St. Patrick’s Day Cake

St. Patrick’s Day Cake – Candy Coated Culinista

St. Patrick’s day is almost here and I have made a stacked cake for the occasion.

Yield/Serving: 2 – 6” pans & 1 – 8” pan, serves 8-10
Prep Time: 60 min.
Cook Time: 30–45 min.
Difficulty level is: Medium, time consuming

Ingredients
Vanilla Cake

• 1 1/2 cups unsalted butter, at room temperature
• 2 cup granulated sugar
• Egg whites from 10 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp baking salt
• 1 ½ cups 2% milk
Buttercream Frosting
• 2 cups butter, at room temperature
• 6 cups confectioners’ sugar
• 8 tbsp milk, more if needed
Creamy Caramel
• ¾ cups heavy cream
• 1/3 cups unsalted butter
• 1 ½ cups granulated sugar
• ½ cup water
Decorations
• Kelly green gel frosting
• Moss green food colouring
• Shamrock sprinkles
• Caramel

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of three pans.
3. Spray pans with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a large sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Split the batter and add food colouring into two separate batches by hand and fold in.
9. Pour into three pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
10. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
11. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
12. Let cool completely.
Creamy Caramel
1. Place cream and butter in a small saucepan over medium heat and bring to a boil.
2. Remove from the heat and set aside.
3. Place sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined.
4. Bring mixture to a boil and cook without stirring until temperature reaches 350°F using a candy thermometer and the mixture is a deep golden colour.
5. Remove from heat and working fast, add butter mixture in a thin steady stream, stirring to combine.
6. Return the pan to low heat and cook, stirring for 5 minutes or until caramel has thickened slightly.
7. Pour into a bowl and allow to cool at room temperature.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
Stacked Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Crumb coat each cake and place in fridge and allow to firm up.
3. Frost each cake layer and smear a little frosting on the silver disc so cake doesn’t move.
4. Place first 8” vanilla layer on the bottom layer and spread some buttercream frosting over top.
5. Then place a 6” layer over and spread buttercream frosting over top.
6. Drizzle caramel over the edges of both cakes and allow to run down the sides.
7. Stack one 6” cake on top of the centre of the 8” cake and sprinkle the shamrock sprinkles over the buttercream portion.
8. Then pipe along the edges beside the caramel.
9. For the second baby tasting cake drizzle caramel along the edges and the sprinkle shamrock sprinkles and pipe along the edges.
10. Serve and enjoy.

Tips
• Buy a container of egg whites, unless you are going to have a use for all these egg yolks.
• Use caramel from a jar if desired. I had leftover caramel from my tarte tartin so I used that.

Please Enjoy

My thoughts
This was my first stacked cake and this was on my goals list. I was for the most part happy with how the cake turned out besides the application of the caramel. I found it hard to get the proper consistency and then the drizzle factor along with not melting the frosting. For a first attempt I was quite happy, so I’m not going to sweat it too much. Guests enjoyed it and were impressed that I made the cake; which was nice; but of course I saw all the flaws. It did however taste good and once the special guest of the day realized I had baked a cake, she told one of the servers to take away the rest so her and her husband could enjoy a proper slice at home. That totally flattered me.

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Happy Birthday Abstract Layered Cake

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

It’s my birthday and to celebrate I made my own cake. Now to most making your own birthday sounds like a horrible idea; but I love a challenge and wanted to see if I could make myself proud on my special day. Also if it doesn’t turn out I still have the dessert from the restaurant birthday celebrations.

Yield/Serving: 3 – 6” pans, serves 8-10
Prep Time: 60 min.
Cook Time: 30–45 min.
Difficulty level is: Medium, time consuming

Funfetti cake layer from Dessert for Two

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, at room temperature
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp baking salt
• ¾ cups 2% milk
Funfetti Cake
• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg whites
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 ½ tbsp sprinkles
• 1 ½ tbsp. mini nonpareils
Buttercream Frosting
• 2 cups butter, at room temperature
• 3 cups confectioners’ sugar
• 4 tbsp milk, more if needed
Decorations
• Coloured molding chocolate, pink, teal & white.
• Any other decorations you like sanding sugar, jimis, sprinkles, sugar gems, nonpareils – any size.
• Ivory, pink & purple food colouring.

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Funfetti Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one pan.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg white and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8. Stir in sprinkles by hand.
9. Pour batter into pan and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
Abstract Decorations
1. Place parchment paper on a cookie tray and set aside.
2. In the meantime melt coloured molding chocolate in microwave safe bowls melting each colour separately in 30 second intervals in the microwave until melted.
3. Smear each colour of chocolate using the back of a spoon and then place in the fridge to set up.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place funfetti layer over and spread buttercream frosting over top.
5. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using three prep bowl add a little buttercream frosting and ivory, pink and purple food colouring or gel to each prep bowl and mix.
8. Using an offset spatula apply dabs of each colour along with the plain buttercream frosting.
9. Using a long offset spatula start icing the sides and top until smooth.
10. Smear a little butter cream to the back of each molding chocolate decoration before application to the cake. Add as many as you like.
11. Add other decorations.
12. Place bake in fridge to firm up.
13. Remove from fridge 30 minutes to an hour before serving.
14. Serve and enjoy.

Tips
• Buy a container of egg whites, unless you are going to have a use for all these egg yolks.

Please Enjoy

My thoughts
I have learned I need to just buy egg whites in a container. I can only do so much with my leftover egg yolks. I can’t be making curds and double yolk eggs all the time. With this recipe the second time baking it I had and issue regarding the doneness of the centre. The cake tester comes out clean and yet when I trim the cake, it is not entirely cooked through; which is aggravating. That being said I am much happier with this recipe then one I tried from someone else. I have never seen cakes sink in the middle in all my time baking and that recipe did it and it made me waste a half dozen eggs; arghhh. I will have to be very careful with who I try baking recipes from now on. Maybe it’s an altitude thing; but I highly doubt that sadly. The Funfetti cake turned out great and I am a fan of the dessert for two’s blog as I have access to recipes for two people. So this gave me the layer I needed to jazz up a plain old vanilla cake. I am still having issues frosting cakes as I can’t get the frosting to move around the cake as freely as I’d like; even though the frosting is soft. It is definitely a hand and pressure applied issue; but this is leaps and bound better than any of my fully decorated cakes except for my naked cakes and birch bark and yule log. I think I have graduated from naked cakes to full on cake decorating now and this is a wonderful way to keep my 2018 cake decorating goals moving in the right direction. I didn’t intend on adding multiple colours to the frosting or my geode inspired decorations; but I just went with it and it looks great to me.

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

Happy Birthday Abstract Layered Cake – Candy Coated Culinista

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