This is a continuation of cake design. A few week ago, I drew out the design for a cake, and I have to say, executing the design was so easy with a plan. So, as another birthday rolls around, I have put pen to paper to come up with my next design. Recipe to follow !
My dear friend from grad school defended her PhD last week. Such a landmark occasion requires cake, not that one needs an excuse for cake. I took some shortcuts, and made some things from scratch. I even spent some time thinking about the decoration; I found that if you have it drawn out it makes cake decorating easier. I hope you put this cake together for the next special occasion in your life.
Boxed Cake mix: prepare per direction on the box–I believe in high quality store bought short cuts, and boxed cake mix is a go to.
Filling: I used my Orange, Cinnamon and Vanilla Bean pudding. I used the entire recipe, to fill the cake. You can find the recipe here.
Frosting: I used my whipped marscapone frosting recipe. The recipe will make a lot of frosting. I only used a 1/3 of it to frost the cake. I froze down the rest. If you were to fill and frost the cake, you might use the whole batch. Check out the recipe here.
Bake the cake according to package directions. I baked it in two 9″inch cake pans that I oiled and floured. Once baked, cool the cake completely and level off the domed top. I use my handy Wilton Cake Leveler.
Now begins the decorating. For this cake, I used cake rounds for the first time and it certainly made cleaning and frosting the cake easy. Not to mention, moving the cake around (from the turntable to the fridge). But before we frost, we must fill. I used all of the pudding mixture to fill the cake.
Now, the hardest part-covering the cake with frosting. This requires patience, a good turntable, an offset spatula and a steady hand. I like clean neat edges, so I get very particular about this stage. Of course, that is my preference. Using a butter knife to spread the frosting is perfectly fine–it will taste the same.
I usually do a “crumb coat”. This is a thin layer of frosting that covers all the bumps and glues together the crumbs. I allow this chill in the fridge for at least 15 minutes and then I go in with the rest of the frosting and attempt to make smooth and as clean and neat as possible.
I drew out the design for the cake and you can check it out here. I also used candied oranges for this cake and I have the recipe for those here. I will have to say, laying out the design before hand made a world of difference. It was faster, cleaner and the end product looked more deliberate. Moving forward, this might become my way of decorating–I like to call it the “paper to plate” method.
So here it is !
As a child I would eat the sugary sweet buttercream frosting off of birthday cakes and hand the cake to my mom. Not anymore. Buttercream is too sweet for me and I cannot go past one bite of it. Buttercream is good and has it’s purpose, but for most of my cakes I try to use a light, slightly sweet whipped frosting. This is one of my favorites and has only 4 ingredients.
1, 8oz tub of marscapone cheese (this adds richness)
1 pint of heavy whipping cream
1/8 cup of sugar ( I told you, it is not sweet at all!)
1 tsp of vanilla extract
- Bring the marscapone to room temperature, this will help soften the cheese easily.
- Add the entire tube of cheese to a stand-mixer (or mixing bowl) and add 1/2 cup of heavy cream.
- Gently mix the cream and cheese till smooth, scrape down the edges to make sure all the cheese and cream are smooth and blended together
- Now add the rest of cream and whisk till soft-peaks start to appear.
- Add in the vanilla and sugar
- Whisk till is reaches stiff peaks.
Notes: This will make a lot of frosting and depending on the size of your cake and how you choose to use it, you may or may not have leftovers. Leftovers are good with fruit, dolloped on any other kind of dessert. I also freeze leftovers. However, when you thaw it, it will lose its whipped consistency; you can fix this my adding more marscapone to turn it into a thinker, frosting. You can also add pudding mix to make a thick filling/dessert.
This is a flavorful way to jazz up boxed pudding mix. The finished product can be enjoyed on its own or used to fill cakes, top fruit or layer in a trifle.
- 2 cups milk
- 1 box of Godiva white chocolate vanilla bean pudding mix (good stuff, yum !)
- peel of 1 orange
- zest of 1 orange
- 2 cinnamon sticks
- 1 tsp of ground cinnamon
- candied oranges or other dried fruit and nuts for garnish.
- Add peel of 1 orange, 2 cinnamon sticks to 2 cups of milk and gently simmer for 15-20 mins.
- Cool the flavored milk completely.
- Strain the milk to remove peel and sticks.
- Mix in the pudding mixture, whisking vigorously to avoid lumps.
- Once the pudding starts to thicken, stir in orange zest and ground cinnamon (Use a spoon/spatula for this step–the zest will wrap into the wires of the whisk).
- Serve chilled with candied oranges and golden raisins. Nuts would taste really good too.
A sweet treat that reminds me of orange marmalade. Great for snacking or decorating desserts!
- 1 cup sugar
- 1 cup water
- 1 large and 1 small orange, sliced
- Add sugar to water and bring to a boil to dissolve. Then lower the heat to a gentle simmer.
- In the mean time, slice oranges.
- Add oranges to the sugar syrup and simmer for 30-40 mins till the liquid has reduced by half
- Cool orange slices on a wire cooling rack (place the rack on a baking sheet, there will be drips of syrup to clean up)
- Store in an air-tight container for up to a week. For longer storage, refrigerate.
I love Chinese takeout. I love eating with chopsticks straight out of the paper container. Alas, there is no Chinese takeout in my neck of the woods, so I have to make do with homemade versions. I still have not figured out the secret to Asian cooking, so I take a lot of help from the store. There is one particular brand of stir-fry sauce that I like because it is low in sugar content. It is on the pricier side, so I stock up when the sauce goes to sale. The rest of the ingredients, well, put in whatever you like!
- 1-1.5 lbs of chicken breast, cubed
- 1 Tbsp of ginger paste
- 1 Tbsp of minced garlic
- 2 Tbsp of Sambal Olek (use less if desired, I like it spicy)
- 1/2 bottle of the Tsang Classic Sauce
- 1 bag of frozen broccoli florets
- 1 can of baby corn
- 1 can of oyster mushrooms
- 2 Tbsp of canola/vegetable oil
- Salt and white pepper (yes, white) to taste
- White sesame seeds (garnish)
- Heat oil in a wok. While the oil heats up, cube chicken
- Fry chicken with salt and pepper till pale golden
- Add ginger, garlic and sambal olek-saute for a few minutes
- Add all the vegetables and saute for 5-10 mins, till the water released from the vegetables has mostly evaporated.
- Add the sauce and saute for another 5-10 mins, till the stir-fry comes to desired consistency. I like it a little on the runny side–more sauce for rice/noodles !!!
- Garnish with white sesame seeds and serve hot !!!
I love baking and specifically, I love designing cakes. The more challenging the better. Now, I do not have any formal training so I watch endless hours of baking shows and YouTube tutorials to learn tips and tricks. One of my favorite shows is “The Great British Baking Show”— what those home bakers create is simply magic!
If you are familiar with the show, you will recognize the screenshot above. Every recipe baked on the show comes with these beautiful illustrations that road-map the design and ingredients. Taking inspiration from this, I decided to, for the first time, start sketching out my designs. Usually, I look at a lot of pictures online and then just freehand it on the cake. Sometimes it works and sometimes, well, let us just call it an EPIC FAIL!!! This is my attempt to be a little bit more structured in my approach. Below is how I “plan to design a spice cake. Stay tuned to see if the real thing looks anything like this!
Unassuming and humble, this is by far the best BBQ I have had in a very long time. If you ever get to travel to Charleston, make this your first stop! https://rodneyscottsbbq.com/
Charleston is where I want to retire!!! We got really lucky an managed to et lunch reservations at Husk (https://huskrestaurant.com/home/). Crispy catfish, fried chicken and hushpuppies—nothing says southern comfort like this.
Read my graduate research paper for more details!