Sallyโ€™s Baking Addiction: March, 2018 Challenge: The Naked Cake ๐ŸŽ‚

 

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Have you heard of naked, or semi naked cakes? ๐Ÿฐย I am going to be very honest, I am not a fan of this style of cake decorating. It drives my crazy to leave the cake unfinished. I don’t find it “chic” or stylish to see the sides of the cake, must be the control freak in me!

But, that is the point of a challenge, is it not? So, I sucked it up and went for it. Aside from the instructions to not frost the sides, we were free to choose any type of cake and frosting combo we desired. I knew I would be in Seattle the week before our son’s 22nd birthday. So, the choice was easy! Ryan loves funfetti cake with vanilla icing, and has a ginormous sweet tooth.

Sally’s funfetti cake recipeย is straight forward, and I was happy that it did not come from a box! It is basically a vanilla butter cake with sprinkles, and came together easily.

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Then the sprinkles were folded into the mix

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This batter is quite dense and thick. I decided to split this into two, 6 inch baking rounds, with the intent of splitting each to create four layers. It took awhile longer to bake than the times listed in her recipe, as she called for 9 inch pans.

And yes, I did weigh the batter so I could divide it exactly into the two pans (control freak remember, ๐Ÿ˜œ). I let the cakes cool, wrapped them up to be frosted (or not frosted!) the next day.

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I was happy with the look of the funfetti cakes. They look just like the box mix

I made Sally’s vanilla frosting, just as she directed, and started icing, sort of..

This Was Killing Me!!! How can this be a finished cake ๐Ÿ˜ซ

I had a small amount of frosting left over and we were allowed to decorate the top. I dyed that remaining frosting blue, and I had no idea what to do with it. So, I put the cake in the fridge and walked away!

I needed a time out! I was making a birthday dinner for my son, daughter and her boyfriend, where the cake was the dessert. I went to Costco and bought some sandals. I went to Soma and bought two new bras (TMI ๐Ÿ˜‚). Then I went to Safeway for some inspiration for this cake!

Since there is an abundance of Easter candy in every grocery store since February 15th, I bought mini robin’s eggs and mini M&Ms. If I cant frost it, then I am going to cover as much as I can with candy ๐Ÿญย ๐Ÿฌ

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I felt a little better, but was still thinking that this is the ugliest cake I have ever made!

Ryan chose those sparkler candles for his cake and I was ready to light this sucker on fire ๐Ÿ”ฅย ๐Ÿ”ฅย ๐Ÿ”ฅ

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The funny thing is that the kids loved it!

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I will admit that I was happy with how even all four layers were and the amount of icing was equal in each layer. See? I have symmetry issues ๐Ÿ˜‰

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Even big sis liked it

All in all, it worked out well! I met the challenge, mostly, and Ryan loved his sugar bomb cake ๐ŸŽ‚

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I hope April’s challenge will let me finish completely! ๐Ÿ˜ณ

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Sally’s Baking Addiction: February, 2018 Challenge: Cake Pops!

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I now have to include the year in the title of my baking challenge posts because I have completed one full cycle of Sally’s monthly tasks! I am kinda proud of that fact. Sally launched her Baking Challenge in February of 2017, and I have managed to complete all 12, so far! It has been tricky to stay on track over the last 12 months as we have travelled, bought a new home and have had some really busy months. But I have persevered, and managed to not gain 10 extra pounds ๐Ÿ™‚

This month’s challenge was not too tough as Sally set cake pops as the perfect Valentine’s Day treat for us to create. My plan was to omit the stick and go with cake pop truffles. I felt this would be easier, and slightly more professional, for my hubby and his coworkers to pop into their mouths, as opposed to sitting in a client meeting eating cake on a popsicle stick!

Sally’s chocolate cake and chocolate icing were scrumptious, and so simple!

The first step was to bake the cake, which I did a day ahead. This was cooled and crumbled into a bowl of Sally’s chocolate icing.

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The mixture was rolled into balls and refrigerated overnight.

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At this point you can insert the stick, but I skipped that! I made rather small truffles and had a yield of 65 balls to be dipped into melted chocolate.

I happen to have milk chocolate, dark chocolate, white chocolate and red chocolate melting discs at my home. Yes, I have too much chocolate on hand at all times!

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I also have way too many candy decorations! So, my daughter came over to make and decorate truffles with me, and make some candy apples for her boyfriend for Valentine’s Day.

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We made quite the mess, but so worth it!

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We had a blast dipping and decorating these little guys.

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They were also delicious! I was impressed that they were not dry inside-as I have purchased cake pops from bakeries before that required a full glass of water in order to choke them down.

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Another great Sally creation! If you can’t tell, I am a fan of her recipes!

They are all simple, delicious and accessible for any level of baking skills you may possess!

I hope to keep baking with her through 2018!

 

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King Cake for Mardi Gras!

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This is my first King Cake. I don’t know why, but I had it in my head that a King Cake was complicated and took days to make. One of my good friends from culinary school, Jen, makes one every year and has a condo in Phoenix. This is my first February in Tucson, so we decided to get together and make King Cakes at her place.

The recipe is straight forward and the dough comes together quite easily. Here is the problem. Phoenix is 2 hours from Tucson, so we decided I would mix my dough, at my house, and then drive to Phoenix while the dough was rising. Jen would make her dough and then we could stagger the baking times in her oven. Makes sense, right? The dough should take an hour to rise before I needed to move to the filling stage. But the drive is 2 hours, remember?

So, I started at 8am and had the windows down until I hit the freeway. At that point I put the air conditioner on and trained the vents to directly hit the dough container. That worked well for about an hour, and my feet were frozen! At that point I turned off the air and let the dough finish doubling for the last 45 minutes of the drive.

It looked pretty good when I got there.

It had doubled and was ready to be rolled out into a 14in X 18in rectangle. The filling, which is cinnamon, butter and sugar was spread out leaving an inch border.

This is basically just a big cinnamon roll! I rolled it up, length wise into a cylinder, and sealed the edges to make the wreath.

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This is left to rise for another 30 minutes

Then into the oven and 25 minutes later, I had my first King Cake.

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Looks good from this side!

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But over here, it looks like I forgot to put it seam side down on the baking sheet!

 

A simple icing of powdered sugar, milk, vanilla and melted butter was whisked up. The important part is getting the colored sugars applied before the icing sets. So, I had to work with a little urgency.

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How cute is Jen’s spatula! She loves those little baking implements!

I tried to apply the three, traditional colors in equal amounts.

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I said I tried to have equal amounts, not that I succeeded in doing so!

While we waited for the icing to set, Jen gave me a taste of the Nutella Babka she made using Sally’s Baking Addiction Recipe.

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Seriously, is this artwork or a quick bread! It was delicious and beautiful!

Now, the time of the big reveal!

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I love the swirl!

 

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And the taste! Of course I had to have mine with a cup of coffee ๐Ÿ™‚

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Macarons copy

I was pretty happy with the result and the recipe was really simple. Not sure if it is a traditional King Cake, but I do recommend this recipe for a quick way to partake in the Mardi Gras season.

If you would like to see more creations from my friend, you can find Jen on Instagram.

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Sally’s Baking Addiction, October Challenge, Pumpkin Roll Cake

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This month Sally challenged us to make a pumpkin roll cake. We had a roll cake challenge back in May. At that time I talked about how my roll cakes always crack and I have to cover it up with icing or flowers or some type of decoration.

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This time I thought I would really challenge myself and put a pattern in my pumpkin sponge cake. I saw this, for the first time, on The Great British Baking Show. Since this was a pumpkin sponge I wanted a pumpkin patch pattern but couldn’t find anything I liked or could put on the cake, so I made my own template using stickers from a craft store. Sally recommends a 10 inch x 15 inch jelly roll pan, so I made my template that size. I cut a paper to the same size and measured to find the exact center. I knew I would be rolling the cake from the short side so made my pattern such that it would repeat in that direction. I also knew that the edges would most likely be trimmed away so I left a good sized border along both sides. I used a pencil to draw in, roughly, where the vines would connect the pumpkins.

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I then layer a parchment paper over the template, securing it with tape, so I would be able to pipe the batter onto the parchment.

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Now I needed to mix up a cake batter that would be denser than the pumpkin sponge so that the pattern would not mix into the cake batter and disappear. I used this mixture:

50g butter, room temperature

50g powdered sugar (or icing sugar)

50g egg whites

50g flour, all purpose

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Using a hand mixer, combine the sugar and butter until smooth, then add the egg whites and finally the flour and stir to make a strong paste. You want this pretty thick, you need to be able to pipe it but still want it to hold a firm shape. I needed two colors, orange and leaf green.

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I used gel food colors and a number 1 piping tip to make the pumpkins

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Another portion was colored green, and using a number 3 tip, I piped the vines.

 

This went into the freezer for, at least 30 minutes, while I prepared the Pumpkin sponge cake as per Sally’s recipe. Once the mixture was ready I had to remove the template from the pan and replace the frozen pattern. Then I spread the pumpkin batter, carefully, over the design.

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Sally’s recipe stated that the baking time would be ~17 minutes, but mine was done in 10 minutes. It is important to not over bake the cake or it will crack when it is rolled (I should know, this is my big problem with roll cakes!). I had to flip my cake twice when it was done. The first time I turned the cake out onto a sheet pan covered with powdered sugar and removed the parchment paper-carefully, so the design would stay intact.

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The prepared pan

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The cake after I removed the paper. It worked!

To my surprise the patten was intact! From here I followed Sally’s instructions and flipped the cake onto a tea towel that had been generously sprinkled with more powdered sugar. Now the pattern side was down and I could roll the cake up, while it was still warm, to allow it to cool in the final shape. I was so busy doing all this while the cake was still warm that I did not get a picture of it this time. Here is what the process looked like from May, when I did the last roll cake.

 

The rolled cake needs to chill for about 2 hours in the refrigerator before adding the filling.

The cream cheese icing was also from Sally’s recipe. I did make one small change and added 30g of finely chopped crystallized ginger for some extra flavor and texture.

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The cake is unrolled, the filling spread out leaving a 1/2 inch border, then tightly rolled back up

This was the first time that my cake did not crack! And, the pattern is pretty good. There is some powdered sugar still on the cake, but that does disappear after a little time has passed.

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The cake and filling are delicious! Sally has another winner recipe on her hands!

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I had fun working this out and challenging myself a little bit. It is a great cake for Halloween and I am really looking forward to what Sally comes up with next month!

 

 

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Sally’s Baking Addiction, September Challenge: Sunflower cupcakes

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I made sunflower cupcakes for the first time a couple years ago, in culinary school. The are so sweet and adorable! I was excited to see that Sally had chosen these for the September challenge because I had been looking for a reason to make them again. This time I combined the two versions of the recipes that I had to, hopefully, put together the best part of each process.

I started by baking spice cupcakes from Sally’s recipes. After baking and cooling the cupcakes, I made the vanilla frosting recipe that she recommended for the piping of the sunflower pedals and leaves. I colored one small batch leaf green, and the larger portion lemon yellow, using gel colors in order to maintain the overall consistency of the frosting. I always save some white portion of the frosting, just in case I need more of one color later on. My original recipe called for Oreo cookies for the center of the flower and red candies, which could be made into lady bugs. Sally used frosting and chocolate sprinkles to make her center (you can see how she did it and how she piped the flower pedals in the video embedded in the vanilla frosting link from above).

I took a short cut with the lady bugs by purchasing black gel icing. This worked ok, but royal icing is really better. I should have taken the time to make some, next time I will!

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I pulled everything together and loaded up two disposable piping bags, each with a #352 leaf tip.

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The first step was to lightly frost the top of the cupcakes to provide a base for the Oreo to sit, and for the pedals to have something to adhere to.

 

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There are two options for the Oreo. You can use a whole cookie which will make a tall sunflower with a fair amount of icing or you can split the cookie to make a shorter flower. I made some of each just for variety.

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A whole cookie from the side,

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And from the top view

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From here I just added some leaves in various spots to fill in the flower. I used the black gel icing to draw a line and spots on the red candies to create the bugs.

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It appears to be quite the infestation! The finished cupcakes will stay fresh in the fridge for up to five days, according to Sally’s recipe.

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These were really simple to make. Once you get the hang of the piping tip it goes quite fast. Perfect for a fall dessert table, especially for the kids. I have a feeling Sally’s next challenge may have something to do with pumpkin! Cant wait ๐Ÿ™‚

Sally’s Baking Addiction, August Challenge: The Checkerboard Cake

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The Seahawks won last week!! Probably because I made this checkerboard cake in their honor, because it’s all about me right? Well, maybe their success is not so much about me, but I did enjoy making this cake from Sally’s Baking Addiction Monthly Challenge. I barely got it finished in time as we have been traveling so much and did not return until August 29th. That left me two, jet lagged days, to complete the challenge before month’s end. I finished baking, photographing and tasting then posted to her Facebook at 2pm on August 31st. I think I was the last one done, fortunately, this project was easy enough for a sleep deprived zombie to bake!

Sally has wonderful recipes for both the vanilla cake and frosting, and a step-by-step video to successfully pull this together. Click on the link above for all the details. Since I missed the first 3 preseason football games this year, I decided to use Seahawk colors for the batter and icing. The first step was to make Sally’s vanilla cake batter, which was very straightforward, and divide into two equal portions. Yes, I used my scale for this! ~26 oz. (1 lb. ย 10 oz.) of batter into two bowls.

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This part was a little tricky. Matching the neon green was simple as I had that gel color on hand, but dark blue was tougher. I used sky blue and a little black to get the “Seahawk blue” I desired.

 

I still wasn’t sure how the colors would translate after baking, but this was how they looked at this point. Each color had to be split into two 9 inch baking pans, for a total of 4 layers. Yes, I used my scale and ~13 oz. went into each pan. Even with a scale it is hard to get it just right, but I poured the batter as best I could into the greased and floured pans. These baked at 350ยฐF for 25 minutes. Once they were cooled completely, I wrapped them in plastic and stored them in the refrigerator overnight, which for me was from 6pm to 3am (jet lag, remember).

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The next (very early) morning I prepared the vanilla frosting, as per Sally’s instructions. It was time to assemble the checkerboard. Sally recommended two ring cutters, one 6 inch and one 3 inches in diameter. I had the 3 inch already but had to make a paper pattern for the larger one. I traced around a 6 inch plate to create that template.

The cakes are easier to cut when cold, so you don’t have to wait overnight, but do make sure the cake is chilled well ahead of time.

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I was happy with the final color of the baked cakes

I placed the paper template on the darker cake, taking care to center it as best as I could, and cut around the circumference with a sharp knife. Then, flipping the template to avoid color contamination, did the same for the green cake. I then used the 3 inch cutter to remove the center of both layers.

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Now it was just a matter of inserting the cut outs to form an alternate color scheme. This is where it is helpful to have chilled cake in order to manipulate the pieces together.

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Then ย just repeat the process for the other two layers. At this point I noticed that my green layers were slightly higher than the dark blue, but oh well!

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Time to frost! I chose my bottom layer to have a darker outside ring, spread on a layer of frosting. The next layer was one of the lime green outside layers, and so on.

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This creates the alternate layering affect shown below.

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The final cake was frosted completely, and I reserved a small amount of the white frosting which was divided and tinted neon green and dark blueish to beย use for the final decorations.

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I kept the finishing touches simple as I was still too groggy to do anything too spectacular. A simple shell border for the bottom, dots around the top, a few mounds of green, blue and stripped icing and a dusting of Seahawk sprinkles completed the cake.

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This was a fun challenge, and most importantly the flavors from Sally’s recipes are wonderful! ย It is a really easy technique execute and a fun option for a special occasion cake. Next month is already posted and I am already looking forward to making some cupcakes in September.

GO HAWKS!!

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Sally’s Baking Addiction, June Challenge: The Classic Icebox Cake

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I have to confess, I have never made an icebox cake. I know that they are the quintessential summer dessert, and I understand why. They are extremely easy to make and the basic steps are: assemble, freeze and eat. So why have I been so resistant? It’s the whipped cream component that is off-putting for my family. Please don’t hate me! We just don’t like whipped cream, all four of us! I think it is a textural problem. We do, however, all love ice cream. So when I saw that Sally’s challenge for June was a blueberry lemon icebox cake, I decided it was time to confront this issue once and for all. After all, is that not the point of challenging oneself?

My first thought was that I needed to figure out how to make lemon ice cream. I did a lot of searching for ideas and decided I would create a limoncello- honey ice cream recipe.

 

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I really love the depth of flavor created by adding limoncello, lemon juice and lemon zest, and I wanted to sweeten the ice cream with a combination of honey and sugar.

This ice cream recipe is like many others in that it begins with the cooking of a custard, which must be cooled before adding to the ice cream machine. I combined heavy cream, milk and honey in a large sauce pan and brought it slowly to a simmer. While the dairy components were heating, I combined egg yolks, sugar, lemon juice and lemon zest in a medium bowl.

Once the honey had dissolved in the simmering milk, I tempered the egg mixture by slowly adding a portion of the warm liquid to the eggs and whisked continuously. The trick here is to add the hot liquid SLOWLY and to keep whisking so the eggs do not scramble. If you do this correctly you then can add the ย tempered eggs back into the milk mixture without getting clumps (which are effectively scrambled eggs). Don’t worry, if you do have some cooked egg you can simply strain it out at the end of the cooking process. Continue to cook the custard until it coats the back of a wooden spoon. Then strain if necessary and put into a container to cool. I always put my ice cream base in a measuring cup so it is easier to pour directly into the ice cream machine. This base needs at least an hour to cool completly.

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You may be thinking, “wait you forgot the limoncello”! I like to add liqueurs at the end of the cooling process. Flavors change when a mixture is hot or cold. If I add the limoncello now, the flavor will be less intense after cooling. So, I will add 1 Tablespoon/cup and check the flavor before it goes into the machine.

While the base cools, you can make the blueberry sauce, which also needs to spend some time in the refrigerator before assembling the final dessert.

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Begin by combining cornstarch, lemon juice and warm water. Mix thoroughly and set aside this will be your thickening agent.

 

 

Next combine the blueberries, sugar and lemon zest. Put over medium heat and cook until the juices begin to release. Add the cornstarch slurry and continue to cook until thick. Place the sauce in a container and chill.

It’s seriously that easy! I went rock climbing for a couple hours while everything cooled off. When I returned it was time to fire up the ice cream machine.

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I let this churn for 30 minutes because I wanted a soft consistency for spreading into the pan. While the machine did all the hard work, I prepared the 9 X 5 loaf pan which would be the mold. The key for getting the cake out of the pan is to line it with plastic wrap. Make sure the plastic hangs over the sides as they will be the handles for lifting the frozen cake out the next day.

As I was working on this it occurred to me that the bottom would be the top, after the cake was inverted onto a serving dish. I thought it might be fun to attempt to have some sort of decoration on the top of the cake. But how to pull that off? I settled on placing a piece of parchment on the bottom of the pan.

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Then I took some thinly sliced lemon rounds and halved blueberries and “glued” them to the parchment with honey. I wanted the design to stay put when I spread the ice cream over them.

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After fixing the garnish to the paper, I put the pan into the freezer for 10-15 minutes

This was a huge gamble! I was not convinced it would work at all.

Now it is time to assemble the dessert! I gathered all the components: limoncello-honey ice cream, blueberry sauce, graham crackers and the prepared pan.

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Working with efficiency, so the ice cream doesn’t melt, begin the layering.

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Start by adding a thin layer of ice cream to the bottom of the pan. This will help the graham crackers adhere. Then a thicker layer of ice cream (or whip cream if using).

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Next add ย half the blueberry sauce mixture and spread without mixing the two layers too much. You want layers, not a marbling affect in the end. Next is another layer of cream, then a layer of graham crackers. Then repeat: cream, the other half of the blueberry sauce, more cream.

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My final layer was composed of graham crackers, but you could add another layer of cream if you so desired.

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This was covered with foil and put into the freezer overnight.

 

 

The next day, it was time for the big reveal. Would this work with ice cream? Would the design I “glued” to the parchment paper be there? Would the limoncello ice cream be tasty?

Well, the design is (sort of) there. Perhaps if I had made the slices a little thicker? And, one of the blueberries moved, but overall I am happy with this first try! I will try this idea again! But how does is it taste? I am going in!

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Yes! delicious – love the lemon flavor in the ice cream and the blueberry sauce.

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This is also a really pretty dessert! It is quick, even faster if you just make it with the lemon whipped cream!

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Each of these individual components are quite tasty on their own. The ice cream would be great on a hot summer evening. And, the blueberry sauce would be wonderful over some vanilla ice cream, or as part of a dessert that requires a thick fruit compote. Since they are great as stand alone dishes, I have included the individual recipes as well as the formula for the icebox cake layering technique. I would encourage you to try any one of these, if you are not interested in the icebox cake itself.

Another great idea from Sally’s Baking Addiction! Give this one a try!

 

Limoncello-Honey Ice Cream

  • Servings: about 4 cups
  • Difficulty: easy
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Limoncello liqueur adds a depth of flavor to this lemony-citrus ice cream

Credit: Invisible-no-more

Ingredients

-1 1/2 cups milk

-1 cup heavy cream

-1/4 cup honey

-1/4 cup granulated sugar

-2 Tablespoons lemon zest

-1 Tablespoon lemon juice

-5 egg yolks

-3 Tablespoons limoncello liqueur, or to taste

Directions

  1. Add milk, cream and honey to a medium sauce pan and heat on low-medium until simmering. Small ย bubbles will appear around the edge of the pan. Heat until the honey is completely dissolved.
  2. In a medium bowl combine the sugar, lemon juice, lemon zest and egg yolks. Whisk to incorporate. Slowly add some of the hot milk mixture to the egg yolks while whisking constantly. This is tempering the egg mixture. Combine the tempered egg mixture with the warm milk by adding the egg yolks back into pot of warm milk and continue to cook an additional 8-10 minutes. Using a wooden spoon, stir the mixture continuously until it coats the back of the spoon.
  3. Remove from the heat, cover and chill in the refrigerator until cool (about 1 hour).
  4. Once the custard base is cool, add the limoncello liqueur. Transfer to an ice cream maker and follow the manufactures instructions. Process for 30 minutes for soft serve or freeze for an additional 2 hours for a firmer consistency.

 

Blueberry Sauce

  • Servings: about 2 cups
  • Difficulty: easy
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This lemony blueberry sauce is great for serving over ice cream or as a component to any baked item that requires a thickened fruit filling

Credit: Sally’s Baking Addiction

Ingredients

-2 teaspoons cornstarch

-2 teaspoon lemon juice

-1 Tablespoon warm water

-2 cups fresh or frozen blueberries

-2 Tablespoons granulated sugar

-1 teaspoon lemon zest

Directions

  1. Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside.
  2. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken.
  3. Remove from heat and stir in the lemon zest. Place in the refrigerator until completely cooled ~ 1 hour.

Limoncello Ice(cream)box Cake

  • Servings: 10 slices
  • Difficulty: easy
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A twist on the icebox cake that uses limoncello-honey ice cream in place of the traditional whipped cream

Credit: Invisible-no-more

Ingredients

-Limoncello-Honey ice cream, recipe above

-Blueberry sauce, recipe above

-8-10 graham cracker, about 1 sleeve

Directions

  1. Prepare a 9 inch X 5 inch loaf pan by lining the entire inside with plastic wrap. Make sure there is enough plastic that will hang over the sides of the pan. This will be the “handles” that you will use to lift the frozen cake from the form.
  2. If desired, add a cut piece of parchment paper to fit the bottom of the pan. Secure a garnish of your choosing, with honey as the “glue”. Place in the freezer for 10-15 minutes to secure the garnish.
  3. Spread a thin layer of ice cream over the bottom of the pan (and garnish, if using) to help the graham cracker layer to adhere. Place the first layer of graham crackers in the bottom, add a layer of ice cream, then half the blueberry sauce, another layer of ice cream and then repeat: Crackers, ice cream, the other half of the blueberry sauce, ice cream. The final layer maybe the graham cracker layer or another layer of ice cream, if you have enough at that point.
  4. Cover with foil and place in the freezer for, at least 4 hours, or overnight.
  5. Allow the cake to sit at room temperature for 5-10 minutes then unwrap and invert onto a serving dish. Slice with a sharp knife that has been run under hot water, and quickly dried, to make clean slices. Garnish with lemon slices, lemon zest and/or blueberries.