Tampilkan postingan dengan label cake. Tampilkan semua postingan
Tampilkan postingan dengan label cake. Tampilkan semua postingan

Kamis, 06 Maret 2014

Dreamy Dessert

Chocolate Devil’s Food Cake with Marshmallow Frosting


Ingredients (8-inch 3-layer cake):

Chocolate Devil’s Food Layer Cake
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
3/4 cup Dutch-processed cocoa powder
3 sticks unsalted butter, softened
2 cups packed light brown sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla extract

Marshmallow Frosting
2 cups sugar
6 large egg whites
2 teaspoons vanilla extract
2 tablespoons water

Directions:

-Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.

-In a large bowl, whisk the flour, baking powder, baking soda and salt.

-In another bowl, whisk the boiling water and cocoa powder until smooth.

-Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

-Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

-Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

-Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.

-To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.

-Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

-To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup frosting. Place the last layer of cake on top, smear the remaining frosting on the top and sides of the cake.

-Leave it at room temperature and serve the cake in the same day, as over time the frosting will become grainy.

Beautiful!

recipe  via Oh Sweet Day

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Rabu, 29 Januari 2014

Dreamy Wedding Inspiration



"The most precious possession that ever comes to a man in this world is a woman's heart."

-J. G. Holland


by Mr. Edwards



"There is nothing nobler or more admirable than when two people who see eye to eye keep house as man and wife, confounding their enemies and delighting their friends."

-Homer






"To keep your marriage brimming, with love in the wedding cup, whenever you're wrong, admit it; whenever you're right, shut up."

-Ogden Nash





"Two such as you with such a master speed cannot be parted nor be swept away from one another once you are agreed that life is only life forevermore together wing to wing and oar to oar."

-Robert Frost











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Minggu, 12 Januari 2014

Rose Cake

This looks fabulous! Simply gorgeous, fresh- and perfect for Vantine's Day! 
I can across this stunning "Rose Cake" at: GimmeSomeOven, so I will simply share the entire post with you, enjoy!

Rose Cake

"Friends, I made you a rose cake!
And yes, those are real roses.
And yes, they are edible!
I know, it was news to me too. I have been hearing everyone rave about the edible flowers trend right now, so decided to do some investigating. And it turns out that so many of my favorite flowers can be enjoyed in a vase on the table as well as your dinner plate — roses included! Apparently the more vibrant the rose petals — such as deep red or pink varieties — the stronger the flavor. Whereas the lighter or white roses are a little more mild."
"So I decided to go red and experiment with a rose cake recipe. I began with a classic 3-level white cake, accented with a hint of rose water (see notes below for where to buy). Then I (gasp!) chopped up a single red rose and incorporated it into a yummy vanilla rose buttercream. And then for the grand finale, I layered some beautiful red rose petals along the outside. And the photos hardly do it justice. This cake was beautiful."
"Still, I have to admit I was a little nervous about taste-testing a cake with all of these “edible” flowers. So I invited a bunch of friends over to join me. To my surprise, everyone loved it!!! Granted, we all are very familiar with the smell of roses, so maybe it shouldn’t have been such a surprise that we enjoyed tasting them too. But I think what was so fun was the entire experience of admiring and eating such a lovely cake. Every single layer — from the moist white cake, to the mild hints of rose in the buttercream, to the decorative roses on the cake — made for great conversation. So fun to try together!"
"I’m sure there will be all sorts of questions about this rose cake recipe, from what kind of roses to buy, to where you find rose water, to whether to coat the rose petals, etc. So I’ve included a brief Q&A below, but also encourage you to do your own research on edible flowers if you’re interested, since I’m no expert. But this was definitely a really fun one! So if you love roses and are feeling brave, I completely recommend giving it a try.
Happy rose-cake-making!"
Rose Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 1 (8-inch) cake, or about 12-16 servings
Ingredients
Rose Cake Ingredients:
3 1/3 cups cake flour (13.5 ounces), plus more for dusting the pans
1.5 cups milk, room temperature
9 large egg whites, room temperature
1.5. almond extract
1.5 tsp. vanilla extract
1.5 tsp. rose water (or you can substitute more almond extract)
2 2/3 cups granulated sugar (18 ounces)
3 Tbsp. baking powder
1.5 tsp. salt
18 Tbsp. unsalted butter (2 sticks + 2 Tbsp), softened
8-10 roses, petals removed and rinsed
Rose Buttercream Ingredients:
1.5 cups (3 sticks) unsalted butter, softened
2 lbs. powdered sugar
3 tsp. rose water
2 tsp. vanilla extract
the petals from one rose, finely chopped
1/4 cup milk (or water)
Method
To Make The Rose Cakes:
Heat oven to 350 degrees. 

Grease three 8-inch round cake pans with nonstick cooking spray, then line the bottoms with parchment or waxed paper rounds. 

Spray the paper rounds, and then dust the entire inside of the pans lightly with flour, tapping to remove excess.

In a medium bowl, whisk together milk, egg whites, and extracts into 2-cup glass measure until blended. Set aside.

In the bowl of an electric mixer, mix together cake flour, sugar, baking powder, and salt in bowl of at medium-low speed until combined. Add butter, and continue mixing until incorporated and the mixture looks like moist crumbs. Add the milk mixture to crumbs and beat at medium speed for 2 minutes, stopping midway to scrape down the sides of the bowl.

Divide batter evenly between three prepared cake pans. (If you want to be really precise, you can weigh each cake pan to be sure that the batter is even.) Use a rubber spatula or spoon to spread the batter on top so that each pan is even. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean.

Remove cake and let cool on a wire rack until they reach room temperature. Then frost with rose buttercream, and top with fresh rose petals.
To Make The Rose Buttercream:
In the bowl of a stand mixer, beat butter on medium-high speed until smooth. Add powdered sugar, rose water, vanilla, chopped rose petals, and milk. Beat on medium-low speed for 30 seconds to incorporate. Then increase speed to medium-high and beat for 1 minute or until smooth. To thin, add 2 tablespoons of milk at a time until the frosting reaches your desired consistency. To thicken, add milk.

Cake recipe just slightly adapted from Cooks Ilustrated, via Epicurious.

(c) 2013 Gimme Some Oven. All rights reserved.

Rose Cake Q&A:

Where can I buy rose water?

Rose water is commonly available at Middle Eastern and Mediterranean grocery stores, or at specialty grocery stores, at Whole Foods, or online. You can also check with your regular grocery store, but our two largest chains in Kansas City did not carry it.

Should I buy organic roses?

It is highly recommended. As always, the less chemicals/pesticides in any of our food, the better.

How do you wash the roses?

I popped mine in a salad spinner, but you could also rinse them however you see fit.
Which petals on the roses did you use?

I preferred the medium-sized petals that came from the middle of the roses. The petals on the outside seemed enormous and were often a little more flimsy. And the ones in the very center were perhaps too small and curled. But you can use whichever petals you like. It’s amazing how many petals are on a single rose!!

What if I don’t want to eat plain rose petals?

You can also sugar-coat them. Just brush them with a (whisked) egg white, then sprinkle with granulated sugar, and let them sit until the egg is dry.

Can I use dried rose petals?

Certainly! They just won’t look quite the same, and all of the above thoughts on washing/organic/etc hold true. So I would dry them yourself or purchase them from a vendor who you trust and know has not coated them with chemicals.
How many rose petals can I eat?

One source that I read recommended taking it easy on edible flowers if this is your first time consuming them. My friends and I did not experience any digestive issues, but still, anytime you eat something new it’s wise to be careful.

What if I just TOTALLY don’t want to eat rose petals?

No problemo. The buttercream tastes great with just the rose water, and you could always pick the outside petals off and not eat them. But I’d totally encourage you to at least give them a little taste test. ;)

Help! My rose petals won’t stick!

If you wait too long to attach the petals, the buttercream will dry a bit on the outside. But hakuna matata — just place a dab of extra buttercream on the back of the rose petal, and use it like glue to poke the petal in place.

Disclaimer: I also am not an expert in edible flowers, so you consume them at your own risk. However, my friends and I loved this recipe and I completely recommend it!






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