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Chocolate Candy Cane Cake

11/26/2023

0 Comments

 
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Chocolate Cake Recipe

INGREDIENTS:
2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Cocoa Powder (I love the Ghirardelli Cocoa)
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips
INSTRUCTIONS:
  1. Preheat oven to 325 F.
  2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
  3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
  4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
  5. Turn off the mixer, and scrape the bowl.
  6. Mix ingredients for another 30-60 seconds.
  7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
  8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
  9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
  10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.



​

Candy Cane Buttercream Frosting

INGREDIENTS:
2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1 tsp Peppermint Extract
1/2-1 Cup Heavy Cream

1/3 Cup Crushed Candy Canes (Optional)
2-3 drops of Pink Food Coloring

​INSTRUCTIONS:
  1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
  2. Turn mixer down to low speed and add in your vanilla and peppermint extracts. Mix for 1 minute.
  3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
  4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency. Mix for 3-5 minutes.
  5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
    ​
  6. If you choose to add the crushed candy canes to the frosting, now is the time to do so. Mix them in by hand.

Chocolate Ganache
​Ingredients:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract


​

Instructions:

1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).
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Vanilla Berry Cake

11/26/2023

3 Comments

 
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Vanilla Berry has been and forever will be a cake classic in my mind. It is a delicious pairing of a soft and moist Vanilla Cake layer, and berry filling of your choosing.

Some of my personal favorites are: Fresh Thinly sliced strawberries or Fresh Raspberries and a homemade sturdy whipped cream.


Another favorite of mine is making a berry purée, and using that to fill the layers as well as a super light Cream Cheese Frosting and Vanilla Buttercream.

The list goes on and on how you can create your perfect Vanilla Berry Cake. So today I am sharing my Vanilla Cake recipe, Vanilla Buttercream and Raspberry Purée.
​
​

Vanilla Cake Recipe


​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)

​

Baking Instructions:


-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

Simple Syrup (optional)

1 Cup Warm/Hot Water
1/2 Cup Granulated Sugar
1 Tbsp Vanilla Extract

INSTRUCTIONS:
Stir all ingredients together, and let it sit for 30+ minutes.
​Put liquid mixture into a squirt bottle, and it’s ready to use

​

Raspberry Puree Filling

Prep Time: 5 minutes
Cook Time: 3-5 minutes
Servings: 1 1/2 Cups of puree
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​INGREDIENTS:
10 ounces (300 grams) Raspberries 
2 Tbsp Granulated Sugar
1 tsp EZ Gel (thickening agent) 
1/2 tsp Lemon Juice
INSTRUCTIONS:
-In a sauce pan, over medium/high heat, heat the raspberries, sugar and lemon juice until it starts to bubble, and break down. Stir frequently. 

-Pour mixture into blender or food processor and pulse a few times. Mixture should be somewhat smooth. 

-If too thick, add splashes of water until you get your desired consistency. 

-Refrigerate for a few hours until it thickens up more, and becomes more stable.  

Raspberry Puree Recipe Notes:


​-You can use this as a filling for Cakes and other desserts/pastries. You can also add to frostings to create a delicious and fresh tasting buttercream,
-Use this recipe and different berries to create other flavor variations, such as strawberries, blackberries and/or blueberries.

​
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Vanilla Buttercream Frosting

INGREDIENTS:
2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream

Instructions:
  1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
  2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
  3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
  4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
  5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
    ​
3 Comments

Chocolate Peanut Butter Cake

11/16/2023

4 Comments

 
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To assemble this cake, I cut my cake layers in half, into 1” layers. I fill the cake layers with my chocolate ganache and peanut butter frosting. I continue this until I have filled all layers.
I then move on to crumb coating my cake with the extra chocolate ganache. Cover the entire surface of the cake.
After I’ve applied the crumb coat, I place the cake in the freezer for 30 minutes to allow the ganache to set up.
Once set up, I apply the peanut butter frosting in random areas of the cake, then scrape it. I then do the same with the chocolate ganache until I get my desired outcome.
After I’m done frosting the cake, I set the cake in the freezer for another 15-20 minutes.
To top the cake I used the Wilton 1M Piping Tip to make rosettes, and set some Reese’s Peanut Butter Cups in between them.
I hope that you love this cake as much as I do. It is absolutely delicious and I cannot wait to hear what you think.
If you end up making the cake, I would love for you to tag me in any photos or videos @theblondewhobakes




​

Chocolate Cake Ingredients:

2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Cocoa Powder (I love the Ghirardelli Cocoa)
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips


Instructions:

  1. Preheat oven to 325 F.
  2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
  3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt, and Chocolate Chips. Mix together until everything is incorporated.
  4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
  5. Turn off the mixer, and scrape the bowl.
  6. Mix ingredients for another 30-60 seconds.
  7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
  8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
  9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
  10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.


​

Creamy Peanut Butter Frosting Recipe:

INGREDIENTS:
2 C Soft, Unsalted Butter
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar
1 1/2 tsp Vanilla Extract
1 C - 1 1/2 C Heavy Cream



Instructions:


  1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps)
  2. Once creamy, add in peanut butter. Mix until fully incorporated.
  3. Turn mixer down to low speed and add in your vanilla extract
  4. Add in all of your powdered sugar, let mix for about 1 minute.
  5. Scrape down bowl to make sure everything is incorporated.
  6. Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny)
  7. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

Chocolate Ganache Recipe

Ingredients:


1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

Instructions:


1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).
4 Comments

    Hi, Im Whitney Berge

    Aka, The Blonde who Bakes,
    I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
    Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
    About 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
    My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery. 
    a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made. 

    1 year after closing my bakery doors, I wanted to get back to my passion for baking 
    I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
    I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things. 

    ​And that my friends, is when The Blonde who Bakes came to be. 

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  • HOME
  • SHOP
  • MENU
  • CATERING
  • CLASSES
  • RECIPES
  • Hi, Im Whitney
  • CONTACT US