Cranberry Cupcakes with Orange Buttercream

Cranberry Cupcakes with Orange Buttercream

You know how some cookbooks are not just full of great recipes, but they are also really great to read? Piece of Cake: Home Baking Made Simple is like that. It’s a baking book written by two American guys who own a bakery in London, and it’s one of my favorite books to just pull off the shelf and look through. It’s also great for when you finish all the books you borrowed from the library, and you have nothing else to read, and you must read something before going to sleep. (I’m not the only one who does that, right?!)  Not only is it filled with the most incredible-sounding recipes (most of which I want to make), but the photographs are gorgeous and the writing is actually entertaining and fun to read. I’d to thank my friend Shannon with all my heart for introducing me to this book!

Cranberry Cupcakes with Orange Buttercream

Despite owning the book for quite a while, this is the first thing that I’ve actually made from it. I was flipping through it a while back, and decided that I must make the cranberry cupcakes this fall. After waiting for what seems like forever, fresh cranberries are finally available and I was able to bake them up. I have to say, both the flavor and the texture of these was spot on. Even with a whole bag of cranberries these weren’t too tart, just fruity. And they weren’t dry at all (dry cupcakes are pretty much the worst thing ever).

I know that pies and cookies tend to be the traditional baked goods for this time of year, so if you don’t want to break with tradition,  you could make these for somebody who has a birthday during the holidays. Or turn them into mini cupcakes to put onto a dessert buffet for a larger party. Or make them just because.

Cranberry Cupcakes with Orange Buttercream

Cranberry Cupcakes with Orange Buttercream

For the cupcakes:

2 cups (340 g) fresh or frozen cranberries (1 12-ounce package)

2 1/2 cups (380 g) all-purpose flour

1 teaspoon baking powder

1 /2 teaspoon baking soda

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 teaspoon freshly ground nutmeg

4 large eggs

2 cups (450 g) granulated sugar

1 cup (240 ml) grapeseed oil (or other flavorless oil)

2 teaspoons pure vanilla extract

2 teaspoons freshly grated orange zest

1 cup (225 g) sour cream

1. preheat oven to 350°F. Line muffin cups with paper liners.

2. Place the cranberries in a food processor fitted with the metal blade, and pulse about 6 or 7 times, until finely chopped. Set aside.

3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.

4. Put the eggs and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat for 2 to 4 minutes, until the mixture thickens and lightens. Stop sometime in the middle to scrape down the bowl with a rubber spatula to make sure there are no eggs hanging out at the bottom of the bowl not being mixed in. Turn the mixer to low, add the oil, vanilla, and orange zest, and mix until combined. Keep the mixer on low speed, and alternate the flour mixture and the sour cream in 3 to 4 parts, beginning and ending with the dry ingredients. Mix until only just combined; you should still see some streaks of flour throughout.

5. Remove the bowl from the mixer and fold the cranberries into the batter with your rubber spatula. This will also finish mixing the batter, without over-mixing it.

6. Using a spoon or an ice cream scoop, fill each liner with batter until about 2/3 full.

7. Bake for 20 to 25 minutes, rotating the pans about halfway through to ensure even baking. The cupcakes are done when a toothpick comes out clean and the tops are golden brown.

8. Cool in the pans for 10 minutes, and then remove them to a wire rack to cool completely.

For the orange buttercream:

3 cups (525 g) confectioners’ sugar

1/4 cup plus 2 tablespoons (90 ml) freshly squeezed orange juice

1 1/2 teaspoons freshly grated orange zest

1 1/2 teaspoons pure vanilla extract

Pinch of kosher salt

3/4 cup (175 g) unsalted butter, softened

1. Combine the confectioners’ sugar, orange juice, orange zest, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until almost combined. Add the softened butter, a little at a time, and then increase the speed to medium-high. Beat for 5 to 6 minutes, until light and fluffy.

2. Spread or pipe the frosting onto the cooled cupcakes.

Makes somewhere between 26 and 28 regular-sized cupcakes.

From Piece of Cake: Home Baking Made Simple, by David Muniz and David Lesniak

Only one recipe in and I’m so happy I added this book to my baking/desserts cookbook collection, because it’s pretty darn awesome!

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Because You’re Mine Cake {For Miriam’s 6th Birthday}

Because You're Mine Cake

Well. Here we are. The final birthday cake of 2013. All five of our birthdays are in late spring through early summer, and Miriam’s is the last one.

When I asked Miriam what kind of cake she wanted for her birthday, she said she wanted a chocolate cake with vanilla frosting. I love that combination (I used it for Tova’s 1st birthday cake), so I was more than happy to go with that. However, because I am me and I always have to do something different for every cake, I spent some time trying to figure out exactly what cake I wanted to make. Then I remembered that the book that I used for Chaim’s birthday cake has an incredible-looking chocolate cake with vanilla buttercream right on the cover. Perfect.

Because You're Mine Cake

The Because You’re Mine Cake has several components to it, including a chocolate roulade which needs to be made a day in advance. While a bit time-consuming, none of it is very difficult (even the assembly wasn’t as hard as I imagined it would be). I think the hardest part was separating 24 eggs (yes, you read that right—24 eggs). And since you use all 24 of the yolks, and 23 of the whites (for 2 different components), it helps to separate them into 3 bowls from the beginning. I set out 3 bowl, each with a post-it note next it—one labeled “24 yolks”, one labeled “15 whites”, and one labeled “8 whites”. Plus I had one glass cup to break them over, and another glass cup to transfer any eggs that I broke the yolks of into (make sure you have plenty of extra eggs!).

In order to keep track of how many eggs I cracked, I first set aside 15 eggs. I cracked each one over a glass, letting the white go into the glass, transferring the yolk to the yolk bowl, and then transferring the white to the “15 whites” bowl. If a yolk broke, I immediately added another egg to the pile to keep the count the same, and I transferred the broken egg to another glass (the eggs white must be perfectly clean of any trace of yolks, since the whites with be beaten into a meringue, so don’t use any eggs that broke—save them for another use, or discard) . Once I finished the first 15 eggs, I set aside the “15 whites” bowl and made another pile of eggs, this time with 8. I used the same method, transferring the yolks to the yolk bowl and the whites to the “8 whites” bowl, immediately adding another egg to the pile of a yolk broke. Once those 8 eggs were done I just needed one more egg yolk for the yolk bowl, and I was done. *BIG sigh of relief!*

A few days before I was set to make the cake, Miriam decided that she wanted the frosting to be turquoise. While I love the crisp, clean brown and white look of the original, I knew that it would look just as beautiful (and probably more fun for a 6-year-old) in brown and turquoise. Besides, it was her cake, and therefore her decision. And she LOVED it!

Note: Once I rolled up my roulade it was much smaller than 10 inches in diameter. In fact it was just about 8 inches in diameter, so I cut around the vanilla cake layers to make them smaller. If I ever make this cake again I would probably just bake the vanilla cake in an 8-inch pan, However, I will be keeping the directions for the cake the same as they are in the book (using a 10-inch pan), since I don’t know why my roulade came out to be so much smaller.

Because You’re Mine Cake

Vanilla Cake

1/2 cup (115 g) unsalted butter, at room temperature

1 cup (200 g) granulated sugar

2 large eggs

1 teaspoon vanilla bean paste

1 1/2 cups (185 g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup buttermilk

1. Preheat oven to 350°F. Spray a 10-inch round cake pan with nonstick cooking spray, and line the bottom with a round of parchment paper.

2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and granulate sugar together until light and fluffy. Add the eggs, one at a time, beating the first one until it is fully incorporated before adding the next one. Add the vanilla bean paste.

3. In a medium bowl, whisk together the flour, baking powder, and salt. Add 1/3 of the flour mixture to the mixer and mix until just combined. Add half the buttermilk and combine. Add another 1/3 of the flour mixture, and mix until just combined. Add the remaining buttermilk, and combine. Add the last 1/3 of the flour mixture, and mix until just combined. Do not overmix.

4. Transfer the batter to the prepared pan, spreading with a small offset spatula to even it out. Bake for 20 minutes, or until the cake is golden brown and springs back when lightly touched.

5. Allow the cake to cool completely in the pan. Once cooled, remove from the pan and split it in half horizontally to make two layers. Set aside.

Chocolate Roulade

24 large egg yolks

1 cup (200 g) granulated sugar, divided

1 teaspoon pure vanilla extract

8 large egg whites

1 teaspoon salt

1 cup (140 g) bread flour

1/2 cup (40 g) Dutch-process cocoa powder (I use Cacao Barry Extra Brute)

1. Preheat oven to 400°F.Line 2 half sheet pans (or jelly roll pans) with parchment paper, and spray with nonstick cooking spray.

2. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, half the granulated sugar, and the vanilla extract. Whisk until the mixture lightens to a pale yellow. Transfer to a large mixing bowl

3. Thoroughly wash the stand mixer bowl and whisk attachment.

4. In the clean bowl of the mixer fitted with the clean whisk attachment, whisk together the egg whites and salt until foamy. Slowly add the remaining granulated sugar, and whip until stiff peaks form.

5. In a medium bowl, whisk together the flour and cocoa powder.

6. Stir 1/3 of the egg whites into the yolk mixture. Using a large rubber spatula, gently fold in the remaining whites. Sift the flour-cocoa mixture over the eggs, and gently fold in until evenly and thoroughly incorporated (it may take a little while, but keep turning the bowl as you fold to make sure you get all the flour mixed in).

7. Divide the batter evenly between the two prepared pan, spreading to an even thickness with an offset spatula. Bake for 7 to 10 minutes, until the cakes spring back when you lightly touch them. Let them cool completely in the pans, then cover with plastic wrap and let rest overnight.

Vanilla Buttercream

15 egg whites

3 cups (600 g) granulated sugar

pinch salt

1 tablespoon vanilla bean paste

3 pounds (1.4 kg) unsalted butter, at cool room temperature

Gel food coloring, optional

1. Combine the egg whites, granulated sugar, vanilla bean paste, and salt in the bowl of a stand mixer. Place over a saucepan of simmering water and stir until the sugar is completely dissolved . Insert a candy thermometer and cook, stirring occasionally, until the mixture reaches 160°F (hot enough to kill any bacteria in the eggs).

2. Transfer the bowl to the stand mixer fitted with the whisk attachment, and whisk on high speed until the mixture has quadrupled in volume and is cool to the touch. This can take a while since it is such a large batch.

3. Once the meringue is cool switch to the paddle attachment. Add the butter, a few tablespoons at a time, until the mixture thickens and becomes a smooth icing. If the mixture curdles, just keep on beating it and it will smooth back out.

4. Beat in food coloring, if using.

Chocolate Ganache Hearts

8 ounces (225 g) bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons unsalted butter

1. Place the finely chopped chocolate into a heatproof bowl.

2. In a small saucepan, bring the heavy cream and butter to a simmer.

3. Pour the hot cream mixture over the chocolate, making sure the chocolate is completely covered. Allow to sit undisturbed for 2 minutes. Whisk together until completely smooth.

4. Allow to cool a bit, and then transfer to a piping bag fitted with a medium round tip. Pipe heart onto a sheet pan lined with parchment paper. transfer to the freezer to harden.

Assembly

1. Leaving the cakes in the pans, cut each chocolate cake into 3 long, even strips each. Gently transfer the strips to a large sheet of foil of parchment paper on your worktop.

2. Divide half of the buttercream evenly between the cake strips, reserving the other half to cover the cake with. Spread a thin, even layer over the surface of each cake strip.

3. Roll the first strip, buttercream side in, into a tight roll. Move the strip over to the start of the next strip, and continue rolling, with the end of the first roll touching the beginning of the second. Keep adding strips to make a fat spiral cake. Stop if your cake reaches 10 inches in diameter.

4. Place one of the vanilla cake layers on a serving plate and spread with a thin layer of buttercream. Place the giant cake spiral on top of the buttercream, spiral-side down. Spread a thin layer of buttercream over the top of the spiral and top with the other vanilla cake layer. Wrap tightly with plastic wrap and place in the freezer for 1 hour to set.

5. Remove the plastic wrap from the cake and cover the entire cake with a thin layer of buttercream. Place in the refrigerator for 20 minutes to set.

6. Coat the cake with the remaining buttercream, smoothing evenly with an offset spatula. Refrigerate for 20 minutes to set.

7. Apply the ganache hearts to the sides and top of the cake, using some softened ganache to help them stick if necessary.

Store, covered, at cool room temperature or in the refrigerator. If refrigerated, make sure to bring back to room temperature before serving—cold Swiss meringue buutercream is pretty gross!

From Bake It Like You Mean It, by Gesine Bullock-Prado

Vanilla Bean Latte Ruffle Cake {A favorite Cake, Revisited}

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Yesterday was my sister-in-law’s bridal shower. I was asked if I could do some baking for it, and of course I said yes!

Since it was a brunch, I thought that a Vanilla Bean Latte Layer Cake (you can find the recipe HERE) would be perfect for it. I doubled the buttercream recipe, and turned it into a ruffle cake (you can find a tutorial HERE.)

I also made Blueberry Crumble Bars (you can find the recipe in THIS post, along with a picture of my first attempt at a ruffle cake) and Cinnamon Buns (recipe HERE).

Strawberry & White Chocolate Cake {For Tova’s 2nd Birthday}

Strawberry & White Chocolate CakeFirst of all, I can’t believe my little baby is two already! Insane!

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Second of all, her birthday (and this cake) happened a while ago. But between going out of town, Passover, and then some very annoying internet connection problems, I wasn’t able to post it until now.

Strawberry & White Chocolate Cake

Since Ella’s and Tova’s birthdays are pretty close together, and I knew that Ella’s cake was going to be an incredibly rich chocolate cake, I wanted Tova’s cake to be very different from that. I chose to do a fruity strawberry cake, filled and frosted with a smooth white chocolate frosting, and topped with a white chocolate glaze. Well, it was supposed to be a glaze. But I let it sit a bit too long before pouring it on the cake and it ended up being more of a thick, spreadable ganache type of thing. But no biggie. Maybe it didn’t look quite as pretty that way, but it still tasted fantastic!

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Strawberry & White Chocolate Cake

Strawberry & White Chocolate Cake

Strawberry Layer Cake

1 3/4 cups (350 g) granulated sugar

1 (85 g) package strawberry flavored gelatin

1 cup (227 g) unsalted butter, softened

4 large eggs, at room temperature

3 cups (300 g) sifted cake flour

1 tablespoon (15 g) baking powder

3/4 teaspoon (5 g) salt

1 cup (240 ml) whole milk, at room temperature

1 tablespoon (15 ml) pure vanilla extract

1/4 cup strawberry puree, at room temperature (made from slightly thawed frozen strawberries pureed in the food processor until smooth)

1. Preheat oven to 350°F. Butter, line with parchment, and flour three 8-inch round cake pans, tapping out the excess flour.

2. In a medium bowl or measuring cup, combine the milk, strawberry puree, and vanilla extract, and stir well. Set aside.

3. Sift and whisk the flour, baking powder, and salt together in a medium bowl. Set Aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, gelatin, and butter on medium speed until fluffy, about 5 minutes.

5. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl with a spatula.

6. Alternate adding the dry & wet ingredients, beginning and ending with the dry ingredients, and mixing just enough to incorporate each addition. Be careful not to over-mix.

7. Divide that batter between the 3 prepared cake pans (if you have a kitchen scale you can use it to ensure 3 even layers), and use an offset spatula to spread evenly.

8. Bake for 25-30 minutes, or until a cake tester inserted into the center of the cakes comes out clean. Cool cakes in pans for 10 minutes, and then turn out onto greased racks (turning so the tops of the cakes are facing up) to cool completely.

*Recipe from Sweetapolita

White Chocolate Frosting

6 ounces white chocolate, coarsely chopped

1 1/2 cups sugar

1/3 cup all-purpose flour

1 1/2 cups whole milk

1/3 cup heavy cream

1 1/2 cups (3 sticks) unsalted butter, soft but still cool, cut into small pieces

1 teaspoon pure vanilla extract

1. Using a double boiler or a microwave oven, melt the white chocolate and it aside to cool.

2. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

3. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

4. Add the vanilla extract and white chocolate, and continue mixing until combined. If the frosting is too soft, put the bowl in the fridge to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

*Recipe from Baked: New Frontiers in Baking, by Matt Lewis & Renato Poliafito

White Chocolate Glaze

Note: Make the glaze after the whole cake is assembled and fully frosted and chilled.

4 ounces white chocolate, coarsely chopped

1/3 cup unsalted butter, softened and cut into pieces

Soft pink gel food coloring

1. Combine the white chocolate and the butter in a heatproof bowl set over a pot of simmering water, being careful not to get any water into the mixture. Stir until melted and smooth.

2. Remove from heat, and add a couple drops of food coloring (as little or as much as you want, depending on how intense you want the color to be), and mix well. Set aside to cool and thicken slightly.

To Assemble:

1. Place one cake layer onto a cake board or serving platter. Spread evenly with  1 1/4 cups frosting. Add the next cake layer, and top that evenly with another 1 1/4 cups frosting. Top with the third layer, and cover the top and sides of the cake with a very thin layer of frosting to crumb-coat it. Place the cake in the fridge for about 15 minutes to firm up the frosting. Cover the top and sides of the cake with the remaining frosting, getting it as even and smooth as possible. Place the cake back into the fridge to firm up while you make the glaze.

2. Once the glaze is ready, remove the cake from the fridge. Slowly pour the glaze over the cake, letting it drip down the sides (I like to use a spoon or small ladle to control how much goes on at once). You my not need to use all the glaze, but that’s up to you (depending on how much glaze you want on the cake). Return the cake to the fridge for about 15 to firm up the glaze.

Triple Chocolate Cake {For Ella’s 10th Birthday}

Triple Chocolate Cake

Ella Birthday (10)

For her birthday last year, Ella chose a really delicious, really rich, really chocolaty cake. This year? Ella again chose a really delicious, really rich, really chocolaty cake.

I asked her if next year she can please choose something that’s still really delicious, just not something that’s really rich and really chocolaty. She said sure. Thank goodness.

(Note: I do love rich, chocolaty desserts.  I just don’t love having to throw out half a cake because you really can’t eat more than one small piece of it.)

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The only question is, how on earth do I already have a 10-year-old???

Triple Chocolate Cake

This cake consists of three components. I made the chocolate Italian buttercream two days ahead, the cake one day ahead, and the fudge icing the day of. I used Scharffen Berger 70% for all the chocolate.

Chocolate Italian Meringue Buttercream

360 g (1 3/4 cups superfine sugar

1 tablespoon golden syrup

1/2 cup water

6 large egg whites

600 g (5 sticks) unsalted butter, softened and cut into big chunks

70 g (2 1/2  ounces) dark chocolate, roughly chopped

1. Put the sugar, golden syrup, and water in a medium saucepan and mix until well combined, making sure that there are no stray grains of sugar. Brush the inside of the saucepan with clean water to dislodge any stray grains. Set over high heat and bring to a boil. Clip a candy thermometer to the pan, and keep boiling until it reaches 248°F (120°C).

2. Meanwhile, place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites to soft peaks.

3. When the sugar syrup reaches 248°F (120°C) remove it from the heat. With the mixer running, slowly pour a steady stream of the sugar syrup into the egg whites, being careful not to hit the whisk while doing so. Continue whisking until the meringue cools.

4. Add the softened butter one-third at a time, and whisk until thoroughly incorporated.

5. Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from the heat and allow to cool to room temperature.

6. Once the chocolate has cooled, whisk it into the buttercream until thoroughly combined.

Keeps for up to 1 week at room temperature.

 

Chocolate Buttermilk Cake

225 g (8 ounces) dark chocolate, chopped into pea-sized pieces

65 g (4 tablespoons Dutch-process cocoa powder (I use Cacao Barry Extra Brute)

175 g (1 1/2 sticks) unsalted butter

4 large eggs

300 g (1 1/2 cups) superfine sugar

175 g ( 1 1/4 cups) all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1. Preheat oven to 340°F.Grease a 10-inch round cake pan, and line with parchment paper.

2. Put the chocolate and cocoa powder into a large heatproof bowl.

3. Melt the butter in a small saucepan over medium-high heat. Pour into the bowl of chocolate and cocoa powder, and stir until melted and smooth.

4. IN another bowl, whisk together the eggs and sugar. Pour into the chocolate mixture, and mix until well combined.

5. Put the flour, baking soda, and salt into a large mixing bowl and sift twice.

6. Add one-third of the flour mixture into the chocolate mixture, and mix until well incorporated. Add half the buttermilk, and mix until just combined. Repeat with another third of the flour, and the rest of the buttermilk. Finally, add the last third of the flour mixture, and mix until thoroughly combined.

7. Pour the mixture into the prepared pan. Bake in the preheated oven for 35-45 minutes. When done, a wooden skewer inserted into the middle of the cake should come out with almost no crumbs attached, and the middle of the cake should spring back slightly when pressed. Bake for an additional 5-10 minutes if necessary.

8. Remove from the oven and allow to cool in the pan for 10 minutes. Slade a table knife all around the edge to loosen the cake, then turn over onto a rack to cool. Allow to cool completely before cutting or storing.

 

Fudge Icing

1 cup whipping cream

65 g (3 tablespoons) golden syrup

350 g (12 ounces) dark chocolate, chopped into pea-sized pieces

1 teaspoon pure vanilla extract

75 g (5 tablespoons) unsalted butter, cut into cubes and chilled

1. Put the cream and golden syrup into a medium saucepan and bring to a boil.

2. Put the chocolate into a large heatproof bowl. As soon as the cream mixture comes to a boil, immediately pour it over the chocolate. Set aside for 1 minute.

3. Using a small balloon whisk placed in the middle of the bowl, stir with very small motions. Don’t stray from the middle of the bowl. You are making an emulsion by taking a large amount of chocolate at the bottom of the bowl and slowly adding small amounts of cream to it. (Stirring in larger motions will incorporate more cream than needed, breaking the emulsion and resulting in a dull, grainy mixture.) Do not incorporate air, as that will result in unwanted air bubbles and shorten the life of the icing. Keep stirring with small motions—it will look as if nothing is happening until eventually a very shiny, thick, glossy mixture forms. Gradually stir in wider motions to incorporate more cream into the emulsion, until it is fully combined.

4. Add the vanilla extract and butter, and mix until well combined. Set aside to let the chocolate stiffen into a firm consistency before using.

 

To Assemble the Triple Chocolate Cake

1. Cut the Chocolate Buttermilk Cake horizontally into 3 equal layers.

2. Put one layer onto a 10-inch round cake board on a wire rack on top of a sheet pan. Spread a thin layer of Fudge Icing over it. Now spread a generous layer of the Chocolate Italian Meringue Buttercream over the top.

3. Repeat this process with a second layer of cake on top of the first layer.

4. Top with the last layer of cake. Spread a thin layer of the meringue buttercream all over the cake with an offset spatula, making it as smooth and neat as possible. Refrigerate for 1 hour.

5. A few minutes before you are ready to take the cake out of the fridge to finish decorating, you will need to soften the remaining fudge icing so that it’s a pourable consistency. Gently warm the icing in a heatproof bowl over simmering water, until it is smooth and glossy. (Don’t heat it too quickly, or you risk splitting the emulsion.)

6. Take the cake out of the fridge and carefully pour the icing over it, allowing it to drip down and cover the sides of the cake. Let cool and set slightly before adding any sprinkles or chopped candy bars to the top.

Once the icing thickened a bit on the cake, I used a wooden skewer to write “Happy Birthday!” on it, and I sprinkled the edges with pink sprinkles.

Makes 1 10-inch, 3-layer cake (serves about 20)

*Recipe from Tea with Bea, Bea Vo