Sunday, February 9, 2014

Pumpkin Roll

AGAIN ANOTHER DELAYED POST. (I've been having issues with blogger, but they seem to be resolved.)

It is finally that time of year again, PUMPKIN TIME!!!! Alone, I do not care for pumpkin flavor all that much, but if you put it in something baked, it is to die for. This roll looks a lot harder to make than it is. It actually was quite easy and you could whip it up fairly quick. The hardest part about this cake is waiting for it to cool before you can eat it, looks so good.
I thought the maple flavor might be too much, but when it is all put together it works really well with the pumpkin flavors and isn't overpowering at all.
Recipe: Pumpkin Roll with Maple Cream Cheese
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pure pumpkin puree
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 8 ounces cream cheese softened
  • 6 tablespoons butter softened
  • 1 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon heavy cream

  1. Preheat oven to 375 degrees.
  2. Grease 15x10x1-inch jelly-roll pan and line with parchment or waxed paper. Grease and flour paper and set aside. Lay out a clean, smooth kitchen towel and sprinkle with powdered sugar. Be generous with the sugar as this will keep the cake from sticking to the towel.
  3. In the bowl of an electric mixer, beat eggs and sugar on medium high speed until pale yellow. Add pumpkin and mix.
  4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
  5. Add the dry ingredients to the pumpkin mixture on low speed until combined.
  6. Pour cake batter onto prepared jelly roll pan evenly. I gave the pan a few firm taps on the counter to help it level out.
  7. Bake for 11-14 minutes. I used a dark colored pan and my cake was done at 11 minutes. To test for doneness, gently press the center of the cake. If it is done it will spring back.
  8. Remove from the oven and invert the cake onto the prepared kitchen towel. Carefully peel away the wax paper.
  9. Starting from the short end of the cake, gently roll the cake up in the towel and allow to cool while you make the filling.
  1. Beat cream cheese, powdered sugar, softened butter on low speed until smooth.
  2. Add maple syrup and heavy cream and beat on high speed until fluffy, about 2 minutes.
  3. Carefully unroll cake and remove towel.
  4. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap.
  5. Refrigerate at least one hour.
  6. Sprinkle with powdered sugar right before serving. If you cake does happen to have some slight blemishes or cracks, this will cover them right up
Adapted from Lovely Little Kitchen

Snickers Salted Caramel Cake

OK I know, it is a bit of a delayed post seeing that Stuart's birthday was in June. But anyhow, enjoy the post.

I went into today knowing that I needed to start Stuart's birthday cake early because I found a recipe for what could be one of the prettiest and manliest cakes ever. There are a lot of layers to it, so I knew it would take a while to make. I will say, now after having made it, give yourself time.

I am happy to make it though. It is a birthday worthy cake as someone has said and I love trying to show my husband that I care in the little ways and I think this is one of them. It is just a cake, but a lot of love went into it. Happy Birthday to my charming Husband!! Enjoy!

Recipe: Snickers Salted Caramel Cake


For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Nougat Filling:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ cups salted peanuts, roughly chopped

For the Salted Caramel Sauce:
2 cups sugar
12 Tbsp. unsalted butter
1 cup heavy cream, at room temperature
1 Tbsp. course salt

For the Salted Caramel Buttercream Frosting:
½ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
¼ cup salted caramel sauce
2 cups powdered sugar

For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped
4 ounces (½ cup) heavy cream

For the Assembly & Garnish:
Additional salted caramel sauce
Chopped peanuts


1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

6. Make the Salted Caramel Sauce:Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F. (I didn't have a thermometer, but I waited for all the sugar to melt and thought it was a good color. )As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the course salt and whisk to incorporate. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You will have more then what is needed for this recipe so you can refrigerate the remaining sauce for up to 2 weeks. You'll want to warm the sauce up before using.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it's not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with half of the nougat filling and then spread a couple spoonfuls of the salted caramel sauce over top to evenly cover the nougat filling. Top with a second cake layer and cover with the remaining nougat filling and top with caramel sauce. Place the final cake layer on top face-down. Frost the cake with the salted caramel frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

9. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

10. Garnish the Cake: Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. To finish garnishing, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.