VANILLA CAKE WITH STRAWBERRY CREAM FROSTING !!!!

If you like STRAWBERRIES and CREAM CHEESE frosting this is the cake for you! This recipe is from the bon appetit May 2009. It severs about 12 people . I would give this recipe 5 stars !! 

Ingerdenits

                                        Frosting 

•   (2) 8-ounce packages cream cheese, room temperature

•   1 cup (2 sticks) unsalted butter, room temperature

•   4 cups powdered sugar

•   1/2 cup seedless strawberry jam

•   3/4 cup chilled heavy whipping cream

Cake

•   3 cups cake flour

•   3/4 teaspoon salt

•   1/2 teaspoon baking powder

•   1/2 teaspoon baking soda

•   3 cups sugar

•   1 cup (2 sticks) unsalted butter, room temperature

•   7 large eggs

•   2 tablespoons vanilla extract

•   1 cup sour cream

•   6 tablespoons vanilla extract

•   1 cup sour cream

•   6 tablespoons plus 1/3 cup seedless strawberry jam

•   2 and 1/4 pounds strawberries hulled, sliced ( about 6 cups), divided




Recipe:



Frosting/ Using mixer, beat cream cheese and butter in large bowl untilsmooth, stopping to scrape down sides of bowl. Beat in sugar, then jam. Beat cream in medium bowl until is peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.


Cake/ Preheat oven to 325 degrees ferenheit. Butter and flour two 9-inch cake pans with 2 inch high sides. Sift floud, salt, baking powder, and baking soda into mdeium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffle. And eggs 1 at a time, beating to blend after each addition. beat in vanilla. Add sour creaml beat 30 seconds and flour mixture in 3 additions, beating to blend after each addition. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 50 minutes. Cool in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.

Using large srrated knife, cut each cake horizontally in half. Place 1 cake half, cut side up, on cake plate. Spread 2 tablespoons of strawberry jam over, then 3/4 cup frosting. Top with 3/4 cup of sliced berries, arranging in single layer. Repeat 2 more times with cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Spread remaining frosting over top and sides of cake. Stir remaining 1/3 cup jam to loosen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl jam decoratively into frosting. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and refridgerate. Cut cake into wedges. Serve with remaining sliced strawberries alongside.

                                  CHOCOLATE-HONEY GANACHE LAYER CAKE

The combination of natural and Dutch-processed cocoa powder, coffee, and mild honey gives this cake an incredibly moist texture and an intense, complex, and very grown-up chocolate flavor. Making the cake layers ahead allows the flavors to develop, and making the ganache ahead gives it time to firm up to the perfect texture for spreading.

Recipe

For the cake

• cooking spray
• 2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
• 1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
• 1-1/2 cups hot, strong brewed coffee
• 1 cup mild honey, such as clover
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. kosher salt
• 6 oz. (3/4 cup) unsalted butter, softened
• 3/4 cup vegetable oil
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 2 tsp. pure vanilla extract

For the chocolate-honey ganache

• 1 lb. semisweet chocolate (60% cacao), finely chopped
• 2 cups heavy cream
• 1/4 cup mild honey, such as clover
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
• 3 Tbs. dark rum (optional)
• 1 tsp. pure vanilla extract

For the chocolate curls (optional)

• 1 thick block semisweet chocolate

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.

Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.

Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely.

Sift the flour, baking powder, baking soda, and salt into a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed to high and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the sour cream and vanilla, beating just until combined. With the mixer on low, alternately add the flour mixture in three additions and the cocoa mixture in two additions, beginning and ending with the flour (scrape down the sides of the bowl as necessary). Beat just until combined. Divide the batter between the two pans, using an offset spatula to spread it evenly. Tap the pans once or twice on the counter to settle the batter.

Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes. Cool the cakes in their pans on a rack for 10 to 15 minutes. Run a knife along the sides of the pans, invert the cakes onto the rack, and remove the pans and the parchment. Let cool completely.

Make the ganache

Put the chocolate in a large heatproof bowl.

Combine the heavy cream and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the cream, about 30 seconds. Just as the cream comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the butter, rum (if using), and vanilla until the butter is melted and the mixture is glossy. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)

Frost the cake

Set one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake.

Make the chocolate curls

To decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they’re firm enough to handle. Scatter over the top of the frosted cake.

Make Ahead Tips

For the best spreading texture, the ganache should be made 8 to 24 hours ahead. Keep covered at room temperature.

For the best flavor and texture, the cake should be made at least 1 day before serving. To store at room temperature, wrap each completely cooled layer tightly in 2 layers of plastic wrap and store for up to 2 days.

Up to 10 hours before serving, fill and frost the cake. Keep the cake at room temperature, covered with a dome, until ready to serve.

The cake layers can be frozen for up to 2 weeks: Transfer each completely cooled unfrosted layer to a 10-inch cardboard cake round and wrap tightly in 2 layers of plastic wrap, then in foil, and freeze. Up to 15 hours before serving, remove the foil but not the plastic wrap from the cake layers and thaw at room temperature. When completely thawed, unwrap, fill, and frost the cake.

If you plan to travel with this cake, it’s easier to transport if it’s refrigerated, uncovered, until the ganache is firm. To aid transport, assemble the cake on a cardboard cake round and transfer it to a covered cake carrier once it’s firm. When you arrive at your destination, put the cake on a serving plate and allow it to come to room temperature before slicing.

Summer Fruit Bavarian  

Is like a soft, mouselike filling that goes though a summer fruits garden. That contain a lemon zest Chiffon Cake spilt into two and in the middle whipped cream folded in rich pastry cream which has delicous Strawberrys, Peaches, Rasberry, and Cherrys laying on the mouselike filling and berry puree drizzled on the to sides of the Chiffon cake and over the soft mouselike filling. AKA a Dream.

Recipe (5parts)

Ingredeints

10 inch Chiffon cake 

• All purpose flour 2 1/4
• Baking powder 2 tsp
• Salt 3/4 tsp
• Vegetable oil 1/2 cup
• Large egg yolks 6
• Water 3/4 cup
• Vanilla extract 2 tsp
• Lemon zest grated 1 1/2 tsp
• Large egg whites 10
• cream of tartar or lemon juice 1/4 tsp

Berries or cherries 2pints
peaches apricotsor nectarnes about 1 1/2 pounds

Fruit Puree

• Berries 6 oz
• Sugar 1/4 cup
• Salt pinch

Filling

1. Gelatin 1 1/2 tsp
2. Water 1 tbsp
3. Heavy cream cold 2 cups
4. Pastry Cream cold

• Whole milk 2 cups
• Vanilla bean 1/2 bean 
• Salt 1/4 tsp
• Cornstarch 3 to 4 tbsp
• Sugar 1/2 cups + 1 Tbsp
• Large eggs 2
• Unsalted butter 4 Tbsp

Topping

1. Heavy cream cold 1 1/4 cups
2. Sugar 4 tsp

Chiffon Cake


Preheat the oven to 325 Fahrenheit on the bottom of a 10 inch spring form pan with a 3 inch side with parchment paper cut to fit . Do not grease the sides of the pan!!!!  
Sift Together the flour baking powder into a large mixing bowl add 1 1/4 cup of sugar and salt and whisk to combine. In a small bowl whisk together the oil egg yolks water let lemon zest and vanilla. Make a well In the flour, add the egg yolk mixture and then whisk throughly  and quickly for about one minute until very smooth.
Place the egg whites in a large mixing bowl using a mixer fitted with the whisk attachment not the paddle beat on medium speed until frothy. Add the cream of tartar or lemon juice lemon juice is preferred and beat on medium high speed until the whites hold soft peaks.  Slowly add the remainder of 1/4 cup sugar and beat on medium high speed until light hold firm Shiny peaks use a rubber spatula , scoop about one 3rd , Of the whites onto the yolk mixture and folding gently to lighten the batter gently fold into the remainder just  until combined. 
  Pour the batter into the prepared pan smooth the top with an offset spatula is necessary. Bake until the cake tester inserted into the center comes out clean 45 to 55 minutes then let it cool in the pan the sides of pan will help hold the structure of the cake as it cools on a wire rack to unmold run a small thin knife around the sides of the pan to loosen the cake then released and lift off and sides. 



Pastry Cream


Have a bowl ready for coolingthe pastry cream with a fine mesh siese resting in the rim.
     Pour the milk into heacy sauce. Spilt the vanilla bean half length wise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Add the salt, place over medium hight heat and bring to a boil, stirring occasionally making sure that the milk solids are not sticking to the bottom of the pan. The larger the batch, the more careful you need to be. Meanwhile in a mixing bowl, whisk together the cornstarch and sugar. Then add the eggs and whisk until smooth.
when the milk is ready, slowly ladle about one third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk miture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream .abot 2 mintues .Remove from heat and immediately por through the sieve into the bowl. Let cool for 10 minutes strring occasionlly to release the heat. Cut the butter into 1 tablespoon pieces. When the Pastry cream is ready whisk in the butter one table spoon at a time until smooth do not over mix. Keep it covered in the refrigerator.


Fruit Puree

To make the fruit puree combine the berried sugar and salt in a blender and process on high speed until smooth.


Summer Fruit Barvarian 

To make the summer for barbarian come cut the cake in half . With the springform pan from before Cover it with plastic wrap and put in The one half of the cake on the bottom and then put strawberries On the side , put in the Pastry whipping cream filling and take turns with fruits or just put all the fruit in or however you want to do it also don't forget the fruit purée Just drizzled  and then put some on the cake top of the cake But on the side that you will press against the cream. Finally Cover with plastic wrap and put in refrigerator for at least four hours. After the 4 hour remove the springform pan and then decorate with whipping cream and strawberries on top. Do not Make whipping cream until the four hours are done . 

Whipping cream 

To make the toppig using the mixer or a whisk whip the cream until thickened. Add the sugar and whip until the cream holds soft peaks. Using the offset spatula frost the top of the cake. The cake  can be serverd immediately or kept cold in the refrigerator until readu to server. It will keep for up to 3 days.

I'm Back 

I going to try to bolging again.This is what I have done so far from my last post.
Cherry Pie
Yellow cake ( softball cake and birthday cake)
Cake pops
Assortment of cookie including ( ginger rasberry sandwhich cookie, merang, ginger bar with pecans,  and Almond cookies
Sugar Cookie frosted (Cello) such a pain to decorate!

+I+have+made
+a+delicious chocolate+Pie+with+White+chocolate+



 

 HAPPY VALENTINES DAY :)