CAKES & BREADS
Who doesn't love cake? I have never met anyone who doesn't love cake. Some people say they don't care for pie, but the offer of a piece of cake always gets a 'yes please thank you.' My preference runs towards small and not very fussy cakes. Here are a few stories about what I have been baking over here at Camp Glen Green recently.
Maesa Pullman + Jason Hiller’s
Wedding Cake
I had the honor and pleasure of being asked to make the wedding cake for Maesa Pullman and Jason Hiller’s wedding in the Spring of 2019. The couple wanted a spring cake full of flowers and fruit. What an opportunity to learn and be creative! Had I ever made a wedding cake before? Nope. They had been collecting images for months and share their Pinterest page with me, which was super helpful – and also a bit intimidating. I started making test cakes the very day I got the assignment. My go-to cake recipe? Valerie Gordon’s Vanilla Bean Cake form “Sweet”. SO good every time.
The guest list was 120 people so this information launched me into a giant research & math challenge. How many cakes would I need to make to feed 120 guests? It was fun to do all the computations with batter weight and numbers of recipes of cake + frosting. In the end, we needed one tiered show wedding cake and four 12” guest cakes. Of course the list grew after we figured it all out.
The fruit rises to the top as the clafoutis bakes, leaving a soft layer whose texture falls somewhere between custard and cake.
Strawberry Claufoutis
Prep & Bake Time: 1 Hour 15 Mins
This classic French dessert is from the Limousin region. It is hard to say if this is a cake or a pie or a custard pancake. I know it would never fly as a 'pie' at the KCRW Pie Contest so I'm gonna go with 'cake.' This recipe is so easy and delicious you will be stunned. It involves making a simple batter in the blender and pouring it over fresh fruit of your choice and baking until puffed and golden brown.
INGREDIENTS
· 1/2 tablespoon butter
· 8 ounces strawberries, hulled and halved lengthwise
· 2 teaspoons cornstarch
· 3 eggs
· 2/3 cup flour (80g)
· 1/4 cup granulated sugar (1.75 oz)
· 1 1/2 teaspoons vanilla
· 1/4 teaspoon salt
· Powdered sugar
· ½ cup buttermilk
· ½ cup sour cream
· Optional: Serve with Greek vanilla yogurt
I adore making small simple cakes which are sometimes called Picnic Cakes. Just a lovely little cake for two–to–four people to enjoy at home or on the go, preferably on a picnic if anyone is game for one. Nothing too fussy or sticky. Wrap it up in parchment and tie it off with string and put it in your basket.
Shared from the Vanilla Bean Baking Book
Almond Picnic Cakes
Prep & Bake Time: 1 Hour
This recipe makes three-six inch cakes. One to nibble on and two to give away to friends. These come together quite quickly. The ingredients include buttermilk and sour cream so they are very moist with bit of a little bit of a zing. Enjoy!
INGREDIENTS
· 1½ cups (213 g) all-purpose flour
· ¾ teaspoon baking powder
· ½ teaspoon baking soda
· ¾ teaspoon salt
· 8 tablespoons (1 stick; 113 g) unsalted butter, room temperature
· 1 cup (198 g) sugar, plus 2 tablespoons for sprinkling
· 2 large eggs
· 1 teaspoon pure vanilla extract
· ¾ teaspoon almond extract
· ½ cup buttermilk
· ½ cup sour cream
· 1 cup (100 g) sliced almonds
Delicate pansies add beauty to any cake. They are edible and have a very light flavor. Thank you Emma Stark for the pansies gift.
Naked Vanilla Bean Cake with Strawberries Pansies+ Whipped Mascarpone Frosting
Prep, Bake and Frost Time: 2.25 Hours
This cake comes from a combination of recipes. The cake base is from Valerie Confections Vanilla Bean Cake. So moist and delicious. The ingredients include Creme Fraiche and Vanilla Bean Paste.
INGREDIENTS
· 340 grams all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon salt
· 8 ounces unsalted butter, softened
· 7 ounces granulated sugar
· 3.75 ounces brown sugar
· 4 large eggs
· 3 tablespoons vanilla paste or 1 vanilla bean, seeds scraped
· 2 ounces cup crème fraîche or sour cream
Cake Gallery
