Basic Buttercream

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

4½ cups sugar
2½ cups egg whites
3 pounds butter

DIRECTIONS

Place a medium sized sauce pan over medium heat, add 2 cups water and bring to a simmer. In large heatproof bowl add sugar and whites, blend. Place bowl over water and continually stir with whisk until temperature is 145°F to 155°F. Take off heat. If using, kitchen aid mixer use whisk attachment and whisk on medium to high until consistency resembles meringue. While meringue is whisking, cut butter into medium cubes. Change to paddle attachment, beat meringue on low adding butter gradually until all is incorporated. Beat buttercream to emulsify. Add flavoring to taste.

Choose a butter cream flavor:
Peanut butter
Nutella
1 pound semisweet chocolate
1 bottle Vanilla extract

© Recipe Property of Shawona Jones

Chocolate Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

2 cups flour
1 cup cocoa
1½ teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 eggs
1½ teaspoons vanilla
1½ cups buttermilk
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.
Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

© Recipe Property of Shawona Jones

Chocolate Ganache

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

1 pound semisweet chocolate
4 cups heavy cream

DIRECTIONS

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat.
Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

© Recipe Property of Shawona Jones

Hazelnut Sponge Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

12 eggs, separated
8 ounces light brown sugar
14 ounces hazelnut flour
4 ounces all-purpose flour
Pinch of salt
4 ounces granulated sugar
Basic Buttercream, for frosting
Chocolate block, for decorating
Chopped hazelnuts, for decorating

DIRECTIONS

Preheat to 350°F.

Butter 2 half-sheet pans and line them with parchment.

In a metal bowl, with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, add the egg yolks and beat until they come together. Add the brown sugar and continue whisking until the yolks are light, about 5 minutes (longer if by hand).

In a separate medium sized bowl, combine the hazelnut flour and all-purpose flour.

In a separate metal bowl with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, whisk the egg whites and salt until they are white and opaque. Gradually whisk in the granulated sugar. Whip until whites hold a firm peak. Next, fold the egg yolk mixture into the beaten egg whites. And then fold in the hazelnut-flour mixture in 3 additions. Do not over-mix the batter or the cake with deflate. Spread the batter on the separated pan.

Bake in preheated oven for approximately 15 minutes, or until well risen and firm to the touch.
Loosen layer from pan, slide it onto rack and cool completely.

© Recipe Property of Shawona Jones

Vanilla Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ pound (2 sticks) unsalted butter
2 cups sugar
5 eggs
1½ teaspoons vanilla
1¼ cups buttermilk
Lemon curd, for filling
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.

Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

Lemon Curd

INGREDIENTS

1 tablespoon plus 2 teaspoons finely grated fresh lemon zest
1 cup fresh lemon juice
113 cups sugar
4 large eggs
1¾ sticks (¾ cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

DIRECTIONS

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

© Recipe Property of Shawona Jones

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