POST #1441

A PALINDROME!

Twelve years. Hard to believe. It’s been such a journey, I sometimes don’t recognize myself in earlier posts. Like those written when I was a certified cake-o-phobe and decorated cookies were not to be found in my virtual spot. Twelve years later, I turned into a passionate baker, so much so that I started a second site just devoted to cookies. How did that happen? I have no idea, but I am having a blast with it. First things first. What is a Birthday party without cake? To celebrate this special day, I made a cake that joins my Brazilian roots (brigadeiros) with the cookies that launched me into a more serious baking path: macarons. Raspberry is the flavor. Pink and gold the colors. Happy 12th, my dear Bewitching Kitchen!

CELEBRATION PINK AND GOLDEN RASPBERRY CAKE
(from the Bewitching Kitchen, cake slightly modified from My Cake School)

for one batch of cake:
(I made two batches to have 4 cake layers, used 3 in the cake)
350g) sugar
285g cake flour
1 teaspoon salt
15g baking powder
5 egg whites
2 teaspoons vanilla
1 cup (242g) buttermilk
1/3 cup (72g) vegetable oil
140g unsalted butter, slightly softened.

Heat the oven to 325 degrees. Grease and flour two 8 x 2 inch round cake pans. Reserve.

In the bowl of your mixer add the dry ingredients, sugar, flour, salt and baking powder. Whisk to combine. Reserve. In a separate bowl, add the egg whites, buttermilk, vanilla and oil. Stir with a fork to combine.

With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. With the mixer on low speed, add half of the egg mixture, increase to medium speed and mix for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings beating for 20 seconds after each addition. Divide the batter between the two pans.

Bake at 325 degrees for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pans 10 minutes, then turn out.

for the raspberry filling:
2 cups ( 320g) raspberries
4 tbsp (60ml) water
1 cup ( 200g) sugar
25g cornstarch

Add the raspberries and water to a food processor and puree until smooth. If you’d like, you can strain the puree to remove the seeds, but in this case start from a bigger amount so you end up with 320g.

Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.

for the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup vegetable shortening
2 teaspoons pure vanilla extract
3 to 4 tablespoons milk
¼ teaspoon salt
2 pounds (approximately 8 cups) powdered sugar
food gel dye, Americolor Dusty Rose

In a large bowl, using an electric mixer on medium speed (if you have a stand mixer, use the paddle attachment), beat together the butter, shortening, and extracts until smooth and creamy.

Add 2 tablespoons of the milk or water, the salt, and half the powdered sugar and mix just until combined. Scrape down the sides of the bowl. On low speed, gradually add in the remaining sugar. Add more milk or water as needed to achieve the desired consistency.

Divide the frosting in three bowls, and add increasing amounts of gel dye to get the ombre effect.

for decoration:
Raspberry Brigadeiros (recipe here)
Lemon Macarons (recipe here, but omit the blueberry jam)
Egyptian Gold luster powder
Everclear or vodka

Cake layers can be made a week in advance and frozen. Thaw still wrapped in plastic at room temperature. Assemble the cake by placing one layer on a rotating cake stand over a cardboard round base. A little buttercream on the cardboard helps it stay stable as you work on it.

Make a little dam with buttercream frosting (use the lighter color), then add the raspberry filling. Place the second layer on top, repeat the process and top with the third. Frost the cake first with a crumb coat, refrigerate for 30 minutes, then frost with the darkest tone at the bottom. If desired, add texture with a cake comb or spatula. Use the darker color to make rosettes on top, add the brigadeiros and macarons.

Finish the look with a few strokes of gold color on the edges of the buttercream roses and ridges on the sides of the cake. If you have golden sprinkles, put them to use…

ENJOY!

to print the recipe, click here

Comments: I should thank Tanya, my tent-baking friend, for the help and advice she gave me to make this cake. It turns out that I had not baked a cake in about 10 months and was feeling pretty rusty. But I am thrilled with the way it turned out, because I had this image in my mind, and the cake came pretty close to my goal. I loved making the ombre effect with the three tones of pink. Come to think of it, Dusty Rose from Americolor is a total must-have. Pink is tricky. Just a little more than you think you need will take you into bubblegum territory. Not what I wanted for my cake. Dusty Rose gives a nice pastel tone.

For the macarons, I painted one shell in solid gold, and added a brush of gold on the other side. I think the lemon of the macaron filling was a good match for the raspberry cake. As to the frosting, I went with a type of buttercream that stands well at room temperature for several hours. It is important to use a good quality shortening, and butter. I went with Spectrum and Kerrygold.

If you’ve been following me for a while or if you are new here, thank you for your support, and thanks for leaving comments and feedback on recipes you try. I step into the 13th year of this journey with the same enthusiasm I had on the second year. Or third. Or 10th. I’ve never set goals for my blog, it is a reflex of what goes on in my life as far as cooking and baking is concerned. I just try to keep it varied and interesting, and hope that it inspires others to cook and bake.

ONE YEAR AGO: The Bewitching Kitchen turns 11!

TWO YEARS AGO: The Bewitching Kitchen Turns 10, and a Giveaway…

THREE YEAR AGO: The Bewitching Kitchen turns 9!

FOUR YEAR AGO: The Bewitching Kitchen turns eight!

FIVE YEARS AGO: The Bewitching Kitchen Turns Seven!

SIX YEARS AGO: Bewitching Kitchen Turns Six!

SEVEN YEARS AGO: The Bewitching Kitchen turns Five!

EIGHT YEARS AGO: The Bewitching Kitchen turns Four!

NINE YEARS AGO: The Bewitching Kitchen Turns Three! 

TEN YEARS AGO:  The Bewitching Kitchen turns Two!

ELEVEN YEARS AGO:  Bewitching Birthday!

TWELVE YEARS AGO: Welcome to my blog!