Cakes

Chantilly Cake

Chantilly Cake is stunning and this cake was baked by daughter, Megan. Megan is the official family baker, and no one complains!

Chantilly Cake

INGREDIENTS:

Moist Yellow Cake

  • 3 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cup sugar
  • ½ cup vegetable oil
  • ½ stick unsalted butter
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon vanilla (or sub 1 tsp almond extract)
  • 1 cup water
  • 1 teaspoon vinegar

Chantilly Frosting

  • (recipe can be halved)
  • 1 stick unsalted butter, room temp
  • 16 oz mascarpone cheese, room temp
  • 8 oz. cream cheese, room temp
  • 2½ – 3 cups confectioner’s sugar
  • ⅛ tsp. salt
  • 1 cup heavy whipping cream (1 half pint)
  • 1 tsp. almond extract, optional

Berry Syrup optional

  • ½ cup water
  • ¼ cup sugar
  • 2 heaping tablespoons of berry jam (I used strawberry)

Apricot Glaze

  • 3 Tablespoons apricot jam
  • splash of water

Garnish

  • Strawberries
  • Blueberries
  • Raspberries
DIRECTIONS:
  1. If making a 4 layer cake: Using a large bread knife, trace the outside of the cake and then slowly saw back and forth through the cake, making sure the knife is as parallel as possible.
  2. Spread a layer of the berry syrup on top of the first layer of cake (this should be the rough, cut side if making a 4 layer cake)
  3. Pipe or spread a thin layer of icing on top of the berry syrup.
  4. Evenly distribute sliced berries on top of the icing layer.
  5. Place the second layer of cake on top, and so on. Do not put any berry syrup on the very top layer of the cake, because the frosting is too difficult to spread and your cake will look too crumby.
  6. Roughly spread the frosting all over the cake to create a crumb coating. I like to refrigerate or freeze my cake for 10 minutes before proceeding. Ice the rest of the cake and garnish with fresh berries.
  7. Glaze the berries with simple syrup or apricot glaze (microwave for about 15 seconds, or until thin and pourable) and refrigerate until serving.

Recipe Notes: 

This incredibly moist cake paired with the sinful, yet not too sweet, mascarpone frosting will send you straight to cake heaven. (If you would like a lighter and fluffier frosting, use 2 cups of heavy whipping cream instead of 1, and only 8 oz of mascarpone cheese) This frosting recipe makes enough for two cakes, so if not doubling the cake recipe, cut the frosting ingredients by half.

Recipe from Suzanne Bruno

New Favorite

Mini Snickerdoodle Cupcakes

Our baby shower treats of last Saturday focused on baby-sized treats, including Mini Snickerdoodle Cupcakes.  Who doesn’t love a Snickerdoodle cookie…so why not a cupcake?  They could easily be adapted to a full-size cupcake without a problem.  They are yummy, yummy in the tummy as I will soon say to my first Grandbaby.

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MINI SNICKERDOODLE CUPCAKES

1 1/2 cups flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

Cinnamon Frosting

6 cups powdered sugar
2 teaspoons ground cinnamon
2/3 cup butter or margarine, softened
1 tablespoon vanilla
2 to 4 tablespoons milk (or more to achieve desired consistency)

Garnish

2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

Makes 98+ mini muffins.

  • Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  • Divide butter evenly among lined cups, filling each three-quarters full.
  • Bake rotating tins halfway through, until a cake tester inserted in centers comes out clean, about (10-15 minutes). (Cathy’s Note: Each oven varies greatly with mini cupcakes, so do a test run.)
  • Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in airtight containers.
  • Frost mini cupcakes and sprinkle with cinnamon sugar.
  • Cupcakes are best eaten the day they are frosted.  Keep at room temperature until ready to serve.

Cupcake recipe adapted from:  Martha Stewart
Icing recipe from:  Betty Crocker