Well…After school ended I took a quick break and spent a week in
. When I got back, the catering season was in full swing. The West Dennis Yacht Club was open everyday. I even hired my two nieces from France for the summer (thanks Aly and Jamie!). Maine
It got so hectic that I did not even cook! Instead I was preparing food and making Club Club Sandwiches in the kitchen of the Club, assisting Franck!
Summer is now over, school has resumed and even though I am still busy at Ecoroo with Friday night dinners for the club members and weddings on Saturday (yesterday was our last wedding of the season!) I find more time for my family and my kitchen!
October has so much to offer. Seasonal products are flooding the farm stands. Apples, pears, squash and cranberries…The pumpkins that I refused to even acknowledge last month are definitely on everybody’s front steps, ours included!
Days are getting shorter and we are definitely using the grill a lot less, preferring the kitchen stove. And the Dutch oven are brought up from their summer residence (aka. The basement).
It was also Dylan’s birthday this month and I baked a vanilla cake that I topped with chocolate butter cream frosting! Here is the recipe!
3 cups cake flour
½ tsp baking powder
½ tsp baking soda
1 ¾ cup sugar
2 sticks butter at room temperature
2 Tbsp vanilla extract
1 cup sour cream
2 ½ sticks butter at room temperature
12 oz bittersweet chocolate
¼ cup heavy cream
1 tsp vanilla extract
¼ tsp salt
½ cup confectioner sugar
Prepare the cake:
Preheat the oven to 325F. Butter and flour 2 9-inch cake pans, 2-inch deep.
In a bowl sift together the flour, salt, baking powder and baking soda.
With an electric mixer, beat the sugar and butter until light and fluffy. Add the eggs one at a time, mixing well between each addition. Add the vanilla, the sour cream. Add the flour mixture in 3 additions, mixing well between each.
Pour batter into prepared pans.
Bake for 50 minutes. Let cool for 10 minutes and unmold cakes on cooling racks.
Prepare the frosting:
Melt the chocolate in a double broiler. Let cool.
Whisk the chocolate and butter together. Add the salt and mix well. Add the cream and vanilla. Add the sugar. Beat on medium speed until light and fluffy. Refrigerate for about ½ hour before filling the cake.
Assemble the cake:
Place one cake on a cutting board and cut the top to have a flat top. Transfer to serving dish. Spread the frosting on top.
Cut the top of the second cake and place on top on the first one> Spread the frosting on top and around the cakes. Decorate with M&M!