Posts Tagged 'layer cake'

Pipe Dream #219: To Change My Toothbrush – S’mores Cake with Malted Peanut Butter Frosting

smores cake 5

This recipe is the product of several recipes that have been roiling around in my brain for a year, at least. Except the peanut butter malt frosting. #LHOriginal on that. Yes, yes, I know it’s genius. It’s not like anyone has thought of marrying off peanut butter and malt. But ok, in frosting form.

Anyway, a year is too long to wait for

S’mores

Marshmallows, generally

Malts

A new toothbrush

So I finally made it, then changed my toothbrush, which was irrevocably damaged due to the sugar in this cake, which lacquered itself onto my teeth right quick.

smores cake 1

I didn’t think it would be possible to add too much peanut butter to the frosting, so I bumped it up 1/4 cup, but I would make it with less next time. It may have been that using regular salted butter made it just a little too salty. The malt definitely started getting lost, too, so I was adding in arbitrary spoonfuls of malt powder to try and reclaim the flavor.

smores cake 2

And can I just say that I used one of those massive camping blowtorch things to toast this? Our kitchen torch is lost, but I knew I really wanted to toast the marshmallow frosting. Because it just wouldn’t be a s’mores cake if I didn’t. So I turned on the tiniest gas flame and worked out my biceps holding the torch just so. The next time you see me, just ignore the fact that my right bicep is bigger than my left and pretend like it’s normal.

smores cake 4

Because it’s normal,

L

S’mores Cake with Malted Peanut Butter Frosting

Cake inspired by hungry rabbit

Frosting is an LH Original

For the cake:

17 whole graham crackers, (about 9-1/2 ounces) broken into rough pieces
1/4 cup (1-1/4 ounces) all-purpose flour
1-1/2 teaspoon baking powder
1/8 teaspoon fine sea salt
3/4 cup (6 ounces) whole milk
1 teaspoon vanilla extract
1cup (7 ounces) granulated sugar
8 tablespoons (4 ounces/1 stick) unsalted butter, softened
3 large eggs, room temperature, separated

Preheat oven to 350 ℉. Line two 8-inch cake pans with parchment. Grease and flour the parchment.

Process graham crackers  in a food processor until finely ground. Add flour, baking powder, and salt to the food processor and pulse until combined.

Whisk the milk and vanilla in small bowl.

In standing mixer fitted with paddle attachment, combine the sugar and butter, beatin on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the egg yolks, one at a time, until combined. Reduce the speed to low and add the graham cracker mixture in 3 additions, alternating with 2 additions of milk mixture, stirring until just incorporated.

Using a clean bowl and beaters, beat the egg whites on medium-high speed until soft peaks form, about 2 minutes. Whisk one-third of the whites into the batter, then fold in remaining whites until combined with no white streaks. Divide the batter into prepared pans and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Turn out the cakes onto a wire rack and carefully remove the parchment paper. Cool completely, about 2 hours.

For the malted peanut butter frosting:

3/4 cup sugar
3 large egg whites
7 tablespoons butter, softened

4 tablespoons Carnation malt powder (not the chocolate kind)

1/2-3/4 cup peanut butter (I recommend 1/2 cup, as mine was a little strong on the PB)

Whisk egg whites and sugar together in a metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. It should also be completely cool. Add the butter and whip until the frosting comes together, then beat in the malt powder and peanut butter until incorporated.

For the fluffy marshmallow topping:

4 egg whites

1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla

3/4 bag of mini marshmallows

Place egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3-4 minutes.

Remove bowl from heat, wipe dry and attached to stand mixer fitted with whisk attachment.  Beat on medium-high speed until stiff, glossy peaks form, 5-7 minutes. Add vanilla, and mix until combined, then fold in the mini marshmallows.

To assemble:

Fill and frost the cake layers with the peanut butter frosting, reserving any extra in a piping bag to decorate later. Chill in the fridge for an hour. Break up a bar of Hershey’s chocolate and place in a heatproof bowl. Add heavy cream until the chocolate is just covered. Microwave the chocolate/cream until the cream is hot. Let stand a minute, then whisk together the chocolate and cream to make a ganache. Let cool slightly, then drizzle around the edge of the frosted cake. Chill. Mound the fluffy marshmallow frosting on top of the cake. Chill. Then use a kitchen torch to toast the marshmallow. Finish by piping decorate swirls of peanut butter frosting around the edge of the cake.

Pipe Dream #215: To Sweet Talk Pesky Traffic Violations – Choreo Cake

choreo cake 2

First of all, can we talk about how alien neon those cherry stems look? I did not realize they looked that way until I saw them on another screen. What is happening in this world/my eyes? I need corrections.

choreo cake 4

I made this cake at 11 p.m. on a Thursday night post traffic-citation, which I got because I was rushing home to make a cake that I was ultra jazzed about. Unfortunately, you can’t tell the cops that the reason you were speeding is because you were excited to get home and make a cake to bring back to them on their night shift. Unless you have cake in-hand, they probably will just think you are lying and bump up your violation.

If I could get away with it, I would have outlined all of the reasons I was rushing to make this.

Speeding Reason #1: I had the layers already baked and frozen, so I didn’t have to mess with them.

Speeding Reason #2: The layers have OREOS in them.

choreo cake 3

Speeding Reason #3: This cake is a combination of fresh fruit and chocolate, which is always a total win. It’s kind of a play on a chocolate-covered cherry.

Speeding Reason #4: Cream cheese frosting. Duh. Especially when paired with that concentrated cherry flavoring oil I was so stoked to try.

choreo cake 1

Reason #5: I knew it would make my work friends so happy on Friday.

Happiest of Mondays,

L

Choreo Cake

With a name like “Choreo,” this can only be an LH original

For the cake:

Half of any white or yellow cake mix

13 Oreos, crushed

For the frosting:

12 ounces (1.5 packs) cream cheese

6 ounces (1.5 sticks) butter

6 cups powdered sugar

a few tablespoons of cocoa powder

1/2 teaspoon cherry flavoring oil or cherry extract, to taste

a few drops red or pink food coloring

For the decoration:

Bing cherries

Oreos

Chocolate-covered raisins (or chocolate-covered cherries would be appropriate here)

Prepare the cake according to package directions, then fold in the crushed Oreos. Split the mix into two 6″ circular pans lined with parchment paper and greased. Bake for a while. You’ll just have to watch it. The cake is done when a tester inserted in the center comes out clean.

Remove the cake pans to a wire rack and let cool for a half hour before running a sharp knife around the cake edges and inverting onto the rack. Peel off the parchment, and let the cakes cool completely. If desired, you can wrap the cakes in plastic wrap and freeze so that they are easier to work with when you need them.

To make the frosting, beat butter and cream cheese in the bowl of a stand mixer until fluffy, about 2 minutes. Reduce the mixer speed to low and add the powdered sugar, one cup at a time, until fully incorporated. Add cherry flavoring, then beat on high speed until the frosting is fluffy, about 4 minutes. Beat in the food coloring.

Remove a heaping half cup of frosting to a small bowl and mix in cocoa powder until the frosting looks chocolatey enough.

Split the cake layers so that you have four even layers. Alternate filling layers beginning and ending with the pink frosting. Frost the rest of the pink cake and garnish as desired. Store in the fridge.

Pipe Dream #134: To Grace Goodbyes – Chocolate Churro Cake

Whaddya gonna do when your family is moving away? I figured I’d want to do something that would leave a lasting impression, something solid and enduring that they could take with them to remind them of home and encourage them to boldly forge their way into new territory. So I made them a cake, of course.

I mean, hopefully it will stick in the mind of their stomach, what with the gloriously moist and fluffy chocolate sheet cake housed in cinnamon buttercream and filled with dulce de leche buttercream. That speaks of love to me. And you?

The chocolate cake recipe for this was super easy. Not as rich as this cake, nor super sturdy, but it was moist and completely up for the task with which I had tasked it. That is, to stack itself into layers and reside in my stomach.

I also made my own dulce de leche. I bet you could faint in shock about that. You didn’t even know that was possible. Well I’m telling you, friends, it is possible. Possible and delectable. Delectable and simple.

Step 1: Puncture a can of sweetened condensed milk.

Step 2: Boil it into submission.

Bam. Dulce de leche.

Feelin’ the love,

L

Chocolate Churro Cake

For the cake:

Adapted from The Pioneer Woman

2 cups flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons (heaping) cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Note: I use an 18x13x2 cake pan, then split the layer down the middle and stacked the two on top of each other for a layer cake.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. Let cool.

For the dulce de leche:

Remove label from a can of sweetened condensed milk. Pierce three holes in the formation of a triangle on top of can (this is critical to release the pressure from the heat or else the can may explode.) Place the can in a sauce pan and fill the sauce pan with water three-quarters of the way up the side of the can.

Bring water to a simmer and keep it there for 3-4 hours or until desired consistency. For a thicker, more syrup-like texture cook closer to 4 hours. When ready, use tongs to remove can allow to cool slightly and pour dulce de leche in a bowl and whisk to smoothness. Let cool before storing.

Note: I used a stovetop method, but click here for an oven or microwave version. Who even knew you could make dulce de leche in the micro??

For the swiss meringue buttercream:

From smitten kitchen

2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

Whisk egg whites and sugar together in a metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. It should also be completely cool. Add the vanilla. Finally, add the butter a stick at a time and whip until the frosting comes together.

To assemble the cake:

Once cake is cool, split the layer in half. Take one third of the swiss meringue butter cream and mix it with about 3/4 of the can of dulce de leche. You can really actually mix in as much as you want; I call it mixing “to taste.” Just kidding. Everyone calls it that.

Mix cinnamon to taste into the rest of the buttercream, and then pipe a border of frosting around the bottom cake layer. Fill the cake with the dulce de leche buttercream, and top with the second layer. Frost the cake using the leftover cinnamon buttercream.


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