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baking spirits bright

1 teaspoon salt ¼ teaspoon ground nutmeg

1 cup dark brown sugar ½ cup granulated sugar ½ cup buttermilk 3 teaspoons vanilla extract, divided 4 eggs 2 cups finely grated carrots 1 cup canned crushed pineapple, drained

CAKE DECORATING 101

your frosting as you decorate. Stick the cake in the freezer for about 15 minutes after adding the crumb coat to let it set. ARROW-CIRCLE-RIGHT After the crumb coat, for a basic naked cake, use your offset spatula to spread a small amount of frosting all around the cake. For a rustic cake, begin by frosting the top of the cake, using the offset spatula to give it some natural- looking swirls and strokes. Use small C-shaped strokes to apply the frosting to the sides. ARROW-CIRCLE-RIGHT For a perfectly smooth cake, use a warm metal spatula (or knife) to add frosting a bit at a time until you have a thick, even layer on all sides of the cake. The warm spatula will help smooth the frosting out by melting any butter or shortening in your recipe. Gently press the flat of the spatula against the side of the cake as you rotate the cake stand, cleaning it and dipping it in hot water as you go. Continue until the desired smoothness is achieved. Finish by using the hot spatula to smooth the entire top of the cake. ARROW-CIRCLE-RIGHT To decorate a drip cake, start with a cold, perfectly smooth, frosted cake. Work with one teaspoon of warm ganache at a time, spooning it carefully over the edge of the cake. Finish by using an offset spatula to smooth the entire top of the cake with ganache.

ARROW-CIRCLE-RIGHT Wait until the cake is cooled completely before starting.

1 cup coarsely chopped walnuts 1 cup sweetened flaked coconut ½ cup raisins

ARROW-CIRCLE-RIGHT If you’re making a layer cake, use a bread knife or other long, serrated knife to level each layer before stacking. Position the knife right where the cake’s dome begins, and carefully slice off the top to create a flat surface. ARROW-CIRCLE-RIGHT A rotating cake stand — or turntable —makes it easy to ice, frost, and decorate cakes, and get smooth sides on round cakes. ARROW-CIRCLE-RIGHT If you are planning to move your cake after you decorate it, a cake board or baseboard will make transferring it much more manageable. ARROW-CIRCLE-RIGHT Put a small dollop of frosting on your cake stand, platter, or cake board before you set down the cake to decorate it. This will keep the cake from sliding around. ARROW-CIRCLE-RIGHT If you’re stacking a cake, you want the frosting between layers to be 1-inch thick and barely hanging over the side of the cake.

For the Icing: 1 brick (8 ounces) full-fat cream cheese, softened 1 stick (8 tablespoons) unsalted butter, softened 3 cups confectioners’ sugar, sifted Pinch of salt, to taste HOW TO PREP: Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish; set aside. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside. In another large bowl, whisk together oil, brown sugar, granulated sugar, buttermilk, 2 teaspoons of the vanilla and eggs until no brown sugar lumps remain; then whisk into flour mixture. Stir in carrots, pineapple, nuts, coconut and raisins. Pour or spoon the batter into prepared baking dish; smooth the surface with a spatula. Place in preheated oven and bake for 40 to 45 minutes. Remove from oven and let cool completely before icing. In a third bowl, using a handheld mixer, or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar and remaining vanilla, and a pinch of salt; beat on low speed until fluffy, about 30 seconds. Spread icing over cake; refrigerate for at least 15 minutes before slicing.

ARROW-CIRCLE-RIGHT Use an offset spatula to decorate.

ARROW-CIRCLE-RIGHT After your cake has been filled and stacked, use your offset spatula to add a very thin layer of frosting all around it. A crumb coat helps keeps any loose cake crumbs from making their way into

SATSUMA RUM CAKE Makes 1 10-inch cake

WHAT YOU WILL NEED: For the Cake: 1 cup butter or margarine, softened 1 cup sugar

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