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When you create anything for different people with different preferences, getting the perfect balance can be tricky.  Some say “too sweet” and others say “just perfect”!  I take everyone’s comments into consideration and tweak the recipe to what I would consider… perfecto!!

Now you have the opportunity to try the recipes that I’ve perfected.  From time to time I’ll be posting recipes that are approved by New York Cake Co.  This is where to look for the “best of the best” recipes.  To all the Bakers:  Happy Baking!!  To all the Tasters: Bon Appetit!!


4 1/2 ounces bittersweet chocolate, finely chopped

2 tablespoons (1 ounce) unsalted butter, diced

2 tablespoons espresso or very strong coffee

1 cup cold heavy cream

3 large eggs, separated

1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

1 Whip the cream to soft peaks, then refrigerate. 2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not

simmering, water, stirring frequently until smooth. Remove from the heat and let cool until

the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on

your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other

ingredients are added. 3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until

they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks

form. 4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in

about one-third of the whipped cream. Fold in half the whites just until incorporated, then

fold in the remaining whites, and finally the remaining whipped cream. 5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in

fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be

refrigerated for up to a day.)

Serves 5-8, depending on the size of the servings.

PINEAPPLE FILLING  – an amazing recipe!!

1/2 cup sugar

4 TBSP all-purpose flour

1/8 tsp. salt

1 egg

1 cup diced fresh pineapple (I drained a 16oz can of crushed pineapple)

3/4 cup pineapple juice (used the juice that was drained from the crushed pineapple)

1 TBSP butter

In the top of a double boiler over simmering water, combine sugar, flour and salt.  Stir in egg, pineapple and pineapple juice.  Cook, stirring frequently, until mixture has thickened.  Stir in butter.  Remove from heat and allow to cool.

BLUEBERRY BUCKLE  – I serve with Lemon Curd (Sauce)

1/4 c. shortening

1/2 c. sugar

1 egg

1 c. flour

1.5 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

2 c. fresh or frozen blueberries


1/4 c. butter

1/2 c. sugar

1/3 c. flour

1/2 tsp. ground cinnamon

In a medium bowl, cream shortening and sugar.  Beat in egg.  Combine flour, baking powder and salt; add alternately with milk to creamed mixture.  Pour into an ungreased 8″ square baking pan.  Arrange blueberries on top.  In another mixing bowl, cream butter and sugar. Combine flour and cinnamon; add gradually to creamed mixture.  Crumble over blueberries.  Bake at 350º for 35-40 minutes.  Serve with vanilla ice cream and Lemon Curd  YIELD: 8 servings


3/4 c. fresh lemon juice (about 4 lemons)

finely grated peel of 4 lemons

4 eggs, beaten

2 c. sugar

1/2 butter

Combine all ingredients in a large saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil and stir for 2 minutes.  Strain (takes out the small pieces of egg that gets cooked).  Pour into jars; cool.  Store in refrigerator or freezer.  Serve with Blueberry Buckle.  Sauce is great on ice cream and plain pound cakes.  YIELDS: 3 cups

Chocolate-Coffee Buttercream recipe created by: Theresa Francis

3/4 c. brewed coffee

1 c. cocoa powder

1 pound butter, softened

1/2 pound shortening, softened

3 pounds confectioner’s sugar, sifted

1 Tbsp. heavy cream

Mix cocoa and coffee to create a paste.  Beat butter until light & fluffy.  Add cocoa paste to butter. Beat 2-3 minutes until fluffy.  Add shortening, beat 1-2 minutes.  Add sugar 1/4 cup at a time, beating well after each addition.  Every four additions, beat on high for 1 minute.  Add heavy cream, beat 1-2 minutes.       Yields: 8+ cups

One response »

  1. Pingback: Satiny Smooth Chocolate Glaze « New York Cake Co.

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