Strawberry Almond Ricotta Cake

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Strawberry Almond Ricotta Cake
This is a luscious cake that starts with an Almond Jaconde brushed with amaretto syrup, then layered with ricotta cheese, fresh strawberries, and sugared almonds. A beautiful dessert to serve when fresh sweet strawberries are available.

Make ahead Tips: Make this dessert over a two-day period. The day before make the Almond Jaconde, wrap well in plastic wrap and refrigerate overnight. To save refrigerator space the cake can also be sliced into the four pieces as described in the assembly instructions, layered with plastic wrap and refrigerated. Also make the sugared almonds and amaretto syrup the day before. The second day make the ricotta filling, whipped cream topping and assemble the cake.
Recipe type: Dessert | Almond Jaconde | Ricotta Filled Cake
Serves: 8 to 10 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 12x17x1 inch Jelly Roll pansPan Prep: parchment lined and lightly greased with melted butter Oven Temp: 425° Storage: Cover and refrigerate


Help: Cake Hints and Tips
Ingredients
1 tablespoon melted butter plus parchment paper for preparing pan
Almond Jaconde Cake:
  • 1 cup almond flour (finely ground blanched almonds)
  • 1 cup confectioners’ (powdered) sugar, sifted
  • 3 large eggs
  • ¼ cup all-purpose flour
  • 1½ tablespoons unsalted butter, melted and cooled
  • 3 large egg whites
  • 1 tablespoon granulated sugar
Amaretto Syrup:
  • ½ cup water
  • ½ cup granulated sugar
  • 1 tablespoon Amaretto Liquor Tip: substitute 1 tablespoon pure vanilla extract if you prefer
Sugared Almonds:
  • 1 large egg white
  • ¼ cup granulated sugar
  • 1 cup sliced almonds
Ricotta Filling:
  • 3 cups ricotta cheese, preferably whole milk
  • ¾ cup plus 2 tablespoons confectioners’ (powdered) sugar
  • 1 teaspoon pure vanilla extract
Strawberries:
  • About 1½ cups fresh cut-up strawberries, about ¼-inch pieces (about one 16-ounce container)
Whipped Cream Topping:
  • ¾ cup whipping (heavy) cream
  • 2 tablespoons confectioners’ (powdered) sugar
  • ¼ teaspoon pure vanilla extract
Instructions
Preheat oven to 425 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the 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 paper.
Almond Jaconde Cake:
  1. In a large bowl of an electric mixer, add the almond flour, sifted confectioners’ sugar, and 3 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. Pour the batter in the prepared pan and smooth the surface with the back of a large spoon or large offset spatula.
  7. Bake: Bake for 10 minutes or until the top of the cake springs back when lightly touched. 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 cake to cool completely.
  9. The cake may be covered with plastic wrap and refrigerated overnight. Tip: To save refrigerator space the cake can also be sliced into the four pieces as described in the assembly instructions, layered with plastic wrap and refrigerated.
Amaretto Syrup:
  1. In a small saucepan over medium heat, add the water and sugar. Bring to a boil while stirring with a rubber spatula or wooden spoon. Remove from the heat and cool to room temperature. Add amaretto liquor or vanilla extract. Set aside or cover and refrigerate until ready to assemble cake. Tip: The amaretto 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 ¾ cup of syrup. Not all of the syrup will be used for this cake. Leftover syrup can be refrigerated and used in other desserts or drinks.
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, whisk the egg white until foamy. Add the sugar and whisk to mix. Add the almonds and stir until the almonds are completely coated.
  3. Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 20 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Set aside to cool.
Ricotta Filling:
  1. In a medium-sized mixing bowl combine ricotta, powdered sugar, and vanilla. Stir vigorously with a wooden spoon until well mixed. Refrigerate until ready to assemble cake.
Assembly:
  1. Using a kitchen knife carefully cut the cooled cake in half length-wise and then cut each half in half width-wise. You will have 4 rectangular pieces each about 6 inches x 8½ inches.
  2. Use a large flat serving plate, preferably rectangular, that will accommodate the finished cake of about 8 x 10 inches. Use a large metal spatula or cake lifter to invert one of the cake pieces onto a serving plate. Use a pastry brush to brush about 2 tablespoons amaretto syrup over the cake piece. Spread 1 cup of the ricotta filling evenly over the top of this cake piece, then scatter about ½ cup cut-up strawberries over the top.
  3. Place a second cake piece on top, brush about 2 tablespoons amaretto syrup over the cake, spread 1 cup ricotta filling evenly on top. Roughly chop about ½ cup of the sugared almonds and scatter over the top of this second layer.
  4. Place a third cake piece on top, brush about 2 tablespoons amaretto syrup over the cake piece, spread remaining 1 cup ricotta filling evenly on top and scatter about ½ cup cut-up strawberries over the top.
  5. Place the last cake piece on top, brush about 2 tablespoons amaretto syrup over the cake piece. Refrigerate the cake while preparing the whipped cream topping.
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. Remove the cake from the refrigerator. Spread the whipped cream topping evenly over the top. Scatter another ½ cup cut-up strawberries and ½ cup sugared almonds over the top.
  3. Refrigerate the cake at least one hour to stabilize the ricotta filling and whipped cream topping before serving. Refrigerate leftovers.

 

Tiramisu

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Tiramisu
Tiramisu, with homemade ladyfingers, expresso, and a lightened zabaglione custard, is an easy-to-make layered dessert, the perfect afternoon or holiday “pick-me-up.”

Tiramisu, the name literally translates as “pick-me-up,” is made in advance to allow the flavors to mellow in the refrigerator. This recipe may seem a little boozy, but the flavors are magical. Start by making a zabaglione which is a cooked mixture of egg yolks, sugar, and sweet marsala wine, then blend in the mascarpone and whipped cream. Homemade ladyfingers are dipped in espresso syrup and layered with the zabaglione filling, then top with some chocolate and refrigerate. Simple, easy, elegant.

My filling uses a combination of Kahlua and dark Rum; however, you can use all Kahlua or all dark Rum if you prefer. If you prefer a more pronounced rum flavor go ahead and add an additional tablespoon.

You may choose to use store-bought ladyfingers for this recipe, or make your own. Ladyfingers are easy to make.

Make Ahead Tip: for this recipe the ladyfingers are best made one to two days ahead of time so they have time to dry out and become crisp. Crisp ladyfingers are less likely to break apart when dipped into the espresso syrup.
Recipe type: Dessert | Layered Custard
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Heatproof Bowls Method: Double Boiler Pan: one 9-inch baking dish Yield: 8 servings Storage: Cover and Refrigerate

Help: Lady Fingers

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
Lady Fingers:
  • 2 to 2½ dozen homemade Ladyfingers. See recipe for Ladyfingers.
Espresso Syrup:
  • ¾ cup water
  • ¾ cup granulated sugar
  • 1½ tablespoons instant espresso powder
  • 1 tablespoon Kahlua
  • 2 tablespoons Dark Rum
Filling:
  • 6 large egg yolks
  • ⅔ cup granulated sugar
  • ⅓ cup sweet Marsala Wine
  • 1 cup mascarpone, room temperature
  • 1 cup whipping (heavy) cream
Topping:
  • 1 to 2 teaspoons unsweetened cocoa powder
  • About 1-ounce semi-sweet chocolate, grated
Instructions
Lady Fingers:
  1. Make the Ladyfingers. The Ladyfinger recipe makes about 3 dozen ladyfingers; therefore, you should have a few leftovers to enjoy eating. See recipe for Ladyfingers.
Espresso Syrup:
  1. Combine the water and sugar is a small saucepan and stir to combine. Heat over medium heat until the mixture comes to a boil. Remove from the heat and stir in the instant espresso powder. Let cool to room temperature, then stir in the Kahlua and Rum. Refrigerate until ready to assemble tiramisu.
Filling:
  1. In a medium-sized heatproof bowl, whisk the egg yolks and sugar together using a wire whisk. Add the marsala and whisk to combine. Place the bowl over a pan of barely simmering water (top of double boiler) and cook the mixture, whisking constantly, until the mixture is thick and a pale-yellow color and the mixture reaches 150 degrees F using a candy or instant read thermometer to gauge the temperature. This will take from 5 to 10 minutes. Remove from heat. This is basically a zabaglione custard. Tip: if you need to scrape the sides of bowl with a rubber spatula while heating the egg mixture, first remove the bowl from the water, scrape the sides of the bowl, then replace the bowl over the water. Removing the bowl from the water will help ensure the eggs don’t have a chance to curdle.
  2. Let the cooked egg mixture cool to room temperature, whisking frequently while cooling. When cooled, stir in the mascarpone until completely blended. Refrigerate while preparing the whipped cream.
  3. Whipping Cream: In a medium-sized bowl, using an electric mixer, beat the whipping cream to semi-stiff peaks. Tip: the whipped cream peaks should look soft but be stiff enough to hold a peak.
  4. Fold the whipped cream into the egg and mascarpone mixture, folding until thoroughly combined and no streaks remain. Refrigerate until ready to assemble tiramisu.
Assembly:
  1. Quickly dip each ladyfinger in the cooled espresso syrup and arrange in a single layer over the bottom of a 9-inch glass baking pan (or similar sized pan.) Do not soak the ladyfingers or they will become too moist and fall apart. Tip: I use a 11x7-inch glass baking pan.

  2. Making Tiramisu
  3. Spoon half of the filling over the ladyfingers and spread evenly with an offset spatula. Repeat with a second layer of dipped ladyfingers and remaining filling.

  4. Making Tiramisu
  5. Topping: Sprinkle a light layer of unsweetened cocoa over the top of the filling, then sprinkle the grated semi-sweet chocolate over the cocoa. Use the back of a spoon to gently press the grated chocolate down so it is not loose on top.
  6. Refrigerate until thoroughly chilled, at least 4 hours or overnight, before serving.
  7. Serve tiramisu cold from the refrigerator. Cut into squares and remove from the pan with a spatula. Refrigerate leftovers.

Source: Greenspan, Dorie, Baking, Houghton Mifflin Company, New York, 2006; Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002; Rather, Rebecca, The Pastry Queen, Ten Speed Press, California, 2004

 

Chocolate Mousse

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Chocolate Mousse
“It’s a sin, wickedly rich and fattening, but every spoonful is glory, and that’s what chocolate mousse is supposed to be.”
Julia Child, “From Julia Childs Kitchen”

This chocolate mousse recipe combines gently cooked egg yolks with melted semi-sweet chocolate and butter, then it’s lightened with whipped cream to create a luscious dessert.
Recipe type: Dessert | Cooked Custard
Serves: 4 to 6 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Heatproof Bowls Method: Double Boiler Yield: 4 to 6 servings Storage: Cover and Refrigerate

Help: 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
Mousse:
  • 6 ounces semi-sweet chocolate, chopped into small pieces
  • 6 tablespoons (½ stick + 2 tablespoons) unsalted butter, cut into ½-inch pieces
  • 4 large egg yolks
  • 4 tablespoons granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 cup whipping (heavy) cream
Instructions
Mousse:
  1. Melt the chocolate and butter in the top of a double boiler over hot water; stir occasionally with a rubber spatula or wooden spoon until melted and smooth. Remove the bowl from the heat. Set aside. 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 medium-sized heatproof bowl on top of the simmering water, the upper pan should not touch the water. See Melting Chocolate.

  2. Chocolate Mousse before egg yolks added
  3. In another medium-sized heatproof bowl, combine the egg yolks and 2 tablespoons sugar; place the bowl over a pan of barely simmering water (top of double boiler.) Using a wire whisk, whisk constantly until the mixture is thick and a pale-yellow color and the mixture reaches 150 degrees F using a candy or instant read thermometer to gauge the temperature. This will take from 5 to 10 minutes. Remove from heat. Tip: if need to scrape sides of bowl with rubber spatula while heating the eggs, first remove the bowl from the water, scrape the sides of the bowl, then replace the bowl over the water. Removing the bowl from the water will help ensure the eggs don’t have a chance to curdle.

  4. Chocolate Mousse Egg Yolks
  5. Add a small amount of the melted chocolate mixture to the egg yolk mixture and whisk to combine. Gradually add the remaining chocolate mixture to the egg yolk mixture, a little at a time, whisking after each addition to combine the ingredients. Add the vanilla with the last addition of chocolate and whisk to thoroughly combine.

  6. Chocolate Mousse after egg yolks added
  7. Pour the chocolate mixture into a clean large-sized bowl and set aside to cool to room temperature.
  8. Whipping Cream: In a medium-sized bowl, using an electric mixer, beat the whipping cream and remaining 2 tablespoons sugar to soft peaks.
  9. Stir about one-fourth of the whipped cream into the chocolate mixture to lighten it. Tip: Stir with a rubber spatula or wooden spoon until mixture is smooth and combined. This could take 3 to 5 minutes. At first the chocolate may seem lumpy but additional stirring will smooth it out. Don’t be afraid to keep briskly stirring until the chocolate is smooth.

  10. Chocolate Mousse folding in cream
  11. Fold the remaining whipped cream into the chocolate mixture, folding until thoroughly combined and no dark or white streaks remain.

  12. Chocolate Mousse completed
  13. Spoon the mousse into 4 to 6 dessert dishes. Tip: swirl the top if desired with the back of a spoon or small offset spatula to make an attractive top. Once the mousse is set it will be too firm to make a swirled top.
  14. Cover dishes with plastic wrap and chill at least one hour before serving. Serve with Sweetened Whipped Cream and sprinkle with a bit of grated chocolate. Refrigerate leftovers.

 

Buttermilk Panna Cotta

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Buttermilk Panna Cotta
Panna Cotta is an Italian dessert meaning “cooked cream.” It is amazingly quick and easy to make; barely cooked on the stovetop, then refrigerated until ready to serve.

This is a light and delicious version, made with refreshing tangy buttermilk and topped with Fresh Strawberry Compote. I think you will fall in love with this dessert, it has the perfect sweetness with a hint of tang from the buttermilk.

Panna Cotta is traditionally made in small individual ramekins. Once chilled they are inverted and un-molded onto individual dessert plates. Or, you can forgo the unmolding process and serve the panna cotta in pretty dessert or wine glasses.
Recipe type: Chilled Dessert | Cooked Cream
Serves: 6 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan Method: Stovetop Yield: 6 servings Storage: Cover and Refrigerate

Help: Fresh Strawberry Compote
Ingredients
Panna Cotta:
  • 2 cups heavy (whipping) cream, divided
  • 1 tablespoon gelatin (less than 2 packages)
  • 2 cups buttermilk, preferably whole buttermilk
  • 1 teaspoon pure vanilla extract
  • ¾ cup granulated sugar
Topping:
Instructions
Panna Cotta:
  1. Place ½ cup cream in a small bowl. Sprinkle the gelatin over the cream. Set aside for 5 minutes to allow the gelatin to soften.
  2. In a medium-sized bowl stir together buttermilk and vanilla. Set aside.
  3. In a medium-sized heavy-bottomed saucepan, whisk the remaining 1½ cups cream and sugar together. Cook over low heat, whisking occasionally until cream is hot, beginning to steam, and just starting to simmer around the edges of the pan. Add the cream and gelatin mixture and stir until the gelatin is dissolved. Remove from the heat.
  4. Add the buttermilk and vanilla mixture, stir gently to thoroughly mix. Tip: stir gently to avoid adding air bubbles into the mixture as this will cause bubbles on the surface of the panna cotta.
  5. Pour or ladle the hot panna cotta mixture into 6 8-ounce ramekins or dessert cups.
  6. Let panna cottas cool to room temperature, 30 to 60 minutes. Cover with plastic wrap and refrigerate 4 to 6 hours or overnight. The panna cottas will finish setting in the refrigerator.

  7. Buttermilk Panna Cotta
Topping:
  1. Serve plain, with fresh berries, a dessert sauce, or fruit compote. Click here for Fresh Strawberry Compote.

  2. Buttermilk Panna Cotta
Adapted From: Barker, Karen, Sweet Stuff, The University of North Carolina Press, U.K. 2004

 

Chocolate Hazelnut Layer Cake

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Chocolate Hazelnut Layer Cake
Chocolate and hazelnut are a yummy flavor combination and this semi-naked Chocolate Hazelnut Layer Cake will be one of your favorite cakes, perfect for holidays, celebrations, and everyday indulgences. This cake has 6 layers of decadent and moist chocolate cake, flavored with a touch of cinnamon, and filled with a crunchy hazelnut whipped ganache.

Sometimes simple is better, and I decided no buttercream frosting needed. Instead Hazelnut Whipped Ganache doubles as the filling and just a light layer on the outside to finish. The whipped ganache is made with a combination of milk chocolate and semi-sweet chocolate, a touch of vanilla, and lots of toasted hazelnuts. This recipe makes about 4 cups of whipped ganache. I didn’t have quite enough whipped ganache to completely cover the outside of the cake, but I actually like the rough look; not every cake needs to be fully dressed and decorated.

I garnished the cake with a semi-sweet chocolate ganache topping with Lyle’s Golden Syrup added to provide some extra shine, and of course it drips beautifully down the side of the chilled cake. Add some chopped hazelnuts and lovely Ferrero Rocher chocolates and you’re done. You may also want to have some extra gold foil wrapped Ferrero Rocher chocolates to serve to your guests with their cake slice as an added treat.

Make ahead Tips: The cake layers can be made the day before, wrap in foil or plastic wrap, and refrigerate overnight. The layers are easier to work with and slice when they’re chilled and it definitely helps with time management.
Recipe type: Dessert | Chocolate Layer Cake | Ferrero Rocher
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: three 8-inch round layer cake pans Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips | Toasting Nuts and Seeds | Chocolate Types
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon salt
  • ¾ cup buttermilk, room temperature
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1½ cups (3 sticks) unsalted butter, cut into tablespoon size pieces
  • 1½ cups water
  • ¼ cup plus 1 tablespoon unsweetened cocoa powder
  • 1½ teaspoons baking soda
Hazelnut Whipped Ganache:
  • 8 ounces milk chocolate, chopped into small pieces
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 2½ cups whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
  • 1 cup hazelnuts, toasted, skinned, and finely chopped. Tip: Toast, skin, and chop enough hazelnuts for both the 1 cup needed for the whipped ganache and 2 tablespoons needed for the garnish
Ganache Topping:
  • 4 ounces semisweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • 2 tablespoons Lyle’s Golden Syrup or light corn syrup
  • 1 teaspoon pure vanilla extract
Garnish:
  • About 2 tablespoons hazelnuts, toasted, skinned, and finely chopped
  • 8 unwrapped Ferroro Rocher chocolates
  • Extra gold foil wrapped Ferroro Rocher chocolates if desired

  • Chocolate Hazelnut Layer Cake
Instructions
Preheat oven to 350 degrees F. Prepare 3 8-inch pans; lightly grease the pans with shortening and dust with flour.
Cake Batter:
  1. In a large size mixing bowl, combine flour, sugar, cinnamon, and salt; whisk together to mix. Set aside.
  2. In a medium size bowl combine buttermilk, eggs, and vanilla; stir to mix. Set aside
  3. In a medium size heavy-bottom pan over low heat combine butter pieces, water, and cocoa. Heat while stirring with a rubber spatula or wooden until butter is melted and ingredients are combined. Increase heat to medium and bring mixture just to a beginning boil. Remove from heat and let sit about 30 seconds to let the bubbling subside.
  4. Pour the hot butter and chocolate mixture over the flour mixture and stir vigorously with a wooden spoon until ingredients are combined.
  5. Add the baking soda to the buttermilk mixture, stir to thoroughly combine, and then stir the buttermilk mixture into flour/butter/chocolate mixture.
  6. Bake: Pour the batter into the prepared pans. Bake 30 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. Tip: 31 minutes was the perfect bake time for my oven.
Hazelnut Whipped Ganache:
  1. Place the chopped milk chocolate and semi-sweet chocolate into a medium-sized bowl. Set aside.
  2. In a small heavy-bottomed saucepan over medium low heat, heat the cream until it is hot and just beginning to steam and bubble around the edges. Remove from heat and pour over the chocolate. Let mixture stand 5 to 10 minutes then gently stir with a rubber spatula or whisk until the chocolate is completely melted, the chocolate and cream is completely combined, and the mixture is smooth. Add vanilla extract, stirring until completely mixed.
  3. Let cool to room temperature, then refrigerate until thoroughly chilled, 1 to 2 hours, stirring occasionally while it is chilling. The ganache will thicken as it cools but won’t be completely firm.
  4. Whip the ganache using a stand mixer or hand mixer or by hand with a wire whisk until the ganache is soft like whipped cream and holds its shape. When whipped it will be slightly lightened in color. Do not overwhip or the ganache will become grainy.
  5. Remove the bowl from the mixer and gently stir in the chopped hazelnuts. The whipped ganache should be used immediately.
Assembly:
  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 ⅔ cup Hazelnut Whipped Ganache over the layer. Repeat with the next four layers, filling each layer with about ⅔ cup Hazelnut Whipped Ganache.
  3. 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. Spread about ⅔ cup Hazelnut Whipped Ganache over the top layer, making as level as possible and making the edges as smooth as possible. This top layer of whipped ganache will give the ganache topping a nice flat surface to drip from.
  4. Use any left-over Hazelnut Whipped Ganache to fill in gaps between the layers, almost like a crumb coat, but there may not be enough leftover whipped ganache for a complete crumb coat. Smooth the sides with an offset spatula.
  5. Refrigerate the cake at least one hour to stabilize the whipped ganache before adding the ganache topping. Tip: A chilled cake helps control the ganache drips from going all the way down to the bottom of the cake.
Ganache Topping:
  1. Prepare the ganache topping while the cake is refrigerating.
  2. Place the chopped chocolate in a medium bowl. Set aside.
  3. In a small heavy-bottomed saucepan over medium low heat, heat the cream until it is hot and just beginning to steam and bubble around the edges. Remove from heat and pour over the chocolate. Let mixture stand 5 to 10 minutes then gently stir with a rubber spatula or whisk until the chocolate is completely melted, the chocolate and cream is completely combined, and the mixture is smooth. Add Lyle’s Golden Syrup and vanilla extract, stirring until completely mixed.
  4. Let the ganache sit and cool about 10 minutes, stirring frequently. The ganache needs to be thick but still fluid to create drips.
  5. Use a kitchen spoon to place small spoonfuls of ganache topping around the top edge of the chilled cake and let the ganache drip down the sides of the cake. Tip: if the ganache isn’t dripping, then briefly warm the ganache so it is more fluid. If the ganache is just dripping off to the bottom of the cake, then the ganache is too warm and needs to be cooled before using.
  6. When the drips are completed, spoon additional ganache topping in the center of the cake to fill-in the top, smooth and spread evenly with a small offset spatula.
Garnish:
  1. Place unwrapped Ferrero Rocher chocolates around the top edge of the cake, setting gently into the still warm ganache topping.
  2. Sprinkle the chopped hazelnuts over the top of the cake.
  3. Refrigerate the cake until the Ganache Topping is set and the whipped ganache is firm, at least one hour. Refrigerate leftovers.

  4. Chocolate Hazelnut Layer Cake
  5. Chocolate Hazelnut Layer Cake
  6. Chocolate Hazelnut Layer Cake
  7. Chocolate Hazelnut Layer Cake

 

Tuxedo Cake

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Tuxedo Cake
Oh my goodness, but this cake is delicious. This tall and elegant moist chocolate cake is filled and frosted with freshly whipped cream, and partially glazed with chocolate ganache. This is the cake everyone asks for on birthdays and any special occasion.

Whipped cream usually begins to separate shortly after it has been beaten. The secret to this frosting and its stability is the powdered sugar. Powdered sugar has added cornstarch which stabilizes the cream.

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.
Recipe type: Dessert | Chocolate Layer Cake
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips | Chocolate Types | Melting Chocolate
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Tip: all cake batter ingredients should be at room temperature
Cake Batter:
  • 4 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, preferably whole buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 1 cup canola or vegetable oil
  • 2 cups water
  • 4 large eggs
Whipped Cream Filling and Frosting
  • 4 cups chilled whipping (heavy) cream
  • 1¼ cups confectioner's (powdered) sugar
Chocolate Glaze:
  • 4 ounces bittersweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • ¼ cup Lyle’s Golden Syrup
  • 2 teaspoons pure vanilla extract

  • Tuxedo Cake
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. In a large mixing bowl, combine sugar, cocoa, flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine buttermilk and vanilla. Set aside.
  3. In a medium heavy saucepan combine butter, oil, and water. Heat over low heat until the butter is melted, stirring occasionally with a wooden spoon or rubber spatula.
  4. Pour the butter mixture into the sugar mixture. Using an electric mixer on low speed, or a wire whisk, stir or whisk until combined and smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly
  5. Crack the eggs into a small mixing bowl and whisk with a fork to thoroughly break up the eggs, and then add the eggs to the batter, stirring until thoroughly combined. Add the buttermilk mixture, stir until combined.
  6. Bake: Pour the batter into the prepared pans. 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. Cool completely before frosting.
Whipped Cream Filling and Frosting:
  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.
  2. Place one cake layer on a cake plate. Using an offset spatula thickly spread some of the whipped cream over the top. Top with the remaining cake layers, coating the top of each with the whipped cream, and then covering the sides of the cake. Spread the cream as smooth as possible over the top and sides.
  3. Refrigerate the cake at least one hour to stabilize the whipped cream before glazing.
Chocolate Glaze:
  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 Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
  3. Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake.
  4. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, and allowing some of the whipped cream show through the drizzles around the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened too much. Slightly reheat the glaze in a saucepan over low heat until it is pourable.
  5. Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
  6. To serve, slice the cake with a long serrated knife, cleaning the knife between each slice. Refrigerate leftovers.

Adapted From: Rather, Rebecca, The Pastry Queen, Ten Speed Press, California, 2004

 

Red Velvet Bundt Cake

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Red Velvet Bundt Cake
This Bundt-sized cake is filled with mini-chocolate chips for little bursts of chocolate flavor in evert bite, and frosted with Cream Cheese frosting. I filled a pastry bag, fitted with a coupler, no tip, and simply piped the frosting along the groves of the Bundt cake, then added some white sparkling sugar for some extra sweet sparkle.
Recipe type: Dessert | Chocolate Cake | Bundt Cake
Serves: 10 to 12 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9-inch Bundt pan 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 pan
Cake Batter:
  • 2½ cups all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon salt
  • 1 teaspoons baking soda
  • 1 cup buttermilk (preferable whole buttermilk)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (1 ounce) liquid red food coloring
  • 1 tablespoon cider vinegar or white vinegar
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup semi-sweet mini-chocolate chips
Cream Cheese Frosting:
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
Decoration (optional:)
  • About 1 teaspoon white sparkling sugar
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch Bundt pan; grease the pan with shortening and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, combine flour, cocoa, salt, and baking soda; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla, liquid red food coloring, and vinegar together. Set aside.
  3. In a large bowl of an electric mixer, add eggs and beat on medium-high speed for 2 to 3 minutes until the eggs become slightly thickened. With the mixer still on medium-high speed, add the sugar one tablespoon at a time, beating 2 to 4 minutes until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium-low; slowly pour the oil into the batter in a slow steady stream down the inside edge of the bowl, and then beat for 1 minute longer at medium speed.
  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. Remove the bowl from the mixer and stir in the mini-chocolate chips.
  7. Bake: Pour the batter into the prepared pan. Bake 60 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Tip: 68 minutes was the perfect bake time for my oven.
  8. Place pan on a wire cooling rack to cool for about 30 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
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.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting d over top and sides of cake, or fill a pastry bag fitted with a coupler with frosting and pipe lines of frosting down the cake. Decorate with sparkling sugar.
  3. Refrigerate until ready to serve. Refrigerate leftovers.

 

Cookies and Cream Cake

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Cookies and Cream Cake
6 layers of one of my favorite chocolate cakes, Devils Food Cake, filled and topped with 6 layers of cookies and cream filling made from mascarpone cheese and Oreo cookies. Not every cake needs an outside layer of frosting, and I decided to keep this one as a naked cake, simple and delightful. For a little extra flavor and decoration I added a few mini-marshmallows around the top and outside; the marshmallows add a nice flavor with the chocolate cake and filling.
Recipe type: Dessert | Chocolate Butter 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

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:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Cookies and Cream Filling:
  • 16 ounces mascarpone cheese, room temperature
  • ¾ cup confectioners’ (powdered) sugar
  • 1½ cups whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
  • About 12 chocolate sandwich cookies, coarsely chopped Tip: I use Oreo cookies
Decoration (optional:)
  • 6 Oreo cookies, cut in half Tip: Use a very sharp kitchen knife to cut cookies in half to help prevent the cookies from crumbling. Use any cut cookies that look as good for the coarsely chopped cookies in the filling.
  • About 1 cup mini-marshmallows
Instructions
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour.
Cake Batter:
  1. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. 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. With the mixer still on medium speed, slowly add the granulated sugar to the butter, 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, then add the brown sugar, taking an additional 3 to 4 minutes, 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 sugars, 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 cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa 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 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.
Cookies and Cream Filling:
  1. In a large mixing bowl, combine mascarpone cheese, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth. Add vanilla and continue beat 2 to 4 minutes or until frosting is thick and fluffy.
  2. Using a rubber spatula or wooden spoon, stir in the chopped Oreo cookies. You should have about 6 cups of filling. Mascarpone frosting should be used immediately, or refrigerate until needed.
Assembly:
  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 1 cup filling over the layer, spreading the filling out to the edges. Repeat with the next four layers, pressing down a bit on the cake before adding the filling 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. Spread remainder of filling over top of cake. The sides of the cake should show for the naked cake look.
  3. Decoration (optional:) Decorate with the cookie halves and mini-marshmallows.
  4. Refrigerate cake until ready to serve. Refrigerate leftovers.


 

Cinnamon Buns from Heaven

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Cinnamon Buns from Heaven
The name is true, these cinnamon rolls taste like a bite of heavenly sweet bliss. The recipe was created by Nicki Cross and published in the Portland Oregonian’s FoodDay section in the 1990’s. I think this recipe easily compares to the famous Cinnabons’ Cinnamon Rolls.

Ok, I know what you’re thinking, this recipe uses 5 sticks of butter and lots of cinnamon! But trust me, these rolls are decadent and worth it. This recipe makes a very large crown pleasing batch of cinnamon rolls. Use either one large 12x17 inch jelly roll pan or two 9x13 inch pans. The recipe can easily be cut in half to use one 9x13 inch pan if you prefer a smaller batch.

The original recipe does include walnuts and raisins, but I normally omit these because some of my family members, prefer cinnamon rolls without the nuts and raisins. I have taken the liberty of making a few slight modifications to the original recipe along with attempting to improve on the recipe instructions.

I have included instructions below for using an electric mixer to blend and knead the dough, or making by hand. I made these for our family Christmas Eve celebration this year, 2016, and should have made two large jelly rolls pans, everyone loved them so much. I hope you will try this recipe, I think you’ll love it too.
Recipe type: Dessert | Sweet Yeast Rolls | Cinnamon Rolls
Serves: 24 rolls
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 12 x17 x1 inch Jelly Roll pan or two 9x13x2 inch pans Pan Prep: Butter and Sugar Oven Temp: 350° Storage: Cover and 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
Dough:
  • 1 cup warm water (110 to 115 degrees)
  • 2 packages active dry yeast Tip: use quick-rise yeast for faster rise time
  • ⅔ cup plus 1 teaspoon granulated sugar, divided
  • 2 large eggs, lightly beaten
  • 1 cup warm milk (110 to 115 degrees)
  • ⅔ cup (1 stick plus 3 tablespoons) unsalted butter, softened. Tip: I like to use butter that is even softer than room temperature so it blends easier into the dough. Soften for a few seconds in the microwave but don’t melt the butter.
  • 2 teaspoons salt
  • 7 to 8 cups all-purpose flour Tip: I use an electric mixer for the mixing method and normally use a total of 7¼ cups flour. This is a soft dough and you don’t want to add any more flour than necessary.
Pan Preparation:
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • ¼ cup granulated sugar
Filling:
  • 1½ cups granulated sugar
  • 3 tablespoons ground cinnamon
  • ½ cup plus 2 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted and cooled
  • 1½ cups walnuts, coarsely chopped (optional) Tip: using nuts is optional, but if you are using nuts they are best if lightly toasted.
  • 1½ cups raisins, plumped (optional) Tip: Using raisins is optional, but if you are using raisins they are best if first plumped. Plump the raisins by steaming with a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain or spread the raisins on paper toweling to dry.
Creamy Glaze:
  • 4 cups confectioners’ (powdered) sugar
  • ⅔ cup (1 stick plus 3 tablespoons) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • ¼ cup hot water, or more if needed
Instructions
Dough:
  1. Prepare the yeast mixture: In a medium-sized bowl combine warm water, yeast and 1 teaspoon sugar; stir together and let sit until yeast is dissolved and starting to get foamy, about 10 minutes.
  2. If Mixing Dough by Hand: In a large mixing bowl, lightly beat the eggs with a whisk or fork, add the warm milk, softened butter, salt, ⅔ cup sugar, and yeast mixture. Stir or whisk to combine ingredients. Add 2 to 3 cups of the flour; stir until well mixed. Stir in enough remaining flour to form a soft dough. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. If Mixing dough by Electric Mixer: In a large bowl of an electric mixer, lightly beat the eggs with a whisk or fork, add the warm milk, softened butter, salt, ⅔ cup sugar, and yeast mixture. Stir or whisk to combine ingredients. Add 3 cups of the flour. Using the paddle attachment beat on low speed to start blending the flour, then add an additional 4 cups of flour and blend until mixed. increase the mixer speed to medium speed and beat 2 to 3 minutes until well mixed and smooth adding additional flour 1 tablespoon at a time if dough is too sticky. Tip: I use an electric mixer for the mixing method and normally use a total of 7¼ cups flour. This is a soft dough and you don’t want to add any more flour than necessary.
  4. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula, scraping the dough into the center of the bowl. Switch to the dough hook attachment and beat the dough on medium speed for 5 minutes.
  5. Tip to test when the dough is done: If kneading by hand the dough should become smooth and elastic and not sticky. If using an electric mixer, you should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Also, test the dough by taking a bit of dough in your fingers and gently pulling it; the dough should stretch and become thin like a window pane of glass. If it just breaks apart when you pull, then continue to knead the dough, or continue to beat the dough with dough hook of electric mixer another 2 to 3 minutes or until it develops more strength and stretches as you test by pulling it again with your fingers.
  6. Lightly grease a large mixing bowl using either vegetable shortening or vegetable oil. Place dough in the greased bowl, turning once to grease the top of the dough or just lightly rub the top of the dough with a bit more shortening or oil.
  7. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, about 2 hours.
Pan Preparation:
  1. Have one 12x17x1 inch Jelly Roll pan or two 9x13x2 inch pans ready to place the rolls.
  2. Pour the melted butter in the bottom of the pan, tip the pan to spread the butter over the entire bottom of the pan, or use a small spatula to spread the butter, then sprinkle sugar evenly over the top. Set pan aside while preparing the filling and assembling the rolls.
Filling and Assembly:
  1. In a small bowl combine the sugar and cinnamon, stir to mix. Set aside.
  2. Punch the risen dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll and gently stretch the dough into as large a rectangle as you can, about 15-inches by 24 to 30-inches. Tip: this is a messy stage. I often use a large piece of freezer paper, lightly floured, and then when the rolls are completed I simply fold up the paper and throw away the mess.
  3. Spread the melted butter evenly over the top of the rolled dough, then sprinkle the sugar-cinnamon mixture evenly over the top. Sprinkle nuts and raisins on top, if using.
  4. Roll-up dough jelly-roll style, starting with a long side. Slice the roll into 24 pieces, each about 1 to 1¼ inch thick, and arrange them in the prepared pan. Tip: Measure the length of the roll and use the back of a kitchen knife to lightly mark the roll into equal sized pieces. Use either a serrated knife to slice the rolls at each mark, or use a long piece of plain dental floss; slide the floss under the dough then bring the ends up, crisscross the ends and pull to cut through the dough.
  5. Place the rolls cut side up in the pan leaving a small space between each roll.
  6. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
  7. Preheat oven to 350 degrees F.
  8. Bake: Bake the rolls for 20 to 30 minutes or until the rolls are a rich golden brown and the internal temperature reads 190 to 200 degrees F using an instant read thermometer to gauge the temperature. Check the temperature at 20 minutes, then bake longer if needed. Tip: Using one 12x17 inch jelly roll pan will probably take a longer bake time than if using two 9x13 inch pans. Make sure the inside row reads 190 degrees to ensure they are completely baked and don’t worry if the outside rows read a higher temperature. You don’t want to over-bake cinnamon rolls as they won’t be gooey soft, but the rolls in the center of the pan need to be fully baked.
  9. When rolls are removed from oven, set pan on wire cooling rack to cool slightly while preparing the Creamy Glaze.
Creamy Glaze:
  1. In a medium-size bowl, combine confectioner’s sugar, melted and cooled butter, vanilla, and ¼ cup hot water. Beat with a wooden spoon to thoroughly blend ingredients. Add additional hot water if needed to make a good spreading consistency. Spread glaze onto still warm rolls. Tip: This will seem like a lot of glaze but make sure and use it all! The Glaze will melt a little on the warm rolls before setting up as it cools.

Adapted From: Nicki Cross and the Portland Oregonians’ FoodDay Section

 

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

 

Hot and Spicy Triple Chocolate Cookies

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Hot and Spicy Triple Chocolate Cookies
Cinnamon, cayenne pepper and ground black pepper spice up these Triple Chocolate Cookies. You first taste the spicy cinnamon with chocolate followed by a little, but not too much, heat from the cayenne and black peppers. These cookies are wonderful.

I saw a recipe for Triple Chocolate Chile cookies on bojongourmet.com and decided to try, but with a few of my own twists thrown in. I think the final outcome of my recipe is 100% success.
Recipe type: Drop Cookies | Chocolate Cookies | Pepper Cookies
Serves: 3 dozen
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room temperature or freeze

Help: Help: Cookie Hints and Tips | Melting Chocolate | 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
Dough:
  • 4 ounces bittersweet chocolate, chopped into small pieces
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup Dutch-processed cocoa powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon coarse ground black pepper
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 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.
Dough:
  1. In top of a double boiler over hot water, melt chocolate; set aside. 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 medium mixing bowl, combine flour, baking powder, salt, cocoa powder, cinnamon, cayenne pepper, and black pepper; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, beat the butter on medium speed about 1 minute until it is smooth and light in color. Gradually add the granulated sugar and mix together on medium speed until smooth and creamy. Add brown sugar and beat until well mixed and any lumps in the brown sugar are dissolved. Use a rubber spatula to scrap down the side of the bowl as needed. Add the eggs and vanilla extract, beat until thoroughly blended.
  4. Reduce the mixer speed to low and add the melted chocolate, mix until blended. Add the flour mixture, mix just until the flour is completely blended. Stir in the chocolate chips. The batter will be very thick.
  5. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 12 minutes or until cookies are set and slightly puffed and the tops begin to crack. Do not over-bake. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Adapted From: bojongourmet.com, Triple Chocolate Chile Cookies

 

Triple Chocolate and Espresso Cookies

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Triple Chocolate and Espresso Cookies
This recipe is adapted from Giada De Laurentiis’s Double Chocolate with Espresso Cookies on foodnetwork.com. Yes these are good!!! I did make some changes; I added extra vanilla extract because I love the taste of vanilla with chocolate. Also I substituted chocolate covered espresso beans with espresso powder; I use Medaglia D’oro Instant Espresso Coffee.

Chocolate and coffee make a winning combination, so don’t be shy with the espresso, I used 5 teaspoons for a wonderful balance of chocolate and espresso. These cookies have a crispy outside, but soft and chewy inside with a fudgy flavor.
Recipe type: Dessert | Drop Cookies | Chocolate Cookies | Espresso Cookies
Serves: 3 dozen
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room temperature or freeze

Help: Cookie Hints and Tips | Melting Chocolate | Chocolate Types
Ingredients
Dough:
  • 6 ounces semi-sweet chocolate, chopped into small pieces
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 5 teaspoons instant espresso coffee (espresso powder)
  • 2 large eggs
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 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.
Dough:
  1. In top of a double boiler over hot water, melt chocolate and butter; stir to combine. Set aside. 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 medium mixing bowl, combine flour, baking powder, salt, cocoa powder, and instant espresso coffee; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, beat the eggs on medium speed 1 to 2 minutes until whipped 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 water and vanilla extract and continue beating until blended.
  4. Reduce the mixer speed to low and add the melted chocolate mixture, mix until blended. Add the flour mixture, mix just until the flour is completely blended. Stir in the chocolate chips. The batter will be very thick.
  5. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 12 minutes or until cookies are set and slightly puffed and the tops begin to crack. Do not over-bake. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Adapted From: foodnetwork.com, Giada-de-Laurentiis, Double Chocolate and Espresso Cookies

 

Chocolate Espresso Cream Pie

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Chocolate Espresso Cream Pie
Easy, creamy, decadent, delicious! This pie has the perfect balance of chocolate and coffee flavors.
Recipe type: Dessert | Chocolate Pie | Cream Pie
Serves: 8 to 10 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Pie Pan Pastry: Chocolate Crust Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate
Ingredients
Chocolate Cookie Crust:
  • 18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
  • 2 tablespoons unsalted butter, melted
Chocolate Espresso Filling:
  • 6 ounces bittersweet chocolate, chopped into small pieces
  • 3 tablespoons unsalted butter
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons instant espresso coffee (espresso powder)
  • ⅛ teaspoon salt
  • 4 large egg yolks
  • 2 cups half-and-half cream
  • 1 teaspoon pure vanilla extract
Coffee Whipped Cream:
  • 2 cups whipping (heavy) cream
  • 2 tablespoons plus 1 teaspoon coffee liqueur, such as Kahlua
  • ¾ cup confectioners' (powdered) sugar
Decoration:
  • About 1 ounce bittersweet chocolate for chocolate shavings
Instructions
Preheat oven to 350 degrees F.
Chocolate Cookie Crust:
  1. Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add melted butter; stir until thoroughly mixed and mixture is crumbly.
  2. Pour the chocolate crumb mixture into a 9 inch pie 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 and against the sides of the pie pan.
  3. Bake: Place pie crust on a baking sheet, and bake 10 minutes. Remove from oven. Cool completely on a wire cooling rack.
Chocolate Espresso Filling:
  1. In top of a double boiler, combine chopped chocolate and butter. Place pan over hot water (the upper pan should not touch the water.) Heat and stir the chocolate and butter together until the chocolate is melted and mixture is smooth. Remove from heat. Set aside.
  2. In a large heavy saucepan, combine the sugar, cornstarch, instant espresso, and salt. In a medium mixing bowl whisk together the egg yolks and half-and-half cream. Gradually whisk the egg yolk mixture into the sugar mixture. Cook over medium heat, whisking constantly to prevent the mixture from burning and egg from curdling, until mixture thickens & boils. Boil and stir 1 minute. Remove from heat. Stir in vanilla.
  3. Whisk the melted chocolate mixture into the sugar mixture until thoroughly combined.
  4. Spoon the Chocolate Espresso Filling into the cooled Chocolate Crust. Place plastic wrap directly onto the filling to prevent a film from forming. Let filling cool to room temperature, then refrigerate at least 4 hours or overnight.
  5. Before serving, top with Coffee Whipped Cream.
Coffee Whipped Cream:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; beat in the coffee liqueur, then 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.
  2. Spread the whipped cream over the chilled pie filling using a rubber spatula, offset spatula, or the back of a spoon to form attractive swirls and peaks.
Decoration:
  1. Sprinkle bittersweet chocolate curls or shavings on top. Tip: Use a vegetable peeler to shave curls from a block or bar of room temperature chocolate.
  2. Serve: Cream pies are best served immediately or served the same day. Refrigerate until ready to serve. Refrigerate leftovers.

 

Red Velvet Cake

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Red Velvet Cake
What is it about Red Velvet Cake that causes oohs and aahs from many people? Perhaps it is the rich ruby-red color, or the striking combination of red layers and white icing. But most likely it is the irresistibly scrumptious flavor is this old fashioned cake with a subtle chocolate flavor.

The popular legend of how Red Velvet originated is sometime around the 1950’s a woman asked for the recipe for the delicious red velvet cake she was served at the Waldorf-Astoria Hotel in New York City. This was the hotel’s signature cake, and the hotel billed the woman $100 or more for the recipe. Upset over the charge, she passed the recipe along to everyone she knew.

Many Red Velvet Cake recipes today use a cream cheese frosting, which is undeniably delicious. But Instead, I have chosen a rich Flour Buttercream with perfectly complements the light chocolaty flavor and moistness of the cake. Flour Buttercream is also thought to have been used with the original Red Velvet Cake. The coconut garnish adds an extra sweet crunch along with a stunning white elegance. Serve this cake as a special weekend treat, or as the centerpiece to your holiday dessert table.
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: 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
Batter:
  • 2½ cups all-purpose flour
  • 2 tablespoons Dutch-processed cocoa powder
  • ½ teaspoon salt
  • 1 teaspoons baking soda
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (1 ounce) liquid red food coloring
  • 1 tablespoon cider vinegar or white vinegar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
Flour Buttercream:
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
Topping (optional):
  • About 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.
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 flour, cocoa, salt and baking soda; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla, liquid red food coloring, and vinegar 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 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 25 to 30 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.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  4. The frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Red-Velvet-CakeReserve any crumbs that occur from slicing to sprinkle on top of the frosted cake, if desired. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about 1 cup frosting over the layer. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the frosting as smooth as possible over the top and sides.
Topping (optional):
  1. Gently press coconut around the sides of the cake. Sprinkle the top of the cake with cake crumbs, if desired.

Pretty in Pink Cake

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Pretty in Pink Cake
Pale pink rolled fondant and tiny fondant hearts cover a delicious Devil’s Food Cake for Valentine's Day or as a pretty party cake.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 3 days for making and assembling this Pretty in Pink Cake so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Pretty in Pink Cake.
Recipe type: Dessert | Chocolate Butter Cake | Rolled Fondant
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Heart Shaped Pan Prep: Greased and Floured Oven Temp: 350° Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Rolled Fondant 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
Devil's Food Cake Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup boiling water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
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
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch heart-shaped cake pans; lightly grease the pans with shortening and dust 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.
Tips: If you have just one heart shaped pan, bake ½ of the batter, then cool, clean, regrease and redust the pan with flour before baking the second ½ of batter.
Batter:
  1. In a medium mixing bowl, combine the cocoa powder and boiling water. Stir to dissolve cocoa. Add cold water and vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. 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. With the mixer still on medium speed, slowly add the granulated sugar to the butter, 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, then add the brown sugar, taking an additional 3 to 4 minutes, 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 sugars, 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 chocolate mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and chocolate 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 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. Tip: if you have just one heart shaped pan, bake ½ of the batter, then cool, clean, re-grease and re-dust the pan with flour before baking the second ½ of batter.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening untilsmooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add 2 tablespoons of milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Cake Layers and First Crumb Coat:
  1. Trim and level each cake layer. For the top layer, slice off a small amount of the sharp edge to make a rounded edge for the fondant. Secure the bottom layer of the cake to a cake board or cake plate; place about a tablespoon of frosting in the middle of the board or plate, center the cake and press the cake lightly into the frosting to adhere. Tip: Use a cake lifter to easily pick up and move the layers onto the cake board or cake plate.
  2. Using an offset spatula spread frosting about ¼ inch thick on the bottom layer. Place the second cake layer on top. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Rewhip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cake with a thin layer of frosting over the first crumb coat. The second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cake with rolled fondant. Decorate with cutout fondant decorations. See Rolled Fondant Tips and Recipes.
  2. Serve cake at room temperature. Cover loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store in a cool dry place.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Pretty in Pink Cake:
Decorating:
Cake board
Cake plate
Cake Lifter
3 pounds rolled fondant
Pink food coloring, such as deep pink
2 inch and 3inch heart shaped cookie cutters
¾ inch heart shaped cookie cutter
Small silver dragees
Clear alcohol such as vodka or gin or kirshwasser
Small artist paintbrush (for applying alcohol)
Pizza cutter
Straight edge ruler (a quilters ruler works well)
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made one batch, 3 pounds, of Marshmallow Rolled Fondant for this cake, which was enough to cover the cake and make the decorations. I used about 2½ pounds total.
  3. Leftover fondant can be wrapped tightly and stored for a future project.
  4. Bake the cake. After the cake is cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
    First layer with filling Second layerBegin first crumb coat First crumb coat complete
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in.
  3. Tint about ⅔ of the fondant pale pink. Cover until ready to use.
  4. Apply the second crumb coat just prior to covering with fondant.
    Fondant tinted pale pinkSecond crumb coat complete
  5. Roll the pale pink fondant ¼ inch thick and cover the cake.
    Fondant rolled ¼ inch thickPlace rolled fondant on cakeFondant trimmed
  6. Tint some of the remainder of the fondant a darker pink for the strips and cutout hearts, keeping a small portion pale pink and a portion white for some of the cutout hearts and in case you need it for any color changes.
    Scraps tinted dark pink,pale,and one portion left white
  7. Roll the darker pink fondant into a rectangle about 18 inches long and at least 3 inches wide, and 1/16 inches thick for the strips. Use a ruler and pizza cutter to cut 8 to 9 strips about 18 inches long by ¼ inches wide. (Make sure and measure the top and sides of the cake to determine if 18 inches is the correct length.) Place one strip diagonally across the center of the cake and down the sides. Use the pizza cutter or a sharp knife to trim off extra. Rub a small amount of clear alcohol under each strip end and press gently against the cake to adhere. Place additional strips about 1 inch apart, trim off extra and adhere the ends with clear alcohol.
    Place dark pink strips
  8. Set the cake aside, uncovered, until ready to finish decorating the following day, but do not refrigerate the cake at this point.
  9. Roll out remaining fondant ¼ inch to ½ inch to make 3 or 4 large heart shapes for the top of the cake. Cut out several small ¾ inch hearts about 1/16 inch thick. Set aside and let all decorations dry overnight.
    dry cutout shapes
Day three:
  1. Place the large hearts on top of the cake; the large hearts don’t really need to be adhered to the cake, just sit on top. Press a silver dragee into each of the small hearts and randomly place on top of the strips, adhering with clear alcohol. Place leftover small hearts around the cake plate.
  2. Your beautiful heart is finished and ready for your special Valentine.
Cake Decoration Inspired by: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010

 

Chocolate Spice Valentine Cupcakes

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Chocolate Spice Valentine Cupcakes
Poured fondant icing and glittery sugar hearts decorate these amazingly delicious Chocolate Spice Cupcakes. Chocolate cupcakes are a treat just by themselves, but but the secret is these is the cinnamon.

Making poured fondant is easy, but it is a two-step process. The first step is making the fondant, which should be made and cured at least one day in advance. The second step, which can be completed just prior to covering the cupcakes, is warming and thinning the cured fondant with sugar syrup to make it pourable. The sugar syrup for the poured fondant can also be made in advance.
Recipe type: Dessert | Cupcakes | Chocolate Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 20 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Fondant, Poured Fondant

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
Poured Fondant:
Batter:
  • ½ cup unsweetened cocoa powder
  • ½ cup hot water
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup milk (preferably whole milk)
  • 1½ teaspoons pure vanilla extract
  • ¾ cup (1½ stick) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 2 large eggs
Cupcake Decoration:
  • Small red sugar heart sprinkles
  • Clear alcohol such as vodka or gin or kirshwasser
  • Small artist paintbrush (for applying alcohol)
  • Red edible glitter
Vanilla Glaze:
  • 1 cup confectioners' (powdered) sugar
  • 1 teaspoon corn syrup
  • ½ teaspoon pure vanilla extract
  • 1 to 2 tablespoons warm milk (preferably whole milk)
  • Black food coloring
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners. I used red foil liners for these cupcakes.
Batter:
  1. In a medium mixing bowl, combine the cocoa powder and hot water. Stir until smooth. Set aside to cool.
  2. In a medium bowl, combine flour, baking soda, salt, and cinnamon; sift or whisk together to mix. Set aside.
  3. In a small bowl, stir the milk and vanilla extract together. 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 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. With the mixer on low speed, add the chocolate mixture, mix about 1 minute until well blended.
  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 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.
  8. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  9. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Poured Fondant:
  1. Dip cooled cupcakes into prepared poured fondant. The easiest way to cover cupcakes is to dip them in the fondant. Hold the cupcake upside down and dip the top of the cupcake into the bowl of fondant up to the paper liner. Lift the cupcake up and continue to hold upside down for 3 to 5 seconds to allow some of the excess fondant to drip off, swipe a spatula about one inch under the cake to cut the drip off, then turn the cupcake upright and allow the drip to settle on top of the cake. Let the cupcakes sit until the fondant is firm to the touch, the fondant icing sets quickly.
Cupcake Decorations:
  1. Use the small artist paint brush to lightly moisten the red sugar heart sprinkles with clear alcohol. Sprinkle with red edible glitter. Set aside to dry until ready to use.
Vanilla Glaze:
  1. In a medium bowl, and using an electric hand mixer or wooden spoon, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 1 tablespoon of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for piping, the icing should be like a thick sour cream. Tint with black food coloring.
  2. When the glaze is the right consistency, spoon into a pastry bag fitted with a small piping decorating tip. Or, spoon into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag. Or, use a plastic squeeze bottle with a tip available in decorating stores.
Decorating:
  1. When the poured fondant icing is set, pipe the black glaze in a zigzag pattern across the top of each cupcake. While the glaze is still wet, place 5 or 6 sugar hearts randomly on top of the glaze. Tip: the hearts are tiny, pick them up with tweezers and place on the glaze to avoid marring the zigzag pattern.
Cake Decoration Inspired by: Graham, Jennifer, The Crabapple Bakery Cupcake Cookbook, Penguin Books, 2007

Red Velvet Cupcakes

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Red Velvet Cupcakes
With a subtle hint of cocoa, Red Velvet cake has a flavor that is unique and delicious. Red velvet is a dessert that everyone oohs and aahs over, with its deep crimson color and thick coating of cream cheese frosting.

The history of Red Velvet tells us that original cakes used beets for the red color, or a combination of vinegar and baking soda to react with cocoa for a red color and to provide bubbles for leavening. Many recipes then and now use vegetable oil for moistness.

Veering away from old tradition and instead using basic baking techniques of creaming butter and sugar along with eggs for leavening, this Red Velvet cake, made with no vinegar, produces a cake that is moist and delicious. But keeping with modern tradition, this cake does not shy away from the food coloring; you have to have that bright red sassy color for a true Red Velvet experience!

And then there’s the cream cheese frosting, a standard favorite with Red Velvet; the creamy cream cheese flavor compliments the flavor of the cake, along with providing a striking red and white color contrast. These cupcakes feature a piping swirl of frosting, with a sprinkling of red winter berries nonpareils and red edible glitter.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 24 Cupcakes 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
Batter:
  • 2½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder (not Dutch Processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (1 ounce) liquid red food coloring
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
Cream Cheese Frosting (for a simple frosted top):
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners’ (powdered) sugar
Or
Cream Cheese Frosting (for piping swirls):
  • 11 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, cocoa, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla, and liquid red food coloring 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 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. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 20 to 25 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Cream Cheese Frosting:
  1. Make the smaller portion of frosting ingredients for a simple frosted top, and Red-Velvet-Cupcakesthe larger portion of frosting ingredients if making piping swirls.
  2. 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 and a good spreading or piping consistency.
  3. Frost and decorate tops of each cupcake as desired. Refrigerate leftovers.

Sparkling Cupcakes

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Sparkling Cupcakes
With a little sanding sugar and edible glitters, these cupcakes absolutely sparkle for either Valentine's Day or Easter. This cupcake is a Devil's Food cake, covered with poured fondant icings tinted with dark pink and violet food coloring and then dusted with sanding sugar and edible glitter in matching colors. You can easily change the cake flavor and the colors to match any occasion or holiday.

Making poured fondant is easy, but it is a two-step process. The first step is making the fondant, which should be made and cured at least one day in advance. The second step, which can be completed just prior to covering the cupcakes, is warming and thinning the cured fondant with sugar syrup to make it pourable. The sugar syrup for the poured fondant can also be made in advance.
Recipe type: Dessert | Cupcakes | Chocolate Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 30 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Fondant, Poured Fondant

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
Poured Fondant:
Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Topping:
  • Red or pink and purple Sanding Sugars
  • Red and purple Edible glitters
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners. I used silver foil liners for these cupcakes.
Batter:
  1. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. 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. With the mixer still on medium speed, slowly add the granulated sugar to the butter, 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, then add the brown sugar, taking an additional 3 to 4 minutes, 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 sugars, 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 cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Poured Fondant:
  1. Dip cooled cupcakes into prepared poured fondant. The easiest way to cover cupcakes is to dip them in the fondant. Hold the cupcake upside down and dip the top of the cupcake into the bowl of fondant up to the paper liner. Lift the cupcake up and continue to hold upside down for 3 to 5 seconds to allow some of the excess fondant to drip off, swipe a spatula about one inch under the cake to cut the drip off, then turn the cupcake upright and allow the drip to settle on top of the cake.
  2. Gently re-stir the fondant in the bowl before each cupcake is dipped as the fondant quickly forms a crust as it sits.
Topping:
  1. As soon as each cupcake has been dipped in the poured fondant, sprinkle with a little sanding sugar and edible glitters. The fondant icing sets quickly so complete each cupcake before doing the next.

 

Walnut Raspberry Torte

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Walnut Raspberry Torte
This tender, light cake is delicious blend of many flavors. Toasted walnuts are added to the batter to provide a nutty taste; the cake layers are filled with sweet raspberry preserves and then filled and frosted with a cream cheese frosting. Decorate with a handful of fresh raspberries and you’ll receive oohs and aahs when this cake is served.
Recipe type: Dessert | Layer Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350o 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:
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 cup toasted walnuts, finely chopped
  • ½ teaspoon cream of tartar
Fruit Filling:
  • 1 cup raspberry preserves
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6½ cups confectioner's (powdered) sugar
Topping and Decoration:
  • ½ cup walnuts, broken by hand
  • Few fresh raspberries
Instructions
Preheat oven to 350 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 medium mixing bowl, combine flour and baking soda; 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 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 mixture, 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 egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  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. Using a large rubber spatula, gently fold the walnuts into the batter.
  7. In a medium mixing bowl and using clean beaters, beat 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 in the remaining egg whites.
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 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.
Fruit Filling:
  1. In a small saucepan, heat the raspberry preserves over low heat until slightly warmed.
  2. Spread the warm preserves over the top of two cake layers. Refrigerate for 30 minutes.
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.
  2. Assembly: Place one raspberry topped cake layer on a serving plate. Using an offset spatula, spread with some of the frosting. Repeat with the second raspberry topped cake layer. Top with the plain cake layer. Spread remaining frosting over the top and sides of cake. Tip: when spreading the frosting over the raspberry layers, drop small amounts of frosting onto the raspberry layer, and gently spread with the spatula or your fingers.
Topping and Decoration:
  1. By hand, break the walnuts for the topping into ¼ inch pieces. Sprinkle over the top of the cake. Tip: Breaking the walnuts by hand reduces the amount of small crumbs.
  2. Slice a few raspberries in half with a sharp kitchen knife, blot with paper towels to remove excess juices. Gently press the raspberry halves around the bottom of the cake. Place a few whole raspberries on top of cake.
  3. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.
Adapted From: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007

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

 

Double Chocolate Valentine Cake

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Double Chocolate Valentine Cake
For chocolate lovers, this fudgy chocolate heart cake is made even chocolatier with a rich Ganache glaze spooned over the entire cake while hot from the oven. After cooling the glaze forms a thin layer of chocolate that completely encases the cake. To make the cake heart stoppingly beautiful, fresh ripe raspberries, brushed with a raspberry jam glaze completely cover the top surface of the cake. To add a bit more love, mix in a bit of Chambord or Framboise liqueur with the jam.
Recipe type: Dessert | Chocolate Butter Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Heart Pan Prep: Greased, Parchment Lined, and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake 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
Batter:
  • ½ cup plus 1 tablespoon Dutch-processed cocoa powder
  • ½ cup hot water
  • 3 tablespoons cold water
  • ¾ teaspoon pure vanilla extract
  • 1⅓ cups sifted cake flour
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large egg yolks
Ganache Glaze:
  • 4 ounces bittersweet chocolate, chopped into small pieces
  • ¾ cup whipping (heavy) cream
Raspberry Topping:
  • About 4 cups fresh raspberries
  • ¼ cup seedless raspberry jam
  • 1 tablespoon Chambord or Framboise raspberry liqueur (optional)
Instructions
Preheat oven to 350o degrees F. Prepare one 9-inch heart shaped cake pan; lightly grease the pan with shortening, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Wrap the outside of the pan with a cake strip 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. If you don’t have a heart shaped cake pan, substitute with a 9-inch round layer cake pan.
Batter:
  1. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine cake flour, baking powder, and salt; sift or whisk together to mix. 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 5 minutes to add all of the sugar, 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 egg yolks one at a time, beating until thoroughly mixed.
  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 cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa 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 or small offset spatula. Bake 30 to 40 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.
  7. Meanwhile, during the last 10 minutes while the cake is baking, prepare the Ganache glaze. Glaze the cake as soon as it is removed from the oven.
Ganache Glaze:
  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.
  3. Glazing the Cake: As soon as the cake comes out of the oven, place the pan on a wire cooling rack and poke holes all over the top of the cake with a wooden skewer or tooth pick. Slowly pour half of the Ganache glaze over the top of the cake, spreading the glaze with a pastry brush, and allowing some of the glaze to soak into the cake. This should take about 10 minutes.
  4. Run a small metal spatula around the sides of the pan, and invert the cake onto a serving plate so the bottom side is up.
  5. Peel off and discard the parchment paper, and poke holes all over the top. Slowly pour the remaining Ganache glaze over the top of the cake, spreading the glaze with a pastry brush, and brushing some of the glaze around the sides.
  6. Let cake cool completely and until the Ganache glaze is firm to the touch.
Raspberry Topping:
  1. Starting at the outside border and working toward the center, place the raspberries, rounded bottom up, closely together to cover the surface of the cake.
  2. In a small saucepan, stir and heat the raspberry jam over low heat until it liquefies. Remove from heat. Stir in 1 tablespoon Chambord or Framboise raspberry liqueur (optional.) Use a pastry brush and gently brush the warm jam over the top of the raspberries.
Adapted From: Beranbaum, Rose Levy, Rose's Heavenly Cakes, John Wiley & Sons, Inc, New Jersey, 1009

Flourless Chocolate Almond Cake

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Flourless Chocolate Almond Cake
Filled with ground almonds, chocolate, and espresso, no one would guess that this rich and decadent dessert is made without flour. While baking, the cake rises, and then collapses while cooling. When ready to serve, dust the top with powdered sugar and enjoy plain, or with whipped cream or ice cream.
Recipe type: Dessert | Chocolate Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Greased Oven Temp: 350° 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
Batter:
  • 2½ cups blanched almonds, toasted, and finely ground
  • 2 tablespoons, plus 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, room temperature
  • 6 large eggs, room temperature, separated
  • 3 squares (1 ounce each) semisweet chocolate, grated
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso coffee (espresso powder)
  • ½ teaspoon salt
  • ¼ cup cold brewed espresso
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
Topping:
  • 2 or 3 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan: Lightly grease the pan with shortening.
Batter:
  1. In a medium mixing bowl, combine ground almonds and 2 tablespoons sugar; set aside.
  2. In a large bowl of an electric mixer, combine butter and 1¼ cups sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks; beat until thoroughly mixed. Add grated chocolate, cocoa powder, instant espresso, salt, brewed espresso, orange juice, vanilla, and ground almond mixture; stir until thoroughly mixed; set aside.
  3. In a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.Flourless-Choc-Almond-Cake slice
  4. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Place pan on a baking sheet. Bake 45 to 50 minutes or until the cake springs back when lightly touched in the center. Remove from oven and cool on a wire cooling rack.
  5. When cake is completely cool, slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan, and transfer onto a cake plate.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of the cake with confectioner's sugar.

Chocolate Chiffon Valentine Cake

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Chocolate Chiffon Valentine Cake
What better way to celebrate Valentine's Day than with lots of chocolate. Egg whites are beaten and folded into the batter, making this chocolate cake light and delicious. A creamy white chocolate frosting is used for the filling and top; with cocoa added to the frosting for the sides. Mini kisses and chocolate filigree hearts provide the finishing decorations.
Recipe type: Dessert | Chiffon Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Heart Shaped or Round Layers Pan Prep: Greased Bottom Only and Parchment Paper Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate, Tempering 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
Batter:
  • ½ cup unsweetened cocoa powder
  • ½ cup hot water
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs, separated
  • 1¼ cups granulated sugar, divided
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon cream of tartar
White Chocolate Frosting:
  • 12 ounces white chocolate, chopped into small pieces
  • ⅓ cup milk
  • 1½ cups unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioners' (powdered) sugar
  • 2 tablespoons unsweetened cocoa powder
Topping:
  • 1 cup mini kisses, milk chocolate, semi-sweet, or dark
Chocolate Filigree Hearts:
  • About 4 ounces semi-sweet chocolate
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch heart-shaped cake pans or round layer cake pans: lightly grease the bottom of the pans, and then line the bottoms with parchment paper. Do not grease the top of the parchment paper or the sides of the pans.
Tip: If you don’t have a heart shaped pan, cut a heart shape from paper to use as a template. Bake the cake in round baking pans. After the cake is baked and cooled, lay the template on top of each cake; use a sharp knife to cut the cake around the paper heart shape.
Batter:
  1. In a small mixing bowl, combine cocoa and hot water; stir until thoroughly combined and smooth; set aside to cool.
  2. In a small mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. 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 1 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 oil into the batter in a slow steady stream. Add the vanilla and continue mixing for another 1 minute until well blended.
  5. 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.
  6. Using a balloon type whisk or large rubber spatula, gently fold the chocolate mixture into the batter.
  7. 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 beat 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 the beaten egg whites into the batter.
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with 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 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
White Chocolate Frosting:
  1. In top of a double boiler, combine white chocolate chips and milk. Place pan over simmering water (the upper pan should not touch the water.) Heat and stir the chocolate and milk together until the chocolate is melted and mixture is smooth. Remove from heat; add butter, vanilla, and powdered sugar. Stir by hand, or beat with a hand mixer 2 to 3 minutes until frosting is thick and smooth. 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. Divide frosting in half, placing ½ in a separate bowl. Add cocoa to ½ of the frosting.
  3. Spread the white chocolate frosting between the 2 layers and over top of cake. Spread the cocoa frosting around the sides of the cake.
  4. Decorate with mini kisses and filigree hearts.
Chocolate Filigree Hearts:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate – How to Temper Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Draw heart shapes on paper; cover with wax paper or parchment paper. (You should be able to see the drawn hearts through the wax paper or parchment paper.) Place both sheets of paper on a baking sheet.
  2. In top of a double boiler over hot water, melt chocolate; stir with a rubber spatula or wooden spoon to combine. 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.
  3. Spoon melted chocolate into a pastry bag with a small round decorating tip or a small plastic bag with a zip-lock top. If using a plastic bag, cut off a very small corner of the bag.
  4. Pipe an outline of the heart shape on the wax paper or parchment paper, following the drawn heart outline; fill in the center of the heart in a crisscross pattern, connecting the sides of the heart. Let sit at least 1 hour or until chocolate is firm.
  5. Carefully peel the paper away from the chocolate hearts, or carefully slide a metal spatula under the hearts to lift off of the paper. Use a sharp knife to clean-up the edges of the hearts if necessary.

Chocolate Jalapeno Cake

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Chocolate Jalapeno Cake
This is a very dense and sinfully rich chocolate cake. The Jalapeno chilies are not overwhelming, but provide a nice subtle warm flavor that can be easily addictive. Expect the cake to rise while baking, then settle while cooling to a dense brownie-like texture. Serve the cake plain or with a dollop of whipped cream on top. My sister Linda Stradley shared this recipe with me from her website What’s Cooking America.
Recipe type: Dessert | Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 8" Round Springform Pan Prep: Greased, Parchment Paper Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake 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
Batter:
  • 1 pound bittersweet chocolate, chopped into small pieces
  • ¾ cup unsalted butter, room temperature
  • ½ jalapeno chili pepper, seeded, and very finely chopped (about 1 to 2 tablespoons)
  • 5 eggs, room temperature, separated
  • 2 teaspoons pure vanilla extract
  • 1½ tablespoons all-purpose flour
  • ¼ teaspoon cream of tartar
  • ½ cup firmly packed light brown sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 8 inch round springform pan; Lightly grease the bottom of the pan, then line the bottom with parchment paper.
Batter:
  1. Melt the chocolate in the top of a double boiler over hot water; add butter and chopped jalapeno pepper. Stir occasionally with a rubber spatula or wooden spoon until smooth. 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. In a medium mixing bowl, add the egg yolks. Using a wire whisk, whisk the yolks to break them up, and then whisk the egg yolks, vanilla extract, and flour into the chocolate. Remove from heat and set aside.
  3. In a large bowl of an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add in brown sugar and continue beating until stiff peaks form.
  4. Fold ⅓ of the egg white mixture into the chocolate mixture to lighten the mixture. Then quickly fold the entire chocolate mixture in with the remaining egg whites.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake about 30 minutes or until the cake has risen and a crust has formed on top. The middle will still be slightly soft and will jiggle when the pan is moved. Remove from oven and cool completely in the pan on a wire cooling rack.
  6. When cake is completely cool, slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan. Remove the parchment paper and transfer onto a cake plate. Cover with plastic wrap and refrigerate at least 5 hours or overnight.
  7. Serve cake chilled, or if desired set cake out before serving and bring to room temperature. Top with sweetened whipped cream.

Chocolate Almond Truffles

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Chocolate Almond Truffles
Chocolate decadence! These exquisite truffles are very easy to make, and are a beautiful gift for your sweetheart or someone special. A dark chocolate almond ganache center is surrounded by semisweet chocolate and drizzled with white chocolate.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Small and Medium Heavy Bottomed Pans Method: Stovetop Pan: Large Rimmed Baking Sheet Pan Prep: Parchment Lined Yield: 60 Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Blanching Almonds, 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
Center:
  • 10 ounces milk chocolate, chopped in small (about ¼ inch) pieces
  • ½ cup unsweetened cocoa powder
  • ¾ cup whipping (heavy) cream
  • ½ cup blanched almonds, toasted, and finely ground
Coating:
  • 10 ounces semisweet chocolate, chopped in small pieces
  • 5 ounces white chocolate, chopped in small pieces
Instructions
Center:
  1. In a medium mixing bowl, combine milk chocolate and cocoa powder; set aside.
  2. In a small heavy-bottomed pan over medium heat, heat the whipping cream to simmering. Pour the hot cream over the chocolate mixture; stir with a rubber spatula or wooden spoon until chocolate is melted. Stir in the almonds.
  3. Place chocolate mixture in a covered container and freeze for two hours.
  4. With slightly wet hands, Shape chilled chocolate into small balls, about 1” in diameter; set aside. Tip: A small ice cream scoop is ideal for making uniform-sized candies.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt semisweet chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted and smooth; do not overheat as chocolate will burn easily. 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.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
  4. Place one truffle at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the truffle out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated truffle on the prepared baking pan, pushing the truffle off the fork with another fork. Let truffles sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated truffles about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  5. In top of a double boiler over hot water, melt white chocolate.
  6. Spoon the melted white chocolate into a small plastic bag. Snip off a tiny corner of the bag, drizzle over truffles.
  7. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Chocolate Cheesecake

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Chocolate Cheesecake
This cheesecake is all about 3 delicious layers of delectable chocolate. A creamy chocolate cream cheese filling is sandwiched between a crunchy chocolate cookie crust and a rich dark chocolate topping. For a little additional flair garnish the cheesecake with white and dark chocolate shards around the top.
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
Chocolate Cookie Crust:
  • 18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
  • 2 tablespoons unsalted butter, melted
Chocolate Filling:
  • 8 ounces semisweet chocolate, melted and cooled
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 large eggs, room temperature
Chocolate Topping:
  • 6 ounces dark or bittersweet chocolate, chopped into small pieces
  • ¾ cup whipping (heavy) cream
  • 1 tablespoon granulated sugar
Chocolate Shard Garnish:
  • About 2 ounces dark or semisweet chocolate
  • About 2 ounces white chocolate
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 lightly butter the pan with about 1 tablespoon of melted butter.
Chocolate Cookie Crust:
  1. Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add 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.
Chocolate Filling:
  1. In top of a double boiler over hot water, melt the semisweet 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 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 vanilla and flour; 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. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Pour the cheesecake filling into the cookie crust.
  8. 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 60 to 70 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.
  9. 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.
  10. 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.
Chocolate Topping:
  1. In a medium heavy-bottom pan, combine the chocolate, whipping cream, and sugar. Heat and stir over low heat until chocolate is melted and topping is smooth. Remove from heat and set aside to cool about 20 minutes or until starting to cool and thicken.
  2. Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges, letting some of the topping drip down the sides of the cheesecake.
  3. Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
Chocolate Shard Garnish:
  1. In top of a double boiler over hot water, melt the semisweet chocolate. Spread the melted chocolate in a thin layer on a cool flat surface such as a marble slab or wooden board. Work quickly so the chocolate can be spread evenly before it begins to set.
  2. In top of a double boiler over hot water, melt the white chocolate. Spread melted white chocolate over the semisweet chocolate and spread with a spatula.
  3. When the chocolate is set but not hard, hold a wide spatula at a slight angle to the chocolate and push along the top of the chocolate for 1 to 2 inches to form a thin roll of chocolate or shards. Don’t worry if they don’t curl. The broken shavings look just as nice on top of the cake.
  4. When ready to serve, decorate with chocolate curls or shards. Refrigerate leftovers.

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.

 

 

Mississippi Mud Cheesecake

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Mississippi Mud Cheesecake
There are so many layers and textures and chocolate flavors in this amazing cheesecake; it’s difficult to know where to begin. The bottom starts with a mixture of graham cracker crumbs and pecans mixed with butter, sugar and egg whites for a crunchy cookie crust. Next up is a rich and chocolaty brownie layer that is first baked, and then covered with a marvelously rich chocolate and cream cheese filling. And to finish, a fudgy chocolate sauce is spread over the top along with a sprinkling of miniature marshmallows and pecans. This large Mississippi Mud Cheesecake is a feast for the eyes, a treasure for the stomach, and will be the star of any holiday table.
Recipe type: Dessert | Cheesecake | Chocolate
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Round Cheesecake 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
Graham Cracker and Pecan Cookie Crust:
  • 2 cups Graham Cracker crumbs (about 16 full graham cracker sheets)
  • ½ cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 2 large egg whites, lightly beaten
Brownie Layer:
  • 8 ounces semisweet chocolate
  • 7 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
Chocolate Filling:
  • 12 ounces semisweet chocolate
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter
  • 4 (8 ounce) packages cream cheese, room temperature
  • 2 cups granulated sugar
  • 2 cups sour cream
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, room temperature
Chocolate Topping:
  • 6 ounces semisweet chocolate, chopped into small pieces
  • ¼ cup granulated sugar
  • ½ cup whipping (heavy) cream
  • 1 tablespoon light corn syrup
Garnish:
  • 1 cup miniature marshmallows
  • ½ cup coarsely chopped pecans
Instructions
Preheat oven to 350 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker and Pecan Cookie Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, pecans, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly. Add the beaten egg whites and stir until thoroughly mixed.
  2. Bake: Pour the 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 and 1 inch up the sides of the pan. Place the pan on a baking sheet; bake 8 minutes. Remove from oven and place on a wire cooling rack to cool.
Brownie Layer:
  1. In top of a double boiler over hot water, combine the semisweet chocolate, butter, and sugar, stir and heat until chocolate and butter is melted. Or, heat 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 stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. Remove pan from heat, add eggs and vanilla and stir until thoroughly combined. Add flour and stir just until mixed.
  3. Bake: Pour brownie batter over cooled cookie crust. Place the pan on a baking sheet; bake 20 minutes. Remove from oven and place on a wire cooling rack to cool.
  4. 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.
  5. Reduce oven to 300 degrees F.
Chocolate Filling:
  1. In top of a double boiler over hot water, combine the semisweet chocolate, cocoa, and butter, stir and heat until chocolate and butter is melted. Or, heat 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.
  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 and vanilla; beat until mixed. Add the melted chocolate mixture; 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. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Pour the cheesecake filling over the brownie layer.
  8. 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 2½ to 3 hours. 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.
  9. 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.
  10. 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.
Chocolate Topping:
  1. Place the chopped chocolate and sugar 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 and sugar, stirring until the chocolate is completely melted. Add corn syrup, stirring until completely mixed. Remove from heat and set aside to cool about 20 minutes or until starting to cool and thicken.
  3. Reserve about 2 tablespoons of the chocolate topping to use with the garnish, and pour the remainder over center of cheesecake; use a small offset spatula to spread the chocolate to the edges, letting some of the topping drip down the sides of the cheesecake.
Garnish:
  1. Sprinkle the marshmallows over the chocolate topping, and then drizzle the reserved chocolate topping over the marshmallows. Sprinkle chopped pecans over the top.
  2. Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
Adapted From: Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Raspberry Cream Cheesecake

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Raspberry Cream Cheesecake
The fresh raspberry flavor shines in this light and refreshing, fabulously delicious, no-bake cheesecake. Serve with sweetened whipped cream if desired, and sprinkle individual pieces with a few more fresh raspberries. Substitute fresh strawberries, blueberries, or blackberries if you prefer.
Recipe type: Dessert | No-Bake Cheesecake
Serves: 10 to 12
Prep time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

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Ingredients
Vanilla Cookie Crust:
  • 1½ cup vanilla cookie crumbs (such as Nabisco Nilla Wafer cookies or Lorna Doones)
  • 3 tablespoons unsalted butter, melted
Raspberry Cream Filling:
  • 1 envelope unflavored gelatin
  • ¼ cup milk (preferably whole milk)
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 jar (7 ounces) marshmallow cream (fluff)
  • 1 cup whipping (heavy) cream
  • ¼ cup granulated sugar
  • 2 cups fresh raspberries, crushed
  • Tip: Use a citrus juicer for freshly squeezed juice.
Garnish:
  • 1 cup whole fresh raspberries
Instructions
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. Pour the cookie crumb mixture into the cheesecake 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 in the freezer while preparing filling.
Raspberry Cream Filling:
  1. Sprinkle gelatin over milk 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.
  2. In a large bowl, add the cream cheese and beat on medium speed with an electric mixer until smooth and fluffy, 3 minutes. Slowly add the cooled gelatin mixture, continuing to beat the mixture, and then beat in the lemon juice, vanilla, and marshmallow cream. 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 andthere are no lumps. Set aside.
  3. In a medium mixing bowl, using an electric mixer, beat thewhipping cream until soft mounds form; gradually add the 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.
  4. Using a large rubber spatula or balloon type whisk, gently fold the whipped cream into the cream cheese mixture, and then fold in the crushed raspberries.
  5. Pour the cheesecake filling into the chilled cookie crust.
  6. Cover the pan and refrigerate until filling is firm, 6 to 8 hours or overnight. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish:
  1. When ready to serve, run a hot knife around the edge of the pan to loosen. Place fresh raspberries on top of cheesecake. Serve extra raspberries with individual slices if desired.
Source: Geary, George, 125 Best Cheesecake Recipes, Robert Rose Inc, Ontario Canada, 2002

 

Cinnamon Love Knots

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Cinnamon Love Knots
A sweet cinnamon treat with morning coffee, afternoon brunch, or after dinner dessert.
Recipe type: Dessert | Yeast Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 13"x9"x2" inch oblong Pan Prep: Greased Oven Temp: 375o Yield: 36 Knots 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
Dough:
  • ½ cup warm water (110 to 115 degrees)
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 2 packages active dry yeast
  • ½ cup granulated sugar
  • 2 large eggs, lightly beaten
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 4½ to 5 cups all-purpose flour, plus additional for work surface
Topping:
  • ¾ cup unsalted butter, melted
  • 2 cups granulated sugar
  • 2 tablespoons ground cinnamon
Instructions
Dough:
  1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  4. Prepare two 13x9x2 inch oblong pans; lightly grease the pans with shortening.
  5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times.
  6. Divide dough into three portions. From each portion, divide dough into 12 pieces, and shape each piece into a ball. Roll each ball into an 8 inch rope.
Topping:
  1. In a small bowl, combine sugar and cinnamon.
  2. Dip one rope into the melted butter, and then roll in the cinnamon sugar mixture. Tie the rope into a knot; tuck the ends under and place on the baking sheets. Repeat with remaining dough.
  3. Cover and let knots rise is a warm place until doubled in size, 1 to 2 hours.
  4. Preheat oven to 375 degrees F.
  5. Bake: Bake knots 15 to 20 minutes, or until a light golden brown. Remove rolls from oven. Place pan on wire cooling racks to cool.

Lemon Tart with Almond Crust

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Lemon Tart with Almond Crust
A buttery almond pastry crust balances the flavor of the sweet, yet tart lemon filling. A beautiful dessert for Valentines Day, Easter, or any special occasion. Serve this delicious tart plain or with whipped cream, and garnished with lemon peel spirals.
Recipe type: Dessert | Custard Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removeable Bottom Pastry: Almond Pastry Prep: Baked Starting Oven Temp: 400° Storage: Cover and Refrigerate

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
Almond Pastry:
  • 1 cup all-purpose flour
  • ½ cup blanched almonds, toasted, and finely ground
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut into small pieces
  • ½ teaspoon pure almond extract
  • 2 to 3 tablespoons ice water
Filling:
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 large egg yolks
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • ¾ cup freshly squeezed lemon juice
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into small pieces
Instructions
Preheat oven to 400 degrees F. Prepare one 9 inch tart pan with a removable bottom; lightly grease the bottom and sides of the pan with butter.
Almond Pastry:
  1. In a large mixing bowl, combine flour, ground almonds, sugar, and salt. With a pastry blender, cut butter into the flour mixture until the mixture resembles coarse crumbs. Or, process in a food processor. Add almond extract and 2 tablespoons ice water. Stir until mixture holds together when pinched with your fingers. If pastry is too dry, add additional 1 tablespoon ice water.
  2. Press pastry evenly into tart pan, patting pastry evenly over bottom and up the sides, flush with the rim of the pan.
  3. Bake: Place the pastry lined tart pan on a baking sheet, and bake 15 to 20 minutes or until very light golden brown. Remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees F.
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 to strain out the lemon zest and any pieces of cooked egg; pour into baked tart crust.
  3. Bake: Bake 20 minutes. Remove from oven and place on a wire rack to cool. Tip: filling will still be loose and jiggly after baking but will firm as it cools.
  4. Cover and refrigerate until ready to serve. Refrigerate leftovers.

Chocolate Chiffon Pie

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Chocolate Chiffon Pie
Light and airy, this Chocolate Chiffon pie is delicious. The fluffy texture, lightened with whipped egg whites and whipped cream, is like a decadent mousse. This recipe uses a Chocolate Nut Crust flavored with cinnamon, or substitute a Graham Cracker Crust or Chocolate Crumb Crust if you prefer.
Recipe type: Dessert | Chiffon Pie | Refrigerator Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Chocolate Nut Pastry Prep: Baked Oven Temp: 350o Storage: Cover and Refrigerate

Help: 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
Chocolate Nut Crust:
  • 1 cup Chocolate Cookie crumbs, finely ground (Use a cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
  • ½ cup walnuts or pecans, finely chopped
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup unsalted butter, melted
Filling:
  • 6 squares (1 ounce each) semisweet chocolate
  • 1 square (1 ounce) unsweetened baking chocolate
  • 1 cup milk (preferably whole milk)
  • 1 envelope unflavored gelatin
  • ⅔ cup granulated sugar, divided
  • 2 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1½ cups whipping (heavy) cream
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F.
Chocolate Nut Crust:
  1. In a medium mixing bowl, combine cookie crumbs, nuts, sugar, cinnamon, and melted butter. Stir until thoroughly mixed.
  2. Pour the chocolate crumb mixture into a 9 inch pie 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 and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Chop the semisweet chocolate and unsweetened chocolate into small pieces. Set aside.
  2. Place the milk in the top of a double boiler. Sprinkle the gelatin over the milk. Let stand for about 5 minutes to soften.
  3. Set the top of the double boiler over simmering water. Add ⅓ cup of the sugar, the chopped chocolate, and egg yolks. Cook, stirring frequently with a rubber spatula or wooden spoon until the chocolate is melted, and the mixture is slightly thickened and reaches 160 to 170 degrees using a candy or instant read thermometer to gauge the temperature, about 12 to 15 minutes. Remove from heat. Stir in the vanilla extract. 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.
  4. In a medium mixing bowl, whip the cream with an electric mixer until soft peaks form. Place in the refrigerator until ready to use.
  5. In another medium mixing bowl and using clean beaters, beat the egg whites with an electric mixer on low speed until foamy. Add the cream of tartar, increase the mixer speed to high and beat until soft peaks form. Gradually beat in the remaining ⅓ cup sugar and continue beating until stiff peaks form. Set the whipped egg whites aside. The egg whites should be used within 20 minutes.
  6. Meanwhile, chill the cooked chocolate mixture by placing the bowl in a larger bowl of ice water. Stir occasionally for the first 10 minutes, and then stir frequently as the mixture begins to cool and thicken, about 10 minutes longer. Remove bowl from the ice water.
  7. After the chocolate mixture has cooled and thickened, immediately stir a large spoonful of the egg whites into the chocolate to lighten the mixture, and then fold the remaining egg whites in.
  8. Fold in the whipped cream until well incorporated, but leaving a few streaks of chocolate.
  9. Pour the mixture into the prepared pie crust and refrigerate until set, at least 3 to 4 hours. Serve chilled. Refrigerate leftovers.

Chocolate Angel Pie

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Chocolate Angel Pie
This is a luscious chocolate pie with a meringue shell that is a bit chewy yet seems to melt in your mouth. You’ll need to allow time to bake and chill the meringue shell before adding the chocolate filling. The result is a dessert that is incredibly delicious.
Recipe type: Dessert | Cream Pie | Meringue
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pan Prep: Generously Greased Pastry: Meringue Pastry Prep: Baked and Chilled Oven Temp: 300° Storage: Cover and Refrigerate

Help: Chocolate Types, Melting Chocolate, Making Meringue
Ingredients
Meringue Pie Shell:
  • 3 large egg whites
  • ⅛ teaspoon salt
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ½ cup granulated sugar
  • ½ cup walnuts, finely chopped
Filling:
  • 4 ounces German Sweet Chocolate, chopped into small pieces
  • 1½ tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup whipping (heavy) cream, whipped
Instructions
Preheat oven to 300 degrees F. Generously grease one 9 inch pie pan.
Meringue Pie Shell:
  1. In a medium mixing bowl, beat egg whites with an electric mixer until foamy. Add salt and cream of tartar; beat until soft peaks form. Add vanilla; continue beating, then gradually add sugar; beat until stiff peaks form. Using a large rubber spatula, gently fold in the walnuts.
  2. Spoon meringue into the pie pan, form into a nest-like shell, building up the sides of the shell to the top of the pie pan.
  3. Bake: Bake 1 hour. Remove from oven and cool on a wire cooling rack. When cool, cover and refrigerate for at least 2 hours to chill.
Filling:
  1. In a medium heavy saucepan over low heat, combine chocolate and water; stir constantly with a rubber spatula or wooden spoon until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate and water 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.
  2. Add vanilla to chocolate mixture; stir to mix. Gently fold in whipped cream.
  3. Pour filling into chilled meringue pie shell. Cover and refrigerate at least 2 hours to chill.

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

Linzer Cookies

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Linzer Cookies
These pretty sandwich cookies are festive and exceedingly delicious. Reminiscent of the famous Viennese Linzertorte with a generous filling of raspberry preserves, sandwiched between a cookie base and cutout top so the filling peeks through. Linzer cookies are traditionally made with hazelnuts, but you can substitute with almonds, pecans, or walnuts if you prefer.
Recipe type: Dessert | Rolled and Cutout Cookies | Sandwich Cookies | Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2½ Dozen Sandwiches Storage: Airtight Container, Room Temperature

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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
Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup filberts (hazelnuts), blanched
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon freshly grated lemon zest
  • Tip: Use a citrus zester fresh zest. Use standard measuring cups and spoons or scales for accurate measuring.
Filling and Topping:
  • ½ cup raspberry preserves
  • ¼ cup confectioner’s (powdered) sugar
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking powder, cinnamon, and salt. Whisk together to mix.
  2. In a food processor, pulse the hazelnuts until finely ground. Add the hazelnuts to the flour mixture. Whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, vanilla, and lemon zest; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
  4. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours.
  5. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  6. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ 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 from half of the shapes with a 1½ inch scalloped cookie cutter. Re-roll the scraps, or bake the 1½ inch shapes separately.
  7. 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.
Filling and Topping:
  1. Spread about 1 teaspoon of the raspberry preserves over each cookie without the middle cutout.
  2. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioner’s sugar. Place the cutout cookies on top of the raspberry-covered cookies.
Adapted from: Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005

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.

Honey Hearts

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Honey Hearts
These cookies combine the sweet taste of honey, candied peels, and a hint of spice. Sandwiched together with raspberry preserves and then a dunking in chocolate makes these cookies complete. The flavor of Honey hearts seem to improve after a day, giving the flavors a chance to blend together.
Recipe type: Dessert | Rolled and Cutout Cookies | Sandwich Cookies | Chocolate | Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 425° Yield: 1½ Dozen Sandwiches Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, 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
Dough:
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 1 cup plus 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter
  • ⅔ cup honey
  • 1 large egg
  • 3 tablespoons mixed candied peel, finely chopped (use a combination of orange peel and lemon peel)
Filling:
  • ½ cup raspberry preserves
Topping:
  • 4 ounces semisweet chocolate, chopped into small pieces
  • 2 teaspoons shortening
Instructions
Dough:
  1. Preheat oven to 425 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  2. In a medium mixing bowl, combine flour, baking powder, cinnamon, cloves, and salt. Whisk together to mix. Set aside.
  3. In a medium saucepan over medium low heat, combine sugar, butter, and honey; stir constantly with a wooden spoon or rubber spatula until heated and butter is melted. Remove from heat and cool to room temperature.
  4. Pour the cooled honey mixture into a large mixing bowl. Add egg and candied peel. Beat with an electric mixer or wooden spoon until well mixed. Add flour mixture and beat until well mixed. The dough will be stiff.
  5. Form dough into a 6 inch flattened disk. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to ¼ inch thickness. Cut dough with a 3-inch heart-shaped 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 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Don’t overbake as these cookies can get tough. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack.
Filling:
  1. While cookies are still warm, spread about 1 teaspoon raspberry preserves on a cookie. Top with another cookie to make a sandwich. Place cookies back on wire cooling rack to cool completely.
Topping:
  1. In top of a double boiler over hot water, Melt the semi-sweet chocolate.
  2. 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.
  3. Dip half of each heart sandwich into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking Fisher Publishing, 1980

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

Raspberry Truffle Brownies

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Raspberry Truffle Brownies
Layers of chocolate and raspberry decadence made with a chocolate cookie crust, a rich chocolate raspberry middle, and a chocolate raspberry truffle ganache topping. The slightly crunchy cookie layer combined with smooth rich filling and ganache provide nice texture differences. The classic chocolate and raspberry flavor duo is intensified with Chambord or Framboise raspberry liqueur along with a thin layer of raspberry jam.
Recipe type: Dessert | Brownies | Chocolate | Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Square Pan Prep: Foil lined, Buttered Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, 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
Chocolate Cookie Layer:
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 3 tablespoons Dutch-processed cocoa powder
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 large egg yolk
Chocolate Raspberry Layer:
  • 6 ounces (about 1 cup) semi sweet chocolate, chopped into small pieces
  • 2 ounces unsweetened baking chocolate, chopped into small pieces
  • ¼ cup (½ stick) plus 2 tablespoons unsalted butter
  • ½ cup granulated sugar
  • 3 large eggs
  • 4½ tablespoons Chambord or Framboise raspberry liqueur
  • 1½ teaspoons pure vanilla extract
  • ¾ cup all-purpose flour
  • ¾ cup seedless raspberry jam
Raspberry Ganache Layer:
  • 8 ounces (about 1¼ cups) semi sweet chocolate
  • ¾ cup whipping (heavy) cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon Chambord or Framboise raspberry liqueur
  • 2 ounces (about ⅓ cup) milk chocolate
Instructions
Preheat oven to 350 degrees F. 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.
Chocolate Cookie Layer:
  1. In a medium size mixing bowl, add the flour, sugar, cocoa and salt; sift or whisk together to mix. Use a fork or pastry blender to blend in the butter and egg yolk until mixture is combined. Tip: The dough may seem crumbly but should hold together when pinched with your fingers. Use a food processor if desired to blend the ingredients.
  2. Gently knead the mixture just until a smooth dough is formed. Press the dough evenly into the prepared pan.
  3. Bake: Bake 15 minutes or until the top has lost the sheen and is dull on top and the cookie is slightly puffy but still soft. Do not overbake. Remove from oven and place on a wire cooling rack while preparing chocolate raspberry layer.
Chocolate Raspberry Layer:
  1. In top of a double boiler, combine semisweet chocolate, unsweetened chocolate, and butter. Place pan over simmering water (the upper pan should not touch the water.) Heat and stir the chocolate and butter together until the chocolate is melted and mixture is smooth. Remove from heat; add sugar, eggs, raspberry liqueur, and vanilla. Stir by hand, or beat with a hand mixer 2 to 3 minutes until mixture is thick and smooth. Add the flour; stir until mixed. 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. Pour the Chocolate Raspberry Filling over the still partially warm crust and smooth the surface with the back of a large spoon or small offset spatula.
  3. In a small saucepan, heat the raspberry jam over low heat until slightly warmed. Or, heat the raspberry jam about 30 seconds in the microwave. Spoon the raspberry jam over the Chocolate Raspberry filling and spread evenly with a small offset spatula.
  4. Bake: Bake the brownie about 30 minutes or until the brownie is slightly puffy or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out with damp crumbs on it. Do not overbake. Leave brownie in pan to cool; place baking pan on a wire cooling rack to completely cool before adding Ganache.
Raspberry Ganache Layer:
  1. Place the chopped semi-sweet 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 and smooth. Add corn syrup and raspberry liqueur, stirring until completely mixed. Set aside while preparing the milk chocolate. Set pan over another pan of hot water if necessary to keep warm and liquidy.
  3. 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.
  4. Spoon the melted milk chocolate into a small plastic freezer bag. Roll over top of bag to keep neater. Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag when ready to use.
  5. Pour the raspberry ganache mixture evenly over the cooled brownie. Use a small offset spatula to smooth the ganache. With the milk chocolate, pipe thin lines about ½ inch apart, from one short edge to the other, over the top of the ganache. Working quickly before the chocolate sets, use a wooden toothpick or skewer and drag the tip of the toothpick through the milk chocolate lines and ganache, from one long edge to the other. Continue over the entire top spacing the lines about ½ inch apart, and alternating the direction of each line to make a feather design.
  6. Place the pan in the refrigerator for 1½ to 2 hours, or until the ganache is firm enough to cleanly cut.
  7. 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.
Source: Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009

Raspberry Sandwich Hearts

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Raspberry Sandwich Hearts
These cookies are absolutely delicious, and Valentines Day is a perfect time for these cookies. However you can make these in any shape for any season or holiday. The raspberry jam pairs wonderfully with the buttery cookie. The small 1 inch cutouts can be baked and dusted with confectioners sugar and are pretty served with the sandwich hearts.
Recipe type: Dessert | Rolled and Cutout Cookies | Sandwich Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2 Dozen Sandwiches 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, plus additional for work surface
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup confectioners (powdered) sugar, plus additional for dusting
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
Filling:
  • ½ cup seedless raspberry jam or raspberry preserves
Instructions
Dough:
  1. In a medium mixing bowl, sift flour and salt together. Set aside.
  2. In a large bowl of an electric mixer, combine butter and confectioner sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract and almond extract; stir until blended. Add flour mixture; stir to mix.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, 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 hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of half of the 2½ inch cookies. Re-roll the scraps, or bake the 1 inch heart shapes separately.
  7. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 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.
Filling and Assembly:
  1. Leaving a ¼ inch border uncovered, spread about 1 teaspoon of the raspberry jam over each cookie without the middle cutout.
  2. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioner’s sugar. Place the cutout cookies on top of the jam-covered cookies.
Adapted from: Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003

Valentine Sugar Cookies

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Valentine Sugar Cookies
Valentine Sugar cookies. Rolling out and cutting sugar cookies takes a little more effort than drop or bar cookies, but this is a wonderful and traditional recipe; the dough doesn't spread and the cutout cookies keep their shape when baked.

I have included a basic recipe for confectioners sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat
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: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Colored Sugar, Royal Icing

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:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Confectioners Sugar Icing:
  • 3 cups confectioners (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
  • Colored Sugars (optional)
Or
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners (powdered) sugar
  • 3 tablespoons meringue powder
  • ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
  • Colored Sugars (optional)
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla. Use standard measuring cups and spoons or scales for accurate measuring.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners (powdered) sugar
  • 2 or 3 teaspoons warm water (or more if needed)
  • Food coloring (optional)
  • Colored Sugars (optional)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  3. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a thickness of about ¼ inch. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Re-roll and cut out the scraps of dough.
  5. Bake: Use a metal spatula to place the cutout cookies on the baking sheets, placing the cookies about 1 inch apart. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned or just beginning to brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, move the cookies to a wire cooling rack to cool completely.
Make icing of your choice to frost and decorate cookies. Choose from either the Confectioners Sugar Icing, or the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
Confectioners Sugar Icing:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Or
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with 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 and outlining, the icing should be like a thick sour cream. Add flavoring and food coloring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.

Crumbly Almond Hearts

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Crumbly Almond Hearts
A shortbread type cookie that is not too sweet, with the added flavor of ground almonds. The dough is a bit crumbly, however it is still easy to work with to roll and cut out. The egg yolk brushed on top gives these cookies a beautiful golden color.
Recipe type: Dessert | Rolled and Cutout 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, 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
Dough:
  • 3 cups all-purpose flour, plus additional for work surface
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 cup confectioners (powdered) sugar
  • 1 large egg yolk
  • 1 cup ground almonds
Topping:
  • 1 large egg yolk
  • About 6 dozen blanched almonds
Instructions
Dough:
  1. In a medium mixing bowl, sift flour and salt together. Set aside.
  2. In a large bowl of an electric mixer, combine butter, confectioner sugar, and egg yolk; beat together until mixture appears pale and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add ground almonds and flour mixture; stir until blended, the dough will be stiff.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 400 degrees F. Baking sheets may be ungreased, 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 hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Place cutout dough 1 inch apart on baking sheets (cookies may be placed close together as they do not spread.)
Topping:
  1. Beat one egg yolk. Using a pastry brush, lightly brush the top of each cookie with the egg yolk. Gently press 2 blanched almonds into the top of each cookie. Tip: To blanch almonds, place shelled almonds in boiling water for 1 minute. Immediately drain and rinse with cold water. While almonds are still warm, press each almond between your thumb and forefinger and slide the skin off the almond from the wide end. Drain on paper towels.
  2. Bake: Bake 11 minutes or until cookies are a light golden brown. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Cherry Hearts

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Cherry Hearts
Bake these pretty hearts for your special valentine. Start with Traditional Rolled Sugar Cookie dough, and then add a delicious red maraschino cherry filling. The extra time it takes to make these cookies is worthwhile when you taste the wonderful flavor the cherry adds. Substitute the cherry filling with a seedless fruit jam if you prefer. Use a 2½ inch cookie cutter and a 1 inch cookie cutter for these hearts.
Recipe type: Dessert | Rolled and Cutout Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° 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:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking powder
  • 1 teaspoon salt
Filling:
  • 12 red maraschino cherries, finely chopped
  • ¼ cup red maraschino cherry juice
  • ½ cup freshly squeezed orange juice
  • ½ cup granulated sugar
  • 4½ teaspoons cornstarch
  • 1 tablespoon unsalted butter
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears 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 powder and salt; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
Filling:
  1. In a small heavy saucepan over medium heat, combine cherries, cherry juice, orange juice, sugar, cornstarch, and butter; bring to a boil, stirring constantly with a wooden spoon or rubber spatula so the mixture does not burn. Boil and stir for one minute. Remove from heat. Cool, and then refrigerate to chill.
Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Assembly:
  1. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough into hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  2. Place one half of the cutout dough shapes 2 inches apart on baking sheets. Spoon about ½ teaspoon of the chilled cherry filling in the center of each cookie.
  3. Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of the remaining 2½ inch cutouts. Place over the filled cookies and gently press the edges together. Fill the centers with additional filling if needed. Re-roll the scraps, or bake the 1 inch heart shapes separately.
  4. Bake: Bake 10 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.
Adapted from: The Taste of Home Best Loved Cookies & Bars Fall 2007

Black and White Hearts

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Black and White Hearts
These tender cream cheese heart cookies are not overly sweet, and are perfect for Valentines Day. Dip half the baked cookie into melted semisweet chocolate for a black & white treat.
Recipe type: Dessert | Rolled and Cutout Cookies | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie 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
Dough:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 3 ounces cream cheese, room temperature
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • 3 cups all-purpose flour
Topping:
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 4 teaspoons shortening (optional)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add cream cheese, egg and vanilla; beat until thoroughly mixed. Add flour; stir until well mixed.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours.
  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. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough with a 3-inch heart-shaped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  5. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 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.
Topping:
  1. In top of a double boiler over hot water, Melt the semi-sweet chocolate and shortening; stir with a rubber spatula to combine. 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. Dip half of each heart into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.
Adapted from: The Cookie Bible, Publications International, LTD, Illinois, 2004

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

Deluxe Frosted Brownies

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Deluxe Frosted Brownies
Robert, my Son-In-Law, loves brownies. This recipe, with its rich dark chocolate flavor and creamy chocolate frosting, is for brownie lovers.
Recipe type: Dessert | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x9"x2" Square Pan Prep: Greased Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Melting Chocolate, Chocolate Types
Ingredients
Batter:
  • ⅔ cup unsalted butter
  • 5 ounces unsweetened baking chocolate, chopped into small pieces
  • 1¾ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup toasted walnuts or pecans, coarsely chopped
Frosting:
  • 2 tablespoons unsalted butter
  • 2 ounces unsweetened baking chocolate, chopped into small pieces
  • 2 cups confectioners (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons hot water
Instructions
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan; lightly grease the pan with shortening.
Batter:
  1. In a small heavy saucepan over low heat, combine butter and chocolate; stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, microwave at 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly. Or, place butter in a bowl set over a pan of simmering water, the bottom of the bowl should not touch the water. When the butter is almost melted add the chocolate. After one minute remove the bowl from the heat and let sit until the chocolate is completely melted, stirring occasionally. Set aside to cool slightly.
  2. In a large mixing bowl, combine sugar, eggs, and vanilla; use an electric mixer or wooden spoon and beat together until mixture is smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add cooled chocolate mixture; stir until mixed. Add flour; stir until mixed. Add nuts; stir to mix.
  3. Bake: Spread the batter evenly in the baking pan. Bake 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Leave brownie in pan to cool; place baking pan on a wire cooling rack to cool.
Frosting:
  1. In a small heavy saucepan over low heat, combine butter and chocolate; stir constantly until melted so mixture does not burn. Remove from heat. Add confectioners sugar, vanilla, and just enough hot water to make an easy spreading consistency; Use an electric hand mixer or wooden spoon and beat together until smooth.
  2. Spread frosting on top of cooled brownie. Cut into 2 inch squares.
Tip: My favorite tool to cut bar cookies is a stainless steel 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.

 

Chocolate Zucchini Cake

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Chocolate Zucchini Cake
I love this cake! Zucchini is the secret that helps make this cake very moist; cinnamon and orange zest give subtle hints of flavor that pair nicely with the chocolate flavor. Beware that this cake is hard to stay away from.
Recipe type: Dessert | Butter Cake | Chocolate
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: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, 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:
  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • ¾ cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups grated zucchini
  • 1 cup toasted walnuts or pecans, coarsely chopped
Topping:
  • 2 or 3 tablespoons 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, cocoa, baking powder, baking soda, salt, and cinnamon; sift or whisk together to mix. Set aside.
  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, 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. Add grated zucchini, gently stir to mix.
  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, include the chopped nuts with the last flour addition.
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 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 to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Using a fine-mesh sieve, dust the top of the cake with confectioner’s sugar.

 

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