Uncategorized – Chelsweets

Peanut Butter Blossom Cookie Cake

Who else loves peanut butter blossom cookies?? They're one of my favorite holiday treats, and were the first thing I baked on my own when I began experimenting in my kitchen. I always make them with Jif® Peanut Butter , and they never disappoint!

To mix things up this year, I decided to kick off my holiday baking with a cake inspired by these classic treats. I used Jif to make peanut butter frosting and cake layers, which gave my cake the same fresh-roasted peanut taste that makes the sweet and salty cookies so delicious! I decided to add some Christmas lights too, since Christmas is just around the corner.

To make this cake look just like these delectable cookies, the bottom tier is made with two massive 10-inch peanut butter cake layers. The top tier is made with chocolate cake layers, frosted with peanut butter chocolate buttercream. I also carved some lines into the base of the cake, and added a sprinkle of granulated sugar to stay true to each delicious component of this cookie.

Peanut Butter Cake Ingredients:

3 1/4 cups all-purpose flour
3 cups granulated sugar
2 1/2 tsp baking powder
1 tsp salt
½ cup unsalted butter, room temperature (1 stick)
½ cup creamy Jif Peanut Butter
2 tsp vanilla extract
1 cup egg whites (or about 7 egg whites)
1 1/2 cups buttermilk, room temperature
1/8 cup vegetable oil

Chocolate Cake Ingredients:

1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
2 large eggs, room temp
1/2 cup unsalted butter, room temp (1 stick)
1/2 cup hot water
1/2 cup buttermilk, room temp
1/2 cup unsweetened baking cocoa

Peanut Butter Buttercream:

1 1/2 cups unsalted butter (room temperature)
1/2 cup Jif creamy peanut butter
8 cups powdered sugar
1 tsp salt
1/3 cup heavy cream
½ cup of unsweetened baking cocoa (to be added at the end to ½ of the finished buttercream)

Additional decorations:

Candy coated chocolate almonds
Green gel food coloring
½ cup granulated sugar

Instructions:

Preheat oven to 350 degrees.

Begin by making the peanut butter cake layers:

Line two, 10-inch round cake pans with parchment rounds, and place a flower nail upside in the center of each pan (helps the layers bake more evenly and quickly). Grease the sides of the pan and the flower nail with non-stick cooking spray.
Mix together dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment until fully combined.
Mix chunks of room-temperature butter and the Jif Peanut Butter slowly into the dry mix, on a low speed. Continue to mix until the mixture looks crumbly.
Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide batter evenly between the prepared cake pans.
Bake for 35-37 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 30 minutes, to accelerate the cooling process. Carefully invert the pans, and remove the layers from the pans onto a wire rack, to finish cooling.
Once fully cooled, level one of the cake layers using a serrate knife. Leave the second cake layer with a dome. Set aside.

Next, make the chocolate cake layers:

Line two 6-inch pans and two 4-inch pans with parchment rounds, and spray with non-stick spray.
Add the sugar and butter into the bowl of a stand mixer, and whisk on high for 1 minute. The mixture should become light in color.
Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.
In a separate bowl, combine the hot water, and buttermilk. Pour in the black cocoa, and whisk until no clumps remain.
Next, add 1/2 cup of flour into the butter/egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.
Pour in half of the buttermilk / cocoa mixture, and gently pulse the mixture to incorporate the liquid (if you don’t, you’ll end up splattering the cocoa mixture all over your kitchen!
Repeat this process, ending by mixing in the last ½ cup of flour.
Divide the batter between the pans, filling each pan at least 1 inch high with batter.
Bake for 25-30 minutes, or until a skewer comes out clean.
Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
Place the pans in the freezer for about 30 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Once the layers are fully cooled, use a serrate knife to level the tops of the layers.

As the cake layers cool, prepare the peanut butter and chocolate buttercream.

Beat the butter and peanut butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Once fully mixed, add in the salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Place ½ of the frosting into a separate bowl, and mix in ½ cup of unsweetened baking cocoa and an extra tablespoon of heavy cream to make chocolate peanut butter buttercream for the top tier of the cake. Cover with plastic wrap, and set aside.
Place ½ cup of peanut butter buttercream into a small bowl, and add forest green gel food coloring. Mix until evenly colored, then place in a small piping bag. Snip a small (less than ½ cm) opening at the tip of the bag, and set aside.

Now assemble the cake!

Spread a small dab of buttercream in the center of a 12-inch, grease-proof cake board. Center the leveled, peanut butter cake layer on the cake board, and top with a generous, even layer of peanut butter buttercream. Place the un-trimmed peanut butter cake layer on top of this. Cover the cake layers in a crumb coat, and place in fridge to chill.

Next, begin to make the chocolate portion of the cake. Using a 6-inch cardboard cake round, stack and frost the chocolate cake layers with the chocolate peanut butter buttercream. Smooth any overhanging frosting, and then use a serrated knife to trim the cake into a cone-like shape. Cover in a thin crumb coat, and place in the fridge to chill.

Remove the peanut butter cake from the fridge, and add a second, thicker layer of peanut butter frosting. Use an acetate sheet to create rounded sides on the cake, to emulate the shape of a peanut butter cookie. Carefully add granulated sugar onto the peanut butter frosting, to emulate the sugar that peanut butter blossom cookies are rolled in before they are baked.

Trace the shape of a 6-inch circle on top of the cake (using the cake pan or a 6-inch cake round), and scoop out the circle using a spoon (removing about 1 inch from the top of the cake). This will help make it look like the chocolate portion of cake was pressed into the peanut butter layer, just like a peanut butter blossom cookie fresh out of the oven. Set aside.

Remove the chocolate cake from the fridge, and add a second, thicker layer of frosting using the chocolate peanut butter buttercream. Use an acetate sheet to create slightly curved sides around the base of the cake. Once the frosting is smooth, carefully place on top of the peanut butter cake layer, into the carved area on top of the cake.

Use a small knife to carve some lines into the frosting, to resemble the cracks that peanut butter blossom cookies have when once they’re baked.

The finishing touch is to use the green buttercream to pipe a line around the chocolate cake, and place the candy-coated chocolate almonds beneath it, to look like Christmas lights!

The last step is to gather your friends and family around, and slice into this cake! This cake feeds about 25 people.

December 6, 2018

ChelsweetsLeave a comment

Apple Cider Donut Cake

Sharing this cake just before Fall ends! Last month a coworker of mine visited an apple orchard in upstate New York, and brought back the most delicious apple cider donuts!!!

My natural reaction was to make a cake inspired by those cinnamon-sugar covered bundles of joy. This cake is made with apple spice cake layers, a cinnamon buttercream, and is topped with baked apple cider donuts!

To create the baked donuts, I used Sally’s Baked Apple Cider Donut Recipe! Her recipes are always so delicious, and this recipe didn’t disappoint!! However, if you have access to great apple cider donuts, you could always buy them too to simplify the process.

I started by making the baked apple cider donuts. Following Sally’s tip, I reduced 1 1/2 cups of apple cider down into 1/2 cup of liquid, to really concentrate the flavor. I then prepared the batter as instructed, and poured it into a large piping bag.

I heavily greased my donut pans and my silicon sphere molds, and baked the donuts for 12-14 minutes (my pans are on the larger side, so my donuts required a few extra minutes in the oven).

Once baked, I dipped the donuts into melted butter, and tossed them in cinnamon sugar. I placed them in an airtight container, and then began baking my apple spice cake layers!

Begin by preheating oven to 350°F. Line four 7 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.

Mix together all dry ingredients in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.

Bake for 35-37 minutes if using 8 inch pans, or 37-38 minutes for 7 inch cake pans (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

While the layers cool, make the cinnamon buttercream! Beat the butter with the cinnamon, cardamom, and ginger on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Once the cake layers are fully cooled, it’s time to assemble the cake! Using a 10 inch grease-proof cake board, begin to stack the cake layers by spreading a generous and even layer of cinnamon buttercream onto each layer with a large offset spatula.

Cover the cake in a thin layer of the cinnamon frosting (crumb coat) to trap any run-away crumbs. Chill the cake in the freezer or fridge for about 5 minutes, until the buttercream is firm to the touch.

Next, add a thicker, second layer of vanilla buttercream. Use a bench scraper to smooth the sides of the cake. You can see a full tutorial on how to frost a cake with smooth sides here. Use a small offset spatula to smooth the top of the cake.

Pipe a bit of buttercream onto the back of each apple cider donut hold, then gently press it against the base of the cake. Repeat this process, entire base is covered.

Next, stack the apple cider donuts on top of the cake, creating a donut pyramid! Pipe buttercream onto the bottom of each donut, to help keep them in place once the cake is cut into.

This cake simply screams Fall, and tastes just as delicious as the amazing apple cider donuts that inspired it 🙂

Apple Spice Layer Cake Recipe:

3 cups all-purpose flour
3 cups granulated sugar
1 Tbsp ground cinnamon
1 1/2 tsp ground cardamom
1 1/2 tsp ground ginger
1 tsp. table salt
2 1/2 tsp. baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup egg whites (about 7 egg whites, or 5 whole eggs), room temperature
1 cup buttermilk, room temperature
1 1/2 cup apple cider concentrate (heated on medium heat until it reduces to 1/2 cup of apple cider concentrate)
1 Tbsp tasteless oil (I use vegetable oil)
2 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Line four 7 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
Mix together all dry ingredients (flour, baking powder, sugar, cinnamon, cardamom, ginger, and salt) in a stand mixer with a paddle until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.
Bake for 35-37 minutes if using 8 inch pans, or 37-38 minutes for 7 inch cake pans (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Cinnamon Buttercream Recipe:

2 cup (4 sticks) unsalted butter, room temperature
8 cups powdered (confectionary) sugar
1/2 tsp salt
1/4 cup heavy cream (or heavy whipping cream), room temperature
1 Tbsp cinnamon
1 tsp ground cardamom
1 tsp ground ginger
1 Tbsp vanilla extract

Instructions:

Beat together the butter, cinnamon, ground cardamom and ginger on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Baked Apple Cider Donut Recipe (Sally’s Baking Addiction)

November 23, 2018December 4, 2018

Chelsweets10 Comments

The BEST Black Friday Baking Deals!!

I’ve already shared my favorite tools and equipment with you, but I know sometimes it’s nice to accumulate tools overtime, or when there’s a great deal!

It can be a bit daunting when you think about EVERYTHING you need for your kitchen, but now is the time!! I’ve pulled together a quick list of the best Black Friday baking deals on Amazon, to help you fulfill your baking wants and needs!

Deal #1: 3.5 quart kitchen aid

This is slightly smaller than the standard 4.5 qt mixer, but if you don’t bake in large volumes and this won’t hinder your baking process, I highly recommend getting it. It’s normally $250, but will only be $159 tomorrow on Amazon!

Deal #2: Glass Tupperwear Set

I don’t know about you, but I make all of my buttercream and cake fillings in advance! I love storing them in glass tupperwear with rubber seals, to keep them fresh in the fridge or freezer. This tupperwear set is normally $40, but will be $25!!

Deal #3: Rubbermaid Oven Thermometer

Did you know most ovens aren’t properly calibrated?? This can cause loads of problems when it comes to baking. I highly recommend getting an oven thermometer to ensure your oven temperature is accurate (or so that you can adjust it to be the right temperature. I actually have this oven theremortere, but bought it at full price for $17. Tomorrow it’ll be on sale on amazon for $5!!!

Deal #4: Wilton Cookie Press

With Christmas right around the corner, this deal is perfect! I used a cookie press for the first time last year, and they’re so much fun to use! The best part is that they make super beautiful cookies, with hardly any extra effort. This Wilton cookie press comes with 12 different shaped cookie disks, and is on sale for $12 (normally $22!!).

Deal #5: Wilton Baking Pans

I love baking with round cake pans, and Wilton has a sale on their 8 inch cake pans! These pans are usually $17 for a set of 2, but you can now get the for $13.

Hopefully you’ll be able to indulge in some great deals this Black Friday, and get some of the baking gadgets you’ve had your eye one!!

November 22, 2018November 22, 2018

Chelsweets2 Comments

Lemon Meringue Cake

One cake flavor I’ve been dying to make is lemon meringue! Since it’s finally starting to feel like summer, I figured it was time to test it out. To make this cake reminiscent of a lemon meringue pie, I filled it with lemon curd, frosted it with a lemon buttercream, and topped it with toasted meringue. The decorations on this cake is really easy and simple, making it the perfect cake to whip together for a summer get together.

This cake is much smaller compared to my normal cakes! It is made using a half batch of my go-to layer cake recipe, and feed around 12 people.

Lemon Cake Batter:

1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/4 tsp baking powder
1 stick (1/2 cup) unsalted butter, room temp
1/2 cup egg whites (about 4 egg whites)
3/4 cup buttermilk
1 Tbsp vegetable oil
zest of 1 large lemon
juice 1/2 large lemon
1/2 tsp salt

Lemon Buttercream Frosting:

4 sticks or 2 cups unsalted butter, room temperature
8 cups powdered sugar
1/2 tsp salt
1 Tbsp. heavy cream
1 tsp vanilla extract
zest of 1 large lemon
juice 1/2 large lemon

Yellow Ganache Drips:

1/2 cup heavy cream (about 4 oz.)
1 1/2 cups white chocolate chips (9 oz.)
yellow gel food coloring

Lemon Curd (sourced from the Food Network):

4 large egg yolks (reserve the egg whites for the meringue)
1/2 cup granulated sugar
3 lemons, zest and juice
1/4 tsp. salt
6 tablespoons unsalted butter (3/4 stick), room temperature

Meringue (sourced from the Food Network):

2 large egg whites
1/2 cup granulated sugar
1/4 tsp vanilla extract
pinch of cream of tartar

Preheat oven to 350°F. Line three 7” round pans with parchment rounds, and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in lemon juice, lemon zest, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 35-37 minutes. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Once the layers have fully cooled, trim the caramelized bits from the sides of the layers using a serrated knife.

As the cake layers bake, prepare the lemon curd. With a hand mixer, beat together butter and sugar until light and fluffy. Beat in each egg one at a time, allowing them to mix completely before beating in another egg. Beat in the lemon juice and zest, until incorporated. Over medium heat, in a double boiler, stir the mixture. Stir mixture frequently, until the mixture begins to thicken (about 15 minutes). Pour into bowl and let cool in fridge. If you have any left overs, place them in an air tight container, and use within a week.

Next, make the lemon buttercream frosting. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of the cream and lemon juice. Once fully mixed, add in the vanilla, lemon zest, and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Make the yellow ganache drips next, to allow the mixture to cool before adding to the cake. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Then add gel food coloring if desired. Allow to cool until desired viscosity is reached.

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed. I like to put my ganache into plastic squirt bottles when decorating cakes, but you can also use a spoon to drizzle it over cakes.

The last component is the meringue. Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.

Stack and frost layers on a 10 inch, grease-proof, cardboard cake round. Frost a ring of lemon buttercream around the perimeter of the layer, and add a generous scoop of lemon curd into the center of the layer. Spread evenly over the cake layer, then repeat with remaining layers, being sure it stays within the frosting boarder.

Cover the cake in a thin crumb coat with remaining lemon frosting, and chill in the freezer or fridge for about 5 minutes. Once the crumb coat is firm to the touch, add a second layer of frosting. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.

Once the frosting is chilled, add on the yellow colored white chocolate ganache drips. Always be sure to do a test drip, to ensure that your ganache is at the right temperature. Scoop meringue onto the top of the cake, shaping into a swirling mound using a small offset spatula.

Brown the meringue using a kitchen torch, then enjoy!

May 14, 2018

Chelsweets16 Comments

Cookie Butter Cake

I’ve always had a deep love for Biscoff cookies (thank you Delta), but I didn’t know about cookie butter until a couple years ago!

I received flat of cookie butter a few months ago, and have wanted to make a cookie butter cake ever since.

This month I finally made it happen, and boy am I glad I did!! This is one of my favorite cakes I’ve made.

Staying true to the ingredients used to make Biscoff cookies, the main flavors in this cake are dark brown sugar and cinnamon. The recipe can be found below.

Instructions:

Begin by making the cake layers. Preheat oven to 350°F. Line four 7” (for taller layers) or 8″ round pans with parchment rounds, and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, brown sugar, cinnamon, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.

Mix in the buttermilk in two installments, on a low speed.

Add in vanilla and oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide evenly between the prepared cake pans.

Bake for 37-38 minutes (or until a skewer comes out clean).

Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

While these layers bake pretty flat, sometimes I’ll also trim the top of the layers too!

Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

Next, make the vanilla buttercream frosting. This will be the base used to make the cookie butter frosting as well!

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

To make the cookie butter frosting, place 1/3 of the vanilla frosting into a separate bowl.

Add 1 cup of cookie butter, plus 2 additional Tbsp. of heavy cream, and mix until fully combined.

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Stack and frost layers on a cardboard cake round. Frost an even layer of vanilla buttercream, then chill the cake in the freezer for about 5 minutes.

Add another layer of cookie butter buttercream on top of this, and spread evenly on top of the vanilla buttercream.

Heat up 3/4 cup of cookie butter for 10 seconds, and drizzle 1/4 of a cup of cookie butter over each layer.

Repeat, with remaining layers, until all are stacked.

Cover the cake in a thin crumb coat using both frostings, and chill in the freezer or fridge for about 5 minutes.

Once the crumb coat is firm to the touch, add a second layer of vanilla frosting.

Smooth using a bench scraper.

You can see a full tutorial on how to frost a cake with smooth sides here.

Carefully press the chopped up Biscoff cookies onto the sides of the cake.

Add less cookie bits as you work up the sides of the cake, to create a cookie gradient.

Press larger chunks of cookies around the base, and smaller bits higher up.

Gentry use your finger tips to add some crumbs around the upper parts of the cake.

Place remaining vanilla frosting into a piping bag fitted with a medium sized french piping tip.

Place the remaining cookie butter frosting in a separate bag fitted with a small french piping tip.

Pipe a boarder of cookie butter frosting around the top edge of the cake.

Pipe a slightly larger boarder inside the cookie butter frosting boarder.

Heat 1/4 cup of cookie butter for about 10 seconds, then drizzle in the center of the cake with a spoon.

I have never added two types of frosting between layers, and I loved the way it looked when I cut into the cake!

Cookie Butter Cake Batter:

3 1/4 cup all-purpose flour
1 cup granulated sugar
2 cups brown sugar ( prefer using dark brown sugar, the extra molasses adds great flavor!)
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp. cinnamon
1 cup unsalted butter or 2 sticks (226 grams), room temperature
2 tsp. vanilla extract
1 cup egg whites – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
1 1/2 cups buttermilk, room temperature
1/8 cup vegetable oil

Vanilla and Cookie Butter Buttercream Frosting:

8 sticks or 4 cups unsalted butter, room temperature
16 cups powdered sugar
1 tsp salt
1/3 cup heavy cream
3 tsp vanilla
For the cookie butter frosting: 1 cup cookie butter + 2 additional Tbsp heavy cream

Additional Decorations:

12 Biscoff cookies, cut into small pieces
1 cup of cookie butter (to drizzle on top)
French piping tips (to pipe the boarder)

March 26, 2018August 9, 2018

Chelsweets62 Comments

Ferrero Rocher Truffle Cake

For this weeks Food Network livestream, I’m making a Ferrero Rocher Cake!! This cake is assembled to look just like this truffle once it’s cut into, and even has a cake ball in the center to look like a hazelnut!! The recipe and tutorial can be found below:

Recipes:

1 batch (4 lbs) of Yolanda Gampp’s chocolate sponge cake recipe (trimmed cake tops crumbed and reserved)
1 cup chocolate simple syrup (1 cup of water and 1 cup of sugar dissolved together, + 3 TBSP cocoa)
1.5 batches milk chocolate ganache (3 bags of milk chocolate chips + 1 1/2 cups heavy cream) – to be made in advance
1 bag of chopped hazelnuts
1 2 – inch cake ball, made from leftover vanilla cake scraps and a bit of vanilla frosting, chilled
1 additional bag of chocolate chips (to be melted to cover the outside of the cake)

Make the milk chocolate ganache first, as it needs at least a few hours to cool and set. To make this, I used 3 bags of Hershey’s milk chocolate chips, and 1 1/2 cups of heavy cream. To make, simply place both the chocolate and heavy cream in a heat proof bowl, and heat it for 30 second increments (stirring between). Usually after about 2 minutes of heat, all the chocolate is melted. Once the mixture is fully incorporated, place plastic wrap over the top of the ganache, and let it sit at room temperature. Before adding the room temperature ganache to a cake, I give it a slow stir with a spatula.

I also recommend making the chocolate simple syrup in advance. It needs time to cool before it can be used, and preparing it ahead of time makes the following day a bit easier. Place the sugar and water in a pot, and bring to a simmer. Once the sugar has dissolved, mix in the cocoa, and turn off the heat. Place in a sealed Tupperware container in the fridge overnight.

Bake two 6-inch round cake layers and one 7-inch cake layer using Yo’s chocolate cake recipe and instructions. You will have leftover batter! I chose to make an extra 6 inch layer to another baking project. Allow layers to cool fully before leveling. Place pans into the freezer for 1 hour, to accelerate the cooling process, and lock in the moisture.

After the cake layers are baked and fully cooled, level the cakes by cutting off the tops using a serrated knife. Trim the 6 inch layers so that they taper, to make it easier to frost in the shape of a sphere. Use a large, sterile paint brush to douse the cake layers with a generous coat of chocolate simple syrup.

Next, it’s time to assemble the cake! Place the ganache into a piping bag. Stack on six in layer with the smallest side down. Cover the top of the cake layer with a thick spread of chocolate ganache. Use a 3 inch circle cutter to remove the center of the 7 inch cake layer. Place the 7 inch layer on top, and coat the cut outsides with ganache.

Carefully press the cake ball into the opening, then cover with another layer of ganache. Top with the final cake layer, then cover the entire outside of the cake with ganache. Smooth into the shape of a sphere, using an acetate sheet.

Carefully press chopped hazelnuts around the outside of the cake, then chill the cake. Melt the additional chocolate, then pour over the cake, and add texture using a small offset spatula.

Then cut in and see the center!!! I love that this cake has such a fun cross-sections 🙂

February 21, 2018May 17, 2018

Chelsweets10 Comments