Tag Archives: frosting

Mother’s Day Dessert! Raspberry Lemon Cake

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Until I moved away from my grandmother, I would make it a point to surprise her with not only a complete dinner, but also a nice dessert. Every year, I would come up with a new dessert to treat the woman who raised me and it had to be good =) This was one of her favorites and she asked for it this year as well. One great thing about this dessert is how light it is!

Ingredients:

  • 1 package (18-1/4 ounces) lemon cake mix
  • 2 eggs
  • 1 egg white
  • 1-1/4 cups water
  • 1/4 cup unsweetened applesauce

FROSTING:

  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons fat-free milk
  • 1/2 cup 100% raspberry spreadable fruit

 

  • Combine the cake mix, eggs, egg white, water and applesauce then beat on low speed for around 30 seconds. Turn the mixer on medium and beat for 2 minutes. Pour into two 9 inch round baking pans coated with cooking spray and lined with a parchment round of the same size.
  •    Bake at 350 degrees for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans to cool completely.
  •    For frosting, beat first four frosting ingredients until smooth. Then beat in enough milk to reach a thick, but spreadable consistency.
  •    Place one cake layer on a serving plate and spread with the spreadable fruit. Put the second layer on top of the first, making sure to line it up and frost top of cake.
  • **For a nice garnish, candy some lemon peel, sugar some raspberries and pile on the top of the frosting.**

**Photo is the property  of Taste of Home I don’t own the rights to this photo** 

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Red Velvet Cake Balls (easy boxed mix recipe)

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Now, as a professional pastry chef, it is hard for me to post a recipe using a boxed cake mix recipe on my blog. But this recipe is delicious! You are more than welcome to substitute a regular cake from scratch but you will have to adjust the amount of frosting in it.

These cake balls can be put on a stick to create the ever popular cake pops too! I also recommend tempering your own chocolate instead of using candy bark but only if you are good at tempering.

 

Ingredients:
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can
cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white
chocolate)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Italian Buttercream, the icing of professionals

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Yikes I haven’t posted a recipe in a while! Sorry ’bout that. It’s been quite hectic in this household. Any who, I figured I would share with you a recipe for Italian Buttercream.

Italian buttercream is the go-to icing for professional pastry chefs because of its stability and durability. It is made from Italian meringue (meringue made from whipping egg whites with boiling sugar) and combined with butter and a bit of shortening to give it a nice mouth feel and icing texture.

***DO NOT SUBSTITUTE MARGARINE FOR BUTTER IN THIS RECIPE. IT WILL NOT WORK!***

Ingredients:

-1 1/4 cups white sugar
-2/3 cup corn syrup
-2/3 cup water
-5 egg whites
-1 1/3 cups unsalted butter, chilled and cubed
-2 2/3 cups shortening
-2 teaspoons vanilla extract

 

In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.

When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.

Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla.

Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week. To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.