CAKES TO CELEBRATE EASTER

Posted in Cake, Desserts, Desserts, Sweets by sallybr

I am thrilled to share these because they were my first cakes frosted using my electric turntable, a wonderful gift from my hubby last month (check it out at my last In My Kitchen post). Amazing how much easier it was to get a smooth frosting! Without further ado, here is the first cake, fully dressed for an Easter Party.

VANILLA-ALMOND CAKE WITH RASPBERRY FILLING
(from The Bewitching Kitchen)

345 grams (3 cups) cake flour
2 teaspoons)baking powder
½ teaspoon baking soda
½ teaspoon salt
226 grams (2 sticks) unsalted butter, softened
375 grams (1 + 3/4 cups) granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
160 grams egg whites (about 5 eggs)
170 grams (¾ cup) sour cream
170 grams (¾ cup) whole milk
Swiss meringue buttercream for frosting
seedless Raspberry jam for filling

Prepare three 6-inch round cake pans lining them with parchment and spraying with baking spray.

Heat oven to 350F.

Sift together the cake flour, baking powder, baking soda and salt. Reserve. Mix the sour cream and milk together, making sure they are at rom temperature and well incorporated. Reserve.

n the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl halfway through mixing. Slowly pour in the egg whites while the mixer continues running.

Alternate adding the dry ingredients into the bowl in three additions with the milk/sour cream mixture in two additions, starting and ending with the dry ingredients. Mix on medium speed between additions until almost fully incorporated. Finish mixing by hand with a spatula.

Transfer the batter into the prepared pans. Bake for about 25 minutes, until a tester comes out clean or with just a few moist crumbs attached. Cool the cakes in their pan completely on a cooling rack before turning out of the pan.

SWISS MERINGUE BUTTERCREAM

Basis formula: 1X egg whites + 2X sugar + 2X butter

For the three layer 6-inch cake I started with 200g egg whites. The magic is all in the temperature control.

Start by dicing your butter and placing at room temperature for at least a couple of hours before making the buttercream. The reason for that is the closer the temperature of the egg whites/sugar and the butter match each other, the smoother the whole preparation will go. All problems with Swiss meringue buttercream happen when there is a sharp difference between those temperatures.

Mix sugar and egg whites and whisk well, then over a bain-marie bring them to 140 F minimum. I take it to 149F because I find it makes a nicer emulsion to work with. Place in a KitchenAid type mixer fitted with the whisk attachment and whisk on high speed for about 10 minutes. You want a stiff meringue.

Most recipes will tell you that it will be enough to bring the mixture to room temperature level, or not feeling warm if you touch the bowl. However, if you measure the temperature inside the bowl you will notice it will probably still be at mid 90’s Fahrenheit, way above the butter that is waiting to be incorporated.

My advice is to turn the mixer off and walk away. Come back in 10 minutes, give it a 20 sec mix, check, the temperature. Still a bit too high? Walk away and repeat the process. I find that if the egg white mixture is around 80F it will be ok to incorporate with the butter, which might be around 72F or so.

Now start incorporating the butter with the mixer running, you can squish it with your fingers as you drop them to help incorporate even better. Once all the butter is added, whisk at high speed for a couple of minutes, change to the paddle attachment and mix for another couple of minutes to smooth out air bubbles.

Two problems might happen if the temperature was not a real good match: buttercream will be grainy (butter too cold), or soupy (meringue too hot). Both can be fixed by either warming the bowl (hair-dryer works great), or placing it in the fridge for 15 minutes and whisking again. Contrary to popular belief, Swiss meringue is not that tricky and can always be salvaged even if it looks like Armageddon in a bowl.

For the layers I added a circle of white buttercream on the perimeter of the cake, filled the center with raspberry jam, and repeated that for the upper layer. I crumb coated with white frosting, then dyed most of the buttercream with Sky Blue (just a couple of drops), and the tiniest amount of black to mute the tone. A small portion was dyed brown for the nest. Malted chocolate eggs and sprinkles finished the decor.

ENJOY!

to print the recipe, click here

Comments: This is pretty much like a wedding type cake, very white because you omit using egg yolks. It is delicate and moist, truly one of my favorites for layered cakes. I adapted the recipe from versions that call for more sugar, I prefer the cake a little less sweet. Sugar is important for structure so there is a limit of how much you can reduce, but this formula works great. My rookie mistake was to use parchment paper to add the sprinkle border at the bottom, and it took me so long to do it, that the buttercream warmed up and the paper got stuck at places. All my hard work to get the smooth surface was a bit compromised, but nothing that strategically placed sprinkles would not fix!

Feedback on the cake was wonderful, I cannot show you the cut cake as I dropped it whole and it was cut later in the evening. But I hope it looked ok inside…

Moving on…

LEMON POPPY SEED LAYERED CAKE WITH BLACKBERRY FILLING

I cannot share this recipe because it is copyrighted from a very interesting book called “I’LL BRING THE CAKE” by Mandy Merriman. It is unusual in the sense that all cakes start from a boxed mix, but they are heavily doctored. If you are totally against boxed mixes, the book is not for you, but I wanted to give those a try and her cakes are quite delicious.

This was my very first cake using the turntable, and I opted for a watercolor effect, which started by adding blotches of darker color all over the frosted cake.

Then you just turn the cake and allow the color to mingle with the background until you are satisfied. For the decorations on top I mixed the white with the mauve-dyed buttercream and used the trusty 1D tip for rosettes.

I hope you found some inspiration for your Easter festivities with this post!

ONE YEAR AGO: Flower Stencil Sourdough

TWO YEARS AGO: Happy Easter!

THREE YEARS AGO: Mini-Blueberry Cakes

FOUR YEARS AGO: Wood Plank Cookies, Learning from the Best

FIVE YEARS AGO: OMG Spinach Pies

SIX YEARS AGO: Avgolemono Soup, My Way

SEVEN YEARS AGO: Sourdough Chocolate Twist Bread

EIGHT YEARS AGO: Dan Lepard Times Three

NINE YEARS AGO: Turkey Portobello Burger

TEN YEARS AGO: Raspberry Ricotta Cake

ELEVEN YEARS AGO: In My Kitchen, April 2014

TWELVE YEARS AGO: Whole-Wheat Pasta with Lemony Tomatoes and Spinach

THIRTEEN YEARS AGO: Blood Orange Duck: A work in progress

FOURTEEN YEARS AGO: Grilled Mahi-mahi with citrus marinade

FIFTEEN YEARS AGO: Memories of Pastéis

21Mar2025

HAPPY BIRTHDAY TO ME!

Posted in Breads, Cake, Cookies, Desserts, Desserts, Sweets by sallybr

The date came and went (March 11th), but only now I have a chance to share a few things I made for the occasion. As you may know, most of the sweets I bake we don’t get to eat, but this series of bakes is the exception that confirms the rule. We got to savor all the sweetness! But let’s start with the bread components.

FOCACCIA ART

Maybe you remember the Quilted Focaccia Buns of a recent past? I got this idea from the book Beautiful Bread, which I highly recommend, as Theresa Culletto shares amazing designs and all the tips to make them happen. It is all a matter of making a big enough dough to cover a large baking sheet, and then planning decorations with veggies cut in shapes.

It is quite amazing how much flavor and smell little pieces of leeks impart to the dough. You can also use chives for the stems if you prefer, they will likely be easier to work with, no real prep needed.

Moving on, I had to bake a sourdough, and chose a Springtime design for it…

And now, to the sweets… From Molly Yeh’s new book Sweet Farm, one of the most delicious cookies ever, a Cherry Mahlab Linzer! I cannot share the recipe for copyright issues, but I’m tempted to tell you that the book is worth it JUST for that one. Mahlab is a Middle Eastern spice that resembles cinnamon and imparts great flavor to the dough. I will be using it often.

The dough rolls like a dream, browns beautifully in the oven, and crumbles in your mouth with that texture that only almond flour will provide. Absolutely a must-make!

From the past, I re-visited the German Chocolate Macarons, which I did not have a change to taste the first time I made, but the feedback was so great, I was intrigued and could not wait to make again FOR US. Wonderful they were, all modesty aside… Recipe available here.

TWO VERSIONS OF BRIGADEIROS

Red Velvet and Lemon. They were both made with the same basic method: 1 can condensed milk + 1 tablespoon butter in a saucepan. To the Red Velvet I added one full tablespoon of cocoa powder + 1/2 tsp Red Velvet Emulsion from LorAnn and a pinch of salt.

To the Lemon version, I added 2 tablespoons Lemon Curd (store-bought), and a pinch of salt. On a later version I added a squeeze of fresh lemon juice and some lemon zest, I liked that better. Both versions cooked the way described in this old post of mine.

And now, for the Piece of Resistance, THE CAKE! Choice of the husband, who found the recipe online and twisted my 65 year old arm to make it. Recipe published here, and also in his cookbook SWEET.

This is one amazing cake! Luscious, moist, tender, almost feels like flourless. The ganache on top takes it exactly there: over the top. And of course, I had to add a Brazilian flair to it and topped with Red Velvet Brigadeiros. And some luster powder. Because if I cannot bling on my own Birthday, there would be something wrong with me.

ONE YEAR AGO: Incredibly Simple: Air-Fried Salmon Bites

TWO YEARS AGO: Chocolate-Covered Oreos

THREE YEARS AGO: Pan-Steamed Broccoli with Miso Vinaigrette

FOUR YEARS AGO: Cookies and Rubber Stamps

FIVE YEARS AGO: Macarons for all Seasons and Reasons

SIX YEARS AGO: Lentils and Radicchio? Yes, please!

SEVEN YEAR AGO: Tres Leches Cake

EIGHT YEARS AGO: The Joys of Grating Squash

NINE YEARS AGO: Auberge-Pecan Walnut Bread

TEN YEARS AGO: Gluten-free and Vegan Raspberry Bars

ELEVEN YEARS AGO: Lasserre, a French Classic

TWELVE YEARS AGO: Sourdough Bread with Walnuts and Dates

THIRTEEN YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FOURTEEN YEARS AGO: The Real Vodka Sauce

FIFTEEN YEARS AGO: Pork Tenderloin and Blue Cheese

7Feb2025

YOGURT AND PISTACHIO SOURDOUGH

Posted in Breads by sallybr

Inspiration for this delicious bread came from the one and only Elaine Boddy, through her book called EVERYDAY SOURDOUGH which you can find here. I made just a few modifications in the formula (she used walnuts, I wanted to incorporate pistachios), and the method, because I always leave the dough in the fridge overnight and bake first thing in the morning. Her book is absolutely full of great ideas, and I have reviewed it right after publication (check it out in this post).

YOGURT AND PISTACHIO SOURDOUGH
(slightly modified from Everyday Sourdough)

75 g sourdough starter at 100% hydration
240g water
125 g low-fat yogurt
500 g white bread flour
50 g pistachios, coarsely chopped
10 g salt

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead on low speed for about 4 minutes. Transfer to an oiled bowl and let proof at room temperature for 4 and a half hours, with folds every 45 minute or so, no need to be precise.

After the last fold, keep it at room temperature for a full hour, shape as a round boule or batard, and place in a banetton. Leave for another hour at room temperature, then retard it in the fridge.

Next morning, bake at 450F straight from the fridge, slashing right before baking. Bake covered for 30 minutes, remove lid and bake for 15 minutes more. Allow to cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: This is one tasty bread! The yogurt makes the crumb softer, with a nice taste that goes well with the pistachios. Husband adored it, and so did I… Huge thank you, Elaine, for allowing me to publish this little variation of your recipe!

ONE YEAR AGO: Chinese-Style Orange Chicken goes Light

TWO YEARS AGO: Roasted Cauliflower with Chickpeas and Quinoa

THREE YEARS AGO: A Savory Phyllo Pie

FOUR YEARS AGO: Nut-Free Lady Grey Macarons

FIVE YEARS AGO: Mini-Heart Cakes for your Valentine

SIX YEARS AGO: Blue Moon Milk

SEVEN YEARS AGO: Slow-Cooked Chicken Meatballs

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NINE YEARS AGO: Maple Pumpkin Pecan Snacking Cake

TEN YEARS AGO: Silky Gingered Zucchini Soup

ELEVEN YEARS AGO: Sweet Fifteen!

TWELVE YEARS AGO: Sesame and Flaxseed Sourdough

THIRTEEN YEARS AGO: Green Beans with Miso and Almonds

FOURTEEN YEARS AGO: Saturday Morning Scones

FIFTEEN YEARS AGO: White Bread

28Dec2024

GINGERBREAD CUTOUT COOKIES

Posted in Cookies by sallybr

I am a bit surprised that I never blogged on this particular recipe, adapted over the years from several sources, including a version from Phil’s family. It uses a small amount of baking soda, that makes the cookie puff a little bit but not spread too much. My current favorite version includes ground star anise, I am kind of smitten by its flavor.

GINGERBREAD CUTOUT COOKIES
(from The Bewitching Kitchen)

375g flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 + 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cardamoon
1/2 tsp ground star anise
3/4 cup brown sugar
3/4 cup butter (170g)
1/2 cup molasses
1 egg

Mix flour, baking soda and spices in a large bowl. Reserve.

To a mixer, add butter at room temperature and brown sugar. Beat until smooth, 2 to 3 minutes. Add molasses, mix until incorporated. Add egg and mix. Add the flour mixture in two steps, mixing at low speed.

Place dough in fridge for 1 hour to overnight. Roll out, cut shapes, bake preferably from frozen for 10 min, at 350F.

Decorate if desired, when at room temperature.

ENJOY!

to print the recipe, click here

I love the smell of these cookies while baking and also as they sit later at room temperature. The star anise is a fantastic addition, a tip I got a few years ago from Haniela.

ONE YEAR AGO: Ube Linzer Cookies

TWO YEARS AGO: Four Festive Macarons

THREE YEARS AGO: Cuccidati, from Tina to You

FOUR YEARS AGO: Festive Macarons to Welcome 2021!

FIVE YEARS AGO: Episode 6, Cookies in The Great American Baking Show

SIX YEARS AGO: Brazilian Chicken and Heart of Palm Pie

SEVEN YEARS AGO: Roasted Butternut Squash with Walnuts and Tahini Sauce

EIGHT YEARS AGO: The Complicit Conspiracy of Alcohol

NINE YEARS AGO: Candy Cane Cookies

TEN YEARS AGO: Macarons: Much better with a friend

ELEVEN YEARS AGO: Our Mexican Holiday Dinner

TWELVE YEARS AGO: The Ultimate Cranberry Sauce

THIRTEEN YEARS AGO: Edamame Dip

FOURTEEN YEARS AGO: Gougeres

FIFTEEN YEARS AGO: Beef Wellington on a Special Night

21Dec2024

AIR-FRIED SOURDOUGH BREAD

Posted in Air-Frying, Breads by sallybr

When your oven dies and you won’t have another one delivered for a couple of weeks, but your freezer is running out of sourdough slices, what can you do? Desperate times call for desperate moves. You turn to the air-fryer. I am actually quite pleased with the way the bread turned out, although the crust is not nearly as crisp as a “normal” sourdough bread. But if you like to experiment in the kitchen, give it a try…

AIR-FRIED SOURDOUGH
(from the Bewitching Kitchen)

250g bread flour
50 g sourdough starter at 100% hydration
180g water
5 g salt

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the flour, and salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time.

Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. Because the dough is already a bit developed from the initial time in the mixer, you should get very good structure after 3 and a half hours, or even sooner than that.
After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, turn your air-fryer to 400F and leave it on for 5 minutes at that temperature. Invert the bread on a piece of parchment paper, and cut it so that very little paper is outside the perimeter of the dough. Score if you want. Place the bread in the air-fryer with ice cubes around it.

Air-fry for 25 minutes, remove the paper and check the internal temperature. If it is over 205F, and the crust has good color, invert the bread and inspect the bottom. If a bit soggy and pale, place the bread in the fryer with the bottom up, and continue roasting it for another 5 minutes or so. Remove from the fryer and let it cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: The air-fryer will never be my choice to make sourdough bread, but I was pleasantly surprised by how well things turned out. Let’s suppose you are on a road trip and still want to bake some bread while away from home, maybe you can take your fryer with you… Just a thought! I do like to experiment, so this was actually pretty cool. I painted the surface with Sugarprism green after baking.

ONE YEAR AGO: Ube Macarons

TWO YEARS AGO: Christmas Sourdough

THREE YEARS AGO: Star-Shaped Sun-dried Tomato Bread

FOUR YEARS AGO: Cranberry White Chocolate Tart

FIVE YEARS AGO: I dream of Madeleines and a Tower of Cheesecakes

SIX YEARS AGO: Dominique Ansel’s Chocolate Mousse Cake

SEVEN YEARS AGO: Slow-Roasted Eye of the Round Beef

EIGHT YEARS AGO: Steam-Roasted Indian-Spiced Cauliflower

NINE YEARS AGO: Creamy Zucchini-Mushroom Soup

TEN YEARS AGO: Ken Forkish’s Pain au Bacon

ELEVEN YEARS AGO: Carrot and Cumin Hamburger Buns

TWELVE YEARS AGO: Potato Galettes a l’Alsacienne & Book Review