NIGHT SKY OMBRÉ CAKE

Posted in Cake by sallybr

Inspiration from this cake came from a book I’ve had for many years: Cake Decorating for Beginners, by Rose Atwater. It is a wonderful book, full of cute ideas, some pretty simple, some a bit more involved. I love ombré style cakes, having done some in the past.

NIGHT SKY VANILLA CAKE WITH CHOCOLATE GANACHE FILLING
(inspired by Rose Atwater)

for the cake:
1 +1/2 cups whole milk
1/4 cup heavy whipping cream
2 + 1/2 cups all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
2 + 1/2 cups sugar
½ teaspoons salt
2 tsp buttery vanilla emulsion (from Lorann)
3 large eggs

Heat the oven to 325 degrees. Grease and flour three 8 x 2 inch round cake pans, line bottom with parchment paper. Reserve.

In a small bowl, mix together the milk and heavy cream. In a medium bowl, sift together the two types of flour and baking powder. Set aside. Cream the butter using a stand mixer and the paddle attachment on medium speed until it’s soft and light, about 2 minutes. Add the sugar and salt and mix until the mixture is light in color and fluffy, about 2 minutes. Add the vanilla, and mix until just combined. Add the eggs, one at a time, mixing for 20 seconds after each egg, scraping down the sides of the bowl as needed.

Turn the mixer speed to low, then add one-third of the flour mixture and mix until just combined. Add half of the milk mixture and mix until just combined, then add another third of the flour mixture. Repeat with the remaining milk and flour mixtures. Divide the batter between the prepared pans and spread it out evenly. Bake for 35 to 40 minutes, until a toothpick or cake tester inserted into the center of each cake comes out clean.

for the ganache filling:
230g dark chocolate, cut in pieces
240g heavy cream

Heat cream until simmering, pour over chocolate in a large bowl. Allow to sit for 5 minutes than whisk gently until smooth. Let it cool for 15 minutes then place in the fridge for 90 minutes. Use a hand held mixer to whip the ganache until lighter and fluffier. Use to fill the two layers of the cake.

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 Royal Blue and Diamond Black

In a large bowl, use a stand mixer with the paddle attachment, and beat together the butter, shortening and vanilla until smooth and creamy.

Add 2 tablespoons of the milk, 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 as needed to achieve the desired consistency.

Divide the frosting in three bowls, and one drop of blue to the first bowl, two drops to the second, and 2 drops blue + 1 drop black in the last.

Assemble the cake: Place the first cake on a board, add ganache as a smooth layer on top. Place second cake over ganache, repeat the process. Add last round of cake and press gently. Frost with a thin layer of frosting in the lightest color (or do it before adding any dye to the buttercream). Let the cake cool in the fridge for an hour or more. Frost with the dyed buttercream: cover the top and 1/3 of the height from top to bottom with the darkest color of blue. Add the medium tone to the second third of the cake, and the lightest color to the bottom. Use a scraper to smooth the layers. Add texture with a little spatula as you turn the cake. Add star sprinkles.

ENJOY!

to print the recipe, click here

Comments: I wish I could report on taste and looks as it was sliced, but I donated the cake whole, so my fingers are crossed that the recipients liked it… At any rate, it is hard to go wrong with vanilla and chocolate ganache, right? The buttercream is simple to prepare and crusts nicely in case it needs to sit for hours at room temperature. I love the effect of the different colors. Of course, I had to add some gold dust because I cannot help it… I bet you are not surprised!

ONE YEAR AGO: Veronica Gowan, The Macaron Queen!

TWO YEARS AGO: Almond Raspberry Sandwich Cookies

THREE YEARS AGO: Cole-Slaw with Almond Dressing

FOUR YEARS AGO: Busy Bee Sugar Cookies

FIVE YEARS AGO: Mincemeat Pies, when the third time is a charm

SIX YEARS AGO: Shibari Bread]

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NINE YEARS AGO: When Three is Better than Two

TEN YEARS AGO: Somebody Stop Me!

ELEVEN YEARS AGO: Zucchini Pasta with Cilantro-Cashew Pesto

TWELVE YEARS AGO: Bran Muffins, Take Two

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FIFTEEN YEARS AGO: Slow-Roasted Chicken Thighs: an Ice-Breaker

16Jan2025

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

Posted in Cake by sallybr

Such a classic bake, and so simple!

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
(from The Bewitching Kitchen)

120 grams (1 cup) all-purpose flour
50 grams (1/2 cup + 2 Tablespoons) natural cocoa powder
225 grams (1 + 1/8 cups) granulated sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp Kosher salt
85 grams (about 1/2 cup) grapeseed oil
2 large eggs, room temperature
2 teaspoons vanilla extract
75 grams (1/3 cup) milk, room temperature
170 grams (3/4 cup) very hot water

Makes 12 cupcakes. Use paper liners in your pan.

Heat oven to 350F.

In a large mixing bowl, add the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Whisk very well to fully combine the dry ingredients.

Add the oil into the mixing bowl and mix on medium speed with a hand mixer until well combined. Add the eggs and vanilla extract to the bowl and continue mixing until smooth.

With the mixer still running, slowly pour in the milk and then the hot water. Continue mixing until everything is evenly incorporated, the batter will be super thin, do not worry about it. Place the batter in cupcake pan and bake until toothpick inserted in the center comes clean. This will take 20 to 25 minutes, but check a couple of minutes earlier. Cool completely before frosting.

PEANUT BUTTER FROSTING

113 grams (1/2 cup) unsalted butter, room temperature
175 grams (1/2 cup) smooth peanut butter (Jiffy works great)
210 grams (1 + 3/4 cup) powdered sugar
1 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 to 3 tablespoons of milk to adjust consistency

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and peanut butter on medium speed for about a few minutes, until fluffy. Scrape down the sides and bottom of the bowl.

Add the powdered sugar and salt into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract. Add milk to adjust the consistency. If not using immediately you can refrigerate for several days. Bring back to room temperature and whip again before using to frost the cakes.

Use a piping tip like Wilton 1M if you like to make a rose pattern on top. Spraying gold is optional but nice…

ENJOY!

to print the recipe, click here

Comments: I love this cake recipe so much because it is simple, straightforward and always works. You can use hot coffee instead of hot water, but I tend to simplify it and just grab water from the tap, as hot as I can get it. I know many people prefer Swiss buttercream frosting but I donate the cupcakes and not knowing how long they will sit waiting, I rather use a sturdier buttercream, which is also much simpler to prepare. If you are a peanut butter/chocolate lover, this cupcake is for you!

ONE YEAR AGO: Incredibly Simple, Times Four

TWO YEARS AGO: Zucchini-Prosciuto Parcels

THREE YEARS AGO: Double Peanut Sourdough Loaf

FOUR YEARS AGO: Fennel-Rubbed Shrimp in Light Coconut Sauce

FIVE YEARS AGO: Puff Bread Balls, Two Salads and a Cookbook Review

SIX YEARS AGO: Pistachio-Caramel and Apple Mousse Cakes

SEVEN YEARS AGO: La Couronne Bordelaise

EIGHT YEARS AGO: A Special Birthday Dinner

NINE YEARS AGO: Duck Confit for a Special Occasion

TEN YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

ELEVEN YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

TWELVE YEARS AGO: Salmon Wellington

THIRTEEN YEARS AGO: The Green Chip Alternative

FOURTEEN YEARS AGO: Weekend Pita Project

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25Nov2024

FALL-INSPIRED VANILLA CUPCAKES

Posted in Cake by sallybr

It’s been a while since I made cupcakes to include in the donations I make on Fridays. I like to keep things simple, especially in a busy week, and these cupcakes are actually the definition of simple: I use a method that mixes butter with flour from the beginning, no creaming needed. It makes a soft crumb, tender cake, and it is lightening fast to prepare. What’s not to like?

VANILLA CUPCAKES
(adapted from several sources)

for the buttercream use this recipe

120g all-purpose flour
150g granulated sugar
40g butter, unsalted, removed from the fridge for 30 minutes
1 large egg
120mL milk
1 + 1/2 tsp baking powder
1/2 tsp vanilla paste or extract
1/4 tsp salt

Heat the oven to 350F and line a cupcake pan with paper baking cups. Recipe makes 9 to 10 cupcakes.

Put the flour, baking powder, sugar, salt and butter cut in small pieces in the bowl of a KitchenAid type mixer fitted with the paddle attachment. Mix on medium-low until the butter is in very small pieces, almost like sand.

Whisk the egg with the milk and vanilla, add slowly to the mixer running in low-speed. Once it is almost smooth, increase the speed to high for a couple of minutes, scraping the bottom of the bowl once.

Stop the mixer and make sure the batter is fully smooth, mixing by hand with a spatula. Add batter to the 9 cupcakes, filling half-way full only. Bake for 15 to 18 minutes, until a toothpick comes out clean when inserted in the center.

Leave cool completely before decorating.

ENJOY!

to print the recipe, click here

Comments: Leave a small portion of the buttercream without any color, and cover the top of the cupcakes. Dye one part orange and one part green (I used a mixture of Avocado and Leaf Green). For the design, my inspiration was a recent post by Chef Faye that she shared to make gorgeous mini-loaf cakes (check them out here). I used a medium size open star tip for the pumpkin, a small leaf tip and a PME #2 for the vines. A little golden sanding sugar for the border.

Really loved how these turned out and hope they made someone smile…

ONE YEAR AGO: Bake it Better with a Friend

TWO YEARS AGO: Bison a la Mode de Bourgogne

THREE YEARS AGO: Masala Mashed Potatoes

FOUR YEARS AGO: Lessons from Tanya: Sugar Cookie Silhouettes

FIVE YEARS AGO: Cherry-Chipotle Chicken Thighs

SIX YEARS AGO: White Chocolate Mini-Mousse with Sugared Cranberries

SEVEN YEARS AGO: You Say Ebelskiver, I say Falafel

EIGHT YEARS AGO: Happy Thanksgiving!

NINE YEARS AGO: Two Takes on Raspberries

TEN YEARS AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

ELEVEN YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

TWELVE YEARS AGO: Chicken Parmigiana, the Thriller

THIRTEEN YEARS AGO: Wild Mushroom Risotto

FOURTEEN YEARS AGO: Tartine Bread: Basic Country Loaf

FIFTEEN YEARS AGO: Pugliese Bread

4Jul2024

HAPPY FOURTH OF JULY!

Posted in Cake by sallybr

Please consider skipping fireworks, they bring chaos to so many! How about cupcakes instead?

RED WHITE AND BLUE CUPCAKES
(from The Bewitching Kitchen)

150g granulated sugar
60g butter
1 egg
10g cocoa powder
red food gel
150g all-purpose flour
1/2 tsp salt
120ml buttermilk
1 tsp white vinegar
1/2 tsp baking soda
1/2 tsp red velvet emulsion (or vanilla extract)

Heat the oven to 350F.

Mix the flour with the salt. Reserve. Those are your dry ingredients.

Cream butter and sugar in a stand mixer with the paddle attachment, until light and fluffy, about 3 minutes in high-speed. Add the egg, beat until the mixture is fully incorporated and light. Add the cocoa and the red food dye.

Add 1/3 of the dry ingredients, then 1/2 of the buttermilk, 1/3 more of the dry ingredients, followed by the rest of the buttermilk. Add the rest of the dry ingredients. Mix well. In a small bowl whisk the baking soda with the vinegar. Add to the cake batter and mix for a few seconds on high-speed. Finish by mixing the batter by hand, then add portions to regular cupcake tins, do not fill more than half the volume.

Bake for about 15 minutes until a toothpick comes out mostly clean. Cool completely before decorating.

BASIC BUTTERCREAM FOR CUPCAKES
(from The Bewitching Kitchen)

226g butter, unsalted, softened
452g powdered sugar
pinch of salt
Vanilla extract, about 1 tsp or more to taste
a couple or more tablespoons of milk (to adjust consistency)

Place the softened butter in the bowl of a KitchenAid type mixer with the paddle attachment, add the pinch of salt, and whip at high speed for about 7 minutes. It needs to be really soft and lighter. Stop the mixer. Eyeball the amount of powdered sugar, add 1/3 and mix at low speed at first, once the sugar is starting to get incorporated, increase the speed to medium-high.

Add the second portion of the sugar, and incorporate the same way. Add the final portion, start at low speed, clean the sides of the bowl well with a spatula, add the vanilla and increase the speed slowly all the way to high. Whip it until very smooth. Add milk to desired consistency. Divide the buttercream into three bowls and dye one with red, one with blue, leave the third one clear.

Fill piping bags fitted with the icing tips of your choice. Ice fully cooled cupcakes.

ENJOY!

to print the recipe, click here

Comments: For these cupcakes I used a 1M tip for the red rose, a 102 petal tip for the blue swirl, and an open star tip 4B for the white decorations. All cupcakes were donated, so I don’t have a picture of the cake crumb but I got nice feedback about them. I think red velvet goes perfectly well for the 4th of July theme…

Just a couple of days ago I celebrated 15 years as an American citizen!

Time flies when you are having fun…

ONE YEAR AGO: Sonic Blade Sourdough Scoring

TWO YEARS AGO: Happy 4th of July!

THREE YEARS AGO: Happy 4th of July!

FOUR YEARS AGO: 4th of July Inspired Baking

FIVE YEARS AGO: In My Kitchen, July 2019

SIX YEARS AGO: Brigadeiros for the 4th of July

SEVEN YEARS AGO: Kaleidoscopic Macarons

EIGHT YEARS AGO: Zucchini Noodles with Sun-dried Tomato Pesto

NINE YEARS AGO: In My Kitchen, July 2015

TEN YEARS AGO: Sous-vide Pork Chops with Roasted Poblano Butter

ELEVEN YEARS AGO: Roasted Strawberry-Buttermilk Sherbet

TWELVE YEARS AGO: Amazing Ribs for the 4th of July!

THIRTEEN YEARS AGO: Baby Back Ribs on the 4th of July

FOURTEEN YEARS AGO: Blueberry Muffins

FIFTEEN YEARS AGO: A Pie for your 4th of July

16Jun2024

THE BEWITCHING KITCHEN TURNS 15 YEARS OLD!

Posted in Cake by sallybr

Wow! Just WOW! Talk about a blogging milestone, I am having a hard time believing that for 15 years I’ve been cooking, baking, taking pictures, writing posts, and hitting PUBLISH, without a break… Last year I was feeling a bit discouraged and debating whether to quit, but I don’t feel the same way now. My love for blogging is renewed, maybe even a bit stronger. But what matters most in the anniversary of a blog is how to celebrate it. That brings cake to mind. And cake is what I have for you!

CONFETTI CAKE WITH RANUNCULUS BUTTERCREAM PAINTING
(cake from Sally’s Baking Addiction, buttercream and tutorial for cake painting from MyCakeSchool)

for the cake:
207g cake flour (1 + 3/4 cup)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
113g unsalted butter, softened to room temperature (1/2 cup)
200g granulated sugar (1 cup)
3 large egg whites, at room temperature
120g full-fat sour cream, at room temperature (1/2 cup)
2 teaspoons pure vanilla extract
120ml whole milk, at room temperature (1/2 cup)
1/2 cup rainbow sprinkles

for the buttercream:
910g confectioners’ sugar (2 pounds)
113 g unsalted butter softened (1/2 cup)
286 g solid vegetable shortening such as Crisco (1 + 1/2 cup)
2 Tablespoons clear vanilla extract
¼ cup milk 57 g full-fat milk (1/4 cup)
½ teaspoon salt to cut the sweetness

Heat the oven to 350°F. Grease three 6-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Beat in the egg whites on high speed until combined, about 2 minutes, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the milk and mix just until combined. Gently fold in the sprinkles. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack.

Make the buttercream: Cream butter, shortening , salt and extracts until creamy and smooth. Add powdered sugar and milk. Mix thoroughly on medium speed for approximately 8 minutes. For the last two minutes decrease the mixing speed to very slow until creamy and smooth. Scrape the sides of the bowl occasionally during the mixing process. Frost the cake fully with white frosting, make portions of buttercream with the colors needed, and follow the instructions on the video to decorate the cake.

ENJOY!

to print the recipe, click here

Comments: I wanted a colorful cake for the 15th anniversary of the Bewitching, and felt that this Springtime motif would be perfect… Now for a little bit of “behind the scenes” disclosure: while you read this post, we will be in Europe, in fact almost getting ready to fly back home. It turns out that before we left I prepared a bunch of posts to be published while we were away, but thought the anniversary of the blog was later in the month. I noticed my mistake just a few days before our departure… My first reaction was to forget all about it, deal with it later, but Phil said “you’ve been in the tent, you can do this! pretend it is a technical challenge”. What can I say? He definitely knows me well, so the outcome is this blog post… This was a cake baked in full frantic mode, my friends… what won’t I do for the love of blogging?