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Use Those In-Season Cherries – Make a Simple and Delicious Clafoutis!

Each year, around this time, I start to make sure I use in-season cherries to make this simple and delicious Clafoutis.  It’s not too sweet, the flavor of the cherries and the truly simple process ensure that this a recipe you’ll want to make over and over again!

Seriously – go to the grocery store, buy some cherries and make it now.  Now!  Most of the ingredients are things you probably already have in your cupboards, and cherries are in season for such a short time that a cherry clafoutis is a treat that’s only available a short time each year.   Of course, you can try it with other fruit, and I’ll definitely be doing that in my house – perhaps blackberries or raspberries – yum yum!

Simple Delicious Clafoutis

Simple and Delicious Clafoutis, made with in-season cherries.

I bought the ingredients on Sunday and had an impromptu live on my Facebook page yesterday during my lunch hour.  It’s that fast and simple!

The plate I used is Polish Stoneware – I have quite a collection and they actually have it available on Amazon.com!  If you’re interested, click the image to the left and you’ll be directed right to this very plate!  It truly is one of my favorites and always makes whatever is inside look awesome.

Without further ado, here’s the video of the live session!  Enjoy and make this – I mean it – go and make it now!

 

Print Recipe
 Clafoutis
Simple Delicious Clafoutis
Prep Time 5 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
  • 20 oz Cherries Fresh, Stemmed and Pitted
  • 2 tbsp Butter Melted
  • 4 ea Eggs Room Temp
  • 1 cup Milk Whole Milk, Room Temp
  • 1/4 tsp Salt
  • 1/2 cup Granulated Sugar You'll need an additional 2 tbsp for dusting
  • 1/2 tsp Almond Extract
  • 1/2 tsp Vanilla
  • Powdered Sugar Just enough for dusting!
Prep Time 5 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
  • 20 oz Cherries Fresh, Stemmed and Pitted
  • 2 tbsp Butter Melted
  • 4 ea Eggs Room Temp
  • 1 cup Milk Whole Milk, Room Temp
  • 1/4 tsp Salt
  • 1/2 cup Granulated Sugar You'll need an additional 2 tbsp for dusting
  • 1/2 tsp Almond Extract
  • 1/2 tsp Vanilla
  • Powdered Sugar Just enough for dusting!
Simple Delicious Clafoutis
Instructions
  1. Preheat the oven to 350 Degrees
  2. Grease a round baking dish with butter and dust with about 2 tbsp of sugar (the dish should be as close to 10" round as possible)
  3. Pit the cherries and add them to the baking dish - they should cover the bottom.
  4. Mix the eggs with the sugar and salt, whisk well.
  5. Whisk in the flour, 1/3 at a time until thoroughly incorporated.
  6. Add the milk, vanilla, and almond extract. Mix well until thoroughly incorporated.
  7. Add the melted butter and mix thoroughly.
  8. Pour the mixture over the cherries and back 40-45 minutes until it has puffed up and turned golden brown.
  9. Dust lightly with powdered sugar and serve.
Recipe Notes
  1. I let my Clafoutis cool enough before dusting so that the powdered sugar doesn't melt.
  2. This can be served warm or chilled.  Typically, we have our first pieces warm and place the leftovers wrapped loosely in plastic wrap in the fridge to enjoy later!
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Macarons – Using the French Method

Last week we made Macarons using the French Method.  I’ve been making macs for about 3 years now, and I’ve been grateful that they have always turned out well.  A girl can only get so far on a wing and a prayer though, so I headed over to Sur la Table late in June for a real, live, macaron class.

To say the class was life-changing would be an exaggeration, but man, it was definitely nice to be able to actually see and feel the consistencies of the merengue and batter live and in person.  I love baking and decorating classes and this one was no exception!

I also went LIVE on Facebook last week to demonstrate, and it was an early Saturday/Sunday morning kind of thing – that means I was rushing to go live for my small band of dedicated followers and therefore am resplendent in all of my no-makeup glory.  The macarons are what matter though, right?   RIGHT?!

Regardless of your perceived skill, regardless of whether you have make-up on, you should definitely give Macarons a try.  They are such glorious little rounds of deliciousness!

Before I get to the videos, if you want to try some of the Amoretti Blood Orange, just click the link to head over to their site and pick some up!  I don’t get paid by Amoretti, I just love this stuff 😉

Here’s a video how the batter should look

Yeah, that video is HUGE in size – hah!  Well, at least you can see exactly what I’m talking about!

Making the Macaron Shells

Filling the Macarons

Print Recipe
 Macarons - French Method
Delicious Macarons
Prep Time 15 Minutes
Cook Time 14 Minutes
Passive Time 1.5 Hours
Servings
Macarons
Ingredients
Macaron Shells
  • 7 Oz Powdered Sugar
  • 4 Oz Almond Flour Ground Fine
  • 4 Oz Egg Whites Aged (by weight)
  • 1/8 tsp Cream of Tartar
  • 3.5 Oz Granulated Sugar
Blood Orange Ganache
  • 4 oz Dark Chocolate Good Quality, Finely Chopped
  • 4 oz Heavy Whipping Cream
  • 2 tbsp Unsalted Butter
  • 1 tbsp Blood Orange Paste Amoreti Brand
Prep Time 15 Minutes
Cook Time 14 Minutes
Passive Time 1.5 Hours
Servings
Macarons
Ingredients
Macaron Shells
  • 7 Oz Powdered Sugar
  • 4 Oz Almond Flour Ground Fine
  • 4 Oz Egg Whites Aged (by weight)
  • 1/8 tsp Cream of Tartar
  • 3.5 Oz Granulated Sugar
Blood Orange Ganache
  • 4 oz Dark Chocolate Good Quality, Finely Chopped
  • 4 oz Heavy Whipping Cream
  • 2 tbsp Unsalted Butter
  • 1 tbsp Blood Orange Paste Amoreti Brand
Delicious Macarons
Instructions
  1. Pulse almond flour and powdered sugar in a food processor to remove any lumps. Set aside.
  2. Put egg whites and cream of tartar in stand mixer and whip on #4 until frothy.
  3. Rain the sugar in a slow steady stream while continuing to whip, change speed to 6 after all sugar is added.
  4. Sift flour and almond mixture 3 times to ensure that all lumps are removed.
  5. When merengue is at the stiff peak stage, turn off mixer and remove bowl. Clean off whisk to get all of the merengue into the bowl.
  6. Add one half of the dry ingredients to the merengue and fold until combined.
  7. Add remaining dry ingredients to the mixture and fold gently until the mixture reaches a lava-like consistency. What you're looking for is a mixture where the batter will fall back in on itself when drizzled from a spatula.
  8. Pipe the macarons onto a cookie sheet covered with a silicon mat or parchment. I use a #12 tip for this.
  9. Tap the cookie sheets on the counter several times until the tops of the macarons are smooth and there are no air bubbles.
  10. Rest the macarons until the tops get a thin skin on them and they are no longer shiny (this can take anywhere from 30 minutes to an hour, depending on your humidity)
  11. Place the Macarons (only 1 sheet at at time!) in a pre-heated 300 degree oven on the middle rack.
  12. Back for about 14 minutes, turning the macs halfway through. Note, this time can vary depending on your oven temp, humidity and all kinds of factors - you may need to experiment!
  13. Cool on the cookie sheets - if the Macarons are baked properly, they should pop right off the sheets when they are cool.
  14. Fill each pair of shells with your choice of filling.
Blood Orange Ganache
  1. Finely chop the dark chocolate and place in a bowl.
  2. Heat the cream to just before boiling (it should be steaming) and pour over the chocolate. Let sit for about 2 minutes.
  3. Whisk the chocolate and cream until melted and smooth.
  4. Add the butter and whisk to combine.
  5. Add blood orange paste and whisk to combine.
  6. Let the ganache set until it has reached a piping consistency. Similar to buttercream.
Recipe Notes
  1. This is simply one method of making Macarons.  There are 3 more methods that we'll be trying in coming weeks - Swiss, Italian, and Broma.
  2. Getting your batter to the correct consistency takes practice!  I've been making these on and off for about 3 years, and I finally believe I've gotten it right -
  3. Macarons are finicky.  If they're not right the very first time you make them, don't despair!  Chances are they'll still taste good, so eat them!  Once you're totally buzzed on the sugar, try again 🙂
  4. If you want colored macarons, add the coloring (gel or powder only) to the egg whites when they're at soft peak stage.
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Tangy Lemon Curd – So Easy to Fall in Love!

Lemon Curd!  So intimidating for some, but so very easy to make at home!  I know – you’ve all heard the stories about people trying to make homemade lemon curd and ending up with scrambled eggs.  It’s so tempting to just pick up a jar from the shelf at the market and call it done, but what’s the fun in that?!  Making lemon curd at home is so easy!  It’s also pretty quick!

Imagine your life with this recipe under your belt…  Imagine the oohs and ahhs of those who taste it when they ask where you bought it and you reply (modestly, of course and with a little exaggeration) “Oh, I made it myself!  It wasn’t easy, but you’re worth the extra trouble!”  We can’t give away all of our secrets, friends!

Imagine, if you will, a delicious cake, with the thinest coating of fragrant and tangy lemon curd between the layers!  Or, perhaps filled inside a cupcake (which is what we’re doing in the video below).  If you like lemons, and I know you do, you won’t want to miss out on this one!

I’ll show you a super easy technique to make fresh, homemade, lemon curd in first video below.  Then, we’ll use that curd to fill some Pink Lemonade cupcakes and frost them with a tri-color rosette to finished them off in a lovely way.  I love the way that these turned out!  Be warned, this curd is tangy, so if you are looking for a softer taste, you may prefer a different filling – perhaps the white chocolate lemon ganache that we’re making next week!

Tools

Making the Lemon Curd

 

Filling and Frosting the Cupcakes


Print Recipe
 Tangy Lemon Curd - So Easy!
Easy Lemon Curd Recipe and Tutorial - Bake with Rho
Servings
Ingredients
  • 3/4 Cup Freshly Squeezed Lemon Juice
  • 3 ea. Egg Yolks
  • 3 tbsp Cold Butter
  • 2/3 Cup Granulated Sugar
  • 1 pinch Kosher Salt
  • 1/2 tsp Vanilla Extract
Servings
Ingredients
  • 3/4 Cup Freshly Squeezed Lemon Juice
  • 3 ea. Egg Yolks
  • 3 tbsp Cold Butter
  • 2/3 Cup Granulated Sugar
  • 1 pinch Kosher Salt
  • 1/2 tsp Vanilla Extract
Easy Lemon Curd Recipe and Tutorial - Bake with Rho
Instructions
  1. Get Water Simmering for the double boiler while you collect your ingredients.
  2. In a heavy saucepan, combine the lemon juice, sugar and egg yolks.
  3. Whisk to thoroughly combine and place over the double boiler.
  4. Whisk constantly while heating to a simmer. The curd should start to thicken.
  5. Once the curd has started to simmer and has thickened, remove from the heat.
  6. Whisk in each of the tablespoons of butter until completely incorporated.
  7. Whisk in the salt and vanilla.
  8. Strain into a container and place plastic wrap directly on top of the curd so that a skin doesn't form.
  9. Cool to room temperature and then place in the refrigerator until cold.
Recipe Notes
  1. This is very tangy and works absolutely best as a thin coating in between cake layers.
  2. If using for cupcake filling, I recommend a sweeter recipe to offset the tartness of the curd.
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Beautiful and Refreshing Pink Lemonade Cake

Join Ana and me as we walk you through making this beautiful and refreshing Pink Lemonade cake!  In May, our month of lemony goodness, I knew that I wanted to attempt a pink lemonade cake.  I’d seen recipes for them before, but they all required frozen pink lemonade concentrate.  If you’ve been following us the last couple of months, you know how I feel about that!  Not good.  That’s how I feel about that, not good!  I just knew that there had to be a way to get that tart lemony flavor that is perfect offset by another, as yet unidentified, fresh fruit.  I also knew that that I would have to figure it out.  Challenge Accepted!

I began my research into pink lemonade with my dear friend Google Search.  Perhaps you’ve heard of her.  She’s actually kind of my best friend, but we don’t talk about that out loud.  Anyway, I simply started looking for homemade pink lemonade recipes and my pal returned more results than you could shake a stick at!  Seriously, I tried shaking a stick – not a dent.

There are two schools of thought on pink lemonade, and these are either the addition of fresh strawberry or the addition of fresh raspberry.  I read a little further, browsed a few more articles and recipes and decided that the raspberry seemed to be the most authentic.

A plan was born!  A plan was tested, and a plan failed.  Brainstorming continued…  more tests were run, and a winner emerged!  To describe how proud of myself I was would be impossible.  This was one of my first attempts ever at making modifications to a recipe and delivering something completely different.

Pink Lemonade Cake Recipe and Tutorial - Bake with Rho

Isn’t she gorgeous?

This definitely won’t be the last!  I’m in love with this cake and am eager to keep pushing my own boundaries and if the experiments work out, you can bet I’ll be sharing them here – If you want to see experiments that don’t work out, well, those are on our Facebook LIVE broadcasts!  You could try the nut butter episode as a great example of me modifying a recipe to a spectacular failure!  But I digress – you’re here for a Beautiful and Refreshing Pink Lemonade Cake, and a pink lemonade cake you shall have!

As a bonus, we’re also posting the video on how to make the oh-so-pretty tri-color rosettes that cover the cake.

To get started, there are a few things you’ll need:

Making the Pink Lemonade Cake

Frosting the Cake

 

 

Print Recipe
 Beautiful and Refreshing Pink Lemonade Cake
Pink Lemonade Cake Recipe and Tutorial - Bake with Rho
Prep Time 30 minutes
Cook Time 40 minutes
Servings
ounces
Ingredients
  • 375 grams Cake Flour
  • 375 grams Granulated Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 6 large Egg Whites Room Temp
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1/2 cup Raspberry Simple Syrup
  • 2 tsp Vanilla Extract
  • 1 cup Butter Room Temp
  • 2 tbsp Vegetable Oil
  • 3 drops Pink Food Color Use Gel Color
Prep Time 30 minutes
Cook Time 40 minutes
Servings
ounces
Ingredients
  • 375 grams Cake Flour
  • 375 grams Granulated Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 6 large Egg Whites Room Temp
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1/2 cup Raspberry Simple Syrup
  • 2 tsp Vanilla Extract
  • 1 cup Butter Room Temp
  • 2 tbsp Vegetable Oil
  • 3 drops Pink Food Color Use Gel Color
Pink Lemonade Cake Recipe and Tutorial - Bake with Rho
Instructions
  1. Pre-heat oven to 350 degrees F and prepare your 8" cake pans.
  2. Add the dry ingredients to the mixing bowl of your stand mixer (flour, sugar, baking powder, and salt).
  3. Add the softened butter.
  4. Turn the mixer (with the paddle attachment) on to stir speed.
  5. In a medium bowl, whisk together all the wet ingredients (egg whites, lemon juice, raspberry simple syrup, vanilla extract, vegetable oil, and pink food color.
  6. Add 1/3 of the mixture to the dry ingredients.
  7. Turn the mixer on stir, easing up to 4 (on a KitchenAid) and beat for about 30 seconds on 4. (scrape the bowl when finished)
  8. Add half of the remaining liquid ingredients and whip on 4 for another 30 seconds. (scrape the bowl when finished)
  9. Add the remaining liquid ingredients and beat on 4 for another 30 seconds. Once the mixture has come together and is starting to look like you'd expect cake batter to look, stop and scrape the sides of the bowl and the paddle attachment.
  10. Mix at speed 8 for about 15-20 seconds.
  11. Divide batter evenly between your prepared pans.
  12. Turn the temperature of the oven down to 325 degrees F and quickly put the batter filled pans in.
  13. Bake for 40-45 minutes. Make sure you test this cake with a toothpick to make sure it's done in the middle! If the cake needs more than 45 minutes to cook completely, check it every 2 minutes until it's done.
Recipe Notes
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Candied Lemon Peels – Quick and Easy!

Have you ever tried homemade candied lemon peels?  If not, you honestly just don’t know what you’re missing!  They’re so tasty!  Not only are they great to eat by themselves, they make a great garnish for your baked goods and drinks.  In our month of lemon love, this is one recipe I threw in as a bonus – they’re relatively quick and easy to make, they store well, and you can keep some on hand for whenever you like!

Lemons aren’t the only citrus you can candy, of course – Limes, oranges and grapefruit all candy nicely with just a few tweaks to the recipe.  I don’t recommend using the peels after a piece of fruit has been juiced, because they’re no where near as pretty!  Juicing the citrus can mangle the peels, and for this, you want pretty, pretty peels.

Buy the prettiest pieces of citrus you can find for this – bright colors and no discoloration to the peel makes a big difference in how these turn out, and you can use the “uglier” pieces for juicing and zesting.

Helpful hint – when you need fresh squeezed citrus juice, always zest the fruit first!  You can store the zest in an air tight container in the freezer and use whenever you want to add a little zing to a sweet or savory dish!

I used the peels I made in this video to garnish my adult version Pink Lemonade – fancy!

See the short video below for tips on both the candied lemon peels and the raspberry simple syrup used in the Pink Lemonade recipe.


Print Recipe
 Candied Lemon Peels - Quick and Easy!
Candied Lemon Peels Recipe and Tutorial - Bake with Rho
Servings
Ingredients
  • 4 ea. Lemons
  • 2 cups Granulated Sugar Plus some extra for coating the peels
  • Cold Water About 8 cups total
Servings
Ingredients
  • 4 ea. Lemons
  • 2 cups Granulated Sugar Plus some extra for coating the peels
  • Cold Water About 8 cups total
Candied Lemon Peels Recipe and Tutorial - Bake with Rho
Instructions
  1. Cut the lemons into slices about 1/4 inch thick, then cut those slices in half
  2. Remove the pulp from the slices
  3. Place the peels in saucepan, add cold water, and bring to a boil.
  4. Drain the peels, add more cold water and bring to a boil. Repeat this step one more time, for a total of 3 boils.
  5. Remove the drained peels from the saucepan and set them aside.
  6. Add the Sugar and two cups of fresh water to the sauce pan and bring to a boil until the sugar is dissolved, stirring occasionally.
  7. Add the lemon peels and simmer until the pith (the white part) is translucent. (about 15 minutes, typically)
  8. Prepare a cookie sheet by placing a cooling rack inside.
  9. Remove the peels from the saucepan with tongs or something similar, placing them on the cooling rack in a single layer.
  10. Put in a 170 degree oven for 30 to 45 minutes.
  11. Remove from the oven and cool.
  12. Place a small amount of granulated sugar in a Ziplock bag, add the peels and shake to coat.
Recipe Notes

When I'm not using the peels right away, I just leave them in their ziplock bag with the sugar and store them in a cool, dry place.  Your refrigerator is not dry!  Don't put them in the fridge -

If using different citrus, you may need to add to the initial "boils" to remove the bitterness or to reduce the number of boils if fruit is sweeter, like an orange.  Rule of thumb is 2 boils for oranges, 4 boils for grapefruit or limes.

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Pink Lemonade – A Refreshing Summertime Drink

Pink Lemonade…  So refreshing and perfect for summertime.  This month, my focus was on all of the wonderful things we can do with lemons – and we’re starting off with this delicious recipe for pink lemonade.  First, because it’s awesome – I love to mix up a pitcher, add just a touch of vodka, and have a “grown-up” afternoon by the pool.  Second, I use the ingredients from this pink lemonade recipe to create a pink lemonade cake next week!

I’ve made a pink lemonade cake in the past, and I wasn’t in love with it – first of all, one of the ingredients was frozen pink lemonade concentrate – Now, I just don’t understand the point of a scratch cake when you’re adding something like frozen concentrate or (and I know it makes me a baking snob) Jello.  This sent me on a quest to find out exactly what makes pink lemonade pink, anyway?

There are two schools of thought here – either strawberries or raspberries.  After doing a little research, the addition of raspberries seemed like the most authentic, and I knew they’d pair wonderfully with the lemon juice to make a pitcher full of pink lemony goodness!

This recipe makes a ton of raspberry simple syrup, which keeps quite nicely in an air tight container in the fridge.  This is a good thing, since we’ll need about 1/2 cup next week!

As a bonus this week, we’re also making candied lemon peels – you can make candied peels of nearly any citrus fruit and they’re great for garnishes and also for eating by themselves – I’ve made them for the Christmas holidays in the past, and they were a big hit!

This video contains the tutorial for the Raspberry Simple Syrup and also the Candied Lemon Peels – They were easy to make in the same tutorial so the same video will be posted on both recipes!


Print Recipe
 Pink Lemonade
Pink Lemonade Recipe and Tutorial - Bake with Rho
Servings
Ingredients
Raspberry Simple Syrup
  • 6 oz Raspberries One little container
  • 2 cup Granulated Sugar
  • 2/3 cup Water
Lemonade
  • 6 cups Cold Water
  • 1 cup Freshly Squeezed Lemon Juice About 7 medium lemons
  • 1 cup Raspberry Simple Syrup
  • Ice
Servings
Ingredients
Raspberry Simple Syrup
  • 6 oz Raspberries One little container
  • 2 cup Granulated Sugar
  • 2/3 cup Water
Lemonade
  • 6 cups Cold Water
  • 1 cup Freshly Squeezed Lemon Juice About 7 medium lemons
  • 1 cup Raspberry Simple Syrup
  • Ice
Pink Lemonade Recipe and Tutorial - Bake with Rho
Instructions
Raspberry Simple Syrup
  1. Put the Raspberries, Sugar and Water in a saucepan and heat on medium-high.
  2. Heat to a boil, stirring occasionally.
  3. Simmer 10-12 minutes - the raspberries should just be falling apart.
  4. Pour the raspberry mixture through a fine strainer into a heat-proof bowl. Set aside to cool a bit.
  5. Once cool, place in an air tight container in the fridge to cool completely before making Lemonade (about 30 minutes to an hour)
Pink Lemonade
  1. Put one cup of raspberry simple syrup in a pitcher.
  2. Add the lemon juice.
  3. Add the water and fill with ice.
  4. Stir gently and serve.
Recipe Notes

I usually add about 3 jiggers of vodka to this recipe to make the adult version - Also, you can garnish with fresh raspberries or the candied lemon peels mentioned earlier!

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Putting it Together – Frost it Upside Down!

by Posted in Tutorials, Videos Tagged , , , , 4 Comments

Frost it upside down?  What kind of sorcery is this?!  It’s actually a pretty simple and effective technique to get smooth sides and clean edges.  So far in the April series of videos, we’ve created tutorials for creating a Simple, Delicious, Modified Box Cake; Easy and Fresh Strawberry Filling; and Light & Fluffy Swiss Merengue Buttercream.  This is the week that we put it all together and by using the upside down method, we achieve a gorgeous, professional quality, finish.

Before we get into the tools and the video, let me say that as I’m editing these I’m definitely noticing a difference in both me and Ana during the taping.  We’re both just a little more relaxed, Ana is participating (watch her hand, as she grabs some cake scraps and listen her her moans of what I can only assume is ecstasy as she’s eating it behind the camera) and we’re both having a better time overall – Thank goodness – that “deer in the headlights” look had to go!  The editing still needs work, I’m starting to get the hang of it, and will be working to improve the transitions for the May batch of videos, we certainly hope you’re along for the ride!

There are some tools I use every single time I frost a cake (you recognize a lot of them from Rho’s Top Tools for Home Bakers – Part 2, and they’re linked here again for convenience:

Also, as a bonus – if you’re interested in that GINORMOUS serrated knife I show at the beginning of the video, it’s from Fat Daddios.

I hope you enjoy the tutorial!  Please don’t be shy about questions or comments, either here, or on our Facebook page, we love to see your finished products and chat with you about ongoing projects or questions!

 

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Light & Fluffy Swiss Merengue Buttercream

How do I love thee, Swiss Merengue Buttercream?  Swiss Merengue Buttercream (SMBC) is one of my absolute favorite coverings for a cake.  I’ve never been a frosting girl, it’s too sweet to me, and I’m more into salty snacks (hence my undying love and desire for salted caramel, but I digress).

Ana and I whip up some Swiss Merengue Buttercream in the video below, and hopefully show how easy and un-intimidating it is to get this light, silky, not-too-sweet confection to your home kitchens!  Honestly, once most people experience it, they don’t want anything else!  (Which is unfortunate, because American Buttercream has it’s uses, and we’ll explore those later!)

I have some very specific tools and ingredients that I use when making SMBC, and for your convenience, I’m going to link them here:

  1. A great flavoring, like Nielsen-Massey Pure Vanilla Bean Paste.  Granted, in this video, I used Pure Almond Extract, but those gorgeous vanilla beans are just amazing to behold!
  2. A good whisk (This one by Oxo is my favorite, and I have a LOT of whisks)
  3. A high-quality instant-read thermometer (an old-school candy thermometer is also useful, of course I have both!)

Take a look at the video below and give SMBC a try!  If it’s your first time, it’s life-changing!  Be sure to post your questions either here or on Facebook – Share your creations with us, we want to see what you’re doing!

 

Print Recipe
 Swiss Merengue Buttercream
Light and Fluffy Swiss Merengue Buttercream - Bake with Rho
Servings
Ingredients
  • 1 Cup Granulated Sugar
  • 8 ea. Egg Whites Room Temp!
  • 3 Cup Unsalted Butter Room Temp, cut into chunks
  • 1 Cup Powdered Sugar Sifted
  • 2 TBSP Vanilla Any flavoring works - I used Pure Almond in the video
Servings
Ingredients
  • 1 Cup Granulated Sugar
  • 8 ea. Egg Whites Room Temp!
  • 3 Cup Unsalted Butter Room Temp, cut into chunks
  • 1 Cup Powdered Sugar Sifted
  • 2 TBSP Vanilla Any flavoring works - I used Pure Almond in the video
Light and Fluffy Swiss Merengue Buttercream - Bake with Rho
Instructions
  1. Start the water for the double boiler - you want it simmering when you've combined the eggs and sugar.
  2. Separate 8 eggs - Make sure that there are absolutely no yolks in the whites or they won't whip properly.
  3. Add the eggs and the 1 cup of granulated sugar to a heat-proof bowl. Typically, I just use the bowl from my stand mixer. Whisk to combine.
  4. Place over the simmering water, creating a double boiler, and whisk constantly until the temperature of the mixture reaches 160 degrees.
  5. Remove from heat. Put the bowl back on the stand mixer, or pour the mixture into the bowl of the stand mixer, and whip (using the whisk attachment) on high for 7 to 10 minutes. The mixture should be cooled completely and should be at stiff peak consistency. Feel the bowl, if it has any heat at all, it's not done.
    This is how a stiff peak looks!
  6. Switch out the whisk for a paddle attachment and begin to add the butter, one chunk at a time. Keep the mixer on medium speed for this (about #4 on KitchenAid). Remember, this will start looking really ugly. Be patient! it will all come together and start looking more like you would expect after about 2/3 of the butter is added. Scrape down the sides occasionally, but especially at the end!
  7. After all the butter has been added, slowly drizzle in the flavoring. If you get spatter, turn the mixer down to stir. Once the flavoring appears to be incorporated scrape down the sides of the bowl.
  8. Add the powdered sugar and stir until it is mostly incorporated. Scrape down the sides of the bowl, and slowly begin increasing the speed of the mixer until you're back at medium-high to high (8-10 on a KitchenAid)
  9. I typically beat the frosting on high for about 5 minutes after it's all put together.
Recipe Notes
    • You can save your egg yolks for other things like custards and curds.  I don't make those things enough to make it worth it, but you may!
    • Make sure your butter is truly room temperature - Not too soft!  if it squishes easily then it's probably too warm.  Take a look at the image below.  It should be soft enough to easily leave an impression but not "melty".

This is what room temperature butter should look like!

This is what room temperature butter should look like!

  • This is just enough for a 4 layer, 8" cake if you are covering only in Buttercream and if you use a different filling, such as fruit.  I prefer to make a 1.5 or a double batch.  If I have extra, I freeze it for cake pops or cupcakes later.  Nothing panics me more than the thought of running out of buttercream while frosting a cake!
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Easy and Fresh Strawberry Filling

Fresh strawberry filling is super easy to make and it really adds an amazing flavor to cakes of all kinds – my particular favorite is vanilla cake, and while I’ve been sitting here typing, I had a brainstorm – I’m positive I’m not the first person to ever think of this but hello…  Banana?   Strawberry Banana cake?!  Now my heart is racing…  I need a minute.

Ok, we’ll get back to that strawberry banana idea a bit later, but right now it’s time for part two in our tribute to Matt and Gladys!  Actually, today is their 1 year anniversary, so happy anniversary, dear friends!

I’ll admit, I’m a total snot about cake fillings.  Most of them, especially this strawberry filling, are so easy to make that I just cannot understand why a professional would use anything less.  That’s my own personal preference, and I’m sure I’ll get a ton of feedback explaining the whys and wherefores of using ready-made cake fillings.  The smell alone is enough to make me delirious, I can’t imagine giving up all of the smells the completely invade my house when I’m baking – and that includes the fillings – But enough of me and my bias toward pre-made filling (Dear Lord, don’t even get me started on using jams and preserves for filling, just don’t).

Let’s talk about the video – This, our second video was a little more complicated than the first – We had to film in parts instead of straight through like the first one, so a few more editing skills were required.  I’m starting to get the hang of this iMovie thing though, so each subsequent effort will be better.  I’m still not super comfortable on camera but it does get better and I’m really looking forward to my LIVE sessions on Facebook to help me get even more relaxed.

Don’t forget!  On the 15th I’ll be sending our e-mail subscribers the Shopping List for May and on the 20th, someone will win a $20 Amazon card!  You must be a subscriber to our newsletter and you must also like our Facebook page to be eligible.  Good luck to this month’s entrants and as always the results will be delivered via Facebook LIVE 🙂

As always, the recipe appears below the video – Enjoy!  Don’t forget to share your creations on our Facebook page, and be sure to let us know if you have any questions or ideas for future videos!

 

Print Recipe
 Fresh Strawberry Filling
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 pound Fresh Strawberries diced (weigh before dicing)
  • 1.5 cup Sugar
  • 2 tbsp Cornstarch
  • 2 tbsp Warm Water
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 pound Fresh Strawberries diced (weigh before dicing)
  • 1.5 cup Sugar
  • 2 tbsp Cornstarch
  • 2 tbsp Warm Water
Instructions
  1. Clean, hull, and dice fresh strawberries - transfer immediately to a saucepan.
  2. Add sugar and mix well
  3. Using a potato masher or similar tool, mash the strawberries and sugar together until the sugar is clear.
  4. Mix the cornstarch and water together and then add it to the pan, stirring it in well.
  5. Heat over medium heat, stirring constantly until boiling. The mixture should noticeably thicken.
  6. Remove from heat, add to a container, cover it loosely with plastic wrap and let sit for about an hour.
  7. Cover tightly and place in refrigerator overnight to set.
Recipe Notes

Notes

  • Overnight in fridge is best.  If you can't let this rest overnight, make sure it is COLD when you use it.
  • You can replace fresh with frozen strawberries in equal parts.
  • If making more than one batch or if you aren't happy with the thickness of the filling, you can add more cornstarch mixture after the filling reaches a boil.  Always mix equal parts cornstarch and water and start SMALL - 1/2 teaspoon at a time.  What I would do is make another 2 tablespoons and then use a 1/2 teaspoon to add a little at a time until I reached my desired consistency.
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Simple, Delicious Modified Box Cake

In the first video, I demonstrate how to create a simple and delicious modified box cake.  This cake is moist and flavorful and has a great texture.  For those bakers who want a made from scratch taste this is a convenient way to go.  It’s also stackable, so if you’re planning a cake with more than one tier, this cake can withstand doweling and stacking with no problems!

This first video is definitely an example of how much Ana and I don’t know about production!  I was incredibly nervous, of course, but as the day went on we both got much more comfortable.  You’ll definitely see that in the other 4 videos posted in April.  I’m sure we’ve made some mistakes, but we’re in my kitchen, having some fun and hopefully getting you involved along the way!

In this, and in many recipes, I use Neilsen Massey Vanilla Bean Paste.  I’ve found the best place to get it is on Amazon.com and I’ve provided a handy link.  There’s nothing quite like seeing all of those lovely vanilla beans in cakes and frostings!

The recipe is posted directly below the video!  Please get involved by posting your comments, questions and requests for future demos either on this page or on Facebook.  We love to hear from you!

 


Print Recipe
 Modified Box Cake
This cake is moist and flavorful and has a great texture. For those bakers who want a made from scratch taste this is a convenient way to go. It's simple and a great jumping off point for new bakers and those who are just starting decorating.
Bake with Rho - Simple, Delicious Modified Box Cake Demo
Prep Time 5 minutes
Cook Time 1 hour
Servings
party servings
Ingredients
  • 1 ea. Boxed Cake Mix I use Duncan Hines
  • 1 cup Flour
  • 1 cup Sugar
  • 1 dash Salt
  • 3 ea. Eggs Use large eggs at room temperature
  • 1 cup Water
  • 1 cup Sour Cream At room temperature
  • 2 tbsp Flavoring I used vanilla bean paste, but you can pair the flavoring to that of the cake mix.
Prep Time 5 minutes
Cook Time 1 hour
Servings
party servings
Ingredients
  • 1 ea. Boxed Cake Mix I use Duncan Hines
  • 1 cup Flour
  • 1 cup Sugar
  • 1 dash Salt
  • 3 ea. Eggs Use large eggs at room temperature
  • 1 cup Water
  • 1 cup Sour Cream At room temperature
  • 2 tbsp Flavoring I used vanilla bean paste, but you can pair the flavoring to that of the cake mix.
Bake with Rho - Simple, Delicious Modified Box Cake Demo
Instructions
  1. Pre-heat Oven to 300 Degrees
  2. In the bowl of a stand mixer on the stir setting, combine the eggs, water, sour cream and flavoring.
  3. While the liquid ingredients are incorporating, whisk together the cake mix, flour, sugar and salt. (I use a medium sized pyrex bowl.
  4. Turn off the mixer and add the dry ingredients all at once.
  5. Turn the mixer on, using the stir setting until the ingredients are just wet. Scrape the bowl.
  6. Turn the mixer to medium speed (4 on my KitchenAid) for two minutes.
  7. While the batter is mixing, prepare two 8" cake pans, using pan grease or the grease/flour method.
  8. Turn off the mixer and distribute the batter evenly between the two pans.
  9. Place in the oven on the middle rack and bake for 30 minutes.
  10. After 30 minutes, turn the oven up to 325 degrees (do NOT open the door) and bake for an additional 25 - 30 minutes.
  11. Make sure to test for doneness - does the top of the cake spring back? Does a toothpick inserted in the center come out clean? If so, remove the cakes from the oven and set them on a cooling rack for 5 minutes.
  12. After 5 minutes, remove the cakes from the pans and cool.