My lovely sister, Melanie, was home for about two weeks over 4th of July week (weird how it wasn't week-end). We also got to celebrate her birthday too, which she apparently hadn't celebrated at home for about 6 years. Since I went to boarding school and then to college, I know exactly how that feels, it I knew it was special that she got to finally celebrate at home with her family. Since I almost always bake something when I go to my grandmother's house and it was also Mel's b-day, I thought this would be the perfect time to bake a cake.
There is no comparison to the Whole Foods Chantilly cake. It is simply fantastic. Sold by the heavenly slice, this cake is exceptionally moist and the most incredible frosting. So naturally, my instinct was to try and make it myself. And I must say, it came out pretty damn good. The cake wasn't as moist, but I'll probably play around with that recipe a bit more before it's perfected. The Chantilly cream frosting however was sensational. I mean, anything with both cream cheese, whipped cream, AND mascarpone has got to be amazing (which it was).
.....I also admit being lazy when I took these pics, and thus I really don't think they do the cake justice. It was delicious and I definitely will be making it again. Maybe I'll have a DSLR camera and I'll finally get accepted onto foodgawker....(yeah right) but a nerd can dream, right?
Whole Foods Chantilly Cake
What you will need:
Simple yellow cake recipe (I used THIS ONE)
Chantilly cream frosting
Macerated strawberry/raspberry puree
Apricot fruit glaze (or just thinned and microwaved apricot jam)
Chantilly Cream Ingredients
8 oz container cream cheese, room temp
8 oz container mascarpone cream cheese, room temp
1 cup confectioners sugar
2 cups heavy whipping cream
1 teaspoon almond extract
Berry SauceBlend together strawberries and raspberries (or just raspberries. I didn't have enough so put strawberries in there too). In a small sauce pan over medium low heat, add the berry puree and 1/4 cup of sugar. Let this sit for about 5 or so minutes until you think the sugar has disolved into the puree.
1. Whip the cream cheese, mascarpone and confectioners sugar together until light and fluffy.
2. In a separate bowl, whip together the heavy whipping cream and almond extract until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.
3. Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
how to assemble the cake. I think the pictures are pretty self explanatory. Read the captions for more details about each pic
|Let the sauce sit and soak in for a bit. I think this adds a bit of extra moisture to the cake|
|This is the crumb coat before the second coat of frosting. This is crucial for a smooth finish on your cake. The key is to not let the spatula touch the cake during round 2 of frosting. (for the crumb coat, you do)|
|Now the fun part - arrange your fruit! I cut the kiwi's in half. I also started with the biggest, aka the strawberries, and gradually worked my way down to the smallest (the blueberries)|
|Mel tryin to sneak a taste before we dig in. No one wanted to sing. LAME|