Bit O' Sweets

I use various ingredients for my mixing and baking.  I have not fallen victim to the "butter is best" myth.  I use high quality ingredients in every category.  This means, yes, I do use shortening but it's a quality shortening...yes, I use margerine but it's quality margerine....

Some baked goods simply work out best with ingredients other than butter and cake flour.  To say I only use butter would limit the baked goods I create to only those that are optimized by using butter.

I choose to keep my options aplenty!

With the exception of the pound cake and possibly one or two varieties of bundt cakes (fruit topped cakes don't count in this observation), cake NEEDS icing and filling.  I prefer there to be several layers of filling evenly distributed throughout the cake.

 

   Three layers of cake, split in 1/2, filled and iced with rich and creamy meringue buttercream, and topped off with a generous amount of ganache.

   Two layers of cake, split into thirds, filled with alternating layers of lemon mousse, and key lime mousse, a layer of meringue buttercream and crushed pretzels at the center for a nice contrast to the citrus fillings, iced with meringue buttercream.

    Although difficult to see, this one has one layer of chocolate cake and one layer of vanilla cake, each split into thirds and put together with alternating layers of white chocolate mousse and caramel meringue buttercream for a total of 12 layers of cake and filling...iced with caramel meringue buttercream...

      Since my last entry I have been testing new techniques and recipes and different branches of a bakery.  My latest has been bread.  Although my ideal business would be one that serves desserts only, I can't overlook the wonderful aspects of fresh baked bread.  I do believe I could enjoy fresh baked bread or rolls and a stick of margerine(I bake with butter but I prefer margerine to be slathered on most everything) as much as or almost as much as a perfect lemon meringue pie slice.  The smell of fresh baked bread is as comforting as the smell of an apple pie baking.  Like I said, I've been testing...

 

Everyone should include things to make them smile in their morning/afternoon/evening routine.  Mine would definitely include a fresh-baked orange sweet roll(with extra icing, of course), a smooth, dark, rich cup of coffee and thoughts of those I love....(the apple...hmmmm...an extra good Gala that will most likely be better appreciated as part of an apple strudel than eaten raw...yeah, I believe that's what I'll do with it).

These were made with a single rope of dough.  Once done, they'll be the perfect size for an extra large sandwich(or a 1/2 stick of margerine).

 

 

 

 

While trying my hand at various braiding techniques, I thought I would attempt a 6 strand braid using a whole grain dough of which I was also testing the taste.  Both the braid and the taste pleased me.

 

 

 

 

Here, the single rope/strand braid and the 6-strand/rope braid are baked and I have been informed that I need to hurry with the pictures or I'll be taking shots of crumbs.

Everyone is on a budget of some kind.  The budget may have shrunk a bit recently.  For the brides on a budget for whatever reason there's no reason you can't have a beautiful wedding cake that is fresh and delicious.  Even a plainly iced tiered cake can be made into a spectacular creation by adding fresh flowers to it...(contact your florist for a possible list of non-toxic varieties and the availability of pesticide free versions.  Or plan to place a barrier such as waxed paper or the like to prevent flowers from coming in contact with cake surface).

 

If you don't have your heart set on a lot of details...If you prefer limited fuss, stress and complications, check out the selections available here:

 

 

Check back often as more choices are added.  Please, make note of the deadline for ordering.

Have you ever wanted to make a 'crooked' or 'topsy turvy' cake?  If you have but just wasn't sure how to accomplish it, you will be a little closer to making one after following my step-by-step instructions.  Please, keep in mind, there are various ways to achieve this effect.  The following is what worked for me.

 

Patience is key.  So, be brave...be careful(there's cutting involved)...relax(woo-saaaaaaaaaah) and let's get to it.

 

Each layer consists of 3-2" layers of cake.  For a squattier look, just use 2-2" layers.

 

It may seem like I'm crumbcoating unnecessarily but it makes for the perfect amount of icing to cake trimmings for snacking later.

 

 

In the instructions I've used 6", 8", and 10" layers.

 

 

Split 2 of the 3 layers horizontally and fill with firm, stable filling...icing is definitely an acceptable filling(splitting of the layers is not necessary...but some type of filling/icing is needed between layers even if you decide not to split them).  Give the top a coat of icing(the same amount as you put between the layers) and crumb coat(just enough icing to lock in those crumbs) the sides.  If you're using a crusting buttercream, simply set it aside and continue on with the next tier.  If you're using a non-crusting type icing, place in freezer and continue on with next tier.

 

 

 

After the 2-layer cake's icing is crusted over(or firmed up if using non-crusting type icing), using the cake circle for the tier to be stack on it to mark it ( use the 7" circle to mark the top of the 10" tier and the 5" circle to mark the top of the 8" tier).

Insert one dowel or fat drinking straw at tallest area (almost everyone gets an area that is slightly higher or lower than another) and mark it at the top of the icing.  Remove marked straw and cut it and several others at the same length as the first (I place the same number of dowels as the diameter of the tier it will be supporting....an 8" tier will be resting on the 10" so I put 8 dowels, evenly placed into the 10" tier).

 

 

Replace the cake circle used for the marking.  Add icing around the circle to level the area.  Try to keep icing off the circle.

 

 

Place the 3rd layer on top of icing surrounded circle and press carefully but firmly.

 

 

Starting at the top of one side of the top layer slice carefully and evenly toward the bottom of the top layer on the opposite side(at an angle).  Remove the sliced piece and set aside.  If you like the angle that you're left with, put the set aside piece in the snacking area.  Otherwise, put a layer of icing on the cut area, rotate the cut off piece 180 degrees from its' original, pre-cut position and replace.

 

 

 

 

Cut a hole the same diameter as the cake circle between the

2nd and 3rd layers...angle the opening so that it's slightly wider at the top.

 

 

Now, with the assembled tier, resting on its' cake circle, start trimming, giving it more angle....

 

 

Trim it so that it is a 1/2" or so smaller than the circle it's resting on.  Once the last layer of icing is on, it'll all make sense.

 

 

 

 

Crumbcoat!  Just a thin layer of icing                                              

that locks in those pesky

crumbs while keeping the cake from drying out while settling.  Don't forget to crumbcoat the cut out area as well.

 

 

             

Leave the tiers to settle for several hours or overnight.  This greatly reduce "bulging"  and "slippity sliding" layers.

 

 

They can now be iced in whatever color icing you would like them to be.  Let them crust(or freeze until icing is firm) and trim off any excess cake circle showing.

 

Freezing tiers does make assembly less stressful whether using crusting or non-crusting type icing.  If you are feeling uncomfortable/scared/timid about handling the tiers....freeze them.  Just remember to allow time for them to thaw before decorating....they'll sweat a little bit until thoroughly thawed.

 

   

 

 Fill in the gaps at tier intersections with icing.  With a spatula or finger dipped in water(not dripping) smooth filled in areas. 

 

 

Sharpen one end of a clean, food-safe dowel that is as long as the cake is high minus 1" and hammer it(wrap hammer with plastic wrap) through the center of the cake.  Use a separate dowel to finish driving the sharpened dowel into the base cake drum (the dowel will be submerged into the top tier....fill hole with a bit of icing...allow to crust then smooth).

 

Decorate!