SEASON PREMIERE THURSDAY DECEMBER 7 9|8c

Episode 4 Lauren’s Showstopper Bake: Spumoni Surprise Cake

By Marisa Dabney | Dec 22nd, 2015

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Episode 4 Showstopper: Spumoni Surprise Cake

INGREDIENTS:

For the pistachio cake (x2 batches, total amounts in brackets below):

• 1 1/2 cups all-purpose flour (3 cups in total)
• 1 1/4 cups cake flour (2 1/2 cups in total)
• 1 1/2 teaspoons baking powder (3 teaspoons in total)
• 1 1/2 teaspoons baking soda (3 teaspoons in total)
• 1 teaspoon kosher salt (2 teaspoons in total)
• 1 cup dry roasted and shelled pistachios (2 cups in total)• 2 sticks (8 ounces) unsalted butter, room temp. (16 ounces in total)
• 2 cups granulated sugar (4 cups in total)
• 4 large eggs (8 eggs in total)
• 2 teaspoons pure almond extract (4 teaspoons in total)
• 1 1/4 cup buttermilk (2 1/2 cups in total)
• Green gel food coloring

For the cherry cake (2x batches, total amounts in brackets below):

• 20 ounces maraschino cherries (no stems)+ 3 tablespoons juice from jar (40 ounces in total)
• 4 ounces unsalted butter, room temp. (8 ounces in total)
• 1 1/2 cup granulated sugar (3 cups in total)
• 4 large egg whites (8 egg whites in total)
• 1 teaspoon vanilla bean paste (2 teaspoons in total)
• 1 teaspoon almond extract (2 teaspoons in total)
• 1 Drop cherry candy flavoring, 2 drops if desired
• 2 cups cake flour (4 cups in total)
• 1 teaspoon baking powder (2 teaspoons in total)
• 1 teaspoon baking soda (2 teaspoons in total)
• 1/2 teaspoon kosher salt (1 teaspoon in total)
• 1 1/3 cup buttermilk (2 2/3 cups in total)
• Red gel food coloring

For the chocolate cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup cocoa powder (cacao Barry, extra brute)
• 1 cup canola oil
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 tsp almond extract
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee

For the candies:

• 12 ounces chocolate discs
• 10 additional maraschino cherries, pitted
• 4 ounces full-fat mascarpone, cold

For the malted chocolate icing filling:

• 16 ounces unsalted butter, room temp.
• 4 cups powdered sugar, sifted
• 6 ounces bittersweet chocolate chips, melted and cooled
• 1/3 cup malted chocolate powder
• 1/2 cup heavy cream

For the almond buttermilk icing:

• 20 ounces unsalted butter, room temp.
• 4-5 cups powdered sugar, sifted
• 1 teaspoon pure almond extract
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• Pinch of kosher salt

Extras:

• 1/2 cup corn starch
• 1/2 cup Crisco
• Edible glue
• 2lb each white, black, green and red fondant

METHOD:

To make the pistachio cake:

1. Preheat oven to 350F (170C)

2. Process all dry ingredients in food processor with the pistachios until finely ground.
Cream butter and sugar until fluffy. Add eggs one at a time, mixing well in between. Add extract, mix well. Alternate dry ingredients and buttermilk in three installments, beginning and ending with dry ingredients. Add food coloring until desired green.

3. Spread 1/3-1/2 batter in thin layer on jelly roll pan for tree cutouts. Reserve rest of batter for polka dot cake.

To make the cherry cake:

350F (170C).

1. Process cherries and juice until a bit chunky but puréed. Cream butter and sugar until
fluffy. Add egg whites, mixing well. Add extract, bean paste, and flavoring. Mix well. In a separate bowl, mix dry ingredients together. Add in three installments, alternating with buttermilk, beginning and ending with dry ingredients. Pour some batter into cake pop pans and bake 12-15 minutes per pan. Reserve batter to put in 8x3" pan once green trees are cut and arranged. Bake 30-40 minutes or until done in center.

2. Use any additional batter to make more cake pops.

To make chocolate cake:

300F- reduce temp!

1. In a mixer, combine all ingredients except for coffee. Mix well, slowly adding coffee until wet batter forms. Pour into lined 9x13" pan or 10" square if done from other cake.

2. Bake 25-35 minutes or until done in center. Cool. Cut into 4- 5" squares. Cut square form out of middle two tiers. Line with sugar paper, add candies and stack.


To make the candies:

1. Dry cherries well with paper towels. Fill with mascarpone and set aside. Temper chocolate in microwave. Drop a little chocolate into mold, then drop one cherry in each mold, topping off with chocolate. Let set, remove from mold.


To make icings:

2. Cream butter until fluffy. Add powdered sugar and beat until fluffy. Add in extracts and chocolate, depending on icing. Add in buttermilk or cream, accordingly. Beat until fluffy.

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