Smith Island Cakecooks Country Recipes

Steps:

• Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
• Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
• Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
• Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
• Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
• Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
• Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
• Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.

Steps:

• For the frosting: Place chocolate in large bowl. Heat cream, sugar, and salt in saucepan over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Pour hot cream mixture over chocolate and whisk until smooth. Whisk in vanilla and butter until glossy. Cover and refrigerate until icing is firm but still spreadable, about 1 hour.
• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease and flour two 8- or 9-inch cake pans and line with parchment paper. Spread one-eighth of batter (about 2/3 cup) evenly in each pan and bake until edges are golden brown and cake springs back when touched, 10 to 14 minutes. Cool on rack 5 minutes. Run a knife around pan perimeter to loosen cake, then invert onto rack to finish cooling. Cool pans to room temperature, then wipe clean and repeat process 3 more times for a total of 8 layers.
• To assemble: Place 1 cooled cake layer on serving platter. Spread 1/4 cup frosting over cake. (If frosting is too firm, let warm at room temperature 5 minutes, then stir to soften.) Top with second cake layer and additional 1/4 cup frosting. Repeat, alternating layers of cake and frosting and finishing with cake layer. Frost top and sides with remaining frosting. Serve.

Steps:

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).

Steps:

• Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
• Heat oven to 350°F Grease four 8-inch round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside.
• Put cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1/3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 10-12 minutes.
• Divide half the batter between prepared cake pans. Set remaining batter aside.
• Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges.
• Bake until cooked through and golden around edges, 12-14 minutes. Set aside to cool lightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans.
• Repeat process a second time with cooking spray and remaining flour and batter.
• When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4-5 minutes. Let cool for 5 minutes. Stir well.
• Spread a cake layer with about 1/4 cup of icing; sprinkle with about 1 tsp powered peanut butter cups. Top with another cake layer and repeat process to make 8 layers total. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2-3 hours before serving.
• The cake can be stored for up to a week refrigerated in an airtight container.

Steps:

• Lightly grease and flour dust 10 (or aim at baking 3 at a time) 9-inch round pans. (I also use greased parchment on bottom.) Oven middle rack, 350°F.
• Cream together sugar and butter.
• Add eggs one at a time. Beat till smooth.
• Sift flour with salt and baking powder and mix into batter one cup at a time.
• Slowly pour in evaporated milk while mixing.
• Then add vanilla and water till batter is uniform.
• Put 1/2 cup of batter into pan, smoothing out with back of spoon.
• Bake for 8 minutes or until it no longer 'sizzles' in pan. Layers will be slightly golden and released from pan edges. Let cool only 3 minutes in pan.
• Run spatula around edge (if it tears, use as a middle layer.) and cool on rack.
• Icing: Melt butter then remove from heat.
• Stir in evaporated milk.
• Whisk in cocoa till smooth and return to low heat for 10 minutes. Stir and do NOT boil or scorch.
• Remove from heat and whisk in confectioners' sugar slowly.
• Return to low heat occasionally stirring for about 45 minutes or until icing is thick and sticks to back of spoon or whisk. Cool.
• Put two tablespoons of icing between each layer and spread just barely to the edge before next layer goes on top. Take your time as icing will be 'fluid' and harden or dry out slowly.