Gail’s Citrus Olive Oil Cake with Marscapone Whipped Cream Frosting

My friend brought over the absolutely stunning and delicious cake for CNY. Had to ask for the recipe. Although she used two different citrus infused olive oils and skin of home grown oranges, hopefully, the result will just as good with a light olive oil. I’ll just have to remember to do it during citrus season. This cake apparently sinks in the middle and get better with time, so could be make ahead of time. This makes one-layer. Double the recipe for a two layer cake.

• 1 1/2 cups (195g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 3/4 cups (380g) sugar
• 2 tsp orange zest
• 2/3 cup fresh orange juice
• 2/3 cup olive oil

1. Butter a springform or 9-inch cake pan. If using a cake pan, line the bottom with greased parchment paper.
2. Whisk together the dry ingredients
3. With an electric mixer, beat the eggs, then gradually add the sugar, beating until thick and pale yellow. Beat in the orange zest till well combine
4. In a measuring cup, combine the orange juice and oil.
5. Add the dry ingredients and the oil to the egg mixture, alternating and in thirds.
6. Bake at 375 degrees. Check after 30 minutes and cover if it’s browning too quickly. Should bake for about 50 minutes.
7. Try opening the oven and leaving the cake in there to minimize the falling.
8. Let cool and top with powdered sugar or the frosting below

Marscapone and Whipped Cream Frosting (for 1 layer)

• 1 1/2 cups heavy whipping cream
• 2-4 TBSP cup powdered sugar
• 4 oz marcapone cheese
• few TBSPs of citrus curd or jam
• orange zest

Vanilla and Chocolate Buttercream

Found a great recipe for frosting to ice E’s third birthday cake. After I finished the cake, he changed his mind and didn’t want a cow cake anymore. Can’t win with toddlers!

Vanilla Buttercream

• 1 cup softened butter
• 4 cups powdered sugar
• 1/4 c heavy cream
• 2 tsp vanilla
• Pinch of salt

Beat butter with the paddle attachment until light and fluffy.

Stop the mixer and add the remaining ingredients. Put the mixer on low until the sugar has moistened. Put the speed up to high and beat for 3-4 minutes, scraping the sides occasionally to ensure even texture.

Chocolate Buttercream

• 1 cup butter
• 3 cups powdered sugar
• 3/4 c cocoa powder
• 1/4 c heavy cream
• Pinch of salt

Follow the same steps as above

Homemade Strawberry Vanilla Confetti Cake with Strawberry Cream Cheese Frosting

S requested for a strawberry cake with strawberry frosting for her birthday cake. I found a way to get natural strawberry flavor with out drowning the cake in juice: concentrated strawberry puree and freeze-dried strawberries!  She was very excited to see her cake

The cake consists of a strawberry cake with concentrated puree swirled into the cake, strawberry filling and strawberry cream cheese frosting.

Adapted from: http://www.alattefood.com/berry-vanilla-naked-cake-with-lemon-whipped-cream/

Strawberry Vanilla Cake – Yields 1 4 layer 6 inch cake and 12 cupcakes

• 2cups chopped strawberries, pureed for the cake (note there are more strawberries used for the frosting and filling
• 4 eggs, separated
• 3/4 cup butter, softened
• 2 TBSP vegetable oil
• 1 1/2 cups sugar
• 2 1/3 cups all purpose flour
• 1.2 ounces freeze dried strawberries, pulsed into a fine powder in a food processor
  • Consider adding to milk to soften and minimize lumps
• 2 TBSP cornstarch
• 1 TBSP baking powder
• 3/4 tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract
• 1/3 cup sour cream
• 1/2 cup Sprinkles

Heat the strawberry puree in a small saucepan until most of the moisture is gone and the remaining fruit is thick.  Allow to cool completely

Beat egg whites on high.  Add 1/4 cup sugar once the egg whites go beyond the foamy stage.  Once stiff peaks are achieved, place into another bowl and set aside.

Sift flour, freeze dried strawberries, baking powder cornstarch and salt into a bowl.

In a separate bowl, whisk milk, sour cream and vanilla

Cream butter for about 1-2 minutes until light and fluffy.  Add oil.  Add 1 1/4 c sugar slowly (1/4 cup was already added to the egg whites).  Add egg yolks one at a time.  Continue to beat until well incorporated.  Start adding the dry and wet ingredients, alternating.   If food coloring is desired, would add at this stage.

Fold in egg whites until no white streaks remain.  Stir in sprinkles.

Pour cake into 2 6-inch pans about half way up.  Scoop remaining batter into 12 cupcake wells

Spoon strawberry puree over the top of the cake and cupcakes.  Save some puree for the frosting.  Swirl into batter with a toothpick.

Bake at 350 degrees for about 30 minutes for the cake, 16-18 minutes for cupcakes

Strawberry Filling-for cake only, but I did brush some onto the tops of the cupcakes when they were still hot.

• 2 cups strawberries, quartered
• 6 TBSP sugar
• small pinch salt

Combine strawberries, salt and sugar and let sit for 1 hour.  Collect the juice and reduce liquid by about half.

Puree the strawberries, then add the reduced liquid

Whipped Cream Filling (for cake only)

• 1/3 cup heavy cream
• 3 ounces cream cheese
• 1/4 tsp vanilla
• pinch of salt

Beat the cream till soft peaks.  Slowly add the cream cheese, vanilla and salt

Strawberry Cream Cheese Frosting

• 2 sticks softened butter, cut into small pieces
• 3/4 pounds powdered sugar
• 8 ounces cream cheese
• 2 tsp vanilla
• pinch salt
• 1/2 ounce freeze dried strawberries
• thickened strawberry puree previously prepared for the cake

Beat the butter until fluffy, about 5 minutes.  Add sugar gradually.  Then add cream cheese, vanilla and salt.   Add freeze dried strawberries.

Add strawberry puree slowly until the desired color is achieved.  Add more powdered sugar to maintain desired thickness.

Assembly

Cut the cakes into 4 rounds.

Spread the strawberry filling over the entire surface of the first cake layer. Then spoon on whipped cream filling

Place the next cake layer and repeat the previous step.

Wrap cake in plastic wrap and let set for a few hours if possible

Frost with the buttercream frosting

 

 

Chocolate Cupcakes with Chocolate Frosting

The answer to S’s request for chocolate cupcakes with chocolate frosting for her birthday party…and don’t forget the sprinkles!

Adapted from Cook’s Illustrated:  Ultimate Chocolate Cupcakes with Ganache Filling
Ingredients
Ganache Filling:

• 2 ounces bittersweet chocolate, chopped fine (see note) 
• ¼ cup heavy cream 
• 1 tablespoon confectioners’ sugar

Chocolate Cupcakes: Makes about 16 cupcakes

• 3 ounces bittersweet chocolate, chopped fine 
• 1/3 cup (1 ounce) Dutch-processed cocoa 
• 1/2 cup hot water 
• ¾ cup AP flour 
• ¾ cup (5¼ ounces) granulated sugar 
• ½ teaspoon table salt 
• 6 tablespoons vegetable oil 
• 2 large eggs, room temperature
• 1/4 c buttermilk
• 1 teaspoon vanilla extract
• 2 teaspoons white vinegar
• ½ teaspoon baking soda

Frosting:

• ¼ cups unsalted butter, at room temperature
• 1 cup powdered sugar
• ¾ cup Dutch-processed cocoa powder
• Pinch of salt
• ¾ cup light corn syrup
• 1 teaspoon vanilla extract
• 8 ounces chocolate (milk, semisweet or dark), melted and cooled

Preparation
Ganache Filling:
Place-chocolate, cream, and confectioners’ sugar in medium -microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

Chocolate Cupcakes:
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-sized muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour water over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar and salt together in medium bowl; set aside.
Whisk oil, eggs, buttermilk and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

In a small bowl, combine the  baking soda and vinegar, then stir into the batter.
Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

Frosting:  In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

 

Tropical Hummingbird Cake with Whipped Cream & Cream Cheese Frosting

This was such fun cake to make for my hubby’s 41st birthday.  Loaded with bananas, pineapple and coconut, this became a cross between a hummingbird and coconut cream cake.  I really like the whipped cream frosting, and it set very well.  It even had enough structure to pipe.

 

For the Cake: Yield one 9 inch 4 layer cake
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1 cup macadamia nuts, toasted and finely chopped
2 teaspoons vanilla extract

• Drain the pineapple, collecting the juice into a small saucepan.  Set pineapple aside and reduce the juice to 1/3 cup
• Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.  Set aside.
• Whisk eggs and sugar, then stream in the oil.  Add the banana, nuts and banana.
• Combine the wet ingredients and the dry ingredients until no dry streaks remain.
• Pour into two parchment-lined and greased 9-inch cake pans.
• Bake at 350 degrees for about 35 minutes, rotating at the midway point.
• Let cool for 20 minutes before turning out of the pan.
• Split the cakes into 2 layers for 4 in total
• Fill the three layers with your choice of fillings from below and ice with whipped cream and cream cheese frosting.
• Garnish with macadamia nuts, pineapple and toasted coconut.

For the Coconut Filling: Yields one layer

1/3 cup sugar  + 1 TBSP sugar for the yolks

1/4 cup cornstarch

1/8 teaspoon table salt

4 large egg yolks

1 cup milk

1 cup coconut milk

1 cup sweetened flaked coconut

1 teaspoon vanilla extract

1 cup heavy cream, whipped to soft peaks

• In a saucepan, bring sugar, coconut milk, milk, coconut and salt to a simmer letting the sugar dissolve.  Remove from the heat while you prepare the eggs.
• In a bowl, whisk the egg yolks, cornstarch, 1 TBSP sugar
• Temper the eggs with a third of the milk, then add the eggs to the saucepan and bring the mixture back up to a boil.  Cook, stirring constantly, until thickened and the cornstarch is cooked through.  Remove from heat and stir in vanilla.
• Let custard cool for at least 4 hours.
• Before using the filling, fold in the whipped cream until no streaks remain.

For the Pineapple Curd Filling:  Yields 2 thin layers

12 oz pineapple juice

1 TBSP lemon juice

1/3 cup sugar

3 egg yolks

3 TBSP cornstarch

• Bring pineapple juice, lemon juice and sugar to a boil in a small saucepan.  Allow sugar to dissolve.  Remove from heat.
• Whisk egg yolks and cornstarch in a small bowl.  Slowly whisk in about 1/3 of the pineapple juice mixture into the bowl to temper.
• Add the egg yolks to the sauce pan over medium heat
•  Stir constantly until mixture comes to a boil again and the curd is thickened.

For an Alternative Pineapple filling:  Yields 2 layers

20 oz can of crushed pineapple

2 TBSP sugar

1 TBSP lemon juice

2 TBSP cornstarch

1 cup heavy cream, whipped

Yet another alternative:  Pina Colada Pastry Cream

1. • 1 cup pineapple juice (240 grams)
   • 1 cup coconut milk (240 grams)
   • 1/2 cup sugar (100 grams)
   • 3 tablespoons cornstarch (24 grams)
   • 1/4 teaspoon kosher salt (1 gram)
   • 4 large egg yolks
   • 1 large egg
   • 2 tablespoons (1/4 stick) cold unsalted butter, diced (28 grams)
   • 2 tablespoons light rum (optional) (30 grams)

1. 1. In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
   2. Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
   3. Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
   4. Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
   5. Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

Whipped cream and Cream Cheese Frosting (Yields 5 cups)

• 2 cups heavy cream
• 8 oz softened cream cheese
• 1/2 c sugar or to taste
• vanilla to taste

In a stand mixer, beat the heavy cream till very soft and pillowy.

In a glass bowl, beat the cream cheese and sugar till the sugar is dissolved.

Add to the whipped cream and continue to beat till well incorporated and the frosting is a little stiffer than whipped cream

Chill well before using

 

Chocolate Cake Mix Cupcakes and Chocolate Ganache

Moist, tangy and chocolaty cupcakes topped with luscious chocolate were a part of my ‘thank you’ cupcakes I brought into work before my maternity leave.  I coupled them with the strawberry dream cupcakes we made for my baby shower as well and banana muffins topped with vanilla pudding frosting.  Yum Yum Yum!  These cupcakes hold well in the fridge.

Yields 2 dozen cupcakes

Ingredients:

1 box devil’s food cake cake mix

4 eggs, beaten

1 cup sour cream

1 package (3.4 oz) instant chocolate pudding

1 cup vegetable oil

2 tsp vanilla

1/2 cup strong coffee

For the ganache:

4 oz bittersweet chocolate

1/2 cup heavy cream

Instructions:

Combine all the cake ingredients and beat for a few minutes on medium until well combined.  The batter will be relatively thick and fluffy.

Fill each well of the muffin tin with 2 tablespoons of batter (about half way)

Bake at 350 degrees for about 18-23 minutes.  If making mini cupcakes, bake for about half the time.  You are going to end up with about 5 dozen mini cupcakes.

Allow cupcakes to cool slightly, then start the ganache.

To make the ganache:  Bring the heavy cream to a simmer and pour the hot cream over the chocolate in a small heat safe bowl.  Stir to melt the chocolate.

Take each cupcake and dip the tops into the ganache and allow to set for about 15 minutes.

Celebrating Baby with Strawberry Dream and Lemon Curd Cupcakes!

Last week, my sister threw my a very BIG baby shower!  There were about 45 people at our house, and our little girsl got some many cute gifts!  I think that she acquired enough clothes and bath accessories to last for an entire year!  A great idea my sister had was for the guests to gift a children’s book.  The perfect way to start her library.

Strawberry Dream Cupcakes with Strawberry Cream Cheese Frosting

For the Cupcakes

1 box white cake mix
1/2 (3.4 ounce) package instant vanilla pudding mix
6 oz Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup milk
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup finely diced fresh strawberries

In a bowl, whisk together cake mix and vanilla pudding.  Add yogurt, water, oil, eggs and vanilla in a separate bowl.  You may also add a few drops of red food coloring to the wet indredients if you are looking for that bubbegum pink color.  Whisk to combine.  Add wet ingredients with dry ingredients until well combined.  Fold in strawberries.  Scoop into cupcake tins.  Bake at 350 degrees until puffed and slightly browned (about 35 minutes). Make sure that it is well baked, otherwise, the cake will collapse once out of the oven.

For the Frosting, in a mixer, combine

1 stick butter, room temperature

1 block of cream cheese softened

2 tsp vanilla

pinch of salt

powdered sugar to taste (about 1 1/2-2 cups)

1/4 cup fresh strawberry puree

Yields 2 dozen cupcakes

Lemon Cupcakes with Lemon Curd
Ingredients:
2 1/4 cups cake flour
lemon zest of 2 lemons
1 T lemon juice
1 T baking powder
1 1/2 cups sugar
1 1/4 cups buttermilk
1 stick butter, room temperature
1 tsp vanilla
1/2 tsp salt
4 egg whites

Jar lemon curd
Powdered sugar for dusting

Combine sugar and lemon zest,rubbing the mixture through your fingers to release oils from the lemon zest
Inn another bowl, sift dry ingreients
Combine milk and egg whites in another bowl
In the mixer, beat sugar and butter for about 3 minutes on medium speed
Add a third of the flour mixture, then add half of the milk mixture, beat until incorporated.
Add the second third of the dry ingredients, followed by the remaining milk mixture, followed by the last of the flour mixtre.
Beat for another 2 minutes to combine well and aerate

Place in muffin tins (2 dozen) and bake at 350 degrees for 18-22 minutes (they will not brown) until springy and clean in the center when pierced by a toothpick.

Allow to cool completely, then sift powdered sugar over the cupcakes.
Using a pastry tip, fill the middle of the cupcakes and the center of the top of the cupcake with lemon curd

the birthday fun continues! banana pecan pancakes & strawberry red velvet cake

B’s birthday fell on a Sunday this year, the perfect opportunity for Sunday brunch to start the day! Banana pecan pancakes, freshly squeezed orange juice, coffee and fresh berries were all enjoyed upstairs around our coffee table.

Banana Pecan Pancakes

Ingredients:
1 cup flour
1 cup buttermilk
1 T sugar
1 tsp baking powder
1/4 t baking soda
1/2 egg
1/4 t salt
1 1/2 T butter, melted
2 bananas, sliced
2 handfuls pecans, coursely chopped

Whisk dry ingredients together in a medium bowl
In a 2 cup measuring cup, beat buttermilk, egg and melted butter
Pour the milk mixture into the four mixture and whisk gently until combined. The batter should be lumpy but shouldn’t have huge pockets of dry flour mixure.
Pour about 1/4 cup of batter over a skillet set around 350 degrees and cook for about a minute.
Add sliced banana and pecans before flipping to the other side

Serve with warmed maple syrup

After a leisurely morning, we went to UTC to watch our first movie in almost a year. I had made reservations to see “Les Miserables” at the ArcLight…beautiful movie and great experience at the theater! B was even brought to tears watching it!

Then after the movie, dinner at Chin’s was enjoyed before I brought out the cake I had made for this special day:

Red Velvet Strawberry Shortcake Layer Cake:
Ingredients:
1 box red velvet cake, prepared per insructions and baked in 2 cake rounds

Vanilla cake:
5 egg whites
1 cup milk
2 1/4 tsp vanilla
3 cups cake flour, sifted
4 tsp baking powder
1 3/4 cup sugar
3/4 tsp salt
1 1/2 sticks butter at room temperature, cubed

Stir egg whites, 1/4 cup milk and vanilla. Set Aside
Combine dry ingredients in to mixer bowl on low speed with paddle attachment
Add butter and remaining milk until combined in mixer. Increase to medium speed and mix for a minute.
Add egg mixture in 3 batches, mixing for about 20 seconds after each addition
Divide batter into 2 cake rounds (prepare rounds with butter all around and parchment paper on the bottom
Bake at 350 degrees for 25-30 minutes. Do not overbake!

Strawberry Whipped Cream Frosting (to put in between cake layers
1 tub cool whip defrosted
1 stick butter, room temperature
8 oz cream cheese, softened
powdered sugar to taste (about 1/2 cup-2/3 cup)
strawberry puree (about 1/2 cup)
pinch salt

Beat cream cheese, butter, vanilla, powdered sugar and salt until well combined. Fold in strawberry puree and enough Cool Whip for desired consistency. It should be pretty fluffy but somewhat hold it’s shape.

Other ingredients:
Fresh strawberries (1 pint), chopped
1 tub Cool Whip (in addition to the one used to make the frosting)

Cake assembly:
Place first layer of cake down
Frost with strawberry frosting, then sprinkle with strawberries. Repeat with the three remaining layers, alternating between the vanilla cake and red velvet cake. Do not frost the top layer with the strawberry frosting.
Frost the top and sides with Cool Whip

THis is a very tall and impressive cake! Plan accordingly 🙂

Banana Muffins (and Vanilla Pudding Frosting!)

One great thing about having bananas always on our grocery list, is having brown speckled bananas around every now and then! I’d been working the entire Memorial Day weekend which wasn’t so bad since I was still able to visit with my in-laws who were in town, but I woke up quite early this morning just out of habit since I start work at 7AM. I had enough time to try a new recipe for banana muffins I found online on BrownEyedBaker’s website. I didn’t have a chance to snap a picture since they were quickly whisked away to be shared at B’s work. I made a few changes to suit my taste. I use raw almonds to top my muffins since they will toast while the muffins are baking.

These muffins have enough sugar to develop a nice crisp and sweet top-no frosting necessary! They are also ready so much faster than banana bread, which I still prefer for it’s dense texture and more complex flavor. But in a pinch, these are great!

Dry Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Wet Ingredients:

3 large eggs

2 cups sugar

1 tablespoon vanilla extract

1/2 cup vegetable oil

1/2 cup melted butter, slightly cooled

4 ripe bananas, peeled and coarsely mashed (*ripened bananas can be peeled then frozen in plastic bags for later use. Just thaw in the microwave!)

Topping (optional): Raw sliced almonds

Directions: Preheat the oven to 325 degrees F.

Microwave butter until just melted, set aside to cool and to use when preparing wet ingredients.

Whisk the dry ingredients together in a bowl. In a separate bowl, beat the sugar and eggs together for about 30 seconds until the sugar dissolves and mixture is light. Beat in oil, butter and vanilla into the egg mixture, then stir in the banana. Add the dry ingredients and fold with a spatula just until blended.

Divide the batter among the prepared muffin cups. Top each muffin with almonds. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.

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UPDATE:
I made these muffins sans nuts and added a vanilla pudding frosting to make them more like cupcake treats. I made them together with my Strawberry Dream Cpcakes and Chocolate Cupcakes with Chaocolate Ganache. I call them Banana Cream Cupcakes:)

Vanilla Pudding Frosting:
1 package vanilla pudding ( 3.4 oz box)
1 cup cold milk
A few large spoonfuls of Cool Whip

Whisk Instant Pudding and cold milk for 2 minutes. Refrigerate to allow to set.
Fold in desired amount of Cool Whip
To decorate cupcakes: I cut a little well in the center of each cake then filled it and the center of the top of the cupcake with the frosting using a pastry tip.