Daring Bakers Challenge 5

Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

•parchment paper

•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature2 tbsp. (30 grams)

granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted

6 large eggs½ cup (70 grams)

all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan

•a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water

seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(this step is optional – please see Elements of an Opéra Cake below) (Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

PHEW!

Decadence

I've been so anxious to test the ever so popular Double Chocolate Layer Cake recipe from epicurious.com and finally had a legit reason for making this ultimate chocolate lovers' indulgence. I can't believe it took one of my best friend's birthday to give me the final push to bake this cake. This ones definitely a crowd pleaser.

Double Chocolate Layer Cake






My bowls were almost fully clean before I even put them in the sink to wash.
Must I need to elaborate? ;)

Daring Bakers Challenge 3

Perfect Party Cake

Let the girls eat cake!

Anticipation

I enjoy celebrating other people's birthdays more than my own --especially when I'm responsible for the cake because baking is rather therapeutic for me. I don't mind all the whisking, beating, and folding by hand. However, I'm always worried about the final result because I'm prone to overbaking and that's an irreparable glitch I've experienced ever so much. But I always imagine the faces of those taking their first bite of my food and their eyes widening from the pleasure experienced by their taste buds and their mouths widening for a bigger next bite. This prevents me from giving up.
For my cousin's birthday, I decided to stray away from the traditional white cake we are accustomed to and baked a decadent red velvet cake from scratch. With high expectations, she jokingly asked me if it was going to be edible.

And the unanimous verdict was that it was very edible.

Red Velvet Cake


Ingredients:
for the cake:
2 1/3 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup buttermilk
1 tablespoon unsweetened cocoa powder
3 tablespoons red food coloring
for the frosting:
16 oz. cold cream cheese
1 stick unsalted butter, softened
4 teaspoons vanilla
4 cups confectioner's sugar (I only used half the amount called for because I prefer mildly sweet frosting)
Optional:
1 1/2 cups toasted pecans

Directions:
Preheat the oven to 350 degrees [F]. Grease and flour two 9 x 2-inch round cake pans.
Whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Beat butter in a large bowl until creamy and gradually add sugar until mixture is light and fluffy. Whisk together the vanilla and eggs and gradually add that into the butter mixture.
Beating at low speed, add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Add the food coloring after the first pouring of buttermilk. Make sure to scrape the sides of the bowl as necessary to incorporate the ingredients thoroughly.
Divide the batter evenly between the two pans and bake for 25-30 minutes. (see below for frosting directions)

Beat cream cheese, butter, and vanilla at low speed until well blended. Add the confectioner's sugar in increments and I would suggest tasting as you go so the frosting doesn't end up too sweet. But of course, if you feel the need to satisfy your sweet tooth, add as much as you want.

To frost the cake, make sure your cakes have completely cooled on a rack before you start. Frost a thin coating of frosting as your base layer ("crumb layer") to seal in the crumbs. Set aside to chill for 10 minutes or so in the refrigerator. When it is ready for the final frosting, liberally spread the frosting on the cake and be as elaborative as you want with your design. I toasted some pecans to add a more professional flare to my cake and also to enhance the mingling of flavors in your mouth with the richness of the cake and nuttiness of the pecans.

It was lovely.

Sweet taste of "failure"

One thing about vision is that it doesn't always translate into palpable form the way it appears in your mind. Sometimes it manifests itself even better than the image in your mind. Sometimes it results in unforseen disaster.

For my friend's 18th birthday, another friend and I attempted to bake him the ultimate cake. In our different minds, we both saw the same glorious cake. But this time, our vision manifested itself in an unexpected way. Nothing like we imagined. Nothing like anyone could have possible imagined. When the frosting didn't turn out the way we had hoped for, we decided to erase our minds of that picture perfect cake and make it fun by covering it with the birthday boy's favorite candies. We used our creativity to make a nostalgic cake of childhood imagination.

Candy + Cake = Candy-cake

The cake itself was made using a very light Angel food cake recipe so it balanced out the sweetness of the candy very well. We decided to drizzle the butter cream icing over the cake right before serving so people could control the sweetness level to their own taste.

As crazy as it looks, most of the responses from our daring cake eaters were that it truly tasted as innovative and marvelous as the dreams of our youth.

CAre for CArrot CAke?

Carrot Cake

Ingredients:
2 cups all-purpose flour
2 cups grated carrots
2 cups sugar (1 c. white, 1 c. brown)
4 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
3 tbs. cinnamon
1 cup chopped nuts
1 1/4 cups vegetable oil
1/2 cup raisins (optional)
**frosting:
8 oz. cream cheese, room temp.
3 cups powdered sugar
1 tsp. vanilla extract
1/3 cup butter, softened

Directions:
Pre-heat oven to 350 degrees [F]. Grease a 9in. x 13in. pan.
Beat eggs, oil, sugar, and vanilla. In a separate bowl, mix all dry ingredients together. Gradually incorporate dry ingredients to wet. mixture Stir in carrots and fold in the nuts and raisins. Pour mixture into prepared pan. Bake for 40-50 minutes.
To make the frosting, make sure ingredients are at room temperature. Beat cream cheese, butter, powdered sugar, and vanilla until you achieve a smooth consistency. Add a teaspoon or two of milk if it is too thick. After cake has cooled, frost away.

I made my version using 1 cup whole wheat flour and 1 cup all-purpose flour. The texture of the cake was a bit grainier, but nonetheless delicious. It was a healthier compensation.