ROSE’S HEAVENLY CAKES

At last an all-new, full-color cake lover’s companion from Rose Levy Beranbaum, “The Cake Diva!”

Rose Levy Beranbaum is a much beloved and widely respected baking legend, “a worshiped woman . . . revered by serious cooks and part-timers” alike, in the words of USA Today. Read more

WIZARD HAT CAKES RECIPE

Try making this Wizard Hat Mini Cakes by Elisa Strauss the cake designer of Confetti Cakes in New York City and author of The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City’s Famed Bakery.

CAKE
1 cake recipe
1 Swiss-Meringue Buttercream recipe

MATERIALS
1-½ pound of fondant or gum paste
Shortening (for rolling out fondant or gum paste)
Food-coloring gels

EQUIPMENT
Toothpicks
Plastic mat
Paring knife or X-acto knife
Scissors
Three 3-inch round cardboard or foam core bases
Round cookie cutter (2-¼ inches, 3-½ inches)
Pastry bags and couples
#10 pastry tip
Small offset spatula
Small serrated knife
Small rolling pin
1-inch round cookie cutter (optional)
Heart and star cookie cutters (optional)
Paintbrushes or wooden dowels (to make sugar streamers)
Palette knife

MAKE THE DECORATIONS:

1. Divide half (12 oz.) of the fondant or gum paste into three 4-ounce portions. Dye the sections with the food coloring gel colors you chose.
2. From each color you will need to make 25 balls and one hat topper. On a plastic mat greased with shortening, roll out 3 of the 4 ounces of each color into a long rope, approximately 8 inches long and ¼ inch thick. Use a paring knife to cut each rope into twenty-five 3/8-inch sections. (Re-roll the fondant until you have enough pieces.) With lightly greased hands roll the pieces into equal-sized balls.
3. To make the hat topper, roll each remaining 1 ounce piece of fondant into a ball. Shape the ball into a cone. Stick the points of the bones about halfway onto toothpicks. Pinch the ends of the cones to secure them on the toothpicks. Use scissors to make repeated cuts to create the fringe.

MAKE AND ASSEMBLE THE MINI CAKES:

1. Prepare the cake batter and bake in a half-sheet pan as directed in the recipe. Let it cool for 20 minutes, remove from pan, then wrap tightly in plastic wrap and freeze for at least one hour. (This makes the cake easier to cut.)
2. While the cake is chilling, make the buttercream.
3. Cut the cake into six 3-½ inches rounds and six 2-¼ inches rounds.
4. Place a dab of buttercream on each cardboard, then place one layer of the 3-½ inches round cake on top of the buttercream. Coat the first layer with ½ inch of buttercream and place the next 3-½ inches round layer on top. Repeat this method with two of the 2-¼ inches rounds. In the end you will have four layers of cake and three layers of filling. After the top layer of cake is on, push down slightly to secure the layers. Place the stacks in the freezer until they’re hard to the touch, approximately 1 hour.
5. Using a serrated knife, carve each cake into a cone shape. Start carving at the top and work your way down to the bottom. Crumb coat the cakes with a very thin layer of filling.
6. Mix the buttercream colors you plan to use. For the hats pictured, we used blue, purple and pink. Put each color into a pastry bag fitted with a #10 tip.
7. Pipe dots of buttercream all over each cake, with no spaces in between. Start at the bottom of the cake and stagger the dots until you reach the top of the hat.
8. Use a clean toothpick to make a hole in the very top of the hat. This allows the topper (on its own toothpick) to slide right into the cake. Place the topper on the cake.
9. Divide the remaining 12-ounces of fondant or gum paste into three 4-ounce pieces and dye the colors for the heart, star, and circle decorations pictured.
10. On a plastic mat greased with shortening, roll out the gum paste to 1/8-inch thick. Cut out the various designs using shaped cutters. You need approximately 10 decorations for each hat. Place the shapes in a scattered pattern right onto the buttercream, being careful not to press too hard or they will ruin your piped pattern.
11. Carefully transfer the cake to the plate or tray on which you plan to serve it. Press the fondant balls lightly into the buttercream around the bottom of the cake, with no spaces in between.

RED VELVET CAKE RECIPE
Cake flour- 3-½ cups (14 oz.)
Unsweetened cocoa powder- ½ cup (1-½ oz.)
Salt- 1-½ teaspoons
Canola oil- 2 cups (16 oz.)
Granulated sugar- 2-¼ cups plus 1 tablespoon (16 oz.)
Large eggs- 3
Red food coloring -1/3 cup (3 oz.)
Pure vanilla extract- 1-½ teaspoons
Buttermilk- 1-¼ cup (10 oz)
Baking soda- 2 teaspoons
White vinegar- 2-½ teaspoons

1. Preheat the oven to 350 degrees F. Brush the bottoms and sides of the pan with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, cocoa powder, and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the oil and sugar and beat on medium speed until incorporated.
4. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
5. Add the red food coloring and vanilla in a slow stream and beat until incorporated.
6. Alternately add the flour mixture and buttermilk in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined.
7. In a small bowl, whisk together the baking soda and vinegar. Set the mixer to medium speed. Immediately add the baking soda mixture and beat for 10 seconds.
8. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
9. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan of cake board and peel away the lay of parchment.

SWISS-MERINGUE BUTTERCREAM RECIPE
Granulated sugar- 2-¾ cups plus 3 tablespoons (20 oz.)
Egg whites- 1-¼ cups (10 oz.)
Unsalted butter, cubed and softened – 2-½ cups (5 sticks; 20 oz.)
Pure vanilla extract – ¼ cup plus 2 tablespoons (2-½ oz.)

1. In the bowl of a standing mixer, thoroughly whisk together sugar and egg whites.
2. Set the bowl over a pot of boiling water. Whisking constantly, heat the mixture until all the sugar crystals have dissolved and the mixture is hot. Get it as hot as you can but be careful not to cook the eggs.
3. Put the bowl back in the mixer fitted with a whip attachment. Beat on high speed until the mixture forms a stiff meringue and the bottom of the bowl comes to room temperature, about 10 minutes.
4. Stop the mixer and replace the whip attachment with the paddle attachment.
5. Set the mixer to low speed and add the butter, a few cubes at a time. When all the butter is incorporated, turn the mixer to medium speed and beat until fluffy.
6. Set the mixer to low speed and add the vanilla. Once the vanilla is incorporated, scrape the bowl and continue to mix on medium speed until you have a smooth, creamy texture. If the buttercream is too liquid, refrigerate until completely cool and stiff, then rewhip.
7. You can use the buttercream immediately, store it in an airtight container at room temperature for up to two days, or refrigerate it in an airtight container for ten days.

Recipe and photograph by Elisa Strauss, The Confetti Cakes Cookbook , Little, Brown and Company, 2007.

SWEET AND SALTY CAKE RECIPE

This is our Signature creation, or most loved cake, and our most requested recipe. Is all this attention warranted? Absolutely. Our Sweet and Salty Cake is an indulgent but sophisticated adult sweet: The perfectly salted caramel contrasts beautifully with the rich chocolate layers, giving the cake balance and character. It probably goes without saying that the salted caramel is also delicious poured over dark chocolate ice cream. Excerpted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito (Stewart, Tabori & Chang)

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Baked: New Frontiers in Baking(Hardcover) by Matt Lewis (Author), Renato Poliafito (Author), Tina Rupp (Photographer)
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
Language: English
ISBN-10: 1584797215
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STRAWBERRY MIRROR CAKE RECIPE

Peabody of Culinary Concoctions by Peabody, was the host for July’s Daring Bakers Challenge. Peabody chose something that will be difficult enough that people feel challenged by but not overwhelmed by it. Something that taste good and they will actually eat. Since pink is her favorite color and strawberries are her favorite fruit, it is only fitting that she chose to make this light, creamy mousse cake scented with strawberries, Strawberry Mirror Cake. She broke up the recipe into two days. She froze the cake layers and made the puree one day ahead. Then she did everything else the next day. Furthermore, she made mini strawberry mirror cake, using 4-½ inch springform pans. Do not be intimidate by this recipe, it is well worth the time! This recipe has been featured on the second issue of Desserts Magazine

Strawberry Mirror Cake Recipe
(Adapted from Cakes and Pastries At The Academy by the California Culinary Academy, 1993)

Cake
3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur

1. Preheat oven to 450 degrees F. Butter and flour the sides of an 11 x 17-inch jelly roll pan(rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.
2. Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.
3. In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).
4. Sift flour over the egg yolk mixture and fold in. Stir in one fourth of the whites. Then carefully fold in the remaining whites.
5. Spread batter evenly in pan. Bake until light brown and springy to touch (7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8-¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.
6. To make soaking syrup: Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.
7. To assemble cake: Brush sides of 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan. Center one layer of the cake bottom of pan. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.
8. Prepare Strawberry Bavarian Cream. Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream. Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets(1 to 2 hours).
9. Prepare the Strawberry Mirror.
10. To serve: Wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.

Strawberry Bavarian Cream Recipe
2 ½ TBSP unflavored gelatin
1 ½ cups strained strawberry puree(1 ½ baskets)
5 egg yolks
2/3 cup sugar
1 ½ cups milk
1 TBSP lemon juice
several drops of red food coloring
1 ¾ cups whipping cream

1. Sprinkle the gelatin over the strawberry puree
in a small bowl and set aside until spongy.
2. Combine egg yolks and sugar in a bowl and beat until light. Bring milk to a boil in sauce pan. Pour hot milk into yolk mixture ans stir with a wooden spoon (it doesn’t say so but I would temper the egg mixture first to be safe). Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.)
3. Immediately remove from heat and stir in softened gelatin mixture. Pour into a stainless steel bowl places over a bowl of ice water. Stir in lemon juice and a few drops of red food coloring. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.
4. White gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.

Strawberry Mirror Recipe
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring

1. Prepare strawberry juice.
2. Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3. Measure 1-½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water.
4. When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.

Strawberry Juice Recipe
1-½ pints of strawberries(18 oz)
¾ cup sugar
¾ cup water

Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes (Do not press down on fruit).

DARK CHOCOLATE RASPBERRY CAKE RECIPE

This recipe consists of a génoise-type dark chocolate cake as the base, topped with a layer of fresh raspberries and covered in a smooth chocolate mousse flavored with a hint of freshly grated ginger. Beatrice Peltre, the mastermind behind award-winning blog, La Tartine Gourmande, is kind enough to share this recipe with us. Bea, as she calls herself, is a French expatriate living in Boston. She writes about her experiences with food, and provides breathtaking photos and step-by-step recipes in English and French. Do not be intimidated by the look of this cake. This recipe is not difficult to make. Try it, you will not be disappointed. Makes 7″ to 8″ in diameter cake, or 3″ x 3″; individual ones

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LITTLE CAKES FROM THE WHIMSICAL BAKEHOUSE

The mother-daughter team at the Riviera Bakehouse in Westchester, New York, and authors of The Whimsical Bakehouse present an abundance of fabulous new recipes for little decorated cakes, cheesecakes, cupcakes, and more–all in fresh flavor combinations, like caramel cake with dulce de leche buttercream or spicy chocolate cake with cinnamon-chocolate whipped cream.

They’ll take you step-by-step through the process of creating cakes piped and appliquéd with bumblebees (white chocolate wings and nonpareil stripes make them irresistible!), blooming roses (or, if you prefer, delicate hydrangeas with lifelike shaded petals), wild meringues (dressed with tiger stripes, zebra stripes, or leopard spots), and spiky dragons (right down to the serpentine tail).

These little cakes are as fun to make as they are delicious to eat!

Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats
Hardcover: 176 pages
Publisher: Clarkson Potter (February 19, 2008)
Language: English
ISBN-10: 0307382826

List Price: $24.95
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CHOCOLATE MOLTEN LAVA CAKE RECIPE

These mini chocolate; cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor. Makes 6 servings.

1-1/2 sticks unsalted butter, cut in small pieces
6 ounces unsweetened chocolate
3 large eggs
1 cup granulated white sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt

In a double boiler, melt chocolate and butter, set aside. Spray six 6-ounce ramekins or muffin pan with cooking spray. In a large mixing bowl, whisk together eggs, sugar, cornstarch, vanilla and salt. Slowly stir the melted chocolate into the egg mixture until thoroughly combined. Pour the mixture evenly into the ramekins. Cover the ramekins and refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees F. Bake for 15 to 20 minutes. They will be done when the outside has risen slightly above the sides of the ramekins and the center is still soft. Unmold the cakes. Place each cake on a plate and serve with vanilla ice cream or a dollop of whipped cream.

ULTIMATE CARROT CAKE RECIPE

This carrot cake recipe is tender and moist, and the cream cheese frosting is tangy and rich. The carrot cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets. Makes 8 to 10 servings

Cake
2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut, optional
1 cup whole pecans, roasted
1/4 cup chopped crystallized ginger
3-1/2 teaspoons ground cinnamon
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated white sugar
1 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
2 cups finely grated peeled carrots
Two 8-ounce cans crushed pineapple in its own juice, well drained

1. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour, coconut, pecans, and crystallized ginger in the processor. Process until nuts are finely chopped.
2. Sift 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl.
3. Using an electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well and scraping the bowl after each addition. Add the vanilla and the spice mixture. Stir in coconut-pecan mixture, carrots and crushed pineapple.
4. Divide batter among pans. Bake until a cake tester or toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool the cake pans on a racks for 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks and cool completely.

Frosting
Three 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar, sifted
3/4 cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon pure vanilla extract

1. Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, cream of coconut and vanilla. Chill until firm enough to spread, about 30 minutes.
2. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly.
3. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Chill for 1 hour. (Can be made 1 day ahead. Cover the cake and chill. Let stand at room temperature 1 hour before serving.)