Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

The first time I heard of a mille crepe cake, I thought… interesting concept, don’t know how I feel about it, but it’s worth a try. With that, came the Berry Crepe Cake in which I filled traditional crepe layers with pastry cream and berry whipped cream, and it did not disappoint! Fastforward to present day. A crepe shop just opened up nearby and I was reminded once again of the mille crepe cake. This time, I wanted to take a different approach and make a Matcha Mille Crepe cake. And just for kicks, I thought it would be even better if it were miniature size.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

You begin by making the batter of the crepe. For this recipe, I adapted my go-to crepe recipe. As I am making one mini cake, I cut the recipe in half. The proportions that you see in the photos are only half of the recipe at the bottom of the page. To start out, sift the flour, matcha powder, and salt in one bowl.

Matcha Mille Crepe Cake

In another, whisk together the milk, egg, and melted butter.

Matcha Mille Crepe Cake

Combine the two together and whisk until just combined. Do not over mix the batter, as it will cause the crepes to become tough. If there are a few lumps, that’s okay.

Matcha Mille Crepe Cake

Strain the mixture through a sieve to remove any lumps. You should end up with a smooth batter. Cover the batter with saran wrap and refrigerate for at least one hour.

Matcha Mille Crepe Cake

Once the batter has had time to rest, check the consistency. It should be on the liquid side, almost like chocolate milk. If it is too thick, gently whisk an additional tablespoon or two of milk.

Take a nonstick skillet and grease it with butter. Use a paper towel to dab off any excess. Save this paper towel, as you will use it to help re-grease the skillet between each crepe. Over medium heat, take about 1/4 cup of batter and pour it into the pan. Quickly swirl the pan around to evenly coat and allow it to cook. When the top side slightly dries out, it is ready to flip. Just a quick tip– the first crepe usually never turns out right, at least for me. So if your first one isn’t perfect, don’t be disheartened!

Flip, and cook the other side until it has dried and formed brown spots. Move the crepe to a plate, use the paper towel to re-grease the pan, and begin your next crepe. Continue until all of the batter has been used up and you have 8-10 crepes. Allow them to cool completely.

Matcha Mille Crepe Cake

To get them perfectly round and miniature, I use a cookie cutter. Each crepe will give two mini crepe circles. Cut and trim all the crepes to the desired size. You should have 16-20 mini crepes. A typical mille crepe cake will have 20 layers.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

For the filling, there are several options you can go with. Whipped cream, pastry cream, red bean paste, or fruit all go great with green tea, but I chose to go with a matcha whipped cream filling. As matcha powder lumps up fairly easily, you have to first mix it with heavy whipping cream that has not yet been whipped up.

Matcha Mille Crepe Cake

Whisk together until most of the lumps are gone. Then, you can fold the liquid into some already whipped cream.

To assemble, it’s simply a matter of alternating the crepe and filling! I put it on a cake turn table to make it easier and am using a straight spatula. You want to make sure each layer of whipped cream is a thin layer, roughly equivalent to the thickness of each crepe layer. Spread the cream to the very edge of the crepe; it’s okay if some overspills.

Keep alternating until all of the layers are completed. You want your last layer to be a crepe, not whipped cream. You can use the straight spatula to clean up any cream that spilt over the edge.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Finally, dust the top with matcha powder. Use only enough matcha to just cover the top, as too much matcha can cause it to have a bitter taste.

Finally, it is finished! I recommend letting it sit in the refrigerate for at least 2-3 hours before consuming so that the layers can meld together, but it can also be consumed right away. Enjoy!

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Matcha Mille Crêpe Cake

1 c flour

3 Tbsp matcha powder

pinch salt

2 eggs

1 1/2 c milk, plus more for thinning the batter if needed

2 Tbsp melted butter, cooled to room temp

1 cup Matcha whipped cream, recipe below

Matcha powder, to dust

  1. Sift flour, matcha powder, and salt together in a bowl. Set aside.
  2. In another bowl, whisk together the eggs, milk, and butter until combined.
  3. Make a well in the flour mixture and add in the milk mixture and whisk until just combined. Strain it through a mesh sieve to remove any remaining lumps.
  4. Cover the batter with saran wrap and refrigerate for at least one hour. Once the batter has had time to rest, check the consistency. It should be a thin batter. If it is too thick, gently whisk in an additional tablespoon or two of milk.
  5. Take a nonstick skillet and grease it with butter. Use a paper towel to dab off any excess. Save this paper towel, as you will use it to help re-grease the skillet between each crepe.
  6. Over medium heat, take about 1/4 cup of batter and pour it into the pan. Quickly swirl the pan around to evenly coat and allow it to cook. You will know when it is ready to flip when the top side slightly dries out.
  7. Flip, and cook the other side until it has dried and formed brown spots. Move the crepe to a plate, re-grease the pan with the paper towel, and begin your next crepe. Continue until all of the batter has been used up, making about 16-20 crepes. Allow them to cool completely.
  8. To get them perfectly round and miniature, use a round cookie cutter. Each crepe will give two mini crepe circles, making about 32-40 mini crepes. Use half for one cake and the other half for a second cake.
  9. To assemble, alternate the crepe and filling. Make sure each layer of whipped cream is a thin layer, roughly equivalent to the thickness of each crepe layer. Spread the cream to the very edge of the crepe.
  10. Keep alternating until all of the layers are completed. The last layer of the cake should be a crepe, not whipped cream. Use a straight spatula to clean up any cream that spilt over the edge.
  11. Finally, dust the top with matcha powder. Use only enough matcha to just cover the top, as too much matcha can cause it to have a bitter taste.
  12. Letting it sit in the refrigerate for at least 2-3 hours before consuming so that the layers can meld together. Serve cold.

Matcha Whipped Cream

2 Tbsp heavy whipping cream, not yet whipped (liquid form)

1 Tbsp matcha powder

1 c whipped cream, whipped to stiff peaks

Whisk together 2 Tbsp liquid form heavy whipping cream and 1 Tbsp matcha powder until most of the lumps are gone. Then, fold the liquid into 1 cup of whipped cream.

Matcha Mille Crepe Cake

Chocolate Sponge Roll

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Sponge rolls, also known as swiss rolls, have long been a favorite cake of mine! It is very light in texture without being too overpoweringly heavy with sweetness. I’ve posted about the Chinese Sponge Cake a while back and even added fresh cream and strawberries to it. This time, I decided to switch things up and made a chocolate flavored one with a fresh cream filling.

To begin, you want to separate your yolks from your whites. You will have an extra egg white which you can save for another use.

Chocolate Sponge Rolls

Add the sugar to your yolks and whisk vigorously until the color has lightened and thickened. If you are smarter than I was, you would either use a hand or the stand mixer to use. Unfortunately I was too lazy to wash the bowl and whisk attachment and thus, painfully whisked it by hand.

Chocolate Sponge Rolls

Next, sift in the cake flour and cocoa powder. You want this mixture to be as lump free as possible!

Chocolate Sponge Rolls

Whisk, until the dry ingredients are thoroughly incorporated and the mixture is thick.

After your yolk mixture is complete, it’s time to work on the egg whites! Whip up your whites until it reaches a stiff peak. Don’t over mix them otherwise your cake will bake out to be very dry.

Chocolate Sponge Rolls

Add half of the whipped egg whites into the chocolate yolk mixture and whisk until it has lightened. Then, add in the rest of the egg whites and mix until smooth. Then, add in the milk and oil and whisk until combined. Towards the end, I switched to a rubber spatula to make sure the bottom of the bowl was also mixed in.

Pour the batter into a 9 x 13 inch pan that has been lined with parchment paper. Spread the mixture out evenly and drop the pan onto the counter several times to release any air bubbles that may be trapped inside.

Chocolate Sponge Rolls

Bake at 400 degrees for 12 minutes or until the cake springs back when a finger is gently pushed into it. Remove from the pan and allow it to slightly cool for about 5 minutes.

Chocolate Sponge Rolls

Take a new sheet of parchment paper, lay it on top of the cake, and flip it upside down so that the the top of the cake becomes the bottom. Slowly, peel off the old parchment paper.

Chocolate Sponge Rolls

There are different ways people roll their sponge rolls. Some people wait for them to cool completely before rolling, but I actually like to roll mine while it is still hot, as the cake is more flexible and less prone to cracking. To do so, take a tea towel and cover the cake, exposing only about an inch of cake.

Chocolate Sponge Rolls

Fold the exposed portion over the tea towel and begin to gently roll the cake and parchment paper into a log.

Chocolate Sponge Rolls

Once it is completely rolled, allow it to cool to room temperature.

Chocolate Sponge Rolls

As the cake is cooling, whip the cream. When the cake is completely cooled, gently unroll the cake from the towel and spread a thin layer of cream across the top. As you roll it back up, use the parchment paper to help keep it very tight and evenly round.

Refrigerate the entire roll for 10 minutes to allow it to set, then when ready to eat, remove the parchment paper, slice the cake up into one inch slices, and feast! Careful not to get too carried away! I told myself I would only “taste test” one slice but that quickly turned into two slices before I even cut the rest of the cake!

Chocolate Sponge Rolls

Chocolate Sponge Roll

  • Servings: 13 mini rolls
  • Print

4 egg yolks

1 Tbsp + 2 tsp granulated sugar

1/4 c cake flour

1 Tbsp + 1 tsp cocoa powder

3 egg whites

3 Tbsp granulated sugar

1 Tbsp vegetable oil

1 Tbsp half and half

1/3 c heavy whipping cream

Preheat oven to 400 degrees F. Line a 9 by 13 inch pan with parchment paper and set aside.

In a mixing bowl, whisk together the egg yolks and 1 Tbsp + 2 tsp granualted sugar. You can either hand whisk it, use a stand mixer, or hand mixer. Mix until it has thickened and pales in color. Sift in the cake flour and cocoa powder and with a and held whisk, gently combine both mixtures until thoroughly incorporated and lump free. The mixture will be thick. Set aside.

In a separate mixing bowl, whip up the egg whites and 3 Tbsp sugar using a hand mixer or stand mixer until stiff peaks are reached. Add half into the chocolate yolk mixture and gently whisk together until the chocolate mixture has lightened and is not as thick. Add in the rest of the egg whites and whisk until it is a homogeneous mixture and no streaks of white or chocolate remain. Pour in the oil and half and half and whisk in completely. Use a rubber spatula to scrape the sides and bottom to ensure every bit is mixed in. Pour into the prepared pan, spread it out evenly, then drop the pan onto the counter top to release any air bubbles. Bake for 10-12 minutes or until the cake springs back when it is gently pushed down with a finger.

To Assemble

Slide the cake out from the pan and allow to cool for about 5 minutes. Using a new piece of parchment, cover the top of the cake and flip the cake upside down. The top of the cake is now the bottom, resting on the new parchment and the bottom is now the top, with the old parchment. Gently peel off the old parchment paper. To roll, place a tea towel on top where the old parchment was, exposing about one inch of cake on it’s long side. Fold the exposed portion of the cake over the tea towel, then begin to roll, using the parchment paper to help. Try to keep even pressure so it is evenly round throughout. Once completely rolled, allow it to cool to room temperature.

As it is cooling, whip the cream until it is stiff. Once the cake is cooled, you can gently unroll it out of the tea towel and parchment paper. Spread the whipped cream into a thin layer across the inside and tightly roll the cake back up. Refrigerate for 10 minutes to allow it to set and when ready to serve, slice into 1 inch slices and enjoy!

Carrot Cake

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“What’ve you been up to?” is the question I have encountered most yet have no idea how to respond every time I am asked. Part of it is because I have been attending to the most random this and that chores and errands, yet another part sheepishly acknowledges the sleeping-relaxing-and-doing-nothing part of my summer. Nonetheless, I cannot believe school begins again in a little over a month and my list of things to do is still so long. With so many things buzzing around, I find myself making my classic carrot cake, the very one whose recipe I have used since freshmen year of high school, six years ago! I made a Mini Carrot Cake version when I first began this blog, but decided I needed to update it and show the steps on how it’s made (aka the three steps that are required). I loved and stuck to this version because the cake comes out gloriously light and fluffy, unlike the dense pound cake like ones you may find at the grocery stores. Each bite is full of flavor and spice, and you can eat it knowing it’s good for you (at least compared to my Ultimate S’mores Brownies).

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To start out, measure out all the ingredients. Have the carrots already grated and ready to use! I measure out the dry ingredients directly into my sifter to save an extra dish to wash.

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With a whisk, mix all the wet ingredients in a bowl. The mixture will be gooey and thick.

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Sift in the dry ingredients and mix those in as well! Try not to over mix.

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Then, switch to a rubber spatula and add your carrots. If you want to add nuts, you would do so at this stage as well. Make sure to lightly toss the nuts in flour beforehand to prevent it from sinking to the bottom of the cake.

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Fold all the carrots until they are completely incorporated.

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Transfer to three 8inch rounds that have been buttered and floured with a parchment paper round lining the bottom. Bake it for 30-35 minutes until a toothpick inserted has come out clean! As it is baking, make the cream cheese frosting.

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Look at how yummers it looks! This is probably the easiest yet most decadent cream cheese frosting you can ever make. I always use a 1:1:1:1 ratio for the ingredients– 1 box cream cheese, 1 stick butter, 1 Tbsp vanilla, and 1 pound of powdered sugar. Over time, I have added one ingredient to it to make it extra special, and that is 1 Tbsp of heavy whipping cream. It lightens the frosting without adding any extra sweetness to it and makes it heavenly!

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Once the cakes are cooled, you can layer and frost your cake! I only used two out of my three layers because I wanted to save the last layer for consumption at a later time! I kept the cake simple and let the flavors do all the talking. Please don’t judge the way I cut my cake above…I don’t know what I was thinking. The cake was just so good….Now, I’m off to share this deliciousness with some dear friends– until next time!

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Carrot cake

makes ONE three-layer 8inch cake

4 eggs

1 ¼ c vegetable oil

2 c white sugar

2 teaspoons vanilla

2 c all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

2 tsp. ground cinnamon

3 c grated carrots

1/2 c chopped nuts (walnuts or pecans work well), optional

Preheat oven to 350 degrees. Butter and flour three 8inch cake pans and line the bottoms with parchment paper rounds. Set aside.

In a large bowl, whisk together the eggs, oil, white sugar, and vanilla. Sift in flour, baking soda, baking powder, salt, and cinnamon. Fold in carrots.

Pour into prepared pans. Bake for 30-35 minutes or until toothpick comes out clean. Let it cool in pans before removing, then allow to chill in the refrigerator until cold before icing!

Cream Cheese Frosting:

1 stick of softened butter, unsalted

1 package (8 oz) cream cheese, softened

1 box powder sugar, more or less depending on consistency

1 Tbsp vanilla

1 Tbsp heavy whipping cream

Beat together all the ingredients until completely mixed together and combined. Use to ice cooled cakes and if desired, chop some walnuts and sprinkle on top to decorate.

Lemony Lemon Cake

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It is that time of the year where your neighbors and friends drop off large bags of fresh picked lemons on your doorstep even though you have your own lemon tree growing in your backyard! I have long been a fan of this ridiculously sour fruit. Whenever I drink water, I always like to place half a lemon in to spruce it up. I love the lemon bars that I have made a while ago, and even add lemon into my homemade chicken noodle soup! The flavor of a lemon can either be a star or an enhancer of the flavors around it, depending on how you want to use it. With lemon season upon us, I wanted to make it the star and decided to make a lemony lemon cake! Not just a regular lemon pound cake which is probably the most popular form of turning this fruit into dessert, but lemony lemon where we double the use and include the zest as well to enrich the flavor.

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For this recipe, I picked four lemons fresh from our lemon tree. Our tree is still ripening, but have a nice handful of lemons that are already ripe and ready to be used.

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This recipe is actually a lot easier that I thought it would be and used less ingredients than a typical cake. I think a major part is because it relies on the six eggs, which deepens the flavor and adds body to the actual cake itself. Measure out the flour, baking powder, and salt in a sifter and set aside for later use.

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Beat together the sugar and butter until white, fluffy, and creamy. When it looks like the above photo, add the eggs in one at a time.

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While that is going, zest four lemons and juice them until you get 3 tablespoons worth of lemon juice. I only needed one lemon’s worth of juice as it was a large one. Add the zest into the batter after the addition of eggs. Then, sift in the dry ingredients, mix, and add the milk and lemon juice (basically making buttermilk but contains the lemon flavor). Separate the batter as evenly as you can into three pans that have been buttered and floured down. I also cut out parchment paper circles to line the bottom of the pan. The batter will be thick but light and fluffy!

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Bake until golden and the tops bounce back when pushed down with a finger.

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Allow them to completely cool before using! For my finished cake, I unfortunately do not have any photos of the assembly as I was in a rush to finish the cake. To assemble them, I used a serrated knife to trim off the sides of the cake (as they were baked slightly dry) and filled the layers with a jar of beautiful lemon curd I made a couple days before. I will be doing a tutorial on that as well in the future but have included the recipe below.

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To top it off, I made a gorgeous swiss meringue buttercream. I chose this form of buttercream as opposed to the other kinds because the silky texture would be able to complement the spongy texture of the cake as well as balance out the tart lemon curd without being too overpoweringly sweet. A detailed tutorial of the Swiss Meringue Buttercream can be found here.

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To create the swivels and ruffles, I used a Wilton 1M tip that I also use to make rosettes. I simply pipe 2 inch sections along the side all the way to the top middle of the cake and then begin the next section. The swiss meringue buttercream is perfect for this because it maintains a silky look! A traditional American buttercream can leave a dried out look so the Swiss buttercream is perfect for the job! This cake is perfect and ready for the summertime!

Lemony Lemon Cake

makes one cake (three layers)

recipe adapted from Cupcake Jemma

3 c flour

4 1/2 tsp baking powder

3/4 tsp salt

1 3/4 c sugar

1 2/3 c unsalted butter, room temp

6 large eggs, room temp

zest of 4 lemons

3 Tbsp fresh squeezed lemon juice (about 1-2 lemons worth of juice)

2 Tbsp milk

Preheat oven to 340 degrees F. Butter and flour three 8 inch baking pans, then line with parchment paper circles. Set aside.

Sift together the flour, baking powder, and salt and set aside.

In the bowl of a stand mixer, cream together the sugar and butter on medium-high speed with a paddle attachment for 5 minutes until fluffy and has lightened in color. Add the eggs in one at a time, mixing between each addition. Scrape the sides and bottom of the bowl. Add in the lemon zest, then the sifted dry ingredients and mix on low speed until incorporated. Pour in the lemon juice and milk and mix until completely mixed in, then the batter is done! Evenly divide the batter between the three pans and bake until golden and the cake bounces back if poked, about 40-50 minutes. Allow to cool completely before using!

Perfect Lemon Curd

recipe by Cupcake Jemma

makes about 3 cups of lemon curd

5 egg yolks + 2 whole eggs

zest of 1 lemon

1/c c lemon juice (about 3 lemons)

1/2 c sugar

1/4 c unsalted butter, cold and cubed

Over a double boiler, mix together the eggs, lemon zest, lemon juice, and sugar. Continue to stir over heat until the mixture has thickened, about 5-10 minutes. Add in the butter and mix until all is melted. Push through a fine mesh sieve to get out any lumps. Add into jars and refrigerate until completely cooled. Serve however you like!

Vanilla Ombre Cake

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I love Pinterest. Can I get a holla, amen, ditto, right back at ya from anyone? I’m constantly on Pinterest to get new ideas, recipes, and inspiration! Well, here at college I am gearing up towards my finals week. What that means are papers, exams, presentations, and something I can make so I can procrastinate. And thanks to Pinterest, I have decided that my form of procrastination falls to a vanilla ombré cake.

The method of making this vanilla cake is slightly different than the other cakes I’ve made in the past. As I wanted to make a four layer cake, I decided to double the recipe of this one. I normally don’t advise doubling a recipe you have never tried before, but I just went for it. I got lucky, and came out with this cake!

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First, combine the egg whites, 1/2 of the milk, and vanilla and whisk together until smooth. If you are not doubling the recipe, you would only combine 1/4 c of the milk. I had it doubled which is why it is 1/2 cup. Set aside.

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In the mixing bowl of a stand mixer, sift the flour, sugar, baking powder, and salt together.

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Add the butter and remaining amount of the milk and mix until combined. The mixture may look lumpy and bumpy and that is okay! Keep mixing until everything is evenly beaten through.

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Scrape the sides of the bowl and on low speed, slowly drizzle the egg white mixture into the batter. Stop the mixer often so you can scrape down the sides of the bowl. At this step, the batter will thin out and become smooth and even. This is what the finished cake batter will look like.

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To make sure each cake layer receives the same amount of batter, I measured it all out. It gave slightly more than 8 cups, making it to be 2 cups of batter per layer.

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If you are not making an ombré, pour into baking pans to bake. If you are going to ombré color your cakes, pour the batter into medium sized bowls. Select a color you want your cake to be. I am using a mix of Wilton’s Creamy Peach and a slight dab of the Violet and the colors are beautiful! Make sure you use gel coloring so you do not water down the batter with food coloring. Once you pour two cups of batter into four cups, pour the remaining batter (should be around 1 cup) into a fifth bowl. This is where you will mix the “control” coloring to make sure all the other layers are of the same shade. Make sure your control is a much darker shade than the darkest layer color you want. It is okay if you put too much, as I did here. It will be thinned out later.

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Here below I have the control batter ready to be mixed into the other bowls. As I said before, it is a lot darker than the actual color I want my layers to be, but it is okay as the color will be diluted in.

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The next step is simply playing with the batter and personal preference. Start with just an extremely small amount of control batter and mix it in until you have reached the desired shade. The darker you want it, the more you will add from the control batter. I wanted to make sure they were all in the same color tone so I added a small amount to the white, making it a creamier white instead of a…well, plain white.

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Bake until an inserted toothpick comes out clean. Once cool enough to touch, remove from the tins, wrap in saran wrap, and freeze. ***The next day.*** Once you are ready to use it, make the buttercream (recipe also below) and have it ready. Unwrap the cake layers and begin to construct the cake, alternating cake layer and buttercream. After that was done, I didn’t like that there was almost a “crust” around the outside to the cake and so I went through it with a serrated knife and trimmed off the outside, revealing a smooth, beautiful inside! Now it’s really starting to look like an ombré cake!

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Once that is done, apply a thin layer of buttercream around the cake. This is called a crumb coat and does not have to be perfect. It simply seals in the crumbs so none is seen on the final layer. Set it in the fridge to slightly harden.

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While that is chilling, ombré the frosting. Separate the frosting into three bowls– dark, middle, and light. It is better to have the least amount of frosting for the darkest color and the most for the lightest. This way, you can always add color if needed but you can never take out once done. Also, you only need the colored icings for the sides while the lightest color is needed for the sides and top. Instead of making a separate bowl as the control frosting, I simply made the darkest layer the control. When you get the desired shade, take a spoonful and mix it into the middle shade bowl. And for the lightest, I decided to keep it white.

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Once the cake has chilled, take it out and apply the frosting, starting with the darkest color on the bottom. Go all the way around before going onto the next color. It does not have to be smooth, you just want frosting to be completely covering the cake. You want to make sure to put more frosting on than actually needed because it’s easier to remove frosting than it is to add later.

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Once it is completely wrapped around, it is time to smooth it out! To do this, I used a bench scraper and held it parallel to the cake. As you are slowly turning the cake stand, gently press the bench scrape a little bit at a time into the frosting. Make your way around the cake, then gently press in a little more until your cake is completely smooth all around. If there are some holes, you can add a little more frosting and smooth it out.

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With that, you have yourself a beautiful ombré cake! Lots of steps but so worth it!!

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Vanilla Cake

recipe from Chelsea Cakes

**To get the four layers of cake, I doubled this recipe. The following recipe makes two layers**

5 large egg whites, at room temperature

3/4 c whole milk, at room temperature

2 1/4 tsp pure vanilla extract

2 1/2 c sifted cake flour

1 3/4 c sugar

1 Tbsp + 1 tsp baking powder

3/4 tsp salt

12 Tbsp unsalted butter, room temp

Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, sift the dry ingredients together. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides of the bowl and begin to drizzle in the egg mixture until smooth and silky. Divide the batter in two and bake for 25-35 minutes. Be careful to not over bake. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula. Gently turn the cakes out and allow to cool completely.

Buttercream

1 c unsalted butter, room temp

1/2 c vegetable shortening

3 c sifted powdered sugar

Cream together the butter and shortening. On low speed, slowly add the powdered sugar until incorporated. Increase speed to medium and whip until creamy. If it is too thick, add some melted butter. If too thin, add more powdered sugar.

Tayberry Chocolate Cake with Fresh Cut Roses

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The second part of the weekend resided in celebrating my roommates birthday. Since her birthday was on a weekday we celebrated on Sunday. We went to Newport and rented bikes to cruise down the coast in a gorgeous 84 degree weather. The sun was shining but the coastal wind was blowing gentle enough for it to be soothing.

IMG_8897 We laid out a picnic on the beach for our dinner. Buffalo Wild Wings, veggie sticks, fruit cubes, and pico de gallo.

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One of my favorite things to do is to look out into the ocean and be reminded of how small I am and wonder why I don’t go as often as I should. As we ate, we watched as the sun slowly set while listening to Jon Thurlow, Bethel, and Shane and Shane.

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When the actual birthday date arrived, I thought of making the chocolate cake with tayberry jam. I made the same cake in the form of the Hydrangea Cake but this time, decided to use real roses to go on top.

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The chocolate cake is the same one I’ve used for many different occasions. In addition to the Hydrangea cake, I’ve used it as the Chocolaty Chocolate Sprinkles Cake, S’mores Cake, and the Chocolate Cake with Buttercream Roses.

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To begin the decoration, I used my swiss meringue buttercream, the same one I used for the Hydrangea cake. I frosted the outside until no crumbs were visible through the outside of the cake.

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To start the assembly, I cut the roses short, leaving only about a one to two inch stem. Arrange it in a circle around the boarder of the cake. If there are some petals that aren’t in the best shape, simply pluck it out.

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Once you have the first layer going, lay on the second! To help the roses stick in place, I recommend putting a blog of buttercream in the middle after the first layer is done. That way, it will hold down the first layer and you can stick the stems directly into the buttercream for the second layer.

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Once the second layer was finished, I was only able to fit three more roses to complete the cake. I hid a couple rose leaves into the bundle to add some dimension.

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The roses are SO PRETTY!!!

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Happy happy 21st birthday to my sister Eunice. You are such a beautiful woman of Christ, both inside and out. I thank God for placing you in my life so I may strive for a stronger relationship with Him! Happy birthday!! <3

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Chocolate Cake

recipe from Ina Garten, Food Network

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Butter and flour two 8-inch x 2-inch round cake pans. Line the bottom with parchment paper.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Swiss Meringue Buttercream

recipe from Global Sugar Art

1 c egg whites (about 6-7 eggs)

2 c sugar

2 tsp vanilla

2 c unsalted butter (soft but still cool)

1 and 1/2 c Crisco

2 and 2/3 c sifted powdered sugar

gel coloring

Combine fresh egg whites, sugar and vanilla in mixing bowl. Mix over a double broiler with a whisk until mixture reaches 140-160 degrees Farenheit (60-71 degrees Celsius). Place bowl on mixer with whip attachment and beat until stiff peaks form and cooled.

Slowly add pieces of butter, followed by shortening. The mixture will fall apart and look curdled, like cottage cheese. This is EXPECTED and just continue beating and the buttercream will come back together. Stop mixer and add the sifted powdered sugar and beat with whip again for 2-3 minutes until smooth. Use the gel coloring to color until you have reached the desired color. Keep unused icing refrigerated 2 weeks or freeze.

Mini Chocolate Bundt Cakes

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I have a problem. And that problem begins with me finding something absolutely delicious online, then me having to try and replicate it or to make something similar. The other day I was on Tumblr and saw mini bundt cakes. Oh my goodness. And with that I just had to, just had to make, mini bundt cakes.

I bought the pan for $15 at Bed Bath and Beyond. While I don’t usually buy pans that are very specific and limiting to what they can do (as in bundt cake pans can only make…bundt cakes), I figured I don’t ever buy video games or movies, I don’t go shopping very often, so once in a while, it is okay!

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Once I had the pan, I needed the recipe. I searched through almost all of my media sites– the Pinterest, FoodGawker, FoodNetwork, Tumblr, Instagram, my go to blogs, and eventually, found the one that I did. I chose this one because while most bundt cakes are dense, I wanted mine to be light yet full of flavor.

As usual, because I hate washing dishes, I try to limit the amount of dishes I have to use. For this recipe, I altered it a little bit to only have to use ONE!

In the large glass mixing bowl, melt the butter in a microwave. Mix in the coffee and cocoa powder and whisk until smooth. Set it aside until it is warm to the touch. Then, add in the vanilla and crack one egg into mixture and whisk it fast to prevent it from cooking.

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Sift in the flour, baking soda, and salt and mix until just combined. Do not over mix or else it will cause the cake to be dense.

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Take your mini bundt cake pans and spray them with nonstick cooking spray. Dust with cooca powder. To evenly get the batter in, I used my OXO ice cream scoop and put in two scoops per. Bake in the oven until it is nicely puffed and a toothpick comes out clean.

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Let them slightly cool before tipping them out. If they don’t come out at first, allow them to cool some more then shake the pan up and down and it will help loosen them.

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Allow them to cool completely before decorating with berries and powdered sugar!

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There are a lot of choices as to what to put on top of bundt cakes. I’ve seen people use a chocolate drizzle, some use whipped cream or a cream cheese frosting. I decided that the chocolate was sweet enough as it was and opted for just a dusting of powdered sugar and fruit.

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These came out amazing! However, I did not realize what a pain cleaning the bundt cake pan was going to be. I was able to wash it just fine but upon closer inspection, there were still some traces of oil in the crevices. I sat for a good half hour cleaning out each and every crevice in the pan. If you spend money on something, you have to take good care of it! If there is an easier and faster way of cleaning these things that I simply am missing, please let me know. please. please. please.

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Mini Chocolate Bundt Cakes

recipe adapted from Bake to the Roots

makes 16 mini bundt cakes

3/4 c brewed coffee

1/2 c butter, melted

1/2 c cocoa powder

1 c sugar

1 c all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 large eggs

1/2 tsp vanilla extract

blueberries

raspberries

Preheat the oven to 350 degrees. Grease the mini bundt pans with nonstick spray and dust with some cocoa powder. Set aside.

In a large bowl mix the melted butter with cocoa powder and coffee until well combined. Add sugar and mix until dissolved. Allow it to cool for about 3-5 minutes.

Add the egg and vanilla extract to the cooled cocoa mixture and mix until well combined. Sift in the flour, baking soda, and salt and whisk until just combined. Do not overmix.

Take an ice cream scoop and evenly scoop the batter into the mini bundt pans and bake for 18-22 minutes or until toothpick inserted in center comes out clean. Let cool down a bit in the bundt pans and then remove carefully and let cool down completely on a wire rack.

Decorate with berries and dust with powdered sugar!