cake – sweet d

Rhubarb Snacking Cake

June 5, 2018June 5, 2018 xoD

HELLO! I bet you thought I was done with the rhubarb recipes, huh? Well, I’m sorry to report that since I have a combination of no self control and no concept of how much rhubarb is too much rhubarb, I bought about 12 stalks too many and they are currently taking up more of the fridge than is convenient. So, until such time as I find recipes for all of it, the winners will undoubtedly find their way here. Today’s recipe is a slightly adapted version of this one from The New York Times. That recipe uses the name “quick bread”, but in my opinion, this turned out with more of a cakey texture, hence my renaming it to a snack cake. In addition to the name change, I switched out lemon zest for the orange zest (I know that might be weird, but I don’t love the rhubarb and orange combo), and sprinkled the top with some turbinado sugar for a nice crispy lid.

The result is a wonderful mix of bright lemon, caramelized sugar, and tart rhubarb, which bakes into little pockets with an almost jam-like texture. It is delicious on its own with a nice cup of tea, served warm with some butter or a light confectioner’s sugar glaze, but could also benefit from a heaping scoop of vanilla ice cream or a quick toasting. ALSO, this recipe can actually serve as a base for any number of other fruits, including blueberries, strawberries, or peaches.

Now I’d like to tell you that by this time next week I’ll be off my rhubarb kick, but I’m afraid to make that promise so I guess we’re just going to have to see. I hope you stick with me while I ride this out. Now let’s get to it!

Ingredients
(adapted from The New York Times “Rhubarb Quick Bread”)

8 tablespoons (1 stick) salted butter, melted and cooled slightly, plus more for greasing the loaf pan
1 cup granulated sugar
1 tbs lemon zest (if you’re really tied to the orange zest, it can be substituted here)
1/3 cup whole-milk yogurt (this makes for SUCH a moist cake)
2 large eggs
1¾ cup all-purpose flour, plus more for coating the loaf pan
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1¾ cups diced rhubarb (about 4 large stalks)
1 tbs turbinado sugar, for topping

Steps

1. Begin by preheating your oven to 350ºF. Generously butter and flour your loaf pan. Set aside.

2. In the larger of two bowls (you don’t even need a mixer for this one!), mix together the melted butter, sugar, lemon zest, and yogurt until smooth. Whisk in the eggs one at a time until combined. In the second bowl, combine your flour, baking powder, baking soda, and salt.

3. At this point, thoroughly wash your rhubarb and cut into roughly ½-inch pieces. Add the flour mixture and 1½ cups of the diced rhubarb (saving the last ¼ cup for the top) to the butter mixture and mix until just combined.

4. Spread the batter evenly into your loaf pan and artfully top with the remaining rhubarb and a sprinkling of the turbinado sugar.

5. Bake for 50-60 minutes, or until the edges are crisp and golden, and a cake tester comes out clean. Allow to cool for 10 minutes before removing from the pan. And, technically you’re supposed to cool it completely then before slicing, but I was so impatient and it was 10pm and I cut it almost immediately. While I wouldn’t ~really~ recommend doing this because the cake tends to crumble, I have to say nothing really beats the taste of cake still warm from the oven. I’ll leave the choice up to you!

Enjoy!!

xoxoxoxoxoxoD

sweets

Cinnamon Birthday Cake (with Marzipan Succulents!)

April 11, 2018April 11, 2018 xoD

Hello! It’s been a bit since I last posted, I’ve been all over the place but I’m back now, never fear. Today’s recipe is brought to you once again by my love of cinnamon, in case you haven’t sensed the theme here. I turned 23 on Monday, and because I know who I am, I’ve gotten into the habit of making my own birthday cake. It works because I can experiment and pick my favorite flavors, but no one complains because it’s a cake for me anyway! (As if anyone could complain about eating cake though.)

So to start, I use a classic birthday cake recipe from a Williams-Sonoma Cake cookbook that I’ve had for years now, and it’s simplicity is its greatest asset. But because I can never leave anything alone, I added a few tweaks here and there in the form of some cinnamon, almond extract, and a vanilla bean instead of vanilla extract, and boy it went well. As my mo remarked, the cake smelled like snickerdoodles as it was baking, and was moist and amazing when iced and sliced. To complete the cinnamon masterpiece I covered this cake in a cinnamon-y buttercream and free-handed a few marzipan succulents for decoration. I, of course, know that they could be cleaner if I used cookie cutters or stencils, but I simply didn’t have any so I made do!

This whole recipe is great because without my flavor additions, they serve as basic templates for cake and buttercream that can be changed as you see fit. I’m including stars next to the ingredients that I added so that the following recipe can be two in one! Let’s get baking!!

Makes: 1 2-layer 9″ round cake or 1 9×13″ sheet cake
Prep Time: 1 hour+ (depending on how into decorating you get!)
Bake Time: 20-25 minutes
Total Time: 1.5-2 hours

Cinnamon Cake Ingredients
adapted from Williams-Sonoma’s Cake

2 cups all purpose flour
2 tsp baking powder
¼ tsp kosher salt
½ tsp ground cinnamon*
½ cup whole milk
½ vanilla bean (or 2 tsp vanilla extract)
½ tsp almond extract*
1 cup unsalted butter, at room temperature
1½ cups granulated sugar
4 large eggs, at room temperature and lightly beaten

Cake Steps

1. Preheat your oven to 350ºF. Grease and flour your desired cake pans, or grease and line your pans with parchment paper (which is my preferred method, to keep the consistency correct and to prevent sticking mishaps).

2. In a large bowl, sift together your flour, baking powder, salt, and cinnamon. Set aside.

3. If you’re using a vanilla bean, add the milk, almond extract, and scraped vanilla bean seeds + pod to a saucepan and heat over low heat (do not boil the milk!), until the vanilla has infused with the milk. Remove and discard the pod. If you’re using vanilla extract instead, add both extracts to your milk at room temperature.

4. In the bowl of your stand mixer (or large bowl + hand mixer), cream your butter on medium speed for 1 minute. Add in the granulated sugar and beat until the mixture is pale yellow and fluffy, about 5 minutes.

5. Drizzle your eggs into the bowl of the mixer on low speed, a little at a time, allowing each addition to incorporate before adding more.

6. Next you’re going to be adding your flour mixture and your milk mixtures alternatively, starting and ending with the flour. Add your flour in 3 batches, your milk in 2. Mix until just combined.

7. Pour the batter into your pans and spread evenly. Before baking, tap your pans on the counter to release any trapped air bubbles. Bake for 20-25 minutes, or until a toothpick comes out clean.

8. Allow the cakes to cool almost entirely in their pans, trying to move cakes around when they’re still warm makes them way more likely to crack or break! While they’re cooling, you can make your frosting.

Cinnamon Buttercream
adapted from Domino Confectioners Sugar
*you may have to do this in 2 batches if you have a smaller mixer like me! If so, just divide these amounts in half*

7 cups (2 boxes) confectioners sugar
1 cup (2 sticks) salted butter, at room temperature
¼-1/3 cup whole milk
½ vanilla bean, scraped, or 2 tsp vanilla extract
½ tsp almond extract*
½ tsp ground cinnamon*

Buttercream Steps

1. Cream together your butter and sugar. Slowly add in the milk, little by little until your frosting has reached the desired spreadable consistency.

2. Add the extracts (or extract and vanilla bean seeds), and cinnamon, and mix to combine.

3. Once your cakes have cooled, generously frost the top of your first cake and stack the second cake on top, so that both domed tops are in the center and the top and bottom of your cake is flat.

4. “Crumb coat” the cake with a thin layer all over and chill for 15 minutes. Finish with a second, thicker coating of frosting. Dip your spatula in warm water and run it along the sides and the top to smooth.

Decorations

Almond paste (marzipan)
Food Coloring
Cocoa powder
Chocolate Shavings

or any sprinkles/ extra frosting you want!

Steps

1. To color your marzipan, break off a large chunk and make a well in the center, adding in a few drops of the color you want. Knead it around in your hands until the color is evenly distributed. Warning, you WILL dye your hands this way, I looked like Elphaba from Wicked for quite a while.

2. To make a succulent, I cut out star shapes in gradually smaller sizes, starting with the largest and then 3-4 more, getting smaller each time. I layered them on top of each other one at a time and pressed the center in until the pieces were stuck together.

3. Brush the edges with a little cocoa powder and arrange them on the top of the cake. Cover the area with chocolate shavings if you feel like it, I thought the cake needed to look a little more like a garden you know?

Then, take at least 600 pictures to brag to your friends about your masterpiece, and enjoy!!!

xoxoxoxoxoD

sweets

Almond Sheet Cake with Your New Favorite Frosting

March 11, 2018March 10, 2018 xoD

If you remember from my last post, my dearest friends came to visit from Ireland this week, after 2 and a half years of keeping in contact and it was so lovely. In case you were wondering, I made THE Marcella Hazan’s Bolognese with Pappardelle (recipe here), when they came over and it was a big hit- I find that no one is ever disappointed to have pasta for dinner, you know? The main purpose of their trip, however, was to celebrate Marese’s 60th birthday, so naturally I HAD to make a birthday cake!

This cake comes from my favorite place in the world, Food52.com, from the ever talented Posie Harwood, whose recipes are legend on the website. I try to mess around with every recipe that doesn’t come from me and add a spin to it, but this cake is so beautiful that I practically followed the recipe as is word-for-word (you can find the original recipe here). This cake has an usual twist in the frosting, but since I tried it I may never look back. It begins with the boiling of milk, salt, and flour together until thick. Yup, you read that right, FLOUR in your frosting. It might sound odd, but the cooking takes away the raw flour taste, and when it’s added to the whipped butter and sugar, it produces a light fluffy frosting with just a hint of almond that might not even make it onto the cake if you “taste test” too many times. I only iced the top of this cake so that it could keep its homemade look, but I can also envision covering this cake in decorations and piping, it’s so versatile!

Processed with VSCO with c1 preset — The aftermath after round 1 of cake eating!

Enjoy a slice of this cake with a cup of tea or coffee, or maybe just eat all the frosting out of the bowl, I’m not judging! Let’s bake!!

Makes: 1 9×13″ sheet cake
Prep Time: 30 minutes
Bake Time: 25-30 minutes
Total Time: 1 hour 15 minutes (depending on how much you decorate)

Cake Ingredients

2¼ cups All Purpose Flour
2 tsp baking powder
½ cup (1 stick) butter, softened to room temperature
1 1/3 cups sugar
3 eggs
½ tsp almond extract
½ vanilla extract
¾ cup milk
1/3 almond extract

Steps

1. Preheat the oven to 350ºF. Line your baking dish with parchment paper (or grease thoroughly and flour).

2. Whisk together the flour and baking powder in a small bowl and set aside for now.

3. In the bowl of your stand mixer (or a large bowl with a hand mixer), cream together your butter and sugar until it’s light and fluffy- and actually wait until it looks pale and whipped, it’s not enough to just wait until they’re incorporated. It should be about 5 minutes.

4. Add in your eggs, one at a time, beating until each egg incorporated before proceeding. Add the almond extract and mix to combine.

5. Measure your milk and add vanilla to it. Next, you will be adding your flour mixture and your milk mixture to the butter mixture, alternating between the two and beginning with the flour. In other words, add your flour mixture in 3 parts, and your milk in 2 parts. Take it slow, you don’t want to be wearing more flour than is in the bowl, and make sure each addition is well mixed before continuing.

6. Once your flour and milk has been added, mix in the almond flour, which adds a nice texture to the cake I thought, plus kept it super moist.

7. Pour your batter into your prepared pan, and bake for 25-30 minutes, or until the top is beautifully golden and a cake tester comes out clean. Allow to cool fully in the pan before frosting.

Frosting Ingredients

1 cup milk
3 tbs all purpose flour
½ tsp salt
1 cup butter, softened to room temperature
1 cup sugar
½ tsp almond extract
½ tsp vanilla extract

Steps

1. In a heavy-bottomed saucepan, whisk together the flour, milk, and salt until smooth. Bring the mixture up to medium heat, whisking constantly until it gets thick and bubbles as if it’s just about to boil. Remove from the heat and allow to cool for around 10 minutes so that it won’t melt the butter in the frosting.

2. In the bowl of your stand mixer, beat together butter, sugar, almond and vanilla extracts until very light and fluffy, about 6-7 minutes. Scoop the milk mixture into the butter mixture, 1 spoonful at a time, until the frosting is whipped and pillowy. Spread generously on your cake and feel free to eat the leftovers with a spoon.

Enjoy!! xoxoxox

sweets

Dark Chocolate Layer Cake with Blood Orange Buttercream

February 23, 2018February 23, 2018 xoD

Hello everyone, Happy Friday! Congratulations on powering through another work week, I’m so proud of you! I don’t know what it was about this week that made it feel so long, even with the holiday Monday, what is that about? But now that we’re approaching the sweet, sweet weekend, why not reward yourself with a slice of this incredible double layer cake, with just the right balance of richness from the dark chocolate and brightness from the blood orange. It might seem like a weird combination, chocolate and citrus, but I PROMISE I’m not leading you astray here.

Cakes have always been a weak spot for me, I can never seem to get the shape of them right, and stacking is always a huge challenge. I grew up making sheet cakes for birthdays, and only after I really started baking seriously did I dive into layer cakes, and I realized that I didn’t really like them. It always seemed like so much effort for a piece of cake. BUT, then I started to do some research, and I learned a few things. Number one, don’t level or cut your cakes until they’re completely cooled, and chilling them makes it easier. Number two, different cake batters yield different crumb texture, and different crumbs cut better than others. I had always thought that my go-to sheet cake recipe would work for layered cakes, but with a much looser crumb structure, I found that it would just fall apart when I tried to cut it, resulting in crumbly, uneven cake layers.

This recipe produces a much tighter cake batter (does that make sense? Can a cake batter be tight? I don’t know let’s just move on), and the combination of dark chocolate cocoa powder with some instant coffee granules (a secret ingredient used to make chocolate baked goods really pop) creates probably your new favorite cake ever. And, while I discovered that blood oranges don’t taste much different from regular oranges, I have been searching for them forEVER, and the beautiful natural pink color that they give the frosting just can’t be beaten.

Anywho, let’s bake!

Makes: 1 double-layer cake
Prep Time: 45 minutes
Bake Time: 50-55 minutes
Total Time: ~2 hours

Dark Chocolate Cake Ingredients:

2¾ cups all purpose flour
2 tsp baking powder
1½ tsp baking soda
1 tsp kosher salt
1 tsp instant espresso powder
1 cup dark chocolate cocoa powder (unsweetened)
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups sugar
1 tsp vanilla extract
4 eggs, at room temperature

Steps:

1. Preheat your oven to 350ºF and line two 9 inch circular cake tins with parchment paper (or generously butter and flour them.

2. In a large bowl, combine flour, baking powder, baking soda, and salt, making sure everything is evenly incorporated.

3. In a heat safe bowl, mix 2 cups of boiling water with the cocoa powder and espresso powder, whisking until completely smooth. Let cool.

4. In the bowl of a stand mixer (or another large bowl with a hand mixer), cream together the butter and sugar until light and fluffy. Add vanilla extract and mix. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.

5. This next step will be done in parts, with the flour mixture being added in 3 parts, and the warm cocoa mixture being added in two. Start with the flour, add a third of the mixture slowly to avoid the flour flying out of the bowl. Mix until the batter is just incorporated, don’t over-mix!

6. Bake the cakes (I bake them on a cookie sheet in case of spills), for 50-55 minutes, rotating the pans halfway through to ensure even cooking. Test with a wire cake tester or toothpick before removing.

7. Transfer the pans to a wire rack, loosen the edges with a spatula and let the cakes cool completely in the pans.

8. To level your cakes, use a thin serrated knife (like a bread knife) to cut evenly around the top of the cake to trim off the top dome and give your cakes an even surface for stacking. If it’s helpful, mark the line with toothpicks to keep your knife level. Remember, you can always trim a little more if you need to, but you can’t put it back if you’ve cut too much! Now on to the frosting…

Blood Orange Buttercream Ingredients:
adapted from The Vanilla Bean Blog, recipe here.

3 sticks salted butter, at room temperature
zest of one blood orange
¼ cup blood orange juice
2 tsp vanilla
¼ tsp salt
4 cups powdered sugar
A few tbs milk, if needed

Steps:

1. In the bowl of your stand mixer, cream the butter until it becomes creamy. Slowly add in powdered sugar, cup by cup, beating until fully combined.

2. Scrape down the sides of the bowl and add the zest and juice of the blood orange, vanilla, and salt. Mix until combined, then increase the speed of the mixer to medium and beat for about 5 minutes until fluffy. If the frosting is too thick, add a tablespoon of milk or so until you get the right consistency.

3. To ice the cake, place the first cake on your cake stand and add a dollop of frosting to the top, spreading evenly. Place the second cake on top and “crumb coat” your cake lightly, then chill for 30 minutes to an hour. This keeps all the dark crumbs in the first layer of frosting and not on the outside to ruin the presentation of your cake.

4. Use the remaining frosting to generously ice the cake, and top with any decoration that your heart desires- I went with blood orange slices, but you could use sprinkles, rosemary sprigs for color, the possibilities are endless!!

Yay now cut yourself a generous slice and put your feet up because you DESERVE IT! All the love xoxoxoD