After watching the video of Chef Robert Carter making his signature cake on Martha Stewart, I just had to try it. (you can watch the video here… http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=a95264c02a752110VgnVCM1000003d370a0aRCRD&vgnextfmt=default
—it’s a very fussy recipe (a lot of steps) but none of them are hard and the cake is delicious. I had one lady come back for seconds (in the whole time I have known her, she would only eat half of her dessert and throw the rest away. grrr) I also had a lot of people come up to me and state how wonderful it was and they asked me a lot of questions about it. My husband said the frosting and filling were a little too sweet for his taste… but he ate the whole piece anyway
The cake has five steps:
1. The filling:
You make it the night before assembling the cake.. and it is awesome. (I had to divide it into 2 part to whip it the next day. My 5 qt couldn’t handle the full load)
2. The cake
Two 10” cakes. At first, I was disappointed when I took them out of the pan. They reminded me of corn bread… large crumb and very yellow. I may try less baking powder next time… what do you think? When you watch the video, Rob said a tsp and a half of BP, but the recipe on Martha’s website has 1 1/2 TBS… (The final cake tasted great so maybe no change is needed)
3. Simple syrup
His recipe is half water, half sugar.
4. The icing... This is very addictive.
Bobby Flay did a throw down on this cake…and won… maybe I’ll try his next…
here’s a couple of pictures… the top wasn’t supposed to have coconut on it…but I got a little wild…opps.