Chocolate Whoopie Pies

Looking at the Wikipedia article on Whoopie Pies, I was most amused to read that one of the theories behind the name was that Amish farmers would often shout out "Whoopie!" when discovering their wives had packed these treats for them.
Strangely enough, opening a container full of these at recess caused a very similar reaction from one of my friends. Well, there goes any ideas I had about evolution...
So anyways, as you probably have guessed (what gave it away?), whoopie pies were my latest venture into the baking world. Made in the form of a biscuit with a cakey texture and sandwiched with a filling, whoopie pies first came to my attention after watching Dani cook them on Masterchef (I can't remember exactly what happened, but the internet says they failed HAW HAW...yeah, I didn't like her very much).
Ahem moving on. So yes, I decided I would finally give them a go. They turned out just as described and were tasty without being too sweet. I was also very impressed with how the mixture puffed up into perfect circles after being put in the oven, and there were only a couple of mismatched halves left after I had finished icing them (I felt like some strange cake matchmaker, seeking out similar-sized halves to stick together).
A dash of sprinkles and voila! Wonderfully woeful* whoopie pies.
Here's the recipe. I tend to make icing based on observations (read: whatever feels right)  rather than measurements from a recipe, but I've included the Donna Hay filling recipe so there's something to follow should any readers feel the urge to bake them. I also used milk chocolate instead of white chocolate, as that's all I had in the house.
Also, the dough will be very, very sticky. I had to re-wet my hands in between every few spoonfuls, so it does get a little tedious, but it's nothing unhandleable (that's totes a word...), I promise.

(Adapted from Donna Hay's Rainbow Whoopie Pies recipe) 

Whoopie Pies

For the pies:

•  250g soft butter
• 175g (1 cup) brown sugar
• 165g (3/4 cup) caster sugar
• 3 eggs
• 375g (2½ cups) plain flour, sifted
• 50g (1/2 cup) cocoa powder
• 1 tsp baking powder  

 For the filling:

• 150g marshmallows
• 30g butter, cubed
• 60g white chocolate, broken into pieces

1. Preheat the oven to 150 degrees and line two large baking trays with greased baking paper.
2. Beat the caster sugar, brown sugar and butter with an elecric mixer on medium speed until pale and creamy.
3. Add in the eggs, one at a time, and mix until just combined.
4. Add the dry ingredients and stir to combine.
5. With damp/wet hands, roll one heaped teaspoon-ful of mixture into a ball and place on baking paper, flattening slightly.
6. Repeat with remaining mixture, ensuring enough space around each ball to flatten and spread once in the oven.
7. Bake for 15-20 minutes, or until a skewer comes out clean when inserted into the centre of pies.
8. Allow to cool in trays for five minutes before peeling them off the paper and allowing to cool on a wire rack.
9. Once pies have completely cooled, prepare the icing. Melt the butter and marshmallows in a saucepan over low heat, stirring constantly until completely smooth.
10. Once cooled, stir in chocolate until a smooth, sticky mixture has been formed.
11. Pair similar-sized pies and sandwich with icing. If desired, roll in a shallow plate of sprinkles.

 Now enjoy a lovely photo of Minoli and I enjoying some good ol' whoopie pies. :D 

 

* Yeah, they weren't actually "woeful." I just like alliterating...

Chocolate Brownie Cake

My friend Thet turned 17 over the weekend and after pestering him to no avail about what type of cake he wanted, I finally decided on this. My two main ideas were to include either Oreos or M&Ms; I'm not even sure why, but it just seemed like the thing to do. Besides, who doesn't love them some M&Ms and Oreos!? (Lord help you if you are aware of someone who fits that category).
Besides from a few types of cheesecake, I had been eyeing the Chocolate and PX Brownie Cake recipe from Spicy Icecream for a while, and after raspberri cupcakes re-adapted the recipe to make a new cake, I decided it was reason enough to stick with it.
This was actually my first time making brownies, so I wasn't too sure on how the batter should look and other such details. I was also completely blown away by the amount of butter I would need - almost half a kilo! Inspecting the contents on the stove, my sister uneasily asked me if I was sure that the recipe actually was supposed to have that much butter. I froze for a second, wondering if I had in fact just read the recipe wrong. Turns out I hadn't and as I combined the dry ingredients with the melted mixture, the brownie noob in me came out as I found myself frantically grabbing the cocoa powder from the cupboard to add to the mixture; why wasn't it turning brown!!?? Needless to say, all it took was a tad more mixing and the mixture was a luscious, chocolately brown.
While baking the main cakes, I poured a little of the batter into some cupcake cases, resulting in a deep and meaningful silence during which my sister and I mutually thanked the God of household appliances for inventing the oven. There really is nothing quite like fresh, fudgy brownies.
So back to reality:
I was incredibly happy with the taste of the brownies (nonetheless mourning the fact they wouldn't taste anywhere close to their fresh state by Monday), and must not have been thinking straight because in the process of moving the bottom brownie layer, dropped the cake on the countertop. A crack completely separating two halves of the brownie, I managed to salvage them; still a little warm, it was possible to smoosh the cake back together. (Thanks for that one, baking Gods).
I baked the other layer and prepared the chocolate lace, leaving the ganache and the assembly for the next day.
I knew the cake did not need any extra richness, but two oversized brownies hardly incur the excitement associated with a birthday cake. I substituted the original ganache recipe for the one used in the Old Fashioned Chocolate Cake recipe, thinking the sour cream would cut the sweetness a little. Nevertheless, the cake was incredibly rich, but I was still satisfied and I think all those who ate it were too, so I was happy. :)
I may be responsible for a mass diagnosis of diabetes within my school, but hey, at least it was a tasty way to go, no?
 

(Adapted from the raspberri cupcakes Rolo Chocolate Brownie Cake recipe)

Chocolate Brownie Cake

For the cake: 

• 400g unsalted butter, cut into cubes
• 200g dark chocolate,broken into pieces
• 4 large eggs
• 200g (approx. 1 cup) caster sugar
• 200g (approx. 1 2/3 cups) plain flour

For the ganache:

• 75g unsalted butter
• 175g dark chocolate, broken into pieces
• 300g icing sugar
• 125mL sour cream 
• 1 tsp vanilla essence

1. Preheat oven to 180 degrees and grease two 20cm cake tins (I only have one so I had to do them one after another).
2. Melt the chocolate and butter together by placing them in a bowl over a pot of barely simmering water, stirring occasionally. 
3. Beat eggs and caster sugar with an electric mixer until thick and pale (about 3-5 minutes).
4. Fold through chocolate mixture then fold in flour until just combined. 
5. Divide the butter evenly among each tin, or alternatively, fill one tin with half the mixture and cover the other half with cling wrap and put aside.
6. Bake for 20-25 minutes  or until a skewer inserted into the centre comes out clean.
7. Allow cake to cool for five minutes in its tin before transferring to a wire rack to cool completely.
8. (If using one tin, put other half of mixture into tin after removing the cooked cake and repeat)
9. When cakes are completely cool, prepare the ganache. Melt the chocolate and butter together by placing them in a bowl over a pot of barely simmering water, stirring occasionally.
10. When the mixture has finished melting, sift the icing sugar into a small bowl while the chocolate mixture cools. Add the sour cream and vanilla and then the icing sugar into the chocolate mixture, whisking while the icing sugar is added to prouduce a silky smooth concoction.
11. Sandwich the two cakes together with the ganache and cover completely with more ganache. Cover and place in a cool, dry place until ready to serve.

 

If you wish to cover the sides in chocolate lace as I have done, simply fill a piping bag with melted chocolate, pipe swirly patterns all over baking paper and put in the fridge to set. Once solid, break into appropriate-sized pieces and stick onto the sides of the cake. 

And as for the M&Ms: 1. Go to shops 2. Buy M&Ms 3. Place on top of cake 4. Profit $$$

Old-Fashioned Chocolate Cake

Last weekend I made what I shamelessly refer to as the best cake I have ever made. Much credit is owed to the recipe, which is concise, easy to follow, and to be honest, it's hard to believe that it's so simple when comparing it to the quality of the result.
I have made this cake once before for a close friend's birthday, and it turned out absolutely delicious. I was a tad wary of using sour cream in a cake the first time I made it, but it made the cake incredibly moist and the batter itself was so delicious that my sister offered to wash up just so she could eat the leftover clinging to the  (whatever you call the detachable thing you use for a  food processor).
This time, it was made for Mother's Day (see post below), and only had to be shared amongst the five immediate members of my family, and my mum even ate a few slices without complaining about how much fat and sugar was in it.
I find that putting chocolate cake in the microwave for fifteen seconds or so is similar to toasting a sandwich, it just adds an extra level of deliciousness. This proved true for this cake, and I strongly recommend this to anyone who attempts this cake.
So here's the recipe, if you like your cakes on the simple and delicious side, do try it!

(Adapted from Nigella Lawson's Old-Fashioned Chocolate Cake recipe)

For the cake: 

• 200g plain flour
• 200g caster sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 40g cocoa
• 175g soft unsalted butter
• 2 large eggs
• 2 tsp vanilla essence (use extract if you have it)
• 150 mL sour cream

For the ganache: 

• 75g unsalted butter
•  175g dark chocolate, broken into pieces
•  300g icing sugar
• 125mL sour cream
• 1 tsp vanilla essence

1.  Preheat oven to 180 degrees and grease a 20cm cake tin.
2. Put everything into a food processor and blitz until you have a smooth, thick batter. (Seriously, that's it. I usually get scared that the batter is too thick, so i splash in a bit of milk while I'm blitzing it).
3.  Bake for around 30 minutes or when until a skewer comes out clean. (For me, both times, most of it was cooked but the centre was stil gooey; make sure all of it is completely cooked before removing it, but also take care not to leave it in the oven for too long or the rest of it will dry out).
4. Allow cake to cool for five minutes in its tin before transferring to a wire rack to cool completely.
5. When  cake is completely cool, prepare the ganache. Melt the chocolate and butter together by placing them in a bowl over a pot of barely simmering water, stirring occasionally.
6. When the mixture has finished melting, sift the icing sugar  into a small bowl while the chocolate mixture cools. Add the sour cream and vanilla and then the icing sugar into the chocolate mixture, whisking while the icing sugar is added to prouduce a silky smooth concoction.
7. Cover cake in the icing and.....eat it.

 Note: The quantities will probably make more icing than you need, it will thicken upon refrigeration into a solid mousse-like mass, but can be used again if heated slowly in the microwave (or y'know, just grab a spoon and eat it in its solid form).

    

Victoria Sandwich

                                 (Please excuse the poor photo, it did look better in real life, I promise).

The increased amount of baking I find myself doing causes concern with my parents from time to time, who do not equate knowing how to make the perfect batch of red velvet cupcakes from scratch with focusing on the HSC [that's what they think........;)].

For that reason, it came as quite a surprise when I was told by both my parents to bake something. For those who do not completely understand the significance of this, it's like having a "study period" and being told to bludge; to do something we do anyway, but this time, with the permission of the authorities. My mum requested a cake be made for a lunch she was going to be attending, and my dad told me to make one for my mum as it was Mother's Day.

My initial reaction was actually less than enthusiastic. I think it may have had something to do with the several hours I spent baking a few days before, but you can never be sure...

Nevertheless, after a quick Woolies-Run with my sister, I found myself back in the kitchen (yes hello boys, I said I was back in the kitchen. haw haw.) and baking again.

I had decided for the second cake (post to follow this one) I would bake a chocolate cake, and for the Mother's Day lunch, I would attempt a Victoria Sandwich. Named for Queen Victoria, the cake is a light sponge sandwiched with jam and cream.

The fact that the recipe I used required little else but mixing all the ingredients together and included substituting fresh cream with butter cream icing should have been enough of an indication that this cake would end up hardly different to a regular butter cake. Nevertheless, I persevered; it was on the BBC website after all. How could I say no to the corporation that provided us with such joyous Victorian Era entertainment in so many English Extension lessons?

I have included the recipe below, but if you actually intend to bake a proper sponge cake, do not use this recipe! I am yet to re-attempt another sponge  recipe, and after finding a favourite butter cake and chocolate cake recipe, a sponge cake recipe is next on ma list.


(Adapted from BBC GoodFood Classic Victoria Sandwich Recipe)

Victoria Sandwich 

For the cake:

    * 200g caster sugar
    * 200g softened butter
    * 3 eggs, beaten
    * 200g plain flour
    * 3 tsp baking powder
    * 2 tbsp milk

 For the filling:

    * 100g soft butter
    *  140g icing sugar
    * 1 tsp vanilla extract (or essence if that's all you have)
    *  5 tbsp rasberry or strawberry jam
    * Icing sugar (for dusting)

Method:

1.      Preheat oven to 180 degrees and grease two 20cm cake tins (I only have one so I had to do them one after another).
2.      Beat all the ingredients together in a large bowl until smooth. (Seriously. This is all it said to do on the site).
3.      Divide the butter evenly among each tin, or alternatively, fill one tin with half the mixture and cover the other half with cling wrap and put aside.
4.      Cook the cake for approximately 20 minutes, or until a skewer inserted into the centre of the cake comes out clean.
5.      Allow cake to cool for five minutes in its tin before transferring to a wire rack to cool completely.
6.      (If using one tin, put other half of mixutre into tin after removing the cooked cake and repeat)
7.      When cakes have cooled completely, prepare the buttercream by creaming the butter and vanilla in a bowl with an electric mixer until soft and creamy. Slowly sift in icing sugar and beat to combine.
8.     Spead the top of one of the cakes with jam and then butter cream. Place other cake on top of the cream layer and finish with a dusting of icing sugar.                     

I managed to try a tiny piece of the cake which my parents brought home as leftovers. It was okay, just like a butter cake but a lot more dense. I can happily report that I was much, MUCH happier with the other cake I made that day (which I will recount in the next post). Happy Belated Mother's Day to all the mums out there. :)

Rainbow Cake

It would have been about two years ago when I first glimpsed the widely admired Rainbow Cake. Six thin layers of cake, all in different colours of the rainbow, sandwiched by white buttercream and piled into a high and mighty stack of epic cakeage. At that time, it was one of those things you admire but never really have any intention to make. That of course made sense at the time, as despite the fact I loved baking, I hardly did anything more exciting than a packet cake mix decorated with a pretty but nonetheless ordinary dash of sprinkles. 

               Fast forward a few years and while I'm no Bakerella, making cakes has found itself a firm spot in my life. I've had my fair share of cake fails and have often vowed to stop baking after another sunken in or over-risen cake, but I always find myself back again. So i suppose it comes as no suprise that I too would one day attempt the six layer Rainbow Cake, made famous by Whisk Kid and replicated, appropriated and re-done by many, many people who shared the same awe for it that I do.

The description that accompanies the recipe on Martha Stewart's website mentions that it is "ideal for a child's birthday party, or any time you want to make a big impression." And big impression it made indeed!                 The cake I made was for my friend Vandy's 17th Birthday. Friends from the very first day of year seven, she has remained one of my closest friends all throughout my high school life. This being her last birthday we would share with her at school and also just to represent how I feel about her as a friend in cake form, I decided this would be the perfect opportunity to make this cake. 

             Making this cake after a day of school was not the wisest idea, I found myself so exhausted by the time I was done by the cake that I honestly could do little else but waste some time on Facebook before going to bed (perfect year 12 role model right there).

The cake itself is not incredibly difficult, the real trick is to make sure you have enough time to make the whole thing. And the dedication.

This was made no easier by the fact I have only one cake tin of a uniform size, but I did manage to get some Modern History homework done while I waited for each cake, so it wasn't too bad. :P

Below is the  general method I used. It varies quite a lot from the Whisk Kid cake, but I personally preferred this one better. The original cake has SO MUCH ICING, and while the white layers contrast beautifully with the cake layers, I did want my cake to be eaten and not cast aside due to unpalatable sweetness.

I also used two packets of store bought cake mix. As much as I prefer baking from scratch and had originally planned to do so, I realised that I would be in the kitchen for an even longer time if I baked the cakes entirely from scratch, so this did shorten the process a tad.

 Rainbow Cake

- Two packets Green's Golden Butter Cake Mix (or your preferred butter cake mix/recipe)

- Food colouring in red, green, blue and green

Use gel colours if you have them, I used liquid and it worked out perfectly well.

- A large amount of uncoloured buttercream

This is very ambiguous and I apologise, but I judged how much buttercream I needed by eye only and have no measurements :(

1.  Prepare the butter cake according to the packet's instructions.
2.  Divide the batter as evenly as you can into six smaller bowls. It doesn't need to be perfect, but you should be able to figure out if they're rougly even. This is very important for the end result of the cake.
3.  Colour the bowls of batter; red, orange, yellow, green, blue and purple respectively.
4.  Grease and line a circular pan with baking paper. If you have more pans of the same size, do this to each additional one.
5.  Pour the red batter (and the orange one and so forth if you have additional cake tins) into the tin. Cover the rest of the bowls with cling wrap and put aside.
6.  Cook the first layer(s) in the oven at 180 degrees. This should take around 8-10 minutes, but may vary, so watch the cakes carefully!
7.  Allow cake(s) to cool in tin for five minutes. Place on a wire rack so cake(s) can cool.
8.  Repeat with each remaining layer until all six layers are cooked. As each layer cools, it is advisable to wrap them in cling wrap to avoid drying out.
9.  When each layer has cooled, prepare a large quantity of buttercream. As mentioned above, I have no specific measurement. You will need enough to cover the surface of six cakes, as well as the sides of the cake (which will, of course, be six layers tall). 
10.  Place the purple layer on the serving plate and cover with a layer of buttercream. You make make this as thin or thick as you like depending on how much icing you like. I made mine rather thin as I did not want it to be too sweet.
11.  Place the next layer on top and repeat process with each remaining layer, ending with the red layer.
12.  Cover entire cake with buttercream. I made this layer about twice as thick as the layers inside.
13.  If you wish to cover the cake with additonal sprinkles (as I have done), do so. Otherwise, carefully cover the cake with cling wrap and keep in a cool, dry place (e.g. pantry) until required.

    

    
    

    The worst part for me was not knowing how the inside would turn out. I was happy with the layers as I was making it, but I was incredibly nervous as to how successful it would be.

Low and behold, the moment of truth arrived and it turned out even better than I would have ever expected! 

The layers were bright and looked amazing, and the numerous online warnings about not using liquid food colouring were redundant.

The most important part was that Vandy absolutely loved the cake. All the time, effort and patience were well worth the smile it put on her face (and all those who saw it), and was definitely the best part of the whole... saga.

Happy (belated) Birthday again, Vandy, you "win4lyf."