harry potter-inspired butterbeer cake

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 use the whisk attachment to mix the flour harry potter-inspired butterbeer cake


Butterbeer cake:
Brown butter vanilla frosting:
    • 1/4 cup butter, and 1/2 cup butter
    • 3 Tbs flour
    • 3/4 cup whole milk
    • 1 1/2 tsp vanilla extract
    • 1/2 cup powdered sugar
    • 1/4 cup brown sugar or brown sugar blend
Butterbeer cake:
    1. Preheat oven to 350F. Line your pan with parchment, then grease and flour it.
    2. In the bowl of a stand mixer, use the whisk attachment to mix the flour, baking soda, baking powder, and salt until just combined. Add the sugar and mix until combined.
    3. Add the softened butter to the mixture on low until the texture is crumbly.
    4. In a separate bowl, mix the eggs, vanilla, butter flavoring, and caramel syrup. Slowly add to the flour mixture and mix on low speed until combined.
    5. While the mixer is on low, slowly incorporate the buttermilk until smooth.
    6. Add the batter to a 9″ cake pan and bake 25-28 minutes, testing the middle with a cake tester or toothpick.
    7. Once the cake is done, let cool in the pans for 10 minutes. Remove cake from pans and let cool completely on a wire rack.
    8. Level the cake with a knife as needed if they are domed.
Brown butter vanilla frosting:
    1. In a medium saucepan over medium-high heat, brown 1/4 cup butter (directions here!)
    2. Once the butter is browned, add the flour to the pot and whisk together.
    3. Slowly whisk in the milk, working out any lumps. Keep whisking while bringing the mixture to a boil so it thickens.
    4. Once boiling, whisk in the vanilla extract and remove the pot from heat and let cool.
    5. While the mixture is cooling, cream together the 1/2 cup butter with the sugars.
    6. Once the flour mixture is completely cool, beat it into the mixing bowl with the sugar mixture. Cream both mixtures together until fluffy.
To assemble:
  1. Put a dab of frosting on your cake plate, then add one layer of cake. Spread frosting over the top of the cake as thickly as you like, then drizzle the butterscotch sauce (recipe here!) over the frosting. Repeat with as many layers as you have.
  2. On the last layer of cake, spread frosting over the top and sides and smooth around the edges and top. Drizzle more butterscotch sauce over the top of the cake, just enough to cover the top and let some drizzle down the sides.
  3. Add any decoration you like such as butterscotch chips and fondant golden snitches (recipe here!)

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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