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Posts Tagged ‘buttercream frosting’

Recently, my friend’s husband hired me to make her birthday cake, requesting only that it be “chocolate and good.”

That meant I had lots of options.  Since I had recently created some chocolate cake goodness for the auction, I had an idea.

I used THIS cake as my inspiration, keeping the cake and ganache parts the same, but changing up the frosting a bit.

Instead of strawberries, I put about 15 Oreos in the food processor, pulsed them until finely ground, and folded them into the frosting.

Wow, that’s some creamy, Oreo deliciousness.

And the finished product doesn’t look too bad either.

A reminder too, that if you don’t have 3 6-inch pans like the cake recipe calls for, use two 8-inch ones.  Your result will still be amazing, just not quite as tall and skinny.

Cookies and Cream Swiss Meringue Buttercream
inspired by Sweetapolita

printer friendly recipe

Yield: ~5 cups

5 large, fresh egg whites (150 g/5 oz)
1 1/4 cups (250 g/9 oz) sugar
3/4 lb (3 sticks/340 g/12 oz) butter, cut into cubes and cool, but not cold
2 teaspoons (10 mL) pure vanilla extract
15 Oreos, finely crushed
pinch of salt

Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.

Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.

Add vanilla and salt, continuing to beat on low speed until well combined.

Add the crushed Oreos, and blend until combined.

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I hate photographing inside with florescent lighting and having to use a flash.

Gross.

But it’s the best I could do.  By the time the cake was complete the sun was on it’s way down, a one year-old was incessantly pulling on my pant leg and we had to get this creation to the auction.

And that’s where the bad lighting and photographing took place.

So I made this cake for the silent auction/dinner we had at church on Friday.  The winner not only took home the cake, but also four more desserts of their choosing to be delivered once per week for the next month.  I’ve done something like this every year since we’ve been a part of the auction, and it’s always exciting to see who the winner is and what sweet treats I get to create for them.

One of the reasons I like this cake is its size: just six inches in diameter.  So it’s not a huge triple layer cake.  And each of those layers get cut in half so even though it’s a pretty tall cake, it’s still not huge.   If you don’t have six inch cake pans, however, just use two nine-inch pans and increase the baking time a little.

The frosting is amazing.  This was my first attempt at swiss meringue buttercream, and I’m SOLD.

So. incredibly. good.

(and not hard at all.)

While I have not sampled this amazing creation in its ‘sliced,’ fully assembled form, I can report that all of the components: cake, buttercream and glaze are DElicious. I had to sample to make sure the cake was worth auctioning, right?

I made just one adaptation from Sweetapolita’s original creation, replacing the coffee in the chocolate cake for just hot water.  Her awesome post can be found HERE.  And she has a WAY better picture too.

For ease of printing, I have created a printer friendly recipe of all three components of the recipe.

I just finished making a second one for a sweet husband who saw the cake at the auction and ordered one to surprise his wife for Valentine’s Day. I know, time is short, but you can get this made for someone you love!  Try it.

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I’d throw a party for my newly created blog except I’ve spent so much time getting it up and figuring out WordPress that there’s too many other things things to do.  Yes laundry I hear you calling.  Well, that, and the fact that I’m not one to really throw a party for myself OR my blog.  But, that doesn’t mean a cake isn’t in order for the occasion.  So, here it is: the best yellow cake.

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There’s a dessert place here in town where you can order their  ‘Best Yellow Cake’.  Well, I’m telling you this one is a WAY BETTER best yellow cake.  If you’re totally loyal to Betty Crocker, and I can’t convince you to make your own cake, at least make your own frosting.  This frosting will make you a believer.  You’ll never go back to buying it again.

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BETTER Best Yellow Cake
from The Well-Decorated Cake

Ingredients:

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups ( granulated sugar
  • 5 large eggs
  • 2 teaspoon vanilla extract
  • 1 1/4 cups  buttermilk

Preheat oven to 350°F.  Butter and line with parchment paper two 8-inch round cake pans. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt.

Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.

Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.

Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

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*Note: I split the cake layers and added raspberry preserves.  But I’ve made this cake without doing that too.  If you’re really a frosting fan, split the layers and use frosting.  You can’t go wrong with three layers of frosting on the inside, right?

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Cool completely and frost generously.

Chocolate Buttercream Frosting
adapted from More from Magnolia

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1 1/2 cups (3 sticks) butter
2 tablespoons milk
9 oz. semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/2 cups sifted confectioner’s sugar

In a large bowl, on medium speed of an electric mixer, beat the butter until creamy about 3 minutes.  Add the milk carefully and beat until smooth.  Add the melted chocolate and beat well, about 2 minutes.  Add the vanilla and beat for 3 minutes.  Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Makes enough for a 2-layer 8-  or 9-inch cake or 2 dozen cupcakes.

Oh, and if you’ve got extra frosting, make some graham cracker sandwiches with it.  I love them frozen!

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