Classic White Cake with Raspberry and Vanilla Italian Buttercream
I'm taking the Pro Baking 1 series at the New School of Cooking in Culver City (Los Angeles) this fall/winter. For Class 6, we talked cake and frosting!
We made a lovely white cake and I. Made. Italian. Meringue. Buttercream. Did you catch that? I made something I'm way scared of...Italian Meringue Buttercream!
Italian Meringue Buttercream involves heating up a sugar syrup to 235 degrees (soft ball stage) and pouring this into a whirling meringue - being careful not to hit the whisk or the side of the bowl. Pouring this boiling liquid into a KitchenAid is nerve racking, but (whoo hoo!) I did it! I've made Swiss Meringue Buttercream in the past, but this was the first time for the Italian. I'm like the United Nations of Meringue buttercream at this point!
We made a lovely white cake and I. Made. Italian. Meringue. Buttercream. Did you catch that? I made something I'm way scared of...Italian Meringue Buttercream!
Italian Meringue Buttercream involves heating up a sugar syrup to 235 degrees (soft ball stage) and pouring this into a whirling meringue - being careful not to hit the whisk or the side of the bowl. Pouring this boiling liquid into a KitchenAid is nerve racking, but (whoo hoo!) I did it! I've made Swiss Meringue Buttercream in the past, but this was the first time for the Italian. I'm like the United Nations of Meringue buttercream at this point!
We took 40% of the Buttercream and added some of this delicious raspberry fruit puree.
We made two 8" white cakes and split them. The raspberry buttercream filled the layers...
I'm not posting the recipes from class but they don't have special powers or ingredients...the class is more about technique (like I needed adult supervision for my first Italian buttercream! ;) These recipes by Martha Stewart for Italian Meringue Buttercream and White Cake are very similar to what I made in class. Cheers, Mary
Recaps of the New School of Cooking, Pro Baking 1 course:
Baking Therapy: Going back to school
Class 1: Quick Breads
Class 2: Custards
Class 3: Soufflés & Pate a Choux
Class 4: Tarts, Pie, Crisps and Cobblers
Class 5: Chocolate
yumm! the cake is fantastic! :3
ReplyDeleteThat chocolate cake looks awesome. So does the white one. I'd love to take a class like the one you're taking!
ReplyDeleteThis class looks like so much fun! I've never tried italian buttercream--seems to be something that needs to go on the list!
ReplyDeleteI'm scared stiff of frosting, too. I can barely manage a milk and powdered-sugar glaze for cookies; since I don't have a Kitchen Aid /or/ an electric hand mixer everything more complicated than that is a disaster waiting to happen. Actually, it's a disaster that has occurred repeatedly in the past =/ Your white cake looks gorgeous, but I must admit I really, really want a slice of that chocolate one.
ReplyDeleteWhat a beautiful cake!
ReplyDeleteI'm so grateful that you're sharing this with us :-). Your classes sound fabulous.
ReplyDeletecomplimenti!! una delizia unica!!!
ReplyDeleteOh I so envy you taking classes at a real school of cooking! Sounds rather bookish to me....as this is only something I would read or dream about! Someday....some day I might have enough time to do anything but work. Meanwhile, the baking takes place inbetween everything else that runs through my life...grin! Well done!
ReplyDeleteomigod...I must have a slice of that cake..I am so excited for you that you made italian meringue buttercream yourself...you go girl.
ReplyDeleteOh, this looks so so fun!
ReplyDeleteAs always, your pictures make me crave dessert! The buttercream looks incredible.
ReplyDeleteThat is one chic, adorable cake! Love the photo props.
ReplyDeleteSMBC is still my favourite because of how its so much easier to make! I'm really enjoying your baking school posts.
ReplyDeleteThanks for sharing the results from your Pro Baking class. It must be fun to take risks with your baking in a "safe" environment. My daughter made a MS frosting where she had to add a hot syrup to whipped eggwhites, and I was glad she made the frosting before she could become "afraid" to do it. I would have passed the frosting by and missed out on something delicious. I can't wait to see what else you did in your class!
ReplyDeleteOMG! The cakes look fabulous!!!! I love white cake. Congratulations on making your first Italian meringue buttercream! I think I've made that frosting only one time, and I enjoyed every minute of it. :) I'll be looking forward to more creations!
ReplyDeleteVanilla IMBC is my absolute favorite! Closely followed by strawberry and raspberry IMBC. Which ever flavor you choose, IMBC is remarkably stable if you heat your sugar syrup to 248-250 (as directed by Rose Levy Beranbaum, author of The Cake Bible).
ReplyDeleteGreat job with your cake!
:)
ButterYum
PS - you might find a bench scraper more helpful in getting the buttercream on the sides of you cake smoother. Stop by and take a peak at what I mean.
http://butteryum.blogspot.com/2009/10/wedding-cake-for-my-baby-sister.html
meringue buttercream is something that fails me most times...yours looks beautiful
ReplyDeleteThis looks beautiful! I always use a large flat-bottomed bowl turned upside down as my turntable for frosting. It works perfectly and rotates nicely. If the cake board slips a bit, placing a damp dishrag underneath keeps that from happening. Good work! I would love to take a class like that.
ReplyDeleteThat is a tall piece of cake. Can I have a fork please? :)
ReplyDeleteThat is not an easy buttercream to do, but you did it! You may have inspired a few others to try. :)
ReplyDeleteNice! Ok, I really want to take these classes now. And what do you do with the cakes after your finish making them? My coworkers would hate me so much if I brought those into the library the next day :)
ReplyDeleteI absolutely LOVE the swiss kind but the italian kind has aluded me. You've insired me to give it a whirl :)
ReplyDeleteThis is so awesome - I SO wish I could take a class like this. You are so lucky to have this close to you! There's nothing like this in Dallas!
ReplyDelete-Amy
www.singforyoursupperblog.com
that cake's a beauty! love the princess pink raspberry filling!
ReplyDeleteI made a cake just like that! The raspberry frosting is so good right? Take a look at mine if you get the chance!
ReplyDeletehttp://sherrystartscooking.blogspot.com/2009/09/white-celvet-cake-day-3.html
Wow, that looks fantastic, Mary! I love raspberry. =) Great job on the buttercream. I think I've made Italian meringue buttercream once, but I'm usually lazy and do Swiss instead. Oh, and I love the tip about using a cake pan as a cake stand while frosting.
ReplyDeleteI've always wanted to tackle IMBC, but have always been too scared of the hot sugar. Excellent job on getting this down pat! The cake looks perfect!
ReplyDeleteWow, I am impressed by these classes you're taking!
ReplyDeleteWow, these classes sound great! How did you pick this school? I am thinking of taking this class, and trying to decide between new school, Chefs Inc, and Checf Eric's. I'd appreciate any inputs.
ReplyDeleteHi Ruchi, A few other bloggers took the class and I spoke to one of them and they raved and raved. Especially about the instructor, Carol. She has been teaching for over 20 years. In this class, each student makes their own stuff. I really liked that part of the class. You can sit in and observe a class - I would try that! Hope that helps - mary the food librarian
ReplyDelete