EVERYONE’S BIRTHDAY SHOULD BE CELEBRATED WITH CAKE!

As anyone who knows me can testify to, I love cake. And I love birthdays!

I think that everyone deserves to celebrate on their day. Take the day off, sleep in, do whatever makes your heart sing and your soul giggle.

And this year for my partner’s birthday he wanted to do nothing but watch movies, snuggle in warm under a blanket and shut out the world for a day.

So that is what we did!

However, the once caveat I have to celebrating is that everyone also must have a treat on their day. Whatever they want, I will make it.

Well, CJ loves pistachio! And rainbow sprinkles! So I wanted to come up with something that was hugely celebratory of his years on this planet, as well as combined his favorites. And I wanted it to be different. Because he deserved something that said “I took time and thought to make this and celebrate you!” Well, he deserves a lot more than that, because he is basically the best man I have ever met in my life, as well as an all around amazing human being. He is kind in an unwavering, steadfast way. He is humble yet the best cheerleader around for those he loves. He cares with his heart and his mind. He is a talented actor who in my opinion needs more recognition and opportunities. And he is a man with true conviction when it comes to treating all people with respect.I mean come on….this dude deserves to be celebrated!

And he is the love of my life.

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But you are not here to listen to me wax un-poetically about my love.

This day is about cake!

So… after lots of researching, I decided upon a pistachio cake with chocolate mousse filling and Ermine Frosting. Ermine Frosting is a roux frosting, utilizing flour and milk and sugar cooked down and thickened. This allowed me to make frosting for a cake without using powdered sugar, and only coconut sugar. Awesome!!

*(Just a note here, as this was my first time making a roux frosting, I was wary to change the components totally. Since I was using coconut sugar and cashew milk, instead of traditional sugar and milk, I decided to use real butter. I chose KerryGold for its lack of animal hormones and additives and great flavor. However, upon completion, I am totally confident that Earth Balance can be substituted and it is what I will be using in this recipe going forward for sure!)

Now, this cake does take time. And it has three separate components that each need their own timing and space. But, it is well worth it!

Don’t be scared. You got this! It only appears big and scary and complicated.

This cake was light and moist and crumbly. The mousse was decadent and silky. And oh, the frosting! Airy like whipped cream but buttery and slightly sweet! All of these parts meshed so well with each other.

And finally who can forget the show-stopping….RAINBOW SPRINKLES.

I love that I love a man who loves rainbow sprinkles and isn’t afraid to share that love with everyone who knows him. Because let’s be honest, you can’t help but smile at a cake covered in these little colorful nuggets! And happiness is always the name of the game on birthdays and any day that involves cake!

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SPRINKLE BOMB CAKE

Flour Blend:

1 1/3 Cup White Rice Flour

1 Cup Sorghum Flour

2/3 Cup Cornstarch

1/3 Cup Tapioca Starch

1 Tsp. Xanthan Gum

For the Pistachio Cake:

3 Cups Flour Blend

2 Tsp. Xanthan Gum

2 ½ Tsp. Baking Powder

1 Tsp. Baking Soda

½ Tsp. Salt

2 Cups Coconut Sugar

¾ Cup Earth Balance

4 Tsp. Pistachio Extract

½ Tsp. Vanilla Extract

2 Eggs (room temp)

2 Egg Whites (room temp)

1 Cup Cashew Milk + 1 Tblsp. Lemon Juice – mixed

Preheat oven to 350 degrees.

Grease and flour two round 9” pans (or a 9×13 sheet pan).

In a medium mixing bowl, combine the Rice Flour, Sorghum Flour, Corstarch, Tapioca Starch, Xanthan Gum, Baking Powder, Baking Soda and Salt.

In a stand mixer, cream the Coconut Sugar, Earth Balance, and Pistachio & Vanilla Extracts together until light and fluffy.

Add the two Eggs, beat on medium speed until combined.

Add the two egg whites, beat on medium speed until combined.

Add the Milk+Lemon Juice combination.

Add the dry ingredients, mixing well.

Separate mix evenly into pans.

Bake for approximately 30 mins or until toothpick comes out clean and cake is bouncy to touch.

Cool completely before proceeding with next steps.

Dark Chocolate Mousse Filling

1 Cup (250g) Dark Chocolate

7 Tblsp. Earth Balance

4 Egg Yolks

4 Egg Whites

2/3 Cup + 1 Tblsp. Coconut Sugar

1 ½ Tblsp. Dark Rum

Combine the Chocolate, Earth Balance and 2/3 Cup Coconut Sugar, in a double boiler.

Over medium heat, stirring consistently, melt the chocolate mixture.

Remove from heat and place bowl in ice bath to cool.

While cooling, add Egg Whites to stand mixer. Beat until almost peaks.

Once Egg Whites are almost at soft peaks, add remaining Tblsp. of Coconut Sugar.

Beat to soft peaks.

Once Chocolate mixture is cool, add the Egg Yolks and the Rum. Mix to just combine.

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Gently fold in the Egg Whites to the Chocolate mixture.

Cover and put in fridge until ready to use.

Vanilla Ermine Frosting

½ Cup Flour Blend

2 Cups Coconut Sugar

dash of salt

1 ½ Cup Cashew Milk

2 Tsp. Vanilla Extract

2 Tsp. Vanilla Bean Paste (can omit if you don’t have)

3 sticks (approx. 24 Tblsp.) Butter, room temperature

(I used KerryGold Butter for this, but you can also use Earth Balance for Dairy Free verison)

Rainbow Sprinkles

In a small saucepan, combine the flour, sugar and salt.

Whisk to combine.

Add the milk.

Whisk to combine.

Over medium heat, whisking constantly (or with a hand mixer), stir mixture until it thickens and whisk leaves behind a trail when lifter out of mixture. Approx. 10 mins.

Pour mixture into medium sized bowl and immediately place atop a bowl of ice to cool.

Cool to room temperature and then whisk in Vanilla.

Place the mixture in a stand mixer with the paddle attachment.

Mix on Medium speed until smooth.

With mixer still on, add butter a tablespoon piece at a time.

The mixture will seem to almost curdle. This is normal!

Once all butter has been added, turn the mixer to High for approximately 3 minutes, until light and fluffy and pale yellow.

If frosting appears too thin or runny, place in fridge for about 10 minutes before frosting cake.

TO ASSEMBLE:

Once the cakes are cool, top the first cake with mousse. Be careful not to get too close to edges or overfill, as you don’t want mousse leaking down the sides of your cake.

*You will probably have more mousse than you need for this. So grab a spoon!*

Place the other cake on top.

Refrigerate for at least 1 hour, so mousse sets and doesn’t run out of the cake when you are trying to frost it.

Once mousse has set, remove cake from fridge.

Frost cake with Vanilla Frosting.

Cover with Rainbow sprinkles.

Serve immediately or refrigerate until 30 minutes before you are ready to serve.

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