Blood Orange Chiffon Cake

Happy Birthday to me! I don’t know why everyone is always so perplexed when I tell them I *like* making my own birthday cake. It’s a chance for me to try out a new technique or flavor and to splurge a bit on ingredients.

I think I went through three or four cake options over the past few weeks. Did I want chocolate? Lavender and matcha? Peanut butter? Nope, nope, and nope! This Blood Orange Chiffon Cake paired with this Whipped Frosting snuck up and blew the other contenders out of the water.

The blood oranges took forever and a day to candy, and I was a bit terrified of accidentally deflating the egg whites, but I’m quite pleased with the final results! The cake has a nice orange fragrance, and I cut the sugar by a half cup so the frosting isn’t overly sweet.

And not only do I have a cute 7″ cake for myself (Yes, I know the recipe called for 9″ pans, but I’m a rebel in my new age), but I also baked up a 9″ layer and cut it in half for a cake to bring to work on Monday. Part two of birthday extravaganza baking was a success!


Baked’s Sweet and Salty Cake

I love to bake. No surprises there. This topic seems to pop up all the time, no matter who I’m talking with. Well, it doesn’t come up so frequently in class, but it can’t contain itself in more informal settings when just chatting with people. It’s an important part of who I am as a person, and so it just comes up naturally. I may not document everything I make, but that’s mostly because I usually bake at night, and my roommates and I seem to make every crumb disappear by the time morning and the good light rolls around. Nevertheless, I am baking and making things all the time, and my internship supervisors caught on to that fact very quickly last semester. As an early Christmas present, those two lovely ladies gifted me with a  copy of Baked: New Frontiers in Baking. Needless to say, I was speechless and beyond excited when I opened the box to find the one cookbook I had been coveting beyond all others.

When I got home that night I sat down and went through the book page by page, putting sticky notes on every single recipe I wanted to try. In the end, I think there were more recipes selected than not! However, I found that I have to carefully plan ahead when I want to make something from this book, because chances are a recipe calls for something I don’t have on hand all the time, such as dark brown sugar, dark cocoa powder (but not anymore!), fleur de sel, sour cream, or lemon zest. I only have so much storage space (and money!) to stock everything all the time, so unfortunately this isn’t a spur-of-the-moment-baking type of book.

Because of this little hurdle–and the fact that most of what I want to make can’t be ready immediately–it took me until my birthday to finally break in my gift. I had intended to make the Sweet and Salty Cake at home over winter break, but after rereading through all of the steps and realizing the intensity of the project, I decided it wouldn’t work for an at-home recipe. However, it would be PERFECT as my birthday cake.

In recent years my favorite part of my birthday has been baking my own cake. Last year’s “Chocolate LOVE” was such a rewarding (if filling) experience. I don’t normally choose such time- and labor-intensive recipes, but my birthday is the perfect excuse to do so. It serves as a day that I can take for myself to do something new and exciting. I get a chance to bake something I wouldn’t normally have the time or funds to bake, so it’s like my present to myself. Some people buy bags and shoes, but I buy ingredients!

I didn’t have the entire day this year because I did have to go to work for a few hours, but I got home in the early afternoon and respectfully kicked my roommates out of the kitchen so I could get to business. I taped my printed out recipe to the cabinet doors and turned on my Keith and Damo playlist (sound familiar?). I also turned on every light in the common room, because I’m also a person who loves–no, NEEDS–light go leor (hence why I’m loving my two giant bedroom windows this year).

I have NEVER spent so much time mixing up a batter before. I’m sure if I had a Kitchen-Aid stand mixer this process wouldn’t have been so intense *hint hint nudge nudge*. Unfortunately I only had my dying $5 Wal-mart hand mixer at my disposal. This poor appliance is seriously on it’s last legs; it just doesn’t have a strong enough motor, and it can’t even mix up a buttercream anymore. I don’t know if it ever could, actually.

Despite my lacking appliances, the batter came together, albeit after a very long time. I didn’t time it, but I was already becoming exhausted after just this first phase. But who could blame me. Upon its completion, the batter filled my entire largest bowl. Wow.

I still haven’t even come close to baking without getting flour on every single surface, but the mess wasn’t as bad as it could have been. Something this cake required, though, was cleaning as I went, which definitely helped with keeping the mess in line.

This picture was the only one I took of the process because everything else was so time-sensitive that I didn’t want to juggle both my camera and the boiling caramel sauces. I’m not quite at that level of expertise yet. I also got rather caught up in the excitement that I sort of forgot about my camera for the most part. I legitimately haven’t been this excited about something probably since meeting some of the CT lads a couple of years ago (I was even more excited than when I got my internship or met Cassandra Clare in December). I was *that* excited, and my suitemates definitely noticed and commented.

The caramel sauces were terrifying and HOT. I bought a candy thermometer at the beginning of the semester, and this was my first chance to use it. However, it seems that there was not enough sauce in the pan for the temperature to properly register. Which meant that I had to tip the pan to create a deeper pool of caramel and thus expose myself to the heat of the pan and burner. Yay for oven mitts! During all of this I was terrified of burning the caramel. I had been reading about caramel and how the temperature can jump really high really quickly, and I was worried my improvised way of cooking it wouldn’t allow me too see exactly when it hit the correct temperature. In the end I probably could have let both batches cook for another minute or two, because the final products were lighter in color than they should have been. Oh well. Better to have ever so slightly undercooked (but still delicious) caramel sauce than burnt and ruined caramel sauce.

My mixer literally could not handle the ganache. Thankfully a major disaster was averted because a friend of a friend had another mixer I was able to use. What a difference a working mixer makes. I tell you, I really did not want to give the functioning one back after I used it. Think she would have noticed getting back a dying mixer?

I also encountered an issue when assembling the cake. The caramel and ganache didn’t seem to want to stay between the layers, so a lot of it came out the sides. I ended up just spreading the escaped fillings on as part of the crumb coat, so very little of it was actually lost. After I put on the crumb coat I stuck the cake in the fridge for a while to set up, and my suitemate’s reaction when she opened the fridge and saw it was priceless: “I didn’t know you were making a MOUNTAIN!” This cake was literally a mountain. There’s no other way to describe it, it was a giant mountain of chocolate and caramel deliciousness.

Putting on the final layer of ganache was messy, to say the least. At this point, the ganache was getting really melty because there was no room to keep it in the fridge, and the oven had been on for most of the afternoon so the kitchen was a sauna. I lost a bit of it to the kitchen table, but hey, that’s keeping with birthday cake ganache-ing tradition. Last year’s wasn’t even close to a pristine assembly either.

There was a lot of tasting along the way, and my suitemates and I certainly did a number on the leftover bowls of batter and ganache. At one point my roommate actually asked for a moment alone with the spatula I gave her. Love it.

After many hours of slaving away in a hot kitchen, my cake was finally finished. I would have loved to have taken proper-ish pictures of it, but I don’t think my suitemates and friends would have appreciated waiting until morning to dig in. Pictures without natural lighting it is, then!

To quote my suitemate again, it’s a “MOUNTAIN!”

I was also LOVING my new cake stand/spinner. It made frosting so much fun!

Fast-forward to the next morning when I was able to take more pictures by my window:

Another birthday success, if I may say so.  And this year I didn’t have to pawn of the leftovers on my Irish class! It pays to have dessert-loving suitemates.

One final note. How is it possible to write almost 1500 words in a blog post in an hour or so (WITH distractions), but be incapable of writing a 1250 word paper in less than an entire day? Beats me.

Baking, Celtic Thunder

A Very, Very Happy “Chocolate Overdose Cake” Birthday to Me

Yesterday was my 21st birthday, and I celebrated by going to class all day, coming home and napping, doing homework, and watching the first disc of The Tenth Kingdom. I fell asleep before 1am and didn’t even consume my first legal drink. I know, I’m SUCH a party animal. My birthday wasn’t all boring though, because the night before I went to the Hellogoodbye concert with one of my friends, and it was AMAZING.

Yes, we were on the side, but it was still great, nonetheless.

Because my week has been so hectic and short on free-time, and because I knew back in January that it would be like that, when I first went back to work I told my teacher that I would not be coming in on this date. I chose to designate this day as my “Epic 21st Birthday Cake Baking Extravaganza” day (I just named it that today). This way I could relax and actually enjoy the process, even though I didn’t know what I would be making at the time.

Enter the Chocolate Overdose Cake I found on Beantown Baker’s blog.

This cake has been by no means inexpensive for me to bake. I would not have been so bad if I already had a springform pan, but at least I have one now (although I would have liked for it to be deeper, oh well). I think I’ve spent nearly $30 on supplies for this, but I already know it will be worth every single penny.

I started this process by taping all of my ingredients/instructions/timings to the cabinet doors to keep them in sight, but out of the way. Then I cleared off the counter and moved everything to the tables. There’s so little counter space here that it just wouldn’t have been possible to make the cake with everything still out.

With my iPod playing my Damian and Keith playlist, the extravaganza began.

I started with the brownie layer, so I put some water on to simmer and sifted together the dry ingredients while waiting.

Note the green highlighter I’m using to cross out ingredients and steps on my printed out recipe. I’m so prepared.

Then I chopped up the unsweetened chocolate until it was rather fine. When they say unsweetened, they really mean unsweetened, because I got some on my fingers and tried it. No thank you. I won’t be doing that again.

Then I put the butter and chocolate into a bowl to put over the simmering water in order to melt it down and make it super smooth.

Then I added the sugar and mixed it all together. Then I prepared the springform pan to let the chocolate cool for a bit before I added the eggs.

Next came the dry ingredients.

Bit by bit I mixed it all together.

Until it looked like this and was ready for the pan.

Then it went into the oven for about 30 minutes and I commenced washing my bowls and utensils so I’d be ready to make the cake part. When I stuck a fork in them to see if they were done, I did as any normal person would do, and ate the moist brownie crumbs that came out with the fork. Oh My God. It was absolutely HEAVENLY. I cannot wait to dig into that layer of my cake. I’ll probably have to make these brownies just by themselves sometime.

I started prepping ingredients for the next part while the brownies were still in the oven.

I chopped more unsweetened chocolate.

This time into large-ish chunks.

I didn’t actually chop on top of the simmering water. This position just had better lighting and was less blurry.

Then there was more dry ingredient sifting.

Now the chocolate, cocoa and water melting/mixing could begin.

Once I added the sugar it looked much better and mixed much easier.

Then I mixed the buttermilk and vanilla and set it aside.

Out came the hand mixer so I could mix the eggs and sugar until it was all nice and fluffy.

I was amazed when I took a couple of pictures with the flash on as I was mixing because I swear the mixer is on in both of them. It doesn’t even look like the beaters are moving in the second picture. Aren’t I easily amused.

For some reason I failed to take pictures of mixing everything together, but it really just wasn’t that interesting. I added the chocolate to the eggs and sugar and alternated adding the dry ingredients and buttermilk/vanilla mixture.

Then everything went into the prepared cake pan to bake for nearly 40 minutes. The recipe said 30 minutes, but I guess my oven is colder so it took longer than expected.

After the cake was out and the dishes were washed again, it was time for a break to let everything completely cool before I started on the mousse. At this time I also put a bowl, my whisk, and the beaters in the freezer because they’re supposed to be “well-chilled.” I figured about 2 hours would be enough time in the freezer.

I had a slight mishap while making the mousse. I didn’t look at the recipe and so I poured both pints of heavy cream into my bowl. As I was whipping it, I kept thinking “This is so much mousse for the middle of the cake.” And then I remembered that I only needed ONE pint of it. *sigh*. At least I remembered before it got completely whipped and the chocolate was added. I just took out half and put it in a bowl so I could use it for the ganache later. I also failed to photograph the mousse-making process, but it was just melting chocolate, whipping cream and adding them together.

The I assembled the cake in the springform pan, covered it in plastic wrap, and let it chill in the fridge for an hour.

The ganache came together very nicely, even given the slightly whipped consistency of the cream. Most of the air came out of it after it was brought to a boil and then taken off the heat, so thank goodness my lack of attention to detail did not have any ill effects.

I have never used to much chocolate in one day. Let’s tally it all up: 5 1-ounce Baker’s unsweetened chocolate squares, 2 tablespoons of cocoa powder, and 6 4-ounce bars of Ghirardelli semisweet chocolate. That’s about 30 ounces of chocolate, which is nearly 2 POUNDS! Paired with the sugar in this cake, it’s sure to be a rich chocolate coma and sweet sugar rush to remember.

Doesn’t that look SO good already? I wanted to eat it then and there, even without the ganache.

Dripping and oozing down.

Boy did I make a big mess.

I let it chill in the fridge for about an hour and a half to set up and for the ganache to harden a bit.


I am happy with my ganache-ing skills and especially pleased that the cake is nice and flat and as straight as I could ask for. I’ll be sure to make another post detailing the demolition of this delicious-looking (and hopefully wonderful tasting) cake.

Now it’s all wrapped up to chill in the fridge until tomorrow afternoon when I can finally dig in with some friends. It’s going to be a long, long night. . . .

At this point–and before having even tasted the final product–I think I can honestly say that this is one of the creations I’m most proud of making. It may have taken me from 10am to 7:30pm, but I would happily make this again and again, as long as I do not have to rush the process. This was the best birthday-cake-making day I could have asked for.