More birthday cakes

Remember I briefly mentioned about my first birthday cake order? I promised you an update but I forgot. So here it is. I made a strawberry rhubarb mousse cake for Margaret, whom her husband wanted to throw her a surprise birthday party.

I was in my rhubarb obsessed phase few months ago, so the choice of flavor was obvious. I used the Fool Proof Sponge Cake as cake base, and arranged the ripe strawberries around the base layer before pouring the rhubarb mascarpone mousse to cover it. Insteads of using buttercream, I decided to simply use the remaining mousse to cover the whole cake. Strands of rhubarbs are visible on the top and side of the cake.

As I was assembling the cake, I couldn't help scrapping and savoring the leftover mousse with the cake that I levelled off. (hey, I had to taste test it before giving it away!) It was a pleasing combination. The sponge cake was airy and moist, while the rhubarb mousse was refreshing. According to the feedbacks, the party enjoyed the cake! Although OCT had collected more comments, it had been awhile, and all I remembered, was they liked it. The birthday girl certainly did! And that's all that matters .

The second cake, was for Margaret's son. Their birthdays were a month apart. I suggested a banana cake with chocolate buttercream, because Homer- the son which OCT befriended to, love chocolate and was reading a book about Dora baking a banana cake at that time. The only request was to make the cake sweeter. I heard he liked strawberries too, so I used some to decorate the cake.

I used the same banana cake recipe here and covered it with Pierre Herme's chocolate buttercream. Because Homer's birthday was almost the same time as some of his visiting cousins, they decided to celebrate it together. This explains the list of names on the cake.

The photos were taken within a short time before they were packed and delivered, which explained the poor quality. I wish I had rememberd to ask for a photo of the cut cake! :(

I am meeting up with my girl friend in NYC in less than 12 hours, so I better go and pack now. Recipes of the cakes will be up when I am back next week!

Have a good week ahead everyone.

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Cleaning the Freezer Part 1: Banana Cake with Caramel Espresso Frosting

As anyone who have moved before can attest, moving to a new place is a hassle. It often involves lots of packing and cleaning.All the clothes,books and other stuffs that one may have well forgotten their existence until being confronted in the most unlikely places. I have to confess that we haven't done much on the packing part. Mostly because we think (1) We still have time (2)We don't have many things to pack (3) I may still need to use that pan/book/CD or wear that jeans/sweather/coat/shirt.

However, I have certainly made some progress with the cleaning part. Cleaning out the freezer that is. There was some scone dough that I baked for OCT to munch on during his busy lab day, and chocolate hazelnut sables dough that I sliced and baked to bring to a dinner party. As I reached deeper into the freezer, there was a bag of bananas. I know I am going to make a batch of my favorite banana bread to bring with us to Atlanta. And the rest would have to be used in other recipes.

Like the banana cake with caramel espresso frosting from Tish Boyle's The Cake Book . I have made so many recipes from this book that makes the purchase worthwhile! If you may kindly divert your eyesight from my horrible frosting, I would love to tell you more about this cake.

Moistened with 3 large bananas and 1/2 cup of non-fat yogurt, and flavored with ground cardamom and ground cinnamon, this banana cake is wholesome on its own, without the frosting.

Having said that, the frosting is definitely one not to be missed! Imagine caramel made from scratch, combined with espresso powder and lots of butter using the french buttercream method. I was full of anticipation as I watched eagerly at the candy thermometer as the temperature rose to the desired degree. And then the caramel was slowly poured into the egg mixture in the mixer. A few seconds of mixing, followed by more caramel pouring, and more mixing later, the kitchen smells like a candy store. Some sticks of butter later, it turned out to be a luscious caramel espresso buttercream that gild right down one's throat.

Honestly, although the cake is great, I think the buttercream is the reason one should give this cake a try. Unfortunately, for the same reason, I decided to use as much buttercream on the cake as possible. Hence explains the catastrophic appearance of the cake. Can you tell from the piping that I was trying to squeeze in all the buttercream onto the cake?

I was really happy when I learned from one of the tasters that the cake was devored within 5 minutes when it made its appearance in the meeting. That shows I am not the only one who doesn't care about the apperance of food, as long as it tastes nice! :D

Want more recipes with bananas?

Banana Chiffon Cake
Coconut Banana Bread with Lime Glaze
Hummingbird Cake

Banana Cake with Caramel Espresso Frosting
adapted from The Cake Book

for the banana cake:
2.5 cups cake flour
1.5 teaspoons baking soda
0.25 teaspoon salt
2 teaspoons ground cinnamon
0.25 teaspoon ground cardamom
1.5 cups mashed bananas, from about 3 large bananas
1/2 cup nonfat yogurt (the original recipe uses sour cream)
11 tablespoons unsalted butter, softened
6 tablespoons canola oil or other neutral vegetable oil
1 cup granulated sugar
0.5 cup firmly packed brown sugar
3 large eggs
1.5 teaspoon vanilla extract
1 cup coarsely chopped walnut/pecan (i used walnut)

Caramel Espresso Buttercream:
(This recipe yields 5 cups of buttercream, I halved it to save some calories and it has enough frosting to cover the cake)

1.25 cups firmly packed dark brown sugar (I used light brown, because that's what I have on hand)
1.25 cups (300ml)heavy cream
0.5 cup light corn syrup
0.25 teaspoon salt
4 large eggs
1 pound (4 sticks) unsalted butter, slightly softened
2 teaspoons vanilla extract
1 tablespoon espresso powder, dissolved in 1 tablespoon hot water

To make the banana cakes:
Position a rack in the middle of oven and preheat to 350F. Grease two 9-inch round cake pan, and dust with flour.

Sift together the cake flour, baking soda, salt, cinnamon and cardamom into a medium bowl, whish to combine and set aside.

Combine the yogurt and mashed banana in a small bowl and set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter until creamy, and add in the oil, granulated sugar and brown sugar. Beat at high speed until creamy and light, about 3 minutes. At medium speed, add in eggs one at a time, beating well after each addition and scrape down the sides as necessary. Beat in vanilla extract. At low speed, add the flour mixture in three additions, alternating with the banana mixture, and mixing until blended.

Stir in the walnut/pecan by hand and divide the batter into two prepared pans. Bake the cake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on wire racks for 10 minutes. Invert cakes onto racks and let cool completely.

Note: The cake can be made in advanced and store unfrosted at room temperature, covered with foil for up to 5 days.

To make the caramel espresso buttercream:

In a medium saucepan, combine the sugar, heavy cream, corn syrup and salt to cook over medium high heat, stirring constantly until the sugar is dissolved. Stop stirring and increase the heat to high.

Meanwhile in the bowl of an electric mixer fitted with te whisk attachment, begin beating the eggs at medium speed. When the sugar syrup reaches 225F on a candy thermometer, increase the speed of the mixer to high. Continue to cook the sugar syrup until it reaches 238F.

Remove the pan from the heat and with the mixer off, immediately pour about 1/4 cup of the hot syrup over the beaten eggs. Beat at high speed until blended, about 10 seconds. Turn the mixer off and add another 1/4 cup syrup. Beat at high speed for another 10 seconds. Repeat this process until all the syrup is used. Using a rubber spatula, scrape down the sides of the bowl, then beat at medium high speed until the egg mixture is completely cool, about 5 minutes. When you touch the mixing bowl, it should be cold.

At medium speed, beat in the butter, 1 tablespoon at a time. Add the vanilla extract and coffee mixture, increase the speed to medium high and beat the buttercream until it is smooth and shiny, about 4 minutes.

The buttercream can be stored in an airtight container at room temperature for up to 6 hours, or refrigerate for up to a week; bring to room temperature before using.

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Bananas, two ways.

I love it when bananas are on sale. The slightly spotted bananas which the grocery store knows will ripen exponentially overnight. They have to get rid of them and I am one happy customer who don't mind buying them.

In the grocery store here, this kind of bananas comes in the 5lb bag. OCT being a banana lover, would try to eat as many as he could.While the rest would be left to ripe at room temperature. After which I would either use some to make a cake or freeze them for later use. I find freezing banana extremely convenient and satisfying. I feel empowered knowing that I can make banana cake whenever the craving hits, without making a trip to the grocery store.

Inspired by the bag of ripen bananas we bought not long ago, I am going to share two banana recipes with you.

The first one is a simple coconut banana bread with lime glaze. After trying a few banana bread recipes and found one that I really love, there isn't much incentive or urgency for me to try a new one. As the old adage says "if it isn't broken, don't fix it". However, I was tempted the positive reviews it received from other reviewers. This recipe, which comes from my favorite magazine- Cooking light, also garnered the test kitchen's highest rating. I just have to make it myself and see what the hype's about.

Instead of making it in a loaf pan, as instructed in the recipe, I make it in the muffin pan. It's more convenient for sharing with friends and took half the time to cook.

The coconut banana bread which incorporated low fat yogurt and a few tablespoons of dark rum was full of flavor. I especially love the lime glaze that provided a hint of tang that cut through the sweetness of the banana bread. If you are going to make this recipe, remember not to omit the lime glaze. Since I am not a fan of shredded coconut, I would probably omit it the next time.

The second recipe, is a banana chiffon cake. Recently,I am addicted to the pillowy texture of chiffon cake, and have to make it whenever a good recipe presents itself!Oh how happy we were, biting into the first slice of this cottony soft chiffon cake. The lightness of the cake almost deceived us into finishing half of it in one sitting! Although I like to eat it as it is, I would not consider a thin glaze of chocolate ganache on top to be gilding the lily. Especially when one is considering of bringing this to a party.I am content however, with an unadorned slice of banana chiffon cake to go with my cup of coffee in the morning, or afternoon or even after dinner!

I was initially sceptical of the usage of only one banana in the batter. I mean, it's such a huge cake! But I was pleasantly surprised with the banana flavor in each slice of the chiffon cake. It was the right sweetness and spot on flavor. The secret, as some of you may already know, is to use a very ripe banana.



Coconut Banana Bread with Lime Glaze
adapted from Cookinglight.com

2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Banana Chiffon Cake
Modified from Everyday Food Jan/Feb 2007 and Carol Bloom's Essential Baker

1 large, ripe banana
3/4 cup water
1/2 cup unflavored vegetable oil
1 teaspoon pure vanilla extract
2 cups all purpose flour (spooned and leveled)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar, separated ( I used 1 1/4 cup of sugar)
7 large eggs, at room temperature, separated (I used 6 extra large eggs)
1/2 teaspoon cream of tartar
confectioner sugar, for dusting

For Bittersweet Chocolate Ganache (optional):
6 ounces bittersweet chocolate (I used 72% chocolate), finely chopped
3/4 cup heavy cream
1 to 2 tablespoons rum
1 tablespoon granulated sugar

Center a rack in the oven and preheat it to 325F.

Cut a round of parchment paper to fit the bottom of the pan and cut out a hole in the middle to fit the center tube of the pan. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake bakes.

In a large measuring cup or medium bowl, mash the banana. Add water,oil,vanilla and eggyolks. Whisk until well combined.

Over a large piece of parchment paper or bowl sift together the flour and baking powder. Add 3/4 cup of sugar and salt and stir together.

Make a well in the center of the mixture by pushing the dry ingredients towards the side of the bowl. Add the banana mixture. Using a rubber spatula, stir together until thoroughly combined.

Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar. Slowly sprinkle the remaining 1/2 cup of sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.

Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.

Bake for 1 hour, or until the cake tester inserted in the center of the cake comes out clean.(Mine took 45-50 minutes).

Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle. Let the cake hanf to cook completely. Don't set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.

Don't shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan. Invert the cake onto a rack, then reinvert onto a serving plate.

Place the cake on a rack over a lined baking sheet. Sprinkle with confectioner's sugar if using.

*optional*
Making Chocolate Ganache Glaze:
Heat cream, sugar, rum in a saucepan over medium heat until it simmers and bubbles forming on the sides of saucepan. Remove from heat and pour cream over chopped chocolate. Using a rubber spatula, stir to melt chocolate with hot cream until the mixture turns glossy and smooth. Let the chocolate ganache cool to pouring consistency. Pour over the chiffon cake.

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