut milk; add 1/2 teaspoon rum extract to the recipe. You can also use 1/4 cup of pineapple juice in place of the rum. It may curdle the batter a little due to the pineapple enzymes, but will become more consistent when the flour mixture is added.

      Keyword coconut rum, crushed pineapple, flake coconut, heavy cream, maraschino cherries

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Rainbow Sprinkle Cake

      ha scritto per te

      Hooray for sprinkles! Get the party started with this fun and colorful rainbow sprinkle cake. White sour cream cake layers hold a flurry of funfetti inside.

      I’m writing you from my happy place, which is in front of a big slice of cake that is filled with sprinkles inside and out. You probably already know this isn’t my first foray into sprinkle cake territory. In fact, I kind of consider myself a sprinkle cake veteran. Many years ago, on the first blog birthday of Sprinkle Bakes, I made what I often refer to as the original Sprinkle Cake. It’s a great little recipe, and I’ve made it countless times throughout the years. But I love this one just as much! It has the tang of sour cream, and a thick batter that suspends a whole galaxy of rainbow sprinkles inside. It’s like that old Girl Scout song “Make new friends but keep the old. One is silver and the other gold.” That sort of thing. Only with cake.

      You may remember the Oreo Cake I recently made. I really enjoyed the flavor and texture of that cake. It did a good job of holding all those cookie pieces inside, and I just knew it would make a really great rainbow sprinkle cake. I’m happy to report that things went just as expected! The pale sour cream batter really shows off all those rainbow sprinkle colors. And the thick, fluffy batter suspends them throughout so they evenly speckle the interior. I’m in love!

      Sprinkles: no need for fancy ones.
      Regular old ice cream sprinkles (called ‘jimmies’) are perfect for baking in cake layers. They’re often used as an ice cream topping because they won’t melt away easily with moisture. You can find them with the ice cream toppings at your local grocery store, or in the baking section.

      White Cake Flavoring is something I use when I want that old school bakery flavor. It gives the cake a rich vanilla flavor with something else that lingers in the background. The flavor reminds me of wedding cake, without as much overt almond flavor. Bakto makes a natural white cake flavor that I use often, and it’s great in this cake. If you don’t have room in your cabinet for another extract, just use pure vanilla extract mixed with just a smidge of almond extract.
      This cake is stacked and frosted with white vanilla American buttercream frosting, which is an easy frosting recipe for bakers of every skill set. A classic!

      DIY your sprinkle mix.
      I used my own sprinkle mix for the outside of the cake. It’s a mixture of rainbow sprinkles, mixed with rainbow confetti, rainbow nonpareils, and sugar pearls. My advice is to stir up a combination of shapes and colors that make you happy. However, you can simply use the rainbow jimmies instead of a sprinkle mix.
      Apply the sprinkles to the sides of the cake by pressing handfuls of sprinkles onto the sides. Use a baking sheet underneath to catch the excess. I find it easiest to press a handful at the base of the cake and slide my hand up the side of the cake. The tacky frosting will latch on to the sprinkles as you travel upward.

      Pipe swirls of frosting, spaced about 2.5 inches apart, on the top edge of the cake. Then, toss on a few more sprinkles.

      Colorful toppers!
      I wanted something fun for a cake topper, and just as eye-catching as the allsorts I used on my original sprinkle cake. My local grocery store had ‘gourmet lollipops’ at the checkout counter and I couldn’t resist them! Fun flavors like piña colada, cotton candy, blueberries and cream, blackberry, and candy apple made this cake extra special. I placed them on top of the cake beside swirls of frosting, with their sticks pointing, and meeting at, the center of the cake. If you go this route, then plan to buy a few extra lollipops to serve on the side. Not everyone will get a lollipop with their slice, and it’s best to have enough for every guest.

      How cute is the ‘HOORAY’ cake topper? I’ve had it for ages. I just needed the right cake with the right vibe to show off all those glittery letters. This rainbow sprinkle cake is its perfect match! You can find it right here for purchase.

      This colorful confection makes a great birthday cake – just add candles! The crumb is sturdy yet moist thanks to the sour cream in the batter. Serve this cake at room temperature, because the flavors and textures will be at their best!

      Sprinkle Cake

      Heather Baird

      Get the party started with this fun and colorful rainbow sprinkle cake. White sour cream cake layers hold a flurry of funfetti inside.There’s no need to use fancy sprinkles for the inside of this cake. Look for ice cream sprinkles, called ‘jimmies’ in the ice cream toppings section at the grocery store. They won’t melt with moisture, but under the oven’s heat, they melt just right to leave colorful speckles throughout the cake layers.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 30 mins40 minutes chill time 40 minsTotal Time 1 hr 40 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3Large open star piping tip (French pastry tube)Piping bagLarge offset spatula
      Ingredients US CustomaryMetric Oreo cake layers1 cup plus 2 tablespoons unsalted butter at room temperature1 1/2 cups granulated sugar3 cups all-purpose flour1/2 teaspoon baking soda1 1/4 teaspoons baking powder1/2 teaspoon fine grain salt5 egg whites at room temperature1 1/2 teaspoons white cake flavor such as Bakto brand or 1 teaspoon vanilla extract plus 1/4 teaspoon almond extract3/4 cup sour cream at room temperature2/3 cup whole milk at room temperature3/4 cup rainbow sprinkles ice cream type, called ‘jimmies’Chocolate sprinkles buttercream1 1/2 cups unsalted butter6 cups confectioners’ sugar2 teaspoons vanilla extractMilk or cream to thin1 1/4 cup Mixed rainbow sprinkles jimmies, confetti, nonpareils, sugar pearlsDecor8 round gourmet lollipops see blog post for shopping link
      Instructions Sprinkle cake layersPreheat the oven to 350F.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Sprinkle in the granulated sugar gradually as you mix. Beat until light and fluffy.In a separate large mixing bowl, sift together the flour, baking soda, baking powder, and salt.In a 4-cup measure or batter bowl with a pour spout, whisk together the egg whites, vanilla, sour cream, and milk.Switch the mixer beater to the paddle attachment Beat 1/3 of the dry ingredients into the creamed butter mixture until just incorporated. Add in half of the liquid mixture; beat until combined. Continue adding 1/3 flour mixture followed by the remaining liquid; end with the flour mixture. Beat until the mixture is lightened in color and fluffy, about 2 minutes. Fold in the rainbow sprinkles.Coat three 8-inch cake pans with flour-based baking spray. Alternatively, grease and flour the pans. Divide the cake batter between the prepared pans. Smooth the top of the batter with the flat edge of the offset spatula.Bake the cakes for 25-30 minutes, or until the cakes spring back when pressed in the centers. Remove the cakes from the oven. If the tops are slightly rounded, flatten gently using a paper towel while the cakes are still warm. Do this gently and carefully as steam will escape as you press.Remove cakes to a wire rack to cool completely.ButtercreamBeat the butter in the bowl of an electric mixer fitted with the whip attachment. Whip until creamy. Add the confectioners’ sugar. Beat until combined. Add vanilla extract; mix well. Beat on medium speed adding milk or cream 1 tablespoon at a time, until the mixture thins to piping consistency. Beat on high speed until the frosting turns almost white in color, about 4 minutes with a timer set. Scrape down the bowl. Beat again on high speed. Remove 2/3 cup of frosting to a piping bag fitted with a large open star tip (also called French pastry tube).Fill two of the cooled cake layers with about 1/2 cup of the buttercream on each layer. Spread evenly. Stack them and then place the remaining cake layer on top. Generously cover the cake with the remaining buttercream using an offset spatula. Immediately coat the sides of the cake with sprinkles. To do this, place the cake on a baking sheet. Pick up handfuls of sprinkles and press them on from the bottom edge of the cake to the top. Repeat until the entire cake is coated Refrigerate the cake until the frosting firms.Using the reserved piping bag of frosting, pipe 8 large swirls on the top edge of the cake, well-spaced. Immediately top with sprinkles. Just before serving add a lollipop between each swirl on top of the cake with their sticks meeting at the top center of the cake.Serve this cake at room temperature. The cake’s texture and flavors are completely developed at room temperature.
      NotesWhat to expect: Moist cake layers with a light sour cream tang and lots of beautiful rainbow sprinkles inside. White cakes are notorious for drying out quickly, so be sure to keep this cake covered.  
      Decor: Top the cake with the lollipops just before serving. If you have leftovers, remove the lollipops from the cake before refrigerating. If left on the cake for more than 6 hours, the lollipops will begin to melt with the moisture from the cake.
      White Cake Flavor: I use Bakto White Cake Flavor (extract) in this cake, which gives it that old school bakery flavor. (See blog post for link.)  It reminds me a little of Princess Cake emulsion, but not as strong, as it is a natural flavoring, and not an artificial product. It has vanilla flavor with small background notes of almond and something a little floral. If you don’t have White Cake Flavor in your cabinet, use 1 teaspoon of vanilla extract and 1/4 teaspoon almond extract for a close approximation. Or, if you’re strictly a vanilla lover, just use vanilla extract.

      Keyword american buttercream, rainbow sprinkles, sour cream cake layers, white buttercream, white cake flavor

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peanut Butter Cup Brownie Torte

      ha scritto per te

      Desserts don’t get much more decadent than this! Peanut Butter Cup Brownie Torte is a fudgy brownie layered with whipped peanut butter and rich ganache.

      Lately, all of this gloomy winter weather has given me quite the appetite for something rich and intense. For example, this very dessert. It’s like a good shake by the shoulders, waking you (or your taste buds) from hibernation. It is certainly intense and so special occasion-worthy. I drafted this recipe first as a small pan of brownies, then decided that simply would not do. I remembered the silicone pan in my cabinet that is shaped like a peanut butter cup. And with some reconfiguring, I came up with this layered torte. But you don’t have to own a peanut butter cup-shaped silicone pan to make this! It molds well in a standard 9-inch springform pan.

      The layers.
      So. What makes up this decadent chocolate-peanut butter confection? The base is a layer of intensely fudgy dark chocolate brownie. Its center is a no-bake whipped peanut butter filling, and butter ganache tops it all off. As the author of a cookbook dedicated to salty-sweets, the garnish comes as no surprise. Maldon salt is sea salt dried into brittle thin crystal pyramids, is the perfect garnish. It offers just the right amount of salt to all that sweetness. And it won’t melt away on top of the ganache.

      Step-by-step brownie mixing.
      The brownie layer has a few steps, but the fudgy end result is so worth it. Start with high quality semisweet chocolate finely chopped along with some cubed butter. Melt it in the microwave at 30 second intervals until the mixture can be stirred smooth. Cubing the butter helps everything melt evenly.

      Next, add the sugars and salt. Mix this up with a whisk. You don’t need an electric mixer for this part.

      Whisk in the eggs and a smidgen of peanut butter. Yes, even the brownie layer has a secret scoop of peanut butter in the batter!

      Sift in the dry ingredients, which includes a small amount of unsweet dark cocoa powder for extra richness.

      Mix everything together by hand and pour the batter into a greased pan. I use this pan. Its intended purpose is to protect your cheesecake pan from getting water in it, but I use it to make Peanut Butter Cup-shaped treats.
      Bake for about 25 minutes, or until well set. I suppose, if you are in a big hurry, that you could begin this recipe with a prepackaged brownie mix. But as written, the brownie layer is the perfect texture and flavor with the other components.

      Peanut buttery goodness.

      Next, whip up the peanut butter filling. It’s an easy no-cook, no-bake affair made with butter, peanut butter, and confectioners’ sugar. (Did I mention this is indulgent?) But you will need an electric mixer for this part. It takes about 3 minutes of whipping on high speed to lighten this mixture well. Spread the whipped mixture over the cooled brownie layer in the pan. Chill well before adding the ganache.

      Heat together butter and chopped semisweet chocolate to make a rich butter ganache. Pour this over the chilled peanut butter layer. The amount of ganache you use can be variable. My testers all noted that the ganache layer really brought the richness. Some returned their plate with a little ganache left on it. Therefore, use more or less to your taste. I’ll include instructions for a thinner layer of ganache, should you choose to lighten things up a little.

      For those using a silicone pan, like me, freeze the dessert completely. Then unmold it as a solid disk from the pan. The silicone will pull away from the sides of the frozen dessert easily while keeping the crenulated edges intact. If using a springform pan, then just a chill in the refrigerator will be sufficient.

      Bring the Peanut Butter Cup Brownie Torte to room temperature before serving, and sprinkle on some flake sea salt for extra deliciousness.

      The butter ganache and peanut butter filling become so soft at room temperature. It’s a luscious texture with the slightly chewy brownie. It’s better than a Reese’s cup, I tell ya! Make it for the peanut butter lover in your life – even if that person is YOU!
      If you’re looking for other ways to make winter cozy with peanut butter and chocolate, try my Peanut Butter Cup Hot Cocoa Bombs!

      Peanut Butter Cup Brownie Torte

      Heather Baird

      This brownie torte is rich with layers of brownie, whipped peanut butter filling, and ganache. I made this recipe in a specialty silicone pan that has the shape of a peanut butter cup, see the blog post for product link. If you don’t have the silicone pan, this dessert can easily be made in a 9-inch round springform pan.
      See the recipe notes for a smaller 8×8-inch version of this torte.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minsCook Time 25 mins2 hours chill time 2 hrsTotal Time 2 hrs 50 mins

      Course DessertCuisine American

      Servings 12

      Equipment9-inch specialty silicone baking panor 9-inch springform pan
      Ingredients US CustomaryMetric Brownie layer6 oz. semisweet chocolate chopped1/2 cup unsalted butter cubed1/2 cup granulated sugar1/2 cup light brown sugar packed1/2 teaspoon salt1/4 cup creamy peanut butter2 large eggs1 egg yolk1 teaspoon vanilla extract3/4 cup all-purpose flour2 tablespoons dark cocoa powderWhipped peanut butter filling1 1/4 cups creamy peanut butter3/4 cup unsalted butter softened2 cups confectioners’ sugarPinch of salt1 teaspoon vanilla extractButter ganache2 cups semisweet chocolate chopped (about 12 oz.)1 cup unsalted butter cubed1/4 teaspoon fine grain sea saltMaldon sea salt for garnish
      Instructions Brownie layerPreheat the oven to 350°F.Coat a 9-inch silicone pan or springform pan with flour-based baking sprayPlace the chocolate and butter in a large microwave-safe mixing bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be stirred smooth (about 1 minute 30 seconds total).Add the sugar, brown sugar, and salt; whisk until combined. Whisk in the peanut butter, eggs and yolk, and the vanilla.Sift the flour and cocoa powder over the mixture. Fold together until well combined. Pour the batter into the prepared pan and spread evenly. If using a silicone pan, place it on a baking sheet. Bake for 20-25 minutes, or until the brownie is well set. Cool completely in the pan on a wire rack, or speed cooling in the refrigerator, about 30 minutes.Whipped peanut butter layerIn the bowl of an electric mixer, combine the creamy peanut butter, butter, confectioners’ sugar, and salt. Beat on high speed for 3-5 minutes, occasionally scraping down the bowl. Beat until lightened in color and fluffy. Beat in the vanilla extract. Scoop the whipped mixture on top of the cooled brownie and spread evenly over the entire surface. If using a silicone pan, place the pan in the freezer about 30 minutes. If using a springform pan, place in the refrigerator while you prepare the butter ganache.Butter ganachePlace the butter and chocolate in a large microwave safe bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be whisked smooth and a shiny ganache is formed (about 1 minute 30 seconds total).Pour the ganache over the chilled peanut butter layer and tilt the pan so that the ganache touches the edges of the pan.If using the silicone pan, freeze the layered brownie until completely solid, about 2 hours. To unmold, gently pull the edges of the pan away from the dessert, then remove from the pan. Let it come to room temperature before serving. If using a regular springform pan, refrigerate the dessert for 2-3 hours, or until the ganache is well set. To unmold, soak a tea towel with hot water and wring out; place around the edge of the springform pan to loosen the ganache and peanut butter from the springform collar. Unclip the collar and unmold.Garnish the torte with Maldon flake sea salt. Let the torte come to room temperature before serving.
      NotesWhat to expect:
      This is a rich dessert with three equal portions of brownie, peanut butter filing, and ganache. It is best served at room temperature, around 70°F. This softens the ganache and peanut butter layers and the flavors are more developed.
      The ganache layer makes this dessert very rich. If you’d like to lighten this torte, use a thinner layer of ganache.
      For a thinner ganache layer, halve the ingredient amounts to 1 cup semisweet chocolate and 1/2 cup of butter.
      Smaller brownie pan batch: Make the brownie batter as directed and bake in a greased 8×8 inch square pan. Halve the whipped peanut butter filling ingredients and layer on top of the brownies. Halve the ganache recipe and layer on top of the peanut butter layer. Chill well as directed; slice and serve from the pan.

      Keyword butter ganache, dark chocolate brownies, maldon sea salt, whipped peanut butter filling

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Kit Kat Cake

      ha scritto per te

      This chocolatey Kit Kat Cake holds two yellow cake layers covered with chocolate ganache frosting. Rows of Kit Kat bars lined around the edge of the cake makes for the easiest cake decorating!

      I recently found myself with a big stack of king-size Kit Kat candy bars and a pound of fresh strawberries that needed to be used ASAP. Friends and family often bestow these kinds of gifts upon me because they know I’ll make good use of them. And I’m more than happy to be the recipient! I’ve always known that someday I’d get around to making a Kit Kat Cake. Fate stepped in with the ingredients so, here’s my take on it!

      My version starts with two yellow cake layers. Kit Kats have two crunchy yellow wafers inside each piece, so I felt this was a fitting choice. The sponge gets its yellow color from butter and lots of egg yolks. It’s an easy batter to put together and divides easily between two 8-inch cake pans.

      Two ingredient chocolate frosting.
      If you have a favorite chocolate buttercream made with cocoa powder or another beloved chocolate frosting recipe, it can be used in place of the provided ganache recipe. But this chocolate ganache takes only two ingredients to make: chocolate and heavy cream. And it’s absolutely divine on this cake. Even better? You can make it in the microwave using chocolate chips. Bar chocolate is usually best for ganache. But as long as the chips have actual cocoa butter in the ingredients list, you can use them for this recipe.

      Let the ganache thicken to spreading consistency. This will take some time in the refrigerator with a little babysitting. Which means, you’ll need to check on it and intermittently stir the ganache while gauging its firmness.

      Easy decorating!
      Spread the ganache around the cake’s edges. This doesn’t even require neatness. Because the chocolate is covered by the Kit Kat candy bars, it doesn’t have to be perfect.
      Line up the Kit Kat bars standing upright around the sides of the cake. Break them apart beforehand. Doing so helps them to form better to the round edge of the cake. It also makes for easier cake slicing.

      After frosting the cake’s edges, you’ll have leftover ganache. Microwave the remaining ganache for a few seconds to make it thin and pourable. But try not to get it too hot. It doesn’t take much time to turn spreadable ganache to pourable chocolate in the microwave. Just 20-30 seconds, usually. Ganache is extremely meltable.
      Pour the ganache inside the top of the cake. Spread it around evenly. The chocolate bars create a reservoir to hold the melted ganache. Next, chill the cake in the refrigerator until everything is nice and firm.

      Add a little shine.
      Meanwhile, melt some strawberry jam in the microwave. Add a drop of liquid red food color. This gives the berries a boost of sweetness and makes their hue more intense. If you’re averse to using the food color, leave it out. But don’t skip the glazing altogether! It makes the berries shiny and the cake looks bakery-worthy. I’ve used this technique before on my favorite Chocolate Covered Strawberry Cheesecake. It really makes a dessert look ‘finished’.

      A cake for all occasions.
      The tied-on ribbon is optional, but I love the effect! And the toppings can be endlessly varied. Some people opt for M&M candies inside the top edge of the cake. You could use red and green M&Ms for Christmas. Or pastel colors for Easter. And it would be so easy to coordinate them with seasonal ribbons and bows.
      The strawberries offer a fresh bite that I just love with the chocolate. As pictured, it would make a lovely Valentine’s Day sweet. But it’s also a terrific year-round birthday cake!

      This is not a difficult cake to put together, and I love the architectural look the candy bars give it. I keep thinking of all the occasions I can make it for. Birthdays, holidays, even July Fourth with whipped cream, red and blueberries on top. The options are endless!

      Kit Kat Cake

      Heather Baird

      This chocolatey Kit Kat Cake holds two yellow cake layers filled and covered with chocolate ganache frosting. Rows of Kit Kat bars standing upright around the edge of the cake makes decorating so easy!This makes a wonderful birthday cake as-is, or you give the cake a seasonal twist! Replace the glazed strawberries with M&M candies in seasonal colors (such as pastel for Easter, red and green for Christmas). You’ll need about 12 oz. of M&M candies to fill the top of the cake.

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      Prep Time 35 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs

      Course DessertCuisine American

      Servings 8

      Equipment8-inch cake pans (2)Pastry brush1/2” red grosgrain ribbon, optional
      Ingredients US CustomaryMetric Yellow cake layers3 1/4 cups all-purpose flour1 tablespoon baking powder3/4 teaspoon salt1 cup unsalted butter at room temperature2 cups granulated sugar2 teaspoons vanilla extract6 large egg yolks1 3/4 cups buttermilkGanache frosting and décor2 cups semisweet chocolate chips or bar chocolate finely chopped1 cup heavy cream9 Kit Kat Milk Chocolate Candy Bars 1.5 oz. each15 fresh whole strawberries about 1 lb.1/2 cup prepared strawberry preserves1 drop liquid red food color optional
      Instructions Yellow cakesPreheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray, or grease and flour and set aside.Sift together the flour, baking powder and salt and set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar gradually and mix on medium-high until the butter is light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.Turn the mixer to medium-low and add the vanilla and egg yolks, one at a time. Stop the mixer and scrape down the bowl.Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined.Evenly divide the batter between the prepared pans. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 7-10 minutes before removing the cakes from their pans. The cakes will be tender, so remove them with care.When the cakes are completely cool, level the tops with a large serrated knife or cake leveler.Ganache frostingCombine the chocolate and heavy cream in a large microwave-safe bowl. Heat at 100% power in the microwave for 1 minute to 1 minute 30 seconds. The cream should be hot but not boiling. Allow the mixture to stand for 1 minute, then whisk the mixture together until a shiny, thin ganache forms.Place the ganache in the refrigerator to chill. Stir intermittently over the course of about an hour, until the ganache thickens and comes to spreading consistency. To speed this process, place the ganache in the freezer and stir intermittently over the course of about 30 minutes.AssemblyUnwrap candy bars and have them ready to hand.Place a dot of ganache in the center of a cake plate or cake board. Place a yellow cake layer on top. Fill the cake with about 1/2-inch layer of the ganache; top with the second yellow cake layer. Frost the sides of the cake with the chocolate ganache. Immediately break a candy bar into its individual pieces and line them up around the sides of the cake standing upright. Repeat the process until the entire outside of the cake is covered with the candy bar pieces. Tie the ribbon around the cake, if using.Heat the leftover ganache in the microwave for 20-30 seconds, or just until it turns liquid and pourable. It should not be very hot to the touch. If it is, let it cool slightly before using. Pour the ganache onto the top center of the cake and spread gently with the back of a spoon. Refrigerate the cake until the ganache is set, about 30 minutes.Wash and thoroughly dry the strawberries. Stir the preserves and heat in the microwave for 30 seconds or until loosened. Stir in the food color, if using. Using a pastry brush, coat each strawberry with the preserves and place on the top of the cake, stacking them slightly off center.To serve, slice cake between the Kit Kat bars and add a strawberry or two on top of each slice. Store the cake, covered, in the refrigerator. Bring slices to room temperature before serving for best flavor and texture.
      NotesWhat to expect:
      This cake reminds me of a classic yellow birthday cake with chocolate frosting. The yellow cake is enriched with egg yolks and has a wonderfully buttery flavor. The chocolate ganache frosting is a simple yet rich addition. The glazed strawberries add a nice fresh bite and fruity foil to all that chocolate.
      In my instructions, I frost the sides of the cake with the spreadable ganache, then microwave the leftover ganache for a pourable topping that creates a shiny finish. If you’d like to skip this step, just frost the entire cake with the spreadable ganache. 
      The cake layers can be made a day ahead and refrigerated. If you do this, be sure to bring the cake to room temperature before you begin frosting it with the ganache. Ganache sets quickly on a cold surface, and the Kit Kat bars will not stick to the cold ganache frosting.
       

      Keyword egg yolks, ganache frosting, glazed strawberries, Kit Kat candy bars, yellow butter cake

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    • in Recipes

      Chocolate Maraschino Cherry Cake

      ha scritto per te

      Fluffy Swiss meringue buttercream speckled with maraschino cherry chips surrounds three moist dark chocolate cake layers in this Chocolate Maraschino Cherry Cake. It’s a chocolate-covered cherry lover’s dream come true!

      If you haven’t noticed, I’m having a chocolate-cherry moment. I just adore the two flavors. And cooking them up together in my kitchen usually heralds the upcoming sweetheart holiday. It’s hard to believe that Valentine’s Day is approaching so quickly!
      This cake ticks all the boxes for chocolate cake lovers. With a perfect moist texture, deep chocolate flavor, and buttercream that’s not too sweet, it’s easy to enjoy a big slice. For me, cherry chip will always hold a bit of childhood nostalgia. I wanted this cake reflect that, and perhaps preserve those feelings a little. So I chose retro colors and frilly bakery-style borders for décor. I almost added an old school ballerina cake topper to the center. Maybe next time. (Or for my birthday this year.)

      Coffee and chocolate, the power couple.
      Begin this recipe with bar of semisweet baking chocolate and espresso powder dissolved in hot water. The coffee flavor is undetectable in the baked cake. And it enhances the chocolate so wonderfully, I urge you to use it. It adds depth of flavor and intensity to the chocolate. However, if you simply cannot tolerate caffeine, you can use hot water without the espresso powder.
      Stir the chocolate into the espresso while it is still hot. Then whisk it together until the chocolate is completely dissolved.

      Sifting is important!
      Whisk together the dry ingredients in a big bowl. This includes more chocolate in the form of dark cocoa powder. Cocoa powder is notorious for clumping and it’s even prone to ball up with static electricity if stored in plastic. So, sift the cocoa powder for extra insurance.

      Whip the eggs on high speed until they are thick, pale, and foamy just like the picture above. This will take about 3 minutes. Then, the sour cream, oil, vanilla extract, and the cooled liquid chocolate-coffee mixture gets mixed into the eggs. Next, the dry ingredients are mixed in, and the batter is ready.

      Pour the batter into three 9-inch round cake pans. Expect it to be thin and pourable going into the pans. Because this cake has a high liquid ratio, the cakes won’t crown much. Therefore, you may not even need to level them after baking.

      Swiss Meringue Buttercream
      Swiss meringue buttercream has such a silky texture and it’s not quite as sweet as American buttercream. If you’ve never made it before, then you’re in luck! I have a video to share. I made it years ago, but just recycled it into a new video. It shows you the basics of getting this buttercream right. A very young Biscuit pug also makes an appearance – his muzzle is grey now but he’s just as handsome.

      To make the frilly borders on the cake, remove some of the plain white frosting to piping bags fitted with decorator tips. Also tint a bowl of frosting pink, and another green. I’ll be sure to specify amounts, and the makers and numbers of each tip in the recipe.

      A flurry of cherry chips!
      Then, to the remaining frosting, add maraschino cherry juice and cherry chips. The pink color from the maraschino cherry juice will color the frosting and intensify over time. So if it looks too pale at first, just know that it will deepen as it stands.

      Fill and frost the cake with the cherry chip buttercream. Just like the sprinkle frosting on the Oreo cake I made last week, I recommend an offset spatula instead of a cake smoother or bench scraper to apply the frosting. A bench scraper tends to drag the surface chips through the buttercream and make trails and pock marks. The offset spatula gives you a little more control.

      Frilly finishing touches.
      The cake’s design was unplanned, but I knew there should be some kind of bakery-style border on top. Instead of round swirls, I piped ovals.

      Apply a frilly buttercream skirt with two colors of buttercream and two sizes of the same style piping tip.

      At the last minute, I decided to triple up on the top swirls, with a layer of white and pink buttercream on top of the green.

      The cherry on top is – exactly that! Pat them dry on paper towels before garnishing the cake. If there was any question, now there’s no mistaking this is a true Chocolate Maraschino Cherry Cake.

      This is the chocolate cake to make when you want to show off a little. I’ve made and eaten a lot of chocolate cakes and this one – this chocolate sponge recipe – is my favorite of them all. The layers are baked low and slow, at 300°F for about 50 minutes. The batter is very liquid going into the pan, and baking it at a low temp. for a longer time ensures that not all of that moisture escapes as steam. It retains enough to make the cake so soft and moist.

      Chocolate Maraschino Cherry Cake

      Heather Baird

      Fluffy Swiss meringue buttercream speckled with maraschino cherry chips surrounds three moist dark chocolate cake layers in this Chocolate Maraschino Cherry Cake. Be sure to note that this cake bakes at a low temperature, 300°F. You’ll need 3/4 cup of chopped maraschino cherries from about two 6 oz. jars of whole stemless cherries (the jar’s weight includes the liquid inside). You’ll also need 12 more whole cherries with stems for the top of the cake,, which is another 6 oz. jar of cherries (so stock up!).

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      Prep Time 1 hrCook Time 50 mins40 minutes cooling and chilling time 40 minsTotal Time 2 hrs 30 mins

      Course DessertCuisine American

      Servings 12

      Equipment9 inch cake pans (3)Disposable piping bags (4)Jumbo closed star tip Ateco 856 (1)Large closed star tip Ateco 844(1)Small closed star tip Ateco 30 (2)
      Ingredients US CustomaryMetric Dark chocolate cake layersFlour-based baking spray for the pans1 1/2 cups hot water almost boiling3 tablespoons espresso powder3 oz. semisweet chocolate finely chopped (about 1/2 cup)2 1/2 cups all-purpose flour2 1/2 cups granulated sugar1/2 cup light brown sugar1 1/2 cups unsweet dark cocoa powder sifted2 teaspoons baking soda3/4 teaspoons baking powder1 1/4 teaspoons fine grain salt3 large eggs3/4 cup vegetable oil1 1/2 cups sour cream2 teaspoons vanilla extractMaraschino cherry chip Swiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 tablespoon almond extract1/4 teaspoon fine grain saltPink gel food colorPastel green gel food color such as Wilton1/2 cup maraschino cherry juice from the jar3/4 cup chopped maraschino cherries patted dry on paper towels12 whole maraschino cherries with stems patted dry
      Instructions Dark chocolate cake layersPreheat oven to 300°F.Coat three 9-inch round cake pans with the flour-based baking spray. Alternatively, grease and flour the pans.Place the hot water in a large glass measure with a pour spout. Stir in the espresso powder. Add the chopped chocolate and let stand for 2 minutes. Whisk until the mixture is smooth. Set aside to cool slightly.Sift together the flour, sugars, cocoa powder, baking soda, baking powder, and salt into a large bowl.In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on high speed until they are pale and thick, about 3 minutes. Add the oil, sour cream, vanilla extract, and the melted chocolate-espresso mixture. Add the flour mixture and mix on medium speed until combined.Divide the batter between the three prepared pans (batter will be thin). Bake for 40-50 minutes, or until the middles are slightly puffed and spring back when pressed in their centers. The layers won’t crown much so you shouldn’t have to level the cakes.Let the cakes cool in the pans 5 minutes, then turn out onto wire racks to cool completely. The cake layers can be made 1 day ahead and kept, wrapped well in plastic wrap.Maraschino cherry chip Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the almond extract and salt.Remove 1 cup of the buttercream to a piping bag fitted with a jumbo closed star tip.Remove 1/3 cup of the white buttercream to piping bag fitted with a small closed star tip.Remove 2/3 cup of the white buttercream to a bowl and tint with a drop of the pink gel food color to create a pastel pink hue. Transfer the buttercream to a piping bag fitted with a small closed star tip.Remove 2/3 cup of the buttercream to a bowl and tint with the pastel green gel food color until a soft but saturated green color is achieved. Transfer the frosting to a piping bag fitted with a large closed star tip. Set the piping bags aside as you prepare the remaining frosting.Return the bowl to the standing mixer fitted with the whip attachment and beat in 1/4 cup of the maraschino cherry juice. This will take a few minutes to incorporate, as the liquid will be a little resistant to the butter in the frosting. When the liquid is incorporated, add the second 1/4 cup and mix well. Fold in the cherry chips using a large rubber spatula.AssemblyPlace a chocolate cake layer on your choice of serving plate, cake board, or cake stand. Fill with a 1/4” thickness of the cherry chip buttercream; top with a second cake layer. Fill with another 1/4” layer of buttercream. Place the final cake layer on top and cover the entire cake with the cherry chip buttercream. Use an offset spatula to evenly smooth the frosting. Chill the cake until the buttercream is firm, about 15 minutes. The frosting color will intensify slightly as it chills.When the buttercream is firm, use the green buttercream with the large closed star tip to pipe 12 ovals on the top edge of the cake. Top the green ovals with ovals of white buttercream using the white bag of buttercream fitted with the small closed star tip. Top the white buttercream with ovals of pink buttercream. Place a cherry with a stem in the center of each triple stacked oval.Using the bag of white buttercream fitted with the jumbo closed star tip, pipe a shell border around the bottom edge of the cake. Just above the large white shell border, use the pink buttercream to pipe a smaller shell border.Cake will keep at room temperature for 3 days, or store it in the refrigerator for longevity. It will keep about 6 days in the refrigerator if well covered. Bring slices to room temperature before serving for the best flavor.
      NotesWhat to expect:
      This is a supremely moist chocolate cake. The layers are tender and the flavor is dark, with hints of Oreo cookie  due to the dark cocoa powder. The cherry chip frosting is silky and not too sweet. Almond extract boosts the maraschino cherry flavor in the frosting.
      3/4 cup of cherry chips is about 5 oz. total weight. You’ll need two 6 oz. jars of stemless maraschino cherries for this because the jar’s weight includes the liquid. I used an electric mini chopper to process the cherries into fine chips. You could do the same or use a large food processor, or simply chop them by hand. Be sure to drain the cherries well before you chop them into chips.

      Keyword dark chocolate cake layers, dark cocoa powder, instant espresso powder, maraschino cherries, maraschino cherry chip Swiss meringue buttercream, semisweet chocolate

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