Lemon Velvet Cake

Lemon Velvet Cake

It all started with me trying to develop the best Red Velvet Cake recipe I could.  It was such a sucess and I loved the moist, tender texture of that cake so much that I just had to try a White Velvet Cake and then an Orange Velvet Cake. Those turned out to be a couple of the most popular cake recipes ever on Rock Recipes so I couldn't stop there. Keeping the lemon lovers like me in mind, a luscious lemon version was inevitable. The creamy, tangy lemon buttercream frosting goes particularly well with this beautiful lemon cake too.

Am I done with Velvet Cake recipes yet? Maybe not, I have an idea that might work out for yet another version. Here's a clue...think pink. :) 

Lemon Velvet Cake

Lemon Velvet Cake

Recipe by Barry C. Parsons

Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Yield: 12 -16 servings
Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 1 tsp good quality vanilla extract
• 2 tsp pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• zest of two small or one large lemons, grated and finely chopped
• FOR THE FROSTING
• 8 cups icing sugar (powdered sugar)
• 2 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest (optional) 
• aprox 4 tbsp milk

Directions

1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
2. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
3. Beat the eggs in one at a time.
4. Fold in the lemon zest.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
9. Add the lemon extract and a little of the milk.
10. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
11. Fill and frost the cake. Garnish with candied lemon zest if desired.
12. To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
13. Bring one cup of water and one cup of sugar to a slow boil.
14. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
15. When cool, cut them in strips and roll in fine sugar. 

For the other recipes in our Velvet Cakes Collection click the photo below.

Lemon Velvet Cake

It all started with me trying to develop the best Red Velvet Cake recipe I could.  It was such a sucess and I loved the moist, tender texture of that cake so much that I just had to try a White Velvet Cake and then an Orange Velvet Cake. Those turned out to be a couple of the most popular cake recipes ever on Rock Recipes so I couldn't stop there. Keeping the lemon lovers like me in mind, a luscious lemon version was inevitable. The creamy, tangy lemon buttercream frosting goes particularly well with this beautiful lemon cake too.

Am I done with Velvet Cake recipes yet? Maybe not, I have an idea that might work out for yet another version. Here's a clue...think pink. :) 

Lemon Velvet Cake

Lemon Velvet Cake

Recipe by Barry C. Parsons

Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Yield: 12 -16 servings
Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 1 tsp good quality vanilla extract
• 2 tsp pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• zest of two small or one large lemons, grated and finely chopped
• FOR THE FROSTING
• 8 cups icing sugar (powdered sugar)
• 2 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest (optional) 
• aprox 4 tbsp milk

Directions

1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
2. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
3. Beat the eggs in one at a time.
4. Fold in the lemon zest.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
9. Add the lemon extract and a little of the milk.
10. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
11. Fill and frost the cake. Garnish with candied lemon zest if desired.
12. To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
13. Bring one cup of water and one cup of sugar to a slow boil.
14. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
15. When cool, cut them in strips and roll in fine sugar. 

For the other recipes in our Velvet Cakes Collection click the photo below.

reade more... Résuméabuiyad

Raspberry Buttercream Mille Feuille

Raspberry Buttercream Mille Feuille

What I love about this classic French pastry is that it looks impressive but is actually not difficult to make. In French mille-feuille (pronounced mil fie) when literally translated means a thousand leaves, named for the many layers in the puff pastry upon which it is based. Traditionally they are filled with pastry cream but because it's summer I decided to fill them with some simple vanilla buttercream frosting  and raspberry jam to make them more portable and picnic friendly. This version is once again inspired by another popular Vachon snack cake that I ate as a kid.

Raspberry Buttercream Mille Feuille

Makes 8 pastries but these are quite rich so I most often cut 16 squares out of them and serve them at that size.

• 1 pound package frozen puff pastry

Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.

Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling.

Vanilla Buttercream Frosting

• 4 cups icing sugar (powdered sugar
• 1 cup butter
• 2 tsp vanilla extract
• a few tbsp milk

Blend together until smooth. Only add a little milk at the beginning, then add more if you need it. You want a very thick frosting here. It should still be easily spreadable but as thick as possible is best.
Take one quarter of the frosting and spread it evenly on one layer of the baked pastry. On top of the frosting, spread a thin layer of very good quality

• raspberry jam

Spread another quarter of the frosting onto the next sheet of baked pastry and invert it on top of the raspberry jam so that the jam is sandwiched between two thin layers of frosting. This technique helps the completed pastry to hold together better.

Next, spread another quarter of the frosting amount onto the top of the inverted pastry layer, followed by another thin layer of raspberry jam. Finally spread the last of the frosting onto the last sheet of baked puff pastry and invert that onto the raspberry jam. Chill the constructed mille-feuille while you prepare the glaze for the top.

Vanilla Glaze

• 1 1/2 cups icing sugar (powdered sugar)
• 1 tsp vanilla extract
• milk

Blend together well using only enough milk to bring the glaze to a very thick consistency. The glaze should be just at the point where it almost isn't pourable but still goes to a flat surface when you stop stirring, even if it takes a couple of seconds to do so. Spread  the glaze evenly over the surface of the constructed mille-feuille.

Melt together:

• 1/4 cup chocolate chips
• 1 tsp butter

Spoon the melted chocolate into a Ziploc bag and snip the corner off with scissors. The opening should be quite small, about the size of a pencil lead. Draw lines of chocolate all across the surface of the glaze, parallel to each other and about a half inch apart. Using the back of a knife or a toothpick, draw lines perpendicular to the chocolate lines across the surface of the glaze, about every inch, alternating the direction of the lines as you go.

Chill the completed mille-feuille for at least a couple of hours, preferably longer. Trim all four edges of the pastry so that you have straight sides before cutting into 8 rectangles or 16 squares. The trimmings are the bakers bonus, enjoy. ;)

Raspberry Buttercream Mille Feuille

What I love about this classic French pastry is that it looks impressive but is actually not difficult to make. In French mille-feuille (pronounced mil fie) when literally translated means a thousand leaves, named for the many layers in the puff pastry upon which it is based. Traditionally they are filled with pastry cream but because it's summer I decided to fill them with some simple vanilla buttercream frosting  and raspberry jam to make them more portable and picnic friendly. This version is once again inspired by another popular Vachon snack cake that I ate as a kid.

Raspberry Buttercream Mille Feuille

Makes 8 pastries but these are quite rich so I most often cut 16 squares out of them and serve them at that size.

• 1 pound package frozen puff pastry

Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.

Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling.

Vanilla Buttercream Frosting

• 4 cups icing sugar (powdered sugar
• 1 cup butter
• 2 tsp vanilla extract
• a few tbsp milk

Blend together until smooth. Only add a little milk at the beginning, then add more if you need it. You want a very thick frosting here. It should still be easily spreadable but as thick as possible is best.
Take one quarter of the frosting and spread it evenly on one layer of the baked pastry. On top of the frosting, spread a thin layer of very good quality

• raspberry jam

Spread another quarter of the frosting onto the next sheet of baked pastry and invert it on top of the raspberry jam so that the jam is sandwiched between two thin layers of frosting. This technique helps the completed pastry to hold together better.

Next, spread another quarter of the frosting amount onto the top of the inverted pastry layer, followed by another thin layer of raspberry jam. Finally spread the last of the frosting onto the last sheet of baked puff pastry and invert that onto the raspberry jam. Chill the constructed mille-feuille while you prepare the glaze for the top.

Vanilla Glaze

• 1 1/2 cups icing sugar (powdered sugar)
• 1 tsp vanilla extract
• milk

Blend together well using only enough milk to bring the glaze to a very thick consistency. The glaze should be just at the point where it almost isn't pourable but still goes to a flat surface when you stop stirring, even if it takes a couple of seconds to do so. Spread  the glaze evenly over the surface of the constructed mille-feuille.

Melt together:

• 1/4 cup chocolate chips
• 1 tsp butter

Spoon the melted chocolate into a Ziploc bag and snip the corner off with scissors. The opening should be quite small, about the size of a pencil lead. Draw lines of chocolate all across the surface of the glaze, parallel to each other and about a half inch apart. Using the back of a knife or a toothpick, draw lines perpendicular to the chocolate lines across the surface of the glaze, about every inch, alternating the direction of the lines as you go.

Chill the completed mille-feuille for at least a couple of hours, preferably longer. Trim all four edges of the pastry so that you have straight sides before cutting into 8 rectangles or 16 squares. The trimmings are the bakers bonus, enjoy. ;)

reade more... Résuméabuiyad

Billot Log Cake a.k.a. Raspberry Buttercream Log

Billot Log Cake a.k.a. Raspberry Buttercream Log

With the Canada Day weekend just a few days away I decided to create a dessert for our nation's 146th birthday based yet again on another popular snack cake from my childhood, Vachon's Billot Log cake, a mini sponge roll cake filled with raspberry jelly and sweet frosting and rolled in coconut. We've previously featured another Vachon inspired cake in our Jos Louis Cake.

The red and white coloring of the little treats is reflective of the Canadian flag, so with some sweet fresh raspberries in the fridge I decided to take inspiration from it and create a homage to the Billot Log cake, in particular for my son Noah who absolutely loves raspberries and specifically asked  for a cake with lots of frosting. He thought this cake was the best thing ever. I know he'll be asking for it again and I wouldn't be surprised if it makes another appearance as his birthday cake later this summer.

Billot Log Cake a.k.a. Raspberry Buttercream Log

For those of you unfamiliar with the Billot Log, I thought this YouTube "un-boxing" of the snack cake was quite amusing.  Happy Canada Day!





Sponge Cake

Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it's exact size. Do not grease the pan. Preheat oven to 300 degrees F.

Sift together and set aside:

• 1 cup flour
• 1 tsp baking powder

For the meringue base of the batter you will need:

• 6 eggs separated, room temperature
• 1/4 tsp cream of tarter
• 1  cup sugar, separated in 2 portions of  1/2 cup
• 1 1/2tsp vanilla extract

Beat egg whites and cream of tarter until foamy. Add 1/2 cup sugar gradually until egg whites are stiff.
 
Beat egg yolks and 1/2 cup sugar until foamy and thickened.
 
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Spread the batter evenly into the prepared pan and bake for 25 minutes until the center springs back when touched. 

Cool in the pan for about 15 minutes. Run a sharp knife around the edge of the pan to release the cake. Cover the top of the cake wit h another sheet of parchment paper and invert onto the counter top. Beginning at the shortest side, loosely roll the cake up, letting it rest with the edge seam on the bottom. Let it cool completely. This technique will allow the cake to be more easily rolled later without cracking when the filling is added.

Vanilla Buttercream Frosting

In the bowl of an electric mixer blend together until the butter is well incorporated:

• 6 cups icing sugar (powdered sugar)
• 1 1/2 cups butter

Add:

• Approximately 3-4 tbsp milk
• 2 tsp vanilla extract

Add the milk a little at a time until the frosting is light, fluffy and smooth. I like to beat the frosting for an additional 5 minutes once I get the consistency correct in order to beat in more air and make it lighter and creamier.

To construct the cake:

Unroll the sponge cake and remove the top parchment paper. Spread the frosting evenly over the cake. Sprinkle the surface of the frosting evenly with:

• 1 1/2 cups fresh raspberries

Starting at a short side of the cake, begin to roll the cake up, removing the bottom parchment paper as you go. The parchment paper is a great help in rolling the cake.

Let the cake rest on a serving plate with the seam side down. Mix together:

• 3/4 cup raspberry jam or jelly
• 2 tbsp water

Heat the jelly and water in the microwave or in a small pot on the stove until it is smooth and evenly blended. Brush the heated jelly all over the surface of the cake roll. Finally sprinkle the entire surface of the cake roll with

• 3/4 cup sweetened dried coconut

Chill the cake in the refrigerator for a couple of hours before serving. I like to make this cake the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.

 

 

Billot Log Cake a.k.a. Raspberry Buttercream Log

With the Canada Day weekend just a few days away I decided to create a dessert for our nation's 146th birthday based yet again on another popular snack cake from my childhood, Vachon's Billot Log cake, a mini sponge roll cake filled with raspberry jelly and sweet frosting and rolled in coconut. We've previously featured another Vachon inspired cake in our Jos Louis Cake.

The red and white coloring of the little treats is reflective of the Canadian flag, so with some sweet fresh raspberries in the fridge I decided to take inspiration from it and create a homage to the Billot Log cake, in particular for my son Noah who absolutely loves raspberries and specifically asked  for a cake with lots of frosting. He thought this cake was the best thing ever. I know he'll be asking for it again and I wouldn't be surprised if it makes another appearance as his birthday cake later this summer.

Billot Log Cake a.k.a. Raspberry Buttercream Log

For those of you unfamiliar with the Billot Log, I thought this YouTube "un-boxing" of the snack cake was quite amusing.  Happy Canada Day!





Sponge Cake

Line the bottom of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper cut to it's exact size. Do not grease the pan. Preheat oven to 300 degrees F.

Sift together and set aside:

• 1 cup flour
• 1 tsp baking powder

For the meringue base of the batter you will need:

• 6 eggs separated, room temperature
• 1/4 tsp cream of tarter
• 1  cup sugar, separated in 2 portions of  1/2 cup
• 1 1/2tsp vanilla extract

Beat egg whites and cream of tarter until foamy. Add 1/2 cup sugar gradually until egg whites are stiff.
 
Beat egg yolks and 1/2 cup sugar until foamy and thickened.
 
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Spread the batter evenly into the prepared pan and bake for 25 minutes until the center springs back when touched. 

Cool in the pan for about 15 minutes. Run a sharp knife around the edge of the pan to release the cake. Cover the top of the cake wit h another sheet of parchment paper and invert onto the counter top. Beginning at the shortest side, loosely roll the cake up, letting it rest with the edge seam on the bottom. Let it cool completely. This technique will allow the cake to be more easily rolled later without cracking when the filling is added.

Vanilla Buttercream Frosting

In the bowl of an electric mixer blend together until the butter is well incorporated:

• 6 cups icing sugar (powdered sugar)
• 1 1/2 cups butter

Add:

• Approximately 3-4 tbsp milk
• 2 tsp vanilla extract

Add the milk a little at a time until the frosting is light, fluffy and smooth. I like to beat the frosting for an additional 5 minutes once I get the consistency correct in order to beat in more air and make it lighter and creamier.

To construct the cake:

Unroll the sponge cake and remove the top parchment paper. Spread the frosting evenly over the cake. Sprinkle the surface of the frosting evenly with:

• 1 1/2 cups fresh raspberries

Starting at a short side of the cake, begin to roll the cake up, removing the bottom parchment paper as you go. The parchment paper is a great help in rolling the cake.

Let the cake rest on a serving plate with the seam side down. Mix together:

• 3/4 cup raspberry jam or jelly
• 2 tbsp water

Heat the jelly and water in the microwave or in a small pot on the stove until it is smooth and evenly blended. Brush the heated jelly all over the surface of the cake roll. Finally sprinkle the entire surface of the cake roll with

• 3/4 cup sweetened dried coconut

Chill the cake in the refrigerator for a couple of hours before serving. I like to make this cake the day before to give time for the raspberries to meld with the sugar in the frosting making it even better.

 

 

reade more... Résuméabuiyad

The Best Caramel Cake

The Best Caramel Cake

I've often tasted caramel cake on road trips in the southern states and they are almost always look very rustic and homestead, often with the caramel just poured over the cake in a simple but appealing presentation. I wanted to make one that looked a little more polished to maybe use as a celebration cake for a birthday or anniversary dinner. This one worked out quite well. The moist vanilla cake gets filled with layers of homemade caramel sauce, then covered in a caramel buttercream frosting and drizzled with a little more caramel sauce. This cake is utterly delicious and irresistible to caramel lovers but make no mistake, it is intentionally very rich and small slices are more than satisfying. This cake will serve twice as many folks as other layer cakes which makes it ideal for a great celebration cake.
 
Caramel Sauce

You will want to prepare the ingredients and have them at the ready. Timing is very important in a good caramel sauce, so having the butter and cream ready at the crucial point is critical to the success of your sauce. You will also want to be very careful when preparing caramel sauce; when the sugar syrup hits the right stage to add the butter and cream it will be over 300 degrees F so it is important to take particular care. It is also very important to use a proper sized pot. Although the recipe only makes about 2 cups, you will need a 2 1/2 to 3 quart/liter heavy bottomed saucepan because the sugar syrup will foam up considerably and produce a considerable amount of steam when the butter is added and again when the cream is added.

These safety tips are not meant to deter, it's just good advice to make these sorts of things when you can take the time without distractions and give it your full attention. A successful caramel sauce is also one that has been given careful attention. With a little practice you will be a caramel ace in no time.

• 2 cups sugar
• 2/3 cup butter cut in small cubes
• 4 tbsp water
• 1 cup whipping cream

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.

When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely.

Vanilla Cake

Grease two 8 or 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
|
Sift together and set aside:

• 1 1/4 cups sifted all purpose flour
• 1 1/4 cups sifted cake flour                                                                           
• 1/2  teaspoon baking soda
• 2 tsp baking powder
• 1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

• 1/2 cup butter
• 2 tablespoons good quality vanilla extract
•  1 1/2 cups sugar

Slowly beat in:

• 1/2 cup vegetable oil

Beat in, one at a time,

• 3 large eggs

Fold in the dry ingredients alternately with:

• 1 1/4 cups milk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Caramel Frosting


3 1/2 to 4 cups icing sugar (powdered sugar)
1/2 cup butter
2 tsp vanilla extract
1/2 cup caramel sauce
a few tbsp milk


Beat all ingredients together until smooth, fluffy, and a spreadable consistency. Use a couple of tablespoons of milk to begin and add more if need be or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time.

To construct the cake, cut the two layers into 4. Reserve about 2/3 cup of the caramel sauce (1/2 cup for the frosting and the rest to drizzle on top of the cake. Divide the remaining caramel sauce in 3 parts and use it to fill the three inner layers of the cake. Frost with the caramel frosting and drizzle with any remaining caramel sauce.

The Best Caramel Cake

I've often tasted caramel cake on road trips in the southern states and they are almost always look very rustic and homestead, often with the caramel just poured over the cake in a simple but appealing presentation. I wanted to make one that looked a little more polished to maybe use as a celebration cake for a birthday or anniversary dinner. This one worked out quite well. The moist vanilla cake gets filled with layers of homemade caramel sauce, then covered in a caramel buttercream frosting and drizzled with a little more caramel sauce. This cake is utterly delicious and irresistible to caramel lovers but make no mistake, it is intentionally very rich and small slices are more than satisfying. This cake will serve twice as many folks as other layer cakes which makes it ideal for a great celebration cake.
 
Caramel Sauce

You will want to prepare the ingredients and have them at the ready. Timing is very important in a good caramel sauce, so having the butter and cream ready at the crucial point is critical to the success of your sauce. You will also want to be very careful when preparing caramel sauce; when the sugar syrup hits the right stage to add the butter and cream it will be over 300 degrees F so it is important to take particular care. It is also very important to use a proper sized pot. Although the recipe only makes about 2 cups, you will need a 2 1/2 to 3 quart/liter heavy bottomed saucepan because the sugar syrup will foam up considerably and produce a considerable amount of steam when the butter is added and again when the cream is added.

These safety tips are not meant to deter, it's just good advice to make these sorts of things when you can take the time without distractions and give it your full attention. A successful caramel sauce is also one that has been given careful attention. With a little practice you will be a caramel ace in no time.

• 2 cups sugar
• 2/3 cup butter cut in small cubes
• 4 tbsp water
• 1 cup whipping cream

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.

When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely.

Vanilla Cake

Grease two 8 or 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
|
Sift together and set aside:

• 1 1/4 cups sifted all purpose flour
• 1 1/4 cups sifted cake flour                                                                           
• 1/2  teaspoon baking soda
• 2 tsp baking powder
• 1 teaspoon salt

In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :

• 1/2 cup butter
• 2 tablespoons good quality vanilla extract
•  1 1/2 cups sugar

Slowly beat in:

• 1/2 cup vegetable oil

Beat in, one at a time,

• 3 large eggs

Fold in the dry ingredients alternately with:

• 1 1/4 cups milk

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Caramel Frosting


3 1/2 to 4 cups icing sugar (powdered sugar)
1/2 cup butter
2 tsp vanilla extract
1/2 cup caramel sauce
a few tbsp milk


Beat all ingredients together until smooth, fluffy, and a spreadable consistency. Use a couple of tablespoons of milk to begin and add more if need be or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time.

To construct the cake, cut the two layers into 4. Reserve about 2/3 cup of the caramel sauce (1/2 cup for the frosting and the rest to drizzle on top of the cake. Divide the remaining caramel sauce in 3 parts and use it to fill the three inner layers of the cake. Frost with the caramel frosting and drizzle with any remaining caramel sauce.

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Strawberry Mascarpone Cream Cake

Strawberry Mascarpone Cream Cake

Spouse's birthday was yesterday, or as I like to refer to it, the anniversary of her 39th birthday. She is a big fan of a classic sponge cake so I knew that would be the base of the cake. She also loves strawberry shortcake and under the pink frosting this is very much like that classic dessert with the added luscious richness of mascarpone cheese added to the whipped cream filling.

The easy decorators buttercream uses all butter in the frosting and uses no artificial color to achieve the bright pink frosting. Instead a little strawberry puree is all that is needed to bring both flavor and color to the icing. The end result turned out beautifully delicious and would make a perfect celebration cake for kids or adults alike.

Strawberry Mascarpone Cream Cake

Sponge Cake

Sift together and set aside:

1 cup flour
1 tsp baking powder

For the meringue base of the batter you will need:

6 eggs separated, room temperature

1/4 tsp cream of tarter

1 cup sugar, separated in 2 half cups

2 tsp vanilla extract

1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.

Filling

Whip together to firm peaks:

1 cup whipping cream
3 tbsp icing sugar (powdered sugar)
1 tsp pure vanilla extract

Quickly beat in until smooth:

1/2 cup mascarpone cheese

Finally fold in:

1 1/2 cups quartered fresh strawberries

Strawberry Buttercream Frosting

For the strawberry puree begin by tossing together:

3/4 cup sliced fresh ripe strawberries
4 tbsp white sugar

Cover and set aside for at least an hour. This step helps to remove some of the moisture from the strawberries and intensify the color. Drain the strawberries but reserve the syrup. Puree the strawberries until smooth.

Blend together:

8 cups icing sugar (powdered sugar)
2 cups butter

When the mixture becomes sort of crumbly and the butter is broken up add the strawberry puree along with



1 tsp pure vanilla extract

The frosting will be very stiff at this point so slowly add some of the reserved strawberry syrup , a tablespoon at a time and beating well until the frosting reaches a firm but spreadable consistency. Any leftover syrup can be brushed onto the cake layers before assembling the cake.

Fill the two cake layers with the cream and strawberries then frost with the strawberry buttercream.

Strawberry Mascarpone Cream Cake

Spouse's birthday was yesterday, or as I like to refer to it, the anniversary of her 39th birthday. She is a big fan of a classic sponge cake so I knew that would be the base of the cake. She also loves strawberry shortcake and under the pink frosting this is very much like that classic dessert with the added luscious richness of mascarpone cheese added to the whipped cream filling.

The easy decorators buttercream uses all butter in the frosting and uses no artificial color to achieve the bright pink frosting. Instead a little strawberry puree is all that is needed to bring both flavor and color to the icing. The end result turned out beautifully delicious and would make a perfect celebration cake for kids or adults alike.

Strawberry Mascarpone Cream Cake

Sponge Cake

Sift together and set aside:

1 cup flour
1 tsp baking powder

For the meringue base of the batter you will need:

6 eggs separated, room temperature

1/4 tsp cream of tarter

1 cup sugar, separated in 2 half cups

2 tsp vanilla extract

1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.

Filling

Whip together to firm peaks:

1 cup whipping cream
3 tbsp icing sugar (powdered sugar)
1 tsp pure vanilla extract

Quickly beat in until smooth:

1/2 cup mascarpone cheese

Finally fold in:

1 1/2 cups quartered fresh strawberries

Strawberry Buttercream Frosting

For the strawberry puree begin by tossing together:

3/4 cup sliced fresh ripe strawberries
4 tbsp white sugar

Cover and set aside for at least an hour. This step helps to remove some of the moisture from the strawberries and intensify the color. Drain the strawberries but reserve the syrup. Puree the strawberries until smooth.

Blend together:

8 cups icing sugar (powdered sugar)
2 cups butter

When the mixture becomes sort of crumbly and the butter is broken up add the strawberry puree along with



1 tsp pure vanilla extract

The frosting will be very stiff at this point so slowly add some of the reserved strawberry syrup , a tablespoon at a time and beating well until the frosting reaches a firm but spreadable consistency. Any leftover syrup can be brushed onto the cake layers before assembling the cake.

Fill the two cake layers with the cream and strawberries then frost with the strawberry buttercream.

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Tweed Cake

Tweed Cake

A popular treat at our house and all over Newfoundland when I was growing, especially at holiday baking time up were Tweedies (a.k.a. Tweed Squares), which have a vanilla cake bottom flecked with grated chocolate that gets folded into the cake batter to produce the characteristic "tweed" effect. The cake base then gets a liberal layer of vanilla frosting before being topped with a layer of melted chocolate.

I recently made a batch and it occurred to me for the first time that this would make a fantastic cake. We had my parents and the in-laws over for Sunday dinner this week, so it was the perfect opportunity to try the idea out. It was a big hit! The flavor of the familiar favorite was very apparent and  a nice surprise for our dinner guests. Several went back for a second slice and everyone took a piece home for later. So if you remember Tweedies or are being introduced them for the first time, I'll bet this cake idea will be a big hit at your next family dinner or get-together with friends too.

Originally published on October 2, 2012.

Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper.

Sift together and set aside

3 cups flour

4 tsp baking powder

1/2 tsp salt

Separate four eggs, reserving the yolks for later. Beat with an electric mixer until soft peaks form:

4 egg whites

1/3 cup sugar

Set aside.

Cream together well:

1 cup butter

1 cup sugar

add 

4 egg yolks

beat until creamy.

Add the flour mixture in 3 equal portions alternating with

1 cup milk

Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.

Gently fold in the beaten egg whites and sugar.When the egg whites are almost incorporated fold in 

1 ounce dark chocolate, grated.

Pour batter into the prepared pan and bake for about 20-25 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.

Vanilla Frosting

Cream together

1 1/2 cups butter

6 1/2 cups icing sugar

2 tbsp vanilla extract

3 tbsp milk

You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency. frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.

Chocolate Ganache

Melt together in a double boiler over low heat

2 cups chocolate chips

1/2 cup whipping cream

Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting and serving.

Tweed Cake

A popular treat at our house and all over Newfoundland when I was growing, especially at holiday baking time up were Tweedies (a.k.a. Tweed Squares), which have a vanilla cake bottom flecked with grated chocolate that gets folded into the cake batter to produce the characteristic "tweed" effect. The cake base then gets a liberal layer of vanilla frosting before being topped with a layer of melted chocolate.

I recently made a batch and it occurred to me for the first time that this would make a fantastic cake. We had my parents and the in-laws over for Sunday dinner this week, so it was the perfect opportunity to try the idea out. It was a big hit! The flavor of the familiar favorite was very apparent and  a nice surprise for our dinner guests. Several went back for a second slice and everyone took a piece home for later. So if you remember Tweedies or are being introduced them for the first time, I'll bet this cake idea will be a big hit at your next family dinner or get-together with friends too.

Originally published on October 2, 2012.

Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper.

Sift together and set aside

3 cups flour

4 tsp baking powder

1/2 tsp salt

Separate four eggs, reserving the yolks for later. Beat with an electric mixer until soft peaks form:

4 egg whites

1/3 cup sugar

Set aside.

Cream together well:

1 cup butter

1 cup sugar

add 

4 egg yolks

beat until creamy.

Add the flour mixture in 3 equal portions alternating with

1 cup milk

Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.

Gently fold in the beaten egg whites and sugar.When the egg whites are almost incorporated fold in 

1 ounce dark chocolate, grated.

Pour batter into the prepared pan and bake for about 20-25 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.

Vanilla Frosting

Cream together

1 1/2 cups butter

6 1/2 cups icing sugar

2 tbsp vanilla extract

3 tbsp milk

You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency. frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.

Chocolate Ganache

Melt together in a double boiler over low heat

2 cups chocolate chips

1/2 cup whipping cream

Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting and serving.

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Easy Chocolate Raspberry Truffle Cake

Easy Chocolate Raspberry Truffle Cake

This cake idea came from experimenting with raspberry frosting for our new Raspberry Nanaimo Bars.  I have a bit of an obsession with raspberries and chocolate, so when I had some leftover frosting on hand and plenty of fresh raspberries too, a new dessert cake was probably inevitable. A little raspberry liqueur in the chocolate truffle glaze and soaked into the cake really elevates this pretty easy to prepare cake into something truly special; a great dessert for any occasion.

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk
• 1 cup black coffee ( or 1 cup milk)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Raspberry Frosting Filling

With an electric mixer, beat together until smooth

• 1/2 cup butter
• 3 1/2 to 4 cups icing sugar (i.e., powdered sugar or confectioners sugar)

Beat in:

• 1/4 cup fresh raspberry puree 
• 1 to 2 tbsp milk (if necessary)
• 1 pint fresh raspberries

To make the puree, I simply puree the raspberries in a blender then press it through a sieve in order to remove the seeds.

This frosting should be very stiff but spreadable. Use enough icing sugar to bring it to the right consistency; this amount may vary depending on the juiciness of the raspberries. Alternatively, if it is too thick, beat in a tablespoon or two of milk to make it more spreadable. 

Raspberry Truffle Glaze

• 2 cups semisweet or dark chocolate chips
• 1/4 cup whipping cream
• 1/4 cup raspberry liqueur

Melt all ingredients together in a double boiler  just until melted: do not overheat. Allow to cool almost to room temperature.

To construct the cake, Place one layer of chocolate cake on the serving plate, sprinkle with

• 1 ounce raspberry liqueur

Spread half of the frosting evenly over the bottom layer of cake. Sprinkle on the berries and top with the other half of the frosting. Top with the second layer of cake and sprinkle with another

• 1 ounce raspberry liqueur

Pour the melted raspberry truffle glaze on to p of the cake and working very quickly, spread it over the top and sides of the cake. Chill for a couple of hours before serving.

Easy Chocolate Raspberry Truffle Cake

This cake idea came from experimenting with raspberry frosting for our new Raspberry Nanaimo Bars.  I have a bit of an obsession with raspberries and chocolate, so when I had some leftover frosting on hand and plenty of fresh raspberries too, a new dessert cake was probably inevitable. A little raspberry liqueur in the chocolate truffle glaze and soaked into the cake really elevates this pretty easy to prepare cake into something truly special; a great dessert for any occasion.

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk
• 1 cup black coffee ( or 1 cup milk)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Raspberry Frosting Filling

With an electric mixer, beat together until smooth

• 1/2 cup butter
• 3 1/2 to 4 cups icing sugar (i.e., powdered sugar or confectioners sugar)

Beat in:

• 1/4 cup fresh raspberry puree 
• 1 to 2 tbsp milk (if necessary)
• 1 pint fresh raspberries

To make the puree, I simply puree the raspberries in a blender then press it through a sieve in order to remove the seeds.

This frosting should be very stiff but spreadable. Use enough icing sugar to bring it to the right consistency; this amount may vary depending on the juiciness of the raspberries. Alternatively, if it is too thick, beat in a tablespoon or two of milk to make it more spreadable. 

Raspberry Truffle Glaze

• 2 cups semisweet or dark chocolate chips
• 1/4 cup whipping cream
• 1/4 cup raspberry liqueur

Melt all ingredients together in a double boiler  just until melted: do not overheat. Allow to cool almost to room temperature.

To construct the cake, Place one layer of chocolate cake on the serving plate, sprinkle with

• 1 ounce raspberry liqueur

Spread half of the frosting evenly over the bottom layer of cake. Sprinkle on the berries and top with the other half of the frosting. Top with the second layer of cake and sprinkle with another

• 1 ounce raspberry liqueur

Pour the melted raspberry truffle glaze on to p of the cake and working very quickly, spread it over the top and sides of the cake. Chill for a couple of hours before serving.

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Raspberry Lemon Buttercream Cake

Raspberry Lemon Buttercream Cake

Spouse and I were invited over to a friends for the evening last weekend so I threw together something for a little late evening dessert. Our friend Barb is a big lemon fan, so this cake started out as a standard lemon buttercream cake but I had a large batch of raspberry compote in the fridge to use up and with lemons and raspberries being such good flavor friends I used it to fill the layers too.

Lemon Cake

Sift together and set aside:

• 2 3/4 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in

• 2 teaspoons vanilla extract

Fold in:

• zest of one large lemon, finely minced

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 1/4 cups undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 8 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

 

Raspberry Compote

• 2 cups fresh or frozen raspberries
• 1/3 to 1/2 cup sugar
• 2 tbsp corn starch
• aprox 1 ounce water

Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.You may not use all of the cornstarch mixture depending upon how juicy the berries are or you may need a little more. 

Lemon Buttercream Frosting

• 8 cups icing sugar (i.e. powdered sugar, confectioners' sugar)
• 2 cups butter

Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.

Add

• 2 tsp vanilla extract
• 3 tbsp lemon juice
• zest of one lemon, finely minced
• Approximately 4-6 tbsp milk, only enough to bring the frosting to a spreadable consistency

Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use your own judgement here. The lemon juice can be adjusted to your own taste too.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.

To construct the cake:

Split the two layers of cake horizontally to create 4 layers.Place the first layer of cake on the cake plate and using a piping bag, or a heavy plastic bag with a half inch opening snipped off the corner, pipe a ring of frosting around the perimeter of the cake. Fill the ring with raspberry compote. Add the next layer of cake and repeat the process over the next two layers.

Add the final layer of cake and frost the top and sides of the cake with the lemon buttercream frosting.

Raspberry Lemon Buttercream Cake

Spouse and I were invited over to a friends for the evening last weekend so I threw together something for a little late evening dessert. Our friend Barb is a big lemon fan, so this cake started out as a standard lemon buttercream cake but I had a large batch of raspberry compote in the fridge to use up and with lemons and raspberries being such good flavor friends I used it to fill the layers too.

Lemon Cake

Sift together and set aside:

• 2 3/4 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in

• 2 teaspoons vanilla extract

Fold in:

• zest of one large lemon, finely minced

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 1/4 cups undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 8 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

 

Raspberry Compote

• 2 cups fresh or frozen raspberries
• 1/3 to 1/2 cup sugar
• 2 tbsp corn starch
• aprox 1 ounce water

Slowly simmer the berries and sugar over low heat for about 10 minutes. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.You may not use all of the cornstarch mixture depending upon how juicy the berries are or you may need a little more. 

Lemon Buttercream Frosting

• 8 cups icing sugar (i.e. powdered sugar, confectioners' sugar)
• 2 cups butter

Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.

Add

• 2 tsp vanilla extract
• 3 tbsp lemon juice
• zest of one lemon, finely minced
• Approximately 4-6 tbsp milk, only enough to bring the frosting to a spreadable consistency

Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use your own judgement here. The lemon juice can be adjusted to your own taste too.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.

To construct the cake:

Split the two layers of cake horizontally to create 4 layers.Place the first layer of cake on the cake plate and using a piping bag, or a heavy plastic bag with a half inch opening snipped off the corner, pipe a ring of frosting around the perimeter of the cake. Fill the ring with raspberry compote. Add the next layer of cake and repeat the process over the next two layers.

Add the final layer of cake and frost the top and sides of the cake with the lemon buttercream frosting.

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Strawberry Vanilla Buttercream Cheesecake Shortcake

Strawberry Vanilla Buttercream Cheesecake Shortcake

This over-the-top cake was a big hit at one of our recent sips-n-nibbles get-togethers with friends. A pound cake bottom gets topped by a whole, crust-less vanilla cheesecake before being crowned with whole ripe strawberries and completely covered in velvety Italian buttercream frosting. This one takes decadent to a whole new level. I'm sure you know some one who would deserve such a decadent celebration cake at your next special occasion.

If you don't want the fuss of the Italian Buttercream Frosting (but it is worth the effort) you can easily use whipped cream instead to finish the cake.


Pound Cake Base

Grease and flour a 10 inch cake pan. I use the same spring form pan that I bake the cheesecake portion in to get them exactly the same size.

Cream together:

• 3/4 cup butter
• 1 cup sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 2 large eggs

Add:

• 2 tsp vanilla extract

Sift together:

• 1 1/2  cups cake flour
• 1 tsp baking powder

Fold dry ingredients into the creamed mixture alternately with

• 1/2 cup milk

beginning and ending with the dry ingredients.

Bake at 325 degrees F for 25 to 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Cool completely.

Vanilla Cheesecake Layer

I bake my cheesecakes in a 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe. 

Even if you choose not to use a water bath method, wrapping the outside of your spring form pan with 4 or 5 layers of heavy duty aluminum foil will greatly help the even distribution of heat through your cheesecake as it bakes, making it more evenly creamy from edges to middle. 

Line the bottom of a 10 inch pan with parchment paper. There is no crust in this cheesecake layer so the paper is essential to remove it from the pan later.

Cream together:

• 3 eight ounce packages ounces cream cheese
• 1 cup sugar

Add, one at a time:

• 3 eggs

beating well after each addition. Add:

• 3 tsp vanilla extract

Finally blend in:

• 1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 300 degrees F for 55 minutes to an hour. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate for several hours after fully cooled down until the cheesecake firms up well.

Italian Buttercream Frosting

• 2 cups sugar
• 2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together to stiff peaks:

• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. I dip my mixing bowl into ice water several times during this time to help with the cooling process and speed it up a little. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups unsalted butter, soft but cooler than room temperature works best

Beat until smooth after each addition. As the frosting cools to room temperature it will come together like stiffly whipped cream. Be careful not to over beat at this point or your frosting can separate. As soon as the textural change occurs, stop beating the frosting. You may have to chill it in the fridge for a few minutes before using, just to firm it up a little.

To construct the cake, place the cooled vanilla pound cake on top of the cheesecake in the spring form pan. Invert the cake and cheesecake layers onto the serving plate, remove the spring form pan and peel off the parchment paper, which is now on top of the cake.

Clean, trim and pat dry with paper towels

• 2 pints fresh ripe strawberries (small to medium sized berries work best)

Arrange the berries all over the top of the cheesecake layer. Frost the entire surface of the cake with the Italian Buttercream Frosting, covering the berries. 

Store the cake in the fridge but take it out an hour or so before serving so that the Italian Buttercream Frosting has a chance to warm up a little to it's creamy, luscious, melt-in-your-mouth texture.

Strawberry Vanilla Buttercream Cheesecake Shortcake

This over-the-top cake was a big hit at one of our recent sips-n-nibbles get-togethers with friends. A pound cake bottom gets topped by a whole, crust-less vanilla cheesecake before being crowned with whole ripe strawberries and completely covered in velvety Italian buttercream frosting. This one takes decadent to a whole new level. I'm sure you know some one who would deserve such a decadent celebration cake at your next special occasion.

If you don't want the fuss of the Italian Buttercream Frosting (but it is worth the effort) you can easily use whipped cream instead to finish the cake.


Pound Cake Base

Grease and flour a 10 inch cake pan. I use the same spring form pan that I bake the cheesecake portion in to get them exactly the same size.

Cream together:

• 3/4 cup butter
• 1 cup sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 2 large eggs

Add:

• 2 tsp vanilla extract

Sift together:

• 1 1/2  cups cake flour
• 1 tsp baking powder

Fold dry ingredients into the creamed mixture alternately with

• 1/2 cup milk

beginning and ending with the dry ingredients.

Bake at 325 degrees F for 25 to 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Cool completely.

Vanilla Cheesecake Layer

I bake my cheesecakes in a 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe. 

Even if you choose not to use a water bath method, wrapping the outside of your spring form pan with 4 or 5 layers of heavy duty aluminum foil will greatly help the even distribution of heat through your cheesecake as it bakes, making it more evenly creamy from edges to middle. 

Line the bottom of a 10 inch pan with parchment paper. There is no crust in this cheesecake layer so the paper is essential to remove it from the pan later.

Cream together:

• 3 eight ounce packages ounces cream cheese
• 1 cup sugar

Add, one at a time:

• 3 eggs

beating well after each addition. Add:

• 3 tsp vanilla extract

Finally blend in:

• 1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 300 degrees F for 55 minutes to an hour. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate for several hours after fully cooled down until the cheesecake firms up well.

Italian Buttercream Frosting

• 2 cups sugar
• 2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together to stiff peaks:

• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. I dip my mixing bowl into ice water several times during this time to help with the cooling process and speed it up a little. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups unsalted butter, soft but cooler than room temperature works best

Beat until smooth after each addition. As the frosting cools to room temperature it will come together like stiffly whipped cream. Be careful not to over beat at this point or your frosting can separate. As soon as the textural change occurs, stop beating the frosting. You may have to chill it in the fridge for a few minutes before using, just to firm it up a little.

To construct the cake, place the cooled vanilla pound cake on top of the cheesecake in the spring form pan. Invert the cake and cheesecake layers onto the serving plate, remove the spring form pan and peel off the parchment paper, which is now on top of the cake.

Clean, trim and pat dry with paper towels

• 2 pints fresh ripe strawberries (small to medium sized berries work best)

Arrange the berries all over the top of the cheesecake layer. Frost the entire surface of the cake with the Italian Buttercream Frosting, covering the berries. 

Store the cake in the fridge but take it out an hour or so before serving so that the Italian Buttercream Frosting has a chance to warm up a little to it's creamy, luscious, melt-in-your-mouth texture.

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The Ultimate Lemon Cake

The Ultimate Lemon Cake

With 5 different lemon components to this cake, it is not hard to see why I have dubbed it my ultimate lemon cake. I start with a homemade lemon scratch cake which gets brushed with some tangy lemon syrup, then filled with alternating layers of rich lemon curd and lemon buttercream frosting before being covered in more of the lemon frosting and finally garnished with homemade candied lemon zest. This is the perfect celebration cake for that lemon lover in your life.

Lemon Cake

Sift together and set aside:

• 2 3/4 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in

• 2 teaspoons vanilla extract

Fold in:

• zest of one large lemon, finely minced

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 1/4 cups undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 8 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Candied Lemon Peel

Using a very sharp vegetable peeler remove the outside zest of 2 large lemons in large strips, avoiding the white part of the peel as much as possible. Add to a very small pot along with:

• juice of 2 lemons
• 3/4 cup sugar
• 3/4 cup water

Simmer together gently for about 15-20 minutes. Remove zest and let it drain on a wire rack. Reserve about half the syrup to brush on the cake layers.

Lemon Curd

In a small saucepan combine:

• 6 lightly beaten egg yolks
• 1 cup sugar
• 1/2 cup fresh lemon juice
• zest of one lemon, finely minced

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

Remove from heat and stir in the butter a few pieces at a time until completely smooth.

• 1/2 cup butter cut into small pieces

Cover with plastic wrap and chill completely in the fridge.

Lemon Buttercream Frosting

• 8 cups icing sugar (i.e. powdered sugar, confectioners' sugar)
• 2 cups butter

Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.

Add

• 2 tsp vanilla extract
• 3 tbsp lemon juice
• zest of one lemon, finely minced
• Approximately 4-6 tbsp milk

Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use your own judgement here. The lemon juice can be adjusted to your own taste too.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.

To construct the cake:

Split the two layers of cake horizontally to create 4 layers. Brush the reserved syrup onto the cut sides of the cake layers.

Place the first layer of cake on the cake plate and top with some of the lemon buttercream frosting. Add the next layer and using a piping bag, or a heavy plastic bag with a half inch opening snipped off the corner, pipe a ring of frosting around the perimeter of the cake. Fill the ring with half of the lemon curd. Add the next layer of cake and top with more of the frosting.

Add the final layer of cake. At this point frost the sides of the cake and pipe a border on the top and bottom. Add the second half of the lemon curd to the top of the cake and garnish the top of the cake with pieces of candied lemon zest. I use kitchen scissors to cut 1/2 inch pieces to decorate the border and then add a small pile of slivered zest to the center of the cake. Chill for several hours or overnight before serving.

The Ultimate Lemon Cake

With 5 different lemon components to this cake, it is not hard to see why I have dubbed it my ultimate lemon cake. I start with a homemade lemon scratch cake which gets brushed with some tangy lemon syrup, then filled with alternating layers of rich lemon curd and lemon buttercream frosting before being covered in more of the lemon frosting and finally garnished with homemade candied lemon zest. This is the perfect celebration cake for that lemon lover in your life.

Lemon Cake

Sift together and set aside:

• 2 3/4 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in

• 2 teaspoons vanilla extract

Fold in:

• zest of one large lemon, finely minced

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 1/4 cups undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 8 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Candied Lemon Peel

Using a very sharp vegetable peeler remove the outside zest of 2 large lemons in large strips, avoiding the white part of the peel as much as possible. Add to a very small pot along with:

• juice of 2 lemons
• 3/4 cup sugar
• 3/4 cup water

Simmer together gently for about 15-20 minutes. Remove zest and let it drain on a wire rack. Reserve about half the syrup to brush on the cake layers.

Lemon Curd

In a small saucepan combine:

• 6 lightly beaten egg yolks
• 1 cup sugar
• 1/2 cup fresh lemon juice
• zest of one lemon, finely minced

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

Remove from heat and stir in the butter a few pieces at a time until completely smooth.

• 1/2 cup butter cut into small pieces

Cover with plastic wrap and chill completely in the fridge.

Lemon Buttercream Frosting

• 8 cups icing sugar (i.e. powdered sugar, confectioners' sugar)
• 2 cups butter

Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.

Add

• 2 tsp vanilla extract
• 3 tbsp lemon juice
• zest of one lemon, finely minced
• Approximately 4-6 tbsp milk

Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use your own judgement here. The lemon juice can be adjusted to your own taste too.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.

To construct the cake:

Split the two layers of cake horizontally to create 4 layers. Brush the reserved syrup onto the cut sides of the cake layers.

Place the first layer of cake on the cake plate and top with some of the lemon buttercream frosting. Add the next layer and using a piping bag, or a heavy plastic bag with a half inch opening snipped off the corner, pipe a ring of frosting around the perimeter of the cake. Fill the ring with half of the lemon curd. Add the next layer of cake and top with more of the frosting.

Add the final layer of cake. At this point frost the sides of the cake and pipe a border on the top and bottom. Add the second half of the lemon curd to the top of the cake and garnish the top of the cake with pieces of candied lemon zest. I use kitchen scissors to cut 1/2 inch pieces to decorate the border and then add a small pile of slivered zest to the center of the cake. Chill for several hours or overnight before serving.

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