White Christmas Peppermint Cake

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This weeks baking recipe was Rose’s White Christmas Peppermint Cake

Currently the cake is in the refrigerator allowing the additional Peppermint Simple Syrup to absorb internally per layer to help keep the cake moist and rich.  Tomorrow I will cut the cake and have more pictures and more to tell you about the taste, texture, etc…

 

This recipe is from Rose Levy Beranbaum’s new baking book:

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HOW IT WORKS:

Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time.  Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

FULL DISCLOSURE: This week I did slightly cheat and added a peppermint simple syrup that I devised based on Rose’s Simple Syrup recipe from the Cake Bible but other than that I did  follow the recipe verbatim. When I get to the simple syrup section below, I will explain my devised recipe.

 

For the batter, we started with egg whites at room temperature

For the batter, we started with egg whites at room temperature

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Mise en Place

Flour was weighed

Flour was weighed

Superfine Sugar was measured

Superfine Sugar was measured

I prepared my cake pans with butter flavored shorting, parchment rounds, flour and butter spray and moistened cake strips

Batter was made

In a separate bowl, we added the egg whites, extracts and a portion of the milk; we added the flour, butter and the remaining milk in stages

In a separate bowl, we added the egg whites, extracts and a portion of the milk; we added the flour, butter

...and the remaining milk in stages

…and the remaining milk in stages

batter was divided between the two cake pans evenly

batter was divided between the two cake pans evenly

Cakes were cooled in the baking pans for 10 minutes then inverted to cool completely

Cakes were cooled in the baking pans for 10 minutes then inverted to cool completely

The double boiler station was set up

The double boiler station was set up

Mise en Place for the White Chocolate Custard Base

Mise en Place for the White Chocolate Custard Base

I was so impressed with the quality of Scharffen Berger Chocolates from previous recipes, however when I researched online, it doesn't appear that they sell a white chocolate baking bar. I then used my reliable Ghirardelli White Chocolate Chocolate as I could not find the quantity needed in Green and Black Chocolates

I was so impressed with the quality of Scharffen Berger Chocolates from previous recipes, however when I researched online, it doesn’t appear that they sell a white chocolate baking bar. I then used my reliable Ghirardelli White Chocolate Chocolate as I could not find the quantity needed in Green and Black Chocolates locally.

Room temperature butter melt in the prepared double boiler heated with heat that only produces simmering bubbles

Room temperature butter melt in the prepared double boiler heated with heat that only produces simmering bubbles

Chocolate and butter melted and combined

Chocolate and butter melted and combined

Room temperature eggs are whisked into the chocolate and butter mixture

Room temperature eggs are whisked into the chocolate and butter mixture

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Reached max temperature of 160 degrees F

Salted ice bath prepared to cool the mixture to between 60 and 70 degrees F

Salted ice bath prepared to cool the mixture to between 60 and 70 degrees F

The mixture was cooled while covered tightly and stirred about every 10 minutes until reaching the desired temperature per recipe

The mixture was cooled while covered tightly and stirred about every 10 minutes until reaching the desired temperature per recipe. I did get side tracked and did NOT add the vanilla that was to be added after cooling.  I simply placed the mixture in the refrigerator and went to bed at this point. Ironically, I LOVED the buttercream without the addition of vanilla! Imagine that!

Room temperature butter was measured for the buttercream, which was added to the custard base

Room temperature butter was measured for the buttercream, which was added to the custard base

 

I was a bit taken back as the recipe stated that the custard base would make 34 oz; as you can see, per measure, the white chocolate custard base only produced 23.3 oz and the buttercream called for 28 oz, so I went with what was made and moved on

I was a bit taken back as the recipe stated that the custard base would make 34 oz; as you can see, per measure, the white chocolate custard base only produced 23.3 oz and the buttercream called for 28 oz, so I went with what was made and moved on

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For the peppermint simple syrup, I brought out Rose's The Cake Bible and used her recipe with my variation. Normally, you would add the extract or liquor after the simple syrup cools to room temperature, but I only wanted a "hint" of mint flavoring so, my theory was to add 1/16 teaspoon to the room temperature water before the sugar addition; this was the essence of peppermint would linger but not be a predominant flavor as the goal was to add moisture and not to change the integrity of the dessert. I also used superfine sugar as at this point I was a bit impatient

For the peppermint simple syrup, I brought out Rose’s The Cake Bible and used her recipe with my variation. Normally, you would add the extract or liquor after the simple syrup cools to room temperature, but I only wanted a “hint” of mint flavoring so, my theory was to add 1/16 teaspoon to the room temperature water before the sugar addition and before adding heat; this way, some of the extract would evaporate on its own leaving the essence of peppermint, lingering but not be a predominant flavor.   My goal here was to add moisture to the cake and not to change the integrity of the desserts flavor profile. I also used superfine sugar as at this point I was a bit impatient.

The cakes were cut in half horizontally and the peppermint simple syrup was brushed on each layer; then the buttercream was added per layer, then the peppermint bits were added per layer

First layer with syrup, buttercream and peppermint bits

First layer with syrup, buttercream and peppermint bits

Second Layer

Second Layer

Third layer

Third layer

The top of the cake was assembled and the final decorating can now begin

The top of the cake was assembled and the final decorating can now begin

The cake was frosted and the vertical frosting lines were added to match the picture in Rose's recipe

The cake was frosted and the vertical frosting lines were added to match the picture in Rose’s recipe

and VOILA! The cake is finished

and VOILA! The cake is finished

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Happy Baking Ya’ll!

4 thoughts on “White Christmas Peppermint Cake

  1. What a brilliant idea to add a peppermint syrup! Your cake looks so beautiful and the frosting so lovely. I gave nearly all of mine away and now seeing yours, wish I had another slice!

  2. Hi Tony, love the cake, it came out absolutely wonderful indeed and I love your step by step pictures and words instructions ,you’ve done a very good job I hope your Christmas was a good one and your New Years too.

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