Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

2 1/2 cups cake flour
3/4 cup dark brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup honey
3/4 cup vegetable oil
3/4 cup whole milk
3 large eggs
2 cups peeled, chopped golden delicious apples (about 2 apples)
1 cup chopped, toasted pecans

Preheat the oven to 350° F. Grease and flour a 12-cup fluted tube pan.

Combine all the cake ingredients (except for the apples and nuts) in a mixing bowl. Mix on low speed until the batter is just moistened. Increase the mixer to medium and mix for 1-2 minutes until the batter is smooth. Stir in the apples and nuts by hand.

Spoon the batter into the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 45 minutes before unmolding. (The cake pan should be just barely warm to the touch.)

glaze:
1 cup powdered sugar
1/3 cup apple cider

After you invert the cake, mix the glaze ingredients in a small bowl until smooth. Brush the glaze all over the warm cake. The cake will absorb the glaze so be sure to keep brushing it on until all the glaze is gone.

Makes 12-18 servings

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

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Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

2 1/2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 teaspoons almond extract
1/2 cup real mayonnaise
1 cup whole milk, room temperature
one recipe American vanilla buttercream
1/2 cup toasted, chopped almonds
1/3 cup red raspberry jam

Preheat the oven to 350° F. Grease and flour two 9-inch round cake pans. Place a parchment paper round in the bottom of the pans and lightly spray them with vegetable oil spray.

Whisk the flour, baking powder, and salt together in a bowl; set aside.

Using an electric mixer, cream the butter and sugar on medium speed for 4-5 minutes until light and fluffy. Add the egg whites, one at a time, vanilla, and almond extracts and mix on medium speed until they are fully incorporated; scraping down the sides of the bowl a couple of times. On low speed, add the mayonnaise and mix well. On low speed, add the flour mixture in three additions, alternating with the milk in two additions. Increase the mixer speed to medium and mix for 30 seconds until the batter is smooth.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before unmolding. Invert the cakes onto a wire rack and cool completely.

Fill the center of the cake with almond filling (1/2 cup reserved frosting plus 1/2 cup toasted, chopped almonds) and cover this filling with a thin layer of raspberry jam. Frost the top and sides with the remaining American vanilla buttercream.

Makes one 9-inch cake (8-12 servings)

high altitude (5200ft): Reduce the butter by 2 tablespoons; increase the cake flour by 1/4 cup; reduce the baking powder 3 teaspoons; Increase the large egg whites to 7.

variations: This recipes will be available in the cookbook.

send your comments

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion".

2 cups semisweet chocolate chips
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, diced
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon instant coffee
8 large eggs, cold
1/2 cup granulated sugar
powdered sugar; for dusting

Do not preheat the oven. Line the bottom of a 9-inch spring form pan with parchment paper and lightly spray the paper an sides with vegetable cooking spray.

Melt the two chocolates, butter, vanilla, salt, and coffee powder in a large heat-proof bowl set over a pan of simmering water. Stir the mixture once or twice until smooth. Allow the chocolate to cool for 5 minutes.

With an electric mixer, beat the eggs and sugar on high speed for 5 minutes, until the volume doubles.

Fold 1/3 of the egg mixture into the chocolate with a rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining eggs, then the last of the eggs until no streaks of egg are visible.

Pour the batter into the prepared pan and place it on a sheet pan. Place it in the oven and then turn the oven on to 325° F. Bake for 25-35 minutes until the cake has risen slightly, the edges are beginning to set and the internal temperature is 140° F. The center of the cake should jiggle ever so slightly (like a cheesecake).

Cool the cakes in the pan on a wire rack until it's room temperature. Cover and refrigerate the cake overnight. Before serving, remove the spring form pan sides and slide the cake onto a platter. Dust with powdered sugar, and serve with sweetened whipped cream or berries, if desired.

Makes one 9-inch cake (8-12 servings)

high altitude (5200ft): No change.

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Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion"

1 cup semisweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons water
1/4 cup cocoa powder
1/4 cup all-purpose flour
1/8 teaspoon salt
6 large eggs, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 recipe espresso-mascarpone filling (recipe follows)
1 recipe chocolate ganache "glaze" (recipe follows)

Prepare the espresso-mascarpone filling and chocolate ganache "glaze"; set aside.

Preheat oven to 400° F. Spray a 18x12-inch rimmed sheet pan with vegetable oil spray, cover the pan bottom with parchment paper and spray the parchment with nonstick cooking spray; dust the baking sheet with flour and tap out the excess.

Combine chocolate chips, butter, and water in small heatproof bowl set over a pan of barely simmering water. Heat the mixture until the butter is almost completely melted and the chocolate pieces are glossy. Remove the bowl from heat and slowly stir until the mixture is smooth and glossy; set aside. Whisk the cocoa powder, flour, and salt together in a small bowl; set aside.

With an electric mixer, beat the eggs and sugar on high speed for 5-8 minutes until the mixture is pale yellow and falls in thick ribbon when beaters are lifted. Add the vanilla and beat to combine. Carefully fold chocolate mixture into the egg mixture. Sprinkle dry ingredients over egg and chocolate mixture and fold in quickly but gently.

Pour the batter into the prepared pan; smooth surface and spread batter into pan corners. Bake until center of cake springs back when touched with finger, 8 to 10 minutes.

Cool the cake in the pan on wire rack for 5 minutes. While the cake is cooling, lay a clean kitchen towel over the work surface and sift 1 tablespoon of cocoa powder over the towel; with your hands, rub the cocoa powder into the towel. Run a small knife around the edge of the sheet pan to loosen the cake. Invert the cake onto the towel and peel off the parchment paper.

Starting at the long side, roll cake and towel together into jelly roll shape. Cool for 15 minutes, then unroll the cake and the towel. Using an offset spatula, immediately spread the espresso-mascarpone filling evenly over the surface of the cake. Reroll the cake gently but snugly around the filling. Place the cake seam-side down on a parchment-lined sheet pan or piece of cardboard.

Trim both ends of cake on a diagonal. Place a dollop of frosting on the cake and secure one of the end pieces of the trimmed cake to resemble a branch on a log (see photo). Spread the chocolate ganache glaze over the cake with a small icing spatula and use a fork to make wood-grain marks on the surface of ganache before it has set. Refrigerate the cake, uncovered, on the pan until the ganache is set, about 2 hours.

When ready to serve, carefully slide 2 wide metal spatulas under cake and transfer the cake to a serving platter. Dust the Yule log with powdered sugar to resemble snow.

Makes 1 cake (serves 8-12)

espresso-mascarpone filling:

2 tablespoons heavy cream
2 teaspoons instant coffee
1/2 cup powdered sugar
2 cups (16 ounces) mascarpone cheese (or Neufchatel cheese)

With an electric mixer, beat all the ingredients together on medium speed until blended. Refrigerate until needed. Note: Cakes filled with this must be refrigerated.

Makes about 2 cups

chocolate ganache "glaze":

1 cup heavy cream
1 tablespoon corn syrup
1 1/2 cups semisweet chocolate chips
1 tablespoon brandy
1 teaspoon vanilla extract
1/8 teaspoon salt

Bring the cream and corn syrup to a boil in a small saucepan. Place the chocolate chips in a medium bowl and pour the boiling cream mixture over them. Let stand for 5 minutes. Whisk the chocolate mixture until smooth. Stir in the brandy, vanilla and salt. Cover the bowl with plastic wrap and let it cool at room temperature for 4-6 hours, stirring once in a while, until it's a thick "frosting" consistency.

Makes enough to frost the top and sides of a 9" two-layer cake in a thin layer.

high altitude (5200ft): Increase the flour by 2 tablespoons; add 1 tablespoon cold water; add one additional large egg. Increase the oven temperature to 425° F.

variation:

"have a yule full of whoopie": Fill the yule log with marshmallow creme filling.

cream filling:
1 vanilla bean
1/4 teaspoon salt
2 teaspoons very hot water
2 cups (one 7-ounce jar) marshmallow fluff
1/2 cup shortening
1/2 cup powdered sugar

Split the vanilla pod lengthwise with a sharp knife. Scrape the interior of the pod with the back of the knife to remove the pulp and seeds. Dissolve the salt in the hot water. Combine all ingredients in the bowl of an electric mixer and beat for 2-3 minutes until light and fluffy.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

toffee sauce:
1/2 cup unsalted butter
1/4 cup dark brown sugar, packed
1/2 cup sugar
1 cup corn syrup
2 tablespoons molasses
1 cup heavy cream
1 teaspoon vanilla extract

Combine the butter, brown sugar, sugar, corn syrup, and molasses in a sauce pan and melt gently over low heat. Simmer for 5 minutes. Remove from the heat and gradually stir in the cream and vanilla. Return the pot to the heat and stir for 2-3 minutes, until the sauce is smooth.

cake:
1 1/3 cups chopped dates
1 1/4 cups hot black tea
2 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon instant coffee

Preheat the oven to 350° F. Grease and flour one 9-inch round spring form pan. Place a parchment paper round in the bottom of the pans and lightly spray them with vegetable oil spray.

Soak the dates in the hot tea for 15 minutes. Whisk the flour, baking soda, baking powder, and salt together in a bowl; set aside. With an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes, until light and fluffy. Add the eggs, vanilla, and instant coffee and beat until well mixed; scraping down the bowl a couple of times. On low speed, slowly add the flour mixture until just combined. Stir in the dates and tea by hand.

Pour the batter in the prepared pan. Bake for 60-75 minutes until a toothpick inserted in the center of the cake comes out clean. Place the pan on a wire rack and pokes holes about every inch with a wooden skewer. Pour 1 cup of the toffee sauce over the cake and let it soak in. Cool the cake for about an hour before removing the sides of the pan. Serve the cake with the remaining toffee sauce.

Makes one 9-inch cake (8-12 servings)

high altitude (5200ft): Add one additional large egg; increase the flour by 1/4 cup flour; reduce the baking powder to 1 1/2 teaspoons.

mini cakes: This recipe also makes 8 mini-bundt cakes or 12 'cupcakes'. Proceed as directed and bake for 16-18 minutes.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup whole milk, room temperature
3/4 cup sour cream, room temperature
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1/2 cup real mayonnaise
1 tablespoon vanilla extract
one recipe American chocolate buttercream or American vanilla buttercream

Preheat the oven to 350° F. Grease and flour two 9-inch round cake pans. Place a parchment paper round in the bottom of the pans and lightly spray them with vegetable oil spray.

Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk together the milk and sour cream in a small bowl until smooth.

Using an electric mixer, cream the butter and sugar on medium speed for 4-5 minutes until light and fluffy. Add the vanilla and eggs, one at a time, and the mayonnaise and mix on medium speed until they are fully incorporated; scraping down the sides of the bowl a couple of times. On low speed, add the flour mixture in three additions, alternating with the milk/sour cream in two additions. Increase the mixer speed to medium and mix for 30 seconds until the batter is smooth.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes before unmolding. Invert the cakes onto a wire rack and cool completely. Frost the cake with American chocolate buttercream or American vanilla buttercream.

Makes one 9-inch layer cake (8-12 servings)

high altitude (5200ft): Reduce the butter by 2 tablespoons; increase the cake flour by 2 tablespoons; reduce the baking powder to 2 1/4 teaspoons.

variations:

"lemonhead": Add 1 tablespoon lemon extract and the grated zest of 2 small lemons along with the eggs. Proceed as directed. Fill the cake with 1 cup lemon curd and frost the top and sides with American lemon buttercream .

"orange you sweet": Add 1 tablespoon orange extract and the grated zest of 2 oranges along with the eggs. Proceed as directed. Fill the cake with 1 cup orange marmalade and frost the top and sides with American orange buttercream.

"exotica": Add 1 teaspoons orange extract and the grated zest of 2 oranges along with the eggs. Add 2 teaspoons ground cardamom to the flour mixture. Proceed as directed. Fill the cake with one recipe orange-mascarpone filling (or orange marmalade) and frost the top and sides with Chinese five-spice chocolate ganache "glaze".

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

topping
1/4 cup unsalted butter, softened
1/3 cup all-purpose flour
1/2 cup dark brown sugar, packed
1/4 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

Stir all the topping ingredients together in a medium bowl until crumbly; set aside.

cake
2 cups cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup whole milk
1/4 cup sour cream
1/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar, packed
1/2 teaspoon vanilla extract
1 large egg
2 cups fresh blueberries, tossed with 2 tablespoons flour

Preheat the oven to 350° F. Lightly butter and flour a 9-inch springform pan.

Whisk together the flour, baking powder, salt, cinnamon, and allspice in a medium bowl; set aside. In a small bowl, whisk the milk and sour cream together until smooth. With an electric mixer, cream the butter, brown sugar, and vanilla on medium speed for 3-4 minutes, until light and fluffy. Add the egg and beat until well mixed; scraping down the bowl a couple of times. On low speed, slowly add the flour mixture alternating with the milk mixture until the batter is smooth, 1-2 minutes. Stir in the blueberries by hand.

Spread the batter in the prepared pan. Sprinkle the topping over the batter. Bake for 45-55 minutes until a toothpick inserted in the center of the cake comes out clean. Place the pan on a wire rack and allow to cool 30 minutes before removing the sides of the pan. Serve warm or cool.

Makes one 9-inch cake (8-12 servings)

high altitude (5200ft): Add one additional large egg; increase the flour by 2 tablespoons flour; reduce the baking powder to 2 teaspoons.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 quarts fresh strawberries
1/4 cup sugar
2 1/2 cups all-purpose flour, plus extra for the counter
6 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut into 1/2-inch cubes and chilled
2/3 cup half-and-half
1/4 teaspoon vanilla extract
1 large egg
2 tablespoons half-and-half, for brushing
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Prepare the berries by cutting off the stem end and slicing them 1/4-inch thick. Place the sliced berries in a bowl and sprinkle with 1/4 cup sugar. Toss to combine; refrigerate for 30 minutes.

To make the shortcakes, preheat the oven to 425° F. Line a sheet pan with parchment paper or a silicone baking mat. Place the flour, 4 tablespoons sugar, baking powder, and salt in the bowl of a food processor. Pulse for a few seconds until combined. Add the butter and pulse 8-10 times until it resembles coarse meal and no large clumps of butter remain. Transfer the mixture to a large bowl. Stir in the half-and-half, vanilla, and egg until the dough starts to come together.

Turn the dough out onto a lightly floured surface and gently knead a couple of times until the dough comes together. Pat the dough with your hands until it's 1-inch thick. Cut the dough with a 2 3/4-inch round biscuit cutter and place the rounds on the prepared pan. Brush the tops with half-and-half and sprinkle with the remaining 2 tablespoons sugar. Bake 12-15 minutes until golden brown. Cool on the sheet pan for 10 minutes.

In a chilled mixing bowl, whip the cream and powdered with an electric mixer or a whisk until it forms soft peaks.

To assemble the dessert, split each biscuit in half, placing the bottoms on individual plates. Spoon some strawberries on the shortcake, top with whipped cream and then the shortcake top.

Makes 6-8 servings

high altitude (5200ft): no change

variations:

blueberry shorkcakes: Replace the strawberries with 4 cups blueberries. Proceed as directed.

peach raspberry shortcakes: Replace the strawberries with 4 cups peeled, sliced peaches and 1/2 cup raspberries. Proceed as directed.

send your comments

Adapted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

american vanilla buttercream

1 1/4 cup unsalted butter, room temperature
6 tablespoons vegetable shortening
4 cups powdered sugar
1 tablespoon vanilla extract
1/2 cup light corn syrup

In an electric mixer, mix the butter and shortening on medium speed until combined. On low speed, add the powdered sugar one cup at a time until thoroughly incorporated. Add the vanilla and corn syrup, and beat until light and fluffy. (Note: if you feel the frosting is too thick to spread, 'soften' it with 1 tablespoon of warm water. Repeat until the desired consistency is achieved.)

Makes enough to frost a 9" two-layer cake

variations

american lemon buttercream: Add 2 teaspoons lemon extract and the grated zest of 2 lemons with the vanilla extract. Proceed as directed.

american orange buttercream: Add 2 teaspoons orange extract and the grated zest of 2 oranges with the vanilla extract. Proceed as directed.

american vanilla-almond buttercream: Add 1 teaspoons almond extract with the vanilla extract. Proceed as directed.

american coconut buttercream: Add 2 1/2 teaspoons coconut extract with the vanilla extract. Proceed as directed.

american peanut butter buttercream: Reduce the butter to 1/2 cup and add 3/4 cup smooth peanut butter. Proceed as directed.


american chocolate buttercream

If you're short on time, a 16oz jar (1 1/2 cups) hot fudge ice cream topping may be substituted for the chocolate ganache.

1 cup semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon instant coffee
1/8 teaspoon salt
1/4 cup light corn syrup
1 cup unsalted butter, room temperature
1/4 cup vegetable shortening
1/4 teaspoon vanilla
1/4 cup dark cocoa powder, (I use Hershey's Special Dark)
2 3/4 cup powdered sugar

Combine the chocolate chips, cream, instant coffee, salt and corn syrup in a bowl set over simmering water. Stir the mixture until the chocolate is melted and smooth to make a ganache. Let the mixture cool at room temperature for 2-3 hours until it is thick and spreadable.

In an electric mixer, mix the butter and shortening on medium speed until combined. Mix in the vanilla. On low speed, add the cocoa powder and powdered sugar one cup at a time until thoroughly incorporated. Add the cooled chocolate ganache, increase the speed to medium and beat until light and fluffy. (Note: if you feel the frosting is too thick to spread, 'soften' it with 1 tablespoon of warm water. Repeat until the desired consistency is achieved.)

Makes enough to frost a 9" two-layer cake

variations

light american chocolate buttercream: Reduce the chocolate chips to 1/2 cup; reduce the heavy cream to 2 tablespoons; reduce the corn syrup to 2 tablespoons; reduce the cocoa powder to 2 tablespoons. Proceed as directed.

mocha buttercream: Increase the instant coffee to 1 tablespoon. Proceed as directed.

chocolate peanut butter buttercream: Reduce the butter to 1/2 cup and add 1/2 cup smooth peanut butter. Proceed as directed.


easy & quick(er) chocolate buttercream

1 cup semisweet chocolate chips
2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 teaspoon instant coffee
1 cups unsalted butter, room temperature
1/4 cup vegetable shortening, room temperature
3 1/4 cups powdered sugar
1/4 cup dark cocoa powder
3/4 cups light corn syrup

Place the chocolate chips in a heatproof bowl and melt over a pot of barely simmering water, stirring often until melted and smooth. Remove the chocolate from the heat and set aside to cool to room temperature - about 20 minutes.

In a small bowl, combine the vanilla, salt, and instant coffee and stir to dissolve.

With an electric mixer, combine the butter and shortening and beat on low speed until well combined. Add the powdered sugar and cocoa powder and beat on medium speed until the sugar has dissolved and they form a thick paste. Add the vanilla mixture and mix to combine. Add the cooled chocolate and mix until combined. Scrape down the sides of the bowl with a rubber spatula. With the mixer running, add the corn syrup and beat for 1 minute until smooth and creamy.

Makes enough to frost a 9" two-layer cake

variations

mocha buttercream: Increase the instant coffee to 1 tablespoon. Proceed as directed.

chocolate peanut butter buttercream: Reduce the butter to 1/2 cup and add 1/2 cup smooth peanut butter. Proceed as directed.


chocolate ganache frosting

1 1/2 cups heavy cream
1/4 cup corn syrup
1/8 teaspoon salt
3 cups semisweet chocolate chips
1 teaspoon vanilla extract

Bring the cream, corn syrup and salt to a boil in a small saucepan. Place the chocolate chips in a medium bowl and pour the boiling cream mixture over them. Let stand for 5 minutes. Whisk the chocolate mixture until smooth. Whisk in the vanilla. Cover the bowl with plastic wrap and refrigerate for 45 minutes to 1 hour until cooled and slightly firm. Transfer the chocolate to a mixing bowl. Using an electric mixer, beat the chocolate on medium speed for 2 minutes until light and fluffy.

Makes enough to frost a 9" two-layer cake

variations

chinese five-spice chocolate ganache frosting: Add 1 1/2 teaspoons Chinese five-spice powder to the cream, then heat as directed. Proceed as directed.

cherry chocolate ganache frosting: Stir in 1/2 teaspoons rum extract and 1/2 teaspoon almond extract into the warm chocolate mixture. Proceed as directed.

mint chocolate ganache frosting: Stir in 1 teaspoon peppermint extract into the warm chocolate mixture. Proceed as directed.

mocha chocolate ganache frosting: Stir in 1 teaspoon instant coffee into the warm chocolate mixture. Proceed as directed.


chocolate ganache "glaze"

1 cup heavy cream
2 tablespoons corn syrup
1/8 teaspoon salt
2 cups semisweet chocolate chips
1 tablespoon brandy
1 teaspoon vanilla extract

Bring the cream, corn syrup and salt to a boil in a small saucepan. Place the chocolate chips in a medium bowl and pour the boiling cream mixture over them. Let stand for 5 minutes. Whisk the chocolate mixture until smooth. Stir in the brandy and vanilla. Cover the bowl with plastic wrap and let it cool at room temperature for 2-3 hours, stirring once in a while, until it's a thick "frosting" consistency.

Makes enough to frost the top and sides of a 9" two-layer cake

variations

chinese five-spice chocolate ganache "glaze": Add 1 1/2 teaspoons Chinese five-spice powder to the cream, then heat as directed. Proceed as directed.

cherry chocolate ganache "glaze": Stir in 1/2 teaspoons rum extract and 1/2 teaspoon almond extract into the warm chocolate mixture. Proceed as directed.

mint chocolate ganache "glaze": Stir in 1 teaspoon peppermint extract into the warm chocolate mixture. Proceed as directed.

mocha chocolate ganache "glaze": Stir in 1 teaspoon instant coffee into the warm chocolate mixture. Proceed as directed.


white chocolate cream cheese frosting

6 ounces white chocolate (the bar kind, not chips)
1 (8-ounces) package of cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
2 tablespoons corn syrup, if needed

Place the chocolate in a bowl set over a pot of simmering water. Stir until it's melted and smooth; allow to cool to cool temperature. In an electric mixer, mix the cream cheese and butter on medium speed until combined; scraping down the bowl a few times. Mix in the vanilla extract and melted chocolate. On low speed, add the powdered sugar one cup at a time until thoroughly incorporated. Increase the speed to medium and beat until light and fluffy. (If the frosting seems too stiff, mix in the corn syrup to loosen it.)

Makes enough to frost a 9" two-layer cake


simple cream glaze

2 cups powdered sugar
3-4 tablespoons heavy cream (or milk)
1/2 teaspoon vanilla extract

Combine all the ingredients in a small bowl and stir until a smooth white icing forms. (Do not whisk, as it will create air bubbles in the glaze and will crack.) Pour or spoon the glaze over the cake.

Makes enough to glaze the top of a single layer cake or a 9-inch tube cake.


royal icing

3 cups powdered sugar
2 large egg whites
1/4 teaspoon lemon juice

In a medium bowl, stir all the ingredients together to form a smooth white icing. Cover the icing with plastic wrap until ready to use.

This is a rather thick icing suitable for assembling and decorating a gingerbread house. You may need more or less icing depending on the size of your house and the amount of decorations. If the icing gets too thick, mix in a teaspoon of water. Note: If you prefer, 2 tablespoons of meringue powder mixed with 3 tablespoons water may be substituted for the raw egg whites.


whipped cream filling

1/4 cup sugar
1 tablespoon cornstarch
2 cups heavy cream, divided
1/2 teaspoon vanilla extract

Whisk the sugar and cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat for 2 to 3 minutes, whisking constantly, until the mixture thickens. Transfer the mixture to a bowl and let it cool to room temperature, about 30 minutes. In a large bowl, whip the remaining 1 1/2 cups cream and the vanilla extract together with an electric mixer on low speed until frothy, about 30 seconds. Increase the speed to medium and continue to whip the cream until it looks thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the cream forms soft peaks, about 2-3 minutes. Cakes filled with this cream must be refrigerated.

Makes enough to frost a 9" two-layer cake


lemon curd

1/3 cup lemon juice
2 large eggs
1 egg yolk
1/2 cup sugar
4 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
1 tablespoon heavy cream
grated zest of one lemon
1/8 teaspoon salt

Heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling. Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with wooden spoon, until the mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove the pan from heat and stir in the cold butter until incorporated; stir in the cream, zest, and salt, then pour the curd through a fine-mesh strainer into small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

Makes 1 cup


espresso-mascarpone filling

2 tablespoons heavy cream
2 teaspoons instant coffee
1/2 cup powdered sugar
2 cups (16 ounces) mascarpone cheese (or Neufchatel cheese)

With an electric mixer, beat all the ingredients together on medium speed until blended. Refrigerate until needed. Note: Cakes filled with this must be refrigerated.

Makes about 2 cups


orange-mascarpone filling

2 tablespoons heavy cream
grated zest of one orange
2/3 cup powdered sugar
1 cup (8 ounces) mascarpone cheese (or Neufchatel cheese)

With an electric mixer, beat all the ingredients together on medium speed until blended. Refrigerate until needed. Note: Cakes filled with this must be refrigerated.

Makes about 1 1/2 cups


coconut-cashew filling

4 large egg yolks
1 cup heavy cream
1 cup sugar
1/4 cup dark brown sugar, packed
6 tablespoons unsalted butter, cut into 6 pieces
1/8 teaspoon salt
2 teaspoons vanilla
2 1/3 cups sweetened, shredded coconut
1 ounces unsweetened chocolate, finely chopped (optional)
1 1/2 cups finely chopped, toasted cashews

Whisk the egg yolks in a medium sauce pan and then gradually whisk in the cream. Add the sugar, brown sugar, butter and salt and cook over medium-high heat for about 6 minutes, whisking constantly, until the mixture is boiling and slightly thickened. Transfer the mixture to a bowl and whisk in the vanilla then stir in the coconut and chocolate until the chocolate has melted and been incorporated. Refrigerate the mixture for two hours; until cool and slightly firm. Stir in the cashews just before filling the cake.

Makes about 3 cups

chocolate-hazelnut filling

3/4 cup heavy cream
1 cup semisweet chocolate chips
2 tablespoons unsalted butter, softened
1 tablespoon brandy
2 cups toasted, chopped hazelnuts

Bring the cream to a boil in a small saucepan. Place the chocolate chips in a medium bowl and pour the boiling cream mixture over them. Let stand for 5 minutes, then whisk the chocolate mixture until it's smooth. Whisk in the butter and brandy. Cover the bowl with plastic wrap and let it cool at room temperature for 2-3 hours, stirring once in a while, until it's a thick frosting consistency. Stir in the hazelnuts.

Makes about 3 cups

high altitude (5200ft): no change

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours (buy it here)

2 1/2 cups cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup non-fat dry milk powder
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 cup cream sherry (be careful not to use "dry" sherry)
sherry soaking syrup (recipe follows)
sherry glaze (recipe follows)

Preheat the oven to 350°F. Grease and flour a 12-cup fluted tube pan.

Whisk the flour, baking powder, salt, and milk powder together in a bowl; set aside. With an electric mixer, cream the butter and sugar on medium speed for 4-5 minutes until light and fluffy. Add the eggs one at a time and the vanilla until they are fully incorporated; scraping down the sides of the bowl a couple of times. On low speed, add the flour mixture in three additions, alternating with two portions of the sherry. Increase the mixer speed to medium and mix for one minute until the batter is smooth. Spoon the batter into the prepared pan. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean.

sherry soaking syrup
1 cup powdered sugar
1/3 cup cream sherry

Meanwhile, whisk together the soaking syrup ingredients. When the cake is done, place the pan on a cooling rack and poke deep holes all over the bottom of the cake with a wooden skewer while the cake is still hot. Pour the soaking syrup all over the top of the cake. Cool the cake for at least one hour before unmolding on to a wire rack. (The cake pan should be just barely warm to the touch.)

sherry glaze
1 cup powdered sugar
1/4 cup cream sherry

After you invert the cake, mix the glaze ingredients in a small bowl until smooth. Place the cake and cooling rack over a sheet of parchment paper or aluminum foil. Brush the glaze all over the warm cake with a pastry brush. (I just use a cheapo 1" paint brush I got at the hardware store.) The cake will absorb the glaze so be sure to keep brushing it on until all the glaze is gone. Cool completely on the wire rack.

Makes 12-18 servings

high altitude (5200 ft): Increase the cake flour by 1/4 cup; add one additional large egg; reduce the baking powder to 2 1/4 teaspoons.

variations

whiskey tipsy cake: Substitute whiskey for the sherry in the cake and glazes.

rum tipsy cake: Substitute rum for the sherry in the cake and glazes.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

12 tablespoons unsalted butter
3 cups (18 ounces) semi-sweet chocolate chips
1 1/2 cups sugar
5 large eggs
1 teaspoon instant coffee
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon salt
2 1/2 cups chopped, toasted walnuts
powdered sugar for dusting

Preheat the oven to 350°F. Grease and flour a 12-cup fluted tube pan. Melt the butter and chocolate together in a large metal bowl set over simmering water. Once melted, remove the bowl from the heat and allow to cool for 5 minutes. Stir in the eggs, instant coffee and vanilla. Add the flour, salt, and nuts and stir until the flour is incorporated.

Spoon the batter into the pan and bake for 50 minutes. (There is no test for doneness for this cake - you just have to trust it.) Cool the pan on a rack for 1 hour; at that point the pan should be just barely warm. Invert the cake onto a plate and refrigerate until cold. Dust with powdered sugar or with a simple glaze and serve.

Makes 12 servings

high altitude (5200ft): no change

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1 tablespoon vanilla extract
1 1/4 cups unsalted butter, softened
2 1/2 cups sugar
6 large eggs, room temperature

Adjust the oven rack to the lower-middle position. Do not preheat the oven. Grease and flour a 12-cup fluted tube pan -or- two 5x9-inch loaf pans. Whisk together the flour, baking powder, and salt in a bowl. Whisk together the sour cream and vanilla in a small bowl until the sour cream is completely smooth. In a mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, until they are thoroughly incorporated; scraping down the sides of the bowl a couple times. Add the flour mixture in three additions, alternating with 2 portions of the sour cream. Give the batter a final mix for 15-20 seconds until it's smooth.

Pour the batter into the prepared pan and smooth over the top. Put the cake in the cold oven and turn the oven on to 325° F. Bake for 65-75 minutes until golden and a toothpick comes out clean. Cool the cake on a cooling rack for 45 minutes before turning it out. Cool completely.

Makes 12-18 servings

high altitude (5200ft): Increase the cake flour by 6 tablespoons; add 2 tablespoons of milk with the sour cream; reduce the sugar by 5 tablespoons.

variations:

lemon pound cake :Add the grated zest of 4 small (or 2 large) lemons, 2 tablespoons lemon extract, and 1/4 cup lemon juice. After you invert the cake, make a glaze with 1 cup powdered sugar and 1/3 cup lemon juice. Brush the glaze all over the warm cake. The cake will absorb the glaze so be sure to keep brushing it on until all the glaze is gone.

eggnog pound cake: Reduce the sugar to 1 1/2 cups. Replace the sour cream with 1 cup dairy eggnog (not canned). Add 3/4 teaspoon ground nutmeg with the flour. Add 2 teaspoons rum extract with the vanilla.

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