Donnerstag, 21. Mai 2009

Checkerboard Fantasy Cake

Checkerboard Fantasy Cake

Taken from The Cake Bible – Rose Levy Beranbaum


4 large eggs
1 1/3 cupsMilk
1 tablespoon Vanilla
4 cups Sifted cake flour
2 cups Sugar
2 tablespoons Baking powder
1 teaspoon Salt
1 cup Unsalted butter (must be softened)
85g extra bittersweet or semisweet chocolate

Preheat the oven to 350°F (180°C)

• Melt the chocolate
• In a medium bowl lightly combine the eggs, ¼ of the milk and vanilla
• In a large bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake´s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
• Divide the batter approximately in half (1 ¾ pounds/ 793g in one bowl, 1 ½ pounds / 680g in another bowl). Stir in the melted chocolate into the smaller batch of batter until uniform in color. Fill 2 large pastry bags fitted with a large round tube ¾ inches in diameter (a large number 9 tube) with the 2 batters.
• Place the divider ring in 1 of the prepared pans and pipe batter into each section, alternating batter colors. The batter should fill the pan about ½ full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with chocolate. Pipe batter for the third layer exactly like the first.
• Bake 20 – 25 minutes or until a tester inserted near the center comes out clean and cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pans only after removal from the oven.
• Let the cake cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula if needed and invert it onto wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
• When stacking the layers, use a very thin coating of yellow or chocolate frosting to adhere the layers without disturbing the checkerboard effect.

For this cake frosting I used chocolate frosting from Betty Crocker

Samstag, 9. Mai 2009

Vanilla Cupcakes

I made cupcakes for the very first time and used a recepie I found on They taste so good and are so easy to make.

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (210 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes