22 Aug

Vanilla Bean Cupcakes

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Vanilla Bean Cupcakes –  { 6-8 cupcakes }
100 g  Cake flour
90 g White sugar
1 tsp Baking powder
1/4 ts. Salt
60 g Whole milk
20 g Sour Cream ( Optional or more milk)
1 Large Egg
1 tsp Vanilla Bean Paste
40 g Unsalted butter
40 g Vegetable Oil

 

1. Preheat oven to 325°F / 160°C .
2. In a medium bowl, whisk eggs, sour cream, oil, milk and the vanilla paste just until lightly combined.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes until mixture look like wet sand. Scrape down the sides of the bowl.
5. Starting on medium-low speed, gradually add the wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
6. Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way (use an ice cream scoop to transfer the batter into the cupcake liner or weigh 50g per cupcake liner)
7. Bake for 20 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

 

 

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Classic American Buttercream

125 g  Unsalted Butter at room temperature
200 g Icing sugar
1 tbsp Whole milk
1 tsp Vanilla Bean Paste

1. In the bowl of a stand mixer fitted with the flat beater, beat butter until pale and fluffy.
2. Add Icing sugar and milk and beat 7 minutes starting on low and increasing to medium-high speed.  If frosting is too thick, beat in more milk, a few drops at a time.

 

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15 Aug

Delight Chocolate and Nutella Layer Cake

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Chocolate Cake
50 g melted butter, cooled
170 g all-purpose flour
30 g Unsweetened Cocoa powder
1 tsp baking powder
1/2 tsp baking soda
230 g white sugar
1 large egg
170 g Sour Cream
110 g Boiling water (Coffee works great too)
1/2 tsp vanilla extract
1/2 tsp salt

 

1. Preheat oven to 325°F / 175°C.
2. Grease and flour ( I used cocoa powder instead flour) 2 cake pan of 12 cm or 5 inches diameter.
3. Whisk Sour cream, melted butter, egg and vanilla until smooth. Set aside.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
5. Pour sour cream-egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling water and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk.
6. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
7. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.

 

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Delicate Nutella Frosting

200 g Unsalted butter at room temperature
150 g Icing sugar
150 g Nutella
1/2 tsp Pure vanilla extract
250 g Cream Cheese Philadelphia style ( 10 minutes out of the fridge )

 

1. Beat butter at medium speed until pale and fluffy.
2. Add Icing sugar and beat until fluffy.  About 5 minutes.
3. Add Nutella and Cream cheese and beat for another 2 minutes at medium-hight speed.

 

Nutella Ganache
150 g Nutella
100 g Cream

 

1. In a small saucepan heat cream until almost boil.
2. Pour hot cream over nutella.
3. Start mixing gently with a spoon until nutella melts completely.
4. Let the Ganache cool at room temperature before using.

 

 

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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife or cake leveler (Frozen cakes work better here). Even out both cakes in three equal tiny layers so you get 6 evenly layers.
2. Place the first layer on a cake board and pipe Nutella frosting over the first layer using a large star tip. I used Wilton 8B.
3. Pour some Nutella Ganache on top. Repeat 4 times more.
4. Use chocolate swirls to decorate on top.

 

Tip: This cake keeps better in the freeze. Just take it out half an hour before serving.

 

 

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09 Aug

Dark Rainbow cake, 100K on instagram and Saveur Awards Nomination

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I can barely believe all what is happening to me now. few hours after I was celebrating my 100K followers on instagram I noticed I was nominated in the Saveur Magazine Blog Awards. If you want to support this blog please follow these steps:

 

  1. Go to this link.
  2. Look for ” Best Food Blog Photography ” Category and select Historias del Ciervo.
  3. Click on Vote. You can Vote daily until 31th August.

Obviously, we all deserve cake. I share with you this beautiful cake I baked some days ago. Unicorn Vanilla bean cake with Black buttercream! Thanks so much for your support!
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16 Jul

Matcha Cake with Passion and Cream Cheese Frosting

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Green Velvet Matcha Cake
3 large egg whites
160 g Milk
1 tsp Vanilla Extract
185 g Cake flour
15 g Matcha tea, I used this Matcha Tea
200 g Superfine sugar
2 + 1/8 teaspoons baking powder
1/2 teaspoon salt
113 g unsalted butter

 

1. Preheat oven to 325°F. Grease and flour two round 5-inch pans.
2. In a medium bowl, combine and stir the egg whites, vanilla and 3 tablespoons of the milk. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, matcha tea, sugar, baking powder and salt together on low speed, stir for 30 seconds.
4. Add the butter and blend on low speed for about 30 seconds, then add remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition.
6. Divide the batter in two, spreading it evenly.
7. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake or not browning too much.
8. Inmediately invert cake pans onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

 

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Passion Fruit Curd
150 g Passion fruit pulp with seeds or 80 g without Passion fruit extract without seeds
70 g Sugar
4 egg Yolks
80 g Unsalted butter

 

1. Mix the passion fruit pulp/juice, sugar and egg yolks into a small bowl.
2. Place the bowl over a saucepan of simmering water and whisk until thickened. This can take about 10 minutes. Be careful of not overcook or egg yolks will cook and mixture will break.
3. Take the bowl off the heat. Add the butter and stir until the mixture is smooth.
4. Cover with plastic film and refrigerate.

 

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Creamcheese Frosting
300 g Creamcheese room temperature or about 10 minutes out the refrigerator
150 g Butter softened
100 g Powdered sugar sifted
Zest of one lemon
3/4 of mixture of Passion Fruit Curd cooled

 

1. Beat butter until pale and fluffy, .
2. Add powdered sugar and lemon zest. Beat medium speed about 6 minutes.
3. Add Creamcheese and beat for 2 minutes.
4. Add cooled passion curd and beat until nice and smooth.
4. If the mixture seems too soft, refrigerate 10 minutes before using.

 

Check out this video and get inspired to decorate your own cake:

 

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06 Jul

Luxury White Chocolate and Cherry Layer Cake

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Cake recipe adapted from: Rose’s heavenly cakes book by Rose Levy Beranbaum.

White Chocolate Luxury Layer Cake
115 g White chocolate containing cocoa butter, chopped
4 egg yolks
160 g Milk
200 g Cake flour
160 g Superfine sugar
2 + 3/4 tsp baking powder
1/2 tsp Salt
85 g unsalted butter

1. Melt White Chocolate: Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water). Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.

2. Preheat oven to 325°F / 160°C . Grease and flour two round 5 x 3.5 inch / 12 x 9 cm cake pans.
3.In a medium bowl, whisk the yolks, 1/4 cup of the milk, and the vanilla just until lightly combined.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, salt, and lemon zest on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
5. Starting on medium-low speed, gradually add the egg mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
6. Add the melted white chocolate and beat to incorporate it.
7. Scrape the batter into the prepared pans and smooth the surfaces evenly.
8. Bake 30-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
9. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

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White Chocolate Swiss Meringue Buttercream
150 g Egg whites (about 5 large egg whites. It is important to measure them)
250 g Butter, softened
200 g White sugar
100 g Melted and cooled White Chocolate
1/2 tsp Vanilla extract

100 g Cherry puree or Cherry jam / Homemade or store-bought ( You can also use any kind of red berries jam such as Strawberry)

1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 147°F / 64°C exactly, whisking constantly. Sift the mix through a small sieve if you get any white lumps.
2. Using a stand mixer, whisk at high speed for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready, start adding soften butter with a spoon slowly until it is fully incorporated. Whip 10 minutes at hight speed. Don’t worry if the batter looks curdled at the beginning, just keep whipping at high speed.
4. Add cooled White Chocolate and Vanilla extract and whip 5 more minutes at medium speed.
5. Take out 1/3 of the buttercream, add it some drops of Teal food coloring, mix and set aside.
6. Add Cherry puree in the bowl of the stand mixer and whisk until buttercream seems smooth. You can add some drops of Pink food coloring.

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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 4 evenly layers.
2. Place the first layer on a cake board and using a pastry bag, pipe cherry/pink buttercream around top, starting in the center of the cake. Repeat the process twice.
3. Spread cherry meringue buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
4. Bring the cake from the refrigerator and using the offset spatula cover with the Teal/Blue buttercream.
5. Begin covercoating cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges.
6. Use the remaining cherry/pink buttercream to pipe on the top of the cake. I used Wilton 1M tip.
7. Put some fresh cherries on top. Add some sprinkles and White Chocolate on top and around the cake.
8. Enjoy.
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25 Jun

Summer Carrot Cake

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Carrot Cake
Serving size: 12 – 14 medium slices
160 g Cake flour
160 g Brown Sugar
90 g finely grated carrot ( squeezed )
3 Eggs
80 g milk
190 g Vegetable oil
2 tsp baking powder
1/2 tsp salt
1/2 tsp Vanilla extract
1/2 tsp Cinnamon powder
1/4 tsp Nutmeg

1. Preheat oven to 325F / 160C.
2. Grease and flour 3 cake pans of 15 cm or 6 inches diameter.
3. Sift flour, baking powder, cinnamon, nutmeg and salt. Set aside.
4. Mix oil, milk and vanilla extract. Set aside.
5. Whip eggs on medium-high speed for about 5 minutes or until pale and creamy using an electric mixer fitted with the whisk attachment. Add sugar and continue whipping 3-5 mins until you have a firm yellow foam.
6. Start adding oil mixture slowly until mix looks smooth.
7. With a rubber spatula gently add flour in three additions, folding gently after each one.
8. Divide mix in 3 equal batches and pour them over the cake pans.
9. Bake 35-40 minutes or until a toothpick inserted comes out clean and the surface looks soft brown.
10. Remove from oven, and let cool on a wire rack. Let them cool to room temperature.

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Crumble
60g All purpose flour
30g butter at room temperature
30g granulated sugar

1. Preheat oven to 350F / 175C.
2. Mix flour and sugar into a bowl.
3. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture.
4. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

Blackberry Jam
200 g fresh blackberries
40 g brown sugar
Juice of 1 lemon

1. Mix all ingredients in a saucepan and cook at high temperature until it boils. Whisk constantly.
2. Cook at slow temperature 10 minutes more.
3. Let cool. Set aside.

Creamcheese Frosting
300 g Creamcheese room temperature or about 10 minutes out the refrigerator
150 g Butter softened
100 g Powdered sugar sifted
1 tablespoon Milk

1. Beat butter until pale and fluffy, .
2. Add powdered sugar and milk. Beat medium speed about 6 minutes.
3. Add Creamcheese and beat for 2 minutes.
4. If the mixture seems too soft, refrigerate 10 minutes before using.

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Salted Caramel Sauce
I used this perfect recipe
100g sugar
50g butter
100g heavy cream
1 tsp Salt

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
4. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
5. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife (Frozen cakes work better here).
2. Place the first layer on a cake board and spread frosting around top and the center of the cake. Add one layer of blackberry jam, crumble and salted caramel. Repeat this proccess twice.
3. Use some fresh flowers for garnish. Get inspired with this video I recorded meanwhile I decorated my cake. Enjoy.

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14 Jun

Banana Chocolate Cake

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Chocolate Cake
30 g vegetable oil
60 g all-purpose flour
23 g Unsweetened Cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
100 g sugar (i prefer to use half white and half brown sugar)
1 large egg
60 g Buttermilk (I used the juice of half a lemon plus whole milk, mixed and relaxed for 10 minutes)
60 g Boiling water (Coffee works great too)
1/2 tsp vanilla
1/2 tsp salt

1. Preheat oven to 350 degrees F.
2. Grease and flour 1 cake pan of 12 cm or 5 inches diameter.
3. Whisk buttermilk, vegetable oil, eggs, egg yolk and vanilla until smooth. Set aside.
4. Sift dry ingredients (flour, sugar, cocoa, baking powder and baking soda). Stir in salt.
5. Pour buttermilk-eggs mixture over dry ingredients using a hand mixer or blender, starting from low speed and increasing slowly. Add hot boiling water and beat 1 or 2 minutes maximum or until you see no lumps. You can do this manually too using a whisk.
6. Pour mix into cake pan and take it and bake 34-40 minutes or until a toothpick inserted comes out clean.
7. Cool the cake in its pans on a wire rack for 15 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool and freeze 30 minutes at least.

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Banana Pound Cake
90 g Cake flour
90 g Brown Sugar
100 g Butter softened
2 Medium Eggs lightly beaten
200 g Mashed Ripe Bananas
1 tsp baking powder
1/4 tsp salt
1/4 tsp Vanilla bean extract

1. Preheat oven to 325F / 160C.
2. Grease and flour 1 cake pan of 15 cm or 6 inches diameter.
3. Sift flour, baking powder and salt. Set aside.
4. Beat butter on medium-high speed for about 5 minutes or until pale. Add brown sugar and continue beating a few minutes until creamy and fluffy.
5. Add lightly beaten eggs slowly beating at medium speed. Add vanilla extract.
6. Add half of the flour mix, then mashed bananas and then the remaining flour. Beat on low speed just to integrate the flour and the mix looks smooth. No more than 1 minute.
7. Pour mix into cake pan and take it and bake 34-40 minutes or until a toothpick inserted comes out clean.
8. Cool the cake in its pans on a wire rack for 15 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool and freeze 30 minutes at least.

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Luscious Chocolate Cream Cheese Frosting
Recipe from Manuela Kjeilen. Link here.

290 g Powdered sugar
85 g 100 % Cocoa powder
115 g Unsalted butter, at room temperature
85 ml Milk
1 ts Pure vanilla extract
135 g Cream cheese ( 10 minutes out of the fridge )

1. Put all the ingredients apart from the cream cheese into a mixing bowl and beat at medium until fluffy.
2. Add the cream cheese and beat for another 2 minutes.

Chocolate Glaze
75 g Dark Chocolate
45 g Butter

1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness.


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To Assemble and decorate Cake

1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). As banana cake will be a little bit taller, you can cut this cake in trhee evenly layers and chocolate cake in two parts.
2. Place the first layer on a cake board and using a pastry bag, pipe frosting around top and the center of the cake. Repeat this proccess three more times.
3. Spread frosting buttercream all over the cake and then remove any excess with the icing smoother and take it to the refrigerator about 30 minutes.
4. Bring the cake out from the refrigerator and using the offset spatula cover with frosting again.
5. Begin covercoating cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges and freeze again.
6. Make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the center of the cake and take it to the edges using a offset spatula.
9. Pipe the top of the cake using 1M Wilton tip.
10. Use some crushed chcoolate cookies for garnish.

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