Easy Bake cOven

Hi All. If you are interested in participating in this months' cOven recipe, we are making Soft Pretzels! Check out the cOven blog for the recipe.

Wedding Cake Part 3: Delivery

Finished! Thankfully. Making a wedding cake is quite a bit of work! I was pretty exhausted Saturday night once we got home from the wedding. The cake turned out well, though not without a few little mishaps in transit....

I must not have been working fast enough because I was about 30 minutes behind on my frosting. The more I frosted, the more I began to despise Shannon's great Aunt Lou. This frosting may be suitable for a small birthday cake, but it just doesn't hold up well, or cover well, or smooth well enough for a wedding cake. I manipulated some of the frosting with powdered sugar to attempt to give more structure for the final coat, but it wasn't completely worth it. It may have helped a little, but time was running out. I got the cake to a certain point and Michael suggested I do finishing touches at the site. We got in the car and not half a block down the cake started to slide on its base! I guess I should have secured it to the board better! oops. Needless to say I ended up with a death grip on the bottom tier while Michael drove as gingerly as possible. Thankfully we didn't encounter much traffic or we might have been really late. We got there in enough time to make my ugly duckling cake into a true swan. Disaster averted (if you don't count sticky fingers).

I hurriedly patched the frosting and evened out corners whilst my dearest assistant kept my nerves down and helped me finish the decorations. The florist as planned had left some curly willow and orchids for me to finish the cake and decorate the table. I had brown, green and white cymbidium and dendrobium orchids and might I say that decorations do wonders for a boring old cake. My chocolate branches turned out well and tied into the table decorations too. I don't think I stopped shaking until I stepped away and took the supplies back to the car. Yes, I was really nervous, and I wasn't normal again until I had a bite of cake later that night.

Shannon (bride) and Ali (groom) both loved it and that made me really happy. She said it was so pretty she wanted to cry - which we both laughed at but was really sweet to say. Lots of people told me how beautiful it was and that was a real treat. It makes me happy that my first attempt was not a failure. I thought it was going to be in the car the whole way there... but constant prayers for 3 days of work not to be ruined in one short stop worked wonders. I'm pretty sure I would do another cake - but definitely with more say in the frosting choice! I might also consider a better method of travel and stick the cake to the board with super glue (or some hard-drying frosting like Royal Icing).

I found this experience very challenging and fulfilling. I spent a lot of time researching the "how to's" of cake construction (while missing the piece on attaching it to the board). I enjoyed baking the largest cake of my life - the 14" square cake - which holds about 13.5 cups of batter. I was also pleased with the proportions of the layers, the largest being chocolate and the top tiers lemon poppy seed. The baking part of this challenge was by far the easiest even though it took the most time. Luckily I had Friday off as well to finish everything else. There is definitely a method to this cake business and I may have learned it the hard way.

There are likely to more photos in the near future, but for your viewing pleasure now... here are some amazing pics taken by my lovely photographer, best friend, support system, decorating assistant, stress reducer, and husband. Thanks love for all your help.

Check out the rest of the album here!

Wedding Cake Part 2: D-Day

My intention was to update you periodically between may last post and today (which is the day) but I've been too busy. I'm not sure why order madness happens all at the same time, but I decided it would be good business to say "yes" to a 3 doz mini cupcake order needed Thursday morning. I may have caused extra stress but it was worth it. The cupcakes turned out well, and I was finally able to try Chocolate Chip Cookie Dough Frosting for the chocolate cupcakes.

I have only been mildly freaking out this week. Initiated by the delivery of the wrong size pan Monday (luckily corrected by Thursday) I have had some stressful days and headaches. Thankfully, everything is ready for construction today. The wedding is at 5pm and I have most of the day to put the cake together. This is not something I have worried about - it is actually the part I am most looking forward to. My idea is that this is very much like building an architectural model - which I have had way too much practice doing - but using a different medium. I still get to use sticks for structure, and the frosting is the glue.... I hope it all comes together well.

Last night I was a little stumped with my modeling chocolate. I thought maybe I had burned it since it wasn't coming together, but after some internet research I realized that you just have to work little pieces at a time. My chocolate branches turned out well and I am sure the cake will look lovely with the addition of brown and green orchids.

As long as the cake makes it there in the car I'll be happy. That is one thing I can't completely control but am praying for a good outcome. I'll be sure to show you the final product as soon as possible! Wish me luck!

Easy Bake cOven: Chocolate Mousse Cake

So it looks like my MckLinky disappeared before all the members could link to my blog. If you haven't started following the cOven what are your waiting for? Check out this month's variety of Chocolate Mousse Cake! Don't forget to check the cOven for September's recipe - coming soon -

Happy Baking

Easy Bake cOven: Chocolate Mousse Cake

The former " Baking Club" has found a new name. After much deliberation and voting, we are the "Easy Bake cOven". For those of you who may be completely confused by this post, I recently started a baking club with friends across the country. Our first item was Chocolate Chip Zucchini Bread. We all posted to my blog since there were only 6 of us then. Thankfully we have grown in number since that post and we needed to find a more efficient way to share. We created a blog, Easy Bake cOven, for those members who don't have one of their own, and I have added the link below to group us all together. Please check out all of the entries, and visit the cOven!

Since we have this cool new way of posting, feel free to join! We will post each recipe near the beginning of the month at the cOven so make sure to check frequently, and there will be a window at the end of the month for you to add your link to your blog post here (the Lovely Lady Baker). Hopefully this will all go as smoothly as planned! We hope you enjoy reading about it!

It may seem silly to make your own Birthday Cake, but I did. Since this month's recipe was chocolate cake I decided to just make it for my birthday, which happens to be today! I don't think I have ever made a cake for myself, but I have definitely thought about it. And while I wouldn't have necessarily chosen this recipe for my cake - it was delicious enough to pass. Emily from San Francisco chose this month's recipe. (Make sure to check out her post). I read this recipe quite a few times before making it. I actually do this with most recipes so I know what steps to expect etc. and do not waste time reading the directions while baking. This recipe is fairly intense. Maybe more than fairly... it was really intense. There are a lot of steps, and if you decide to tackle this recipe I recommend splitting up your time. I think it took me about 3 hrs total to make this. One night. I had planned to split it up, but I recently got to visit my love in Hawaii, (where he has been working the past month) and returned Wednesday to bake a cake for Daring Bakers. So many cakes, so little time!

I may have slightly overcooked the cake layers. Mind you, there is so much ganache and goo and cream that if the layers were slightly dry - there would be no way to tell. I took a picture of the filling, a semisweet mousse, and didn't believe that it was going to fit. I decided not to share this photo because it too closely resembles what I imagine elephant poo to look like. I think it yields about 4 C that you are supposed to sandwich between the two layers. It did fit and I was happy for this. I also didn't have any brandy or rum on hand so I decided to take a shot of each of the liquors in our cabinet followed by a lick of raspberry to decide which was the best substitute..... haha. I really didn't do this I Promise! I just thought it would have been a good way to decide while I was washing dishes - and wanted to trick you. hope it worked. Anyways, everyone knows I prefer tequila....

Back to the cake. Since I was making it all in one evening, I sped up the cooling process with the freezer between mousse and ganache. There is so much chocolate in the cake you might be sick. I wanted to cut the cake so you could see the mousse, and of course to taste it, and all I could manage was about 3 bites. Super rich! I will attempt to share this with more than 12 people. Don't forget to check out our other contributors entries below!

Chocolate Mousse Cake

Jim Fobel's Big Flavors

Cake

8 oz semisweet chocolate, coarsely chopped

4 T unsalted butter

4 large eggs, separated

¼ t salt

½ c sugar divided

1 t vanilla extract

2 T all-purpose flour

Filling

1 ½ c heavy cream

2 T sugar

⅛ t salt

12 oz semisweet chocolate, coarsely chopped

8 T unsalted butter, sliced

2 egg yolks

2 t vanilla extract

½ c seedless raspberry preserves

2 t brandy or rum

Milk Chocolate Ganache

¼ c milk, scalded

8 oz milk chocolate, coarsely chopped

Dark Chocolate Decor (optional)

2 oz semisweet chocolate, coarsely chopped

2 T hot water

Garnish

Fresh raspberries and whipped cream

Make the cake layers. Preheat the oven to 350° F. Grease two 9-inch round cake pans. Line the bottoms with rounds of parchment or waxed paper; grease the paper.

Combine the chocolate and butter in the top of a double boiler over (not touching) barely simmering water. Stir occasionally until melted and smooth. Remove the top of the pan and let cool slightly, until just slightly warm, 10 to 15 minutes.

Meanwhile, in a large, deep bowl, combine the 4 egg whites with the salt. Beat with an electric mixer until soft peaks begin to form. Gradually beat in ¼ c of the sugar and beat until almost stiff. Reserve; do not rinse beaters.

In a large bowl, combine the egg yolks with the remaining ¼ c sugar. Beat with the same beaters at high speed until thickened and light in color, 2 to 3 minutes. Beat in the vanilla; beat in the melted chocolate mixture. Quickly stir in about 1/3 of the beaten egg whites to lighten. Sift the 2 T flour over the top and fold in gently. Fold in the remaining beaten egg whites.

Divide the batter between the 2 pans, spreading it quickly but evenly. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean; when the surface is touched lightly it will spring back when done. Cool in the pans on wire racks for 10 minutes.

Run a knife around the edges of each cake layer to loosen from the pans. Invert a plate or cardboard round over each and turn out the layers, tapping firmly, if necessary, to free. Peel off the paper and set aside to cool completely. If a layer should break, do not worry, the pieces can be put together and the filling will hold them in place. (The layers can be made well in advance; wrap tightly and freeze.)

Make the filling. In a medium saucepan, combine the cream, sugar, and salt over low heat. Bring to a simmer and keep warm.

Put the chocolate in a food processor and finely grind. Add the butter, egg yolks, and vanilla and pulse to blend. Add the hot cream mixture and blend until smooth. Turn out into a medium bowl and let cool to room temperature, stirring occasionally. Chill the filling, stirring occasionally, until firmed up and thickened but not set, about 1 hour.

Beat the filling with an electric mixer at high speed until fluffy, 20 to 30 seconds.

Assemble the cake. In a small bowl, stir together the raspberry preserves and brandy or rum. Place 1 cake layer upside down on a serving plate. Spread the top with half of the raspberry glaze. Turn all of the chocolate filling onto the cake and spread into an even layer. Spread the remaining raspberry glaze over the bottom of the second layer. Invert the layer over the chocolate filling. Hold a spatula vertically, even the filling all around the edge. Cover the cake with plastic wrap and chill until set, 1-2 hours, or as long as over night.

Make the milk chocolate glaze. Combine the milk and milk chocolate in the top of a double boiler and place over barely simmering water. Stir occasionally until melted and smooth. Remove the plastic wrap from the cake. Spread all of the warm milk chocolate glaze over the top and let it run down the sides, smoothing with a spatula to coat and chill until set.

Make the dark chocolate glaze. Combine the semisweet chocolate with 2 T hot water in the top of a double boiler. Let stand until the chocolate melts and then stir until smooth. Turn the chocolate into a small plastic zip-lock bag or make a small, parchment paper cone and fill with the chocolate. Snip a 1/16–inch hole at one corner of the plastic bag or at the tip of the cone. Beginning in the center of the cake, decorate the top with a tight spiral design. Make small chocolate dots all around the outer edge and one in the center. Chill until set. Note: I did not add water and used only 1 oz dark chocolate for my decor. I usually do not add water to chocolate as this can ruin it really easily - Instead, I use shortening. I didn't this time since it was such a small quantity, but usually I add about a 1/4 tsp to 2-3 oz chocolate.

To serve, cut into 12 wedges and lift off slices with a spatula. If desired, decorate each with fresh raspberries and a dollop of whipped cream.

Daring Bakers - Dobos Torta

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

This was an interesting challenge. I have never made a sponge before, and I had fun making it. I decided to stray away from the traditional 8" circle and make a tiny 4" square layer cake instead. I halved the recipe too since right now it's just me who will be tempted to eat it...

The process took a while. The torte has 5 layers and a is supposed to be topped with a caramel layer - which I burned. haha. yep, burned it up. I am not good at candy. I plan to be someday, just not today. I attribute it to jet lag (lying to yourself is ok every now and then) so I don't feel so bad. I took a picture but couldn't bring myself to add it to the cake. Maybe next time. I thought the sponge layers were tasty and easy to make. I would like to try it again using something besides chocolate for the filling because it is pretty heavy - even though I only had 2 bites to taste. A really light mousse with berries sounds delicious.

Try it out! You might just succeed at the candy part!

Dobos Torta

Sponge cake layers

• 6 large eggs, separated, at room temperature

• 1 1/3 cups (162g) confectioner's (icing) sugar, divided

• 1 teaspoon (5ml) vanilla extract

• 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)

• pinch of salt

Chocolate Buttercream

• 4 large eggs, at room temperature

• 1 cup (200g) caster (ultrafine or superfine white) sugar

• 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped

• 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

• 1 cup (200g) caster (superfine or ultrafine white) sugar

• 12 tablespoons (180 ml) water

• 8 teaspoons (40 ml) lemon juice

• 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

• a 7” cardboard round

• 12 whole hazelnuts, peeled and toasted

• ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C). 2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.) 3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour. 5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil. 2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this. 3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes. 4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency. 5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula. 2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel. 3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Assembling the Dobos

1.Divide the buttercream into six equal parts. 2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake. 3.Optional: press the finely chopped hazelnuts onto the sides of the cake. 4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

Wedding Cake Part 1: Tasting

Some of you may know already, but I thought I'd inform the rest of you.... I'm making a Wedding Cake!!! It is coming up soon and I have done a lot to prepare - probably not enough but I'm trying not to think about it. I am getting a new mixer in the mail soon. Mine died (my fault) and I decided this was the best opportunity to get a Kitchen Aid. yea! Anyways, I had a couple of tastings with the bride and groom before they made their final flavor choices. This was quite fun. I made 4 different cakes based on the bride's favorites: Red Velvet, White Cake with Raspberry filling, Chocolate Cake with Whipped Chocolate Ganache, and Lemon Poppy Seed with Lemon Curd filling. The last flavor developed after they couldn't decide between the other 3. We had the second tasting earlier this week and they revisited the chocolate (which they thought they were going to toss) and decided instead to keep it. They chose two flavors for the three-tier cake. Poppy Seed and Chocolate.

The bride made one special request, to use her Great Aunt Lou's Buttercream frosting recipe. Her family is obsessed with it and they are all really excited I am going to use it on the cake. It has good flavor, but I am not in love with the texture. The recipe calls for regular sugar and I am the kind of person that prefers a smooth frosting vs. something with a gritty texture. But hey, it's not my cake, so I'm making it. It is a very old fashioned way to make buttercream as well, with cornstarch and milk for body, and a combo of butter and shortening. I think it will frost nicely though. It is fairly thick and will smooth out nicely. Did I mention they all love it?

I am about to order my pans.... the tiers will be 14x14, 12x12, and 8x8. I am also going to experiment with a heating core (which has been recommended for larger pans than 10x10 but if any of you have insight that says otherwise please let me know!

I hope this cake will be a success. I'd like the opportunity to do a few more, especially if this one comes out straight and pretty. I think that wedding cakes offer a great deal of creativity, and even more of a challenge. I'll keep you posted on my practice this month.