Caramel Cake (and Happy Birthday Tim)

After skipping last month's Daring Bakers' challenge, I was ready for November's challenge. We were all given the task of making a caramel sauce and incorporating it into a cake and frosting. I really loved how this cake turned out: moist, dense, sweet, but not overly sweet.

It so happens to be my dear husband's birthday today, and we celebrated the occasion with his family over Thanksgiving with this cake. The birthday boy and his whole family loved the cake; his uncle from Taiwan even told me that everytime he visits, I have to make the cake. Very flattering indeed, but I have to give props to Shuna Fish Lydon as her recipes were easy to follow to bake a great cake.

Thanks to all the hosts for this month's Daring Bakers' challenge! The lovely host this month is Dolores of Chronicles of Culinary Curiosity and her assistants are Brownie of Blondie and Brownie, Jenny of Foray into Food, and Natalie of Gluten-a-Go-Go.

Caramel Cake with Caramelized Butter Frosting
from Shuna Fish Lydon

Caramel Cake
Ingredients:
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Directions:
1. Preheat oven to 350 degrees F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
3. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
4. Sift flour and baking powder.
5. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients.
6. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
7. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

Caramel Syrup
Ingredients:
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

Directions:
1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly and color is a dark amber.
2. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.
3. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. Please wait for it to cool on a spoon before touching it. Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

Caramelized Butter Frosting
Ingredients:
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Directions:
1. Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
2. Pour cooled brown butter into mixer bowl.
3. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month. To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

Filbert Gateau

This month's Daring Bakers' challenge was a Filbert Gateau with Praline Buttercream, or simply put, a chocolate hazelnut cake. It's only my second time participating in the Daring Bakers, and I'm already wondering if I'll last the year. Making this cake took me a long time, but it was definitely worth the effort. It was crazy delicious, and I got to share it with my sister-in-law and all her bridesmaids. Thanks to Chris at Mele Cotte for hosting.

Unfortunately, my posts next month might be a bit scarce as I'll be doing some traveling for work and for some friends' weddings. August seems to be the most popular month to get married among my friends. And on that note, can you believe it's already August? The summer is reaching its final days, which makes me dread the cold that will soon follow. You guys have no idea how much I dislike the winter. I used to say I hate the winter, but I'm trying to be mildly more positive. I prefer hot and humid weather so much more than cold and snowy weather, so I get sad when summer winds down. Well, I'll just have to make the most of what's left of it, right?

Filbert Gateau with Praline Buttercream
from Great Cakes by Carol Walter

Filbert Genoise
Ingredients:
1 1/2 cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp cornstarch
7 egg yolks
1 cup sugar, divided into 1/4 and 3/4 cups
1 tspn vanilla extract
1/2 tspn grated lemon rind
5 egg whites
1/4 cup warm, clarified butter (100 – 110 degrees)

Directions:
1. Position rack in the lower 3rd of the oven and preheat to 350 degrees F. Grease and flour a 10x2 inch round cake pan.
2. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. Set aside.
3. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. Blend in the vanilla and grated lemon rind. Remove and set aside.
4. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
5. Add the yolk mixture to the whites and whisk for 1 minute.
6. Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it into the egg mixture about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Work quickly and carefully as to not deflate the mixture.
7. When all but about 2 Tbsp. of nut meal remains, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
8. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.
9. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

Sugar Syrup
Ingredients:
1 cup water
1/4 cup sugar
2 Tbsp Grand Marnier

Directions:
1. In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes.
2. Remove from heat, add the liqueur. Cool slightly before using on the cake.

Praline Buttercream
Ingredients:
1 recipe Swiss Buttercream (below)
1/3 cup praline paste (also below)

Directions:
1. Blend 1/2 cup buttercream into the paste, then add to the remaining buttercream.
2. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
Ingredients:
4 egg whites
3/4 cup sugar
1 1/2 cups unsalted butter, slightly firm
1 1/2-2 Tbsp Grand Marnier
1 tspn vanilla

Directions:
1. Place the egg whites in a large bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage).
2. Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
3. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. Set aside.
4. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy.
5. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
6. Refrigerate 10-15 minutes before using.

Praline Paste
Ingredients:
1 cup hazelnuts, toasted/skinless
2/3 cup sugar

Directions:
1. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning.
2. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat.
3. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble.
3. Then spread evenly onto a jelly roll pan lined with parchment. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor.
4. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Ingredients:
2/3 cup thick apricot preserves
1 Tbsp water

Directions:
1. In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
2. Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Ingredients:
6 oz bittersweet chocolate
6 oz heavy cream
1 Tbsp light corn syrup
1 Tbsp Grand Marnier
¾ tspn vanilla
½ - 1 tspn hot water, if needed

Directions:
1. Blend vanilla and liqueur/rum together and set aside.
2. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.
3. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tspn hot water. The glaze will thicken, but should still be pourable.

Assembling Cake
Directions:
1. Cut a cardboard disk slightly smaller than the cake. Divide the cake into 2 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
2. Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream.
3. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.
4. Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-inch blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.
5. Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.
6. Garnish the cake by piping the reserved praline cream in any desired way.
7. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.
8. Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

Chocolate Soufflé

Everything about the soufflés I made was fast. I decided to make it at a moment's notice when realizing the one month anniversary dinner Tim and I planned was without dessert. Time it took to prepare everything? Fast. Bake time? Not bad. Sadly, what else was fast was how long it kept its height. I didn't get a shot of the soufflé at its peak because, well, they deflate. Fast. And lastly, they didn't stick around for long because how does Tim eat his soufflé? Fast.

Chocolate Soufflé
from Gourmet February 2002

Ingredients:
1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate, chopped
3 large egg yolks at room temperature
6 large egg whites

Directions:
1. Preheat oven to 375F.
2. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
3. Melt chocolate in microwave, stirring occasionally until smooth. Remove bowl from heat and stir in yolks.
4. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks.
5. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
6. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
7. Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
8. Bake in middle of oven until puffed and crusted on top, about 24 minutes. Serve immediately.

Mini Marble Loaf and Chocolate Chip Cookies

Happy New Year! It's been exactly one year since I started Talida Bakes, and I'd say my 2007 resolution to bake more has been accomplished. Granted, I had my summer hiatus, but I think I've come a long way and have learned many things about baking last year. I've got a similar goal for this year - to push myself and tackle more difficult recipes to learn new and challenging techniques. Oh, this and have a memorable wedding to start a great marriage.

To ring in the new year, Tim and I hosted a little dessert and cocktail party at my apartment. Well, what we thought was little turned into a college-reminiscent party that fit 40 people in my 670 sqft place. I meant to write this post earlier today, but lucky me had a full day of cleaning after last night's party. I do love my friends, but this is never happening again. Not at my place.

So what did I make? I got my ideas from the latest Martha Stewart Weddings magazine in the feature called Sugar Babies. Once I saw the petit fours inspired desserts, I knew what I had to do. Copy it. Really, I took the marble loaf recipe right out of the magazine. But I also used my own chocolate chip cookie recipe as well as my previously posted matcha cupcakes. I wanted to try another stab at the thai tea cupcakes, but I ran out of time. Soon though.. that post will surely come soon.

Mini Marble Loaf
from Martha Stewart Weddings, Winter 2008

Ingredients:
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 cup plus 1 tablespoon granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2/3 cup buttermilk, room temperature
3 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup boiling water

Directions:
1. Preheat oven to 350 degrees F. Generously butter 6 mini loaf pans.
2. Sift together flour, baking powder, and salt.
3. Beat butter and 1 cup sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low.
4. Beat in flour mixture in two additions, alternating with the buttermilk. Reserve one-quarter of the batter.
5. Whisk together cocoa and remaining 1 tablespoon sugar. Add the boiling water, and stir until smooth. Add to reserved cake batter, and stir until combined.
6. Spoon batters into pans in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. Run a skewer through batter in a swirling motion to create a marbled effect.
7. Bake cakes, rotating pans from front to back after 15 minutes, until a toothpick inserted into centers comes out clean, 25 to 40 minutes. Let cakes cool in pans on wire racks for 15 minutes. Run a knife around edges of pans to loosen, and turn out cakes onto racks to cool completely. Just before serving, cut cakes into 1/2-inch slices.

Chocolate Chip Cookies
from allrecipes

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.
2. Sift together the flour and baking soda, set aside.
3. Cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
4. Blend in the flour mixture.
5. Stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. To make mini cookies, use 1/2 teaspoonfuls.
6. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Chocolate Matcha Marble Loaf

My goodness, this blog sure is dusty and covered in virtual spiderwebs. Life for me has changed so much since the last time I updated. The highlights: I'm getting married next spring, and I moved to New York! You'd think being here would inspire me to bake more, but... well, I have a good excuse. Really. I actually moved twice since July. The first move was to a tiny sublet in Upper East Side, and being so tiny, I couldn't unpack most my boxes. As a result, all my baking supplies have been stored away for the past 4 months, not getting any love from me. Fast forward to my most recent move to Long Island City, where I'm now in the place where Tim and I will settle when we're married. I'm relieved I can finally unpack things, settle in, and throw away the moving boxes I've held onto for the past few years, readily awaiting the next move. Now I have decorating on my mind in addition to wedding planning, which gets quite distracting. Especially when it comes to my blog reading. Wow, there are so many fantastic bakers, designers, brides, and just everyday people out there that inspire me daily. It makes me feel a little guilty about not baking and blogging more, but... well, I'm working on that now, aren't I?

Anyway, if you don't remember, I'm in love with matcha, so when I saw Béa's recipe for Chocolate and Matcha Green Tea Cakes, I had to try it. But in loaf form.

Chocolate Matcha Marble Loaf
adapted from La tartine Gourmande

Ingredients:
1 cup flour
1 cup sugar
1 1/3 cup butter
4 large eggs
4 oz chocolate 70% cocoa
2 teaspoons unsweetened cocoa powder
2 teaspoons cold milk
2 tablespoons matcha
1 1/2 teaspoon baking powder
Pinch of salt

Directions:
1. Preheat oven to 350 degrees F. Grease 4 mini-loaf pans and coat with flour.
2. Melt the butter and keep.
3. Melt the chocolate using a double boiler.
4. Sift unsweetened cocoa and dilute with milk
5. Beat the eggs with the sugar until white in color.
6. Add the melted the butter to eggs and sugar and mix well.
7. Add the sifted flour and baking powder, with a pinch of salt.
8. Divide the batter in two halves. In the first half, add the matcha, in the second the chocolate and cocoa diluted in milk.
9. In each loaf pan, pour in equal proportions of chocolate batter and then matcha batter. Swirl a butter knife through the batter to create marbled effect.
10. Bake for 30 minutes.

Matcha Kasutera

I really enjoy working with teas for baking. I have many many more recipes for tea cakes/cookies/etc. lined up waiting to be made. This sponge cake is something I've always wanted to create, especially since I've grown up eating the store bought ones. It went okay for my first try. Unfortunately, now my matcha supply is dwindling down to the last bits...

Matcha Kasutera (Japanese green tea sponge cake)
adapted from Susan Fuller Slack

Ingredients:
1 cup plus 1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
1 tablespoon matcha

Directions:
1. Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of mini loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.