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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Paleo Apple Muffins

ingredientsAutumn is finally upon us and that means its time for apple picking!! I haven’t gone yet, but I did want to make something to start the season off right. I had this pinned a while back and it was from Refinery 29 surprisingly enough. They are a super easy breakfast muffin and taste delicious with the pieces of apple. Naturally, I made a few changes to the recipe, such as the honey I used I got from Cape May Honey that is stuffed with pecans. 🙂

MUFFIN INGREDIENTS

2 cups almond flour (almond meal)
3 eggs
2 tablespoons melted butter
2 tablespoons – 1/4 cup honey
2 teaspoons ground cinnamon
1-2 apples, cored and chopped in blenderapple
1 teaspoon baking soda
pinch of salt

 

Preheat oven to 325 degrees, then core an apple. Blend apple(s) until finely chopped, but not pureed. Mix all ingredients together in a bowl, then fill muffin cups until 3/4 full. Bake for 20 minutes. Makes about 12 muffins.


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Honey Lavender Buttercream

I tested these out a couple of weeks ago as a contender for my cousin’s bridal shower. It was a tough choice between this recipe and the mascarpone filling which is just as delicious. The colors for the wedding and shower are purple and silver, and most people pair a lavender flavor when the color purple is involved.

The filling is an elegant paring of honey and lavender that went nicely went with the Vanilla Ganache Macarons. This is one of my own recipes. You do not need a lot of lavender oil because the flavor is so strong; you do not want it to overpower the filling.

INGREDIENTS: 

  • 120 g unsalted butter, room temp
  • 160 g of icing sugar
  • 1 1/5 tsp honey
  • 1/4 tsp food grade lavender oil

Cut the butter into cubes and place into a stand mixer. Beat on med/high until creamy. Add the honey and lavender. Add the sugar 1 cup at a time, fully incorporated before adding the next cup. Place into a pipping bag and pipe onto macaron shells!

Macarons are best served after a day in the fridge for the shells to capture the essence of the filling.

macs