"LET THEM EAT CAKE Marie Antoinette, the doomed queen of King Louis XVI, was viciously maligned

throughout her reign. The victim of countless rumors, charges of adultery, and other unfounded allegations, her Austrian heritage thwarted her ingratiation with the French people. She never uttered the famous phrase ³Let them eat cake´, in response to protests that the poor were starving, but it didn¶t matter. She was convicted of treason and like her husband, was executed via the guillotine. For the revolutionaries, it was the icing on the cake. There are many types of cakes and a variety of methods for creating them. Cakes can be generally divided into two categories: foam cakes and shortened or butter cakes. Foam cakes differ from shortened cakes on a number of dimensions. Foam cakes have a higher ratio of eggs to flour and typically don¶t rely on baking powder or baking soda for leavening. Beating air into the eggs in a foam cake provides the lightness and volume. Angel food cake is the quintessential example. Some foam cakes contain no fat or rely on egg yolk as the only fat. Shortened cakes contain fat, usually butter or shortening and regularly employ baking powder or soda. There are a few approaches to making a shortened cake; the creaming method, the two-stage method, and the single-stage or one bowl method. The difference between them is primarily revealed in the texture of the final product. If you prefer a light and airy cake, the creaming method is the way to go. In the creaming method, sugar is beat into the butter. This incorporates air bubbles in the butter, (which will be inflated with carbon dioxide from the baking powder or soda), and thus facilitates the maximization of the cake¶s volume. However, there are a number of factors to consider. The first is the temperature of the butter. Too cold and it is difficult to work with, too warm and it will not cream effectively. If it starts to melt, kiss those air bubbles goodbye. Sixty-five degrees is the ideal temperature. Chill the mixing bowl and sugar to prevent the butter from overheating during the mixing. Second, the eggs should be at room temperature for optimal volume. Third, be mindful of the mixing times below. It takes time to thoroughly combine the ingredients and infuse the batter with air. Impatience means a heavier cake. Finally, respect the juxtaposing addition of the flour and the liquid into the batter and always start with the flour. Coating some of the flour with the fat first will inhibit gluten formation and create a more tender cake. Do NOT put all the flour or all the liquid in first. Either will reap havoc with the proper assimilation of the ingredients and the development of the airy texture. RECIPES COCONUT CAKE ‡ 8 oz. (2 sticks) unsalted butter warmed to about 65 degrees. ‡ 2 ½ cups sugar, chilled in fridge, plus 1 tablespoon sugar.

then half the milk mixture. Shake off excess flour. coconut extract Coconut Frosting ‡ 1 pint chilled heavy cream ‡ ½ cup powdered sugar. Combine the flour. Cool the cakes on wire racks. vanilla extract ‡ 1 tsp.‡ 4 eggs plus 3 egg yolks at room temperature ‡ 2/3 cup vegetable or canola oil ‡ 3 cups cake flour ‡ 3 ¼ teaspoons baking powder ‡ ¾ teaspoon salt ‡ 1 cup whole milk ‡ 1 tsp. and then the remaining milk mixture. The cream and mixing bowl should be chilled. vanilla extract 1 ½ tsp. Add the eggs and egg yolks one at a time. Remove the bowl from the mixer and mix in the oil by hand. . depending on your oven. then the remaining flour mixture. (with butter or cooking spray) three 9-inch cake plans. As with the addition of the sugar. Gradually add the 2 ½ cups of sugar and mix for four more minutes. Cream the butter on medium speed with an electric mixer for three minutes. Bring the one tablespoon sugar and a half cup of water to a boil and simmer until sugar is completely dissolved. your cake pans. (The oil will impart the cake with an exquisite moistness). don¶t stir. This will take about 30 minutes. Stir one teaspoon of vanilla extract and the one teaspoon of coconut extract into the milk. as needed Preheat oven to 350. Spoon the syrup over the three cake layers. scrape down the bowl as needed to ensure complete incorporation of the ingredients. beating for 30 seconds between each one and then one more minute after the addition of the last one. Divide the mixture evenly into the three 9-inch cake pans and bake until a toothpick inserted into the cake comes out clean. your karma. With a rubber spatula fold. baking powder and salt and sift onto parchment or wax paper. coconut extract ‡ Flaked coconut. and a plethora of other scientific factors. scraping down the sides of the bowl as needed. place the heavy cream and extracts in an electric mixer. half of the flour mixture into the butter and sugar. When the cream just starts to coagulate. Grease. sifted ‡ 1 tsp. give or take. To make the frosting.

" Let Them Eat Cake . Stack these two layers and top with uncoated layer.Article by Mark Vogel source: Foodreference . Spread some of the frosting over two of the cake layers and sprinkle with flaked coconut.gradually add the sugar and beat until medium peaks form. Spread frosting over top of third layer and sides of cake and sprinkle with flaked coconut. Cover the cake and chill in fridge.

Sign up to vote on this title
UsefulNot useful