Cake

Chocolate Orange Charlotte

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This is a special farewell and birthday cake all rolled into one.  The post-doc in our lab is leaving after 6 years and another labmate was celebrating the big 3-0 birthday, so the cake had to be special.  Chocolate and Orange pair wonderfully; infact, it is my mother’s favorite and incorporated it into her birthday cake last year.  The recipe requires several ingredients,  but I used store-bought short-cuts to help me.   I hope this cake stuns your table as much it did mine !

Ingredients:

Store chocolate cake mix (and eggs and oil, all the things that you will need to make the batter)

Orange marmalade

Chocolate mousse mix and milk to make the mousse

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2 dozen soft lady fingers ( you will not need all of them, but having extras is good)

Cannoli Filling (refer to either Chocolate Cannoli Cupcakes or Cannoli Cup recipes I have)

Method:

Bake the cake according to the package directions.  I used some of the batter to make 6 cupcakes  and saved the rest of the batter to make 2, 9″ rounds.  Allow to cool completely.  The cake layers can be made upto three days in advance.  Make sure to wrap and store the layers in a cool dry and dark place.

Heat an entire jar of orange marmalade in a saucepan.  Once the jam thins, strain through a sieve to separate the rinds from the jelly.  Save the jelly.  I put the rinds in my morning oatmeal.

Make the chocolate mouse according to package directions.

Level off both cake layers and place one layer of the cake on the bottom of a springform pan.

Line the edges of the pan with lady fingers

Brush the surface of the cake with the orange jelly and also the surface of the lady fingers which are exposed (i.e facing the inside of the cake)

Fill with mousse and top with the second cake layer.

Pour the remaining orange jelly on the top layer and let it seep into the cake.

Add the cannoli filling on the top.

Decorate the top with mini chocolate chips and pistachios.

Chill the cake for 30 mins and then remove the springform ring.

Wrap the cake with a piece of ribbon and secure with a toothpick.

Serve chilled !

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Cake · Dessert

Happy Birthday America!

Here are two desserts perfect for any summer bash ! The first one is a Raspberry Vanilla Cake and the second is a No-bake Strawberry cheesecake pie with Chocolate cookie crust.  The best part is that you can make the filling and use it both recipes.  So if you have two parties to go to you have two delicious desserts ready ! Here are the links to the recipes !

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https://quetesaveur.com/2017/07/04/raspberry-vanilla-cake/

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https://quetesaveur.wordpress.com/2017/07/04/no-bake-strawberry-cheesecake-pie-with-chocolate-cookie-crust/

Cake

Raspberry Vanilla Cake

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A lovely light summer-y cake.  It is a vanilla cake which makes it appealing to most people and you don’t have to use raspberries, you can use any summer fruit you want.  Here goes !

Ingredients:

Store bought White cake mix

1 pint of heavy whipping cream

1 cup whole milk

1 package of cheesecake flavored pudding mix

1 package of white chocolate pudding mix

1 jar of seedless raspberry jam

2 pints of fresh raspberries

Method:

Cake: Bake the cake accordingly to package instructions in two 9 inch baking rounds and cool completely.

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Filling:

Mix the both packages of pudding mix with 1 cup of whole milk.  This mixture will be very thick.

Meanwhile, whip up the heavy whipping cream to soft peaks.

Slowly fold the whipping cream into the pudding mix, adding about a 1/4 cup of whipping cream at a time.

Assembly:

Level the two cake layers and save the “cut-off” cake.

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Spread the entire jar of jam between both layers of the cake.

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Add the whipped pudding filling on top of the jam, only on one cake layer.  Use as much of the filling you like, just make sure you have enough to frost the outside of the cake.  I don’t like a lot of filling, so I actually had enough of the filling left to make my no-bake cheesecake pie (https://quetesaveur.wordpress.com/2017/07/04/no-bake-strawberry-cheesecake-pie-with-chocolate-cookie-crust/).

Add cut up fresh raspberries on top of the cream.

Top it off with the other cake layer, jam side facing the raspberries

Frost the outside of cake.

Crumble the leftover cake pieces and use them to cover the side of the cake.

Decorate the top with more fresh raspberries.

Cut and eat !

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Cake

Smore’s Ice Cream Cake:

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April marks the start of “lab” birthdays.  here is the first birthday cake of the year !

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Graham Cracker Cake:

Filling:

  • 2 cups (1 pint) heavy cream
  • Mini chocolate chips
  • Chocolate ice cream
  • Mini marshmallows

 

INSTRUCTIONS

Graham Cracker Cake:

  1. Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugars and beat on med-high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  7. Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
  8. Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.

Filling:

  1. Whip the cream till it reaches soft peaks and fold in the mini chocolate chips
  2. Bring the ice cream to room temperature so that it can be spread.

Assembly:

  1. Cut the cake into two layers and place one layer on the bottom of the springform pan.
  2. Spread ice cream, as much as you like. Sprinkle some chocolate chips and marshmallows, if you want.
  3. Add the other cake layer on top and press down
  4. Add the chocolate chip whipped cream on top
  5. Decorate with more marshmallows, chocolate chips and graham crackers crumbs.
  6. Store in freezer.
  7. Thaw in the fridge for 10-15 minutes before cutting into this messy delight !
Cake

Chocolate Apricot Walnut Cake

August Birthday Cake for a French Lab mate.  The stakes are always high when you are baking for some French.  Stress not ! This is not a recipe per say, it is an idea, a combination of flavors that are classic.  Chocolate layer cake (out of a box), filled with apricot jam and whipped cream.  Topped with chocolate frosting and decorated with dried apricots and almonds. Nothing to it !13906899_10100266887422365_6484316165672110527_n

 

Cake

Almond Pistachio Cake with orange chocolate ganache and orange cream cheese frosting

This is a very special cake.  Not for the flavors, not for its looks, but for whom it was made.  My mother is visiting from India and my Dad drove in from MI, and, for the first time in decades, we celebrated my Mommy’s birthday with this cake.  I make cakes for pretty much everyone who is near and dear to me, but to make a cake for my mother…….well it has by far been the greatest joy of my life thusfar !