Delicious Accidents

I was supposed to spend all of March studying for my PMP exam. However, since I had Good Friday off, I spent the morning whipping up this challenge. The cake itself was easy to make, but I am no cake decorator. In fact I am such a failure at it. I’m not sure what it is, lack of tools, lack of patience. Whatever it is, the cake turned out delicious. The consistency was dense yet light. It was almost like a dense angel food cake. Not sure how to describe it. It almost tasted like our white cake from our wedding. The icing itself was perfect. I’ve tried making my own icing before, but it just turned out lumpy regardless of how I followed the recipe. This was light and not too sweet. Brian asked if it was a meringue. It starts out as one, but it’s actually a buttercream. I wasn’t a fan though of the lemon flavoring in the icing. The slight sour taste made me think it was spoiled. Maybe I should substitute the lemon flavor with coconut extract or better yet, some almond extract. We did enjoy the cake on Easter weekend. Each of us having a slice. I ended up throwing the rest away to keep us from devouring the entire thing. What a shame and waste, but it was certainly fun to make it. Hopefully we’ll have some company to share it with the next time I make the cake.

Anyway, here’s the recipe of Dorie’s Perfect Party Cake. I didn’t follow it to the tee. The only thing I didn’t do was layer it with rasberry jam since Brian doesn’t like rasberry. Next time I will try it with fresh strawberries. I did however layer it with shredded coconut. And please don’t hate on my cake decorating skills. I’ve got a ton to master.
For the Cake

2 1/4 cups cake flour (updated 25 March)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake

• Sift together the flour, baking powder and salt.

• Whisk together the milk and egg whites in a medium bowl.

• Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

• Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

• Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

• Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

• Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

• Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.

• Divide the batter between the two pans and smooth the tops with a rubber spatula.

• Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean

• Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.

• Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream

• Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

• The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.

• Remove the bowl from the heat.

• Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

• Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.

• Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

• During this time the buttercream may curdle or separate – just keep beating and it will come together again.

• On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.

• You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake

• Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.

• Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.

• Spread it with one third of the preserves.

• Cover the jam evenly with about one quarter of the buttercream.

• Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).

• Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.

• Press the coconut into the frosting, patting it gently all over the sides and top.

I am proud to be a member of the Daring Baker’s Challenge. This is my first challenge, and needless to say I was quite intimidated. Julia Child’s french bread. I remember growing up watching her on the weekends and thinking how odd she was. I never really saw her as an icon for cooking shows, I suppose because I was young. But nowadays her and Jacques Pepin are the best of the best. I wish foodnetwork can have more genuine cooks on the show.  Anyway, here’s this month’s recipe.

I have to say that I didn’t do so well with this challenge. I mean seriously 8 hours of breadmaking?? On top of that, I think my yeast is old because it didn’t seem to rise properly. AND being the impatient person that I am, I undercooked it. I did after all make a big ole loaf. I should have just made little baguettes or rolls. Anyway, I stuck it back in the oven for a few more minutes. We ended up making sandwiches out of it, and it’s certainly tasty when it’s warm and fresh. Brings me back to the days when my mom used to bake bread. For now I will stick with the breadmaker, but I certainly would want to refine my breadmaking skills. My mom would be proud.

I’ve always been intrigued by these. They remind me of either the oatmeal cream pie made by Little Debbie or the Moon Pies that Brian claims to taste a bit artificial. The recipe originates from the Pennsylvania Dutch area. But enough with the history. I made them tonight and yet again another easy recipe. Not to mention Brian loved them. I remember coming downstairs and seeing a bite missing off one of the pies sitting on the cooling rack. I know it wasn’t Reesey’s teeth mark. Anyway, I made these as a test for our company bake sale in two weeks. I think these will be a hit. Anyway, click on Epicurious for a better picture.

Here’s the recipe from Epicurious…

For cakes:

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling:

1 stick (1/2 cup) unsalted butter, softened
11/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Make cakes:

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks’ notes:

• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Filling can be made 4 hours ahead and kept, covered, at room temperature.

After a short hiatus from the baking I decided to put my KitchenAid mixer into good use. I made three different things, all of which were easy peasy recipes. Hopefully my goodies will win my coworkers over :D

Anyway here’s what I made.

I had a can of pumpkin that I wanted to use up. So I decided to make a pumpkin bread. The piece I sampled was a bit dry, but that was the end. It did have that fall pumpkin flavor though and just enough spice. I decided not to put icing on this since the flavor itself was good why ruin it with icing. Anyway, we’ll be having this for breakfast.

Brian’s comments: Not too sweet, but good.

Recipe from Allrecipes.com

INGREDIENTS

* 4 ounces cream cheese, softened
* 1/4 cup margarine
* 1 1/4 cups white sugar
* 2 eggs
* 1 cup canned pumpkin
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves (I used pumpkin spice)
* 1/2 cup chopped walnuts (I omitted this)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5x3 inch loaf pan.
2. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
3. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9×5x3 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

The other two items I made were fairly simple. One of them is a plain jane Rice Krispie Treat. Brian didn’t think I put enough sugar, but you’re not supposed to put sugar in the recipe. I guess it wasn’t sweet enough. Maybe I should’ve added more marshmallows. Still good nonetheless. Recipe can be found anywhere. Just google it.

Final item, chocolate cupcakes from scratch. Why bother with Duncan Hines or Betty. I made this simple recipe which can be found in the back of the Hershey’s Cocoa box. It’s called the Heshey’s Perfectly Chocolate Cake, and perfect it is. Originally, I wanted to make these look like little mummies in honor of the season, but I didn’t make enough icing. And the flowers didn’t turn out too great…

Brian’s comments: It was very good.

Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13×9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Workout to continue the rest of the week!!

Oh another failed attempt at homemaking last night. I tried to make a french bread, bread bowl for soup. It didn’t turn out well. I used the breadmachine to process the dough and let it rise in a small mixing bowl. I think the dough may have been too dry. The bread was edible though, just not perfectly round. HMPH. I’ll leave to breadmaking to the machine.

It’s this time of the year that makes me want to bake. The month of December means experimenting with cookie recipes. Yesterday we had lunch at McAlister’s Deli and Brian wanted to buy a cookie. I told him I’ll make my own variation of those giant cookies you see at delis/bakeries. So here’s a recipe I found. It’s ginormous, it’s chewy, it’s delicious.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
I substituted a half cup of the choc. chips with some peppermint chips

Preheat the oven to 325 degrees. Grease cookie sheets. Mix together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
The recipe makes a dozen big cookies.

They were yummy and huge and probably better than what you get at these delis. I need to take a few to work just so we don’t eat them all.

Last night I finally made use of some of our new baking stuff. I made dulce de leche cheesecake. It turned out quite yummy. Unfortunately I had to scour the town for a can of dulce de leche, I ended up at a Fiesta and bought 2 cans so I wouldn’t have to go back. One thing I did forget to add to the batter, and quickly realized when I was putting the pan into the oven, was milk. It still turned out alright, the only thing was that the cheesecake was a little flat. I should have used the smaller springform pan. Anyway, I wonder what I should make next…