10 Nov November 2013 Volume 1, Issue 5 | Layer Cake
Who is ready for the Holidays?
Growing up in Florida, oranges and cakes became a huge part of my holidays and I fear I am a bit of an extremist about both. While I am now far less picky about my oranges, cakes are still an art in my eyes, not just a dessert. Cakes should be picture perfect and inspire awe with every bite. Unfortunately, I run into the same problem every year, I dream of perfect layers and instead I get layers that look like a topography map of the Appalachians, not exactly the picture perfect look I was hoping for. This year though, Frieling has solved my problems with the Zenker Layer Cake Slicer.
At first, I resisted the change and the idea of more dishes but the stainless steel slicer enhanced the appearance of my cake, plus it made my job easier and far less messy. I love the simple clean up due to the stainless steel construction and the reduced crumbs thanks to the included layer lifter and matching knife. I was also extremely impressed with the flexibility it offers when cutting a cake into layers. Typically cake slicers offer one layer size, maybe two and if it does not fit your design then you are out of luck. With the Zenker Layer Cake Slicer this problem has been eliminated with several pre-measured slits so that the baker can chose how thick they want their now perfect layers.
In short, the Zenker Layer Cake Slicer allows a cake to be everything it should be without the stress or mess.
November 2013 – Orange Poppy Seed Layer Cake with Orange Mascarpone Icing
- 2 cups granulated sugar
- 1 cup butter
- 4 eggs
- 4 tsp vanilla
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 cup milk
- 5 tbs poppy seeds
- Zest of 4 oranges
- 18 oz mascarpone cheese
- 1 – 1 1/2 cup of powdered sugar, sifted
Directions for cake:
- Preheat oven to 350 degrees F.
- Pour batter into two 9″ Zenker Non-stick Springform Pans (click the link for more information.)
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
- Combine flour and baking powder in a separate bowl before adding into the creamed mixture. Mix well.
- Gently stir in the milk, zest of 2 oranges, and poppy seeds until batter is smooth and pour evenly into the two pans.
- Bake for 30-40 mins until golden brown on top or until a toothpick comes out clean.
Directions for icing:
- Beat the mascarpone with 1 cup powdered sugar and the zest from two oranges until smooth.
- Taste test your icing and feel free to add in the extra sugar if desired, you can also add a small amount of orange juice to thin out the icing if it becomes too thick.
To decorate, slice the cakes into layers and combine to create one cake. The amount of layers will depend on your prefered layer size. This recipie includes a little extra cake to account for accidents and hungry family members/taste testers. Slice oranges into supremes and place them on your perfectly sliced and iced cake.
Serves 6 – 8
Recipe by: Brianna N. Eason