STACKING CAKES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

TOP SECRET RECIPES |DOLLY MADISON CINNAMON BUTTERCRUM…



Top Secret Recipes |Dolly Madison Cinnamon Buttercrum… image

When Interstate Brands started the Dolly Madison line of baked goods that has today become the convenience store leader, it was known as Interstate Bakeries. Roy Nafziger started the bakery in 1927, and he could only have dreamed that one day his company would ring up more than one billion dollars in sales. One item that contributes to those impressive sales figures are these little brown sugar/cinnamon-topped cakes, which have become a popular addition to the Dolly Madison line of baked goods since the late eighties. We can easily create a low-fat home clone of the real thing with only seven ingredients, thanks to white cake mix that can be found in practically all stores. Notice that the cake mix is not a reduced-fat variety. That's not necessary for the recipe to produce little cakes that taste just like the real thing, but still have less than one-third the fat. And even though the original is sort of square-shaped, we'll use a couple of 12-cup muffin pans to simplify the process. The shape will be different, but the flavor will be right on. Check out my recipe for Dolly Madison Zingers here. Nutrition Facts Serving size–1 cake Total servings–24 Calories per serving–111 (Original–170) Fat per serving–1.7g (Original–6g) Source: Top Secret Recipes Lite by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 7

Nutrition Facts : Calories 111 calories

RUSSIAN HONEY CAKE RECIPE - NYT COOKING



Russian Honey Cake Recipe - NYT Cooking image

The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time! Set some aside to do it right. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe.

Provided by Samin Nosrat

Total Time 4 hours

Yield Makes 1 9-inch cake

Number Of Ingredients 11

1 1/2 cups (18 ounces) wildflower honey, divided
1/4 cup (2 ounces) water
1 cup plus 2 tablespoons (8 ounces) sugar
14 tablespoons (7 ounces) butter, cut into 1/2-inch pieces
6 large eggs
2 1/2 teaspoons baking soda
2 1/2 teaspoons Diamond Crystal Kosher Salt or 1 1/4 teaspoons fine sea salt, divided
1 teaspoon ground cinnamon
3 3/4 cups (16 ounces) all-purpose flour
1 1/4 cups (1 13.4-ounce can) dulce de leche
4 3/4 cups heavy cream, chilled and divided

Steps:

  • Preheat oven to 375. Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Set aside.
  • Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat.
  • Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. After about 3 minutes, the honey will begin to foam intensely. Stirring occasionally with a wooden spoon, keep a close eye on the honey. Cook until it begins to smoke, then turn off the heat and carefully add water. Allow the honey to sputter until it stops bubbling. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid.
  • Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large metal mixing bowl, and place over the pot of water.
  • Crack eggs into a small bowl, and set aside. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl.
  • When the butter has melted, whisk the honey mixture to combine. Use your finger to test the temperature of the mixture. When it’s warm, add the eggs while whisking. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. The batter will begin to foam and emit a curious odor. Remove the bowl from the heat, and allow it to cool until it’s warm.
  • Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition. The batter should be completely smooth. The batter will spread more easily when it’s warm, so pour half into a small bowl, and cover with plastic wrap. Place in a warm spot, such as atop the preheating oven.
  • Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. Use an offset spatula to evenly spread the batter to the edges. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Repeat with remaining layers until you’re out of pans, and then continue with remaining batter and parchment sheets, laying batter circles out on a flat surface. You’ll end up with 11 or 12.
  • Bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color and springs back at the touch. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Check the cakes again at 6 minutes. Do not overbake!
  • When each layer is done, slide the parchment off the pan to prevent overbaking. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes.
  • When the cake layers are cool enough to handle, examine them. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely.
  • When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. Allow it to cool, then use a food processor to grind into fine crumbs. Cover and set aside.
  • Place 1/2 cup burned honey, dulce de leche and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt into a medium bowl. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Chill until completely cooled, about 30 minutes.
  • Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer.
  • Assemble the cake on a 10-inch cardboard circle or flat serving plate. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Place the next layer atop the frosting, center it and continue as above. Don’t be afraid to manhandle the cake to align the layers as you continue stacking. If necessary, make up for any doming in the center by spreading more frosting to the outer half of each layer than the inner half. After you place the 10th layer, spread another scant cup of frosting over the top. Use any leftover frosting to smooth out the sides of the cake, but don’t fret if the edges of some cake layers poke through the frosting. Sprinkle the top and sides with cake crumbs.
  • Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.

More about "stacking cakes recipes"

17 EASY TO MAKE GRIDDLE RECIPES – THE KITCHEN COMMUNITY
Having your own griddle isn't just for cooking up a delicious breakfast. You can use a Blackstone griddle for a ton of different recipes that can please any palette. The best part is these Blackstone recipes are also super easy to make. So, instead of using a bunch of pots and pans and giving yourself
From thekitchencommunity.org
Reviews 4.9
See details


MCDONALD'S BIG MAC COPYCAT RECIPE | TOP SECRET RECIPES
Brothers Dick and Mac McDonald opened the first McDonald's drive-in restaurant in 1948, in San Bernardino, California. When the brothers began to order an increasing amount of restaurant equipment for their growing business, they aroused the curiosity of milk-machine salesman Ray Kroc. Kroc befriended the brothers and became a franchising agent for the company that same year, opening his first McDonald's in Des Plaines, Illinois. Kroc later founded the hugely successful McDonald's Corporation and perfected the fast food system that came to be studied and duplicated by other chains over the years. The first day Kroc's cash register rang up $366.12. Today the company racks up about $50 million a day in sales in more than 12,000 outlets worldwide, and for the past ten years a new store has opened somewhere around the world an average of every fifteen hours. The double-decker Big Mac was introduced in 1968, the brain-child of a local franchisee. It is now the world's most popular hamburger, and it is super easy to duplicate at home. You can use Kraft Thousand Island dressing for the special sauce, or follow this link to a recipe for cloning the special sauce from scratch. When you're done, pair your Big Mac with the refreshing McDonald's sweet tea recipe for the full take-out experience.Source: Top Secret Recipes by Todd Wilbur.For a live demo of this classic hack, check out this video.
From topsecretrecipes.com
Reviews 4.8
Total Time 8 minutes0S
Calories 560 calories per serving
See details


STACKED TIERED CAKE CONSTRUCTION | WILTON
Stacking Tall Tiers. Use this method to make extra-tall cakes (taller than 6 in.): Level, fill, stack and ice 2 cake layers on cake board. Cut dowel rods to height of stacked layers. Insert dowel rods into …
From wilton.com
See details


SWEET ALMOND CAKE | BIRTHDAY CAKE RECIPES | BUTTERNUT BAKERY
Once chilled, the cakes should be ready to go. What I love about this recipe is that the cakes bake pretty even, so there’s no need to level off the tops before stacking. Spread an even layer of buttercream between the cakes…
From butternutbakeryblog.com
See details


KITTY KAT BARS RECIPE | ALLRECIPES
Rich lobster is the star of these recipes that serve two. They range from succulent Champagne-basted tails to hearty grilled rock lobster. Whether you serve these lobster recipes for a …
From allrecipes.com
See details


HOMEMADE PHYLLO (OR FILO) DOUGH RECIPE | ALLRECIPES
Rich lobster is the star of these recipes that serve two. They range from succulent Champagne-basted tails to hearty grilled rock lobster. Whether you serve these lobster recipes for a …
From allrecipes.com
See details


FLUFFY HOMEMADE VANILLA CAKE RECIPE - THE SPRUCE EATS
Oct 19, 2021 · This method helps yield cakes that have an even crumb and are evenly shaped and hold together well for stacking and decorating. This fluffy and moist vanilla cake is sturdy enough to …
From thespruceeats.com
See details


SHORTCUT BAVARIAN CREAM {VANILLA PUDDING FILLING FOR CAK…
Sep 10, 2021 · I have been really enjoying filling cakes lately. Adding filling gives more fun textures and flavors to a cake. It all started when I was testing cakes for my brother’s wedding. Not only did I test different white cake recipes…
From cookingwithcarlee.com
See details


SUGAR COOKIE ICING WITHOUT CORN SYRUP (4 RECIPES) - DESIGN ...
Get my top four recipes for sugar cookie icing without corn syrup. These recipes include a mix of pipeable icings along with spreadable frostings. Between powdered sugar icing, royal icing, cream cheese …
From designeatrepeat.com
See details


HOW TO SCALE A RECIPE FOR CAKE TO FIT ANY PAN
May 09, 2019 · Whether for the purpose of cupcakes by the dozen, extra cake layers for stacking, or a big sheet cake to feed a crowd, many recipes can be doubled, or even tripled quite safely. This is particularly true for small-batch recipes…
From seriouseats.com
See details


47 BEST SALMON RECIPES | EASY WAYS TO COOK SALMON ...
Ina Garten builds her sandwiches high by stacking a bed of mesclun greens and a thick cut of grilled salmon between two brioche buns. For a creamy finish, coat each side of the bun with her ...
From foodnetwork.com
See details


CREAM CHEESE FROSTING FOR PIPING AND DECORATING CAKES ...
Jan 11, 2017 · Cream cheese frosting frosted cakes will stay well at room temperature in a cool dry place away from sunlight in a room for 3-4 hours without any problem. If outdoors then …
From carveyourcraving.com
See details


THE BEST APPLE CAKE RECIPES TO MAKE THIS FALL | SOUTHERN ...
Oct 19, 2021 · We guarantee that our best apple cake recipes will serve up plenty of fall flavor in every slice. Whether you prefer an easy apple cake that just requires a little bit of stirring or would …
From southernliving.com
See details


KENWOOD KMIX EDITIONS STAND MIXER REVIEW | BBC GOOD FOOD
Feb 28, 2020 · The handle on the stainless steel bowl was a bit awkward for dishwasher stacking, but we liked it when twisting the bowl away from the stand to transfer batter to a cake tin. The …
From bbcgoodfood.com
See details


TOMATO MOZZARELLA SALAD | ALLRECIPES
Instead of "side-stacking" as shown, arrange individual slices on plate/platter and salt/pepper to taste. Top with cheese, drizzle w/oil & vinegar and garnish with torn basil leaves. I …
From allrecipes.com
See details


TOMATO MOZZARELLA SALAD | ALLRECIPES
Instead of "side-stacking" as shown, arrange individual slices on plate/platter and salt/pepper to taste. Top with cheese, drizzle w/oil & vinegar and garnish with torn basil leaves. I …
From allrecipes.com
See details