It has been awhile since my last Cosmopolitan. Well, it has been awhile since I drink, but that does not stop me from adding cocktail mix to sweet and savory dishes. Perhaps, it is my way of “drinking” nowadays. Since I move to San Francisco a little over a year ago, I can count with my one hand how many times I drank. Though surprisingly, I don’t miss it at all; I like the taste of cocktail, not the hangover days after.
Anyway, I created this cake with Valentine’s day in mind. Color and taste go so well with this occasion. Cosmopolitan cocktail mix and Cosmopolitan rimmer makes this cake so yummy and girly that all the ladies will appreciate. If I was single, I would have made this cake and thrown a party with all my girlfriends on Valentine’s day. Now that I am happily married, I will eat this cake while watching “Sex and the City” with my hubby on this V day instead. Don’t worry, I will not be so cruel; he will only need to sit through 1-2 episodes.
Happy V day…
- 1 + 2/3 cups (8 ½ oz.) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3/4 cup + 2 tablespoons (7 oz.) unsalted butter, at room temperature
- 1 cup (7 oz.) sugar
- 10 large egg yolks, at room temperature
- 2/3 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
Preheat the oven to 350 ํF. Butter the cake pan and dust with flour, then tap out the excess flour, set aside. Mix buttermilk and vanilla in a small bowl, set aside. Sift together the flour, baking powder, salt, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light & fluffy, about 10-12 minutes. Add egg yolks in three additions, beating about 2 minutes for each addition, and scrape down the sides of the bowl for each addition. After all egg yolks have been added, raise the speed to high and beat for 30 seconds to fully combine.
Add the flour mixture in three part alternating with buttermilk mixture; begin & end with flour mixture. Do not overbeat.
Divide the batter between the prepared cake pans and smooth the tops. Bake until the cake tester inserted in the center comes out clean, 35-40 minutes. Rotate the cake pans halfway.
Transfer to wire racks and let cool in the pans for about 20 minutes, then invert the cakes onto the racks and remove the pans. Let cool completely.
- 2 cups (14 oz.) sugar
- 1/3 cup water
- 5 large (about 5 oz.) egg white, at room temperature
- 1 teaspoon cream of tartar
- 3 cups (1 + 1/2 pounds) unsalted butter, at room temperature
- 3 tablespoons Cosmopolitan cocktail mix, at room temperature
- 1-2 tablespoon Cosmopolitan rimmer (more to decorate)
- 8 oz. cranberry orange curd (for filling) (click here for recipe)
In a small, heavy-bottomed saucepan over medium heat, combine the sugar and water. Clip a candy thermometer to the side of the pan. Cook the mixture until it reaches 248 ํF. 5-10 minutes. Stir occasionally with a wooden spoon to make sure the sugar dissolves. Remove from the heat.
When the candy thermometer reaches about 230 ํF, fit the mixer with the whip attachment and beat the egg whites with the cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to medium-high and continue beating until “soft peaks,” about 2-3 minutes. While waiting for the sugar syrup to reach 248 ํF, reduce the mixer speed to low.
As soon as the sugar syrup reaches 248 ํF, increase the mixer speed to medium. Immediately & slowly pour the hot syrup (a few tablespoons at the time) into the egg whites away from the whisk. Keep pouring a few tablespoons of the hot syrup and whisk for a few seconds until all hot syrup has been added. Raise the speed to high and continue to whisk until the mixture cools to room temperature, about 70-75 ํF, 5-10 minutes.
Once the meringue is cool enough, reduce the speed to medium, and begin to add 1-2 tablespoons at the time; beating until each portion is incorporated before adding the next one. It’s very important to add butter slowly, so that it has a chance to become incorporated and emulsified. When all of the butter has been added, the frosting should be smooth and thick. Add the Cosmopolitan cocktail mix and Cosmopolitan rimmer to the buttercream and mix to combine. Frost & fill as you wish.
Cake recipe is from “Miette” book
Buttercream recipe is adapted from “Miette” book