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Carrot Coconut Cupcakes

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We were supposed to visit Nate’s parents for his mum’s birthday a few weeks ago, and Nate asked me to make a birthday cake, which I happily agreed to. Sadly the visit got canceled, but I already had my heart set on carrot cake, so I made it anyway as cupcakes rather than a layer cake. This is the carrot cake recipe from the rebar cookbook, and it is the best carrot cake I have ever had. I like my carrot cake with lots of stuff in it, and this one delivers: carrots, coconut, pineapple, pecans, and dates, along with a good hit of spices. Moist, crumbly and delicious – this is definitely a cake that requires a fork and a napkin. The icing that goes along with it in the cookbook is an incredibly sweet cream cheese white chocolate icing, but I decided to try this cream cheese frosting from smitten kitchen because it contains maple syrup, and in my mind, you can’t go wrong with maple syrup! Unfortunately, things did not work out so well. I’m pretty sure I used all the right amounts of everything, but the frosting remained runny and soupy (albeit delicious – sound familiar?!) no matter how much extra icing sugar I added or how long I chilled it. It tasted great – not too sweet, with a good tang of cream cheese, although not as much maple flavour as I was hoping for – but it just slid right off the cupcakes. I had to add double the amount of icing sugar to make it stay on at all, and even then there’s no way I could have piped it into spikes like I was supposed to! I must have bad cream cheese frosting mojo, because after this round the score is cream cheese frosting: 2, Korena: 0. (And I swear this was a completely different recipe and method than that damn wedding cake frosting!). Nonetheless, the cupcakes were (messily) enjoyed, and this is definitely a carrot cake to try. I am including the original cream cheese white chocolate icing because I know that it actually turns out. If you are brave, try the maple cream cheese frosting – maybe yours will work out better than mine did!

Happy Belated Birthday, Kathryn! I owe you a cake 🙂

rebar Carrot Coconut Cake

From the rebar modern food cookbook

Preheat oven to 350˚F. Butter and flour two 8″ round cake pans, or line 12 muffin tins with cupcake liners.

In a bowl, combine:

1 1/2 cups grated carrots

3/4 cup drained crushed pineapple

3/4 cup unsweetened shredded or flaked coconut

3/4 cup chopped pecans or walnuts

1/2 cup chopped dates

In another bowl, combine:

1 1/2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp allspice or cloves

In the bowl of a mixer fitted with the whisk attachment, beat until light and fluffy:

3/4 cup brown sugar

1/3 cup white sugar

3 eggs

2 tsp vanilla

With the mixer on low, slowly pour in a thin stream down the side of the bowl:

3/4 cup vegetable oil

Mix to blend.

Gently fold the flour mixture into the egg mixture, then fold in the carrot mixture. Scoop the batter into your prepared pans and bake at 350˚F for 25-30 minutes (cupcakes will still take at least 25 minutes), until a toothpick inserted in the centre of the cakes comes out clean. Cool in the pan for about 10 minutes, then remove and cool completely on a wire rack. Frost when totally cool, and garnish with toasted coconut or nuts (pecans/walnuts), if desired.

Cream Cheese White Chocolate Icing

In the bowl of a mixer fitted with the paddle attachment, beat until smooth and fluffy:

8 oz brick cream cheese, soft

1/4 cup unsalted butter, soft

1 tsp vanilla

Add:

3 oz white chocolate, melted and cooled but still liquid

Scrape down the sides, then slowly add:

3 cups icing sugar

Beat on high for about 3 minutes, until the icing sugar is well mixed and the icing is fluffy. Makes enough to frost 12 cupcakes, or fill and frost a two layer, 8″ cake.

Blackberry Summer, Part 1: Galettes and Scones

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This weekend being Labour Day weekend, the unofficial “last weekend of summer”, I decided to put it to good use and go blackberry picking. When I was a kid, at least once a summer I would arm myself with a bucket and a stick and get dressed in long pants and sleeves to tackle the blackberry patch in one corner of our yard. I don’t remember doing anything special with the berries once I had picked them, but I just know it doesn’t really feel like summer until I’ve gone blackberry picking – something about the smell of the sun on the brambles, the sticky purple juice on my fingers, and the scratches as proof that I picked these berries myself. So, on Saturday I took a bowl across the park to the neighbourhood blackberry bushes, and about 30 minutes later I had almost two litres of ripe, juicy, black fruit. And I knew exactly what I was going to do with it!Inspired by my friend Frances, I made a galette (actually I made two) – a fancy sounding French name for a rustic, single crust tart. I love making galettes, especially with blackberries, and this is the perfect opportunity to share my favorite, fail-safe pastry recipe (interestingly, both my pie crust and Frances’ buck tradition by incorporating softened butter into flour, rather than the usual method of cutting in cold butter).Frances also pointed out the Amateur Gourmet’s Revelations of the Kitchen Freezer, where Adam shares the idea of freezing things like unbaked scones to be pulled from the freezer and baked at a later date – fresh, hot scones whenever you want them, without any prep! So I also made a batch of blackberry scones, some of which I baked immediately and some of which I froze for later.

Blackberry Galette

Perfect Pastry

Recipe from Canadian Living. I first made it quite a few years ago for an apple pie, and I have not looked at another pie crust recipe since. The only thing it’s not great for is pre-baking without a filling (ie, for a quiche) – because it’s got a lot of fat in it, it tends to shrink and melt down the sides of the pie plate, unless it has a filling to hold it up. As I mentioned, this recipe involves stirring softened butter/shortening into the flour rather than cutting it in cold – not a common pastry-making method, but one that has produced a delicious, flaky, easy-to-work-with pastry every single time I’ve made it, including a variation using ground hazelnuts. The original recipe calls for 3/4 cup shortening and 3 tbsp butter, but feel free to use more butter/less shortening/all butter – the total amount of fat required is 1 cup minus 1 tbsp (or 15 tbsp). I used shortening because I had some leftover from this frosting.

Makes enough pastry for one double crust pie, or two single crust pies/galettes.

In a medium sized bowl, combine:

3/4 cup shortening, soft

3 tbsp butter, soft

Beat until smooth. Add:

2 1/4 cups all purpose flour

3/4 tsp salt

Stir into the butter until it looks ragged. Pour in:

1/2 cup ice water

Stir gently until a loose dough forms. Turn the dough out onto a lightly floured surface and if necessary, knead very gently to incorporate any dry flour from the bottom of the bowl. Gather the dough into two balls and press each into a 3/4 inch disc. Wrap in plastic wrap and refrigerate at least 1 hour, or until well chilled.

The Filling

I had pastry for two crusts, so I made two galettes: a small blackberry-peach one for just me and Nate, and a larger blackberry-apple one to share with friends. I used slightly more fruit in the blackberry apple one, but the same amount of pastry for both, so you can be as generous or not as you want with the fruit – just roll the pastry out larger or smaller as need be. As a guide, these are the amounts of fruit that I used.

Blackberry Peach

2 cups blackberries

1 peach, peeled and sliced

1/4 cup granulated sugar, or to taste (was a bit tart – maybe 1/3 cup, depending on the sweetness of the berries)

1 tbsp flour

Blackberry Apple

2 generous cups blackberries

2 cups peeled, sliced apple

1/2 cup granulated sugar, or to taste

1 heaping tbsp flour

Gently mix together the fruit, sugar, and flour – try not to mash the blackberries.

To Assemble the Galette

Preheat the oven to 425˚F.

Roll out a disk of pastry on a lightly floured surface into a 10″-12″ circle. Transfer the pastry to a parchment paper-lined baking sheet and pile the fruit filling in the middle of the pastry. Fold the edges of the pastry up over the fruit… …or make pleats by crimping the pastry with your fingers.Brush the pastry lightly with heavy cream or an egg beaten with a splash of milk, and sprinkle the whole thing with a little bit of sugar. Bake at 425˚F for 10 minutes, then reduce the heat to 325˚F and bake for 50-60 minutes, until golden brown and bubbly. Cool slightly before serving.

Blackberry peach

Blackberry apple

Blackberry Scones with Whole Wheat and Honey

These are a variation on my trusty Home Ec scones.

Preheat the oven to 425˚F.

Mix together:

2/3 cup all purpose flour

1/3 cup whole wheat flour

2 tsp baking powder

pinch salt

Cut in 3 tbsp cold butter with a pastry cutter until the mixture resembles fine bread crumbs. Toss in a handful of blackberries and stir gently to coat them in flour. Mix together:

1/2 cup milk

1 tbsp liquid honey

(Don’t worry if the honey doesn’t totally dissolve.) Pour the milk into the flour mixture and stir briskly with a fork until it all comes together in a wet dough. Try to incorporate all the flour without smushing the berries too much. Turn the dough out onto a floured surface, sprinkle it with more flour, gently pat it down, and fold it in half on itself. Repeat two to three more times, then shape the dough into a circle about 3/4 inch thick. Cut it into 6 wedges and place them on a baking sheet. Brush the tops with a little cream, sprinkle them with sugar, and bake at 425˚F for 10-12 minutes until golden, OR stick the whole baking sheet in the freezer until the scones are solid, then store them in a freezer bag to pull out whenever the craving for freshly baked scones hits you – just bake them for a few extra minutes. (I baked two and froze the remaining four.) Serve hot, slathered with butter and honey.

Happy summer!

The Wedding Cake

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To recap the journey thus far…

Wedding Cake Dilemma

Wedding Cake Trial

Cake for 60

Cream Cheese Swiss Meringue Buttercream: an Exercise in Perseverance

A few days before the wedding, I took the frozen cakes, icing, and all other bits over to Vancouver, then layered/filled/frosted the individual cake tiers at my grandparents’ house the day before the wedding. The morning of the wedding I recruited Lynette to babysit the cakes in the back seat of the car as I drove carefully across town (thank goodness it was cool in the morning and there was very little traffic!), where I assembled and decorated the cake at the wedding venue (The Beach House Restaurant in West Vancouver, overlooking the water – beautiful!). The whole time I was praying that the cursed frosting wouldn’t melt off the sides of the cake, but despite all the trouble it gave me, it held up just fine (even after sitting out unrefrigerated for several hours during the wedding reception) and tasted fantastic. However, it was so impossible to work with that I will not be using that particular frosting recipe again. 🙁

In the end, the cake as a whole turned out beautifully and it was delicious – and it didn’t melt or fall over or anything! I was hoping to get some pictures from the wedding photographer of the bride and groom cutting the cake (during which I had my fingers AND toes crossed and a horrible grimace on my face because I was terrified the whole thing would collapse!) but apparently the photos might be a while, so a) stay tuned! and b) I don’t have any pictures of what the inside looked like – but just know that this was a lemon cake with raspberry jam filling (a very easy, very delicious freezer jam – I used half a batch to fill the cake) and the-most-frustrating-but-nonetheless-delicious cream cheese Swiss meringue buttercream frosting, and everyone agreed that it tasted wonderful. 🙂

I got most of my wedding cake assembly tips from my trusted friend Martha, and some frosting tips from Zöe Francois’ blog post and video on frosting a cake. I would highly recommend a revolving cake decorating stand for easy frosting, as well as a large offset spatula – these were the two most useful tools I used….

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Cream Cheese Swiss Meringue Buttercream: An Exercise in Perseverance

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Not the most attractive photo…

*** UPDATE: CLICK HERE FOR A NEW METHOD THAT ACTUALLY WORKS!!

** EDITED TO ADD: After having frosted the wedding cake using this frosting, I have to say that I do not recommend this recipe – it just plain did not work very well and was extremely hard to work with, unfortunately 🙁 I almost want to take down the recipe, but this was a pretty epic post and I’m kind of proud of it, so I’m going to leave it. The frosting tasted awesome (like liquid cheesecake – emphasis on the liquid) but it would not thicken up enough to spread easily; it would not un-curdle no matter how long I stirred it, chilled it, or left it at room temperature; and it was so soupy that I had to frost the cake in several coats, chilling between each coat to build up the frosting layer. And because it was curdled, it didn’t have a smooth finish (which was OK because the look of the wedding cake was kind of rustic, but it was still annoying). Bottom line: cream cheese has too much water in it to make a proper Swiss meringue buttercream, which relies on the high fat content in the butter to emulsify with the egg whites. If you’re looking for a cream cheese Swiss meringue buttercream frosting recipe, check out this one – it works around the cream cheese/high water content problem.**

Alternative titles for this post:

Zen and the Art of Cream Cheese Swiss Meringue Buttercream

or

Testing Your Patience with Cream Cheese Swiss Meringue Buttercream

or

How to Give Yourself Gray Hairs and an Anxiety Disorder

So. After the wedding cake trial I did a while back, I discerned that I needed to find a cream cheese frosting not made with confectioners’ sugar – more specifically, that I wanted to make a Swiss meringue buttercream frosting with cream cheese. A quick Google search turned up a recipe for Cream Cheese Swiss Meringue Buttercream, and lo and behold, this very frosting had been used on a wedding cake! Double score!!

For those who don’t know, a Swiss meringue buttercream frosting is made by beating butter into a whipped meringue base of egg whites and sugar (heated to 140˚F to make them safe). I was a bit apprehensive at the thought of this, mostly because of the amount of egg whites that are required (being that I’m on a budget, and egg whites are more expensive than confectioners’ sugar). However, this frosting is seriously delicious – creamy, light, buttery, and not overly sweet; basically it blows any confectioners’ sugar frosting out of the water – so I was willing to overcome my initial qualms in favour of deliciousness. I had made Swiss meringue buttercream once before, back when I was in high school, and I don’t remember it being terribly difficult or onerous – I was only about 16, so it can’t have been *that* hard – but I had also read a few posts about how this type of frosting can be the most demoralizing endeavour because it just. won’t. come. together, and I knew I needed to do a test run.

I scaled down the recipe to use only 1 egg white and got down to business. A full 3 hours of beating/whisking/stirring later, I still had soupy, curdled glop (albeit delicious, cheesecake-flavoured glop). I was reluctant to give up, because this recipe and all others I had read tell you to just keep beating it and not lose hope – it will eventually work out. But I had to go to bed, so I declared this small test batch a failure. I did not, however, lose faith in the recipe or the method: I figured that the amount was too small, that the beaters of the KitchenAid weren’t able to get into the mixture far enough to really do anything, that it was just too hot in the kitchen and the butter and cream cheese were melting. I made plans for a second test run with a slightly larger batch.

At this point, I got a few tips from Jackie of Foodology, including a link to Sweetopolita’s post Swiss Meringue Buttercream Demystified. Reading this helped a lot, and introduced the idea of chilling the mixture when it gets too soupy. I started on the second test batch with renewed hope and things went marginally better – however it was really hot in the kitchen (mid-day at the end of July) so I had to alternate between bouts of chilling and beating the tar out of the frosting in the KitchenAid. And finally, over two hours later, it started to come together. Whew! Up until this point, I was planning on making the frosting in Vancouver, but now I decided I was going to make it beforehand and just refrigerate it, because if it didn’t come together when I needed it to, I would seriously lose it.

So, based on all I had learned, I made a larger batch (half of what I needed in total, to accommodate the size of my mixer), starting early in the morning to avoid the hot kitchen issue. You are supposed to let your butter/cream cheese come to room temperature, but I decided not to let either get too soft, thinking that the heat of the kitchen would be less of an issue that way. I whipped up the meringue, beat in the butter and cream cheese, and then set the mixer on high to do its thing. And two hours later, nothing. Still a curdled mess. I took the whisk attachment off the mixer and half-heartedly stirred at the frosting by hand a few times – and EUREKA! With slow stirring, the frosting somehow started to come together in a thick, fluffy mass. I put on the paddle attachment and turned the speed to low, and a (long) while later, I had proper frosting!! But seriously, it still took all bloody day. And I still had another batch to make.

But now I *finally* had it figured out. While the previous batch was going, I read this Swiss meringue buttercream tutorial and had two more epiphanies: 1) beat the egg whites until stiff peaks form; and 2) once the butter is added, stir on low speed with the paddle attachment. I had sort of figured this out for myself, but this was the first time I had actually read that SLOW SPEED was the important thing here (I don’t know if I just missed it in all the other tutorials I read, or what). The fourth time is apparently the charm, or maybe I was just used to it, because the frosting came together fine – but it still took over an hour of stirring!

If you’re still reading, you’re probably wondering why the heck I went to all this trouble to make this particular frosting. The answer is that is it freaking delicious – it tastes just like cheesecake without being sickly sweet. Nate watched me make this frosting four times and thought I was crazy because of how long it was taking, but then when he tasted it, he said, “Now I know why you persevered.” It’s that good. So here is the recipe, along with all my tips for making it….

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Cake for 60

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My friend’s wedding is coming up this weekend, so the cakes were baked last week and are happily camping in the freezer, wrapped in plastic and tinfoil, awaiting transport to Vancouver in a few days. Baking the cakes was something I was a little worried about, despite the relative success of the trial run – would they bake evenly, would I have enough batter, would they taste good enough? Turns out all my fears were totally unfounded: the cakes turned out perfectly. They baked in flat, even layers (thanks so the wet towel/cake diaper trick) and they all baked in exactly 50 minutes, no matter which pan size. Even the big 10-inch baked evenly all the way to the middle without a heating core or anything.Remember the confidence I had in my math skillz when I calculated how much batter I would need and how I would need to scale the recipe? I was fairly sure that I would end up with just shy of the right amount of batter, but I got that part totally wrong: I ended up with about 2 cups of extra batter, which is definitely better than 2 cups too little! This meant that I got to use the extra batter to make these sweet little shell-cakes:I made one-and-a half times the recipe below and ended up with about 16 1/2 cups of batter, enough for two 10-inch, two 8-inch, and two 6-inch rounds, each 1 1/2 inches high when baked, plus a bunch of little shell cakes 😉 I mixed the batter in three batches (a half recipe each), then mixed them all together in one big bowl to make sure the batter was uniform. Some of the batter sat for quite a while because I could only bake two cakes at once, and I was concerned that the baking powder and baking soda would lose their leavening power before they hit the oven, but it didn’t seem to make any difference 🙂 Success!

Update: here’s my tutorial for how to frost and assemble the wedding cake from start to finish.

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Daring Bakers: Fresh Fraisier

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Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

A fraisier is a French pastry consisting of two layers of cake soaked in simple syrup with strawberries and pastry cream sandwiched between. Essentially, it is a free-standing trifle, but the special thing about a fraisier is the exposed fruit around the sides. To make a true fraisier, you have to use strawberries (fraise = strawberry), so I’m not really sure what to call my strawberry-raspberry-blueberry combination – a baies mélanger-ier doesn’t really have the same ring to it. But whatever you want to call it, it was tasty!

I did this challenge while I was in California visiting my aunt and uncle, and it was extra challenging because I was baking in an unfamiliar kitchen and also contending with a wheat and corn allergy. But it turned out beautifully and just proves that you don’t need fancy equipment or lots of space to make a spectacular dessert. …

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Dobos Torte Birthday Cake

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I’m back from California, and after I recover from the travel part (which was horrendously awful) and get a chance to go through all the photos I took of food, I’ll have some posts about the awesome restaurants I visited in California… but in the meantime, you can hear all about my birthday cake 🙂

I turned 28 a few weeks ago, and it required a cake. Since baking is pretty much my favorite pass-time, I was more than happy to bake it myself – it meant I got exactly what I wanted and I also got to have the fun of doing it. I came across this recipe for Dobos Torte on Smitten Kitchen, where Deb had made it for her own recent birthday, and I immediately promised I’d make it for myself. So I did 😉…

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Strawberry Rhubarb Coffee Cake with Ginger

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I’ve been on a rhubarb kick lately. I bought about 4 kilograms of local rhubarb a few weeks ago and it’s now in my freezer, waiting to be used in something delicious. Seeing as the strawberry rhubarb pie I made at Easter didn’t quite satisfy my craving for slightly tart rhubarb-y goodness, I decided to make a coffee cake instead. This is based on a recipe that I’ve had in my little recipe notebook since high school – I think it is from making goodies for the concession at a school concert or something, but I have no idea of the original source. I took some inspiration from this recipe from a baking group called “Tuesdays with Dorie” (they are baking their way through a cookbook by Dorie Greenspan, of Julia Child fame) and modified the coffee cake to use strawberries and rhubarb, with some ground ginger in the cake and candied ginger in the fruit and brown-sugar struesel topping. I also used whole wheat pastry flour, which gives the cake a slightly “toasty” flavour and stands up well to the more assertive rhubarb flavour. You actually wouldn’t even know it was made with whole wheat because the cake was still moist and light.

The candied ginger I used was marked “mild” and I could have easily used twice as much to get a better ginger taste. I could have also used more ground ginger in the cake batter, and the recipe below is how I would make it next time, ie: with more ginger! If ginger isn’t your thing, feel free to omit it, however it is a really nice addition to the classic strawberry rhubarb combination.

One thing to note: you can use fresh or frozen fruit, but don’t mix it together with the sugar and lemon juice until just before you are really to sprinkle it over the batter, otherwise you will end up with a bunch of liquid in the bottom of the bowl that you have to discard because it will make your cake soggy :(…

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Lemon-tastic: Birthday Cake with Lemon Curd Filling and Candied Lemon Slices

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Yesterday was Nate’s birthday, and I wanted to make him a cake. He suggested something lemony with cream cheese icing, so I came up with a layer cake filled with lemon curd and covered in white chocolate cream cheese icing. Sounds good, right?

In theory, it was good. It looked good. In reality, it could have been better in several ways. One thing is for sure, this cake was SWEET. Holy sugar headache, Batman!

Sometimes I get a little over-enthusiastic about trying something new, in that I start trying to re-invent the wheel. I Googled “lemon layer cake” and came up with several tried and true recipes (many of which used a 1-2-3-4 cake as a base), but did I go for one of them? Nope, I wanted to do it differently – better, I was hoping….

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Hazelnut Pastry and How to Make a Lattice Pie Crust

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I have been meaning to share my favorite pie crust recipe here for a while now, but every time I’ve made it lately, I’ve been experimenting with it somehow, with varying degrees of success. For Easter I decided to experiment once more with a hazelnut pastry for strawberry rhubarb pie, and I have to share this variation on the pie crust recipe because it was so good. For the strawberry rhubarb filling, I used this recipe from Simply Recipes, which was a good starting point, but I have some changes I’d make for next time. First, less sugar – 1 cup of sugar to 4 cups of fruit was too sweet for my taste. I like a bit of tart rhubarb flavour, and this was quite sugary. Second, more fruit – probably 4 cups of rhubarb and 2 of strawberries. Third, the recipe used instant tapioca for the thickener, which gave the filling a kind of tapioca-pudding texture (little tiny gelatinous balls). Nate said he couldn’t tell, but I wasn’t loving it – not that it tasted bad, I would just prefer a smoother texture from, say, corn starch. And fourth, I would add some lemon zest along with the orange zest to the filling. So once I have all that figured out and perfected, I’ll share my recipe. In the meantime: hazelnut pastry!

This is a super easy-to-make pie crust, made in a slightly different way than usual: instead of cutting cold butter in to flour, you actually cream the room-temperature shortening/butter, then stir in the flour until the dough looks ragged. I know – I was skeptical the first time I made it too, but it was so easy to work with and turned out SO flaky and delicious that it has become my go-to pastry recipe for everything that needs a crust.  The only thing it doesn’t work for is single crust pastries that are blind-baked (pre-baked) before filling (like a quiche), because the large amount of fat in the dough causes it to melt and shrink down the pie plate. But for pies that you fill before baking (especially double crust), it is fantastic. I also like that it is easily made entirely by hand – you don’t need a food processor to make good pastry!

I had a strawberry rhubarb pie a few years ago that was topped with a sort of almond struesel, which gave me the idea of adding nuts to the pastry. I like the assertive flavour of hazelnuts, and thought they would pair well with strawberry and rhubarb, so I ground some up and substituted 1/2 cup of the flour for the ground hazelnuts. When I added the water, I ended up with a slightly wetter dough, but by sprinkling it with flour and folding it several times on a floured surface, I got a dough that was just the right consistency and baked up really nicely into lots of light, flaky layers.

And lastly, I wanted to show off the gorgeous pinky-red strawberry rhubarb filling, so I went with a lattice top. It looks impressive and is actually really easy to do!
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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.