This year I have positively been on a baking spree. From dealing with the stress that is 2020 to also opening up my own sprinkle mix company, Kaleidoscope Sprinkles, my oven has stayed on. Believe me I’m not complaining one bit, especially how chilly it has been in L.A.. I love baking and hope to one day open my own store front bakery. I am in no way a professional baker but the passion is completely there. I have been trying to challenge myself with different bakes this year that I would not normally do myself.
This year through one of my baking social media connections, I signed up to join my first baking collaboration. This baking collaboration is themed around Rudolph. I mean how fun is that?! As soon as I read the theme of this baking test the wheels inside my head starting turning full speed. I knew I was of course going to be using my sprinkle mixes and edible glitters but I wanted to make sure Rudolph was the true star. After a few weeks of pondering the idea finally came to me. I knew exactly how I was going to execute this friendly Rudolph baking competition. I went to work and here is what I came up.
The recipe for my Rudolph inspired chocolate mint cake and step by step decorating video is below.
Rudolph macarons (adapted from La Cuisine Paris French Macaron recipe)
90g ground almonds
75g egg whites
50g granulated sugar
135g confectioner’s sugar
1 ½ tbsp. Dutch cocoa powder
red food color gel
Chocolate Cake (adapted from Vintage Cakes “The Pink Cake” recipe)
4 oz. unsweetened chocolate, chopped
¼ cup Dutch cocoa powder
¾ cup boiling water
¾ cup Greek yogurt
1 tbsp. vanilla extract
2 cups all purpose flour
¾ tsp. baking powder
1 tsp. salt
½ cup unsalted butter, room temperature
1 cup light brown sugar, firmly packed
¾ cup granulated sugar
½ cup canola oil
3 large eggs, room temperature
3 egg yolks, room temperature
½ tsp. peppermint extract
red food color gel
green food color gel
4 oz. Semi-sweet chocolate, for antlers
Preheat oven to 320F.
Sift the ground almonds into a medium sized bowl. Measure the egg whites into a clean (non greasy) mixer bowl. Using the whisk attachment of a stand mixer, start whipping the egg whites on medium speed. Start slowly adding the granulated sugar one teaspoon at a time.
Gradually increase the speed, slowly add the confectioner’s sugar and continue to whisk the egg whites until they form a glossy stiff meringue and all the sugar is dissolved. Carefully fold the ground almonds into the meringue half at a time until combined. Be careful not to overmix.
Place a small portion of meringue into a small bowl and fold in red food coloring. With the remainder of the meringue fold in your cocoa powder. Put the mixture into a pastry bag. Put parchment paper on a baking sheet and form your Rudolph face and nose. Rack cookie sheets against the counter to remove air bubbles. Allow meringues to rest on the counter for approximately 15 minutes prior to placing them in the oven.
Bake meringues at 320F for approximately 12-15 minutes. Let cool on cooling rack completely.
While meringues are cooling increase oven temperature to 350F and make cakes. Grease, parchment paper and flour five, 6″ cake pans.
In a small sized bowl, place unsweetened chocolate and cocoa. Pour the boiling water over the chocolate and allow it to steep for one minute. Whisk the mixture together. Whisk in the Greek yogurt and vanilla. Set aside.
Whisk together flour, baking powder and salt in a separate medium sized bowl. Set aside.
Using a stand or hand mixer, cream butter and sugars together at medium-high speed until light and fluffy. Make sure to scrape the sides of the bowl down as you cream the ingredients together. Add oil into the mixture until combined and the batter is more fluffy.
Add eggs and egg yolks to the batter one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the chocolate mixture in two parts, beginning and ending with flour. Make sure to continue to scrap down the sides of the mixing bowl. Be careful not to overmix the batter.
Divide the batter equally into the five cake pans. Smooth the tops and tap the pans on the counter to remove air bubbles. Bake cakes in the oven for approximately 20-25 minutes.
Cool cakes completely in their pans on a cooling rack prior. Flip cakes out of the pans and leave on parchment paper.
Prepare buttercream according to directions. Add mint extract. Divide buttercream into 3 bowls and add the red and green food coloring to two of the bowls. Place frosting into piping bags. Melt semi sweet chocolate using double boiler. Place melted chocolate into piping bag and shape antlers onto parchment paper. Allow antlers to set in the refrigerator.
Frost cooled cakes with the mint buttercream. Decorate Rudolph with candy melts and Cosmic Shimmers. Add Rudolph face and sprinkle mix to cake. Top cake with sprinkles and chocolate antlers.
Devour and enjoy!