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    • in Recipes

      Baked Brie Bread Ring

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      This Baked Brie Bread Ring makes for a great appetizer but is also delicious eaten on its own. Brie cheese melts in the oven as soft seeded yeast rolls bake around it.

      Soft, melty cheese paired with puffy yeast rolls – what could be better? This is an appetizer that I could make a meal out of!
      I’ve had lots of different versions of baked brie, but most are dessert-like, wrapped up in puff pastry or phyllo dough with jam and brown sugar. Or just a big melty wheel served in a baking dish with crostini or baguette slices on the side. Weeks ago I’d spotted a baked brie bread ‘flower’ in one of those fancy mail order food catalogues. It looked delicious, and the rolls had a variety of seasonings. It was like a bread sampler with cheese! I had to see if I could recreate something similar at home. Besides, the big wheel of brie I had in my refrigerator was getting close to its expiration date.

      Yeast dough in an instant (almost).
      Start with my easy yeast dough recipe. It’s made with flour, instant yeast, sugar, salt, water, and olive oil. If you don’t have instant yeast in your cupboard, then I recommend getting some! It’s so easy to use and has wonderful rising power. You don’t have to bloom it before using – just stir it right into the dry ingredients. I have always used Saf instant yeast and it’s never let me down.

      However. If you only have active dry yeast on hand, I’ll include blooming and mixing instructions in the recipe notes. It will work also, it just needs to be activated with a little sugar and warm water.

      Shape the rolls.
      After the dough doubles, punch it down and roll it into about a 9 inch long sausage shape and cut into 9 equal portions. I just eyeballed this, and my rolls were similar in shape but not exact. You could weigh each dough ball for a precise presentation.
      Form each dough piece into a ball. To do this, gather the edges of a dough piece and pinch them together, then roll the ball under a cupped hand. Move your hand in a circular motion; the tacky part of the pinched dough should catch on the work surface, and the dough will roll itself into a tightened ball. You can see this technique in action in this Hot Cross Buns post. There are two animated GIFs that may help you better understand the method.

      Room to grow.
      Use a large baking sheet or a pizza pan to on which to bake the brie bread ring. At this point, I realized I didn’t yet have my brie wheel prepared. I needed to trim the off the top rind and my rolls were already ready to rise! So – I just used the brie packaging as a stand-in. Place each roll around the ‘brie’ wheel, close together but not touching.

      Egg wash the tops of the rolls and sprinkle on your choice of seasonings. I used black sesame seeds, Aleppo pepper flakes, (so good, and not hot!) and chia seeds. The chia seeds were a stand-in for poppy seeds. I am almost out. Now I think I prefer chia seeds to poppy seeds for a bread topping!
      I swapped in the wedge of brie easily, and let the buns rise for about 20-ish minutes. They should rise enough to just touch each other.

      Golden and delicious.
      Bake the brie and rolls together. The bread will puff and bake together forming a cohesive ring that corrals all that melty brie. Garnish the brie with lots of coarse black pepper (I used a medley of black, white, and pink peppercorns) and toss on some scallions. If scallions aren’t your thing swap in some chopped rosemary or fresh thyme leaves.
      The yeast rolls are neutral enough to tip to the sweet side, if you’d like to give this dish a dessert makeover. I could see the brie topped with cooked apples, maple syrup, fig jam, a drizzle of honey, cranberry sauce – the sky’s the limit! It could also be a magnificent addition to a big cheese board served with cold cheeses, grapes, apple slices, pears, pecans – practically anything that inhabits your charcuterie stash.

      The best part is dunking the puffy yeast rolls in the melted cheese center. Warm melted brie is so luxurious. This would make a wonderful dinner party treat – either as an appetizer or alongside a main dish. And, it’s holiday-worthy! Serve it at Easter, Christmas, or Thanksgiving. It’s such a wonderful spin on a baked brie recipe. The flavors are endlessly variable!

      Baked Brie Bread Ring

      Heather Baird

      This all-in-one baked brie with bread rolls is a wonderful appetizer or side dish for a dinner party or anytime you’re entertaining! I make the dough on a KitchenAid stand mixer with a dough hook. To make this by hand, see the recipe notes. I also use instant yeast. If you only have active dry yeast on hand, instructions can also be found in the recipe notes for blooming the yeast.For best results, use a scale to weigh the flour. Flour weight should be right at 500g, which is about 3 1/2 cups, but not precisely 3 1/2 cups.

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      Prep Time 20 minsCook Time 30 mins1 hour 20 minutes proof 1 hr 20 minsTotal Time 2 hrs 10 mins

      Course Appetizer, BreadCuisine American

      Servings 8

      Equipment1 large baking sheet or pizza pan1 Pastry brush
      Ingredients US CustomaryMetric 2 teaspoons instant yeast (7g)3 1/2 cups all-purpose flour unbleached (500 grams)1 teaspoon granulated sugar1 teaspoon salt1 1/4 cups warm water 105-110°F (300 ml)3 tablespoons olive oilFlour for dusting16 oz. wheel of brie President brand recommended1 egg1 tablespoon cool water1 tablespoon black sesame seeds1 tablespoon Aleppo pepper flakes1 teaspoon chia seeds1/4 cup scallionsCoarsely ground black pepper or pepper medley
      Instructions Place the yeast, flour, sugar, and salt in the bowl of an electric mixer fitted with the dough hook. Stir together briefly with a whisk. Turn the mixer on low and add in the warm water and olive oil. Allow the dough hook to stir the ingredients together until a cohesive dough is formed, about 3-5 minutes. Increase the mixer speed to medium and knead for 8 minutes with a timer set. The dough should be smooth and elastic, and not sticky.Transfer the dough to a bowl spritzed with cooking spray; turn over once and cover with plastic wrap. Set in a warm, draft-free place until doubled, about 1 hour.Meanwhile cut the top rind off of the brie; keep refrigerated until ready to use.Once the dough is doubled, gently deflate it with a closed fist. Turn it out onto a lightly floured surface. Roll into an even baton about 9 inches long and cut into 9 equal portions. Roll each portion into a ball by pinching the edges together and rolling them on a work surface under a cupped hand.Line a large baking sheet or pizza pan with parchment paper. Place the brie in the center of the pan. Arrange each dough ball around the brie so that they are close together but not touching.Beat the egg and cool water together in a small bowl. Use a pastry brush to coat each dough ball with the egg wash. Sprinkle 3 rolls with the black sesame seeds, 3 rolls with the Aleppo pepper, and 3 rolls with the chia seeds. Loosely cover with plastic wrap and place in a warm place to rise, 20-30 minutes, or until the rolls are puffed and just touching each other.Meanwhile, preheat the oven to 350°F.Bake the assembled rolls and brie for 20-25 minutes, or until the rolls are well puffed and just starting to brown. Increase the oven temperature to 400°F and bake 5-7 minutes more, or until a little more golden brown. Remove from the oven and let cool 5 minutes. Scatter scallions grind pepper over the runny brie. Serve warm on the pan. Use the bread rolls to dip into the melted brie.
      NotesActive Dry Yeast Instructions: If using active dry yeast for these rolls, bloom 2 1/4 teaspoons active dry yeast with the sugar in the warm water. When the mixture is foamy, stir in the olive oil. Add the flour and yeast and mix until a soft dough forms.
      Knead by Hand: To knead by hand, deflate the dough after the first proof and transfer to a work surface. Knead for 10 minutes by hand, or until smooth and elastic. (Lightly flour surface if needed.) Shape and bake as directed.
      Shaping Technique: See this Hot Cross Buns post for bun shaping visuals (scroll down a little). There are two animated GIFs that display the pinching/rolling technique.
      My Favorite Brie: President brand brie is available at most US grocery stores. It is mild and much less sharp than other brie cheeses I’ve sampled. To be frank, some brands of brie smell like a gym sock (sorry, it’s true!). President brie is made with cow’s milk in Wisconsin, and is creamy and mild. I recommend it for this recipe. You can also swap in a 16 oz. camembert wheel for the brie if you prefer.
      Bun Toppings: Use your choice of bread toppers for this recipe, such as ready-mixed artisan bread toppings, sesame seeds, poppy seeds, chia seeds, and red pepper flake.
      Sweet Variation: For a sweet variation, top the rolls with nuts such as chopped pistachios, pumpkin seeds, or roll in cinnamon-sugar. Top brie with raspberry jam, fig jam, apple butter – or any of your favorite sweet jams or preserves. Add a drizzle of honey. The flavors are only limited to your imagination!
       

      Keyword Aleppo pepper flakes, all purpose flour, chia seeds, instant yeast, olive oil, sesame seeds

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Rainbow Sprinkle Cake

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      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.

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      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

      Homemade Breadsticks (Bakery Style!)

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      Homemade breadsticks are easy to make using basic ingredients most people keep in their pantry. Learn how to make them with this simple recipe. Perfect with soup or pasta.

      Making bread always puts me in the best of moods. It engages all the senses. Especially the pleasant tactile experience of kneading and shaping dough. There’s anticipation involved, too. And at the end you have something wonderful to slather with salted butter. It’s a treat for the taste buds but it’s also good for the heart and soul, if you ask me.
      These puffy homemade breadsticks are simple and fun to make. They’re crisp on the outside and a little chewy on the inside. The texture leans toward French bread along with the shaping method (almost like a baguette!), but their exteriors are not quite as crusty. This recipe is quickly becoming a favorite. I’ve made these four times now. And each time my shaping technique gets a little bit better. But they’re meant to be a little rustic, so if your first batches look a little rough around the edges, that’s totally okay! They’re called homemade breadsticks for a reason. And they’ll still taste good.

      A basic formula with few ingredients.
      Start with active dry yeast, (you can also use instant yeast) sprinkled over warm water and add a little granulated sugar. Stir it all together in a mixing bowl and give it about five minutes for the yeast to bloom. This mixture should puff up and become foamy. I used my KitchenAid stand mixer bowl for this, because that’s how I’m kneading the dough – on the mixer with the dough hook. I’m including instructions for hand-kneading if you don’t have a stand mixer.

      Heat up some milk in a saucepan to hot but not boiling. The mixture should steam but not boil. Add 2 tablespoons of cold butter. The butter will melt quickly while lowering the temperature of the milk from hot to mildly warm. It should be about 105°F. Pour this into the foamy yeast mixture an stir briefly.

      Next, mix together flour and salt. This is just regular old AP flour – no bread flour is needed. Using the paddle attachment, beat the flour mixture into the yeast/butter mixture little at a time until a shaggy dough forms.

      Swap the paddle for the dough hook, and with a timer set, knead on medium-high speed until a smooth elastic dough forms. This will take about 8 minutes.

      Place the dough in a greased bowl, and turn it over so that the dough surface is greased. Cover with plastic wrap, and let rise until doubled.

      Shaping the dough.
      Deflate the dough and turn it out onto a work surface. The dough should not be very sticky, but if it is you can very lightly dust the work surface. Cut the dough into four equal pieces.

      Cut each quarter into three pieces, for a total of 12 pieces. If you’d like your breadsticks to all be completely uniform, you can weigh each dough piece. I didn’t do this, so mine weren’t completely alike – but they were close!

      Lightly roll each dough triangle into a ball under a cupped hand. You shouldn’t have to use flour for this part. The dough should have a little tackiness to it so it catches on the table’s surface. Place all of the dough balls under a lightly damp towel.

      Flatten a dough ball using your knuckles, creating a slight rectangle shape. Roll up the dough rectangle. This is how the baked breadsticks end up with a soft, fluffy, puffy middle. Just like the ones from my favorite local bakery.

      You won’t have to roll the dough tightly, it’s more like folding the dough twice onto itself. I’ve made a video of the mixing and shaping process, so you can watch technique in action.

      Roll the dough into a baton shape under flattened palms. Start at the center with light even pressure, and travel outward to the ends. Don’t stretch or pull the dough. Just keep rolling until you have an approximate 9’inch baton.

      Place the dough batons seam side-down on a baking sheet and cover them with plastic wrap. Let them rise until puffy, about 20 minutes.

      When the breadsticks have plumped, brush them lightly with egg wash and cover with raw sesame seeds.

      A bread baker’s secret.
      Bake the breadsticks for about 10 minutes in a well preheated 425 ° F oven. During this time, mist the the oven walls with a spray bottle of water about three times. Steam helps the bread form its crisp exterior. If you don’t have a spray bottle, toss a few ice cubes in the bottom of the oven. If you desire a softer exterior, then you could skip this step (but I urge you to try it first!).

      These homemade bread sticks have many variations! You can swap out the sesame seeds for an equal amount of poppy seeds. Or, bake them without seeds and brush the breadsticks with melted butter or garlic butter just out of the oven. (Use unsalted butter and garlic salt to make garlic butter). Or, just serve the breadsticks with a bowl of warm marinara sauce topped with melted mozzarella cheese (if this sounds good to you, you’ll love this recipe, too!). You could also dip the baked breadsticks in melted butter and then roll them in cinnamon-sugar for a sweet treat.

      Breadsticks are so versatile and a great accompaniment to just about any meal. However, my favorite ways to serve them is with a big bowl of soup or stew. The breadsticks make excellent dunkers!
      Homemade breadsticks are best fresh, but you can make them up to 8 hours ahead and rewarm them in the oven just before serving.

      Homemade Breadsticks (Bakery Style!)

      Heather Baird

      These breadsticks are crisp on the outside and a little chewy on the inside. As written, these are covered in raw sesame seeds before baking, but you can swap them for an equal amount of poppy seeds (or just bake them plain!). The shaping technique makes the end result a little like a French baguette, but not quite as crusty. In fact, you can cut the dough into six equal pieces and shape them into six mini baguettes using the breadsticks shaping guide (see blog post for video). It’s the same technique just using larger dough pieces. As written, the dough is kneaded on a standing mixer using a dough hook. See the recipe notes for instructions to mix and knead by hand. Like most homemade breads, these are best fresh. However, they can be baked 8 hours ahead of time and reheated in a 350°F oven for 5-7 minutes just before serving. Yields 12 breadsticks.This recipe originated from The Williams-Sonoma Complete Entertaining Cookbook (Weldon-Owen circa 1998) and is presented here with a breadstick-shaping technique from a bread-making class I took in 2015.

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      Prep Time 25 minsCook Time 27 mins1 hour 20 minute rise time 1 hr 20 minsTotal Time 2 hrs 12 mins

      Course BreadCuisine American

      Servings 12

      Equipmentlarge baking sheet (2)Pastry brushkitchen dedicated spray bottle
      Ingredients US CustomaryMetric 4 teaspoons active dry yeast2 tablespoons granulated sugar1/2 cup lukewarm water 110°F2/3 cup whole milk2 tablespoons unsalted butter cold3 1/2 cups all-purpose flour about 17 1/2 oz.1 teaspoon fine grain sea salt or other fine grain salt1 large egg2 tablespoons cold water1/4 cup raw sesame seeds
      Instructions In the bowl of an electric stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Stir briefly and let stand 5 minutes, or until the mixture bubbles and foams.Meanwhile, in a small saucepan, heat the milk until hot and steaming but not boiling. Remove from the heat and add the butter. Allow the butter to melt, swirling the pan occasionally. When the butter is completely melted the milk should be lukewarm (about 105°F). Pour this mixture into the foamed yeast mixture and stir briefly with a spoon.In a separate bowl, sift together the flour and sea salt; whisk to mix.Beat the flour into the yeast/milk mixture on low speed until a shaggy dough forms that mostly pulls away from the sides of the bowl. Change to the dough hook and knead on medium speed until the dough is smooth and elastic, about 8 minutes. The dough should not be very sticky but have a little tack to its surface.Shape the dough into a ball and place it in a lightly oiled bowl and turn the dough over to coat all surfaces with the oil. Cover with plastic wrap or a damp towel and let stand in a warm, draft-free place until doubled in size (about 1 hour to 1 hour 30 minutes).Lightly punch down the dough and turn onto a work surface. Cut the ball into four equal pieces (quarters) and then cut each quarter into three equal pieces. You will have 12 pieces of dough.Roll each piece of dough into a ball under a cupped hand on an un-floured work surface. Place dough balls to the side and cover with a lightly damp tea towel.Preheat the oven to 425°F.Remove one ball of dough from under the towel and flatten on the work surface using your knuckles or the heel of your hand. Pat it out to a rough rectangular shape. Roll the dough up (not tightly) into a small baton shape. The dough should stick to itself. Begin from the center of the dough piece and roll outwards under your palms, until the dough is about a 9” baton. Transfer to a parchment-lined baking sheet and place seam-side-down. Repeat with remaining dough pieces.Cover the breadsticks with plastic wrap or a damp towel and let rise in a warm place until fat and puffy, 20-30 minutes.Combine the egg and water in a small bowl; use a fork to mix together. Use a pastry brush to cover the breadsticks with the egg wash, then immediately sprinkle on the sesame seeds.Place the breadsticks in the oven and bake for 7-10 minutes or until they just begin to color. During this time mist the oven walls and floor with water about 3 times (avoiding the light bulb and burners). Reduce the oven temperature to 350°F. Bake 10 minutes longer, or until the breadsticks are golden brown, then place sheet of foil over the breadsticks to keep them from overbrowning. Bake 10 more minutes at 350°F or until the breadsticks sound hollow when tapped on the bottoms. Remove the breadsticks from the oven and let cool slightly.Serve warm with salted butter, or as a side dish with hearty soups and stews, or a big plate of spaghetti with a side salad. These are also really good with a dipping bowl of olive oil sprinkled with Italian herb seasoning.
      NotesHand-mixing and kneading method: To make the dough by hand, prepare and combine the yeast and lukewarm milk as directed above. Meanwhile, sift together the flour and salt into a large bowl. Using a large wooden spoon gradually beat the milk-yeast mixture into the flour mixture until soft dough forms that pulls away from the sides of the bowl. Turn the bread dough out onto a floured work surface and knead until the dough feels smooth and elastic, 7-10 minutes. Continue with proofing and shaping instructions as directed.
      Variations:
      Garlic-Parmesan: Bake the breadsticks with just the egg wash applied. Mix together 2 tablespoons melted butter and 1/4 teaspoon garlic salt. Brush breadsticks with the mixture while they are still hot; sprinkle with grated parmesan cheese. This makes awesome cheesy breadsticks! These are especially good dunked in pizza sauce or marinara.
      Everything Bagel Breadsticks: Swap out the sesame seeds for an equal amount of everything bagel seasoning. Be sure to tent the breadsticks with foil just after they turn golden brown so the everything bagel seasoning doesn’t overbrown. Avoid being heavy handed with the application –some everything bagel seasoning has coarse sea salt added to the mix – be a label reader!
      Soft(er) breadsticks: These breadsticks have a crisp exterior as a result of misting the oven walls with water during the first part of baking. If you prefer softer breadsticks, skip misting the oven walls with water. They’ll still have a browned exterior but very soft in their centers.
      Tips: If you don’t have a kitchen-dedicated water bottle for misting, toss a few ice cubes in the bottom of the oven. They will melt and steam the breadsticks as they bake.
      I baked these using the electric range at my workshop, and they were near perfect at the designated baking time. On my home range, which is gas, these browned much more quickly. Be sure to check these breadsticks during the second bake at 350F. They will easily overbrown, and should be tented with foil to avoid an overbaked exterior.
      Freeze the shaped dough on a baking sheet, then transfer the unbaked breadsticks to a freezer bag. To make, place them on a parchment-lined baking sheet and allow them to thaw and puff at room temperature. Egg wash, garnish, and bake as directed.

      Keyword active dry yeast, all purpose flour, eggwash, sesame seeds

      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

      Creme Brulee

      ha scritto per te

      Nothing beats classic Creme Brulee for a special occasion dessert. It takes just five ingredients to make this creamy French custard with a caramelized topping.

      I’m not sure how I’ve been blogging for more than a dozen years, and never posted my favorite creme brulee recipe. Creme brulee is so well loved, you’ll find it on menus of fine restaurants all over the planet. It is rich and elegant. The shiny, crisp, burnt sugar surface is ceremoniously cracked with the edge of spoon. The thin layer of caramel shatters and gives way to an incredibly creamy custard with a silky texture. It’s one of the most popular desserts in the world. You’d never guess it was made with such simple and few ingredients!

      Five ingredients make the magic happen.
      First, choose a cream for your French custards. You can use heavy cream, light cream, or half-and-half. The latter is my favorite because it’s half milk and half cream. It’s a touch lighter than the others. But if you’re looking for the most indulgent version, use heavy cream. The vanilla bean pod, split, releases its seeds and creamy flavor into the cream as it cooks. Egg yolks add another layer of richness and buttery color. And they set the custard. Sugar sweetens and salt underscores the flavors. The ingredients are so simple, but together they make magic!

      Pour the cream into a pot and cook until hot but not boiling. Steep the split vanilla bean pod in the cream. If you don’t have vanilla bean pods, then you can use vanilla extract. If using vanilla extract, add it after you take the cream off the heat.

      Strain the cream using a fine mesh sieve into a big measuring cup with a pour spout. The vanilla seeds will pass through. But any larger bits from the vanilla pod will be strained out. Let the mixture cool slightly.

      Mix the egg yolks and sugar together in a separate bowl until well combined. Whisk for about 3 minutes constantly, and you’ll notice the yolks will lighten slightly.

      Tempering – a necessary step.
      Pour about 1/3 cup of the warm cream mixture into the egg mixture while whisking. This tempers the eggs. Which means it warms them up without scrambling them.

      Now that some of the eggs have been tempered with cream, pour them into the rest of the hot cream mixture in the glass measure while whisking constantly.

      A step closer to creme brulee perfection.
      The mixture will have a little foam on top from all that egg whisking. It will dissipate a little over time, or, for perfect custards, skim it off with a spoon. This is an optional step, but it will help create an even surface for the eventual crisp caramel topping.

      Place the ramekins in a baking dish (I used a 13×9 inch cake pan) and pour the mixture into four 8-ounce ramekins. Or, if you have more guests to serve, six 6-ounce shallow ramekins.

      Bathe those beauties.
      Make a water bath by pouring hot water in the pan halfway up the sides of the ramekins. You can boil the water in a pot or in a large teakettle. For safety purposes, I recommend placing the pan on the oven rack, and then filling the pan with water. This removes any accidental sloshing of hot water during transport to the oven.
      Bake the custards for about 40 minutes. Or until they are set around the edges and have a jiggle in their centers. Keep them in the water bath until the water is barely warm. During this time they’ll continue to cook through. Then transfer them to the refrigerator to chill.

      Drama ahead!
      Now – the fun part! (Just kidding. It’s all been fun!) The sugar crust! Sprinkle granulated sugar on top of the set custards. I used about a teaspoon of sugar per ramekin.

      Use a kitchen torch to caramelize the sugar. For extra drama, do this at the table in front of your dinner guests! The trick is to keep moving the torch around the surface area as the sugar granules melt. Don’t tarry too long in one place. Otherwise you’ll end up with burnt custard. You’ll recognize it immediately because it will bubble up over the caramel and char black.
      An alternative to the chef’s torch is the oven broiler. It’s an easy method but your custards must be very well chilled, or you’ll end up with crème brûlée soup. I’ll include instructions for that in the recipe card.

      To enjoy, crack the crisp caramel topping with the edge of a spoon. The custard nearest the topping will be a little melted under the heat of the torch. This is normal and so delicious to eat! The custard below should be well set and hold in a spoon. Some pastry chefs avoid the melty custard top by preparing a caramel disk separately from the custard. That’s a lot of extra trouble, and personally I love the small bit of warm custard.

      If you’re looking for a beautiful ending to special dinner (such as Valentine’s Day next week!) this one is tops. It’s a restaurant-quality dessert that you can easily make at home. The custards can be made a couple of days ahead, but the caramel topping should be prepared just before serving.
      If you’re looking for a unique way to serve creme brulee, check out my Creme Brulee-Filled Strawberries! So delicious and also perfect for Valentine’s Day.

      Classic Creme Brulee

      Heather Baird

      Five simple ingredients treated just so, transforms them into a rich, elegant, restaurant-quality dessert you can make at home! Crème brulee is a classic French dessert that makes a perfect ending to a special dinner. It can be made ahead and refrigerated for your next dinner party. The sugar topping should be torched just before serving.

      #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 40 minsTotal Time 1 hr

      Course DessertCuisine French

      Servings 4

      Equipment8 ounce ramekins (4)13×9 inch deep baking panChef’s torch, optional
      Ingredients US CustomaryMetric 2 cups half-and-half or heavy cream1 vanilla bean pod split, or 2 teaspoons vanilla extract1/8 teaspoon fine grain sea salt5 large egg yolks1/2 cup granulated sugar plus more for brulée topping
      Instructions Preheat the oven to 325°F.Put on a large teakettle of water to boil, or use a large pot. You’ll need about 2-3 cups of boiling water.Place the half-and-half or cream in a medium saucepan and place over medium heat. Add the salt and vanilla bean and cook until hot but not boiling. Remove from the heat and allow the vanilla bean to steep as the cream cools slightly, about 5-7 minutes. Pick up the vanilla bean pod with two fingers and lightly squeeze its contents into the cream. Stir. If using vanilla extract instead of the bean pod, heat the cream and then add the extract to the pot off the heat.Place a fine mesh sieve over a large glass measuring cup with a pour spout (4 cup capacity). Pour the cream through the sieve to catch any large bits of vanilla bean pod that may have cooked off.In a medium mixing bowl, beat the egg yolks and 1/2 cup of sugar together using a whisk. Beat until the mixture lightens slightly, which will take 2-3 minutes of constant whisking.Stir about 1/3 cup of the warm cream into the egg mixture while whisking constantly to temper the eggs. Then pour this mixture back into the glass measure of remaining cream while whisking constantly. If the mixture is foamy, skim most of the foam off. This is an optional step, but creates an even surface for the caramelized topping.Place four 8 oz. ramekins into a deep 13×9 baking dish. Pour the crème brulee mixture from the glass measure evenly into the four ramekins. Place the pan on the oven rack and pour the boiling water into the pan halfway up the sides of the ramekins. Bake for 40 minutes, or until the centers are barely set and have a nice jiggle when moved. Remove the pan from the oven and let the custards stay in the water bath at room temperature until the water is cooled to warm, about 30 minutes. When the water is comfortable to the touch, remove the custards and chill in the refrigerator for at least 4 hours, or overnight. And up to two days ahead of serving.Just before serving, sprinkle a teaspoon of granulated sugar on top of each chilled custard. Shake each ramekin to even the sugar across the surface of the custard. Use a chef’s torch to evenly caramelize the sugar across the surface. Move the torch constantly so that it melts the sugar granules and doesn’t char the custard below. Alternatively, place the ramekins on a baking sheet and broil them in the oven 2-3 inches from the heat source. Cook until the sugar caramelizes, about 3-5 minutes.Serve immediately, or within an hour after caramelizing the sugar.
      NotesIf using the broiler method, be sure the custard is well chilled, otherwise you’ll end up with melted, soupy crème brulee.
      The doneness of the caramel is up to you. Some like the caramel topping almost black and bordering on bitter, while I prefer a lightly brown coating that tastes like toasted marshmallow.
      If you have more than 4 guests to serve, use 6-8 shallow ramekins and cook for 3 minutes.
      This recipe is adapted from Vanilla Creme Brulee by Mark Bittman from an old New York Times article. 

      Keyword caramel topping, egg yolks, fine grain sea salt, half and half, heavy cream

      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.

      #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 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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    • in Recipes

      Oreo Cake

      ha scritto per te

      The flavors of Cookies and Cream never tasted better than in a big slice of this Oreo Cake. Layers of white sour cream cake hold chunks of Oreo cookies. It’s wrapped in creamy white buttercream speckled with real chocolate sprinkles.

      Yet another cake I’ve been dreaming of making for too long, is an Oreo Cake. I’ve seen a lot of different versions online, and I’ve been eager to put my own spin on it. But each time I started, I’d get side tracked with a different Oreo cookie inspiration (Cookies and Cream Cheesecake, anyone? Or how about Oreo Peanut Butter Pie Cups?). Finally, I sat down and hashed out a formula for three fluffy white-sour cream cake layers loaded with Oreo cookie chunks. After some testing, I had a great base on which to build a truly delicious Cookies and Cream cake recipe.

      Cookies ‘n (sour) cream cake batter.
      First, separate the Oreo cookies and their cream centers. In my (very specific) Oreo Cake research, I found that many bakers who left the cream centers in had problems. Some had sticking and tunneling occur when the cream centers melted under the heat. I’m not looking to have big gaping holes in my cakes. So, just leave them out. It does not compromise the Oreo flavor at all.
      The batter whips up pale and fluffy, which is the perfect color and texture to show off those dark cookie pieces. Instead of folding the cookie pieces into the batter, sprinkle them over the batter in the 8-inch cake pans and lightly tamp them in with an offset spatula.

      The cookie pieces will sink down even more as the cakes bake. When you take them out of the oven, the tops will be a little uneven due to the cake puffing around the cookie pieces. Lay a paper towel on top of the warm cake in the pan. Then lightly press the top flat. Don’t over do this – you’re not trying to compress the cake crumb, just knock down some of the high spots. And be careful not to get burned. Steam will be expelled as you press, so use a light touch.

      Chocolate sprinkle buttercream.
      This recipe uses American buttercream, which is the simple combination of butter, confectioners’ sugar, and milk or cream. For this recipe, don’t use grass-fed cow butter. It’s usually more expensive and more yellow in color. Just go for the grade A grocery store brand that is pale in color. As a result, and with lots of whipping, your buttercream will turn white, just like Oreo cream filling. This removes the need for any kind of artificial whitener in the frosting.
      Instead of the usual Oreo cookie crumbs, add real chocolate sprinkles to the buttercream. Not the waxy fake kind. Instead, purchase real chocolate sprinkles such as an imported Dutch brand. (Dark chocolate “vermicelli” is also great!) They’ll make a huge difference in the flavor!

      Stack up those cookies ‘n (sour) cream cake layers with the buttercream. Smooth the frosting all over the cake evenly. I recommend using a large offset spatula to smooth on the frosting. A bench scraper just seems to drag the sprinkles through the frosting leaving trail marks. A spatula is more precise and effective at smoothing on sprinkle-y frosting.

      Use a large open star tip to pipe swirls of buttercream on top. This allows the chocolate sprinkles to easily flow through the tube. If you used a closed star tip, the sprinkles would clog the tube.

      The final touches are simple. Apply a ganache drip after the swirls are piped on, so that it flows around them. Then, lean whole Oreo cookies on the swirls at an angle.

      The cookies soften to a cake-like consistency in the baked layers. It’s such a nice texture, and the Oreo flavor really comes through. There’s no mistaking that this is a true Cookies and Cream layer cake!

      Oreo Cake

      Heather Baird

      Layers of sour cream cake hold chunks of Oreo Cookies throughout. The layers are stacked and frosted with chocolate sprinkle buttercream, and topped with rich chocolate ganache.

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      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 whites2 teaspoons vanilla extract3/4 cup sour cream at room temperature2/3 cup whole milk at room temperature15 whole Oreo cookies cream centers removedChocolate sprinkles buttercream1 1/2 cups unsalted butter6 cups confectioners’ sugar2 teaspoons vanilla extractMilk or cream to thin2/3 cup real chocolate sprinkles such as DeRuijterChocolate ganache topping and decor1/2 cup semisweet chocolate chips1/4 cup heavy cream6 whole Oreo cookies
      Instructions Oreo 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.Coat three 8-inch cake pans with flour-based baking spray. Alternatively, grease and flour the pans. Coarsely crush the Oreo cookie shells under your fingers in a large bowl.Divide the cake batter between the prepared pans. Sprinkle each pan with 1/3 of the cookies; lightly tamp the cookies into the batter using the tip of an offset spatula. 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 lumpy and uneven due to the cake batter puffing around the cookie pieces, flatten gently using a paper towel (see blog post for visual). 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. Fold in the chocolate sprinkles. 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. Refrigerate the cake until the frosting firms, about 25 minutes. If the buttercream has trails or pull marks throughout from the sprinkles, warm a large offset spatula in a glass of water, wipe dry, then smooth the frosting with the warm spatula. This will remove most any blemish on the cake’s exterior.Using the reserved piping bag of frosting, pipe six large swirls on the top edge of the cake, well-spaced. Refrigerate the cake while you make the ganache.GanacheIn a medium microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high for 1 minute. Allow the hot mixture to stand for 2 minutes, then whisk together until a smooth, shiny ganache forms. Let cool slightly. The mixture should still be quite liquid and not at all thick before applying to the cake.Spoon the ganache conservatively at the edges of the cake, and around the frosting swirls, to control the amount of drip you desire. Then, pour or spoon more of the ganache onto the top center of the cake, so that it covers the entire center. Immediately lean whole Oreo cookies at an angle against each frosting swirl.Refrigerate cake to set. Store the cake at room temperature in an airtight container.
      NotesWhat to expect: Moist cake layers with a light sour cream tang and Oreo cookie flavor. White cakes are notorious for drying out quickly, so be sure to keep this cake covered. I placed three big slices in a cardboard window bakery box and stored them at room temperature for two days, and they’ve kept surprisingly well. The Oreo chunks remain soft and cake-like.
      Butter. In the blog post I mention using grade A grocery store butter (Such as Kroger, Publix, etc.). These butter varieties are usually made from corn-fed cows. The butter will be pale yellow, which is desirable in this recipe for white buttercream. The butter will not say ‘made from milk from corn-fed cows’ so this may seem confusing. Just avoid any butter that boasts ‘grass-fed’ on the label because it will be more yellow in color.

      Keyword chocolate sprinkles, oreo cookies, sour cream cake layers, white buttercream, white chocolate ganache

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