caramel apple cake

the goods:

applesauce:
3 fuji apples, peeled, cored, and quartered
3 golden delicious apples, peeled, cored, and quartered
1/4 cup apple cider
3/4 cup apple juice
2 tablespoons brandy
3 tablespoons butter
2 tablespoons honey
1 tablespoon dark brown sugar
3/4 teaspoon cinnamon

apple cake:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
2 and 1/2 cups sugar
2 large eggs
4 cups homemade apple sauce

caramel sauce:
1 and 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
1 and 1/2 cups heavy cream

caramel buttercream:
1 and 1/2 cups sugar
1/3 cup all-purpose flour
1 and 1/2 cups whole milk
1/3 cup heavy cream
1 and 1/2 cups (3 sticks) unsalted butter, cut into cubes, room temperature
1 teaspoon pure vanilla extract
1/3 cup plus 2 tablespoons caramel sauce

1 bag toffee bits

Homemade apple sauce: In a medium saucepan, combine apples, apple cider, apple juice, brandy, butter, honey, brown sugar, and cinnamon. Cover the saucepan and cook over medium heat for 15-to minutes, or until apples are soft. Allow to cool, then mash with a potato masher. Chill sauce to room temperature.
Apple cake: Preheat oven to 325 degrees. Butter three 8-inch cake rounds and line the bottoms with parchment paper, then butter parchment. dust with flour and knock out the excess flour. Whisk together the flour baking soda, baking powder, salt, cinnamon, allspice, and cloves in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined. Add the flour mixture to the bowl in 3 parts, alternating with the applesauce (beginning and ending with flour). Scrape down the bowl, then mix on low speed for a few more seconds to combine. Divide batter among prepared pans and smooth tops. Bake for 40-45 minutes, rotating pans halfway through bake time, until toothpick inserted in the center of the cake comes out clean. Transfer pans to wire racks to cool for 20 minutes. Then turn cakes out onto racks, remove parchment, and cool completely.
Caramel sauce: In a medium saucepan, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently, turn the heat up to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow mixture to boil. Take caramel to 300 degrees on a candy thermometer, or until it turns a rich caramel color if you don't have a thermometer. Remove from heat and add butter and cream. Stir until combined. Cool to room temperature and store in a jar in the refrigerator until ready to use.
Caramel buttercream: In a medium saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10-15 minutes. Transfer to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add butter and vanilla. Mix until thoroughly incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy. Add 1/3 cup caramel sauce and continue mixing until combined.
Cake assembly: Place one of the cake layers on the cake base and level off the top (mine were already pretty level). Pipe a circular border around top edge of cake. Spoon a thin layer of caramel inside the border. then top with more buttercream to seal it in. Add another cake layer and level off top. Pipe another border of buttercream, fill with a thin layer of caramel and top with more buttercream. Add final cake layer, upside-down. Cover with a thin layer of buttercream all over entire cake (crumb coat) and place in the fridge to set, 30 minutes. Remove from fridge and finish frosting. Press toffee bits into side of cake on bottom half and top with caramel sauce on the top. Refrigerate until ready to serve.

american flag cookie cake

the goods:

3/4 cup unsalted butter, room temperature, divided

3/4 cup granulated sugar

1 egg, room temperature

2 teaspoons vanilla extract, divided

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons cornstarch

1 teaspoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 package (8 ounces) cream cheese, room temperature

1 and 1/2 cups confectioners' sugar

2-3 tablespoons heavy cream

1 cup blueberries

2 cups strawberries, hulled, and halved

1 can whipped cream

Beat 1/2 cup butter with an electric mixer one medium speed until creamy, about 1 minute. Add granulated sugar, and beat on medium speed until fluffy. Add egg and 1 teaspoon vanilla, and beat until smooth, scraping sides of bowl as necessary. In a small bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture while mixer is on low speed. Beat until completely combined, about 1 minute. Transfer dough to a bowl, cover tightly with plastic wrap and chill 30 minutes. 

Preheat oven to 350 degrees. Lightly coat a 13-by-9-inch baking sheet with cooking spray. Press dough evenly into baking sheet, forming a slight edge on all sides. Bake until edges are very lightly browned, 18-20 minutes. Cool completely.

Beat cream cheese and remaining 1/4 cup butter on medium speed until smooth, about 2 minutes. Add confectioners' sugar and 2 tablespoons cream; beat 2 minutes. Add remaining 1 teaspoon vanilla and tablespoon of cream. Beat 1 minute. Spread in a thick layer over cookie.

Arrange blueberries in a square in the top left corner of the cookie. Arrange strawberry halves in parallel horizontal lines, leaving about an inch between each row. Then squirt whipped cream stars in between each strawberry row. Slice and serve.

key lime pound cake

the goods:

1 cup butter, room temperature

2 cups sugar

3/4 cup buttermilk

1/3 cup fresh key lime juice

5 eggs

3 cups all-purpose flour

1 and 1/2 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

green food coloring

glaze:

2 cups confectioners' sugar

4 tablespoons fresh key lime juice

Preheat oven to 350 degrees. Place rack in lowest position. Grease and flour a bundt pan.
In a small bowl, combine buttermilk and lime juice. Set aside. In another bowl, combine flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add in eggs one at a time, beating well to incorporate each egg. Add flour in 3 additions, and buttermilk in 2, alternating. Beginning and ending with flour. Do not overmix. Add a few drops of green food coloring (depending on how green you want it), and stir to combine. Spoon into prepared pan and bake for 50-60 minutes, testing with a toothpick for doneness. Remove from oven and let rest in pan for 15 minutes before inverting onto a cooking rack to cool completely.
To glaze, combine confectioners' sugar and key lime juice and drizzle over cooled cake (tip: place a piece of wax paper under the cooling rack to catch all the glaze drippings.).

pumpkin walnut crunch cake

the goods:

crunch topping:

3 cups walnuts

3 cups mini Nilla wafers

3 cups brown sugar

1 cup (2 sticks) butter, melted

pumpkin cake:

1 and 1/4 cup sugar

3/4 cup (1 and 1/2 sticks) butter, room temperature

1 can (16 oz.) pumpkin puree

2 and 1/2 cups flour

1/2 cup sour cream

1 tablespoon vanilla extract

1 tablespoon pumpkin pie spice

2 and 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

4 eggs

frosting:

2 blocks (16 ounces) cream cheese, room temperature

8 ounces marscapone cheese

1 cup (2 sticks) butter, room temperature

2 cups confectioners' sugar

1 tablespoon vanilla extract

Make the crunch topping: In a food processor, pulse cookies to a fine crumb. Add walnuts and pulse to a fine chop. Add in brown sugar and mix well. Add in melted butter and blend together. Divide mixture into four 9-inch cake pans (1 very full cup per pan), reserving about 1 cup for the top of the cake. Press it into the bottoms of the pans in an even layer (I use the bottom of a glass or measuring cup).

Preheat oven to 350 degrees. 

Make cake: In a stand mixer, beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl a few times as needed. Add in pumpkin, flour, sour cream, vanilla, pumpkin pie spice, baking powder, baking, soda, and salt. Mix just until blended. Add in eggs, one at a time, just until blended. Divide batter equally into your 4 prepared pans, smooth it out and make it as level as possible. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Put remaining crunch in a baking pan and bake for about 10 minutes. Allow cakes to cool for 10 minutes, then turn them out onto wire racks to cool completely. Break up extra crunch mix into small bits to decorate cake with.

Make the frosting: Whip cream cheese, marscapone, and butter until very smooth and creamy. Slowly add in the sugar while mixer is on low. Add in vanilla and mix well.

Assemble the cake: Place your first layer crunch-side-up on a serving plate. Spread a generous amount of frosting to cover entire surface. Place second layer crunch-side-up and repeat until all layers are stacked. Put remaining frosting on top and sprinkle with broken up crunch. Refrigerate any uneaten (if there is any) cake.

strawberry tall cake

the goods:

1 box mix angel food cake

1 pint strawberries, hulled, and chopped

3 cups heavy whipping cream

6 tablespoons powdered sugar

2 teaspoons vanilla

Line two 8-inch cake pans with parchment paper. Mix angel food cake according to box instructions. Pour half into each pan. Bake for about 30 minutes. Allow to cool. In a stand mixer fitted with the whisk attachment, whip cream, sugar, and vanilla until stiff peaks form. Gently remove cakes from pan and with a sharp serrated knife, slice them in half to create 4 thinner cake layers. Layer cake, then whipped crem, then strawberries, finishing with a large mound of whipped cream and strawberries. 

Simple. Fresh. Delicious. Beautiful.

reese's peanut butter cookie cake

the goods:

1/2 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 and 3/4 cups flour
3/4 teaspoon baking soda
12 ounce bag of Reese's miniature peanut butter cups, chopped
3/4 cup semi-sweet chocolate chunks
chocolate sauce (optional)

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 3-4 minutes, Mix in peanut butter, egg, and vanilla extract. Add flour and baking soda and stir to combine. Stir in chocolate chunks and 1/2 cup of the chopped Reese's.
Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper and lightly grease pan sides and corner. Press dough evenly into the cake pan. Bake for 18-20 minutes. Remove from oven and cool 15-20 minutes in the pan. Carefully remove from pan and allow to cool completely. When cookie is cooled, drizzle lightly with chocolate sauce (I used some leftover ganache I had lying around) so peanut butter cups will stick. Then pile top with remaining peanut butter cups and drizzle with additional chocolate sauce if desired.

buttermilk cake with whipped cream and fresh fruit filling

I didn't actually get a picture of the inside of this cake because it got eaten too quickly! But it's 3 beautiful layers of buttermilk cake with the fluffiest whipped cream and fruit filling! And don't even get me started on the yummy frosting!

the goods:

buttermilk cake:

4 whole eggs, room temperature

2 egg yolks, room temperature

1 and 1/4 cups buttermilk, shaken

2 teaspoons vanilla extract

3 cups cake flour

2 cups granulated sugar

1 tablespoon plus 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, cold and cut into small even pieces

vanilla whipped cream filling:

2 tablespoons cold water

2 teaspoons unflavored gelatin

1 and 3/4 cups whipping cream, cold, divided

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

pinch of salt

1 cup fresh strawberries, hulled and thinly sliced

1 cup fresh raspberries

1 cup fresh blueberries

blackberries for garnish

frosting:

1/4 cup whole milk

3 sticks plus 2 tablespoons unsalted butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

pinch of salt

few drops of teal or purple or golden gel color (your choice)

Buttermilk cake: Preheat the oven to 350 degrees. Butter the bottoms and sided of three 8-inch round cake pans, line bottoms with parchment round, butter the parchment and dust with flour. In a large measuring cup with a spout, lightly whisk the eggs, yolks, 1/4 cup of the buttermilk and the vanilla, set aside. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda, and salt. With the mixer on low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture. Add the remaining 1 cup buttermilk to the dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides of the bowl down. Reduce speed to low and add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated. Divide the batter evenly among the 3 prepared pans. Place 2 of the pans on a baking sheet and bake for 28 minutes, or until a toothpick inserted in the center comes out clean. Repeat for remaining cake layer. Let the layers cool in pans for 10 minutes, then loosen the sided with a small paring knife, and carefully turn out onto wire racks, peel off paper liners and let cool completely.

Vanilla whipped cream filling: In a stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes. (Be careful to keep your eye on it or you'll end up with panna cotta!) In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, confectioners' sugar, vanilla, and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Cover and chill until ready to use.

Frosting: In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I used a number 4 on my KitchenAid). Butter will become very pale and creamy. Add confectioners' sugar, vanilla, salt, and milk, and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy, and fluffy. Tint with a few drops of gel coloring.

Assembly: Trim any rounded tops from cake layers with a serrated knife. Place first cake layer on a cake stand or plate, face-up. Fill pastry bag (or plastic zip-top bag with the corner snipped off) with about 1 and 1/2 cups frosting and pipe a dam around the perimeter of the cake (this will keep your whipped cream filling and fruit in place). Spread about 1 cup of the cream filling on top of the cake layer (inside the dam) and top with strawberries, blueberries, and raspberries. Repeat with another layer. When you come to your final layer, place it face-down. If you see any spots where the fruit or whipped filling is peaking out, use your piping bag to squeeze frosting in there to plug up any holes. Use an offset spatula to smooth the frosting so it is flat against the cake. Wrap the whole cake in plastic wrap, and then, once covered, use your hands to gently ensure that the cake is lined up straight. Chill for at least 30 minutes. Apply a crumb coat of frosting to the cake and chill again for 30 minutes. Using an offset spatula or scraper, apply final frosting layer and top with fresh fruit for garnish. Keep refrigerated.

red velvet bundt cake

the goods:

cake:

1 box red velvet cake mix

1 package white chocolate instant pudding

4 eggs

2/3 cup oil

1 cup sour cream

1/2 cup buttermilk

2 teaspoons vanilla extract

chocolate glaze:

1/3 cup unsweetened cocoa powder

1 and 1/2 cups powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

vanilla glaze:

1 and 2/3 cup powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

Preheat oven to 350 degrees and generously grease Bundt pan. Sift cake mix into a large bowl. Add pudding mix, eggs, oil, sour cream, milk, and vanilla and stir until smooth. Pour into Bundt pan, spread out evenly and bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in pan on wire rack, then invert directly on wire rack to cool completely.

Make each glaze in separate bowls, using a whisk to combine ingredients. Pour each glaze into a plastic bag, snip the corner and drizzle over cooled cake.

Texas sheet cake

 

the goods:

 

cake:

2 cups all-purpose flour

2 cups granulated sugar

1/4 teaspoon salt

1/2 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

2 sticks unsalted butter

4 heaping tablespoons cocoa powder

 

icing:

1 and 3/4 sticks unsalted butter

4 heaping tablespoons cocoa powder

6 tablespoons milk

1 teaspoon vanilla extract

1 pound confectioners' sugar

any topping you want: nuts, candy pieces, marshmallow bits, etc.

 

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside. In a glass measuring cup, combine the buttermilk, eggs, vanilla, and baking soda. Stir together with a fork. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water into the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together lightly to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased rimmed baking sheet and bake for 20 minutes.

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla, and powdered sugar. Stir together. Immediately after removing the cake from the oven, pour the warm icing over the top. Sprinkle with any topping you like. I had marshmallow bits lying around, so I threw those on... Let cool completely before slicing and serving.

Mississippi mud pie

 

the goods:

 

cookie crust:

16 ounces chocolate sandwich cookies such as Oreos (30-45 cookies), crushed

5 tablespoons unsalted butter, melted

 

flourless chocolate cake:

4 tablespoons (1/2 stick) unsalted butter

6 ounces dark chocolate (60 to 70 percent), chopped

2 tablespoons instant espresso powder

1/4 cup coffee, at room temperature

1/4 teaspoon salt

1 tablespoon pure vanilla extract

6 large eggs, separated, at room temperature

1 cup sugar

 

chocolate pudding:

3/4 cup sugar

1/2 cup cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 and 1/2 cups whole milk

3 tablespoons unsalted butter

2 teaspoons pure vanilla extract

3 ounces dark chocolate (60 to 70 percent), chopped

 

whipped cream:

1 and 1/4 cups heavy cream

2 tablespoons granulated sugar

 

 

Make the cookie crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan. In a food processor, process cookies into very fine crumbs. Add melted butter and pulse until combined. Pour crumb mixture into prepared pan and press evenly with bottom of a measuring cup or glass, into bottom and up sides. Transfer to freezer for 10 minutes, then bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack to cool.

 

Make the flourless cake: Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds. Transfer to a mixing bowl. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form. Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and bake for 38 to 42 minutes until cake is set but jiggles slightly. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

 

Make the chocolate pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly. Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours and up to overnight.

 

Stir pudding to loosen and pour on top of cake. Using an offset spatula, spread pudding into an even layer. Transfer to refrigerator for 30 minutes.

 

Prepare whipped cream: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 2 minutes. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over pudding layer, working all the way out to the sides. Unmold cake and serve immediately.

red, white and blueberry trifle

 

the goods:

 

1/4 cup plus 1/3 cup plus 1 tablespoon sugar

1/4 cup fresh lemon juice

1 store-bought pound cake, cut into 3/4-inch-thick slices

1 bar (8 ounces) cream cheese, room temperature

2 cups heavy cream, divided

3 cups fresh blueberries

3 cups fresh raspberries

 

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

 

With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add 1 cup heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

 

Arrange cake slices in bottom of trifle dish, spoon cream mixture over top in dollops; spread to sides of dish. Scatter with blueberries and raspberries. Repeat layering 2 more times (depending on the width of your trifle dish you may only be able to do 2 layers).

 

Using an electric mixer, whip remaining cup of cream with 1 tablespoon sugar until soft peaks form. Add to top layer of trifle before finishing with remaining berries.

lemon blueberry cake

 

lemon curd:

4 lemons (or 6 Meyer lemons)

2 whole eggs plus 4 egg yolks

1 cup sugar

4 tablespoons unsalted butter, at room temperature, cut into small even cubes

 

cake:

2 cups plus 6 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

3 cups fresh blueberries

1/2 cup sour cream

1/2 cup whole milk

2 teaspoons pure vanilla extract

1/2 teaspoon pure lemon extract

1 teaspoon lemon zest

1 cup (2 sticks) unsalted butter, room temperature

1 and 1/2 cups sugar

4 eggs, room temperature

 

frosting:

1 cup (2 sticks) unsalted butter, softened

2 teaspoons lemon zest

5 cups confectioners' sugar, sifted

2 tablespoons fresh lemon juice

1/4 cup whipping cream

1/4 teaspoon pure lemon extract

pinch of salt

yellow food gel coloring

 

make lemon curd: Wash citrus well and using a zester, remove all of the colored portion of the peel (not the white part - it's bitter) into a bowl. Set aside. Slice the citrus in half crosswise, and extract as much juice as you can using a citrus reamer. I like to juice it straight over a sieve set over a glass measuring cup so it strains and measures it all in one motion. Repeat until you have 2/3 cup strained juice. Get your double boiler ready by filling a saucepan with 1 inch of water, then placing a metal bowl on top of the saucepan. Ensure that the bowl fits snugly into the top of the saucepan and that it doesn't touch the water. Whisk the juice, whole eggs, egg yolks and sugar in the bowl until smooth. Add the butter cubes, but don't stir. Heat the water in the saucepan over low heat until it simmers and place the bowl atop the rim. Stirring gently, but constantly, using a heatproof spatula or wooden spoon, cook until the curd has thickened and all the butter has melted and is incorporated, about 10 minutes. To test if the curd is thick enough, remove the spatula or spoon from the curd and check that it's coated. Strain the curd over a bowl using a sieve and then stir in zest. Cover with plastic wrap pressed directly against the curd (to prevent a skin from forming) and chill for at least 3 hours (I like to chill it overnight). It will thicken more while chilling.

 

make cake: Preheat oven to 350 degrees. Prepare three 8-inch round cake pans with parchment paper, butter, and flour. combine dry ingredients in a bowl. Transfer 1 tablespoon flour mixture to a larger bowl and add blueberries. Toss to coat (this will prevent the blueberries from sinking to the bottom of the cake). Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in a small bowl. In the bowl of a stand mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Add flour mixture in 3 additions, alternating with 2 additions milk mixture (ending with flour mixture). Stir just until combined. Add 1/3 of the batter to one cake pan. Gently fold blueberries into remaining batter. Divide batter among remaining two pans.

 

Bake cakes 25 minutes, until toothpicks inserted in center comes out clean. Cool cakes in pans on racks for about 10 minutes, then invert onto racks to cool completely.

 

make frosting: Cream butter and lemon zest in bowl of stand mixer with paddle attachment, about 3 minutes. Slowly add confectioners' sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on medium-high for 3-4 minutes until very fluffy. Add a drop or two of coloring gel, then beat until blended.

 

Spread a dollop of frosting to a cake board of cake stand. Transfer 1 blueberry cake, face up, to plate. Create a dam around the perimeter of the layer using frosting in a pastry bag fitted with a plain tip. Spread lemon curd (approximately 1 cup) inside the dam. Top with plain cake layer, face-up; repeat frosting around perimeter and curd filling. Top with remaining blueberry cake, face-down. Spread a thin layer (crumb coat) of frosting over top and sides of cake. Place cake in refrigerator for about 30 minutes to chill. Remove from refrigerator, and using an offset spatula, spread a final coat of frosting all over cake. Finish with piping details as desired.

molten chocolate cakes

 

the goods:

 

4 tablespoons unsalted butter, room temperature, plus more for muffin tins

1/3 cup granulated sugar, plus more for muffin tins

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

8 ounces bittersweet chocolate, melted

confectioners' sugar, for dusting

vanilla ice cream, for serving

 

Preheat oven to 400 degrees. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared cups.

 

Place muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is slightly shaken, 8 to 10 minutes.

To serve, turn out the cakes, and place on serving plates, top sides up. Dust with confectioners' sugar and serve with vanilla ice cream, if desired.

peaches-and-cream bundt cake

 

the goods:

 

3 sticks unsalted butter, room temperature, divided, plus more for pan

3 cups plus 2 tablespoons all-purpose flour, divided, plus more for pan

1 teaspoon baking soda

1 teaspoon fine salt

4 peaches, peeled, pitted, and diced small

2 and 1/4 cups sugar, divided

6 large eggs, room temperature

1 and 1/4 cups sour cream

1 and 1/4 teaspoons pure vanilla extract

1 and 1/4 teaspoons ground cinnamon

 

Preheat oven to 350 degrees. Generously butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan.

 

Tap pan firmly on counter several times to remove any air bubbles and smooth top. Bake until toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.

 

Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon-sugar.

 

Serve warm or at room temperature, with whipped cream if desired.

fudgy ice cream cake

 

the goods:

 

1/4 cup light corn syrup

1 and 3/4 cups heavy cream, divided

1/2 stick unsalted butter

2/3 cup granulated sugar

1/2 cup unsweetened cocoa powder, plus more for serving

3 pints vanilla ice cream

18 graham crackers

1 tablespoons confectioners' sugar

 

Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes. In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and a pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint of ice cream from freezer and let soften, 15 minutes.

 

Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce, spread and freeze 15 minutes. Repeat twice, omitting sauce on final layer (so graham crackers will be on top). Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

 

To serve, you can either slice individual pieces (flipping so the graham cracker top is now the base), or invert pan onto a platter and remove plastic. Microwave fudge sauce for 30 seconds, or until pourable. Pour over cake and freeze to solidify, 5 minutes. In a large bowl, using a mixer, whip 1 and 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa.

devil's food cake with fluffy frosting

 

the goods:

 

3 sticks unsalted butter, room temperature, plus more for pans

1 cup unsweetened cocoa powder, plus more for pans

1 cup boiling water

1 cup sour cream

3 cups all-purpose flour

3/4 teaspoon fine salt

1 teaspoon baking powder

1 teaspoon baking soda

3 and 3/4 cups sugar, divided

4 large eggs, plus 5 large egg whites, room temperature, divided

5 teaspoons pure vanilla extract, divided

1 tablespoon corn syrup

 

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper, butter parchment and dust pans with cocoa. Whisk boiling water into cocoa until smooth; whisk in sour cream. Whisk together flour, salt, baking powder, and baking soda.

 

In a large bowl, using a mixer, beat butter and 2 and 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla. Divide batter among pans.

 

Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.

 

In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 and 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.

 

Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.