The 12 days of Christmas Cookies: Day 4 - Lemon Wreaths

So, last night the storm that was supposed to hit yesterday finally hit us. It got nowhere as bad as they said it would be, but this morning I made it exactly as far as my subway stop and then turned back. So, unplanned extra-long weekend. I'll take it. Of course, I didn't get anything done yesterday or today (now that I finally had the chance to actually get something done for once), but eh. Whatever.

So day 4 today and it's a simple but really tasty cutout cookie. It's lemony, the icing works for me for once and I could finally use some of my about 40 different types of sprinkles that I seem to have amassed over the last year or so.

Lemon Wreaths

For the cookies:
120g all-purpose flour
90g cornstarch
1 tsp baking powder
a pinch of salt
125g softened butter
110g white sugar
2 egg yolks
5 tsp lemon peel

For the icing:
250g powdered sugar
3 tbsp lemon juice
1 tsp vanilla extract
3 tbsp milk


1. Mix the flour, cornstarch, baking powder and salt. Set aside.

2. With a hand mixer, beat the butter and sugar until light and fluffy. Add the egg yolks one at a day, beating each one for about a minute. Then add the lemon peel and the flour mixture. Mix until well combined.

3. After the dough has come together, knead it for a minute with your hands until it's not sticky anymore.

4. Cover in clingwrap and put into the fridge for at least an hour.

5. Preheat your oven to 175°C. Take the dough out of the fridge and roll out very thinly, about half a centimeter in thickness. Cut out wreaths.

6. Bake for about 12 minutes.

7. While the cookies cool down, mix the lemon juice, vanilla and milk with the powdered sugar. If the mixture is too thick add a little more milk at a time.

8. Dip the upper side of each cookie into the icing and decorate as desired while the icing is still soft.

Enjoy!

♥ Nicole

The Most Unprofessional Professional Cake Ever (or: how Nicole totally overestimated her skills)

So at my old workplace I was known for the birthday cakes I made for colleagues at least a couple of times a month. So when the company's 60th anniversary rolled around, they asked me whether I'd feel up to making the cake for the anniversary party - with 350+ guests, even though I don't even work there anymore. And totally floored by the honor of being asked I was like "Sure, no problem at all. Cake for 350 people? Coming right up."

(c) Nina Stiller (edited by me)
To give you a bit of a frame of reference here: until last Wednesday, I had worked with fondant exactly twice. Both times on cakes smaller than an average spring pan. I had never made a tiered cake. And the biggest cake I had ever made was probably my former boss's birthday cake, which had 4 layers, but was still the size of a normal spring pan.

You see where I'm going with this, right?

The party was Friday night, so I went shopping on Tuesday (and seriously, the looks you get at the grocery store when you buy 150 eggs and 8kg of butter - I mean, it's not that uncommon), was planning to bake on Wednesday and fill and decorate the cakes Thursday and Friday. I was totally convinced I had bought way too much stuff for the cake.

First mistake.

(c) Nina Stiller
Wednesday night I had my first mini-breakdown, because of course I had way too little cake for the size I had planned for. Plus, my go-to-chocolate cake recipe that even has "perfect for layer cakes!" scribbled in the margins of my recipe book failed me for the first time ever. Seriously, "Murphy" should be my middle name. So around midnight I finally had a plan worked out on how to rescue the cake...which I discarded again around 7am the next morning. I finally decided on losing a tier and just making the bottom tier out of two different cakes to give it some height. Then I got my ganaches out of the fridge to start filling the first cakes.

Any my white ganache had totally curdled. Again. (This always happens!! What am I doing wrong?!) So two hours of chopping chocolate all for nothing and no plan B in sight. About 5 pounds of emergency buttercream and 6 hours later I had finally filled all the cakes and crumbcoated them. Of course since all my cakes were totally falling apart, I had to completely scale back on my cream fillings and up the buttercream/ganache portion in the hopes that that stuff would basically glue them together.By this point, everything non-cake-essential (meaning: all my normal groceries) had to leave the fridge because there wasn't any space left.

So sometime that afternoon I started covering the first cakes in fondant and - as I had pretty much expected by that point - that didn't go as smoothly as I had planned either. I was using Satin Ice instead of Wilton fondant for the first time and first found it very sticky only for it to completely crack when I covered the cake with it. I'm pretty sure it was me doing something wrong, I just have no idea what it was. Did I knead too long? Not long enough? Should I have used some GumTex to make it more pliable? No idea.

Anyway. Since my crumbcoating skills leave something to be desired as well, the fondant was anything but smooth, but by that point I honestly didn't care anymore (okay, that's a total lie, but I couldn't do anything about it, so I had to move on). After I had covered three of the layers, I wanted to color a bit of fondant green for the decoration and let me tell you, I used almost an entire bottle of gel coloring, but do you think the silly stuff turned the green I wanted? Of course not. It stayed a minty pastel instead of turning a nice dark green. I could have lived with that, but when I started rolling the fondant out and cutting strips to cover the cake with, suddenly the fondant wasn't all cracking and sticky anymore - noooo, now it had the consistency of chewing gum. So instead of a nice even strip of green around the cake, I had a completely uneven...something. I attached the fondant paper anyway and just hoped everyone would be drunk enough at the party so they wouldn't actually see it.

(c) Nina Stiller
When I got up Friday morning, I felt like someone had run me over. Holy sh..., I've never been this sore from baking a cake. It felt like I'd built a house, not a cake. I still had to cover the bottom layer with fondant and finish my decorations, though, so I had to get up anyway....only to realize that I had no space anywhere to roll out the fondant as big as I needed to cover the whole layer (not too mention: how do you roll out fondant to that size (about 100x80cm) while keeping it even? And how do you move it after you've managed to roll it out?) In the end I decided to cover the two cakes separately, also because they would fit back into the fridge until the caterer picked them up that way, which was a plus considering the temparatures (but also looked very, very amateurish).

Shortly before the caterer came by to pick up the cake I arranged the bottom layer on the cake board we had made - only to realize when we wanted to bring the cake outside that the board didn't fit through my kitchen door. Let me tell you, I was dying inside when we had to start tilting the board to get it through the door, but alas, we made it without the cake ending on the floor.

I will spare you the story of how the caterer transported my poor cake. Let me just say, I refused to be left behind and insisted on him taking me with him, because I didn't trust him with the cake after I'd seen the vehicle it was transported in (not to mention that he ripped of half of my specially printed fondant paper while putting the cake in the car - thank you very much). I'll also spare you the story of what happened when we got to the party. Let's just say I was pretty close to a complete meltdown before the cake was finally assembled and found it's rightful place on the dessert buffet.

In the end, I was happy the cake arrived (mostly) safe and sound and people seem to have liked it (it even ended up being featured in the trade press as part of the anniversary coverage), so all's good. I still think I should have done a lot better, though, and I'm still kind of embarrassed by all the flaws the cake had.

So the next time someone asks me to make a cake for 300+ people and I'm tempted to say yes? Please someone whack me with a baking tray.

♥ Nicole

Lemon Berry Gateau

Aaaaah, summer. Just when I was almost convinced that I wouldn’t be seeing any of you this year, you decided to make an appearance. Finally. And of course, right when it starts getting warm outside, I decide to start baking again. Go figure. Especially since I’m not exactly known for my pound cakes and pies, but rather for my…let’s say “cream-heavy” creations. But: even a creamy gateaux can be adjusted to be fresh and less heavy for a warm summer day (…and less likely to turn sour from one minute to the next) by substituting only a few ingredients.

This cake is as versatile as they come and you can pretty much adjust the filling ingredients however you want (or depending on whatever you can get wherever you live). I used a recipe for the sponge, but for the lemon and berry cream, I just threw some things together into a bowl. You can use quark, cream cheese, natural yoghurt, mascarpone, sour cream, or whatever floats your boat and just flavor it to taste. I tried to make mine a little lighter and less sweet than a “regular” cake and I thought it tasted fresh and fruity without being overpowering on a warm day.

Also, I’ve made the experience that many of the internet recipes I use are about 80% sugar (at least that’s what it feels like) and even though I have a higher tolerance for sugar than most people I know (Really, I do. You should see the looks I get sometimes when I go for the fourth piece of cake.), I’ve realized that most cakes work with about a third of the sugar stated in the recipe (sometimes even less). You don’t even have to substitute it with Stevia or something, just leave it out, especially in fillings (you have to be a little more careful when it comes to the cake batter). So this is what I did here (and what I usually do when I do creamy fillings): I just put sugar in a tablespoon at a time and tasted between each spoon. Then I stopped as soon as I felt it was sweet enough. So the measurements in the recipe can be seen as guidelines: they worked well for me, but feel free to adjust them to your own taste.

Lemon Berry Gateau

For the sponge:
4 eggs
140g sugar
120g flour
1 tsp baking powder

For the filling:
750g Quark (Magerquark, 10% fat)
300ml whipping cream (I used Cremefine, which is a whipping cream substitute with less fat)
5 tbsp powdered sugar
1 tbsp vanilla essence
2 tbsp lemon juice
4 tbsp lemon curd
7 heaped tbsp gelatin powder (we need gelatin that dissolves in COLD liquids)
300g mixed frozen berries (my mix had raspberry, blackberry, blueberry, and red currant)

As I said, you can substitute pretty much everything in this cake. Don’t have quark where you live? How about a low-fat cream cheese? You prefer the taste of real whipping cream? Go for it! 4 tbsps of lemon curd isn’t lemony enough for you? Put in a whole glass if you like!

Sponge

1. Beat the eggs and the sugar until the mixture has tripled in volume.

2. Sift the flour and baking powder and fold slowly into the egg mixture.

3. Line two spring pans (mine were 28cm I think) with baking paper and evenly divide the batter between the two pans.

4. Bake at 190°C for about 10 minutes or until golden brown on top. Let the cakes cool completely before filling them.


Filling

1. Unfreeze your frozen berries in a bowl at room temperature. If they’re still a bit frozen when you want to use them, don’t worry.

2. Put the berries into a pot and slowly warm them up. Stir frequently to make sure they don’t start sticking to the bottom of the pot. Let them simmer for a few minutes until they’re really soft and heated.

3. Puree the fruit (I used a hand blender) and put it through a fine strainer (because we only want the pulp, not the skins). Put aside.

4. Put the quark in a bowl and add the vanilla essence, lemon juice and powdered sugar. Mix well.

5. Whip the whipping cream (or, in my case: the low-fat-whipping-cream-substitute) and fold into the quark mix.

6. Divide the quark mix in half. Mix the lemon curd into one half of the mix, then add about 3 heaped tablespoons of gelatin and mix well.

7. Fold the cooled berry puree into the other half of the quark. Add about 4 heaped tablespoons of gelatin and mix well.


Assembly

1. Fit one layer of the sponge into a cake ring. Pour the lemon quark on top and smooth out. Put the second layer of sponge cake on top and press down slightly until everything is nice and even. Pour the fruity quark on top and smooth out as well.

2. Put into the fridge for at least a couple of hours until everything has had a chance to set before you start decorating the outside.

3. Decorate the outside however you like. I used about 100ml of whipping cream (substitute) and piped some two-tone flowers on top and then used to rest to lightly crumb-coat the sides so my white chocolate flakes would stick.

4. Put back into the fridge until you’re ready to eat! (Overnight would be best, so the flavors have some time to really develop, but you can eat it after a couple of hours if you don't want to wait.)

While making this cake, I also realized I have a new problem: since 98% of the cakes I make are for other people’s birthdays, I’m really getting into photography trouble here. The cake was done sometime around 10 at night, so it was too dark to take pictures. The next morning I got up half an hour early to quickly take some pictures before work, but the light was so horrible that the pictures turned out all blurry and dark and I didn’t have a lot of time before I had to get going, so I had to take a few quick snaps with my cellphone right before it was eaten. And this is going to be pretty par for the course for the foreseeable future I’m afraid. (Had the same problem again this morning with another cake.) Anyway, I’ll try my best to give you some halfway decent pictures at least.

Enjoy!

♥ Nicole

Macarons with 4 different fillings

Aaah, macaron. My old foe.

For the longest time, I was scared to even try to make macarons, because all the recipes I read sounded like being able to make a good macaron involved about 278 steps that needed to be exactly right in order to get an edible cookie. And I'm really not good with following directions exactly. Nevertheless, I tried my luck twice and both times turned out, well, inedible.

Back then, when I tried to find out what had gone wrong, I was left with about a dozen possible explanations: Hadn’t I aged the egg whites long enough? Did I maybe use 126 grams of egg white instead of 117 grams? Did I whip them 45 seconds too long? Of course in hindsight, all of this was stupid. Now, I’m pretty sure the first time around I just sucked at macaronage and didn’t fold the mass long enough and the second time I simply took them out of the oven way too early, so they fell apart.

How do I know that now? I found Stella’s Macaron Mythbuster post. And I could have kissed her. A pastry chef telling everybody to chill out, because making macarons does not involve magic or any kind of elaborate preparation? Exactly what I needed to try again.

So after making the Portuguese Croissants for brunch, I had a lot of egg whites left over that I didn’t want to throw out, so it was the perfect opportunity to try again. This time, though, I tried to stick to Stella’s recipe as closely as possible and didn’t add colors or anything, because it was about trying to get the macaron right first. Colors and more elaborate flavors than vanilla are reserved for next time.

And lo and behold, they turned out beautifully. Alright, alright – maybe they could’ve been a little bit prettier, but that was me being totally unable to pipe them right. They tasted really nice, though and I’ll definitely stick to this recipe from now on, at least for almond and vanilla flavored shells (I’m planning on trying peanut butter shells next, though, as soon as I can get my hands on some peanut flour).


Plain Vanilla and Almond Macarons with 4 Different Fillings

[Shell Recipe from Brave Tart]

115g almond flour
230g powdered sugar
145g egg whites
70g sugar
mark of 1 vanilla bean
2g salt

1. Sift the almond flour and powdered sugar together. Set aside.

2. Mix egg whites, sugar, mark of the vanilla bean and salt and whip until it forms firm peaks, about 8 to 10 minutes, depending on how fast your machine works.

3. Dump the almond-sugar mixture on top and fold it into the egg whites. Every few turns, spoon out some of the mix and drop it back into the bowl. The mixture has the right consistency when it takes about 20 seconds for the spoonful to incorporate itself into the mix again. If it stays sitting on top, keep folding, if it incorporates quicker - well, you've screwed up. [Stella's recipe says it takes about 40 folds, mine took almost twice as many, so it's important not to simply count, but really check the consistency!]

4. Fill about half of the batter into a piping bag with a round tip and start piping circles onto a baking tray covered with baking paper. [Now I have a macaron silicone sheet, so I don't have to worry about size, but if you don't have one of those and want equally sized circles, find something round about the size you want your macarons to be, and use it as a pattern to draw circles onto your baking paper before you start piping. Don't fill your circles to the very edge, because the macarons will spread a little bit.]

5. Rap the tray on the counter a couple of times (to disperse air bubbles) and bake at 150°C for about 20 minutes. (Right away. You do NOT have to let them sit on the counter. I actually had two sheets and one had to wait 20 minutes until the other was done and the macarons I put into the oven right away had nicer feet than the ones sitting on the counter for 20 minutes).

6. Let them completely cool before you start filling them.



Fillings

I had actually made some coffee chocolate ganache for the filling, but the stuff took forever to cool down and harden and I was on a timetable, so I had to improvise. I filled some of them with lemon curd, some with peanut butter mixed with a couple of teaspoons of melted chocolate, some with raspberry jam and some with a mix of raspberry jam and coconut bread-spread (for the Germans: REWE's "Glück der Tropen"). The fillings all went really well with the subtle vanilla flavor of the shells and the peanut-butter-chocolate ones tasted especially great on the next day when the flavor had had some time to settle.

Bon appetit!


♥ Nicole