Sans Rival.

Ingredients

  • 12 egg whites (set 12 egg yolks aside for buttercream)
  • 2 cups white sugar
  • 1 tsp. cream of tartar
  • 3 cups (plus a couple tablespoons for topping,) finely ground cashews

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line 4 – 8×12 inch pans with parchment paper. I also butter(or use shortening) and flour. The safer the better!
  2. In a large glass or metal mixing bowl, beat egg whites with whisk attachment until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form not hard but when you lift the whisk, there should be little peaks that point up and don’t fall)
  3. Fold in 2 cups ground cashews. Divide meringue between the 4 pans, and spread evenly to edges.
  4. Bake in preheated oven for 30-45 minutes, until light golden brown. The meringue needs to almost be crunchy. I tend to leave them in the oven for longer if I see that they’re still soft. Check the edges and bottom to make sure they’re not burnt.
  5. Remove pans from the oven and allow them to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

Part 2:  I use Classic French Buttercream recipe with less sugar.
-1 pound (2 cups or 4 sticks) unsalted butter, softened at room temp. (you probably won’t need it all)
-12 egg yolks
-1 & 1/2 cup white sugar
-1/2 cup water
-Candy thermometer
-2 tablespoons dark rum (optional)

1. In mixing bowl, whisk egg yolks until thick and lemon colored.
2. In a saucepan heat water and sugar on medium high heat and bring to a boil. Heat until thermometer has reached 270 degrees, or until a small amount of syrup dropped into cold water forms hard but pliable threads.
3. Get a big bowl of ice water ready. Once sugar syrup has reached 270 deg., hold pot over ice water so it stops cooking. This helps you with not burning the sugar and this way you don’t have to rush over to the mixer to pour in the HOT syrup.
4. Pour the syrup into the yolks in a thin stream while mixing on medium speed. Pour just between the whisk and the side of the bowl.
5. Switch to high speed and continue mixing until the mixture is cool to the touch. You can also hand mix this over the ice bath.
6. It’s *important* that the mixture is cool to the touch before you put in the butter because this will help hold everything and keep the butter from melting and ruining the icing.
7. cut up 1 inch chunks of the butter and drop in the mix one at a time. You can switch to the paddle attachment for this. Beat in the rum.
8. Add buttercream to each layer of meringue and then outside like a  cake and sprinkle left over cashews for decoration.

Putting the sans rival in the fridge makes it taste even better!! Enjoy!

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chocolate cake and buttercream perfection.

I cannot believe I made an ice cream cake :D This was my first, that I personally made on my own and didn’t just put together (I worked at TCBY in h.s.) I LOVE how it turned out!!! I’m so glad I used oreo crust (crushed oreos, chocolate pudding mixed and pushed into the cake pan like you would graham crackers for cheesecake.–moms idea..she’s the best!) I then used 2 tubs of mint chip ice cream that i had formed in the pan already, put it on top of the oreo crust and chocolate cake on top of that. Whipped topping was the icing and royal icing for the writing. There were also cupcakes..chocolate with buttercream frosting and little scrolls and grad caps made of gum paste. Grad pops with red velvet, cheesecake, and oreo inside.. I forgot to add the lanyards! But they’re cute anyways!

ice cream cake
grad ice cream cake.
chocolate cupcakes buttercream icing
grad pops

Up next is the cherry blossom 3 tier fondant cake!! I loved how this turned out too! I worked my little hands to the bone!! The cake was semi lopsided and the MM fondant was a little droopy..so I’m gonna learn the regular fondant recipe for next time. But it turned out pretty well for my first tiered cake!!! I also had red velvet cake balls here.

fondant layer 1
droopy fondant
found some pink ribbon
the finished product
with the cakeballs

chocolate cake and cherry blossoms.

I wanted to work with the last bit of fondant I had AND I wanted to practice my chocolate cake since this weekends events all have chocolate cakes! I found an awesome recipe at Epicurious and was so thrilled that it also had THE perfect buttercream icing recipe!! I’ve also had some bad luck with buttercream so I really just wanted to take a day to work with these challengers before the graduations, birthdays, and crazy weekend coming up! GRRRR! I had a blast with these recipes :) I couldn’t believe how great the buttercream turned out I did it twice to really secure myself ha! This buttercream recipe had egg whites lots of butter and sugar syrup..I realized quickly it’s all about patience and really really REALLY paying close attention to the mixer and the ingredients. Baking really is about specifics. SO the chocolate cake recipe was easy enough..I did add sugar to the chocolate mixture. I loved that it used hot boiling water instead of melting chocolate and pouring it into the batter. This recipe was grrreat! I would have liked it sweeter..I like my chocolate decadent…but thats why I added sugar to the hot chocolate mixture. My fondant work was okay..I didn’t have enough fondant to really work well over the cake but I wanted to try..and I had extras for cherry blossoms and some stems! It was my first fondant cake and I’m so proud. yay! So here goes to this week’s preparations for a mint ice cream chocolate graduation cake..cake balls (red velvet, oreo, and cheesecake), cookie crosses for a first communion, and a birthday/graduation chocolate cake. I’m gonna be busy. Challenged. and exhausted. but excited! I LOVE that I’m doing this. I completely appreciate everyone who trusts me enough to bake for them! Did I mention that I got contacted by a lovely lady in the atlanta area to do her wedding cake?!!!! Small but detailed and elegant. It’s a wedding cake! Never thought I’d see this day so fast! I’ll keep you updated on that cake. For now check out my fondant cherry blossom chocolate cake!

look at that chocolate cake and fluffy buttercream.

plop* buttercream!

oH how smooth!

pre-fondant

cherry blossom

cherry blossom. i am going to get the flower making set from wilton soon.

look at that hole.!

look at that hole!!! gosh!

first try :)

hello guinea pig.

Chocolate Cake Recipe:

  • 1 cup boiling-hot water
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Rounded 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups packed dark brown sugar
  • 4 large eggs at room temperature for 30 minutes

Make cake layers:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. (this is important..makes the cake pop out fast and easy.)

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. (I added 1/3 cup sugar)

Whisk together flour, baking soda, and salt in another bowl.

Beat together butter and brown sugar in a large bowl ( I beat the butter first..waited til it was light and fluffy and slowly added the brown sugar.) with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.

Check out Epicurious! They’re awesome! and make sure you check this buttercream recipe out!!!