More amazing cupcakes!
Photo note:
"The grade 7 at my youngest sons school have a project on cupcakes.
No ordinary cupcakes btw.
Each child has to make 12 cuppies and each has to have a theme.
They will then have a cake sale in school and the money goes towards buying equipment for the school.
I was asked to come and give them a demo. on how to make a topper and what the final cuppie should look like.
Explore #370"
While Visions of Sugar Plums Danced. . .
Saturday, May 22, 2010
Haute Couture
Tuesday, May 18, 2010
Monolithic carrot-cake muffin of Doom!
When I found this image, I just couldn't resist posting it.
Here is the photographer's note:
"I made 8 of these muffins, each weighing over half a pound. How big are they? Well, between you and me, one of these muffins escaped from its cooling rack and caused a total solar eclipse throughout most of Australia."
Twilight series cupcakes, top view
Photo note:
"I was asked to create a set of Twilight series cupcakes for a girls birthday party. I have to say I had no idea what "Twilight" was until I did a search here on Flickr !!!
The cakes are Pineapple & coconut, with coconut buttercream under the toppers.
I forgot to take pictures but I also made chocolate cupcakes, with a hidden "blood" filled centre (raspberry & strawberry sauce) and dark chocolate fudge frosting."
Twilight series cupcakes, Front view
This baker tells us:
"I was asked to create a set of Twilight series cupcakes for a girls birthday party. I have to say I had no idea what "Twilight" was until I did a search here on Flickr !!!
The cakes are Pineapple & coconut, with coconut buttercream under the toppers.
I forgot to take pictures but I also made chocolate cupcakes, with a hidden "blood" filled centre (raspberry & strawberry sauce) and dark chocolate fudge frosting."
Twilight Cake (again?!?!)
It's that time again! What with Eclipse coming out. . .
Photo note:
"know i must look really Twilight obsessed now, but i started on this cake well before all the other Twilight projects.
This is actually my birthday cake, well it would've been if i had finished it anywhere near the beginning of January when my birthday was! I started it but have been so busy that i have only just had time to finish it this week.
It is a dummy cake, at the time of my birthday the last thing any of us would've wanted was cake!"
Saturday, May 15, 2010
Fat-Burning Food
From Lasting Weight Loss.com
An interesting article for adding to what you already know. Here's an excerpt:
"If you increase your metabolic rate and sustain that increase, you will achieve lasting weight loss. In other words, eat the foods that will increase your metabolism and start losing fat for good.
It’s simple: The higher your metabolic rate, the faster you will lose body fat. To burn fat and lose weight, simply increase your metabolic rate.
Your metabolism is all those chemical processes in your body that result in energy production.
The higher your metabolic rate, the more energetic you will feel. The lower your metabolic rate, the more lethargic you will feel.
By itself, eating well will increase metabolism. Stop eating the wrong foods and start eating the right foods.
How do proteins relate to metabolism and fat loss?
In terms of its "thermic effect," protein has twice the power as either of the other two macronutrients, namely, fats or carbohydrates. Your body must work much harder to process proteins than to process either fats or carbs. (Drinking plenty of water helps your body do this.)
So ingesting proteins powerfully boosts your metabolism.
It will rev up your metabolism and accelerate your fat loss.
In addition, protein makes us feel more satiated or full than either fats or carbohydrates.
That feeling will also last longer than when it’s based on fats or carbs. Just stop eating when you feel full.
For both physiological and psychological reasons, and to avoid food cravings, eat proteins every 3 or 4 waking hours. See the companion page [the page link is given at the bottom of this page] for a full explanation about the reasons for doing this and exactly how to do it.
In time, ingesting complete proteins will also improve your insulin and glucose levels."
To read the full article, click on the link - Foods that Speed Metabolism.
An interesting article for adding to what you already know. Here's an excerpt:
"If you increase your metabolic rate and sustain that increase, you will achieve lasting weight loss. In other words, eat the foods that will increase your metabolism and start losing fat for good.
It’s simple: The higher your metabolic rate, the faster you will lose body fat. To burn fat and lose weight, simply increase your metabolic rate.
Your metabolism is all those chemical processes in your body that result in energy production.
The higher your metabolic rate, the more energetic you will feel. The lower your metabolic rate, the more lethargic you will feel.
By itself, eating well will increase metabolism. Stop eating the wrong foods and start eating the right foods.
Foods that Speed Metabolism 1
The Power of Proteins
Exercise and proteins are your greatest allies if you wish to lose excess body fat, cure or avoid obesity, and achieve lasting weight loss.How do proteins relate to metabolism and fat loss?
In terms of its "thermic effect," protein has twice the power as either of the other two macronutrients, namely, fats or carbohydrates. Your body must work much harder to process proteins than to process either fats or carbs. (Drinking plenty of water helps your body do this.)
So ingesting proteins powerfully boosts your metabolism.
It will rev up your metabolism and accelerate your fat loss.
In addition, protein makes us feel more satiated or full than either fats or carbohydrates.
That feeling will also last longer than when it’s based on fats or carbs. Just stop eating when you feel full.
For both physiological and psychological reasons, and to avoid food cravings, eat proteins every 3 or 4 waking hours. See the companion page [the page link is given at the bottom of this page] for a full explanation about the reasons for doing this and exactly how to do it.
In time, ingesting complete proteins will also improve your insulin and glucose levels."
To read the full article, click on the link - Foods that Speed Metabolism.
Thursday, May 13, 2010
Recipe: Warm Caramel Apple Cake
Amazingly wonderful cakes I'm finding tonight. Here's another gorgeous one:
Photo note:
"Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Make the Most of This Recipe
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smith and Braeburn are good apple choices to use in this recipe.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com "
Photo note:
"Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Make the Most of This Recipe
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smith and Braeburn are good apple choices to use in this recipe.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com "
Coconut Key Lime cake
This baker / photographer says:
"This was one of the best cakes I have ever made
It is one of my my signature cakes, my friend Ben Cutshall took the picture for me , fabulous work Ben!!!!!
Coconut Key Lime Cake
2-¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2 sticks unsalted butter room temperature
1 ¾ cups extra fine bakers sugar*
4 large eggs
2 tbsp Vanilla
½ cup cream or milk
Position rack in middle of oven and p reheat oven to 350 degrees
Grease and flour two 8 or 9 inch cake pans place greased parchment rounds into bottoms of pans
(Affix cake-baking strips to pans if you have them)
Sift together flour, baking powder and salt set aside. With mixer set on high cream together
Butter and sugar until pale yellow in color and creamy reduce speed to medium add eggs one at a time make sure to completely incorporate after each addition add vanilla next add flour mixture and milk alternately ending with flour mixture scraping sides of mixing bowl to make sure everything is combined beat for a few extra minutes. Pour batter in equal amounts into prepared pans about 2 ½ to 3 cups per pan place pan on rack in the middle of 350 degree preheated oven and bake for about 35 to 45 minutes or until a cake tester inserted into cake comes out clean or free of wet crumbs. Cool cakes on a rack for ten minutes turn caked out on to cooling racks remove parchment paper and cool completely before frosting
Key Lime Curd
3 to 4 tablespoons key lime zest
1/2-cup fresh Key limejuice
1 1/2 cups sugar
6 tablespoons unsalted butter, cut into small pieces
3 egg, lightly beaten
*Do not use bottled Lime Juice
In a medium-size saucepan (use a heavy-bottom, non-reactive saucepan such as stainless steel or an enamel coated pan) over medium heat combine limejuice, sugar and eggs. Bring just to a boil; reduce heat to low and simmer until mixture has started to thicken. Remove from heat and add butter; stir until the butter has melted add lime zest and a very small drop of green food coloring to give the curd a slight green tint.
Note: do not let the mixture boil or it curdle
Remove from heat and cover immediately (to keep a skin from forming) let cool to room temperature.
Will last for up to two weeks in refrigerator can last in the freezer for approximately two months. Lime Curd doesn't freeze solid, so you can spoon out exactly what you need with out defrosting entire container.
Makes approximately 1 1/2 cups lime curd.
Vanilla Butter Cream frosting
1-cup butter r/t
6 to 8 cups confectioners sugar
½ cup milk
1 tsp vanilla extract
¼ tsp salt
In the bowl of electric mixer, cream butter until smooth add sugar, salt, milk and vanilla mix until light and fluffy.
Gradually blend in additional sugar if needed
•Cake strips are place around the outside if the baking pan to help keep the cake moist and level during baking, they can be found on-line under the name Magic cake strips or in Cake supply stores such as Do it with Icing
•The curd can be made in advance and stored in freezer until you need it
•Can frosting can be used to save time"
Gorgeous!
Fairy Tale Princess Cake
Another interesting cake.
Photographers notes:
2 boxes Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Red food color
1 fashion doll (11 1/2 inches tall)
1/4 cup Betty Crocker® star-shaped candy decors
1. Heat oven to 325°F. Grease 1 (1 1/2-quart) ovenproof bowl (8 inches across top) and 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray).*
2. In large bowl, make both cake mixes as directed on box, using water, oil and eggs for each mix. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/2 cups batter into 1 1/2-quart bowl and 2 1/2 cups batter into each cake pan.
3. Bake cake pans 35 to 40 minutes and bowl 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes baked in 8-inch pans. Cut 2-inch-diameter hole in center of all 3 cakes.
4. Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Top with bowl cake.
5. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Trim side of cake if necessary to make a tapered "skirt."
6. To "crumb-coat" cake, spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
7. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair.
Find more recipes at www.bettycrocker.com. "
Photographers notes:
2 boxes Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Red food color
1 fashion doll (11 1/2 inches tall)
1/4 cup Betty Crocker® star-shaped candy decors
1. Heat oven to 325°F. Grease 1 (1 1/2-quart) ovenproof bowl (8 inches across top) and 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray).*
2. In large bowl, make both cake mixes as directed on box, using water, oil and eggs for each mix. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/2 cups batter into 1 1/2-quart bowl and 2 1/2 cups batter into each cake pan.
3. Bake cake pans 35 to 40 minutes and bowl 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes baked in 8-inch pans. Cut 2-inch-diameter hole in center of all 3 cakes.
4. Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Top with bowl cake.
5. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Trim side of cake if necessary to make a tapered "skirt."
6. To "crumb-coat" cake, spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
7. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair.
Find more recipes at www.bettycrocker.com. "
Fresh Strawberry Mousse Cake with Mango-Peach Gelèe
Oh my - another good-looking cake!
Photo note:
"For our church's induction service of Rev. TT, I was kindly asked by AC to bring something sweet for the refreshment time. I decided to make a fresh strawberry mousse cake, but decided to top it with a pureed mango and peach gelèe layer.
Inspired by some recipes from Florence (Do What I Like), I ended up with a large cake pan of mousse cake which I sliced up into bricks (for both presentation and ease of service for all the consumers. I was later told that a couple girls rushed to sample a slice only to find one slice remaining, which they had to split into three. I guess it was well received.)
Recipe:
Chiffon Cake Base recipe:
Ingredients:
4 egg yolks
1/4 tsp salt
1 tbsp Grand Marnier
1/4 tsp vanilla extract
40g castor sugar
75ml corn oil
110ml water
150g cake flour
3/4 tsp baking powder
4 egg whites
1/2 tsp cream of tartar
40g sugar
Method :
1. Mix egg yolks, salt, rum, vanilla extract, and sugar well with a hand whisk.
2. Stir oil into the yolk mixture.
3. Stir water into the yolk mixture.
4. Sift together flour, salt, and baking powder. Fold dry ingredients into the yolk mixture.
5. Whip egg whites in a clean mixing bowl until frothy. Add in the cream of tartar and whip until white. Add sugar in 3 additions and whip until egg whites is stiff. 6. Fold in 1/2 whipped white into yolk mixture.
7. Pour yolk mixture into the remaining egg white mixture and fold in.
8. Pour batter into a parchment lined 13 x 9 x 2-inch baking pan and bake at 175C for 30-25 minutes or until cooked.
Strawberry Mousse recipe:
Ingredients:
350g strawberry puree
4 tbsp icing sugar
1 tsp lemon juice
4 sheets of gelatin, bloomed
300ml whipping cream + 3 - 4 tbsp icing sugar
Method:
1. Dissolve gelatin in 3 tbsp of boiling water.
2. Puree strawberries. Boil puree with icing sugar in a saucepan. Leave aside to cool.
3. Stir warm gelatin into strawberry puree. Stir in lemon juice.
4. Whip cream with icing sugar until medium firm.
5. Fold in cooled strawberry puree into whipped cream until well mixed.
Mango-Peach Puree Topping:
Ingredients:
100g Mango + 75g Peach (skinless)
1.5 tbsp icing sugar
2 sheets of gelatine, bloomed
1 tbsp water
Method:
Puree mango and peach. Blend in icing sugar, bloomed gelatin and water.
Cake Assembly:
1. Line cake pan with buttered aluminum foil. Chill for 15 minutes.
2. Place the chiffon cake as the base and chill for 5 minutes.
3. Pour the strawberry mousse on top of the chiffon cake. Press cake firmly and chill for 2 hours.
4. Spread the mango-peach puree topping gently onto the surface of the mousse cake and chill till ready to serve.
5. Remove cake from foil, slice with a knife dipped in warm water.
Seen in: www.nowpublic.com/style/growing-genre-cookbooks-children?...
Photo note:
"For our church's induction service of Rev. TT, I was kindly asked by AC to bring something sweet for the refreshment time. I decided to make a fresh strawberry mousse cake, but decided to top it with a pureed mango and peach gelèe layer.
Inspired by some recipes from Florence (Do What I Like), I ended up with a large cake pan of mousse cake which I sliced up into bricks (for both presentation and ease of service for all the consumers. I was later told that a couple girls rushed to sample a slice only to find one slice remaining, which they had to split into three. I guess it was well received.)
Recipe:
Chiffon Cake Base recipe:
Ingredients:
4 egg yolks
1/4 tsp salt
1 tbsp Grand Marnier
1/4 tsp vanilla extract
40g castor sugar
75ml corn oil
110ml water
150g cake flour
3/4 tsp baking powder
4 egg whites
1/2 tsp cream of tartar
40g sugar
Method :
1. Mix egg yolks, salt, rum, vanilla extract, and sugar well with a hand whisk.
2. Stir oil into the yolk mixture.
3. Stir water into the yolk mixture.
4. Sift together flour, salt, and baking powder. Fold dry ingredients into the yolk mixture.
5. Whip egg whites in a clean mixing bowl until frothy. Add in the cream of tartar and whip until white. Add sugar in 3 additions and whip until egg whites is stiff. 6. Fold in 1/2 whipped white into yolk mixture.
7. Pour yolk mixture into the remaining egg white mixture and fold in.
8. Pour batter into a parchment lined 13 x 9 x 2-inch baking pan and bake at 175C for 30-25 minutes or until cooked.
Strawberry Mousse recipe:
Ingredients:
350g strawberry puree
4 tbsp icing sugar
1 tsp lemon juice
4 sheets of gelatin, bloomed
300ml whipping cream + 3 - 4 tbsp icing sugar
Method:
1. Dissolve gelatin in 3 tbsp of boiling water.
2. Puree strawberries. Boil puree with icing sugar in a saucepan. Leave aside to cool.
3. Stir warm gelatin into strawberry puree. Stir in lemon juice.
4. Whip cream with icing sugar until medium firm.
5. Fold in cooled strawberry puree into whipped cream until well mixed.
Mango-Peach Puree Topping:
Ingredients:
100g Mango + 75g Peach (skinless)
1.5 tbsp icing sugar
2 sheets of gelatine, bloomed
1 tbsp water
Method:
Puree mango and peach. Blend in icing sugar, bloomed gelatin and water.
Cake Assembly:
1. Line cake pan with buttered aluminum foil. Chill for 15 minutes.
2. Place the chiffon cake as the base and chill for 5 minutes.
3. Pour the strawberry mousse on top of the chiffon cake. Press cake firmly and chill for 2 hours.
4. Spread the mango-peach puree topping gently onto the surface of the mousse cake and chill till ready to serve.
5. Remove cake from foil, slice with a knife dipped in warm water.
Seen in: www.nowpublic.com/style/growing-genre-cookbooks-children?...
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream, originally uploaded by The Rican Chef.
The title itself was worth sharing. Read on:
Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
Toasted Coconut:
2 cups sweetened flaked coconut
Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
Coconut Filling:
3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream
Coconut Buttercream:
2 stick unsalted butter, softened
2 cups confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt
Cake:
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
For the toasted coconut:
Preheat oven to 325 degrees F.
Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
For the custard:
Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
For the filling:
Combine the custard and cream in a bowl and whip until soft peaks form.
For the buttercream:
Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
For the cake:
Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
To Assemble:
Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coco lopez cream. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.
Note: when I made this cake I omitted the coconut simple syrup I used coco Lopez cream to brush on the cakes, and it came out absolutely delishes
And on the buttercream I used 2 cups of confectioners' sugar not 1/3 cup otherwise this buttercream would come out to buttery.
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream, originally uploaded by The Rican Chef.
The title itself was worth sharing. Read on:
Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
Toasted Coconut:
2 cups sweetened flaked coconut
Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
Coconut Filling:
3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream
Coconut Buttercream:
2 stick unsalted butter, softened
2 cups confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt
Cake:
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
For the toasted coconut:
Preheat oven to 325 degrees F.
Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
For the custard:
Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
For the filling:
Combine the custard and cream in a bowl and whip until soft peaks form.
For the buttercream:
Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
For the cake:
Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
To Assemble:
Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coco lopez cream. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.
Note: when I made this cake I omitted the coconut simple syrup I used coco Lopez cream to brush on the cakes, and it came out absolutely delishes
And on the buttercream I used 2 cups of confectioners' sugar not 1/3 cup otherwise this buttercream would come out to buttery.
1 2 3 4 Cake
Tuesday was my son's 15th birthday, and a busy day it was. I had my aunt coming over from Seattle and my daughter was scheduled to take her drive test (which she passed). And I had to teach a morning class. So, knowing that a cake was in order I went for a good reliable, tasty cake: the 1 2 3 4 Cake.
What gives it it's name? Its main ingredients: 1 cup of butter, 2 cups sugar, 3 cups flour, and 4 eggs, (as well as leavening agents, and 1 1/4 cup buttermilk). I love this cake.
And the icing was simple enough. I knew that my son really likes cream cheese icing, which I make with cream cheese, the just and zest of one lemon, milk, vanilla, butter, and powdered sugar. The lemon makes it, and when the 1 2 3 4 Cake is iced, it is quite moist. Oh so good.
And it only lasted two days. Mmmm. . .
What gives it it's name? Its main ingredients: 1 cup of butter, 2 cups sugar, 3 cups flour, and 4 eggs, (as well as leavening agents, and 1 1/4 cup buttermilk). I love this cake.
And the icing was simple enough. I knew that my son really likes cream cheese icing, which I make with cream cheese, the just and zest of one lemon, milk, vanilla, butter, and powdered sugar. The lemon makes it, and when the 1 2 3 4 Cake is iced, it is quite moist. Oh so good.
And it only lasted two days. Mmmm. . .
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