the cake revenue

8/3/2019 The Cake Revenue

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THE CAKES REVENUE[TYPE THE DOCUMENT SUBTITLE]

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Martha Stewart

Hummingbirds Cake

Ingredients

y For the cakeo Nonstick vegetable sprayo All-purpose flour, for panso 3 cups self-rising flouro 2 cups granulated sugaro 3/4 cup vegetable oilo 1/2 cup finely chopped pecans

o 2 very ripe large bananas, mashedo 1 (8-ounce) can crushed pineapple, with juiceo 1 teaspoon pure vanilla extracto 1 teaspoon ground cinnamono 4 large eggs, beaten

y For the frostingo 1 pound (1 box) confectioners' sugaro 8 ounces cream cheese, room temperatureo 6 tablespoons (3/4 stick) unsalted butter, softenedo 1 teaspoon pure vanilla extracto 1 tablespoon milk, or more if neededo 1/2 cup finely chopped pecans

Directions

1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excessflour; set aside.

2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas,pineapple, vanilla, cinnamon, and eggs.

3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating panshalfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and letthem cool completely, top sides up.

5. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar,cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. Ifneeded, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper aroundperimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of thefirst layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of

the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cakewith remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate untilready to serve.


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German Chocolate CakeGerman Chocolate Cake: Preheat oven to 350 degrees F(177 degrees C) and place rack in center of oven. Butter, or

spray with a nonstick vegetable spray, and l ine withparchment paper, three - 8 x 2 inch deep (20 x 5 cm) round

baking pans. Dust with flour.In a heatproof bowl, placed over a saucepan of simmeringwater, melt the chocolate. Remove from heat and let cool to

room temperature.In a separate bowl, sift the flour, cocoa powder, bakingpowder, baking soda, and salt. Set aside.In a small bowl, combine the coffee and buttermilk.In the bowl of your electric mixer, or with a hand mixer, beatthe butter until smooth and creamy. Add the sugar andcontinue beating until the mixture is fluffy (this will takeabout 3-5 minutes). Scrape down the sides of the bowl. Addthe eggs, one at a time, mixing well after each addition.Scrape down the sides of the bowl as needed. Add the

vanilla extract and beat to combine.Add the coffee/buttermilk mixture and flour mixtures in threeadditions, beginning and ending with the flour mixture. Beatonly until the ingredients are incorporated. Fold in themelted chocolate.Divide the batter evenly among the three prepared pansand smooth the tops. Bake for about 30 - 35 minutes oruntil a toothpick inserted in the center comes out clean andthe tops spring back when lightly pressed. Remove fromoven and place on a wire rack to cool for about 20minutes. Butter or lightly spray a wire rack with a non stickvegetable spray before inverting the cakes onto the rack toprevent the cakes from sticking. Cool the cakes completelybefore frosting.Coconut Pecan Frosting: Preheat the oven to 350degrees F (177 degrees C). Place the pecans on a bakingsheet and bake for about 8-10 minutes or until lightlybrowned and fragrant. Remove from oven, let cool, and

then coarsely chop.In a medium saucepan, combine the sugar, milk, egg yolks,butter, and salt. Cook over medium heat, stirring constantly,and when the mixture begins to boil and thicken, removefrom heat. Stir in the chopped pecans, coconut, and vanillaextract. Let cool until spreadable.

German Chocolate Cake:4 ounces (120 grams) semi sweet

chocolate, chopped2 1/4 cups (270 grams) cake flour3/4 cup (60 grams) unsweetened cocoapowder(Dutch processed)1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup (240 ml) hot coffee or boiling water1 cup (240 ml) buttermilk1 1/4 cups (280 grams) unsalted butter,room temperature2 1/4 cups (450 grams) granulatedwhitesugar5 large eggs1 1/2 teaspoons pure vanilla extractCoconut Pecan Frosting:1 1/4 cups (125 grams) pecans1 cup (200 grams) granulated white sugar1 cup (240 ml) evaporated milk (can also


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To Assemble: Place one layer of cake, on your servingplate, and cover with one third of the frosting. Place thesecond layer of cake, onto the first cake layer and frost withanother one-third of the frosting. Then add the third cakelayer and frost the top of the cake with the remainingfrosting (the sides of the cake are left bare). The finished

cake can be stored at room temperature for a couple of

days or it can be refrigerated.Serves 14-16 people.Sources:

use light or heavy cream)3 large (60 grams) egg yolks, lightlybeaten1/2 cup (113 grams) unsalted butter, cutinto pieces1/8 teaspoon salt1 1/2 cups (150 grams) sweetened flakedcoconut1/2 teaspoon pure vanilla extract

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