American Style Buttercream – Will probably need 2 times this recipe.
8oz butter – room temp
2 pounds powdered sugar
2 tsp kosher salt
6 tbsp lemon juice
Food coloring (gel preferred)
Misc equipment needed:
8 inch cake boards (gold preferred)
Cake turn table
Disposable piping bags
In a stand mixer with the paddle attachment, beat the cream cheese to soften. Add the powdered sugar and beat until smooth. Add the lemon juice vanilla bean sour cream and heavy cream. Beat until very thick (about 5 minutes). Divide among prepared pans.
Strawberry Apple Pie: should be a 9 inch store-bought pie, top crust not needed
The key is that the filling is thick and stable. If making your own, apples should be thinly sliced, I recommend prebaking the pie shell and then cooking the filling stove top, pouring it in to the baked shell and freezing to firm.
Raspberry Jelly Roll:
Preheat oven to 400
Nonstick spray and line a jelly roll pan with parchment.
In a stand mixer, whisk the egg yolks on high until lighted. Add ½ cup of the sugar and whisk until ribbons form. Set aside. In another clean mixer bowl, whisk the egg whites until foamy, gradually add the remaining ¼ cup sugar and whisk until medium stiff peaks form. Meanwhile, whisk the flour, baking powder and salt into the yolks until smooth.
Whisk half of the whites into the yolk mixture until just combined. Fold the remaining whites in. Spread onto prepared pan. Bake at 400 for 8 to 12 minutes until just lightly golden brown.
Make sure you visit Zac Young, Pastry Director, Craveable Hospitality Group at @zac_young & @craveablehg