Category: cake

by Rachel Sally

Windy Wednesday

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Today’s post is brought to you by the letter W.

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Words are not one of the W’s.  They escape me today.

But rather: waffles, waterfalls, and wistful. (Wednesday, too, I suppose!)

Oh… and windy… Because, yes, I am in the Windy City.

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So, um, yes.  Here are some abstract pictures of a waffle cake.

And my dog, obviously.

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My waffle maker makes kind of smushed waffles.  It’s pretty old.  I don’t blame it.

The result of  stacking up these smushed waffles with a lightly spiced brown butter and maple pear-apple compote and a maple Italian meringue is a delicious but somewhat ugly cake.
I know!! So many ugly cakes lately.  Sorry.  Sometimes that’s how the cookie crumbles.
Whataryagonnado.

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Pssst… I even had a slice for breakfast!

(Ginger, on the other hand, did not.)
Which explains her facial expression.

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Pear and Apple Waffle Cake

for the waffles:
from King Arthur Flour
ingredients:
1 1/2 cups milk, warmed to 110 degrees F
6 tablespoons melted butter
2 tablespoons maple syrup
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 1/2 teaspoons active dry yeast
1 scant cup of Belgian pearl sugar

directions:
Sprinkle the yeast over the milk to prepare it for its job; after five minutes, whisk in the butter and maple syrup as well as the vanilla extract.
Stir in the eggs and the flour and salt; set the batter aside in a warm place, covered in plastic wrap, for one hour, to rest and rise.
Right before cooking, stir in the Belgian pearl sugar.
Cook the waffles in a waffle maker.
for the pear and apple compote:
ingredients:
2 medium pears, peeled and cored and chopped into small pieces
3 medium apples, peeled and cored and chopped into small pieces
3 tablespoons maple syrup
1/2 tablespoon butter
pinch salt
pinch cinnamon
pinch nutmeg

directions:
Brown the butter in a saute pan, then add all the apples and pears and saute them until they soften.
Add the maple syrup and allow it to reduce by 1/2.
Season to taste with salt, cinnamon, and nutmeg.
Allow to cool before using.

for the maple Italian meringue buttercream:
ingredients:
1 egg white
pinch salt
pinch cream of tartar
1/3 cup maple syrup
1 stick of butter, softened
directions:

Place egg white, salt, and cream of tartar in the bowl of a stand mixer.
Place maple syrup in a small pot and begin to heat it up.
Whip the egg white while heating the maple syrup to 240 degrees F.
The white should be at soft peaks when the syrup reaches temp; drizzle it in with the mixer running.
Once the meringue has cooled, beat in the butter.
Stack up the waffles with buttercream and compote.
Enjoy!

by Rachel Sally

I Cannot Lie

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… I like big bundts and I cannot lie…

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I just hate photographing them.  In fact, I gave up photographing both of these cakes, both primarily because I kind of hate the shape of my bundt pan.

It’s great for making a dramatic cake without needing layers, but I can’t get the knack of photographing them.

They’re so… large and in charge.  Sometimes I feel awkward taking photos of them.

Like that maple bacon cake above and below?  I couldn’t get a single photo to not look lurid, so I threw in the towel, put in on a plain white floordrop, and took 3 photos of it.  Screw it. It’s not very attractive anyways.

The ginger-peach-lemon cake, I had 5 minutes to take photos of before needing to go to yoga.  It was still steaming, but the light was fading and I didn’t have my new (!!!!) lighting setup just yet.

So, I put it on a wood board next to a window and took 5 photos of it.  Screw it.

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 Bundt cakes are meh fun.  They’re quick and easy, and if made correctly, they’re quite delicious.

However, I have had (and made) many a dense, rock-like bundt cake.

The peach-ginger-lemon bundt cake was quite the opposite.  It was fluffy, moist, and flavorful.

However, now that peaches are out of season, I’m going to instead share the recipe for the maple-bacon-brown butter bundt cake that I Jackson-Pollacked for my brother’s birthday.

It might very well have been dense… I couldn’t exactly slice into it and eat a piece before shipping it down to D.C. for his birfday.  That’s bad form.
To be honest, I also think it’s ugly.  So let’s pray that it tasted good…

The recipe came from Martha, though, and lord knows I trust her.

Here goes:

IMG_3065Maple Brown Butter Bacon Bundt
adapted from Martha Stewart
ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, browned
1/2 cup packed brown sugar
2 eggs
1/2 cup maple syrup
2 teaspoons vanilla
1 cup buttermilk
directions:
Preheat oven to 350 degrees F.
Grease and flour a bundt pan.
Whisk the flour, baking powder, baking soda, and salt together.
Whisk the butter, brown sugar, eggs, maple syrup, and vanilla together.
Whisk the flour and buttermilk into the maple syrup mixture, alternating between dry and wet.
Pour into prepared pan and bake for 35 to 40 minutes, until a cake tester comes out clean.
Top with glaze and glazed bacon.

for the glazed bacon:
ingredients:
4 ounces bacon, cut into little lardons
1 tablespoon brown sugar
directions:
Cook bacon until crispy.
Drain fat and reserve for use in the glaze.
Return bacon to pan and add in the brown sugar.
Heat just until sugar melts, then spread out onto a piece of wax or parchment paper and allow to cool completely.

for the glaze:
ingredients:
6 tablespoons butter
fat rendered from 4 ounces of bacon (sub 1 1/2 tablespoons butter)
3/4 cup confectioner’s sugar
1/4 cup nonfat dry milk powder
3 tablespoons pure maple syrup, or as needed
directions:
Brown butter in a saucepan.
Once brown, dump in the sugar and bacon fat and whisk, creating what I like to call a “sugar roux”.
Once a creamy paste has formed, add in the maple syrup and powdered milk and stir.
Stir in extra maple syrup, as needed, to create a pourable but thick glaze.

by Rachel Sally

16 September

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It’s my 18th birthday, today.

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Today is the only day of the year

where everyone writes

on my facebook wall.

Rejoice.

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I secretly hate my birthday.

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This may seem trite coming from a teenager, but I’ve always been acutely aware and afraid of growing older.

Each birthday that passes, a wave of fear and anxiety passes over me.  I’ve always been the baby.
I’m the baby of my family; I’m almost always the baby among friends.

Getting older makes me feel uneasy scares the shit out of me.

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Birthdays have hung heavy with regret, especially as I come close to adulthood.  (Am I an adult yet?)

I’m a worrier.  It’s my nature.

I worry that I haven’t done enough
haven’t enjoyed enough
haven’t appreciated enough
haven’t taken each and every last moment of my life, this precious and fleeting thing, and lived it to the fullest.

It’s futile, of course.

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That doesn’t stop me from thinking about it, waking in the dead of night, sweating, crying, scared, worried, tangled in the sheets, blinking like a bird roused from its nest.

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So, yes.  But birthdays come with cake.

And I love cake.

So.

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This was my birthday cake.

It’s a pavlova, which means it’s a baked meringue base, topped with whipped cream and fruits.

Mine is a simple French meringue, baked until the outside is crispy but the inside is still billowy and marshmallow-y, topped with a coconut/mascarpone whipped cream and pucker-inducing passion fruit sauce, and finished with raspberries and coconut flakes.

I love meringue cakes; this one is exactly how I like my cakes: light, airy, but packed with a walloping punch of vibrant flavors.

It was divine.

It almost made me like my birthday.

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Pavlova

ingredients:
4 large egg whites
pinch cream of tartar
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white vinegar

1 cup passion fruit purée, liquid
1/3 cup sugar
1/2 teaspoon cornstarch

1 can of full-fat coconut milk, refrigerated and UNSHAKEN (see here)
1 cup of heavy cream, cold
2 tablespoons mascarpone
1 tablespoon confectioner’s sugar

1 pint of raspberries
coconut flakes, optional

directions:

Preheat oven to 175 degrees F.
Draw a 8 inch circle on a piece of parchment with a pencil and place it pencil side down on a sheet pan.
Combine egg whites and cream of tartar.
Beat until soft peaks form, then slowly stream in the sugar while beating at high speed.
Beat until stiff peaks form, then beat in the cornstarch and vinegar.
Spread out on the parchment, staying within the circle.
Bake for 2 hours, then turn the oven off and allow to cool completely in the oven.
Meanwhile, make the passion fruit sauce.
Place passion fruit, 1/3 cup sugar, and 1/2 teaspoon cornstarch in a saucepan and whisk to combine.
Bring to a boil and allow to boil for 1 1/2 minutes.
Remove from heat and allow to cool completely before using.
Make the coconut whipped cream by beating the separated coconut fat (detailed instructions here or here) until soft peaks form, then beating in the mascarpone and confectioner’s sugar.
Beat the heavy cream to stiff peaks separately, then beat it into the coconut/mascarpone mixture.
Chill until you need to use it.

Assemble the pavlova no more than 30 minutes before serving (don’t worry, it’s really simple).
Place the meringue on a serving dish, then pile the coconut whipped cream high on top of it.
Drizzle with the passionfruit sauce, and top with raspberries and coconut flakes, if desired.
Enjoy!

P.S.
As you may have noticed, you can now pin my photos simply by rolling over them and clicking the Pinterest symbol.
In addition, there are social media buttons at the bottom of each post.
You can share posts via twitter, linkedin, Google+, instagram, Pinterest, facebook, and email.
(Right below this!)

by Rachel Sally

Charred

 To be honest, more than charred, I’m fried.
 
I’m dragging my feet, so much so that the edges of my toes are burned and my shoes have holes in them.
Or, they would, if I were wearing shoes.  The past two days, it has been scorchingly hot.
Like, dash-reads-100-degrees hot.  
Like, yes-absolutely-let’s-go-to-the-grocery-store-it-has-AC hot.
Like, why-the-f@&#-did-I-turn-on-the-oven hot.
 
It’s cooled down, now.
This morning/midday was Sahara desert-esque (right when I was making ratatouille AND savoiardi like wat why me), but this afternoon and evening…
Well, holy monsoon Batman!!
All that rain practically sizzled off of the sidewalks, but eventually drowned out the heat.
I mean, phew, cause I’ve started cooking with apples and pears already, and there’s no turning back.
I just ain’t got time for no more summer, let me tell you.
Ah, yes.  What am I dragging my feet for, you say?
Well, I have 9 8 more days left here in Ith, and I haven’t started packing!!
I have shit to do, guys!  And I can’t bring myself to do it.
It’s just like, ugh, it’s so hot and like I don’t really want to think about like organization and fitting my closet into my dorm room, let alone my kitchen.
Those are the two largest entities in my house.
 
Because, yes! 
Surprise (or, rather, less than a surprise) surprise, this blog is not stopping here.
I’ll have access to a kitchen…
Which means baking and blogging and sugar and butter and flour.
Comin’ at yo face.
In turn, this means that I have to make a packing list for normal living things- linens, clothing, cosmetics, decor, etc., but also for kitchen supplies.
I can’t bear to think of the beloved appliances I’ll have to leave behind.
Examples: my ice cream behemoth machine
my pro WOLF convection oven
my big food processor
my stand blender
copper pots, wok, little pots, little saucepans, omelette pan, panini pan, roasting pan, all MY PANS
random prop materials- china, silverware, fabrics, wooden pieces, marble, much of my mason jar collection
… Pour one out for da homiez.  Seriously.
On a less dour note, this is a lovely little charlotte that I’m sharing today.
Get it?!?!?! Charlotte- charred
…
No? Damn, and I thought I was being a clever little monkey. (Insert that cute emoji here, you know the one, the little monkey with its little hands over its mouth.)
A charlotte is a molded cake, usually with savoiardi, or ladyfingers, around the outside.
(There are a few variations on what is on the exterior.)  
Where the imagination and difference comes in is the interior.
You could make a charlotte with literally any flavor or idea.
I chose tiramisù, because ladyfingers. 
And because I had never made tiramisù before.
It’s incredibly simple- just 3 components to the dish- savoiardi, coffee/liqueur to soak, and a cream/zabaglione/mascarpone mixture to add richness.
So simple, in fact, that I undertook to make my own ladyfingers, which may seem imposing, but are, in actuality, very simple.
This is a cookie that’s been around for 600 or so years.  How hard can it be?  Fo’ realz. 
 
On the inside is a classic tiramisù, except that I used whiskey, which is, erm… not traditional.
But to hell with it.  Use whatever liqueur tickles your fancy.
The ladyfingers are sponge cake’s sister, just piped out.
They’re layered with coffee/whiskey/vanilla (can I have that as my morning pick-me-up?!) and a deeeeelicious mascarpone/heavy cream/zabaglione mixture (wait no I want that…), topped with a mountain of raspberries, then chilled until set.
 
Wrap a ribbon around the whole shebang and give it to someone as a present!
HA just kidding.  
Untie the ribbon, cut yourself a fat wedge, watch the raspberries tumble out like so many ruby jewels, and MANGIA! 

Tiramisù Charlotte
makes 1 6×3 inch cake
note: brew some strong coffee before starting, then allow it to cool.  If you are making ladyfingers, make those right after the coffee and let them cool as well.  You can always use store-bought.
for the savoiardi (ladyfingers):
makes 1 1/2 sheet pans of 4×1 inch savoiardi
ingredients:
3.5 egg yolks (1/2 yolk is approximately 1 1/2 teaspoons, or 0.3 ounce)
3 tablespoons sugar
3.5 egg whites (1/2 white is approximately 1 tablespoon, or 0.5 ounce)
pinch cream of tartar
4 tablespoons plus 1 1/2 teaspoons sugar
3/4 cup cake flour
directions:
Preheat oven to 350 degrees F.
Draw out 4×1 inch grids on two sheets of parchment paper; place them on two sheet pans, pencil or pen side down.
Have a pastry bag fitted with a 1 inch tip at the ready.
Place the egg yolks in a bowl with 3 tablespoons of sugar.
Place the egg whites in the bowl of a stand mixer with the cream of tartar.
Whip the egg yolks briskly (or with a hand mixer) until they become pale, thick, and double in size.
Meanwhile, whip the egg whites, slowly streaming in 4 tablespoons plus 1 1/2 teaspoons sugar once they begin to foam.  
Beat the egg whites until they hold stiff peaks.
Sift the cake flour over the egg yolks, but don’t mix in, then fold the egg whites into the egg yolk/flour until homogenous; be careful not to overmix.
Place into pastry bag and pipe out finger shapes, approximately 4×1 inch tall/wide.  (They will touch each other during baking.)
Bake for 8-10 minutes, until they are golden and puffy but not particularly hard. (They should not feel raw or look runny, but should still be slightly spongy to the touch.)
Remove from oven and allow to cool completely.

for the mascarpone cream:
adapted from Chef Dennis via Bake and Bait
ingredients:
3 egg yolks
3 tablespoons sugar
1/2 cup plus 2 tablespoons mascarpone
scant cup heavy cream
directions:
Whisk yolks and sugar together very well; place in a small pot over low heat and cook until sugar is completely dissolved.
Remove from heat, pour into a different bowl, and whip until thick and about doubled in size.
Whisk in mascarpone.
In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the zabaglione/mascarpone mixture.
Set in fridge until ready to use (but not for too long; an hour at most before you should use it).

to assemble:
ingredients:
1/4 cup coffee, cold but strong
1 tablespoon liqueur (Marsala, Kahlua, etc.  Go nuts.)
1 teaspoon vanilla extract
cocoa powder, for dusting
1 pint of raspberries, optional
mascarpone cream, recipe above
ladyfingers (about 30 small ones, less if you have larger), either store bought or homemade, recipe above
directions:
Line a 6×3 inch pan with ladyfingers standing upright.
Place a cake board in the bottom, then place as many ladyfingers as can fit along the bottom, using torn pieces to fill in gaps.
Stir the coffee, liqueur, and vanilla together.
Using a pastry brush, lightly brush the coffee mixture over the ladyfingers- they should absorb it, but do not add so much that they are soaked.  
Smooth 1/3 of the cream mixture onto the soaked ladyfingers.
Layer more ladyfingers over the cream mixture, brush with coffee, and layer with cream.
Repeat layering once more.
Dust the top of the tiramisu with cocoa powder, and top with raspberries, if desired.
Refrigerate for at least 1 1/2 hours before unmolding.
Tie a ribbon around the outside for clean presentation.
Enjoy!

by Rachel Sally

Round Two!

Deco rolls are going to be a problem.
I can feel it in my bones.
Why was I allowed to fall down this rabbit hole of adorable cakes?
WHO LET THIS HAPPEN?
I am going to blame everyone except myself (as per usual) because I am head over heels for these stupid cakes.
They’re just so cuteeeeeeeee I mean look at them all rolled up and pretty and full of fruits and cream.
Ugh.
So, um, yes.  Here is my second deco cake roll.
I was not wholly pleased
but then again
when am I ever wholly pleased.
Never, that’s when.
As you can see, the stripes are kind of wonky.
Okay, very wonky.  The white is vanilla bean and the green is matcha.
I made Junko’s sponge cake batter, divided it in two, added vanilla bean to one and matcha powder to the other, then attempted to pipe them out into stripes.
It worked to some extent, but all the mixing and folding combined with the pressure of piping deflated my batter slightly (sponge cakes rely only on natural inflation from the whipping of the eggs, not chemical leaveners), which resulted in a thinner cake.
I filled it with Junko’s filling of choice, softly whipped cream and fruits- I chose strawberry and mango.
Overall, I loved the flavor and, of course, the texture.
Light and fluffy sponge cakes call out to me unlike any others.
I just wish it were neater, cleaner, more perfect.
In fact, I have a third deco roll in the works.
Lord have mercy.
Click here for my version of the recipe.
by Rachel Sally

Mo’ Mo’

Do you know of Piet Mondrian?
Dutch painter, theorist and draughtsman. His work marks the transition at the start of the 20th century from the Hague school and Symbolism to Neo-Impressionism and Cubism. His key position within the international avant-garde is determined by works produced after 1920. He set out his theory in the periodical of De Stijl, in a series of articles that were summarized in a separate booklet published in Paris in 1920 under the title Le Néo-plasticisme (see Neo-plasticism) by Léonce Rosenberg. The essence of Mondrian’s ideas is that painting, composed of the most fundamental aspects of line and colour, must set an example to the other arts for achieving a society in which art as such has no place but belongs instead to the total realization of ‘beauty’. The representation of the universal, dynamic pulse of life, also expressed in modern jazz and the metropolis, was Mondrian’s point of departure. Even in his lifetime he was regarded as the founder of the most modern art. His artistic integrity caused him to be honoured as a classical master by artists who were aligned with entirely different styles, as well as by musicians and architects. He was able to make a living from the sale of his works in the Netherlands, Germany, Switzerland, England and the USA.
© 2009 Oxford University Press
TL;DR
Basically, he represented a change in the art world from the Hague School/Symbolism to Neo-Impressionism and Cubism.
Yes, that was all from the second sentence, and no, I didn’t read past that.
But, yeah.  We’re here to talk about cake.
Cake art.
Art cake?
Either way, this is a cake inspired by Mondrian, via SFMoMA’s awesome, kick-ass cafe, an extension of Blue Bottle Coffee.
Head pastry chef Caitlin Freeman makes a Mondrian cake, among a myriad of other, incredible desserts inspired by modern art.
I fell in love with this cake.
As my father said, it’s so me.
So fussy.  So intricate.
So head-hurting, brain-frustrating, concentration-heavy.
So complicated and irritating.
I love it.
But! My cake didn’t come out quite how I wish it did.
I should have used a few different pans, which I was going to.
Instead, I used one very huge lasagna dish, plus one loaf pan, to bake my cakes.
It made the job a lot more lopsided and tricky, because I had to try to fit all the pieces and ended up with a ton of leftovers when they didn’t fit.
I should have used a protractor, to get all my lines just right.
I shouldn’t have used a serrated knife.
I still need to figure out how to make cakes with tighter crumbs.
I didn’t cream the butter and sugar, for this cake, because I know that creates air bubbles which create a light and airy texture in the finished cake.
It still didn’t quite make it to the tight crumb of a pound cake, which is where I wanted it to be.
 
And yet, I am pleased.  It is okay.  It is a first attempt at making a wacko battenburg cake.
And I did it sans recipe or guide, with just an idea in my head and a sketch of my own Mondrian-inspired idea.
Actually, I had to make a few sketches.  It gave me an excuse to break out my crayons.
God, I love crayons.
I completely and utterly winged this cake, by making a lot of sketches and baking a huge white velvet cake.
I don’t own Chef Freeman’s book, but if you’re interested in making this cake, I suggest you buy the book/follow her instructions.
Do you see her Mondrian cake?  Amazing.
by Rachel Sally

Subpar

 
It was my dad’s birthday today!
 
My dad is not your average father… So, obviously, I made him a not so average birthday cake.
It’s birthday cake… with a twist.
Actually, a few twists.
Or a few kicks.  However you want to say it.
 
I’m very tired while writing this post (on Sundays, the credits of Breaking Bad pretty much signal bedtime to me), so I’ll keep it short and hopefully sweet.
 
My dad is a wonderful human being.  Just superb.  I mean, really.
I could not ask for a more supportive, caring, and understanding father.
He is truly the rock to which I am tethered.
I could not have weathered any storms without him keeping me from blowing away.
 
He’s watching golf, now that we’ve finished Breaking Bad, which is maybe his only bad habit.
Watching golf.  Or maybe playing golf.
He just loves golf so much… I guess I forgive him for it.  Depending on my mood, that is.
BUT I should clarify the title of this post: I mean subpar in a golf way, not in a real world way.
Even though it’s not a term they use, I don’t think.
What I mean is that he’s better than average.
Or something like that.
I don’t know.  Stop looking at me like that.
So this cake… It’s spicy.
Spicy, sweet, and over-the-top.
It’s a rich chocolate cake with a silky cheesecake in the center, sandwiched with spicy strawberry-cayenne jam, frosted with a super smooth Italian meringue buttercream, and topped with cayenne-gianduja macarons.
 
Everything balances out very nicely:
deep, smoky chocolate
slightly sour, rich, thick cheesecake
spicy and tart strawberry
silkier than silky IMBC, which is super buttery and offsets the intense flavors well
slightly crispy, chewy macs with a hint of spice and gianduja (AKA nutella).
This is truly a celebration cake.  You can expect to see more macaron-topped cakes from me in the future.
Once I get my macs down perfectly, that is.
Happy birthday, Daddy!  I love you!
Kickin’ Chocolate Birthday Cake
 
Cayenne Gianduja Macarons
adapted from Jo the Tart Queen
ingredients:
for the first mixture:
70 grams egg whites
130 grams hazelnut flour
25 grams cocoa powder
150 grams powdered sugar
A few pinches cayenne pepper, depending how spicy you want the cookies
for the second mixture:
60 grams egg whites
Pinch cream of tartar
150 grams granulated sugar
30 grams water
directions:
Preheat oven to 320 degrees.
Line 2 baking sheets with parchment paper.
Process hazelnut flour, confectioners sugar, cocoa powder, and cayenne together in a food processor until all lumps are gone.
Place in a bowl and fold in the first measure of egg whites until the mixture is mostly combined; it will look crumbly and dry.
Make the second mixture.
Place the egg whites in the bowl of a stand mixer with the cream of tartar.
Place the sugar and water in a small saucepan.
Heat the sugar and water over medium heat while the egg whites are whipping.
When the sugar syrup reaches 320 degrees F, the egg whites should be at soft peaks.
Heat the syrup until it reaches 340 degrees F.
With the mixer running, slowly pour the syrup over the meringue.
Allow to whip until the meringue has cooled and is stiff.
Fold the first and second mixtures together until the batter is like lava.
Pipe out circles and leave to dry for 15 minutes.
Bake for 12 minutes, or until cookies lift cleanly off the parchment.

Miniature Cheesecake
adapted from Miette

ingredients:
1/2 pound (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
2 tablespoons half and half
1 teaspoon vanilla extract
directions:
Preheat oven to 350 degrees F and put a large kettle on to boil.
Wrap a 6-inch springform pan tightly in aluminum foil and lightly grease the inside; place inside a roasting pan.
Beat cream cheese until soft and fluffy; stream in sugar and beat until well incorporated.
Scrape the sides of the bowl and beat in the egg, half and half, and vanilla.
Pour into prepared pan.
Carefully pour boiling water around the springform into the roasting pan.
Bake for 1 hour and 20 minutes, until set and the center jiggles only slightly.
Allow to cool completely, then freeze prior to placing in the cake.

Strawberry Cayenne Jam
ingredients:
1 quart strawberries
1/4 cup sugar
1 teaspoon pectin (low or no sugar)
Few pinches cayenne pepper
directions:
Chop strawberries finely and place in a wide saucepan with the sugar, pectin, and cayenne.
Cook until thickened and jammy, about 10 minutes.
Purée if desired.


6-inch Chocolate cake
adapted from the back of a Hershey’s cocoa powder
ingredients:
1 cup sugar
3/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla extract
1/2 cup hot coffee
directions:
Preheat oven to 350 degrees F.
Grease 2 6-inch pans.
Whisk dry ingredients together.
Whisk wet ingredients (except coffee) together, then whisk into the dry ingredients.
Whisk in the hot coffee and pour into prepared pans.
Bake for 25 minutes, until a toothpick comes out clean.

Italian Meringue Buttercream
Same as here. 1/2 the recipe.

To assemble:
Place one cake on a cake plate.  
Spread with 3 tablespoons jam, then top with the frozen cheesecake.
Spread 3 tablespoons jam on the underside of the second cake, then place it jam side down onto the cheesecake.
Crumb coat with the buttercream.
Pipe 6 swirls on top of the cake, nestle in macarons that have been sandwiched with a little jam (3/4 teaspoon-1 teaspoon per cookie) or extra buttercream.
Serve at room temperature.

by Rachel Sally

Kawaii!

^.^
Hai!

I’m home home home after driving 12 hours in the past 32.
Needless to say, after shoveling leftover, cold Indian food into my mouth late last night just after arriving home, I fell right asleep, snuggled deep into my comfortable bed.

I woke up this morning and peered in my fridge- surprise!
My mama had made lots of yummy jams from all the fruit we had picked on Saturday.
Raspberry raspberry raspberry sour cherry and a vat of peach and lemon thyme on the stove, simmering away.
Swirled into some yogurt- a lovely way to wake up and greet the day.
Now, I’ve spent the last two hours taking an alcohol education program (online) that’s required for my school and taking instagram videos of my kitten.
(I’ve never done an instagram video before… though since its installation, my Vine has fallen to the wayside.)
Not the loveliest way to greet the day, but whatever.
 
I’ve been meaning to write this blog post for a while.
I can’t find very inspired words.
I don’t know if an in-depth post is really necessary with this cake- I mean, what can I say, I look at it and can’t help but smile… It’s just so goshdarn cute.
This is the first trial of what will probably-maybe-definitely become an obsession.  
I think deco roll cakes are just so, well, kawaii. 
They’re Japanese-born, mainly thanks to Junko, who has written a few books about them and whose roll cakes are incredible.
 
Unfortunately, I don’t speak Japanese, so I used someone else’s adaptation of the Google translated recipe on Junko’s blog and I used a joconde imprime decor paste (used for joconde, or almond flour, sponge cakes).  
It didn’t come out quite how I wanted, as the imprime decor paste didn’t meld well with the actual sponge batter.
I’m going to hunt for some more deco sponge cake recipes/techniques to try, so that the decorations will be more united with the cake.
 
I made other adaptations that I liked- I added a vanilla bean Italian meringue on the interior instead of the traditional whipped cream, because I just love that marshmallow-y fluff, and it added sweetness without being overpowering.
Some notes: if you aren’t familiar with sponge cakes, don’t do the decorations.
Instead, focus on learning how to make the (two) batters and roll the cake without cracking it.
The trick is to use a couple liberally sugared towels to roll the cake up before filling it.
Also, wait till it’s cool!
 
Deco-Roll– Trial 1
 
for the joconde decor paste:
adapted from Bake In Paris
ingredients:
100 grams unsalted butter
100 grams confectioner’s sugar
100 grams egg whites
14 grams cornstarch
96 grams AP flour
food coloring 
directions:
Cream the butter and sugar together for at least 3 minutes, until fluffy, shiny, and pale.
Add in the egg whites; mixture will appear to curdle.
Mix as well as you can to get the mixture as homogeneous as possible; it won’t be completely mixed.
Scrape down the sides of the bowl.
Stir the cornstarch and flour together and add into the mixture. 
Beat on high until just combined.
Divide the mixture into 4 100-gram measures and tint as desired.
Pipe your designs onto a greased, parchment paper lined 15×10 sheet pan (jelly roll pan) as desired; I piped small polka dots.
Freeze for at least 15 minutes, or until designs are completely hard.
Meanwhile, prepare sponge batter.
 
for the sponge batter:
ingredients:
part A: egg yolk batter
3 egg yolks
30 grams sugar
60 grams milk
1 teaspoon vanilla extract
40 grams canola or vegetable oil
10 grams cornstarch
70 grams AP flour
part B: meringue
3 egg whites
30 grams sugar
big pinch cream of tartar
directions:
Preheat oven to 350 degrees F.
Combine the egg yolks and sugar in a bowl (not your stand mixer bowl, if you have one!  Use a whisk or electric mixer for the yolks and a stand mixer for the meringue).
Place the whites (for the meringue) with the sugar and cream of tartar in the bowl of your stand mixer (if you do not have a stand mixer, simply prepare the yolk batter first, then use your whisk or mixer to prepare the meringue second.  If you happen to have both an electric and stand mixer, you can prepare both components of the batter at the same time.) and begin to beat on medium speed (about a 4 on a KitchenAid.)
Beat the yolks on high or whisk briskly for 3 minutes, until doubled or tripled in size and very pale.
Add in the milk, oil, and vanilla and beat just to combine.
Check on your egg whites; once they reach stiff peaks, turn the mixer off.
Sift the cornstarch and flour over the egg yolk mixture and fold to mix.
Now, bring the two batters together.
Take 1/3 of your meringue and gently mix it into the egg yolk batter with a spatula.
Once combined, fold the rest of the meringue into the batter gently.
Once it is all mixed, remove your sheet pan from the freezer and gently spread the batter over the piped design.
Bake for 12 minutes.
While the sponge is baking, prepare yourself to flip it and roll it.
 
for flipping and rolling:
you will need:
a larger sheet pan, or a cutting board
2 dish towels that are larger than your cake
plenty of powdered sugar
a wire cooling rack
directions:
Lay out one of the towels on top of the sheet pan or cutting board and sift powdered sugar all over it, very liberally.
Lay out your other towel on a countertop and sift powdered sugar over it, very liberally.
Once your cake comes out of the oven, you will flip it onto the sheet pan or cutting board that has been lined with the towel.  
You will then peel the parchment paper off of the cake; you will see the baked-in designs- this will be the outside of the roll.
You will then take the sheet pan/cutting board and flip the cake over onto the other prepared towel that has been covered in powdered sugar.
You will then carefully roll the cake up in the towel, secure it by twisting the ends slightly, and place it on the wire cooling rack to cool completely.
It is best to run over the steps in your mind before doing them so that you do not panic when the sheet cake is warm, because time is of the essence when rolling.
Rolling a warm cake will prevent cracks, but stay cool and composed.
Once the cake is cooled, you will unroll and release it from the towel and fill it with meringue.
 
for the vanilla bean Italian meringue:
ingredients:
75 grams egg whites (about 2)
pinch cream of tartar
150 grams sugar
50 grams water
scrapings of 1/2 a vanilla bean
directions:
Place the egg whites and cream of tartar in the clean bowl of your stand mixer and turn it on to a speed around 3-5 on a KitchenAid.
Meanwhile, place the sugar and water in a heavy bottomed pan fitted with a thermometer.
Heat the sugar syrup until it reaches 245 degrees F, at which point the whites should have reached stiff peaks.
Slowly pour the syrup into the whites with the mixer running; allow to whip until the meringue reaches body temperature.
Sometime while the mixer is still running, add in the vanilla seeds.
Once the meringue is cooled, spread a thick layer over the interior of the cake roll.
Roll up the cake and pipe some decorative meringue on top.
Enjoy!
 
by Rachel Sally

Early Golden

 
These plums are so juicy sweet.
Out of this world juicy sweet.
 
My mama and I went fruit picking this morning.
It was the perfect day- breezy, sunny but slightly cloudy, and warm without being overbearing.
We returned a few hours later with two quarts of sour cherries, two quarts of delicate raspberries, a 1/2 peck of peach “seconds” and a quart of yellow summer plums.
Quite a haul.
(We only picked the raspberries and cherries, though.  Cheaters.)
 
 
We quickly threw the raspberries in a pot with some turbinado sugar and honey, something that was to become a jam, but, upon realizing that we could not for the life of us find that damn pectin, would have to be a thickened compote.
Oh well- I shall eat it swirled into thick, creamy Greek yogurt with hazelnuts and flax seeds.
A fine breakfast, if you ask me!
Then, we picked over the cherries and threw them in a pot with sugar and a spent vanilla bean.
 
I took charge of the plums.
After hastily eating 3, I decided to bake them into a quick cake.
This whole thing took, start to finish, about 45 minutes.  
I swirled some (measurements are not precise, here, people: I free pour.  Sorry.) maple syrup, honey, and a little nub of butter together, then nestled the plums among it.
I topped it with a quickly thrown together almond-olive oil cake batter.
 
The most wondrous thing happens with upside-down cakes: the caramel-syrup mixture melts into the fruit, creating jammy little pockets of heaven, and the cake, while crisp at the very top, absorbs some of the fruity, maple-honey syrup and becomes wonderfully perfumed.
 
These plums (called Early Goldens) turned from a pale yellow to an apricot orange.
The almond and vanilla pair just beautifully with these sweet little nuggets of summer.
If you can get your hands on some fresh, sweet stone fruit- I would suggest pluots or plums- make this cake.
It’s quick, moderately healthy, and delicious!
 
 
Psst… It’s also naturally gluten-free!
 
Upside-down Plum Cake
cake proportions adapted from Comfy Belly
ingredients:
8 small plums, halved and pitted
1/3 cup honey
1/4 cup maple syrup
1 tablespoon butter
pinch sea salt
1 1/2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
scrapings of 1/2 a vanilla bean
1/3 cup honey
1/3 cup oil (I used olive)
1 teaspoon apple cider vinegar
2 eggs
directions:
Preheat oven to 350 degrees F.
Combine 1/3 cup honey, maple syrup, butter, and sea salt in a small pot and bring to a boil.
Pour into the bottom of an 8×8 pan.
Arrange the plums in the syrup mixture.
Make the cake: whisk almond flour, baking soda, salt, and vanilla scrapings.
Make a well and add the honey, olive oil, vinegar, and eggs into the center.
Whisk the entire batter together and then spread over the plums.
Bake until the top is deeply tanned and a cake tester comes out clean.
Allow to cool, then slide a knife around the edge and invert onto a serving platter.