D E D E

W I L S O N

75 R E C I P E S F O R C A N D L E - W O R T H Y C R E AT I O N S

Photographs by Melissa Punch

Mocha Toffee Crunch Cake

This is a big, important cake, perfect for significant milestone birthdays. Many of the componentsthe cake, the buttercream, and the ganachecan be made ahead. This cake elicits ooohhhs and aaahhhs, and once guests taste it they will be clamoring for the recipe. My good friend Kerry Boyd requested a cake with these flavors for her fortieth birthday, so it is dedicated to her. The buttercream and ganache may be made up to one month ahead and frozen; defrost in the refrigerator overnight. The cake may be made one day before assembling.
Makes one 9-inch round cake, serves12 to 14
1. Have the cake layers and buttercream ready to use. Use a silicone brush to brush the cake layers with the Kahla. Toss together the toffee bits and chocolate morsels in a small bowl; set aside. 2. Fill and frost the cake with buttercream. (Make sure cake is on a cardboard round, as it will make the next step easier.) 3. To apply the toffee bitmorsel mixture: Pick up the cake on the cardboard and hold it over the bowl of morsel mixture with one hand. Apply morsel mixture with other hand, pressing it to the sides of the cake, covering it completely. 4. Use the star tip to make a complete ring of buttercream shells or rosettes around the top outer edge of the cake; it is very important that you make a full ring of large, tall shapes to hold in the ganache that will be poured on top later (see photo). Chill the cake until the buttercream is firm, at least 2 hours. 5. Have the ganache fluid ready to use, but not hot. Pour it over the center top of the cake and flood the entire top within the boundaries of the decorative frosting rim; a small, offset icing spatula works very well here to help push the ganache up against the border. Chill the cake until the ganache is firm, at least 2 hours. Bring to room temperature before serving. The cake may be served immediately, or refrigerated overnight in a covered container.

1 recipe Quick n Easy Chocolate Cake (page000), made with coffee instead of water, baked and cooled 1 standard batch Italian Meringue Buttercream, Espresso Variation (page000) 1 tablespoons Kahla coffee liqueur One 8-ounce package Heath Bits O Brickle Toffee Bits 1 cup miniature semisweet chocolate morsels cup Chocolate Ganache Glaze and Frosting (page000) Pastry bag Large star decorating tip such as Wilton #2110 or Ateco #835

The Birthday Cakes

Pretty-in-Pink Cake
This is a pink cake, inside and out, for anyone who adores pink. Raspberries folded into the basic White Cake batter add flavor, a delicate pink color, and moistness. The raspberries added to the buttercream yield a very bright pink hue; it looks striking with pink candles set into additional whole raspberries ringing the cake. For this decoration, the berries must be very fresh, firm, and dry. Place the desired number of berries, open end up, on the room-temperature cake (the soft buttercream will hold the berries). Insert candles into the openings in the berries and press through into the cake. This should be done right before serving so the berries dont bleed onto the frosting.
Makes one 9-inch round cake, serves10 to 12

1. Position a rack in the middle of the oven. Preheat the oven to 350F. Fold 1 cups raspberries into the prepared batter. Proceed with the recipe as directed. 2. Bake for 30 to 40 minutes, or until a toothpick inserted into the layers shows a few moist crumbs when removed. Cool the pans on wire racks for 8 to 10 minutes. Unmold, peel off the parchment, and place the layers directly on the racks to cool completely. The layers are ready to fill and frost. Alternatively, place the layers on cardboard rounds and double-wrap in plastic wrap; store at room temperature and assemble within 24 hours. 3. Have the frosting ready to use. Fill and frost the cake. The cake may be served immediately, or refrigerated overnight in a covered container. Bring to room temperature before serving. Arrange the berries and candles, if using.

1 recipe batter for White Cake (page000) 1 cups fresh or frozen (defrosted and drained) raspberries 1 standard batch Italian Meringue Buttercream, Raspberry Variation (page000) Fresh, dry, whole raspberries (same number as candles, optional) Pink or red candles (optional)

The Birthday Cake Book

Chocolate and Vanilla Cupcake Tower

Kids of all ages love cupcakes, probably because each person gets a cakeand an equal amount of frostingof his or her own. The only decision is choosing between an all-chocolate or allvanilla cupcake from this tower of treats. Two different colors of paper cupcake liners can help differentiate the cake flavors. Use a spring-loaded ice cream scoop to place the batter in each liner. This easy technique is quick, clean, and divides the batter evenly. Although cupcakes can be decorated in endless ways, a shower of candy confetti looks particularly festive on these. This tower uses a cupcake stand (such as the Wilton Cupcakes N More Dessert Stand; see Resources, page000) or you can create one by stacking cake pedestals on top of one another.
Makes 24 cupcakes Cupcakes

1. To make the cupcakes: Position a rack in the middle of the oven. Preheat the oven to 350F. Line two standard 12-cup muffin tins with paper liners.

3 cups all-purpose flour 1 tablespoon baking powder teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces 2 cups sugar 1 teaspoon vanilla extract 4 large eggs, at room temperature 1 cup whole milk, at room temperature 2 ounces unsweetened chocolate, melted and slightly cooled 24 paper liners in the color(s) of choice

2. Whisk together the flour, baking powder, and salt in a medium-size bowl to combine and aerate; set aside. 3. In a large bowl, with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla. 4. Beat in the eggs one at a time, scraping down after each addition and allowing each egg to be absorbed before continuing. Add the flour mixture in three additions alternately with the milk. Begin and end with the flour and beat briefly until smooth. Remove half of the batter to a bowl and thoroughly stir in the melted chocolate. 5. Each flavor of batter will fill 12 liners. Divide the batter evenly among the liners and bake for 25 to 30 minutes (chocolate ones will take longer), or until a toothpick inserted into the cupcakes shows a few moist crumbs when removed. Cool the pans on wire racks for 5 minutes. Unmold and place the cupcakes directly on the racks to cool completely. The cupcakes are ready to decorate or store in airtight containers at room temperature. Recipe continues

The Birthday Cakes