PHOTOGRAPHS BY VICTOR PROTASIO RECIPES BY JOY HOWARD FOOD STYLING BY EMILY NABORS HALL PROP STYLING BY SHELL ROYSTER
Little Carrot Layer Cakes with Coconut Buttercream
ACTIVE 40 MIN. - TOTAL 55 MIN., PLUS 1 HOUR COOLING
MAKES 12
CAKE
2 1/4 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup sweetened shredded coconut
1/4 cup granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 large eggs, at room temperature
1 cup canola oil
1/2 cup whole milk
1 1/2 cups shredded carrots (from 2 large peeled carrots)
1/3 cup finely chopped toasted walnuts
1/3 cup golden raisins, finely chopped
COCONUT BUTTERCREAM
1 1/2 cups unsalted butter, softened
2 1/2 tsp. vanilla extract
1/2 tsp. kosher salt
1/2 tsp. coconut extract (optional)
6 cups powdered sugar
3-4 Tbsp. well-shaken and stirred coconut milk (from 1 [131/2-oz.] can)
Toasted sweetened shredded coconut
1. Prepare the Cake: Preheat oven to 350°F. Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper; set aside. Stir together flour, brown sugar, coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl until combined; set aside.
2. Whisk together eggs, oil, and milk in a medium bowl. Add egg mixture to flour mixture; stir until smooth. Fold in carrots, walnuts, and raisins until combined.
3. Spread batter evenly into prepared baking sheet using a spoon or an offset spatula. Bake in preheated oven until a wooden pick inserted in center of Cake comes out clean, 15 to 20 minutes, rotating pan 180 degrees halfway through bake time. Let cool completely in pan on a wire rack, about 1 hour.
4. Prepare the Coconut Buttercream: When Cake is cool, beat butter, vanilla, salt, and coconut extract (if desired) in a large bowl with a hand mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, 2 cups at a time, alternating with 1 tablespoon of the coconut milk after each addition, beating until combined. Beat in remaining 1 tablespoon coconut milk, 1 teaspoon at a time, as needed to achieve a smooth and thick consistency. Place Coconut Buttercream in a piping bag fitted with a 1/2-inch French (fluted) open star tip.
5. Use a 2 1/2-inch round cookie cutter to cut Cake into 24 rounds. (Reserve scraps for another use.) Place 1 cut Cake round on a plate or platter; pipe an even layer of the Coconut Buttercream over top, and cover with another Cake round. Pipe buttercream on top of stacked rounds as desired. Repeat with remaining Cake rounds and buttercream. Garnish with toasted coconut. Store in refrigerator until ready to serve.
Baby Bourbon-Chocolate Bombes
ACTIVE 35 MIN. - TOTAL 1 HOUR, PLUS 1 HOUR COOLING AND CHILLING
CAKES
Baking spray
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsweetened cocoa, sifted
1 tsp. baking soda
1/2 tsp. baking powder
1 large egg, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup vegetable oil
1/4 cup bottled cold-brew coffee concentrate, at room temperature
1/2 tsp. vanilla extract
1/2 tsp. bourbon
1/2 cup hot water
BOURBON GANACHE
2 (4-oz.) 60% cacao bittersweet chocolate bars (such as Ghirardelli), finely chopped
1/2 cup heavy whipping cream
1 Tbsp. light corn syrup
2 Tbsp. bourbon
Chopped toasted pecans
1. Prepare the Cakes: Preheat oven to 350°F. Coat a 12-cup muffin tray with baking spray. Line bottom of each well with a round of parchment paper; set aside.
2. Whisk together flour, granulated sugar, brown sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Whisk together egg, sour cream, oil, coffee concentrate, vanilla, and bourbon in a medium bowl. Add egg mixture to flour mixture; whisk just until combined. Add hot water, whisking until combined and mostly smooth.
3. Divide batter evenly among prepared wells. Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Let cool in tray on a wire rack 5 minutes; invert Cakes onto wire rack. Remove and discard parchment paper. Let cool completely, 30 to 45 minutes.
4. Prepare the Bourbon Ganache: When Cakes are cool, add water to a medium saucepan, filling to a depth of 1 inch. Bring to a boil over medium-high; reduce heat to medium-low, and simmer. Place chocolate, cream, and corn syrup in a medium-size heatproof bowl; place over simmering water in pan. (Make sure bottom of bowl does not touch water.) Cook over medium-low, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate mixture is melted and smooth, 4 to 5 minutes. Remove from heat; whisk in bourbon until smooth and combined.
5. Place Cakes on wire rack over a parchment paper-lined baking sheet. Spoon enough Bourbon Ganache over 1 cooled Cake to coat as desired; repeat with remaining Cakes and Bourbon Ganache. Garnish tops with pecans. Chill until ganache is set, about 30 minutes.
Itty-Bitty Lemon Cakes with Lavender Glaze
ACTIVE 30 MIN. - TOTAL 1 HOUR, PLUS 55 MIN. COOLING
1 1/3 cups all-purpose flour
1/8 tsp. baking soda
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1 Tbsp. grated lemon zest (from 2 lemons), plus more for garnish
2 large eggs, at room temperature
1/4 cup whole milk, at room temperature
1 tsp. vanilla extract
LAVENDER GLAZE
1/4 cup whole milk
1/2 tsp. dried culinary lavender
1 1/2 cups powdered sugar
1/4 tsp. kosher salt
1/8 tsp. vanilla extract
Edible flowers (such as violas), optional
1. Prepare the Cakes: Preheat oven to 325°F; coat 2 (6-cup) mini cake trays with baking spray.
2. Whisk together flour, salt, and baking soda in a medium bowl. Beat butter, granulated sugar, brown sugar, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until combined after each addition.
3. Whisk together sour cream, milk, and vanilla in a small bowl until well combined. With mixer on low speed, gradually add flour mixture to butter mixture, alternating with sour cream mixture, beating just until combined, 1 to 2 minutes.
4. Divide batter evenly among wells of prepared trays (about 3 tablespoons each), smoothing tops with back of a spoon. Firmly tap trays on counter several times to release large air bubbles.
5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in trays on wire racks 10 minutes. Remove from trays, and let cool completely on wire racks, 45 minutes to 1 hour.
6. Prepare the Lavender Glaze: When Cakes are cool, place milk in a small microwavable bowl; microwave on HIGH for 1 minute. Add lavender; let steep 10 minutes. Strain milk mixture through a fine mesh strainer into a small bowl; discard lavender. Stir together powdered sugar, salt, and vanilla in a medium bowl just until combined. Gradually stir in steeped milk, 1 teaspoon at a time, to achieve a pourable consistency. Drizzle cooled Cakes with Lavender Glaze. Garnish with additional lemon zest and edible flowers, if desired.
Tiny Caramel Cakes
ACTIVE 35 MIN. - TOTAL 1 HOUR, PLUS 1 HOUR, 10 MIN. COOLING
MAKES 6
1 tsp. baking powder
2/3 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg yolk, at room temperature
2 tsp. vanilla extract
1/3 cup whole milk, at room temperature
TOPPING
3/4 cup packed dark brown sugar
1/4 cup heavy whipping cream
3 Tbsp. unsalted butter, softened
Flaky sea salt (such as Maldon)
1. Prepare the Cakes: Preheat oven to 350°F. Coat a 6-cup mini Bundt tray with baking spray; set aside.
2. Whisk together flour, baking powder, and kosher salt in a medium bowl; set aside. Beat butter and granulated sugar with a hand mixer in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Add egg and egg yolk, 1 at a time, beating until combined after each addition. Beat in vanilla until combined, about 30 seconds. Gradually add flour mixture in thirds, alternating with milk, beating just until combined after each addition and stopping to scrape down sides as needed.
3. Divide batter evenly among prepared wells in Bundt tray (about 1/2 cup each); smooth tops using the back of a spoon. Firmly tap tray on counter several times to release any large air bubbles.
4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let Cakes cool in tray on a wire rack 10 minutes. Remove from tray; let cool completely on wire rack, 1 to 2 hours.
5. Prepare the Topping: When Cakes are cool, add brown sugar, cream, butter, and kosher salt to a small saucepan. Bring to a boil over medium-high, stirring often. Reduce heat to medium-low, and cook, stirring often, 1 minute. Remove from heat; transfer Topping to a small heatproof bowl, and let cool slightly, uncovered, at room temperature 10 minutes. Spoon Topping over cooled Cakes as desired. Garnish each Cake with sea salt.
