ANA CAKE RECIPES

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BIRTHDAY CAKE (MADE BY ANNA OLOSN) - RECIPE BOOK



BIRTHDAY CAKE (Made By Anna Olosn) - Recipe book image

Birthday cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Provided by Anna Olson

Total Time 35 minutes

Prep Time 60 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 30

Cake
¾ cup (180 g) unsalted butter, at room temperature
1? cups (270 g) sugar
3 large eggs, at room temperature
2 teaspoons (10 ml) vanilla extract
2½ cups (325 g) cake & pastry flour
1½ (5 g) teaspoons baking powder
½ (3 g) teaspoon baking soda
¼ (2 g) teaspoon salt
1 cup (250 ml) buttermilk, at room temperature
Caramel Pastry Cream
3 tablespoons (45 ml) water
1 cup granulated (200 g) sugar
1 tablespoon (15 ml) white corn syrup
1 cup (250 ml) whipping cream
1 recipe Basic Vanilla Pastry Cream, chilled
Frosting & Assembly
¾ cup (180 g) unsalted butter, room temperature
4-6 (520 g - 780 g) cups icing sugar sifted
6 tablespoons (90 ml) 2% milk
1½ (8 ml) teaspoons vanilla extract

Steps:

  • Baking Instructions
  • For the cake preheat the oven to 350 °F (175 C). Grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
  • Using electric beaters or a stand mixer fitted with the paddle attachment beat the butter and sugar until fluffy, then add the eggs one at a time, beating well after each addition. Stir in the vanilla.In a separate bowl, sift the flour, baking powder, baking soda and salt.
  • Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the 2 pans.
  • Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then carefully turn them out to cool completely on a rack.
  • For the caramel pastry cream, bring the water, sugar and corn syrup to a full boil in a medium saucepot. Boil, uncovered and without stirring, occasionally brushing the sides of the pot with water until it is a light amber colour. Whisk in the cream gradually (take care for the steam) until fully incorporated, and cool to room temperature. Whisk 1/3 cup of the caramel sauce into the pastry cream and chill until ready to assemble.
  • For the frosting, use a stand mixer fitted with the paddle attachment or using electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment).
  • To assemble, place the first cake layer on a plate or platter. Fill a piping bag fitted with a plain tip with about a cup of frosting and pipe a ring around the outside of the cake (this prevents the pastry cream from seeping out). Scrape half of the caramel pastry cream into the centre of this and spread to level. Top this with the second cake layer, and spread a thin coating of frosting on the top and sides of the cake and chill for 20 minutes (this is the crumb coat). Now completely coat the top and sides of the cake with frosting and level until smooth. Using a pastry bag fitted with a piping tip of your choice, pipe a design on the top edge of the cake. Stir the remaining caramel sauce into the remaining half of the caramel pastry cream and spread this on the top of the cake. Chill until ready to serve.
  • The cake can be made up to a day in advance and stored, refrigerated until ready to serve.

Nutrition Facts : Calories 200, FatContent 20 grams

THE BEST CARROT CAKE MADE BY ANNA - RECIPE BOOK



THE BEST Carrot Cake made by Anna - Recipe book image

Carrot Cake is on the menu in Chef Anna Olson’s amazing kitchen, and she is…

Provided by Anna Olson

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 16

150 g (1 ½ cups) finely grated peeled carrots
90 mL (6 Tbsp) vegetable oil
150 g (3/4 cup) dark brown sugar
30 g (4 tsp) honey
6 g (1 Tbsp) finely grated fresh ginger
1 large egg
1 large egg yolk
125 g (3/4 cup) all-purpose flour
1.5 g (1/2 tsp) ground cinnamon
.75 g (1/4 tsp) ground black pepper
1.5 g (1/2 tsp) baking powder
1.25 g (1/4 tsp) baking soda
1.25 g (1/4 tsp) fine salt
75 g (1/2 cup) raisins or crushed pineapple (well-drained)

Steps:

  • Grease six 150 mL (5-fl.oz) ramekins and place them in a pan with sides that are higher than the ramekins. Preheat the oven to 180 °C (350 °F).
  • In a large mixing bowl, whisk the carrots, oil, brown sugar, honey, ginger, egg and egg yolk by hand until evenly blended.
  • In a separate bowl, sift the flour, cinnamon, pepper, baking powder, baking soda and salt. Add this to the carrot mixture and stir by hand until evenly combined (the batter will be very wet). Stir in the raisins (or pineapple). Divide this between the prepared ramekins.
  • Pour boiling hot water around the ramekins so that it comes up halfway and cover the pan with foil or a lid. Bake the carrot cakes for 35-40 minutes, until a tester inserted in the centre of a cake comes out clean. Remove the ramekins immediately onto a cooling rack, and cool the cakes for at least 30 minutes before serving, or they can be served at room temperature. To serve, run a palette knife around the inside edge of each ramekin and turn the cake out onto a plate.

Nutrition Facts : Calories 200, FatContent 20 grams

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