Wolfgang Puck

Wolfgang Puck
WPBundtCakePansUse&CareManual
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Page 1
Wolfgang Puck
Center Fill Bakeware Set
Use and Care
1 YEAR LIMITED WARRANTY
Your Wolfgang Puck bakeware is warranted to be free of defects under normal household use for a period
of one year from the date of original purchase to the original purchaser.
This warranty excludes damage caused by accident, overheating, misuse or abuse and does not apply to
scratches, stains, discoloration other damage which does not impair the functionality of the bakeware.
This warranty gives you specific legal rights, and you may also have other rights which vary from state
to state
W.P. Productions, Inc.
P.O. Box 3150
Hallandale, FL 33008
Toll Free (800) 275-8273
Hours: M - F 9:00a.m to 4:30p.m CST
www.wppotsandpans.com
Printed in China
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Table of Contents
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
cooking innovations,
a result of blending fresh
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Vert and Trattoria del Lupo, and his latest creation,
Cut, a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs
can also share Mr. Puck’s talents through his cookbooks and, of
course, through his cookware, appliances and bakeware!
1
About Wolfgang Puck
1
Center Fill Bakeware Set Use and Care
3
Tips for Using Your Center Fill Bakeware Set
5
Using Store-Bought Cake Mixes
6
How to Dress Up Store Bought Cake Mixes
7
Cakes for Center Fill Bakeware Set
8
Fillings for Center Fill Bakeware Set
15
Icings for Center Fill Bakeware Set
23
Limited Warranty
Back page
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Center Fill Bakeware Set
Use and Care
Before Your First Use
Cleaning
Hand wash bakeware in warm water with mild dishwashing detergent using a
sponge or nylon pad. Rinse and dry thoroughly.
Although your Wolfgang Puck Bakeware is dishwasher safe, the harsh
chemicals in dishwashing detergent can cause the non-stick coating to
breakdown over time. Therefore, hand washing is recommended.
Directions for Use
To clean simply use warm water, a mild dishwashing soap and a soft sponge
or nylon pad. Rinse and dry thoroughly.
1
Grease and flour each pan, including the insert before each use.
2
Prepare cake mix and fill pans with batter as directed in the recipe.
3
Place insert over the savarin or tube pan aligning the screw on the
bottom of the insert with the hole in the pan. Turn clockwise to tighten.
4
Bake as directed in recipe. Cool for at least 10 minutes before removing
the insert and cake.
5
Fill the center cavity with desired filling.
6
Place the bottom cake pan over the filled cake and invert onto a serving
plate or platter.
7
Frost and decorate as desired.
Do Not Use
Harsh cleaners, steel wool or other abrasive cleaning pads as this will
damage the non-stick coating on your bakeware.
Warnings
DO NOT heat an empty piece of bakeware in your oven. This can cause
hazardous fumes which may be harmful to birds.
Your bakeware is oven-safe to 400 degrees. DO NOT exceed baking
temperatures above 400 degrees.
NEVER leave bakeware in a hot oven unattended.
Utensils
Use only silicone, nylon or wooden tools. Do not cut or use sharp metal
utensils on your bakeware.
3
Bakeware is NOT intended for stovetop use.
We recommend the use of a pot holder or oven mitt at all times.
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Tips For Using Your
Center Fill Bakeware Set
Using Store-Bought Cake Mixes
If you have always wanted to make a neat, clean and interesting cake for
your loved ones, this is the bakeware set for you! The possibilities are
endless. It is such fun to make cakes this way!
1
Measure the batter accurately. If you under fill the tube or savarin pan,
you will not have a sufficient cavity to fill. If you over fill, this will cause
the batter to spill over the pan.
Center fill cakes can easily be made using store bought products. To do so
you will you need: 2 standard (18.25 ounce) boxes of cake mix, a box of your
favorite filling mix such as pudding, and 2 containers of icing.
2
If you chose to use your own recipe, follow a general guideline of 4 1/2 to
5 1/2 cups of batter per savarin or tube pan. Both pans hold the exact
same volume of batter.
Preheat your oven to 350 degrees.
3
We recommend placing a cookie sheet lined with aluminum foil or
parchment paper below your bakeware while baking. This will catch any
batter overflow, keeping your oven clean.
4
Baking temperature is 350 degrees F.
Make the second mix and pour two cups of batter into the round cake pan.
You can also add 1 cup of batter to the top ring of the center fill insert. Use
the cake from the insert as substitute to filling. To make it more inserting use
a different flavor or color of cake.
5
Suggested baking times: 45 minutes for savarin or tube pan, 25 minutes
for the round cake pan and 20 minutes if using the center ring of the
center fill insert.
6
To test for doneness insert a toothpick or bamboo skewer in between
one of the slits on the top of the center fill insert.
7
If the batter overflows from the pan while baking, continue to bake until
the cake is done. Remove and cool for 10 minutes. Press cake down if it
has pushed up through the slits on the top of the center fill insert.
Carefully remove any excess cake from the sides of the pan and center
fill insert with a small serrated knife. Unscrew the insert.
8
Grease and flour each pan, including the insert before each use.
Nonstick sprays are an easy and less messy alternative to shortening
or butter.
Follow the directions on the back of the cakes mix box. One box yields the
exact amount to fill the savarin or tube cake pan.
Generously grease and flour each pan including the inside of the insert. If you
are making a chocolate cake, cocoa powder is a great alternative to flour.
This is perfect if you are not using frosting, as it will not leave white specs of
the surface of the cake. Screw on the center fill insert. Bake the round cake
pan for 25 minutes, the tube or savarin pan for 45 minutes and 20 minutes if
you are also filling the center of the center fill insert. (Do this separately from
the tube or savarin pan.)
Cool for 10 minutes. Remove the center fill insert.
Prepare your filling mixture of choice. Let the cake stand for at least 30
minutes before adding filling. Place round base cake over the filled bund or
tube cake. Place serving platter upside down over both cakes and invert to
turn the cake on the platter.
Frost and decorate as desired.
Shopping List:
2 cake mixes plus ingredients as called for on the box
1 filling mix plus ingredients as called for on the box
2 containers of icing
Nonstick spray, butter or shortening to grease the pans.
Flour or cocoa
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How To Dress Up
Store-Bought Mixes
If you choose to use store bought mixes with your center fill bakeware
set, here are some tricks to help make them taste like you made them
from scratch!
For the cake mixes, add melted butter instead of the oil. Oil has no flavor,
butter has lots! Add milk or juice instead of water. Add an extra teaspoon of
flavoring such as vanilla. Don’t get too carried away or the cake might not
rise properly.
Cakes for
Center Fill Bakeware Set
To enhance the flavors of icing add one stick of soft, unsalted butter,
a tablespoon of light corn syrup and a teaspoon of flavoring such as vanilla.
Mix until smooth. You can also whip in one egg white or a tablespoon of
meringue powder. This will add air, improving the texture.
For instant pudding add half and half or cream to the mix instead of milk.
For fruit flavored varieties add part cream and part fruit juice. Fold in a cup
of stiffly whipped cream to the prepared pudding to give it a mousse like
texture. For extra thick filling don’t add all of the liquid called for in the
directions. Other recommendations include adding a teaspoon of flavoring,
such as vanilla, flaked sweetened coconut to coconut pudding or diced
bananas to a banana flavored mix.
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Easy Moist Chocolate Cake
This recipe can be made in one bowl! The batter is quite runny but it is
supposed to be that way. This is a very moist cake.
INGREDIENTS
2 1/2 cups sugar
2 1/2 cups all purpose flour
1 cup cocoa powder
2 1/2 teaspoons baking soda
1 1/2 teaspoon baking powder
2 teaspoons kosher salt or 1 teaspoon table salt
3 large eggs
2 cups milk
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon butter vanilla extract
1/4 cup cold coffee
Flour in shaker, for dusting pans, or may use more cocoa if desired
METHOD
1
2
Preheat oven to 350 degrees. Generously spray either the savarin pan
or tube pan, round pan and the center fill insert with nonstick spray.
Sprinkle with the flour, starting with the center posts, then tilting and
twirling each pan to coat evenly with a very thin layer of flour. Gently tap
out excess flour.
Easy Moist Chocolate Cake
(continued)
3
Divide the cake batter. Add 4 1/2 cups of batter to the savarin or tube
pan. Screw on the center fill insert. Add 2 cups of batter to the round
cake pan.
4
Place both pans in lower third of oven. Place a foil or parchment-lined
cookie sheet on the rack below to catch any batter overflow. Set timer
for 25 minutes. When time is up, test the bottom round pan by inserting
a toothpick or bamboo skewer into the center. It should come out either
clean or with a few moist crumbs clinging to it. (Wet batter means
it is not done.)
5
If done, remove this pan and reset timer for 20 more minutes for the
savarin or tube pan. Test for doneness on this pan by inserting a
toothpick or bamboo skewer in between one of the 4 small slits on the
top of the center fill insert. Remove and cool for 10 minutes.
6
Gently remove center fill insert by unscrewing. Invert onto pretty serving
platter. Invert lower round pan as well. Cool completely. Fill and frost
as desired.
Recipe courtesy Marian Getz
Sift the first 6 items (dry ingredients) into a large bowl. Whisk to
combine evenly. Pour the remaining “wet” ingredients into the bowl
whisk for 1 minute.
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Easy Vanilla Butter Cake
Easy Vanilla Butter Cake
(continued)
INGREDIENTS
3
Remove and divide batter using the following method: Into either the
savarin or tube pan, measure out 5 1/2 cups of batter and spread it
around evenly. Now gently screw on the center fill insert. Add 2 cups of
batter to the round pan.
4
Place both pans in lower third of oven. Place a foil or parchment-lined
cookie sheet on the rack below to catch any batter overflow. Set timer
for 25 minutes. When time is up, test the bottom round pan by inserting
a toothpick or bamboo skewer into the center. It should come out either
clean or with a few moist crumbs clinging to it. (Wet batter means
it is not done.)
5
If done, remove this pan and reset timer for 20 more minutes for the
savarin or tube pan. Test for doneness on this pan by inserting a
toothpick or bamboo skewer in between one of the 4 small slits on the
top of the center fill insert. Remove and cool for 10 minutes.
6
Gently remove center fill insert by unscrewing. Invert onto pretty serving
platter. Invert lower round pan as well. Cool completely. Fill and frost
as desired.
2 sticks (1 cup) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon butter vanilla extract
1 1/4 cups milk
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt or 1/2 teaspoon table salt
2 tablespoons flour, in shaker
METHOD
1
Preheat oven to 350 degrees. Generously spray either the savarin or
tube pan, the round cake pan and the bottom of the center fill insert
with nonstick spray. Coat each pan with a thin layer of flour.
2
Using the paddle attachment on your stand mixer, cream the butter and
sugar on medium speed for 3-4 minutes. Scrape bowl. Add eggs and mix
for one minute. Scrape bowl. Add milk, vanilla and butter vanilla extract.
Mix on low while you sift the flours, baking powder and salt onto a piece
of parchment. Gather up the parchment, creating a cradle or chute to
make adding the flour to the mixer easier. Mix until no dry ingredients
remain. Scrape bowl and mix for 10 seconds on high speed.
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Recipe courtesy Marian Getz
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Variations for the
Easy Vanilla Butter Cake Recipe
Gelatin Cake
To make specialty cakes simply add the below ingredients to the vanilla
butter cake recipe.
INGREDIENTS
This is a great alternative cake, perfect for gluten free diets.
Use sugar-free gelatin if needed or desired. Use a variety of colors
and flavors.
1
Lively Lemon Cake: stir in the zest of one lemon and 2 teaspoons of
lemon oil and a bit of yellow food coloring, if desired.
5 small packages of gelatin (for the tube or savarin pan)
1 small package of gelatin (for the center fill insert tube)
2 small packages of gelatin (for the round cake pan)
2
Orange Creamsicle Cake: stir in the zest from one orange, 2 teaspoons
Fiori De Sicilia oil, and a bit of orange food coloring (or drops of red and
yellow food coloring to make orange.)
METHOD
1
3
Pure Vanilla Cake: scrape the seeds from one Tahitian vanilla bean into
batter. Split bean from end to end with a small knife and gently scrape
out the sticky black paste. These are the vanilla bean seeds. There is no
comparison for the flavor they hold.
Make gelatin according to package directions. Spray pans lightly with
nonstick spray.
2
Pour gelatin into the tube or savarin pan and the round cake pan. Screw
on center fill insert before pouring completely full, then fill it to the top
by carefully pouring gelatin down the side of the pan. Let set for several
hours.
3
Remove center fill insert and pour remaining package of prepared gelatin
(cool it first) into the hollow tube of the insert. Chill until set and
assemble cake.
4
Maple Cake: add 2 teaspoons natural maple flavoring and a 1/2 cup of
toasted, finely chopped pecans.
5
Banana Cake: add 2 teaspoons natural banana flavoring and a few drops
yellow food coloring, if desired.
6
Pistachio Cake: add 1 teaspoon natural pistachio flavoring, a 1/2 cup
toasted, finely chopped pistachio nuts and a few drops green food
coloring, if desired.
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Chocolate Mousse Filling
Easy to make with an immersion blender!
Fillings for
Center Fill Bakeware Set
INGREDIENTS
1/2 cup chocolate chips
1/3 cup powdered sugar
1 1/2 cups heavy cream, cold
METHOD
1
Microwave chocolate until melted. Cool until just warm to the touch.
2
Combine all ingredients in a narrow bowl and quickly use immersion
blender wand to whip into a mousse. This will only take a few seconds.
Use this delicious mousse to fill any cake.
NOTE: you can substitute white chocolate chips to make white chocolate
mousse. You can also fold in 1/2 cup mini chocolate chips after making
mousse to create chocolate chip mousse. The textural contrast is very nice.
Recipe courtesy Marian Getz
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Gelatin Filling
Lemon Curd
Anything called “curd” sounds unappetizing to Americans. But, curds
are better than pudding, intensely flavored, smooth textured and oh-soversatile! Curds freeze well, so whip up a batch. They are yummy as a
filling for cupcakes, cakes, donuts, or cookies. Try it on biscuits instead of
jam. The magic emulsifying power of egg yolks in this recipe is what
makes the texture so silky smooth. Use as a filling for the Easy Vanilla
Butter Cake recipe.
1
2
Use any small box of gelatin. Prepare according to the package
directions, adding a couple of ice cubes to the measuring cup for the
cold water to help cool the gelatin quickly.
Pour this into the center of the cake and let stand in freezer until set but
not frozen.
Recipe courtesy Marian Getz
INGREDIENTS
Zest from 4 bright-skinned lemons, divided,
Juice from 4 same lemons, measuring 2/3 cup
9 large egg yolks
1 1/4 cup sugar
1 cup (2 sticks) unsalted butter, cubed and cold
METHOD
1
Prepare a double boiler by setting a metal bowl over a pot of simmering
water, (or use a proper double boiler). Combine the egg yolks, half of the
lemon zest, lemon juice and sugar. Whisk slowly and constantly until
mixture thickens and turns translucent, about 10 minutes.
Ice Cream Filling
2
Remove from heat and whisk in the cold butter. When almost cool, add
remaining zest to brighten up the lemon flavor. Stir until smooth.
For easy filling, freeze cakes for approximately 30 minutes before filling
with ice cream or gelatin.
3
At this point, you can strain the curd to remove the zest pieces, or leave
them in if you like. Chill mixture airtight, with a piece of plastic wrap
directly on the surface to prevent a skin from forming.
NOTE: For lime or grapefruit curd, simply use lime or grapefruit juice and
zest in place of the lemon juice and zest. For orange curd, use the same
method using oranges, add 1/2 teaspoon citric acid for tartness. Add a bit of
food coloring if desired.
1
Place a pint of your favorite ice cream into a mixing bowl. Let stand for
10 minutes to soften for mixing.
2
Stir until somewhat smooth. Scoop the softened ice cream into the
center ring of cake.
Recipe courtesy Marian Getz
NOTE: It is easiest if you put softened ice cream into a quart-size plastic
ziptop bag, snip the end and use this as a makeshift pastry bag to neatly fill
cake pan.
Recipe courtesy Marian Getz
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No-Bake Cheesecake Filling
Pastry Cream
This is a favorite filling of mine. Add 1/4 cup of homemade strawberry jam
or flavor it any way you want. .
Pastry cream is easy to make and very versatile. Use it to fill any of the
cakes you choose to make. It can also be used as the base for any cream
pie, a filling for donuts, cream puffs, éclairs, and so on. Because it is
delicately flavored, this is a good time to use real vanilla beans and pure
vanilla extract.
INGREDIENTS
INGREDIENTS
2 packages (16 ounces) cream cheese, room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 cup sugar
1/4 cup cornstarch
A pinch of kosher salt
4 large egg yolks
2 cups half and half
1 vanilla bean, split or 1 teaspoon pure vanilla extract
METHOD
1
In a medium bowl, use whisk attachment on a hand mixer beat
cream cheese, sugar and vanilla together until shiny and perfectly
smooth. Scrape bowl and mix again. Use as a filling for any cake
you chose.
Recipe courtesy Marian Getz
METHOD
1
In a medium saucepan, whisk together the sugar, cornstarch, salt and
egg yolks to make a thick mixture. Do not turn on the stove yet.
2
Microwave the half and half and vanilla bean until very hot. Rapidly whisk
egg mixture, slowly adding the hot half and half. Once you have part of it
in, you can pour it faster, but keep whisking fast or the yolks will
scramble which is NOT a good thing.
3
Turn burner on medium heat and whisk steadily until mixture comes to a
full boil. (You can use a whisk and a rubber spatula for this.) Make sure to
stir and scrap the pan bottom to prevent sticking and scorching.
4
Remove from heat, remove vanilla bean, wash it off, dry it and save for
another use. Transfer cream to a container and press a piece of plastic
wrap directly on the surface to prevent a skin from forming. Chill and use
to fill any of the cakes you choose to make.
Recipe courtesy Marian Getz
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Quick Strawberry Mousse Filling
An immersion blender makes this a snap to put together.
INGREDIENTS
Icings for
Center Fill Bakeware
1/2 cup fresh strawberries
1/2 cup powdered sugar
1 1/2 cups cold heavy cream
METHOD
1
In a narrow bowl, combine all ingredients and use an immersion blender
to puree and whip the mousse until thick and fluffy. This should only take
a few seconds. Don’t over mix or the cream or it will curdle and turn into
strawberry-flavored butter! Use to fill any cake you choose.
Recipe courtesy Marian Getz
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Billowy Whipped Cream Icing
Chocolate All American
Buttercream Icing
INGREDIENTS
INGREDIENTS
3 cups very cold heavy cream
1/2 cup powdered sugar
1 tablespoon pure vanilla extract
1/4 teaspoon butter vanilla extract
8 cups sifted powdered sugar
1 cup cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup boiling water
2 teaspoons vanilla extract
2 teaspoons butter vanilla extract
2 tablespoons heavy cream
METHOD
1
Combine all ingredients in the bowl of a stand mixer fitted with a whisk
attachment. Beat on medium speed until soft peaks form. Beat until firm
enough to spread. Use immediately to ice top and sides of cake.
METHOD
1
Variations
Add 1/2 cup finely diced strawberries, blackberries, blueberries or
raspberries.
In bowl of stand mixer fitted with the paddle attachment, combine
powdered sugar and cocoa. Mix on low speed until uniform in color. Add
remaining ingredients and mix on low, then high speed until smooth.
Scrape bowl and mix on low until cool enough to spread nicely.
Add 1/3 cup good quality chocolate sauce.
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz
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Classic All-American
Buttercream Icing
Coconut Pecan Icing
or German Chocolate Cake Icing
Use this icing for decorating cupcakes and birthday cakes. Flavor and
color it anyway you’d like. It can even be refrigerated for a few weeks,
brought to room temperature, mixed again and will taste perfect. If you
want it to be very smooth, mix it on lowest speed for a few minutes
then use right away.
This goes perfectly with the Easy Chocolate Cake recipe. Use it as a filling
or an icing. Perfect on cupcakes too.
INGREDIENTS
INGREDIENTS
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup shortening
Pinch of kosher salt
8 cups sifted powdered sugar
1 teaspoon pure vanilla or other desired flavoring
2 tablespoons milk, a bit more if you prefer a softer icing
2 egg whites or 4 tablespoons pasteurized egg white product
1 cup brown sugar
4 large egg yolks
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup heavy cream
1 teaspoon vanilla extract
2 cups chopped pecans, toasted
2 cups sweetened flaked coconut, toasted
METHOD
1
In bowl of stand mixer fitted with the paddle attachment, combine
butter, shortening and salt. Mix on medium speed until blended. Scrape
bowl. Add powdered sugar and mix on low speed for 2 minutes. Mixture
will be thick. Add vanilla, milk and egg whites and mix on low speed.
Scrape bowl and paddle. Mix at high speed until smooth
and fluffy.
NOTE: If you want the icing to be really white, substitute the butter for more
shortening and use imitation clear vanilla extract.
METHOD
1
Preheat oven to 350 degrees. On 2 separate cookie sheets lined with foil
or parchment, place coconut and pecans. Bake for 10 minutes. Use a
timer since it is very easy to burn nuts and coconut. Stir and bake until
golden brown. Remove and cool.
2
In a medium saucepan, combine the brown sugar, egg yolks, salt, butter,
cream and vanilla. Whisk until smooth. Place on low heat and stir
constantly using a high heat spatula until mixture begins to thicken and
is quite fluffy in appearance. This will take about 15 minutes. Remove
from heat and fold in pecans and coconut.
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz
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Cream Cheese Icing
This icing tastes great paired with the Easy Chocolate Cake recipe.
Decadent Chocolate
Ganache Icing
INGREDIENTS
INGREDIENTS
2 packages (16 ounces) cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
2 cups sifted powdered sugar
1 teaspoon pure vanilla extract
2 cups heavy cream
3 packages (16 ounces each) semi sweet chocolate chips
METHOD
1
In bowl of a stand mixer fitted with the paddle attachment, mix the
cream cheese on medium speed until smooth. Scrape bowl and paddle
carefully and repeat mixing and scraping.
2
Add butter and mix until smooth. Scrape bowl and paddle and mix for an
additional minute. On low speed, add the powdered sugar and vanilla
until well blended. Scrape bowl and mix on high speed just for a few
seconds. Don’t overbeat or the mixture will curdle.
METHOD
1
Microwave cream on high until bubbly, about 4 minutes.
2
Pour cream over chocolate in a medium bowl. Let stand 1 minute. Whisk
slowly until all chocolate is melted and mixture is very glossy. Pour over
cake while still warm.
3
If mixture gets too thick, warm it briefly in the microwave. If a more
mousse-like consistency is desired, chill mixture, then whip with hand
mixer until light and fluffy.
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz
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Dreamy Seven-Minute Frosting
Swiss Meringue Buttercream
This is one of the most versatile buttercreams ever.
INGREDIENTS
INGREDIENTS
1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
Pinch of kosher salt
1 teaspoon pure vanilla extract, or other desired flavoring
5 large egg whites
1 1/2 cups sugar
Pinch of kosher salt
1 1/2 cups (3 sticks) unsalted butter, cut into small cubes
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla or other desired flavoring
METHOD
1
2
Combine all ingredients, except vanilla, in a metal mixing bowl set
over a pot of simmering water (or use a proper double boiler).
Using a hand mixer fitted with whisk attachments or beat mixture on
high speed for seven minutes until mixture is billowy and meringue-like.
Add vanilla and mix again. Use immediately to frost top and sides
of cake.
METHOD
1
In the bowl of a stand mixer, combine the egg whites and sugar. Set bowl
over a pot of simmering water and stir until mixture is quite warm and
sugar grains have melted.
2
Transfer bowl to stand mixer, attach whisk and beat on high speed for
several minutes or until the outside of the bowl is cool to the touch.
Gradually add butter, salt, lemon juice and vanilla. Beat until fluffy.
Recipe courtesy Marian Getz
Recipe courtesy Marian Getz
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