Did you ever eat something that was so delicious that you felt like you died and went to heaven? This was one of those times for me. You see, whenever I read a cake recipe that calls for whipped egg whites folded into the batter, I KNOW it’s going to be a good recipe. Why? The result is a light airy cake. The drawback, however, can be a dry cake if you don’t follow the technique properly. What is the technique? The whipped egg whites must be FOLDED gently into the batter instead of mixed in. The addition of simple syrup also helps keep the cake moist.
For as much as I appreciate looking at beautifully decorated cakes, I like it ‘SIMPLE’. I had lots going on the day I made this cake and not much time to decorate it. I decided to leave it unadorned. Simple is sometimes best! Had a family get-together and made the cake for dessert. My family loved this cake. What they liked most was the coconut and pecans in the cake batter. It gave the cake ‘character’ with the texture of these ingredients.
Next time, I’ll add a tad more frosting between the layers. As for the frosting, it is good practice to make it very early in the day or the day before baking the cake. This allows the frosting to set up and makes for easier application on the cake. Also, the flavors are enhanced by allowing the frosting to chill overnight.
MY ADDITION: I poked holes in the cake layers and then brushed the cake layers with coconut simple syrup.
GOOD NEWS: This cake actually tastes better a day or two later. So, for the purposes of time management when you’re hosting a party, this cake can be baked in advance!
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
A VISIT TO
WEST WINDSOR COMMUNITY FARMERS MARKET
What I really liked about the West Windsor Farmers Market was the way it was laid out. It is in a parking lot nestled between rows of trees. You feel like you’re in a beautiful garden surrounded by delicious produce. It delights all the senses, even the sense of sound with the music playing. A wonderful experience for sure! Stop by, you’ll love it!
Founded in 2004, the market provides the opportunity for the community to buy regionally grown food from local farmers & meet the people who grow their food & support regional agriculture. The West Windsor Community Farmers' Market is grassroots initiative implemented by West Windsor Township , NJ
2011 Season
Saturdays June 5 - to early November
Time: 9:00am - 1:00pm
Contact Us
Directions:
The Market is located in the southbound
Vaughn Drive
Alexander Road
Vaughn Drive
Alexander Road
Getting there from Route 1 - Take the
Alexander Road
Vaughn Drive
Vaughn Drive
Alexander Road
Vaughn Drive
Vaughn Drive
MUSIC at West Windsor Farmers Market
On August 13, 2011, The Billies performed at the West Windsor Community Farmers Market.
I loved their sound and had the pleasure of chatting with Chrisie and Craig.
If you wanna feel good, have a good time, move your feet or wiggle your toes,
The Billies will take you there.
Website for The Billies: http://www.the-billies.com
Bookings: 848 466-0892
Genre: Chill
Members:
Chrisie Santoni - Lead Vocals, Guitar, Keyboards, Production
Craig Smith - Percussion, Vocals, Keyboards, Production
Became a duo: July 2006
Hometown: Lancaster , PA
Based in Lancaster , PA Americana
Chrisie Santoni is an award-winning songwriter, having taken
1st Place in The Unisong Songwriting Contest and
1st Runner-Up Adult Contemporary in
The John Lennon Songwriting Contest,
both for her song 'Mona Lisa'.
The Billies: Chrisie Santoni and Craig Smith – CBS News Video
YouTube Videos ~ The Billies
After The Billies finished singing their set,
little Sara wanted to hold Chrisie’s guitar.
Sara was totally enthralled with Chrisie’s guitar.
She may be a future guitarist one day!
Allison (Sara’s mom) says Sara loves Chrisie’s music.
Below is something that may be of interest to you. Chrisie brings her music to children.
Read on how she does this in her business, Dancing Bears Music.
Dancing Bears Music
Chrisie Santoni
Creator, Dancing Bears Music
Dancing Bears Music is an early childhood music program for infants, toddlers, preschoolers, kindergarteners, and the adults who love them.
Children learn best through play, so Miss Chrisie is specially trained to foster an enjoyable, easy atmosphere where adults can relax as they play musically with their children.
By providing a CD and songbook to take home, we also inspire spontaneous music-making as a regular part of your everyday family life.
By Carmen Ortiz
Farm Vendors
Beechtree Farm
Charlie and Lucia Huebner
105 Crusher Rd
Hopewell, NJ
609 466-0277
Chia-Xin Florist and Gardener Charles Huang
215 Quakertown Rd
Pittstown, NJ 08867
(908) 730-7123
Davidson's Exotic Mushrooms
Chad Langrehr
8208 Corbett Road
Pennsauken, NJ 09109
ER and Son Organic Farm
Ed Lidsbarski
572 Buckelew Ave
Monroe Twp, NJ 08531
(732) 546-8508
Griggstown Quail Farm
George Rude
986 Canal Rd
Princeton, NJ 08540
(908) 359-5375
Krowicki Farm
Christina Krowicki
862 Route 539
New Egypt, NJ 08533
(609) 758-2085
Silver Forge Farm
Shannon and Eliziel Silver
112 Iron Ore Road
Manalapan, NJ 07726
(732) 786-9056
Stults Farm
Amy Giovanelli
62 John White Road
Cranbury, NJ 08512
(609) 799-2523
Terhune Orchards
Tannwen Mount
330 Cold Soil Road
Princeton NJ 08540
(609) 924-2310
Non-Farm Vendors
Baby Bear Foods
Stefanie and Robert Mosesman
PO Box 8062
908 722-3536
Catherine’s Vegan Sweets
Catherine L. Perry
215 South Clinton Ave
Trenton, NJ 08609
609 977-7329
FunniBonz Barbeque Sauces, Rubs and Marinades
Jim Barbour
3 Lake View Court
West Windsor, NJ 08850
(877) 300-2669
Jammin' Crepes
Kim Rizk and Kathy Klockenbrink
22 Edgehill Street
Princeton, NJ 08540
609-430-4747
Simply Nic's Specialty Foods
Nicole Wilkins Bergman
300 Dodds Lane
Princeton, NJ 08540
(609) 423-8633
Stony Brook Orchids
Susan and David Gange
16 Elm Ridge Rd
Pennington, NJ 08534
(609) 730-8448
The Artisan Tree
Zoe Castro
10 Westerlea Arms, Apt 1
Village Bakery
Karen and Bo Child
2 Gordon Ave
Lawrenceville, NJ 08648
(609) 896-0036
Tico’s Eatery and Juice Bar
Delicious, healthy food and freshly-made juices,
located in the heart ofPrinceton , NJ
located in the heart of
Phone: (609) 252-0300
Fax: (609) 252-1420
Email: contact@ticosprinceton.com
Crisis Ministry
The Crisis Ministry of Princeton and Trenton
Partnering with our community to achieve
stability for our neighbors in need.
stability for our neighbors in need.
Practical, innovative, caring programs that address:
ph: 609-396-9355
fax: 609-396-5692
PRINCETON:
609-921-2135
Health Source
Chiropractic and Progressive Rehab
Dr. Michael L. Pollard
10 Schalks Crossing Rd
Plainsboro , NJ , 08536
Phone: 609 799-8444
Fax: 609 799-6114
Support your local farmers markets!
Now, let’s bake cake!
Italian Cream Cake
(From Beth Lott's Mom)
Adapted by Carmen Ortiz of Baking is my Zen
Total Time: 1 hr 2 min
Prep 35 min
Inactive 2 min
Cook 25 min
Yield: 1 (3-layer) cake, servings 10
Level: Intermediate
Ingredients
cake:
1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
FROSTING:
1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, (2 oz) softened at room temperature 1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts
1/8 teaspoon salt (my addition)
COCONUT SIMPLE SYRUP: (optional-my addition)
1 cup water
1 cup sugar
6 tablespoons cream of coconut (Coco Lopez brand) –add more if desired
Directions:
1. Preheat the oven to 325 degrees Fahrenheit.
2. Grease and flour 3 (9-inch) cake pans. (I use oil spray and parchment paper).
3. Measure out all your ingredients.
4. Put egg whites in a mixing bowl, have beaters ready. Set aside.
5. Sift and mix the flour, baking soda and salt together into a bowl. Set aside.
6. In the bowl of an electric mixer, cream the shortening, butter and sugar until light and fluffy, (about 5 minutes). Scrape the bowl down with a spatula
7. Add the egg yolks 1 at a time, beating well after each addition. Scrape the bowl down with a spatula to incorporate the batter and eggs.
8. With the mixer on LOW speed, add the dry sifted ingredients in batches alternately with the wet ingredient, buttermilk. Begin and end with the dry ingredients. (Namely: add 1/3 dry, ½ wet, mix till combined, add 1/3 dry, ½ wet, mix till combined, add 1/3 dry and mix till combined). DO NOT OVERBEAT.
9. EGG WHITES: In a separate bowl, beat the egg whites until stiff and GENTLY FOLD into the prepared batter.
10. Add the coconut, chopped pecans and vanilla and fold into the batter.
11. Divide the batter among the 3 prepared cake pans.
12. Bake for about 25 minutes, or until golden brown and a tester come out clean when inserted into the middle of each cake.
13. Set aside the cooling racks for the 3 cakes. (I lightly spray the racks with oil. I use PAM)
While the cake is baking, prepare the frosting.
1. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy.
2. Add the sifted powdered sugar and salt. Mix until thoroughly combined.
3. Add the nuts and fold together.
4. Keep refrigerated until you are ready to frost the cake.
COOLING BAKED CAKES:
1. Allow the cakes to cool in the pans for about 10 minutes.
2. Turn cakes out onto wire racks to finish cooling.
Coconut Simple syrup:
You can probably half the recipe for the syrup. There will be syrup leftover.
1. Add one cup water and one cup sugar in a saucepan.
2. Stirring occasionally, mix until sugar is dissolved.
3. Remove from heat.
4. Pour syrup in a bowl.
5. Cool completely.
6. Open the can of cream of coconut.
7. Spoon out about 3 tablespoons (or more) into a small bowl.
8. Microwave the cream of coconut until it is thick but pourable.
9. For EACH cake layer: combine and mix 2 tablespoons simple syrup and 2 tablespoons cream of coconut. (you can increase or decrease these amounts)
Frost the cooled cakes:
1. Poke holes in the cooled cake layers.
2. Brush layers with coconut simple syrup.
3. Stack the layers with the frosting.
4. Frost the sides and top.
~ ITALIAN CREAM CAKE ~
RECIPE PHOTO TUTORIAL
RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking is my Zen
Directions:
Preheat the oven to 325 degrees Fahrenheit.
PREP PANS:
Grease and flour 3 (9-inch) cake pans.
(I use oil spray and parchment paper).
(I use oil spray and parchment paper).
MIS EN PLACE:
Put egg whites in a mixing bowl, have beaters ready. Set aside.
Sift and mix the flour, baking soda and salt together into a bowl. Set aside.
MAKE BATTER:
In the bowl of an electric mixer, cream the shortening,
butter and sugar until light and fluffy,
butter and sugar until light and fluffy,
(about 5 minutes).
Scrape the bowl down with a spatula.
Add the egg yolks 1 at a time, beating well after each addition.
Scrape the bowl down with a spatula to incorporate the batter and eggs.
*Divide the flour in thirds using a spoon or your finger.
This is a gauge for you to add flour one third at a time into the batter.
With the mixer on LOW speed, add the dry sifted ingredients in batches
alternately with the wet ingredient, buttermilk.
Begin and end with the dry ingredients.
(Namely: add 1/3 dry, ½ wet, mix till combined,
add 1/3 dry, ½ wet, mix till combined,
add 1/3 dry and mix till combined).
(Namely: add 1/3 dry, ½ wet, mix till combined,
add 1/3 dry, ½ wet, mix till combined,
add 1/3 dry and mix till combined).
DO NOT OVERBEAT.
MAKE EGG WHITES: In a separate bowl, beat the egg whites until stiff.
COMBINE EGG WHITES AND BATTER:
GENTLY FOLD into the prepared batter.
Add the coconut, chopped pecans and vanilla and fold into the batter.
Divide the batter among the 3 prepared cake pans.
BAKE CAKES:
Bake for about 25 minutes, or until golden brown and a tester
come out clean when inserted into the middle of each cake.
Set aside the cooling racks for the 3 cakes.
(I lightly spray the racks with oil. I use PAM)
While the cake is baking, prepare the frosting.
In a large bowl combine the cream cheese, butter and vanilla and,
using an electric mixer, beat until smooth and creamy.
Add the sifted powdered sugar and salt. Mix until thoroughly combined.
Add the nuts and fold together.
Keep refrigerated until you are ready to frost the cake.
COOLING BAKED CAKES:
Allow the cakes to cool in the pans for about 10 minutes.
Turn cakes out onto wire racks to finish cooling.
REMOVE CRUST FROM COOLED CAKES (OPTIONAL)
This step is optional. I prefer to remove outer crumbs from the cake layers.
I use a pizza cutter.
After placing the 1st cake layer on a cake circle,
put 4 strips of wax paper under the first cake layer.
When the cake is completely frosted,
gently remove the wax paper sheets.
Coconut Simple syrup:
You can probably half the recipe for the syrup. There will be syrup leftover.
Add one cup water and one cup sugar in a saucepan.
Stirring occasionally, mix until sugar is dissolved.
Remove from heat.
Pour syrup in a bowl.
Cool completely.
Open the can of cream of coconut. (Coco Lopez is THE BEST brand)
Spoon out about 3 tablespoons (or more) into a small bowl.
Microwave the cream of coconut until it is thick but pourable.
For EACH cake layer: combine and mix
2 tablespoons simple syrup and
2 tablespoons cream of coconut.
(You can increase or decrease these amounts)
SIMPLE SYRUP ON COOLED CAKES:
Poke holes in the cooled cake layer.
Brush layer with coconut simple syrup.
Cake layer trimmed from crust, poked and brushed
with coconut simple syrup.
Frost the cooled cakes:
Allow the chilled frosting to come to room temperature. Mix.
After poking holes in the first cake layer and brushing
with coconut simple syrup, add frosting and smooth out evenly.
Add second cake layer on top of first frosted cake layer.
Poke holes in second cake layer and brush with coconut simple syrup.
Frost the second layer with frosting.
Add the third cake layer on top of the second frosted cake layer.
Poke holes in the third cake layer.
Brush the third cake layer with coconut simple syrup.
Frost the third and final cake layer with frosting.
Frost the sides.
Remove the wax paper.
Keep cake chilled.
Best way to enjoy the cake: Bring cake to room temperature before eating.
Peace in Baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
