In Melissa's own words: I think I’ve started a new tradition in our marriage—an anniversary cake in the shape of a mini wedding cake. At it’s widest, it’s 3.5 inches—perfect for 2 people! It's got that wedding cake taste too—fruity, decadent, and rich. The cake has hints of orange and almond while the icing is buttery with orange undertones.
Anniversary Cake
DRY
1/2 c.+ 2 tbsp. unbleached AP flour
2 tbsp. potato starch (I use Bob’s Red Mill)
3 tbsp. finely ground almonds
3/4 tsp. baking powder
1/2 tsp. salt
1/2 c.+ 2 tbsp. unbleached AP flour
2 tbsp. potato starch (I use Bob’s Red Mill)
3 tbsp. finely ground almonds
3/4 tsp. baking powder
1/2 tsp. salt
LIQUID
1/2 c. half and half
1/2 tsp. almond extract
1/2 tsp. orange zest
1 tbsp. orange juice, freshly squeezed
1/2 c. half and half
1/2 tsp. almond extract
1/2 tsp. orange zest
1 tbsp. orange juice, freshly squeezed
CREAMING
6 tbsp. unsalted butter, room temp
3/4 c. + 2 tbsp. extra-fine granulated sugar (I food process my regular sugar)
2 large eggs
6 tbsp. unsalted butter, room temp
3/4 c. + 2 tbsp. extra-fine granulated sugar (I food process my regular sugar)
2 large eggs
1. Preheat oven to 350ยบ. Set rack in the middle of the oven.
2. Set out ingredients and equipment. Sift flour. Finely pulse almonds to a flour like consistency. Measure dry ingredients into separate mixing bowl. Add flour and almonds and whisk together. Measure liquid ingredients into a separate bowl and set aside. Place butter and sugar in bowl of standing mixer. Crack eggs into a separate bowl and set aside.
3. In the bowl of a standing mixer fitted with paddle attachment, cream together the butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.)
4. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through the step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
6. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
7. Prepare the 9-inch round cake pan. Line the bottom with parchment paper. Do not spray the sides of the pan. (This helps to keep your cake from doming in the middle as it bakes. The cake is able to crawl up the side as it bakes and maintain an even shape.)
8. Place batter in pan. Bake for 28 minutes.
9. Once the top of the cake doesn’t jiggle in the center, test for doneness by inserting a toothpick into the middle of the cake. The center should be an even blonde color and the edges should be just beginning to pull away from the pan. When the skewer shows a touch of crumbs or comes out clean, the cake is done.
10. Cool cake for 20 minutes before removing from the pan. Use a small off-set spatula to loosen the cake from the rim of the pan. Carefully invert and remove parchment paper. Allow to cool completely before assembling.
2. Set out ingredients and equipment. Sift flour. Finely pulse almonds to a flour like consistency. Measure dry ingredients into separate mixing bowl. Add flour and almonds and whisk together. Measure liquid ingredients into a separate bowl and set aside. Place butter and sugar in bowl of standing mixer. Crack eggs into a separate bowl and set aside.
3. In the bowl of a standing mixer fitted with paddle attachment, cream together the butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.)
4. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through the step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
6. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
7. Prepare the 9-inch round cake pan. Line the bottom with parchment paper. Do not spray the sides of the pan. (This helps to keep your cake from doming in the middle as it bakes. The cake is able to crawl up the side as it bakes and maintain an even shape.)
8. Place batter in pan. Bake for 28 minutes.
9. Once the top of the cake doesn’t jiggle in the center, test for doneness by inserting a toothpick into the middle of the cake. The center should be an even blonde color and the edges should be just beginning to pull away from the pan. When the skewer shows a touch of crumbs or comes out clean, the cake is done.
10. Cool cake for 20 minutes before removing from the pan. Use a small off-set spatula to loosen the cake from the rim of the pan. Carefully invert and remove parchment paper. Allow to cool completely before assembling.
Italian Meringue Buttercream with a hint of orangerecipe from Cake Love by Warren Brown; makes 2-2 1/2 cups
* a candy thermometer is necessary for this recipe
* a candy thermometer is necessary for this recipe
2 1/2 egg whites
1/2 c. + 2 tbsp. extra-fine sugar
2 tbsp. cold water
2 sticks butter
1/2 tsp. orange oil
1/2 c. + 2 tbsp. extra-fine sugar
2 tbsp. cold water
2 sticks butter
1/2 tsp. orange oil
1. Set out ingredients and equipment. Separate the egg whites into the bowl of a standing mixer fitted with the whisk attachment (for the 1/2 egg white, crack into separate bowl and only add half of the white). Measure 1/2 cup sugar and the water into a 1-quart, heavy-bottomed saucepan. Gently stir to combine. Measure the remaining 2 tablespoons of sugar into a separate bowl. Cut the butter into tablespoon sized pieces and set aside.
2. To make the sugar syrup, place the candy thermomometer in the sauce pan and heat the mixture over medium-high heat. Partially cover with lid to capture the evaporating water—this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
3. With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, you have a meringue.
4. Keep the mixture running and pour the 2 tablespoons of sugar into the meringue.
5. Raise the heat under the sugar syrup to bring the syrup to 245° if it’s not there already. When it has reached 245°, remove the thermometer and slowly pour the syrup into the meringue, with the mixer running. (It helps to hold the pan just above the height of the mixer. Pour confidently trying to hit the meringue and not the side of the bowl.)
6. After 1 to 2 minutes, reduce the speed of the mixture to medium for 3-4 minutes or until meringue is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes or until the butter is fully incorporated. Add orange oil. Mix one final time.
2. To make the sugar syrup, place the candy thermomometer in the sauce pan and heat the mixture over medium-high heat. Partially cover with lid to capture the evaporating water—this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
3. With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, you have a meringue.
4. Keep the mixture running and pour the 2 tablespoons of sugar into the meringue.
5. Raise the heat under the sugar syrup to bring the syrup to 245° if it’s not there already. When it has reached 245°, remove the thermometer and slowly pour the syrup into the meringue, with the mixer running. (It helps to hold the pan just above the height of the mixer. Pour confidently trying to hit the meringue and not the side of the bowl.)
6. After 1 to 2 minutes, reduce the speed of the mixture to medium for 3-4 minutes or until meringue is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes or until the butter is fully incorporated. Add orange oil. Mix one final time.
Assemble the Cake
1. Using biscuit cutters, cut two 3.5″ circles and two 2.5″ circles.
2. Assemble the tiers separately. Fill bottom layer of each tier with buttercream. Apply a crumb coat to each tier. Refrigerate for 30 minutes.
3. Ice bottom tier and top tier separately. To achieve the rustic look, pull a butter knife around the circumference of the cake. Start from bottom and work up.
4. Using a flexible spatula, carefully place the top tier of cake on to bottom tier. Clean up any knicks in the move. The italian meringue buttercream repairs easily.
5. Store cake in refrigerator, covered. Serve at room temperature.
*For in-depth cake assembly instructions, click here.
1. Using biscuit cutters, cut two 3.5″ circles and two 2.5″ circles.
2. Assemble the tiers separately. Fill bottom layer of each tier with buttercream. Apply a crumb coat to each tier. Refrigerate for 30 minutes.
3. Ice bottom tier and top tier separately. To achieve the rustic look, pull a butter knife around the circumference of the cake. Start from bottom and work up.
4. Using a flexible spatula, carefully place the top tier of cake on to bottom tier. Clean up any knicks in the move. The italian meringue buttercream repairs easily.
5. Store cake in refrigerator, covered. Serve at room temperature.
*For in-depth cake assembly instructions, click here.
1 comment:
Such a sweet idea (literally and emotionally)! And the recipe sounds fabulous...Italian meringue buttercream? Hhhhmmmm!
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