Tag: Frosting

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Meyer Lemon Layer Cake by Evelyn Zimmer

Recipe Cover Photo

Makes 1 cake 8″ x 8″

Ingredients

FOR THE CAKE:

  • 1 package lemon cake mix
  • 1 cup water
  • 3 large eggs
  • 1/4 cup The Olive Junction Meyer Lemon Olive Oil
  • the juice and zest of 1 large lemon
  • 1 jar of lemon curd minus 2 tbsps set aside for plating

Instructions

  1. Preheat oven to 325* F
  2. Grease sides of two 8″ x 8″ pans and line with parchment paper
  3. Mix cake mix with water, eggs, Meyer Lemon Olive Oil, the juice and zest of the lemon.
  4. Mix on low until moistened, and then beat on medium-high for about 2 minutes.
  5. Pour equal amounts into each pan
  6. Bake for 20-26 mins or until a toothpick comes out clean from the center of the cake
  7. Remove from the oven and place on a wire rack to cool
  8. Once completely cooled, remove from pans and using a very long sharp knife or thread, cut each cake in half.
  9. Separate each cut layer and place them on a breadboard or piece of hard cardboard. You will need to flip these pieces over.
  10. Wash and dry one of the cake pans. Re-line the pan with parchment paper that is at least 4 inches longer than the sides. These will be your handles when you remove the cake from the pan!
  11. Place 1 layer of cake in the pan
  12. Spread 1/3 of the lemon curd on the cake.
  13. Carefully, lift and place another piece of the cake on top of the lemon curd.
  14. Spread another 1/3 of the lemon curd on the new cake layer.
  15. Again, carefully, add the 2nd to last cake layer to the lemon curd.
  16. Spread the remaining lemon curd, minus the 2 tbsps that were put aside, onto the new cake layer.
  17. With the last piece of cake, place the flat side of the cake facing down.
  18. Remove your beautifully layered cake from the cake pan by lifting with the extra parchment paper as your handles and place on a serving tray.
  19. Make your icing.

Ingredients

FOR THE ICING:

  • 1/2 pint of whipping cream
  • zest of 1 lemon
  • 4 tbsp icing sugar
  • 1 tbsp corn starch
  • Garnishes for plating if desired. Such as sliced strawberries, fresh blueberries, raspberries, lemon curd, The Olive Junctions Dark Raspberry Balsamic Vinegar, The Olive Junctions Blueberry Balsamic Vinegar, Cherry pie filling. Whatever you fancy. Use your imagination

Instructions

  1. Mix together until combined the 4 tbsps of icing sugar, 1 tbsp of corn starch, and 1/2 of the zest from the lemon.
  2. Whip the whipping cream until it forms soft peaks.
  3. Add the icing sugar mixture to the whipped cream and whip until thick and sturdy. Do not over mix!
  4. Ice the cake using a spatula, piping bag, plastic bag with the corner cut out, back of a spoon, or whatever you have!
  5. Sprinkle with the rest of the zest and place in the fridge until ready to serve.

To plate and garnish using the remaining 2 tbsp of lemon curd and Dark Raspberry Balsamic, place a thick streak of curd next to the plated cake. Place a few drops of Dark Raspberry Balsamic spaced evenly apart on top of the curd. Take a sharp knife or toothpick and drag it through the middle of the curd and Raspberry Balsamic to create a pattern. Shown in the picture below.

picture courtesy of Evelyn Zimmer
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Maple Eh! Cinnamon Buns by Hayden Zimmer

Recipe photo

Makes 12 rolls

Ingredients

FOR THE BUNS:

  • 1 tbsp dry yeast
  • 1 cup warm milk
  • 1 tsp sugar
  • 1/2 cup melted butter
  • 2 eggs – beaten
  • 4 cups all-purpose flour
  • 2 tbsp vital wheat gluten – not necessary, but it does increase the elasticity of the dough so you’ll get fluffier buns! Can be purchased at different bakeries like Cobbs

Instructions

  1. Dissolve yeast in warm milk with 1 tsp of sugar. Let sit for 5 minutes
  2. Mix together the sugar, butter, and eggs with a dough hook in a mixer bowl.
  3. Add all the flour and the vital wheat gluten (if using), and mix on the lowest speed until the dough is just mixed. Increase to second speed and wait until dough has formed a ball and all the flour has been kneaded into the dough.
  4. Transfer to a clean bowl, cover with plastic wrap, and place in a warm place for about an hour or until doubled in size.
  5. Remove the dough from the bowl using floured hands onto a lightly floured, and clean surface.
  6. Roll out the dough into a rectangle about 20 inches wide by 15 inches high. If dough sticks to your rolling pin, lightly dust with flour
  7. Preheat the oven at this time to 375*F

Ingredients

FOR THE FILLING:

  • 1 cup packed brown sugar
  • 2 tbsp cinnamon powder
  • 1/3 cup softened butter

Instructions

  1. Mix the 3 ingredients, making sure there are no lumps in the brown sugar.
  2. Spread filling mixture to the edge of 1 end only. For the 3 remaining edges, make sure to leave about 1 inch around the edge.
  3. Start rolling the dough from the bottom edge up. Keeping the dough as even as you can.
  4. When you get to the last 3 inches, pull the top edge toward you and pinch to seal.
  5. Turn over so it is now seam side down. The roll should be even thickness all the way across. If too thick in some areas, gently pull towards the outside edge.
  6. Roll needs to be divided into 12 buns. Start in the middle of the roll, then cut those pieces in half, again, and then 1 last time. Each roll should be approximately 1 1/2 inches wide
    1. TIP: if you have dental floss, pull about 1 foot off. With an end in each hand, gentle slide floss under the giant roll, when at desired cutting length, cross floss over the roll and in 1 swift motion, pull ends away from each other (1 towards you, the other away from you). Repeat until all cut!
  7. Line a 9 x 18 pan with parchment paper.
  8. Take 1 roll at a time, and with as little handling as possible, make it into a circle again. Place onto the lined tray in rows of 3 with 4 rolls per row.
  9. If bun heights are not even, gently press with your hands to make them all the same height.
  10. Bake for 20 minutes. Buns will be nicely browned on the top when done!
  11. Remove from the oven and place on a cooling rack.

Ingredients

FOR THE ICING:

  • 8 tablespoons (1/2 cup) soft butter (1 stick)
  • 1 1/2 cups icing sugar
  • 1/4 cup cream cheese softened
  • 1 1/2 to 2 tsp of The Olive Junction Maple Eh! Balsamic Vinegar (start with 1 1/2 and slowly increase to increase depth of Maple)

Instructions

  1. Put all ingredients into mixing bowl and beat until fluffy *DO NOT SWITCH ON HIGH TO START – START ON LOW AND SLOWLY INCREASE SPEED*
  2. While buns are still slightly warm, spread evenly over the entire pan or ice each bun individually once served!

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