Filed Under (Cakes, Sweet Stuff) by Coco on 14-01-2009

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Today’s cake is a chocolatey mint layer cake.  My friends told me it tastes just like a girl scout thin mint cookie so that is what I’ve decided to call it!  I started with two 10 inch devils food cakes soaked with a kahlua simple syrup.  These were split and layered with a mild mint flavoured French buttercream.  To finish off I crumb coated the entire cake with the mint buttercream and then covered it with a crusting chocolate American buttercream.  Fresh mint leaves dipped in chocolate were used as decoration and I also made a rose from chocolate modeling fondant which isn’t in this photo.

I will type up the entire recipe tonight and add it to this post, promise!


Thin mint layer cake cut by Cake Artisan

The cut cake showing the many layers of mint cream and chocolate cake!

Recipe for Thin Mint Layer Cake


2 Devils food cakes – I used 10 inch
French Buttercream
American Buttercream
Fresh Mint Leaves dipped in melted chocolate or ganache.
Chocolate Modeling Fondant for Rose if you like.

Devils Food Cake
(You will need to use a digital scale for these measurements)


12.6 oz. Cake flour
15.12 oz. Granulate sugar
7.5 ounces Emulsified shortening
2.5 ounces Cocoa powder
0.38 ounce Salt
0.5 ounce Baking powder
0.3 ounce Baking soda
1.58 ounces Dry milk powder
0.3 fluid ounce Vanilla extract
2.5 ounces Corn syrup
11.35 fl. oz. Water, cold
10 oz Eggs


1.    Mix the cake flour, sugar and emulsified shortening in a large mixer bowl on low speed for 5 minutes.

2.    Add the cocoa powder, salt, baking powder, baking soda, dry milk powder, vanilla, corn syrup and 1 quart (1 liter) cold water. Blend well, and then scrape down the bowl.

3.    Combine the eggs with the remaining 1 quart 8 ounces (1250 milliliters) of cold water and add to the batter in three equal parts, blending well and scraping down the bowl after each addition.

4.    After all the ingredients are incorporated, blend on low speed for 2 minutes.

5.    Divide into greased and floured pans, scaling for each sheet pan or 1round layer.

6.    Bake at 340°F (170°C) until springy and a toothpick inserted in the center comes out clean.

French Buttercream


1 lb. 3 oz. Granulated sugar
3 ounces Corn syrup or glucose
6 fluid ounces Water
3 Eggs
10 Egg yolks
1 lb. 10 oz. Unsalted butter, room temperature
1 fluid ounce mint extract


1.    Combine the sugar, corn syrup or glucose and water in a small saucepan and bring to a boil.

2.    Meanwhile, place eggs and yolks in the bowl of a mixer fitted with the whip attachment; start whipping the mixture on medium speed the moment the sugar solution begins to boil.

3.    Continue boiling until the syrup reaches 250°F (121°C). When the syrup is ready, increase the mixer speed to high and carefully pour the sugar syrup in a steady even stream down the inside of the bowl.

4.    Continue whipping until the mixture is cool and mousselike.

5.    Reduce the speed to medium and gradually add the soft butter; whip until light and aerated.

6.    Add mint extract.
American Buttercream


1 pound Lightly salted butter, softened
2 ounces Pasteurized egg, optional
2 pounds Powdered sugar, sifted
2 teaspoons mint extract


1.    Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy.

2.    Beat in the egg if desired. Gradually add the sugar, frequently scraping down the sides of the bowl.

3.    Add the mint extract and continue beating until the icing is smooth and light.

Cake Assembly

Cut both cakes into two layers.
Brush on some of the simple syrup.
Fill layers with mint french buttercream.
Crumb coat all stacked layers with mint buttercream.
Freeze until crumb coat is solid.
Remove from freezer and frost cake with chocolate buttercream.
Allow it to “crust” or dry some.  Using a Viva Brand paper towel (no pattern) place paper towel over frosting and smooth with frosting smoothing tool or hand.  Move paper towel around the cake continuing to smooth.  Decorate as you wish.  Eat and enjoy!

Original recipes courtesy of  On Baking – Labensky (slight modifications by me)

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Filed Under (Cakes, Sweet Stuff) by Coco on 10-01-2009

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I make a LOT of cakes but don’t often feel like eating them once they are done. Of course this makes for very grateful neighbors and friends. This week I made a cake I was NOT willing to share with many!! Oh my goodness. This light sponge with a lemon curd and chantilly cream filling dotted with fresh raspberries was just out of this world. It reminded me of a warm spring day, fresh, light but slightly flirtatious. Like my favourite chiffon floral skirt, so pretty and when it lightly touches the skin it brings a smile to your face.

lemon curd raspberry cream cake



Genoise Cake

Simple Syrup

Lemon Curd

Creme Chantilly

Fresh Raspberries (or blueberries if you prefer)

Powdered Sugar




7 1/8 oz Eggs

4 oz Granulated Sugar

1/2 oz Corn Syrup or similar

3 1/2 oz Pastry (Patent) flour

7/8 oz Potato Starch

3/8 oz Melted Butter (I have left this out without any adverse effects)


1.  Sift together the potato starch and pastry flour, and reserve.

2.  Whip the eggs, sugar and corn starch to ribbon stage.

3.  Fold in the sifted pastry flour and potato starch.

4.  Fold in the melted butter (or not).

5.  Pour into 8inch, ungreased but bottom papered cake pan.

6.  Bake at 335F (169C) in a convection oven for 25 minutes approx.

7.  Once baked, remove from pans onto wire rack only when completely cooled.




13 1/4oz Sugar

6 1/2 oz Egg yolks

6 1/2 oz Lemon juice

1/2 oz Lemon zest

5 1/4 oz Butter


1.  combine the sugar, yolks, lemon juics and lemon zest in a stainless steel bowl and place over a double boiler or large saucepan.  Stir occasionally.

2.  Once done, the mixture will be thick like ketchup.

3.  Remove from the heat, strain into a clean container and add the butter at 90F (25C) with an immersion blender (wand).

4.  Cover with plastic wrap pushed to the surface of the curd.  Reserve in the refrigerator.


Simple Syrup (Cake Syrup)

Ratio: 2:1


16 oz Sugar

8 oz Water


Place water and sugar into saucepan and bring to a boil.  Remove from heat and allow to cool before adding flavourings.


Creme Chantilly (Make this Last)


18 oz Heavy Cream

3 1/2 oz Powdered Sugar


Using a mixer with a whip attachment, whip the cream and sugar until desired thick but do not overbeat.



1.  Split the genoise into three layers.

2.  Place the bottom layer on a 9 inch (23cm) cake board.

3.  Apply a light layer of cake syrup to the cake with a pastry brush.

4.  Next, apply a thin layer of lemon curd with a small spatula.

5.  Spread a layer of Chantilly cream over the curd layer 1/4 inch (0.5cm) thick and press raspberries into the cream.

6.  Repeat the process on the next layer and then place the top layer.

7.  Mask (crumb coat) the cake with a thin layer of Chantilly, and reserve the cake in the freezer until ready to finish.

8.  To finish, transfer the cake to a final board or cake plate, ice the cake with a 1/4 inch (0.5cm) layer of Chantilly and place in the freezer for 30 mins.

9.  Apply a layer of curd on the top of the cake, leaving about a 1/2 inch border (1cm) from the edge.

10.  Dust about 8-12 fresh raspberries with powdered sugar and place them around the top of the border of curd.  Decorate further with Chantilly how you desire.

11.  Store under refrigeration.


Source: Wayne Gisslen’s Professional Baking (2004).

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