Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bon Appetit Desserts (43 page)
Makes about 7 cups
4 cups lemon curd (see left)
14 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1⅓ cups chilled heavy whipping cream
Place lemon curd in large bowl and chill. Place white chocolate in top of double boiler set over barely simmering water. Stir until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat cream in another large bowl until medium-firm peaks form; add warm chocolate and fold together. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day.
DO AHEAD
:
Can be made 4 days ahead. Keep chilled.
Use half of these ingredients to make the 12-inch cake and half to make both the 9- and 6-inch cakes.
11 cups sifted cake flour (sifted, then measured), divided
11 teaspoons baking powder, divided
2½ teaspoons salt, divided
3 cups buttermilk, divided
6 tablespoons thawed frozen orange juice concentrate, divided
5 tablespoons vanilla extract, divided
1½ cups (3 sticks) unsalted butter, room temperature, divided
6 ½ cups sugar, divided
1½ cups vegetable oil, divided
2½ cups egg whites (about 20 large), room temperature, divided
½ teaspoon cream of tartar, divided
Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with 3-inch-high sides and removable bottom. Butter and flour 9-inch-diameter cake pan with 3-inch-high sides and removable bottom. Butter and flour 6-inch-diameter cake pan with 3-inch-high sides and removable bottom. Sift 5 ½ cups sifted flour, 5 ½ teaspoons baking powder, and 1¼ teaspoons salt into large bowl 3 times. Mix 1½ cups buttermilk, 3 tablespoons orange juice concentrate, and 2½ tablespoons vanilla in small bowl.
Using electric mixer, beat ¾ cup (1½ sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1¼ cups sugar, then ¾ cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1¼ cups (about 10) egg whites and ¼ teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until egg whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold egg white mixture into batter in 4 additions. Transfer batter to prepared 12-inch pan.
Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8½ cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into centers comes out clean, about 1 hour 10 minutes for 6-inch cake, and about 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Let cakes stand until cooled completely.
DO AHEAD
:
Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.
To make filling and frosting the cakes easier, use the removable bottoms of tart pans or buy cardboard rounds from a cake or candy supply store.
2 11-inch-diameter tart-pan bottoms or cardboard rounds
1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
14 12-inch-long, ¼-inch-diameter wood dowels
Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2½ inches high. Cut cake horizontally into 3 layers, each about ¾ inch thick. Using tart-pan bottom or 11-inch-diameter cardboard round, transfer top layer of cake to work surface and cover; transfer middle layer of cake to work surface and cover. Cut bottom layer of cake from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1¾ cups mousse over. Drop 1¾ cups curd over by table-spoonfuls and spread to cover mousse in even layer. Chill until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer of cake atop bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer of cake atop middle layer and press lightly. Chill assembled cake.
Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2½ inches high. Cut cake horizontally into 3 layers, each about ¾ inch thick. Using tart-pan bottom or cardboard round, transfer top layer of cake to work surface and cover; repeat with middle layer of cake. Cut bottom layer of cake from pan bottom and place on 8-inch-diameter tart-pan bottom or cardboard round. Spread 1¼ cups mousse over. Drop generous ⅔ cup curd over by tablespoonfuls and spread to cover mousse in even layer. Chill until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer of cake atop bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer of cake atop middle layer and press lightly. Chill assembled cake.
Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2½ inches high. Cut cake horizontally into 3 layers, each about ¾ inch thick. Transfer top layer of cake to work surface and cover; repeat with middle layer of cake. Cut bottom layer of cake from pan bottom and place on 5-inch-diameter tart-pan bottom or cardboard round. Spread generous ½ cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Chill until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer of cake atop bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer of cake atop middle layer and press lightly. Chill assembled cake.
Spread 2¼ cups frosting thinly over top and sides of 12-inch assembled cake. Spread 1½ cups frosting thinly over top and sides of 9-inch assembled cake. Spread ¾ cup frosting thinly over top and sides of 6-inch assembled cake. Chill cakes 1 hour.
Spread 5 cups frosting over 12-inch cake. Spread 3⅔ cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Chill 6-inch cake.
Place 12-inch cake on platter. Press 1 dowel into center and through to bottom of cake. Mark dowel 1¼ inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel into center of cake. Press remaining 7 dowels into cake, spacing apart equally, 3 to 3¼ inches from center dowel. Chill cake with dowels.
Press 1 dowel into center of 9-inch cake. Mark dowel 1¼ inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel into center of cake. Press remaining 5 dowels into cake, spacing apart equally, 2 inches from center. Chill cake with dowels in place.
DO AHEAD
:
Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.
Mix of large and tiny white roses and freesias (about 5 dozen)
Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
Makes about 16 cups
8 1-pint containers strawberries, hulled, halved
2½-pint containers blackberries
2½-pint containers raspberries
2½-pint containers blueberries
1 cup sugar
Combine all berries and sugar in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
SERVING
: Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.
Tiered Cake Timeline
Don’t wait until the last minute to make multi-tiered cakes—it’s not like baking a simple batch of cupcakes. But a bit of timing and planning makes baking multiple cakes completely manageable. Since each cake recipe includes suitable do-aheads, abide by their guidelines to ensure the best results. When in doubt, this breakdown can help you map out each step.
7 days before the event, have all your ingredients and equipment on hand.
5 days ahead, clear enough room in the refrigerator to store the filling, frostings, and cakes.
4 days before the event, make the frosting and fillings.
3 days ahead, bake the cakes and store them properly to maintain freshness.
2 days ahead, fill and frost the cakes, and insert dowels into the bottom tiers.
1 day ahead, buy fresh flowers (if using). Stand the flowers in water and refrigerate.
4 hours before the event, transport the cakes and assemble them upon arrival. Bring extra frosting and tools, such as offset spatulas and piping bags.
Triple-Chocolate Celebration CakeAny time one dessert features three forms of chocolate—chocolate cake, chocolate ganache, and chocolate mousse—there’s going to be a celebration. Serve this stunning dessert at a bridal shower, a graduation, on Father’s Day, or for any other summertime occasion when berries are full of flavor. Begin making the cake one day ahead; you’ll need a 9-inch tart pan bottom or cardboard round when you assemble the cake. Enjoy the extra mousse and cake later with fresh berries.
20 servings
2¾ cups cake flour
1 cup natural unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon salt
½ teaspoon baking powder
2¾ cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
¾ cup mini semisweet chocolate chips
3 cups heavy whipping cream
1½ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
4⅓ cups chilled heavy whipping cream, divided
½ cup light corn syrup
1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
⅔ cup seedless raspberry jam
1 15¾×11¾-inch transfer sheet with gold-thread design
¾ pound bittersweet or semisweet chocolate, chopped
3½-pint containers raspberries
½ pound cherries
1 1-pint container small strawberries
1½-pint container blueberries
1½-pint container blackberries
Decorating Made Easy
Pliable plastic sheets called transfers are coated with a mixture of cocoa butter and food coloring and etched with repetitive designs. The ones used here create an exquisite gold-thread pattern on the band of chocolate that’s wrapped around the cake. The sheets are see-through, so be sure the pattern side is facing up (you can tell by touching the raised surface with your fingertips). They’re easy to use, too; the melted chocolate is simply spread over the sheets, and once the chocolate becomes firm, the plastic sheets are peeled away, leaving an edible design on the chocolate’s surface. You can purchase transfer sheets at some cake and candy supply stores or by mail from Beryl’s Cake Decorating & Pastry Supplies (
beryls.com
or 800-488-2749).
CAKE
: Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine flour, cocoa, baking soda, salt, and baking powder in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs, and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream, and vanilla, then flour mixture all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3¾ cups batter in each).
