Cake Slice - Mississipi Mud Cake (or cupcakes)

The Cake Slice Bakers have struck again! This time the monthly recipe was Mississipi Mudcake from the book Southern Cakes by Nancie McDermott. I wanted to make something that was easy for Mat to take along to his first day at his new job, so I decided to make cupcakes instead of one big cake. As you can see that had some interesting effects on the marshmallow topping. In fact most of the cupcakes had marshmallow oozing down the sides of the paper cases - a huge sticky, delicious mess!

The cake has a Brownie like texture, not muddy like I expected - but it still tasted great. I loved having sweet fluffy melty marshmallows on the top, but that frosting was a bit too sweet for me - and that is saying something, I have a major sweet tooth!


Mississipi Mud Cake (from Southern Cakes by Nancie McDermott)
Makes 17 cupcakes

250g unsalted butter
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups caster sugar
1½ cups plain flour
¼ tsp salt
1 cup chopped pecans or walnuts (I omitted these)

For the Frosting: (I would halve the amount next time)
3 1/4 cups icing sugar
½ cup cocoa powder
125g unsalted butter, melted
½ cup milk
1 tsp vanilla extract
4 cups mini marshmallows (I used one packet of large marshmallows)

1. Heat the oven to 180C. Line 2 12-hole muffin trays with cupcake cases. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
2. Quickly pour the batter into the prepared muffin trays and bake for 20 minutes or until the cake springs back when touched gently in the center.
3. While the cupcakes bake, prepare the frosting so it is ready to pour over the hot cupcakes. (I wouldn't do this until the cupcakes are ready, as the frosting goes hard very quickly!)
4. In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
5. Remove the cupcakes from the oven, scatter the marshmallows over the top and then return the cupcakes to the hot oven for about 2 minutes to soften the marshmallows. (I did mine for a bit too long and they melted too much - so keep an eye on them!)
6. Place the cupcakes on a wire rack. Pour the frosting all over the marshmallows and eat right away or allow to cool to room temperature.
   

Cake Slice - White Chocolate Cake or should I say cupcakes!

This month The Cake Slice Bakers decided to make a white chocolate layer cake, which is just perfect for Christmas in my opinion. The recipe calls for either 3 x 8" cake tins or 2 x 9" cake tins, and guess what? I only have 2 cake tins and they are both 6". So I headed out to the local supply store to get some 8" tins only to discover that they were $12 each!!! Ouch! Way too much money for me at the moment, so I decided to make cupcakes instead.

I have to say this cake was not what I expected. The cake was moist and light in texture, but I could barely taste the white chocolate. The icing on the other hand was great a delicious combination of cream cheese and white chocolate.


White Chocolate Cupcakes (adapted from Nancie McDermott)
Makes 30 cupcakes

For the cupcakes:

2 ½ cups cake flour, sifted
1 tsp baking soda
½ tsp salt
4 ounces white chocolate, chopped
½ cup boiling water
1 cup unsalted butter, softened
2 cups caster sugar
4 eggs, separated
1 tsp vanilla extract
1 cup buttermilk

For the frosting:

6 ounces white chocolate, chopped
12 ounces cream cheese, softened
3 tbsp unsalted butter, softened
¾ tsp vanilla extract
3 cups icing sugar

Method for the cupcakes:

1. Heat the oven to 180C and line 3 12-hole muffin trays with cupcake cases.
   
2. Combine the flour, baking soda and salt in a medium bowl, and stir with a fork to mix them well.
3. Bring 3 inches of water to an active simmer in the bottom of a double boiler or a saucepan that will accommodate a medium heat proof bowl so that it sits snugly over the water. Melt the white chocolate in the top of the double boiler or in the bowl over the simmering water. Stir often, and then pour in the ½ cup of boiling water and stir to mix well. Remove from the heat.
4. In a medium bowl, combine the butter and the sugar and beat with a mixed at medium speed to mix them together well. Add the egg yolks, one by one, beating each time to keep the mixture smooth. Add the white chocolate and the vanilla, and stir well to mix.
5. Add about a third of the flour mixture, and then about half of the buttermilk, beating with a mixer at low speed just long enough after each addition to make the flour or buttermilk disappear. Mix in another third of the flour, remaining buttermilk and then the last of the flour.
6. In a medium bowl, beat the egg whites at medium speed until they are foamy and opaque. Continue beating at high speed until they swell into thick, pillowy mounds and hold peaks that are stiff, but not fry. Add one third of the egg white mixture to the bowl of batter, and fold it in gently using a spatula. Add the remaining egg whites and continue to fold with a light touch, until the egg whites are blended in well, with only a few streaks showing.
7. Transfer the batter to the cupcake cases and bake for approximately 20 minutes until the cupcakes are golden brown and a toothpick inserted comes out clean.
   
8. Allow the cupcakes to cool.

Method for the White Chocolate Frosting:

1. In the top of a double boiler or a heatproof bowl, melt the white chocolate over hot, not simmering, water, stirring often. Remove from the heat once melted and let cool to lukewarm.
   
2. Transfer the melted white chocolate to a large bowl, and add the cream cheese, butter and vanilla. Beat together at medium speed until you have a smooth sauce.
   
3. Add the confectioners sugar and beat until smooth.

Cake Slice - Burnt Sugar Cake

This is my second month as a member of The Cake Slice Bakers and this month it was all about sugar. Since I have a major (and I mean major) sweet tooth I was quite excited when I found out that the cake for this month was a lovely sounding Burnt Sugar Cake from Southern Cakes by Nancie McDermott. However when I discovered that we had to melt sugar to make the burnt sugar syrup I have to admit that I was a little scared. The last time I made toffee the pot had to be thrown away after - I made a mess of the whole thing. Well luckily this time my pot (well frying pan) came out of this baking session alive and more importantly the cake was fantastic. The burnt sugar syrup has an amazing rich toffee flavour, the cake was lovely and moist and the icing although a little grainy from the icing sugar was good too. If I make this cake again I will replace the icing with swiss meringue buttercream and then I think the cake would be perfect. So if you do want to bake this cake I would suggest making up a batch of vanilla swiss meringue buttercream and then adding the burnt sugar syrup to taste - that would be delicious!

Oh and if you are wondering, my icing was melting since it was 44 C (111 F) here when I baked the cake - so I decided to go with the flow and just let the icing dribble down the side of the cake. Well that is my excuse and I'm sticking with it!


Burnt Sugar Syrup

1 cup sugar
1 cup boiling water

1. Heat the sugar in a cast iron skillet or another heavy bottomed pan with high sides. Heat over a medium-low heat, stirring occasionally, until the sugar melts into a clear brown caramel syrup. It should be the colour of tea.
   
2. Gradually add the boiling water, pouring it down the sides of the pan so that if the syrup foams and bubbles up, you should be protected.
   
3. Continue cooking, stirring often, until the water combines with the syrup and turns a handsome brown syrup.
   
4. Remove from the heat and set aside to cool. Store the cooled syrup in a sealed jar if not using right away (I stored mine for 3 days).
   

Burnt Sugar Cake (from Southern Cakes by Nancie McDermott)

3 cups all purpose flour
1 tbsp baking powder
½ tsp salt
1 tsp vanilla extract
1 cup milk
1 cup (2 sticks) butter
1¾ cups sugar
4 eggs
½ cup Burnt Sugar Syrup (recipe above)

1. Heat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans (I baked mine in 2 6 inch round cake pans and a 12-hole muffin tray lined with cases).
2. In a medium bowl, combine the flour, baking powder and salt and stir with a fork to mix well. Stir the vanilla into the milk.
3. In a large bowl, beat the butter and the sugar with an electric mixer at high speed for 2 – 3 minutes, until they are well combined. Stop now and then to scrape the bowl down. Add the eggs, one by one, beating well each time. Pour in half a cup of the burnt sugar syrup and beat well.
   
4. Add a third of the flour mixture and about half of the milk, beating at a low speed, until just incorporated. Mix in another third of the flour and the rest of the milk. Finally, add the remaining flour.
5. Divide the batter between the cake pans and bake at 350F for 20 to 25 minutes until the cakes are golden brown, spring back when touched gently in the centre and begin to pull away from the sides of the pan (for some reason it took 40 minutes in my oven - maybe because I couldn't preheat - due to little miss Zoe crawling around).
   
6. Let the cakes cool in the pans on a wire rack for 15 minutes. Turn out the cakes onto a wire rack to cool completely.

Burnt Sugar Frosting

3¾ cups confectioners sugar
½ cup Burnt Sugar Syrup (above)
¼ cup (½ stick) butter
½ tsp vanilla extract
2 – 3 tbsp evaporated milk or normal milk (I used normal milk)

1. In a large bowl, combine the confectioners sugar, the burnt sugar syrup, butter and vanilla. Beat with a mixer at medium speed for 2 to 3 minutes, scraping down the bowl now and then to bring the ingredients together.
   
2. Add 2 tablespoons of the milk and continue beating until the frosting is thick, soft, smooth and easy to spread. Add a little more sugar if it is thin, and a little more milk if it is too thick.

To Assemble

Place one layer, top side down, on a cake stand or serving plate.

Scoop about ¾ cup of the frosting onto the cake and spread to the edges.


Place the second cake layer over it, top side down (I put mine bottom side down for that homely feel/look).


Frost the sides of the cake, and then the top until it is evenly covered (as you can see mine was sort of more drizzled).


Now cut yourself a slice and if you have any leftover syrup pour a little on top - because there isn't enough sugar already :P

In the words of Mat...

"It just tastes like sugar,
it's a sugar cake
and there's nothing wrong with that."

New Member of The Cake Slice Bakers

You heard me right, I am one of the new members of The Cake Slice Bakers and I must say I am a little bit excited. Why am I excited you may ask? Well good friends there are a number of reasons:

1. I get to bake something that is not a cupcake for a change.
2. I 'needed' to buy a new cook book to bake from for the next year (Southern Cakes by Nancie McDermott).
3. I am now part of an elite group of bakers.

Yes I am excited.

The first cake that was chosen from the new book was the Cinnamon Pecan Coffee Cake. Now at first I must admit I wasn't very excited about this because I thought that meant that there was actually going to be coffee in the cake. You see I can't stand coffee or anything coffee flavoured - I am a cup of tea kinda gal. After reading the recipe however I was pleasantly surprised to find that there was in fact no coffee in the cake, and instead it is simply a cake that is to be eaten with coffee - yay! So after my absolutely mad weekend (with Zoe's 1st birthday) I baked up this lovely, lovely cake. The cinnamon aroma that comes out of the oven as you bake this cake is just heavenly and the cake itself a lovely balance of light cake with crunchy pecans and chewy raisins. I loved this cake, especially with a drizzle of thickened cream.

Oh and if you are wondering why my cake looks a little dark - let me just say that I won't be trusting Mat to get my cake out of the oven from now on :P


Cinnamon Pecan Coffee Cake (from Southern Cakes)
Makes a 13"x9" cake

For the Cake:

3 cups plain flour
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
1 cup milk
1 cup unsalted butter, softened
1 cup sugar
2 eggs

For the Filling:

1½ cups brown sugar
3 tbsp plain flour
3 tbsp cinnamon
1½ cups raisins
1½ cups coarsely chopped pecans
¾ cup unsalted butter, melted

1. Heat the oven to 180C. Grease and flour a 13 by 9 inch pan.
2. To make the filling, combine the light brown sugar, flour and cinnamon in a bowl and stir with a fork to mix everything well. Combine the raisins and pecans in another bowl and toss to mix them. Place the cinnamon mixture, nut mixture and melted butter by the baking pan to use later.
3. To make the cake batter, combine the flour, baking powder and salt in a bowl. Stir the vanilla into the milk. In a large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 minutes. Scrape down the bowl to ensure a good mix. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light.
4. Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the milk and mix in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.
5. Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Scatter half the raisins and nuts over the top. Spread the remaining batter carefully over the filling, using a spatula to smooth the batter all the way to the edges of the pan. Top with the leftover cinnamon, butter and nut mixture, covering the cake evenly.
6. Bake for 45 to 50 minutes, until the cake is golden brown, fragrant and beginning to pull away from the edges of the pan. Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.