Coconut Cake

Martha Stewart

This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Ingredients

Makes two 10-inch round cakes

• Nonstick cooking spray with flour
• 1 pound unsalted butter, preferably European-style
• 3 cups sugar
• 6 large eggs
• 4 1/2 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons pure vanilla extract
• 1 teaspoon coconut extract

Directions

1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

Ultimate Coconut Cake

Martha Stewart

This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

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Ingredients

Makes one 6-layer cake

• 2 cups sweetened shredded coconut flakes
• 2 Coconut Cake
• Simple Syrup
• Coconut Filling
• Coconut Cake Frosting

Directions

1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Old-Fashioned Chocolate Cake

Martha Stewart

This is one of Martha's favorite traditional chocolate layer cakes.

Ingredients

Makes 1 six-layer cake; serves 12 to 14

• 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
• 2 2/3 cups sugar
• 1 tablespoon pure vanilla extract
• 4 cups cake flour, (not self-rising), plus more for pans
• 1 tablespoon baking powder
• 1 1/3 cups milk
• 11 large egg whites
• Pinch of salt
• Mrs. Milman's Chocolate Frosting

Directions

1. Heat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together butter, sugar, and vanilla until light and fluffy, about 3 minutes.
2. Sift together flour and baking powder. With the mixer set on low speed, add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour; scrape down sides twice.
3. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes. Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely.
4. If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4 inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom side up. Cover cake with remaining frosting. Serve immediately.

Seven-Minute Frosting

Martha Stewart

This cake frosting is named for the length of time it must be beaten in the final stage. Have the cake you are going to frost already prepared before making the frosting; it must be spread on while the beaten egg whites and sugar are still pliable; once frosted, the cake may sit out for several hours before being served.

Ingredients

Makes about 5 1/2 cups

• 3/4 cup plus 2 tablespoons sugar
• 1 tablespoon light corn syrup
• 3 large egg whites, room temperature

Directions

1. In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.
3. Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.

Red Velvet Chocolate Cake

Martha Stewart

If you want your cake to be even redder, increase the food coloring by one to three tablespoons.

Ingredients

Makes 1 two-layer cake

• Unsalted butter, for cake pans
• 2 1/2 cups cake flour, not self-rising
• 1 teaspoon salt
• 1/4 cup cocoa powder
• 1 1/2 cups sugar
• 1 1/2 cups canola oil
• 2 large eggs
• 1/4 cup red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar
• Seven-Minute Frosting

Directions

1. Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
3. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
4. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.

Gold Marzipan Pumpkins, Leaves, and Acorns

Gold Marzipan Pumpkins,

Leaves, and Acorns

Martha Stewart

These gilded garnishes add appeal to any fall dessert. Try them with our Caramelized-Apple Spice Cake. We used three 7-ounce packages of marzipan to make 8 pumpkins, 10 acorns, and 12 leaves. You can make these days in advance; store them at room temperature.

Gold Marzipan How-To
For Pumpkins
1. Roll room-temperature marzipan into 1 1/2-inch spheres (squat or rotund). With a flat toothpick dipped in vegetable oil, draw lines from top to bottom of each pumpkin.

2. With wide end of toothpick, create an indentation in top of pumpkin for a stem. Create stems by rolling bits of marzipan, and press into top of each pumpkin.

3. Brush pumpkins lightly with gold-pearl luster dust and stems with gold-sparkle luster dust. Let dry overnight.

For Leaves
1. On a surface lightly coated with confectioners' sugar or cornstarch, roll room-temperature marzipan to 1/4-inch thickness. Using leaf-shape cutters, create leaves.

2. Use a toothpick or paring knife to create veins. If desired, twist and curl leaves slightly. Brush lightly with gold-sparkle luster dust. Let dry overnight.

For Acorns
1. Roll room-temperature marzipan into 1/2-inch spheres for the acorn body. Roll one end into a point. Roll about 1/3 of the amount of marzipan used for the acorn into a sphere for the cap. With the clean eraser of a pencil or a gumpaste tool, such as an embosser, press a hole on underside of cap. Gently press cap onto acorn.

2. With a flat toothpick dipped in vegetable oil or a paring knife, create a crosshatch pattern on each cap. Create stems by rolling bits of marzipan, and press into top of each cap.

3. Brush acorns lightly with gold-pearl luster dust. Let dry overnight.

Brown-Sugar Swiss Meringue Buttercream

Brown-Sugar Swiss Meringue Buttercream Martha Stewart This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.

Ingredients Makes about 5 cups. 5 large egg whites 1 2/3 cups packed dark-brown sugar 1/4 teaspoon salt 4 sticks (2 cups) unsalted butter, room temperature

Directions Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.