Tagged:  cakes

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ AND INSTAGRAM/THE KITCHEN BUZZZ

Prep time for Cake: 20-30 minutes for batter and 23 to 28 minutes for baking
Prep time for Cream Cheese Frosting: 5 minutes
Prep time for Frosting & Decorating Cake: 20 to 25 minutes
Serves: 12 to 16

This spectacular, melt-in-your-mouth cake can be made a day ahead. You can frost this magnificent creation, place it in a cake box and refrigerate it.

The pistachio cake is moist, delicious and rich with a luscious frosting. Enjoy!

INGREDIENTS FOR CAKE:
1½ cups roasted unsalted pistachios
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable oil (preferably organic safflower or sunflower oil)
1½ cups unbleached, granulated sugar
2 large eggs plus 2 large egg whites, at room temperature
1-1/2 teaspoons vanilla extract
¾ cup whole, plain Greek yogurt (do not use low fat or nonfat yogurt)
¾ cup milk (unsweetened, nondairy milk can be used, as well)
2 cups all-purpose, unbleached white flour
1 tablespoon baking powder
1 teaspoon salt

DIRECTIONS FOR CAKE:
1. Set a cake rack at center of oven and preheat the oven to 350°F.

2. Meanwhile, line the bottoms of two 9-inch round cakepans with parchment paper; grease the pan sides with vegetable oil.

3. In a food processor, pulse-blend all the pistachios until they form fine crumbs (like sand, not powder); set ground pistachios aside in a bowl.

4. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the butter and vegetable oil on low speed until somewhat blended.

5. Then, set speed on medium and beat butter-oil mixture until smooth – about 2 minutes.

6. With mixer running, pour in the granulated sugar a little at a time.

7. Continue beating sugar on medium-high speed for about 2 minutes. The mixture should turn light and fluffy.

8. Add the eggs, egg whites and vanilla extract; beat on medium speed until mixture is smooth and uniform, about 1 to 1-1/2 minutes.

9. Add the yogurt and milk; mix on medium-high speed for about 30 seconds.

10. Add the flour, ground pistachios, baking powder and salt.

11. Beat on low speed, scraping down bowl with a spatula, until just combined.

12. Divide cake batter among the two pans, spreading it with a rubber spatula across the surface.

BAKE THE CAKE:
1. Bake the cake for about 23 to 24 minutes.

2. After 23 to 24 minutes, insert a pointed knife at center of each cake. If it comes out dry, the cakes are done. If not, bake for 2 to 4 minutes longer and test again.

3. Place both cake pans on cooling racks or on trivets on a counter and cool slightly (about 10 minutes).

4. Remove cakes from pans: using a rubber spatula, run it around edges of each cake pan. This will loosen the cakes.

5. Carefully flip each cake over onto a plate; peel off the parchment paper and quickly reinvert the cakes (right side up) onto a cooling rack or plate; cool completely.

INGREDIENTS FOR CREAM CHEESE FROSTING
FROSTING:
1 cup unsalted butter (2 sticks), room temperature
One 8-ounce package of cream cheese, room temperature
5-1/2 cups confectioner’s sugar (this is powdered sugar)
1-1/2 teaspoons vanilla extract
½ teaspoon salt
For Décor: nonpareil candies, colored sugar crystals or other decorative candies.

MAKE THE CREAM CHEESE FROSTING:

1. Flip one of the cakes upside down and place it on a cake board or plate (this will be your serving plate).

2. Gently lift edges of cake and tuck 3-inch aluminum foil strips underneath cake. The strips will fit in between plate/board and cake. They will keep the plate/boad clean.

3. Using a frosting knife or butter knife, add 3 or 4 dollops (about ¾ cup of the frosting) across top of cake.

4. Gently spread the frosting evenly across cake and down to the sides. Be careful not to have cake crumbs mix in the frosting.

5. Top with the second cake layer (right side up) and repeat frosting the top.

6. Use remaining frosting to frost the top and sides of cake.

DECORATE THE CAKE:

1. Use colored nonpareil or sugar crystals and “splash” them at sides of cake. It will become messy, but it’s okay!

2. Decorate top of cake, per your artistic taste and/or holiday or other celebratory theme.

3. Gently lift the bottom edges of cake and SLOWLY pull away the aluminum foil strips.

4. Place cake in a box and immediately refrigerate it (keep in mind the cream cheese cannot be left out at room temperature).

5. The cake can be set out of refrigerator up to one hour before serving time.
Text, Photograph & Video ©2024 Nancy DeLucia Real

Petits fours is French, for small ovens. In the eighteenth century, cooks and pastry makers baked miniature confectionaries or appetizers in smaller ovens, next to the main ovens.

Serve these romantic Petits fours to your sweetheart on February 14th! They’re also perfect for that Valentine’s Day party, since they come in single servings.

Prep time: 40 minutes (for glazing & decoration)
Bake time: 30 to 40 minutes
Yield: 12 to 16 single-serving cakes (petits fours)

Ingredients for the Cake:
2/3 cup unsalted butter, room temperature
1½ cups granulated sugar
2 large eggs
1½ teaspoons vanilla
2¾ cups all-purpose, unbleached flour
2½ teaspoons baking powder
¾ teaspoon salt
1¼ cups milk

Directions for the Cake:
1. Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.

2. In a large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy.

3. Beat for 2 minutes, scraping bowl with a rubber spatula occasionally.

4. On low speed, mix in the flour, baking powder and salt alternately with milk.

5. Pour the batter into prepared pan.

6. Place pan with batter on a rack positioned in center of preheated oven.

7. Bake the cake 25 minutes. After 25 minutes, place a pointed knife in center of cake to check for doneness – if knife comes out clean, the cake is done.

8. If the knife has batter clinging to it, bake the cake for an additional 5 to 7 minutes. Check cake once more by inserting knife in its center.

9. Let cake cool in pan on a kitchen counter or a wooden board.

10. When cake is cool, cut it into 12 to 16 equal pieces.
Note: each piece should measure 2 x 2 inches. Set aside on a baking sheet covered with parchment or aluminum foil.

Meanwhile, prepare the glaze and decoration for cakes-

Ingredients for the Glaze & Decoration:
2 pounds (32 ounce) confectioners’ sugar (powdered sugar)
2/3 cup plus 2 tablespoons juice from fresh lemons
One 4.25-ounce tube green decorating icing (for leaves)
One 4.25-ounce tube red or pink decorating icing (for flower)
One rosette-shaped plastic cake decorating tip -and-
One flat-ended plastic cake decorating tip (both available at cake decorating supply shops or online)
16 cupcake papers
Optional: You can use color of your choice for flower decoration.

Directions for Glazing the Cakes:
1. In a large mixing bowl, combine glaze ingredients.

2. Beat on low speed just until blended; beat on high until smooth.

3. Apply glaze evenly over tops, letting the glaze drip on sides of cakes.

4. Set the glazed cakes aside to dry.

5. When cakes are dry, place a rosette cake decorating tip on desired color icing tube.

6. Squeeze tube to create a rosette or flower in center top of each cake.

7. Place a flat-ended decorating tip on green icing tube and pipe a leaf on each side of flower on center top of cakes.

8. Place cakes on flattened cupcake papers set on a serving platter.

9. Alternatively, place cakes directly on serving platter. Cover with tented foil until ready to serve.
Text and Photograph ©2016 Nancy DeLucia Real

Summer is the season for peaches and plums. As I taste samples at various fruit stalls of the Santa Monica Farmers Market, I lose control and buy at least 15 to 20 pounds of both fruits. What’ll I do with all that fruit? After making some preserves, I’m thinking of making this peachy plum upside down cake for my next pool party.

Prep time: 20 minutes
Bake time: 35 to 40 minutes
Makes: One 9-inch cake

Ingredients (for preparing & placing fruit at bottom of pan):

2 tablespoons melted butter or vegetable oil (for greasing)
One 9-inch springform pan
One 9-inch parchment paper circle (cut the parchment to fit inside bottom of pan)
Juice of 1 lime
2 medium peaches
2 large plums
1 to 2 tablespoons vegetable oil
1/3 cup granulated sugar (preferably unbleached)
1 extra peach (for garnishing cake)
1 or 2 extra plums (for garnishing cake)

Ingredients (for cake batter to pour over fruit in pan):

2 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar (preferably unbleached)
1 teaspoon vanilla extract
1-1/3 cup milk (whole, 2% milk fat, 1% milkfat or nonfat)

Slice & Prepare the Peaches & Plums:

1. Preheat oven to 350°F.

2. Grease and flour the sides of springform pan.

3. Place parchment paper circle to fit in bottom of pan; set aside.

4. Squeeze lime juice into a 2 or 3-quart bowl and set aside.

5. Meanwhile, peel the peaches, cut them in half and remove pit. Thinly slice the peaches and place them in bowl with lime juice, giving them a light stir (be careful not to break the slices). Set aside.

6. Thinly slice the plums (do not peel them) and add them to the peaches in bowl. Give them a light stir and set aside.

7. Brush the parchment paper in pan with vegetable oil and then sprinkle it with 1/3 cup sugar; set pan aside.

Prepare the Cake Batter:

1. In a 1-quart bowl, stir together the flour, baking powder and salt; set aside.

2. In a stand mixer fitted with a bowl, whisk together the eggs, sugar and vanilla extract (alternately, this step can be done with an electric hand mixer and regular bowl). Stir in the milk and mix well until batter is uniform.

3. Pour the batter over prepared fruit in pan.

4. Set the pan on a rack positioned in center of oven.

5. Bake the cake for 25 minutes.

6. After 25 minutes, test doneness of cake by inserting a sharp, pointed knife in its center. If knife comes out clean, the cake is done.

7. Since each oven heats differently, it may be necessary to bake the cake in additional increments of 5 minutes, testing doneness with knife each time.

8. When cake is done, transfer it (do not remove cake from pan) to a counter to cool.

9. Cool the cake in pan for 30 minutes.

10. After 30 minutes, invert cake onto a serving platter.

11. Remove sides of pan and peel off the parchment paper from cake.

Serve cake, garnished with mint leaf sprigs and additional slices of peaches and plums.

Optional: Garnish each cake slice with our 5-Minute Sweetened Whipped Cream recipe, previously published on this website (in Desserts, Creams & Sauces).

Text and Photograph ©2013 Nancy DeLucia Real

A few weeks ago, I was shopping at an arts and crafts store and noticed candy molds for skeletons and cakes. Making Halloween desserts with such fun decorations is a great art project for kids and adults. You’ll have a blast assembling the tombs and decorating the cupcakes. During this graveyard project, you won’t be able to resist tasting the candies and cakes. However, be sure to leave a few for your guests!

Prep time: 45 minutes (for the green skeleton candies & cupcakes)
Bake time: 25 minutes
Frosting time: 15 minutes
Makes: 8 tombs & 8 cupcakes

MAKE THE SKELETON CANDIES:
One 14-ounce bag Wilton® White Candy Melts
4 drops green food color
Pastry bag fitted with a star tip
Skeleton design candy molds

1. Melt the candies in a double boiler or in a microwave (follow microwave directions on package).

2. Using a wooden spoon, immediately stir the green food color into melted candy.

3. Set container with melted candy on a counter to cool 5 to 8 minutes.

4. Carefully spoon the melted candy into the bottom of a pastry bag fitted with a star tip.

5. Squeeze the pastry bag to overfill each skeleton mold – the top of each mold should look like it has a cloud of melted candy over it. Using a long metal spatula, scrape off the extra candy.

6. Set the mold in freezer, about 8 to 10 minutes or until candies have hardened.

7. Unmold candies onto a flat surface and set aside. Repeat filling the mold, freezing and unmolding the hardened candies until there are enough candy parts to form 8 complete skeletons.

8. If making ahead, set the skeleton candies in layers with paper towels in between each candy layer – inside a sealable plastic container. Make sure the candies do not touch. Freeze candies until ready to use.

FOR THE TOMBS & CUPCAKES:
5 mini loaf pans (5 X 3 X 1-7/8), greased and floured
8 Halloween baking cups, set in a muffin baking pan
One box Devil’s Food cake mix (1 lb. 2.25 oz.)
One Wilton® Orange Decorating Icing tube (4.25 oz.)
Decorating Plastic Tips to attach to icing tube
Halloween candies or decorations

1. Preheat oven to 350˚F. Prepare cake mix per package directions.

2. Pour a scant 2/3 cup cake batter into each loaf pan and divide remaining batter evenly among 8 baking cups set in a muffin pan.

3. Set the loaf pans on bottom oven rack. Set the muffin pan on top oven rack.

4. Bake 18 to 20 minutes or until knife inserted in center of loaves and cupcakes comes out clean. If knife is coated with batter, bake an additional 5 minutes.

5. Transfer the loaf pans and muffin pan with cupcakes to a counter to cool completely. Unmold the loaves.

6. If making a day ahead, set loaves and cupcakes on a flat plate. Cover them with aluminum foil wrap and set aside on counter overnight.

PREPARE THE FROSTING & GARNISH:

1. With loaves right side up, horizontally slice off the rounded tops.

2. Set two of the sliced-off tops in a bowl and crumble – this will be used as edible earth around the loaves or tombs.

3. Arrange candies in each of the 8 tombs to form a complete skeleton and set aside.

4. Frost the cupcakes with the orange icing tube (fitted with a decorator tip).

5. Arrange tombs and cupcakes on a large platter with crumbled “earth” around them. Add Halloween candies as part of the decoration.

Happy Halloween!

Note: White Candy Melts, candy molds, pastry bags, premade orange frosting tubes, decorator tip attachments and Halloween baking cups can be found at party supply and/or arts and crafts stores.

Text and Photographs ©2010 Nancy DeLucia Real