SO EASY, IT'S SWEET CREATE A SIMPLE YET DECADENT VALENTINE'S DAY TREAT - FROM A CAKE MIX.Byline: Natalie Haughton Food Editor Dazzling, decadent homemade desserts. Who can resist them for Valentine's Day Valentine's Day: see Saint Valentine's Day. Valentine's Day Lovers' holiday celebrated on February 14, the feast day of St. Valentine, one of two 3rd-century Roman martyrs of the same name. St. ? We challenged four Southern California Southern California, also colloquially known as SoCal, is the southern portion of the U.S. state of California. Centered on the cities of Los Angeles and San Diego, Southern California is home to nearly 24 million people and is the nation's second most populated region, pastry chefs to create a Valentine-worthy dessert using a packaged cake mix - any flavor desired. It had to be easily made by home cooks so they could could turn out something divine to woo lovers, sweethearts and family or friends on Feb. 14. The cake mix was the only required ingredient. The rest was up to the chefs. Some of the pastry experts resisted our initial request. None of them uses cake mixes (they make cake batters from scratch), and they didn't want to give customers the impression that they ever did. But once they signed on, they became enthusiastic about the baking challenge. These experts, who surround themselves with cream, chocolate, eggs, butter, sugar and fruits daily, rose to the occasion with a variety of creative selections. Chef: Nicole Lindsay Job: Corporate pastry chef for Domaine Restaurants (who oversees desserts at Red Pearl Kitchen in Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. , Huntington Beach Huntington Beach, city (1990 pop. 181,519), Orange co., S Calif., on the Pacific coast, across from Santa Catalina Island, in an oil-producing area; inc. 1909. It manufactures aerospace vehicles, aircraft parts, optical instruments, and heat transfer equipment. and San Diego San Diego (săn dēā`gō), city (1990 pop. 1,110,549), seat of San Diego co., S Calif., on San Diego Bay; inc. 1850. San Diego includes the unincorporated communities of La Jolla and Spring Valley. Coronado is across the bay. along with Dakota Steak House steak house or steak·house n. A restaurant that specializes in beefsteak dishes. and 25 Degrees in the Hollywood Roosevelt Hotel
Cake creation: Tropical Coconut Cake ``It was inspired by and reflects Red Pearl Kitchen's Southeast Asian cuisine Asian cuisine is a term sometimes used in the West as an umbrella term for the various cuisines of East Asia and Southeast Asia and for fusion dishes based on combining them. It does not usually include Polynesian, Central Asia or Middle Eastern cuisine. , so I chose coconut and pineapple,'' she says. ``I've never made anything similar. It was a totally original creation.'' The moist, delicious standout features yellow cake mix layers embellished with instant vanilla pudding mix, coconut milk and ground up sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. coconut. The baked split layers are then stacked with cream cheese frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. and pineapple filling. Garnish the cake with large unsweetened coconut flakes, pineapple pieces and edible flowers For hundreds of years, edible flowers have been gathered and consumed. Just as the leaves and roots of some flowering plants can be eaten; various flowers, which can be used to decorate a room, can also be used to decorate foods and are considered edible. . Assemble and fill the cake the same day as serving -- and be sure to keep it refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. . Much to Lindsay's surprise, her husband and 7-year old son flipped for the creation after taste-testing the trial run -- and have already commissioned her to make another. ``It was a challenge to use a cake mix for the first time,'' acknowledges the graduate of the California School of Culinary Arts in Pasadena. ``Originally, I didn't think I could make something good out of a box mix. I wanted to deviate from the flavor I know a box cake mix has -- and I was surprised by the outcome. I love the cake.'' Her dessert philosophy -- something visually appealing and that tastes great, too -- shines through in her contribution. Chef: Michael Brock Job: Pastry chef at Boule boule Deliberative council in the city-states of ancient Greece. It existed in almost all constitutional city-states, especially from the late 6th century BC. In Athens the boule was created as an aristocratic body by Solon in 594 BC; later, under Cleisthenes, 500 members Patisserie pa·tis·se·rie n. A bakery specializing in French pastry. [French pâtisserie, from Old French pastiserie, from pasticier, to make pastry, from *pastitz, , Los Angeles Cake creation: Soleil Frozen Dome ``I was inspired and started with a yellow cake mix,'' he says. Baked cake rounds are layered with store-bought mango, raspberry and lemon sorbets along with vanilla ice cream in a stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. bowl. ``I've made this bombe bombe n. A dessert consisting of two or more layers of variously flavored ice cream frozen in a round or melon-shaped mold. [French (from its shape); see bomb.] with other flavors but have used many kinds of from-scratch cakes for the layers -- sponge, baked meringue.'' Regarding the mix challenge: ``I guess it's kind of what you make it. I wanted to do something I don't make every day at Boule.'' Although Brock garnished the bombe with macaroon mac·a·roon n. A chewy cookie made with sugar, egg whites, and almond paste or coconut. [French macaron, from Italian dialectal maccarone, dumpling, macaroni. cookies from Boule, you can use fresh fruits, if desired. He suggests serving frozen slices with raspberry sauce (made by pureeing fresh raspberries in a blender or food processor with a little water and sugar to taste, if necessary). The cake can be frozen, tightly wrapped, for up to a month, prior to serving. Chef: Lisa Ritter rit·ter n. pl. ritter A knight. [German, from Middle High German riter, from Middle Dutch ridder, from r Job: Pastry guru and co-owner of the recently opened Big Sugar Bakeshop in Studio City Cake creation: Neopolitan Cake ``Although I have nothing against cake mixes, I'm not a convert after going through this experiment,'' she stresses, laughing. Her tall, regal creation with doctored-up chocolate cake mix layers filled with billowing bil·low n. 1. A large wave or swell of water. 2. A great swell, surge, or undulating mass, as of smoke or sound. v. bil·lowed, bil·low·ing, bil·lows v.intr. 1. clouds of sweetened whipped cream and fresh strawberries was inspired by neapolitan ice cream Neapolitan ice cream n. Ice cream in brick form, with layers of different colors and flavors. Noun 1. Neapolitan ice cream - a block of ice cream with 3 or 4 layers of different colors and flavors sandwiches she liked and ate as a kid. ``I love the color -- pink, brown and white -- of the ice cream sandwich Ice cream sandwiches are handheld desserts consisting of a slice of ice cream (usually vanilla), with a small layer of a soft cake-like pastry (usually chocolate) on the top and bottom. .'' Ritter, who's from the school of comfort food, says: ``I'm here to make people happy with sugar. I think people are looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. home -- and I think that is what dessert is all about. Most people are trying to capture that elusive taste from childhood.'' The cake layers can be baked a day or two in advance, but don't split them until ready to assemble. The recipe calls for 5 1/2 cups of whipping cream, but Ritter is unapologetic. ``If you prefer less, tailor the cake to your own taste.'' Her cake, best served and eaten within two hours of assembling, must be kept refrigerated. Chef: Lei Shishak Job: Pastry chef at Luna Park, Los Angeles Cake creation: Lemon Thyme Layer Cake ``I love lemon flavor (she used lemon cake mix) and strawberry shortcake,'' she says, so her creation is a twist on those themes. It's reminiscent of a strawberry shortcake with a lemon biscuit dessert choice she featured last year. Her cake sports a lemon mousse filling made with lemon curd and whipping cream along with a strawberry lemon mousse with strawberries added. The outside is encased en·case tr.v. en·cased, en·cas·ing, en·cas·es To enclose in or as if in a case. en·case  ment n. in meringue, which should be made at the last minute, then torched for a golden brown finish, and served within two hours. Natalie Haughton, (818) 713-3692 natalie.haughton(at)dailynews.com TROPICAL COCONUT CAKE (Nicole Lindsay, Red Pearl Kitchen, Los Angeles, Huntington Beach and San Diego) CAKE: 1 (18.25-ounce) package yellow cake mix 1 large (5.1-ounce) package INSTANT vanilla pudding and pie-filling mix 4 eggs 1 (13.5-ounce) can coconut milk 1/2 cup vegetable oil 1 teaspoon vanilla 1 teaspoon almond extract 1 tablespoon rum 1/4 teaspoon sea salt 1 cup sweetened coconut flakes (very finely chopped OR ground in food processor) FROSTING AND FILLING: 3 (8-ounce) packages cream cheese at room temperature 1/4 of a vanilla bean, split open and seeds scraped out into frosting (bean discarded) OR 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/2 cup sweetened coconut flakes (very finely chopped OR ground in food processor) 1/2 teaspoon sea salt 1 teaspoon rum 1 teaspoon almond extract 3 cups powdered sugar 1 (20-ounce) can juice-packed crushed pineapple, well drained GARNISH: 6 ounces unsweetened coconut flakes (available at natural OR health food stores), toasted Pineapple pieces, fresh OR canned Assorted edible flowers For Cake, combine all Cake ingredients in a large bowl. With an electric mixer, beat on medium speed 3 minutes. Turn batter into 2 (8-inch) round layer cake pans (each 2 inches deep), sprayed with non-stick spray, dividing evenly. Bake in a preheated 350-degree oven 35 minutes or until cakes test done. Cool cakes, remove from pans and keep covered until ready to assemble. To make Frosting and Filling, combine all Frosting and Filling ingredients except powdered sugar and pineapple in a mixing bowl. Using a paddle, mix until light and smooth. Gradually add powdered sugar, 1 cup at a time, until combined and smooth. Reserve 2/3 of frosting. To remaining 1/3 of frosting, add well-drained, crushed pineapple, mixing well to make filling. TO ASSEMBLE CAKE, split each cake layer in half so you end up with 4 cake layers total. Place 1 cake layer on a serving plate and spread with 1/3 of pineapple filling. Top with 2 more cake layers, spreading each with 1/2 of remaining pineapple filling. Top with remaining cake layer. Spread top and sides of cake with the remaining 2/3 frosting (without pineapple). Gently garnish sides of cake and around top edges with unsweetened toasted coconut flakes. Garnish top with pineapple pieces and flowers, if desired. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. cake until serving time. Makes 1 cake SOLEIL FROZEN DOME (Michael Brock, Boule Pastisserie, Los Angeles) 1 (18.25-ounce) package moist deluxe yellow supreme cake mix (Duncan Hines) 1 (7- to 8-inch diameter) stainless-steel bowl, 4 1/2 inches deep 1 pint lemon sorbet 1 pint mango sorbet 1 pint raspberry sorbet 1/2 cup raspberry sauce (puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. fresh raspberries with a little sugar, if desired) 1 pint vanilla ice cream 1/2 cup toasted whole pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. nuts Prepare cake mix batter according to package directions. Bake in 1 (9-inch) round layer cake pan, 2 1/2 to 3 inches deep, in a preheated 350-degree oven about 40 to 45 minutes, or until cake tests done; OR bake 1/3 of batter in 1 standard (9-inch) round layer cake pan and remaining 2/3 of batter in another standard 9-inch round layer cake pan 25 to 35 minutes, or until cakes test done. Cool. Put stainless-steel bowl in freezer for at least 1 hour so it is completely frozen. If making one deep 9-inch round layer cake, slice cake horizontally into 3 equal layers. Cut 1 (4-inch) round, 1 (6-ounce) round and 1 (8-inch) round out of layers and reserve. Otherwise, if you baked 2 cakes, cut thicker cake into two layers and cut a 4-inch round from one layer and a 6-inch round from the other. Cut an 8-inch round from remaining layer (do not slice into 2 layers). Make sure sorbets are spreadable (but not runny run·ny adj. run·ni·er, run·ni·est Inclined to run or flow: runny icing; a runny nose. runny Adjective [-nier, -niest ) before beginning. You may need to leave them at room temperature 10 to 15 minutes. Working as quickly as possible, scoop 1/2 of EACH of lemon, mango and raspberry sorbets into the frozen bowl and, using a large spoon, scrape or spread the sorbets up the sides of the bowl, completely covering the inside of it. Be sure not to have any holes as these will show up when you unmold un·mold tr.v. un·mold·ed, un·mold·ing, un·molds To remove from a mold: unmold a lemon mousse. it. Place immediately in the freezer until completely frozen. Pour raspberry sauce in bowl and swirl it around to completely cover inside. Return bowl to freezer until sauce is frozen. Add 1/2 of vanilla ice cream, softened, to the bowl, pressing down with the back of the spoon to make it as compact as possible. Add the 4-inch round cake layer, pressing firmly so it sticks. Return bowl to freezer. Add remaining lemon sorbet, pressing down with back of spoon as before. Add remaining mango sorbet, pressing down, then add remaining vanilla ice cream, pressing down and pistachio nuts. Then add 6-inch round cake layer and return to freezer. Add remaining raspberry sorbet, pressing down followed by the last layer of cake. Place in freezer until completely frozen, several hours or overnight. (Cake can be kept well-wrapped in freezer up to a month before serving.) To unmold cake, pour hot water into a large bowl or roasting pan (larger than the cake bowl). Remove bombe from freezer and place underside of bowl in hot water 15 to 20 seconds. With your hand, push down on the edge of the cake; if it moves, completely unmold the cake. If not, place it back in the hot water for another 15 seconds. Place cake on freezer-proof plate or cardboard round and return to freezer until ready to serve. Garnish with macaroon cookies or fresh fruits, if desired. Serve cut into slices with additional raspberry sauce, if desired. Makes 1 bombe, 10 to 14 servings NEAPOLITAN CAKE (Lisa Ritter, Big Sugar Bakeshop, Studio City) CAKE: 1 (18.25-ounce) package moist deluxe devil's food cake mix (Duncan Hines) 1 (3.9-ounce) package INSTANT chocolate fudge pudding and pie-filling mix 1 cup sour cream 1/2 cup vegetable oil 1/2 cup water 4 large eggs 1 cup miniature semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate chips FILLING AND FROSTING: 1 (22-ounce) container large, ripe strawberries 2 tablespoons granulated sugar (if necessary to sweeten sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. berries) 5 1/2 cups heavy whipping cream Noun 1. heavy whipping cream - cream with a fat content of 48% or more double creme cream - the part of milk containing the butterfat 1 cup powdered sugar (more OR less, to taste) To prepare Cake: Butter and flour 2 (9-inch) round layer cake pans. Line bottoms with 9-inch-diameter parchment rounds; butter and flour rounds. Alternately, spray pans with nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective cooking spray such as Pam, line with parchment, spray parchment. In bowl of an electric stand mixer, blend all Cake ingredients except mini chips on medium-high speed 2 minutes. Scrape down bowl, add mini chips and blend on low speed to incorporate. Divide batter evenly between prepared pans; smooth batter to edges. Bake in a preheated 350-degree oven 35 to 40 minutes, until a toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. inserted in center of cake comes out with one or two crumbs adhering. DO NOT OVERBAKE. Cool layers completely in pans on a rack. Turn out cooled layers and wrap in plastic wrap until ready to assemble cake. To prepare Filling and Frosting: Pick over and wipe clean strawberries. Cut off stem ends and slice berries vertically from stem end to tip. Do not use outer berry slices. If berries are not perfectly ripe and sweet, place slices in layers in a shallow bowl and sprinkle lightly with granulated sugar (to taste). Reserve 16 to 20 of the largest, most attractive slices for garnish. Pour 4 cups whipping cream and 1/2 cup powdered sugar into the chilled bowl of a stand electric mixer. Using whisk attachment, whip cream on low speed to combine sugar. Taste for sweetness and adjust accordingly. Gradually increase mixer speed to high to avoid spattering cream. (If mixer is small, cream may be whipped in two batches.) Continue beating until cream is very thick. Transfer whipped cream to a clean bowl. Pour remaining 1 1/2 cups whipping cream and 1/8 cup (more or less, to taste) powdered sugar into mixing bowl (no need to wash bowl or mixer between steps) and whip only until very soft, shiny peaks form. Place this softly whipped cream in refrigerator until ready for use. TO ASSEMBLE CAKE: Remove cake layers from plastic wrap. If domed or uneven, trim cake layers so they are level. Using a large, sharp serrated serrated /ser·rat·ed/ (ser´at-ed) having a sawlike edge. serrated (ser´āted), adj having a jagged or notched edge; saw-toothed. knife, cut each cake horizontally into 2 even layers. Place one layer, bottom side down, on a serving platter. Use a large spoon to mound 1 to 2 cups thickly whipped cream in center. With a large offset spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , spread evenly. Top with a thin layer of strawberry slices arranged in concentric circles, leaving a half-inch border around outside of cake layer uncovered to avoid strawberries or juices bleeding through finished frosting. Top strawberries with second layer of cake, then more whipped cream and sliced strawberries. Repeat with third layer of cake, cream and berries. Top with final cake layer, smooth side up. Using remaining thickly whipped cream, coat entire cake with a thin layer of it frosting to seal in cake crumbs and smooth exterior. Be sure cake is level and completely coated before proceeding. Remove bowl of soft whipped cream from refrigerator. If it has become too liquid, whip slightly. Use a large spoon or offset spatula to finish the top of the cake with generous swirls of softly whipped cream. Coat sides of the cake with a smooth, even layer of soft cream. Place reserved strawberry slices, large side down, in a ring against bottom edge of cake and press gently into whipped cream to secure. Fan three or four slices in center on top of cake. Serve immediately, or refrigerate and serve within 1 to 2 hours. For longer storage, use a whipped cream stabilizer stabilizer: see airplane. (in the whipped cream) such as Dr. Oetker's Whip it to prevent ``weeping.'' Makes 1 cake For Lemon Thyme Layer Cake, log on to dailynews.com/food CAPTION(S): 11 photos Photo: (1 -- 4 -- cover -- color) Heart's DESIRE Four chefs rise to the occasion, creating fabulous, easy Valentine's Day desserts from a cake mix (5 -- color) Nicole Lindsay Red Pearl Kitchen Tropical Coconut Cake (6 -- color) Lei Shishak Luna Park Lemon Thyme Layer Cake (7 -- color) Michael Brock Boule Patisserie Soleil Frozen Dome (8 -- color) Lisa Ritter Big Sugar Bakeshop Neopolitan Cake (9 -- color) TROPICAL COCONUT CAKE (10 -- color) SOLEIL FROZEN DOME (11 -- color) NEOPOLITAN CAKE John McCoy/Staff Photographer |
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