Daring Bakers…"A Taste of Light" Version of Opera Torte


Lakme ,an Asian Themed opera by the French composer Léo Delibes was my inspiration.Enjoy the Flower Duet.

I come to look forward to each Daring Baker Challenge. Just when I think I have over come one baking hurdle, another is thrown out there! Ivonne and Lisa co founders of the Daring Bakers, along with Fran and Shea came up with a Lighter version of Opera Torte in honor of Barbara at Winos and Foodies,creator of the Live Strong Food Blog event. To celebrate life and spring we were asked to construct a Torte with lighter flavors and colors. Needless to say the creativity is unleashed.
I have been seeing Pandan spring up over a few a blogs. It’s the new Matcha Darlings! I found some essence and a can of actual juice in the store. I decided to use the essence for my Jaconde. It didn’t turn the sponge really green like I expected , but emitted a wonderful aroma combined with the almond flour. My syrup was infused with coconut cream to balance the Pandan.The butter cream was flavored with bits of while chocolate and Chambord.As was the glaze and mousse/ganache.

My mistakes were a slightly overcooked layer of Jaconde( not enough batter for the second pan so layer was thin. I trimmed off the burnt parts and used this on the bottom. I loved the butter cream and will be using that again and again! And the glaze. I should have left it white but I colored it green. Well the mousse took a bit to set and I poured the glaze over it popped out in the glaze. A while later I lifted the square ring and more mousse flowed from the sides. I almost chucked it , but put the ring back on and went to dinner.Overnight it set properly and I added the remaining white chocolate over the green glaze. It got better. I then added my decorative touches such as my gum paste Anthurium and lustre and glitter to detract from the jacked up glaze. It was ready in time for a Mothers Day Brunch the next day with aunts and cousins. There were some Ohs and Ahhs, but people kind of looked like I was speaking another language as I explained the cake and what it was about. My Auntie Mame reminded me the family were Pound Cake and cobbler types.A few people claimed it was very rich but good. I guess their taste buds like it simpler. Oh well! I liked it and I’m happy once again I pushed myself.Check out the other DB’s and their variations on this classic.
L’Opéra!No, no! You don’t have to write an opera, but you do have to bake one … as in Opéra Cake!!! For those of you that don’t know about this cake, it’s an extremely elegant and polished French dessert that is believed to have been created around the beginning of the 1900s. Many people credit a gentleman by the name of Louis Clichy with inventing the cake and that’s why it’s sometimes referred to as Clichy Cake. So what exactly is an Opéra Cake?Well it’s a cake that is made up (usually) of five components: a joconde (a cake layer), a syrup (to wet the joconde), a buttercream (to fill some of the layers), a ganache or mousse (to top the final cake layer) and a glaze (to cover the final layer of cake or of ganache/mousse).ARE YOU DIZZY YET????

Traditionally, a joconde is flavoured with darker flavours such as chocolate or coffee. But in honour of the season (spring in our neck of the woods) and as part of our decision to tie our posts in with the LiveSTRONG theme, we are making Opéra Cakes that are light in both colour and flavour.This means NO CHOCOLATE, COFFEE OR COCOA. But it does mean vanilla, coconut, lemon, almond or whatever other light flavours you can think of. It means NO DARK COLOURS when decorating your cake. But it does mean lots of white, cream, ivory, yellow, light blue, light pink, light green or whatever other light colours strike your fancy.A Taste of Light: Opéra CakeThis recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.Reveal date is Wednesday May 28.

For the joconde(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)•parchment paper•a whisk and a paddle attachment for a stand mixer or for a handheld mixer•two mixing bowls (you can make do with one but it’s preferable to have two)Ingredients:6 large egg whites, at room temperature2 tbsp. (30 grams) granulated sugar2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)2 cups icing sugar, sifted6 large eggs½ cup (70 grams) all-purpose flour3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.2.Preheat the oven to 425◦F. (220◦C). 3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. 6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!). 7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. 10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature. For the syrup(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:•a small saucepanIngredients:½ cup (125 grams) water⅓ cup (65 grams) granulated sugar1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)1.Stir all the syrup ingredients together in the saucepan and bring to a boil.2.Remove from the heat and let cool to room temperature.For the buttercream(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It’s all very confusing (we’re good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we’re crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That’s right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)What you’ll need:•a small saucepan•a candy or instant-read thermometer•a stand mixer or handheld mixer•a bowl and a whisk attachment•rubber spatulaIngredients:1 cup (100 grams) granulated sugar ¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)1 large egg1 large egg yolk1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! 5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. 7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. 8.At this point add in your flavouring and beat for an additional minute or so.9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below) (Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)What you’ll need:•a small saucepan•a mixer or handheld mixerIngredients:7 ounces white chocolate1 cup plus 3 tbsp. heavy cream (35% cream)1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.4.Gently fold the whipped cream into the cooled chocolate to form a mousse. 5.If it’s too thin, refrigerate it for a bit until it’s spreadable.6.If you’re not going to use it right away, refrigerate until you’re ready to use.For the glaze (Note: It’s best to make the glaze right when you’re ready to finish the cake.)What you’ll need:•a small saucepan or double boilerIngredients:14 ounces white chocolate, coarsely chopped ½ cup heavy cream (35% cream)1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth. 2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer. 3.Place the cake into the refrigerator for 30 minutes to set.Assembling the Opéra Cake(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle. Step A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.*****************************************************************What is Allowed:•If you are feeling up to the challenge, instead of a square or rectangular Opéra Cake you can make a round Opéra Cake or you can make Opéra cupcakes. You can also use your joconde to make mini Opéra Cakes. Go nuts!•You can use any flavouring you wish in the joconde, syrup, buttercream, ganache/mousse and glaze as long as it is a “light” flavour (vanilla, coconut, honey, banana, almond etc.).•If you are feeling daring, you can use fresh fruit in between your joconde layers.•If you have another version of buttercream that you would like to use, you may do so as long as it remains light in colour and flavour. By light in colour and flavour what we mean is light colours (yellow, white, ivory, cream) or light spring colours (blue, pink, green) but they should be light shades. NO DARK COLOURS (black, brown, gray). •You can use only the buttercream to fill and top your cake (prior to the glaze) and omit the step of making the ganache/mousse.•If you do not like the white chocolate glaze, you are free to either leave the glaze out (although a traditional Opéra Cake has a glaze) or you can use another glaze as long as it remains light in colour or flavour (vanilla glaze, lemon glaze, etc.).•You may decorate the outside of your cake in whatever manner you wish (piping, fresh fruit, icing sugar, flowers, etc.).•Whatever dietary changes are required to meet needs based on allergies, dietary requirements, etc. (But this applies to you only if you have allergies or special dietary needs.)What is Not Allowed:•ABSOLUTELY NO DARK COLOURS OR FLAVOURS: no chocolate, coffee, cocoa, etc.*****************************************************************While we realize the recipe is very long, please understand that we’ve endeavoured to include as full and complete a recipe as possible to help you with this challenge. And don’t be daunted by the length of this recipe, most of us that tested it were able to make it one day. Please remember that if you want a copy of the recipe in Word, just e-mail us!*****************************************************************Here is some additional information that will help you with this challenge:The Elements of an Opéra Cake:Joconde: The base of an Opéra Cake is a thin sponge cake that is made using nut meal, traditionally almond meal (finely ground blanched almonds).Syrup: The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.Buttercream: The first two layers of the joconde are covered in a rich buttercream. This particular buttercream is made with a syrup, eggs and butter.Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered in a ganache or mousse. While not hard to make, this makes the recipe quite involved. We are giving Daring Bakers the option of either using the buttercream to cover the final layer or, if they’re feeling up to it, to go ahead and make the ganache/mousse.Glaze: The final step to an Opéra Cake is the glaze that gives the cake a very finished and elegant appearance.

Everything’s Coming Up Roses…Daring Bakers March… Perfect Party Cake

I am one of those that usually rush to get my Daring Bakers Challenges done early.I may even try it out a few more times before posting. Not this month. Time just slipped on by.Perfect Party cake is my first Dorie Greenspan recipe ever. Oddly enough I had never really heard of her until I started Blogging and becoming a Daring Baker. But that’s the reason I joined, to learn so much more! I managed to squeeze in the cake baking Thursday night before deadline to freeze and decorate on Friday. One thing I knew for sure was that I was going to play with Rose flavors. I ordered a Greek preserve of rose petals in syrup for the filling. I had some SENCE Rose Nectar that I wanted to use in the butter cream. I thought this would be a great compliment to this white cake.I love sugar craft and decorating, but just never got around to crafting my royal icing flowers for this cake this month. So I cheated and used my rose molds for some fondant decorations. That’s the part I really loved about this challenge, the freedom and creative license. I was a bit worried because some DB’s were having issues with the cake rising. I didn’t have enough of white granulated sugar and decided to add natural cane sugar to what I had. I worried this might impede the baking. But all turned out right enough.The baking time just took a little longer than the 35 minutes the recipe said. Then all of sudden it started to brown and spring to life.I did use the Swans Down Cake Flour Dorie recommended. I also substituted the lemon zest and extract for a favorite flavoring of mine, Princess Cake and Cookie Emulsion. This product is by Lorrane Oils and doesn’t flash off when baking. It has a tart nutty flavor I love.The Butter cream was similar to last butter cream we all made for the December Buche De Noel Challenge. I found this one better and lighter in flavor. I substituted Sence Rose Nectar rather than the lemon juice the recipe called for. I also took out my decorating kit and found my favorite Dusty Rose color gel to add to the frosting. I found this icing way different to work with than my standard Wilton Butter cream(Crisco and powdered sugar). But the results looked great while piping. I assembled and iced it all while the cake was frozen .Rather that use shredded coconut, I used shaved white chocolate to compliment the rose flavors. I planned to take it out of the refrigerator Saturday afternoon to take to party.
The cake was very well received. I was surprised it turned out so well. The rose petals in syrup settled nicely in between the layers .The flavors were subtle and the cakes texture was perfect. I could see this cake as a wedding cake(sturdy yet delicate to layer).I most loved the butter cream. Silky and not to sweet.

Big thanks to this months host Morven and be sure to check out the other Daring Bakers take on this great cake.

Perfect Party Cake by Dorie Greenspan

Update on playing around. Yes you can do what ever you want with this cake as long as you promise to use the basic cake recipe and the basic buttercream recipe (if you are doing the buttercream that is) . The filling/frosting flavours are completely up to you. If you don’t feel like using Dorie’s buttercream recipe (flavoured as you wish) she says whipped cream will do for the filling and finishing and I say… go for it. If you want to use fondant or something else – it’s your cake. Bake a square one, a heart shaped one or any other shape you like but please make it a layer cake.I can’t wait to see what combinations people come up with. You can leave out the lemon, put different flavours of preserves in the middle, leave off the coconut – have some fun with it.

Words from Dorie

Stick a bright-coloured Post-it to this page, so you’ll always know where to turn for a just-right cake for any celebration. The original recipe was given to me by my great dear friend Nick Malgieri, of baking fame, and since getting it, I’ve found endless opportunities to make it – you will too. The cake is snow white, with an elegant tight crumb and an easygoing nature: it always bakes up perfectly; it is delicate on the tongue but sturdy in the kitchen – no fussing when it comes to slicing the layers in half or cutting tall, beautiful wedges for serving; and, it tastes just as you’d want a party cake to taste – special. The base recipe is for a cake flavoured with lemon, layered with a little raspberry jam and filled and frosted with a classic (and so simple) pure white lemony hot-meringue buttercream but, because the elements are so fundamental, they lend themselves to variation (see Playing Around), making the cake not just perfect, but also versatile.

For the Cake

2 1/4 cups cake flour (updated 25 March)

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)

4 large egg whites

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

½ teaspoon pure lemon extract

For the Buttercream

1 cup sugar

4 large egg whites

3 sticks (12 ounces) unsalted butter, at room temperature

¼ cup fresh lemon juice (from 2 large lemons)

1 teaspoon pure vanilla extract

For Finishing

2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

About 1 ½ cups sweetened shredded coconut

Getting Ready

Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake

Sift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.Remove the bowl from the heat.Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.During this time the buttercream may curdle or separate – just keep beating and it will come together again.On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake

Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.Spread it with one third of the preserves.Cover the jam evenly with about one quarter of the buttercream.Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.ServingThe cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Playing Around

Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum or blueberry jam.

Fresh Berry Cake

If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.

Black Irish Cake…St Paddy’s Day Pub Crawl Event

This cake is a tasty, yummy, mess of a cake .

Emiline over at Sugar Plum has come up with a great event in honor of St. Patrick’s Day! She has challenged us to come up with either sweet or savory dishes incorporating booze.Immediately I conceptualized a Black Irish Cake. A Black Irish Cake is a chocolate cake with mashed potatoes( hey it works!) soaked in 3 boozes( Baileys Irish Creme,Chocolate Liqueur, and Whiskey) in a riff of a Tres Leches Cake. Are you feeling me?

I remember reading about cakes made with mashed potatoes so it would be perfect for a Irish themed cake. I basically followed this recipe. However she used no dairy, and I added left over evaporated milk to the mashed potatoes( no more than 1/4 of a cup) and it turned out fine .You can use your own chocolate cake recipe and experiment.

I really wanted to use my authentic Feckin Irish Whiskey that was signed by the maker, but we agreed not to open the bottle.So I purchased some Jack Daniels instead along with some Baileys Irish Creme.

Black Irish Cake

1 cup of heavy cream
1 cup of evaporated milk
1 cup of Baileys Irish Cream
1/2 cup of whiskey
1/4- 1/2 cup of Chocolate Liqueur

Whipped Cream Topping (make your own with heavy cream , confectioners sugar,vanilla, etc. or cheat and buy a Non Dairy Whipped Topping. I used a Wilton Whipped Topping Mix).

Make your cake in a dish that you will serve the cake in. I used a 81/2 by 81/2 Plexiglas dish. I had leftover batter so I made 12 cupcakes as well to serve in individual ramekins. Take cake out of oven.Pierce all over. While still warm drizzle cake with Whiskey and Chocolate Liqueur.In a blender mix heavy cream,evaporated milk, and Baileys. Pour this cream mixture over warm cake. It may take several attempts for the liquids to sink into the cake.I still had leftover cream, but I soaked three times. Let cake cool, wrap in plastic wrap, and refrigerate for several hours until chilled.If you have leftover cream and you feel the cake can take on more liquid, add it. Top off with Whipped Topping and serve.

Be sure to let it set well. I cut mine after a few hours, but it could have chilled some more to hold some shape.For a more perfect presentation serve it up in the individual ramekins. Regardless the flavors merge well and it gives you a sweet light light headed feeling. Certain Someone declared it was rich!

* Warning: Don’t eat this and operate heavy machinery or drive.

Cake Diva

My colleague asked me this past Wednesday if I could put together a particular cake for her daughters 14th birthday this Sunday. She then pulled out one of those TopsyCurvy cakes that are all the rage in Sugar Craft land. She knew I had taken classes and has seen my work. She’s even asked me to make her some staff gifts on occasion of cookie bouquets. With all the commotion at work she was far behind in her daughter’s grand birthday. Her little girl had definite expensive notions of what she wants. Like goodie bags filled with Juicy Couture trinkets. Yeah right. Well Mama wasn’t going to do that but we settled on a tiered Juicy Couture themed cake for her princess. I was hesitant but she said shed go to the local supermarket and get one if it was trouble. I cringed at the thought. If she likes this one maybe I get the big Quincenara cake next year! I told her I need a lot of cash for supplies. Cake decorating is expensive and I always go overboard. I found a great store that has the best in cake supplies, as well as the standard Wilton. Lori at Cake Walk is the best in that you tell her your idea and she will help you through. So I had a few nights to prep and all day Saturday to really get into it. The result is a strawberry filled top tier of 4 layers of alternating chocolate and pink tinted French Vanilla, and pink butter cream. The bottom tier is just 2 layers of French Vanilla filled with the strawberry. What is French vanilla you ask? Well most cake decorators cheat and doctor up cake mixes (Duncan Hines is my choice, and extra eggs, milk, and Jell-O brand puddings).Ask any pro and they will tell you. You need a good sturdy cake and don’t really have a lot time for mistakes. It’s all about the outside unfortunately, than the inside. One day if I get a big pro kitchen, and such I’ll start from scratch. But this is just an occasional expensive hobby that I haven’t even spent a year doing. Even Certain Someone somewhat amazed with what my little cheap Michaels craft store Wilton classes have resulted in. I love Wilton products, but I prefer Satin Ice for my fondant needs. Growing up my Mommy always gave me huge grandiose birthday parties, and I admit I had fun doing this. Did I go over the top? Yes. But that’s what the little diva waned, She has already started bragging to her friends that she has a ‘Cake Designer’. Got to love it. Now I just have to carry this heavy sucker down two flights of stairs and drive through all the big ass potholes to the burbs.