Tuesday, April 17, 2012

Brother and Sister Cakes

Buggy insisted that her and her baby brother get a pink and blue cake.  Her cake had to be as pink as humanly possible.  His cake must be blue.  Well what Buggy wants Jenna gives her.  Pink and blue it is!
 
White Chocolate Pink Velvet with Cherry Cheesecake Filling and Pink Whipped Cream Frosting

Dark Chocolate Fudge Cake with Cookie Dough Filling and Blue Whipped Cream Frosting
















Happy Birthday!



White Chocolate Pink Velvet Cake
recipe adapted from Restless Chipotle

8 oz. White Chocolate, chopped 
1/4 Cup Heavy Cream 
2 1/4 Cups Flour 
2 1/4 teaspoons Baking Powder 
1/4 teaspoon Salt 
150 grams Butter, room temperature 
1 1/3 cups Sugar 
4 large Eggs 
2 teaspoons Vanilla
1/2 Cup Milk
1/2 Cup Heavy Cream
Rose or pink gel food coloring as desired for correct color

Preheat the oven to 375F/190C 
Grease and flour 2 or 3 8 inch round baking pans. 
Bring 1/4 cup cream to a simmer and add chocolate.
Remove from heat and stir until melted. Set aside.
Sift dry ingredients together. 
Mix together heavy cream and milk.
Beat butter until fluffy. Add sugar slowly, beating well .
Add eggs, one at a time
Add extracts and coloring and beat until well blended .
Add the flour mixture in thirds, alternating with milk/cream.
Stir in the melted chocolate.
Divide between pans and bake for 30 minutes until a cake tester comes out clean. 
Cool in pans for 10 minutes and then turn out of the pans to finish cooling.


Cheesecake Filling
500 g Cream Cheese
2/3 Cup Sugar 
4 eggs
1 teaspoon Vanilla
1 tablespoon Lemon Juice
1/4 Cup Cherry Compote

Line an 8 inch pan with parchment and grease well.  Preheat oven to 350F/175C.
Beat cream cheese until smooth, add in sugar, vanilla and lemon juice.
Beat in eggs one at a time.
Pour batter into pan and drizzle with the compote.
Bake 20 - 30 minutes, cool completely.
Once cooled, whip until fluffy and keep in the fridge.



Whipped Cream Frosting
recipe adapted from All Recipes

8 oz/225g Cream Cheese
 1/2 cup Sugar
 2 teaspoons Vanilla
  3 cups Heavy Cream, separated
Blue and Pink Food Coloring

Whisk the cream cheese, sugar, vanilla extract until smooth.
As it's whisking, stream in 2 cups of the heavy cream.
Add coloring and continue to whip until it holds stiff peaks.
Whip remaining cup of cream with some food coloring seperately until stiff, fold into frosting.
Recipe makes ONE batch.  Make one for each cake.


Dark Chocolate Fudge Cake
recipe adapted from Foodess

2 Sugar
2 Cups Flour
1/2 Cup Cocoa Powder
6 oz Chocolate, melted and cooled
1 1/2 tsp Baking Powder
1 teaspoon Cream of Tartar
1 teaspoon Salt
2 large Eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
1/2 cup Butter, melted
1 tablespoon Vanilla
1 cup Hot Coffee 


Preheat oven to 350F/175C
Grease, line and flour two 8 inch baking pans
Mix together sugar, flour, cocoa, baking powder, cream of tartar, and salt.
Add eggs, buttermilk, melted butter, melted chocolate and vanilla and beat for 2 minutes on medium speed. Stir in hot coffee. 

Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes or until it tests clean. Allow to cool 5 minutes in pans then turn out and cool completely.


Cookie Dough Filling
recipe adapted from Always With Butter

1/4 Cup Butter, soft
6 Tablespoons Brown Sugar
2 teaspoons Water
1 teaspoon Vanilla
1/2 Cup Flour
1/4 teaspoon Salt
5 oz Dark Chocolate, chopped finely

Cream butter and sugar, add water and vanilla and mix well.
Stir in flour and salt, then add the chocolate and mix.
Store in the fridge, covered, until you need it.





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6 comments:

Wendy said...

These cakes look really sweet. Question, how many cupcakes would the Pink Velvet yield?

Jenna said...

Hi Wendy! Thank you! The batter amount for that cake is pretty standard, so I imagine you will get between 18 and 24 cupcakes, depending on how much batter you use per cupcake. If you make them, definitely let me know and I will update and include that. Thanks!

Wendy said...

Thank you for getting back to me so fast! I am going to the market to get the white chocolate today and can't wait to give this recipe a try (: I need pink velvet for an upcoming baby shower, I'm planning on adorning them with SMBC and gumpaste tiaras with little flowers and hearts and such.

Jenna said...

That sounds adorable!! If you get some pictures, I would love to post them here if that's okay with you. I love knowing someone was inspired! Thanks so much!

Wendy said...

Okay, I'm too excited and couldn't wait to tell you. It isn't often that I find a recipe that I do not have to tweak or discard, this one was perfect! I got 24 standard cupcakes plus 24 mini cupcakes from this recipe. I baked the standard cupcakes for about 20 mins, checked at 15, I think this would vary depending on whatever oven anyone else would use. The mini ones I baked for about 13 mins, checked at 10. They all have that nice dome on top, and baked to perfection. I use dark pans, so I baked them at 325, which is habit for me, though I think I could have baked them at 350 and been fine. The only change I made, which wasn't on purpose since I ran out of vanilla extract, was I used 1 teaspoon alomond extract and 1 teaspoon vanilla extract, which I kind of like, so I will make them this way next time too. I will send pictures of the baby shower cupcakes when I make those up in a couple of weeks. Again, thank you so much!!

Jenna said...

Awesome! So glad it worked for you, and good to know it makes great cupcakes. I may just have to make them myself, I was thinking of adding in some fresh cherries. I will update with all the info you gave me, can't wait to see the pics! Thanks Wendy! :)

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