Secret-Layer Cakes Cookbook Review & A Giveaway

I’m so excited to share this cookbook review for Dini Kodippili’s brand new cookbook, Secret-Layer Cakes. Dini has a blog called The Flavor Bender with delicious food and beverage recipes packed with loads of flavor. Before I tell you about the Mexican Hot Chocolate Cookie Pudding that I’m Pintesting, I have to tell you about the recipe that caught my eye.

I have a love of bacon, as you can see from this, this, this, and this post. So when I saw that Dini had a recipe for a Brownie Bottom Candied Bacon Cheesecake, I just about lost it. Brownie + Cheesecake is always delicious, but the add Candied Bacon?!?!?! And just look at that ganache that blankets the lot with chocolate. I’ve had maple-candied bacon. I’ve had chocolate covered bacon. But this looks swoon-worthy.

But the recipe I’m testing is the Mexican Hot Chocolate Cookie Pudding. I was so excited to try this because it’s very tiramisu-ish (if that’s a word). It’s a no-bake dessert – like tiramisu – but instead of using ladyfingers, espresso, and a mascarpone custard mixture it uses Maria cookies, milk, a Mexican Hot Chocolate buttercream, and is topped with stabilized whipped cream and toasted marshmallows. And if that wasn’t enough, the cinnamon and hint of cayenne in the buttercream is a fantastic replication of what makes a Mexican hot chocolate so unique.

The Pintesting:

Rather than break them up, I included all of the ingredients for all components for this dessert. This is definitely a recipe that you want to have all of your ingredients all prepped and ready for – mise en place!

The Buttercream:

The Custard/Swiss/French Buttercream starts with 6 egg yolks and 3 whole eggs and sugar.

Whisk them with the spices.

Once they’re mixed, continue to whisk them over a double boiler so that you’re not eating raw eggs. You’ll want to keep whisking by hand for this or you’ll have a layer of scrambled eggs in the bottom of the bowl.

After about 7 minutes on the double boiler, remove the bowl from the heat and whisk even more to cool the mixture down. Then mix in the butter, one stick at a time, until it’s fluffy.

Add the melted chocolates and vanilla.

Now it should look exactly like it does in the cookbook. I was so excited to see it an EXACT MATCH!

The Stabilized Whipped Cream:

Stabilized whipped cream is something that every baker should know how to make. It’s perfect to use when you want your desserts to look fabulous for more than 10 minutes. I use stabilized whipped cream for things like strawberry shortcake or as a light frosting.

First, sprinkle the gelatin powder onto the water.

Once the gelatin has bloomed, or solidified, then microwave it to melt it into a liquid state.

Prior to all this, chill the mixing bowl and whisk in the freezer. This will give the best results for whipped cream. You want them COLD!

Whip the heavy cream and add the melted gelatin once the cream starts to get soft peaks.

Keep whipping until you have stiff peaks but DON’T walk away or you’ll end up with butter.

*You can make the buttercream and stabilized whipped cream components and stop here if you’re planning ahead of time or you can assemble the dessert from this point.

Assembly:

Prepare a springform pan by covering the bottom and sides with parchment. My parchment ring for the sides went above the sides of the pan – and it’s a good thing.

In a tiramisu-ish fashion, dip the cookies in warmed milk and layer in the bottom of the pan.

***NOTE: Don’t soak them for more than 1-2 seconds or you’ll end up with a soggy milk mess.

Layer the soaked cookies to make a crust.

Then spread it with a layer of the buttercream.

Continue layering for at least 4-5 cookie layers.

Smooth the top layer of buttercream.

Top with the stabilized whipped cream.

Chill to let the flavors and textures get all happy and perfect. I recommend overnight, but wait at least a couple of hours.

Do you see how tall this cake is? THIS is why the extra height of the parchment liner is helpful.

Now comes the fun part. Put a ring of marshmallows on the cake, get your kitchen torch, and toast them like you’re on a campout.

***NOTE: If you don’t have a kitchen (or other) torch, DO NOT try to toast the marshmallows in the oven broiler – it will melt the cake.

This is how the Mexican Hot Chocolate Cookie Pudding… cake looks when it’s done.

Just look at all of those layers of cookies and buttercream! The left side shows how it looked after it chilled for just under 2 hours before I cut a slice. The right side shows how the cake looked after chilling overnight.

This was one of the most flavorful desserts I’ve ever made. I really loved the ‘Mexican Hot Chocolatey’ cinnamon and cayenne kick that is balanced by the cool of the whipped cream. The Maria cookies aren’t sweet so the dessert isn’t cloying. I had work colleagues, coffee-house friends, and random strangers taste it. Here’s what they said:

• “decadent without being too rich”
• “the most delicious thing I’ve ever eaten”
• “it’s cool, light, and has a zap that surprises”

While it isn’t on Pinterest, I’m going to be giving my usual Pintesting results. But first – LET’S DO A GIVEAWAY!

The Giveaway:

If you want a chance to win a copy of the Secret-Layer Cakes Cookbook, use the Rafflecopter below to enter. One lucky winner will get a copy of the Secret-Layer Cakes to make your own desserts with “hidden fillings and flavors.”

CONGRATULATIONS to Jessica, the winner of the cookbook giveaway! If you didn’t win, you can still order your copy by clicking here.

a Rafflecopter giveaway

The Pintesting:

Overall Results: 4.25

Accuracy:  This dessert turned out EXACTLY like the recipe said it would. Every step of each component was well laid out with clear directions. The flavors in the buttercream were spot on with a Mexican hot chocolate; rich and complex. The milk-soaked Maria cookies carried the texture in tiramisu fashion. The stabilized whipped cream and toasted marshmallows were the, well, icing on the cake. (Pun incredibly intended.) 5 Pins

Difficulty: This might not a great cake choice for a novice – even if it is a “no bake” dessert. There are several components. The buttercream is a cross between a custard-based French buttercream and egg-white-based Swiss buttercream. An experienced baker should be fine with this, but it could be a challenge to someone lacking. 4 Pins

Time: This dessert isn’t one that you can whip up in a jiffy. Like tiramisu, it takes time to make and chill – neither of which can be rushed. 3 Pins

Cost: My local grocer had all of the ingredients for this (yay!). While nothing was expensive, it did take a whole pound of butter, 9 eggs, 2 kinds of chocolate, and 2 sleeves of Maria cookies in addition to the other ingredients. 4 Pins

Practicality: If you’re looking for a dessert that will impress beyond imagination – this will fit the bill. The combination and paradoxes of flavors, textures, (heat & cool, rich & light), and the fun of the toasted marshmallows on top make an extraordinary dessert that will have people talking about and raving over it. Since this is a “special occasion” dessert, I’m delighted to give it 4 Pins.

Chocolate Crinkle Cookies

CLICK HERE TO PIN          CLICK HERE FOR THE RECIPE

Miranda even made a great tutorial video on how easy they are.

As a special bonus, she’s doing a GIVEAWAY for her new Easy Homemade Cookie Cookbook! Check out the Pintesting review and then enter below to win a copy. If you can’t wait, you can pre-order a copy right now by clicking here.

The Pintesting:

Chocolate Crinkle Cookies – take 1:

The Ingredients are basic chocolate cookie ingredients with one exception; I don’t recall ever making cookies with oil. There’s a first time for everything.

First, mix the dry ingredients.

Next, cream the sugars and fats until fluffy then add the eggs and vanilla.

I thought it looked a little loose, but since I’ve never made this kind of cookie before I just went with it.

Next, add the dry ingredients.

I thought this looked more like brownie batter than cookie dough. Still, I continued on.

I scooped and dropped it into powdered sugar to coat the “dough” but my bowl was too small and the dough/batter spread. *sigh*

I transferred the powdered sugar to a larger, more shallow bowl. This helped with the coating but not the texture.  Not one to quit, I trayed and baked them. The cookies spread a lot so I chilled the remainder of the dough/batter and that helped a bit with the handling but they baked with the same results.

The flavor was delicious! I packaged them and shared with several friends who thought they were wonderful.

They tasted like brownie cookies but I was not happy. I reviewed the recipe for the umpteenth time and watched the video until the jingle played in my dreams. My cookies weren’t right and I couldn’t give proper Pintesting results like this. It required a remake. *Darn* The things I do for this blog. . .

Chocolate Crinkle Cookies – take 2:

The next day I made the cookies again. I checked and re-checked the measurements on all of the ingredients multiple times before starting. One thing that I did differently – I sifted the dry ingredients; first the cocoa powder to get out all of the clumps, then the lot in order to ensure that everything was combined thoroughly. See the difference?

Next, I creamed the sugars and fats, added the eggs and vanilla, and finally mixed in the dry ingredients. (Very déjà vu.)

Now, THIS looks like cookie dough! I wish I knew exactly where the first batch went off, but it was obviously human error.

The chocolate dough was scooped, covered in powdered sugar, trayed, and baked.

They turned out perfectly. My scoop size might be a smidge bigger than the one that Miranda used for her cookies as mine made fewer and look larger than her video and pictures. Nobody seemed to mind an extra bite.

These would be a hit for any holiday gathering. They are moist enough to ship or travel well, too – perfect for gift giving.

The Giveaway:

***Update: WE HAVE A WINNER! Congratulations to M. Linney.***

I spent some time reviewing the Easy Homemade Cookie Cookbook; thumbing through the recipes, checking out the varieties, seeing how easy, complicated, and clear the instructions are, etc. This is DEFINITELY a keeper! With over 150 cookie recipes to try, I’m sure you’ll find new favorites. They’re well categorized and I can’t wait to try more of them.

If you want a chance win a copy of the Easy Homemade Cookie Cookbook, just leave a comment below and let me know your favorite cookie. That’s it! The winner will have the cookbook sent to you once it’s released. And remember, you can pre-order yours here. They make great gifts!

The Pintesting Results:

Overall Results: 4.85 Pins

Accuracy: These Chocolate Crinkle Cookies, when made correctly, are exactly like I remember the chocolate snowball cookies of my childhood. The chocolate has a richness that’s fudgy and brownie-like. The powdered sugar gives the crinkly snow effect. 5 Pins

Difficulty:  These really are not hard to make (assuming you measure the ingredients properly) and would be a great cookie to make with kids. 5 Pins

Time:  It did take longer than the listed 12-14 minutes of bake time since there are too many cookies to bake at one time. It took me 45 minutes from start to finish so I’m giving this 4 Pins.

Cost: All of the ingredients are basic to most kitchens, or kitchens that bake often, and none are overly expensive. My total cost per cookie was roughly 10 cents. 5 Pins

Practicality:  Don’t wait until the holidays to make these Chocolate Crinkle Cookies. They’re delicious any time of the year. A friend said she does a 50/50 mixture of powdered sugar and cocoa powder to roll the cookies in to lessen the sugar and up the flavor. I’m also going to try adding a bit of instant espresso powder the next time I make them – just because. 5 Pins

The Americas Cake Fair

The Americas Cake Fair Makes Sweet Return to Orlando October 13-15

The wait is over, dessert fans! The Americas Cake Fair (Cake Fair), the largest trade and consumer show in North and South America dedicated to cakes, chocolate, sugar arts and more, rolls into the Orange County Convention Center on October 13-15, 2017. More than 10,000 baking professionals, industry buyers, pastry chefs, cake artists, retail bakers, hobbyists and everyday foodies from around the world are expected to attend the three-day celebration, which held its inaugural show in 2015.

Headlining the live theater (main stage) is “Cake Boss” Buddy Valastro, star of the hit TLC show; Mich Turner, whose clientele includes The Queen of England, Madonna and David Beckham; pastry genius Ron Ben-Israel, named “the Manolo Blahnik of wedding cakes” by The New York Times; Nancy Fuller, host of Food Network’s Farmhouse Rules; and Natalie and Dave Sideserf, the husband-wife hosts of Food Network’s Texas Cake House.

There will be presentations by Sponsor Domino Sugar, demonstrations by cake designers Erin Gardner (Erin Bakes), Paul Bradford, Shawna McGreevy, Avalon Yarnes and Edwald Notter, plus award ceremonies for live challenges and cake competitions, round out the main stage line-up. Keeping the fun “rolling” along is Main Stage Host and Celebrity Chef Emily Ellyn, best known as the Retro Rad Chef from Food Network.

While seeing is believing (and inspiring!), attendees can build their skills at more than 100 hands-on classes, demonstrations and business seminars taught by the world’s most skilled cake decorators and industry professionals. From the art of airbrushing to mastering chocolate modeling, all classes and demonstrations will provide instruction on the latest techniques. All classes are three hours in duration and must be booked in advance online.

Other Cake Fair features include:

• The Sugar Art Fashion Show on Friday evening, October 13. With models strutting the runway adorned by cake costumes and edible ensembles, co-hosted by Ellyn and Fashion Stylist / On-Air Style Expert Melanie Pace, and benefitting Second Harvest Food Bank of Central Florida
• An exclusive VIP Meet & Greet on Saturday, October 14, where guests can meet and mingle with their favorite television personalities, headliners and cake artists
• Live Global Cake and Chocolate Challenges, where international teams and individuals will battle for top honors
• Traditional cake competitions offering cash prizes for contestants across all skill levels
• Themed “zones” sprinkled around the show floor, including a Kids Zone for a yummy interactive experience for budding cake artists; and The ACD Magazine Cake Zone sponsored by American Cake Decorating Magazine for a delectable introduction to fondant and other skills
• An exhibit hall overflowing with products and services, including some items for cash and carry.

Attendees can enjoy sweet savings by purchasing tickets online and can save even more when attending the show on multiple, consecutive days. Prices start from $30 for regular, single-day adult admission with advance online purchase. Advance registration is highly recommended for hands-on classes, demonstrations, and Retail Bakers Association seminars.

Cake Fair is hosted by Satin Ice, which is made by Satin Fine Foods, Inc., an industry-leading manufacturer distributing its premium range of cake decorating products to more than 60 countries worldwide. Partners and sponsors of The Americas Cake Fair include American Cake Decorating; Ateco; Cake Masters; Dawn; DecoPac; Domino Sugar; Guittard Chocolate Company; Pillsbury; Retail Bakers of America; and Sterling Bank.

Stay up to date on Cake Fair event updates, special offers, and exclusive contests by following the show on Facebook, Instagram, and Twitter (@cakefair). For more information, visit www.cakefair.com.

I am a Digital Ambassador for The Americas Cake Fair, and in exchange for my time and efforts in attending the show and reporting my opinion within this blog, The Americas Cake Fair has provided me with complimentary tickets and other exclusive opportunities.