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Let them eat cake!

What better way to celebrate a birthday than with a cake that wows the crowd. And New York’s Oceana restaurant pastry chef David Carmichael shares some special creations for that special day.                            Key lime cakeDavid Carmichael Yields one 10" cakeButtercakeCombine flour, sugar, baking powder, and salt in a large bowl sift very well. Form a well in
/ Source: TODAY

What better way to celebrate a birthday than with a cake that wows the crowd. And New York’s Oceana restaurant pastry chef David Carmichael shares some special creations for that special day.                           

Key lime cakeDavid Carmichael

Yields one 10" cake

Buttercake



Combine flour, sugar, baking powder, and salt in a large bowl sift very well. Form a well in your dry ingredients and pour in the first amount of half & half, eggs, hot buter, and vanilla extract, whisk till very smooth. Add remaining ingredients and whisk til just incorporated evenly. Pour onto a flat sheet tray and spread smooth. Bake in a 350 degree oven for 10-15 min. Remove and cool. Cut out three rounds and reserve.

Graham cracker crunch



Mix everything together well and form into small drops onto a sheettray lined with parchment paper and bake in 325 degree oven for five min..

Key lime filling



Begin by soaking the gelatin sheets in cold water. Combine half the milk with the yolks and whisk in a bowl over a double boiler til hot to the touch, approx. 160 degrees f. Remove from heat, drain out the gelatin, and combine all ingredients, mix til smooth, reserve in a warm space.

Whipped cream filling



Whip 3 ¾ c. of the cream with sugar and just the seeds of the vanilla pods, to a very soft peak. Soak the gelatin in cold water til soft, drain, and then melt in the remaining cream just til dissolved then fold into whipped cream til evenly mixed.

To assemble

Immediately fill your cake ring alternating with the components. First a round of buttercake then one layer of keylime, sprinkle in graham cracker crunch, then the whipped cream. Continue til cake ring is full, let sit in refridgerator. Unmold by carefully warming the sides and lifting off the cake ring, and decorate as desired.

Chocolate Marble Cheesecake, in a swiss milk chocolate shell. Toasted candied mocha walnuts folded inside for crunch.

912302460699265602777160581butter (melted)2.5cup2 1/2 cups butter (melted)half and half1.5cup1 1/2 cup half and halfvanilla extract1teaspoon1 T vanilla extracthalf and half0.5cup1/2 cup half and halfflour2.5cup2 1/2 cups flour, cakesugar2.5cup2 1/2 cups sugarbaking powder1.5teaspoon1 1/2 T baking powdersalt0.5teaspoon1/2 t saltgraham crackers2cup2 cups graham crackers, groundbutter0.5cup1/2 cup Butter, softenedsugar0.5cup1/2 cup Sugarlime Zest 8Zest of 8 limeskey lime juice1cup1 cup key lime juicecondensed milk14ounce2 14 ounce cans of sweetened condensed milkegg yolks88 egg yolksgelatin sheets88 gelatin sheetsheavy cream1quart1 qt. heavy creamsuperfine sugar1cup1 cup superfine sugarvanilla beans33 each vanilla beansgelatin sheets77 each gelatin sheets

Chocolate Marble CheesecakeDavid Carmichael

Yields: one 10" cake

Mocha candied walnuts

Combine sugar and water and cook in a sauce pot until sugar reaches hard crack stage, add hot toasted walnuts, stir once or twice and carefully pour onto an oiled tray using a wooden spoon, season with the coffee while their hot. Let cool and separate the pieces.

Chocolate cheesecake filling

Place chocolate over a double boiler and melt until smooth. Combine remaining ingredients and whisk til smooth. To finish fold in chocolate until evenly incorporated, reserve to the side.

Plain cheesecake filling

Soak gelatin in cold water. Whisk mascarpone, sugar, fromage blanc, crème fraiche til smooth. Whip cream to a soft peak. Combine sugar, yolks, and water in a small bowl fited over a double boiler and whisk til hot. Remove yolk mixture from heat and whisk in the drained gelatin. Finally fold everything together until evenly incorporated. Fold in nuts pour into mold, then pipe in chocolate cheesecake mix and create a swirl design using a skewer. Let set in fridge and serve.

Strawberry Shortcake Roulade (log-shaped) finished with a Tahitian Vanilla French Butter Cream. Garnished with sugar-coated vanilla beans.

912302431902265602777127770water0.5cup1/2 cup watersugar1cup1 cup sugarwalnut halves1cup1 cup walnut halvescoffee1teaspoon1 t instant coffeechocolate extra-bitter6ounce6 oz. chocolate extra-bittermascarpone8ounce8 oz. mascarponeheavy cream1cup1 cup heavy creamsugar0.5cup1/2 cup sugarvanilla extract1teaspoon1 t vanilla extractmascarpone1cup1 cup plus 2 T mascarponesugar0.5cup1/2 cup sugarfromage blanc1cup1 cup plus 2 T fromage blanccrème fraiche0.5cup1/2 cup plus 2 T crème fraicheegg yolks33 egg yolkswater0.125cup1/8 cup watersugar3teaspoon3 T sugarheavy cream1.5cup1 1/2 cup heavy creamgelatin sheets33 each gelatin sheets

Strawberry roulade, with vanilla buttercreamDavid Carmichael

Roulade sponge cake

Combine egg, sugar, orange zest,and vanilla extract in an electric mixer with whisk attachement and mix til light and fluffy. Remove from mixer and carefully fold in the well  sifted flour and baking soda til evenly incorporated. Spread onto a parchment lined sheet tray and spread smooth. Bake at 400 degree F. for 8-10 minutes til center springs back, let cool.

White chocolate filling

Melt cream and chocolate together til smooth remove from heat and whisk in the crème fraiche until smooth. Let cool in fridge until firm.

Strawberry jam

Combine all three ingredients and cook until thick, pass through a sieve and reserve.

Vanilla buttercream

Place yolks in an electric mixer with whisk attachement and turn to medium speed. Meanwhile cook the sugar and water to 220 degrees F. remove from heat, lower mixer speed and carefully pour in syrup, return to high speed and mix for three minutes until room temperature. Turn to medium speed and add remaining ingredients being the butter,and vanilla., and mix until smooth.

To assemble:

Spread roulade sponge with strawberry jam from end to end then the white chocolate filling. Roll the sponge up as tight as possible and wrap in plastic and let set overnight in fridge or freezer, or you can let set at room temp for an hour and ice with buttercream.

Ovaltine Ice Cream Cake (for the kids), inside for crunch and texture will be various candy bars chopped up. The cake will be shaped with a few pieces shaped like building blocks (triangle, square, etc.). We will have some bowls of the candy used inside the cake on the table.

91230242656027771605818274327770eggs66 eggssugar1cup1 cups sugarorange zest11 orange zestvanilla extract1teaspoon1 t vanilla extractflour a.p.1cup1 cup flour a.p.baking soda1teaspoon1 t baking sodawhite chocolate10ounce10 oz. white chocolateheavy cream1cup1 cup heavy creamcrème fraiche1cup1 cup crème fraichehulled and quartered strawberries3pint3 pints hulled and quartered strawberriessugar1.5cup1 1/2 cup sugarthin apple 11 peeled, cored, sliced thin apple (granny smith)sugar1.5cup1 1/2 cup sugarwater0.5cup1/2 cup wateregg yolks55 egg yolksbutter 0.5cup1/2 cup butter (room temp)vanilla beans22 vanilla beansvanilla extract1teaspoon1 t vanilla extract

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