Cathy Speronis was in our studio recently to show us some cake decorating tips and to tell us about her upcoming cake decorating class.

The cake decorating class will take place Wednesday December 12th, 2012. The class goes from 6 p.m. to 7:00 p.m. at Captain Nick's Restaurant.

The cost of the class is $20.

If you are interested in signing up you can email Cathy at cookinwithcathy@roadrunner.com.

If you are interested in some of Cathy's other classes she has coming up in February. Visit her website at cookinwithcathy.com

The recpies for the Panettone and the Apple Spice Cake wiht Vanilla Buttercream Frosting are below:


Panettone

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/2 cup all-purpose flour
1 Tbsp. white sugar

1/3 cup raisins
1/3 cup golden raisins
1/3 cup cherry infused dried cranberries
1/4 cup brandy

4 1/2 cups unbleached all-purpose flour
1/2 cup sugar
1/4 teaspoon salt

2 eggs
1/2 cup nonfat plain yogurt
1 tablespoon butter, melted
1 teaspoon Fiori di Sicilia, or 1/2 teaspoon of vanilla extract & 1/2 teaspoon orange extract

1/2 cup slivered almonds

Confectioners' sugar to garnish

8” cake pan, greased and lined with a parchment circle and collar.

DIRECTIONS:
1. In a medium bowl, combine yeast, water, 1/2 cup flour and 1 Tbsp. sugar. Cover and let stand 10 minutes, or until foamy.
2. Combine fruits with brandy in a small bowl; set aside.
3. Sift 4 1/2 cups flour, 1/2 cup sugar and salt in a bowl; set aside.
4. In a large bowl combine eggs, yogurt, melted butter and flavoring. Add the yeast mixture and whisk until fully incorporated.
5. Add the flour mixture to the egg mixture a cup at a time until it forms a stiff dough.
6. Turn out onto a board and knead the dough for about 2 minutes.
7. Place in a bowl, cover and set in a warm place until doubled.
8. When dough has doubled, strain the dried fruit discarding brandy and add to dough along with the almonds. Knead the fruit and nuts into the dough.
9. Place the dough in prepared cake pan, cover loosely with plastic wrap, and let rise 30 minutes.
10. Preheat oven to 350 degrees F (175 degrees C).
11. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Center of loaf should register 185 degrees F.
12. Allow to cool completely before slicing. Garnish with confectioner’s sugar if desired.

Apple Spice Cake

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup butter, softened
2 Tbsp. vegetable oil
1/4 cup light brown sugar, firmly packed
1/4 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cups milk
1 Granny Smith apple, peeled, cored and finely diced combined with 2 tsp. lemon juice & 1 tsp. lemon zest

Preparation:

1. Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg.
2. Cream butter in a mixing bowl; add vegetable oil, brown sugars, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 2 minutes, or until light and fluffy. Scrape bowl often.
3. Add sifted dry ingredients, alternating with the milk, beginning and ending with dry ingredients.
4. Fold in the diced apple.
5. Pour batter into two greased and floured 8-inch round layer cake pans. Bake at 350° 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.


Vanilla Buttercream

8 oz. unsalted butter, softened
8 oz. vegetable shortening
1/4 cup milk
2 tsp. pure vanilla extract
8 cups sifted confectioner’s sugar

In the bowl of a mixer with the paddle attachment cream the butter. Add the shortening and continue creaming until smooth.

Add the milk, vanilla and 2 cups of sugar. Slowly mix then increase speed mixing until smooth. Continue adding 2 cups of flour and beating until all sugar is added and the icing is smooth.
Icing with fill and cover an 8” cake with extra for decorating.

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