Gourmet Baked Goods

http://citrusspicebakery.com (801) 923-4117 citrusspicebakery@gmail.com

Custom wedding and party cakes, cupcakes, sugar cookies, and French macarons.

All my products are made to be the most delicious you've ever eaten! Painstakingly tested recipes, innovative baking techniques, and the very best ingredients set them apart. Premium chocolates, Madagascar vanilla beans, real butter, fresh fruit, and premium toasted nuts.

Everything I make is from scratch, including my fondant, sugar paste and modeling chocolate.

Tuesday, February 19, 2013

Happy Birthday Angela!

It was my sister, Angela's 21st birthday this week.  She wanted a German chocolate cake.  German chocolate is definitely one of my favorites, with its gooey caramel coconut pecan filling.  I did 3 layers of rich chocolate cake inside, and put the traditional filling between the layers, but on the outside, I decided to decorate it "filling deconstructed."  So, it is frosted with caramel Swiss buttercream, then I spread it with a caramel drizzle, added pecan halves around the bottom for a cute border, and shredded coconut on top.  The filling soaks into the cake layers a little bit, so you get an incredibly moist, rich cake.  So flavorful and delicious!  Happy birthday, my dear little sister!

German Chocolate Cake Filling

4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours. Stir in pecans just before cake assembly.

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