Icing + Frosting Archives | The Vanilla Bean Blog

White Sprinkle Cake

Sarah Kieffer — Fri, 12 Jul 2024 13:42:56 +0000

This is a joyful little cake, bursting with color. It is an obvious choice for a birthday, of course, but also is a perfect cake for other occasions as well: back-to-school afternoons, Easter gatherings, or, just because on a summer day. What Makes A Delicious White Cake This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. I use this method for both yellow and white cakes. This cake freezes well (unfrosted) and the layers can be wrapped separately in plastic wrap and frozen for up to 2 weeks. Notable Ingredients for White Sprinkle Cake: More Cake Recipes:

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White Cake with Cranberries and White Chocolate Buttercream

Sarah Kieffer — Tue, 14 Dec 2021 15:24:16 +0000

This is my favorite white cake (and also the base in this Streusel Coffee Cake) and while I enjoy eating it perfectly plain, adding cranberry jam, white chocolate buttercream, and sugared cranberries is not a bad idea either. You’ll find this recipe in my new cookbook, Baking for the Holidays, and here! What Makes a Delicious White Cake This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. I use this method for both yellow and white cakes. In my book I call for this cake to be made in 3 layers, but if you don’t have 3 cake pans, you can also bake this in two cake pans and cut each layer in half, for a four layer cake. You will need to use a little less buttercream in between the layers (and if baking just two you will […]

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Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

Sarah Kieffer — Thu, 18 Mar 2021 14:54:01 +0000

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

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Pumpkin Bars with Cream Cheese Frosting

Sarah Kieffer — Thu, 22 Oct 2020 19:44:36 +0000

My dear friend Scott brought me a pumpkin cake last week – a thick 9 x 13 cake with a giant mound of cream cheese icing. After sneaking pieces of it for days, I finally asked him for the recipe, and he kindly emailed it over. After reading through it, I realized that I had the recipe – it was identical to the pumpkin bars I made at almost every bakery and coffeehouse I worked in previously. It had been years since I made them, but being inspired by the tasty cake I set to work and made them in bar form for my children (who were also huge fans of the cake). I spent an afternoon tinkering with the recipe *just* a bit – trading some granulated sugar for maple syrup and brown sugar, bumping up the spices, and adding a little more cream cheese and a little less powdered sugar to the frosting. We all appreciated the changes, and my mom even asked me to bring the bars (instead of pumpkin pie!) to Thanksgiving. I’m considering it. Making the Best Pumpkin Bars Is Easy! They are easy to assemble, serve a crowd, and are absolutely delicious. If you […]

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chocolate cake with basil buttercream

Sarah Kieffer — Tue, 11 Aug 2020 07:02:00 +0000

I had my first taste of basil and chocolate almost two decades ago, out with friends at Lucia’s restaurant in Minneapolis. Our server recommended the chocolate cake paired with the basil ice cream, and the combination sounded so intriguing we decided to trust him. The bright blue of my shirt, the buzz of voices at tables surrounding us, the candles speckling the dimly lit room, and chocolate and basil devoured alternately bite by bite is forever etched on my mind. Over the years I’ve re-created those flavors in many applications, but this chocolate cake and basil buttercream pairing is by far my favorite. Chocolate Cake with Basil Buttercream This recipe is from a blog post way back in 2012; I’ve updated the photos and made the directions a little more user friendly. You can find Chocolate Ganache Cupcakes with Basil Buttercream in my Vanilla Bean Baking Book, and Chocolate Basil Brownies in my 100 Cookies cookbook. The first day this frosting is made the basil flavor is present but delicate, and it develops the longer it sits. I loved it on days two and three, but my family thought it was too strong. Also, if basil isn’t your thing, this buttercream […]

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Pillowy Soft Cinnamon Rolls

Sarah Kieffer — Fri, 20 Dec 2019 07:34:11 +0000

This recipe for homemade cinnamon rolls produces perfect pillowy soft cinnamon buns consistently. This recipe has a rise time of 2 hours and a total of 4 foldings (video guidance below!). Allowing the dough to rest overnight in the fridge yields the best results and makes this recipe convenient for a morning bake! These cinnamon rolls are 100% worth the effort. The cinnamon rolls will emerge from the oven gooey, pillowy soft and perfect. I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still warm. The icing melts into the just baked rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top them with all the icing. Or you could make this cinnamon buns recipe that has a cinnamon sugar dusting instead of icing! And I now have a MINI CINNAMON ROLL recipe that makes 36 perfect little buns, generously finished with cream cheese icing! They are soft and gooey just like these. Tips for Making the Best Cinnamon Rolls: 1. What if I don’t have instant yeast? […]

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Pumpkin Spice Bread with Cream Cheese Icing

Sarah Kieffer — Mon, 02 Dec 2019 00:12:04 +0000

One of my favorite holiday treats is pumpkin spice bread and I make quite a few loaves every year, some for giving, some for keeping. This version comes from Michelle Lopez’s new cookbook, Weeknight Baking. It’s based on a recipe from the Tartine: A Classic Revisited cookbook, and it is quite delicious. Michelle makes hers with granulated sugar sprinkled on top instead of the cream cheese icing, but I couldn’t resist piling it high with frosting. I highly recommend checking out Michelle’s new book; it focuses on recipes that come together quickly, use ingredients found in your baker’s pantry, and store well. Some more recipes from the book I can’t wait to try: better-than-supernatural fudge brownies, the silkiest pumpkin pie, overnight liege waffles, and cheesecake bars (you can find them laced with pumpkin filling over on Zoe’s website). *********************************** Pumpkin Spice Bread with Cream Cheese IcingFrom Weeknight Baking by Michelle Lopez Notes: I always bake my quick breads in a Pullman pan without the lid on – I prefer their tall sides for both protection against batter leaking and aesthetics. However, a 9 x 5 pan will also work. If you would rather top the pumpkin spice bread with sugar instead […]

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Classic Birthday Cake

Sarah Kieffer — Thu, 13 Jun 2019 16:49:00 +0000

This is my latest (and most favorite) version of Yellow Cake. While I love the yellow cake from my cookbook, The Vanilla Bean Baking Book, I’ve been playing around with a new version for a few years, trying to get things just right. I wanted a cake that baked a little higher, and had a tender crumb that tasted amazing with or without frosting. After many, many tests, I finally got a cake base that I loved. I found the addition of a little almond flour to be the trick: it kept the crumb so moist (over many days), and while I love it piled high with frosting, I like it even better without. What is the Reverse Creaming Method? This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. I use this method for both yellow and white cakes. […]

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Honey & Toasted Walnut Bread with Icing

Sarah Kieffer — Fri, 07 Jun 2019 03:46:05 +0000

I’m a big fan of quick bread, and most often turn to pumpkin or banana when whipping up a loaf. However, I wanted another variation in my usual rotation, so I came up with this honey walnut bread. It is a delicious change of pace, and perfect for those in-between spring days, when citrus is fleeting and we are anxiously awaiting on berries. ********************************************************** A few things: *If you are a Minneapolis reader, I highly recommend checking out this documentary on one of my favorite bands, Luxury. It’s the story of their almost rise to fame and then tragic van accident while on tour, which changed the course of their lives. *I started an Amazon storefront with all my favorite kitchen essentials and whatnot, but I also have a section for my favorite cookbooks and books I love or am currently reading, if you are interested in that; I am always updating it. More Quick bread Recipes:

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Walnut Snack Cake with Raspberry Buttercream

Sarah Kieffer — Sat, 18 May 2019 13:41:58 +0000

This post is sponsored by California Walnuts. As always, all opinions are my own. I’ve teamed up with California Walnuts to bring you some recipes (such as this chocolate walnut cake and these chocolate donuts)! Over 99 percent of walnuts grown in the U.S. come from California’s walnut orchards, many of which are on family owned and operated farms that have been around for generations. Walnuts are nutritious and heart-healthy*, and offer 4 grams of protein and 2 grams of fiber per ounce. Walnuts are also the only nut with a significant amount of plant-based omega 3 ALA (2.5 grams/ounce). ********************************************************************* “We glean what is public primarily, but not exclusively, from media. We are asked to abandon much of mental, political, market, and now security needs. Part of the anxiety about the porous divide between public and private domains certainly stems from reckless application of the terms… There is private space (atriums, gardens, etc.) open to the public. And public space (parks, playgrounds, and beaches in certain neighborhoods) limited to private use. There is the looking-glass phenomenon of the “play” of the public in our private, interior lives. Interiors of our houses look like store displays (along with shelf after shelf of “collections”) and […]

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