INGREDIENTS
INSTRUCTIONS
INGREDIENTS:
-2 Cups SOFT, UNSALTED BUTTER -1.5 tsp CLEAR VANILLA -3-4 to 1 Cup HEAVY WHIPPING CREAM -7 Cups POWDERED SUGAR (2 lb bag) INSTRUCTIONS: 1. Cream the butter with the paddle attachment. Cream on medium/high speed for 2-5 minutes. (Until creamy peanut butter consistency) 2. Add your vanilla extract to creamed butter. Combine and mix. 4. Turn your mixer to the lowest speed. Add in your entire measurement of powdered sugar to the mixer. 5. Start adding 1/4 Cup increments of heavy cream. I like to recommend only using the heavy cream AS NEEDED. After 1-2 measurements of cream, up the speed on your mixer to medium/high speed. (Do not add more than needed. If you add too much cream your frosting will become soupy.) 6. Once you have hit your desired consistency, take mixing bowl off of mixer, and mix frosting with a wooden spoon. (This will release any extra air bubbles from your frosting and smooth it out a bit more. It works magic!) 7. I use my frosting within a few hours of making it. To keep it fresh, put into airtight pastry bags, or an airtight container to keep soft. Frosting can be refrigerated or frozen for future use.
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This cake was inspired by the one and only "Nutterbutter" Cookies. Those cookies were one of my favorite treats growing up, and I was really craving something along those lines this weekend. So I decided to take some of my all time favorite cake and frosting flavors and put them together to create something delicious. It turned out so yummy, and so I had to share it with you guys ASAP! NUTTERBUTTER CAKE RECIPE: |
This Triple Chocolate Mousse Cake is officially one of my TOP FAVORITE CAKES! And that says a lot, because I make and eat a lot of cake. I've had some pretty delicious flavors. But this Chocolate Mousse cake is the perfect balance of all things chocolate. You start with the Chocolate Cake base, and layer it with a Semi Sweet Chocolate Ganache, and creamy Chocolate Mousse. With the cake, I cut the layers in half so that they were about 1" each. I started with the cake on the cake board, and filling the cake with chocolate ganache, then added the Mousse, and another cake layer. I repeated the process until I used up all of the ingredients. If you are a Chocolate lover, this is definitely a cake that you need to try! CHOCOLATE CAKE INGREDIENTS: 3 Cups Cake Flour 2 1/2 Cups Granulated Sugar 3/4 Cup Dark Cocoa Powder 3 tsp Baking Soda 1 1/4 Baking Powder 1 1/2 tsp Salt 1 1/2 Cup Milk 3/4 Cup Vegetable oil 5 Lg Eggs 1/2 Cup Hot Water 1 1/2 tsp Vanilla |
- Preheat oven to 325 F.
- In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
- In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, and Salt. Mix together until everything is incorporated.
- 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.
- Turn off the mixer, and scrape the bowl.
- Mix ingredients for another 30-60 seconds.
- Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
- Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
- 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.
- 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.
Chocolate Mousse
Ingredients:
2 1/2 Cups Heavy Whipping Cream
1 Cup Semi Sweet Chocolate
1 Tbsp E-Z Gel (Gelatin)
3/4 Cup Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
- In a small/medium sauce pan, bring 1/2 Cup of Heavy Cream to a boil.
- Once the cream is boiling, turn off heat and pour over the Chocolate in a heat safe bowl.
- Stir Cream and Chocolate together until fully combined. (This should take about 3-5 minutes).
- In a stand mixer, with a Whisk attachment, whip the remaining 2 Cups of Heavy Cream, Powdered Sugar, Salt Vanilla, and Gelatine at high speed until full stiff peaks. DO NOT OVER MIX.
- Take bowl off of mixer, and gently fold in the chocolate ganache to the whipped cream. Mix until fully incorporated.
- Chill until ready to use.
Chocolate Ganache
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).
1 Cup Heavy Cream
1.5 Cups Chocolate (whatever kind is your fav)
1 Tsp Vanilla extract
-Boil the Heavy Cream in a small sauce pan
Once boiling, remove from heat.
-Put your chocolate In a heat safe bowl or measuring cup.
-Pour the hot heavy cream over the chocolate.
-Mix until fully incorporated. (Should take 3-5 minutes).
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
- 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)
- Once creamy, add in peanut butter. Mix until fully incorporated.
- Turn mixer down to low speed and add in your vanilla extract
- Add in all of your powdered sugar, let mix for about 1 minute.
- Scrape down bowl to make sure everything is incorporated.
- 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)
- 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 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Prepare pans with butter or non stick spray.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans.
- Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Cool for 15-20 minutes and then place cakes on cake board and remove the cake pan.
- Place cake layers in freezer, let cool for 3-5 hours. Once solid, fill and decorate.
- Enjoy!
Vanilla Buttercream Recipe
Ingredients:
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream
INSTRUCTIONS:
- 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.)
- Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
- While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
- 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.
- 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.
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INSTAGRAM & TIKTOK- @theblondewhobakes
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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