Tag Archives: cake

Carrot Cake Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Carrot Cake Cheesecake sliceOne of the constant challenges of owning a bakery is coming up with new items to entice the clientele.  This Carrot Cake Cheesecake was one of the more unusual cakes we featured from time to time.

It consists of two layers of carrot cake sandwiched with a creamy cheesecake and finished with the traditional cream cheese frosting.

When I made this for the blog, I forgot to water bath the cheesecake layer.  I thought you would enjoy seeing the difference between the water bathed layer and the one I forgot to water bath.  Not only did they look different, the texture of the cheesecakes differed.  The one on the left had no water bath.  The one on the right did.  As you can see, it is flat and even.two cheesecake layersI also found that making the cheesecake layer in a processor yielded a firmer cheesecake than if it is made in a mixer.  However, both ways work. Continue reading

Pave d’Amour

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Slice of CakeThis Pave d’Amour or Cake of Love is truly a celebration cake made for all the highlights of life.  It is one of those recipes that looks daunting but actually isn’t. It just requires a schedule and can be done over a number of days or even weeks as desired. While not as fast as some cakes, its complexity is what makes it so special.

The original recipe for Pave d’Amour came from Alice Medrich’s first book “Cocolat”.  Her version is a square cake and is stunning as are all her recipes. While her cake called for a sponge cake, I used the yellow cake which adds to the stability of the cake and also to its taste.  We used the Pave d”Amour as one of our wedding cakes and it is the best celebration cake I know of to this day.  When cut, the layering is stunning and never fails to receive accolades.  When eaten, it never fails to receive well deserved praise.

We used the whipped ganache in multiple other recipes besides the Pave d’Amour at the bakery.  It has a mind of its own and must be made a day or more ahead or it won’t whip.  We tried making it in the morning and whipping it in the afternoon and it simply wouldn’t whip.  So we just scheduled it in days ahead of time and we were good to go.  It can be tricky to whip so take it slow and test it before over beating if you are unsure.  If it is over beaten, it cannot be used.  However, this is perfect when a heavy chocolate ganache would be overpowering.  As with many things in baking and pastry, it just takes getting used to. Continue reading

Pumpkin Mousse Torte

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

This recipe contains raw egg yolk and as such may not be the best choice for the elderly or very young. Although, I haven’t tried it, I can’t think of a reason the egg yolk can’t be omitted and still have a good dessert.

Finished photoI can’t even remember when we started making these at the bakery.  I do remember it took many tries to get the amount of gelatin just right so it would keep it firm but not turn rubbery, a sure sign of too much.  But I can sure tell you we sold hundreds and hundreds.  As popular as it was with my clients, I don’t think anyone could love this more than my grandson, Sam.  I do remember we had gone to Chicago to take care of him for a few days so his parents could have a weekend get-a-way.  Sam was still in a high chair and was a hugely picky eater – something that dismayed all of us. In an attempt to get something into him, I gave him a bite of my pumpkin mousse.  Well, that sure opened the floodgates!  I couldn’t scoop the dessert into a spoon and offload it into his mouth fast enough.  He barely swallowed and his mouth would fly open again for another bite.  He reminded me of baby birds being fed by their moms!  Sam even requested it for his 7th birthday cake.  Not an unusual request, except it was July in St. Louis.  Hot, hot, hot and humid!   Did I mention it was outdoors?

This is a very straight forward recipe with little to trip you up.  Just make sure everything for the pumpkin mousse is at room temperature.  Then the warm gelatin needs to be poured in a steady stream while the mixer is running.  If the pumpkin mixture is cold, the gelatin can immediately set forming undesireable rubbery blobs.  Very unappetizing!

A cheesecake pan is, as always, my recommendation over a springform pan.

A reader brought to my attention the need to do something with the leftover pumpkin. If you go  Streusel Topped Pumpkin Muffins.  If you make  1 1/2 times the recipe you will use the remaining 3/4 can of pumpkin.  If you are a tad short, that’s fine.  They also freeze beautifully.  Continue reading

Apple Cake with Pecan Caramel Top

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished 4While apple pies get most of the attention  an Apple Cake with all of its spices, lots of apples and raisins is no slouch. We made many of these for catered events where there was no refrigeration as the plated deserts could sit for hours at room temperature.

This is a dense cake filled with fruit. The pecan caramel top compliments the cake and adds a luxuriousness that a buttercream would not.

Any apple that bakes well can be used. Many prefer Granny Smith apples,but  Pink Ladies or Gala apples are also good choices. Continue reading

Coconut Cream Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished photoThis is the Coconut Cream Cake that was so very popular at the bakery. Fairly early in the life of the shop, I got a mailer from General Mills touting their flours. It was a beautiful color brochure with cakes and sweet breads. I tried the cakes and the one that just amazed me is the one we used  with minor changes. This very almond flavored cake is the most moist white cake I have ever eaten.  We used the white chiffon cake for our wedding cakes and it never ceased to get raves.

Because this is a very loose batter, it is important when folding in the whites to make sure you go to the bottom of the bowl each time. When making one cake this isn’t a big deal, when making a batch in a 60 quart bowl, it is very important so that all of the layers have all of the ingredients. If making this in a large batch, it is also important to scale out quickly as the batter can thin out if it sits too long. Continue reading