Friday, March 29, 2013

fancy carrot cake



Have you heard of the beautiful bakery in San Francisco . . . Miette

If you follow my blog, then you've heard me mention the name several times

I bought their book a few years ago, and refer to it for many recipes . . . especially when I'm baking for a special event.



Although the recipe for THIS carrot cake is not from Miette, the technique I used to frost it is. 

Miette's cakes are gorgeous.  

I learned that it takes hundreds of hours for their cake decorators to learn how to frost their cakes with the correct technique and signature frost. 


I baked a 6-inch Carrot Cake for tomorrow's Easter gathering; and at first, I thought I would create Miette's Tomboy Cake with this cake, but then I decided to give it a more refined look with Miette's signature SMOOTH frost. 

I may not have hundreds of hours of practice, but I've learned a few techniques along the way . . . 

Use an off-set spatula. It's a must!

Frost your cake, and then place it in the refrigerator 
for at least an hour ~ so that the frosting hardens.

When it's time,
fill a TALL glass with HOT HOT water,
and place your off-set spatula in the cup
for at least 2 minutes. Wipe off water.

With a steady hand, slide the HOT blade 
of the off-set spatula along the cold frosting,
in one direction.

Keep the off-set spatula HOT, by continuing to 
place it in the hot water.

The result:
A SMOOTH frosted appearance on your cake.



And finally, Miette adorns the TOP of their cakes with signature flowers.  

For my carrot cake, I carefully placed eight small candy carrots; and I couldn't be more pleased with my fancy Carrot Cake

Happy Spring, friends! 





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Thursday, March 28, 2013

carrot cake cupcakes!

Grandmas know what they're doing when it comes to cooking and baking!

It could be because I adored my grandma, but I remember loving everything she served us (except liver pâté . . . sorry, grandma.

Looking back lovingly, I'm sure my grandma's food taste so good because she didn't spare butter, or other flavor enhancing bases . . . like most grandmas (big smile!). She cooked and baked with LOVE and everything in her kitchen cupboard!





So when I came across Paula Deen's Grandma Hier's Carrot Cake recipe, and read the ingredients, I thought "Now that Grandma knew how to bake a Carrot Cake!" 

And after making Grandma Hier's Carrot Cake (and enhancing it slightly, with more spices) . . . I was right! It was moist, flavorful, and delicious! And the cream cheese frosting is creamy, tangy, and has just the right amount of sweet

Like most old-fashioned recipes, this one's easy to prepare . . . and I'm sure you'll find that most of the ingredients are already in your fridge and cupboard, especially if you're a baker. 


Treat yourself and your family & friends 
to an old-fashioned Carrot Cake! 




Here's what you'll need . . .

Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
4 eggs, room temperature
1 1/2 cups vegetable oil
3 cups FINELY grated carrots
1 1/2 cups chopped pecans (optional)

Frosting
2 (8-ounce) packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)


Preparation
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, ginger,  cloves, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
Cupcakes: Bake at 350 degrees F for 20-22 minutes


For the frosting
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts, if using. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.







Wednesday, March 27, 2013

carrot cake roulade with cream cheese filling

While planning this year's Easter brunch dessert menu, I decided that I wanted to bake something with carrots. It is Easter/Spring, after all. 

Last year, I baked a Carrot Gooey Butter Cake . . . and it was a hit! And although I thought I could bake it again this year, I also thought that maybe an old-fashioned, traditional Carrot Cake would be just as delicious. 

And then I had an idea! What if I turned a traditional Carrot Cake into a Roulade.

Who doesn't LOVE a roulade!? (also known as jelly roll)





Sponge cake is the base for most roulades, because it can easily be moved and doesn't break.  This carrot sponge cake is spiced with cinnamon, ginger, and cloves . . .  and packed with plenty of FINELY shredded carrots. You'll find its flavor and texture reminiscent of a warm, traditional carrot cake. 

The only difference, this one's all dressed up for a special occasion!

Remember to dust the roulade with confectioners’ sugar before serving. A few whole nuts make for a pretty garnish, too.




Here's what you'll need . . . 
3/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 teaspoon grated orange zest
4 large eggs, room temperature
1 large egg white, room temperature
2/3 cup sugar
1 tsp vanilla extract
1 1/2 cups FINELY shredded carrots
1/2 cup finely chopped walnuts or pecans (optional)



Here's how . . .
Preheat oven to 350F. Lightly grease a 10.5×15.5 – inch jelly roll pan (or cookie sheet with sides at least 1/2 inch deep) with vegetable oil, line the bottom with a piece of parchment paper and lightly grease paper.

Sift flour, baking soda, salt and spices together onto a sheet of parchment paper.

In a large bowl, beat eggs and egg white on high speed until doubled in volume, about 3 minutes. Gradually add in the sugar and continue beating on high speed until mixture has almost tripled in volume (from the volume of the original eggs).

Slowly shake the flour mixture over the egg mixture and stir in gently, making sure no streaks of dry ingredients remain visible. Stir in orange zest, vanilla, shredded carrots and nuts, if using.

Pour into prepared pan and spread into an even layer.

Bake for 15-18 minutes, until the cake springs back when lightly pressed.

Run a knife around the edges of the cake and let the cake cool for 5 minutes in the pan. Place a clean dishtowel over the pan, then invert the cake onto the dish towel, leaving the parchment paper in place. Roll cake and dish towel up into a spiral and allow cake to cool completely.


Tip: use a cotton dish towel  

To finish the cake, gently unroll the cake and peel off parchment paper. Spread a thick layer of frosting on the unrolled cake, then roll back up and transfer to a serving dish. Dust with confectioners’ sugar before serving. 

~ ~ ~ ~ ~
Cream Cheese Frosting Filling
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp vanilla extract
2 cups confectioners’ sugar
In a medium bowl, beat together cream cheese and butter until smooth. 
Blend in vanilla, then gradually beat in the confectioners’ sugar 
until mixture is smooth and creamy.
~ ~ ~ ~ ~

unroll the sponge cake after its completely cooled,
and spread cream cheese filling

spread filling evenly, and taper off at edges

slowly re-roll the sponge cake
 

Ta-Da!!
Cover, and set in refrigerator for at least 2 hours
before slicing.
Slice ends off for a smooth edge.
Sprinkle with confectioners' sugar!

enjoy!


bon appetit!







Tuesday, March 26, 2013

lemon pudding cupcakes



These pretty cupcakes are moist (thank you, pudding!) and delicious . . . a perfect Spring (or Summer) dessert!

Spring and Summer remind me of the vibrant flavors of lemon, so I'm always looking for new, fun (and of course, delicious) lemon-inspired desserts.

Although this recipe is not new to me, I thought I would use it instead to make cupcakes for this weekend's Easter gatherings.

With so many beautiful Spring cupcake toppers and confetti's, the presentation possibilities are endless.  

And for an extra special Spring presentation . . . 
Instead of displaying them on a cake or cupcake stand, place them in a big basket laden with Easter grass, and they're sure to be a hit . . . not only visually, but your friends and family will love their flavor too!





Here's what you'll need . . . 
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
1 lemon, zested
3/4 cup vegetable oil

Glaze
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 Tablespoons vegetable oil
3 Tablespoons water

~ Did you notice the lemon zest in the glaze? So pretty! ~

Preparation
Preheat the oven to 350 degrees F.
Prepare cupcake tins with liners.
Combine the cake mix, pudding mix, lemon zest, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour batter into each cupcake liner ¾ way. 
Bake for 12 to 15 minutes, just until set, do not over bake! Rest on rack. 

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With a spoon, drizzle glaze over the warm cupcakes, turning them to completely coat, covering them as much as possible.

Decorate with desired sprinkles.
Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 2 hours, before storing in containers with tight-fitting lids.




bon appetit!










Monday, March 25, 2013

spring inspirations . . .

Spring has sprung in our home . . .
and I've fallen for green and yellow this season.


Our kitchen & dining. . .



  







~ flowers from my mom's garden ~





Our family room . . .


~ daffodils, daffodils in our LIVING Room~
 

~my favorite Lesal plate ~

Our garden . . .

~ garden garland ~








“Spring is the time of plans and projects.”



Hmmmm . . . I like that quote!
So what projects will I work on this Spring!?!

















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