Fox & Food: “Cake Boss” Buddy Valastro

Next Great Baker
Next Great Baker

 

“Cake Boss” Buddy Valastro sits down with Fox News Radio’s Lilian Huang Woo to dish on his latest projects and shows including the latest season of  the TLC reality TV show “Next Great Baker.”  Get tips on how to amp up your own baking skills and to make the summer even sweeter, we’ve even included a recipe for Neapolitan ice cream cake.

Take a LISTEN:

Follow Lilian Woo on Twitter: @LilianNY

Click HERE to listen to more FOX & Food podcasts

 

 

RECIPES 

 

Neapolitan Ice Cream Cake from CakeBossBaking.com
Neapolitan Ice Cream Cake from CakeBossBaking.com

Neapolitan Ice Cream Cake

The flavor combination of chocolate, vanilla and strawberry is a classic. The textures of this ice cream cake are perfect. A light airy chocolate cake, a rich vanilla ice cream layer and topped with a fluffy strawberry cream. The layers are pretty enough that the cake needs no additional decorations. Serve with chocolate sauce and fresh strawberries on the side and your guests will be licking their plates clean.

Ingredients

  • For the cake
  • 1 1/2 cups all purpose flour
  • 1/3 cups cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 1/2 cup coffee
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider vinegar
  • Assembly
  • 2 pints vanilla ice cream store bought
  • Strawberry Cream Layer
  • 2 cups heavy cream
  • 14 oz. can sweetened condensed milk
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/2 cup strawberry fruit spread or jam
  • 1/2 cup fresh strawberries large dice
  • DIRECTIONS
    1. For the cake Preheat oven to 325°F. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any ex-cess. Set aside.
    2. Sift together flour, cocoa powder, baking soda, salt, and sugar into a medium bowl, and set aside.
    3. Combine oil, coffee, water, and vanilla.
    4. In an electric mixer fitted with the paddle attachment add the sifted dry mixture to the bowl, then add the wet ingredient mixture and mix on low to medium speed until combined. Scraping down bowl to insure no dry lumps remain on the bottom of the bowl.
    5. Once mixture is smooth and lump free, add the apple cider vinegar and mix on low speed until just combined.
    6. Pour batter into prepared pan, and smooth top with a spatula. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30-40 minutes.
    7. Transfer to a wire rack to cool before unmolding.
    8. To unmold, run a pairing knife around the edge of the cake to loosen cake sides, unlatch to expand ring to release from pan.
    9. Remove cake from bottom of pan, wash bottom of pan and ring.
    10. Spray pan with pan spray, line bottom with parchment paper.
    11. Trim top of cooled cake so cake is 1” tall. Place cake back in pan and freeze for at least an hour.
    12. Assembly Remove 2 pints of ice cream from the freezer and let soften, about 15 minutes.
    13. Evenly press the softened ice cream into pan on top of frozen chocolate cake.
    14. Place back in freezer and whip up the strawberry cream layer.
    15. Strawberry Cream Layer Whip heavy cream to stiff peaks.
    16. In a bowl, stir together sweetened condensed milk, salt, vanilla, and fruit spread.
    17. Fold condensed milk mixture into whipped cream.
    18. Fold in diced strawberries.
    19. Top ice cream layer with cream layer and place back in the freezer.
    20. Freeze until firm, 8 hours – 24 hours.
    21. To serve Dip springform pan into warm water to loosen cake.
    22. Unlatch to release ring and remove.
    23. Leave the cake on springform bottom for serving.
    24. Keep in freezer until ready to serve.
    25. Top with chocolate sauce and/or fresh strawberries.

    *Tip-if you are feeling lazy and want to skip the strawberry cream layer, you can substitute that layer for 2 pints of store bought strawberry sorbet.

  • Recipe courtesy of CakeBossBaking.com
Toasted Marshmallow Cupcakes CakeBossBaking.com
Toasted Marshmallow Cupcakes CakeBossBaking.com

Toasted Marshmallow Cupcakes 

 

Ingredients

Recipe Details

  • Yield: 18-20 Servings
  • Course:
  1. Graham Cracker Layer Preheat oven to 325°F.
  2. In a medium bowl, mix together graham cracker crumbs, granulated sugar, brown sugar and salt.
  3. In a small bowl, melt butter. Add to dry ingredients and stir to combine.
  4. Line a cupcake pan with cupcake liners, add 1 tablespoon of graham cracker mixture in the cupcake liner. Press evenly in bottom of the cupcake liner with the back of a spoon.
  5. Chop bittersweet chocolate and sprinkle 2 teaspoons on top of each graham cracker layer.
  6. Bake at 325 degrees for 10 minutes.
  7. Allow to cool while you mix the chocolate cupcake layer.
  8. Chocolate Cupcakes Preheat oven to 325 degrees. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any ex-cess. Set aside.
  9. Sift together flour, cocoa powder, baking soda, salt, and sugar into a medium bowl, and set aside.
  10. Combine oil, coffee, water, and vanilla.
  11. In an electric mixer fitted with the paddle attachment add the sifted dry mixture to the bowl, then add the wet ingredient mixture and mix on low to medium speed until combined. Scraping down bowl to insure no dry lumps remain on the bottom of the bowl.
  12. Once mixture is smooth and lump free, add the apple cider vinegar and mix on low speed until just combined.
  13. Portion batter into cupcake pan, approximately 1/4 cups per cupcake. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 20-25 minutes.
  14. Transfer to a wire rack to cool before unmolding.
  15. Toasted Marshmallow Combine egg whites, granulated sugar and vanilla extract in a heatproof bowl.
  16. Set bowl over a pot of simmering water and stir until sugar is dissolved and mix-ture is warm to the touch.
  17. Add salt and cream of tartar.
  18. In a mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks from and meringue is cooled.
  19. Fit a pastry bag with a 1/2 inch plain or star tip.
  20. Fill bag with meringue and pipe on top of cupcakes.
  21. With a butane or propane torch, toast the marshmallow to desired color.

*Top with chocolate shavings, chocolate bar chunks, graham crackers, or drizzle tops with ganache. Or just leave plain, they are beautiful as they are.

 

Recipe courtesy of CakeBossBaking.com. For more recipes and baking tips visit www.cakebossbaking.com

OTHER RECIPES

 

Image Credit: DCL
Image Credit: DCL

 

Black-and-White Cookies
(From Baking with the Cake Boss: 100 of Buddy’s Best Recipes and Decorating Secrets.)

¾ cup plus 2 tablespoons granulated sugar

½ cup (1 stick) unsalted butter

2 extra-large eggs

½ cup milk

¼ teaspoon pure vanilla extract

? teaspoon freshly squeezed lemon juice

1¼ cups cake flour

1¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup water

2 cups powdered (10X) sugar

2 tablespoons semisweet chocolate chips or ½ ounce semisweet chocolate, coarsely chopped

 Chocolate Cake

Another can’t-miss dessert: Classic chocolate cake. Says Buddy, “This is adapted from our house chocolate cake recipe at Carlo’s, which is also our devil’s food cake. The buttermilk is the key to its texture, a secret shared with us by Old Man Mike.” Chocolate Cake (from Stories and Recipes from Mia Famiglia).
Makes two 9-inch cakes, or 24 cupcakes

Ingredients

1 1?2 cups cake flour, plus more for flouring the cake pans

1 1?2 cups sugar

8 tablespoons (1 stick) unsalted butter, softened at room temperature

1?3 cup cocoa

1 teaspoon baking soda

1?4 teaspoon baking powder

1?3 cup melted unsweetened Baker’s chocolate

1?2 cup hot water

2 extra-large eggs, at room temperature

1?2 cup buttermilk

Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable oil may be substituted

 Citrus Olive Oil Cake

Citrus Olive Oil Cake from Family Celebrations with the Cake Boss
Unsalted butter, for greasing a pan

2 cups all-purpose flour, plus more for the pan

3 large eggs

2 1/2 cups granulated sugar

1 1/2 cups milk

1 1/4 cups fruity extra-virgin olive oil

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/4 teaspoon finely grated lemon zest, plus more for garnish

1/4 teaspoon finely grated orange zest, plus more for garnish

1 1/4 cups confectioners’ sugar

1 tablespoon plus 1 teaspoon freshly squeezed orange juice

——

1. Position a rack in the center of the oven and preheat the oven to 350ºF.

2. Grease a 10-inch Bundt pan or cake pan lightly with butter, and dust it with flour, tapping out any excess. Put the eggs and granulated sugar in a large bowl and whisk them together; then whisk in the milk, olive oil, vanilla, lemon zest, and orange zest.

3. In a separate bowl, sift together the flour, baking powder, and salt.

4. Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour 20 minutes.

5. Meanwhile, make the glaze. Using a fork, stir together the confectioners’ sugar and orange juice until smooth but thick. Spoon the glaze atop the cooled cake, letting it run down the sides. Garnish the top of the cake with more finely grated lemon and orange zest.

 

FOR MORE WAYS TO BAKE LIKE BUDDY CLICK HERE

Next Great Baker
Next Great Baker

1buddy

1buddyfinal

You May Be Interested In...

Derby Sliders