Berry Chantilly Cake 

Ingredients

Vanilla Cake Recipe

• ▢ 13 oz (368.54 g) bleached cake flour
• ▢ 13 oz (368.54 g) granulated sugar
• ▢ 3 tsp (14.79 g) baking powder
• ▢ 1/4 tsp (0.25 tsp) baking soda
• ▢ 1/2 tsp (0.5 tsp) salt
• ▢ 8 oz (226.8 g) butter unsalted
• ▢ 2 tsp (1 Tbsp) vanilla extract
• ▢ 1 tsp almond extract 
• ▢ 10 oz (283.5 g) whole milk room temperature
• ▢ 3 oz (85.05 g) vegetable oil
• ▢ 3 large (3 large) eggs room temperature

Chantilly Cream Ingredients

• ▢ 16 oz cream cheese softened
• ▢ 8 oz unsalted butter softened
• ▢ 16 oz mascarpone cheese softened
• ▢ 22 oz powdered sugar sifted
• ▢ 1 tsp almond extract
• ▢ 1 tsp vanilla extract
• ▢ 8 oz heavy whipping cream
• ▢ 2 tsp instant pudding mix Or any other whipped cream stabilizer. 

Berry Cake Filling 

• ▢ 2 cups fresh or frozen berries
• ▢ 2.5 oz sugar
• ▢ 1 oz water
• ▢ 1 oz cornstarch
• ▢ 1 tsp lemon zest
• ▢ 2 tsp lemon juice

Equipment

• ▢ 
  Stand Mixer
• ▢ 
  Round Piping Tip and Piping Bag

Instructions

Vanilla Cake Instructions

• Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. 

  Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Place 4oz of the milk and oil in a separate bowl or cup and set aside
• Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
• Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
• Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
• Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. 
• Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. 
• I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
• Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly. 
• Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
• Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

Chantilly Cream Instructions

• Cream together the softened butter, cream cheese and mascarpone cheese together until smooth. 
• Add in the powdered sugar and continue creaming until combined
• Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix. 
• Fold your cream cheese mixture and whipped cream together to make your frosting. 

Berry Cake Filling

• Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer. 
• Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries. 
• Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice. 
• Cool berry filling before using.

Notes

I used two 8"x2" round cake pans for this recipe but you can use the cake batter calculator to adjust the recipe for whatever cake pan you want. 

1. Make sure all your ingredients  (eggs, cream cheese, milk, butter etc) are room temperature.  Check  out my blog post onroom temperature ingredients hacks 

2. Use a scale to weigh your ingredients(including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 

5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
**I baked in two 8” pie pans for approximately 40-45 minutes 

Source: https://sugargeekshow.com/wprm_print/16448

https://m.youtube.com/watch?v=bIKO3xCveFE

Buttercream Icing

 Buttercream Icing

Ingredients:

3 sticks salted butter (1 1/2 C)

1 1/2 C butter flavored Crisco 

6 C confectioners sugar

2 tsp. Vanilla extract 

1-2 Tbls Cream or whole milk (to thin consistency if needed)

Directions:

1. Whip butter and shortening on medium to high in stand mixer with paddle attachment for 3 minutes. 

2. Scrape sides of bowl, add vanilla, mix until combined. 

3. Add all sugar at once, mix on low until combined about 1 minute. Then mix on high for 5 minutes

4. Add milk if you would like to thin the consistency of icing and whip for another 1-2 minutes. 

Marshmallow Fondant

 Marshmallow Fondant

Ingredients

• 1 Bag (10oz /280g) mini marshmallows (good brand)
• 2-3 tablespoons water
• 4 cups (453g/1lb) powdered sugar
• Flavorless oil (little for hands while kneading)

Instructions

1. First melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set aside once melted.

2. *To make it in a kitchen mixer*, add in 3/4 of the powdered into the mixing bowl, followed by the marshmallow mixture, then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. (NOTE: If your dough is still sticky at this point, add more powdered sugar until it forms a ball.)

   Then turn out on the counter add the rest of the reserved sugar bit by bit. Then knead — Knead Knead! — for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

3. *By hand*, stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture. Then turn out on the counter and Knead Knead Knead! for about 7 minutes until it is soft and shiny. Incorporate the reserved sugar as you knead. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

4. Note: be sure to grease your hands and counter before dumping mixture from bowl

5. To add color to your fondant. Add a small amount of food coloring with a toothpick, then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

6. To store your fondant to be used later, grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
7. Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
8. For the hearts cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my hearts dry out in the open air to firm them up. They are easier to apply when they are firm.

9. Your Fondant will last for weeks when stored airtight. Even your cut out hearts will stay perfect until you need them.

Source: https://www.biggerbolderbaking.com/wprm_print/19396

German Chocolate Cake

 German Chocolate Cake

INGREDIENTS

2 cups all purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup milk

2 large eggs

2 tsp vanilla extract

1/2 cup vegetable oil

1 cup boiling water

Frosting

1 cup evaporated milk

3 egg yolks

1 cup sugar

1/2 cup butter

1/2 tsp vanilla extract

1 1/2 cups sweetened flaked coconut

1 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350°. Spray two 9" round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.

2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.

3. Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.

4. Divide batter between two pans. Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean.

5. Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.

6. Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.

Coconut Pecan Frosting

Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.

Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Cool completely before frosting cake.

 

Creamy Italian Chicken Crescent Bake

Ingredients  

1/2 cup shredded Parmesan cheese 
1 tablespoon chopped fresh basil leaves 
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 
8 chicken tenderloins (about 3/4 lb) 
1 1/2 cups heavy whipping cream 
1/3 cup julienned sun-dried tomatoes in oil, drained 
1/2 teaspoon salt
 1/4 teaspoon red pepper flakes

Directions 

1. Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.

 2. In small bowl, mix Parmesan cheese and basil until well blended. Set aside. 

3. Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture. 

4. Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F. 

5. Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm. 

6. Spoon warm sauce over crescent-wrapped chicken. Serve immediately.

Source: https://www.pillsbury.com/recipes/creamy-italian-chicken-crescent-bake/4a7220b6-3a9c-4914-beac-62b108f04134

 Strawberry Mascarpone Cake

Ingredients

For the cake:

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs
• 1 tablespoon (14.8 ml) vanilla extract
• ½ cup (118 ml) light sour cream
• 2 ½ cups (350 g) all-purpose flour
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 ¼ cups (296 ml) milk (I use nonfat)

For the filling:

• 2 cups strawberries (303g), pureed
• 1 tablespoon (15 ml) lemon juice
• 2 tablespoons (24g) granulated sugar
• 1 tablespoon flour (8g), sifted

For the frosting:

• 2 ½ cup (592ml) heavy whipping cream
• 1 ¼ cup (163g) powdered sugar
• 1 teaspoon (5ml) vanilla extract
• 16 ounces mascarpone cheese, cold

Instructions

1. For the cake: Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
3. Next mix in the sour cream and beat until well combined.
4. Combine the dry ingredients in a separate bowl. Add half the dry ingredients and beat on low speed while pouring in half of the milk. Mix just until the flour starts to incorporate.
5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
6. Divide the batter evenly between the three pan, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
7. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
8. For the filling: Chop and puree the strawberries using an immersion blender or food processor.
9. In a medium-sized sauce pan, combine the flour and sugar, and stir to combine. Add the pureed strawberries, lemon juice sugar and stir well. Cook over medium-high heat until mixture starts to boil, stirring frequently.
10. Reduce heat and simmer for another 5-10 minutes, stirring occasionally until the strawberry puree starts to thicken. If the puree seems too thin, add up to 1 tablespoon of additional flour.
11. Allow the puree to cool completely, refrigerating to help speed up the process.
12. For the frosting: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
13. Spoon the COLD mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
14. Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
15. Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form.
16. To assemble the cake, use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
17. Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a thick boarder (a dam) along the outside edge of your cake. You may need to do this twice.
18. Spread half of the strawberry mixture over the cake, carefully filling the inside of the dam you created (so the sauce doesn’t leak out the sides)
19. Pipe another thin layer of frosting over the strawberry sauce and spread evenly with your offset spatula.
20. Add the second layer of cake and repeat the above steps using all of the remaining strawberry sauce. Next, add the final layer of cake on top.
21. Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
22. Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use you icing smoother to remove any excess frosting.
23. Use remaining frosting to pipe the florets on the top of the cake using an Ateco 846 tip (large open star). Garnish with leftover strawberries. This cake must be refrigerated.

Notes

• Sour cream substitute: Sour cream helps keeps these cupcakes very moist, I do not recommend omitting it. Substitute with with non-fat Greek Yogurt if you do not have sour cream. Full-fat sour cream is also workable, but I prefer low-fat or fat-free.
• Any type of milk can be used (full, reduced or low-fat)
• Cake Flour is NOT a suitable substitute for all-purpose flour in this recipe.
• Any type of fruit for the filling should suffice. If you are using frozen fruit, just be sure the puree has thickened before you take it off the heat. Do not use frozen strawberries that contain any extra juice or syrup.
• Storage & Make Ahead options: This cake must be refrigerated once frosted. If you need to make it ahead of time, I recommend making the cake layers and filling ahead of time. Refrigerate the filling.  Then when you’re ready to assemble, make the frosting. Store in an airtight container or Cake Carrier in the refrigerator. Add fresh fruit when ready to serve. Prepare up to 2 days in advance with proper storage.
• Baking pans: Please note the recipe is tested only as a 3 layer 8-inch pan. The below guidelines are adjusted baking times for the CAKE ONLY. Not for the filling and frosting. 
  • For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
  • For two 8-inch pans: divide the batter evenly, about 2 1/2 cups per each pan. Bake for 28-32 minutes.
  • For 6-inch pans: a full cake recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 24-30 minutes. Dowels may be required for stacking.
  • For 10 inch pans: I’ve never tested this cake recipe with 10 inch pans, but I would recommend a 2 layer cake so you still have nice, thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there.
  • For a single layer cake: bake in a 9×13-inch pan for 28-32 minutes. Cut the frosting in half.
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Source: https://beyondfrosting.com/strawberry-mascarpone-layer-cake/