Thursday, March 12, 2009

Cake, Deconstructed



Miss D'orsay, Miss Latte and Weddingbee hostess MightySapphire requested the recipes for the cake-in-a-jar "asks" I created to invite my nearest and dearest to be in the wedding party. Well, ask and you shall receive.


The five recipes -- Toasted Coconut Cherry Cake, Pineapple Spice Cake, Lemon Poppyseed Cake and Mocha Chip Cake and Orange Almond Cake -- all require the same wet ingredients (which won't be layered into the jars):
  • 3 large eggs
  • 3/4 cup water
  • 2 teaspoons vanilla extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into tablespoons

Each set of directions is also identical:

  • In a mixer bowl, blend cake mix ingredients (this is the yumminess layered in the jar) briefly.
  • Beat in 3/4 cup butter and 1/2 cup water. Beat on medium for 1 1/2 minutes.
  • In a small bowl, beat 3 eggs with 1/4 cup water and 2 teaspoons vanilla. Add egg mixture to batter in three batches, beating well after each addition.
  • Scrape batter into 2 parchment-lined 8- or 9-inch pans.
  • Bake for 20 to 30 minutes at 350 F.
  • Cool in pans for 10 minutes. Invert onto racks to cool completely.

And now, the dry ingredients for each cake.

Toasted Coconut Cherry Cake:

  • 2 1/2 cups sifted cake flour
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1/4 cup buttermilk powder or nonfat milk powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup flaked coconut, toasted
  • 1/3 cup finely diced dried sweet cherries
Finish with vanilla frosting sprinkled with toasted coconut.

Pineapple Spice Cake:
  • 2 1/2 cups sifted cake flour
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup buttermilk powder or nonfat milk powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup finely diced dried pineapple (3 ounces)
Finish with a caramel or brown sugar frosting.

Lemon Poppyseed Cake:
  • 2 1/2 cups sifted cake flour
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup buttermilk powder or nonfat milk powder
  • 3 tablespoons poppy seeds
  • 1 tablespoon grated lemon zest
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped lemon slice candy
Finish with a simple lemon glaze.

Mocha Chip Cake:
  • 2 cups sifted cake flour
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup buttermilk powder or nonfat milk powder
  • 1 tablespoon espresso powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Finish with chocolate frosting or vanilla frosting mixed with espresso powder.

Orange Almond Cake:

  • 2 1/2 cups sifted cake flour
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/3 cup finely ground roasted unsalted almonds
  • 1/4 cup buttermilk powder or nonfat milk powder
  • 1 tablespoon grated orange zest
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coarsely chopped roasted unsalted almonds
Finish with an orange or chocolate glaze.

Which one sounds best to you? Are you serving any similar flavors as wedding cake? Happy baking!

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