5 Ninja Shortcuts to Chocolate Layer Cake, #CakeBoss

NinjaBaker — Mon, 10 Nov 2014 07:00:31 +0000

Dedicated to family like Tony Soprano, quick-witted as Dean Martin; fourth generation baker Buddy Valastro, the Cake Boss, keeps reinventing himself like crooner Tony Bennett. Even as the Cake Boss expands his sweet Carlo’s Bakery empire, the cakes, cookies, cannoli and lobster claws sold remain as classic as the tunes of Frank Sinatra.

Even before this Italian-American baker landed his own show on the TLC channel, I was a Cake Boss fan. Buddy would make appearances on the Food Network and I was awe-struck by his confidence. And his cake decorating ability! Flipping through bridal magazines, I would simply sigh as glossy page after page showed off lace, beading and draping work, which rivaled the haute couture wedding gowns!

When the lovely ladies who handle promotions for Buddy Valastro’s ever burgeoning bakeware line kindly sent me the Cake Boss Cast Iron Decorating Turntable, you can imagine this Ninja Baker was rather thrilled. With a shiny silver top and a bright red base, only a cake befitting such a stand would do.

3-Layer #Chocolate Lusciousness!

Despite juggling must-dos, with a few timesaving tricks I still turned out a 3-layer chocolate cake that was greeted with oos and ahs. Oh, by the way, I did carve out time to watch this Buddy Valastro event on Facebook. (You can still see the very instructive decorating how-to at Cake Boss Baking.) As Buddy’s uber-talented daughter dressed up Cake Boss Cakelettes like a professional decorator, I had to keep repeating my mantra, “Stay in your own lane. Stay in your own lane.”

One beautiful butterfly: Japanese plum wine frosting filled chocolate cake.

Among other tips, I learned both Buddy and his daughter are fans of the #4 and #16 cake decorating tips. (Pun intended! Sorry, I couldn’t resist.) Well, practice makes perfect: this Ninja Baker set out to place a few pink star flowers on her 3-layer chocolate cake. While I didn’t skimp on decorating time, I did engage in a few Ninja timesaving strategies.

1. I used a chocolate cake mix. But, to add a bit of oomph to the flavor, I substituted milk and Japanese plum wine for the water. I cannot claim the same “spectacularness” found in homemade Carlo’s Bakery-style chocolate cake, the milk and wine do seem to punch up the chocolate flavor.

2. As I have a smallish oven, in order to bake up the cakes in one go, three 6’’ cake pans were employed.

3. For the frosting, I used the canned kind. But I drizzled in Japanese plum wine (and pink food coloring.) To compensate for the extra liquid I sprinkled in powdered sugar. (It’s a good thing I am busy. If left with time on my hands the remaining frosting in the mixing bowl may have landed in my stomach instead of soap and water.) The contrast of alcohol and sugar do create a spellbinding sensation on the palate. (If you have kidlets, you can always use a tart cherry juice.)

If minutes are on your side the Ninja Baker’s Japanese Plum Wine Frosting made from scratch is pretty darn yummy, too.

4. This next ninja tip may not seem like a timesaver but it is! After your layers of baked chocolate cake have cooled, place them in the freezer. Ideally, overnight. Frosting is oh, so much easier to spread over firm cake. How can this be timesaving? Because you won’t be picking out chocolate crumbs out of your frosting.

5. Final ninja note: Get elevation…For example, a Cake Boss Decorating Turntable. Decorating is sooo much easier (and more comfortable) when one is not stooped over dramatically like the Hunchback of Notre Dame.

The Cake Boss serves up the best chocolate goodies at Carlo's Bakery
but the Ninja Baker's 3-layer chocolate cake will do in a pinch.

Wishing you the time to bake up days that bring you contentment and success!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Tags:

#CakeBoss

#chocolate #cake

TheCakeBoss Chocolate Cupcakes, TheNinjaBaker Plum Wine Frosting, #CakeBoss Facebook Event

NinjaBaker — Tue, 21 Oct 2014 22:16:15 +0000

Quick Quiz:

1. Do you watch Buddy Valastro, the Cake Boss, on TV?
2. Are you addicted to The Next Great Baker show?
3. Do you own the cookbook entitled Cake Boss: Stories and Recipes from Mia Famiglia?
4. Or tried recipes out of any of the myriads of Cake Boss cookbooks?
5. Are you a frequent visitor of Carlo’s Bakery in Hoboken, New Jersey and/or in Las Vegas, Nevada?

Diagnosis: You may be a Cake Boss fan if you answered yes to any of the above questions.

If your reply was no, here’s a chance to meet and be inspired by the TV celebrity chef and successful owner of Carlo’s Bakery on Facebook. On Wednesday, 22 October 2014, at 5 p.m. PT / 8 p.m. ET (in the US), Buddy Valastro, the Cake Boss will demonstrate cake decorating skills. Apparently he will be using the Cake Boss Ghost Cakelette Pan. His assistant? Daughter Sofia. All those who RSVP to this Facebook event are also in the running for a professional Cake Boss Airbrush Kit. The winner will be announced at the Facebook event. Here’s the link to meet, greet and win! The winner will be announced during the event.

For your reference, I volunteered to do a product review of the Cake Boss’ decorating turntable. So, shortly after it arrives, another bit of Cake Boss fun will be posted at NinjaBaker.com. In the meantime, for this upcoming event I was inspired to bake cupcakes with the Cake Boss’ chocolate cake recipe. They were almost - almost as good as the chocolate cupcakes I tasted with my cousins at the Las Vegas Carlo's Bakery. The soft cake is packed with cocoa and chocolate and delivers one blissful bite!

For the Ninja Baker frosting, I whipped up my Japanese plum wine into a luxurious (grownup!) buttercream. It is amazing how a few tablespoons of wine can translate into one powerful Ninja punch. Japanese plum wine truly is a lovely companion to the sugary buttercream base. (Substitute the alcohol with a tart cherry juice for kidlets.)

Here's the easy how-to: Whip together a ½ cup softened butter and a ½ cup non-hydrogenated oil vegetable shortening. Gradually add 1 pound (about 4 cups) of powdered sugar. Beat in drops of pink food coloring along with 3½ tablespoons of Japanese plum wine. When smooth and all the ingredients are incorporated, fill a piping bag and decorate with your favorite tip. Garnish with a fondant sakura cherry blossom if desired.

Wishing you the winning number on Wednesday!