Tag Archives: cake

Triple Chocolate Bundt Cake with Chocolate Ganache Glaze

Triple Chocolate Bundt Cake 1

This is definitely a cheater recipe, starting with both a chocolate cake mix and chocolate pudding mix. But it is easy, delicious and super-moist. Perfect. And baked in a bundt pan it makes a beautiful dessert suitable for serving company.

This is especially delicious served with a scoop of vanilla ice cream on top of each slice.

RECIPE:

Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake 1

1 box chocolate cake mix (I used a dark chocolate fudge flavor)
1 small box (3.9 oz) instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
1 cup chopped bittersweet chocolate

Preheat oven to 350°F . Grease and flour a bundt pan (or spray with baking non-stick cooking spray: the kind with flour in it).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chopped chocolate and pour batter into prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely in the bundt pan for about 90 minutes.

Invert onto a serving plate and drizzle with glaze. If desired, serve each slice topped with a scoop of vanilla ice cream.

Chocolate ganache glaze:

4 oz bittersweet chocolate, chopped (a little more than 1/2 cup)
½ cup heavy cream
2 Tbs corn syrup
1 Tbs granulated sugar

Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream, corn syrup and sugar. Heat for 1 minute; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth with a whisk.

Use a spoon to generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.

(Adapted from SixSistersStuff)

12 Comments

Filed under Desserts

Partying with Penguins

Penguin Cake 3

Today is my baby girl’s 9th birthday. We worked together to create this fun Penguin Cake. She has a delicious cotton candy belly.

Here is the penguin without the cotton candy:

Penguin Cake 1

We love having Little J in our family. She is just as sweet as her penguin friend.

Penguin Cake 4

Happy Birthday Little J

We love you always!

 

Inspiration for cake from an Australian Women’s World Cookbook magazine from 1998. Cake frosted with this Buttercream Frosting (with the addition of orange extract).

Leave a comment

Filed under Desserts, Kids' Cakes

Soccer Cake with Swiss Meringue Buttercream Icing

Bday cake 006-2

We had a slightly different cake planned for Little A’s birthday party, but with the unexpected hospital stay, we went with something much simpler: a rectangular cake make into a soccer field. The frosting is a Swiss Meringue Buttercream. It has a few steps, and does require a double boiler (or metal bowl over a pot of water) and a stand mixer. But the result is a wonderfully light, not too sweet frosting. You start with a cooked meringue (one whole cup of egg whites for a regular sized round cake; two cups for the cake we made). This is a fairly large cake (two layer 11×15” rectangle).

I had about a cup of egg whites left from making the Vanilla Custard for the Trifle, so I used that plus some reconstituted dried egg whites (Just Whites brand-available in the baking aisle of most grocery stores). Once the meringue has cooked, it is beaten until cool and glossy, then butter is beaten in to make a stable, spreadable frosting. I think this is my new favorite frosting. It was very easy to work with once it was beaten, and it is not too sweet. Now, almost a week later, the frosting is still soft (no crust) and delicious.

I love that this frosting gets most of it’s bulk from egg whites, and not sugar (that makes it almost healthy, right?). Just ignore the 4 sticks of butter when you answer that question.

Bday cake 004-2

I made a raspberry filling for the cake by beating 1/2 cup Raspberry Jam into about 3 or 4 cups of the meringue frosting. It held up great, and did not ooze out at all when the top layer was added. This would make a great all-around frosting as well, if you are looking for a pink cake. I would just use either a seedless raspberry jam, or a lightly sweetened raspberry puree if I was going to put it on the outside of the cake. The little bits of pulp and seeds were fine for a filling, but I would prefer a uniform color for an outside-of-the-cake frosting.

Bday cake 013-2

RECIPES:

Swiss Meringue Buttercream Icing

Bday cake 006-2

1 cup egg whites (about 8 large egg whites, or use “Just Whites” egg white powder, reconstituted, or refrigerated egg whites)
1 1/2 cups sugar
pinch of salt
2 cups unsalted butter (4 sticks), at room temperature**
2 tsp vanilla extract (or use small amounts of other flavored extracts)
Gel food coloring (for colored frosting)

In the top of a double boiler, stir together  egg whites, sugar and salt. Bring water in bottom of double boiler to a low simmer; cook until the temperature of the egg whites reaches 160°F and sugar is completely dissolved (rub mixture between fingertips-it should not feel gritty). Mixture will be foamy and not a uniform consistency.

Transfer the egg white mixture to the bowl of a stand mixer. With the whisk attachment, whip until meringue is completely cooled and glossy peaks form, about 10 minutes. DO NOT ADD BUTTER UNTIL BOTH THE BOWL AND FROSTING ARE COMPLETELY COOL. Switch mixer attachment from the whisk to paddles. Add butter 1-2 Tablespoons at a time until incorporated. Mixture may appear curdled at times.  Continue beating until butter is fully incorporated and frosting is fluffy and smooth.  This will take about 10 minutes.  Add vanilla and beat smooth. Add gel food coloring and beat until color is uniform.

**BUTTER NOTE: butter should be room temperature soft, but not at the point of melting. If the butter is too cold, it will not incorporate well into the meringue, and you will have butter chunks. If the butter is over-soft, it will cause the frosting to curdle while beating-this is okay, it isn’t ruined: it will just take longer (more beating) for the frosting to become smooth.

Storage:  Store frosted cake at room temperature.  To store leftover icing: store in a covered container in the refrigerator.  When ready to use, bring to room temperature and beat until light and fluffy.

Yield: frosting for a two-layer round cake. For the cake above which is a double layer 11×15” rectangle, double the recipe.

Raspberry Swiss Meringue Buttercream Filling

Bday cake 013-2

2 cups prepared Swiss Meringue Buttercream Icing
1/4 cup raspberry jam or lightly sweetened raspberry puree

Beat with a mixer until smooth. Spread between cake layers.

To frost the entire cake with raspberry buttercream, use about 1 cup lightly sweetened raspberry puree or seedless jam (for a uniform pink color with no seeds or pulp pieces) with entire batch of icing above.

Makes enough filling for a 2-layer round cake.

2 Comments

Filed under Desserts, Kids' Cakes

A Butterfly in Buttercream

4911 104-1

Today is my Little J’s 7th birthday. It is amazing how quickly time flies. My once-upon-a-time-baby is all grown up and decorating her own cakes now! I am glad she is still interested in fun little girl things like butterflies. Last year we made Cupcakes topped with Chocolate Butterflies for her 6th birthday. This year it was one great big butterfly cake.4911 071-1

Little J was in charge of design and decorations. She chose the color patterns of the icing sections, the sprinkles and the M&M borders (I love Easter-colored candies!). She also put on all of the M&Ms and sprinkles and shaped the antennae. She is very meticulous! My job was heavy construction: cake cutting and icing spreading.

4911 098-1

She carefully separated a rainbow mix of sprinkles into separate colors.

4911 099-1

If you look closely, the sprinkles are shaped like tiny butterflies. Little J says they are the baby butterflies and the big cake is the Mommy Butterfly.

4911 100-1

Congratulations Little J on a cake well done!

4911 109-1

040911 021-1

Happy 7th Birthday Little J. We love you lots!

RECIPE:

Buttercream Icing

4911 109-1

½ cup butter
½ cup shortening (or additional butter)
1 lb (4 cups) powdered sugar, sifted
2 Tbs milk
1 tsp vanilla
dash salt
Additional milk to thin icing

Cream butter and shortening with a mixer. Beat in powdered sugar, 2 Tbs milk, vanilla and salt. This yields 3 CUPS STIFF icing (for piping borders and decorations).

For thinner icing (spreading on cake): Gradually beat in additional milk, 1 tsp at a time, until icing is desired consistency.

FOR CHOCOLATE BUTTERCREAM: Add 3 oz. unsweetened chocolate, melted and cooled and additional 1 Tbs milk.

 

2 Comments

Filed under Desserts, Kids' Cakes

Creamy Citrus Cheesecake

3711 189-1

For Brian’s birthday a couple of weeks ago we had this wonderful cheesecake. It is a very creamy cheesecake flavored with lemon and orange zest and juice. You can use blood oranges or regular naval oranges. Lime would also be a great flavor, instead of the lemon. The recipe comes from Aimée Bourque, who is the editor of Simple Bites and author of the blog Under the High Chair.

The original recipe did not have you bake the cheesecake in a water bath, but I did because I think it helps the cheesecake cook more uniformly, and reduces cracks on the top of the cheesecake. To prepare your pan for a waterbath, wrap the springform pan in a double layer of foil. Or: this time I did one layer of foil and then put the pan in an oven-safe bag (the kind used for roasting turkeys). Place wrapped pan in a larger roasting pan and add hot, almost boiling, water to the roasting pan to a level about halfway up the outside of the springform pan.

3711 143

If you are nervous about moving a pan full of boiling water: pull the oven rack out slightly from the hot oven. Place roasting pan on the oven rack, place springform pan in the roasting pan, and then add boiling water to the roasting pan. Carefully push oven rack back into the oven.3711 150-1

Just out of the oven-No Cracks!

3711 166-1

A citrus zest-spiked sour cream makes a perfect topping and hides any imperfections that develop in the top of the cheesecake as the cheesecake cools.

3711 186-1

I served this cheesecake with fresh blueberries and this fabulous homemade Blueberry Syrup.

It is flavorful enough that it could also be served on its own without any topping.

RECIPE:

Creamy Citrus Cheesecake

3711 189-1

Crust:
1 cup graham cracker crumbs
1 ½ Tbs granulated sugar
¼ cup unsalted butter, melted

Filling:
3 pkg (24 oz) cream cheese
¾ cup granulated sugar
¼ cup sour cream
Zest and juice of one lime or small lemon (wash before zesting)
Zest and juice of half an orange (wash before zesting; remaining half will be used in topping)
5 large eggs, room temperature

Topping:
1 cup sour cream
Zest and juice of half an orange
6 Tbs granulated sugar

Place oven rack on the lowest level of the oven. Preheat oven to 350°F.

For the crust:
In a small bowl, combine graham cracker crumbs and sugar. Add melted butter and mix. Press onto the bottom of a nine-inch springform pan. Bake crust for 8-10 minutes until slightly golden. Cool. Wrap springform pan in a double layer of foil, or one layer of foil and then place in an oven bag (like the kind used for turkeys). Place springform pan in a larger roasting pan.

For the filling:
With a mixer, beat together cream cheese and sugar until smooth. Add sour cream, citrus zest and juice. Mix well. Add eggs, one at a time, mixing until just incorporated.

Pour filling over crumb crust.  Fill roasting pan (not springform pan!) with very hot (almost boiling) water to about 2-inches deep.

Bake cheesecake in the water bath for about 60 minutes. The cheesecake will have puffed significantly, and the middle will still be slightly jiggly. Remove pan from water bath and run a sharp knife around the sides, but do not remove ring. Cool for 15 minutes on a wire rack on the counter.

For the topping:
Combine sour cream, orange zest and juice, and sugar together in a small bowl. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
Cover cheesecake pan tightly with plastic wrap, taking care not to disturb the surface of the cheesecake. Chill for at least four hours or overnight.

To serve:
Remove plastic wrap and lift off the outer edge of the spring form pan. If desired, slide a sharp knife under the crust and slide the cheesecake off the spring form base and onto a cake stand or serving platter.

Serve cheesecake alone, or topped with fresh berries or homemade blueberry syrup.

 

Recipe adapted from Aimée Bourque on Savory Sweet Life

 

4 Comments

Filed under Desserts

Jaws 2010

111210 014-1

A quick break from Thanksgiving Recipes to bring you Jaws 2010. Three creative young bakers put together this fabulous 3-D Jaws Cake (complete with dismembered Barbie) for a Retro Jaws Party last night.

111210 012

An open-mouthed shark (formed out of Rice Krispies Treats) filled with blood-stained teeth (piped white chocolate) all on a sea of Red Velvet Cake. After the cake was completed the girls had a whole new respect for Cake Boss!111210 010-1

A-M-A Bakers hard at work!

111210 013-1 Many thanks to Little J for sacrificing a Barbie for the project!

2 Comments

Filed under Desserts, Kids' Cakes, Uncategorized