This Strawberry Cake was originally designed for my Frostings and Fillings Zoom class. It illustrated the American Buttercream in the middle and whipped cream as the finish. A combination of my favorite White cake that appeared in From 1 Recipe Comes Multiple Cake Layers and the incomparable Strawberry Buttercream, intensely flavored with powdered freeze dried strawberries, comes this elegant cake fit for any celebration, especially Mother’s Day. Continue reading
This is the Coconut Cream Cake that was so very popular at the bakery. Easter seems synonymous with coconut and I’m not sure why but happy it is.
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.
Special Note for Malted Milk Frosted Cupcakes: A friend of mine recently had a problem with the frosting for the cupcakes. As we explored the problem it came down to the malt powder that was being used. I had used Carnation Original Malted Milk powder with no problem. However, when Janet couldn’t get the Hoosier Malted Milk powder she always uses, she ordered the 40 ounce (not the 13 ounce bottle I had used) and after, two attempts the frosting failed. It became loose and runny no matter what she did. A little research found a huge difference between the three bottles. Almost all the comments on Amazon referring to the 40 ounce container of Carnation were negative, very negative. However the comments for the 13 ounce bottle were positive. Everyone loved the Hoosier.
To make things more confusing, when the ingredient list was compared, there was a huge difference between the two which explained the problem.
Carnation ingredients in order: Wheat Flour and Malted barley extracts, dry whole milk, salt, sodium bicarbonate.
As you can see barley malt is the first ingredient in Hoosier, but only an extact is used in Carnation with wheat flour being the first ingredient listed.
Malted Milk Frosted Cupcakes
I have never outgrown my love for malts and these Malted Milk Frosted Cupcakes are a natural extension since I grew up making malts in my father’s drugstore. The more malt powder the merrier as far as I was concerned. Frosting for these cupcakes packs a powerful punch of malt.
You will never see an easier cupcake to make than these. One batter becomes two by adding a bit of cocoa to half of the white batter. The black and white batters are dropped one on top of the other and mix while baking.
When making Malted Milk Frosted Cupcakes I wanted to see the difference between baking the cupcakes in papers or just the bare pan. I was amazed by the contrast between the two in looks. As you can see the one in the paper was much better formed than the one that was baked in a sprayed tin with no paper. When it rose to the top of the pan, it flattened out and went horizontal instead of vertical. So for the best looking cupcakes use a paper liner. If you don’t want to serve them in the papers, it is best to freeze them, then remove the papers. The cupcake has a better look since the paper doesn’t remove any of the cake as it can when they are at room temperature.
You can make these Malted Milk Frosted Cupcakes any size you want from minis to regular size to Texas-size by adjusting the time and amount of batter one way or the other.
Malted Milk Frosted Cupcakes
2 1/4 cups all purpose flour (315 grams or 11 ounces)
1 2/3 cups sugar (330 grams or 11 1/2 ounces)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter (140 grams, 5 ounces or 10 tablespoons)
1 1/4 cup milk
1 teaspoon vanilla
5 egg whites (160 grams or 5 2/3 grams)
1/4 cup dutch cocoa or black cocoa (30 grams or 1 ounce)
Preheat the oven to 350°F. Line the muffin tins with paper. Set aside.
Combine the flour, sugar, baking powder, salt, butter, milk, and vanilla in a mixing bowl. Beat on low speed for 30 seconds. Raise the speed to high and, scraping the bowl occasionally, beat for 2 minutes. Add the egg whites and beat on high for 2 minutes, scraping from time to time.
Divide the batter in half (about 615 grams or 21 1/2 ounces in each bowl). Stir the cocoa into one half. With a number 40 disher/scooper, drop the white batter in the bottom of the cups. Wash the disher/scooper and drop the cocoa batter on top. Alternatively, drop about 1 1/2 tablespoons of batter into the bottom of the paper liner and again into the top. The cups will be about 3/4 full.
Bake for 15 to 18 minutes or until a tester comes out clean. Cool.
Malted Milk Buttercream
This buttercream takes a lot of liquid because the malted milk powder soaks it up. It is also necessary to have enough liquid and beat it long enough to make sure it is smooth and not gritty from the malted milk powder.
2 sticks butter, softened (225 grams or 8 ounces)
3 1/2 cups powdered sugar (400 grams or 14 ounces)
2 cups malted milk powder (280 grams or 10 ounces)
3/4 to 7/8 cup heavy or 40% cream
Combine the butter, sugar and malted milk powder in the bowl of a mixer. Add 1/2 cup cream. Beat on low to combine. Raise the speed of the mixer to medium and beat until smooth and lighter. Add additional cream as necessary to pipe or spread.
After the cupcakes have cooled, pipe the buttercream with a 1/2” open star, or spread with the buttercream.
The Malted Milk Frosted Cupcakes may be stored for several days at room temperature or frozen for several months, well wrapped. Thaw at room temperature.
Yield: About 28 regular size cupcakes.
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
These amazing individual wedding cakes are so much easier and elegant than the smaller ones that are covered in buttercream or fondant. Most individual wedding cakes are so small they consist mostly of buttercream and/or fondant.
I designed and my bakery produced about 175 of these little wedding cakes for a luncheon involving the media, wedding planners, florists and others associated in producing weddings. We did this white cake filled with raspberry buttercream and a chocolate cake filled with chocolate ganache. To say they were a hit was an understatement. There are any number of combinations of these two cakes and filings that can be used.
I am including the chocolate cake layer recipe also so you can make a chocolate version of the individual wedding cakes.
I found this petit four cake layer a very long time ago in a newsletter about chocolate. It is the perfect layer for a petit four. It stays perfectly flat and tastes wonderful. It also cuts beautifully without crumbs when cold but should be served at room temperature. These three layer cakes are nothing more than unfinished petit fours cut in 1,2 and 3 inch squares that are stacked together. You can see at this point just how doable these miniature wedding cakes become. Continue reading