Celebratory Wedding Cake (aka "My first fondant cake without class instruction")

On Friday, I found out one of my coworkers didn't show up to work because he was getting hitched at City Hall. What's with all the couples getting married on Leap Day? The joke is that he only wants to celebrate his anniversary once every four years...

Anyway, I figured I'd make him a cake. It would be my first fondant cake without any class instruction and I was a little nervous, but hey, I needed to start somewhere.

I also used this as an excuse to finally try a recipe from The Cake Bible, given to me by a friend on my birthday. To be honest, I wasn't sure what to think when I first flipped through the inside. I'm a very visual person, so I normally get cookbooks with beautiful pictures (and a 4+ star rating from Amazon of course). But this particular friend of mine (the gifter) makes beautiful (and delicious) cakes, and if she swears by this book then who was I to judge a book by its lackluster print?

After reading a few, I selected the Golden Genoise cake with Berry-Grand Marnier mousseline buttercream.

Challenge #1: I had no idea what genoise cake was really supposed to look or taste like. It's like asking a sculptor to make a statue of your mother with no picture.
Challenge #2: Buttercream. The last time I made it, I failed miserably. And that was with an easier recipe from Martha Stewart. Would this prove to be a big flop as well?

This time, I was determined to give myself plenty of time to bake. I would bake the cakes on Saturday, make the buttercream on Sunday and put it all together Sunday night. Except things never turn out the way it's planned and I was occupied with random errands and events on Saturday.

Then I told myself I would bake the cakes Sunday morning before church. Yeah, right. All I really got done was measuring the ingredients, laying out all the kitchen tools, and clarifying the butter. By the time church was over, I was already stressing that this grand idea would never come together. Plus I realized I forgot to buy some essentials like a cake box and pearl dust!

Not good.

Thankfully, my husband offered to help and while I rushed off to Michael's, he helped me make the beautifully golden cake layer (thanks, honey). The smell hit me when I came home and opened the door. It smelled like madeleines, and I am already plotting on using this recipe to make a dozen of the seashell treasures next time.

As I prepped the ingredients for the buttercream and read through the recipe one last time, I read with a sinking feeling the footnote warning: "Make sure the softened butter for the buttercream is not too warm or it will curdle. It should still be cool to the touch, about 65 degrees" Oh, crap. I had left the butter out too long (about four hours) and it was definitely in its 70's and very warm at that point. So I had to take out fresh sticks of butter and wait for it to soften a bit.

Once I started working through the buttercream recipe though, I felt confident. The egg whites were peaking, the butter was creamy, and the sugar syrup was at its precise temperature. No problem. Then I got to putting in the last part of butter and it started curdling.

Oh, crap again. I was about to admit defeat when my husband the hero comes in, takes a look, whips up the cream at a higher speed and miraculously saves it (maybe it wasn't so miraculous, but it seemed like it). The buttercream was severely alcoholic with 1/3 cup of Grand Marnier, but hey, a lot of a good thing can be a good thing.

When the two layers of cake were cool, I stacked them with buttercream in between and then stuck it in the fridge for a few minutes while I prepped the fondant. I'm too lazy to make my own fondant, so I purchase them by the pound directly from my instructor, who sells them at a really great price (almost cheaper than making my own). I still had to make the fondant soft and malleable enough for my use though.

As I rolled out the fondant, I tried to make it thin. (Thin is in, as my instructor always says). Unfortunately I was leaning on the anorexic side because as I covered my cake, one side of the fondant cracked. I could have dissipated into tears, but one of the beauties of fondant is that you can always cover it with more fondant. So that I did. I decided to cut out some fondant flowers, brush them with pearl dust, and "glue" them (with sugar water) over the unsightly crack. Then I went ahead and decorated the whole cake with that pattern.

For a finishing touch, I encircled the cake with a brown silk ribbon, and topped them with Unazukin wedding cake toppers I originally was going to use for my own wedding reception in SoCal, except that these babies didn't arrive from Japan in time. Oh well, now they would be put to good use! I also printed out a picture of City Hall and stuck it in the back to make it entirely relevant to my coworker's nuptials.

Here's the picture of the cake:


Oh, and in case you're not familiar with Unazukins, they are little Japanese toys that nod or shake their heads to your question. So one of my coworkers (a man) asked loudly, "Will you marry me?"

The little groom nodded his head twice, while the little bride shook her head no.

Happy wedding to all you leap-year newlyweds!

Topsy Turvy Fondant Cake

I should officially be called "She-Who-Always-Finishes-Last." You know that student who is consistently a step behind everyone else? Yeah. That's me. Blame it on the perfectionist gene.

This time I vowed I would not be so slow. In fact, during this particular class my teacher cracked a joke on how irritated he gets with students who stay late after class. Yikes. I was sure he didn't remember me, though (at least he had forgotten my name).

So against my nature, I rushed through my cake. Yet I still managed to be the one who was still struggling with her last piece of fondant while everyone else sat around eating cookies, waiting for me. You know they don't really mean, "Take your time" when they're looking at their watch simultaneously mouthing the words. Bah.

It was fun learning how to create a "Topsy Turvy" cake and how you attach it together. The hardest thing for me is rolling the teeny pieces of fondant. No matter how much powdered sugar I sprinkle on the surface (which is supposed to be as little as possible), my fondant manages to stick to the table while everyone else's peel off gracefully. Go figure.

At least my cake turned out half decently, though it was far from being flawless. Note to self: Thou shall cut nails before working with fondant so the fondant doesn't get nail marks as you're putting the cake into the box.

I also wasn't quite as slow this time. Instead of staying 1.5 hours after class (personal record) I only stayed an extra half hour after everybody else. Still won the trophy for "last student" though. *sigh*

The Affair with Meyer Lemons

My favorite "fruit" may just as well be the Meyer Lemon. It's certainly not a fruit you can eat straight out of the rind, but I love its versatility. I have the fortune of knowing two people with Meyer Lemon trees, and so every time I ask nicely (with a "Pretty please?") I get a good bag full of these sunny beauties.

The first thing I did with these lemons was not to make something out of them, but to photograph them. So here is the brief photo shoot:



Then I decided I was going to try making Alice Waters Meyer Lemon Cake--again. I first tried this recipe last year and it turned out so-so (well, badly in my book but "yummy" in my friends' book so you decide who you want to believe). The flavor was perfect, but the consistency wasn't right; there were lots of lumps and a cake should be lump-free.

Here's the recipe I used:

Meyer Lemon Cake

(makes one 9-inch cake)

• 8 tbsp. unsalted butter
• 4 large eggs, separated
• 1¼ cups sugar
• 2/3 cup buttermilk
• 1/3 cup Meyer lemon juice
• 1 tbsp. Meyer lemon zest
• 2 cups cake flour
• 1¼ tsp. baking powder
• 1/4 tsp. salt

• For the glaze:
• 1/3 cup Meyer lemon juice
• 1 2/3; cups confectioners' sugar

• For the candied Meyer lemon slices:
• 2 Meyer lemons
• 2 cups sugar

Preheat the oven to 325° F.

Melt butter in saucepan. Cool and set aside. In a mixing bowl, using an electric mixer, beat egg yolks with 1 cup of the sugar until thick and light in color, about 2 to 3 minutes. Beat in buttermilk, Meyer lemon juice and zest. Sift together cake flour, baking powder and salt. In a separate bowl, beat egg whites with an electric mixer until they hold soft peaks. Then add the remaining ¼ cup of sugar and continue beating until stiff peaks form. Fold half the flour mixture into egg-yolk mixture, followed by half the egg white mixture—so you don't deflate the batter. Repeat with remaining flour and egg white mixtures. Take about 1 cup of the batter and stir it into melted butter. Gently fold butter mixture into the rest of the cake batter. Pour into a buttered and floured 9-inch cake pan or Bundt pan, and bake for about 50 to 60 minutes until cake is lightly brown and pulling slightly away from the edge of the pan.

While cake is baking, make glaze and candied Meyer lemon slices. For glaze, combine Meyer lemon juice and the confectioners' sugar in a saucepan. Heat, stirring occasionally, until sugar is dissolved. Set aside. For the candied slices, cut Meyer lemons widthwise, in ¼ inch slices, and discard end pieces. Remove seeds. In a saucepan, combine 2 cups of water with 2 cups of sugar. Bring to a gentle boil and simmer five minutes. Add lemon slices and simmer about five more minutes, until fruit is soft but not falling apart. With a slotted spoon, remove slices and place on waxed or parchment paper.

When the cake is baked, cool in the pan for 5 minutes, and then invert onto a cooling rack. With a long toothpick, poke the top of the cake to make about two dozen small deep holes. Slowly spoon the warm glaze over the cake, allowing to sink in before adding more. Poke extra holes if needed, eventually using all the glaze. Arrange the candied lemon slices in a random pattern on top. Cool the cake completely and serve.


Verdict:
It was certainly better this time around! I decided to sift the flour and that made a big difference. The cake still had a few lumps here and there, so I'm guessing I need to work on the folding part of the process. I thought I was being really careful, but maybe not careful enough...if any one has some tips, let me know!

All in all, I was rather pleased, and the candied lemon slices went rather well with the cake--tart and sweet. My foodie coworkers liked it too, so that should count for something, right?

Caramelized-Apple Spice Cake with Brown-Sugar Swiss Meringue Buttercream

Oh, when will I ever learn that trying to bake something new right before company comes over is rarely a good idea?

I wanted to make this Martha Stewart cake for a Saturday holiday party, so I started making it Friday night. The cakes baked beautifully, and on Saturday morning I started on the buttercream. I never made buttercream before, but I figured it'd be easy (how different can it be from frosting or whipped cream?) I figured it'd take me, oh, half an hour.

Why didn't anyone ever tell me that making buttercream is not a job for a novice? The first batch I made resulted in a lumpy, chunky mess, not the smooth velvetiness it was supposed to be. Husband suggested fishing out the tiny pellets of butter, but after seeing just how many there were, he changed his mind.

"You're not going to cry again, are you?" he asked. I shook my head no and turned away (because I was).

I was now running half an hour behind my cooking schedule. I rushed to the nearest supermarket, bought more butter, and rushed back home. The second batch turned out wonderfully. After I spread it around my cake, I added gingersnap leaves as a finishing touch.

The lesson I learned? As you're adding butter to the warm meringue mixture (step 2 below), you want to work quickly. Once the meringue cools, STOP or you will end up with pellets like I did in my first batch. It doesn't matter if you don't get a chance to use all four sticks of butter (might be a good thing anyway). I only ended up using three and it turned out great. The best part? The guests raved.

Brown-Sugar Swiss Meringue Buttercream (Martha Stewart)

Makes about 5 cups

• 5 large egg whites
• 1 2/3 cups packed dark-brown sugar
• 1/4 teaspoon salt
• 4 sticks (2 cups) unsalted butter, room temperature

1. Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

My First Fondant Cake

I took a cake-making class last week and it was tons of fun! I think I annoyed the teacher because I was so slow that I ended up taking an extra hour after class was over (plus I was his only student that day). Hey, you can't rush a perfectionist.

One thing I learned is that you have to work quickly or else the fondant will start cracking. It's also an advantage to have naturally warm hands, as mine were so cold that I couldn't get the fondant to soften no matter how hard I rolled and rubbed!