42 . Cakeboi Red Velvet Cake with Cream Cheese Icing Striking, bold and captivating, red is perhaps the most dominant of colors, and this red velvet cake is no exception; it reigns as a best seller at Cakeboi. This is one attractive cake. It captures your eye with its scarlet hue and its crown of sweet but tart cream cheese icing. When eating red velvet cake, you’re getting bites of fluffy, moist cake with a creamy, delicate icing that leaves your mouth feeling wonderful. No wonder it’s a timeless classic! Makes one 8-inch (20-cm) cake 2 ⁄3 cup (150 g) butter 5 eggs 12⁄3 cups (375 g) caster sugar 1¼ cups (310 ml) buttermilk, at room temperature 5 tsp (25 ml) liquid red food dye 21⁄3 cups (300 g) self-rising flour ½ cup (50 g) cocoa powder Cream Cheese Icing ¾ cup (172 g) butter, at room temperature 13 oz (375 g) cream cheese, at room temperature 3¼ cups (450 g) icing sugar 2 tsp (10 ml) vanilla extract Preheat the oven to 355°F (180°C). Line a cake tin that is 8 inches (20 cm) in diameter and about 3 inches (8 cm) high with baking paper and set it aside. I don’t grease the sides for this cake, as I find that it rises better this way. In a microwave-safe bowl, heat the butter in the microwave for 1 minute, or until melted, then set it aside until needed. Place the eggs and caster sugar in the bowl of an electric mixer and whisk them on high until thick and glossy. This may take up to 10 minutes. In a separate bowl, mix together the melted butter, buttermilk and red food dye. The mixture may curdle a little, but just keep mixing it. Fold this buttermilk mixture into the egg mixture in three batches using a spatula. Be extra gentle, so you don’t destroy all the air bubbles. Now sift the flour and cocoa powder together, then fold them through the batter in two batches. Once the batter is fully combined, pour it into the prepared cake tin and place it in the oven for 50 to 55 minutes, or until a cake tester comes out clean. Remove the cake from the oven and let it rest in the tin for 10 minutes. Run a knife around the inside of the tin, then turn the cake out and allow it to cool completely on a wire rack. To make the cream cheese icing, place the butter and cream cheese in the bowl of an electric mixer. On medium speed, beat the mixture for 3 minutes, or until it is light and fluffy. Turn the mixer to low and add the icing sugar and vanilla. Mix until the sugar is well combined. Transfer the icing to a piping bag with a round-tip nozzle. To assemble, cut the cake into three even layers, and cut the dome off the top of the cake. Reserve the offcuts, as they can be crumbled for decorating later. Pipe mini Hershey’s Kiss shapes of icing over the first layer of the cake until it is completely covered. Repeat this process until all three layers are covered. Now stack the layers. Crumble the offcuts and sprinkle the crumbs over the top of the cake for extra decoration.42 . Cakeboi Red Velvet Cake with Cream Cheese Icing Striking, bold and captivating, red is perhaps the most dominant of colors, and this red velvet cake is no exception; it reigns as a best seller at Cakeboi. This is one attractive cake. It captures your eye with its scarlet hue and its crown of sweet but tart cream cheese icing. When eating red velvet cake, you’re getting bites of fluffy, moist cake with a creamy, delicate icing that leaves your mouth feeling wonderful. No wonder it’s a timeless classic! Makes one 8-inch (20-cm) cake 2 ⁄3 cup (150 g) butter 5 eggs 12⁄3 cups (375 g) caster sugar 1¼ cups (310 ml) buttermilk, at room temperature 5 tsp (25 ml) liquid red food dye 21⁄3 cups (300 g) self-rising flour ½ cup (50 g) cocoa powder Cream Cheese Icing ¾ cup (172 g) butter, at room temperature 13 oz (375 g) cream cheese, at room temperature 3¼ cups (450 g) icing sugar 2 tsp (10 ml) vanilla extract Preheat the oven to 355°F (180°C). Line a cake tin that is 8 inches (20 cm) in diameter and about 3 inches (8 cm) high with baking paper and set it aside. I don’t grease the sides for this cake, as I find that it rises better this way. In a microwave-safe bowl, heat the butter in the microwave for 1 minute, or until melted, then set it aside until needed. Place the eggs and caster sugar in the bowl of an electric mixer and whisk them on high until thick and glossy. This may take up to 10 minutes. In a separate bowl, mix together the melted butter, buttermilk and red food dye. The mixture may curdle a little, but just keep mixing it. Fold this buttermilk mixture into the egg mixture in three batches using a spatula. Be extra gentle, so you don’t destroy all the air bubbles. Now sift the flour and cocoa powder together, then fold them through the batter in two batches. Once the batter is fully combined, pour it into the prepared cake tin and place it in the oven for 50 to 55 minutes, or until a cake tester comes out clean. Remove the cake from the oven and let it rest in the tin for 10 minutes. Run a knife around the inside of the tin, then turn the cake out and allow it to cool completely on a wire rack. To make the cream cheese icing, place the butter and cream cheese in the bowl of an electric mixer. On medium speed, beat the mixture for 3 minutes, or until it is light and fluffy. Turn the mixer to low and add the icing sugar and vanilla. Mix until the sugar is well combined. Transfer the icing to a piping bag with a round-tip nozzle. To assemble, cut the cake into three even layers, and cut the dome off the top of the cake. Reserve the offcuts, as they can be crumbled for decorating later. Pipe mini Hershey’s Kiss shapes of icing over the first layer of the cake until it is completely covered. Repeat this process until all three layers are covered. Now stack the layers. Crumble the offcuts and sprinkle the crumbs over the top of the cake for extra decoration.98 . Cakeboi This tart comes with an amazing MasterChef story. This recipe is called the golden brown butter tart because it was a dish I cooked on MasterChef during a “golden mystery box challenge.” This particular challenge pitted me against the dessert king Reynold. We were both cooking sweets on the same bench. Reynold is an absolute wizard of modern cooking; he is so intelligent with his ideas. The MasterChef team contrasted us by building up a story arc of a classic-versus-modern dessert-off. Spoiler alert, my classic humble brown butter tart placed me on the top. Makes one 10-inch (25-cm) tart 1 serving Go-To Sweet Pastry Crust (page 18) blind baked Honey-Roasted Figs 8 fresh figs 1 vanilla bean 1 ⁄3 cup (80 ml) honey Brown Butter Filling ½ cup (115 g) butter 2 eggs 2 ⁄3 cup (150 g) caster sugar ¼ cup (35 g) all-purpose flour 1 vanilla bean 1 tbsp (10 g) icing sugar Firstly, prepare your pastry as per page 18. This can be done the day before. I would suggest that you also roast your figs the night before. This gives them enough time to sit in their own juices and soak up all the delicious vanilla. If you’re pressed for time, though, this can be done only a few hours earlier. Preheat your oven to 300°F (150°C). To start the roasted figs, cut them in half, then place them in a roasting tin. Cut the vanilla pod down the center lengthwise. With your knife at a 45-degree angle, run the knife down the cut side of the pod to release the seeds. Add the seeds, the pod and the honey to the figs, and toss to coat them. Cover the tray with foil, then place it in the oven for 15 to 20 minutes to soften the figs. Pour the figs and syrup into a container and store them in the refrigerator overnight. The next day, preheat your oven to 300°F (150°C). It’s time to start on the filling. Firstly, place your butter in a saucepan over medium heat until it melts and slowly comes to a boil. The butter will begin to foam; stir it constantly, as the milk solids will cling to the bottom of the pan. Cook the butter until the milk solids begin to caramelize and release a nutty aroma. Pour the butter into a bowl, then allow it to cool to room temperature. Place your eggs and caster sugar in the bowl of an electric mixer and whisk them on a high speed until they are doubled in size, approximately 10 minutes. Sift in the flour and the seeds from the vanilla bean, removed from their pod the same way as earlier. Using a hand whisk, fold the mixture until it is evenly combined. Once the flour is incorporated, pour the brown butter into the bowl and, using the hand whisk, gently fold the butter into the mixture. To assemble your tart, arrange your honey-roasted figs in the baked tart shell, then pour the filling over the figs. Place the tart in the oven and bake for 40 to 45 minutes; the top of the tart should be slightly golden. Cool the tart to room temperature, then dust it with icing sugar. Golden Brown Butter Tart with Honey-Roasted Figs98 . Cakeboi This tart comes with an amazing MasterChef story. This recipe is called the golden brown butter tart because it was a dish I cooked on MasterChef during a “golden mystery box challenge.” This particular challenge pitted me against the dessert king Reynold. We were both cooking sweets on the same bench. Reynold is an absolute wizard of modern cooking; he is so intelligent with his ideas. The MasterChef team contrasted us by building up a story arc of a classic-versus-modern dessert-off. Spoiler alert, my classic humble brown butter tart placed me on the top. Makes one 10-inch (25-cm) tart 1 serving Go-To Sweet Pastry Crust (page 18) blind baked Honey-Roasted Figs 8 fresh figs 1 vanilla bean 1 ⁄3 cup (80 ml) honey Brown Butter Filling ½ cup (115 g) butter 2 eggs 2 ⁄3 cup (150 g) caster sugar ¼ cup (35 g) all-purpose flour 1 vanilla bean 1 tbsp (10 g) icing sugar Firstly, prepare your pastry as per page 18. This can be done the day before. I would suggest that you also roast your figs the night before. This gives them enough time to sit in their own juices and soak up all the delicious vanilla. If you’re pressed for time, though, this can be done only a few hours earlier. Preheat your oven to 300°F (150°C). To start the roasted figs, cut them in half, then place them in a roasting tin. Cut the vanilla pod down the center lengthwise. With your knife at a 45-degree angle, run the knife down the cut side of the pod to release the seeds. Add the seeds, the pod and the honey to the figs, and toss to coat them. Cover the tray with foil, then place it in the oven for 15 to 20 minutes to soften the figs. Pour the figs and syrup into a container and store them in the refrigerator overnight. The next day, preheat your oven to 300°F (150°C). It’s time to start on the filling. Firstly, place your butter in a saucepan over medium heat until it melts and slowly comes to a boil. The butter will begin to foam; stir it constantly, as the milk solids will cling to the bottom of the pan. Cook the butter until the milk solids begin to caramelize and release a nutty aroma. Pour the butter into a bowl, then allow it to cool to room temperature. Place your eggs and caster sugar in the bowl of an electric mixer and whisk them on a high speed until they are doubled in size, approximately 10 minutes. Sift in the flour and the seeds from the vanilla bean, removed from their pod the same way as earlier. Using a hand whisk, fold the mixture until it is evenly combined. Once the flour is incorporated, pour the brown butter into the bowl and, using the hand whisk, gently fold the butter into the mixture. To assemble your tart, arrange your honey-roasted figs in the baked tart shell, then pour the filling over the figs. Place the tart in the oven and bake for 40 to 45 minutes; the top of the tart should be slightly golden. Cool the tart to room temperature, then dust it with icing sugar. Golden Brown Butter Tart with Honey-Roasted FigsYeast Bakes . 141 Nostalgic Finger Buns Growing up, I remember staring into the glass display cabinet at a bakery, yearning for a delicious finger bun. Sometimes we would take these to school as a treat. If you’ve ever wanted to relive your childhood, then this recipe is for you, for you shall make your own and eat as many as you like! You can pick and choose your toppings or add raisins for a more traditional finger bun. Regardless of what you choose, these finger buns are a real winner. Makes 12 buns To start the dough, sift the flour into a large mixing bowl, then add the sugar, butter, eggs, yeast, salt, milk and water. Stir with a wooden spoon until a dough ball begins to form. Turn the dough out onto a lightly floured work surface. Knead for 10 minutes, or until the dough has a smooth surface and springs back when it is poked. Place the dough in a lightly greased mixing bowl, then cover it with a damp tea towel. Leave the dough to double in size, which will take about 1 hour. Roll the dough into a log about 12 inches (30 cm) long, then cut it into twelve portions. (First divide the log into three even parts, then cut each of the thirds in half, and finish by cutting each of those six pieces in half again.) Roll them into balls. Roll one side of each ball to form a little finger at least 4 inches (10 cm) long. Place the fingers on a lined baking tray. Either brush or spray them with oil, then cover them with a damp tea towel and leave them until they become plump and fluffy, about 40 minutes. Whilst the dough is rising, preheat the oven to 425°F (220°C) fan forced, or, for a non-convection oven, 455°F (235°C). In a bowl, whisk together your egg wash until there are no lumps of egg white remaining. When the dough has risen, lightly brush each finger with the egg wash, then place the tray in the oven for 10 to 15 minutes, or until the fingers are evenly golden and cooked through. Set them on a wire rack to cool. Cut each finger bun horizontally, then fill it with your choice of jam or cream. Dust it lightly with icing sugar before serving. 4 cups (550 g) bread flour 1 ⁄3 cup (75 g) caster sugar ¼ cup (60 g) butter, softened 2 eggs, at room temperature 4 tsp (14 g) yeast Pinch of salt 5 oz (150 ml) milk, at room temperature 5 oz (150 ml) water Vegetable oil spray Egg Wash 1 egg 1 tsp milk Filling 1 serving Basic Berry Jam (page 30) 1 serving Pastry Cream (page 37) or whipped cream ½ cup (70 g) icing sugarYeast Bakes . 141 Nostalgic Finger Buns Growing up, I remember staring into the glass display cabinet at a bakery, yearning for a delicious finger bun. Sometimes we would take these to school as a treat. If you’ve ever wanted to relive your childhood, then this recipe is for you, for you shall make your own and eat as many as you like! You can pick and choose your toppings or add raisins for a more traditional finger bun. Regardless of what you choose, these finger buns are a real winner. Makes 12 buns To start the dough, sift the flour into a large mixing bowl, then add the sugar, butter, eggs, yeast, salt, milk and water. Stir with a wooden spoon until a dough ball begins to form. Turn the dough out onto a lightly floured work surface. Knead for 10 minutes, or until the dough has a smooth surface and springs back when it is poked. Place the dough in a lightly greased mixing bowl, then cover it with a damp tea towel. Leave the dough to double in size, which will take about 1 hour. Roll the dough into a log about 12 inches (30 cm) long, then cut it into twelve portions. (First divide the log into three even parts, then cut each of the thirds in half, and finish by cutting each of those six pieces in half again.) Roll them into balls. Roll one side of each ball to form a little finger at least 4 inches (10 cm) long. Place the fingers on a lined baking tray. Either brush or spray them with oil, then cover them with a damp tea towel and leave them until they become plump and fluffy, about 40 minutes. Whilst the dough is rising, preheat the oven to 425°F (220°C) fan forced, or, for a non-convection oven, 455°F (235°C). In a bowl, whisk together your egg wash until there are no lumps of egg white remaining. When the dough has risen, lightly brush each finger with the egg wash, then place the tray in the oven for 10 to 15 minutes, or until the fingers are evenly golden and cooked through. Set them on a wire rack to cool. Cut each finger bun horizontally, then fill it with your choice of jam or cream. Dust it lightly with icing sugar before serving. 4 cups (550 g) bread flour 1 ⁄3 cup (75 g) caster sugar ¼ cup (60 g) butter, softened 2 eggs, at room temperature 4 tsp (14 g) yeast Pinch of salt 5 oz (150 ml) milk, at room temperature 5 oz (150 ml) water Vegetable oil spray Egg Wash 1 egg 1 tsp milk Filling 1 serving Basic Berry Jam (page 30) 1 serving Pastry Cream (page 37) or whipped cream ½ cup (70 g) icing sugarNext >