The turkey’s in the oven, the potatoes are getting whipped, cream has been added to the corn on the skillet, the youngest is the setting the table and family members are pulling up in the driveway … what’s left? Dessert. The pressure is on, and time is running out. Luckily, we’ve sought advice from local bakers to make your thanksgiving dessert the best this season. Don’t get up yet — there’s cake!
Chocolate Nirvana Bakery
Cake Tips:
• All cakes must be refrigerated! They should not sit out for more than about an hour. Their cakes freeze beautifully. They suggest freezing them if you plan to travel with the cake.
• When cutting, use a hot knife. Run a knife under hot water, wipe away excess and repeat for each slice. This is very important as it will protect the cake from collapsing and ensure more slices per cake.
Ally and Eloise Bakeshop
Pumpkin Cupcakes with Salted Caramel Frosting
Batter:
1 cup unsalted butter
1 cup sugar
1 cup brown sugar
4 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 15-ounce can pumpkin
Measure all dry ingredients into one bowl. Add butter and both sugars to separate mixing bowl. Mix on medium speed until light and fluffy (2 to 3 minutes). Add vanilla and eggs one at a time. Scrape sides of the bowl throughout the process.
Add all dry ingredients slowly into mixing bowl. Scrape the sides and make sure all the butter is incorporated. Add the pumpkin last and mix until everything is incorporated together.
Bake at 325 degrees for 15 to 20 minutes. You can use a toothpick to make sure they are finished.
Salted Caramel Frosting:
1 3/4 tablespoons sugar
4 tablespoons water
1/2 cup heavy cream
2 teaspoons vanilla
1 cup salted butter
1 cup unsalted butter
1 teaspoon salt
4 cups powdered sugar
Heat sugar and water on low-medium heat. Cook until it becomes a light amber color. Remove from stove and slowly pour the cream in the pot while whisking at the same time (be careful because the hot sugar mixture will bubble up when you pour in the cream). Stir until the cream and sugar mixture is incorporated together. Add vanilla and salted butter. Whisk until all mixed together. Set aside to cool.
In a separate mixing bowl mix unsalted butter, salt and powdered sugar. Slowly add caramel into mixing bowl. Scrape the sides and mix all together. Finally you get to ice your cupcakes!
Tiffany’s Bakery and Eatery
Pecan Pie Cake
“My favorite thing to do in baking for the holidays is to take traditional recipes and reinvent them into something completely new. This particular cake is a Pecan Pie cake with a yellow cake base. The icing is a whipped cream base with cream cheese, caramel and powdered sugar added in. The filling is one and a half pecan pies that I put in my Kitchen Aide mixer, and I then use a beating paddle to beat it until it totally breaks down like a filling. I split it into six layers, alternating the caramel whipped cream cheese and the pecan pie filling. Garnish with fresh pecans.” — Tina Bernier from Tiffany’s Bakery.
Nonnah’s
Yellow Caramel Cake with Salted Caramel Frosting
Batter:
1 lb. 14 ounces all-purpose flour
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
9 eggs (room temperature)
1 1/2 teaspoons vanilla extract
1 lb. 2 ounces unsalted butter
(softened to room temperature)
2 lbs. brown sugar
1 lb. granulated sugar
1 lb. 2 ounces whole milk
Preheat oven to 350 degrees. Spray 2 10-inch by 3-inch deep cake pans and line bottom of pans with parchment paper. Whisk together flour, baking powder and salt. In mixing bowl, beat butter and sugar at medium-high speed until light and fluffy. Add eggs and vanilla, beat until combined. Slowly mix in dry ingredients until flour is no longer visible, scraping bowl as needed. Slowly stir in milk. Do not over mix the batter. Divide batter equally into prepared pans. Bake approximately 50 to 60 minutes, until center of cake feels firm, and wooden toothpick comes out clean.
Thick Salted Caramel Frosting:
1 lb. butter (salted or unsalted)
4 cups dark brown sugar
1 1/3 cups heavy cream
2 teaspoons salt
10-12 cups powdered sugar, sifted
Melt butter. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow mixture to bubble for 3 minutes — no more. Remove from heat and allow to cool slightly, approximately 15 minutes Note: do not refrigerate to cool. Using mixer, beat in powdered sugar one cup at a time until you reach desired consistency. If it gets too stiff, add a little heavy cream. If it tastes too sweet, add a little more salt.
