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BLOOD ORANGE CAKE the perfect cake for a party

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Looking for that perfect cake to bring to a get-together, brunch, or shower? Well ladies, step aside, because Elizabeth is flexing her cake decorating skills and showing us how to master the most delicious cake known to mankind – the blood orange cake with honey mascarpone frosting. I mean, it’s pure perfection! 

It’s stunning, delicious, and a total showstopper! Get the skinny from Elizabeth below. Love what you see, tell us your thoughts below! – xoxo, LK

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INGREDIENTS:

2 1/2 Cups of cake flour

1 1/2 Cups of granulated sugar

1 Teaspoon of course salt

1 Tablespoon of baking powder

5 Large eggs, separated

1/2 Cup of blood orange juice or your favorite citrus juice

1 Tablespoon of blood orange zest

1/2 Cup of vegetable oil 

+ extra flour & non stick baking spray for cake tins

 

HONEY MASCARPONE FROSTING

1 Stick of unsalted butter at room temp

8 Oz of mascarpone cheese or cream cheese

1 1/2 Teaspoons of pure vanilla extract

1 Teaspoon of salt

3-4 Tablespoons of honey

4 Cups of powdered sugar

   *milk on an as needed base

2INSTRUCTIONS:

*For this recipe I used three 6-inch cake tins, two 8-inch will work as well. Spray cake tins with non stick spray and spread flour thinly on sides and bottom of tins, set aside. Preheat oven to 350 degrees fahrenheit. In a large mixing bowl sift cake flour and add in salt and baking powder and set aside.

1. In a large bowl separate egg yolks and whites into 2 large bowls, reserve the yolks. With a stand or hand mixer fitted with a wire whip, whip egg whites until light and fluffy, about three minutes. Set aside. 

2. With a stand or hand mixer combine sugar and egg yolks. Slowly pour in vegetable oil and blood orange juice and zest, mix. Add flour mixture to wet mixture in three separate segments mixing until just combined after each one. Remove from mixer and gently fold in egg whites until incorporated.

*Whisking your egg whites separately and gently folding them in will ensure a light and airy cake batter. Pour evenly into cake tins and bake for 20-25 mins. Cakes are done when a tooth pick comes out clean. Cool for 30 mins. Take a knife and make a ring around the tin sides, if any of the cake has stuck this will help release it. With a serrated knife edge cut any dome tops off your cakes. 

3. In a large mixing bowl with a stand or hand mixer beat butter, mascarpone cheese, vanilla extract, salt and honey until light and fluffy, about 3 mins. Add in 1 cup of powdered sugar at a time, checking for texture after each addition. Add in one tablespoon of milk as needed to thin frosting.

*Note dryer climates may need more milk for thinning, moister climates may need less. 

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CRANBERRY CAKE WITH WHITE CHOCOLATE BUTTERCREAM

13Ooh man, do we have something delicious for you! Meet your new favorite holiday cake – the Cranberry Cake with Chocolate Buttercream. I mean…what?! It’s gorgeous, delicious, and perfect for literally every single holiday occasion…ever. forever. no questions asked. Don’t believe me? Scroll down and see for yourself! – xoxo, LK


Elizabeth here! Is everyone getting so excited for the holidays?! I know I am! I love watching people who wouldn’t normally step food into the kitchen the rest of the 335 days of the year, which is why I brought you this! This cake looks kind of intimidating but when you take a deeper look it is actually so simple and can be used as an amazing table centerpiece. It’s festive and tastes delicious. Two birds. One stone. Happy holidays everyone!

26INGREDIENTS

 Cake

3 Cups of all-purpose flour

1 Tablespoon of baking powder

1 Teaspoon of salt

1 Cup / 2 Sticks of unsalted butter at room temp

2 Cups of granulated sugar

3 Eggs

1 Cup of whole milk

2 Teaspoons of vanilla extract

1 Tablespoon of orange zest

1 ½ Cups of chopped fresh cranberries

½ Cup of white chocolate chips

Buttercream

1 Cup / 2 Sticks of unsalted butter at room temp

1 Teaspoon of salt

1 Teaspoon of vanilla extract

3 Cups of powdered sugar

4 Oz of white chocolate melted

5 Tablespoons of heavy cream

Glittered cranberries

2 Cups of whole fresh cranberries

1 Cup of water

1 Cup of brown sugar

1 Cup of granulated sugar

25INSTRUCTIONS

For cake

Preheat oven to 350 degrees Fahrenheit

Line 3 6-inch cake tins (8- inch is fine too) with parchment paper, spray with non stick spray and dust with flour. Set aside.

In a large bowl mix dry ingredients (flour + baking powder + salt) and set aside. In a large mixing bowl with a stand or hand mixer beat butter until light and fluffy for about 3-5 minutes. Add in sugar and vanilla extract and continue to beat until pale in color for about 5 minutes. Slowly add in one egg at a time mixing after each addition and continuously scrape down the sides of the bowl. Add in flour and milk in three increments alternating between milk and flour mixtures until just beaten. Remove beaters and fold in cranberries, orange zest, and white chocolate chips. Pour evenly into 3- 6-inch cake tins or 2 – 9 inch cake tins and bake for 30-40 mins until a toothpick comes out clean. About 15 minutes after baking run a knife around the side of cake tin and remove. Allow cooling for another 45 mins on a cooling rack.

For buttercream

In a large mixing bowl beat butter, vanilla extract and salt until light and fluffy. Add in powdered sugar in three increments; be sure to scrape down sides of bowl after each addition. Slowly beat in melted white chocolate and heavy cream. *Note you may need more or less heavy cream depending on white type of climate you live in. The frosting consistency should be spreadable but not runny.

For glittered cranberries

In a large saucepan melt brown sugar and water until brown sugar has dissolved. Pour mixture over cranberries in a glass bowl and refrigerate for at least 2 hours or overnight. Drain cranberries and toss in granulated sugar twice to create an even glitter coating. Garnish with fresh rosemary springs + glittered cranberries.

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CHOCOLATE ALMOND GANACHE CAKE

CHOCOLATE ALMOND GANACHE CAKE

What better way to kick off your day than with a gorgeous, drippy, chocolate almond ganache cake?! I know we should be focused on eating clean before warmer weather gets here, but hey, what’s life without a little chocolate, right? Plus, this is one of our favorite recipes when you are in a pinch and need to bring something to book group, a new neighbor, or just want to impress your dinner guests.

Not only is this bad boy easy on the eyes, it’s beyond delicious. Read, light chocolate cake with hints of almond and the most delicious, warm ganache icing. Go ahead, lick the spoon, we won’t tell…

CHOCOLATE ALMOND GANACHE CAKE  CAKE INGREDIENTS:

– 1 1/2 tbsp pure almond extract

– 1 1/2 cups of all-purpose flour

– 1/2 cup cocoa powder

– 1 cup sugar

– 2/3 tsp baking soda

– 1/4 tsp kosher salt

– 1 cup milk

– 1 tbsp white vinegar

– 2 eggs (lightly beaten)

– 1/2 cup vegetable oil

 

GANACHE INGREDIENTS:

– 8 ounces bittersweet chocolate, finely chopped

– 1 cup heavy cream

– 1/2 tbsp pure almond extract

CHOCOLATE ALMOND GANACHE CAKE

CAKE INSTRUCTIONS:

1. Heat oven to 350 and spray an 8-inch round pan with cooking or baking spray. Set aside.

2. In a medium sized mixing bowl, whisk together the flour, cocoa, sugar, baking soda, and salt.

3. In a separate bowl, whisk together the milk and vinegar. Slowly add the eggs, vegetable oil and almond extract. Whisk together and then add to the flour mixture. Mix gently with a spatula until combined.

4. Pour cake batter into the prepared 8-inch pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

5. Remove cake from oven and let cool on a cooling rack for about 10 minutes before removing cake from pan. Let cake cool completely before topping with ganache.

 

GANACHE INSTRUCTIONS:

1. Heat the cream on the stove until scalded, when little bubbles start to form around the edges.

2. Add the chocolate, remove from heat, and cover.

3. Let the cream and chocolate sit for 5 minutes until the cream has melted the chocolate, and then whisk until smooth.

4. Add the almond extract and mix until combined.

5. Slowly pour ganache over the cooled cake and let ganache sit for 10 minutes before serving.

CHOCOLATE ALMOND GANACHE CAKE


Adapted from Chocolate Cake by Martha Stewart

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HONEY ALMOND CAKE

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If you like your desserts light, tender, and with a side benefit of healthy (comparatively), this Honey Almond Cake recipe is absolutely for you. As desserts go, I don’t judge based on health benefits because, to be honest, I don’t really mind a little indulgence. Desserts are supposed to be decadent and immensely satisfying. Now, don’t get me wrong, I play it smart. I’ll absolutely pass on the less satisfying Snickers bar for the fabulous Gelato I might have later in the week, but the best part of this Honey Almond Cake recipe is that it is truly, truly divine. It’s fluffy while still maintaining lush inside & the honey glaze is simply elegant. It’s good fun to make & it will absolutely be a fast favorite!

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CAKE INGREDIENTS

2 1/2 Cups of All-Purpose Flour
2 Teaspoons of Baking Soda
1/2 Tablespoon of Baking Powder
3/4 Cup of Granulated Sugar
1 Teaspoon of Salt
1 Cup of Honey
1 Cup of Butter (room temperature)
3 Eggs
1/2 Cup of Strong Brewed Coffee (Cold)
2 Tablespoons of Sour Cream
1 Tablespoon of Almond Extract
1 1/2 Cups of Chopped Nuts (optional)

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WARM HONEY GLAZE INGREDIENTS

1/2 Cup of Honey
2 Tablespoons of Coffee
1/2 Tablespoon of Almond Extract
Fleur de Sel

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INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 10-inch tube pan with non-stick cooking spray or butter and set aside.
2. Whisk together flour, baking soda, baking powder, and salt and set aside.
3. In a large mixing bowl, beat butter for two minutes, and add honey and sugar. Beat for 3-5 minutes, until light and fluffy. Add the eggs one at a time, beating well after each egg. Add half the flour mixture, and mix until combined. Add the coffee, and mix until combined. Add the remaining flour mixture and combine. Add the sour cream and nuts, and beat until smooth.
4. Pour the batter into the pan and smooth the top. Bake for 40-50 minutes. Let the cake cool for 30 minutes before removing it from the pan.
5. Heat the honey and coffee for the glaze in a small saucepan until warm and runny. Add the almond extract and mix. While the cake is still warm, pour the honey mixture over the top.
6. Sprinkle with fleur de sel and serve warm.

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