7 Beautifying Baking Ingredients

As some of you might know, I have a bit of a history with cake and beauty. I’ve always been a total girl’s girl–you know, hooked on dresses, lip gloss, fancy skin cream and the like. I’ve also always been obsessed with baked goods (what gave that away?). So, in light of wanting to make these two passions my career, by the time I was 26, I decided to marry my fascination for cake with my love for all things girly together in one sweet flurry–I created a collection of bath and body products made from high quality “baking” ingredients, blended and whipped together in the same way we would make sweet frostings or batters.

It took about a year researching ingredients and recipes, and of course serious concocting in the kitchen, but finally the initial line of “cakey” lotions, suds and scrubs was born. After a year of studying and working with of the best natural oils and butters on the market, I learned that we can achieve the most gloriously gorgeous skin using just a handful of these chemical-free, all-natural ingredients. And even though I left the company in the hands of my business partner several years later, my love for gorgeous skin and hair lives on–I continue to smother my skin in the very same ingredients we use to bake our beloved cakes and confections–they’re just too good and always in my pantry.

Besides, us baking junkies cannot live on baked goods alone, right? We all love our skin and hair to feel nourished, youthful and glowing (you know, for those days we actually leave the kitchen). So let’s talk beauty, baby:

*As with anything that you’re applying to your skin, you’ll want to do a little patch test, before using all over your face or body, particularly if you have sensitive skin.

HONEY

Aside from its divine taste and texture, honey is said to have countless health benefits and medicinal uses, a lot of which have to do with its anti-bacterial and antioxidant properties, among others. Honey seems to be a heal-all, including working as a treatment for cuts, wounds, sore throats, hangovers, energy-boosting and many more. But honey also boasts several beauty benefits. It is known for its soothing properties and for being a natural humectant (naturally attracts and retains moisture), so needless to say it’s a sweet addition to any beauty routine.

Here are some (of many) ways I like to use honey in my beauty routine:

  • Mixing a squeeze of honey with coconut oil or shea butter for a sweet-as-can-be body moisturizer.
  • Adding a few generous squeezes of honey (about 1/2 to 1 cup) to warm bath water for a luxurious bath (I have to admit, I do feel slightly Cleopatra-esque doing this, but I think we all need to feel that way whenever possible.) It feels incredibly silky and leaves the skin smooth as can be.
  • Squeezing a teaspoon of honey into your palm and mixing with my shampoo in shower for taming my rather processed, tangly, curly hair prior to conditioning.

You can learn more about the benefits of honey here.

7 Beautifying Baking Ingredients via Sweetapolita

SUGAR

So it’s true, sugar isn’t necessarily the most magical ingredient for the inside of our bodies–we know this. (Which is why we all keep our sugar intake to a minimum, right? Right. Ahem.) But, sugar is a fabulous beauty ingredient. It’s also helpful that it’s likely always in your cupboard, ready and waiting to beautify the baker (that’s you).

One of the main benefits of sugar (when used on the skin) is that it contains glycolic acid (Alpha hydroxy acid). Glycolic acid penetrates the skin easily, and is said to reduce wrinkles and remedy hyper-pigmentation (along with many other skin conditions). With its ability to “peel away” dead skin cells, it is a natural exfoliant, revealing the healthy, live cells beneath which gives our skin that vibrancy and glow we all yearn for. The sugar granules themselves are also an exfoliant and are a great way to bind other skin-saving oils (eg. olive oil) to create the ultimate natural skin product. (It’s also handy that sugar acts as a natural preservative, giving our homemade beauty products a longer shelf life.)

You can use any type of sugar in your beauty routine, but just note that the finer the sugar granule, the gentler the exfoliation. You can use it on its own, but I find it’s easier to combine with some olive oil, coconut oil or other beautifying base-oils, such as sweet almond oil or jojoba oil (these are found at health food shops or online).

From finest to most coarse, I use brown sugarcaster sugar (aka superfine sugar), granulated sugar, or raw sugar (aka turbinado sugar). You can, though, use any kind of sugar you may have or come across. Just remember that if you are using on your face, I would stick to brown sugar or caster sugar and apply in small, gentle circles before rinsing thoroughly. For your body, any of the sugars would work well–I use turbinado mixed with some lavender white sugar (and oils) for my body scrubs, and apply 3 times per week (the sugar dissolves down the shower drain). I don’t, however, recommend using a sugar scrub in the tub–the granules tend to sink to the bottom and can aggravate your, um, parts. Let us stick to the sink or shower for our exfoliating adventures.

EGGS

With their protein-richness and nutrients, it’s not a surprise that eggs can make a nourishing and natural beauty ingredient. Both egg whites and egg yolks can be used in at-home beauty care, both for nourishing facial and hair treatments. While I have to admit that I don’t feel particularly comfortable rubbing raw eggs on my face, but I have been known to smother my rather large, frequently coloured and potentially dry hair in whole eggs for a rich boost of moisture and shine.

There are many egg-based hair treatment recipes out there, but I like to keep it simple–break an egg (or in my land of big-hair, 2 eggs) into a bowl and whisk (scrambled eggs, anyone?). Get into the shower and work the mixture into dry hair from root to ends. Leave on for 10 minutes before rinsing with COOL water, not hot water, or you will end up with cooked eggy bits in your mane, and that’s never good. Once completely rinsed, shampoo and condition as usual.

7 Beautifying Baking Ingredients via Sweetapolita

COCONUT OIL

Let’s just call this the sweet-miracle ingredient. I keep a big jar of this stuff in my kitchen and bathroom at all times–it’s readily available at grocery stores, health food stores, online, etc. (try Trader Joe’s Organic Virgin Coconut Oil) and I use it often. At only about 50 cents per ounce (or less if you buy in bulk), it’s hard to find a reason not to. The actual health benefits of coconut oil are seemingly endless: When used in cooking and baking, it has been scientifically linked to such things as weight loss, increased energy and lower blood cholesterol levels, just to name a few.

If that’s not enough of a reason to start buying it by the truckload, let’s talk about how it can make us even more dazzling. Back in my body-lotion-making days, I couldn’t get enough of coconut oil in my formulas–it’s so rich and creamy and leaves the loveliest sheen to the skin. (And no chemicals. Imagine?) You can use coconut oil straight out of the jar as a nourishing and effective makeup removerbody moisturizer (it’s a bit greasy for a face moisturizer though), massage oil, deep hair treatmenthair-styling cream to ease frizz and add sheen, lip balm and more.

Here are just a few of the ways I love to use coconut oil in my beauty routine:

  • Placing a small amount of the oil on a cotton round to remove my eye makeup. I love how easily it takes off even the blackest of mascaras, and moisturizes that sensitive eye area all the while (just don’t get it in your eyes).
  • Adding a scoop to homemade brown sugar body scrub (see below) used every few days in the shower. The coconut oil adds extra richness and leaves a gorgeous sheen (soap, albeit very necessary, is super-drying, so this is a fabulous skin-quench to apply after you use shower suds of any kind).
  • Using directly out of the jar post-shower as a full body moisturizer, rubbing it into nails as well for a cuticle treatment and nourishment (you can also try adding a bit of honey and rubbing together before massaging into skin–sweet decadence!).
  • Using as a once-per-week deep hair treatment by massaging into hair (starting a few inches below roots working through to ends), leaving on for 10 minutes and then applying shampoo, washing and rinsing in the shower (don’t rinse before adding shampoo, or it will remain greasy for days).
  • Applying to lips as a decadent lip balm, nails as a nail and cuticle balm and feet as a foot cream. (I also love using it on my dry hands, but because it does have a light greasiness to it, so you just want to be sure to really work it in.)

Learn more about the health benefits of coconut oil here (there are plenty!).

OLIVE OIL

With large amounts of vitamin A, D, and, as well as vitamin E (a powerful antioxidant–antioxidants kill free radicals which cause our skin to show the signs of aging), olive oil is another miracle oil of sorts–its uses and benefits are seemingly endless, for both health and beauty. Back in the very beginning of my natural-beauty-product-making days, while researching all of the various oils and their properties, I remember being shocked to discover all of the amazing beauty benefits of olive oil–an oil I thought was just for cooking. I immediately started using it as a moisturizer and nail oil for weeks before working it into some of the product “recipes.” I noticed a remarkable transformation in the softness, sheen and texture of my skin. Just remember that olive oil imparts a subtle and distinct “olive oil” scent.

Here are some ways in which you use can olive oil in your beauty routine:

  • Using an olive-oil based sugar scrub in the shower (you can also include the coconut oil mentioned above, among other ingredients in this list.) for a decadent and nourishing skin treatment.
  • Applying all over body for a skin-sheen and hit of moisture.
  • Applying a few drops to a cotton round to removing makeup (and as with commercial makeup remover, you just don’t want to get it in your eyes).
  • Working into hands, feet, heels and elbows (or any other dry patches or areas of skin) for and instant treatment, either on its own or mixed with honey.
  • Filling a small dish with olive oil and soaking nails for a few moments to soften cuticles for a mini at-home manicure (soak for a few minutes and then gently push the cuticles down prior to painting your nails).
  • Adding a few tablespoons of olive oil to warm bath water for moisture and lighter layer of sheen.

Learn more about the many health benefits of olive oil here.

COCOA BUTTER

Dessert for your skin!

Okay, so you may not already have this in your pantry, unless you’re making your own chocolate, but this makes for not only an amazing baking ingredient (try it–it’s awesome), but incredible asset to your natural beauty ingredient arsenal (you can buy it at health food stores or online, such as on amazon: Cocoa Butter). Cocoa butter is high in antioxidants and is extremely nourishing. Much like chocolate, the cocoa butter itself is solid at room temperature but begins to soften and melt with the warmth of your hands, so it makes an ideal massage bar and body butter–it’s creamy, rich, nourishing and velvety. It also has the most delightful-but-subtle chocolaty confection scent to it, naturally–pure decadence for your skin, lips and nails.

My aunt and uncle used to work in a chocolate factory, and I remember when I was a teen, they would bring me home huge chunks of cocoa butter. I loved using it as a body butter then, and I love it now. (However, if I was writing this blog then, I may have to told you that to achieve the ultimate goddess-like tan, you should smother yourself in it and lay on a scorching black roof with your best friend whilst listening to Guns ‘N Roses. That would have been very, very bad advice.)

But, I can tell you that cocoa butter does have some amazing uses for natural beauty and care . . .

Here are some of the ways you can use cocoa butter in your beauty routine:

  • Use a chunk of raw cocoa butter as a massage bar, which in turn becomes an rich and nourishing moisturizer.
  • Apply to lips as a decadent (and yummy-smelling) lip balm.
  • Rub into nails for an effective nail treatment and natural shine.
  • Melt 1 part cocoa butter and 1 part coconut oil over a double boiler until melted, remove from heat and add a squeeze of honey and stir until combined. pour into a glass jar and let cool. Use on dry skin or all over body for a sweet and decadent body butter.

BAKING SODA

So it does seem a little strange to be using the same thing for our beautiful-ness as we do to deodorize our refrigerators and bake our cakes with, but it seems there are countless ways to tie this everyday ingredient into our skin and hair care routines (you’ll just want to keep the box of baking soda in the fridge, in the fridge). And since you likely always have baking soda on hand, it just might be time to give it a few other cheap and cheerful purposes. Think purifying and clean. Super clean.

Here are some nifty ways you can work this clarifying ingredient into your beauty routine:

  • For a quick and super-affordable dry shampoo, use a clean, medium-sized make up brush dipped in baking soda (with excess tapped off) and blot along your oily roots. Leave on for about a minute and then shake hair with your hands to distribute and rid of any excess. The baking soda will absorb all of the grease and leave your hair feeling ready for (yet) another day.
  • Create an effective, natural face cleanser by mixing 3 parts baking soda to 1 part water, and apply to damp skin in a gentle, circular motion. Rinse well with lukewarm water and pat dry. This is gentle enough to use several days per week, particularly in the summer when our skin generates more oil.
  • Sprinkle some baking soda onto the regular amount of toothpaste on your brush, and brush your teeth as usual for a homemade tooth whitener.

So there we have it! There are so many more, but these are the ingredients I use the most in my beauty routine. And if you’re not the type of person who feels comfortable smothering and slathering kitchen cupboard ingredients on themselves, try looking for beauty products that contain one or some of these ingredients–I bet you’ll notice a difference.

And if you’re eager to get buffing, here’s the 5-minute brown sugar body scrub I make and use 3 times per week for a gorgeous, super-healthy glow:

Decadent Brown Sugar Body Scrub

Ingredients

  • 2 cups turbinado (raw) sugar (or 1 1/2 cups turbinado plus 1/2 cup lavender sugar, if you have it)
  • 1 cup olive oil
  • 1/2 cup coconut oil
  • 1 tablespoon honey

Instructions

  1. In a wide-mouthed glass jar, add all of the ingredients and stir to combine. Keep lid on jar between uses.
  2. Apply to body in a circular motion and rinse. Use up to three times per week.

Notes

In a pinch, you can use straight turbinado sugar and olive oil--it will still be a decadent exfoliation and nourishing treatment for your skin!

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*images via shutterstock 

Do you have other ways in which you incorporate baking ingredients into your beauty routine? I’d love to hear about them!

See you soon with a baked good recipe!

A Birthday + Pink Mixer Giveaway! {Winner Announced}

And the winner of the Pink KitchenAid 5 QT Mixer Giveaway is . . .

#3309 Jenny Holiday: “If I were a cake…. The Pink Champagne Cake at the Madonna Inn in San Luis Obispo, CA!! The pink curls on top remind me of a hairdo I had for my cousin’s wedding! :)”

Congratulations, Jenny! You will also be notified by email.

I will be back soon with another sweet recipe to share!

. . .

611_81655_A_001

It’s my birthday!

I’m one of those people who love to make a big deal out of birthdays (even my own), so I couldn’t let today happen without celebrating with you in some way. That’s why I’m giving one of you an it’s-my-birthday gift — this super awesome, pink KitchenAid Komen Foundation Artisan Series 5-Quart Mixer! It’s my favourite colour of the KitchenAid collection, and the one I use every day. Needless to say, it brings me infinite joy!

Giveaway is now closed. 

TO ENTER: 

To enter this giveaway, simply answer the following question in the comments section of this post:

If you were a cake, what kind would you be?

Surely there’s a cake that epitomizes your personality: vanilla birthday cake? opera cake? carrot cake? upside down pineapple cake?

  • For an extra entry, come over to Facebook and “like” Sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry share the Sweetapolita Facebook Giveaway post on your own Facebook page, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry, share this post on Twitter and include @sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

 THE RULES:

  • One entry per person, plus additional qualified bonus entries (mentioned above). Your comment may take a few moments to appear. 
  • Winners will be announced Tuesday, July 30th, 2013.

Best of luck to you and Happy Birthday to me!

*This giveaway is sponsored by Sweetapolita. 

I’ll see you very soon with another recipe!

 

Related posts:

Sweetapolita’s Happy Summer Giveaway! {Winner Announced}

The winner of Sweetapolita’s Happy Summer Giveaway is . . .

#1427 Molly @ Bakelette: “ICE CREAM! Yum!”

Congratulations, Molly! You will also be notified by email.

I will be back very soon with another recipe!

. . . 

clockwise from top left: cuisinart soft serve ice cream maker, nostalgia electrics cotton candy maker, babycakes mini cupcake maker, rice melamine teaspoons, pink kitchenaid mixing bowls

Hello, my friends!

Okay, so it’s not exactly summer yet. But soon (let’s hope). I thought it would be fun to do another giveaway of some of my best-loved treasures, and with summer almost here, it seems like a perfect reason to celebrate. I’m excited to be giving away all of the gifts shown above to one lucky reader as a little thank you for your awesomeness (I just wish I could give every reader these prizes, because you are all amazing and appreciated!).

So again, here’s what one reader will win:

Seriously happy, summertime kitchen-fun.

Hooray! 

Giveaway is now closed. 

TO ENTER:

To enter Sweetapolita’s Happy Summer Giveaway, simply answer the question below in the comments section of this post.

What’s your best-loved summer treat? 

  • For an extra entry, come over to Facebook and “like” Sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry share the Sweetapolita Facebook Giveaway post on your own Facebook page, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.
  • For an additional entry, share this post on Twitter and include @sweetapolita, and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

 THE RULES:

  • One entry per person, plus additional qualified bonus entries (mentioned above). Your comment may take a few moments to appear. 
  • Giveaway open worldwide.
  • Winners will be announced here on the blog on Wednesday, June 5th, 2013.

*Giveaway sponsored by Sweetapolita 

I’ll see you soon with another recipe!

Best of luck!

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6-Layer Chocolate Sprinkle Cake + a Cookbook Announcement!

So . . . I have some news! As you may have guessed from the title of this post, I’m thrilled to share that I’ve just embarked upon writing my first Sweetapolita baking book!

I know this will be the most creatively rewarding journey of my life so far and, although writing a book is all new to me, I feel strangely comfortable — as though this is exactly where I was meant to be. It also makes a world of difference having such incredible support. Over the past many months, I’ve worked closely with my fabulous literary agent, Judy Linden of Stonesong Press, while creating my book proposal, and without her this would never have come to be. And I couldn’t be more honoured to be teaming with such an amazing editor, Ashley Phillips, from Clarkson Potter  and yet another amazing editor here in Canada, Robert McCullough, from Appetite by Random House of Canada – have you seen the incredible cookbooks they publish? Of course you have! Martha Stewart’s books, the Barefoot Contessa books and Rachael Ray’s books are just some examples of the incredibly inspiring books published by Clarkson Potter/Random House. Needless to say I’m in amazing hands.

As I worked on the outline for this book over the past year or more, I felt as though I going to bust from the urge to share the ideas with you on the blog. Somewhat torturous and exhilarating all at the same time! I tapped into the very essence of my heart and soul, and now it’s time to bring those ideas to life in the kitchen, through the lens and finally, in print. I simply can’t wait to share more details with you along the way. What a journey ahead!

Finally, I want to thank you all from the bottom of my sweets-loving heart for helping me make this happen. Your enthusiasm and support for this blog has inspired me to strive for creative heights I never imagined possible. And the truth is, I kind of love you guys. Like crazy.

And as any self-respecting baking junkie would do in a time of celebration and dreams-come-true, I made a super-sprinkly cake!

Sprinkle Cake via Sweetapolita

What is this sprinkle-crusted cakey-ness? It’s a 6-layer moist chocolate cake, filled with vanilla birthday cake whipped cream filling (we’ll get to that yumminess), covered in malted Belgian chocolate frosting, then covered with a medley of sprinkles and such. Inspired by one of my favourite cake recipes, the Campfire Delight Cake, I’ve been thinking a lot about 6-layer chocolate cakes covered in malted Belgian chocolate frosting — it’s just too awesome to not. But with all of that chocolate going on, 5 layers of vanilla birthday cake whipped cream filling push the party in this cake over the edge. So decadent!

You probably remember from this cake and this cake that I love whipped cream filling. I think it’s such a great starting point for a filling, and you can flavour it pretty much any way you like. It’s so light and airy, and because it’s not sweet or buttery, it’s the perfect filling for a rich cake frosted with a rich icing. So I just took that whipped cream filling and turned it into a vanilla birthday cake of sorts! With some white cake batter, pure vanilla and rainbow sprinkles that classic whipped cream filling just had 8 excitable little girls show up to the door with their party hats on.

sprinklecakeed

I thought it would be fun to make a huge sprinkle medley to decorate this cake, so I just grabbed a big bowl along with a bunch of jars of my favourite sprinkles and sugar pearls, and kept adding and shaking them up until I liked the way it looked. I decided to pipe a fancy border around the top, mostly because I love the consistency of that chocolate frosting, and I knew most of the cake surface would be covered with sprinkles.

Crunchy, creamy, cakey, fluffy, chocolaty. The border is just a twist on this piping technique, but with the 1M star tip, and rather than just piping one “shell” after the other in a straight single line around the top of the cake, I angled the first one toward the centre slightly, and then piped another right beside it, angling it toward the first — like a heart shape. Once you do this around the whole cake, it takes on a woven look of sorts. Really quite simple, but neat looking!

Sprinkles via Sweetapolita

And then I started daydreaming frolicking in a huge adult-size play area filled with 5 feet of this sprinkle medley. And then I had cake. And then I did a few jumps for joy! And then I got a cramp. But then I jumped for joy again!

I simply cannot wait to share more book details with you all. Stay tuned! In the meantime, please say you’ll make this cake to help me celebrate?

6-Layer Chocolate Sprinkle Cake

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

Serving Size: 8-10

6 layers of moist, dark chocolate cake filled with birthday cake whipped cream and sprinkles, covered in creamy, rich malted Belgian chocolate frosting and covered in a medley of more sprinkles.

Ingredients

    For the Chocolate Layer Cake:
  • 2-1/2 cups + 1 tablespoon (330 g) all-purpose flour
  • 3 cups (600 g) granulated sugar
  • 1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 1 tablespoon (15 g) baking soda
  • 1-1/2 teaspoons (7.5 g) baking powder
  • 1-1/2 teaspoons (12 g) salt
  • 3 eggs, at room temperature
  • 1-1/2 cups (360 mL) buttermilk, room temperature
  • 1-1/2 cups (360 mL) strong black coffee, hot
  • 1/2 cup (120 mL) vegetable oil
  • 1-1/2 tablespoons (22.5 mL) pure vanilla extract
  • For the Whipped Birthday Cake Filling:
  • 3 tablespoons (45 ml) cold water
  • 1 tablespoons (15 ml) unflavoured gelatin (such as Knox brand)
  • 2 cups (500 ml) whipping cream (35-37% fat), cold, divided
  • 1/2 cup (63 g) icing sugar
  • 1 heaping tablespoon (15 g) white cake mix
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • For the Malted Belgian Chocolate Frosting:
  • 1 lb butter (2 cups)(454 g), at room temperature
  • 4 cups (500 g) icing sugar (confectioners' or powdered), sifted
  • 3/4 cup (75 g) Ovaltine Classic (brown in colour)
  • 1 tablespoon (15 mL) pure vanilla extract
  • Pinch of salt
  • 8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/2 cup (120 mL) whipping (35% fat) cream
  • You will Also Need:
  • Sprinkles! Lots of them (about 2 cups), preferably a mix.

Instructions

    For the Chocolate Layer Cake:
  1. Preheat oven to 350° F. Prepare three 8-inch round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
  2. In bowl of electric mixer, 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 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
  5. For the Whipped Birthday Cake Filling:
  6. In a small 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. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  7. In a small bowl, sift together the icing sugar and cake mix.
  8. In a chilled stainless steel bowl with a chilled whisk attachment (for stand mixer), beat the remaining whipping cream, icing sugar/cake mix, 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). Keep covered and chilled until ready to use.
  9. For the Malted Belgian Chocolate Frosting:
  10. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  11. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  12. Add whipping cream and beat on med-high speed for another minute.
  13. Mix and "work in" with rubber spatula right before applying to cake (to rid of air bubbles).
  14. Assembly of the 6-Layer Chocolate Sprinkle Cake:
  15. In a medium bowl or container, create a mixture of your favourite sprinkles: non-pareils, rainbow jimmies, chocolate sprinkles, pearls, etc. Set aside.
  16. On an 8-inch round cake board (or cake plate), put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
  17. Place your first layer face-up on the board (or plate) and cover with 1/5 of the Whipped Birthday Cake leaving about 1/2" around the edge and cover with a thin layer of your favourite sprinkle mix.
  18. Repeat until you come to your final 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.
  19. Using a turntable, if possible, frost entire outside of cake with a thin layer of Malted Belgian Chocolate Frosting to seal in crumbs. Chill until firm. Repeat with another layer of frosting, this time working to get the frosting as smooth as possible. Place cake on a cookie sheet and carefully press your sprinkle mix onto sides, letting the excess fall down onto the cookie sheet. You can cover sides completely or leave 1/3 exposed (as in photo). Once you are pleased with your sprinkled sides, fill a medium or large pastry bag fitted with pastry tip 1M with the remaining frosting (about 2/3 full) and pipe border around the top of cake. Chill until firm.
  20. Take cake from fridge and cover the top with a layer of your sprinkle mixture, using a toothpick to push sprinkles in between piping. Once frosting softens again, the sprinkles will adhere to top.
  21. Serve cake at room temperature, but keep refrigerated if not serving the day it's made.
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Sweetapolita’s Notes:

  • For the chocolate cake, I used Cacao Barry Cocoa Powder – Extra Dark.
  • For the malted Belgian chocolate frosting I used Callebaut Dark Callets 70.4 % .
  • For my sprinkle medley, I used rainbow jimmies, sugar pearls, chocolate jimmies, and tiny round rainbow sprinkles.
  • To decorate the piped border, I used a medium pastry bag and pastry tip 1M.
  • You can make the chocolate cake layers up 2 days ahead, wrapped tight in plastic wrap and stored at room temperature, or up to two weeks ahead wrapped tight and frozen. Thaw in refrigerator and then bring to room temperature.
  • Keep decorated cake in refrigerator for up to 2 days, but serve at room temperature.

Good luck & enjoy!

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Lemon Meringue Delight Cake

Lemon Delight Cake via Sweetapolita

Have you ever noticed that the best thing to pair with lemon seems to be . . . lemon? Every time I make a lemon cake or cupcake, aside from my occasional frolic with lavender and lemon or blueberry and lemon, all I want to do is add more lemon zest, lemon juice, lemon extract, lemon filling, lemon topping, lemon curd, lemon frosting and lemon buttercream. Lemon!

Lemon Delight Cake via Sweetapolita

During some of my recent baking in preparation for my sister-in-law’s baby shower, I did some lemon cupcakes filled with lemon curd and topped with lemon frosting, and I realized that I haven’t made a completely lemony layer cake in a long time. It was definitely time. And wait! Before you scroll down and read the recipe, just know that there are a few components in this cake that do take some time, but don’t let that scare you away — most of this cake can be made up to a few weeks ahead of time, so the actual assembly of the cake really is pretty quick and simple.

So what is a Lemon Meringue Delight Cake? It’s three layers of moist, lemony sponge cake filled with homemade lemon curd, lemon curd Swiss meringue buttercream and baked meringue discs, and frosted in more lemon curd Swiss meringue buttercream, topped with more lemon curd, swirls of buttercream, baked meringue swirls and lemon drop candy. In other words, a lotta lemony loveliness.

Lemon Delight Cake via Sweetapolita

A lemon party of sorts.

Lemon Meringue Milkshake via Sweetapolita

Remember these Lemon Meringue Milkshake & Mini Swirl Meringues? I make those little swirl meringues often, and I thought they’d make perfect little lemon cake decorations, so I just made them a bit bigger and a tad more swirly for this cake. In this particular recipe I did the meringues with a Swiss meringue method (heating the sugar and egg whites over a pot of simmering water until they reach 140-160°F and then whipping them in the mixer), but you can also do them with a traditional French meringue method (whisking the room temperature/warm egg whites in the mixer until they become foamy, then adding the sugar gradually, beating until stiff peaks form). I found, though, that the Swiss version seems to bake very glossy and the French meringue bakes a little more matte. The ones I used on the cake ended up being the French version, but I made some last night using the Swiss method and they were so nice and glossy. (They seem to taste the same either way.)

Baked meringues have my heart because, aside from their addictive sweet, light and crispy-ness, you can make a big batch and keep them airtight for weeks, making them ideal for topping cakes or cupcakes. And, of course, for random snacking. I thought it would be fun to make a few larger discs and put them right on top of the lemon curd filling in the cake, so when you’re taking lemony cake bites you hit little bursts of lemon meringue surprises along the way.

Lemon Delight Cake via Sweetapolita

Lemon Delight Cake via Sweetapolita

Lemon Meringue Delight Cake via Sweetapolita

Lemon = Happy.

Again, I know the recipe looks a little daunting because of all of the components, but if you do a bit ahead of time, it really is a joy to make. Keep remaining lemon curd in an airtight container in the freezer for a zippy addition to pancakes, muffins, scones and more  – you’ll thank me! ♥

Lemon Meringue Delight Cake

Yield: One 3-layer, 8-inch round cake

Serving Size: 8-10

Three layers of moist lemon sponge cake filled with lemon curd and crisp baked meringue cookies and topped with lemon curd buttercream, more lemon curd and baked meringue swirls.

Ingredients

    For the Baked Meringue Swirls/Discs:
  • 3 egg whites (90 g)
  • 3/4 cup (150 g) sugar
  • A drop soft gel paste color, yellow
  • You will also need:
  • A large pastry bag
  • Decorating tip #1A
  • A small paintbrush
  • For the Lemon Curd:
  • 4 lemons (or 6 Meyer lemons), preferably organic
  • 2 whole eggs plus 4 egg yolks (set whites aside for buttercream)
  • 1 cup sugar (200 g)
  • 4 tablespoons (60 g) unsalted butter, at room temperature and cut into small even cubes
  • For the Lemon Swiss Meringue Buttercream:
  • 7 egg whites (210 g)
  • 1-1/2 cups (300 g) sugar
  • Pinch of salt
  • 2 cups (454 g) unsalted butter, softened and cut into cubes
  • 1/4 cup (60 ml) lemon curd
  • 1 teaspoon (5 ml) pure vanilla extract
  • Few drops of soft gel paste colour, yellow (I used electric yellow)
  • For the Lemon Cake:
  • 3/4 cup (170 g) unsalted butter, softened
  • 2 cups (400 g) sugar
  • 6 eggs, separated
  • 2 cups (270 g) all-purpose flour
  • 3/4 teaspoon (4 g) baking soda
  • 1/2 teaspoon(4 g) salt
  • 2 tablespoons (30 ml) lemon juice
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/2 teaspoon (2.75 ml) lemon extract
  • 2 tablespoons (30 ml) lemon zest
  • 3/4 cup (180 ml) plain yogurt, at room temperature
  • baked meringue swirls, for decorating
  • lemon drop candy, for decorating

Instructions

    For the Baked Meringue Swirls/Discs:
  1. Preheat oven to 200°F. Line two baking sheets with parchment paper and set aside. Wipe the bowl of an electric mixer and the whisk attachment with paper towel and lemon juice, to remove any trace of grease.
  2. Add egg whites and sugar to the mixer bowl and fit onto the top of a medium saucepan filled with about 1-inch of simmering (not boiling) water. (Be sure the bottom of your bowl is not touching the water.) Whisk constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  3. Dry the underside of the mixer bowl and transfer to your stand mixer. Whip using the whisk attachment until the meringue is thick and glossy and has reached the stiff peak stage.
  4. While the meringue is whipping in the mixer, fit your decorating bag with a plain round pastry tip. Fold over a cuff at the top of the pastry bag and paint 3, equally-spaced, thin lines of yellow gel colour using your fine paint brush (you can use any paint brush, but it should only be one you designate for food) from the pastry tip up toward the cuff.
  5. Fill the bag with your meringue (no more than 2/3 full) and pipe 1-1/2-inch swirls onto one of the lined baking sheets, spacing them about 1-inch apart. (These will be used to decorate top of cake). On the second baking sheet, pipe the remaining meringue into flat discs, about 2-inches in diameter, spacing them about 1" apart. (These will be used on top of the filling inside the assembled cake.)
  6. Bake for 60 minutes, rotating the trays after 30 minutes. Lower the oven to 175°F and bake until dry, about 40 minutes more. Keep in an airtight container until needed.
  7. For the Lemon Curd:
  8. Wash lemons really well (with a bristled brush under cold water) and using a zester, remove all of the coloured portion of the peel from the fruit (not the white pith–it’s bitter!) into a bowl or onto a piece of wax paper. Rotate fruit as necessary to get as much of the zest off. Repeat until you have 2 teaspoons (30 ml) of the zest, and set aside.
  9. Slice the lemons in half crosswise (I find room temperature citrus is best for juicing) using a sharp knife, and extract as much of the juice as you can using a citrus reamer, or I use a small, manual citrus juicer. (Just be sure to catch all of the juice in a bowl and to completely strain the seeds before using.) Repeat the juicing until you have 2/3 cup (160 ml) of the strained juice.
  10. Get your double boiler ready by filling a saucepan with 1″ of water, then placing a metal bowl on top of the saucepan. You will need to ensure the bowl fits snugly into the top of the saucepan and that the bottom of the bowl doesn’t touch the water (important, or your eggs will cook). You can now remove the bowl and continue with making the curd.
  11. Whisk the juice, whole eggs, egg yolks and sugar in the bowl until smooth. Add the butter cubes to the bowl, but don’t stir.
  12. Heat the water in the saucepan over low heat until it simmers (not boils) and place the bowl atop the rim. Stirring gently, but constantly, using heatproof spatula or wooden spoon, cook until the curd has thickened and all of the butter has melted and is incorporated, about 10 minutes (this can vary). To test if the curd is thick enough, remove the spatula or spoon from the curd and check that it’s coated.
  13. Strain the curd over a bowl using a fine-mesh sieve and then stir in the 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 also thickens up a bit more while chilling. Keep refrigerated.
  14. For the Lemon Swiss Meringue Buttercream:
  15. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites, sugar and salt, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  16. With whisk attachment of mixer, begin to whip 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 so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  17. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated. Increase mixer speed to medium and whip until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add lemon curd and vanilla, continuing to beat on medium speed until well combined. Add yellow soft gel paste colour until desired shade of yellow is achieved.
  18. For the Lemon Cake:
  19. Preheat oven to 350°F (180°C). Grease, line with parchment and flour three round 8-inch pans. I use Parchment Paper Circles for ease. In the bowl of a mixer fitted with the paddle attachment, cream butter and 1 cup (200 g) of the sugar on medium high speed until very pale and fluffy, about 5 minutes. In a medium bowl, sift flour, baking soda and salt. Set aside.
  20. Lower mixer speed to medium low and add the egg yolks, one at a time, scraping the sides of the bowl with a rubber spatula after each addition. Add lemon juice, vanilla, lemon extract and lemon zest and beat until incorporated, about 30 seconds. With mixer running, add dry ingredients. Add yogurt, scraping down the sides of the bowl to make sure everything is well incorporated.
  21. In another grease-free bowl, (or if you're lucky enough to have another mixer bowl) whip egg whites and remaining cup of sugar until they reach stiff peak stage. Fold meringue into batter until just combined, and divide batter evenly among the three prepared pans. Use a digital kitchen scale to weigh pans to ensure even layers, if possible (425 g of batter for each layer).
  22. Bake first two layers 2" apart in center of oven on top of a baking sheet until a cake tester comes clean when inserted into the center, about 25 minutes. Be careful to not over-bake -- check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Repeat with final cake layer. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  23. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.
  24. Assembly of the Lemon Delight Layer Cake:
  25. Trim any doming or top crust and side crust from cake layers using a very sharp serrated knife (I use the Mac Bread Knife for all of my cake trimming, splitting, etc.).
  26. Use a cake turntable for filling, frosting and decorating, if a possible. Place a small dollop of frosting in the center of a cake plate or 8″ round thin foil-covered cake board, and place the bottom cake layer on top, trimmed side up (face up).
  27. Pipe a dam (a rim around the top perimeter of the cake layer) of lemon curd buttercream around the cake layer using a large round Pastry Tip fitted inside a Decorating Bag. Then pipe another smaller circle of buttercream a few inches toward the center. Spoon lemon curd into the open spaces and spread evenly with a small offset palette knife, taking care to keep the curd within the dam (otherwise it will ooze out of the sides of the cake). Gently place cover the filling with a layer of the flat baked meringue discs, breaking them into smaller pieces if necessary to cover most of the layer.
  28. Repeat with second cake layer and more buttercream, lemon curd and meringue discs. Place final cake layer, trimmed side down. Look straight down from above cake and be sure the layers are all lined up, shifting gently if necessary. Cover with plastic wrap and chill for at least 30 minutes.
  29. Remove from fridge and put a generous scoop of buttercream on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake (crumb-coat). Chill until set, another 30 minutes.
  30. Remove from refrigerator and covering the cake in another layer of buttercream, but this time using a thicker layer of buttercream and creating a smooth finish.
  31. For the top of the cake, using your decorating bag fitted with the large round tip , 2/3 full with buttercream, pipe 8 small swirls, evenly spaced. Top each swirl with a baked meringue swirls, and fill the spaces in between with lemon drop candy. Gently spoon a layer of lemon curd on top of the cake, using a toothpick to pull the curd to the inside edges of the candy and swirls.
  32. Store finished cake covered in refrigerator (due to the lemon curd filling), but serve at room temperature (you can remove from refrigerator several hours ahead of serving).

Notes

*You can make the baked meringues up to a few weeks in advance, keeping them in an airtight container at room temperature.

**You can make the lemon curd up to a month ahead, keeping it in an airtight container in freezer.

***You can make the Swiss meringue buttercream up to a month ahead, storing it in an airtight container in freezer, bringing to room temperature on counter the night before needed.

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Sweetapolita’s Notes:

  • Because Swiss Meringue Buttercream and Lemon Curd both take a little longer to make than some other fillings/frosting, I recommend making both ahead of time, if possible. They freeze well, and the buttercream can be simply brought to room temperature the night before you need it. The curd can basically be used straight from the freezer. If you go ahead and make all of the components in one day, there’s a good chance you will be cursing my name at random throughout the day. But even if you do go this route, it will still be worth it.
  • You can make the baked meringues up to two weeks before you need the cake, just keep them in an airtight container at room temperature.
  • You can bake the cake layers the day before you need to assemble the cake and keep them at room temperature wrapped tightly in plastic wrap.
  • I use my the MAC Carving Knife for all of my cake trimming and slicing — it’s amazing.
  • For the Swirl Meringues and the Lemon Swiss Buttercream I used Americolor Electric Yellow Soft Gel Paste to achieve that particular shade of happy.
  • For the lemon drop decorations I used Claeys Lemon Sanded Candy Drops.
  • You can watch me frost a cake with smooth edges here.

Good luck & enjoy!


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