Maybe I should just stick to cookies. I have made a couple of cakes in the last few weeks, from scratch, and I'm not really pleased with the results. Yet again, I didn't have the correct sized pans for this cake. It called for 3, 8-inch round pans and I had 3, 9-inch round pans. So, I baked the cakes a little less than the recipe but still had a little burn. The cake was a pistachio cake with a honey/vanilla frosting. It surprisingly tasted very good, however, it was a little crumbly and the frosting was not as whipped looking as in the picture.
My frosting was a little glossy, almost wet looking. I don't know if I was supposed to whip it more or less or something totally different was the problem.
I ate a slice and took the rest of the cake to work on Oscar night. Everyone that had a slice commented positively on the flavor. So I suppose it was a success.
Aunt Sassy Cake
from: Baked Explorations
1 cup shelled pistachios
2 1/2 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
1 3/4 cups sugar
1 tablespoon pure vanilla extract (I used vanilla paste, for the 1st time)
1 large egg
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Honey Vanilla Buttercream
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
3 tablespoons honey
1/3 cup crushed shelled pistachios (I didn't do this)
Make the Cake
Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment pater, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In the bowl of a food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 tablespoons' worth of the coarse pistachios to a large bowl. Continue to process the rest of the pistachios until they are almost powdery-but not a superfine dust. Stir the pistachio powder into the reserved coarse pistachios. Sift the flours, baking powder, baking soda, and salt together over the large bowl containing the pistachio mix. Stir to combine.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Scrape down the bowl, add the whole egg, and beat until just combined. Turn the mixer to low.
In a measuring cup, make 1 1/2 cups ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition, turn the mixer to low to add ingredients, then up to medium speed for a few seconds until incorporated. Scrape down the bowl, then mix on low speed for a few more seconds.
In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form (You can do this by hand. don't be intimidated, it should only take 2 to 3 minutes). Do not over beat. Gently fold the egg whites into the batter.
Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and let cook for 20 minutes. Turn the cakes out onto the rack and let cool completely. Remove the parchment paper.
Make the Honey Vanilla Buttercream
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing; you can speed up the precess by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Add the vanilla and honey and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. (I should have probably done this step) If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the Cake
Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when yo frost the outside of the cake,) Spread the sides and top of the cake with the remaining frosting. Garnish the cake with crushed pistachios and refrigerate it for 15 minutes to it firm up before serving.
I will continue to practice at making cakes but, I am much better at baking cookies.
My son's birthday is coming up and I am making cupcakes for school and scouts and I am making a baseball cake for a little party at home. I am using cake mixes and can frosting for everything :)