Posts tagged yum
Gold Specks Cake
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I slightly adapted Sweetapolita's watercolor buttercream recipe (linked below) for my husband and mother in law's birthday cake. I loved the idea of using edible gold leaf flecks on a cake so I purchased them (and linked them at the bottom of this post). They were easy to use and looked cool with the gold candles (also linked below). The best thing about this cake was that it was still fresh tasting and the m-word (I hate that word!) 3 full days after making it. I attribute the freshness to the cake container/transporter that I linked at the bottom of this post. Shout out to great products that actually do their job and SUGAR! 

Ingredients

  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) unsweetened cocoa powder 
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee (if you can't use coffee, substitute with very hot water)
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature

Ingredients for icing:

  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup vegetable shortening (see Notes)
  • Pinch of salt
  • 5 cups (620 g) confectioners' sugar
  • 2/3 cup (160 ml) heavy cream
  • 1 tablespoon warm water
  • 2 teaspoons vanilla extract
  • Edible gold leaf (linked under 'Shop The Post' at the bottom of this post  

Instructions

  1. Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 580 grams.
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes.
  7. Reduce the speed to the lowest setting and gradually add the confectioners' sugar, heavy cream, vanilla bean paste and water. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
  8. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."
  9. Put your first cake layer top-up on the cake board or plate, and spread about 1 1/4 cups of the frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Repeat again.
  10. Using a turntable, if possible, frost entire outside of cake with a thin layer of the frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 30 minutes. Meanwhile, tint the remaining pink frosting (there should be about
  11. Remove the cake from the refrigerator and return it to the turntable. Using a medium straight palette knife spread the icing around the cake.
  12. Add the gold flecks by gently pressing random patches of the gold onto the cake. Serve at room temperature.

http://sweetapolita.com/2015/06/watercolor-buttercream-party-cake/

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Healthy Homemade Granola

You know how granola makes all breakfast foods better?! I could sprinkle it on every breakfast item but I especially like/NEED it on my yogurt parfaits and acai bowls. Let's be real, I also shove it in my mouth solo while standing over the kitchen sink (things happen). By swapping the butter for coconut oil and only including natural sugars, I can avoid all of the associated guilt (okay, maybe not for the sink scenes but for the rest). This recipe includes multiple superfoods that are great for anything from brain to nail health. Basically, this recipe is your key to your next promotion and the man/woman of your dreams. In those dreams your lover can even feed you granola!

Ingredients:
3.5 cups oats (I use Bob's Redmill gluten free rolled oats)
1 cut slivered almonds
1 cup organic unsweetened coconut flakes
2 T cinnamon
2 T chia seeds
1 cup pressed organic coconut oil
1/2 cup pure A grade organic maple syrup
2 T pure vanilla extract

Directions:
Preheat oven to 350 degrees.

In a mixing bowl, combine oats, nuts, coconut flakes, cinnamon and chia seeds.

Combine coconut oil, maple syrup and vanilla in a small saucepan. Stir over low heat until it is combined.

Pour the wet ingredients over the dry ingredients and stir until it is combined.

Spread the mixture evenly on a baking sheet and bake for 30 minutes.

Sage and Honey Cocktail

Are you guys ready for a unique cocktail that is just the right amount of flavor?! This cocktail isn't too sweet of too bubbly. It's juuuuusstt right! I also like that it uses real food for ingredients. All of the health benefits of ginger cancel out those for alcohol, right?!

Ingredients:
1 cup of honey (sub for agave if you want)
3 cups of water
Bundle of sage (approximately 15 leaves)
2 medium sized pears
1 large chunk of ginger
1 bottle of champagne

Directions:
Peel and dice the ginger.

Make the simple syrup by combining the honey and water in a saucepan over low heat until it is lightly boiling. Continue to stir until the honey is completely dissolved.

Put pieces of pear into a citrus presser and squeeze the juice into the saucepan. Add the ginger and most of the sage leaves (leave a few to garnish the glasses with).

Let this mixture simmer over low heat for 15-20 minutes and then remove it from the heat.

Strain the simple syrup to remove all of the ginger and sage pieces.

Let the simple syrup stand until it is completely cool.

Put 1.5-2 tablespoons of simple syrup in each glass and then fill the rest with champagne.

Garnish with sage leaves and enjoy!

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