Marzipan Carrot Cake

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Marzipan Carrot Cake

2 cups granulated sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups shredded carrots

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/2 teaspoons pure almond extract

3/4 cup toasted coconut

1 -8oz. can crushed pineapple, drained

12 oz. almond paste, 8 oz. for cake, 4 oz for marzipan carrots

Preheat oven to 350 degrees . Grease and line bottoms with parchment 2-9 inch pans; set aside.

Place sugar, almond extract and oil in a bowl and whisk together. Whisk in eggs one at a time until well combined and light in color. In a separate bowl, whisk together the flour, baking powder , baking soda, cinnamon and salt. Stir into egg mixture until just combined.  Stir in the carrots, drained pineapple and coconut into the egg mixture. Divide batter evenly into the prepared pans. Bake for about 30-45 minutes until done or a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool 10 minutes before removing cakes from pans. Allow cakes to completely cool.

While cakes are cooling, with 8 oz. of almond paste, roll two disks the diameter of the finished cakes. Keep each disk separated with a silpat , plastic wrap or parchment paper and wrapped in plastic wrap until ready to put together cake.

Cream Cheese Frosting

1 pound cream cheese, room temperature

1/2 pound butter, room temperature

2 pounds powdered sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

Sliced almonds for decoration

In a mixing bowl, combine all ingredients except the almonds and beat until fluffy.

Marzipan Carrots

4 oz. almond paste

orange food coloring

Curly parsley

Combine the food coloring and almond paste and  knead until colored orange.

With disposable plastic  glove pinch of small amounts of almond paste and form into carrot shapes. Set aside on a plate until time to complete cake.

Assembly of the cake

Place first layer onto cardboard cake round or cake plate. Spread a thin layer of frosting on top of cake with a offset spatula. Place a almond paste disk on top . Spread some more frosting on top and place other layer of cake and repeat.

Frost the entire outside of cake. Using the sliced almonds , poke randomly into the side of the cake.

Using a toothpick, gently poke a hole in the top of the marzipan carrots. Clip pieces of parsley to represent carrot tops and poke into holes made on top of carrots. Arrange completed marzipan carrots on top of cake.

Store refrigerated but serve at room temperature.

Lemon Head Cake

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Cake:

342 grams cake flour

2 1/2 tsp baking powder

1/2 tsp table salt

227 grams butter, room temperature

350 grams granulated sugar

4 eggs, room temperature

1 tablespoon finely grated lemon zest

1/4 cup fresh lemon juice

2/3 cup whole milk

Lemon Syrup:

1/3 cup water

1/4 cup fresh lemon juice

100 grams granulated sugar

Lemon Curd:

8 egg yolks

250 grams granulated sugar

3/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

pinch of table salt

4 oz. butter, cut into small pieces

Lemon-White Chocolate Cream Cheese Frosting:

2 tablespoons butter, room temperature

4 oz. cream cheese, room temperature

4 oz. white chocolate, melted and cooled to room temperature

1/4 tsp. pure vanilla extract

zest from 2 lemons

juice from 2 lemons

powdered sugar, enough for correct consistency

Cake:

Preheat oven to 350 degrees. Line the bottom of a 9-inch x 13-inch x 2-inch pan. Butter and flour pan ; shake out excess flour. Set aside.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a mixer cream the butter until creamy. Gradually add the sugar and beat until light. Scrape down the bowl. On medium speed , add the eggs one at a time beating well after each addition. Beat in the lemon zest and juice until blended. Reduce the speed and add flour in thirds , alternating with the milk, just until blended. Place batter into prepared pan and spread evenly. Give pan a good whack on counter.

Bake for about 30-35 minutes or until cake springs bake when lightly touched in the center.

Remove from oven and allow to cool on rack.

Lemon Syrup:

Combine all the ingredients in small saucepan. Place over medium heat and cook until sugar has dissolved. Remove from heat and allow to cool completely.

Lemon Curd:

In a saucepan, whisk together the egg yolks and sugar until well combined. Whisk in the lemon juice. Stir in the lemon zest and butter. Place pan over medium heat, stirring constantly. Stir until custard coats the back of of spoon and leaves a path on the back when finger is drawn across. Remove from heat and place in bowl. Cover top with plastic wrap to prevent a skin from forming. Allow to cool completely.

Lemon-White Chocolate Cream Cheese Frosting:

In the bowl of a stand mixer beat all the ingredients until light and fluffy.

Assembly:

Using a toothpick, poke holes all over the cake. With a pastry brush, brush the cooled lemon syrup over the top of the cake.

Spread the cooled lemon curd on top of the glazed cake. Place the cake in the refrigerator until lemon curd has firmed up.

Once lemon curd is firmed up, carefully spread the frosting on top. Return frosted cake to the refrigerator for at least one hour. Cut into squares.

Lemon-Raspberry Cupcakes with Lemon Cream Cheese Frosting

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Raspberry-Lemon Cupcakes

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, room temperature
  • 1 3/4 cup granulated sugar
  • 2 eggs , room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/4 cups milk, room temperature
  • zest from 2 lemons
  • 6 oz. fresh raspberries

Raspberry Filling

  • 2-12 oz. packages frozen raspberries, not packed in syrup
  • 1 1/3 cups water
  • 1 3/4 cups granulated sugar
  • juice from 1 lemon
  • 6 tablespoons cornstarch dissolved in 1/2 cup water
  • 1/2 teaspoon pure almond extract

Lemon Curd

  • 8 tablespoons butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup lemon zest, finely grated
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon salt

Lemon-White Chocolate Cream Cheese Frosting

  • 4 tablespoons butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 4 oz. white chocolate, melted and cooled to room temperature
  • 1/4 tsp. pure vanilla extract
  • zest from 2 lemons
  • juice from 2 lemons
  • powdered sugar, enough for correct consistency, about 4-5 cups

directions

  • 1

    Preheat oven to 350 degrees. Line 2 muffin pans with 24 liners, set aside.

  • 2

    Combine the flour, baking powder and salt in a small bowl and whisk to combine.

  • 3

    In a bowl of a stand mixer cream together the butter, sugar and zest until light and fluffy.

  • 4

    Add the vanilla and almond extracts to the milk.

  • 5

    Add the flour and milk in thirds to the creamed butter mixture ending with the milk.

  • 6

    Fold in the fresh berries.

  • 7

    Scoop evenly into the lined tins. Bake for about 18-24 minutes or until toothpick comes clean when inserted into the cupcake.

  • 8

    Remove from the oven and pans and allow cupcakes to cool completely.

  • 9

    Begin preparing the raspberry filling.

  • 10

    In a saucepan combine the raspberries, water, sugar and lemon juice.

  • 11

    Bring to boil and simmer until berries have broken down, about 15-20 minutes.

  • 12

    Remove from heat and pour mixture into a fine mesh sieve. Pres the mixture through the sieve until just seeds are left.

  • 13

    Return strained mixture to saucepan and whisk in the water/cornstarch mixture.

  • 14

    Bring mixture to a boil and simmer for 5 minutes, stirring constantly.

  • 15

    Remove from heat and stir in almond extract; allow to cool completely.

  • 16

    It will become very thick as it cools.

  • 17

    Using a apple corer, core out the center of each cupcake.

  • 18

    Pipe in cooled raspberry filling; set aside.

  • 19

    In a saucepan begin to prepare lemon curd. Add the eggs, sugar, salt, lemon juice and zest to the pan and whisk until well combined. Add butter and and place over medium heat stirring constantly until mixture begins to thicken and reach 175 degrees. Do not allow mixture to boil. Remove from heat and allow to cool completely. Once cooled, pipe a small layer of curd on top of cooled filled cupcakes; set aside.

  • 20

    In a bowl of a stand mixer add all the frosting ingredients and beat until fluffy.

  • 21

    Place frosting in piping bag fitted with plain tip and swirl frosting on each cupcake. Using a small spoon make a divot on top of each frosted cupcake and place a small amount of lemon curd in the divot. Top each lemon curd divot with a fresh raspberry.

Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

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Cake:

2 cups sugar

2 cups flour

2 tsp. baking soda

2 eggs, beaten

1 – 20oz. crushed pineapple, undrained

6 1/2 oz. macadamia nuts, finely chopped, divided 1 cup for cake batter and remaining for the frosting

Frosting:

8 oz. cream cheese, softened

1/4 cup butter, softened

1 tsp. vanilla

3oz. white chocolate, melted and slightly cooled

Remaining macadamia nuts

Preheat oven to 350 degrees. Combine dry ingredients and 1 cup finely chopped macadamia nuts. Whisk together. Mix together eggs and undrained pineapple. Combine the egg/pineapple mixture with the dry ingredients and stir until combined. Pour into a greased 9×13 pan or other pan with same volume. Bake for 40-45 minutes until toothpick inserted into center comes out clean.

Allow to cool, then frost

For the frosting combine all ingredients except the macadamia nuts and blend with electric mixer until fluffy and well combined. Frost top of cake and sprinkle on remaining nuts on top .

Gingered Pumpkin Cupcakes with Pumpkin Frosting

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Cupcakes:

2 1/3 cups flour

2 1/2 tsp baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp cloves

1/2 tsp nutmeg

2 tablespoons Dutch processed cocoa

2 tablespoons fresh finely grated ginger

1/2 tsp. salt

1 cup butter , room temperature

1/2 cup granulated sugar

3/4 cup packed brown sugar

3 eggs, room temperature

1 cup pumpkin puree (from 15 oz. can) not pumpkin pie mix

1/2 cup crystallized ginger

1 tsp. vanilla extract

1/2 cup milk , room temperature

Frosting

1 -8oz. package cream cheese, room temperature

1/4 cup butter, room temperature

2/3 cup pumpkin puree

2 tsp vanilla extract

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. nutmeg

10-12 cups powdered sugar

Crystallized ginger for garnish

Cocoa powder for garnish

Cupcakes

Preheat oven to 350 degrees. Place paper liners in 24 muffin cups.

In a medium bowl sift in the flour, baking powder, salt, cocoa and spices. Set aside.

In a bowl of a mixer cream the butter and sugars together add the eggs one at a time until well blended. Blend in pumpkin, vanilla and fresh grated ginger. On low speed add the flour mixture in thirds and half the milk alternating, ending with the flour. Stir in the crystallized ginger. Divide equally among 24 cupcakes. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Allow to set in pans for 5 minutes and then remove to wire rack. Allow to cool completely before frosting.

Frosting

Place the cream cheese and butter in mixer and blend until smooth and fluffy. Add the pumpkin puree and vanilla; blend until incorporated. Add the powdered sugar and spices a little at a time until well combined. Pipe on cooled cupcakes. Dust with a light sprinkle of cocoa powder and top with a piece of crystallized ginger.

Lemon Cupcakes with Lemon Curd and Lemon White Chocolate Cream Cheese Frosting are out of this world.

Lemon Cupcakes with Lemon Curd and Lemon White Chocolate Cream Cheese

Frosting

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Cupcakes:

2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 cup butter, room temperature

zest of 3 lemons

1 1/4 cups sugar

3 eggs, room temperature

1 tsp. vanilla

2/3 cups milk

Lemon Curd:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Lemon White Chocolate Cream Cheese Frosting:

8 oz. white chocolate, melted and cooled

1/4 cup butter

1 (8oz. ) package cream cheese, room temperature

zest of 2 lemons

2-3 tsp. lemon juice

10-12 cups powdered sugar

Cupcakes:

Preheat oven to 350 degrees. Place liners in 24 cup muffin pans.

Place the flour, salt and baking powder in a bowl, whisk until combined well. In the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugar and zest and cream until fluffy. Add the eggs one at a time. Blend well between each addition. In a liquid measuring cup combine the milk and vanilla. Add the flour alternately with the milk mixture until just combine. Fill the muffin tins 2/3 full. Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Allow to cool in pans 5 minutes and then remove from tins and transfer to rack to cool completely.

Lemon Curd:

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces. Allow to cool and store refrigerated in airtight container.

Lemon White Chocolate Cream Cheese Frosting:

Combine the butter, cooled chocolate and cream cheese and beat until fluffy. Add the lemon juice and enough powdered sugar to achieve the correct consistency.

Using an apple corer, core out the center of each cooled cupcake. Filled the centers with lemon curd  using a pastry bag.  Fill another pastry bag fitted with a plain tip with frosting and pipe on top of cupcakes. Using a small spoon make a divot in the center of each frosted cupcake and spoon a small amount of lemon curd in it.

Chocolate Dipped Strawberry-Chocolate Cupcakes are heaven

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Cupcakes:

2 cups self-rising flour

1 tsp. baking powder

1 cup packed brown sugar

1 cup butter, room temperature

2 eggs, separated, egg whites beaten stiff

3 1/2 oz. semisweet chocolate, melted

1 tsp. vanilla

1/2 cup milk

1/2 cup mini chocolate chips

Strawberry Cream Cheese Frosting:

8 oz. package cream cheese, room temperature

1/4 cup butter

1/4 cup fresh strawberries, mashed

about 7 cups powdered sugar

Ganache:

12 oz. semisweet chocolate, chopped

1 1/2 cups heavy cream

22-24 strawberries for tops of cupcakes

1/4 cup white chocolate, melted

Cupcakes:

Preheat the oven to 350 degrees. Line muffin tins with about 22-24 liners; set aside.

In a bowl of a stand mixer beat together the sugar and butter until light and fluffy. Add egg yolks one at a time and beat well between additions. Add the vanilla and melted chocolate and blend well. In a separate bowl sift together the flour and baking powder. Add in thirds the flour and half the milk to the butter mixture; blend just until combined. Stir in mini chocolate chips. Beat the egg whites until stiff in a separate bowl.  Fold in the egg whites into the chocolate mixture. Scoop evenly 2/3 full into the liners. Bake for about 20 minutes until a toothpick comes out clean when inserted into the center. Remove from oven and allow to set for 5 minutes before removing cupcakes to cooling rack. Allow to cool completely.

Strawberry Cream Cheese Frosting:

Combine all the ingredients and beat until blended and fluffy. Add sugar gradually until it’s the correct consistency. Place the frosting in a piping bag fitted with a large start tip and pipe on cooled cupcakes.

Ganache:

Heat cream and pour over the chopped chocolate. Stir until blended completely. Place the ganache and drizzle some over the cupcakes. With the remaining ganache dip strawberries into ganache and place on parchment lined baking sheet. Place dipped strawberries in the refrigerator to allow the ganache to set up. Meanwhile melt the white chocolate. Remove from the refrigerator and drizzle the melted white chocolate over the firm dipped berries. Place back in the refrigerator to allow white chocolate to firm up . Once the chocolate coating is firm on the berries place one on each cupcake.