Thanksgiving | (Part 1) Pumpkin Brown Butter Cake

For Thanksgiving this year, I made a pumpkin layered cake, inspired by . . . ingredients on hand. I recently moved, and while I am excited to have a more functional oven and kitchen, I haven't had time to organize the pantry or find all of my tools. Looking at what I had (canned pumpkin, nuts, butter, sugar, mascarpone mousse for Friendsgiving tarts), I decided to make this cake with brown butter sage pumpkin layers, butterscotch pecan filling and mascarpone mousse frosting, with white chocolate leaves and cake crumbs for decoration.

The brown butter sage pumpkin cake comes from Martha Stewart, the butterscotch pecan filling comes from annie's eats and the mascarpone mousse is one of my favorites from Extraordinary Desserts that I've used multiple times.

Brown Butter Pumpkin Cake with Butterscotch Pecan Filling

Makes one 9" cake, or 12 cupcakes

Filling: 

• 1 cup granulated sugar
• Small squeeze of fresh lemon juice (optional, helps prevent crystallization)
• 1¼ sticks (5 oz.) unsalted butter, cubed
• 1 cup heavy cream
• 1 cup chopped toasted pecans

 Cake: 

• ¾ cup (1 ½ sticks) unsalted butter
• 1 ⅔ cups all-purpose flour
• ¼ cup fresh sage (chiffonade)
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 cup pumpkin puree
• 1 cup packed light brown sugar
• 2 large eggs

Also make mascarpone mousse (or any other frosting such as buttercream) and a simple syrup (try brown sugar).

Directions

1. Preheat oven to 350 degrees.
2. Make the cake: Melt butter in a saucepan over medium-low heat. Add sage strips and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl; let cool slightly. Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. In another bowl, whisk together pumpkin, brown sugar, eggs, and sage-butter mixture. Add flour mixture; whisk until incorporated. Pour batter into floured pan; smooth top with an offset spatula. Bake until done (about 60 minutes, or when a cake tester comes out clean). Cool, wrap and chill in refrigerator or freezer.
3. Make the filling: Warm heavy cream in a small saucepan (do not boil). In a medium saucepan, combine the sugar and lemon juice and stir with a whisk to combine (add water as necessary to resemble moist sand). [Note: If you're comfortable making a wet caramel, consider skipping the lemon juice. I added too much and ended up with a citrusy filling instead of a true butterscotch flavor.] Heat until sugar caramelizes into a golden amber color. Remove the saucepan from the heat and carefully add the heavy cream slowly, whisking constantly to incorporate. Whisk in the butter, a couple cubes at a time, stirring to incorporate completely before adding the next portion.
4. Cool the butterscotch in the refrigerator at least 45 minutes, until the mixture is no longer warm and has a slight chill.  Place the chilled butterscotch in a stand mixer bowl and beat for about 2 minutes, until it has thickened and lightened. Fold in the chopped pecans.
5. Cut cake into 3 layers. Brush cake layers with brown sugar simple syrup, spread filling, repeat, and cover cake with mascarpone mousse. Freeze until ready to decorate and serve. 

Birthday | German Chocolate Memories

When I asked Darren what type of desserts or flavor preferences he might have for his birthday, he was quick and precise in his answer: German Chocolate Cake.

It turns out that his mom would make him a German Chocolate Cake for his birthday when he was growing up and he wanted to continue that tradition for his celebration. I was happy to oblige of course, but talk about pressure to meet or exceed the expectations of childhood longing!

For this intimidating task, I turned to Cook's Illustrated for guidance, and as always, I'm glad I did. The Cook's Illustrated German Chocolate Cake uses whole eggs instead of separated eggs, which the kitchen testers found actually improves the cake texture. I also think the use of sour cream instead of milk/heavy cream has something to do with this, as the sour cream gives the batter a luscious thickness and structure that helps prevent any cake sinking.

The end result was a cake with a fine crumb and silky melt-in-your-mouth experience, and a very distinctively chocolate taste. I highly recommend this cake!

The coconut-pecan filling was great too, but honestly most recipes for the filling should be relatively good. I recommend toasting both the coconut and pecans before mixing for enhanced flavor.

I cut two 10" cakes in half for 4 cake layers, each brushed with rum simple syrup, and topped with coconut-pecan filling. I then coated the sides of the layered cake with dark chocolate frosting. I originally intended to make small tempered chocolate cut-outs for a geometric decoration, but ran out of time. Hopefully I can execute that vision sometime in the future.

Finally, for presentation, I made a "Happy Birthday" using two birthday candles, some cardstock and spray glue (one of my favorite crafting items every). It's hard to say how this cake stacked up to all German Chocolate cakes that came before, but the birthday boy and guests were happy, and that makes me happy!

Birthday | Trio of Old Friends

Happy birthday to me! And my friends!

During a recent weekend getaway, I was lucky enough to celebrate my 30th birthday with some dear friends, a few of whom are also turning 30 this year, and a couple of whom share July birthdays with me. So, I made each one of us a cake.

I knew I would have very limited time to decorate, so I made a batch of Italian meringue buttercream, and brought some fondant and piping gel along to the getaway in case I was struck with inspiration. The idea of representing the growth of a long friendship over time came to mind during the drive. So here is our trio of cakes to celebrate old friends:

 

The first is a green tea chiffon cake with green tea pastry cream and puff pastry layers, requested after I posted about that flavor combination in a previous birthday cake project.

 

The second is a purple yam chiffon cake with mango Bavarian cream. This one was fluffy and light. Maybe a little too light on flavor in my rush to make it.

 

 

The third is a lemon pound cake with lemon curd pastry cream and fresh strawberries. Perfect for a hot summer day!

 

Birthday | Above & Beyond 30th!

I was asked to make an "Above & Beyond"-themed cake for a 30th birthday celebration. For those of you who don't know (myself included, prior to this cake), A&B is a British trance group with a radio show called Group Therapy, hence the play on that name on the side of this cake.

I'd never heard of A&B before, but they have a very striking and fun rainbow theme with an album cover image that I based the cake design off of.

I'd also never made a square cake before. Or covered a square cake in fondant. Or made a cake so dependent on fondant decorations! It was an all-nighter but also a great opportunity to stretch myself and imagine what it would be like to have a custom cake business. One can dream :)

This cake was a matcha green tea chiffon cake, layered with thin crunchy puff pastry layers and green tea crème légère (green tea pastry cream with whipped cream). I crumb coated with plain Italian meringue buttercream and then covered with black fondant.

The ribbons and lettering were also rolled and cut fondant (with royal icing for the pound sign and numbers). I tried a new technique, the wax paper transfer method (using wax paper and shortening), to put the letters on quickly and evenly (thank you Craftsy). I also used a milk bottle cap to give the ribbons a lined texture.

Note to self: Invest in additional refrigerator or freezer space . . .

Wedding | Congrats Stephanie & Michael!

Last weekend I had the honor (and challenge) of making the wedding desserts for my good friends Stephanie and Michael. I first accepted the honor of making the ~100 red velvet cupcakes. Then I found out the wedding was in Mexico. That's when it became a challenge . . .

and you know I don't back down from challenges!

I'm happy to report that everything went off without a hitch. We did a cupcake taste test a couple months in advance, experimenting with a combination of fillings (e.g. lemon curd, chocolate ganache, cheesecake), frostings (plain cream cheese frosting, lemon cream cheese frosting, ginger white pepper cream cheese frosting) and decorations. After it became apparent that bride and groom (and participating wedding party taste testers) had drastically different taste preferences, we settled upon two cupcakes: (1) red velvet with lemon curd filling, lemon cream cheese frosting and white pearl sprinkles, and (2) red velvet with dark chocolate ganache filling, plain cream cheese frosting and chocolate curls.

As a surprise, I also made a 6" topper cake, which was alternating layers of red velvet cake and cheesecake, covered with cream cheese frosting. The idea was to use this either for the cutting ceremony, or for the couple to take home and freeze as a 1-year anniversary cake.

I went back and forth about what to prepare ahead of time, and what to do once in Mexico, but at the last minute after a trial run, I decided to bake the cupcakes and frost them ahead of time. The cake was made in advance and frozen. The cupcakes were baked the night before I traveled, refrigerated and then frosted right before I barely made it on my flight. The 84 cupcakes + 1 6" cake were just the right amount to fit into two cardboard boxes that were each the dimension of carry-on luggage. As soon as we got to Mexico, they went into the hotel refrigerator.

The morning of the wedding, we transported these to the wedding villa for decoration and setup. Unfortunately, we lost about 6 cupcakes due to mishandling by hotel staff, but everything else held up! The gumpaste sunflowers I made for the topper cake had some breakage issues, but I sacrificed one petal to use as gumpaste glue the night before the wedding to make some repairs.

I breathed a sigh of relief when the cake was finally cut, and the cupcakes were gobbled up. Whew! Exciting and so much fun!

Pastry School Recap | Unit 5/8 - Cakes

Cakes were my main interest prior to pastry school, and probably still are the basis of what I like to present as my "craft". The amount of time and labor that go into them sometimes make other quicker pastries more attractive. However, I will always have a respect for and fascination with cakes.

I made this salted caramel mousse cake earlier this year for my new niece Madelyn. Although the cake is not listed on the website for Extraordinary Desserts (my favorite cake shop), it is the Versailles cake featured on the cover of Karen Krasne's Extraordinary Cakes recipe book.

The cake is made with almond joconde sponge, soaked with some rum simple syrup, and layered with drizzled salted caramel and salted caramel mousse. The outside is pressed with praline (caramelized pistachios and almonds).

Then the top is coated with a gelatinized salted caramel.

Finally, salted caramel macaron halves (homemade!) are pressed against the sides and decorated with a ribbon (not necessary to hold on the maracons, but definitely helpful for stable transportation). Et voilà!

I wasn't thinking clearly about the occasion when I used a spiked simple syrup when assembling this cake for a newborn baby . . . but at least the adults got to enjoy.

A few of my favorite cakes from Units 5 & 8 of pastry school:

Special Occasions cake for midterm: passion fruit bavarian cream filling with fondant decorations, dedicated to my parents' 35th anniversary

(This is what my parents consider "posing with the cake"):

Lemon Chiffon Cake:

Marzipan Peach Cake:

Fraisier Victoria: sponge cake, creme mousseline, fresh strawberries

Flourless Chocolate Cake: with chocolate hazelnut mousse and chocolate meringues

(Here's the inside):

Chocolate mousse cake: the outside is a decorative biscuit d'amandes cake wrap

Charlotte Royale: a dome of jelly rolls with pistachio mousse filling!

Unit Exam: genoise cake with buttercream and toasted almonds