Sugar and spice and plenty of things nice were in abundance at a Holiday Cakes cooking class offered to the community by the Culinary Arts Institute at Mississippi University for Women Saturday, Nov. 12. Chef Instructor and Certificate Program Coordinator Mary Helen Hawkins taught the timely topic that marked the sixth and final such class of the fall semester. The other five covered foods from meats and fish to biscuits and scones. The community outreach provides those who sign up with access to professional expertise as well as use of The W’s commercial kitchen.
“It’s like going to the Food Network in your own backyard,” said cake class participant Gwen Burks of Columbus. “I think it’s just excellent that The W offers this — allowing us to use that lab and to have all that wonderful culinary experience right there.”
From a list provided by Chef Mary Helen, bakers chose in advance the type of desserts they wanted to make during the six-hour class.
Gwen chose a eye-catcher — hummingbird cake with pineapples flowers. The hummingbird is a Southern layer cake combining banana, pineapple, coconut, spices and pecan. Its name is something of a mystery, according to Martha Stewart’s website. Some say it’s because the cake is as sweet as nectar. Others suggest it makes us hum with happiness. Either way, a hummingbird cake is always a crowd-pleaser. Add edible embellishments of oven-dried pineapple, and it becomes a center of attention.
Jennifer Guy of Brooksville is a home hobby baker and elected to make two cakes — red velvet cake and caramel cake.
“I was looking for new techniques and just to learn more about baking,” said Guy. She came away with several new ideas and a different method for preparing her pans for baking.
“I’d been using cooking spray before, but I now use Crisco and then completely cover the Crisco with flour; it’s better,” Guy said.
By the end of the class, Burks and Guy, along with participants Nichole Cancellare, Janice Hollis and Hollis’ granddaughter, Lucy Willcutt, had honed their skills and picked up plenty of pointers.
Holiday baking tips
Before cake bakers got hands-on in the kitchen, they spent time in the culinary classroom. They reviewed the importance of good organization and went over tips from Chef Mary Helen that can help the baking process go more smoothly.
Read the recipe twice.
Mise en place – gather all of your ingredients.
Choose the freshest ingredients.
Make sure all ingredients are at the proper temperature.
Check your chemical leaveners baking soda and baking powder. Make sure the leaveners are active by pouring warm water in a small sample of baking powder; if it bubbles, it’s good. Pour vinegar or lemon juice in a small sample of baking soda; it should bubble up to let you know it’s active.
Do you have all of the baking tools needed? Caramel cakes require a candy thermometer if you don’t know how to perform the “water test.” It is a good idea to check to see if the thermometer is calibrated by placing in boiling water which should register 212 F degrees.
Choose correct pan size; I prefer shiny metal pans over the dark non-stick pans.
Preheat oven for 10 to 15 minutes.
If using a convection oven or nonstick pans make sure to reduce the oven temperature by 25 degrees. Convections ovens also require less baking time, so make sure to adjust the recipe accordingly.
Prepare cake pans with shortening and flour or shortening and cocoa powder for chocolate cakes.
Follow all directions and mixing methods.
Creaming butter and sugar: mix for 5 minutes or until pale yellow, light and fluffy.
Always begin and end with the flour mixture.
Add flour mixture in thirds alternating with the milk mixture.
Add eggs in one at a time, mixing well before adding the next egg.
Fill each pan two-thirds of the way and divide mixture evenly among all pans.
Tap pan on the countertop to remove any air bubbles in the batter.
Use a timer; we all get busy!
Hands off the oven door! Do not open the oven door until the last 5 to 7 minutes of cooking time. When you repeatedly open the oven door the temperature escapes which causes uneven baking and the cake to sink in the center.
The cake is done when it springs back when touched. Using the “toothpick method” often results in an overbaked cake.
Let the cake cool 10 minutes in the pan before moving to the cooling rack.
Level top of cake using a serrated knife if necessary.
Cool cake completely before icing.
Spring 2017 classes
Most of the cake bakers already look forward to signing up for a cooking class in the spring of 2017. One-time classes include:
Feb. 10 – Valentine’s Date Night
Feb. 25 – Specialty Breads
March 4 – Tamales
April 1 – Southern Brunch
April 8 – Cookie Decorating
Each class is offered individually and does not have to be taken in connection with any others. MUW enrollment is not required. Costs range from $25 per person to $100 per couple for Valentine’s Date Night. Gift certificates are available. For more information, call 662-241-7472 or email [email protected]. Visit muw.edu/culinary/certificate.
As for the holidays just ahead, cake class participants plan to use some of the many recipes they took home with them. Burks hopes to replicate the hummingbird cake.
“Absolutely I want to make it this holiday. And it was wonderful getting to see so many other cakes; I was able to see exactly what they looked like,” she said. Having Chef Mary Helen on hand to answer questions throughout the baking process was invaluable.
“And she was just as proud of our creations as we were,” Burks said.
Editor’s note: Chef Mary Helen shares recipes below; visit cdispatch.com for recipes for hummingbird cake with pineapple flowers as well as Viking Cooking School’s coconut layer cake with raspberry and lime filling.
MOM’S CARAMEL CAKE
Makes 3 cake layers
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon fine salt
1 stick butter, softened
1/2 cup vegetable oil
2 1/2 cup sugar
3 eggs
6 egg yolks
1 1/4 cup whole milk
3 teaspoons vanilla extract
Preheat oven to 350 F. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
Sift flour, baking soda and salt; set aside. Cream butter, oil and sugar for 5-7 minutes until pale and thick. Add the eggs 1 at a time, beating well after each addition. Add the sifted ingredients in thirds, alternating with milk, beginning and ending with flour. Add vanilla and mix well.
Divide the batter between 3 prepared cake pans. Tap pans on countertop to remove any air bubbles from the batter.
Bake cake layers for 20 to 25 minutes or until golden and spring back when touched.
For caramel frosting:
5 cups sugar plus 1 cup for browning
2 sticks butter
2 cups heavy cream
2 dashes of salt
4 teaspoons of vanilla
Melt 1 cup sugar in a cast iron skillet over low heat.
In a large heavy saucepan combine 5 cups sugar, butter, cream and salt over medium heat until almost to a rolling boil. Pour in melted sugar slowly, stirring constantly.
Cook until soft ball stage, 234 degrees, remove from heat. Add vanilla, cool for 5 minutes. Beat until frosting consistency, about 5 to 7 minutes or when it thickens up. Ice cake very quickly.
Source: Chef Mary Helen Hawkins
RED VELVET CAKE
3 cups cake flour (not self-rising)
1 teaspoon baking soda
1 1/2 teaspoons Dutch processed cocoa powder, sifted
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup vegetable oil
2 cups sugar
4 large eggs, room temperature
1-ounce bottle red food coloring
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 cup buttermilk
Position a rack in the lower third of the oven and preheat oven to 350 F. Butter 2 round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping pans on the counter to shake out excess.
Sift together cake flour, baking soda, and cocoa; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, oil and sugar together on medium-low to medium speed for 5 to 7 minutes, until very pale and thick. Add the eggs one at a time, beating well after each addition. Add the food coloring, vinegar and vanilla and mix for 1 to 2 minutes. Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with flour, scraping down the sides of the bowl as necessary. Mix for another 1 to 2 minutes.
Remove bowl from mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure batter is completely mixed. Divide batter evenly between the prepared pans and gently smooth the tops with a spatula. Tap pans firmly on the countertop to remove any air bubbles from the batter.
Bake for 40 to 50 minutes, until a cake tester inserted in the center of a cake comes out clean. Let cakes cool for 15 minutes, then remove from pans and cool completely on a wire rack.
To assemble cake: Level the top of one of the cake layers with a serrated knife so it’s flat, then place it cut side down on a serving plate. Using an offset spatula spread the layer with a big dollop of frosting.
Place the other cake layer top side up on the first layer and frost the top and sides with the remaining frosting, making big swirls with an offset spatula. The cake can be stored wrapped in plastic wrap in the refrigerator for up to 3 days.
For the cream cheese frosting:
Yield: 5 cups
8 tablespoons butter (1 stick), room temperature
2 each 8-ounce packages of cream cheese, room temperature
1 tablespoon vanilla extract
5 to 6 cups confectioners’ sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese and vanilla until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar beating until light and fluffy, 5 to 7 minutes.
(Source: Bake in the Day Bakery, via Chef Mary Helen Hawkins)
VIKING’S COCONUT LAYER CAKE WITH RASPBERRY AND LIME FILLING
Serves 12
For the cake:
Vegetable oil cooking spray
2 3/4 cups bleached all-purpose flour, plus extra for dusting cake pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 sticks unsalted butter (16 tablespoons), brought to room temperature
1 3/4 cups granulated sugar
1 cup sweetened cream of coconut (such as Coco Lopez®)
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 large eggs, separated and brought to room temperature
1 cup buttermilk
1 (packed) cup sweetened shredded coconut (6 ounces), finely chopped
For the filling:
1 cup seedless raspberry jam
1/2 cup lime curd (recipe follows)
For the icing:
1 1/2 (8-ounce) packages cream cheese (12 ounces), brought to room temperature
3/4 stick unsalted butter (6 tablespoons), brought to room temperature
1/3 cup sweetened cream of coconut (such as Coco Lopez®)
3/4 teaspoon vanilla extract ¾ teaspoon coconut extract
1 1/2 cups confectioners’ sugar
2 1/2 cups sweetened shredded or flaked coconut milk
For the cake: Preheat oven to 350 F and position a rack in the center of the oven. Generously spray 2 (9-by-2-inch) cake pans with cooking spray, and cover pan bottoms with parchment paper rounds. Spray the rounds, and dust cake pans with flour; tap out excess, and set aside until needed.
Combine flour, baking powder, baking soda and salt in a mixing bowl. Whisk to aerate and mix evenly; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the sugar and cream of coconut and continue beating until the mixture is light in texture, about 2 to 3 minutes (creaming). Scrape down sides of the bowl, then add the vanilla and coconut extracts; mix to combine. Add eggs yolk one at a time, beating well after each addition.
Reduce the speed to low, and add the flour mixture in three additions, alternating with the buttermilk. Stop to scrape down sides of the bowl as needed. Mix just until the final addition of flour is incorporated. Remove bowl from the mixer, and gently fold the finely chopped coconut into the batter; set aside.
Place egg whites in the bowl of an electric stand mixer fitted with a clean whisk attachment; make sure bowl and whisk are scrupulously clean. Whisk on medium-low speed until frothy. Increase speed to medium, and continue whisking until soft peaks form. Increase speed to medium-high, and continue whisking until the whites are stiff but not dry.
Carefully fold beaten egg whites into the batter. Divide cake batter evenly between the prepared cake pans. Place pans in the oven, spacing them evenly apart. Bake, rotating the pans halfway through the cooking time, until cakes pull away from sides of the pans and a toothpick inserted into the center of the cakes comes out clean, about 40 to 45 minutes.
Remove cakes from the oven, and let sit for 5 minutes. Run a thin-bladed knife around edges to loosen the cakes from the sides of the pans. One at a time, invert the cakes onto a plate; then, re-invert them onto the cooling rack, rounded-side up. Let cool completely.
For the filling: Combine the jam and lime curd in a medium mixing bowl. Whisk until evenly combined. Store, refrigerated, until needed.
For the icing: Combine cream cheese and butter in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy. Reduce speed of the mixer, and add the cream of coconut and extracts; mix until just combined. With the mixer speed on low, add the confectioners’ sugar, a little at a time, until all is incorporated, stopping to scrape down sides of the bowl as needed. Increase the speed, and mix until the icing is light and fluffy.
To assemble the cake: Use a serrated knife to split each cooled cake layer in two. (Note: You will now have four layers total.)
Place a small dab of icing in the center of a cardboard cake round or cake plate. Place one cake layer, cut-side down, in the center of the board or plate. Spoon 1/2 cup raspberry lime filling onto the cake layer, and use an offset spatula or large palette knife to spread the filling in an even layer, leaving a 1/2-inch border around the edge.
Repeat this process with the second and third cake layers, placing each layer cut-side down and spreading each with 1/2 cup raspberry lime filling; leave a 1/2-inch border.
Top the cake with the final layer, placing it cut-side down. Press gently with even pressure on top of the cake. Ensure that all layers are centered on each other.
Cover tops and sides of the cake with the icing. Sprinkle coconut over the top of the cake, and gently press coconut onto the sides until the entire cake is covered.
For the lime curd:
6 tablespoons unsalted butter
3 large eggs, lightly beaten
1/2 cup granulated sugar
2/3 cup key lime juice*
1 teaspoon finely minced lime zest
Place the butter in a small sauce pan over low heat. Allow the butter to melt, then add the eggs, sugar and lime juice, whisking to combine.
Cook over low heat, whisking continuously, until the mixture thickens to a custard consistency, about 8 to 10 minutes. Strain through a fine mesh sieve into a clean bowl. Stir in the zest, then cover and chill. (Note: The curd will thicken more as it cools.)
(Source: Viking Cooking School)
HUMMINGBIRD CAKE WITH PINEAPPLE FLOWERS
Makes 1 9-inch layer cake
Unsalted butter, room temperature (for pans and racks)
3 cups all-purpose flour (plus more for pans)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
3 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup desiccated coconut, unsweetened
Cream Cheese Frosting (recipe below)
Candied pineapple slices or dried pineapple flowers (recipe below)
Preheat oven to 350 F, with rack in the center. Butter 2 (9-by-2-inch) round cake pans. Line bottoms of the pans with parchment paper. Butter paper and dust pans with flour, tapping out any excess. Set aside.
In a medium bowl, sift together flour, baking soda, cinnamon and salt; set aside.
In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)
(Source: Living, June 2003; Martha Stewart Living Omnimedia)
For the cream cheese frosting:
1 pound (16 ounces) cream cheese, room temperature
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
2 pounds confectioners’ sugar, sifted
In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated.
PINEAPPLE FLOWERS
(2 large and 2 small pineapples)
Preheat oven to 225 F. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.
Peel pineapples. Using a small melon baller, remove and discard “eyes.” Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
(Source: Living, June 2003; Martha Stewart Living Omnimedia)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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