decorations

Valentine’s Truffle Heart

Sometimes I ask Mike to carry my dog down three flights of stairs only to have her patently refuse to piddle in the freezing cold. Sometimes I ask Mike if he will please clean the inevitable piddle on the carpet in the corner. Every now and then, I ask Mike if he will help scrub the pile of dirty dishes that have built up while I’ve been barricaded in my room grading. And periodically, I’ll admit, I ask Mike to do the acrobatics necessary to feed my handsome humblebee of a (sharp-clawed) turtle.

Mike’s a good guy. He’s a GREAT guy.

The least I can do is fuss over him a bit, especially on holidays. I love making a big impressive feast for his birthday, our anniversary . . . and Valentine’s Day. Oh, are you one of those Valentine’s Day haters? Eschewing the greeting card industry, scoffing at the idea of commercialized love, decrying the superficiality of a Necco®-hearts-based love-fest? I’m not. True, we don’t have a fancy celebration, but Mike and I do value the day for what it is: an excuse to love on each other through small gifts, thoughtful gestures, and food. That’s right . . . it’s an excuse to EAT. An excuse to eat cake truffles!

In case you’re hunting for sweet food ideas for your sweetheart, I thought I’d share with you the fun gift I made for Mike last year: a heart-shaped box filled not with candy, but with Red Velvet Cake Truffles and Oreo Truffles. Apart from being indulgent, rich, moist, and delicious, the truffles were a personal, handmade gift — always the best kind! This Valentine’s Day present was a sweet treat for my students, too, since they got to eat the original candy from the heart-shaped box.


Can you find Byrd in the background?

I have a few ideas jangling around for this Valentine’s Day, but they’re top secret for now! What about you? What fun meal or treat are you planning for the people you love?

Red Velvet Cake Truffles / Cake Balls



Recipe by:

Bakerella (truffles)
– Mom (cake)
Paula Deen (frosting)

Yields: about 50 balls.

Cake Truffle Ingredients:
1 9 x 13 in. Red Velvet Cake (see recipe below)
About 1.5 – 2 cups cream cheese frosting (see recipe below)
White chocolate bark / White candy coating (not baker’s chocolate)

Cake Ingredients:
1/2 cup vegetable shortening
2 eggs
2 tablespoons cocoa
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1 cup buttermilk
2 1/2 cups flour
1 teaspoon soda
1 tablespoon white vinegar
2 ounces red food coloring

Frosting Ingredients:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Directions:
For the cake: Preheat oven to 350 degrees F. Cream Crisco, sugar, and eggs. Make a paste of the cocoa and coloring and add to the Crisco mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into a 9 x 13 in. pan and bake at 350 degrees for 25-30 minutes. Cool completely.

For the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

For the cake balls:
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can (or about 1-2 cups if you’re using homemade — add some and mix it, and continue adding a little and mixing it until it reaches a playdough like consistency) cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

The hardest part of this is definitely the dipping. If you use white candy coating like I did (Candyquik), be prepared to double dip them to get them nice and white. After heating the white coating, I sat its bowl in a larger bowl of hot water to keep it melted. I then held the cake ball on a toothpick and spooned the white coating over it. To prevent the cake ball from having a huge “foot” from puddling coating, you have to let the excess drip off for quite awhile before wiggling it off the toothpick onto the wax paper. You find a groove. Eventually. The chocolate drizzle was applied with a ziplock bag that had the tiniest bit of its bottom corner cut off.

I only used half of my red velvet cake for the cake balls. With the leftovers, I made a little heart-shaped cake. You could also freeze any you didn’t want to use immediately for future cake ball exploits!

Oreo Truffles



Recipe By: Bakerella
Yields: about 36 truffles.

Ingredients:
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

Directions:

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later (Julie note: I skipped this part)
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

I used the chocolate candy coating (Candyquik) for this. Once again, the white drizzle was applied with a ziplock bag that had the tiniest bit of its bottom corner cut off.


Mixing and forming red velvet cake truffles.


Red velvet truffles dipped and drying; oreos being crushed (a food processor makes this even easier).


Forming oreo truffles.


The finished (personalized!) present.

Need some other Valentine’s Day ideas? How about Red Velvet and Oreo Kisses? Red Velvet Cupcakes with Cream Cheese Frosting and Chocolate Hearts? Fancy French macarons? A dozen Mango Raspberry Rosecakes? Take a look at the Recipe Index for more ideas.


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Oreo Truffle Snowmen

The next few days hold the possibility of many bright, full moments: cutting into my mom’s annual pan of fresh cinnamon rolls, watching my niece and nephews swashbuckling their way through jungles of Christmas wrapping paper with their foam swords, the beautiful Christmas afternoon nap. But there were also some shining moments in the past few days that made this holiday a special one. Moments like this one, for example:

[youtube=http://www.youtube.com/watch?v=JfHijA5PjA8&hl=en_US&fs=1&]

In case you couldn’t tell — what, my shaky hands and shrieking aren’t helping? — that’s Mike graduating from college with a BS in Mathematics. His family and I were sitting about a mile high in the stands, just as proud as fresh-plucked plums. Afterward we got a closer view of his handsome cap and gown.


Mike and a proud, plum-like Julie.

All of these special moments — the holiday celebrating my Savior’s birth, the coming new year, and the culmination of Mike’s undergraduate studies — warranted some special treats. I got a little crafty with some golden oreos, cream cheese, white candy melts, fruit roll ups, melted chocolate, and sprinkles. Okay, I bet you’re confused by now. Why don’t I just show you?

Voilà, oreo truffle snowmen! What do you think — would Bakerella, queen of cuteness, be proud? Personally, I was as tickled as a hungry hyena in a flock o’ flamingoes. Which is why, despite numerous setbacks, I persevered for about 13 hours to make, decorate, and photograph these little snow sweeties. I did take frequent breaks when things were going particularly bad to watch Ballet Shoes (don’t bother with the movie, but the book is cute), drink coke zero, mourn, sing Christmas carols, and dance around with Byrd. She doesn’t mind a bit when we’re up ’til 5 a.m. because of baking shenanigans. More time to play!

Why were these so time consuming? Well, I think the fat/moisture content in the oreo truffles this time around caused my candy melt to crack and ooze repeatedly. I redipped a gazillion times before finally realizing that refrigerating my snowpeople stopped the ooze. If I’d made that revelation sooner, these might have been relatively simple. Well, other than cutting out the little scarves from fruit roll ups, piping little branch arms, and sorting multicolored sprinkles. Okay, so these aren’t the treats for you if you’re in a hurry. But you have to admit, they are somethin’ special!

Not just appearance-wise, either. This happens to be a delicious group of snowfolks. I love golden oreo truffles even better than their chocolate cousins, and the vanilla flavored candy melts (I use CandiQuik) with chocolate accents was the perfect flavor addition. Mike said he might even love these more than red velvet cake balls — and that’s saying a lot! Speaking of Mike, of course I had to do a little something special to honor his special day. How about something like this:

Want to make these cuties? The recipe below includes notes I wish I’d known the first time around. Clear yourself an afternoon (and evening), put on some Christmas carols, and enjoy! Happy holidays!

Oreo Truffle Snowmen


Recipe By: Kraft Food & Family Fall 2006 (adapted, with decorating ideas by Willow Bird Baking)
Yields: About 15 large snowmen

Oreo Truffle Ingredients:
2 packages golden oreo cookies (divided; use cookie including the cream center)
2 8-ounce package cream cheese (softened)
white candy coating or candy melts (I use CandiQuik)

Decorations:
multicolored or chocolate sprinkles
candy-coated chocolate kiss sprinkles
strawberry fruit roll ups (or fruit by the foot)
chocolate (for melting)

Directions
1. Finely crush all but 14 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Note: As for the extra 14 cookies, just eat them. Or, if you have extra dipping chocolate, make some chocolate covered oreos.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 2″ balls (for the bodies) and 1″ balls (for the heads) and place on a cookie sheet covered with wax paper. Make sure you have enough heads for your bodies!
5. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate. Note: I refrigerate mine for an hour or two in lieu of the freezer. I’ve heard folks say that if they get too cold, they can crack.
6. Melt candy coating as directed on package and then dip balls one at a time into candy coating. Let excess coating drain off onto wax paper covered cookie sheet to dry. Note: Dipping is often the most difficult part. Find what works for you. Let your kitchen be your playground. Look through your utensils for useful tools, and be creative. I used a grill fork to hold my “bodies” while spooning coating over them, and then redipped the bottoms separately. For the heads, I usually skewered them with a toothpick, dipped them, and then wriggled them off onto the wax paper after draining excess coating.
7. As soon as each body and head is dry (which usually only takes a couple of minutes) transfer it to the refrigerator immediately to prevent cracking/oozing. If it does crack, blot with a paper towel, redip, dry, and then refrigerate.

To decorate:
1. Take a head and body out of the fridge, and “glue” them together using melted candy coating (I used a sharp paring knife here to whittle away some of the excess coating around the bottom of the heads).
2. Use melted coating to “glue” on chocolate sprinkles for eyes, mouth, and buttons if desired. “Glue” on an orange candy-coated chocolate sprinkle (or a regular orange sprinkle) for a carrot nose.
3. Cut a strip of strawberry fruit roll up, and snip “fringe” into each end. Wrap around snowman’s neck and “glue” together with melted candy coating.
4. Melt chocolate and pipe out tree branch arms. Using a bamboo skewer or a toothpick, carve out a hole in each side of the snowman. Gently slide a “branch” into each hole to serve as arms.
4. Refrigerate snowmen in an airtight container.
5. Immediately before serving, you can create a snowy scene with coconut and/or glistening sugar sprinkles. Optional but pretty!


Mixing up the golden oreo truffles and shaping snowman parts.


My very first snowman, and then three chilling out in the fridge.



All the snowmen decorated, and then finally receiving arms!



Mike seeing his “surprise” snowman and Byrd giving her daddy graduation kisses.



My favorite snowman! Happy as can be!


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Dobos Torte

Mike’s a history buff in addition to being a math superhero. Every now and then he’ll be looking at photos of something like a spoon from Pompeii or a statue from Greece and geeking out over how neat it is. It’s thrilling to think of people centuries and millennia ago actually using the objects and living in the homes we now have as artifacts of their existence. Last summer he finally went on a trip to some of the places he’s always loved to read about: Rome, Greece, and Turkey. Looking through his pictures when he returned, it was so sweet to see him living one of his dreams.

 

I understand Mike’s excitement about the cultures of the past, and sometimes I feel it too, but it doesn’t come naturally to me. I usually have to sort of ponder artifacts and give my imagination a shove to really appreciate how neat they are. With this past Daring Bakers challenge, however, I finally got a taste of how Mike must feel. After reading through the recipe and researching the challenge, I realized that I was about to bake a piece of history: the Dobos Torte.

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Reading about the Dobos Torte gave me goosebumps. The torte is the namesake of József C. Dobos, its Hungarian creator. It was created with the intent of making a cake with a longer shelf life, and was debuted in 1885 at the National General Exhibition of Budapest. What really excited me was learning that Franz Joseph I and his wife, the Empress Elisabeth (also called Sisi), were among the first to taste the dessert! For those of you who don’t teach your 6th graders about the Russian Revolution like I do, I’ll fill you in. Franz Joseph I was the uncle of Archduke Franz Ferdinand, who was assassinated by Serbian terrorists in 1914. This act effectively started World War I and contributed to the Russian Revolution. I won’t give you a full history lesson, but isn’t that amazing? This torte has such a rich history, and here I am baking it in my own kitchen!

Dobos kept the recipe for his torte a secret until his retirement in 1906, and since then, the popular dessert has been made around the world. The torte is comprised of multiple layers (anywhere from 6-12 is typical) of thin sponge cake, a thick American buttercream, and a slightly lemony caramel coating on the top layer. The recipe was quite intimidating at first, but I enjoyed the process and felt nudged out of my cupcake comfort zone, as all Daring Bakers should!

I chose to make my torte the classic size and shape, but did change a few things. I brushed each sponge layer with a simple syrup when assembling the torte to ensure that they’d stay moist. I also used macadamia nuts to prop up my caramel wedges instead of hazelnuts, but that wasn’t an artistic decision — I couldn’t find any whole hazelnuts at my grocery store.

If I could change a few things about the recipe, I’d add flavoring to my simple syrup and apply more of it to the sponge layers. I found my layers a bit dry (good thing they were smooshed between so much buttercream). I’d also nix the lemon from the caramel — it tasted a little odd — and use cream instead. Finally, I can attest that creating the perfect caramel texture is the hardest part of this cake. I took my sugar mixture off of the stove too soon and ended up with a sticky caramel that made my sponge cake layer a bit soggy. Using a candy thermometer might be a better idea than relying on your instincts (especially if you tend to be jumpy/hasty/caffeinated about your baking). For caramel, you’ll want the temperature of your sugar mixture between 320 to 350 degrees based on this handy chart.

One thing I’m glad I didn’t change was the frosting. I used unsweetened Belgian chocolate, and the result spread like a dream and tasted rich and indulgent. I can’t wait to make this chocolate buttercream again and slather it on — you guessed it — some cupcakes!

There are lots of opportunities for creative alterations with this torte. You can bake all the batter in sheet pans and cut it into as many rectangular layers as you’d like, or even use a cookie cutter to create some adventurously shaped layers. You could also use different nuts to decorate the cake (almonds, hazelnuts, cashews), different flavors of syrup on the sponge cake, and different flavors of buttercream to frost. One particularly daring baker brushed each sponge layer with a hazelnut liqueur and used Ferrero Rocher to prop up her caramel wedges! You know I love Ferrero Rocher, so I’m a fan of that idea!

I hope you’ll take the plunge and try making a Dobos Torte on your own. The recipe is a mile long, yes, but that’s partially because of the clear, thorough instructions. Angela has thoughtfully created a printable version of this recipe to make the process a bit easier! It was such a lovely achievement when all the work was finished, and I relished each bite thinking of the legacy I was eating!



Dobos Torte



Recipe by: Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague, by Rick Rodgers
Yield: about 11-12 pieces of torte

Equipment
2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round (or just build cake on the base of a sprinfrom tin)
12 whole hazelnuts, peeled and toasted (I used macadamia nuts)
½ cup (50g) peeled and finely chopped hazelnuts
piping bag and tip, optional

Prep times
Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes

Sponge Cake Ingredients
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour
pinch of salt

Chocolate Buttercream Ingredients
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped (I used Belgian chocolate)
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel Topping Ingredients
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1. Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3. Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.) Note: I leveled each sponge layer after baking per a great suggestion from other Daring Bakers. I did this by covering the layer with an oiled, cocoa powder dusted sheet of parchment paper and then pressing another sheet pan down on the layer to even it out.
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)


I love when I have two cookin’ buddies! Mike and Byrd cheer me on from the couch.

  
Drawing my circles, spreading my batter, and baking my layers. What sort of recipe requires artwork?

Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.

1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!


Frosting and decorating the torte.

Directions for the caramel topping:
1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos:
1. Divide the buttercream into six equal parts.
2. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3. Optional: press the finely chopped hazelnuts onto the sides of the cake.
4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.


Don’t forget to visit other Daring Bakers and see the imaginative combinations and configurations of the Dobos Torte they created!

Mango Raspberry Rosecakes

I’ve had a very important objective for awhile now. I think there comes a time in every baker’s life when they realize that they need perfect basics. I love to make new things, sweet things, and even the occasional odd thing, but you really need delicious bases on which to build. That’s why I’ve been determinedly scouring the internet for recipes, reviews, wives’ tales, photos, comparisons — you get the idea — for (drum roll, please) the PERFECT WHITE CAKE. Not a dry styrofoam white cake. Not a brick of white cakeness. I wanted a moist, tightly crumbed, perfectly dense white cake. It was my great fortune to find this very thorough white cake comparison on The Way the Cookie Crumbles during my search. I baked the author’s adaptation of Cooks Illustrated’s Classic White Cake, and I feel like I’ve hit the jackpot. I have a new perfect white cake base!

White cake does not a cupcake make, however, if you’ve got a hankering for experimenting and a reputation to uphold. For that reason, I decided to try a few new things along with my white cake: first, a sultry mango curd filling (the beautiful thing about filling a white cake with a curd is that white cakes typically use only egg whites, while curds use egg yolks — what a perfect pair). Second, buttercream roses.

My first brush with a mango occurred at an intimate table with friends in the curried, rosy air of Jaipur. I wish I meant the Indian city, but actually, I mean the small restaurant situated in an unassuming, bustling Charlotte strip mall. A group of college friends and I drove 45 minutes one night to South Boulevard for the delicious buffet. Mike and I were regulars, so the waiter already knew to bring me a diet coke. On this visit, though, at my friend’s suggestion, I also asked for a mango lassi — a cool, sweet mango yogurt drink. Perhaps they should rename it ambrosia and nectar, the fabled food of Greek gods, because it was definitely divine. Since that fateful meeting, I’ve had delicious mango pudding at another Indian restaurant and a refreshing frozen mango sorbet from the Indian grocery down the street. Mangoes make me think of sitar music, bright orange marigolds, and a beautiful love scene in the rain under an umbrella of flowers (if you haven’t seen Monsoon Wedding, you should!)


Monsoon Wedding: Dubey and his love in the rain under a marigold umbrella.

In short, I love mangoes. When I saw Smitten Kitchen’s version of mango curd, I immediately knew that I had to stuff it in a cupcake. Why is my reaction to beautiful things sticking them into baked goods? That’s probably a question for another day.

As for the buttercream roses, they answered my need for something pretty and simple on top of my cupcakes. I came across the beauties on Smitten Kitchen again, if it’s any indication of how much time I spent perusing her blog this week. I’d never tried to make an icing rose, but after watching millions (no, really, ask Mike how many I forced him to watch with me) of videos on the topic, I thought I’d give it a try. I whipped up a raspberry buttercream, bought a flower nail and some rose tips, and went to work. While my frosting was an imperfect consistency and it proved harder than it looked, I think the technique was a success. I can’t wait to try again with different frostings! I hope you’ll try it (and keep trying . . . and keep trying) if you haven’t already. If you want a great tutorial, I like this one and this one.

All of these delicious components — the perfect white cake, the tangy mango curd, and the raspberry buttercream — came together to form these Mango Raspberry Rosecakes.




Peekaboo! My mango curd is smiling.

The moist white cake envelopes the exotic and bright flavor of the mango and, topped with tart raspberry, forms a sweet, summery treat. The only thing I wonder, both because of my frosting rose difficulties and because the buttercream almost overpowered the mango, is if a raspberry cream cheese frosting might be a better choice. I’ll leave that up to you to decide. Either way, I know you’re going to enjoy these amazing flavors. Feel free to deconstruct these treats and use the perfect white cake base with other fillings and frostings, and the mango curd in other cakes (or even as a delicious spread for shortcake, shortbread cookies, or toast).

Mango Raspberry Rosecakes


Recipe By:

The Way the Cookie Crumbles (white cake, adapted to cupcakes)
Smitten Kitchen (mango curd)
-Me (buttercream frosting)

Yields: 25-26 cupcakes, 1-1.5 cups of mango curd filling

Perfect White Cupcake Ingredients:
2¼ cups cake flour (9 ounces)
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

Mango Curd Ingredients:
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/3 – 1/2 cup sugar (depending on your preference for tart vs. sweet)
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces

Raspberry Buttercream Ingredients:
(double this if you’re planning on attempting roses)
1/2 cup butter, softened
1/2 cup vegetable shortening (white)
4 cups powdered sugar
1/2 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
1/2 teaspoon imitation butter flavoring
1/2 teaspoon raspberry extract
2-6 tablespoons sweet milk, depending on consistency
Food coloring as desired

Extra supplies needed to create buttercream roses:
Flower nail
Rose tips #104 (I used two, to create two-toned roses)
Offset spatula
Patience

Make mango curd: This can be made a day in advance and refrigerated. Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover with plastic wrap (directly on the curd to prevent a skin from forming) and refrigerate for several hours (or overnight). Note: I’m freezing my excess according to Fine Cooking’s instructions for lemon curd, that is, up to two months.

Make the perfect white cupcakes: Set oven rack in middle position. Heat oven to 350 degrees. Spray cupcake pans with nonstick cooking spray or line with cupcake papers.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly in cupcake pans and smooth tops of cupcakes. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 15-16 minutes.

Let cakes rest in pans for 3 minutes. Transfer to wire rack for cooling completely, about 1½ hours. To fill with mango curd, core the middle of the cupcake using something like the cone method (not easy with such a moist cake, but no worries — your frosting will cover any mess you make). Pipe or spoon in as much mango curd as you can fit. Replace your cupcake “cone” and frost.

Make raspberry buttercream: Cream all ingredients (except milk) together. Add milk slowly as needed to produce desired consistency. If you’re planning on making roses, you want a thick, stiff frosting (but still smooth). For the roses, frost cupcakes lightly with the back of a spoon or an offset spatula. Then create the roses on the flower nail and transfer to the top of the cupcake (use this tutorial or this one). Otherwise, frost as desired.

Process Photos:


Mango curd finished.




Perfect white cakes fresh from the oven.




Stuffed with mango curd and ready for frosting.




First frosting layer finished.




Roses added.




Enjoy!


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Chocolate Chickie Cake Balls

Bakerella always has something beautiful, creative, or adorable up on her blog. I was hunting around in April for something to make Mike for his birthday. I knew Bakerella would have a fantastic idea, and I wasn’t disappointed. In fact, these are my absolute favorite baking achievement to date. Have I piqued your interest? Okay, okay! See this perfect little parcel? Want to see what’s inside?





Peekaboo! Chocolate chickie cake balls!

These little chickies are actually delicious chocolate cake and frosting rolled into a perfectly sized morsel, coated with chocolate, and decorated. Now the chocolate cake I used to make these isn’t just any old cake. It’s my favorite cake ever, and has been since I was a little girl. The ingredients come together to form something more spectacular than the sum of their parts. The cake is supremely moist, gooey, chocolatey, and fantastic. The really wondrous part is that it’s quite easy — so easy that I made it myself as a child. Even if you don’t want to go to the trouble of creating the chicks, definitely do try the cake and frosting.

But oh, the chicks are fun! Mike loved them, and a friend said she didn’t know whether to eat them or photograph them! I warn you that with the chocolate cake and coating, they are quite rich, so if you’re not into that sort of thing, consider using a white cake. Also, if you want the same cute effect with less trouble, these cake balls work just fine with box cake mixes and store bought frosting. Enjoy!




Yikes! (All kinds of fun can be had with edible markers)

Chocolate Chickie Cake Balls


Recipe By:

Bakerella (cake balls)
-Linda Houts (cake and frosting)

Yields: about 50 cake balls

Cake Ingredients:
2 cups flour
1 teaspoon baking soda
2 cups sugar
dash salt
1 stick butter
1/2 cup wesson oil
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

Frosting Ingredients:
1 stick butter
4 tablespoons cocoa
6-8 tablespoons sweet milk
1 cup walnuts, chopped
1 lb. confectioners sugar
1 teaspoon vanilla

Extra items needed to make cake balls:
Yellow Candy Melts
Black Edible Ink Pen
Paramount Crystals / Shortening (to thin candy melts if needed)
Rainbow Candy Coated Chips
Pastel Wild Flower Sprinkles

Directions:

Make the cake: Mix first 4 ingredients together and set aside. Mix next 4 ingredients in pan and bring to boil, then pour over first mixture. Stir well, then add remaining ingredients. Bake at 350 degrees in a greased sheet cake pan, for 15-25 minutes (until a toothpick inserted in the center comes out clean). NOTE: If you’re not planning to make the cake balls, but just want a frosted sheet cake, make the frosting immediately and pour over warm cake.

Make the frosting: Mix butter, cocoa, sweet milk and bring to boil. Remove from heat add confectioner’s sugar, nuts, and vanilla. Spread over warm cake OR, to use for cake balls, see below.

Make the cake balls:
1. After cake is cooked still slightly warm, crumble into large bowl.
2. Mix thoroughly with 2-2.5 cups of warm frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours / overnight.
5. Melt chocolate (or candy coating) in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm.


Little soldiers, ready to be dipped!



Dipping in progress!

Decorate the chickies:
1. Once the round yellow candy covered cake pops are dry, use a toothpick to dip into the melted candy coating. Dab a little dot of the coating where you want the beak to go. Then, just take one of the orange rainbow chips and attach it to the pop. It works like glue.
2. For the feet and wings, use the same technique to glue on the other sprinkle shapes.
3. Use the edible ink pen to draw the eyes.


Waiting for eyes.



We can see!

NOTES: I refrigerated my cake balls a bit too long before dipping, I think. I made them one morning and refrigerated them until the next. They cracked and seeped a bit when dipped, indicating that EITHER they were too cold OR this cake/frosting combo has too much butter, perhaps? I’ve had better luck making the cake balls at night, refrigerating, and dipping the next morning.

I used Wilton’s yellow candy coating and didn’t love it. I had to thin it with shortening several times. Next time I’m going to use Candyquik (I really liked it last time) and buy some oil-based food coloring to tint it (note that you cannot use water or water-based food coloring, because it will cause the candy coating to seize!)

I had to double-dip my chickies for full coverage. I held each cake ball on a bamboo skewer and dipped/spooned the candy coating over it. To prevent the cake ball from having a huge “foot” from puddling coating, you have to let the excess drip off for quite awhile before wiggling it off the skewer onto the wax paper. Happy Dipping!

By the way, these are one of the many baked goods that I think taste LOADS better after being refrigerated in an airtight container! They were delicious the day we made them, but something about sticking them in the fridge made them extra wonderful!


All together now, with some star-shaped birthday candles!

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