So I had a lot of thoughts for my seventeenth birthday cake, a few of which I discussed in my last post. A few things I wanted to incorporate were graham cracker crust, liquid cheesecake, and charred marshmallows from Momofuku Milk … Continue reading
Hello all! I hope you had a wonderful Labor Day weekend!
Today was my first day of senior year of high school, so things may get a little hectic around here. As always, I’ll try my best to post regularly-about every three days- and stay on top of the blogging world. Good luck to all my fellow students!!
ALSO, yesterday was my seventeenth birthday!! I can finally see a rated R movie on my own!!!! Sadly, I can’t drive yet, but my road test’s in a couple of weeks (wish me luck!). On my birthday, I worked for eight hours at the town pool (which was fine because two of my friends also worked there), ran, went out to dinner, and then came back to the pool for a little after-hours swim with the rest of the staff. It was a really fun day, even though I had to worry about waking up early today for school.
As for my birthday cake, I haven’t made it yet! My dinner with friends is tomorrow night, so I’m narrowing down my choices. Here are some cakes that have caught my eye:
I also really want to use cannoli cream or graham crust crust in some way…hmmm.
UPDATES TO COME.
This cake. This is the cake that I was hired to make twice, but that I have never actually tasted. It’s gorgeous and elegant and it must be good because I know a ton of people who love it. Putting the … Continue reading
I am no expert. But cakes are my favorite item to both make and eat, and I have learned a little during my adventures about putting one together. In the past month, I was hired to make two cakes (!!!!!). … Continue reading
And we’re back with Strawberry Week in Teenage Cakeland! Where one girl turns a surplus of strawberries into a surplus of cakes.
In case you missed them, here are the first two entries for Strawberry Week:
Today I’m sharing my first on-purpose gluten-free recipe, in the form of a flourless chocolate cake topped with strawberries. The Italian teacher at my school, Signora Brunetti, is my study hall teacher, and although I often bring in desserts or talk about the things I make in front of her, I feel bad because she cannot have any of it. So, as an end-of-the-year present, I decided to make Signora a cake that she could actually eat.
This recipe was a spin-off of the Devil’s Food Strawberry (Tall)Cake, which was in turn inspired by Pioneer Woman. A single layer flourless cake topped with whipped cream and strawberries.
And as I am writing this, I realize I didn’t take a picture…I’m really angry with myself. I’m sorry everyone. But just picture the Devil’s Food Strawberry (Tall)Cake, in a single layer:
Unfortunately, I did not have a piece of this particular cake. I know, how un-Dru-like of me. But it filled my kitchen with the most wonderful chocolately smell, so I knew it had to be delicious, and I was reassured that it was. I almost didn’t post it because I don’t really have many conclusions, but it seemed too beautiful not to.
Signora said something really nice to me about this cake. She was absolutely touched that I had made it for her. Not for a grade, because I just have her for study hall. Just because. That made me feel really good, how happy I made her 🙂 See, I told you cake can improve your life!!!
To all my gluten-free readers, and everyone else, too, enjoy this darling little cake, and please tell me how it is!
Flourless Chocolate Cake with Strawberries
Flourless Chocolate Cake from Martha Stewart
- 6 tbs butter
- 8 oz semisweet or bittersweet chocolate, chips or finely chopped
- 6 eggs, separated
- 1/2 cup sugar
- Preheat the oven to 275 degrees and grease the bottom and sides of a 9 or 10 inch springform pan.
- In a stand mixer fitted with a whisk or paddle attachment, beat the egg whites at medium speed until frothy. Increase to medium-high speed and slowly add the sugar. Beat until siff glossy peaks form.
- In a medium-sized heat-proof bowl, microwave the butter and chocolate at 30-second intervals until completely melted, stirring between intervals. Let cool slightly and whisk in the egg yolks.
- Gently fold 1/4 of the egg whites into the chocolate mixture to lighten it. Fold in the rest of the whites.
- Pour the batter into the springform pan and smooth the top with a rubber spatula. Bake 45-50 minutes, or until the cake slightly pulls away from the side of the pan and no longer jiggles in the center.
- Allow to cool to room temperature.
- 1 cup sliced strawberries
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1 cup heavy cream
- 2 tbs sugar
- Place the cleaned and dried bowl of a stand mixer and a paddle or whisk attachment into the freezer for fifteen minutes.
- Place the strawberries, 1/4 cup sugar, and vanilla in a small bowl and stir together. Let sit for fifteen minutes, then drain the excess juices using a strainer.
- Remove the stand mixer bowl from the freezer and beat the heavy cream at medium-high speed, gradually adding the sugar, until stiff peaks form.
- Using an angled spatula, spread the whipped cream on top of the flourless cake. Arrange the strawberries on top.
- Refrigerate until ready to serve.
Let me clarify. Browned butter strawberry cookie dough, stuffed inside a chocolate cupcake, topped with strawberry whipped cream. But I thought that was too long of a title. This is a conglomerate of a few different, but equally amazing, recipes … Continue reading
Last week my dad bought a gigantic tub of strawberries and I, being a baker, was inspired to make a few cakes. Well, two cakes, and 26 cupcakes. Plus, I need a strawberry and raspberry recipe for this month’s Behind … Continue reading