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

Meyer Lemon Curd and Mini Lemon Cream Pies

I created these pies as I was putting together dessert for a family get together this Memorial Day weekend.  I was trying my hand at making lemon curd and had small amounts of cream cheese, heavy cream and Cool Whip in hand.

First, I made the lemon curd.  I started with fresh Meyer lemons from out garden.  These are naturally sweeter and required about half of the recommended amounts of sugar in most recipes.  I got a little worried when the curd was covered in foamy bubbles when I heated it through, but was relieved to realize that they would go away on their own.  I also managed to prevent the dreaded scrambled egg streaks, I think by whisking constantly….which probably led to the foam!  I probably didn’t need to strain it at all.  I also forgot to add the butter, but I actually liked the final product without it.  Brought out that bright tang.  One trick I didn’t try but may consider next time is rubbing the zest through the sugar to release its oils.

As I waited for the curd to cool, I pre-baked the mini pies shells.  I made them using store-bought crust, a Wilton flower cutter and a mini cupcake pan.  I haven’t decided what the best method is for shaping them.  Some of them turn out deeper because the tops held onto the rim of the muffin wells.  They are also more browned once out of the oven.  And the edges of others slide down the wells making more shallow, straight-sided shells.  IN my opinion the straight sided shells look nicer but can’t hold as much filling.  Plus I can’t re-created one or the other so I’ll need to do some experimenting with it.  My hypothesis is that they  become deeper when I stretched the dough a bit to fit into the wells.   That leave more overhang to brown on the tops.

For the filling, I place straight lemon curd on the bottom to get that powerful lemon zing, then added a layer of lemon cream, simple made by adding the lemon curd to whipped cream and cream cheese.  Top it with a bit of lemon zest would bring in the color and add even more ‘real’ taste to this dessert.

LEMON CURD RECIPE

• 1 whole egg and 3 egg yolks
• Scant 1/3-1/2 cup sugar
• Zest from 2 lemons
• 1/2 cup lemon juice
• pinch of salt

1. Rub the zest and sugar through your fingers to release the lemon oils and fragrance.   Place into a small stainless steel saucepan.
2. Whisk in the eggs, then the lemon juice and salt.
3. Turn on the heat on low and stir constantly with a whisk.
4. Once well heated, increase the heat to medium low, continuing to stir.  If becomes frothy, it will be OK.
5. The mixture will eventually thicken, somewhat suddenly. Once it coats the back of a wooden spoon and a finger run over the spoon leaves a line, the curd is ready to be taken off the heat.  The temperature should read 180 degrees Farhenheit to ensure the eggs are cooked.
6. If needed or desired, strain the curd into a bowl.  This will remove scrambled eggs and the zest.  Let cool.

PIE ASSEMBLY.  You will need:

• 1 store bought pie crust (will yield 12 mini pies)
• 2 oz cream cheese
• 4 oz heavy cream (I didn’t have enough, so I had to suplement with Cool Whip)

1. Roll out the ie dough slightly and cut out 12 mini shells.  I use a 4 inch flower cookie cutter, better than a circle cutter because it doesn’t leave excess dough inside the wells.
2. Press the dough into the wells, prick each several times with a knife.\Freeze the dough for 5 minutes.
3. Bake at 400 degerees until light brown, about 5 minutes.
4. Remove from oven and let cool
5. While the shells are baking and cooling, make the lemon cream:
6. 1. Beat the cream cheese until fluffy, then slowly add the heavy cream until the mixture is a heavy whipped cream consistency.  Spoon in the lemon curd to taste.
7. Assemble the pies
8. 1. In a pie shell spoon in straight lemon curd on the bottom
9. 1. On top of the lemon curd, spoon in the lemon cream
10. 1. Top with lemon zest

To make a parfait, layer with graham cracker crumble, straight lemon curd, the cream cheese filling and lemons whipped cream. May also add berries.

Graham Cracker Crumble

Pulse a package of graham crackers into crumbs (14 cracker, 6 Oz, makes about 1 cup). Add 1 stick of melted butter and 2 TBSP sugar

Bake at 325 for 10 minutes, stirring at the midpoint.

 

Strawberry Cream Cake

Made this cake to celebrate my father-in-law’s birthday.  I couldn’t get 3 layers out of the cake using my 9 inch spring from pan…maybe because I didn’t flour the sides of my greased, parchment-lined pan?  So I just made 2 layers which work out well.

Recipe from America’s Test Kitchen

Cake:
1¼ cups (5 ounces) cake flour
1½ teaspoons baking powder
¼ teaspoon table salt
1 cup (7 ounces) sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

Strawberry Filling:
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4–6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt

Whipped Cream:
8 ounces cream cheese, room temperature
½ cup (3½ ounces) sugar
1 teaspoon vanilla extract
⅛ teaspoon table salt
2 cups heavy cream

FOR THE CAKE:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease and flour a round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.

Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

In a clean bowl of a standing mixer fitted with the whisk attachment, beat the remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With the machine running, gradually add the remaining 3 tablespoons sugar, increase the speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

Stir one-third of the whites into the batter to lighten; add the remaining whites and gently fold into the batter until no white streaks remain. Pour the batter into a prepared pan and bake until a toothpick or wooden skewer inserted into the center of the cake comes out clean, 30 to 40 minutes (cake will not brown much on the top). Cool in the pan 10 minutes, then invert the cake onto a greased wire rack; peel off and discard the parchment. Invert the cake again; cool completely, about 2 hours.

3. FOR THE STRAWBERRY FILLING: Halve 24 of the best-looking berries and reserve. Quarter the remaining berries; toss with 4 to 6 tablespoons sugar (depending on the sweetness of the berries) in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (you should have about ½ cup). In the workbowl of a food processor fitted with the metal blade, give the macerated berries five 1-second pulses (you should have about 1½ cups). In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until the mixture is syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.

4. FOR THE WHIPPED CREAM: When the cake has cooled, place the cream cheese, sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the speed to low and add heavy cream in a slow, steady stream; when it’s almost fully combined, increase the speed to medium-high and beat until the mixture holds stiff peaks, 2 to 2½ minutes more, scraping the bowl as needed (you should have about 4½ cups).

5. TO ASSEMBLE THE CAKE: Using a large serrated knife, slice the cake into three even layers. Place the bottom layer on a cardboard round or cake plate and arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer. Pour one half of the pureed berry mixture (about ¾ cup) in the center, then spread to cover any exposed cake. Gently spread about one-third of the whipped cream (about 1½ cups) over the berry layer, leaving a ½-inch border from the edge. Place the middle cake layer on top and press down gently (the whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, the remaining berry mixture, and half of the remaining whipped cream; gently press the last cake layer on top. Spread the remaining whipped cream over the top; decorate with the remaining cut strawberries. Serve, or chill for up to 4 hours.

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

 

Raspberry Charlotte Russe

This was a whole day ordeal, not because it is difficult, but there are three components to this cake.  Made this for Chinese New Year.  I thought that the dark pink color was very festive for the occasion.

Some adaptations I made:

I added a second layer of cake which was chocolate flavored.  I also used the chocolate cake for half of the ‘sides’ of the dessert.  Next time, I will cut back on the sugar in the raspberry curd as well.

 

Adapted from Cook’s Country

Makes one 9-inch cake, serves 12-16

Equipment needed: 9 inch springform ring, 8 inch round cake pan, 8 inch square cake pan, stand mixer

Filling

1 1/4 teaspoons unflavored gelatin

2 tablespoons water
3 large egg yolks (reserve whites for cake)
2 teaspoons cornstarch
1 pound (3 1/4 cups) fresh or thawed frozen raspberries
1/2 cup sugar (original recipe calls for 2/3 cup or 4 2/3 ounces)
2 tablespoons unsalted butter
Pinch salt
1 3/4 cups heavy cream

Jam Mixture

1/2 teaspoon unflavored gelatin
1 tablespoon lemon juice
1/2 cup seedless raspberry jam

Vanilla Chiffon Cake

2/3 cup (2 2/3 ounces) cake flour
6 tablespoons (2 2/3 ounces) sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1 large egg plus 3 large egg whites (reserved from filling)
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Chocolate Chiffon Cake

 2/3 cup minus 2 TBSP (2 2/3 ounces) cake flour

2 tablespoon cocoa powder
6 tablespoons (2 2/3 ounces) sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1 large egg plus 3 large egg whites
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

For the filling: Sprinkle gelatin over water in large bowl and set aside. Whisk egg yolks and cornstarch together in a medium bowl until combined. Combine raspberries, sugar, butter, and salt in a medium saucepan. Mash lightly with whisk and stir until sugar dissolves. Cook over medium heat, whisking frequently, until mixture is simmering and raspberries are almost completely broken down, 4 to 6 minutes.

Remove raspberry mixture from heat and, whisking constantly, slowly add 1/2 cup raspberry mixture to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to mixture in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and bubbles, about 1 minute. Pour through fine-mesh strainer set over gelatin mixture and press on solids with back of ladle or rubber spatula until only seeds remain. Discard seeds and stir raspberry mixture until gelatin is dissolved. Set aside, stirring occasionally, until curd is slightly thickened and reaches room temperature, at least 30 minutes or up to 1 hour 15 minutes.

For the jam mixture: Sprinkle gelatin over lemon juice in small bowl and let sit until gelatin softens, about 5 minutes. Heat jam in microwave, whisking occasionally, until hot and fluid, 30 to 60 seconds. Add softened gelatin to jam and whisk until dissolved. Set aside.

For the cakes: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Lightly grease 8-inch round cake pan and 8-inch square baking pan, line with parchment paper, and lightly grease parchment. Whisk ingredients (including sugar) together in a mediam bowl. Whisk oil, whole egg, water, and vanilla into flour mixture until smooth batter forms.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.

Pour 1 cup batter into round pan and spread evenly. Pour remaining batter into square pan and spread evenly. Place pans on rimmed baking sheet and bake until cakes spring back when pressed lightly in center and surface is no longer sticky, 10 to 11 minutes (round cake, which is shallower, will be done before square cake). Cakes should not brown.

Let cakes cool in pans on wire rack for 5 minutes. Invert round cake onto wire rack. Carefully remove parchment, then reinvert onto second wire rack. Repeat with square cake. Let cool completely, at least 15 minutes.

Place round vanilla cake in center of serving platter. Spread with 2 tablespoons jam mixture. Place ring from 9-inch springform pan around cake, leaving equal space on all sides. Leave clasp of ring slightly loose. Using sharp chef’s knife, trim 1/8 inch off all edges of square cake. Spread square cake with 2 tablespoons jam mixture. Cut cake in half. Cut each half lengthwise into two pieces to make four equal-size long strips. Place cake strips vertically around round cake, jam side in, taking care to nestle ends together neatly. Use two strips of vanilla and two strips of chocolate, alternating.  Fasten clasp of springform ring.

Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes. Transfer one-third of whipped cream to curd; whisk gently until mixture is lightened. Using rubber spatula, gently fold in remaining cream until mixture is homogenous.

Pour about half the filling into cake ring and spread evenly to edge. Top the filling with the round chocolate cake topped with 2 tablespoons of the jam.  Pour the remaining filling over the chocolate cake and smooth over the entire surface to the ring with an offset spatula (Surface of filling will be above edge of cake.) Drizzle remaining jam mixture over surface of filling. Using knife, swirl jam through surface of filling, making marbled pattern. Refrigerate for about an hour, then add garnish of fresh raspberries along the  circumference of the cake and a few in the center.  Continue to refrigerate for at least 4 hours or up to 24 hours.

To unmold, run thin knife around edge of ring (just 1/2 inch down). Release ring and lift to remove. Let stand at room temperature for 20 minutes before slicing and serving.

Strawberry Mousse (Cook’sIllustrated)

Strawberry Mousse (this recipe is from Cook’s Illustrated)

1 1/2 pounds strawberries, plus extra to garnish

1 3/4 tsp gelatin

4 oz cream cheese

1/2 c heavy cream

1/2 c sugar, divided

1 tsp lemon zest

1/2 c heavy cream and powdered sugar to taste for whipped cream topping

1. Pulse strawberries in food processor until they are about 1/4-1/2 inch pieces. Transfer to a medium bowl.

2. Add 1/4 cup sugar, pinch of salt and zest and let stand for about 45 minutes to extract the juices.

3. Strain the strawberries, collecting the juice in a small saucepan. Take out about 3TBSP of juice and mix with gelatin. Set aside as you reduce the remaining juice to about 3 TBSP.

4. Take the strawberry solids and run it though the food processor again for make a puree. Put the puree through a strainer to remove the seeds. You should have about 1 2/3 cups puree.

5. Once the juice is at the desired volume, take off the heat and stir in the gelatin till dissolved. Whisk in the cream cheese, then add the cream cheese to the strawberry puree

6. Beat 1/2 cup heavy cream with 1/4 cup sugar (sugar does not need to dissolve) till it forms soft peaks.

7. Gently fold the heavy cream into the strawberry mixture till there are no streaks.

8. Spoon into serving cups. Chill for several hours, up to 4 days ahead. Top with whipped cream topping and strawberry garnish.

9. Top with sweetened whipped cream

This made 12 little servings

Updated Red Velvet Cake with Strawberry Filling

Made this for my mom and sister’s combined birthday party. Not into the artificial coloring so toned it down a bit. The color turned out to be a medium brown color with a red tinge, which was fine with the pink-tinted icing. This cake has exposed sides wight he light whipped cream frosting in the middle of the cake which makes assembling so much easier than frosting a cake! Recipe is adapted from Cook’s Illustrated, Cake Man Raven and Martha Stewart

Ingredients:

2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp salt
2 TBSP cocoa powder
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vinegar
1 tsp baking soda
2 tsp red food coloring

Filling:
2 pounds fresh strawberries
2 tsp sugar

Frosting:
8 oz cream cheese

2 c heavy cream
powdered sugar to taste
1 tsp vanilla extract

Method:

In a stand mixer, combine sugar, food coloring and oil, adding eggs one at a time.
Combine dry ingredients except for baking soda in a bowl
Add dry ingredients, alternating with buttermilk to the mixer in three batches each. Scrape sides as needed to ensure distribution of the ingredients.
In a small bowl stir baking soda and vinegar together. Once it starts to bubble, immediately add to the batter.
Pour into 2 8-inch pans, bang out the air bubbles.
Bake at 350 degrees for 30-35 minutes.
Let cool completely before frosting the cake.

For the filling

As the cake cools, choose 24 of your best-looking berries and cut them in half length-wise. Set aside. These will be use to decorate the perimeter of the middle layers

Cut the rest of the strawberries into quarters and add the sugar. Let sit for about an hour, stirring occasionally. If a lot of juice is rendered from the strawberries, you may strain the juice and simmer it down to thicken. Once cooled, reintroduce to the quartered strawberries.

For the frosting
Beat the heavy cream, adding powdered sugar gradually until stiff peaks form. (optional but fun: add a few drops of red food coloring for pink frosting!)
Remove the whipped cream, then add the cream cheese and beat till fluffy.
Carefully fold cream cheese into whipped cream.

To assemble
Cut the cooled cakes into 4 layers-you will only need 3, the 4th is for you to snack on!
Place the bottom layer on a cake plate lined with parchment paper.
Place 16 strawberry halves (wide-side out) alone the perimeter of the cake.
Spoon half of the strawberry mixture onto the middle of the cake, then top with the whipped cream frosting. Repeat with the second cake layer.
For the top layer, no strawberry filling is added.

Let cake chill before serving

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 🙂