Tag Archives: drip cake

Chocolate Chip Cannoli Cake

Want to know something crazy?? The first time I had a cannoli was only a few years ago!! I think cannoli are definitely an East Coast treat, but man am I happy I finally tried them! My favorite type is the chocolate covered kind, so I incorporated quite a bit of chocolate into this cake. The recipe and tutorial can be found below:

Chocolate Chip Layer Cake Batter:

  • 3 1/4 cup (416 grams) all purpose flour
  • 3 cups (600 grams) granulated sugar
  • 2 1/2 tsp (13 grams) baking powder
  • 1 tsp (5 grams) salt
  • 1 cup unsalted butter or 2 sticks (226 grams), room temperature
  • 1 cup mini chocolate chips, tossed with 1 tbsp of flour (helps them from sinking to the bottom of the pan)
  • 2 tsp. (9 grams) vanilla extract
  • 1 cup egg whites (244 grams) – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
  • 1 1/2 cups (360 grams) buttermilk, room temperature
  • 1/8 cup (28 grams) vegetable oil

Cannoli Filling:

  • 1 1/4 cups (12 oz) ricotta cheese, room temperature
  • 1 cup (8 oz) mascarpone cheese, room temperature
  • 1 1/4 cup powdered sugar
  • 2 tsp vanilla extract
  • 1/4 tsp cinnamon

American Buttercream (to make both the vanilla and chocolate frosting):

  • 4 sticks or 2 cups (434 grams) unsalted butter, room temperature
  • 8 cups (907 grams) powdered sugar
  • 1/2 tsp (3 grams) salt
  • 2 Tbsp. (30 grams) heavy cream
  • 3 tsp (12 grams) vanilla
  • 6 oz (about 1 cup) melted dark chocolate chips

Additional Decorations:

Instructions:

Preheat oven to 350°F. Line three 8″ 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 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. Gently fold the chocolate chips into the batter.

Divide evenly between the prepared cake pans. Bake for 35 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.

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

While the cake layers bake and cool, make the chocolate and vanilla buttercream. 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.

Place about 1/3 of the frosting into a separate bowl. Melt the chocolate in 30 second intervals at a low power, until fully melted (mine took about a minute). Pour into frosting slowly, and stir until fully incorporated. Place into a piping bag, and cut the end to have a opening that is about 3/4 of an inch.

Next, prepare the cannoli filling! Add ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl, and beat on a low speed until smooth. Add powdered sugar and cinnamon, until all ingredients are fully incorporated. Cover with plastic wrap, and chill in the fridge.

Stack and frost layers on a 10 inch, grease-proof, cardboard cake round. Frost a ring of chocolate buttercream around the perimeter of the layer, and add a generous scoop of the cannoli filling onto the center of the layer.

cannoli dam

Spread the cannoli filling around the cake layer until it’s even, being sure it stays within the frosting boarder.

cannoli chip drop

Add a generous drizzle of ganache, and a handful of mini chocolate chips. Repeat with remaining cake layers.

cannoli crumb coat

Cover the cake in a thin crumb coat with any remaining chocolate 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 vanilla frosting. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.

cannoli whtie frosting

Gently press mini chocolate chips around the base of the cake, then chill it for another 5 minutes. Once the frosting is chilled, add on the chocolate ganache drips.  Always be sure to do a test drip, to ensure that your ganache is at the right temperature.

cannoli cake drips

Place remaining vanilla and chocolate frosting into a piping bag fitted with a Wilton 1M tip, and pipe large swirls on top of the cake. Cut the mini cannoli in half, and carefully place on top of each swirl.

cannoli cake cannoli

I alternated chocolate and classic cannoli, and also added some more chocolate chips on top of the cake. And that’s it! Then it’s time to cut and enjoy!!

cannoli cut

 

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Rosé Gold Drip Cake

The creative geniuses over at Cosmopolitan came up with the cutest concept, and asked me to make a Rosé Gold Cake. I make a lot of cakes, but wanted to get a bit fancy with this one! I grabbed a bottle of Veuve Clicquot rosé, some edible gold leaf, and went to town! The recipe used can be found below:

Rosé Cake Batter:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 cup buttermilk, room temperature
  • 1/2 cup rosé
  • 1/8 cup vegetable oil

Vanilla Buttercream Frosting:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 2 Tbsp. heavy cream
  • 3 tsp vanilla

Pink Colorful Drips (white chocolate ganache):

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

Additional Decoration and Tools:

  • edible gold leaf (1 full booklet)
  • paint brush (to apply the gold leaf)
  • plastic squirt bottles
  • wooden dowels

Preheat oven to 350°F. Grease and line four 6” round pans, and four 4″ round pans.

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, on a low speed. Add in rose, vanilla and oil, and mix at a low speed until fully incorporated. The rose may have a slight curdling effect when first added, but as you mix it in the batter will return to it’s smooth consistency. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 30-35 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 on a rack to finish cooling.

While the cake layers bake, make the white chocolate ganache. 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. Divide evenly between two bowls, and add gel food coloring. I made one bowl a hot pink color, and the other a lighter pink. Allow the ganache to cool until desired viscosity is reached (about 45 minutes), then pour into squirt bottles for easy application onto the cake. If you don’t have squirt bottles, you can use a spoon to add the drips to the cake.

Next, prepare the frosting. Beat the butter on high 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 medium 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).

NOTE: Since this frosting is 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!

Once all the components are ready, begin to assemble the cake. If desired, level cakes with a serrated knife. Stack and frost the six inch cake layers, and apply a thin crumb coat, and chill the cake in freezer for 5 minutes. Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting. Smooth with a bench scrapper. If you want to see a full tutorial for how I get smooth sides on my cakes, you can click here. Once the frosting is smoothed, carefully cover in edible gold leaf. Place cake in freezer for an additional 5 minutes.

If you don’t want to cover the entire cake in gold, you could also add gold flecks around the cake rather than coat it.MVI_7419_Moment (2)

Repeat this process with the 4 inch cake layers, building them on a cardboard round cut to a 4 inch diameter.

Once the cake is fully chilled, use a squirt bottle to add the ganache drips. I added the hot pink drips to the bottom tier, and the lighter pink drips to the top tier. You can learn all the tips and tricks I use to add drips to a cake here.

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Measure and cut four wooden dowels to the height of the bottom tiered cake. Insert into the bottom tier in the shape of a square, just wide enough to support the top tier. Place the smaller tier onto the top of the 6 inch tier, being careful to center it.

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And that’s it!! Then it’s time to sip the extra rose, and enjoy it with a generous slice of cake 🙂

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April Showers Themed Cake

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My friend Taryn (also know as @missladyfinger) and I joined forces again to create an April showers cake and nail art look. We were inspired by all the rain we’ve been getting in New York lately, and wanted that to be the inspiration of this collab! Taryn painted an amazing rainy design on our nails, and I made a cake with blue swirled layers, blue ganache rain drops, and buttercream flowers. The full recipe can be found below, and the full tutorial can be seen here.

Vanilla Cake Ingredients:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • blue gel food coloring

Blue Buttercream Ingredients:

  • 6 sticks (3 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 3 tsp vanilla
  • blue, green, yellow, orange, red, and purple gel food coloring

 

Instructions:

Preheat oven to 350°F. Grease and line four 8” round pans.

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 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 high for about 30 seconds.

Divide evenly between three bowls. Leave one white, and color one light blue (2 drops blue gel food coloring), and one a royal blue (6-8 drops blue gel food coloring). Add batter to pans 1/2 a cup at a time, alternating colors. Once all batter has been used, draga  knife through the batter to create a swirled batter. Bake for 35 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 on a rack to finish cooling.

As the cake layers bake, prepare the white chocolate ganache and frosting! The full recipe and instructions can be found here. Be sure to color it with a couple drops of blue gel food coloring.

To make the frosting, beat the butter on high for 30 seconds, 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 medium 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). Add 1/3 cup of frosting into eight different bowls. Color each bowl the following shades: blue, violet, yellow, orange, red, and three ombre shades of green. Place frosting into pipe bags, cut with a 1 cm opening. Set aside another cup of uncolored frosting, and add to a piping bag with a 1.5 cm opening. Color the remaining frosting light blue with gel food coloring.

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!

To assemble the cake, stack cake layers and apply an even layer of light blue buttercream between each layer. Once stacked, apply a thin crumb coat to the cake, and chill the cake in the freezer for 5 minutes to allow the crumb coat to firm up. Then apply a thicker, second layer of buttercream, and smooth with a cake bench. Using the shades of green frosting, make vertical lines between 1-3 inches all around the cake, angling some slightly to both sides. This will be the grass, so you want it to look as random and organic as possible. Next, using the remaining colored buttercream, pipe small circles along the top of the grass line to create the flowers. Add some yellow into the center of some of the flowers to give them more depth.

Place in the freezer again for 15 minutes. This step is CRUCIAL, as the cake must be chilled before adding the blue ganache drips.

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Once thoroughly chilled, slowly add the blue ganache drips onto the cake. You can see a full tutorial on how to add drips to a cake here. Place in the freezer for another 10 minutes to help the drips set.

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The last step is to pipe on a cloud boarder using the remaining white frosting bag, using a swirling motion. Then it’s time to slice the cake and reveal those beautifully swirled layers 🙂

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