Sassy Cake

 This was one of the cakes I made for Dessert Club this month.  I got Warren Brown's cookbook from the library and wanted to give some of his recipes a go.  I don't love the stuff from Cake Love shops, but I was curious.  It was fun to make, and tasted pretty good - hello, cayenne and mango!, but it was kind of involved, and by the time I'd finished it, I didn't really feel like eating it. 

Kind of like this post.  I spent my entire Sunday afternoon just getting the recipe typed up.  So now that it's time to do the fun part - writing the blog post - I kind of don't feel like it.  But I did do the work.  So you get the post.

Sassy Cake (print recipe)
11 ounces all-purpose flour
1 T potato starch
3/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cayenne pepper

1/2 cup mango puree (recipe below)
1 cup sour cream
2 T fresh orange juice
1/2 tsp pure orange oil (if you can find it) OR 1 tsp orange extract

3/4 cup unsalted butter, at room temperature
21 ounces extra-fine granulated sugar
1 T orange zest
5 large eggs
2 large egg yolks

 1.  Preheat the oven to 350.  Set the rack in the middle.

2.  Weigh/measure the dry ingredients (flour, potato starch, salt, baking soda, pepper) into a mixing bowl and whisk to blend.  In a separate bowl, combine the liquid ingredients (mango puree, sour cream, orange juice, orange oil) and whisk to combine.

3.  In the bowl of a standing mixer fitted with paddle attachment, cream together butter, sugar and orange zest on the lowest speed for 3 to 4 minutes.  The acids from the orange zest will break down the sugar and the creamed mixture will appear a little wet.

4.  With the mixer still on the lowest speed, add the eggs one at a time followed by the two yolks, fully incorporating after each addition.  Stop the mixer and scrape the sides of the bowl.

5.  Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.  Move swiftly through this step to avoid overworking the batter.  Don't wait for the dry or liquid mixtures to be fully incorporated before adding the next.  This step should take a total of about 60 seconds.

6.  Stop the mixer and scrape the sides.  Mix on medium speed for 15 to 20 seconds to develop the batter's structure.

7.  Prepare the pan.  Spray a 12-cup Bundt pan with nonstick spray.  Fill it about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.  Level the batter with the rubber spatula.  Bake for 50 to 55 minutes or until the top doesn't jiggle, and test for doneness using a bamboo skewer or cake tester - there should be just a touch of crumbs.  Remove from oven and place on a wire rack for 5 to 10 minutes.  Invert onto a flat surface and allow to cool to room temperature.

Mango Puree
1 ripe mango
1/4 cup extra-fine granulated sugar

1.  Cut the flesh of the mango into even-sized pieces and combine with sugar in a 2-quart, heavy-bottomed saucepan.

2.  Bring the mixture to a gentle simmer over low to medium heat and cook for 3 minutes.  Remove from the heat and allow to cool for 15 minutes.  Strain the syrup and reserve for another use.

3.  Place the cooked fruit in the bowl of a food processor and puree until totally smooth, 1 minute.

4.  Transfer the puree to an airtight container.  Refrigerate until needed, up to 10 days.

Serving
You can serve this cake dusted with powdered sugar, adorned with Apricot Preserve Glaze, or sliced horizontally and filled with Orange Italian Meringue Buttercream.  The choice is yours.

Apricot Preserve Glaze
1/2 cup apricot preserves
3 T confectioners' sugar
1 T cold water

1.  Preheat oven to 350.  Place the cake on an oven-safe plate.

2.  Heat the preserves in a saucepan over low heat until the preserves liquify, about 3 to 4 minutes.

3.  Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids. 

4.  Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.

5.  Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.

6.  Bake for 5 minutes to seal in the glaze.  Remove the cake from the oven and let it cool to room temperature before serving.

Orange Italian Meringue Buttercream (you only need HALF this recipe to fill the Sassy cake)
5 large egg whites
1 1/4 cups extra-fine granulated sugar
1/4 cup cold water
1 pound (4 sticks) unsalted butter
1 tsp pure orange oil or extract

1.  Measure 1 cup sugar and the water into a 1-quart, heavy-bottomed saucepan.  Gently stir to combine.  Measure the remaining sugar into a small bowl and set aside.  Cut the butter into Tablespoon-sized pieces and set aside. 

2.  Place a candy thermometer in the saucepan and heat the mixture over medium-high heat.  Partially cover with a lid to capture the evaporating water - this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.

3.  With the mixer on high speed, begin whipping the egg whites to stiff peaks.  When the peaks are stiff, you have a meringue.

4.  Keep the mixer running and pour the 1/4 cup of sugar into the meringue.  Raise the heat under the sugar syrup to bring the syrup to 245 degrees Farenheit, if it is not there already.  When it is at 245, remove the thermometer and slowly pour the syrup into the meringue.

5.  After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled.  Add the butter 1 Tablespoon at a time.  Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.  Mix in the orange oil/extract.

Recipes adapted from Cake Love: How to Bake Cakes from Scratch by Warren Brown

Cream Cheese Carrot Cake Muffins

Don't go away! These understated-looking muffins have a super special surprise for you! (You know I love surprise fillings...)Ta-da! Oh yes, just take a bite and it's like cream cheese frosting on the inside! But since it is not on top it is a muffin and you can (and should) eat it for breakfast. Handy-dandy for on-the-go breakfast, or snacks, too. No mess...if you eat it fast enough. And I know these are the flavors you're craving this time of year, too, because I am. Just a little something extra-special-er than a regular muffin. Also happens to be in my new MUFFINS cookbook (which I just made for fun.) You should get you one. Saves blog search time.

Either way, these are perfect for fall. And if you can't get enough carrot cake goodness, try the Carrot Cake Scones or Pancakes. Mmm...

Cream Cheese Carrot Cake Muffins (print recipe)
Filling:
8 ounces cream cheese
1/4 cup granulated sugar
a few drops of orange extract

Muffins:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots, lightly packed (about 2 medium-large carrots)

1. Preheat oven to 400. Lightly grease a standard 12-well muffin tin, or line with paper muffin cups and grease the cups.

2. To make the filling, place the cream cheese in a microwave safe bowl, and heat on low power for 40 seconds. Stir in the sugar and extract; set aside.

3. To make the muffin batter, in a medium bowl whisk together the dry ingredients (flour through salt). In a small bowl whisk together the eggs, water and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots, stirring to combine.

4. Drop about 2 T of batter into each muffin cup, spreading it to cover the bottom. Dollop a heaping Tablespoon of filling in. Cover with enough batter to fill the muffin cups quite full. Unless you have especially deep cups, you will have about 1/3 cup batter left over - bake it in a separate custard cup, if desired.

5. Bake the muffins until a toothpick inserted into the cake part comes out clean, about 20 minutes. The tops of muffins will feel firm to the tough. Remove the muffins from the oven and as soon as you are able to handle them, transfer to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it will firm up.

Recipe from King Arthur Flour

Orange-Chocolate Gingerbread

It doesn't happen that often, but last week I was truly jonesing for some gingerbread. Then I realized I don't think I actually have a go-to recipe, at least not for a loaf, which I wanted to make so we could call it bread and have it for breakfast. So I hopped on the net, compared a few recipes, scoured my cupboards, and came up with this YUMMMiness.

It might not surprise you to learn I have an extensive collection of chocolate in my baking cupboard. Some I buy, some people give me, some I can't remember how I got them. They're nice to have for that quick nibble-fix, but especially fun to use in baking! For example, I wanted to put some chocolate in my gingerbread. Chocolate chips would be fine. If I had to. But what did I have that might be more interesting? Hmm...
Well, gee, I had some Green & Black's Ginger Dark Chocolate! And a bar of Lindt Intense Orange Dark. Since I was doubling the recipe (2 loaves), these together made the perfect amount (and flavors!)

Whipped them up, baked them to amber, and drizzled (slathered) with a delicate citrus glaze of sugar and orange juice. I totally improvised so you can, and should, too. I don't know, dried fruit, zests, extract, nuts, white chocolate?, pepper, candied peel, chocolate drizzle? Whatever you like, however you like it, will probably be great with this bread. But I (and my girls, who have excellent taste) thought it was pretty much fabulously perfect the way I made it, so I'm sticking to it like this.

Orange-Chocolate Gingerbread (print recipe)
1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup well-shaken low fat buttermilk
1 tsp vanilla extract
1 tsp orange extract
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup packed dark brown sugar
1/2 cup dark molasses
2 large eggs, at room temperature
1/2 to 3/4 cup chopped dark chocolate, with orange or ginger if you have it

Orange Glaze:
3/4 to 1 cup confectioners' sugar
2 to 2 1/2 T fresh squeezed orange juice

1. Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
2. Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.
3. Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
4. Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth. Stir in chopped chocolate.
   
5. Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
6. Prepare glaze by whisking sugar and juice until smooth spreading consistency. Pour/spread/brush glaze on warm loaf and allow to set while bread cools. Cool completely, or nearly, before slicing.
   

Italian Cream Wedding Cake

There is nothing more thrilling for an amateur baker than to have something turn out looking exactly like it does in the book, AND tasting as good as it looks! If you think about it for a second, you realize the credit probably goes to the recipe's author rather than the home cook, but I am taking it anyway. I am AMAZING!

Because this cake is. This is what we served for the grown-up February birthdays at our house (me, my husband, my Mom.) Four layers of delicious yellow cake full of coconut, pecans, and FOUR different extracts, filled with creamy vanilla pastry cream* and slathered with lemony cream cheese frosting. We served it, as directed, with lemon sorbet, but ooheee, that sorbet was tart with this cake! I think I'd go with sherbet at least, or even better, lemon ice cream. Yes, I think lemon ice cream would be perfect.

*Here's the thing about pastry cream. It's kind of hard to make and easy to screw up. And it makes a mess. And at least the times I've successfully made it without a curdled disaster, it never tasted as good as vanilla cook-and-serve pudding. So after another attempt at pastry cream this time around, I ditched the effort and went with the pudding. So delicious.
Italian Cream Wedding Cake (print recipe)
Cream Filling:
1 large box of cooked vanilla pudding, prepared and chilled

Cake Batter:
1/2 cup unsalted butter, softened
1/2 cup shortening
1 1/2 cups sugar, divided
5 large eggs, separated
2 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp lemon extract
1/2 tsp orange extract
3/4 cup buttermilk
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup toasted shredded coconut
1/2 cup toasted pecans, finely chopped

Butter-Cream Cheese Frosting:
1/4 cup unsalted butter, softened
3/4 cup cream cheese, softened
2 cups confectioners' sugar
1 1/2 tsp vanilla extract
1 tsp fresh lemon juice
Milk, as necessary

Finishing Touches:
Chopped toasted pecans
Toasted shredded coconut
White chocolate shavings/curls, optional1. Prepare pudding according to box directions, maybe add a little less milk so it will set up firm. Chill well, several hours or up to 3 days.

2. For cake, preheat oven to 350. Spray two 9-inch round pans with cooking spray. Line bottoms with parchment paper circles and spray them with cooking spray. Place pans on parchment paper lined baking sheets and wrap with bake-even strips if you have them.

3. In a mixer bowl, cream butter and shortening until well blended and fluffy. Add 1 1/4 cups sugar and mix well. Blend egg yolks into butter mixture, scraping down bowl every so often (if it seems curdled, add some of the flour called for in cake batter. Fold in vanilla, almond, lemon and orange extracts. Blend in buttermilk and then fold in remaining flour, baking powder, baking soda and salt. Lastly, add coconut and pecans.

4. Place egg whites in a clean, dry mixer bowl, and using whisk attachment, whip egg whites on low speed of mixer until frothy. Increase speed and slowly dust in remaining 1/4 cup sugar. Increase speed and whip until whites are stiff and glossy, abut 3 to 4 minutes. Fold one-third of egg whites into cake batter. Then carefully fold in remaining whites so as to incorporate whites but not deflate batter.

5. Spoon batter into prepared pans. Bake until cakes spring back when gently pressed with fingertips, 25 to 30 minutes. Cool cake layers well, and, once cooled, cover loosely with wax paper while making frosting.

6. For frosting, cream butter and cream cheese in a mixer with paddle attachment until smooth. Add confectioners' sugar, vanilla, lemon juice, and as much milk as required to get a smooth and spreadable consistency. Whip on medium speed for 3 minutes.

7. To assemble, cut each cake in half horizontally. Whisk or mix chilled pudding with a spoon to loosen it. Place one cake layer on a serving platter and cover with one-third pudding. Sandwich remaining layers the same way, leaving top layer plain.

8. Frost cake sides and then top with Butter-Cream Cheese Frosting. Dust top with a fine mixture of pecans, coconut and white chocolate shavings or curls. Chill 1 hour before serving (or up to 3 days.)

Recipe adapted from A Passion for Baking by Marcy Goldman

Orange Almond Bars

So these are what my Mom made for Dessert Club, and they were among my favorites. They're similar to biscotti - handy dunkable shape, refreshing almond flavor, great with any beverage - except there's no second bake so instead of crunchy they are gorgeously soft and chewy. I could easily eat a whole plateful with a mug of cocoa and a good book (currently reading Catching Fire, the middle book in the Hunger Games trilogy - totally engrossing - I digress.)

And that orange glaze! It figuratively and literally tops the cookie. I love easy things that are awesome!

Orange Almond Bars
Cookie:
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1 cup sugar
1 egg
2 tsp baking powder
1 T finely grated orange peel
1/2 tsp almond extract
1/4 tsp salt
Milk for brushing
1/2 cup sliced almonds

Orange Glaze:
1/2 cup powdered sugar
1/4 tsp almond extract
1/2 tsp orange extract
1 T orange juice

1. Preheat oven to 325. Prepare two baking sheets by lining them with parchment paper.

2. In mixer bowl, beat butter until light, about a minute. Ad din half the flour, all the sugar, egg, baking powder, orange peel, almond extract and salt. Beat until combined, then add in the rest of the flour.

3. With your hands, form into a ball and move over to a floured board. Divide dough into four balls. make each into a roll about 8 inches long, then flatten it with a rolling pin to about 2 inches wide. Put them 4 inches apart onto the two prepared cookie sheets. Brush with milk and sprinkle with almonds.

4. Bake for about 22 minutes or until light brown. While still warm and on the sheets, cut diagonally into slices about 1 inch wide. Transfer to wire cooking racks with something underneath to catch the drips. When cool, drizzle with the orange glaze.

Recipe adapted from 100 Best Cookies magazine, 2009

Cookies made by Dessert Club member Carol Y. (Mom)

Click here for printable recipe

Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting

You think the title's a mouthful, put one of these on your plate. They are delicious little four-bite wonders. My favorite over-the-top part is that the cakes get a brushing of orange juice when they're still warm from the oven. And THEN you frost them. Super yummy whipped orange frosting, too, by the way.

Orange Marmalade-Ricotta Cupcakes
1 (18.25-ounce) package plain white cake mix
1 cup plus 2 tablespoons orange juice, divided
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest

1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.

2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner.

3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

4. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks.

5. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.

Marmalade Buttercream Frosting
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

1 tsp orange extract, optional

Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.

Recipes from Anne Byrn, MyRecipes, APRIL 2006

Chocolate Orange Mint Patties (by Maren)

Wowzer. These came on a goody plate Maren gave me, and I was immediately ashamed I had ever given her a recipe to try. You might be surprised by these flavors, but they come together in a beautiful way.This comes from a cookbook called Who Wants Candy? by Jane Sharrock. It's a really good candy cookbook and includes recipes for all skill levels. It's an easy recipe that has never failed me. Makes about 100 mints, but easily halved.

Note: I've used part dark chocolate candy coating and part dark chocolate mint candy coating pieces with success. Also, I used Wilton food coloring to make the filling sort of peach-colored. I think it helps deliver the orange flavor, but it's optional.

Chocolate Orange Mint Patties
1/2 c soft butter
1 (14 oz) can of sweetened condensed milk
1 1/2 tsp pure orange extract
1/2 tsp mint extract
7 c powdered sugar
Food coloring, optional
18-20 oz dark chocolate candy coating (available at craft and candy supply stores)
4 to 6 oz semisweet baking chocolate

1. In a large mixing bowl, combine the butter, milk, orange extract and mint extract with an electric mixer till smooth. Gradually add powdered sugar 2 cups at a time blending thoroughly after each addition. Blend in food coloring if using. Cover and refrigerate 4 hours till firm or wrap tightly in several long rolls and freeze till needed, up to 3 months. Thaw 20 minutes before using if frozen.

2. Lay down 2-3 large sheets of waxed paper. In the top pan of a double-boiler over hot but not boiling water, melt the chocolates together, stirring until smooth. Or, place chocolates in a microwave-safe bowl and melt at half power for about 3 minutes, stirring every 30 seconds.

3. Shape mints into patties (or slice off a previously frozen log) and dip in chocolate using 2 forks or a special dipping spoon. Place on waxed paper to set. Store in layers separated by waxed paper. These mints may be refrigerated or frozen.

A nice way to package these on a goody plate is to wrap in squares of wax or parchment paper, with a sticker label telling what they are.