Summer Party Cake
A great alternative to regular cheese sauce.
The bonus? Lots of veggies and protein from the cashews.
Summer Party Cake
Yield: Makes one 8-inch round 3-layer cake; Serves 10-12
Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M
I came up with the idea for this cake when I found myself with broken cookies that I couldn't sell want to throw away. My Summertime S'more Cupcakes were extremely popular, so I thought that combining chocolate cake layers with cookies, plus a sweet frosting, all wrapped up in toasty marshmallow just might be delicious. Inspired by evenings spent sitting around campfires, this quickly became one of my most requested cakes.
Ingredients
l batch Brown Butter S
1 batch Ultimate Chocolate Cake
1 batch Bake Shop Vanilla Frosting, caramel
2 batches Dreamy Marshmallow Frosting
Instructions
- Make the Brown Butter cookies (steps 1 through 7). Allow the cookies to cool completely. Once cooled, place the cookies in a resealable plastic bag and use a rolling pin to gently roll and crush the cookies into crumbs.
- Make the Ultimate Chocolate Cake. Allow the cakes to cool completely.
- While the cakes are cooling, make the Caramel Frosting and set aside.
- Once the cakes have cooled completely, use a serrated knife to level each one, removing any domed top that may have formed.
- Place a nonslip square in the centre of a cake turntable and set a cake board on top. Apply a small dollop of the frosting to the centre of the cake board, and then place the first cake layer, cut side up, on top. Spread an even layer of the frosting on the cake layer, then press half of the cookie crumbs into the frosting. Place the next cake layer, cut side up, on top and spread another even layer of frosting over it, then press the remaining cookie crumbs into the frosting. Place the final cake layer, cut side down, on top, pressing down gently to help the layers stick together.
- Use some of the frosting to crumb coat the whole cake, lift the cake off the turntable and transfer it to the refrigerator to set, about 30 minutes.
- While the cake is setting, make the Dreamy Marshmallow Frosting. Once the cake has set, place it back on the cake turntable or on a heatproof plate. Use an offset spatula to apply the frosting to the cake, working from the top of the cake down and smoothing with a cake scraper. Run a decorating comb around the cake to create texture. Fit a pastry bag with a large piping tip and fill remaining marshmallow frosting, Pipe dollops on top of the cake.
- Using a kitchen torch, carefully brown the frosting on the top and sides of the cake, moving the flame back and forth gently to avoid burning the frosting.
- Serve immediately or store in the refrigerator for up to 24 hours. Allow the cake to stand at room temperature for at least 2 hours before serving.
Ultimate Chocolate Cake
Yield: Makes 3 8-inch round cake layers
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
When I first began taking orders from home and buying baking ingredients, a happy accident occurred-the wrong type of cocoa powder was delivered. I had ordered a natural cocoa powder, which is light in colour and fairly acidic, but instead ended up with Dutch-processed cocoa powder, which is darker and has a neutral ocidity. I altered my recipe slightly to best suit the new cocoa powder, and the result was so delicious, I never looked back. This cake is so versatile and pairs well with almost any frosting or filling. Try it with the Eggless Chocolate Chip Cookie Dough Bake Shop Vanilla Frosting, caramel variation or simply with the Summer Party Cake.
Ingredients
Instructions
- Preheat the oven to 350°F (180"C). Grease and flour three 8-inch round cake pans and line with parchment circles,
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed until blended.
- In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from the pan and set aside.
- In a medium bowl, whisk together the milk, sour cream, vegetable oil, eggs and vanilla. Pour the mixture into the bowl with the dry ingredients, then add the melted chocolate. Mix on low speed until the mixture comes together, then turn up to medium speed and beat for about 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then beat again on medium speed for an additional 10 Seconds.
- Divide the batter evenly among the prepared cake pans and bake for 25 to 30 minutes, until a toothpick inserted in the centre of the cakes comes out clean. Allow the cakes to cool in their pans for 20 minutes before turning them out onto a wire rack. Remove the parchment paper from the bottom of each cake, turn them right side up and leave them to cool completely.
- Cake layers will keep at cool room temperature, wrapped tighty in plastic wrap, for up to 24 hours.
Bake Shop Vanilla Frosting
Yield: Makes 4 cups
Prep time: 10 MinTotal time: 10 Min
Every baker has a basic vanilla frosting that they love enough to fill and decorate their desserts. Mine is made with vanilla bean paste, but using vanilla extract is just fine, tool This frosting can be flavoured almost any which way, simply by adding your favourite extract, spread or whatever your heart desires. Use it to frost Vanilla Birthday Cake, pipe swirls onto French Cupcakes and more.
Ingredients
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
- With the mixer running on low speed, gradually add the sugar, one cup at a time, until incorporated. Turn the mixer up to medium speed and beat for about 2 minutes, until the frosting is light and fluffy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the vanilla, then beat on medium speed for one additional minute.
- Use immediately to frost cakes, cupcakes and more.
Notes
Flavour Variations
Caramel Frosting: Add ¼ cup caramel with the vanilla.
Chocolate Frosting: Add 2 tablespoons chocolate ganache and ⅓ cup (40 g) cocoa powder with the vanilla.
Cinnamon Frosting: Add l to 2 tablespoons cinnamon with the vanilla.
Cookies and Cream Frosting: Add 1 cup finely crushed Oreo cookies (about 12 cookies) with the vanilla.
Cotton Candy Frosting: Add 1 teaspoon cotton candy lavouring with the vanilla.
Peanut Butter Frosting: Add ¼ cup smooth peanut butter with the vanilla.
Peppermint Frosting: Add l teaspoon peppermint extract with the vanilla.
vanilla.
Pink Lemonade Frosting: Add 2 to 3 teaspoons lemon or lemonade drink powder with the vanilla.
Dreamy Marshmallow Frosting
Yield: Makes 2 ½ cups
Prep time: 10 MinTotal time: 10 Min
I dream about this frosting. Its super-light texture and delicate sweetness make it a perfect finish on cakes and cupcakes that command full attention. Not only does it brown up nicely when torched, like with the Summer Party Cake and Summertime S'more Cupcakes, but it also takes food coloring like a dream. Because this is a meringue-based frosting, you must use it immediately. Otherwise, you'll be left with a sweet, sticky mess.
Ingredients
Instructions
- Wipe the inside of a mixer bowl, as well as the whisk attachment and a hand whisk with white vinegar. Pour about 2 inches of water into a medium saucepan and place over medium heat.
- Separate the egg whites from the yolks. Set the yolks aside for another use or discard.
- Place the egg whites, sugar and corn syrup in the mixer bowl and whisk to combine. Place the bowl over the pan of simmering water (but not touching the water) and whisk constantly until the mixture is warm to the touch and no longer feels grainy when rubbed between your thumb and forefinger, about 3 to 4 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment and add the vanilla, cream of tartar and salt. Whip on medium-high speed until the mixture has tripled in volume and is thick and glossy white. Stop the mixer and add flavouring or food colouring, if using, and whip until just combined.
- Use immediately.