6-Layer Neapolitan Macaron Delight Cake

Neapolitan Macaron Delight Cake via Sweetapolita

Well, all I can say is thank-the-cake-fairies that Neapolitan will never be oh-so-vanilla. It’s nearly impossible to get tired of making, serving, seeing, or eating anything with the beloved trio of chocolate, strawberry, and vanilla. But since it’s such a classic, and many bakers love to create Neapolitan-themed treats, it never hurts to put a new spin on things. I’ve had some fun with this idea before with the Inside-Out Neapolitan Cake, which was a combination of chocolate butter cake with a trio of strawberry, chocolate, and vanilla Swiss meringue buttercream flavours. I’ve also made it with a more classic flavoured cake layers variation with the Neapolitan 5-Layer Birthday Cake with Strawberry Frosting, which is perfectly delightful, but this time I wanted to kick it up a notch and make it a bit more unique and decadent. And since that’s what I love to do, I did!

Neapolitan Macaron Delight Cake via Sweetapolita

This time I opted to split the layers into 6 (one of the easiest ways to add instant wow-factor to a cake), fill them with dark chocolate ganache, strawberry Swiss meringue buttercream, vanilla Swiss buttercream, and whole neapolitan macarons. I frosted the entire cake with chocolate Swiss meringue buttercream, and then added a pink glaze for drama and topped with more of the macarons and a few small pink sugar beads. As with this lemony blueberry cake I made awhile back, the macarons add the most amazing texture inside the cake, as well as a unique visual when the cake is sliced. The distinct macaron crunch & chew factor is the perfect match for the rich and decadent ganache, satiny buttercream frosting, and of course the deep, dark, and moist chocolate cake.

Neapolitan Macaron via Sweetapolita

Okay, so let’s talk macarons. I know if you’ve had any type of macaron failure, like I had over the years, you might be somewhat traumatized and avoid them at all costs. Or, maybe you’ve never tried them but the baking world has freaked you out with all of this talk about how hard they are to make. Either way, I’m here to tell you that not only are they totally doable, but they are so quick to make as well. And while these facts are, well, facts, there is a trick to it. After trying many, many macaron recipes, I’ve discovered what works each and every time.

I’ve included the recipe below, but I thought it might be easier if I followed this post with one devoted to macarons. I will go ahead and make a little video as well, just to make it a little more visual. If you are comfortable with making macarons, and you’ve never made a neapolitan version, I know you will adore these! Dark chocolate macaron shell (which tastes just like a chewy brownie with a hint of almond) paired with strawberry macaron shell filled with vanilla buttercream. Simple and splendid.

Neapolitan Macaron Delight Cake via Sweetapolita

For such a quick and easy step, I love how much drama the pink glaze adds. Of course you could use this technique for any cake and have fun with other color palettes. A simple whisk of confectioners’ sugar and milk and you’ve got yourself a sweet and versatile white glaze, or of course you could have fun with other colors, play with adding extract or flavor oil, and use this technique for any cake (just remember to chill the cake first, so that the frosting is firm to the touch).

Weneapolitan.

And while this cake does have several components, most of them can be made ahead (see Sweetapolita’s Notes), making this recipe much less daunting. I promise.

In other news, I’m so thrilled about the upcoming launch of my new & improved site coming early September! While the new design makes me giddy, one of the things I’m most excited about is the visual recipe index–finally! So all of my recipes are grouped with images, and not just the recipe names, and the index categories are easy to navigate and super functional. There are many other updates and changes in the new design, and I can’t wait to show you. My graphic designer, Melissa, did such an amazing job, and I just know you will adore what we came up with. I can’t stop looking at it. Counting the days until the launch! ♥

And if you missed my update in my last post, Birthday Party Ice Cream Cake, my first book, The Sweetapolita Bakebook, hit shelves April 7th, 2015, but it is already on pre-order on Amazon, Indigo, and many other online retailers. Yay! (Just thinking that this would be a good time for me to grasp that this whole book thing is actually happening. Oh my!) The book’s cover will soon be added to the listing, and I can’t wait to share it here on the blog when it’s ready to go.

So here’s the recipe for this towering delight:

6-Layer Neapolitan Macaron Delight Cake

Ingredients

    For the Vanilla Swiss Meringue Buttercream:
  • 8 large fresh egg whites
  • 2 cups (400 g) superfine granulated sugar
  • 2 1/4 cups (510 g) unsalted butter, softened, cut into cubes
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 10 ounces (300 g) best-quality dark chocolate, chopped
  • 2 tablespoons strawberry puree OR preserves
  • Few drops pink gel colour
  • For the Strawberry Macarons:
  • 135 g almond flour (I use Bob's Red Mill)
  • 125 g confectioners' sugar
  • 105 g egg whites, room temperature
  • 105 g superfine OR instant dissolving sugar (see Notes)
  • Pinch of salt
  • 1/4 teaspoon strawberry flavor oil (I use Lorann)
  • Few drops AmeriColor Soft Pink gel paste
  • For the Chocolate Macarons:
  • 1 recipe Strawberry Macarons (above) but omit the flavor oil and pink food color, and add 3 tablespoons dark cocoa powder
  • For the Ganache:
  • 10 ounces (300 g) best-quality dark chocolate, chopped
  • 1 1/4 cups (300 ml) heavy cream
  • 1 tablespoon corn syrup
  • Pinch of salt
  • For the Cake:
  • 3/4 cup (170 g) unsalted butter, softened
  • 2 cups (440 g) packed light brown sugar
  • 2 teaspoons (10 ml) pure vanilla extract
  • 3 eggs, room temperature
  • 1-3/4 cups (220 g) all-purpose flour
  • 3/4 cup (90 g) unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1-1/2 cups (360 ml) buttermilk, at room temperature
  • For the Glaze:
  • 1 cup (125 g) confectioners' sugar
  • 2 tablespoons milk
  • Drop AmeriColor Soft Pink gel paste

Instructions

    Make the Buttercream:
  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 125°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. Place bowl back on mixer and fit with whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 15 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  3. Add vanilla and salt, continuing to beat on low speed until well combined. Keep in airtight container at room temperature for up to 1 day, refrigerated for up to 7 days, or frozen for up to 2 months. !Make the Strawberry Macarons:
  4. Line two baking sheets with parchment paper or silicon baking mats. Fit a large pastry bag with a large plain round tip, such as #1A.
  5. Into a medium bowl, use a fine mesh sieve to sift the almond flour, confectioners' sugar, and salt, twice. It might take a little effort to push through the larger bits of almond flour, for which you can use a wooden spoon. Discard any bits that won't fit through the sieve.
  6. Wipe a stainless steel bowl and whisk attachment with lemon juice to eliminate any grease (or beaters and bowl if you are using a hand mixer). Whisk the egg whites on low speed until frothy, about 30 seconds. Increase the speed to medium and add the superfine sugar one tablespoon at a time. Increase mixer speed to medium-high and beat until stiff peaks form, about 3 minutes Add a drop or two of pink color and the flavor oil to the meringue and beat until combined, about 20 seconds.
  7. Add one-third of the dry mixture to the meringue and fold in with a rubber spatula, but working deflate the meringue at the same time. It should take about 15 stirs/folds (strokes) before the dry ingredients have been incorporated. Add the remaining dry mixture to the bowl and fold/stir/deflate in the same manner until the batter "flows like magma," about 25 more strokes.
  8. Fill the pastry bag two-thirds full with the mixture and pipe 1-inch circles about 2-inches apart on each tray. Lift and drop the trays firmly on the counter a few times to rid of air bubbles.
  9. Preheat the oven to 300°F. Let the piped macarons sit while the oven preheats. Bake one tray at a time in the middle of the oven for 15 minutes. Let cool on trays. When completely cool, carefully peel the macarons off of the paper/silicone mat. If you find they are sticking even slightly, use a thin metal spatula to pry them off.
  10. Make the Chocolate Macarons:
  11. Repeat the steps for the Strawberry Macarons, but omit the strawberry flavor oil and pink color, and sift 3 tablespoons of dark cocoa powder along with the dry ingredients.
  12. Assemble the Neapolitan Macarons:
  13. Pair one of each strawberry and chocolate macaron with the closest in size and pipe a dollop of the vanilla buttercream on the flat side of each chocolate macaron. Sandwich each one with the strawberry macaron. Reserve the "best" macarons that are the most uniform for the top (8-10). For best results, let macarons sit in an airtight container in the fridge for at least a day. Bring macarons to room temperature when ready to use/eat.
  14. Make the Ganache:
  15. Place the chocolate in a medium saucepan or bowl with tall sides. In a medium saucepan over medium heat, heat the cream, corn syrup, and salt just until the edges start to bubble (watch carefully, as it's easy to scold the cream). Remove from the heat and pour the mixture over the chocolate. Let sit for 1 minute and then use an immersion blender to combine the mixture until glossy and smooth. Add the butter and vanilla and blend until well incorporated. Let sit at room temperature until spreadable, about 2 hours. Refrigerate for up until 5 days. Bring to room temperature on counter, or microwave in 10-second increments until desired consistency is reached.
  16. Make the Cake:
  17. Preheat oven to 350° F. Grease three 7-inch round cake pans and line the bottom with parchment.
  18. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 8 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  19. Sift the flour, cocoa powder, baking soda and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
  20. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently.
  21. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan (about 450 grams per pan, excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake until a toothpick inserted in the centre of the cake comes out with only a few crumbs, about 25 minutes.
  22. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  23. Assemble the 6-Layer Neapolitan Macaron Delight Cake
  24. Spread a small dollop of buttercream onto an 7-inch round cake board. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 thin layers.
  25. Transfer about 2 cups of buttercream to a medium bowl and stir in the strawberry preserves and a drop or two of pink gel paste color.
  26. Place your first layer face-up on the board (or plate) and spread one-fifth of the ganache using a small offset spatula, leaving about 1/2" around the edge. With a clean offset spatula, spread about one half of the strawberry buttercream on top. Place another cake layer to top, face-up, and spread another fifth of the ganache on top, followed by a layer of macarons. Press the macarons gently into the ganache.
  27. Place another layer on top and spread more ganache, followed by about 1 cup of the vanilla buttercream. Place the next layer on top and spread more ganache, followed by another layer of macarons, gently pushing them into place.
  28. Place the next layer on top and spread the remaining ganache followed by the strawberry buttercream. Place the final layer on top, face-down. Wrap the cake in plastic wrap and use your hands to wiggle and straighten the cake into place, if necessary. Refrigerate for at least 30 minutes.
  29. In a medium microwave-safe bowl or measuring cup, melt the 10 ounces of dark chocolate in small increments, about 90 seconds total. Once the melted chocolate cools slightly add it to the remaining buttercream and beat to combine.
  30. Remove the cake from the fridge and place on cake turntable, if using. Frost the entire outside of cake with a thin layer of the chocolate buttercream to seal in crumbs. Chill until firm, about 30 minutes. Repeat with another layer of frosting, this time working to get the frosting as smooth as possible. Chill again until firm, about another 30-60 minutes.
  31. Make the Glaze: In a small bowl, whisk the confectioners' sugar and milk. Add the color until desired shade of pink is achieved.
  32. Use a small offset spatula to spread the glaze over the top of the cake, pushing it slightly over the edges to allow the glaze to drip down the sides. Top the cake with 8-10 neapolitan macarons, pushing them gently into the glaze to secure. Add sugar pearls or other decorations of choice, if desired.
  33. You did it! Hooray! Serve cake at room temperature, but keep refrigerated if not serving the day it's made. Cake will keep for up to 3 days. Bring to room temperature several hours before serving.
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Sweetapolita‘s Notes: 

  • When making a French meringue, as we do with the macarons (this is a meringue made without heating the sugar and/or egg whites prior to mixing), I splurge on instant dissolving sugar (aka fruit and berry sugar). This is basically granulated sugar that is even more fine than superfine sugar, and it dissolves much quicker than superfine sugar. You can make your own superfine and dissolving sugar by pulsing regular granulated sugar in the food processor for about a minute for superfine, and about 90 seconds for the fineness of dissolving sugar. I have to admit that for dissolving sugar I tend to buy it prepackaged, just to ensure it’s fine enough. For superfine sugar in everyday baking, I use the food processor.
  • For the chocolate cake, I used my favourite cocoa powder, Cacao Barry Cocoa Powder – Extra Brute. It’s fabulously dark and lends an intense chocolate flavor to cake and tons of other desserts.
  • For the ganache and chocolate buttercream, I used Callebaut Semisweet Chocolate Callets.
  • For the macarons, I always use Bob’s Red Mill Flour Almond Meal–since we use such a small amount for each batch of macarons, the splurge is worth it, as this is the only almond flour I’ve had great success with.
  • True, having three 7-inch round cake pans on hand might be a bit of a stretch, but if you think you will be baking a lot of layer cakes (especially those from this blog), I do recommend investing in them (I love Fat Daddio’s brand, but any good quality pan would work). They are just the right size to bake up three layers that are easily cut horizontally into 2. If you are eager to make this cake and don’t have access to those pans, you can bake in three 8-inch round pans, but will likely find the layers a bit too thin to cut into two, so you could stick with a 3-layer cake.
  • To make this cake recipe a lot less daunting, I recommend making a few of the components ahead of time. Make the Swiss buttercream up to 5 days ahead, or up to 2 months ahead if you freeze; make the ganache up to 5 days ahead; and make the macarons up to 2 days ahead.
  • Just a reminder that I will be back soon with a macaron-devoted post!

Good luck & enjoy!

Related posts:

Best-Ever Chocolate Nutella Layer Cake

Chocolate, chocolate everywhere!

I was looking through some older posts the other day, and I came across these Chocolate Birthday Cupcakes with Nutella Cloud Frosting. And while I’ve never been fixated on Nutella desserts, I had almost forgotten how much I loved the way the sweet and hazelnutty flavour and creamy texture of Nutella added a much-welcome addition to these otherwise classic (but awesome) chocolate cupcakes.  So this week I decided to make a super-simple, quick and easy cake version of those cupcakes, embracing quality dark chocolate, extra dark cocoa powder and, of course, Nutella.

Simply put, the frosting is magical. Like unicorn and rainbows magical.

I have this thing about chocolate frosting. I kind of need it to be airy and satiny, as opposed to super-fudgy and dense–I think it pairs so well with a deep, dark moist chocolate cake, such as this one. This frosting is a take on that same Nutella Cloud Frosting I had used on the cupcakes, but I decided to add much more Nutella and a generous amount of sour cream to balance out the sweet. Rather than using the mixer, I just popped everything into my food processor and gave it a 60-second spin or so. The result was the creamiest and richest sweet chocolate frosting I’ve ever tasted.

In addition to the Nutella, we add a good dose of extra dark premium melted chocolate (I used a 70%) to help keep some of the intense chocolate flavour. The Nutella lends to the satiny texture, but because it is already quite sweet, the overall quality of this frosting is on the sweet side, but with a dark decadence. If you can’t get Nutella, or if you find you prefer a deeper flavour with minimal sweetness, you could even skip the Nutella and add a handful of ground hazelnuts. Of course the texture would change to a more rustic one, but the taste would be notably more sophisticated.

But Nutella seems to bring a nostalgic element for some, and if this cake is going anywhere near a little cakelet’s belly, I think Nutella is the way to go, because kids go, well, nuts for this stuff.

And because this cake, as simple as it is, is a celebration of chocolate, I opted for a medley of pure chocolate sprinkles as the finishing touch. It adds an interesting visual and delightful chocolaty crunch to each slice. For the piped border, I went with an unfussy shell-style border, but extended each one for a few extra seconds to create a more elongated shell look. Nothing fancy, but quick, easy and pretty. Because this frosting pipes like a dream, it makes for the perfect frosting border.

So this photo just goes to show that not all cakes look picture-perfect when sliced (this is what happens when I frost a cake and take photos 10 minutes later, rather than refrigerating it for some time to set), but holy Easter-bunny this chocolaty madness is divine. And it couldn’t be easier to create. You’ll see!

Best-Ever Chocolate & Nutella Layer Cake

Yield: One 3-layer, 7-inch round cake

Super-moist, dark chocolate cake filled and frosted with satiny dark chocolate & Nutella sour cream frosting and covered in a medley of chocolate sprinkles.

Ingredients

    For the Cake:
  • 2 1/4 cups (285 grams) all-purpose flour
  • 2 1/3 cups (470 grams) superfine sugar
  • 3/4 cup (90 grams) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
  • 2 1/2 teaspoons (12 grams) baking soda
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (8 grams) salt
  • 1 1/4 cups (300 ml) buttermilk
  • 3/4 cup (180 ml) brewed coffee or espresso
  • 2/3 cup (160 ml) vegetable oil
  • 3 eggs, room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • For the Frosting:
  • 4 1/2 cups (565 grams) confectioners' sugar
  • 1 1/2 cups (340 grams) unsalted butter, room temperature
  • 1 cup (280 grams) Nutella (or other hazelnut spread)
  • 3/4 cup (180 ml) full-fat sour cream
  • 11 ounces (330 grams) best-quality dark chocolate, melted and cooled slightly
  • 1 tablespoon (15 ml) pure vanilla extract
  • Pinch of salt

Instructions

    For the Cake:
  1. Preheat oven to 350° F. Prepare three 7-inch round cake pans with nonstick spray and parchment rounds.
  2. In bowl of electric mixer fitted with the whisk attachment, sift all dry ingredients, including sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 1 minute on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans--each pan should contain about 600 grams of batter.
  4. Bake the first 2 layers for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 5 more minutes. Cool on wire racks for 20 minutes. Repeat with remaining layer, and then gently invert onto racks until completely cool.
  5. For the Chocolate Frosting:
  6. Put all of the ingredients in a food processor, and pulse until smooth and glossy, about 1 minute. The frosting will be very soft. Refrigerate the frosting until it thickens slightly, about 15 minutes.
  7. Assembly of the Best-Ever Chocolate & Nutella Layer Cake:
  8. Put a dollop of frosting on a 7-inch round cake board (or cake plate) or 8-inch scalloped cake board.
  9. Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place. Refrigerate the cake for about 30 minutes.
  10. Using a turntable, if possible, frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Repeat with another thin layer of frosting, this time working to achieve a smooth finish. Chill for another 15 minutes.
  11. Apply a third coat of frosting to the cake. Holding a tall pastry comb in your dominant hand, press it gently against the side of the cake and keep it steady. Use the other hand to slowly rotate the turntable until you have gone all the way around the cake. Gently press some chocolate sprinkles around the bottom edge of the cake.
  12. Fit a medium pastry bag with a medium-large closed star tip, such as 1M, and fill about 2/3 full with frosting. Pipe a border around the top of the cake. Chill the cake until the frosting border firms up, at least 30 minutes.
  13. Cover the top of the cake (but not the piped border) with chocolate sprinkles. Once frosting softens again, the sprinkles will adhere to top. The cake will keep refrigerated for up to 3 days.
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Sweetapolita’s Notes:

  • If you don’t have 7-inch round cake pans, you could also use 8-inch cake pans. The layers will just be ever-so-slightly shorter.
  • For the cake layers, I use Cacao Barry Cocoa Powder – Extra Brute–it adds so much depth, chocolate-y flavour and a wonderfully dark hue.
  • For the frosting I used Callebaut Dark Callets 70.4 %  to balance the sweetness of the Nutella.
  • I used one of the Wilton Decorate Smart 3-Piece Icing Comb Set for the sides of the cake (the furthest comb to the right in the image).
  • I used a medley of chocolate vermicelli sprinkles on top, including India Tree Chocolate Vermicelli and De Ruyter Chocoadehagel. Any kind works well, but I prefer to keep it to pure chocolate vermicelli, as opposed to just chocolate jimmies.
  • Because the frosting has sour cream in it, it’s best to refrigerate this cake if it hasn’t been gobbled up after a day. Keep refrigerated at that point, and serve at room temperature (although it tastes pretty great cold too).

Happy Easter to you and your family!

Good luck & enjoy!



Related posts:

Sweet & Salty Millionaire’s Layer Cake

Hello, hello! After many, many months of devoted book creating, I’m excited to be back here with you, blogging on a regular basis! I’m also incredibly eager to share my book with you all, once it’s printed and released–it has been, wow, an incredible learning experience. It’s still kind of surreal to me that a book with my name on it will actually exist. A dream come true, for certain.

So . . . cake! And not just cake–the most decadent sweet & salty cake you could ever imagine. I call this layer cake “Sweet & Salty Millionaire’s Layer Cake” because it is my take on those ridiculously addicting Millionaire’s Bars–you know the ones: buttery shortbread topped with gooey caramel and a layer of rich, shiny chocolate. If that doesn’t beg to become a layer cake, I don’t know what does.

So I baked up 3 layers of dark, moist chocolate cake, torted them into a total of 6 thinner layers, and then filled them with vanilla bean Swiss meringue buttercream, homemade salted caramel, buttery shortbread crumble and dark chocolate ganache frosting. To finish it off, we smother the whole thing in a generous layer of more dark chocolate ganache frosting and a sprinkling of Fleur de Sel. I find that the satiny vanilla bean buttercream really balances out the intensity of the dark chocolate and sweet and salty caramel, and the shortbread adds an amazing melt-in-your-mouth textural surprise.

The ganache frosting is essentially a typical ganache (an emulsion of dark chocolate and heavy cream), but with some corn syrup and butter added in to keep it luscious and glossy and a pinch of sea salt to celebrate our love for sweet & salty.  I used a really dark chocolate this time, at 70% cocoa solids, but you could use any quality dark chocolate with at least 53% cocoa solids. I was almost out of the usual dark chocolate callets I love to use from Callebaut, so I bought 2 ginormous (300 grams each) premium chocolate bars, chopped them up and tossed in 100 grams of the chocolate callets I had left. With the super-sweetness of the caramel, I love the deep, dark chocolate frosting.

The 3-ingredient shortbread component is so quick and easy, and these bits & boulders of buttery love are just what this cake needed to really pay homage to the Millionaire’s Bars it was inspired by. Heck, they would even make an amazing little ice cream topping, along with the salted caramel perhaps? The salted caramel is so much easier to make than you might think and, as you might imagine, it can be used for so many things–pancakes, waffles, dipping apples, and more. You don’t have to “salt” it, but I feel it really heightens the natural caramel flavour and added vanilla.

One thing I’ve discovered is that when making ganache of any kind, an immersion hand blender (you know, the “stick” type hand blenders) works best to create perfectly homogenous ganache that won’t threaten to separate and become grainy. You can certainly use a whisk, but if you have an immersion blender I feel it works just that much better. I included 2 layers of ganache in the cake layers because I felt that 5 layers of caramel could be a little much, but maybe I’m crazy. So you could always keep the ganache as the frosting and fill all of the layers with the buttercream, caramel and shortbread. I’m thinking there’s no wrong way of doing this, you know?

So, here’s the recipe for this sweet & salty Millionaire’s Layer Cake along with a quick list of the layer-pattern of this cake:

cake
buttercream + caramel + shortbread
cake
ganache
cake
buttercream + caramel + shortbread
cake
ganache
cake
buttercream + caramel + shortbread
cake

Millionaire’s Layer Cake

Yield: One 6-layer, 8-inch round cake

Dark moist chocolate cake filled with satiny vanilla bean buttercream, homemade salted caramel, buttery shortbread crumble, dark chocolate ganache and frosted with more ganache and a sprinkling of sea salt.

Ingredients

    For the Chocolate Cake:
  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 3/4 cup (90 g) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
  • 2 1/4 teaspoons (10 g) baking soda
  • 2 1/4 teaspoons (10 g) baking powder
  • 1 teaspoon (8 g) salt
  • 1 cup (240 mL) buttermilk
  • 3/4 cup (180 mL) brewed coffee or espresso, hot
  • 1/3 cup (80 ml) vegetable oil
  • 3 eggs, room temperature
  • 1 tablespoons (15 mL) pure vanilla extract
  • For the Vanilla Bean Swiss Meringue Buttercream:
  • 6 egg whites
  • 1 3/4 cups (350 g) sugar
  • 2 cups (454 g) unsalted butter, softened, cut into cubes
  • 2 teaspoons (10 ml) vanilla bean paste or 1 vanilla bean, seeded and scraped
  • Pinch of salt
  • For the Salted Caramel:
  • 2 cups (400 g) sugar
  • 1/2 cup (120 ml) water
  • 1 cup (240 ml) heavy cream (whipping cream)
  • 2 tablespoons (30 g) unsalted butter
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • Generous pinch of sea salt (I used Fleur de Sel)
  • For the Shortbread Crumbs:
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (50 g) sugar
  • 1/2 cup (115 g) unsalted butter, softened, cut into cubes
  • For the Ganache Frosting:
  • 1 pound plus 6 ounces (700 g) best-quality dark chocolate (at least 53% cocoa solids), chopped or callets
  • 2 cups (480 ml) heavy cream (whipping cream)
  • 1/3 cup (110 g) corn syrup
  • 1/4 teaspoon sea salt
  • 8 tablespoons (120 g) unsalted butter, cut into cubes
  • 1 tablespoon (15 ml) pure vanilla extract

Instructions

    For the Chocolate Cake:
  1. Preheat oven to 350° F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds.
  2. Into the bowl of electric mixer fitted with the whisk attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a large measuring cup with a spout, combine the buttermilk, coffee, oil, eggs and vanilla.
  4. Add liquid mixture to dry ingredients and mix on medium speed until smooth, about 1 minute. Divide batter among the 3 cake pans (weigh batter for even layers at about 520 grams per cake pan).
  5. Bake 2 of the layers until a toothpick or skewer inserted into the center comes out with a few crumbs, about 20-25 minutes. Try not to over-bake. Repeat with the final layer. Let cakes cool in the pans for 10 minutes and then turn onto a wire rack until completely cool.
  6. For the Vanilla Bean Swiss Meringue Buttercream:
  7. Wipe the bowl and whisk of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 130°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot, about 8-10 minutes.
  8. Place bowl back on mixer and fit with the whisk attachment. Whip on medium-high speed until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Increase speed to medium and beat until the mixture becomes thick and fluffy, about 2 minutes.
  9. Add vanilla bean paste and salt, continuing to beat on low speed until well combined.
  10. You can also add a wide variety of flavourings, extracts, and more, but always add the vanilla first, as it brings out the true taste of the other flavours. Keep in an airtight container at room temperature for up to 1 day, refrigerated for up to 1 week, or in the freezer for up to 2 months. Thaw at room temperature. Bring chilled buttercream back to smooth consistency by bringing to room temperature and then beating on low speed with an electric mixer for a few minutes.
  11. For the Salted Caramel:
  12. In a medium saucepan over medium heat, stir the sugar and water until combined. Brush down the sides of the saucepan with a wet pastry brush and increase the heat to medium-high.
  13. Stop stirring, and let the mixture bubble until it reaches an amber colour (about 350°F). Promptly remove the saucepan from the heat and whisk in the heavy cream (be careful, as this will bubble and steam aggressively for a moment) until smooth, followed by the butter.
  14. Clip a candy thermometer onto the saucepan and return the mixture to medium-high heat until it reaches 248°F). Transfer the caramel to the heatproof bowl and stir in the vanilla and sea salt. As the caramel reaches room temperature it will become thick and spreadable. Store in a sealed jar in refrigerator for up to 2 weeks.
  15. For the Shortbread Crumbs:
  16. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat.
  17. In a medium bowl, combine the flour and sugar. Cut in the butter using a pastry blender or your fingers, until you have distributed the butter and achieved pea-size bits. Turn the mixture in an even layer onto the prepared baking sheet and bake for 10 minutes. Remove the tray from the oven and, using a heatproof spatula, gently break up the mixture and return to the oven for 10 more minutes. Let tray cool completely on a wire rack. Once cool, keep in an airtight container for up to 2 weeks.
  18. For the Ganache Frosting:
  19. Place chopped chocolate (or callets) in a large heatproof mixing bowl (I find a stainless 5QT mixer bowl works well).
  20. In a medium saucepan over medium heat, combine the cream, corn syrup and salt and bring just to a boil. Pour hot cream mixture over the chocolate and let sit for about 1 minute. Using an immersion blender (or whisk, if necessary) combine the chocolate mixture until smooth. Add butter and vanilla and mix again until smooth. Mixture with thicken to spreadable frosting consistency, and eventually become solid at room temperature. To soften, simply warm and bring to desired consistency.
  21. Assembly of the Sweet & Salty Millionaire's Layer Cake:
  22. Prepare your fillings and frosting and ensure they are all at spreadable consistency. For the ganache, this will take about 15-30 minutes after making it, and about 30-60 minutes for the caramel. If you have made ahead, simply warm the ganache and let cool until spreadable, and do the same for the caramel.
  23. Slice all three cake layers in half horizontally, so you have a total of 6 cake layers.
  24. Smear a small dollop of the ganache frosting on a cake plate, pedestal or cake board, and place your first layer cut side up (so bottom of the cake layer is touching plate), and using a small offset palette knife, spread about 1 cup of buttercream on the layer leaving about 1-inch around the edge, followed by one-third of the caramel and then a generous handful of shortbread crumble. Place your next cake layer on top, and spread about 1 cup of the ganache frosting all the way to the edge.
  25. Repeat previous step until you get to the final cake layer. Place last layer face down (cut side down) and frost entire cake with the ganache frosting. Let sit for about 15 minutes and then finish with a thick "coat" of more ganache frosting.
  26. Use a turntable and palette knife to create texture (as in photo)--use one hand to turn the turntable and hold the palette knife in the other hand. Keep palette knife in place and let the turntable do the moving. Use a small offset palette knife to create texture on the top of the cake and sprinkle on some Fleur de Sel. Finished cake can be kept at room temperature for up to 8 hours. Keep refrigerated if longer than 8 hours, but serve at room temperature.
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Sweetapolita’s Notes:

  • For the chocolate cake layers, I used Cacao Barry Extra Brute Dutch-process cocoa powder, but you can use any quality dark Dutch-process variety of your choice.
  • I have become rather fond of using vanilla bean paste instead of actual vanilla beans, as it’s convenient and more affordable.
  • When you make the ganache frosting, you’ll notice that it’s a bit jiggly and gelatinous looking as it sets, but as soon as you being to spread it, it becomes smooth, glossy and glorious.
  • Most cake does best at room temperature in terms of staying moist and fresh, but when it comes to building layer cakes, sometimes there’s no choice but to pop it in and out of the fridge a few times to stabilize it (especially when you get into sky-scraping layer cakes). That being said, I recommend only putting most cakes the fridge between the crumb coat and final coat of frosting, or if you feel that things are getting a little wobbly and you want to firm it up before carrying on. For this cake, I didn’t refrigerate it at all, so you will likely find that you won’t need to either. I was able to avoid the fridge between the crumb coat and final coat of ganache frosting because it begins to dry out at room temperature, sealing all of the crumbs.

Good luck & enjoy!

Related posts:

Sugar & Spice Delight Cake

verybfullcakebright

Well it seems that, somehow, between hours of mad baking, book writing, recipe testing and getting my cakelets back to school, it became autumn. I’m pretty sure it was summer last time I looked out the window, but nope–not so much! And when there are crisp winds, changing leaves and backpacks, my head and heart naturally say it’s time for sugary, spicy, pumpkiny baked delights . . .

And although I was certain that the Autumn Delight Cake from last year was my go-to for towering sugar and spice cravings, I decided to go for a true pumpkin version and then switch up the fillings and frostings. Tradition pumpkin pie is one of my favourite desserts of all time, and covered in real whipped cream and sprinkles of cinnamon and sugar is the ultimate. But to me, where there is cinnamon there should be gooey cinnamon buns. My heart is divided!

So this cake is an ode to my love for pumpkin pie, cinnamon buns and, well, cake.

fullcakeside540

So what is the Sugar & Spice Delight Cake exactly?

Well, it’s 6 thin layers of moist pumpkin and crystallized-ginger cake topped with a layer of super-cinnamony and buttery Cinnamon Sugar Spread Filling (think the middle of a Cinnabon), which is then topped with fluffy-as-air Vanilla Bean Whipped Cream and then the layered cake is covered in that cream-cheesy, sugary frosting fluffiness that usually adorns those beloved Cinnabons. Oh and some cinnamon and sugar sprinkled whipped cream poofs on top never hurts either. So I guess what I’m trying to say it you must bake this cake! Bake it, eat it, share it, marry it. I’m certain you won’t regret any of those decisions.

I actually made this cake twice for this post. The first time I found it had too much pumpkin puree and too much crystallized ginger, so I did the whole thing again (while my husband shook his head with utter confusion), and that was that. Guys, honestly, it really came together in taste the way I hoped, and it is really is a sugar and spice delight. It is decadent, but the whipped cream filling is so light and airy that it really balances it out.

brightcakeslice

Yep.

So more specifically, the pumpkin & ginger cake layers are essentially the sweet potato cake layers (minus the sweet potato and add the pumpkin) from my Autumn Delight Cake, the Fluffy Vanilla Cream Cheese Frosting is from my Cinnabon-Style Gourmet Cinnamon Buns, and the Vanilla Bean Whipped Cream Filling is that found in many of my cakes (I love this stuff). The Cinnamon Sugar Spread, though, is something that is really simple yet goodness-me, so amazing. Who knew melted butter, sugar, cinnamon and vanilla could be so awesome? Actually, I think we all knew that, but I just never thought to spread it in my cakes until now. You can also smother it on pancakes, waffles, toast . . . spouses. Anything.

As a side note, I know some of you have had issues in the past with getting the Whipped Cream Filling recipe to come together, so I’ve modified it slightly for ease. You shouldn’t have any issues now! We add less confectioners’ sugar and sprinkle it in once the whipped cream begins to thicken, so basically we’re just whipping cream (in a super cold stainless bowl) before adding the confectioners’ sugar and stabilizing gelatine mixture.

Stabilized whipped cream makes the most amazing filling because, like I mentioned above, it’s light as air and not sweet at all. It can also stand the weight of the layers, which comes in handy! I turn to this often when I want to include other really sweet elements into the cake, and as much as I love sweet frosting, I find it too much when it’s both inside and outside the cake. You know? It’s also great when you want to pipe whipped cream on top of a cake, as it will remain stable for days (in the fridge, of course).

So, let’s make this cake!

November 28th, 2013 Note: I’ve increased the flour for the cake layers, to ensure the cake doesn’t get over-taken by the pumpkin’s moisture. There shouldn’t be any trouble with this issue now.

December 31st, 2013: I’ve also decreased the pumpkin puree, so the cake should bake up nicely and not be over-powered by the pumpkin.

Sugar & Spice Delight Cake

Yield: One 6-layer, 8-inch round cake

6 layers of moist pumpkin & ginger cake smothered in buttery cinnamon sugar and filled with vanilla bean whipped cream and frosted in Cinnabon-style cream cheese vanilla frosting.

Ingredients

    For the Pumpkin Ginger Cake:
  • 2 cups (400 g) sugar
  • 4 large eggs, at room temperature
  • 1-1/4 cups (315 ml) sunflower oil (or vegetable, safflower, canola oil)
  • 1 1/2 cups (375 ml) pure pumpkin puree (canned works well)
  • 3 cups (345 g) cake flour
  • 1 tablespoon (7 g) ground cinnamon
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (7 g) salt
  • 1 teaspoon (3 g) ground nutmeg
  • 1/2 teaspoon (1.5 g) ground ginger
  • 2 tablespoons (30 ml) brandy or dark rum
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/3 cup (60 g) chopped crystallized ginger
  • For the Cinnamon Sugar Spread Filling:
  • 1 cup (200 g) sugar
  • 1/4 cup (30 g) ground cinnamon (I love Vietnamese Cinnamon for its intensity)
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • For the Vanilla Bean Whipped Cream Filling:
  • 3 tablespoons (45 ml) cold water
  • 1 packet (1 tablespoon) unflavoured gelatin (such as Knox brand)
  • 2 3/4 cups (660 ml) whipping cream (35-37% fat), cold, divided
  • 1/2 cup (65 g) confectioners' sugar
  • 1 teaspoon (5 ml) vanilla bean paste, or pure vanilla extract
  • Pinch of salt
  • For the Fluffy Vanilla Cream Cheese Frosting:
  • 1 package (250 g) cream cheese, softened 30 mins
  • 1 cup (227 g) unsalted butter, softened 30 mins
  • 4 cups (500 g) confectioners' sugar, sifted
  • 2 teaspoon (5 ml) clear vanilla extract (or pure vanilla extract)
  • 1/8 teaspoon orange flavor oil (or 1/4 teaspoon orange extract), if possible

Instructions

    For the Pumpkin Ginger Cake:
  1. Preheat oven to 350°F. Grease three 8-inch round cake pans, dust with flour, tap out excess and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed (I use #6 on KitchenAid) until light and fluffy, about 5 minutes. Add the oil and beat on medium until combined. Add the cooled pumpkin puree and mix until combined.
  3. Sift dry ingredients together (cake flour, cinnamon, baking powder, salt, nutmeg and ground ginger) and then add to pumpkin/egg mixture.
  4. Mix in brandy/dark rum (I used dark rum) and vanilla. Gently stir in crystallized ginger.
  5. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale for 560 g per pan), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. (Depending on your oven, you will likely need to bake 2 pans, followed by the third.) Bake until a knife or skewer inserted into the center comes out clean, about 25 minutes.
  6. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.
  7. For the Cinnamon Sugar Spread Filling:
  8. In a medium bowl, combine sugar and cinnamon. Stir in the melted butter, vanilla and salt.
  9. For the Vanilla Bean Whipped Cream Filling:
  10. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/2 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!)
  11. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream until it thickens just slightly, and then add the confectioners' sugar, vanilla bean paste and salt until very 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, but not spongy). Keep covered and chilled until ready to use.
  12. For the Fluffy Vanilla Cream Cheese Frosting:
  13. In an electric mixer fitted with the paddle attachment, blend the cream cheese and butter for 6 minutes on low speed (#2 on KitchenAid Mixer).
  14. Add 2 cups (250 g) of the confectioners' sugar and mix for 1 minute on low speed. Add the remaining icing sugar and mix for an additional 2 minutes. Add the flavors and mix for 1 minute on medium-high speed.
  15. Transfer to an airtight container and refrigerate.
  16. Assembly of the Sugar & Spice Delight Cake:
  17. Chill cake layers until cold and firm. Slice all three cake layers in half horizontally, so you have 6 cake layers total.
  18. Smear a small dollop of the frosting on the plate, pedestal or cake board, and place your first layer cut side up (so bottom of the cake layer is touching plate), and spread 1/5th of the Cinnamon Sugar Spread Filling on the layer, followed by ~3/4 cup of Vanilla Bean Whipped Cream Filling with a small offset palette knife, leaving 1" or so around the edge.
  19. Repeat previous step until you get to the final cake layer. Place last layer face down, wrap tightly with plastic wrap and chill cake for at least 30-40 minutes to set.
  20. Frost entire cake with a thin "coat" of Fluffy Vanilla Cream Cheese Frosting and chill until firm, about 30 minutes. Repeat frosting, using a turntable and palette knife to create texture (as in photo)--use one hand to turn the turntable and hold the palette knife in the other hand. Keep palette knife in place and let the turntable do the moving. Top with dollops of the remaining Vanilla Bean Whipped Cream Filling. Sprinkle with cinnamon and white sugar. Chill cake to set.
  21. Finished cake can be kept at room temperature for up to 8 hours. Keep refrigerated if longer than 8 hours, but serve at room temperature (although it does taste very good cold!.
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Sweetapolita’s Notes:

  • Pumpkin cake is similar to other spice cakes, carrot cakes, etc. in that it not only lasts several days in the refrigerator but almost gets better with age. It retains its moisture so well that you can make it up to two days ahead, chill and serve at room temperature, however it also tastes great cold!
  • The cake layers are essentially the same as the Sweet Potato Cake layers from the Autumn Delight Cake, but with pumpkin puree in place of the sweet potato puree and less crystallized ginger.
  • If you’d rather not be bothered with slicing the baked layers, you can always serve this as a 3-layer cake–I doubt anyone would complain!
  • The Cinnamon Sugar Spread Filling can be made the day ahead and covered in plastic wrap. To soften for spreading, simply microwave for about 10 seconds, or until it has softened enough to spread. On a sidenote, this spread is amazing on toast, pancakes, waffles or pretty much anything. And just when you thought cinnamon was cinnamon, there are several varieties, and each one will yield a very different taste in your baked goods.
  • The Fluffy Vanilla Cream Cheese Frosting is very fluffy and almost “loose” because we’ve beat the cream cheese to smithereens, but it tastes so good and creamy this way. I personally like using a really soft frosting consistency when frosting a cake, but it does take getting used to it wanting to slip and slide. If you find it too soft you can refrigerate the frosting itself until more firm, and in turn if you over-chill it and it’s too firm, you can soften in the microwave in very short intervals (about 10 seconds). It’s very forgiving. Just be sure to “beat” any air pockets out of it with a rubber spatula in a back-and-forth motion against the sides of the bowl.

Good luck & enjoy!

Related posts:

Orange Party Cake with Whipped Orange Frosting

Orange Party Cake via Sweetapolita

Hello from the land of orange cake! I’m finally getting a chance to share this happy-happy orange cake with you guys. Let’s just say since my last post, where lavender & strawberry made a summery debut, it’s been all about orange (and a whole lot of book recipe testing!). I made orange layer cake exactly 5 times in one week, and this was the one I was truly pleased with. Why did it take me 5 tries, you ask? Well, it was one-part cake fail, one-part inferior butter (we’ll talk more about that), one-part aesthetic let-down, one-part perfectionism, and two-parts me being completely Willy Wonky at (most) times. 

But alas, I really love this cake! It’s a moist yellow cake infused with fresh orange juice and zest, filled with an orange vanilla whipped cream, and frosted with an orange frosting tinted in a few sherbet shades using one of my favourite decorating techniques, the super-simple but strangely rewarding Pastel Swirl style. It’s a really neat (and quick) way to tell a story of the flavours inside the cake (much like the Vanilla Blackberry-Mascarpone Cake  I shared recently), or simply to add an artistic flair to any layer cake. Just remember that, although the colour combinations are virtually endless, I find this works best when the colours really blend together (but not over-blended or they’ll become one colour), so I’ve discovered that sticking to three (or so) colours that actually look nice when combined is ideal, not just colours that look nice beside each other. So in this case, since orange and pink make coral, I was able to blend them together to achieve a pretty new colour. I added some un-tinted frosting in there too, so that it would create pastel versions of the same colour scheme.

I made a little batch of sugar flowers (which would be super cute on the cupcake version of this cake, which I will likely do with the extra flowers from this post!), and ended up using a single little blossom and some pink and white sanding sugar to give the cake a little bit of a tropical feel. Real flowers would be so lovely on this style as well, and I can see a tropical shower cake, birthday cake, or even wedding cake a few tiers high becoming a total showstopper.

So I’m lucky enough to have you as a regular reader, you’ll likely notice that the filling and frosting recipes are variations on those found in many of my cake recipes. See, I don’t think you always have to start from “scratch,” but rather can make a few modifications on your favourite existing recipes to make a whole new cake. In this case, I simply added orange zest/juice to my favourite vanilla recipes, and it completely changes the experience. I absolutely love working with oranges in dessert, as I think they offer so much flavour and instantly make most desserts so much more interesting. And they literally fragrance the entire house one you start zesting away. It’s truly a lovely baking experience.

I typically use Valencia oranges when baking/juicing, because they’re so, well, juicy! I also find them even more fragrant than Navel oranges, offering even more orangey-ness to recipes. I did experiment with Pure Orange Extract while making this, but in the end I took it out of the recipe–it just gave it a medicinal quality that wasn’t so happy-happy. One option would be to experiment with Orange Blossom Water to the frosting, as that would give it a unique orange flavour as well (as with these cookies I made last Easter), but I find the juice and zest of the Valencia oranges worked well.

So, remember way up there when I mentioned that I had an inferior butter experience? Well, I’m actually glad I did, even though it meant 3 layers of cake in the garbage. And this feels important enough to make a separate post about butter in itself, but for now let me touch on what happened. So, as you know, I’m working on my first book (hooray!), which means I’m currently living in a sea of bags of sugar and flour that weigh more than my children, and have had to forgo buying groceries so I can make room in our fridge for the endless pounds of butter (kidding .  . . sort of), I decided that maybe I need to experiment with the less pricey butter variety, to see if it really makes a difference, or if it’s at least good enough for everyday baking. I decided that I’d buy my favourite butter, Lactancia My Country Unsalted Butter, for frostings and buttercreams, and try the Great Value butter for the actual cakes, etc. I made the cake back-to-back using each butter, while keeping every single step and ingredient the same, but the Great Value version was so dense and greasy. I tried it, and it tasted like cornbread–it was honestly, inedible, in my opinion. When I made it right then again with the Lactancia, it was just as it should be: light, tender and orange-y. I can assume that the Lactancia has a higher fat content, but it’s hard to know . . .

I can see this is a topic that likely requires extensive research, because aside from experimenting with every brand of butter out there in the same cake recipe, it would be impossible to know from simply looking at the butter packages at the store. The nutritional info on the packages are typically all the same, but that doesn’t mean that butter is made up of the same fat/water ratios. I would love to spend more time really figuring this out, because this is the first time in my life I’ve tasted a cake that tasted like cornbread, yet in this previous post from the Fluffy Vanilla Cake, some people have mentioned that they thought it tasted that way. I was perplexed! Especially since out of over 450 reader comments on that post, hundreds of people seem to share my love for how fluffy and light that cake is. Very mysterious . . .

Now I’m also wondering about those who have had separation issues with their Swiss Meringue Buttercream–again, something that’s never happened to me, and not because I don’t have epic baking fails, but maybe because I’ve only used higher-priced butter. It does kind of all make sense . . .

So that being said, it seems that in some cases, you might “get what you pay for” when it comes to butter for baking cakes and making meringue buttercream. I can’t say that every fancy brand is perfect for baking, and every inexpensive brand is terrible, but between these two brands for my cakes it was night and day. Something to think about! And if you have any experience with this, feel free to share your story in in the comments. Let’s get to the bottom of this.

In the meantime, here’s the recipe for this happy-happy orange party cake:

Orange Party Cake with Whipped Orange Frosting

Ingredients

    For the Orange Cake:
  • 4 whole eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 cup (240 ml) whole milk, at room temperature
  • 1/4 cup freshly squeezed orange juice, strained (I like Valencia oranges)
  • 3 cups (345 g) cake flour, sifted
  • 2 cups (400 g) sugar
  • 1 tablespoon plus 1 teaspoon (19 g) baking powder
  • 1/2 teaspoon (4 g) salt
  • 3/4 cup (170 g) unsalted butter, cold and cut into small even pieces
  • Zest from 2 medium oranges
  • For the Orange-Vanilla Whipped Cream Filling:
  • 2 tablespoons (30 ml) cold water
  • 2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
  • 2 cups (500 ml) whipping cream (35-37% fat), cold
  • 1/4 cup (30 g) icing/confectioners' sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • Zest from 1 medium orange
  • Pinch of salt
  • For the Whipped Orange Frosting:
  • 2 cups (454 g) unsalted butter, softened and cut into cubes
  • 4-1/2 cups (565 g) confectioners’ sugar, sifted
  • 1/4 cup (59 ml) freshly squeezed orange juice, strained
  • Pinch of salt

Instructions

    For the Orange Cake:
  1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour.
  2. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
  4. Gradually add the milk/orange juice mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest.
  5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~460 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
  6. For the Vanilla Bean Whipped Cream Filling:
  7. In a small 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!)
  8. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanillla 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). Fold in zest. Keep covered and chilled until ready to use.
  9. For the Whipped Orange Frosting:
  10. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  11. Add sifted icing sugar, orange juice and salt, and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.
  12. Assembly of the Orange Party Cake:
  13. Trim any dark edges or crust from cake layers with a very sharp serrated knife. Place your first cake layer, face-up, onto a cake stand, plate or 8-inch round foil cake board. Fill your pastry bag with about 1-1/2 cups of the Whipped Orange Frosting and pipe a dam around the perimeter of the cake layer (this will keep our Orange-Vanilla Whipped Cream Filling in place). Place about 1 cup of the cream filling on top of the cake layer, inside of the dam. Gently spread the filling using a small offset spatula.
  14. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume. Use your clean offset spatula to carefully smooth the frosting so it's flat against the cake.
  15. Cover the entire cake gently with plastic wrap (I like Press n' Seal), and then, once covered, use your hands to carefully ensure the cake is lined up straight and flattening any lumps or bumps of frosting. Chill for at least 30 minutes.
  16. Once cake is stable and chilled, apply an even layer of frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes.
  17. Place cake plate/board with cake onto a turntable, if possible. Be sure your remaining frosting is smooth and fluffy, working it with a rubber spatula for a few moments. You can even warm in microwave for a few seconds to soften it up.
  18. Divide frosting into 4 separate small bowls. Tint 3 of them: 1 orange, 1 bright pink, 1 bright coral (pink + orange). Leave the remaining frosting un-tinted. Place cake on a turntable, if possible.
  19. Using a small offset spatula, spread the orange frosting on the top of the cake, letting it extend about 1/2" over the edge. Using a straight medium spatula, spread a thick layer of bright pink frosting along the bottom third of the entire cake, followed by the un-tinted frosting on the middle of the cake, and the coral on the upper third of the cake. Clean your medium straight spatula and then smooth the sides of cake, slowly turning the cake turntable while holding the spatula steady. Use your small offset spatula to smooth top of cake. Top with sanding sugar and sugar blossom, if desired.
  20. Keep cake refrigerated for up to 2 days, but serve at room temperature.
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Sweetapolita’s Notes:

  • Here’s my video tutorial on this frosting technique. 
  • For this sherbet colour scheme, I used the following gel colours: Electric Pink for the bright pink, Electric Yellow Red Red for the orange, and combined the two colours for the coral. Just a note that you’ll want to get your pink super bright, as it will fade a bit after applying to the cake. The reason I use “electric” colours when tinting frosting with an ivory tone (so pretty much anything with butter), is because I feel that the electric colours cut through the yellow better than regular colours. You just have to be careful that you don’t end up with neon frosting (however, that might not be a bad thing in some cases!).
  • For all of my cake decorating, I use a cake turntable–it’s definitely a must-have. I have a homemade version, but have recently started using the Ateco Revolving Cake Stand, and I love it.
  • I always use a Small Offset Spatula and Medium Straight Spatula when frosting a cake.
  • For the blossoms, I used 5-Petal Flower Cutter set, and simply cut them from thinly-rolled Gum Paste , shaping them by letting them dry in a egg carton (or you can always buy flower formers, but I have a designated egg carton for this kind of thing). Once dry I brushed on a little pink petal dust into the centre, and attached sugar pearls in the centre using a tiny dab of Clear Piping Gel.

Good luck & enjoy!



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