Pumpkin Crunch Cake ~ everything the name implies!
Loaded with pumpkin fall spices that are perfectly balanced (if I do say so myself!)
Cream cheese icing with pumpkin cake is my all time favorite combination of cake & icing.
The crunch for this cake? Granola Cereal!
Kashi GoLean Crunch to be exact!
I know you may be thinking, “Cereal” Really?” But it worked perfectly!
Here we are at my favorite time of year! FALL!
The weather is getting colder and the flavors are getting bolder!
Nutmeg, cinnamon and cloves are laced on just about everything from Pumpkins to Apples!
Speaking of apples, what do you do with all of them, as they are in full abundance now!
Start here with my most popular and best apple recipes!
Ok so apparently I love saying Crepes.
Ay ay ay by the end of that video I swear I’ll never say it again!
But make this Crepe Cake again? You better believe it! I will over and over! It was so good!
If you are looking for an elegant, light, delicate, low sugar cake recipe to impress your guests;
THIS IS YOUR CAKE!
How fun are marshmallow nail polish cupcake toppers!?
I mean, you don’t even really need a reason to make these adorable little things, but how much more perfect is it to present to your most glamorous friends!
We all know how much little girls want to glam up as well, so the next teen sleepover can be complete with these awesome cupcakes!
I am not sure who to credit for this brilliant idea since the internet is swirling with literally hundreds of these images!
But a great big thank you to the originator of the marshmallow nail polish idea! Pure Genius!
When I made this Chocolate Mousse Cake originally it was ALL CHOCOLATE of course!
But something is happening to me in my old age (well…lots of things are happening to me, but let’s not even go there!)
My tastes are changing and I am branching out to include vanilla in some of my dessert choices!
Let me just say I am so happy I did!
The combination of this
yellow cake with the chocolate mousse and ganache is out of this world!
White Chocolate Raspberry Mousse cake is yet another perfect combination of flavors coming at ya!
The highly regarded White Chocolate Cake from my past life has finally made its reappearance here at
Gretchen’s Bakery but as always; this time around I do it just a little bit better than before!
Raspberry Mousse filling is hitting the scene for the first time and you are going to just FLIP when you try this cake!
Now as with any
building on recipes project, it is just that~ A PROJECT!
But all great things take some time don’t they?
However I always try to show you the best most efficient ways to get to the end and I will do that again here.
You can prepare this White Chocolate Cake recipe in advance since I always
freeze my cake layers before assembling anyway.
The raspberry mousse should only be done at the point of assembly since you will see I am doing this as a molded cake (meaning I am building it inside of
a ring mold rather than traditional filled layer cake style) Because this type of mousse filling is a Paté Bombe style preparation it is meant for molding; this way it keeps it luxurious texture.
I went for my
Buttercream Recipe to ice this cake and made it fabulously White Chocolate Buttercream simply by adding melted white chocolate to it!
You can of course use any recipe you prefer and
whipped cream would also be great here!
I wanted to bust out my
Russian Piping Tips again and thought what better cake than the White Chocolate Raspberry Mousse cake to do so!?
FOR THE GRETCHEN’S BAKERY CAKE DECORATING KITS WITH BEST PASTRY BAGS AVAILABLE: CLICK HERE VIDEO
White Chocolate Cake
Gretchen's Bakery Egg Whites 3 large (120g) Whole Milk ¾ cup (180ml) Vanilla Extract 2 teaspoons Cake Flour 3 cups (360g) Baking Powder 4 teaspoons (20g) Granulated Sugar 1½ cup (300g) Salt ¼ teaspoon Unsalted Butter 9 Tablespoons (126g) Whole Milk ¼ cup (60ml) White Chocolate Couverture 6 ounces (approx 1 cup) (168g)
Combine the cake flour, granulated sugar, baking powder and salt in a large mixer and blend on low speed to combine well. Add the softened butter and the first measure of milk ¾ cup and mix on low- medium speed. Once incorporated mix on medium to high speed for 1½ minutes to develop the batter. Whisk together the eggs, vanilla and first portion of milk (¼cup) add it in 3 additions to the batter while mixing on low-medium speed. Be sure to scrape the bottom and sides of the bowl to avoid lumps. Mix just until smooth batter is achieved. Add the melted white chocolate all at once and mix smooth. Pour into prepared pans and bake in a preheated 350° F oven Until Its Done Approximately 25-30 minutes for cake rounds & 18-22 minutes for cupcakes
Raspberry Mousse Recipe
Gretchen's Bakery Heavy Cream 1½ cup (360ml) Gelatin Sheets 4 Egg Yolks 3 (54g) Whole Egg 1 (50g) Granulated Sugar 3 Tablespoons (42g) Raspberry Puree 1 cup (240ml)
Bloom the gelatin sheets in cold water Whip the heavy cream to medium-soft peaks- reserve in the refrigerator until needed Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F Squeeze the excess water out of the gelatin sheet then add to the hot egg yolks, whip smooth to dissolve the gelatin Add the warm (approximately 70°F) puree to the egg yolk mixture and whip smooth You can adjust the color with a touch of red food color if desired Once the raspberry mixture has cooled to approximately 70°F fold in the whipped cream Assemble cake immediately as shown in the video