When working in an environment where things become stressful and chaotic, challenging each other is just another way to boost morale when things start to become too serious.
I work in a kitchen equipped with a deliciously talented pastry chef. This is why you always hear me say, “I’ll start that diet on Monday” – because that’s my day off, the day I can get away from the storm of yummy treats that surround me on a daily basis. The pastry chef doesn’t always just do pastry things either; you’ll find him giving a hand at anybody’s station, wherever and whenever needed. He’s there to back me up when I’m ‘in the weeds’ as kitchen lingo would say and will supply me with pie crusts galore when I’ve got to make over a dozen quiches for an upcoming event.
So I hesitantly asked what could I do to perhaps return the favor. Now I’ve talked about how I’m not a handy baker – even my assistance isn’t always the best help, though it’s always well intended. And we both knew I couldn’t buy my thanks with anything fancy, so I gave him a few days to think about it.
Naturally I was expecting to be asked for a free meal, maybe a tray of lasagna, or even a roasted chicken dinner. Something he knew would be good and satisfying. But no. I came into work a few days later and was greeted by a smirk and a challenge. A cake challenge.
I personally thought he was crazy. This could turn into a disaster and a disappointment to all. Why wouldn’t he ask for something he knew was going to be scrumptious? Guaranteed lip-smacking? I think he just wanted to see me go through a day of turmoil, fretting over making the perfect cake all while being covered in flour.
Well, it happened. I dedicated a whole day off to baking the perfect cake.
Successful? I’d say yes. It was delectably tasty and I didn’t drop it on the floor. So far no egg shells have been consumed, and he even said for a homemade cake this is pretty tasty.
So I now challenge you to bake a mouth-watering cake for you, and those you love, to enjoy. Happy Baking!
Banana Cake with Chocolate Frosting
Yields: 8-inch cake
Ingredients
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 1/2 cups ripe banana, mashed
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup buttermilk
For the frosting
2 – 8-ounce containers whipped cream cheese, room temperature
1/2 cup unsalted butter, softened
1/2 cup baking cocoa
4 1/2 cups confectioners sugar
2 teaspoons vanilla extract
• Preheat the oven to 350 degrees. Grease and flour two 8-inch round cake pans, set aside.
• In a large bowl or mixer, cream together the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each egg. Beat in the mashed bananas and vanilla.
• Combine the flour, baking powder, baking soda and salt in a separate bowl. Alternately add to the creamed mixture with the buttermilk, mixing well after each addition.
• Transfer the batter to the two greased cake pans. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool ten minutes before removing the cake from the pan to cool fully on a wire baking rack.
• For the frosting, beat the cream cheese and butter in a large bowl or mixer until smooth. Add in the cocoa, mixing until well blended. Slowly add in the confectioners sugar and then the vanilla. Beat until well combined and creamy.
• After the cakes have cooled completely place one cake layer on a serving plate. Trim a thin top layer off to remove any hard edges and to expose the soft layer of cake inside. Using at least 1 cup of icing, ice the middle layer, spreading until even. Place the second cake layer on top. Remove the top layer from this as well, to eliminate any hard edges and to expose the soft cake inside. Use the remaining icing to ice the top and outside edges. Refrigerate for at least 1 hour before serving.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
