Brady Hopkins
3rd
Brady’s Cake Book
“Perfect Chocolate Cake” Ingredients for chocolate cake layers: ● 1 1/2 cups granulated sugar ● 1 cup all-purpose flour ● 1/2 cup cake flour ● 1 cup unsweetened cocoa powder ● 1 1/2 teaspoons baking powder ● 1 teaspoon baking soda ● 1/2 teaspoon kosher salt ● 1 cup (2 sticks) unsalted butter, softened ● 4 large eggs ● 1 cup plain Greek yogurt or sour cream ● 2 teaspoons vanilla extract Ingredients for chocolate Swiss buttercream: ● 6 large egg whites ● 2 cups granulated sugar ● 2 cups unsalted butter, softened but still cool ● 10 ounces semi-sweet chocolate, melted and cooled slightly ● 2 1/2 tablespoons water ● 2 tablespoons unsweetened cocoa powder ● 1 teaspoon vanilla extract ● 1/4 teaspoon kosher salt To make the chocolate cake layers: 1. Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter by 3-inch high cake pans. 2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the Greek yogurt or sour cream and vanilla, and mix on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure. To make the chocolate Swiss buttercream: 1. Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin,, and it no longer feels gritty when rubbed. Remove the bowl from the heat and whisk on
medium-high speed until fluffy and stiff, and no warmth remains when you place your hand on the side of the bowl. 2. Add the butter, a tablespoon at a time, whipping after each addition. If the mixture looks curdled, whip on high speed until it becomes smooth, then continue adding the butter one tablespoon at a time. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. When all the butter has been added and the mixture is fluffy, stir in the melted chocolate. Stir the water, cocoa, vanilla, and salt together in a small bowl, then add to the buttercream, stirring until completely incorporated.
“Strawberries and creme cake” INGREDIENTS: Strawberry Cake ● 1 cup unsalted butter, at room temperature ● 2 cups white sugar ● 2 large eggs ● 2 teaspoons freshly squeezed lemon juice ● 2 cups plus 3 tablespoons flour ● 5 tablespoons cornstarch ● 3 tablespoons strawberry jell-o mix, dry ● 1/2 teaspoon baking soda ● 1/4 teaspoon salt ● 1 cup buttermilk ● 2/3 cup chopped fresh strawberries Frosting 1/2 cup unsalted butter, softened 1 (8 ounces) package of full-fat cream cheese (don't use low fat), at room temperature ● 2 teaspoons vanilla extract ● 4- 4 and 1/2 cups powdered sugar Topping ● ●
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1 and 1/2 cup sliced strawberries 1 and 1/2 tablespoon white sugar
Directions: Cake: 1. Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 pan and set aside. 2. Beat the room temperature butter with hand mixers until light and creamy. Slowly add in the sugar until the mixture is light and fluffy, 3. In another bowl, mix the eggs and then add the mixture and mix along with the freshly squeezed lemon juice. Beat in the buttermilk. 4. In a separate bowl, mix together the flour and cornstarch 2-3 times and then add in the jell-o mix, baking soda, and salt. It is important to separate bowls so the cake isn't over-beaten which will result in a dense cake. 5. Add the dry ingredients to the wet and beat at low speed until just combined. 6. Remove the stems from the strawberries and finely chop. Add in the finely chopped strawberries to the cake.
7. Pour the batter evenly in the prepared 9 x 13 pan. 8. Bake for 30-40 minutes 9. Cool the cake for at least one hour and then chill in the fridge for another hour. Frosting​: 1. Mix the softened butter and room temperature cream cheese until completely creamy. Beat in the vanilla. Slowly beat in the powdered sugar until smooth and your desired consistency. 2. Spread the frosting over the cake
Cookie Cake Recipe Ingredients: 3/4 cup unsalted butter, softened to room temperature 1 cup packed light or dark brown sugar 1 large egg + 1 egg yolk 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons cornstarch (aka cornflour) 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 cup semi-sweet chocolate chips Milk Chocolate Frosting Ingredients 1 and 3/4 cups confectioners' sugar 1/4 cup unsweetened cocoa powder 1/2 cup unsalted butter, softened to room temperature 2 Tablespoons heavy cream or half-and-half 1 teaspoon vanilla extract Directions: 1. Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. 2. In a large bowl using a mixer mix the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and mix on medium speed until creamy. Mix in egg, egg yolk, and vanilla on medium speed until combined. 3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, mix into the wet ingredients until combined. The cookie dough will be thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until even 4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown. Use a toothpick to test for doneness. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife to loosen the sides of the cookie cake from the pan and transfer to a serving dish. 5. The chocolate frosting : Sift together the confectioners sugar and cocoa powder to assure there are no lumps. With a handheld mixer beat the butter on medium speed until creamy, about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips.
Ice Cream Cake Recipe 1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely. 2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of dental floss, cut the ice cream in half lengthwise and place the two layers side by side on a piece of waxed paper. 3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match. 4. Place a serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs. 5. Cover with waxed paper and freeze until very firm. Decorate as desired.
Ingredients â—?
1 (18.25 ounce) package chocolate cake mix
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1/2 gallon chocolate ice cream, softened