Tag Archives: cakes

Mothers’ Day Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Fruit Basket Cake for Mothers' Day CakesMothers’ Day Cakes, brunch, and flowers top the list of gifts for this special day.  I have gathered some ideas from previous posts that are a bit different that I think you might like.  Some are more complex while others are as easy as falling off a log.  

I have also included a couple of naturally gluten-free items. 

 

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Father’s Day Desserts for a Special Father

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Turtle Cake for Father's Day DessertsFather’s Day Desserts seems to be a more casual celebration than Mother’s Day, but just as important.  I have gathered some blogs that will fit right into a barbecue, brunch or just a special treat.

Several of these Father’s Day Desserts are Gluten Free or can be made to be GF by substituting GF cookies for the bases.  Most of them are easy enough to have the children help so it is a very special treat for a very special dad made by those who made him a dad. Continue reading

Exceptional Mother’s Day Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Strawberry Mousse Cake for Exceptional Mother's Day CakesPresident Woodrow Wilson certainly knew what he was doing in 1914 when he finally got congress to designate the second Sunday every May as Mother’s Day.  A special day set aside to honor mothers certainly calls for desserts worthy of that honor.

I have selected six cakes that can be made in part or completely ahead.  As I am not a proponent of naked cakes, each is easy to finish so you won’t be tied up fussing with frosting it.

A quick note about freezing the cake layers.   Freeze them first, then wrap them completely in foil.  This will keep from smooshing the sides or tops of the tender cakes.

I am posting this early to give you a chance to get one of these special Mother’s Days cakes underway to honor your mother, grandmother or yourself. Continue reading

One Batter – Two Classic Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Whole cake for One Batter Two Classic CakesTwo Classic Cakes from German Chocolate Cake batter, makes either one the star.   I have to admit I am one of the few people in America that doesn’t get one of the Two Classic Cakes – The Red Velvet Cake.  Traditionally a white cake with the barest amount of cocoa colored with red dye to which a bit of vinegar is added to make it even more red which, after baking, is filled and finished with Cream Cheese Frosting.

To make the cake part more interesting at the bakery, we used the Second Classic Cake – the German Chocolate Cake to which we added red dye and a little vinegar.  As you can see from the photos – red it is.  The cake has one of the most tender crumbs of any cake. Continue reading

Cake Talk

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Epresso Fudge CakeWhile the most important aspect of any cake is the taste and texture, there are other important features regarding cakes.  So we are going to address some of them.

Preparing the Cake Pans – Cake Pan Prep for Flat Layers

Splitting cake layers – As anyone knows who as been reading this blog, I like to bake the exact number of cake layers I need as opposed to splitting them.  However, I realize that not everyone has as many cake pans as I do.  There are many ways suggested to split cake layers.  Toothpicks marking where the cake should be sliced as well as an adjustable cake slicer are a couple.  However, one thing is not usually mentioned.  If the layers are partially frozen, they are easier to slice cleanly.  This is especially true of sponge and chiffon layers which are light and delicate.    A long, sharp, serrated knife can be a big help as it can go from one side of the cake to the other.

Filling cake layers to avoid trimming them – This is a method we used at the bakery for a lot of our cakes, especially if they had wiggly fillings, like ganache, pastry cream, lemon curd, etc.  You will need a deep cake pan the same size as the layers.  In other words, we used 9×3 inch cheesecake pans to assemble 9 inch cakes.  Our pans had removable bottoms but that is not strictly necessary.  Place a cake layer in the pan, Continue reading