Tag Archives: cake

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

Espresso Fudge Cake

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

Espresso Fudge CakeThis Espresso Fudge Cake consists of four layers of moist chocolate cake filled with a coffee buttercream highlighted with brandy. I am not one to drink coffee and when I do it has lots of cream and sweetener.   But I could easily eat this buttercream all day long – so if you hesitate because of the coffee, I encourage you to try this anyway,  The combination of a chocolate fudge cake and a coffee buttercream makes this Espresso Fudge Cake a stand out.

Both the cake and the buttercream are very easy to make.  This cake uses an American Buttercream which essentially is a matter of adding all the ingredients to a mixer bowl and beating until light and fluffy. Continue reading

Chocolate Cake

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

Finished photoA chocolate cake to die for is the only thing you can say about these deep, dark, delicious layers waiting for myriad fillings and finishes. These chocolate cake layers start moist and stay moist for days making them ideal whether you are producing one cake or 20 cakes.

I can’t remember how long ago I found the original recipe in a Good Housekeeping magazine.  Rose Levy Beranbaum was commissioned to make a celebration cake for the magazine and it was all chocolate (what else do you celebrate with?).   It was around the time I was first starting my bakery, Truffes.  When I first started I thought that every cake had to be made with butter  because I was upscale.  Big mistake!  What I actually found was that cakes made with butter have a shorter life span and stale quicker than cakes made with oil.  Since I was selling to restaurants and hotels which need a longer shelf life than caterers (to whom I also sold) a longer shelf life was necessary.  As much as you want to believe all of your hard work and deliciousness is selling out immediately, it generally isn’t – unless it’s a catered event.  So of ultimate importance is shelf life. Continue reading