Surprise Birthday Gift Cake (And Yes, A Little More Purple...)

I LOVE creating cakes that will be a BIG surprise for the recipient.

Baby Shower Cake

One of the cake orders I had over this past weekend included this sweet baby shower cake for a baby boy who will be named Wyatt.  They requested that the cake be done in soft blues and yellows and have elephants and giraffes on it.

Heavenly Cake Bakers: Gâteau Breton

This past weekend I was busy with Mother's Day cake orders and I wasn't planning on making this cake until...

I read all the rave reviews from other Heavenly Cake Bakers about how DELICIOUS this cake was and also how quick and easy it was to make.  You see, when I glanced at the upcoming month list of cakes, I had already made a mental note of a couple that I was planning to make and especially the free choice at the end of May.  But I quickly made new plans and so last night in between baking cakes for today's orders, I made this FANTASTIC cake.

And The Winner Is...

Last Monday, as part of the Monday Must Have, I said that someone would be chosen to receive their very own Fluted Pastry Wheel and a package of Lemon Stretch Wraps.  I numbered each entry on a piece of paper, folded them up and tossed them in a kitchen bowl (yes, of course it was a kitchen bowl) and pulled out lucky number 6!!

Congratulations to Monica of Sweetbites!! 

P.S.  I have had several requests to post more pictures of cakes, so I have listened and I am happy to share.  This was the birthday cake I made for my Mom last month.  The cake details are listed below:

*Lemon Chiffon Cake [layered w/whipped cream & sliced strawberries; frosted with sweetened whipped cream and decorated with fresh strawberries and white chocolate curls; top tier = 4-inch round, bottom tier = 6-inch round.]

Heavenly Cake Bakers: Double Chocolate Valentine Cake

Double. Chocolate. Valentine. Cake.  No other words needed.

If I had a Valentine, this is what I would have baked for him.  And of course, he would have to share!

This is the second cake that I've baked with the Heavenly Cake Bakers group and I can't begin to tell you how glad I am that I joined this group. First of all, everyone has been so welcoming and have left such kind comments on my blog. I had a rather busy week last week (hence, only one post last week) and I will be catching up with my blog reading and will get back to those in my group who have been so nice and friendly during my first week (again, THANK YOU for your comments). In addition to the wonderful support, I was honored to be the featured baker at the Heavenly Cake Blog and it totally made my week!

Monday Must Have: Rose's Heavenly Cakes Book and a New Baking Group.

Whew! The weekend just FLEW by way too fast and the first week of February is already a distant memory. But, I have a treat for you today. Not only do I have a fabulous Monday Must Have, I also joined a new baking group based on the book I'm highlighting today.

Let's start with the Monday Must Have. I have had my eye on this book since I heard that Rose Levy Beranbaum was releasing a new book last September called "Rose's Heavenly Cakes" and I finally purchased it last week. You may be wondering what took me so long, but as I've mentioned before, I own a TON of baking books and I was trying to show a bit of self-control and purchase things I NEEDED, not things I WANTED. I had received a Border's gift card for my birthday (last October) and recently received a 40% coupon and I decided it was time to buy myself a belated birthday gift (thank you Jenna!). I can't believe I waited that long.

Monday Must Have: Find your favorite kind of CAKE!

Let's talk CAKE.

I have a theory...there are two kinds of people:

Group #1) Those who like cake, and
Group #2) those who say they don't.

I find this interesting, especially the second group who claim that they are not cake people. To them I would say that they haven't had the opportunity to taste a really GOOD cake. I've been given this reason time and time again, when meeting with clients for a wedding cake tasting during a consultation. Actually, when I hear that, I have to hold back a grin, because I know that they are soon going to change their perception and move to the first group of those that like cake. I take them on as a challenge to help them open their eyes to the wonderful world of cake; quality cake that is.



I think there are several reasons why people say they don't like cake. Their experiences have included poor quality frosting or too much frosting, dry cake, or cake made with inferior ingredients. I know that some people love boxed cake mixes, but a box mix can't compete with a cake made from scratch, using quality ingredients.

Most celebrations revolve around the cake; weddings, birthdays, baby showers, office gatherings, and holidays. We have all had some kind of cake at one time or another. And on top of that, there are many flavors of cake to choose from--white, yellow, chocolate, marbled, cherry, red velvet, lemon, orange, strawberry, carrot, and on and on. Everyone has their preferred flavors and then you could really divide the cake people into chocolate lovers and the rest. But that is another topic for another post.



What makes a cake really GOOD?

I believe that there are three key aspects that make the difference between a "just OK" kind of cake and a "WOW, this cake is AMAZING". They are: ingredients, technique and the correct ratio of a QUALITY frosting to the amount of cake layers. All three of these attributes are very important and when they are done correctly, you will have a DELICIOUS cake. If even one of these are missing, then the cake is less than excellent and just becomes another cake that isn't memorable (or at least not memorable in a good way).

Ingredients = Need to be fresh, of good quality and the amounts need to be measured accurately, so the cake will come out correctly every single time it's made.

Technique = A cake needs to be mixed using the correct method. Cake batter can be over mixed, under mixed, ingredients incorporated at the stage or at the wrong temperature--all of which can result in problems during the baking process and ultimately the final product.

Correct ratio of a QUALITY frosting to cake = More frosting is not necessarily better. The icing on the cake should compliment the cake or enhance the flavor, not take over completely. And a quality buttercream makes all the difference. Ever eat a cake with too much frosting and the taste leaves a lingering unappealing aftertaste on your tongue? You know the kind I'm talking about--this can ruin a potentially good cake. Picture a smooth, creamy buttercream that is so silky and is filled with a vanilla flavor that works with the moist cake, so that one bite is never enough. That is what GOOD cake should taste like.



I know I haven't mentioned the appearance of a cake. Yes, it should look appealing, because seeing the cake is the first of several senses we use and that first impression is important. My goal with every cake I make, is to make it beautifully delicious; which means it needs to look inviting and with that first look, you just know that the taste will match or exceed its appearance.

Back to those clients I have had over the past several years that have come in to taste wedding cake samples. I'm happy to have them come in and sit down to taste different flavors of cake to help them make a decision for their big day. I've even had the bride or the groom mention again, how although they really aren't cake people, that they just need to find something that will be suitable for their guests. I just smile and say, "It's OK if you don't eat the entire piece of cake, but just give it a try." I cut them a piece of the cake, made just hours before, and set it in front of them.

And then I watch and wait.

The bride loves cake and digs right in. The groom, tentatively cuts his with his fork and takes a small bite. I watch as a look of surprise passes over his face. He goes in for a second bite. Neither is saying anything, but I'm hearing sounds of enjoyment. And then it happens--the moment I've anticipated and enjoy every single time. The bride asks the groom, "So, what do you think?" The groom doesn't say anything, because he is on the last bite of cake and the plate is almost as clean as it was before the cake slice was laid on it. Finally, I hear "WOW, this cake was so GOOD! And I don't even like cake!"

And just like that, another non-cake person experiences a change and is open to moving up to the first group of those who like cake. I love watching this happen. It's just another perk to doing what I love and sharing it with others.



If you haven't enjoyed a really good slice of cake--keep looking. It's out there. Sometimes you have to taste many kinds of cakes from different sources, but you will find it. And if you happen to be in my area, try a Jillicious Cake--you might just become a member of group #1; those who like cake. I love a challenge.

What is your favorite kind of cake?



P.S. My current favorite is the Caramel Hazelnut Spice Cake (pictured in this post) & the latest edition to the completed 2009 Jillicious Holiday Menu found here.

October is the Month of Birthdays

It's all about the birthday cakes this month. Most of the orders for October so far have been birthday cakes. A favorite cake design that many people love to order is the Gift Cake. I think that the idea of cake all wrapped up like a present is very appealing (like getting two for the price of one). I have to admit, it is one of my favorites to make and today's might be my favorite to date. The client ordered it for her friends that were both turning 50 and there was a surprise party being given for them.

She wanted the colors from the invitation to be incorporated in the design on the cake, so we decided on making the main color the apple green from the invitation.

I colored the fondant into the three colors; apple green, sky blue and navy blue and then cut out various sizes of circles.

Since the colors were bright and cheery, I wanted to only add small accents of black and that was in the slightly pearlized black sugar pearl details.

Around the base, I added the three colors (apple green, sky blue & navy blue) to accent the piping with sugar pearls colored to match the fondant circles.

I choose the gold cake board, since it was a nice contrast to the colors and because the recipient's were turning 50, which is usually denoted as the "golden years."

Gift Cake Details:

12-inch square cake is a Dark Chocolate Cake w/White Chocolate Cream Cheese Filling & Vanilla Buttercream Icing.

Last, but not least, here's a little shout out to my sister who also has a birthday today--Happy Birthday Sandi Rae!! I hope you have a great one!

It's Official! I'm One Year Older Today.

That's right, today is my birthday. And because it is MY day, I thought I'd share a few past birthday cake pictures, some thoughts and maybe a little extra information about ME that you might not know.

I'm 38 years old.

I thought I would just put that out there, since my philosophy has been to always just say how old you are. I think this came about as a child observing several adults (mostly women) who when asked by a child of any age what their age was, always responded with some ridiculous answer like "Oh, I'm not a day over 24"--yeah, right. Even at the ripe old age of 9 years old, I know that you are NOT 24 yrs. old (even my math skills aren't that poor). So since then I decided that I wouldn't EVER lie about my age to both the young and older folks that inquire.

I love October 1st for several reasons (besides the obvious birthday thing).

Reason #1:
Even though the Autumnal Equinox began technically on September 22nd, October FEELS like it is the true fall month and so I begin to recognize it as such.

Reason #2:
Besides January 1st, October 1st is the other day that I feel I MUST set new goals for myself. It's a NEW year for me, and I love that my birthday is on the 1st--very much another type of beginning. A new year, a new age, a new month, etc... The organizer in me is very much in charge today.

The really great birthday year is when October 1st falls on a Sunday--then it's all about the firsts; a new year, a new month, a new week, the first day, etc.

Reason #3:
It still can be warm enough to be considered a late summer, and is still far enough away from winter (unless you live in places like Utah or Idaho that recently had a freak snow storm--then all bets are off).

Reason #4:
As a kid October was far enough into the school year, that you didn't get missed having it in the summer or right after Labor Day. I had a friend who's birthday falls on Veteran's Day and we never got to be at school on her birthday--bummer!

People always ask me if I make my own cake for my birthday and what kind. I have to say that since becoming a Pastry Chef I haven't made myself a special cake for my birthday--which isn't to say I wouldn't, I just haven't yet. I suppose that if I was hosting a little party for myself, I would make something fabulous, but I honestly hadn't really thought about doing it. It's more exciting to make OTHER people's birthday cakes.

But it got me thinking...what kind of a cake would I make for myself? [Answer: Probably something with chocolate and caramel, chocolate ganache, something that would go great with a QUALITY brand ice cream on the side.]

Or better yet, who would I have make my cake?

My Mom has made some AMAZING cakes during my childhood--all of which I remember very well and with fond memories. When we got a little older (past 2 or 3 years old) we got to request what character or shape or theme we wanted our cake to be. I remember thinking I was pretty smart if I could ask for a cake with lots of details, because details on a cake = lots of candy.

I love how clever my Mom was with many of my cakes. See, we have NEVER owned one single shape pan (you know that kind I'm taking about--dolls, animals, etc.), she could just figure out how to carve it from a rectangle or round cake. Many of my cakes were from a cute little character on a napkin or party tablecloth and my Mom would magically create that theme or shape in a bigger-than-life cake that I would watch with such excitement and awe.

Here are a few of my favorite childhood cakes, actually I have eight pictures to share with you. (Eight may sound like a lot, but keep in mind it's way less than 38 potential birthday cakes I could bore you with).

Jill's 1st Birthday Cake: Raggedy Ann (1972)

2 years old: Bunny Birthday Cake (1973)

3 years old: Bear Birthday Cake (1974)


4 years old: Rocking Horse Cake (1975)



5 years old: Elephant Birthday Cake (1976)


6 years old: Cute Hippopotamus Cake (1977)

8 years old: Little Girl Cake (1979)

10 years old: Butterfly Cake (1981)

A big THANK YOU to my Mom for each and every birthday cake she has made me over the years and for making my day a special one!!

Daring Bakers: Dobos Torta

I am a quarter Hungarian. I love baking cakes. What do these seemingly random statements add up to? It means I was very excited to take on this month's Daring Bakers challenge.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague.

As I was saying before, I was happy to see a cake for this challenge, especially one that I haven't made before. Even though I create cakes for a living, I never tire making them. Also, I was pleased to be making something that is part of my ancestry. I really don't know much about my Hungarian ancestors, but over the years, I've been doing some genealogy and this challenge was a little reminder to start that up again.

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

The Dobos Torta does take more time than your average cake, but overall, I found the directions very easy to follow and it was a relaxing couple of hours while getting into a good rhythm with the technique. Although, our hostesses said we could be create with the size and shape and some of the flavors, I decided to stay true to the classic design of this well known torte. I did make a caramel buttercream and alternated it with the chocolate buttercream & I slightly flavored the sponge layers with a caramel flavoring as well. I've added a few notes and comments in this color, so you can follow my journey.


Equipment

2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a springform tin.
piping bag and tip, optional

Prep times

Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes



Sponge cake layers

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Directions for the sponge layers:

The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour. *I added some caramel flavoring, just a hint and it worked well with the chocolate and caramel buttercreams.

5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.) *I baked each torte layer separately, since it was only a 5 minute baking time. I didn't see any reason to keep opening the oven door that many times and letting the heat out. Also, I followed the circle on the parchment very close when I spread the batter and they turned out very circular and I didn't even need to trim them. When you frost the sides of the cake, it evens out the sides if they happen to not line up exactly.



Chocolate Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Directions for the chocolate buttercream:

This can be prepared in advance and kept chilled until required. *I made the chocolate buttercream first and by the time I had baked all the torte layers, it was ready to have the butter added and finished mixing.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this. *Using a hand whisk works fine--I didn't need to use an electric mixer for this step.

3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping. *I transferred the buttercream mixture to my Kitchen Aid mixer and used the whisk attachment. I added the soft butter while it was on high speed (in small amounts) and it came out perfectly. The key is to make sure it gets whipped long enough and is chilled after mixing.

Caramel topping

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

a 7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.

2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.

3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Assembling the Dobos

1.Divide the buttercream into six equal parts.

2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake. *I had some extra Vanilla Swiss Buttercream Icing leftover from another cake & I added some caramel flavor and alternated it in between the layers in addition to the chocolate buttercream.

3.Optional: press the finely chopped hazelnuts onto the sides of the cake. *I toasted them first, then chopped them. They had a nice nutty flavor.

4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour. *Personally, I thought the cake was better slightly chilled, rather than at room temperature, but either way it was still delicious.

The Gift of Cake

I love to bake. I wouldn't be doing what I do, if I didn't. One of the things that I love about what I do is having a small part in helping make someones celebration a memorable one. It really is rewarding to see a big smile from a client and have them tell me how their cake was even better than they imagined.

Yesterday was one of those days, where I had created a cake for a bridal shower. It's always exciting to create a cake that has all the details that a client requested. After a long evening (and into the wee hours of the morning) of baking, my favorite part is the actual decorating. No matter how late it is, I always get that burst of extra energy when it's time to work on the decorating details and the final touches and bringing it all together for a finished creation.

It was a nice ending to a busy week, when I delivered the cake and the customer was so happy with how it turned out. This is why I do what I do. I love to bake.

*Bridal Shower Gift Cake Details: Dark Chocolate Cake with Vanilla Buttercream Filling & Icing.