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A Top Finalist In The Dixie Classic Fair Cake Contest Shares Her Secrets

9:45 AM, Nov 14, 2012   |    comments
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We all have our signature dish, but not all us can say that ours has was a top contender for best cake at the Dixie Classic Fair!

Today, Kelly Josey of Lawsonville, who was a top finalist in this years' King Arthur Flour "Great Cake Contest" at the Dixie Classic Fair is here to share her baking secrets.

Want to make it yourself?  Here's the recipe:

Caramel Macchiato Di'Angela

Cake:
2 tablespoons King Arthur Flour Cake Enhancer
2 1/2 cups King Arthur Cake Flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar, divide
10 tablespoons (1 1/4 sticks) butter, melted
1 cup caramel macchiato creamer, room temperature
3 tablespoons vegetable oil
1 tablespoon instant coffee granules
2 teaspoons caramel extract
6 large egg yolks, room temperature
3 large egg whites, room temperature

Cream Filling:
1 cup butter, softened
1/2 cup vegetable shortening
1 (16 ounce) jar marshmallow fluff
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups powdered sugar, sifted

Caramel Ganache:
1 cup heavy cream
1 1/2 teaspoons caramel extract
1 teaspoon instant coffee granules
3 cups white chocolate chips
1 cup butterscotch chips

Bring all ingredients to room temperature before starting recipe.

Adjust oven racks to middle position. Preheat oven to 350 degrees F. Grease and flour two (2) 9-inch round cake pans, and then line with parchment paper. Grease parchment paper rounds, dust pans with flour and knock off excess flour.

Whisk King Arthur Flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in a large bowl.

In a medium bowl, whisk together melted butter, caramel macchiato creamer, vegetable oil, coffee granules, caramel extract and egg yolks.

With an electric mixer, beat egg whites on medium speed until foamy, about 30 seconds. With mixer running, gradually add the remaining 1/4 cup sugar and continue to beat until stiff peaks form, about 30 to 60 seconds. Transfer to bowl and set aside.

Add flour mixture to empty mixing bowl, run mixer on low, gradually pour in the butter mixture, mix until almost incorporated, (a few streaks of flour will remain visible) about 15 seconds of mixing time. Stop mixer. Scrape whisk and sides of bowl. Turn mixer on to medium-low speed; beat 10 to 15 seconds until fully incorporated.

With rubber spatula, stir 1/3 of egg whites into the batter to lighten, and then add remaining egg whites folding gently into the batter, until no white streaks remain.

Divide batter evenly between the two prepared baking pans. Lightly tap pans against the counter 2 to 3 times to remove any large air bubbles. Bake until cake layers begin to pull away from the sides of the pans and toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool cakes in pans, on wire rack, and peel off parchment paper. Invert cakes again to cool completely, about 1 1/2 hours.

For cream filling, whip together the butter, shortening, marshmallow fluff, vanilla and salt. Slowly add the powdered sugar. Mix thoroughly.

For caramel ganache, bring heavy cream to a boil in saucepan. Add caramel extract and instant coffee granules. Add white chocolate chips and butterscotch chips and remove from heat. Mix thoroughly until all is blended and dissolved. Cool to room temperature.

To assemble, when cake is cooled and ready to add whipped filling, cut cake horizontally and fill evenly between each layer. Frost the cake with the caramel ganache.

 

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