Easy Layer Cake with Custard & Strawberries

There are many reasons why I only make cupcakes. First of all, they are undeniable cute. Second of all, they're individually portioned which make them nice and simple. But mostly, they are much easier to make undeniable cute then cakes are. I've struggled with making layered cakes ever since I can remember! Frosting them just takes a certain 'je ne sais qois.'

When my family asked me to make a cake for my Grandpa's 80th birthday, I knew I was in for some trouble. Then, I found this recipe for a layer cake that was unbelievably stunning yet loaded with tricks to help make a beautiful cake. Covering the sides in cookies and topping the cake with chocolate covered strawberries made for a VERY impressive cake that had all of its flaws hidden; score!

Since the recipe did require lots of individual components, I decided to simplify the recipe for sake of time and stress. I used a boxed mix, blasphemy I know, but it did the job fabulously and rather than making a pastry cream, I used my tried and true custard recipe that I've used a numerous amount of times (see here, here, here, here, here). Of course, making all of these components did take some time, but the results were everything I could have imagined and more.

Everyone at the party, including myself, loved this cake! It was super moist and full of yummy flavors. But I might be biased because I just simply love, love, love this custard. The strawberry filling provided the perfect amount of fruity freshness and zing that the cake needed. Also, I loved how instead of using a traditional buttercream frosting, this cake used whipped cream instead. The whipped cream was the perfect accompaniment to the cake, as other frostings would have been much too sweet. Although, since it did use whipped cream, this cake is a bit more fragile than others and needs to be refrigerated and eaten as soon as possible. Anyways, I'd say this cake was a HUGE success and my family has already asked for more!

Easy Layer Cake with Custard & Strawberries

Yields: One 2 or 3 layer cake, depending on how thin your layers are

Adapted from here.

1 box of Betty Crocker French Vanilla 'Super Moist' Cake

Pirouette Rolled Wafers, in Chocolate and Vanilla (for decoration)

Preheat the oven to 350 F, 325 F if using a dark or nonstick pan. Prepare the batter according to the directions. Grease 2 or 3 8-inch round cake pans with butter or non-stick cooking spray. Divide the batter evenly between the two pans and bake until an inserted toothpick comes out clean and golden brown, about 25 - 30 minutes. Let cool in pans for 10 minutes before inverting. Let cool completely. Using a serrated knife, even the cake layers out to create cakes of even width, set aside.

For the custard:

1 small box of instant 'vanilla pudding'

1 cup whole milk

1/2 cup heavy cream

1 tsp. vanilla extract or 1/2 vanilla bean, scraped

Mix the package of pudding, milk and heavy cream together until it begins to thicken, about 5 - 7 minutes. Fold in the vanilla or scraped vanilla beans. Let refrigerator about 10 - 15 minutes.

For the frosting:

2 cups heavy whipping cream

1/4 cup powdered sugar

1/2 tsp. vanilla extract

Beat the whipping cream in a stand mixer until soft peaks form. Fold in the sugar and vanilla. Continue beating until peaks are stiff.

For the chocolate covered strawberries:

6 oz. semisweet chocolate, chopped

3 oz. white chocolate, chopped

10 large strawberries

Put chocolate in separate microwave safe bowls. One at a time, melt the chocolate in the microwave in intervals of 30 seconds, stirring each time. Heat and stir until smooth. Line a baking sheet with parchment paper. Hold the strawberries by the stems and dip each one into the semisweet chocolate, tapping any excess chocolate off. Place on baking sheet. Dip a fork into the white chocolate and drizzle over the dipped strawberries. Let set.

For the strawberry filling:

1 1/2 cups trimmed and sliced strawberries

1/8 cup granulated sugar

1/8 cup water

1/2 tbsn. fresh lemon juice

1/2 tbsn. cornstarch

Mix everything besides 1 cup of strawberries in a medium pot over medium heat. Let simmer for 15 - 20 minutes until strawberries have broken down a little and mixture has thickened. Turn off heat and mix in remaining strawberries. Transfer to bowl and cover with plastic wrap, refrigerate until cool.

To assemble the cake, place one layer of cake on the surface you want your final cake to be on. To prevent a frosting mess, you can put pieces of parchment paper around the edges to 'catch' the excess frosting. Use the whipped cream to pipe a 'barrier' of frosting around the top edge of the cake. Spread half of the custard on the cake in the ring, then top with the stewed berries. Top with the next layer of cake and repeat until you have your last layer on. Spread the rest of the custard on the top of the cake. Frost the entire cake with the remaining whipped cream, covering the custard as well. Decorate the top of the cake with the chocolate covered strawberries and the sides of the cake with the straw cookies.

I made two, and frosted the other one this way: dusted in cocoa powder:

Pumpkin Cream Pies

I saw a recipe for pumpkin cream pie and I was astonished! It sounded so unbelievably perfect since I love, love, love cream pies. And guess what I did? Instead of making the custard, with all of its intense technique, listed in the recipe, I went back to my trusty faux-custard recipe that I've used for everything, including Boston cream pies, banana cream pies, fruit tarts AND cream puffs.

I added some pureed pumpkin and some spices and tada! Delicious pumpkin cream. Topped off with some whipped cream and pepita brittle??? Yeah... you know that's gonna be good! I especially loved the pepita brittle because it added the needed change of texture: delicious crunchiness, and some salty goodness.
The pepita brittle was incredibly easy to make, so don't be afraid to attempt it. I think its almost too easy to mess up. Hope everyone had a great Thanksgiving!

Pumpkin Cream Pie

Yields: about 10 mini pies

Pie recipe slightly modified from this recipe. Original pepita brittle recipe can be found here.

1 9-inch prepared graham cracker crust

(I used 10 mini graham cracker crusts)

For the custard:

1 large box french vanilla pudding

1 1/4 cups whole milk

3/4 cup heavy cream

1 tsp. vanilla extract

1 tsp. pumpkin pie spice

1 15 oz. can pure pumpkin puree

For the pepita brittle:

butter or vegetable oil

2 cups sugar

4 oz. unsalted butter

1/3 cup light corn syrup

1/2 cup + 2 tbsn. water

1/2 tsp. baking soda

1 tbsn. sea salt

1 1/2 cups pepitas, raw and untoasted

To make the custard, mix together the pudding mix, milk, and heavy cream and beat until nice and thick, about 5 - 10 minutes. Stir in the vanilla, spices and puree. Mix well then pour and spread into the prepared pie crust. Set in refrigerator. Top with whipped cream if desired, then with the brittle

For the britte, line a large baking sheet with parchment paper or silpat. If using parchment, grease the paper with butter or oil. In a medium or large saucepan, combine the sugar, butter, corn syrup and water. Stir the sugar until it is completely moistened. Cook sugar over medium heat until it thickens. It bubbles quickly and often so keep an eye on it and reduce heat as necessary to keep it from bubbling over. The sugar mixture should turn golden after ten minutes. When it is just shy of the desired color, remove from heat and whisk in the baking soda and salt carefully. Using a heatproof spoon, fold in the pepitas and pour onto the baking sheet and quickly spread out evenly. Break it into pieces when completely cool, store in airtight container.

P.S. I will no longer be posting hostile, ill-mannered comments. Though I do believe that everyone has a right to express their opinions, I think that once racial slurs start to appear, a line has been crossed. A big thank you to everyone that reads this blog, who has supported it and I do hope you enjoy my posts :)

Boston Cream Pie Cupcakes

I love custard. I've used my simple recipe in Cream Puffs, Fruit Tarts, Banana Cream Pie and now Boston Cream Pie Cupcakes, and it seriously has never failed me. It's simple, easy and always uber creamy and delicious.

I made these for a friend who just turned 21 and originally intended on making a 'White Russian' Cupcake filled with Vodka cream and topped with Kahlua Buttercream. Good thing I tested a little of the Vodka cream first because blehhh. I'm sure Vodka fanatics would have loved it, but I think that for me, Vodka in cream didn't taste too great. So I used the rest of the non-Vodka cream to fill these little things. I topped the cupcakes with some luscious chocolate ganache and there you have it! A mini Boston Cream Pie cupcake! I believe my friend's words were, "Wow these are the best cupcakes I have ever tasted." Even though he hasn't tasted that many at all, I'll still gladly take that as a compliment.

Creamy custard and butter smooth ganache:

Boston Cream Pie Cupcakes

Yields: 12 cupcakes

Original cupcake recipe can be found here.

Printable Recipe

For Amy Sedaris' Vanilla Cupcakes:

3/4 stick/ 6 tbsn. unsalted butter

3/4 cups sugar

1 large egg

1 tsp. vanilla

1/4 tsp. salt

1 1/4 tsp. baking powder

1 1/4 cups flour

1/2 + 1/8 cup milk

For the custard:

1 small boxes of french vanilla pudding

1 cup of whole milk ONLY, no substitutions!

1/2 cup of heavy cream

1 tsp. vanilla extract

For the whipped ganache frosting:

10 oz. bittersweet chocolate, chopped into small pieces

1 cup heavy cream

How to make a filled cupcake:

Preheat oven to 350 F. Line a cupcake tin with liners and set aside. In a bowl whisk together the flour, baking powder and salt. Cream butter and sugar until light and fluffy. Beat in egg, making sure it is well incorporated. Beat in vanilla, add flour in three batches, alternating with milk. DO NOT over beat. Divide batter among cupcake tins and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.

For the custard, whip everything together until pudding has become thick, about 8 - 10 minutes. Once the cupcakes are cool, use the cone method to remove the tops, then fill it in with custard and replace tops.

To make the ganache, place the chocolate in a large bowl. Heat the heavy cream on medium high until it comes up to a boil. Remove from heat and immediately pour over the chocolate. Let sit for 2 minutes then stir until completely melted and glossy. To pipe the ganache, allow the ganache to completely cool and set up. When you are able to spoon the ganache and and it can hold its texture it is ready to pipe.

Easy Banana Cream Pie

Banana Cream Pie ya'll.

Ya heard?!

This pie was B-A-N-A-N-A-S, as Gwen Stefani would say. This pie is simple, easy as hell and delicious. I used my all time favorite go-to custard recipe, which I have also used here and here. I'm not usually one for shortcuts, but this custard is so good and so easy that I don't see the point in attempting to make real pastry cream. One day maybe, but not today. Anyways... bananas, custard, cinnamon whipped cream and pie crust? Yeah I think that definitely qualifies as a winner.

Brown-flecked bananas are perfect for this dessert; perfectly sweet:

Time to arrange your bananas:

YUM, easiest and most delicious pie ever!

Easy Banana Cream Pie

Yields: 1 9-inch pie, serves about 6 - 8

Printable Recipe

1 9-inch pie crust, fully baked and cooled (I used store bought dough, but you could use this recipe)

1 large box of french vanilla pudding

1 1/4 cups whole milk

1 3/4 cup heavy cream, split

3 ripe but firm, large bananas, sliced

2 tbsn. powdered sugar, sifted

2 tsp. vanilla extract, split

1/4 tsp. cinnamon

1/8 tsp. nutmeg

To make the custard, combine the pudding mix, milk, 1 tsp. vanilla and 3/4 cup heavy cream and beat for 5 - 10 minutes until thickened and well combined. Set aside in the refrigerator. To make the whipped cream topping, combine the 1 cup of heavy cream, powdered sugar, 1 tsp. vanilla, cinnamon and nutmeg and whip until peaks form. To assemble, grab your cooled pie shell and fill with the custard about halfway (there might be some left over but just grab a spoon and shove it in your mouth!), then arrange the bananas in any way, top with the whipped cream and chill for about an hour or more. Enjoy!

If you're feeling on the decadent side, cover the entire thing in whipped cream!

Humminah, humminah, humminah:

The Easiest Vanilla Custard EVER + Fruit Tart

For Easter, my sister, my mom and I decided to make a fruit tart for the family. Usually my small family is always in charge of the larger family get-togethers. Our family is ridiculously enormous; I have two aunts, five uncles, plus ALL of their kids (and there are a lot, trust me)... and that's just my mother's side of the family! But I wouldn't have it any other way, I love being surrounded by aunts and uncles that treat me like their own and joke around with me about random things. Our family is so tight knit that we try and see each other every Sunday of the week. Can you believe that? A huge family gathering once a week? Most families I know only meet once a year! I love my family more than anything in this world.

Anyway, my mom makes the lunch while my sister and I make the dessert. Fruit tart. It's a classic dessert that we, Vietnamese eat on special occasions such as birthdays and such. We decided to take a stab at it and it turned out pretty well! The pastry didn't crisp up as much as we would have liked but fresh fruit is always delicious and pairing it with a light cream didn't hurt either. It was definitely beautiful, at the very least! 

An assortment of fruit, prepped and ready to be arranged:

Glazing the fruit tart:

Fruit Tart with French Vanilla Custard

Yields: Enough for a crowd

Recipe slightly adapted from here. 

Printable Recipe

1 package of puff pastry, thawed

1 - 2 tbsn. sugar

2 large boxes of french vanilla pudding

2 1/2 cups of whole milk ONLY, no substitutions!

1 1/2 cup of heavy cream

4 kiwi, peeled and sliced

2 mango, peeled and sliced

1 package of strawberries, washed and hulled

1 package of blueberries, washed

1 can of longan or lychee, drained

1 can of mandarin oranges, drained

1/4 cup apricot jelly

Remove the puff pastry from the package and lay out. Brush water on the edges of the pastry and fold each side 1/2 an inch forward to create sort of a crust. Brush the "crust" with a little more water and sprinkle with sugar. Use a fork to dock holes into the bottom to allow the steam to pass while baking. Bake according to the directions on the package and let it cool completely before assembling the tart. For the custard, mix the 2 packages of pudding, the milk and heavy cream together until it begins to thicken, about 8 - 10 minutes. Let refrigerate for about 10 - 15 minutes. Spread this mixture on the puff pastry and then top with the fruit. Bring the jelly to a boil in a small sauce pan over medium heat, stirring occasionally. After it is completely melted use a pastry brush to dab it over all of the fruit. If it gets too thick to spread again, add 1 tbsn. of water and re-boil. Enjoy!

We made my dad a small chocolate custard fruit tart because he's picky! I just melted about 2 tsp. of chocolate and whisked it into about 1/2 cup of the vanilla custard. Easy as that, and tasty too!

Choux Pastry/ Cream Puffs

For Easter, me and my sister decided to make something different than our usual chocolate chunk and banana bread pudding. Although it's totally delicious and our family always begs for it, we felt like making a new tradition. Finally, after much recipe searching, we decided on a simple fruit tart with vanilla custard. Using the leftover custard from the tart, I decided to make cream puffs too. They are incredibly simple, way more simple than I ever could have imagined. Making them happens very quickly so you have to prepare yourself for some quick movements and have everything mise en place (or "put in place").

Fresh vanilla cream ready to be filled into lovely cream puffs:

For some reason my cream puffs came out kind of flattened, but I realized that I read somewhere in some recipe that you should prick the cream puffs in the middle of their baking time to allow steam to escape. Oops... no matter how flat they turned to be, they were still incredibly delicious!

Choux Pastry/ Cream Puffs

Yields: about 16 - 18 large puffs

Original recipe from Closet Cooking, which can be found here.

Printable Recipe

For the pastry:

1/2 cup whole milk

1/2 cup water

1 stick unsalted butter, cut into 8 pieces

1/4 tsp. sugar

1/4 tsp. salt

1 cup all purpose flour

5 large eggs, room temperature

For the vanilla custard:

2 large boxes of french vanilla pudding

2 1/2 cups of whole milk ONLY, no substitutions!

1 1/2 cup of heavy cream

Fresh out of the oven:

Preheat the oven to 375 F. Bring the milk, water, butter, sugar and salt to a rolling boil in a large pot. Reduce the heat to medium and mix in the flour, stirring constantly with a spoon until the dough starts to come together. Continue stirring the dough in the pan for another 2 - 3 minutes. The dough should be smooth and soft now. Pour the dough into a bowl and begin to add the eggs, one at a time. At first, the dough will begin to separate but as you keep mixing it should come back together. Immediately shape/ pipe the dough onto parchment paper lined baking sheets and bake for about 5 - 7 minutes (depending on you oven, mine tends to over bake). Then, quickly use a toothpick to prick each cream puff to allow the steam to escape. Next,  slip the handle of a wooden spoon between the oven and its door to keep the door ajar and bake for another 5 - 7 minutes. Next, rotate the baking sheets from top to bottom and front to back then continue baking for another 6 - 8 minutes until they are puffed, golden, and firm. Let them cool completely before filling them. For the custard, whip everything together until pudding has become thick, about 8 - 10 minutes.

NOTES:

* Once you pipe the dough it can be frozen for later use. Just pipe the dough and slide the baking sheet into a freezer. Once frozen, you can re-pack them into freezer bags. They can be kept in a freezer for up to a month. They will be baked in the same way, just add a couple more minutes to the baking time. 

* Cooked choux pastry (unfilled) can keep in an air tight container for 3 days and can be frozen for up to three weeks