Wedding Cake

Genoise Roll with Lemon-Blackberry Semifreddo

Ingredients

1/4 cup limoncello

1/2 cup Simple Syrup

Genoise, rolled

Lemon-Blackberry Semifreddo

Confectioners' sugar, for dusting

Directions

1.   Stir limoncello and simple syrup in a small bowl. Unroll cake, remove towel, and place on parchment on the back of a rimmed baking sheet. Brush with limoncello syrup. Spread with semifreddo, leaving a 2-inch border on 1 short side and a 1/2-inch border on the long sides. Freeze until semifreddo is firm but not hard, about 25 minutes.

2.   Starting at the short side with semifreddo spread to the edge, roll cake, using parchment to help roll it. Transfer rolled cake, seam side down, to a platter; freeze until semifreddo is hard, at least 3 hours or up to overnight. Let stand at room temperature about 30 minutes before serving. Serve dusted with sugar.

 credit to  :marthastewart.com

Vanilla Cake Recipe

Peaches and Cream Ice Cream Cake

Ingredients

1/2 cup (1 stick) unsalted butter, softened, plus more for pan

1 1/2 cups cake flour (not self-rising)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs, separated

1/2 cup buttermilk

Vegetable-oil cooking spray

1 1/2 pints vanilla ice cream, slightly softened

1 1/2 pounds ripe peaches, cut into 1/2-inch pieces (about 2 1/4 cups)

2 pints peach sorbet, slightly softened

Directions

1.   Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan, and line with parchment paper. Butter parchment; set aside. Sift flour, baking soda, baking powder, and salt into a medium bowl; set aside.

2.   Put butter and 3/4 cup sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Mix in egg yolks. Reduce speed to low. Add flour mixture in 3 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.

3.   Put egg whites into the clean bowl of mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/3 cup sugar, beating until soft peaks form. Gently fold half of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture. Transfer to prepared pan.

4.   Bake until light golden and a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10 by 5 inches. Cake can be refrigerated, wrapped in plastic, up to 1 day.

5.   Coat a 10-by-5-inch loaf pan with cooking cooking spray; line with parchment, allowing a 1-inch overhang on long sides. Coat parchment with cooking spray. Line with plastic wrap, allowing a 3-inch overhang.

6.   Stir ice cream and peaches in a medium bowl; spread into prepared pan. Freeze until firm, about 2 hours. Spread 1 pint sorbet over ice cream; freeze until firm, about 1 hour. Spread with remaining pint sorbet; top with cake. Cover with plastic overhang. Freeze until firm, at least 2 hours or up to 4 days. To loosen cake from pan, wrap a damp, hot towel around pan. Lift out. Serve immediately.

 credit to : marthastewart.com

Boston Cream Pie Recipe

Boston Cream Pie

Ingredients

6 tablespoons unsalted butter, plus more for pan

1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

3 large eggs

1 cup sugar

1/2 recipe cooled Vanilla or Chocolate Pudding

1/4 cup heavy cream

4 ounces semisweet chocolate, chopped

1 teaspoon vanilla extract

Directions

1.   Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.

2.   With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.

3.   Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.

4.   Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.

5.   Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer.

6.   Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.

7.   Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.

 credit to : marthastewart.com

Flip Flops Decoset

Sweet and Salty Cake

Ingredients

3/4 cup cocoa powder

2/3 cup sour cream

2 2/3 cups cups all-purpose flour, plus more for pans

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans

1/2 cup vegetable shortening

1 1/2 cups granulated sugar

1 cup dark brown sugar

3 large eggs

1 tablespoon pure vanilla

1/2 cup Caramel with Salt

Whipped Caramel Ganache Icing

Fleur de sel, for garnish

Directions

1.   Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

2.   In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

3.   In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.

4.   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

5.   Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.

6.   Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

credit to : marthastewart.com

Pecan Pie Recipe

Ruffle Tower Cake

Ingredients

1 recipe Tender Lemon Cake

1 recipe Swiss Meringue Buttercream

Directions

1.   Trim bottom layers; stack on cake round, with 3/4 cup buttercream spread over top of each. Add top layer; spread 1 cup buttercream over entire cake. Refrigerate 40 minutes until firm. Tint half remaining buttercream pink.

2.   Place cake on rotating stand. Lay flat a 12-inch pastry bag with #103 tip. Fill half of bag from tip to top with pink buttercream, other half with white. Hold bag vertically, slot of tip perpendicular to cake; use swift back-and-forth motion 1 inch wide to make ruffle, pulling tip up side.

3.   Turn cake stand slowly, piping circular ruffle over top.

credit to : marthastewart.com

How to Crimp Decorative Pie Crusts

Strawberry and Pistachio Ice-Cream Cake

Ingredients

Berry Syrup

Yellow Genoise Cake

1 pint strawberry ice cream, softened 1 hour in refrigerator

1 pint pistachio ice cream, softened 1 hour in refrigerator

1/2 cup heavy cream

1 tablespoon sugar

1/2 teaspoon pure vanilla extract

Directions

1.   Line a 9 1/2-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on each side. Line plastic with parchment paper, leaving a 3-inch overhang on each long side. Set aside.

2.   Pour syrup into a large, shallow dish. Cut cake into three strips: two 9 1/2 by 4 1/4 inches, one 9 3/4 by 4 3/4 inches; discard scraps. Soak one smaller strip in syrup 1 minute. Turn; soak 40 seconds more. Using two spatulas, carefully transfer cake to pan; gently press into bottom. Brush with about 3 tablespoons syrup.

3.   In the bowl of an electric mixer fitted with the paddle attachment, beat the strawberry ice cream on medium speed until smooth, about 30 seconds. With a small offset spatula, spread in a smooth layer to cover cake layer. Repeat soaking process with other small piece of cake; place on top of strawberry ice cream, gently pressing down to level layer. Brush with syrup. Freeze about 30 minutes.

4.   Remove pan from freezer. Repeat process to make a layer of pistachio ice cream and final layer of cake. Cover; place in freezer to harden completely, at least 3 hours or overnight.

5.   Just before serving, whip heavy cream, sugar, and vanilla to soft peaks in a medium bowl. Invert pan onto a serving platter, and pull on plastic wrap to release cake from pan. Peel off plastic and parchment. Mound whipped cream on top, and spread with a rubber spatula. Cut into slices, and serve immediately.

credit to : marthastewart.com

White Chocolate Cake

Chiffon Cake with Strawberries and Cream

Ingredients

For The Cake

2 1/4 cups cake flour (not self-rising)

1 1/2 cups granulated sugar, divided

2 1/4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup safflower oil

7 large egg yolks plus 9 large egg whites

3/4 cup whole milk

1/2 teaspoon cream of tartar

1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For The Berries And Cream

2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving

1/2 cup granulated sugar

1 tablespoon fresh lemon juice

Pinch of salt

2 cups cold heavy cream

1/4 cup confectioners' sugar, plus more for sprinkling

Directions

1.   Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.

2.   Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.

3.   Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.

4.   Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.

5.   Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

 credit to : marthastewart.com

Zebra Cake

Three-Tier Candied-Pecan Cake with Brown-Butter Pears

Ingredients

For The Candied Pecans

2 cups chopped pecans, toasted

3 tablespoons unsalted butter, room temperature

1/4 cup packed light-brown sugar

1 tablespoon pure vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

For The Cake

1 1/2 sticks unsalted butter, room temperature, plus more for pans

3 cups all-purpose flour, plus more for pans

2 teaspoons baking powder

Coarse salt

1 3/4 cups granulated sugar

1 cup plus 2 tablespoons whole milk

3 large egg whites

For The Pear Filling

4 tablespoons unsalted butter

4 Anjou pears, peeled, cored, cut into 1/2-inch wedges, and tossed with 1 tablespoon fresh lemon juice

For The Bourbon Whipped Cream

1 cup chilled heavy cream

2 tablespoons bourbon (optional)

2 teaspoons confectioners' sugar

Garnish: 1/3 cup chopped pecans

Directions

1.   Candy the pecans: Preheat oven to 400 degrees. Toss toasted pecans with butter, brown sugar, vanilla, cinnamon, and nutmeg on a rimmed baking sheet. Roast, stirring to coat halfway through, until toasted, about 10 minutes. Let cool.

2.   Reduce oven temperature to 350 degrees. Make the cake: Butter three 8-inch round cake pans, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and 1 1/4 cups granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Stir in candied pecans.

3.   Beat egg whites in a clean bowl with a mixer on high speed until frothy. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Gently fold one-third of the egg whites into the batter using a rubber spatula. Fold in remaining egg whites in 2 additions.

4.   Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 30 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto racks, and let cool completely.

5.   Meanwhile, make the pear filling: Brown butter in a skillet over medium heat, about 5 minutes. Cook pears, stirring occasionally, until tender, about 6 minutes.

6.   Make the bourbon whipped cream: Whisk cream, bourbon, and confectioners' sugar with a mixer on medium-high speed until soft peaks form.

7.   Trim tops of cakes to create a level surface using a serrated knife. Transfer 1 cake to a platter. Spread half the pears over the top. Top with another cake. Spread remaining pears over the top. Top with remaining cake. Spread whipped cream over the top. Garnish with chopped pecans.

 credit to : marthastewart.com

Pastry Cream Recipe

Butterscotch-Pecan Cake

Ingredients

For The Cakes

Vegetable-oil cooking spray, for pans

3 3/4 cups all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

2 1/2 teaspoons coarse salt

10 ounces (2 1/2 sticks) unsalted butter, softened

2 1/2 cups packed dark-brown sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 1/4 teaspoons rum, preferably golden or dark

1 1/4 cups buttermilk, room temperature

For The Frosting

12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened

2 cups packed dark-brown sugar

1 cup heavy cream

1/2 teaspoon coarse salt

20 ounces cream cheese, softened

1/2 cup confectioners' sugar, sifted

For The Butterscotch Sauce

2/3 cup packed dark-brown sugar

3 ounces (6 tablespoons) butter, cut into pieces

1/2 cup light corn syrup

1/4 teaspoon coarse salt

1/2 cup heavy cream

2 cups pecan halves, toasted and chopped, plus more halves for garnish

Directions

1.   Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

2.   Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.

3.   Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.

4.   Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.

5.   With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).

6.   Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.

7.   To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.

8.   Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

credit to : marthastewart.com

Boston Cream Pie Recipe

Caramel Cake

Ingredients

Nonstick cooking spray with flour

1/2 cup (1 stick) unsalted butter

1 1/4 cups sugar

1/4 cup Caramel Syrup, plus more for serving

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

Caramel Frosting

Directions

1.   Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.

2.   Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.

3.   In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.

4.   Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment. Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.

5.   Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.

6.   Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.

7.   Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.

 credit to : marthastewart.com