Simple sugar recipe for cake - Cakes cupcakes

Author: Keith Vayner  

This easy-to-make simple syrup recipe can be used to sweeten drinks or to add moisture to cakes and other desserts. Coffee cream is layered between a tender milk chocolate cinnamon cake and topped with Crème Chantilly, caramel and cocoa powder.

Latte Cream Cake

Latte Cream Cake
This Latte Cream Cake is ultra decadent. Coffee cream is layered between a tender milk chocolate cinnamon cake and topped with Crème Chantilly, caramel and cocoa powder.
Provided by: Imperial Sugar
Total time: 127 minutes
Cook time: 37 minutes
Prep time: 90 minutes
Yields: 1 serving
Number of ingredients: 22
Ingredients:
  • 2 + 2/3 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 cup water
  • 6 ounces semi sweet chocolate
  • 1 cup (2 sticks) unsalted butter, soft
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 4 eggs separated (4 yolks + 4 egg whites, free of egg yolk traces)
  • 1 cup buttermilk
  • Caramel
  • 2/3 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup heavy whipping cream
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • Frosting
  • 2 cups (16 ounces) heavy whipping cream
  • 3 tablespoons instant coffee
  • 2 + 1 teaspoons vanilla extract
  • Crème Chantilly
How to cook:
  1. Latte Cream Cake
  2. Preheat oven to 350°F. Butter and flour three 8-or 9-inch cake pans. For foolproof removal, place circles of parchment paper on bottom of pans and treat with butter and flour. Set aside. Sift together flour, baking soda and cinnamon. Set aside. Bring water to a boil and remove from heat. Add chocolate (if in large pieces, chop into chip size pieces first) and whisk until smooth. Set aside. In a bowl beat soft butter, salt, vanilla extract and sugar until light and fluffy. Add egg yolks one at a time waiting for the previous egg yolk to be fully incorporated. Add melted chocolate. Alternately add flour and buttermilk in 3 increments, starting with flour. In a separate bowl, whip egg whites to firm peaks, gently fold egg whites in 3 increments into batter. Fold until egg whites are just incorporated. Do not overmix to ensure an airy batter. Divide batter evenly between the pans and place in the oven. Bake until the center of the cakes bounce back when lightly pressed or when an inserted toothpick comes out clean, about 35 minutes. Allow cakes to cool for 10 minutes and then turn upside down onto paper towels or parchment lined cookie sheets. Allow to completely cool, about 45 minutes. Meanwhile prepare caramel by combining brown sugar, heavy cream, butter, salt and vanilla extract in a saucepan bring it to a boil for 3-4 minutes. Set aside to cool. Prepare coffee flavored cream by whipping 1 1/3 cup of heavy cream with 6 tablespoons sugar, 3 tablespoons instant coffee and 2 teaspoons vanilla extract. Whip until cream forms medium-almost firm peaks. Place a cake layer on a serving platter and spread half of coffee cream over the layer. Place the second layer on the first and cover with remaining coffee cream. Place third cake layer on top. Whip 2/3 of heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract to firm peaks. Using a pastry bag fitted with a medium-sized plain pastry tip pipe dollops of Crème Chantilly onto the surface, or alternatively spread Crème Chantilly evenly on top. With a small pastry tip pipe dollops of caramel on surface and sprinkle with cocoa powder.
  3. Preheat oven to 350°F. Butter and flour three 8-or 9-inch cake pans. For foolproof removal, place circles of parchment paper on bottom of pans and treat with butter and flour. Set aside. Sift together flour, baking soda and cinnamon. Set aside. Bring water to a boil and remove from heat. Add chocolate (if in large pieces, chop into chip size pieces first) and whisk until smooth. Set aside. In a bowl beat soft butter, salt, vanilla extract and sugar until light and fluffy. Add egg yolks one at a time waiting for the previous egg yolk to be fully incorporated. Add melted chocolate. Alternately add flour and buttermilk in 3 increments, starting with flour. In a separate bowl, whip egg whites to firm peaks, gently fold egg whites in 3 increments into batter. Fold until egg whites are just incorporated. Do not overmix to ensure an airy batter. Divide batter evenly between the pans and place in the oven. Bake until the center of the cakes bounce back when lightly pressed or when an inserted toothpick comes out clean, about 35 minutes. Allow cakes to cool for 10 minutes and then turn upside down onto paper towels or parchment lined cookie sheets. Allow to completely cool, about 45 minutes. Meanwhile prepare caramel by combining brown sugar, heavy cream, butter, salt and vanilla extract in a saucepan bring it to a boil for 3-4 minutes. Set aside to cool. Prepare coffee flavored cream by whipping 1 1/3 cup of heavy cream with 6 tablespoons sugar, 3 tablespoons instant coffee and 2 teaspoons vanilla extract. Whip until cream forms medium-almost firm peaks. Place a cake layer on a serving platter and spread half of coffee cream over the layer. Place the second layer on the first and cover with remaining coffee cream. Place third cake layer on top. Whip 2/3 of heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract to firm peaks. Using a pastry bag fitted with a medium-sized plain pastry tip pipe dollops of Crème Chantilly onto the surface, or alternatively spread Crème Chantilly evenly on top. With a small pastry tip pipe dollops of caramel on surface and sprinkle with cocoa powder.
Notes: Simple Syrup | King Arthur Baking, Rum simple syrup: In a medium-sized saucepan, combine 4 tablespoons (57g) unsalted butter, 2 tablespoons (26g) water, 1/2 cup (99g) sugar, 1/8 teaspoon …

How To Make A Simple Sugar Syrup

Lots of people ask me what that liquid is that I put on my sponge cakes . Answer: Sugar syrup! This is an equal measurement of water and sugar with a little t

Sugar Cake (Trinidad)

Sugar Cake (Trinidad)
Make and share this Sugar Cake (Trinidad) recipe from Food.com.
Provided by: WizzyTheStick
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 15 servings
Number of ingredients: 6
Ingredients:
  • 4 cups granulated sugar
  • 1 cup water
  • 4 cups fine shredded unsweetened coconut (with brown husk removed)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon almond extract
  • food coloring (optional)
Nutrition:
  • Calories: 606.6 calories
  • Fat: 39 grams
  • Saturated Fat: 34.6 grams
  • Cholesterol: 0 milligrams
  • Sodium: 22.8 milligrams
  • Carbohydrate: 67.7 grams
  • Fiber: 9.9 grams
  • Sugar: 57.8 grams
  • Protein: 4.2 grams
How to cook:
  1. Boil sugar and water to from a light syrup.
  2. When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
  3. When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
  4. Add the almond extract and food colouring of your choice, if desired.
  5. Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.
Notes: Powdered Sugar Glaze (Basic Cake Glaze), Place the sugar in a bowl and start adding your liquid of choice by the tablespoonful. I used half and half in these photos. Gradually whisk the liquid into …

Simple Syrup

Simple Syrup
This easy-to-make simple syrup recipe can be used to sweeten drinks or to add moisture to cakes and other desserts. It’s perfect for sweetening cocktails, coffee, iced tea, lemonade, and Aguas Frescas.
Provided by: Laura Reigel
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 48 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 cup caster sugar (fine white sugar)
  • 1 cup water
  • 1 cup caster sugar (fine white sugar)
  • ½ cup water
  • ½ cup caster sugar (fine white sugar)
  • 1 cup water
  • 1 cup demerara sugar
  • ½ cup water
  • 1 cup honey
  • 1 cup water
  • 1 cup sugar
  • 3 to 4 cups water
Nutrition:
  • Serving Size: 1 teaspoon
  • Calories: 94 kcal
  • Carbohydrate: 25 g
  • Protein: 0.02 g
  • Fat: 0.05 g
  • Sodium: 2 mg
  • Fiber: 0.01 g
  • Sugar: 24 g
How to cook:
  1. Add the sugar and the water to a medium saucepan.
  2. Heat on medium-high. Bring the mixture to a simmer. Stir until the sugar is just dissolved.
  3. Cool the simple syrup completely.
  4. Store in a glass contatiner in the fridge for up to 3 weeks.
Notes: Simple Sponge Cake Recipe, Combine all wet ingredients (melted butter, water, vanilla). Fold the dry ingredients in halves, carefully forming a number 8 with your movements. Fold in the wet ingredients. Pour …
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