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Tres Leches Cake

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Tres Leches Cake
This Tres Leches cake is so light it practically melts in your mouth. The subtle flavors of coconut, cinnamon and rum make this a cake of pure indulgence. Finish with a thick layer of sweetened whipped cream and a dusting of cinnamon.

Tres Leches Cake gets its name from a mixture of three kinds of milk, typically evaporated, condensed, and whole milk or cream which is then poured over a baked sponge cake. A sponge cake acts just like its name implies, it soaks up that heavenly milk mixture beautifully.
Recipe type: Dessert | Sponge Cake | Milk Cake
Serves: 15 to 20 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 9x13x2 inch oblong pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour plus parchment paper for preparing pan
Cake Batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup milk (preferably whole milk,) room temperature
  • 2 teaspoons pure vanilla extract
  • 6 large eggs
  • 1 cup granulated sugar
Soaking Milk:
  • 1 can (12 ounces) evaporated milk
  • 1¼ cups sweetened cream of coconut, such as Coco Lopez (not coconut milk)
  • 1 cup whipping (heavy) cream
  • 1 tablespoon rum
  • 1 tablespoon pure vanilla extract
Topping:
  • 2 cups whipping (heavy) cream
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
Garnish:
  • About 1½ tablespoons confectioners’ (powdered sugar)
  • About ½ teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Prepare one 9x13x2 inch oblong cake pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Cake Batter:
  1. In a small mixing bowl, combine flour, baking powder, salt, and cinnamon; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the milk and vanilla extract together. Set aside. Tip: To warm the milk to room temperature heat in the microwave 15 to 20 seconds.
  3. Separate 4 of the eggs, placing the egg whites in a medium mixing bowl. Place the 4 egg yolks along with the remaining 2 whole eggs in a large bowl of an electric mixer.
  4. Beat the egg whites to stiff moist peaks (do not overbeat.) Set aside. Tip: a copper bowl and wire whisk are ideal for beating egg whites. Or, beat with an electric mixer.
  5. Beat the egg yolks and whole eggs with an electric mixer on medium speed 1 to 2 minutes to blend, add the sugar and beat another minute to blend the eggs and sugar. Increase the mixer speed to medium-high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Remove the bowl from the mixer.
  6. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the egg yolk mixture.
  7. Place the flour mixture into a wire mesh strainer or flour sifter and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 4 to 5 additions.
  8. Before the last addition of flour, quickly pour the warm milk mixture in a stream over the batter. Immediately sprinkle in the remaining flour mixture, and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  9. Using a rubber spatula, immediately push the batter into the prepared pan. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  10. Bake: Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 25 to 30 minutes or until the cake is golden brown, springy to the touch, and has come away from the sides of the pan. Remove the pan from the oven and let stand 15 minutes on a wire cooling rack.
Soaking Milk:
  1. Meanwhile while cake is cooling, prepare the soaking milk.
  2. In a medium-sized bowl combine evaporated milk, cream of coconut, whipping cream, rum, and vanilla; stir to mix. Tip: a large liquid measuring cup with a pouring spout is ideal to use for the soaking milk.
  3. Poke holes all over top of cake with a wooden toothpick or skewer or fork, penetrating to the bottom of the cake. Tip: the more holes the better to allow the soaking milk to penetrate the cake all over. Try to get holes at least ½ inch apart and making sure and poke holes around the cake edges also.
  4. Slowly drizzle about half of sauce over cake, making sure to get all around the edges. let liquid mostly soak in then add the remaining soaking milk. Let cake sit about 30 minutes to completely cool and allow soaking milk to soak in. Cover cake tightly and refrigerate at least 6 hours or overnight.
Topping:
  1. For best results chill the bowl and beaters in the refrigerator for 30 minutes or until well chilled before whipping the cream.
  2. In a medium bowl, using an electric mixer, beat the whipping cream until just until the cream starts forming soft peaks. Add the granulated sugar and vanilla, and continue beating just until stiff peaks begin to form. Do not overbeat.
  3. Spread whipped cream over top of chilled cake. Serve immediately or refrigerate until ready to serve. Refrigerate leftovers.

    Tres Leches Cake
Garnish:
  1. In a small bowl combine powdered sugar and cinnamon, stir to mix.
  2. Pour mixture into a fine mesh sieve or flour sifter and lightly dust the topping with the cinnamon mixture.

 

Carrot Sheet Cake

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Carrot Sheet Cake
Carrot cake is always a crowd favorite. Instead of making a layer cake, try a sheet cake, it’s fast and easy and nice to share with friends. A luscious layer of cream cheese frosting makes this cake delicious.

You can use a standard 9x13x2 inch pan, but I decided to use a 12-inch round cake pan instead. I made the carrot decorations with orange and green candy melts. The carrots were piped with a round #1 tip and the carrot tops with a #233 tip.
Recipe type: Dessert | Oil Cake
Serves: 12 to 15 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 9x13x2 inch oblong pan or one 12 inch round cake pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups grated raw carrots, firmly packed
  • ¾ cups walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Carrot Decorations:
  • Small handful of orange candy melts
  • Small handful of green candy melts
Instructions
  1. Preheat oven to 350 degrees F. Prepare one 9x13x2 inch oblong cake pan or one 12-inch round cake pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Set aside. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking soda, salt, cinnamon, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes or until they are a light-yellow color and thickened. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, and nuts
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Place baking pan on wire cooling rack to cool for 10 to 15 minutes. Remove cake from pans and place directly on wire racks to finish cooling. Or, leave the cake in the baking pan to finish cooling, frost, and cut into squares to serve directly from the pan.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake. Tip: I prefer to use a mixer for the frosting. After the sugar is completely mixed in continue beating on high speed for about 2 minutes for the frosting to get extra light and fluffy.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

    Carrot Sheet Cake
Decorations:
  1. Melt each color of the candy melt separately in the top of a double boiler or briefly in the microwave until melted. Spoon into a piping bag and pipe small carrots. Or, spoon into a small plastic bag and snip off a very small piece of the corner and pipe the carrots.
  2. The candy melts set fast, as soon as they are set you can place on top of the frosted cake and serve.

 

Rainbow Sprinkles Pound Cake

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Rainbow Sprinkles Pound Cake
Who doesn’t love rainbow sprinkles? They make desserts fun and extra special. I first saw a picture of this cake in the Bake from Scratch magazine and immediately knew I needed to make it, but I chose to adapt my recipe for Old Fashioned Pound Cake for the cake with the crumb topping added. The crumb topping bakes into a nice crunchy topping.

It is best to use the type of rainbow sprinkles also known as “Jimmies” as these will not bleed into the batter. The Bake from Scratch magazine used Betty Crocker Rainbow Sprinkles in their recipe. I buy rainbow sprinkles from a local cake decorating specialty shop.
Recipe type: Dessert | Loaf Cake | Butter Cake
Serves: 1 loaf
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 9x5x2¾ inch loaf pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Cool Place

Help: Cake Hints

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
  • Small amount of vegetable shortening and flour and parchment paper for preparing pan
Crumb Topping:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/16 teaspoon salt
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • 3 tablespoons rainbow sprinkles
  • ½ teaspoon pure vanilla extract
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • ⅓ cup rainbow sprinkles
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening, line with parchment paper if desired, and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Crumb Topping:
  1. In a medium-sized mixing bowl, combine flour, sugar, and salt; whisk together to mix. Add the butter pieces and gently mix to coat the cut pieces of butter with flour.
  2. With a pastry blender cut butter into the flour mixture until the mixture resembles coarse crumbs and has a sandy texture. Tip: You can also use your fingers to work the cold butter into the flour until the mixture has a sandy texture.
  3. Add the sprinkles and vanilla and mix with your fingers until there are pea-sized crumbs. Refrigerate until ready to use.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, and salt; whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter.
  4. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Remove the bowl from the mixer and gently fold in the rainbow sprinkles with a wire whisk or rubber spatula until well blended.
  8. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or small offset spatula. Sprinkle the crumb topping evenly over the top of the cake batter.
  9. Bake: Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the cake and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.

Rainbow Sprinkles Pound Cake

Adapted From: Bake From Scratch magazine, May/June 2017

 

Lemon Blueberry Scones

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Lemon Blueberry Scones
Bright, luscious, fruity, this scone recipe is one of my favorites. Instead of mixing the blueberries into the batter I just press the blueberries into the top of each cut scone, bake, then glaze the scones with a lemon glaze while hot from the oven.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 12 x17 x1 inch Jelly Roll pan Pan Prep: Parchment Lined Oven Temp: 400° Storage: Cover and Cool Place or Room Temperature
Ingredients
Dough:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut into small pieces
  • ½ cup milk (preferably whole milk)
  • 2 tablespoons lemon zest
  • ¼ cup freshly squeezed lemon juice (3-4 lemons, depending on size)
  • About 1 cup blueberries (I like to use frozen blueberries)
  • Turbinado or coarse sugar
Lemon Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • About 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 400 degrees F. Prepare one large baking sheet; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, sugar, baking powder, and salt; whisk together to mix.
  2. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  3. In a small bowl, stir the lemon zest, lemon juice, and milk together. Add the liquid mixture to the flour mixture; stir just until mixed.
  4. On a lightly floured pastry mat or pastry board, shape and pat the dough into a 7-inch circle or rectangle, about ¾ inches thick. With a sharp floured kitchen knife cut about 1-inch wide strips, then cut the strips into about 1-1/2-inch triangles and place them 1 inch apart on the baking sheet. Tip: Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
  5. Press 2 to 3 blueberries into the top of each scone. Sprinkle about ¼ teaspoon turbinado sugar on top of each scone.
  6. Bake: Bake 15-18 minutes or until the scones are very lightly browned. Remove from oven and leave scones on baking sheet to glaze.
Lemon Glaze:
  1. In a small bowl, combine confectioners’ sugar and lemon juice; stir to mix. Immediately drizzle glaze over the still hot scones.

 

Lemon-Lime Angel Food Cake

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Lemon-Lime Angel Food Cake
For Angel Food Cake lovers, this will be a lemon treat. This cake has a subtle hint of lemon flavor provided by lemon oil. Lemon oil gives a pure lemon flavor like freshly squeezed lemon juice and lemon zest. I used Boyajian Lemon Oil which is normally found in specialty food stores and online.

This cake is made even more luscious with a topping of lemon glaze, actually a double layering of glaze. Since the first glazing partially soaks into the cake, I decided to add a second glaze after the first glaze set. But when I realized I was out of fresh lemons to make the second glaze I used fresh limes instead for the second glaze, and the result was absolutely fantastic. The lemon-lime glaze is like a hidden surprise and is now the only way I will make this fabulous cake.

Leftover egg yolks can be used to make a double batch of lemon curd or lemon mousse. This cake is delicious to eat on its own, or serve with a spoonful of lemon mousse and sweetened whipped cream or ice cream.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 10-inch Angel Food Cake Pan Pan Prep: Un-greased Oven Temp: 350° Storage: Cover and Room Temperature or cool place

Help: Cake Hints
Ingredients
Cake Batter:
  • 1 cup sifted cake flour
  • ¾ cup confectioners’ (powdered) sugar
  • 14 large egg whites
  • 1½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure lemon oil
Lemon Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • Pinch of salt
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
Lime Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • Pinch of salt
  • 2 tablespoons freshly squeezed lime juice
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one un-greased, 10-inch Angel Food cake pan, preferably with a removable bottom.
Cake Batter:
  1. Pre-sift 1 heaping cup of cake flour into a medium sized mixing bowl or onto a piece of wax or parchment paper. Then measure 1 level cup of the cake flour back into the sifter along with the ¾ cup of confectioners’ sugar. Sift the cake flour and sugar together, then put the sifted mixture back into the sifter. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, increase speed to medium high. When the whites form soft peaks, slowly add the ¾ cup granulated sugar one tablespoon at a time or in a low steady stream. Continue beating just until stiff peaks are forming. Add the vanilla extract and lemon oil and beat until well combined and the egg whites are a stiff glossy meringue, but still soft looking.
  3. Remove the bowl from the mixer. Sift the flour and confectioners’ sugar mixture over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients do not need to be fully incorporated until the last addition of flour; do not over mix and do not stir as this will deflate the batter. Tip: the batter will deflate somewhat while folding in the dry ingredients, but the goal is to keep the egg whites as airy as possible.
  4. Gently spoon the batter into the un-greased Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to remove any air bubbles. Smooth the surface with the rubber spatula or small offset spatula.
  5. Bake: Bake 38 to 40 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle.
  6. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter bottom side up.
Lemon Glaze:
  1. Stir the confectioners’ sugar and salt together in a medium-sized bowl. Grate the lemon zest over the top and stir gently to coat the zest so that it doesn’t clump up. Add the lemon juice and stir until completely combined and there are no lumps in the sugar. Let stand for 5 to 10 minutes before using to let the mixture thicken a bit.
  2. Pour the glaze evenly over the top of the cooled cake. Use a small offset spatula to spread the glaze, letting a bit drip down the sides of the cake. Let stand about 10 minutes to partially set the glaze.
Lime Glaze:
  1. Stir the confectioners’ sugar and salt together in a medium-sized bowl. Add the lime juice and stir until completely combined and there are no lumps in the sugar. Let stand for 5 to 10 minutes before using to let the mixture thicken a bit.
  2. Pour the glaze evenly over the top of the lemon glaze. Use a small offset spatula to spread the glaze, letting a bit drip down the sides of the cake. Let stand about 10 minutes or until the glaze is set.
  3. To serve:[/b] slice with a serrated knife using a sawing motion or use an angel food cake cutter.

  4. Adapted From: Longbotham, Lori, Luscious Lemon Desserts, Chronicle Books, California, 2001

 

Blueberry Banana Cake

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Blueberry Banana Cake
A banana flavored cake with a generous helping of blueberries makes a flavorful combination. A classic cream cheese frosting makes the perfect pairing of flavors. I made this into a 6-layer 8 inch cake for my Granddaughter’s birthday.
Recipe type: Dessert | Butter Layer Cake
Serves: 10-12 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • Scant ½ teaspoon salt (not quite ½ teaspoon)
  • ¾ cup buttermilk
  • 1½ teaspoons pure vanilla extract
  • 1½ cup fresh blueberries
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1¼ cups mashed banana (about 2½ large ripe bananas) Tip: Use overripe bananas to give your cake a stronger banana flavor.
  • 1 tablespoon cake flour
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups sifted confectioners’ (powdered) sugar
Garnish (optional:)
  • About 1 cup fresh blueberries
Instructions
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans. lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, combine 3 cups cake flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. Rinse the blueberries in water, drain to remove most of the moisture. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar and to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale-yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed.
  6. Add mashed bananas, continue beating until mixed.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  8. Toss rinsed and drained blueberries with 1 tablespoon flour. Tip: tossing in flour will help prevent the blueberries from sinking to the bottom of the pan.
  9. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold in the floured blueberries into the cake batter, being careful not to break the blueberries.
  10. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon or small offset spatula. Bake 30 minutes 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Tip: 32 minutes bake time was just right in my oven.
  11. Remove pans from oven and place on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Slowly add powdered sugar; beat until frosting is smooth and creamy.
Assembly and Garnish:
  1. Place one of the layers on a cake plate. Using an offset spatula spread about ¾ cup of the frosting on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the Buttercream as smooth as possible over the top and sides. Top with blueberries if desired.
Optional Assembly with Rustic Swirl:
  1. Using a long-serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Place one of the bottom halves of the layers on a cake plate. Using an offset spatula spread about ½ cup frosting over the layer. Repeat with the next four layers, pressing down a bit on the cake before adding the frosting to make sure everything is level. Place the last cake layer on top, upside down so the flat bottom of the cake is facing up to make a nice flat top.
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of the frosting. Refrigerate the cake until the crumb coat is firm, about 30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  4. When the crumb coat is set, cover the sides and top of the cake with the remaining frosting and smooth as much as possible.
  5. Rustic Swirl: Start with the smoothly frosted cake sitting on top of a turntable. Use an offset spatula to create a rustic swirl on the sides and top of cake; gently press the edge of the offset spatula into the frosting at bottom of cake while spinning the turntable until the swirl reaches the top. To finish the top of the cake set the spatula at the edge of the cake and spin the turntable until the swirl reaches the middle. Tip: if you’re not happy with the result, you can easily smooth the frosting and start over again.
  6. Refrigerate cake until ready to serve. Refrigerate leftovers.

  7. Blueberry Banana Cake

Recipe Adapted From livforcake.com/

 

Lemon Olive Oil Cake

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Lemon Olive Oil Cake
A light and tender cake, flavored with lemon and olive oil. For an extra flavor surprise serve with basil infused whipped cream and fresh berries.

Use either regular olive oil or extra virgin for this recipe. Extra virgin olive oil provides a slightly stronger olive oil flavor. I like to use a combination of ½ cup extra virgin olive oil and ¼ cup light olive oil.
Recipe type: Dessert | Oil Cake
Serves: 6 to 8 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Greased and parchment lined Oven Temp: 350° Storage: Cover and room temperature or refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening or olive oil and parchment paper for preparing pan
Lemon Olive Oil Cake:
  • 1 cup sifted cake flour
  • 1 tablespoon freshly grated lemon zest (about 1 large lemon)
  • ¾ cup olive oil
  • 2 tablespoons freshly squeezed lemon juice (about 1 large lemon)
  • 5 large eggs, separated (you will use 5 egg yolks and 4 egg whites for this recipe. The remaining egg white may be discarded or reserved for another use.)
  • ¾ cup granulated sugar, divided
  • ½ teaspoon salt
Topping:
  • 1½ tablespoons granulated sugar
Basil Whipped Cream (optional):
  • ¼ cup packed basil leaves
  • 1 cup whipping (heavy) cream
  • 2 to 3 tablespoons confectioners’ (powdered) sugar
Garnish (optional):
  • Confectioners’ (powdered) sugar
  • Fresh berries
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch springform pan; lightly grease the bottom and sides of the pan with vegetable shortening or olive oil, line the bottom of the pan with parchment paper, and then lightly grease the top of the parchment paper.
Lemon Olive Oil Cake:
  1. In a small mixing bowl, combine flour and lemon zest; whisk together to mix. Set aside.
  2. In a small bowl, combine olive oil and lemon juice; stir together to mix. Set aside.
  3. In a large bowl of an electric mixer add the 5 egg yolks. Using the whisk attachment beat egg yolks 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color.
  4. With the mixer on medium speed, slowly pour the olive oil mixture into the batter in a slow steady stream, and then continue mixing for another 1 minute until well blended.
  5. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in 2 to 3 additions.
  6. In another large mixing bowl and using clean beaters, beat the 4 egg whites with an electric mixer until foamy. Add the salt, and beat until soft peaks just begin to form. Add the remaining ¼ cup sugar; continue beating until the peaks are still soft and shiny, but stop before reaching stiff peaks. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites just until incorporated, do not over mix.
  7. Topping: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Gently rap the pan once or twice against the work surface to release air bubbles. Sprinkle the top of the batter evenly with 1½ tablespoons granulated sugar.
  8. Bake: Bake 35 minutes or until the cake is golden brown on top and springs back when lightly touched and a wooden toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and place on a wire cooling rack to cool. Let cool for 10 minutes then run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. Remove the sides of the springform pan. Place the cake on the wire cooling rack to finish cooling.
Basil Whipped Cream:
  1. Rinse and drain the basil leaves. Chop or tear the leaves into small pieces. Set aside.
  2. In a small heavy-bottomed pan add the whipping cream and heat over medium heat just until the cream begins to simmer. Turn off the heat and add the basil leaves. Cover the pan and let cream and basil steep for about 30 minutes.
  3. Pour the cream through a mesh strainer into a medium-sized bowl to remove the basil leaves, discard the leaves.
  4. Cover the cream and refrigerate 6 to 8 hours or overnight.
  5. Using an electric mixer, beat the chilled infused cream until soft mounds form; gradually add the sugar, continue beating until thick and stiff. Refrigerate until ready to serve.
Garnish:
  1. Sprinkle the top of each cake piece with confectioners’ sugar and serve with whipped cream and fresh berries.

  2. Lemon-Olive-Oil-Cake

Adapted From epicurious.com, marthastewart.com

 

Opera Cake

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Opera Cake
The gateau de l’Opera Cake originates from the patisseries of Paris. It is a stunning Almond Jaconde cake soaked with coffee syrup and layered with coffee buttercream, chocolate ganache, and chocolate glaze.

Traditional Opera Cake is decorated with its name written in glaze or royal icing across the top and finished with a piece of shimmering edible gold leaf. For my version I decorated each individual piece so that each guest receives an elegant little masterpiece.

Each layer of this cake is easy to make but you’ll want to plan ahead because it takes time to make all the components, along with assembling the layers, along with refrigeration time. Each of the components can be made up to 1 week ahead of time, except for the Almond Jaconde which should be made at the most 1 day before. I recommend making the Chocolate Glaze and Royal Icing just before ready to use.

I make this cake over a two day period. On day one I make the Almond Jaconde, wrap well in plastic wrap and refrigerate overnight. I also make the Coffee Syrup on day one and refrigerate, along with chopping all the chocolate for the ganache and glaze. On day 2 I make the ganache and buttercream and assemble the cake. Then the completed cake goes into the refrigerator at least one hour before making the glaze to glaze the top of the cake, then refrigerating another hour before cutting, completing the final decorations, and serving. Whew!!! Cake completed and totally worth the effort.
Recipe type: Dessert | Chocolate Layer Cake | Almond Jaconde
Serves: 12 to 14 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 12x17x1 inch Jelly Roll pans Pan Prep: Greased and Floured or parchment lined and lightly greased with butter Oven Temp: 425° Storage: Cover and room temperature or refrigerate

Help: Cake Hints and Tips, Classic French Coffee Buttercream, Royal Icing, Buttercream Tips, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of butter plus parchment paper for preparing pan
Almond Jaconde Cake:
  • 2 cups almond flour (finely ground blanched almonds)
  • 2 cups confectioners’ (powdered) sugar, sifted
  • 6 large eggs
  • ½ cup all-purpose flour
  • 3 tablespoons unsalted butter, melted and cooled
  • 6 large egg whites
  • 2 tablespoons granulated sugar
Coffee Syrup:
  • 1 cup water
  • ½ cup granulated sugar
  • 3 tablespoons instant espresso coffee (espresso powder)
Coffee Buttercream:
Chocolate Ganache:
  • 10 ounces bittersweet chocolate, chopped into small pieces
  • 1 cup whipping (heavy) cream
Chocolate Glaze:
  • 2 ounces unsweetened chocolate, chopped into small pieces
  • 2 ounces semisweet chocolate, chopped into small pieces
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon plus 1 teaspoon dark rum (optional)
  • 1⅓ cup confectioners’ (powdered) sugar, sifted
  • 3 tablespoons boiling water, or more if needed
Royal Icing:
  • 1½ tablespoons meringue powder
  • 2 cups confectioners’ (powdered) sugar, sifted
  • 1 to 2 tablespoons warm water
Decoration:
  • Edible Gold Leaf
Instructions
Preheat oven to 425 degrees F. Prepare two 12x17x1 inch Jelly Roll pans; lightly grease each pan with melted butter or vegetable shortening, line with parchment paper, and then brush the top of the parchment paper with melted butter. Tip: Use a large enough piece of parchment paper to allow overhang to make easier to remove after baking. Greasing the pan first holds the parchment paper in place. Use about 1 tablespoon of melted butter to grease the top of the parchment papers.
Almond Jaconde Cake:
  1. In a large bowl of an electric mixer, add the sifted confectioners’ sugar, almond flour and 6 large eggs. Using the whisk attachment, beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 to 7 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted.
  2. Sprinkle about one-half of the flour over the top of the egg mixture and with the mixer on low speed beat just until the flour disappears. Sprinkle the remaining flour on top and blend into the egg mixture just until the remaining flour disappears. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Remove the bowl from the mixer and set aside while preparing egg whites.
  3. Egg Whites: In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar; continue beating just until stiff peaks form and the egg whites are still shiny.
  4. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the almond batter to lighten the batter, and then fold in the remaining egg whites.
  5. Quickly pour the melted butter in a stream over the batter and fold into the batter to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  6. Divide the batter evenly between the 2 pans and smooth the surface with the back of a large spoon or large offset spatula. Tip: I weigh my prepared pans on a food scale before filling then again after filling with batter to ensure they each have the same amount of batter. For this recipe there is about 18 ounces of batter for each pan.
  7. Bake: Bake for 7 to 10 minutes or until the top of the cakes springs back when lightly touched. Rotate the pans about halfway through bake time so they bake evenly. Remove from oven and let cool for 5 minutes.
  8. Place a fresh sheet of parchment paper on top of the cake and quickly flip the pan over. Remove the pan and carefully peel the parchment off the cake, then replace the original parchment and flip the cake back over onto the original parchment, and place on a wire cooling rack for the cakes to cool completely.
  9. The cakes may be covered with plastic wrap and refrigerated overnight.
Coffee Syrup:
  1. In a small saucepan over medium heat, add the water, sugar, and espresso. Bring to a boil while stirring with a rubber spatula or wooden spoon. Remove from the heat and cool to room temperature. Set aside or cover and refrigerate until ready to use. Tip: The coffee syrup can be made ahead of time if desired and refrigerated for up to 1 week. It can be used either chilled or at room temperature. This recipe makes about 1¼ cups of syrup. Use all of the syrup for this cake, about one-fourth of the syrup for each layer.
Coffee Buttercream:
  1. Prepare one recipe of Classic French Coffee Buttercream. Set aside at room temperature until ready to use. Tip: The buttercream can be made ahead of time if desired and refrigerated for up to 1 week. Before using, bring to room temperature and beat with an electric mixer to make fluffy again. This recipe makes about 4 cups of buttercream which will be enough buttercream for the Opera Cake. Use 1½ to 1¾ cups buttercream for the first and third layers and about ½ cup on the top layer. You may have some buttercream left-over.
Chocolate Ganache:
  1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
  2. In a small heavy saucepan over medium heat, heat the cream until it is begins to boil. Remove from heat and immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, and then let it sit for 1 minute to allow the chocolate to melt. Using a rubber spatula slowly stir the chocolate and cream in a circular motion starting from the center of the bowl and working out to the sides. Continue to stir slowly, to prevent air bubbles from forming, until all the chocolate is melted.
  3. Let the ganache sit at room temperature until it cools and becomes thick enough to easily spread. Tip: Place bowl in a larger bowl of ice water to speed cooling and thickening, stirring Ganache occasionally as it cools. Tip: The ganache can be made ahead of time if desired and refrigerated for up to 2 weeks. This recipe makes about 2¼ cups of ganache. Use 1½ to 2 cups for this cake, you may have some ganache left-over.
Chocolate Glaze:
  1. Melt the unsweetened chocolate and semi-sweet chocolate in the top of a double boiler over hot water; add butter and stir with a rubber spatula or wooden spoon until butter is melted and mixture is smooth. Remove from heat. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Add corn syrup, vanilla, and Rum; stir until combined. Add sifted confectioners’ sugar and water alternately, beating well until completely blended and smooth. The glaze should be like a soft icing. Add additional teaspoons of hot water if needed to make a good spreading consistency. This recipe makes about 1 cup of glaze.
Royal Icing:
  1. In a medium bowl, combine meringue powder and powdered sugar. Stir in water in small quanties at a time using a rubber spatula or wooden spoon. Start with 1 tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping the icing should be like a very thick sour cream.
  2. Place the Royal Icing in a pastry bag with a small plain decorating tip for writing.
Assembly:
  1. Cut each Almond Jaconde cake in half crosswise ending up with 4 pieces.


  3. Place one cake layer on a baking sheet or cake board lined with a piece of parchment paper. Use a pastry brush to apply about one-fourth of the coffee syrup to the cake layer, thoroughly soaking the layer. Using an offset spatula spread 1½ to 1¾ cups Coffee Buttercream evenly over the top, making the buttercream about ¼-inch thick. Tip: If the buttercream is soft, put the cake in the refrigerator for about 20 minutes to firm the buttercream before proceeding. You can refrigerate after each layer is completed if necessary.




  6. Place a second cake layer on top and brush with about one-fourth of the coffee syrup. Spread 1½ to 2 cups of ganache evenly over the top making the ganache about ¼-inch thick.


  8. Place a third cake layer on top and brush with about one-fourth of the coffee syrup. Spread 1½ to 1¾ cups Coffee Buttercream evenly over the top, making the buttercream about ¼-inch thick.
  9. Place the last cake layer on top. Check to make sure the cake is level. If there are high spots press them down lightly with the palm of your hand. Don’t worry how the sides look as these will be trimmed off later. Brush the layer with the remaining coffee syrup. Spread about ½ cup Coffee Buttercream over the top, or use enough buttercream to create a thin crumb-coat layer filling in any holes and creating a smooth top for the Chocolate Glaze layer.


  11. Put the cake in the refrigerator for about 1 hour to chill and firm the layers before glazing the top.
  12. If you haven’t already made the glaze, prepare the glaze now. Remove the cake from the refrigerator and pour the glaze over the top, spreading evenly with an offset spatula. Return the cake to the refrigerator for at least 1 hour before trimming the edges, cutting, and completing the final decorations.


Cutting, Decorating, and Serving:
  1. Use a sharp kitchen knife to trim all four edges to reveal the Opera Cakes layers. Tip: keep the trimmings to indulge in later.
  2. Slice the cake in half lengthwise using a warm serrated knife. Dip the knife in hot water after each cut and quickly wipe dry. Then slice each half crosswise into 6 pieces. Tip: I cut the cake into 12 pieces however you can make your pieces larger or smaller if desired.
  3. Royal Icing: Pipe the word Opera onto each piece.
  4. Gold Leaf: Add a small piece of edible Gold Leaf to each piece. Tip: to apply, use a small, dry brush to gently pull off small pieces from the sheet of gold leaf. Touch the gold leaf onto each cake which will help remove it from the brush. Don’t touch the Gold Leaf with your fingers since it’ll stick and disintegrate when you try to remove it.
  5. The Opera Cake may be refrigerated for one or two days if necessary before serving. Opera cake is best when served chilled, or remove from the refrigerator maybe an hour or so before serving. Refrigerate leftovers.


 

Naked White Layer Cake

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Naked White Layer Cake
A naked cake is a bare bones cake without a covering of frosting or fondant. You can choose to fill the inside layers with a frosting and filling of your choice, letting the frosting simply peak out between the layers. Or, after filling and frosting the inside layers apply a thin crumb coat to seal in the crumbs but let the cake show through. Either way is simple, rustic, and beautiful.

I used a delicious white cake recipe, Perfect Ermine Buttercream for the frosting and crumb coat, and Blueberry Sauce for a fruit filling. I also used Gumpaste Roses for a simple decoration, or you can decorate the cake with edible fresh flowers such as fresh roses or fresh fruit if you prefer.
Recipe type: Dessert | Butter Layer Cake | Naked Cake
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and refrigerate

Help: Cake Hints and Tips, Perfect Ermine Buttercream, Blueberry Sauce, Gumpaste Roses

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 3 cups sifted cake flour
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 5 large egg whites
Blueberry Sauce
Perfect Ermine Buttercream:
Garnish:
Instructions
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, combine sifted flour, baking powder, and salt; sift or whisk together to mix. Set aside. Tip: It is important to pre-sift the flour 2 or 3 times before measuring, otherwise the flour will be compacted and you will have too much flour in the recipe. After sifting lightly spoon the flour into the measuring cup.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
  4. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  6. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer just until stiff peaks form and the egg whites are still shiny. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 25 to 28 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
  8. Assembly: Cut tops of cakes with a serrated kitchen knife so they are level. Place one cake layer on a cake plate. Pipe an even layer of buttercream on the bottom layer making sure buttercream is spread out to the edges. Tip: if you want to add a fruit filling first build up the outer edges of buttercream a bit higher than the middle. Spread about ½ cup of fruit filling over the middle, then spread a bit more buttercream over the fruit filling to make the same height as the outer edges.
  9. Place a second layer on top, press down a bit on the cake to make everything is level, and fill as you did for the bottom layer.
  10. Place the last cake layer on top, upside down so the flat bottom of the cake is facing up to make a nice flat top.
  11. If desired, crumb coat the cake by covering the sides and top of the cake with a thin layer of buttercream; smooth with an offset spatula, removing excess buttercream. The cake should show through the crumb coat for the naked cake look. Let the cake sit, or refrigerate, until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate to firm the layers, about one hour or overnight.
  12. Garnish: When the crumb coat is set, decorate with Gumpaste Roses, or use fresh fruit or fresh edible flowers

Source: Walter, Carole, Great Cakes, Random House, New York, 1991; Beranbaum, Rose Levy, The Cake Bible, William Morrow and Company Inc., New York, 1988; Baking Illustrated, by the editors of Cook's Illustrated, 2004

 

Sachertorte

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Sachertorte
Sachertorte is a famous Viennese cake flavored with apricot and distinctive smooth chocolate glaze. The word “Sacher” is traditionally written on top of the glazed cake. My attempt at writing did not turn out perfect or exactly centered as it should be, but this is still a rich and delicious dessert.

There are many versions of Sachertorte, some are a one-layer cake with apricot glaze on top, some are two-layer with apricot glaze in the middle. Many versions have whipped egg whites folded into the batter for leavening. I prefer using a chocolate Genoise batter which is light in texture, has a nice chocolate flavor, and is easy to make. Warm apricot glaze is spread between the cake layers and also on top before a shiny covering of chocolate glaze. This cake is best served with a huge dollop of sweetened whipped cream.
Recipe type: Dessert | Chocolate Cake | Genoise cake
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch round springform pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and room temperature

Help: Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the Thermapen Mk4 Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Mk4 Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Chocolate Genoise Batter:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sifted cake flour
  • ½ cup Dutch-processed cocoa powder
  • 6 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
Apricot Glaze:
  • ½ cup granulated sugar
  • ⅓ cup water
  • 1 tablespoon freshly squeezed lemon juice
  • ⅔ cup apricot preserves
Boiled Chocolate Icing:
  • 4 ounces semisweet chocolate, chopped into small pieces
  • 1¼ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ⅔ cup water
Apricot Roses (optional):
  • Dried apricots (about 10, or more if desired)
  • Green spice drops (about 6, or more if desired)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan; generously grease the pan with shortening and dust with flour.
Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Chocolate Genoise Batter:
  1. Melt the butter in a small saucepan over low heat. Remove from heat and set aside to cool. Or, place the butter in a microwave-safe bowl, use 50% power and heat just until the butter is melted; do not overheat. Set aside to cool.
  2. Sift the cake flour and cocoa together 4 times onto a piece of parchment paper or wax paper. Set aside.
  3. In a large bowl of an electric mixer, use a wire whisk to whisk together the eggs and sugar just until blended. Place the bowl over a pan of barely simmering water, making sure that the water does not touch the bottom of the bowl. Heat the egg mixture 3 to 5 minutes, whisking constantly, until the mixture is a deep golden color and warm to the touch, between 110 and 120 degrees, using a candy or instant read thermometer to gauge the temperature.

  4. making-sachertorte-heating-eggs
  5. Remove the bowl from the simmering water and dry the bottom. Using an electric mixer with the whisk attachment, beat the egg mixture on medium-high speed until cool and the mixture has tripled in volume and is thick and light in color, about 5 to 6 minutes. Reduce the mixer speed to medium and add the vanilla. Beat 1 minute longer. Remove the bowl from the mixer.
  6. Place the cocoa and flour into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the cocoa/flour into the eggs, using about 3 to 4 turns with each addition of cocoa/flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 5 to 6 additions.
  7. Before the last addition of cocoa/flour, quickly pour the warm butter in a stream over the batter. Immediately sprinkle in the remaining cocoa/flour mixture, and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  8. Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  9. Bake: Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 35 to 40 minutes or until the cake is springy to the touch and has completely come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
Apricot Glaze:
  1. Sugar Syrup: In a small heavy-bottomed pan, combine granulated sugar, water, and lemon juice. Heat over medium-low heat stirring with a rubber spatula or wooden spoon until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, without stirring. Boil for 3 minutes. Remove from the heat.
  2. Apricot: In a separate medium heavy-bottomed pan, add the apricot preserves and stir in the hot sugar syrup. Heat over medium heat, stirring, and bring to a boil. Boil and stir for 3 minutes. Remove from the heat. Pour hot mixture through a fine-mesh sieve to strain out the solid pieces. Discard solids. Be careful, the apricot mixture is extremely hot and will cause serious burns if you touch it. Set aside.
Assembly:
  1. Use a long serrated kitchen knife to split the cake into 2 horizontal layers. Place the first layer cut side up on a plate or wire rack. Using a pastry brush, brush about ⅓ of the warm apricot glaze over the cake layer. Tip: re-warm the apricot glaze briefly over low heat or in a microwave safe bowl in the microwave if necessary to make apricot glaze spreadable.
  2. Place the second cake layer on top with the cut side down and the flat bottom side up. Brush the remaining warm apricot glaze over the top and sides of the cake. Set aside while preparing the Boiled Chocolate Icing.
Boiled Chocolate Icing:
  1. In a medium heavy-bottomed pan, combine semisweet chocolate, sugar, cocoa, and water. Heat over low heat stirring with a rubber spatula or wooden spoon until the sugar is completely dissolved and semisweet chocolate pieces are melted. Increase the heat to medium and bring to a boil, stirring constantly, until the mixture reaches a temperature of 220 degrees F, using a candy or instant read thermometer to gauge the temperature. Remove from the heat.

  2. making-sachertorte-heat-chocolate
  3. Pour the hot icing into a large bowl. Stir icing vigorously with a wooden spoon or rubber spatula to cool the icing down to about 90 degrees F. Stirring makes the icing thick and glossy.
  4. Place the cake on a wire rack set over a piece of parchment or wax paper. Pour chocolate icing over the top of the cake letting it flow down over the sides. Use an offset spatula to spread the icing over the top and sides of the cake. Scrape icing drippings off the paper and place into a pastry bag to use later for decoration, if desired.
  5. Use a cake lifter to pick up and move the iced cake onto a cake plate. Let cake stand at room temperature or in a cool place, but not refrigerated, about two hours to let icing set.
  6. After icing has set, pipe the name Sacher over the top of the iced cake using the icing drippings in the pastry bag.
Apricot Roses (optional):
  1. Place one of the dried apricot halves between two pieces of wax paper. Use a rolling pin to roll the apricot to a thin circle. Cut in half. For the center of rose, roll one half-circle into a cone shape. For petals, press as many half-circles around the center as desired, curving the rounded edges outward and overlapping the petals. Press the base of the flower to hold the flower intact, the apricots are normally sticky enough to hold together.
  2. Roll the green spice drops into thin circles to use as leaves.
  3. Place roses and leaves around cake as desired.

Sources: Baking Illustrated, by the editors of Cook's Illustrated, 2004; Teubner, Christian, Cakes & Pastries, Hearst Books, New York, 1983; Better Homes and Gardens, New Baking Book, Meredith Corporation, Iowa, 1998; Maida Heatter's Book of Great Chocolate Desserts, New York, 1980

 

Raspberry Meringues

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Raspberry Meringues
Crispy meringues with a soft, gooey, marshmallow-like center sandwiched together with a white chocolate ganache and raspberry filling. These meringue sandwiches will satisfy your sweet tooth.

The fairly short baking and cooling time helps creates the gooey marshmallow-like center.

Superfine sugar dissolves easier into the egg whites than regular granulated sugar, and also helps to maintain a light textured meringue. Make your own superfine sugar by putting granulated sugar into a food processor, blender, or small food grinder and processing into fine granules. Vinegar is an acid used to help stabilize and give more volume to the beaten egg whites.
Recipe type: Meringue Cookies | Raspberry Cookies | Drop Cookies | Gluten-Free Cookies | Sandwich Cookies
Serves: 1 dozen sandwich cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Starting Oven Temp: 300° Yield: 1 Dozen Sandwich Cookies Storage: Airtight Container, Room temperature

Help: Help: Cookie Hints and Tips | Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the Thermapen Mk4 Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Mk4 Thermometer available here.
Ingredients
Filling:
  • 1 packed cup (about 5 ounces) fresh raspberries, rinsed and drained
  • 2 teaspoons granulated sugar
  • 4 ounces white chocolate, chopped into small pieces.
  • ¼ cup whipping (heavy) cream
Meringue:
  • 4 large egg whites
  • ½ cup superfine sugar
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon white distilled vinegar
  • ½ cup sifted confectioners’ (powdered) sugar
Instructions
Filling:
  1. Raspberry Puree: In a small heavy bottomed pan over medium low heat, combine raspberries and sugar; cook gently until the puree is thick, about 10 minutes, stirring occasionally with a rubber spatula or wooden spoon. Remove from heat. Pour hot mixture through a fine-mesh sieve to strain out the seeds and discard the seeds. Set aside to cool while making the white chocolate ganache.
  2. White Chocolate Ganache: Place the chopped chocolate in a medium-sized heat proof bowl and set aside.
  3. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam, or reaches about 200 degrees F. using an instant read thermometer to gauge the temperature. Remove from heat and pour over the chocolate, stirring in a circular pattern until the chocolate is melted and the mixture is smooth. Tip: if any pieces of chocolate remain unmelted, place the bowl over a pan of hot water and continue to stir until the chocolate is completely melted. Tip: I use a Thermapen Mk4 Thermometer to test the temperature of the cream when making white chocolate ganache. Since white chocolate is especially sensitive to heat and susceptible to over-heating I bring the cream just to the point it is steaming and starting to simmer, or about 200 degrees F.

  4. heating-cream
  5. Stir 2 tablespoons of the raspberry puree into the white chocolate ganache. Tip: Any remaining raspberry puree can be refrigerated and saved for another use.
  6. Set the filling mixture aside on the countertop while preparing the meringues; do not refrigerate. The filling will thicken as it sits.
Meringue:
  1. Preheat oven to 300 degrees F. Prepare 2 large baking sheets lined with parchment paper. Tip: To hold the parchment paper in place, dab the corners of the baking sheets lightly with butter or shortening and then line them with parchment paper.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed until stiff peaks form, 5 to 6 minutes. Gradually add the superfine sugar, about 1 tablespoon at a time, and then add the vanilla and vinegar. Continue beating another 1 to 2 minutes or until the meringue is thick and the sugar has completely dissolved. Tip: Rub a bit of the meringue between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue beating another 1 to 2 minutes or until the mixture is smooth.
  3. Remove the bowl from the mixer. Using a large rubber spatula fold the confectioners’ sugar into the meringue in 2 additions, folding the mixture until the sugar is completely incorporated.
  4. Bake: Drop meringue by heaping tablespoonfuls into 24 large dollops about 2 inches apart onto the baking sheets. Use the back of the spoon to make the dollops rounded and to create a swirl on top. Place the two pans in the oven and reduce the heat to 275 degrees F. Bake for 45 minutes, rotating the pans half way through the bake time.
  5. At the end of the baking time, turn off the heat, prop open the oven door, and leave the meringues in the oven for 30 minutes to cool.
  6. Assembly: Spoon about one tablespoon of filling onto the bottom flat side of one meringue. Place another meringue, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the meringue. Repeat with remaining meringues and filling.

  7. Raspberry-Meringues
Adapted From: Paul, Michael, Sweet Paris, Hardie Grant Books, 2012

 

Princess Cake

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Princess Cake
Princess Cake, or Prinsesstarta, is a beautiful Swedish cake served for most any special occasion. It is recognizable by its dome shape covered with a blanket of green marzipan, a bit of chocolate decoration, and a marzipan flower in the center.

Watching this cake being made on the Great British Baking Show, I had to try my hand at making this beautiful cake. My marzipan may not look at refined as it should, but this cake is oh-so delicious.

A Princess Cake is made with 3 layers of sponge cake filled with pastry cream, whipped cream, and fruit filling, a dome of whipped cream, and finally covered with green marzipan. Add a bit of chocolate decoration on top of the marzipan and place a marzipan rose in the center for the completed look. I also choose to add marzipan leaves around the base of the cake to give the bottom edge of finished look.

This cake has several components and I recommend making the Pastry Cream, Raspberry Filling and Marzipan the day before to have ready to assemble the following day.
Recipe type: Dessert | Sponge Cake | Marzipan
Serves: 10 to 12 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Prep: Greased and Parchment Lined Oven Temp: 350° Storage: Cover and refrigerate

Help: Help: Cake Hints and Tips, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Marzipan:
  • See recipe for Marzipan
  • Green and Pink food coloring
Pastry Cream:
Raspberry Filling:
  • 12 ounces (about 2 heaping cups) fresh raspberries
  • ½ cup plus 1 Tablespoon water, divided
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
Sponge Cake:
  • ½ cup cake flour
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons milk (preferably whole milk)
  • 2 tablespoons unsalted butter
  • ½ teaspoon pure vanilla extract
  • 5 large eggs
  • ¾ cup granulated sugar
Whipped Cream:
  • 2½ cups whipping (heavy) cream
  • ½ cup confectioner’s’ (powdered) sugar
Chocolate Decoration:
  • About 2 ounces dark or bittersweet chocolate
Instructions
Marzipan:
  1. See recipe for Marzipan. I recommend making the Marzipan the day before final cake assembly. Refrigerate until ready to assemble cake.
Pastry Cream:
  1. See recipe for Pastry Cream. I recommend making the Pastry Cream the day before final cake assembly. Refrigerate until ready to assemble cake.
Raspberry Filling:
  1. I recommend making the Raspberry Filling the day before final cake assembly. In a medium size, heavy-bottomed pan over medium heat, combine the raspberries, ½ cup water, and sugar. Bring to a boil, and then reduce the heat and simmer uncovered, stirring occasionally with a rubber spatula or wooden spoon, about 15 minutes or until the raspberries have broken down. Remove from the heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the raspberry seeds. You should have about 1 to 1¼ cups of raspberry mixture. Return the strained raspberry mixture to the pan.
  3. In a small bowl stir the remaining 1 tablespoon water and cornstarch together to dissolve the cornstarch. Add the cornstarch mixture to the raspberry mixture and stir to combine. Bring the raspberry mixture back to a boil, and then reduce the heat and simmer uncovered, stirring constantly with a rubber spatula or wooden spoon, 3 to 5 minutes or until thick. Remove from the heat and let cool to room temperature.
  4. Pour raspberry filling into a bowl, cover and refrigerate until completely chilled, at least 4 hours or overnight and ready to assemble the cake
Cake Batter:
  1. Preheat oven to 350o degrees F. Prepare one 9-inch springform pan with 3 inch sides; lightly grease the pan with shortening, line the bottom of the pan with a round of parchment paper, and then dust the pan with flour.
  2. In a small mixing bowl, combine cake flour, all-purpose flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a small heavy-bottomed pan over low heat combine milk and butter. Heat until the butter melts. Remove from heat and stir in the vanilla. Cover the pan to keep the mixture warm. Set aside.
  4. Separate 3 of the eggs, placing the egg whites in a medium mixing bowl. Tip: a copper bowl is ideal for beating egg whites. Place the 3 egg yolks along with the remaining 2 whole eggs in a large bowl of an electric mixer.
  5. Beat the egg whites to stiff moist peaks (do not overbeat.) Set aside.
  6. Beat the egg yolks and whole eggs with an electric mixer on low speed about 1 minute to blend, add the sugar and beat another minute to blend the eggs and sugar. Increase the mixer speed to medium-high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the egg yolk mixture.
  7. Place the flour mixture into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 4 to 5 additions.
  8. Before the last addition of flour, quickly pour the warm milk mixture in a stream over the batter. Immediately sprinkle in the remaining flour mixture, and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  9. Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  10. Bake: Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 23 to 25 minutes or until the cake is golden brown, springy to the touch, and has come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
Whipped Cream:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream. Set the whipped cream aside in the refrigerator until ready to use.
Assembly:
  1. Using a long serrated kitchen knife, split the sponge cake into 3 horizontal layers. Place the bottom cake layer on a cake plate.
  2. Bottom Layer: Using an offset spatula spread a thin layer of the chilled Pastry Cream over the bottom cake layer.
  3. Spoon about one quarter of the remaining Pastry Cream into a pastry bag fitted with a ½ inch plain tip, or simply insert a standard ½ inch diameter coupler into the bag and pipe without using a metal tip. Pipe a border of Pastry Cream around the top edge of the bottom cake layer to contain the Raspberry Filling. Push any remaining Pastry Cream out of the pastry bag and back with the unused Pastry Cream.
  4. Give the chilled Raspberry Filling a quick stir to loosen it, and then spoon the filling over the bottom cake layer and spread evenly with an offset spatula within the piped Pastry Cream border.
  5. Using a large rubber spatula or wire whisk, fold one half of the Whipped Cream into the remaining Pastry Cream.
  6. Spread about one third of the Pastry Cream/Whipped Cream mixture over the Raspberry Filling.
  7. Middle Layer: Place the middle layer of the sponge cake on top. Spread the remaining Pastry Cream/Whipped Cream mixture over the top.
  8. Top Layer: Place the top layer of the sponge cake on top. Spoon the remaining one half of Whipped Cream onto the top layer. Use an offset spatula to spread some of the Whipped Cream to cover the sides of the cake, spreading the cream as smooth as possible. Smooth the top into a dome shape.
  9. Refrigerate the cake at least one hour to stabilize the whipped cream before covering with Marzipan.
  10. Marzipan: Remove a 2-inch ball of marzipan and set aside for the flower and leaf decoration.
  11. Use green food coloring to tint the remaining marzipan a pastel green color.
  12. Sprinkle a large marble board, or large pastry mat with powdered sugar. Using a rolling pin, roll out the marzipan to about a 16 inch circle, or large enough to cover the cake.
  13. Gently drape the marzipan over the top of the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. If the marzipan is folded or creased, gently stretch it flat. Using a sharp kitchen knife, trim the marzipan even with the bottom of the cake.
Chocolate Decoration:
  1. In top of a double boiler over hot water, melt chocolate, gently stirring with a rubber spatula until melted. Set aside to cool. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  2. Spoon melted chocolate into a pastry bag with a small round decorating tip or a small plastic bag with a ziplock top. If using a plastic bag, cut off a very small corner of the bag.
  3. Pipe the chocolate in a decorative pattern over the top of the cake.
Flower and Leaf Decoration:
  1. Divide the reserved 2-inch ball of marzipan in half. Use pink food coloring to tint one of the Princess Cakehalves pink for the flower. Roll the pink marzipan into about 10 small balls and flatten each ball with your fingers to form the petals. Roll the first petal up like a sausage to form the bud, and then wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals to make them look more realistic. Place the marzipan flower on top of the cake. Tip: brush a small bit of corn syrup on the bottom of the rose to adhere to the cake.
  2. Tint the remaining marzipan with green for the leaves. Roll out the leaf marzipan to about a 1/16 inch thickness and cut three leaf shapes. Score the leaves with a knife to create veins. Bend each leaf slightly to look more realistic. Place the leaves around the flower. Tip: brush a small bit of corn syrup on the bottom of each leaf to adhere to the cake.
  3. Optional: Use the marzipan trimmed from the bottom of the cake to make additional leaves and place around the bottom edge. I brushed these leaves with a bit of gold disco dust.
  4. Cover cake loosely and refrigerate until ready to serve. Refrigerate Leftovers.
Source: PBS.org; Castella, Drystina, A World of Cake, Storey Publishing, MA, 2010

 

Lemon Sour Cream Cookies

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Lemon Sour Cream Cookies
Our Son-in-Law Robert shared this cookie recipe from his Grandmother, an old-time recipe with flavors that are both sweet and tart, perfect for filling a cookie jar or sharing with neighbors.

The original recipe uses shortening or margarine and ½ teaspoon of an extract, with an optional walnut or pecan half pressed on top before baking. I made a few changes by using unsalted butter and adding a full teaspoon of vanilla extract. The original recipe is also a drop cookie, and then flattened with the bottom of a glass dipped in sugar. I found it was easier to roll the dough into balls, roll the balls in sugar, and then flatten slightly with a glass.

I also brushed on a thin layer of lemon glaze and sprinkled extra lemon zest to really enhance the lemon flavor, but these cookies are delicious with or without the glaze. I made the glaze thick enough to brush and used a silicone brush which left little ridges for a decorative finish.
Recipe type: Dessert | Shaped Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 6 to 7 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 3½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
Topping:
  • ¼ to ½ cup granulated sugar, or more if needed
Lemon Glaze:
  • 2 cups confectioners’ (powdered) sugar
  • ¼ cup (1/2 stick) unsalted butter, room temperature or softer, but not melted
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 to 2 tablespoons milk, half and half, or cream
Garnish:
  • 1 tablespoon grated lemon zest (about 1 lemon)
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, place the butter and lemon zest in a large bowl of an electric mixer, beat the butter and lemon zest on medium speed about 1 minute until it is smooth and light in color. Gradually add the sugar and mix together on medium speed until smooth and creamy. Use a rubber spatula to scrap down the side of the bowl as needed. Add the egg and vanilla extract, beat until thoroughly blended.
  3. Reduce the mixer speed to low and add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  4. Cover dough and refrigerate until chilled, 2 to 3 hours or overnight.
  5. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  6. Shape dough into small balls, about 1” in diameter. Tip: Since the dough is a bit sticky, keeping the unused dough in the refrigerator to keep chilled until ready to use between batches makes the dough easier to handle and roll into balls.
  7. Topping: Roll the balls in granulated sugar and place on baking sheet. Use the bottom of a glass to gently flatten the cookies to about ½ inch.
  8. Bake: Bake 12 to 14 minutes or until the cookies are just starting to brown around the edges. Remove from oven. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to finish cooling.
Lemon Glaze and Garnish:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and lemon juice. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add enough milk, half and half, or cream to make a good spreading consistency.
  2. Spread a thin coat of glaze onto cooled cookies using an offset spatula or silicone brush, and sprinkle with a bit of lemon zest. Set aside until glaze is set.

 

Lemon Snowballs

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Lemon Snowballs
Lemon Snowballs, also known as Lemon Meltaway cookies, are buttery, lemony, and melt-in-your-mouth delicious. Roll these cookies twice in confectioner’s sugar; the first rolling allows the sugar to melt into the cookie while they are still hot from the oven, the second rolling gives the finished snowy-white topping.
Recipe type: Dessert | Shaped Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 5 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ½ cup confectioners' (powdered) sugar
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Topping:
  • About 1 cup confectioners (powdered) sugar
Instructions
Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine flour, cornstarch, and salt; sift or whisk together to mix. Set aside.
  2. Place the confectioner's sugar and lemon zest in a small food grinder, blender, or bowl of a food processor fitted with a steel blade and pulse until the lemon zest is chopped into very small pieces. Set aside.
  3. In a large bowl of an electric mixer, add butter and beat on medium speed until creamy, about 1 minute. Add confectioner’s sugar and lemon zest mixture and beat until combined, 1 to 2 minutes. Add lemon juice, continue beating until mixture is thoroughly combined and mixture is creamy, about another 1 to 2 minutes. Use a rubber spatula to scrap down the side of the bowl as needed. Add flour mixture; beat starting on low speed, and then increase to medium speed as the mixture is combined. Tip: after adding the flour mixture the dough may seem dry and crumbly, keep beating until the dough comes together, this may take 1 to 3 minutes.
  4. Shape dough into balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  5. Bake: Place balls about 1 inch apart onto baking sheets. Bake 10 to 12 minutes or until cookies are set but not brown.
  6. Remove baking sheets from oven.
Topping:
  1. While cookies are still hot from the oven, roll each ball in powered sugar until completely coated.
  2. Place cookies on wire cooling racks to let cool.
  3. When completely cooled, either roll the cookies in confectioner's sugar again until completely coated, or use a fine mesh sieve and sprinkle the tops of the cookies with the confectioner's sugar. This second rolling finishes the cookies with a snowy-white topping.

 

Strawberry Roulade

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Strawberry Roulade
A fresh strawberry cake made into a classic jelly roll style roulade. This simple roulade is made with a basic sponge cake, and filled with luscious fresh strawberries, sweetened whipped cream, and strawberry jam. Serve the cake with just a sprinkling of powdered sugar on top, or decorate with extra whipped cream and fresh strawberries. Either way, it’s delicious
Recipe type: Dessert | Rolled Cake | Sponge Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10½" x15½" x1" Jelly Roll Pan Prep: Greased, Parchment Lined, and Floured Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour plus parchment paper for preparing pan
¼ cup confectioners’ (powdered) sugar for sprinkling on towel
Batter:
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
Filling:
  • 1½ cups whipping (heavy) cream
  • ¼ cup plus 2 tablespoons confectioners' (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup strawberry jam
  • 2 cups fresh ripe strawberries, rinsed dried and hulled, and cut into medium sized pieces.
Garnish:
  • Reserved whipped cream
  • 4 or 5 Fresh ripe strawberries
Instructions
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour.
Sprinkle a clean towel with ¼ cup confectioners’ (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15x10 inch pan works well.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Filling and Assembly:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Reserve about ¼ of the whipped cream to use for garnish, refrigerating until ready to use.
  2. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  3. Spread the strawberry jam over the cake and under the curled edge. Spread whipped cream over the jam and under the curled edge and leaving a 1½ inch border on the far side. Sprinkle strawberries over the whipped cream. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least 2 hours before serving.
  4. Serve: Before serving, place reserved whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto top of cake roll. Decorate with slices of fresh strawberries. Refrigerate leftovers.

Raspberry Cream Torte

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Raspberry Cream Torte
A rolled up raspberry and whipped cream sensation, made with a shortbread crust, a sponge-type chocolate cake, fresh raspberries, sugared almonds, and lots of whipped cream. A chocolate roulade is baked in a jelly roll pan and rolled up to cool, then the cake isunrolled, spread with a thick layer of scrumptious raspberry and whipped cream filling, cut into strips, then the strips are rolled around each other on top of the shortbread crust. Finally the entire torte is frosted with more whipped cream and garnished with sugared almonds and more raspberries. This is an fresh, elegant, and delicious dessert.
Recipe type: Dessert | Sponge Cake | Chocolate
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Cheesecake, One 10½" x15½" x1" Jelly Roll Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
About 1 teaspoon melted butter for preparing cheesecake pan
Small amount of vegetable shortening and flour plus parchment paper for preparing jelly roll pan
¼ cup confectioner's(powdered) sugar for sprinkling on towel
Shortbread:
  • 7 tablespoons unsalted butter, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
Cake:
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 4 large eggs, separated
  • 2 large egg yolks
  • ½ cup granulated sugar, divided
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
Raspberry Cream Filling:
  • 1½ cups (6 ounces) fresh raspberries
  • 1 tablespoon Chambord or Framboise raspberry liqueur (optional)
  • 2 envelopes unflavored gelatin
  • ¼ cup water
  • 2 cups whipping (heavy) cream
  • ½ cup plus 2 tablespoons confectioners’ (powdered) sugar
Sugared Almonds:
  • 1 large egg white
  • ¼ cup granulated sugar
  • 1 cup sliced almonds
Topping:
  • 2 cups whipping (heavy) cream
  • ½ cup plus 2 tablespoons confectioners’ (powdered) sugar
Garnish:
  • 20 to 25 fresh raspberries
Instructions
Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the bottom of the pan only with 1 teaspoon of melted butter.
Shortbread:
  1. In a large bowl of an electric mixer, combine butter and granulated sugar; beat together until mixture appears smooth and creamy, 1 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolk; beat until thoroughly mixed. Add flour and mix just until dough comes together. Tip: The dough may seem crumbly but should hold together when pinched with your fingers.
  2. Gently knead the mixture just until a smooth dough is formed. Press the dough evenly into the prepared cheesecake or springform pan. Tip: Use the back of a large spoon or the flat bottom of a measuring cup or drinking glass to press the dough firmly and evenly across the bottom of the pan.
  3. Cover the pan with plastic wrap and refrigerate while preparing and baking the cake.
Cake:
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15x10 inch jelly roll pan works well.
  1. In a medium size mixing bowl, combine flour, cocoa, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the 6 egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ¼ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or small offset spatula. Bake for 12 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
  6. Bake: Remove cheesecake pan with shortcake dough from refrigerator. Bake 15 to 20 minutes or until shortbread is a very light golden brown. Remove from oven and place on a wire cooling rack to cool.
Raspberry Cream Filling:
  1. Lightly crush the raspberries in a medium size bowl. Stir in raspberry liqueur (optional.) Set aside.
  2. Sprinkle gelatin over water in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Remove from heat, set aside to cool slightly.
  3. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.
  4. Using a balloon type whisk or large rubber spatula, fold the cooled gelatin into the whipped cream, and then fold in the crushed raspberry mixture. Set aside.
Assembly:
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Spread the raspberry cream filling over the cake, spreading the cream evenly under the curled edge and to the edges of the cake.
  3. Cut the cake lengthwise into 6 strips. Carefully roll up one of the strips and stand it upright on the center of the cooled shortbread. Carefully shape the other strips in circles around the center roll, until the whole shortbread base has been covered. Tip: Cut the long strips in half, if necessary, to make placement of the strips easier.
  4. Cover pan and refrigerate until filling is firm, 4 to 6 hours or overnight.
Sugared Almonds:
  1. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
  2. In a medium size bowl, beat the egg white with an electric mixer until foamy. Add the sugar and stir to mix with a rubber spatula. Add the almonds and stir until the almonds are completely coated.
  3. Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 10 to 15 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Set aside to cool.
Topping:
  1. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.Raspberry Cream Torte
  2. Remove cake from refrigerator. Run a thin kitchen knife around the edge of the pan to loosen the sides. Remove cake from pan and place on a serving plate.
  3. Using an offset spatula, spread about ½ of the whipped cream topping over top and sides of cake. Spread the cream as smooth as possible over the top and sides. Place remaining whipped cream in a pastry bag with a decorating tip and pipe rosettes or small mounds around the outside edge and pipe remaining whipped cream in an attractive design in the middle.
  4. Gently press the cooled sugared almonds around the sides of the cake, and sprinkle some on top.
  5. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
Garnish:
  1. When ready to serve, place a raspberry on top of each whipped cream rosette. Refrigerate leftovers.
Adapted From: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

 

Lemon Sour Cream Cake

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Lemon Sour Cream Cake
A luscious lemon cream cheese frosting covers this lemon cake, made with fresh lemon and sour cream. Enjoy this classic light and fresh cake any time of year.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 2 cups granulated sugar
  • 3 large eggs
Lemon Cream Cheese Frosting:
  • 3 ounces cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1½ cups confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch Bundt pan or fluted tube pan; generously grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the sour cream and lemon juice together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 60 to 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Lemon Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, lemon zest, and lemon juice; beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Spread frosting over top of cake.

Lemon Layer Cake

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Lemon Layer Cake
Luscious lemon flavors abound in this lovely cake. The cake is lightly flavored with lemon with the addition of fresh lemon zest and lemon juice. After baking the layers are split in half and each layer is filled with sweet and tart lemon curd. The entire cake is then frosted with an utterly delicious Mascarpone Cheese frosting which is a perfect complement to the lemon curd filling. Be sure and make the lemon curd a few hours, or even a day in advance to allow plenty of time for chilling.
Recipe type: Dessert | Butter Layer Cake
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks
Batter:
  • 1½ cups cake flour, sifted
  • 1½ cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 cups granulated sugar
  • 5 large egg whites
  • ¼ teaspoon cream of tartar
Mascarpone Cheese Frosting:
  • 16 ounces mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • ¾ cup confectioners’ (powdered) sugar
  • 1½ cups whipping (heavy) cream
Decoration (optional):
  • Fresh lemon slices
Instructions
Lemon Curd (make in advance):
  1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks.Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine cake flour, all purpose flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and lemon juice together. Set aside. Tip: Don’t worry if the milk appears to curdle.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Mascarpone Cheese Frosting:
  1. In a large bowl, combine mascarpone cheese, vanilla, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth and stiff peaks form, about 2 to 4 minutes. Do not overbeat.
  2. Mascarpone frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Use a long serrated kitchen knife to split each cake layer into 2 horizontal layers.Lemon-Layer-Cake
  2. Place one of the split cake layers on a serving plate; spread ⅓ of the chilled lemon curd (about ½ cup) over the layer leaving about ½ inch border all around. Repeat with the second and third layers. Place the last cake layer on top.
  3. Use an offset spatula to spread Mascarpone Cheese Frosting over top and sides of cake. If desired, reserve about 1½ cups frosting to decorate top using a pastry bag and pastry tip and use a pastry comb around the side of the cake
Decoration (optional):
  1. Place fresh lemon slices, cut in half, on top of cake.
  2. Cover and refrigerate before serving. Refrigerate leftovers.
  3. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Pour into an airtight container and refrigerate at least 4 hours or overnight. The curd will continue to thicken as it cools.

Hummingbird Cake

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Hummingbird Cake
A Southern cake made popular after it appeared in the February 1978 issue of Southern Living Magazine. How the hummingbird cake got its name is unknown, some say it's due to the cake's fruity sweet taste that is sweet enough to catch a hummingbird's attention.

Hummingbird cake consists of three layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing. This is a very easy cake to make. In fact, put away your electric mixer and just use two mixing bowls; one for the dry ingredients and one for the wet ingredients, and stir by hand.
Recipe type: Dessert | Oil Cake | Layer Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" round layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup pecans, toasted, and finely chopped
  • 3 large eggs, lightly beaten
  • ¾ cup vegetable oil
  • 1½ teaspoons pure vanilla extract
  • 1 8-ounce can crushed pineapple, un-drained
  • 2 cups mashed ripe bananas
Pecan Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
  • ½ cup toasted pecans, finely chopped
Instructions
Preheat oven to 350o degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a large mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, and pecans; sift or whisk together to mix. Set aside.
  2. In another large mixing bowl, combine eggs, vegetable oil, vanilla, pineapple, and bananas; whisk together to mix.
  3. Add the egg and fruit mixture to the flour mixture and stir with a wooden spoon or rubber spatula until well mixed.
  4. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Pecan Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Orange Marmalade Cake

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Orange Marmalade Cake
A whipped cream topping covers this luscious orange cake. Orange syrup is soaked into the cake layers, and then the layers are spread with orange marmalade. This recipe is adapted from Jan Karon’s Beloved Mitford Series of books.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
Orange Syrup:
  • 1 cup freshly squeezed orange juice
  • ¼ cup granulated sugar
Filling:
  • 1 cup orange marmalade
Whipped Cream Topping:
  • 2 cups whipping (heavy) cream
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 325 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Cool in the pans on a wire cooling rack for 20 minutes. Loosen and remove the cake from the pans (to prevent the cake from sticking to the pans after the orange syrup has been added,) and then place the cake back in the pans.
Orange Syrup:
  1. In a small bowl, stir the orange juice and sugar together until the sugar is dissolved.
  2. With a fork, poke holes at ½ inch intervals over the top of the cake layers. Spoon the orange syrup over each layer, allowing the syrup to soak in the cake.
  3. Let cake finish cooling completely, then remove the cake from the pans.
Filling and Whipped Cream Topping:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff.
  2. Place one of the layers on a cake plate, carefully remove the parchment paper, and then spread ⅔ cup marmalade over the top. Place the second layer on top of the first layer, carefully remove the parchment paper. Spoon the remaining marmalade in the center, spread to within 2 inches of the edge.
  3. Using an offset spatula spread the Whipped Cream Topping around the sides of the cake, and over the top edge of the cake, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top.
  4. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Orange Poppy Seed Cake

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Orange Poppy Seed Cake
An old-fashioned cake - ideal for a quiet afternoon with a cup of coffee or tea. This wonderful cake recipe was shared with me by my sister, Linda Stradley, from her website What’s Cooking America.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 tablespoons poppy seeds
  • ¼ cup milk, room temperature (preferably whole milk)
  • 3 cups cake flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup freshly squeezed orange juice
  • 2 teaspoons pure vanilla extract
  • 1¼ cups unsalted butter, room temperature
  • 1 tablespoon grated orange zest
  • 1¾ cups granulated sugar
  • 4 eggs, room temperature
Orange Glaze:
  • 1 cup confectioners (powdered) sugar
  • 1 teaspoon grated orange zest
  • 3 tablespoons freshly squeezed orange juice
Instructions
Batter:
  1. In a small mixing bowl, soak poppy seeds in milk for 2 hours.
  2. Preheat oven to 325 degrees F. Prepare one 9 inch Bundt pan; generously grease the pan with shortening and dust with flour.
  3. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  4. In a small bowl, stir the orange juice and vanilla extract together. Set aside.
  5. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  6. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down; add the poppy seed mixture and about one half of the orange juice mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and orange juice mixture, ending with the last portion of the flour, and stirring just until blended.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack and cool 10 to 15 minutes. Remove from pan and invert onto a cake plate. Spoon Orange Glaze over warm cake.
Orange Glaze:
  1. In a small bowl, combine sugar and orange zest. Add orange juice and stir until smooth.

White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake
Fresh ripe raspberries and creamy white chocolate are blended into this wonderful cheesecake that sits atop a crust of crushed vanilla cookies mixed with a little melted butter. Before serving a beautiful red raspberry sauce spiked with a touch of Chambord or Framboise liqueur is spooned on top, and garnished with a few more fresh raspberries. Undeniably delicious.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Vanilla Cookie Crust:
  • 1 cup vanilla cookie crumbs (Use about 30 cookies such as Nabisco Nilla Wafer cookies)
  • 2 tablespoons unsalted butter, melted
White Chocolate Raspberry Filling:
  • 12 ounces white chocolate, chopped into small pieces
  • 3 (8 ounce) packages cream cheese, room temperature
  • ¾ cup granulated sugar
  • 1½ cups sour cream, room temperature
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons all-purpose flour, divided
  • ¼ teaspoon salt
  • 4 large eggs
  • 2½ cups (about 12 ounces) fresh raspberries
Sour Cream Topping:
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
Raspberry Sauce:
  • 1 teaspoon cornstarch
  • 2 teaspoons freshly squeezed lemon juice
  • ½ cup seedless raspberry jam
  • 1 tablespoon Chambord or Framboise raspberry liqueur (or substitute cranberry or orange juice)
Garnish:
  • About ½ cup fresh raspberries
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust:
  1. In a medium mixing bowl, combine vanilla cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
White Chocolate Raspberry Filling:
  1. In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the sour cream, lemon juice, vanilla, 1 tablespoon flour, and salt; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. In a medium bowl, gently toss the raspberries with 1 tablespoon flour. Using a large rubber spatula, gently fold the raspberries into the batter.
  6. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  7. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  8. Pour the cheesecake filling into the cookie crust.
  9. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  10. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping:
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, and vanilla. Spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Raspberry Sauce:
  1. In a small saucepan, stir the cornstarch and lemon juice together. Add raspberry jam and stir until thoroughly combined. Heat mixture over medium low heat, stirring constantly with a rubber spatula or wooden spoon, until bubbly. Cook and stir one minute longer. Remove from heat and let mixture cool to room temperature, stirring frequently. When cooled, stir in raspberry liqueur. Cover tightly and refrigerate until chilled, at least 1 to 2 hours.
  2. When ready to serve, spoon the raspberry sauce over center of cheesecake; use a small offset spatula to spread the sauce almost to the edges.
Garnish:
  1. Just before serving, place fresh raspberries on top of raspberry sauce. Serve extra raspberries with individual slices if desired.

 

 

Zucchini Bread

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Zucchini Bread
What to do with all those zucchini growing in the garden? Try some Zucchini Bread; something everyone will love. Zucchini Bread makes a great dessert, snack, or lunchtime treat.
Recipe type: Dessert | Quick Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 325° Yield: 2 Loaves Storage: Tightly Wrapped, Room Temperature

Help: Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups grated zucchini
  • 2 teaspoons pure vanilla extract
  • ½ cup toasted walnuts or pecans, coarsely chopped
Instructions
Preheat oven to 325 degrees F. Prepare two 9x5x2¾ inch loaf pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice; whisk together to mix. Set aside.
  2. In a large bowl, combine oil, sugar, and eggs; whisk together until well blended. Add grated zucchini, vanilla extract, and nuts; stir until mixed. Add flour mixture; stir just until blended.
  3. Bake: Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.

Lemon Poppy Seed Bread

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Lemon Poppy Seed Bread
Loaded with beautiful black poppy seeds, this is a classic recipe and a favorite for many people. This bread has a light buttery lemon taste. The lemon zest adds a beautiful sprinkling of yellow throughout the loaf.
Recipe type: Dessert | Quick Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Yield: 1 Loaf Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk, chilled
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon pure lemon extract
  • 2 teaspoons grated lemon zest (about 1 lemon)
  • 2 tablespoons poppy seeds
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine sugar, eggs, buttermilk, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
  3. Bake: Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.

Banana Bread with Streusel Topping

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Banana Bread with Streusel Topping
A brown sugar and nut streusel provides a flavorful crunchy addition to this moist dessert bread. Leave the topping off if you prefer the more familiar version of this old-time classic.
Recipe type: Dessert | Quick Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Yield: 1 Loaf Storage: Tightly Wrapped, Room Temperature

Help: Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 1½ cups mashed ripe bananas (about 3 medium)
  • Tip: Use very ripe bananas for a stronger banana flavor.
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 teaspoon grated lemon zest
  • ¼ cup toasted walnuts or pecans, coarsely chopped
Streusel Topping:
  • ¼ cup all-purpose flour
  • ⅓ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter, chilled, cut into small pieces
  • ⅓ cup walnuts or pecans, finely chopped, untoasted
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  2. In a large bowl, combine beaten eggs, mashed bananas, sugar, oil, and lemon zest; whisk together until well blended. Add flour mixture; stir just until blended (batter should be lumpy.) Stir in nuts.
  3. Pour batter in the loaf pan. Set aside.
Streusel Topping:
  1. In a small bowl, combine flour and brown sugar. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in nuts. Sprinkle streusel topping evenly over the batter.
  2. Bake: Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from the loaf pan and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.

Orange Oatmeal Scones

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Orange Oatmeal Scones
These scones are loaded with chewy oatmeal, raisins and orange, with a light sprinkling of sugar and orange zest on top. They make a scrumptious breakfast treat.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 425o Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature
Ingredients
Dough:
  • 1 cup raisins or currants
  • 2½ cups all-purpose flour, plus additional for work surface
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups old-fashioned oats
  • 1 cup granulated sugar
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 1 large egg
  • ½ cup freshly squeezed orange juice
  • ¼ teaspoon pure orange extract
Topping:
  • About 2 teaspoons milk (preferably whole milk)
  • About 2 teaspoons granulated sugar
  • About 2 teaspoons grated orange zest
Instructions
Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. Place the raisins or currants in a small mixing bowl and cover them with very hot water. Let soak for five minutes, and then drain thoroughly.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, oats, and sugar; whisk together to mix.
  3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  4. In a small bowl, stir the egg, orange juice, and orange extract together. Add the liquid mixture and the drained raisins or currants to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. Note: If the raisins or currants are not drained thoroughly, the dough may be too wet. Add additional flour as needed. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
  5. On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Topping:
  1. Using a pastry brush, lightly brush the tops of the scones with milk, and sprinkle with sugar and orange zest.
  2. Bake: Bake 15 to 20 minutes or until the scones are very lightly browned. Remove scones from baking sheets and cool on a wire cooling rack.
Serving suggestion: Scones are best when eaten after they are just baked and still warm from the oven. They are delicious as is, or split open and served with butter and jam.

Orange Cranberry Scones

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Orange Cranberry Scones
Why go to a coffee shop when you can bake these delicious fall scones at home. However, dried cranberries are available year-round so bake them anytime. The orange and cranberry flavors are a wonderful combination. Finish the scones with a sweet orange glaze.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 350o Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature
Ingredients
Dough:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon grated orange zest
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, chilled, cut into small pieces
  • 1 cup dried cranberries
  • ½ cup freshly squeezed orange juice
  • 1 large egg
Topping:
  • 1 tablespoon milk (preferably whole milk)
  • 2 teaspoons granulated sugar
Glaze:
  • ½ cup confectioners (powdered) sugar
  • 1 tablespoon freshly squeezed orange juice
  • ¼ teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, baking soda, and salt; whisk together to mix.
  2. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in cranberries.
  3. In a small bowl, stir the orange juice and egg together. Add the liquid mixture to the flour mixture; stir just until mixed. Turn the mixture onto a lightly floured pastry mat or pastry board and knead gently 6 to 7 times. Do not over-knead as this will make a tougher scone.
  4. Shape and pat the dough into a 7 inch circle or rectangle, about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Topping:
  1. Using a pastry brush, lightly brush the top of each scone with milk. Sprinkle ¼ teaspoon sugar on top of each scone.
  2. Bake: Bake 15 to 20 minutes or until the scones are very lightly browned. Remove scones from baking sheets and place on a wire cooling rack.
  3. In a small bowl, combine confectioners sugar, orange juice, and vanilla; stir to mix. Drizzle glaze over the still warm scones.

Lemon Buttermilk Scones with Currants

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Lemon Buttermilk Scones with Currants
The lemon zest in the scone batter gives just a hint of lemon flavor, then the lemon glaze provides a zestier lemon taste. Don’t forget the currants, or substitute raisins if you prefer. The recipe is originally from the April 2006 Sunset Magazine.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature
Ingredients
Dough:
  • 2½ cups all-purpose flour, plus additional for work surface
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, chilled, cut into small pieces
  • ¾ cup buttermilk, chilled
  • 1 large egg
  • 1 tablespoon grated lemon zest
  • ½ cup currants
Lemon Glaze:
  • ⅔ cup confectioners (powdered) sugar
  • 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 350 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, baking powder, salt, and sugar; whisk together to mix.
  2. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  3. In a small bowl, stir the buttermilk, egg, and lemon zest together. Add the liquid mixture and the currants to the flour mixture; stir just until mixed. The dough will be stiff. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
  4. On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
  5. Bake: Bake 20 to 25 minutes or until the scones are very lightly browned. Remove scones from baking sheets and cool on a wire cooling rack.
Lemon Glaze:
  1. In a small bowl, combine confectioners sugar and lemon juice. Drizzle glaze over the warm scones.

Honey Scones

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Honey Scones
A light taste of honey and ginger flavor these tender scones; nice with breakfast, as a lunchtime treat or served with afternoon tea.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Greased or Parchment Lined Oven Temp: 425° Yield: 6 to 8 Scones Storage: Tightly Wrapped, Room Temperature
Ingredients
Dough:
  • 2¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¾ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup unsalted butter, chilled, cut into small pieces
  • ¼ cup honey
  • ½ cup whipping (heavy) cream
Topping:
  • 1 tablespoon whipping (heavy) cream
  • 2 teaspoons turbinado sugar
Instructions
Preheat oven to 425 degrees F. Prepare one large baking sheet; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, sugar, baking powder, ginger, and salt; whisk together to mix.
  2. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  3. In a small bowl, stir the honey and heavy cream together. Add the liquid mixture to the flour mixture; stir just until mixed.
  4. On a lightly floured pastry mat or pastry board, shape and pat the dough into a 7 inch circle or rectangle, about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife, or use a cookie cutter for other shapes. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Topping:
  1. Using a pastry brush, lightly brush the top of each scone with heavy cream. Sprinkle ¼ teaspoon turbinado sugar on top of each scone.
  2. Bake: Bake 12-15 minutes or until the scones are very lightly browned. Remove scones from baking sheets and place on a wire cooling rack to cool.
Adapted From: “Honey Scones” recipe. Victoria Magazine

Frosted Cream Cheese Walnut Scones

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Frosted Cream Cheese Walnut Scones
Breakfast, lunch, dinner; almost anytime is an excuse to eat these yummy scones. They are loaded with walnuts, and both the scones and frosting are made with cream cheese.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 425° Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature or Refrigerate
Ingredients
Dough:
  • 3 cups all-purpose flour, plus additional for work surface
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 5 ounces cream cheese, chilled, cut into small pieces
  • 1¼ cups buttermilk, chilled
  • 1 large egg
  • 1 cup walnuts, coarsely chopped
Cream Cheese Frosting:
  • 3 ounces cream cheese, softened
  • 1 cup confectioners (powdered) sugar
  • ½ teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk (preferably whole milk)
Instructions
Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar; whisk together to mix.
  2. With a pastry blender or two knives, cut butter and cream cheese into the flour mixture until the mixture resembles coarse crumbs.
  3. In a small bowl, stir the buttermilk and egg together. Add the liquid mixture and walnuts to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently until the flour is combined. Do not over-knead as this will make a tougher scone.
  4. Bake: On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Bake 15 to 20 minutes or until the scones are lightly browned. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
  5. Remove scones from baking sheets and cool on a wire cooling rack.
Cream Cheese Frosting:
  1. In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla, beat until smooth. Add enough milk to make a good spreading consistency. Frost the scones while they are still warm.
Recipe Adapted from The Prepared Pantry

Cherry Almond Scones

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Cherry Almond Scones
These are scrumptious, with a classic flavor combination of cherries and almonds. A light almond glaze tops these scones that are bursting with cherry pieces and flavor.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 425° Yield: 12 Scones Storage: Tightly Wrapped, Room Temperature
Ingredients
Dough:
  • ⅔ cup dried sweet cherries, coarsely chopped
  • 2 cups all-purpose flour, plus additional for work surface
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter, chilled, cut into small pieces
  • 1 cup sour cream
  • 1 large egg yolk
  • ½ teaspoon pure almond extract
Almond Glaze:
  • 1¼ cups confectioners (powdered) sugar
  • ½ teaspoon pure almond extract
  • 2 to 3 tablespoons milk (preferably whole milk)
Instructions
Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. Place the chopped cherries in a small mixing bowl and cover them with very hot water. Let the cherries soak for five minutes, then drain thoroughly.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, and brown sugar; whisk together to mix.
  3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  4. In a small bowl, stir the sour cream, egg yolk and almond extract together. Add the liquid mixture and the drained cherries to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. Tip: If the cherries are not drained thoroughly, the dough may be too wet. Add additional flour as needed. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
  5. Bake: On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Bake 15 to 20 minutes or until the scones are lightly browned. Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
  6. Remove scones from baking sheets and cool on a wire cooling rack.
Almond Glaze:
  1. In a small bowl, combine confectioners sugar, almond extract, and enough milk to make a good drizzling consistency. Drizzle glaze over the warm scones.
Recipe Adapted from The Prepared Pantry

Milk Chocolate Florentine Cookies

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Milk Chocolate Florentine Cookies
Crisp, yet chewy. These thin and lacey wafers are sandwiched with a creamy milk chocolate filling. Not your everyday cookie as they take a little extra time and care to make, but worth the effort.
Recipe type: Dessert | Sandwich Cookies | Shaped Cookies | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Foil Lined and Lightly Greased Oven Temp: 375° Yield: 2 Dozen Sandwich Cookies Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
Ingredients
Dough:
  • ⅔ cup unsalted butter, melted and cooled
  • 2 cups quick-cooking oats
  • 1 cup granulated sugar
  • ⅔ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup light corn syrup
  • ¼ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
Filling:
  • 12 ounces Milk Chocolate, chopped into small pieces
Instructions
Preheat oven to 375 degrees F. Prepare 2 large baking sheets; line with foil and lightly grease with shortening.
Batter:
  1. In a large bowl of an electric mixer, combine melted butter, oats, sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  2. Drop dough by teaspoonfuls 3 inches apart onto foil lined baking sheets. Spread the dough into a thin circle with the back of a spoon that has been dipped in water (so the dough does not stick to the spoon.)
  3. Bake: Bake 8 to 10 minutes or until the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Gently peel foil from cooled cookies. Tip: since the foil will probably crumple and tear when peeling away from the cookie, plan on using a fresh sheet of foil for each pan of cookies.
Filling:
  1. In top of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Spread a thin layer of melted chocolate onto the flat side of half the cookies. Top with remaining cookies, placing flat side onto the chocolate.

Lemon Bars

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Lemon Bars
lemon bar crust that can be overly butter laden, these bars are made with a vanilla cookie crust. The lemon filling is sublime, both sweet and tart, and sets up to a firm texture that is easy to cut and serve. Traditional lemon bars are sprinkled with powdered sugar before serving, but they are just as delicious without the sugar sprinkle – you choose.
Recipe type: Dessert | Bar Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Foil Lined and Buttered Pastry: Vanilla Cookie Pastry Prep: Baked Starting Oven Temp: 350° Yield: 2 Dozen bars Storage: Cover, Cool Place or Refrigerate

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TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Vanilla Cookie Crust:
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold, cut into small pieces
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 4 to 5 tablespoons whipping (heavy) cream
Lemon Filling:
  • 1½ cups granulated sugar
  • 4 large eggs
  • 5 large egg yolks
  • 4 tablespoons grated lemon zest (about 4 lemons)
  • 1 cup freshly squeezed lemon juice
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • ¼ cup whipping (heavy) cream
  • Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.
Topping (Optional):
  • ¼ to ½ cup confectioners’ (powdered) sugar
Instructions
Prepare one 13x9x2 inch oblong pan; line with heavy duty aluminum foil, allowing extra foil to overhang the edge to make easy to remove after baking. Use a pastry brush to brush softened butter over bottom and sides of the foil.
Vanilla Cookie Crust:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolks, vanilla, and 4 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry add another tablespoon of cream.
  3. Sprinkle dough evenly into prepared pan. Use your hands to press dough into pan, smoothing the surface and spreading in the pan as evenly as possible. Cover pan with plastic wrap and refrigerate until dough is firm, at least 30 minutes.
  4. While dough is refrigerating, preheat oven to 350 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  5. Bake: Remove pan from refrigerator, place in oven and bake 30 minutes or until the edges of the crust turn a light golden brown. Remove from oven and set aside while preparing lemon filling. Reduce oven temperature to 325 degrees F.
Lemon Filling:
  1. In a medium heavy saucepan over low heat, combine sugar, eggs, egg yolks, lemon zest, lemon juice, salt, and butter. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 8 minutes or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat.
  2. Immediately pour hot mixture through a fine-mesh sieve into a clean nonreactive bowl to strain out the lemon zest and any pieces of cooked egg. Stir in the whipping cream, and then pour into the baked crust.
  3. Bake: Bake 20 to 30 minutes or until the center 3 inches is almost set but still jiggles slightly if pan is shaken. Remove from oven and place on a wire cooling rack to cool completely. When cool refrigerate at least one hour or until ready to serve.
  4. Use the foil overhang to lift bar from the pan, and cut into 2 inch squares. Tip: My favorite tool to cut bars is a stainless steel dough scraper; simply push the dough scraper straight down into the bar for straight cuts. Or use a pizza cutter or small kitchen knife to cut into squares.
Topping (Optional):
  1. Just before serving, use a fine mesh sieve to dust the top of the bars with powdered sugar. Refrigerate leftovers. Tip: Add the powdered sugar just before serving as the sugar will soak into the bars as they sit.

Lemon Raspberry Cheesecake Bars

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Lemon Raspberry Cheesecake Bars
Three wonderful layers, a brown sugar oatmeal cookie base on the bottom, sweet raspberry preserves in the middle, and a refreshingly cool, lemony cheesecake filling on top. Delicious!
Recipe type: Dessert | Bar Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Refrigerate

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Crust:
  • ¾ cup unsalted butter, room temperature
  • ½ cup firmly packed light brown sugar
  • 1¼ cups all-purpose flour
  • 1¼ cups old-fashioned oats
  • ¼ teaspoon salt
Fruit Layer:
  • ½ cup raspberry preserves
Cream Cheese Filling:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 3 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
Crust:
  1. In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour, oats, and salt; beat until blended.
  2. Press mixture evenly into the baking pan.
Bake and Fruit Layer:
  1. Bake: Bake crust 20 to 25 minutes or until lightly browned.
  2. Remove from oven, and immediately spoon raspberry preserves over hot crust and spread in an even layer. Set aside.
Cream Cheese Filling:
  1. In a large bowl of an electric mixer, combine cream cheese, sugar, and flour. Beat at low speed until well blended.
  2. Crack the eggs into a small bowl and whisk with a fork to thoroughly break up the eggs. Add eggs, lemon zest, and lemon juice to the cream cheese mixture; continue beating on low speed until well mixed. Tip: keep the mixer at low speed to prevent air bubbles from forming.
  3. Bake: Pour filling over the still warm raspberry preserves layer. Bake 25 minutes or until filling is set. The middle may still jiggle a little bit but will set up as it cools. Remove from oven and place baking pan on a wire cooling rack to cool.
  4. When cooled to room temperature, cut into bars about 2 inches by 1½ inches. Cover and refrigerate at least 2 hours or until thoroughly chilled. Refrigerate leftovers.
Tip: My favorite tool to cut bar cookies is a dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Adapted From: The Cookie Bible, Publications International, LTD, Illinois, 2004

Lemon Ring Cookies

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Lemon Ring Cookies
A tender lemon cookie, covered with lemon frosting and a sprinkling of pistachio nuts; you’ll get a burst of fresh lemon with every delicious bite.
Recipe type: Dessert | Rolled and Cutout Cookies | Frosted Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1½ cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
Lemon Icing and Nut Garnish:
  • 1½ cups confectioners’ (powdered) sugar
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • ¼ cup pistachio nuts, finely chopped
Instructions
Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, cornstarch, and baking powder. Whisk together to mix. Set aside.
  2. In top of a double boiler over hot water, melt butter. Remove from heat and cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  3. Add sugar, egg yolks, lemon zest, and lemon juice to cooled butter; stir with a wooden spoon or rubber spatula until well mixed.
  4. Add sugar mixture to flour mixture; mix with a wooden spoon or electric hand mixer to form a smooth dough.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch to ¼ inch thickness. Cut dough with a round 2½ inch scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Cut out the center with a ½ inch round or scalloped cookie cutter. Re-roll and cut out the scraps.
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 to 13 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Lemon Icing and Nut Garnish:
  1. In a small mixing bowl, combine confectioner's sugar and 2 tablespoons lemon juice and stir until smooth. Add additional 1 tablespoon of lemon juice if needed to make a good spreading consistency.
  2. Spread icing over cooled cookies. Sprinkle with a few chopped pistachio nuts before the frosting sets. Tip: Ice one cookie at a time, then immediately sprinkle nuts on top, and then set on a wire cooling rack for icing to set.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

Lemon Tassies

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Lemon Tassies
Sweet and sassy, and cute as a button, these Tassies will remind you of miniature lemon pies. Each Tassie is created with a simple cream cheese pastry pressed into a mini-muffin pan, and then after baking is filled with a sweet, yet slightly tart delicious lemon filling.
Recipe type: Dessert | Filled Cookies | Pastry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 24-Cup Mini Muffin Pan Pan Prep: Ungreased Oven Temp: 350° Yield: 24 Tassies Storage: Cover and Refrigerate

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TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cream Cheese Pastry:
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
Lemon Filling:
  • ⅔ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • ½ cup freshly squeezed lemon juice
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 3 large egg yolks, lightly beaten
Instructions
Cream Cheese Pastry:
  1. In a medium mixing bowl, using an electric mixer, add butter and cream cheese; mix together on medium speed until smooth and thoroughly blended. Use a rubber spatula to scrap down the side of the bowl as needed. Add the flour and salt, mixing just until combined.
  2. Pat pastry into a 6 inch disc. Wrap in plastic wrap and refrigerate 1 to 2 hours.
  3. Remove chilled pastry from the refrigerator and divide into 24 pieces. Roll each piece into a ball and place in an ungreased mini muffin pan. Press the pastry against the bottom and up the sides of each cup to form the Tassie shells. Tip: Using one 24-cup or two 12-cup mini muffin pans is ideal. If you have only one smaller pan, keep the extra pastry in the refrigerator until ready to use.
  4. Cover filled pan with plastic wrap and refrigerate Tassie shells until firm, at least 30 minutes.
  5. While Tassie shells are refrigerating, preheat oven to 350 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Bake 20 minutes or until the pastry is golden brown around the edges. Rotate the pans from front to back toward the end of the baking time so the Tassie shells brown evenly. Remove from oven and place on a wire cooling rack to let cool.
  7. Run the tip of a small sharp kitchen knife around the edges of the muffin cups to loosen the Tassie shells. Remove shells from pan and place on a serving plate.
Lemon Filling:
  1. In a medium heavy saucepan over medium heat, combine sugar, cornstarch, lemon zest, lemon juice, water, and butter. Cook until thickened and gently boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn, continue cooking for 2 minutes more. Remove from heat.
  2. In a small bowl, beat the egg yolks with a fork or wire whisk to thoroughly break up the yolk.
  3. Temper the eggs: very slowly, in a thin stream, pour about ½ of the hot lemon mixture into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot mixture they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot lemon mixture, pouring back slowly while whisking the two mixtures together. Return to medium heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan, cook until mixture boils and becomes thick, or registers about 150 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat.
  5. Cover the surface with plastic wrap, pressing the wrap directly onto the top of the filling so a film does not develop. Cool to room temperature.
  6. Spoon one rounded teaspoon of filling into each Tassie shell. Cover and chill for 1 to 2 hours before serving.

Ladyfingers

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Ladyfingers
Ladyfinger cookies are made with a sponge-cake batter, resulting in ever-so-light cookies that almost melt in your mouth. The French term for Ladyfingers is biscuits a la cuilliere, which means spoon cookies, because they were originally formed with a spoon. Using a pastry bag, however, makes these cookies quick to make and gives them a more uniform shape. Ladyfingers are best eaten or used the day they are made as they tend to get increasingly fragile the longer they sit.

Ladyfingers can be served alone as an accompaniment to coffee or tea, and are also used in classic desserts such as Tiramisu and Charlotte Russe.

Ladyfinger batter should be baked as soon as you have piped the shapes and dusted them with powdered sugar. Before starting, have all ingredients prepared and ready to use, the baking pans and pastry bag laid out and ready to use, and the oven pre-heated. This is called mise en place – A French term meaning “everything in its place.”
Recipe type: Dessert | Shaped Cookies | Piped Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Paper Oven Temp: 350° Yield: 3 Dozen Cookies Storage: Airtight Container, Room Temperature

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Ingredients
Batter:
  • 4 large eggs, separated
  • ½ cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cream of tartar
  • 1/16 teaspoon salt (pinch)
  • 1 cup all-purpose flour
  • About 1 cup of confectioners’ (powdered) sugar for dusting
Instructions
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Tip: dab the corners of the baking sheet with butter or shortening to hold the parchment paper in place.
Batter:
  1. In a large bowl of an electric mixer, combine the egg yolks and ¼ cup granulated sugar; using an electric mixer beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the vanilla until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Set aside.
  2. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and salt and continue to beat until soft peaks form. Gradually add ¼ cup sugar; continue beating until stiff peaks form.
  3. Remove the bowl from the mixer and using a balloon type whisk or large rubber spatula; partially fold the egg yolks into the egg whites. Don’t try to fully incorporate the egg yolks until the flour is added.
  4. Place the flour into a flour sifter and sift the flour over the batter and fold into the batter in three additions. Make sure and scrape the bottom of the bowl with the spatula to blend the entire mixture. Tip: You can use a fine mesh sieve in place of a flour sifter.
  5. Spoon the batter into a pastry bag with a ½ inch round decorating tip, filling the bag about one-third full. Pipe out the fingers 3 to 4 inches in length, leaving 2 inches between each finger. Tip: Hold the pastry bag about 1 inch above the pan and gently squeeze the pastry bag to pipe out the fingers, letting the batter fall to the pan and not get flattened by the edge of the tip.
  6. Using a flour sifter or fine mesh sieve, generously sift powdered sugar over the Ladyfingers. After a few seconds, if the sugar is absorbed into the batter, repeat, giving the ladyfingers a second dusting of sugar.
  7. Bake: Immediately after you have piped a full pan of fingers and dusted with powdered sugar, place the baking sheet in the oven to bake, and then continue with the remaining batter and the second baking sheet. Bake about 15 minutes or until the Ladyfingers are a light golden brown and set. Remove from oven and place pan on a wire cooling rack to cool.
Ladyfingers are best eaten freshly baked and the same day they are made, or store in an airtight container for 3 to 5 days layered between wax or parchment paper.
Source: Bloom, Carole, The International Dictionary of Desserts, Pastries, and Confections, Hearst Books, New York, 1995
Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002

Linzer Thumbprint Cookies

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Linzer Thumbprint Cookies
Almond flavored butter cookies filled with raspberry jam and lemon zest that are both delicious to eat and pretty to serve.
Recipe type: Dessert | Thumbprint Cookies | Shaped Cookies |Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 300° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1½ cups all-purpose flour
  • ½ cup ground almonds
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
Filling:
  • ½ cup raspberry preserves
  • 1 teaspoon grated lemon zest
Instructions
Preheat oven to 300 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine flour, ground almonds, baking powder, salt, and cinnamon; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; mix together until combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, vanilla extract, and almond extract; mix until thoroughly blended. Add flour mixture, mixing just until combined.
  3. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  4. Place balls 2 inches apart onto baking sheets. With your thumb or index finger, press an indentation in the center of each ball to hold the filling. Tip: instead of using your finger, use a wooden spoon with a rounded handle; make a deep indentation with the tip of the handle in the center of each cookie. If the dough sticks dip the tip in flour before pressing.
  5. Bake: Bake 20 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling:
  1. In a small bowl, combine raspberry preserves and lemon zest.
  2. Fill the center of each cookie with about ½ teaspoon of the filling. Tip: to fill the cookies neatly, point the tip of the spoon down into the indentation and slide the filling off with another spoon or your fingertip.

Rosewater Meringue Cookies

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Rosewater Meringue Cookies
These delicate cookies are fittingly pink for Valentine’s Day or to serve with afternoon teas. Ground pistachio nuts are added to the cookie batter to give a little crunch, along with a bit of rosewater. Raspberry jam spread over the cooled cookies is a hidden surprise when you bite into the cookie covered with a fluffy mound of rosewater flavored meringue.

Rosewater is a sweet, fragrant liquid distilled from rose petals, used as a unique flavoring in desserts, pastries, and confections. Rose water is very concentrated and only a small amount is needed to impart the flavor. These cookies are very lightly flavored with rosewater; however a nice alternative is almond flavoring if you prefer.
Recipe type: Dessert | Rolled and Cutout Cookies | Raspberry
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pistachio Dough:
  • ¼ cups pistachio nuts, preferably salted, shelled, lightly toasted and skins removed
  • 1½ cups all-purpose flour, divided
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 1½ tablespoons warm water
  • ½ cup granulated sugar
  • ¼ teaspoon pure rosewater (or substitute pure almond extract)
  • ½ cup (1 stick) unsalted butter, softened
Raspberry Filling:
  • About ¼ cup seedless red raspberry jam
Rosewater Italian Meringue:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • ½ teaspoon pure rosewater (or substitute pure almond extract)
  • 1 drop pink food coloring
Garnish (optional):
  • About 1 tablespoon confectioners’ (powdered) sugar for dusting
  • Sugar Hearts
Instructions
Pistachio Dough:
  1. In a food processor or small food grinder, process the pistachios and ½ cup flour until the nuts are finely ground, but not pasty. Add the remaining flour and salt and process just until combined. Set aside.
  2. In a large bowl of an electric mixer, combine the egg yolks, water, and sugar; using an electric mixer beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 3 to 5 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the rose water until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the butter, 1 tablespoon at a time, and beat until well blended. With the mixer on low, add the flour mixture and mix just until thoroughly incorporated.
  3. Scrape the dough onto a large sheet of plastic wrap. Form into a 6 inch disk and wrap with the plastic. Refrigerate until well chilled and firm enough to roll, at least 2 hours or up to overnight.
  4. Preheat oven to 350 degrees F. Baking sheets may be lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into rounds using a 1½ inch round cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Retain the parchment paper lined pan for the meringue topping step.
Raspberry Filling:
  1. Leaving a ¼ inch border uncovered, spread about ¼ teaspoon of the raspberry jam over each cookie. Place cookies back on the parchment lined baking sheets. Set aside.
Rosewater Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high on the sugar mixture, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until egg whites are cool, about 2 minutes. Add rosewater and food coloring, beat another minute until thoroughly combined. Tip: add a very small amount of food coloring to achieve a pale shade of pink.
  4. Use a pastry bag with small ¼ inch round decorating tip to pipe the meringue in circles on top of the raspberry filling.
  5. Bake: Bake 6 to 7 minutes or until the meringue is firm and dry but minimally discolored, watching carefully to prevent the meringue from burning. Remove from oven and place baking sheet on a wire cooling rack to cool.
Tip: pipe extra meringue onto parchment paper or nonstick baking mat to bake and serve separately.
Garnish (optional):
  1. Just before serving, use a fine mesh sieve to dust the top of the cookies with powdered sugar and sprinkle with sugar hearts.
Adapted From: Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009

Vanilla Nut Refrigerator Cookies

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Vanilla Nut Refrigerator Cookies
This recipe, originally called Ice Box Cookies, is from Grandma Myers recipe box. It has been modified a bit by substituting unsalted butter for the shortening, and toasting the nuts. This century old recipe is still delicious.

I often keep the unbaked cookie logs in the freezer instead of the refrigerator. The logs are easier to slice and they can be stored for long periods of time if well wrapped.
Recipe type: Dessert | Refrigerator Cookies | Icebox Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 10 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1½ cups unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup toasted walnuts or pecans, coarsely chopped
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter, brown sugar, and granulated sugar; beat together until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until mixed. Add nuts; stir until mixed.
  2. Divide dough into 4 equal pieces. Shape each piece into a round or square log, about 10 inches long. Wrap each log in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight. Tip: keep the unbaked logs in the freezer instead of the refrigerator if you prefer. The logs are easier to slice and they can be stored for long periods of time if well wrapped.
  3. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
  5. Bake: Bake 9 minutes or until cookies are set and the edges are just barely browned. Tip: if the unbaked cookie logs are stored in the freezer instead of the refrigerator the baking time will normally be longer, about 14 minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Brandy Snaps

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Brandy Snaps
Crisp lacy rolled cookies that are rich with spice and brandy and a luscious brandy-flavored whipped cream filling. The cookies are rolled into cylinders by wrapping around a wooden dowel or wooden spoon handle while still warm; as the cookies cool they become crisp yet chewy. I’ve added an optional sprinkling of toasted chopped pistachios on the ends.

Lyle’s Golden Syrup, imported from Britain, is pure cane sugar syrup with a mild caramel flavor. It is available in grocery stores and online at the Kitchen and Baking Store.
Recipe type: Dessert | Shaped Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3½ Dozen Storage: Unfilled: Airtight Container. Filled: Cover and Refrigerate

Help: Cookie Hints and Tips, Toasting Nuts and Seeds
Ingredients
Dough:
  • ½ cup all-purpose flour
  • 1 teaspoon ground ginger
  • 2 teaspoons freshly grated orange zest
  • 6 tablespoons unsalted butter
  • ¼ cup Lyle’s Golden Syrup (or use dark corn syrup or light molasses)
  • ¼ cup granulated sugar
  • 3 tablespoons brandy
Whipped Cream Filling:
  • 1 cup whipping (heavy) cream
  • ¼ cup confectioner’s (powdered) sugar
  • 1 or 2 tablespoons brandy
Garnish (optional:)
  • About 2 tablespoons lightly toasted, finely chopped pistachios
Instructions
Dough:
  1. In a small mixing bowl, combine flour, ginger, and orange zest; whisk together to mix. Set aside.
  2. In a medium heavy-bottomed pan over medium heat, combine butter, Lyle’s Golden Syrup, and sugar; bring to a boil. Remove from the heat and stir in the brandy. Add the flour mixture; stir until the mixture is blended and smooth.
  3. Transfer the dough to a bowl, cover and refrigerate at least 1 hour or until the dough is chilled and firm.
  4. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; line with parchment paper, or line with a non-stick baking mat. Have ready a wooden dowel, wooden pencil, or round wooden spoon handle ¼ to ½ inch in diameter, and at least 2 layers of paper towels to use after the cookies are baked.
  5. Remove dough from refrigerator and shape the dough into small balls, using 1 teaspoon of dough for each ball. Keep remainder of the dough in the refrigerator until ready to use.
  6. Place the balls on one of the prepared cookie sheets spacing them at least 4 inches apart because they spread to about 3 inches during baking, and making only 3 to 4 cookies at a time. Flatten the top of each ball slightly with the back of a spoon or a damp finger. Tip: Bake only 1 or 2 cookies at a time to practice baking and shaping into a cylinder before baking up to 4 at a time.
  7. Bake: Bake one pan of cookies at a time. Bake until the cookies are golden brown and the surface is bubbly, 6 to 7 minutes. Remove from oven and let cookies cool on the baking sheet for about 1½ minutes, or until the cookies have cooled just enough to be lifted and handled without tearing but are still warm enough to be pliable.
  8. Working quickly with one cookie at a time, slide a thin flexible metal spatula under the cookie and transfer it to the paper towels, turning the cookie upside down. Place the wooden dowel at the edge of the cookie and roll the cookie around the dowel, pressing the edge to seal, and then slide the cookie off the dowel and place on a wire cooling rack to cool. Repeat with remaining cookies. Tip: The first cookies will be pliable but the remaining baked cookies may begin to set. If the remaining cookies are too firm to roll, return the cookies to the oven briefly to warm.
  9. Wipe the parchment paper with a paper towel to remove any melted butter before baking the next batch. Continue baking and shaping cookies until all the batter is used.
Whipped Cream Filling:
  1. In a medium mixing bowl, using an electric mixer beat the whipping cream until soft mounds form; add the powdered sugar and brandy and continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Spoon the filling into a pastry bag fitted with a small star or plain decorating tip. Pipe filling about 1 inch deep into both ends of the brandy snaps.
Garnish (optional:)
  1. Sprinkle some of the chopped pistachios onto the whipped cream ends.
Storing: Unfilled brandy snaps can be stored in an airtight container layered between strips of wax paper in a cool dry place for a few days. Filled brandy snaps should be served immediately or refrigerated until ready to serve.

Macarons

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Macarons
A popular Parisian cookie that is crisp on the outside with a soft, chewy center. Macarons are immensely appealing both in appearance and texture and may be made with a variety of fillings. Macarons are made primarily of almond flour or ground almonds, sugar, and egg whites. While on a trip my husband and I stopped at a patisserie that had rows of almond macaron cookies in different flavors and colors beautifully lined up on trays. Needless to say I fell in love and had to make my own. I offer you three fillings to choose from: raspberry, Swiss meringue Buttercream, and dark chocolate ganache.

When making macarons, the folding and air drying are important steps to achieve the cookie’s characteristic smooth top and crinkly “foot.”
Recipe type: Dessert | Piped Cookies | Meringue Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Starting Oven Temp: 375° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Room Temperature or Refrigerate

Help: Cookie Hints and Tips, Buttercream Tips, Melting Chocolate, Chocolate Types, Making Meringue, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Meringue:
  • 4 ounces blanched almonds (about 1 cup)
  • 1¼ cups confectioner’s (powdered) sugar
  • 3 large egg whites, room temperature
  • ⅛ teaspoon salt
  • ¼ cup superfine sugar
  • Few drops red or pink food coloring (optional)
Raspberry Filling:
  • About ½ cup seedless raspberry jam
Or
Swiss Meringue Buttercream Filling:
  • 2 large egg whites
  • ½ cup plus 2 tablespoons granulated sugar
  • 1/16 teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ½ teaspoon pure vanilla extract
Or
Ganache Filling:
  • 4 ounces bittersweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • 1 tablespoon unsalted butter
  • 2 tablespoons corn syrup
  • 2 teaspoons pure vanilla extract
Instructions
Line 2 large baking sheets with parchment paper. Tip: dab the corners of the baking sheet with butter or shortening to hold the parchment paper in place.
Have a large 14 inch or 16 inch pastry bag, fitted with a ½ inch plain round decorating tip, or optionally insert a coupler with a ½ inch opening in the bag. Fold the bag down making a 4 inch cuff. Tip: Place the pastry bag in a tall jar or drinking glass to stabilize the bag when filling with the meringue mixture.
Meringue:
  1. Place the almonds in the bowl of a food processor fitted with a steel blade and pulse until the almonds are very finely ground. Add the confectioner’s sugar to the processor, and continue to pulse until the mixture is fine and powdery. Set aside.
  2. In a large bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the salt and beat until firm peaks form. Add the sugar 1 tablespoon at a time while continuing to beat. Beat about 2 minutes longer until stiff, shiny peaks form. Optional: Add drops of food coloring to reach the desired shade and mix at low speed until evenly combined.
  3. Remove the bowl from the mixer. Place the ground almond mixture in a fine mesh sieve and sprinkle over the meringue in five or six additions, folding each addition in with a large rubber spatula. Discard any remaining large pieces that don’t sprinkle easily through the sieve. Tip: While folding in the almond mixture, expect the meringue to deflate. Fold the mixture 50 to 65 times until the mixture is smooth and there are no streaks of egg white. You can test for the correct consistency by placing a small spoonful of the meringue on a plate, and if a small peak remains, fold the meringue a few times more. If the meringue forms a round cap but doesn’t run, it is ready.
  4. Spoon the meringue into the prepared pastry bag. Tip: the perfect meringue should just ooze out of the tip once the bag is full. If the meringue stays stiff inside the bag it is too thick, if it drips out too fast the meringue is too runny.
  5. Twist the top of the bag, and pipe 1 inch or 1½ inch circles onto the parchment lined baking sheets at least 1 inch apart. Tip: Place the tip directly on the parchment paper, gently squeeze the bag and let the meringue billow up around the tip, then as you release sweep the tip to the side of the meringue mound rather than lifting straight up and forming a peak.
  6. Rap the bottom of the baking sheet a few times firmly on the counter top to help flatten the meringues and release trapped air. Smooth any pointed tips with barely moistened fingertips.
  7. Let the meringues sit and air dry at least 45 minutes or up to 1 or 2 hours, or until the meringues are no longer shiny but look dull. Letting the meringues sit also forms a thin skin over the tops so that during baking the meringues puff up beneath the skin and form a “foot” at the bottom.
  8. While meringues are air drying, preheat oven to 375 degrees.
  9. Bake: Bake the meringues one sheet at a time. Place the baking sheet in the oven and reduce the oven temperature to 325 degrees. Bake until the meringues are crisp and firm, 10 to 12 minutes. After baking the first batch, reheat the oven temperature to 375 degrees before baking the second batch.
  10. When done baking, remove baking sheet from oven and let meringues cool on the sheet for 1 to 2 minutes. Carefully lift the parchment one end at a time; use a spray bottle and spray a small amount of water underneath the parchment and onto the hot pan. The steam will help release the meringues. Be careful that the steam does not burn you and that water does not splash on the meringues.
  11. Use a small offset spatula to loosen the meringues from the parchment and transfer to a wire cooling rack to cool completely.
At this point, the meringues can be stacked between layers of parchment or wax paper in an airtight container and stored at room temperature up to 2 days before filling.
Raspberry Filling:
  1. Use a small offset spatula to spread about 1 teaspoon raspberry jam onto the flat side of one of the meringue cookies. Top with another cookie (choose one of equal size) and press gently together making a macaron sandwich.
Or
Swiss Meringue Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Spoon Buttercream filling into a pastry bag with a ¼ inch round tip and pipe a small amount onto a flat side of one of the meringue cookies, top with another cookie to make a Buttercream filled macaron sandwich. Buttercream should be used immediately, or refrigerate or freeze until needed.
Or
Ganache Filling:
  1. Place the chopped chocolate in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add the butter, corn syrup, and vanilla, stirring until completely mixed.
  3. Let the ganache sit and cool 30 to 60 minutes, stirring occasionally, or until it is like a thick frosting. Spoon Ganache filling into a pastry bag with a ¼ inch round tip and pipe a small amount onto a flat side of one of the meringue cookies, top with another cookie to make a ganache filled macaron sandwich.
Source: Martha Stewart Holiday Cookies Magazine, 2010
Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005
Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009
Walter, Carole, Great Cookies, Clarkson Potter Publishers, New York, 2003
Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003

Raspberry Charlotte

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Raspberry Charlotte
This is a beautifully light and airy chilled dessert. This Charlotte is made with homemade Ladyfingers, along with a whipped cream and fruit puree of raspberries, strawberries, sugar and raspberry liqueur which is absolutely yummy.

A charlotte, when lined with ladyfingers and filled with a Bavarian cream or whipped cream filling, is called a Charlotte Russe. You can use packaged ladyfingers, but anything homemade tastes better and making your own Ladyfingers is easy.

Raspberry Charlotte is a bit more challenging than your average dessert, but the end result is worth the effort. The Charlotte must be made in advance and refrigerated for several hours before serving.
Recipe type: Dessert | Chilled Fruit Dessert
Serves: 6 to 8
Prep time: 
Total time: 
Recipe Notes
Help: Ladyfingers

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Ladyfingers:
  • About 12 to 15 Ladyfingers, depending on size. You can use packaged Ladyfingers, or make your own. See recipe for Ladyfingers.
  • ½ cup Chambord or Framboise raspberry liqueur, divided
Filling:
  • 2 cups (about 8 ounces) fresh or frozen raspberries
  • 2 cups (about 8 ounces) fresh or frozen strawberries, hulled
  • ½ cup plus 3 tablespoons granulated sugar, divided
  • 1 envelope unflavored gelatin
  • ¼ cup plus ⅓ cup water, divided
  • 3 large egg yolks
  • 1 cup whipping (heavy) cream
  • ½ teaspoon pure vanilla extract
Garnish:
  • About 1 tablespoon confectioners’ (powdered) sugar for dusting
  • About 1 cup fresh raspberries
Instructions
Prepare one 1½ quart Charlotte Mold or soufflé dish with 4-inch sides. Lightly grease the pan with shortening. Cut a round of parchment paper to fit the bottom of the mold. Cut another piece of parchment 4 inches wide and long enough to fit around the inside of the mold, and shape the parchment around the inside of the mold. Tip: A paper Pannettone Mold can be used in place of the Charlotte Mold or soufflé dish. Or use any type mold of the equivalent size.
Ladyfingers:
  1. Using a pastry brush, lightly brush the flat side of the Ladyfingers with some of the raspberry liqueur. Tip: don’t overly saturate the Ladyfingers, but just give them a light brushing.
  2. Line the inside of the mold with the Ladyfingers, with the rounded sides facing the mold. Set aside.
Filling:
  1. In a food processor or blender, combine the raspberries and strawberries and puree until smooth. Pour the fruit puree through a fine-mesh sieve and into a large mixing bowl to strain out the seeds. Tip: Press on the puree with a rubber spatula or the back of a spoon to push all the juices out. Discard the seeds. Stir ½ cup sugar plus remaining raspberry liqueur into the fruit puree. You should have about 2 cups of fruit puree. Measure 1 cup of the puree to use in the Charlotte, and refrigerate remaining puree to use when serving the Charlotte.
  2. Sprinkle gelatin over ¼ cup water in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Remove from heat, set aside to cool slightly. When partially cooled, stir into the 1 cup fruit puree. Set aside, stirring occasionally to prevent the puree from getting lumpy.
  3. In top of a double boiler, add the egg yolks; whisk the yolks to thoroughly break them up. In a small saucepan, combine 3 tablespoons sugar and ⅓ cup water and bring to a boil, continue to boil for another 2 minutes to make sugar syrup.
  4. Temper the eggs; very slowly, in a thin stream, pour the hot sugar syrup into the egg yolks while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs, preventing the eggs from scrambling. If you simply poured the hot sugar syrup into the eggs they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  5. Set the pan with the egg yolk mixture over another pan of simmering water (double boiler.) Cook, whisking constantly, until the mixture is slightly thickened (like pudding) and reaches 160 to 170 degrees using a candy or instant read thermometer to gauge the temperature, about 15 to 20 minutes. Remove from heat. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  6. Let egg yolk mixture cool to room temperature, whisking frequently. Tip: place pan over a larger bowl of ice water and whisk until the mixture is cooled.
  7. Add the cooled egg yolk mixture and vanilla to the fruit puree and gelatin mixture; stir until well blended. Set aside.
  8. In a large size mixing bowl, beat the whipping cream with an electric mixer until cream is thick and stiff. Tip: Cream whips easiest when the bowl and beaters, as well as the cream, are well chilled. Place the bowl and beaters in the freezer for 10 to 15 minutes before using, and keep the cream in the refrigerator until ready to use.
  9. Using a balloon type whisk or large rubber spatula, gently fold the egg yolk and puree mixture into the whipped cream.
  10. Spoon the mixture into the Ladyfinger-lined mold. Cover with plastic wrap and refrigerate at least 6 to 8 hours or overnight. Raspberry-Charlotte in Charlotte Mold
  11. Unmold: To unmold, dip the mold in very hot water for several seconds, then invert the mold onto a chilled serving plate, preferably one with a raised rim.
Garnish:
  1. Before serving, use a fine-mesh sieve to dust the top of the Ladyfingers with confectioners’ sugar. Spoon some the reserved fruit puree onto the plate around the edge of the Charlotte. Place fresh raspberries around bottom edge of Charlotte and a few on top. Cut into wedges to serve. Serve individual pieces with any remaining fruit puree.
Source: The Williams-Sonoma Baking Book, Oxmoor House, New York, 2009

Lemon Tea Cakes

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Lemon Tea Cakes
Serve these pretty little Lemon Tea Cakes for an afternoon tea, Mother’s Day, or a special birthday. The cake has a light lemon taste with a sweet vanilla icing drizzled on top. Tea Cakes are deliciously tempting and easy to make. Bake the cake in a 9x13 inch pan, cut the cake into squares when cooled, then drizzle the icing on top, allowing the icing to drip down the sides of each piece. Arrange the cakes on a pretty serving plate along with fresh fruit and possibly some Candied Edible Flowers.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Candied Edible Flowers

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ¼ cup lemon juice
  • 1 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 2 cups granulated sugar
  • 5 large eggs
Vanilla Icing:
  • 3 cups confectioners (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • About 6 to 8 Tablespoons milk or half and half
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan, line with parchment paper, then lightly grease the top of the parchment paper and dust the pan with flour. Tip: Leave parchment paper high enough around the sides of the pan so that you can easily grab the paper and lift out of the pan after the cake is baked.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, lemon juice, and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 10 to 15 minutes then remove cake from pan by grabbing the edges of the parchment paper and lifting the cake out of the pan, and finish cooling on wire rack.
  7. When cake is cooled, remove parchment paper, and place cake on a cutting board. Cut cake into 1½ inch squares.
Vanilla Icing:
  1. In a medium bowl, combine powdered sugar, vanilla, and 6 tablespoons milk or half and half; stir until smooth. Add additional milk if necessary to make a soft consistency. The icing should be thicker than a glaze but thin enough that it will run down over the sides of the cake. Add additional powdered sugar if too thin or a little more milk if it seems too thick.
  2. Brush off any loose crumbs from each cake piece, and then drizzle the icing over the cake pieces, allowing the icing to drip down the sides. Let the icing set before serving.
  3. Serve with fresh fruit or Candied Edible Flowers.

Coconut Cake

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Coconut Cake
Clouds of fluffy meringue frosting cover this traditional Southern cake. Coconut milk, combined with vanilla and almond extracts make this rich butter cake a memorable dessert.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 1½ cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup shredded or flaked sweetened coconut
Seven Minute Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the coconut milk, vanilla extract and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended. Gently fold the coconut into the batter.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Seven Minute Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, and water. Beat on high speed 1 minute with an electric hand mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 2 to 3 minutes longer or until frosting is thick. Using an offset spatula, spread frosting between layers and over top and sides of cake. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a copper, stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
Topping:
  1. Sprinkle the top of the cake with coconut and lightly press more coconut onto the sides.

Mini Pavlovas with Lemon and Blueberries

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Mini Pavlovas with Lemon and Blueberries
Pavlova is a stunning dessert, and I love serving mini Pavlovas so that everyone gets their own individual dessert! The flavor of Pavlova can be easily varied using different fruits; I have used blueberries since lemon and blueberries are such a wonder flavor combination.

Pavlova features crisp meringue on the outside and a soft, chewy marshmallow-like center. The vinegar and cornstarch help to contribute to the meringue texture along with refrigerating the meringues after the filling has been added. Allow 3 to 4 hours of refrigeration time with the filling in the shells to soften the inner shell to give the Pavlova its characteristic marshmallow-like center. If you want the entire meringue to be crisp you can skip the refrigerating step; however Pavlova tastes best when the edge of the meringue is crisp and the center is soft and chewy.

The Lemon Curd can be made one or two days beforehand so that it has time to refrigerate and is ready to use when you are ready to assemble the Pavlovas.
Recipe type: Dessert | Meringue Cake
Serves: 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 200° Storage: Cover and Refrigerate

Help: Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks (reserve the egg whites for the meringue)
Meringue:
  • 8 large egg whites (room temperature)
  • ¼ teaspoon freshly squeezed lemon juice
  • 1½ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons white vinegar
Sweetened Whipped Cream:
  • 1½ cups heavy (whipping) cream
  • 2 tablespoons granulated sugar
Topping:
  • 3 cups fresh blueberries
  • 3 tablespoons freshly squeezed lemon juice
  • 6 tablespoons granulated sugar
Instructions
Lemon Curd:
  1. In a medium heavy-bottomed pan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Let cool, then pour into an airtight container and refrigerate. The curd will continue to thicken as it cools.
Meringue:
  1. Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment paper. Draw 12 4-inch circles onto the paper leaving about 2 inches of space between each circle; turn the paper over so the ink or pencil marks won’t touch the meringue; the circles should be visible through the paper.
  2. In a large mixing bowl, beat the egg whites with an electric mixer on medium-low to medium speed until the whites look frothy. Add the lemon juice, increase the speed to medium or medium-high and beat until soft peaks form. Gradually add the sugar one tablespoon at a time or in a slow steady stream; continue beating until stiff peaks form, taking about 8 minutes to add all of the sugar. Remove the bowl from the mixer. Place the cornstarch into a fine mesh sieve and sprinkle the cornstarch over the egg whites, then add the vinegar. Using a balloon type whisk or large rubber spatula, gently fold the cornstarch and vinegar into the egg whites.
  3. Spoon the meringue within the drawn circles and spread with the back of a spoon, creating a well in the center and the meringue higher at the rim. Or, Place the meringue in a pastry bag fitted with a ½ inch or larger plain tip. Pipe the meringue following the inside perimeter of each circle. Spoon remaining meringue within the piped rings and spread it out evenly with the back of a spoon.
  4. Bake: Bake immediately at 200 degrees for approximately 1½ hours or until the meringue feels crisp and dry and release easily from the parchment paper. Test releasing the meringues by sliding a thin metal spatula underneath to loosen them from the paper. At the end of the baking time, turn off the heat and leave the meringue discs in the oven for several hours or overnight to cool and finish drying out.
  5. When completely cooled, remove meringues by gently peeling them off the parchment paper or by sliding a thin metal spatula underneath to loosen them from the paper.
Sweetened Whipped Cream:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and continue beating until thick and stiff.
Assembly:
  1. About 3 to 4 hours before serving, place the chilled lemon curd in a medium mixing bowl. Using a balloon type whisk or large rubber spatula, gently fold the whipped cream into the Lemon Curd.
  2. Spoon about ⅓ cup of the Lemon Curd-Whipped Cream mixture into each meringue shell. Cover the filled meringue shells loosely with plastic wrap and refrigerate 3 to 4 hours to soften the meringue.
Topping:
  1. Place the blueberries in a medium bowl and gently mash with a fork. Add lemon juice, and sugar and stir to mix. Refrigerate at least one hour before using.
  2. When ready to serve the Pavlovas, spoon some of the blueberry mixture over the top of the lemon filling.

Battenberg Cake

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Battenberg Cake
It is said that Battenberg Cake was created to celebrate the marriage of Queen Victoria’s granddaughter Princess Victoria to Prince Louis of Battenberg in 1884, with each square possibly representing one of the four Battenberg princes; Louis, Alexander, Henry, and Francis Joseph. It has since become a classic and elegant English tea cake.

Battenberg cake is made with an almond flavored butter or sponge cake stacked to form a pink and white checkerboard pattern. The cake is held together with apricot filling and then wrapped in marzipan. I have added a bit of cherry juice to the pink cake to give it just a mild fruity flavor. This cake blends the flavors of cherry, vanilla, almond, and apricot in each flavorful sweet bite.

As a final touch, I dressed the cake in Vanilla Butter Frosting and added pink and white pearl dragees to continue the checkerboard color scheme.

Tip: There are a few steps in making this cake and you will want to allow enough time to make and assemble the cake. The cakes can be baked ahead of time and refrigerated or frozen until ready to use. The marzipan and frosting can also be made ahead of time and refrigerated. Once all the components are made it is easy to assemble the finished cakes.
Recipe type: Dessert | Layer Butter Cake | Marzipan
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Square Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Marzipan

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • ¼ cup red cherry juice, such as maraschino cherry
  • Few drops red food coloring (optional)
Filling:
  • About ¾ cup apricot jam
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Marzipan:
  • 2 cups granulated sugar
  • ⅔ cup water
  • ⅛ teaspoon cream of tartar
  • 4 cups blanched, finely ground almonds
  • 2 large egg whites, lightly beaten
  • About ½ cup confectioner’s (powdered) sugar (for kneading)
Garnish (optional):
  • Pink and white Pearl Dragees
Instructions
Preheat oven to 350o degrees F. Prepare two 9 inch square cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pans with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove ½ of the batter and place in a medium size mixing bowl. Add the cherry juice to this batter; using a rubber spatula stir until well blended. Add a few drops of red food color if desired to make the batter pinker; stir until well blended.
  7. Bake: Spoon the white and pink batters separately into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Assembly:
  1. Trim the tops of the cooled cakes, if necessary, to make a flat top. On a work surface, stack the two cakes on top of each other. Trim off the outer hard edges and trim so both cakes are the same size. Cut the cakes lengthwise in half, and then cut each half in half lengthwise to make 4 strips of each cake, 8 strips total. Each finished cake uses 4 strips. At this point you can cover the cake in plastic wrap and refrigerate overnight or wrap tightly and freeze for up to 1 month if desired. Tip: For a classic Battenberg cake, each strip is cut just as wide as they are high to make square. Or you can leave the pieces more rectangular in shape to reduce wasted cake.
  2. Coat one side of one white strip with apricot jam, spreading the jam about ⅛ inch thick. Set a pink cake strip on top of the jam coated white strip, forming a white and pink sandwich. Repeat with another white and pink strip. Lay one of the cake sandwiches on its side, and spread jam over the top of both strips. Place the other cake sandwich on top of the bottom cake sandwich with the pink strip lying on top of the white strip, and the white strip lying on top of the pink strip, forming the checkerboard pattern. Repeat with the remaining 4 cake strips to make a second checkerboard cake. Cover checkerboard cakes and refrigerate while making frosting.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
  2. Remove cakes from refrigerator. Using an offset spatula, crumb coat one long side of each checkerboard cake by covering with a thin layer of frosting. Let the cake sit, or refrigerate a few minutes, until the crumb coat is dried to the touch. When dry, turn the cakes over so the crumb coated side is on the bottom, and crumb coat the remaining 3 long sides. You do not need to crumb coat the ends of the cake. At this point you can cover the cake in plastic wrap and refrigerate overnight if desired. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the marzipan layer.
  3. Cover unused frosting tightly or place in an airtight container until ready to finish frosting the cakes. Frosting can be stored in the refrigerator up to two weeks. Re-whip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk if necessary.
Marzipan:
  1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
  2. Remove the lid, and return the pan to medium high heat. Bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
  4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
  5. Kneading: Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
  6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
  7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
  8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
Assembly:
  1. Divide the marzipan in half. Dust a work surface with powdered sugar. Roll out one of the marzipan halves about ⅛ inch thick and large enough that it will wrap entirely around one checkerboard cake with about ½ inch overlap, about 9 inches by 13 inches.
  2. Set one crumb coated checkerboard cake in the middle of the rolled marzipan, and gently wrap the marzipan around the cake, leaving the ends of the cake exposed. Use your hands to smooth the marzipan so it lies firmly against the sides of the cake. Pinch together the ends of the marzipan to seal the seam. Use a pastry brush to brush excess powdered sugar from the marzipan. Turn the cake over so the seam is on the bottom. Using a sharp or serrated kitchen knife and using a gentle sawing motion, slice off the ends of the cake to make a neat edge. Repeat with other marzipan half and remaining checkerboard cake.
  3. Using an offset spatula, frost the marzipan covered cakes with remaining Vanilla Butter Frosting.
  4. If desired, decorate the cakes using a pastry bag and decorating tip. I used a #48 tip to make a basket weave pattern on one cake and used the back of a large kitchen knife to press a criss-cross pattern in the top of the second cake and pressed a pearl dragee where the lines cross.
Source: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010;
Cairns, Fiona, Bake & Decorate, Quadrille Publishing Limited, London, 2010;
Castella, Drystina, A World of Cake, Storey Publishing, MA, 2010

Banana Cake

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Banana Cake
Fresh ripe bananas are the main flavoring in this old fashioned cake. This is a perfect dessert for a spring tea or any time of year. Finish with a cream cheese or chocolate frosting, or simply top with a dollop of whipped cream.
Recipe type: Dessert | Cake | Fresh Banana
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers or One 13"x9"x2" Oblong Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Tip: Use very ripe bananas to give your cake a stronger banana flavor.

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ½ cup walnuts, finely chopped, optional
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioners' (powdered) sugar
Garnish:
  • 2 tablespoons walnuts, finely chopped, optional
  • Fresh banana slices, optional
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans or one 9x13-inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
  4. With the mixer still on medium speed, slowly add the granulated sugar and brown sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. Add mashed bananas, lightly stir until mixed.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended. Stir in walnuts (optional).
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes if using a 13x9 inch pan, or 30 to 35 minutes if using 9 inch pans, or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place baking pan on a wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using a 13x9 inch pan you can leave in the baking pan to finish cooling and cut into squares to serve.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Slowly add powdered sugar; beat until frosting is smooth and creamy. For 9 inch layers, use an offset spatula to spread frosting between layers and over top and sides of cake. For a 13x9 inch cake, frost the top.
Garnish:
  1. Sprinkle 2 tablespoons finely chopped walnuts on top of frosting if desired. Decorate with fresh banana slices, optional.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Angel Food Cake

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Angel Food Cake
Classic Angel Food cake is light and airy, with a subtle almond flavor. Made with no fat or leavening ingredients; the cake gets it airy texture solely from the air whipped into the egg whites. This delicious cake needs no adornment, it is perfect on its own; however sweetened whipped cream or fresh fruit such as sliced strawberries are a wonderful accompaniment. You may ask what to do with all the leftover egg yolks; I think this is a perfect opportunity to make a Key Lime Pie or Lemon Tart.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food with Removable Bottom Pan Prep: Ungreased Oven Temp: 350° Storage: Covered, Room Temperature

Tips: Make your own superfine sugar by processing granulated white sugar processed in a food processor or grinder. It is very important to ensure that no speck of egg yolk is mixed with the egg whites as the fat in the egg yolk will prevent the egg whites whipping to a stiff consistency.

Help: Cake Hints and Tips

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Ingredients
Batter:
  • 1 cup sifted cake flour
  • 1½ cups superfine sugar, divided
  • 12 large egg whites
  • 1 tablespoon warm water
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one ungreased 10-inch Angel Food cake pan, preferably with a removable bottom.
Batter:
  1. Pre-sift 1 heaping cup of cake flour into a medium sized mixing bowl or onto a piece of wax or parchment paper. Then measure 1 level cup of the cake flour back into the sifter along with ¾ cup of the superfine sugar. Sift the cake flour and sugar together, then put the sifted mixture back into the sifter. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites and warm water on medium speed until frothy. Add the cream of tartar, salt, vanilla extract, and almond extract and increase speed to medium high. When the whites form soft peaks, slowly add the remaining ¾ cup superfine sugar one tablespoon at a time or in a low steady stream. Continue beating 1 to 2 minutes longer or until the egg whites are a stiff glossy meringue, but still soft looking.
  3. Remove the bowl from the mixer. Sift the flour and sugar mixture over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients do not need to be fully incorporated until the last addition of flour; do not over mix and do not stir as this will deflate the batter. Tip: the batter will deflate somewhat while folding in the dry ingredients, but the goal is to keep the egg whites as airy as possible.
  4. Gently spoon the batter into the ungreased Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to remove any air bubbles. Smooth the surface with the rubber spatula or small offset spatula.
  5. Bake: Bake 38 to 40 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle. Angel Food Cake with Strawberries
  6. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter top side up.
  7. To serve, slice with a serrated knife using a sawing motion or use an angel food cake cutter.