07 June 2013

Birthday Cake Recipes - Black & White Cake or Pina Colada Cake ?

 With so many birthday, graduations and company coming over the next few months, I was looking for some new and really delicious dessert recipes. Since cake is easy to make and mostly everyone loves it, I found a few on food network.com that I thought might really be a hit. They seem easy and probably have some of the ingredients all ready in your kitchen.
 
Pina Colada Cake 
Recipe courtesy Food Network Magazine
Prep Time:1 hr 0 min
Cook Time:1 hr 20 min
Level:Easy
Serves:8 to 10 servings


Ingredients
For the cake:


Basic Vanilla Cake, baked and cooled
1/4 cup pineapple juice

For the filling:

1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut

For the frosting and topping:
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple

Directions

Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.

Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.

Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes.

Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.

Photograph by Levi Brown

Black-and-White Mocha Cake
Recipe courtesy Food Network Magazine

Prep Time:3 hr 30 min
Cook Time:2 hr 0 min
Level:Easy
Serves:16 to 20 servings

Ingredients
For the ganache:

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1 tablespoon coffee liqueur (optional)

For the filling:

8 ounces milk chocolate, finely chopped
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
1 1/2 cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

For the cake:

Basic Chocolate Cake, baked and cooled
Basic Vanilla Cake, baked and cooled

Directions

Make the ganache: Heat the heavy cream, semisweet chocolate and espresso powder in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Stir in the vanilla and coffee liqueur. Remove the bowl from the pan; set aside until cool and thick but still pourable, about 1 hour.

Meanwhile, make the filling: Put the milk chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let cool.

Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the melted milk chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth. Add the cocoa powder and vanilla, increase the mixer speed to medium high and beat until smooth, 2 to 3 minutes.

Assemble the cake: Put 1 chocolate cake layer on a platter; spread 3/4 cup filling on top. Top with a vanilla cake layer and spread with another 3/4 cup filling. Repeat to make 4 layers, ending with a vanilla cake layer. Spread the remaining filling on top and refrigerate until firm, at least 30 minutes. Pour the ganache over the cake, letting it drip down the sides. Let set at room temperature before slicing, about 30 minutes.

Photograph by Levi Brown



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