Tuesday, June 28, 2011
Red, White, and Blue Mini Layer Cakes for Two
This month's What's Baking challenge, from Heather of Hezzi-D's Books and Cooks, was to bake a layer cake. And I love layer cakes! You get more icing and filling than other cakes! Why not have layers? The logic seems to work, at least for me.
Since the 4th of July is coming up just around the bend, I decided to make my layer cake patriotic with red, white, and blue components. Red was simple, because I love red velvet, blue was just a spin-off of red velvet now called blue velvet, and since hubby had just taken a trip to Junior's recently and brought me some cheesecake, I had cheesecake on the brain. The assembly resembles our wedding cake as well! Our wedding cake was chocolate and vanilla layers with actual NY cheesecake in the middle covered with chocolate ganache. Well, this is similar, red and blue velvet cake with cheesecake piped in the middle covered with white chocolate ganache. And if you are thinking to yourself, "Which was better?", all I can say is... I'm not going to argue with either one!
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
1 teaspoons lemon juice
Cake: (Red Velvet/Blue Velvet)
2 1/2 cup cake flour
1 1/2 cup sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, room temp
1 1/2 cup oil
1 cup buttermilk
1 tbsp gel food color, approx.
1 1/2 tsp vanilla
1 tsp white distilled vinegar
White Chocolate Ganache:
8 oz white chocolate
2/3 cup heavy cream
*Makes 3-4 mini layer cakes*
1. Let's start with making our cheesecake, since it has to cook and cool the longest. You may recognize this cheesecake recipe from an earlier post here. It's the same minus the crust.
2. Start by creaming the softened cream cheese. Then add the sugar and eggs, one at time, while continuing to beat on low.
3. Add flour, lemon juice, and vanilla. Stir. Fold in the sour cream.
4. Pour batter in a 9" springform pan and bake on 325 degrees for about an hour and fifteen minutes. No need to be worried about cracking or appearance for this cheesecake seeing as it be piped later. Once cooled, place in fridge until time to assemble cake.
5. Now, let's work on our cakes. We are going to make red and blue velvet cakes in 9" cake pans. To do so, we are going to simply divide the batter and add red food coloring to one half and blue food coloring to the other half. If you wanted to make a few more mini cakes, you could double the recipe and dye each batch, red and blue respectively. This recipe is from an earlier post of red velvet stuffed cupcakes.
6. In a medium bowl, sift together all of the dry ingredients for the cupcakes: flour, sugar, baking soda, cocoa, and salt. Set aside.
7. In the bowl of a stand mixer add all the wet ingredients: eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Beat until smooth.
8. Slowly add the dry mix into the wet mix and blend for a minute or two until fully incorporated. Pour batter into two greased and floured cake pans.
9. Bake at 350 for 28-33 or until fully done. Test with toothpick. Set aside to cool.
10. Once both the cheesecake and cakes are fully cooled, you can begin to make the white chocolate ganache. Place the white chocolate, slightly broken up, into a double boiler over low heat.
11. Stir and let chocolate melt slowly. Add in the heavy cream and continue to stir over low heat. Once fully melted, continue to stir for about 2 minutes, then remove from heat and allow to cool for about 15 minutes, stirring occasionally while cooling.
12. Time to assemble! Start by using a cookie cutter or I used a biscuit cutter to make 3 " circles. Depending on the exact shape of the pan and cutter, you will yield either three or four of each color. Place the blue circles on a baking rack. Blue cakes will be bottoms and red cakes will be tops, but you can feel free to switch 'em up!
13. Scoop cheesecake into a piping bag fit with a coupler and large round tip. Begin piping on top of each blue cake circle to fill the surface. Continue with all bottoms. Place red circles on top of the cheesecake filling to finish the cake tower.
14. By now, the ganache should be fully cooled. Be sure to place a dish or cookie sheet under the baking rack to catch the drips. Start spooning white chocolate ganache over the cakes and let it drip down the sides.
15. Depending on the thickness you desire, you may want one or two coats of ganache. I did two on mine. After the first coat, pop them in the fridge for 10 minutes and then apply second coat!
That's it! Now you have a perfect patriotic dessert for the 4th of July! Enjoy!
Also featured on: Savory Sunday, Mangia Monday,Moutherwatering Monday, Made from Scratch Tuesday, Tempt my Tummy Tuesday, This Chick Cooks