Citrus-y Carrot Cake

I have quite a few goodies from Christmas for cake baking, inspiration and design. This week I used Mich Turner's The Art of the Cake and my new flower cutters to make this 6-inch carrot cake.

I made the flowers using modelling paste made with fondant and tylose powder.

The design is piped on with royal icing and is the lace design from the book. I think that I made my royal icing too stiff as the design in the book looks softer and shinier. I also used a quick royal icing using water, meringue powder and icing sugar with a small whisk rather than using egg whites which may have also affected the consistency of the icing for pressure piping. I think that the overall effect is still lovely though.

The recipe for this very moist carrot cake with a hint of citrus is also from Mich Turner's book with one minor alteration in that I used toasted pecans instead of walnuts purely due to my taste preference. I am also not a fan of raisins but they are rum-soaked, so I thought I would give them a fair shot. The cake has the added moistness of a citrus-based syrup that is meant to be poured over the cake as soon as it is removed with the oven. I used the syrup as you would use a simple syrup and brushed it over my cooled cakes after levelling. The cake is iced with cream cheese frosting that I also spiked with a hint of orange extract.

Overall this was a great project to work on my flowers and my piping skills. This is also the first time I've ever made carrot cake. I will definitely be adding this cake flavour to my repertoire although I may omit the raisins - they remind me too much of fruit cake.

Orange cream macarons

So once again I had leftover swiss meringue buttercream and leftover egg whites from making swiss meringue buttercream. The most logical and delicious solution to this problem is the macaron.

I am hardly an expert in macarons. This is only my third time making them. My two other macaron adventures were maple cocoa macarons from Delicious Delicious Delicious with the exception that I preferred the flavour of maple syrup to maple extract, and chocolate peppermint macarons (using the same cocoa shell as the previous ones). Before embarking on another macaron experiment, I decided to do a bit of research again. It amazes me how much variation exists in macaron recipes and techniques. I checked numerous websites, online videos and books (including my Larousse Gastronomique, which seemed significantly different from other recipes - bake at 400ºF??). I narrowed down my recipe choices using 2 criterion 1) I do not have powdered egg whites in my pantry, therefore I excluded all recipes requiring powdered egg whites, and 2) I did not want the fuss of using an Italian meringue technique. The Italian meringue technique involves heating up sugar and water to the soft ball stage (240ºF) and then carefully pouring the hot syrup in a steady stream, into medium peak meringue with your mixer on low speed. You want to stream the hot syrup down the side of your mixing bowl to firstly avoid pouring the hot mixture in too fast and scrambling your egg whites and secondly, to avoid pouring it over your moving beater and getting hot sugar syrup in your face.

I decided on the ingredient ratios from Ms. Humble's Scatter Plot Macarons, mainly because I love that there was a very scientific/analytical method to developing this recipe.

The original ingredient list is as follows:
120 g almond meal
200 g powdered/confectioner's sugar
100 g egg whites
30-35 g granulated sugar
food colouring gel

Before I start, I wipe all of my utensils down with lemon juice to ensure that everything is grease-free. This includes the prep bowl that I'm pouring my egg whites into, my mixing bowl (you don't need it dried off as the acid in the lemon helps to whip up your egg whites), my mixer beaters and my spatula.

I used pasteurized egg whites from a carton (leftover from making buttercream), weighed them out and let them sit at room temperature for several hours. If you are separating whole eggs, 1 egg white is equivalent to about 30 g.

For the almonds, rather than using almond meal, I used whole raw almonds (including the skin). If you do not want the rustic speckled nature from the almond skin colour, then you can use blanched almonds.

I weighed 120 g of whole almonds and processed them (about 30 g at a time) with about a tablespoon of the powdered sugar. I end up sifting this mixture several times with the remaining powdered sugar to ensure that I have a finely powdered mixture.

For the granulated sugar, I weighed out 35 g and then I also processed this using my mini food-processor to resemble caster sugar which has a finer texture. I let it settle for a minute before opening the food processor.

For mixing the egg whites, as much as I absolutely adore my stand mixer, I used my hand mixer since it is a small volume mixture. Beat the egg whites until they are foamy and begin to hold a shape, and then with the mixer on low-medium speed, add the granulated/caster sugar, about 1 tablespoon at a time. Once all of the sugar is added, I beat the meringue on high (number 5, the highest setting, on my KitchenAid handheld mixer is really not all that fast) until the meringue had stiff glossy peaks. At this point you can mix in your gel colour. I chose orange since I was making orange cream macarons.

I then folded in my sifted almond and powdered sugar mixture (about 1/4 at a time) until it was all mixed in nice and evenly.

Pipe the meringue mixture onto Silpat mat or parchment-lined baking sheets (if you're using parchment, tack down the corners with a dab of your meringue mixture) in little quarter to loonie-sized rounds (I like my macarons to be a bit on the larger size). Gently tap your sheet on the counter to get rid of any piping peaks and bubbles and allow to sit at room temperature for at least 30 minutes.

I baked my macaron shells at 300ºF for 17 minutes on the middle oven rack. I had one baking sheet lined with my Silpat mat and one sheet lined with parchment. I did not find any appreciable difference between the two except that I found it much easier to remove the shells from the Silpat Mat. I placed my baking sheets on a cooling rack and allowed them to cool completely before I attempted to lift the shells.

For the filling, I used leftover vanilla swiss meringue buttercream flavoured with Whittington's Natural Orange Essence. To reconstitute leftover swiss meringue buttercream, heat about 1/3 of it for about 5-10 seconds in the microwave until warm (it may liquify slightly), add this to your cold buttercream and beat on high. You'll notice it becoming creamy fairly early on, but looking closely it may look slightly separated. Keep beating it on high until the texture is fluffy and the buttercream is smooth and shiny looking. I did not measure the amount of buttercream that I had left. I simply added a 1/4 teaspoon of flavouring at a time until I achieved the flavour intensity that I wanted.

I think this recipe will be a keeper. I look forward to trying many more flavour and colour combinations.

Last treat of 2011

For Christmas, I was fortunate to receive many baking, confectionary and decorating supplies such as The Art of Cake by Mich Turner, gum paste molds, spacers, ribbon cutters, petal cutters, a candy thermometer and Sugar Baby by Gesine Bullock-Prado.

Since I already mentioned in my last post that the Mater cake was my last cake of the year and it's already the evening of New Year's Eve, I decided to make something quick and delicious from Sugar Baby using my new candy thermometer (I hate my old one).

I don't have very much experience with making candy/cooking with sugar. I have made vanilla bean marshmallows and fleur-de-sel caramels, but that's about it. In my new book, I jumped right to the hottest recipes (300ºF-310ºF) also known as the "Hard-Crack Stage". This chapter includes recipes for confections such as rock candy, peanut brittle, butter almond toffee, cotton candy, lollipops, and the recipe for my last treat of the year: sponge toffee! The deliciously unique part about the sponge toffee recipe in Sugar Baby is the use of maple syrup (Vermont, where the author is from, has a large maple syrup industry) rather than corn syrup. Two things that my husband loves 1) maple, 2) sponge toffee. I am the wife of the year!

Unlike caramels that you have to constantly stir (for a really long time), once the sugar is dissolved, you just wait and watch until the candy thermometer reads 300ºF. I clipped my old and new thermometer to the sides of the pan just to compare the two and my new thermometer reached 300ºF much quicker! Once it's at the right temperature, you then carefully sprinkle and stir in baking soda, and pour into your pan. Mine was already quite spongey in the pot so I scooped it out rather than poured it and spread it out with a spatula. Easy! I think next time I may not spread it as thinly. It does cool down fairly quickly, making this a great last minute treat.

I may have flattened some of the airy pockets when spreading it with my spatula, but the texture is great and the flavour is delightful.

Happy New Year to everyone! I hope that you have a healthy 2012 with room for a sweet treat here and there!

A Mater of celebration!

Last cake of the year!

Amongst the holiday baking for family dinners (two gingerbread cakes with cream cheese frosting, a pecan tart and a lemon meringue tart), I made a cake for my nephew's 2nd birthday party which was today. The theme of the party was Pixar's Cars. After deliberating with my sister, I decided to make a Mater cake. 

My cake sculpting experience is rather limited. I typically do regular shaped cakes (round, square, sheet) and make gumpaste/modeling paste figurines and details. I've done one sculpted cake before - it was a baby grand piano to celebrate the refurbishing of a 100 year-old family piano. I will blog about that another time when I'm on a baking break. Sculpting a cake to resemble a car takes a lot of planning and measuring. I borrowed two little Mater toys from my nephew to help with figuring out proportions of the truck and the little details.

It is much easier to carve a cold cake then a room temperature cake. A cake chilled in the freezer is best, however I did not have room in my freezer for that much cake so I did my chilling in the fridge. Once I cut the sheet cakes down to size, I filled my cake and chilled it again before carving out the front, back and the cab. 

The least favourite part of cake decorating for me is crumb coating and masking cakes. I am getting faster but I still find it tedious. After masking this sculpted cake, I promise that I will never ever complain about masking a round cake again. I used a 4" offset spatula but some smaller special shaped trowel ones would have been more ideal.

Covering a sculpted cake in fondant is a bit stressful as you need to work very quickly to smooth the fondant into all of the creases and crevices. 

Because it was such a large cake and I used about 6 pounds of fondant to cover it, I also had to work quickly to cut off any excess fondant from the bottom to relieve the weight on the corners of the cake and avoid tears (both kinds!). 

The tow rig is made with gum paste and the details are painted/brushed on using gel paste, and coloured dusting sugars. 

The cake is vanilla, filled and masked with vanilla swiss meringue buttercream. The board is covered with royal icing and brown sugar to look like desert dirt.

I was happy with my second attempt at a sculpted cake and I think that the birthday boy was too!  

One good drink deserves another...

Good morning Guinness! (and Jameson Irish Whiskey...and Bailey's Irish Cream...)

For the next potluck I decided to make cupcakes that I've done before and have been quite well-received. They are chocolate Guinness cupcakes with a whiskey chocolate ganache filling and Bailey's Irish Cream frosting. The original recipe is from Smitten Kitchen and was adapted slightly by the Curious Domestic.  

I prefer to ice my cupcakes with a generous swirl of frosting for an optimal icing to cake ratio, however this frosting is very sweet and a smaller swirl goes a long way. 

Now the beauty of this recipe is that it leaves you with a few extra goodies to make another treat. The Curious Domestic uses the leftover cake from making the holes in the cupcakes for filling, and leftover ganache to make little 'truffles'. The leftover ingredients screamed 'cake balls!' to me. There has to be a more appealing name for these little confections of cake, frosting and chocolate. Henceforth in this post, they shall be referred to as 'cake sphere-lets', uh.. 'cake globes'...hmm...'cake crumblettes'..no...'cute spherical cakelets'....cake balls it is! I made cake balls once after a little cupcake project hiccup - they aren't my favourite thing to make with all the fuss of dipping things in melted chocolate (unless they are peppermint patties - have to stick that in so that my husband can sigh in relief) and I don't think I would ever bake a cake with the sole intention of crumbling it up and mashing it with icing, but they are a tasty use of cake scraps and leftover icing. 

For these cake balls I had about 1 1/4 cup of cake crumbs and I mixed this with 2 tablespoons each of leftover chocolate ganache and Bailey's frosting. Now normally I would put this mixture into the fridge before rolling them into perfectly shaped little balls, but I had to get to a potluck so I made them into shapes loosely resembling balls before I left and placed them in the fridge to harden. To coat the cake balls, I melted 5 oz of semi-sweet chocolate in a small bowl over a pot of boiling water. I probably could have used more chocolate to make the dipping a bit easier but I did not want to use up that much chocolate for a leftovers treat. You want to dip quickly as the chocolate heats up the cake ball and the longer you roll the ball around in there, the higher the chance you may end up with cake crumb escapees ruining the smoothness of your chocolate. I decorated the cake balls (a little haphazardly) with some leftover frosting and voila! Chocolate, Guinness, whiskey and Bailey's cake balls!