Halloween Cake Gone Wild

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Halloween Cake Gone Wild
Halloween Dark Chocolate Cake with Orange Buttercream is wild with scattered twigs and pumpkin candies. It was a dark night and the wind was brisk, scattering twigs and branches everywhere in the pumpkin patch!

This cake was actually inspired by a recent fall wind storm where I live. Wind gusts up to 30mph caused tree branches to fall everywhere. My Halloween cake is a recreation of the chaos and destruction of those winds.

On a tasty note, this is a dense dark chocolate butter cake made with unsweetened cocoa, buttermilk, and sour cream. The chocolate cake recipe is adapted from a recipe by Ina Garten of the Food Network; the only change I made to the recipe was to eliminate 3 tablespoons of brewed coffee. I decided to frost the cake with Swiss Meringue Orange Buttercream since chocolate and orange flavors are always a good pairing. I’m not a fan of using food coloring in food but I thought for Halloween a bit of color would be fun, so I added orange food coloring to the buttercream frosting.
Recipe type: Dessert | Chocolate Cake | Orange Buttercream
Serves: 15 to 20 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 12 x17 x1 inch Jelly Roll pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints, 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, accurate, 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
Cake Batter:
  • 2½ cups all purpose flour
  • 1½ cups unsweetened cocoa powder
  • 2¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • ¾ cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 3 large eggs
Swiss Meringue Orange Buttercream:
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
  • Few drops orange food coloring (optional)
Decoration (optional):
  • About ½ cup vanilla candy melts (for twigs)
  • Dark brown food coloring (for twigs)
  • Assorted Halloween candies
Instructions
Preheat oven to 350 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the pan with vegetable 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 size mixing bowl, combine flour, cocoa powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a medium size mixing bowl, stir the buttermilk, sour cream, and vanilla together; set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. 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 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.
  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: Pour the batter into the prepared pan. 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 to cool completely.
Swiss Meringue Orange 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. Add the orange zest with the first butter 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 orange liqueur and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes. Optional: add a few drops of orange food coloring to reach the desired shade of orange color. Beat until color is thoroughly blended.
  4. Buttercream should be used immediately, or refrigerate or freeze until needed.
Decoration (optional):
  1. Twigs: Cover a large baking sheet with a piece of parchment paper. Set aside.
  2. Place the candy melts in top of a double boiler over hot water, stir with a rubber spatula until melted and creamy. Add a few drops of food coloring to reach the desired shade of color for the twigs. 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. Tip: if too much color is added the candy melts may seize up and appear grainy. If this happens stir in about 1 teaspoon vegetable shortening to smooth the mixture back out.
  3. Place the melted candy melts in a small sandwich bag and snip a small piece of the corner off the bag. Gently squeeze the bag to form twigs onto the parchment paper lined pan. Set aside to cool and harden. Candy melts will dry and harden quickly at room temperature.
Assembly:
  1. Using a long kitchen knife, slice the cake in half lengthwise. Place one on the cake halves on a serving platter. Use an offset spatula to spread about half of the frosting over the top. Tip: I spread the frosting as evenly as possible over the bottom layer but intentionally kept the edges rough.
  2. Top with the remaining cake layer and use the remaining frosting for the top of the cake. Spread the frosting as evenly as possible over the top, keeping a rough look at the edges.
  3. Place the hardened twigs and Halloween candies randomly over the frosting.

Chocolate cake recipe adapted from Ina Garten Recipes : Food Network

 

Lady Baltimore Cake

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Lady Baltimore Cake
I stepped forward to the counter, adventurous, but polite.
"I should like a slice, if you please, of Lady Baltimore," I said with extreme formality.
I thought she was going to burst; but after an interesting second she replied, "Certainly."
… I returned to the table and she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness! Did you ever taste it? It's all soft, and it's in layers, and it has nuts--but I can't write any more about it; my mouth waters too much.
Delighted surprise caused me once more to speak aloud, and with my mouth full. "But, dear me, this is delicious!"
Owen Wister, Lady Baltimore, 1906

These words, spoken by a fictional character in Owen Wister’s book, inspired his readers to search for the Lady Baltimore cake recipe. According to legend, Wister had once tried a piece of this cake thought it so delicious that he decided to incorporate it into his novel. Lady Baltimore is traditionally a white cake with a white meringue frosting, and a filling of meringue, dried figs, raisins, and nuts. This holiday version includes cranberries to give it a festive flair. If you prefer the traditional version, just omit the cranberries
Recipe type: Dessert | Layer Cake | 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: 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
Batter:
  • 3 cups sifted cake flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large egg whites
Fruit and Nut Filling:
  • ¾ cup golden raisins
  • ½ cup dried cranberries
  • ½ cup dried figs, chopped into ¼ inch pieces
  • 2 tablespoons orange flavored liqueur, such as Grand Marnier or Triple Sec
  • ½ cup pecans, broken by hand into ¼ inch pieces
Meringue Frosting:
  • 6 large egg whites
  • 1¾ cups granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
Garnish:
  • ¼ cup dried cranberries
  • ¼ cup golden raisins
  • 1 teaspoon granulated sugar
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, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, 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. 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. Set aside.
  5. In a medium mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. 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.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 22 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.
Fruit and Nut Filling:
  1. In a medium bowl, combine raisins, cranberries, figs, and liqueur. Set aside to let the fruit soak for 20 minutes.
  2. By hand, bread the pecans into ¼ inch pieces. Set aside.
Meringue Frosting:
  1. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  2. In a small heavy-bottomed pan combine sugar, water, and corn syrup to create syrup. Cook over medium heat, stirring frequently, until sugar has dissolved and syrup is clear. Increase heat to high and bring syrup to a boil. Boil without stirring until syrup reaches 248 degrees, using a candy or instant read thermometer to gauge the temperature, about 5 minutes. Remove from heat.
  3. With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream into the beaten egg whites. Continue beating until the mixture is cool, thick, and shiny, 10 to 12 minutes. Frosting must be used immediately.
  4. Add about 2 cups of the Meringue Frosting to the fruit mixture, stir in the nuts. Using an offset spatula, spread the fruit and nut filling evenly between the cake layers. Spread remaining frosting on sides and top of cake. Refrigerate leftovers.
Garnish:
  1. In a small bowl, combine cranberries and golden raisins. Toss with sugar to coat. Arrange around base of frosted cake.
Adapted From: Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Mojito Cupcakes

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Mojito Cupcakes
Ready for a mojito? Add a little lime, mint, and rum; stir. Then top with a dollop of rum spiked meringue frosting, garnish with a sprig of mint and lime wedge, and you have a perfect mojito cupcake.
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: 350o Yield: 18 Cupcakes Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup milk (preferably whole milk)
  • ½ cup fresh mint leaves
  • 3 tablespoons rum
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure peppermint extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated lime zest (about 2 limes)
  • 1¼ cups granulated sugar
  • 3 large eggs
Seven Minute Frosting with Rum:
  • 2 large egg whites
  • 1¼ cups granulated sugar
  • 1 tablespoon corn syrup
  • ¼ teaspoon cream of tartar
  • ¼ cup water
  • 2 teaspoons rum
Garnish:
  • Fresh mint sprigs
  • Lime wedges
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a small heavy saucepan over medium low heat, heat the milk until it is hot and just beginning to steam. Remove from heat and add the mint leaves and let the leaves steep until the milk is cooled to room temperature, about 15 minutes. Pour the cooled mixture through a fine-mesh sieve and into a small bowl to strain out the mint leaves. Discard mint leaves. Add rum, vanilla extract and peppermint extract to milk; stir to mix. Set aside.
  2. In a medium mixing 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, lime zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lime zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lime 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 green 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. 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 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.
Seven Minute Frosting with Rum:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over boiling water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add rum. Beat 1 minute longer to thoroughly combine. 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.
  2. Use frosting immediately. Use a small offset spatula to frost the top of each cupcake.
Garnish:
  1. When ready to serve, place a fresh mint sprig and slice of lime on top of each cupcake.

Mocha Cupcakes

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Mocha Cupcakes
A little bit of Chocolate and a little bit of coffee combine to make a scrumptious mocha cupcake. Top these cakes with a flourish using coffee flavored seven minute frosting and crown with a chocolate covered espresso bean.
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: 20 Cupcakes Storage: Covered, Room Temperature or 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:
  • 2¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup freshly brewed coffee or espresso
  • 1 teaspoon instant espresso coffee (espresso powder)
  • 2 tablespoons coffee liqueur, such as Tia Maria
  • 1 teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ cups firmly packed light brown sugar
  • 2 large eggs
  • ½ cup sour cream
Coffee Seven Minute Frosting:
  • 1 teaspoon water
  • 2 teaspoons instant espresso coffee (espresso powder)
  • 2 tablespoons coffee liqueur, such as Tia Maria
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon cream of tartar
  • ⅓ cup water
Decoration:
  • Chocolate Covered Espresso Beans
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 brewed coffee, instant espresso coffee, coffee liqueur, and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter 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 brown sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, beating until the butter and sugar are fully incorporated and the mixture has 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 the sour cream, blending just until mixed. Scrape the bowl down again and alternate with about one third of the flour mixture, all of the coffee mixture, and ending with the last one third 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, 22 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 on a wire cooling rack, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on the wire cooling rack before frosting.
Coffee Seven Minute Frosting:
  1. In a small cup, stir the water and instant espresso coffee, and coffee liqueur together. Set aside.
  2. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over boiling water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add coffee mixture. Beat 2 to 3 minutes longer or until frosting is thick. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place a stainless steel, ceramic, or glass bowl on top of the boiling water, the upper pan should not touch the water.
  3. Use a small offset spatula to frost the top of each cupcake and make decorative swirls and peaks.
Decoration:
  1. Place a chocolate covered espresso bean on top of each frosted cupcake.
Source: Martha Stewart's Cupcakes, Clarkson Potter Publishers, New York, 2009
Walter, Carole, Great Cakes, Random House, New York, 1991

Peppermint Yule Log

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Peppermint Yule Log
Red velvet sponge cake filled and frosted with peppermint frosting and sprinkled with crushed peppermint candies makes a delightfully festive and yummy Christmas cake.
Recipe type: Dessert | Chocolate Sponge Cake | Roulade
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 12"x17"x1" Jelly Roll Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 400° 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
Small amount of vegetable shortening and flour plus parchment paper for preparing pan
¼ cup confectioner's (powdered) sugar for sprinkling on towel
Batter:
  • ¼ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 6 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon liquid red food coloring
Peppermint Meringue Frosting:
  • 4 large egg whites
  • 1¼ cups granulated sugar
  • 3 tablespoons water
  • 4 teaspoons light corn syrup
  • ¼ teaspoon pure peppermint extract
Garnish:
  • About 10 small peppermint candies, crushed
Instructions
Preheat oven to 400 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour.
Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 11x17 inch pan works well.
Batter:
  1. In a medium mixing bowl, combine flour and cocoa; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the vanilla and continue mixing for another minute. Reduce mixer speed to low and add the food coloring and mix until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Peppermint Meringue Frosting:
  1. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  2. In a small heavy saucepan, combine sugar, water, and corn syrup to create syrup. Cook over medium heat, stirring frequently, until sugar has dissolved and syrup is clear. Increase heat to high and bring syrup to a boil. Boil without stirring until syrup reaches 248 degrees, using a candy or instant read thermometer to gauge the temperature, about 5 minutes. Remove from heat.
  3. With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream into the beaten egg whites. Continue beating until the mixture is cool, thick, and shiny, 10 to 12 minutes. Add the peppermint extract and beat for another minute. Frosting must be used immediately.
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 about 2 cups of the frosting over the cake, spreading the frosting evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Spread the remaining frosting over the top of the cake.
Garnish:
  1. Sprinkle the crushed peppermint candies over the top of the cake.
  2. Cake can be served immediately, or cover and refrigerate several hours before serving. Refrigerate leftovers.
Adapted From: Martha Stewart Holiday Sweets Magazine, 2009

Lane Cake

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Lane Cake
Thank you, Emma Rylander Lane, for creating and sharing this wonderfully delicious, and elegant cake. The recipe for Lane Cake was first printed in Lane's cookbook Some Good Things to Eat, which she self-published in 1898. Lane cake is mentioned several times in Harper Lee’s Pulitzer Prize winning American classic To Kill a Mockingbird.

My version is a 6-layer masterpiece. Following tradition, this recipe is made with a white cake using a large amount of egg whites. Each layer is topped with a generous portion of a cooked egg yolk based filling loaded with pecans, raisins, coconut, and of course a heavy dose of bourbon. A thick layer of Seven Minute Frosting adds the final embellishment.

Lane Cake is truly a celebration and holiday cake; it takes a bit of time and planning, however the results are extra scrumptious.

From the Encyclopedia of Alabama:
The original Lane Cake recipe states that the cake should be baked in medium pie tins lined on the bottom with ungreased brown paper, rather than in cake pans. She specified "one wine-glass of good whiskey or brandy" for the filling and that the raisins be "seeded and finely clipped." She also insisted that the icing be tested with a clean spoon. In Lane's time, the cake would have been baked in a wood stove. Lane also suggested that the cake is best if made a day or so in advance of serving, presumably to allow the flavors to meld.

In Alabama, and throughout the South, the presentation of an elegant, scratch-made, laborious Lane cake is a sign that a noteworthy life event is about to be celebrated. In the novel To Kill a Mockingbird by Alabama native Harper Lee, character Maudie Atkinson bakes a Lane cake to welcome Aunt Alexandra when she comes to live with the Finch family. Noting the cake's alcoholic kick, the character Scout remarks, "Miss Maudie baked a Lane cake so loaded with shinny it made me tight." Shinny is a slang term for liquor.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
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, Toasting Nuts and Seeds

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Ingredients
Filling:
  • 12 large egg yolks
  • 1½ cups granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, melted, then cooled
  • 1½ cups toasted pecans, finely chopped
  • 1½ cups raisins, finely chopped
  • 1½ cups shredded or flaked sweetened coconut
  • ½ cup bourbon
  • 2 teaspoons pure vanilla extract
Batter:
  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 8 large egg whites
Seven Minute Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon cream of tartar
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Instructions
Filling:
  1. Place egg yolks in a large bowl of an electric mixer; beat on medium high speed about 3 minutes. Gradually add the sugar and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Reduce the mixer to low, gradually stream in the melted butter while continuing to beat until the mixture is blended.
  2. Place the bowl with the beaten egg yolks in top of a double boiler over simmering water. Cook the egg yolk mixture, whisking constantly with a wire whisk until mixture reaches 170 degrees, using a candy or instant read thermometer to gauge the temperature, about 15 minutes. Remove pan from heat.
  3. Stir in pecans, raisins, and coconut. Let mixture cool, then add the bourbon and vanilla; stir until thoroughly combined.
  4. Refrigerate until completely chilled, at least 6 hours or overnight. Tip: Plan on making the filling at least one day in advance to give yourself enough time to prepare the cake.
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan 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 and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. 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.
  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.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. 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 ⅔ cup filling over the layer. Repeat with the next four layers. Place the last cake layer on top. And spread remaining filling over the top layer.
  3. Refrigerate the cake at least one hour to stabilize the cake and filling before frosting.
Seven Minute Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 1 minute longer to thoroughly combine. Frosting should be used immediately. 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.
  2. Using an offset spatula spread the frosting thickly onto the sides of the chilled cake. Tip: You don’t have to use all the frosting, but this is the type of frosting most people love and will appreciate the thick layer.
  3. Refrigerate the cake 30 minutes before serving to firm the frosting before serving. Refrigerate leftovers.
Source: Classic Southern Desserts, Oxmoor House, Iowa, 2010
Encyclopedia of Alabama

Swiss Meringue Orange Buttercream

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Swiss Meringue Orange Buttercream
Swiss Meringue Buttercream is tinged with a lovely orange flavor with the addition of fresh orange zest and orange liqueur. Use Grand Marnier preferably, although Cointreau or Triple Sec are good alternatives.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze

Help: Buttercream 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
Buttercream:
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Instructions
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 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. Add the orange zest with the first butter 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 orange liqueur and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Buttercream should be used immediately, or refrigerate or freeze until needed.

Swiss Meringue Buttercream

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Swiss Meringue Buttercream
If there is a champion of frostings, this is most likely it. It is the traditional frosting for many cakes and cupcakes and can be spread with an offset spatula to cover a cake with a simple swirl, or elaborately piped with a pastry bag and decorating tips to make beautiful decorations.

This Swiss Meringue Buttercream with its creamy buttery taste is absolutely delectable, easy to make, silky smooth, and not too sweet. Heating the egg whites and sugar before adding the butter enables the meringue to whip to a soft and fluffy texture and the butter to easily blend. This Buttercream spreads beautifully over cakes and cupcakes and can be used with a pastry bag and decorating tips to pipe into perfect peaks that hold their shape. The color is creamy white, or can be tinted with food coloring if you desire. Use the basic recipe flavored with vanilla, or change with other flavorings such as almond, mint, orange or lemon.

The large recipe makes about 6 cups of frosting, enough to generously fill and frost a 9 inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated or frozen. Swiss Meringue Buttercream Frosting is shown in this photo with Christmas Tree Cupcakes. Make sure and see Buttercream Tips.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze

Help: Buttercream 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
Buttercream (Makes about 6 cups or enough for 24 to 30 cupcakes):
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • Food Coloring (optional)
Or
Buttercream (Makes about 4 cups or enough for 16 to 24 cupcakes):
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/16 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Food Coloring (optional)
Or
Buttercream (Makes about 2 cups or enough for 12 to 15 cupcakes):
  • 3 large egg whites
  • ¾ cup granulated sugar
  • 1/16 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ teaspoon pure vanilla extract
  • Food Coloring (optional)
Instructions
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. Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.
  5. Buttercream should be used immediately, or refrigerate or freeze until needed.

Seven Minute Frosting

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Seven Minute Frosting
This old-time meringue frosting has an appearance of soft fluffy clouds. The simple sweet taste is wonderful with many cakes including classic coconut and chocolate.
Recipe type: Dessert | Cake Frosting | Meringue Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler, Electric Mixer Method: Heated on Stovetop, then Whipped Storage: Refrigerate
Ingredients
Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon cream of tartar
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Instructions
Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 1 minute longer to thoroughly combine. 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.
  2. Use frosting immediately. Using an offset spatula, spread frosting between layers and over top and sides of cake.

Marshmallow Frosting

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Marshmallow Frosting
Thick and billowy, a sweet meringue style Marshmallow Frosting compliments any cake flavor, but is especially good with chocolate cake.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer, Saucepan, Candy Thermometer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze

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
Frosting:
  • 1 cup granulated sugar
  • ¾ teaspoon cream of tartar
  • 1 cup water
  • 4 large egg whites
  • 1 tablespoon pure vanilla extract
Instructions
Frosting:
  1. In a small heavy saucepan, stir together the sugar, cream of tartar, and water. Heat, stirring gently to prevent as much splashing as possible onto the sides of the saucepan, until the sugar dissolves and the syrup is bubbling. Turn down the heat to low while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  3. Raise the heat to medium-high, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 242 degrees, a firm 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 egg whites with an electric mixer at high speed. Continue beating until egg whites are cool and thick, about 5 minutes. Tip: To keep syrup from splattering onto the sides of the bowl, do not allow the syrup to fall directly on the beaters, pour between the beaters and sides of the bowl.
  4. Marshmallow frosting should be used immediately, or refrigerate until needed.

Coconut Cake

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

Help: Cake Hints and Tips

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