The Mad Cake Batter

sweet treats and savory deets


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Honey Cake with Caramel Buttercream

layersAnother birthday party, another cake. Over the course of one weekend, i have managed to make three cakes… only one wasn’t really edible… Lucky for me, this one went off without a hitch. This recipe is from the Vanilla Bean Blog and I would make this again in a heart beat. The sponge cake was so decadent with the honey…

THE HONEY CAKE:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup honey
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

frostingPreheat the oven to 350F and prepare three 8-inch cake rounds. Whisk together the flour, baking powder, baking soda, and salt. In standing mixer with a paddle attachment, cream the butter at medium speed until light and fluffy. Add the sugar and mix until combined. Scrape down the sides of the bowl, add the honey, and mix on medium for about 2-3 minutes. Add the eggs and the yolk one at a time, add the vanilla, and mix until combined. Beat the batter again at medium speed for one minute.

On low speed, add a third of the flour mixture, and half of the buttermilk. Repeat the process, ending with the flour mixture. Mix until combined. Divide batter evenly among the prepared cake pans and bake 22-30 minutes, or until set in the center and a cake tester comes out clean. Move the pans to a wire rack to cool.

CARAMEL BUTTERCREAM:

  • 8 egg whites
  • 2 cups sugar
  • 1 1/2 pound butter, room temperature
  • pinch of salt
  • 1 tsp vanilla
  • 1/2 cup leftover caramel from the Coffee Cake post

cakeIn the bowl of your stand mixer combine the egg whites and sugar (the consistency will be very grainy). Over a double boiler, stir the egg mixture with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted and there are no grains. Once smooth, move the bowl back to the stand mixer and beat with the whip attachment on medium high speed.

Beat it until it is light, fluffy, glossy and the bowl feels just about room temperature. If the whites are not cooled off sufficiently it will melt the butter when you add it. Whip at medium speed for about a minute the buttercream should be creamy.

ASSEMBLE THE CAKE:

Level out the cakes so they are flat. Spread a layer of buttercream before repeating the process two more times. Take the remaining frosting and cover the cake until smooth and add whatever toppings you chose. Enjoy!

 

 


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Coffee Cake with Caramel Frosting

My roommate and I were throwing a joint birthday party and I was in charge of making the cake. I work up early to make it before going to work. As I was going through the motions, I noticed that the batter was a little too watery. Going against my intuition, I divided the batter into the cake pans and throw them in the oven…

crispy, flat

Crispy, flat cake rounds

Thirty minutes later, what I pulled out, was not three fluffy cake rounds, but three flat crispy things. Defeated, I had to walk away and go to work. Luckily, I had enough ingredients to make another cake after work, and enough time to make another cake before the party.

I decided to go with a different recipe which was from the Cake Blog. This time, the batter actually looked like batter. More confident, I filled the cake rounds and threw the cakes in the oven. Twenty-five minutes later, I pulled out three beautiful cakes and placed them on the wire rack to cool.

THE CAKE:

  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 heaping teaspoon instant espresso powder
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1/3 cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • ¾ cup whole milk
  • ¾ cup strong, hot coffee

cake2Preheat the oven to 350F and prepare three 8-inch cake rounds. In a medium size bowl, sift the flour, baking powder, salt, and espresso powder. Set aside. In a standard mixer, cream the butter until light and fluffy. Add the sugars and mix on medium high speed until well incorporated. Reduce the speed to low, add the eggs, one at a time. Scrape down the sides of the bowl.

Add a third of the flour mixture and mix on low. Alternate between the milk and the flour, ending with the flour mixture. Finally, add the coffee and mix until smooth. Divide the batter and bake for about 25 minutes. Transfer to a wire rack for 10 minutes before removing the cakes from the tins.

THE COFFEE SOAK:

  • ½ cup water
  • ½ cup granulated sugar
  • 1 heaping teaspoon instant espresso powder

Over medium-high heat, combine all of the ingredients in a saucepan and bring the mixture to a slight boil. Lower the heat and simmer on low for about 5 to 10 minutes. Remove from the heat and allow to cool until use.

CARAMEL SAUCE:

  • ¾ cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter, diced
  • ¾ teaspoon sea salt, or to taste
  • 1 teaspoon vanilla extract

cakeIn a saucepan, stir the sugar, corn syrup and water. Over high heat, occasionally  stir the mixture until fragrant and the mixture turns an amber gold. The sugar will begin to bowl. Remove from heat and slowly, carefully add the heavy cream, stirring constantly. Add the butter and stir until melted. Add the vanilla and salt. Allow to cool completely.

THE FROSTING:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 3 cups unsalted butter, cubed, softened
  • 2 teaspoons vanilla extract
  • ½ cup caramel sauce, or to taste

In a bowl, lightly whisk the egg whites and sugar. Place the bowl over a double-boiler. Whisk constantly while the mixture reaches 160F. Transfer to a standard mixture and whisk the eggs on high until stiff peaks form and the bowl is at room temperature. Use the paddle attachment and add the butter on low speed until well incorporated. Add the vanilla and whip until smooth.

ASSEMBLY:

Level out the cakes so they are flat. Take the first layer on a cake platter and give it a healthy coat of the coffee soak. Spread a layer of buttercream before repeating the process two more times. Take the remaining frosting and cover the cake until smooth and add whatever toppings you chose. Enjoy!

 


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Vegan Cheesecake Bites

My sister has just recently joined the ranks of the lactose-intolerant, and I have been trying to find something that will not upset her stomach. This was posted on Well & Good just days before she arrived for a long weekend of hanging. The recipe originally calls for kiwi instead of peach but after discussing it with my roommate, we decided peach would be a good idea because it is in season.

We also did not follow the instructions for soaking the cashews. My roommate also makes her own cashew milk from time to time and she reassured me that just soaking the cashews for an extended period of time is fine (and she usually soaks them overnight).  The cashews soaked for about 8 hours and were super soft and ready to go. Just drain and you are ready to go.

INGREDIENTS:

  • 2/3 cup raw almonds
  • 12 medjool dates, pitted and chopped
  • 1/2 cup and 1 Tbsp melted virgin coconut oil, divided
  • 2 cups raw cashews
  • 1/3 cup agave
  • 1/3 cup lemon juice
  • 1 tsp vanilla
  • Pinch of sea salt
  • 2 Tbsp fresh ginger, finely-grated
  • 1/2 cup fresh spinach (but could use kale)
  • 2-3 peaches

DIRECTIONS:

Line a 8×8 inch baking dish with parchment paper with overhang. Set aside.

In a food processor, throw in almonds, dates, and one tablespoon of melted coconut oil blend on high. Once the mixture is finely ground, transfer it to the baking dish and press it down firmly with your hands and the back of a spoon.

Combine the remaining half cup of melted coconut oil, drained cashews, agave, lemon juice, vanilla extract, and sea salt in the food processor on high until smooth and creamy. Pour half of the mixture on the crust and put the baking dish in the freezer.

With the remaining filling in the blender, add the ginger, greens and peaches cut into forths. Blend on high until smooth and creamy. Remove the baking dish from the freezer and evenly pour this green filling on top of the other layer. Smooth it over with the back of a spoon, then transfer the dish back into the freezer to chill until completely firm.


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Bluberry Galette

This recipe from Bon Appetit  was super easy and quick if you want something that kind of resembles a pie but doesn’t take all the time. You

^ FAIL ^

^ FAIL ^

can make the whole galette in one day, but you can also make the crust a day or two before. I had some issues with toasting the pecans as you well shortly see, but luckily had enough to try again!

The original recipe toasts the pecans in the oven where I used the stove. It only takes a few minutes so once they become fragrant, remove them from the heat.

INGREDIENTS:

  • ½ cup pecans
  • 1 cup plus 2 TBS all-purpose flour
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 stick chilled unsalted butter, cut into pieces
  • 12 ounces blueberries 
  • 1 TBS arrowroot
  •  tsp fresh lemon juice
  • ¼ cup sugar
  • 2 TBS milk
  • Demarara sugar for sprinkling

galette2In a skillet over medium heat, toast pecans until fragrant. Remove from heat and allow to cool. Pulse pecans in a food processor until they are coarsely chopped. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until the mixture is crumbly. In a large bowl; drizzle 4 Tbsp. ice water and mix until it is just combined. Create a 6″-diameter disk with the dough, wrap in plastic, and chill at least 1 hour (or overnight).

Preheat oven to 375°. Toss blueberries, arrowroot, lemon juice, and ¼ cup sugar in a large bowl. On a lightly floured surface, roll the dough to a 12″ round. Transfer to a parchment-lined baking sheet. Place blueberry mixture in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake for about 45–50 minutes. The crust should be a dark golden brown and filling, bubbling Let cool before serving. It also be covered in plastic for the following day.

 


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Strawberry Shortcakes

This is from a recipe from Thug Kitchen. If you don’t know Thug Kitchen, you need to get on that shit ASAP. Though I had an epic fail with the coconut cream, (lesson: get the full fat coconut milk unless told otherwise) the shortcakes turned out pretty good. I made them for a Fourth of July party last week and it just so happens to be one of the hostess’s favorite dessert. This recipe will make about 8 shortcakes.scakes

STRAWBS FILLING:

  • 1 pound strawberries
  • 2 TBS sugar

Chop the strawberries into small pieces and throw them in a bowl. They say you could add 2 to 4 TBS sugar, I only used about 2 TBS and it was sufficient. Set aside.

THE BISCUITS:

  • 1 1/4 cup whole wheat flour
  • 1 cup white flour
  • 1 TBS baking powder
  • 2 TBS sugar
  • 1/2 tsp salt
  • 1 cup canned coconut milk
  • 1/2 tsp vanilla extract

Preheat oven to 425F and prepare a baking sheet with parchment paper. In a bowl, combine the flours, baking powder, sugar and salt. Make a crater and add the coconut milk and extract. Stir until well-combined. On a floured surface, and pat the dough into a rectangle that’s about 1 1/2 inch scakes1thick. Don’t overwork the dough. Using a cookie cutter or a rim of a glass, cut out the biscuits and place them on the cookie sheet. Bake for about 12-15 minutes. The bottoms of the biscuits should be browned and allow to cool.

WHIPPED CREAM:

  • 1 can coconut milk, well chilled
  • 2 TBS powdered sugar
  • 1/2 tsp vanilla extract (optional)

Place the beaters and bowl in the freezer for about 15 minutes. Once the time is up, grab the bowl, beaters, and coconut milk and scoop out the white “fat” part of the milk. Do not use the clear part of the milk. Add the powdered sugar and beat on medium-high for 1 to 2 minutes.

*Since I bought the Lite Coconut Milk the whip topping did not whip. We were also having issues with the fridge so the milk may not have been cold enough.. Either way the cards were not in my favor and I was left with a liquid mixture of coconut milk and powdered sugar. So what is a girl to do? I improvised and made a make shift buttercream. I added about half a stick of butter and a shit-ton of powdered sugar. I think I accidentally stumbled onto something bc the buttercream was very creamy so I may need to try coconut milk out for my next buttercream.

To assemble the cakes: cut the biscuits in half. Layer the strawberry filling on the bottom half, add a scoop of whipped cream, top with the other biscuit layer and top it off with more strawbs and cream. ENJOY!


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Strawberry Rhubarb Buckle

So Martha has this recipe for a rhubarb pie. While it may have been delicious, whenever I think about rhubarb, I think about it as a bitter, red celery. Last year, I made a strawberry rhubarb pie, and I thought I would change up Martha’s recipe and do something along those lines. Instead of 1 lb and 10 oz of rhubarb, I did 1 lb strawberries and 10 oz of rhubarb.

I also didn’t check to see if I had all the ingredients and naturally, I didn’t have sour cream hanging out in my refrigerator. I put in almond milk instead. Though the buckle may have lost the creamy texture from the sour cream, it still tasted pretty good with the almond milk. This was an extremely easy recipe and if you prefer to follow the original you can find Martha’s version here: original.

THE CAKE:

  • buckle2coconut oil for greasing the cake pan
  • 10 oz rhubarb
  • 1 lb strawberries
  • 2 cups sugar, divide
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 stick butter, room temp
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 almond flour

THE CRUMBLE:

  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 1/2 stick butter, melted

buckle1Preheat the oven 350F, and prepare a 9-inch square pan (Martha uses two 9 inch pans but I was fine with one), line with parchment and have the paper hang over the rim of the pan. Trim and cut the rhubarb into half-inch pieces and slice the strawberries. Stir in the rhubarb, strawberries and 1 cup sugar in a bowl and set aside.

In a separate bowl, whisk flour, baking powder, and salt. In a stand mixer, cream the butter, remaining cup sugar, and the lemon zest until light and fluffy. Add the eggs, 1 at a time, then beat in vanilla. Add half of the flour mixture, and alternating with the almond milk, beginning and ending with the dry mixture.

For the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter and stir to combine. In the prepared pan add the batter and top with fruit mixture (you may want to remove some of the excess juice created while the fruit masticated), and sprinkle with crumb topping. Bake until golden on top and cooked through (about 1 hour).

Allow the buckle to cool completely, then lift cakes from the pan using the parchment. Cut buckle into 2-inch squares and top with ice cream.