vanilla cake. brown butter buttercream.

The other weekend at work, it was one of the prep cook's birthday at work. Only being told this the day of, I knew I still had to make him a cake even if it would come a day late. So trying to think of something he would like, I couldn't really come up with anything. Even though I work with him all the time, a language difference is kind of a barrier so I couldn't say I know him all too well. I decided to go with a classic, for me, but always a crowd pleaser. Vanilla cake with brown butter frosting. Simple but with that hint of something special. 

The cake I made for him was a four layer, probably about 5 inch round mini cake. I rolled the whole thing in clear sanding sugar, which looked nice, but maybe a little too girly for a guy's 50th birthday. Oh well, it was sparkly for a celebration. Haha. 

I also made a 8 inch 2 layer so I could finally have something to post! `I quite like how the photos came out. Generally when I see other people's photos that are so dark, I never can seem to find light like that in my apartment. But with the sun setting earlier and living by myself so I can set up the room how ever I see fit, I seem to have found it through my front window. Yes now this involves rearranging the entire apartment, moving my giant bed and dragging my heavy wooden able across the room, but worth it. 

Vanilla Cake.                                                     
*makes two 8 inch round layers

125g butter soft
200g sugar
3 eggs
1 tbsp vanilla bean paste
1/2 tsp salt
300g all purpose flour
2 tsp baking powder
160ml buttermilk

350F oven. Butter and flour two 8 inch cake pans.
Cream butter and sugar until pale and very fluffy.
Add in vanilla bean paste and salt then eggs one at a time.
Whisk the flour and baking powder together in a separate bowl.
Add half the flour mix to the butter mix. Mix until combined.
Add half the buttermilk. Mix until combined.
Then the remaining flour, the remaining buttermilk.
Do not over mix.
Divide evenly among pan.
Bake until lightly golden on top and set through, 25 minutes or so but really it depends on your oven, so always check it.
Remove from pans onto a rack and let cool completely.

Brown Butter Buttercream.                                        
*might make a bit extra frosting, but isn't that always a good thing?

226g butter
1 tsp vanilla bean paste
1 tsp molasses
pinch of salt
750g powdered sugar, sifted
118ml milk

Place butter in a pan over medium heat. Cook until the butter becomes a rich amber color and little brown flecks appear at the bottom of pan. Stir quite often as to not burn it. Pour into a bowl, scraping in the little brown flecks, and let set in the refrigerator until it is the consistency of softened butter.
Beat the butter, vanilla bean paste and molasses until combined. Add in half the powdered sugar and half the milk. Beat until combined. Add in remaining. Beat until very fluffy. You may need more milk or sugar depending on how stiff you want it.

Spread over cooled cake. Eat.

Introducing....... Bleu!

I realized I never put up a photo of my new cat. I got her maybe 2 months ago and those first few months were rough. I fed her the exact same food the previous owner had, but she threw it up constantly. And in horrible places. Like on my bed. On my comforter. I was having to go to he laundromat constantly. So after trying a few different brands, she seems to be all settled now. Thank god! 

Sweets

The rain in finally here. Soggy leaves line my driveway. It has brought about a much desired change in the weather. I woke up to the crisp breeze flowing through the window I should have closed. My closet in now packed with all my winter coats I had left at my parents house in the summer. My sandals are now thrown to the back of the closet and shearling lined boots are beside my bed. 

I hope the weather says this way for a while. I want the cold to continue. 

So I made these desserts of course a bit ago, I'm always rather late to post anything. 

I first tried elderflower in the form of a soda found at Berkeley Bowl. The bottle and packaging was so pretty, I was immediately drawn to it. I knew I had to buy it. I loved it. Reminded me somewhat of a grapefruit but more floral and subtle. 

So after looking it up online and then never finding it again in a store around me, I ordered a bunch online. I mean a lot, bottles of soda and the cordial syrup which is more like a concentrate to dilute down into drinks and such. But I  wanted to use it more for baking. 

An elderflower cake was in store. Because cakes are great and also pretty simple to make. I really liked it. Soft, moist with that hint of elderflower that lingers.

Then I finally made some madeleines that came out. I had tried with different recipes before but they all just came out somehow wrong. After finding the blog, Manger, and looking through every post, I decided to try her recipe. Finally one that works! Plus have you seen that blog? Ridiculously gorgeous. 

Elderflower Cake                                                  

*will make one 8" round layer, double the recipe for a traditional sized bundt pan

125g butter, softened

200g sugar

3 eggs

1/2 tsp salt

300g flour

2 tsp baking powder

100ml milk

60ml elderflower cordial 

Cream butter and sugar together until very light and fluffy, about 5 minutes on a stand mixer. Add in eggs one at a time. 

Sift flour, baking powder and salt together in a separate bowl. 

Combine milk and elderflower cordial in a separate bowl.

Add in the dry and wet mixes, alternating to the butter/sugar.

Do not over mix.

Butter and flour a 8" round cake pan. Pour batter in. 

Bake in a 350F oven for 20-30 minutes of until golden and toothpick comes out clean.

Let cool completely. 

For the icing I just whisked some powdered sugar with elderflower cordial until I got a thick but pourable consistency to drizzle on the cake.

Madeleines                                                                                                                                                   

from Mimi Thorisson's blog Manger

130 g white sugar

20 g honey

1/4 tsp salt

3 eggs

150 g AP flour

1 tsp baking powder

1 tsp lemon zest

2 tbsp orange blossom water
125 g butter, melted

Cream sugar, honey, salt & eggs together until very fluffy. 

Sift the flour & baking powder over the mixture. Gently fold in. 

Fold in the melted butter, zest & orange blossom. Chill in the fridge for 2 hours or overnight. 

Oven 350. Butter & flour a madeleine pan. For a standard size madeleine pan, use 1 tbsp of batter, for mini madeleine pan, use 1 tsp of batter. Make sure you use batter directly from the fridge, keep batter between bakes in the fridge. 

Bake for 10-12 minutes, until edges are golden. Shake from pan.

*I used a standard size madeleine pan and got about 24 madeleines.