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8/14/2019 Handbag Cake
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Designer Handbag Cakes with Elisa Strauss Recipes
1
Servings
Use this chart to help you determine how many servings you’ll get from different sizesof cake. With sculpted cakes you will have to start with a larger size cake, because asyou sculpt, it gets smaller. So keep the number of people you want to serve in mindas you’re deciding what size cakes to bake. The numbers tell you how many servingsper size and shape of cake. Obviously, the number of servings depends on the size ofthe slice – and in my family that depends on whether my dad or mom is cutting! Thischart assumes slices are approximately 1" wide and 4" high.
Round Square
6" cake 6 10
8" cake 18 25
10" cake 30 40
12" cake 45 50
14" cake 60 75
16" cake 80 100
Copyright © Elisa Strauss, Confetti Cakes for Kids
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Designer Handbag Cakes with Elisa Strauss Recipes
2
Next
Vanilla Cake
This is a delicious white cake with a slightly crunchy top and is the perfect texture forcreating sculpted cakes. The recipe calls only for egg whites, which makes it nice andlight. Add extra flavor to this cake by brushing layers with flavored simple syrup.
Method
1. Preheat the oven to 350°F. Brush the
bottoms and sides of the pans withmelted butter and line the bottoms
with parchment paper.
2. In a large bowl, sift together the
cake flour, all-purpose flour, and
baking powder. Set aside.
3. In the bowl of a standing mixer fitted
with a paddle attachment, combine
the butter and sugar and beat on
medium speed until light and fluffy.
4. Add the salt and vanilla.5. Set the mixer to low speed and
gradually add the egg whites,
scraping often.
6. Alternately add the flour mixture
and milk to the butter mixture in
two batches, starting with the flour.
Scrape down the bowl between
each addition and beat until
thoroughly combined. Set the mixer
to medium-high speed for about 20
seconds then stop and scrape the
sides of the bowl.
Ingredients
Yield: Three 9" rounds, one halfsheet (13" x 18") or 24 cupcakes
• 2 cups (8 ounces; 227 grams)
cake flour
• 1¾ cups plus 1½ teaspoons
(8 ounces; 227 grams) all-
purpose flour
• 2¼ teaspoons baking powder
• 1 cup (2 sticks; 8 ounces; 227
grams) unsalted butter
•
3 cups (21 ounces; 595 grams)granulated sugar
• ¾ teaspoon salt
• 1 tablespoon pure vanilla
extract
• 1 cup (8 ounces; about 7
eggs; 227 grams) egg whites
or pasteurized egg whites in
liquid form
• 1½ cups (12 ounces; 340
grams) milk
Copyright © Elisa Strauss, The Confetti Cakes Cookbook
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Designer Handbag Cakes with Elisa Strauss Recipes
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Vanilla Cake
End
Method (continued)
7. Divide the batter evenly between
the cake pans or muffin tins. For 9"
cake pans, bake 40 min or until a
toothpick comes out clean; for half-
sheet pans, bake 35 minutes or until
a toothpick comes out clean; for
cupcakes, bake 20 to 25 minutes, or
until they spring back after being
touched.
8. Allow the cake to cool for 20 minutes.
Once the cake is cool, release it
from its pan by running a metal
spatula or knife along the sides of
the pan. Flip the cake over onto
another pan or cake board and
peel away the layer of parchment.
Variation
• Lemon Cake: Add the zest and juice
of two lemons (about 1½ teaspoons
of zest and 1 tablespoon of juice) to
the batter in step 4.
Copyright © Elisa Strauss, The Confetti Cakes Cookbook
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Designer Handbag Cakes with Elisa Strauss Recipes
4
Next
Swiss Meringue Buttercream
If you make cakes often, you will start to think of this as your go-to buttercream:smooth and delicious and just sweet, strong and stable enough to fill sculpted andtiered cakes or look gorgeous on top of cupcakes. You can mix it up with all kinds ofvariations – we’ve included some of our favorites here.
Method
1. In the bowl of a standing mixer,thoroughly whisk together sugar and
egg whites.
2. Set the bowl over a pot of boiling
water. Whisking constantly, heat the
mixture until all the sugar crystals
have dissolved and the mixture is
hot. Get it as hot as you can but be
careful not to cook the eggs.
3. Put the bowl back in the mixer fitted
with a whip attachment. Beat onhigh speed until the mixture forms
a stiff meringue and the bottom
comes to room temperature, about
10 minutes.
4. Stop the mixer and replace the
whip attachment with the paddle
attachment
5. Set the mixer to low speed and add
the butter, a few cubes at a time.
When all the butter is incorporated,
turn the mixer to medium speed and
mix until fluffy.
IngredientsYield: 8 cups (enough to fill and
crumb coat two 9" round cakes,
each consisting of two layers of
filling and three layers of cake; or
24 cupcakes with swirls)
• 2¾ cups plus 3 tablespoons
(20 ounces; 567 grams)
granulated sugar
• 1¼ cups (10 ounces: 284
grams) egg whites, orpasteurized egg whites in
liquid form
• 2½ cups (5 sticks; 20 ounces;
567 grams) unsalted butter,
cubed and softened
• ¼ cup plus 2 tablespoons (2½
ounces; 71 grams) pure vanilla
extract
Copyright © Elisa Strauss, Confetti Cakes for Kids
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Designer Handbag Cakes with Elisa Strauss Recipes
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Swiss Meringue Buttercream
Method (continued)
6. Set the mixer to low speed and
add the vanilla. Once the vanilla is
incorporated, scrape the bowl and
continue to mix on medium speed
until you have a smooth, creamy
texture. If the buttercream is too
liquid, refrigerate until completely
cool and stiff, then rewhip.
7. You can use the buttercream
immediately, store it in an airtight
container at room temperature for
up to 2 days, or refrigerate it in an
airtight container for 10 days.
Variations
Add the ingredients for these variations
after step 6 in the original recipe. Be
sure that the buttercream is cool andstiff before adding any variations.
• Chocolate: Add ½ cup (4 ounces;
113 grams) of melted semisweet
(58 percent) chocolate in a steady
stream while mixing on low speed.
Be sure that the chocolate is cool or
it will melt the buttercream.
• Mocha: Add ¼ cup (2 ounces; 57
grams) of cold strong coffee and ¼
cup (2 ounces; 57 grams) meltedand cooled semisweet (58 percent)
chocolate in slow steady streams
while mixing on low speed.
• Raspberry: Add ½ cup (4 ounces;
113 grams) of seedless raspberry
puree and mix on low speed.
• Cream cheese: Add 1 cup (8
ounces; 227) softened cream
cheese and mix on low speed.
Tips: Before you begin this recipe, clean
all utensils and equipment thoroughly
with a paper towel moistened with
lemon juice. This eliminates any grease
or oil that may prevent the meringue
from whipping to its proper volume and
consistency.
After you refrigerate the buttercream,
you need to reconstitute it before you
can use it. Heat 1/ 3 of your buttercream
in the microwave until it is warm to thetouch. Place the remaining 2 / 3 in the
bowl of a mixer and beat on medium
speed. Add the warmed buttercream
and beat until creamy.
End
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Designer Handbag Cakes with Elisa Strauss Recipes
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For cake and cookie decorators, royal icing is indispensable. Think of it as sweet,edible “glue” that holds together or attaches finished tiers of cake, ices cookies,creates decorations, and allows you to attach decorations directly onto the cake. Theamount of sugar you use will determine the thickness of your royal icing. For stiffericing, add more sugar. For looser icing (for flooding your designs), add a few drops ofwater to thin the icing a bit.
Royal Icing
Method
1. In the bowl of an electric mixer fitted
with a paddle attachment, beat the
egg whites on medium speed until
soft peaks form.
2. Gradually add the confectioners’
sugar, ½ cup (4 ounces; 113 grams)
at a time, on medium-low speed.
Scrape thoroughly between
additions.3. Add the lemon juice and beat on
medium-high speed until stiff peaks
form and the icing is no longer shiny,
about 6 to 8 minutes.
4. Use immediately or place the icing
into an airtight container. You can
keep Royal Icing in the refrigerator
for up to 5 days.
Ingredients
Yield: 4½ cups
•1/3 cup (3 ounces; 85 grams)
pasteurized egg whites
• 4½ cups plus 1 tablespoon
(16 ounces;454 grams) sifted
confectioner’s sugar
• ½ teaspoon lemon juice
Tip: Allow your royal icing to come to
room temperature before you use it. It
will be much easier to mix and pipe.
Copyright © Elisa Strauss, Confetti Cakes for Kids