Tag Archives: cake

From 1 Recipe Comes Multiple Cake Layers

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Many, many years ago when I first opened my bakery, the challenge was finding recipes for cake layers that worked and could be scaled up.  It seemed like all I did was test

Then I discovered, as did everyone, “The Cake Bible” by Rose Levy Beranbaum.  It was a game changer for anyone interested in baking and cakes.  The explanations of what was going on and why in each recipe helped us understand baking better.  At that point in time (1988)  there was not a lot of information on the science of baking which made this book all the more valuable.

I found the recipes in her book for cake layers to be the recipes I was looking for.  Although I used recipes from many sources, including those I came up with, “The Cake Bible” was always my back up. Continue reading

Chocolate Raspberry Marzipan Gateau

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry Marzipan GateauThis Chocolate Raspberry Marzipan Gateau is a prime example of French baking. I can’t remember where this comes from, certainly I did not come up with it. The three hole paper is turning yellow with age so it has to be when I was learning and becoming interested in pastry as a profession.

A note on the bottom says, “This is a wonderfully moist and flavorful combination.” I love finding little notes on old recipes. Continue reading

Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Toasted Angel Food Cake with Roasted StrawberriesEvery once in a while, a recipe comes together and surpasses every expectation – Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream is that recipe.  Now I am the first to admit it is a different take on every component in the dessert.  But let’s take a look at those components.

What if I told you an Angel Food Cake can be made without the dreaded folding in of flour and sugar which can deflate the whites making a denser, less airy cake.  I love Angel Food Cake for its light, moist,melt in your mouth texture. It is snow white and has an ethereal quality to it, hence the name.  

The recipe I am giving you here is from my bakery.  It is the tallest, lightest, best angel food cake I have ever had.  I wish I could take credit for it but I can’t.  It came in a General Mills baking flyer they sent to bakeries many years ago. Continue reading

Gluten Free Turtle Cake with Salted Caramel

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Turtle CakeThis Decadent Gluten Free Turtle Cake was supposed to posted last week.  But I ran into a problem.  Actually six problems.  Six gluten free chocolate cakes later, here is the recipe.

I have a son who was recently diagnosed as celiac.  Although he lives about 300 miles away, I try to think of things for him.  I was determined to make this chocolate cake gluten free.  I had a recipe in mind but I had to ditch the flour.  Easier said than done for sure!  To make it more of a challenge, I didn’t want to use a gluten free flour substitute. In the end, I used cocoa which gives the cake an edge, but a delicious one. Continue reading

Lemon Rum Bundt Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lemon Butter Bundt CakeThis Lemon Rum Bundt Cake is a version of the beloved pound cake.  Easy to put together with a soaking syrup and no buttercream.

This is one of the best pound cakes I have ever eaten. The texture is like velvet on your tongue and the butter adds a flavor no other shortening can. Two flours are used. All purpose flour provides strength to achieve and hold its height. Cake flour tenderizes the crumb.

I find it interesting that there is no leavening except the air beaten into the butter and sugar.  Heavy cream adds to the melt in your mouth texture. Continue reading