Mini Victoria Sandwich Cakes

 

Even though I'm not from England I have to admit I'm a fan of the British royal family.  (Especially the Duke and Duchess of Sussex who are favorites of mine!)  I just love the history, traditions and pomp and circumstance that goes hand in hand with the institution.  In honor of Queen Elizabeth's Platinum Jubilee celebrations this weekend I made Mini Victoria Sandwich Cakes, named after the second longest reigning monarch, Queen Victoria.  She was known to enjoy a slice of cake along with her afternoon tea.

 

 

If you've been to England I'm sure you've seen this tempting cake at a tea salon or bakery. It's  comprised of two vanilla cake layers that are "sandwiched" with berry jam and buttercream or whipped heavy cream.   What makes it so appealing to me is its simplicity; there's no need to cover the entire cake with frosting or other embellishments.  In fact, you could say it was the original naked cake.   

 

 

Recipes abound on the internet and you'll have no trouble finding one, e.g., Mary Berry's.  Most call for self-raising flour, widely used in British baking, but I've found that cakes made with self-raising flour can be hit or miss because the type sold in the US isn't exactly the same as those sold in the UK.  Plus, I like being able to control the amount of leavening in a recipe.   

 

Luckily I found Nigella Lawson's Victoria sponge recipe, which used all-purpose flour (aka "plain flour"), cornstarch and baking powder.  Cornstarch was a new ingredient I hadn't seen before and was supposed to make the cake tender and light.  The process to make the batter couldn't be simpler either.  Just throw everything into a food processor and whiz it up for a few minutes until creamy.  

 

To mini-size the cake I used a nonstick cheesecake pan with removable bottoms, which made releasing the cakes super easy.  They did bake up with a bit of a hump on top, but I leveled them off with a serrated knife after they were cooled.  Baker's treat!  The cake gets a 5-star rating from me with it's tender, light crumb and delicious taste.  

 

I sandwiched the mini cakes with some leftover Swiss meringue buttercream that I had thawed from the freezer and homemade raspberry jam.  The smaller cake was the perfect portion and would satisfy anyone's sweet tooth.  All that remained was a light dusting of powdered sugar and a nice cuppa. 

Many congratulations to the Queen for her selfless years of service.  God Save The Queen!

Toasted Almond Cake

 

I saw a picture of this Toasted Almond Cake on Cook's Country's Instagram account a few weeks ago and immediately saved it because I knew I wanted to make it.  What drew me in was the caramelized almond exterior.  Plus, the idea of fluffy cake layers filled with almond flavored pastry cream sounded fantastic too.

 

 

Instead of the white cake layers that were called for in the original recipe I used CI's Yellow Sheet Cake recipe, baked in three 8" cake rounds.  Pastry cream is used for the filling and the exterior of the cake is frosted with a German buttercream (butter and pastry cream whipped together).  I found the German buttercream to be a bit too fussy so the next time I make this cake I'll use my favorite Swiss meringue buttercream instead.  The toasted and caramelized almonds are the final decoration and really complete the cake.    

Think this might be a new favorite of mine.  The tender, fluffy cake combined with the pastry cream filling and nutty exterior is a real winner.

Piña Colada Cake

When I was a kid my favorite ice cream flavor of all time was Thrifty's Coconut Pineapple.  Truth be told it's still my number one, even in adulthood.  I'd been meaning to make a cake version of this ice cream flavor and I finally got around to it after being inspired by Baking With Blondie's Mango Coconut cake.  Swap out the mango for pineapple and I present to you my Piña Colada Cake. 

 

I used Baking with Blondie's coconut cake recipe and Cook's Illustrated recipes for the pineapple filling and coconut buttercream frosting.  The cake recipe actually uses a Duncan Hines cake mix as its base.  Yes, this is a bit controversial in a world of "from scratch" baking but one that I welcome to be honest.  I grew up eating cakes made from a mix so this brings back a lot of nostalgia for me.   There's nothing wrong with taking shortcuts if it doesn't compromise the taste.

For the filling it was important that it contain fresh pineapple and was sturdy enough to hold up between the cake layers.   Ground instant tapioca did the job of thickening the pureed pineapple while still retaining it's fresh fruit flavor.   As for the frosting I went for an American buttercream which is easier to pull together than Swiss meringue, my normal go to.  To finish the cake off I had to recreate these amazing buttercream pineapples I saw from @makefabulouscakes...are they not the cutest things you've ever seen?

When I had a taste of the finished cake I was blown away by how delicious it was.  The tender coconut infused cake with the fresh pineapple filling is a taste home run!  I will definitely be making this cake again.

Happy Bee-Day Cake

How cute is this Happy Bee-Day Cake?  I really love how it turned out.  The occasion was for Laura's birthday party and her mom Julia had sent over some ideas with a bee theme.  I've been making celebration cakes for Laura even before she was born so I was happy to continue the tradition and make one for her second birthday.  Here's what baby shower and first birthday cakes looked like.

The cake is comprised of Stella Parks' White Mountain Layer Cake and Swiss Buttercream in vanilla and strawberry flavors.  Stella's white cake recipe is one of my absolute favorites.  The crumb is so moist and tender.  If you haven't already bought her cookbook you need to!  The buttercream is a traditional Swiss meringue style.  I flavored half of the frosting with ground up freeze-dried strawberries which gives you an intense fruit flavor without the additional moisture.  The perfect balance of sweet and tart. 

Happy Birthday Laurita!

Three-Layer Pound Cake

This was me thumbing through the September 2018 issue of Martha Stewart Living magazine and an image of this Three-Layer Pound Cake immediately stopped me in my tracks.  It was so visually stunning with its multiple layers that I knew I was going to make it.  As I read through the recipe I was pleasantly surprised to see that the cake was made using the reverse-creaming method.

Don't be scared off!  Basically this just means that the dry ingredients and sugar are mixed together first.  Then you add in pieces of butter and mix until thoroughly combined.  Half of the liquid is then added and mixed in followed by the remaining liquids.  I find this method produces a very tender cake with a beautiful crumb.

The recipe is very straightforward and easy to follow.  My only revision would be to divide the batter evenly in to thirds to achieve even layers.  The recipe said to use 1 1/2 cups of batter each for the bottom two chocolate layers which left a thinner layer of vanilla batter on top.  Also, I wouldn't be so diligent about smoothing out the top of each layer.  I actually prefer the jagged look.

The baked cake is seriously good.  I had two slices straight away because it was so delicious.  I gave away the remaining slices to my siblings because I didn't want to be tempted!

Milk Bar's Birthday Cake

Here's my second attempt at making a Milk Bar recipe for this blog, the first being their Crack Pie.  While the latter was pretty straightforward to make (with ingredients you probably already have), I forewarn you that wasn't necessarily the case with the former. 

If you follow the recipe to a tee this cake requires clear imitation vanilla extract, a 6-inch metal cake ring and acetate cake strips.  I'd venture to guess that most people won't have those things lying around in their kitchen, unlike me the crazy baking lady who already had them in her pantry.  That being said, I really had no excuse not to make this cake, my curiosity alone was enough motivation. 

Don't let any of the aforementioned deter or scare you from trying this recipe. The components can be made in advance and assembled up to a week later so time isn't a hindrance.  In my opinion the aesthetics alone of the finished cake make it a worthwhile baking project.

 

When Christina Tosi, the cake's creator, first made this popular dessert what really set the cake apart was its "nakedness," i.e., the sides were left bare without any frosting.  Nowadays that technique is pretty normal but I guess back then it was revolutionary.  The other unique element was the addition of cookie crumbs that were sandwiched between the layers of cake and frosting.

At first glance I must confess the birthday cake looked too sweet to me.  I can't help it, that's my gut reaction whenever I see a cake frosted with anything other than Swiss or Italian meringue buttercream.  But I was pleasantly surprised to find that the cake was moist and tender with just the right amount of salt to balance out the sugar.   I'm pretty sure I'll be making this birthday cake again!

Russian Honey Cake

 

When you mention 20th Century Cafe here in San Francisco the first thing that comes to mind is Russian Honey Cake.  It's one of their signature desserts and is so visually stunning and amazingly delicious.  Layer upon layer of cake (they taste like speculoos cookies) filled with a burnt honey and caramel whipped cream.   Absolute heaven I tell you.  I had my first taste in 2016 and was always curious about how it was made.  

Alas, I was never able to find a good recipe to replicate at home so I never attempted to make one, until now!  Recently the cafe's owner, Michelle Polzine, was kind enough to finally reveal her masterpiece.   And to the New York Times no less!

Granted, the instructions to make the cake are very LONG, but don't be deterred.  Admittedly the process is time consuming but all that effort will be worth it, I promise.   I was crazy enough to make my cake in one evening after coming home from work.  Not something I would recommend for the novice baker.  Start to finish I estimate it took me about 4 hours, with a little down time in between.  Next time I'll make this on the weekend to give myself a cushion.

One bite of the cake and I was immediately taken back to 20th Century Cafe.  It seriously is an amazing copycat that you should try for yourself. 

Red Velvet Valentine Cake

Valentine's Day is just around the corner and here's a great dessert to celebrate the holiday.  What could be more appropriate than a heart-shaped red velvet layer cake? 

 

The combination of buttermilk and white vinegar in the batter makes the cake layers really moist and tender.  A generous two tablespoons of red food color give it that trademark deep, rich color.  No red velvet cake is complete without cream cheese frosting.  I particularly like this version because the addition of buttermilk powder cuts the sweetness and  provides a really nice tang.

Happy Valentine's Day!

xoxo,

treats

Wellesley Fudge Cake

I may not have had the GPA or SAT scores to get in to Wellesley, the private women's liberal arts college in Massachusetts, but I will be bold and say that I possess enough of a culinary IQ to conquer their eponymous chocolate cake.   

 

Have you ever heard of Wellesley Fudge Cake?  I sure didn't until my search for an atypical chocolate cake lead me to this recipe on Cook's Country.  Who would have thought that this bastion of higher learning was also the origin for some impressive fudge?  

 

Bloomed Dutch-processed cocoa gives the cake its deep chocolate flavor and buttermilk makes it super moist.  Similar to how traditional fudge is made, the frosting is cooked on the stove top.   Even better, when the frosting cools completely on the cake it forms a really lovely crust.  With all that fudge you would assume this cake was overly sweet.  Fear not, it's far from it.  

So while my undergraduate degree may not bear the name of a famed Seven Sister at least my dessert will!

Tropical Carrot Cake

Here's another great recipe from Gretchen's Bakery - Tropical Carrot Cake.   I am a fanatic when it comes to pineapple and the addition of my favorite fruit in this cake really sends it to the next level.  The recipe calls for brown butter which makes the cake very moist and flavorful.   

Everyone loves cream cheese frosting and this version isn't too sweet, another big plus in my book.  I've made this cake twice in the last week and I'm planning to make it again soon for my Mom's birthday.  I have a feeling she's going to love it!

German Chocolate Cake

Don't be fooled by its name because German Chocolate Cake has nothing whatsoever to do with Deutschland.   This yummy dessert consisting of layers of moist, chocolate cake filled with coconut-pecan icing is actually American in origin and named after chocolate-maker Sam German.  Apparently he formulated a dark baking chocolate that was used in the original recipe.  See, you learn something new every day! 

I find that most versions of German Chocolate Cake have cloyingly sweet frosting.  Not my cup of tea at all.   When I saw that the Cook's Illustrated recipe called for less sugar I knew I had to make it.    The cake is super moist (with the addition of sour cream) and the coconut-pecan icing provides a delicious, chewy and nutty contrast.  

 What I really like about this cake is that it doesn't require any decorating skills at all to achieve a beautiful finished product.  If you're a novice baker this is a great recipe to try.  No need for a decorating bag or fussy decorating tips.  Simply split the cooled cakes in half and fill with the icing.   It couldn't be easier!  This recipe works great as cupcakes as well if you want a different twist. 

Chocolate-Caramel Layer Cake

Pardon my absence from the blog but I was away in Europe for the last two months, working and spending time with my friends.  To say that my time there was great would be an injustice - it was f'ing amazing!  But if I missed anything about home, other than proper Asian and Mexican food, it was my kitchen.  Baking, as many of you know, is my jam and as soon I landed in SF I was anxious to get back to my happy place.

I was absolutely delighted to see this recipe for Chocolate-Caramel Layer Cake in the Sep/Oct 2015 issue of my favorite cooking magazine, Cook's Illustrated.   There are a few steps but they couldn't be more straightforward and this is a recipe that doesn't require a stand mixer.  

The chocolate cake and frosting couldn't be simpler to make but I'm always a bit apprehensive when it comes to homemade caramel.  The key to success is using a really good instant read thermometer.   [I have  this one from Thermapen and it's also recommended by the Test Kitchen.]  After frosting the cake, all that was left was a nice sprinkling of Maldon sea salt that I brought back from London.  

It's great to be home!

Rainbow Cake

This Rainbow Cake has been a long time coming - we're talking five years!  Procrastination is not a trait I am friendly with.  I'm the type that likes to cross things off my to do list as soon as possible but for some reason I waited such a long time to make this cake.   Not anymore.

I'd first seen it featured on the blog Whisk Kid and then later on the Martha Stewart Show.   I loved how the rainbow of colorful cake layers is hidden behind a veil of unassuming white Swiss meringue buttercream.   There's just something so joyful about this surprise that it always makes me smile.

For the cake layers I used the recipe from Cook's Country's Confetti Layer Cake.  I like that it contains cake flour instead of all-purpose and uses a reverse creaming method to make the batter.    I find the crumb of the baked cake is so much more tender this way.   

I have a feeling I'll be getting many requests from family and friends to make this cake again and again.  But since it makes me so happy I don't mind!

Lemon Curd Cake

Can you feel that spring is just around the corner?  I'm loving all the sunny weather in the Bay Area right now and the promise of longer days to come.  For all my friends on the East Coast who have lived through a crazy winter I'm sure there is no season they are looking forward to more.  

I recently hosted a brunch at my house and because the main course I was serving was a little heavy, a version of eggs benedict served on buttermilk waffles with spinach and bacon, I thought dessert should be light and fresh and seasonally appropriate.  Citrus is a favorite flavor profile of mine and I thought this Lemon Curd Cake fit the bill perfectly. 

The inspiration for the cake came from one I saw on Not So Humble Pie.   I took the high ratio butter cake from the blog and filled it with Cook's Country Lemon Curd and Martha Stewart's Swiss Meringue Buttercream.     So delicious!   

I'm definitely reading for spring time to commence!

Gluten-Free Chocolate Layer Cake and a Giveaway

Ask anyone who knows me really well and they'd probably tell you that calling me a skeptic would be quite apropos.   I can't help it if I don't believe something right off the bat, just my nature I guess.  Which is why I couldn't wait to get my hands on "The How Can It Be Gluten Free Cookbook" when America's Test Kitchen asked me if I would like to do a review.   I was dying to find out for myself if their gluten-free recipes, especially the baking ones, were as incredible as they have touted.  Several people in my circle are gf and being able to bake for them without having to sacrifice taste and texture would be incredible.

I knew I had to test a baking recipe and it had to be something that I normally would never make from scratch without gluten.  I've dabbled a little bit in gluten-free baking before and although most of the results were pretty good they never really did compare to "normal" baking.  

A friend recently commented that I don't have enough layer cakes on my blog so I immediately honed in on the Chocolate Layer Cake.  Believe me when I tell you that this cake is A-M-A-Z-I-N-G!  Not only does it bake up beautifully, with a tight and tender crumb, but it tastes just like a rich chocolate cake WITH gluten would!  I was completely stunned by how delicious it was.   To corroborate my findings I had a few friends blindly taste a slice and they enthusiastically gave it two thumbs up.  Then when I told them afterwards that the cake was gluten-free they were completely shocked...and kept on eating.  If that's not proof, I don't know what is!

I can't wait to try the other baked (and non-baked!) recipes; think the the pies are especially calling my name.   Trust me when I say that this cookbook is the real deal, but I should have already known that when it's coming from the folks at ATK!

One lucky reader will be randomly selected to receive their very own copy of The How Can It Be Gluten-Free Cookbook.  

To enter just leave a comment to this post.

IMPORTANT: You MUST include your email address IN your comment.  Entries without an email included in the comment will be disqualified!  Sorry, but that's the only way I can contact the winner.  Contest ends Sunday, March 23 at 11:59 PM PST.  One entry per person.  Open to US residents only.  Good luck!

CONTEST CLOSED.  Congratulations to comment #43 who was randomly selected among eligible entries.  Your cookbook will be arriving soon.