Beautiful things happen when the food and fashion industry come together. Today, Charlotte Neuville, known as the Fashion Chef, shares a recipe for a colorful ribbon cake that was inspired by a clothing collection from her days as a fashion designer. Designer turned pastry artist, Neuville has catered for prominent clients as Anna Wintour, President Barack Obama, and Oprah Winfrey. Her new book, Stylish Cakes, is a collection of masterfully designed, and delicious confections that has won the Fashion Chef widespread acclaim from fashionistas and foodies alike.
Tempted, would you like to bake it yourself? Here is the recipe.
Tahitian Vanilla Bean Butter Cake
Makes two 9-inch cakes
Makes two 9-inch cakes
3 sticks unsalted butter, at room temperature, plus extra for greasing the cake pans
2 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon pure vanilla extract, preferably Tahitian
3 cups all-purpose flour, plus extra for dusting the cake pans
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 cup buttermilk, shaken
2 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon pure vanilla extract, preferably Tahitian
3 cups all-purpose flour, plus extra for dusting the cake pans
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon kosher salt
1 cup buttermilk, shaken
Preheat the oven to 350 ̊ F.
Butter two 9 × 2–inch cake pans. Line with
parchment paper, then butter them again and dust lightly with flour.
parchment paper, then butter them again and dust lightly with flour.
In the bowl of a standing electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 5 minutes, until the mixture is light and fluffy.
Lower the mixer speed to medium. Add the eggs, one by one, into the bowl, scraping down the bowl with a rubber spatula during the process. Add the vanilla and mix until incorporated.
Sift together the flour, baking powder, baking soda, and kosher salt into a medium mixing bowl.
With the mixer on low speed, alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Do not overmix.
Pour the batter into the prepared pans. Bake in the center of the oven for 45 to 50 minutes, until the tops are browned and a cake tester comes out clean. Cool on a large wire baking rack for 30 minutes, then turn the cakes out onto the rack to finish the cooling process.
Tahitian Vanilla Bean Buttercream
Makes 6 cups, enough to fill and crumb-coat one 9-inch round cake, assuming that one layer of buttercream is 1⁄4 inch thick and that you are using 3 layers of cake
Makes 6 cups, enough to fill and crumb-coat one 9-inch round cake, assuming that one layer of buttercream is 1⁄4 inch thick and that you are using 3 layers of cake
11⁄2 cups granulated sugar
1 cup or 51⁄2 egg whites or pasteurized egg whites in liquid form
2 1⁄4 cups or 4 3⁄4 sticks unsalted butter, cubed and softened
Pinch of salt
1 teaspoon pure Tahitian vanilla extract
1⁄2 teaspoon Tahitian vanilla bean paste
1 cup or 51⁄2 egg whites or pasteurized egg whites in liquid form
2 1⁄4 cups or 4 3⁄4 sticks unsalted butter, cubed and softened
Pinch of salt
1 teaspoon pure Tahitian vanilla extract
1⁄2 teaspoon Tahitian vanilla bean paste
In the bowl of a standing electric mixer fitted with the whip attachment, whisk the sugar and the egg whites together on low speed until just combined.
Bring a pot of water to the boil. Set a stainless-steel mixing bowl over the pot, making certain that the base of the bowl does not touch the boiling water.
Heat the sugar–egg whites mixture until the sugar is dissolved and the mixture is hot. The temperature should register 140 to 150 ̊ F on a candy thermometer. Whisk the mixture constantly.
Put the bowl back in the mixer, beating on high speed until the mixture forms a stiff meringue. This procedure will take approximately 10 minutes. The meringue should be at room temperature.
At this point, stop the mixer, remove the whip, and install the paddle attachment. At low speed, gradually add the butter and salt to the meringue. Once all the butter has been blended, the mixer can be turned to medium speed. Beat until fluffy.
Add the vanilla extract and the paste. Once the vanilla is blended, scrape the bowl with a rubber spatula and continue to mix on medium speed until the mixture has achieved a smooth and creamy consistency.
If you do not use the buttercream immediately, you can store it in an airtight container at room temperature for up to 6 hours. Refrigerated, it will keep for 1 week; frozen, for 6 months.
If the buttercream has been refrigerated or frozen, it must be brought to room temperature before using. Place it in the bowl of the mixer with the paddle attachment, and beat until it has been restored to its smooth consistency. Do not be concerned if it appears curdled during the beating process.
Key Lime Buttercream
2 cups buttercream
11⁄2 tablespoons Amoretti Artisan Natural Flavor: Key Lime
1⁄8 teaspoon powdered citric acid
2 cups buttercream
11⁄2 tablespoons Amoretti Artisan Natural Flavor: Key Lime
1⁄8 teaspoon powdered citric acid
Lemon Buttercream
2 cups buttercream
1⁄2 tablespoon fresh Amoretti Lemon Compound #304
1⁄8 teaspoon powdered citric acid
2 cups buttercream
1⁄2 tablespoon fresh Amoretti Lemon Compound #304
1⁄8 teaspoon powdered citric acid
Passion Fruit Buttercream
2 cups buttercream
1⁄2 tablespoon Amoretti Artisan Natural Flavor:
Passion Fruit
1⁄8 teaspoon powdered citric acid
2 cups buttercream
1⁄2 tablespoon Amoretti Artisan Natural Flavor:
Passion Fruit
1⁄8 teaspoon powdered citric acid
The preparation is a bit lengthy but worth it. Enjoy!!!
Here are a few other cakes Charlotte has baked.
Photos courtesy of Yahoo.
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