A Pretty Cake Takes Time, Patience
Baking a delicious and pretty cake is not a conundrum. It’s actually pretty simple when armed with a few inexpensive tools, and the most important element of cake decorating – time.
It should take about five days to fully assemble a cake, and that’s exactly what professional bakers do. Chocolatier Antoine Armrani, former pastry chef at Le Bec Fin in Philadelphia and owner of his eponymous chocolate shop, suggests freezing a cake in between each step. A frozen cake is much easier to cut, to stack, and to decorate. It won’t get crumbly or fall apart, and a frozen, undecorated cake can stay in the freezer for up to a month.
The first step is to bake the cake. Of course, a cake from scratch, not using a boxed mix, usually comes out the best, but if time only allows to use a mix, that’s OK, too. Don’t follow the box directions. Use a mixer and beat the cake batter for much longer than the one to two minutes that the box recommends. Beating the batter at a medium speed for 10 minutes incorporates air, which will make a cake fluffy. Feel free to add a dash of flavor to a mix by substituting ingredients. Most cakes call for water, but milk will make a creamier cake and measures the same as water because it’s a liquid. A dark, rich beer, such as porter or stout makes a chocolate cake richer than water, while raspberry or pomegranate juice added to a vanilla cake will turn batter a light hue of pink and add a berry flavor. Cooled coffee makes an interesting chocolate cake, while cooled chai tea makes vanilla interesting.
Don’t be afraid to add a pinch of a favorite spice, such as cinnamon or ginger, or a teaspoon of vanilla or almond or coconut or rum flavoring for a distinct taste.
Use parchment paper to line the cake pans, don’t rely on cooking spray to get a cake out of its pan. Cut the paper to the size of the pan, line the pan with cooking spray, then put the parchment paper down, and spray again.
Bake the cake according to package directions and let cool completely in the pan. Once cool, remove from the pan and let cool on a rack that keeps the cake a few centimeters from the counter. When the cake is cool to the touch, wrap it in foil or parchment paper, place in a freezer bag and freeze it overnight.
Amrani uses a special commercial freezer that works quickly, so he does not need to leave the cake in the freezer overnight. Since most home cooks don’t have such expensive equipment, leaving a cake in the freezer overnight gets the same effect, and it also makes the project more approachable because it sheds the process down to less than an hour per day.
Sour Cream Icing - News
Freeze the cake overnight to make one solid cake, so it won't slide around when it's time for icing. Using the selected icing, buttercream or chocolate, strawberry or sour cream, spread a generous amount on top and smooth with an offset spatula or
Sour Cream Dips 400 at Michigan International Speedway. It won't lead to crew chief Dave Rogers getting a medical degree, but he did draw some amusement from what turned out to be a simple fix for Busch's "ailment." Busch looked pretty sprightly on pit
The recipe for a bakery-sized quantity of fudge icing includes eight pounds of butter and 10 pounds of sour cream. "These are the key ingredients that make this icing so tasty and smooth," Marchese confided. His eyes lit up, and he replied without any
A sub sandwich bun is filled with seasoned taco meat, cheddar cheese, lettuce, tomato, black olives, tortilla chips, sour cream and taco sauce. Overview: JJ's Pizza is an independent business that has been in Wyandotte since 1974.
ICING: Cream together the cream cheese and butter. Add the icing sugar, lemon rind and juice to make a stiff icing. PASTRY: Put the flour and butter into a food processor and pulse until the mixture resembles crumbs. Add the sour cream and a little
Cherry Blueberry Sour Cream Muffins! « Chef Pandita
It felt like Christmas the other day at the supermarket when I found fresh blueberries and cherries. I had cherry pie on mind but heat and humidity are not exactly pie friendly so I began obsessing over some blueberry muffins with lemon icing I had seen at a blog a few weeks ago. I asked on Twitter and tried to remember the name of the blog, even searched on Tastepotting, Google and Foodgawker: got a thousand photos that were not the ones I was looking for. I finally gave up, grabbed my copy of Flour Bakery’s Cookbook and started looking for a blueberry or cherry recipe. I HAD to have lemon icing on my muffins and this is how these muffins were born: I tweaked the recipe and can proudly say that my muffins look way better than the ones on the book
Before I leave you with the recipe, let me share with you my first collaboration with Liquid [a local online magazine]: go practice your Spanish and get the recipe for my Mango Ginger Basil Sorbet :D
Ingredients:
1-1/2 cup all purpose flour 1-1/2 cup whole wheat flour 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 eggs 1-1/2 cup brown sugar 1 stick butter, room temperature 3/4 cup sour cream, room temperature 3/4 cup milk, room temperature 2 teaspoons vanilla extract 1 cup blueberries 1 cup cherries pitted and cut in halfPreparation:
Preheat oven at 350F. Line a muffin pan [makes 12 muffins]. I used cupcake pans and got 24 cupcake sized muffins. Whisk together flours, baking powder, baking soda and salt. Beat butter and sugar until incorporated. Add eggs and vanilla, mix well. Add sour cream and milk. Stir in flour mixture, do not overbeat. Fold in blueberries and cherries. Use an ice cream scoop to fill the muffin pan to make even sized muffins. Bake for 25-35 minutes, use the toothpick method to test muffins.To make the icing, take 1 cup of powdered sugar. Add 1/2 teaspoon vanilla extract and scrape the seeds of 1/2 vanilla bean. Add lime [or lemon] juice until it has maple syrup consistency. Dip the tops of cooled muffins and use a spoon to distribute evenly and remove excess. Please resist urge to lick your fingers
Enjoy!
Thanks for reading!
Made a lovely lemon sour cream cake with limoncello icing for a summery dessert tonight.
carrot cake with sour cream icing 
philadelpia creamcheese. Sour cream. Self raising flour. Copha. Lemon zest. Grahham cookies. icing sugar.
RT : Graduation Cupcakes.
Chocolate Sour Cream Cupcakes with Vanilla Buttercream Icing 
Graduation Cupcakes.
Chocolate Sour Cream Cupcakes with Vanilla Buttercream Icing Sour Cream Icing - Bookshelf
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