handbag cake

7
 Designer Handbag Cakes  with Elisa Strauss Recipes 1 Servings Use this chart to help you determine how many servings you’ll get from different sizes of cake. With sculpted cakes you will have to start with a larger size cake, because as you sculpt, it gets smaller. So keep the number of people you want to serve in mind as you’re deciding what size cakes to bake. The numbers tell you how many servings per size and shape of cake. Obviously, the number of servings depends on the size of the slice – and in my family that depends on whether my dad or mom is cutting! This chart 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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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

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Designer Handbag Cakes with Elisa Strauss  Recipes

5

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

6

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