Isomalt Coral

A few weeks ago the National Cake Show came to town. I found a Living Social deal for half off tickets and thought it might be fun to check out. I also dragged Jake to this show which I do kind of feel bad about especially after hour two of me freaking out about cool cake supplies... It's ok though, he has dragged me to a few gun and knife shows and made me go paint balling for 5 hours one Saturday. I don't care what some people say, paint balling hurts.

Anyways, so while I was at the show, I went to an Isomalt demonstration. Isomalt is basically like a stick of sugar that when melted can be made into decorations. I bought it because you can make some pretty cool coral sculptures that I thought might look nice with Ashley's beach themed cupcake display.

This is what Isomalt looks like in solid form:

I broke up about six sticks of  Isomalt and microwaved them for 15 seconds at a time stirring in between until completely melted. I then added some green gel food coloring. (The mixture should bubble at this point).

In order to make coral, I used the ice method in which I greased a large glass and filled it with ice cubes.

I poured the hot Isomalt over the ice slowly. Toward the end of the pour, I tried to make a base at the top by slowly pouring in a more concentrated spot. After the Isomalt cooled (like 20 seconds), I carefully dumped the glass upside down in a bowl. The figure below is the end result.

I thought it turned out pretty cool and doesn't melt in humidity like most sugar sculptures. You might want to note that even with a greased cup, Isomalt may still stick. You can either chip off stuck Isomalt with the end of a butter knife or dissolve with hot water.

Here are pictures of some of the cakes at the show I thought were particularly cool :)

Martini Cake

This weekend was my dad's birthday and his favorite drink by far is a martini. We happened to have an over sized martini glass in our closet and I thought it would be fun to incorporate it into a birthday cake.

Since I wanted the base of the martini glass to be cake, I looked for a thinner cake that was still rich and flavorful. I decided on an Italian flourless chocolate cake. It basically tastes like a fudgy brownie. Sooo good!

Flourless chocolate cake with peanut butter cream and a martini glass filled with vodka jello.

Flourless Chocolate Cake Recipe: (From Italian Country Cooking by Loukie Werle)

1 stick unsalted butter

6 oz dark chocolate

1 cup sugar

5 eggs, separated

1 1/4 cup finely ground hazelnuts

1/4 tsp salt

Preheat oven to 350 degrees and line 9-10 inch spring form cake pan with parchment paper. Butter the paper and sides of pan.

Combine butter, chocolate and sugar in a heat proof bowl set over simmering water. Heat until butter and chocolate are melted. Stir until mixture is smooth and cool to room temperature.

Beat egg yolks into chocolate mixture, one by one, with wooden spoon until completely mixed. Add ground nuts.

Beat egg whites wtih salt until stiff peaks form. Fold into the chocolate mixture, 1/3 at a time, until no white steaks can be seen. Bake for 40-60 minutes, or until cake starts to shrink away from sides and top is firm. Cool on rack.               

             Mixture going into pan.                       

Cake out of the oven

Peanut Buttercream Icing Recipe:

9 tbs butter, softened

1/4 cup creamy peanut butter

1/2 cup milk

1 1/2 tsp vanilla extract

5 1/2 cups powdered sugar

Beat beat butter and peanut butter in bowl until mixed. Add milk and vanilla. After combined, add powder sugar and stir until spreadable.

Vodka Jello Recipe:

2 packages of melon jello

2 cups boiling water

1/2 cup cold water

1 1/2 cups vodka

Add boiling water to jello mix and stir until combined. Add cold water and vodka. Pour into martini glass and chill until firm in fridge (about 2-3 hours). Decoate with "olive" marshmallow. (Coat mashmallow in green food coloring. When dry, add one dot of red food coloring on each side.)

Not Quite Red, Red Velvet Cake

I attempted to make red velvet cake for Christmas dinner this year. You can see the results..

So close to red but not quite! Eh, I tried... Thankfully the cake tasted awesome.

I found this recipe on on the Smitten Kitchen blog (http://smittenkitchen.com/2007/09/red-velvet-cake/).

The blog has some helpful pointers on making the cake more red. Next time I make this cake, I will use less cocoa powder and that should do the trick. I also topped mine with crushed candy canes to make it more festive. The cake is really delicious and I would recommend it!

Recipe and notes from http://smittenkitchen.com/2007/09/red-velvet-cake/

Yield: 3 cake layers

1 tablespoon unsalted butter
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.

1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.

2. Whisk cake flour, cocoa and salt in a bowl.

3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Cupcake variation: Since this has been published, many readers have written in to express that it adapts well to cupcakes. The yield is approximately 35 cupcakes, with the liners filled only 3/4 of the way, and the baking time should be between 20 to 25 minutes, but check in on them 2/3 of the way through in case your oven gets the job done faster.

Cocoa Notes

• Some red velvet cakes have no cocoa, others have up to half a cup. The less cocoa, the brighter the red, and the less food dye is needed to give it the desired hue. This cake has more cocoa and quite a bit of red dye, but as you cans see from the picture, it is a real stand-out red. Feel free to use less, but make sure you dissolve it in 6 tablespoons of water to compensate for any moisture lost.
• Dutch versus Non-Dutched cocoa: This recipe uses baking soda, so it calls for non-Dutch-Processed cocoa. The reason is that Dutch-Process cocoa is neutral and will not react with baking soda, so it can only be used in 1) recipes with baking powder or 2) recipes with enough other acidic ingredients that will compensate for the lack of acidity. However, you’ll notice that this recipe has both vinegar and buttermilk in it, or quite a bit of acidity, leading me to wonder if either kind of cocoa could be used with success. I had non-Dutch on hand, so I used it, but if you only have Dutch and try this recipe, let us know if it works. Personally, I prefer the Dutched stuff because it usually is of a higher quality with a more delicate chocolate flavor.

Cream Cheese Frosting
Adapted from several sources

Makes 6 cups

8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract

Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

Icing Notes:

• Technique: Cake decorators will always tell you to ice a cake in two batches, first a “crumb layer” and then the more decorative one. Though I rarely bother, in this cake in particular, with its dark hue barely disguised by a thin layer of frosting, it is especially helpful. To do this, place a small amount of frosting on the cake and spread it over the entire surface that will be iced, thereby anchoring wayward crumbs in place so that they will not mess up the final product. A few minutes in the freezer or longer in the fridge will firm this up so that you have an ideal surface to build the real layer of frosting upon.
• Quantity: The recipe here creates an amount of frosting that allows for a thin coat between and over the cake layers. I found it to have the ideal cake-to-frosting balance for this recipe. However, you might want to double the recipe if you prefer a more decadent, padded frosting layer.

Jake's Take: Thought the cake was good and moist. He also likes a more cream cheese heavy frosting which I do too. He liked the crushed candy canes on top and would like them to cover the sides of the cake as well. Note: The crushed candy canes need to be almost in powder form since you don't want anyone biting down on a big piece and hurting a tooth.