Saturday, July 26, 2014

Daring Bakers! - Surprise Inside Cake

Life has pleasantly surprised me again. But I think the only reason why, is because I have opened myself up to the possibility of surprise. A month ago, I wasn't ready to be in this place. I felt uprooted and out of sorts and just craving comfort through familiarity. But I've finally settled down, settled in, thus permitting myself to experience the out of the ordinary. It's been wonderful. 

Nothing to see here, folks. 


Certain areas of my life are harder to give up some measure of control over than others, especially when I'm feeling insecure. I want to know I am being taken care of, and in a new situation, it can feel like the only person I can rely on is myself. It's something that's a constant work in progress, and has steadily been improving in recent months, but I still fall back into those tendencies sometimes, especially in unfamiliar scenarios. Recently though...I've allowed myself to let go and embrace the unexpected. And it's resulted in a very pleasant "crazy random happenstance", if you will. 

Man, this dinosaur sure loves desserts. 


To mirror the surprises of my life, and because, well, it was this month's Daring Baker's challenge. What a happy coincidence! I've been meaning to make a cake like this for a while, so I'm glad I had an excuse. I thought about making some sort of a design inside as the surprise, but it seemed too failure prone. That is typically the type of thing I am pretty terrible at doing. So I hollowed out a section of this devil's food cake, filled it with those tiny, delicious Cadbury eggs, and covered the whole thing in white chocolate buttercream and rainbow sprinkles to hide the ugly parts, haha. Hope you enjoy. Prepare to be surprised. 


  For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds! 
 
Surprise Inside Devil's Food Cake with White Chocolate Buttercream

2 cups all-purpose flour 
  1 teaspoon salt  
1 teaspoon baking powder  
2 teaspoons baking soda  
3/4 cup unsweetened cocoa powder  
2 cups sugar  
1 cup vegetable oil  
1 cup hot coffee  
1 cup milk 
  2 large eggs  
1 teaspoon vanilla

 Preheat oven to 325°F. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin. Pour into three 6 inch pans and bake 30-45 minutes (I know it's a big range) or until a toothpick comes out clean. Cool completely before frosting. To make your cake a surprise inside cake, cut a 3-4 inch round out of your center layer. After frosting the first layer, put the second ring over it, fill the cake cavity, and proceed as usual. 

White Chocolate Buttercream Frosting 

3 egg whites
4 ounces good quality white chocolate
1 cup sugar
1/4 cup water
3 sticks unsalted butter, at room temp


Put the egg whites in the bowl of an electric mixer. Melt the white chocolate about halfway in a double boiler. Remove from heat , stir until smooth , and set aside to cool.


Combine the sugar and water in a small heavy saucepan. Set over medium heat and stir to dissolve the sugar. Bring to a boil and cook without stirring, until the syrup reaches the soft-ball stage 238 degree F on a candy thermometer.


Immediately start beating the egg whites on medium low speed. Slowly add the syrup in a thin stream, taking care not to hit the beaters. Continue to whip until the mixture is body temperature and stuff meringue has formed.


Reduced the speed to low and add the butter 2 to 3 tablespoons at a time. When the butter is incorporated, beat on medium speed until the frosting appears to curdle. Continue to whip and it will suddenly come together. Add the white chocolate and mix well.

Friday, July 11, 2014

Beet Red Velvet Cake

Sometimes my roommate has trouble making decisions. Not on big, important things, at least I don't think so. He merely...gets bogged down in particulars? So it's often easier to just make a decision for him. Note that I do not enjoy doing this. Especially not about birthday cakes. How can one not care what kind of cake they have?! 



"Adam. Please. What kind of cake do you want, I can make anything." Know that no one ever asks for anything out of the ordinary, but I can always hope.
"Okay, I want Red Velvet," he says emphatically. 
NOOOOO. If you've been reading this blog for any amount of time, you might know my dislike for red velvet. There is something sinister about all that dye. But wait...
"Ugh, fine, I'll do it. But I'm going to use beets instead of food coloring." 
He looked somewhat taken aback, but didn't object. So there was indeed a way to make this cake out of the ordinary. 




It wasn't horrible! It didn't taste like beets! If I hadn't told everyone about the beets so they could prepare themselves in case it was barfworthy, I don't think anyone would have known. It's not going to be as shockingly red as it would be if you used dye, but it was still clearly red. Now I can make red velvet again without feeling gross. On the side note, the frosting on this was fantastic, a cream cheese Swiss meringue buttercream. Yeah, a little more complex than American buttercream/cream cheese frosting, but worth it to me. 



Beet Red Velvet Cake
from Korena in the Kitchen

1/2 cup unsalted butter, softened 
3/4 cup granulated white sugar
2 eggs, at room temperature
3/4 cup beet purée 
3/4 tsp vanilla extract 
1 1/4 cup all purpose flour
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
2 tbsp natural cocoa powder (NOT Dutch process)

1/2 cup cultured buttermilk 
 1 1/2 tsp rice vinegar
1 tbsp fresh lemon juice 

Preheat the oven to 350˚F. Butter two 6″ round cake pans, then line the bottoms with parchment paper and butter the paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, then beat in eggs one at a time. Add beets and vanilla.
In a medium bowl, sift together the dry ingredients:
In a liquid measuring cup, combine buttermilk, rice vinegar, and lemon juice. Add the dry and wet ingredients alternately to the beet mixture, making three additions of dry and two additions of wet (starting and ending with dry). Mix gently to incorporate, scraping down the bottom and sides of the bowl as needed.
Pour the batter into the prepared pans  Bake the cakes in the preheated 350˚F oven for 35 – 45 minutes, until a toothpick inserted in the center comes out with a few point crumbs sticking to it (start checking after about 25 minutes). Run a knife around the edge of the pan, invert the cakes onto a rack, and cool completely.
When cool, split the cakes in half horizontally and frost with Cream Cheese Swiss Meringue Buttercream Frosting. Use about 2/3 of the batch to fill between the 4 layers, then frost the top and sides with the remaining buttercream (you might need to chill the whole thing after stacking/filling the layers if the frosting gets very soft).

Put the cake in the fridge to chill while you make the 
White Chocolate-Cream Cheese Ganache:
In a small saucepan, heat until just boiling:
5 tbsp half and half cream
2 tbsp cream cheese
1 tsp butter
Pour the hot mixture over 5 oz chopped white chocolate and let it sit for a minute to melt, then stir until smooth. Stir in a pinch of salt and let it cool until thick enough to spread.

Pour the ganache over the chilled cake and spread it gently down over the top and sides of the cake (don’t be like me – put the cake on the serving platter AFTER you cover it in ganache). Chill again to set, then take out of the fridge about an hour before serving.

Thursday, July 3, 2014

Sky High Strawberry Shortcake

Happy 4th of July, my American readers, which, I'm going to just assume is the majority of you (if there are international readers out there, I would love to hear from you!). This year is the first year I'll be celebrating the 4th of July without my family, which is a weird prospect for me. It's not that the 4th is a huge deal in my family, it's just that...we've always been together, doing almost the exact same thing, for basically my entire life (save the year we were in Canada for the 4th, but we still watched Canada Day fireworks together over Niagara Falls). 



Here's what always happened: when we were younger, we would go down to the park by the river, either together or with friends, and play silly carnival games, pet baby animals, and watch the water ski team do tricks. Then we either attended a party at a house on the river's edge, or, in more recent years, staked out a spot in the park and watched the fireworks over the river. I love fireworks – certain things will never stop being awe-inspiring to me, and the 4th has the added punch of nostalgia. 



Maybe I'll start developing new traditions? Or maybe things will just be eclectic and vary from year to year. Maybe I'll make a massive strawberry shortcake like this one. It's not as big as it looks, since each layer is only 6 inches, but it's still fairly impressive. And way better than those spongy little cups and "non dairy whipped topping" (shiver). 



Sky High Strawberry Shortcake
(I can't get the italics off, guhhhh)
Adapted from Sky-High Irresistible Triple-Layer Cakes
Makes one 6-inch triple layer cake; serves 8 to 10
 
Cake
5 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cake flour
2 1/2 teaspoons baking powder 
1/4 teaspoon salt
2/3 cup buttermilk
 
Lightly Sweetened Whipped Cream
1 1/2 cups heavy cream
2 tablespoons sugar 
 
Fresh Strawberry Filling
2 pints strawberries, small if possible, about 1/2 pint reserved for garnish
1 teaspoon of rosewater or 1 tablespoon anisette liqueur 
1 teaspoons vanilla extract
1/4 cup sugar
 
 
For the Cake Pre-heat the oven to 350 degrees F. Grease the bottoms and sides of three 6-inch round cake pans.  Line the bottom with a round of parchment of waxed paper and then grease with butter.
In a stand mixer fitted with paddle attachment or electric hand mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl after each addition.
Sift flour, baking powder and salt together. Add dry ingredients to the batter, alternating with buttermilk in 2 to 3 additions. When mixing, do not let the mixer exceed medium speed (unless using a low-power hand-held mixer). This will ensure that gluten does not form, and you have a soft airy cake. Divide patter evenly among three prepared cake pans.
Bake cakes for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cakes cool in pans for 10 minutes; invert cakes onto wire racks, carefully peel off parchment and allow cakes to cool completely.
For the Fresh Strawberry Filling & Whipped Cream
Clean and hull strawberries, and slice into pieces about the thickness of a nickel. My berries were really small and compact in the pints, so I stopped slicing when I had about 1 1/2 to 2 cups of berries. Place sliced berries in a bowl and add sugar, rosewater and vanilla. Toss to coat, cover and let berries macerate at room temperature for about an hour.
In a large chilled bowl, with chilled beaters, whip the cream and sugar until stiff. There will be about three cups.
To Assemble
Place one layer on cake stand or serving plate, flat side up. Top with 3/4 cup of strawberry filling, spooning over the entire cake layer, and trying to keep juices from running on the plate. Top with one cup of whipped cream, spreading evenly over berries. Repeat with second layer of cake, 3/4 cup of berries, and 1 cup of whipped cream. Top with remaining layer of cake. Cover with last of the whipped cream and garnish with fresh, whole berries. For best flavor, cover the cake with dome or loose plastic wrap and refrigerate for about two hours before slicing and serving.
 
Note: I reduced the strawberry filling slightly since I didn’t think the cake needed additional berries spooned over the cake for serving. If you’d like to serve extra sliced berries on the side, increase berries to 2 quarts, rosewater to 2 teaspoons, vanilla to 2 teaspoons and sugar to 1/2 cup.

Friday, June 27, 2014

Daring Bakers! - Cinnamon Bun Pie

Hello, dear readers. Yesterday...I cried in the car. My friends are scattering all over the country, including my best friend of the past four years, who left for California yesterday. So I'm sad, understandably, right? I don't like change, and proximity is honestly such a huge factor in maintaining relationships of any kind. Things are just easier when you're closer together. And for some people, long distance friendships aren't worth the effort. At least, that's what I'm afraid of. I fear that my meaningful relationships will wither away into husks of what they were. 



People say there are certain kind of relationship where you can go without speaking for years, then pick things right up from where they left off last time you saw each other. That may be true, but I hate the idea, because regular, frequent communication is incredibly important to me. Maybe I'm just saying that because I've never experienced such a relationship as the one described above. Things change, things change all the time, and there's nothing I can do to stop that. I just hope that the people who matter to me stay in my life. 


So, uh...let's talk about this food business. The Daring Bakers theme this month was cinnamon rolls, but since I've already blogged about cinnamon rolls, I decided to go with my baker crush, Christina Tosi, and make her Cinnamon Bun Pie. It's not the prettiest, but it's crazy good. Can't go wrong with Liquid Cheesecake. Anyway, enjoy it. And if you have any insights about friendships and relationships, I'd love to hear about them. 

Dinosaurs love cinnamon. Truefacts.


This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

Cinnamon Bun Pie 
 (All ingredients are in cups and grams, so choose what you prefer)

Ingredients
1 recipe mother dough (recipe below), proofed
30 g flour, for dusting 3 tablespoons
80 g brown butter ¼ cup
1 recipe liquid cheesecake (below)
60 g light brown sugar ¼ cup, packed
1 g kosher salt ¼ teaspoon
2 g ground cinnamon 1 teaspoon
1 recipe cinnamon streusel (below)

 
Directions
1. Heat the oven to 350°F.
2. Punch down and flatten the mother dough.
3. Take a pinch of flour and throw it across the surface of a smooth dry countertop to lightly coat the counter. Take another pinch of flour and lightly dust a rolling pin. Use the rolling pin to flatten the punched-down circle of dough, then roll out the dough with the rolling pin or stretch the dough out by hand as if you were making a pizza from scratch. Your end goal is to create a large circle that is approximately 11 inches in diameter. Keep your 10-inch pie tin nearby tor reference. The 11-inch dough round should be ¼ to ½ inch thick.
4. Gently place the dough in the pie tin. Alternate between using your fingers and palms of your hands to press the dough firmly into place. Put the pie tin on a sheet pan.
5. Use the back of a spoon to spread halt of the brown butter in an even layer over the dough.
6. Use the back of another spoon (you don’t want brown butter in your creamy white cheesecake layer!) to spread half the liquid cheesecake in an even layer over the brown butter. Spread the remaining brown butter in an even layer over the liquid cheesecake.
7. Scatter the brown sugar on top of the brown butter. Tamp it down with the back of your hand to help keep it in place. Then sprinkle evenly with the salt and cinnamon.
8. Now for the trickiest layer: The remaining liquid cheesecake. Stay cool, and spread it as gently as you can to achieve the most even layer possible.
9. Sprinkle the streusel evenly on top of the cheesecake layer. Use the back of your hand to secure the streusel.
10. Bake the pie tor 40 minutes. The crust will puff and brown, the liquid cheesecake will set firm, and the streusel topping will crunch up and brown. After 40 minutes, gently shake the pan. The center of the pie should be slightly jiggly. The filing should be set toward the outer boundaries of the pie tin. If some of the filing erupted onto the sheet pan below, don't worry – consider it a snack tor later. It necessary, bake for an additional 5 minutes, until the pie meets the description above.
11. Cool the pie on a wire rack. To store, cool the pie completely and wrap well in plastic wrap. In the fridge, the pie will keep fresh tor 3 days (the crust gets stale quickly); in the freezer, it will keep tor 1 month.
12. When you are ready to serve the pie, know that it's best served warm! Slice and microwave each slice on high for 30 seconds, or warm the whole pie in a 250°F oven for 10 to 20 minutes, then slice and serve.


Mother Dough
makes about 850 g (2 pounds)

Ingredients
550 g flour 3½ cups
12 g kosher salt 1 tablespoon
3.5 g active dry yeast ½ packet or 1 1/8 teaspoons
370 g water, at room temperature 1¾ cups
grapeseed oil

 
Directions
1. Stir together the flour, salt, and yeast in the bowl of your stand mixer—do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mass.
2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
3. Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.

 
Liquid Cheesecake
makes about 325 g (1 ½ cup)

Ingredients
225g cream cheese 8 ounces
150 g sugar ¾ cup
6g cornstarch 1 tablespoon
2g kosher salt ½ teaspoon
25 g milk 2 tablespoons
1 egg

 
Directions
1. Heat the oven to 300°F.
2. Put the cream cheese in the bowl of a stand mixer with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 2 minutes until the sugar has been completely incorporated. Scrape down the sides of the bowl.
3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream. Then whisk in the egg until the slurry is homogenous.
4. With the mixer on medium-low speed, stream in the egg slurry and paddle for 3 to 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
5. Line the bottom and sides of a 6 x 6-inch baking pan with plastic wrap. Pour the batter into the pan. Put the pan in the oven and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the pan but still be jiggly and loose in the dead center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it, but it’s never taken me more than 25 minutes to underbake one. If the cheesecake rises more than ¼ inch or begins to brown, take it out of the oven immediately.
6. Cool the liquid cheesecake completely, to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week. Refrigerate before using in the cinnamon bun pie!

 
Cinnamon Streusel
makes about 120 g (2/3 cup)

Ingredients
40 g flour ¼ cup
20 g old-fashioned rolled oats ¼ cup
2g ground cinnamon 1 teaspoon
1 g kosher salt ¼ teaspoon
30 g light brown sugar 2 tablespoons
25 g butter, melted 2 tablespoon
0.5 g vanilla extract 1/8 teaspoon

 
Directions
1. In a bowl, combine the flour, oats, cinnamon salt and brown sugar with a spoon or spatula. Pour in the melted butter and vanilla and toss until almond-size dark oat clusters form.
2. If you’re making the pie the same day, the streusel can wait out on the counter. If you’re making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.

Tuesday, June 24, 2014

Hawaiian Bread

I'm feeling much better than last post, which was pretty mopey. I apologize; I don't want this place to be full of negativity. But I also don't want to hide my emotions. It's about striking a balance, I suppose. So...let me tell you about my job. I'm a real baker now. Not that I haven't always been real, but you know what I mean. I get up between 4 and 5 in the morning and start whipping out scones, biscuits, and muffins. It's fast paced, time sensitive, and I love it.


A part of me can't believe that I'm doing what I've wanted to do for so long. My dreams are coming true. And yeah, it's been a lot of work, a lot of trawling through job postings and a lot of rejection. But I did it. And now, I feel like I can take on the world. 


I don't bake bread at work (maybe in the future?), but I make a lot of it at home. We go through it pretty quickly, which I love, because it means I can make lots of different kinds. Hawaiian bread is easy, lightly sweet, and makes killer hamburger/sandwich buns. Or, if you're like me, toast it and break out your secret Biscoff stash. It's worth it. 



Hawaiian Bread
(This amount made a smallish loaf and 6 rolls) 

4 1/3 cups all-purpose flour
2 eggs
1 1/3 cups pineapple juice
1/2 cup sugar
1/3 teaspoon ginger
2/3 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/3 cup butter, melted

Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
Place flour. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Alternatively...use a stand mixer. The dough will be soft and kind of sticky.
Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
Bake at 350 degrees for 25-30 minutes or golden brown.