Vanilla Recipes

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Vanilla Buttercream Ruffle Cake Recipe Recipe

Hi everyone! This is Sunny, Jackie’s oldest and coolest sister-in-law, and today I’m guest-posting on Pham Fatale!

So about two weeks ago I was procrastinating on Pinterest when I came across this picture:

It’s a cake by Martha Stewart. You could say it was love at first sight—one look at those adorable pink ruffles and I knew I had to make this cake. 

Only one problem; although I love to bake, I’ve never made a cake in my life. Cookies, cookie pies, brownies, blondies, but definitely nothing as glitzy as this three-layered Swiss meringue buttercream ruffled cake. But I was absolutely determined to make it, and I think it turned out pretty well. If an 18-year-old novice confectioner can make this cake, you absolutely can too. 

Instead of making a lemon cake like the one in Martha Stewart’s recipe, I decided to keep it simple with a vanilla cake and vanilla frosting. The cake batter was pretty straightforward; I like this particular recipe because the cake is the perfect balance between dense and airy. The Swiss meringue buttercream, daunting as it sounds, was also easy to make, although I would pay attention to a few helpful tips when making it. 

The real fun came when it was time to frost the cake. After frosting and crumb coating the cake, I refrigerated it overnight to let it set. For the ruffles, I used a Wilton #124 piping tip, although many other petal tips would also work. It was a matter of watching several YouTube videos and practicing a bit on the side of my mixing bowl, but I definitely got the hang of it after a few ruffles. Two of my sisters also had a go, and we had a lot of fun. I decided not to ruffle all the way into the middle and instead filled the center with some whipped cream. The finished cake wasn’t perfect, but the ruffles are very forgiving. And so cute!

Vanilla Buttercream Recipe with Picture

Sunny
Sunny, our very talented teen baker.


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Passion Fruit Parfait Recipe Recipe

Passion Fruit Parfait Recipe

01.24.14 by Jackie

After my cousin Tri, whose wonderful neighbor owns several passion fruit trees, gathered a large basket of the fruit, I couldn't help but imagine the most delicious, exotic and romantic dessert. I figured chocolate was the perfect flavor pairing for this dessert cup, so I created chocolate and passion fruit parfait. Not only is the dessert decadent and delicious, nothing has to go to waste. I used the egg whites that weren't used in the custard and made tuile cookies.

I prepared these fancy desserts for a dinner social we're hosting this week, but I think they would be the perfect way to end a romantic meal. Remember, Valentine's Day isn't very far away!

Passion Fruit Desssert Recipe with Picture


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Fig Noor Bread Cake Recipe Recipe

Fig Noor Bread Cake Recipe

08.30.13 by Jackie

This fruity bread dessert is so delicious you won't believe it only requires 5 ingredients. No egg, no baking time and no more than 30 minutes prep time.

I cut black sesame and caraway Noor bread into small pieces and soaked them in hot fig preserves. Once the preserves were chilled, the cake jelled into one entity. I served the fig Noor bread cake with tangy crème fraîche for richness and pineapple and raspberries for a touch of acidity to balance the sweetness of the preserves. 

Last weekend, my good friend Laura, who's a jam expert, came over and picked 15 pounds of Black Mission figs in our garden. Aria and I helped gather as much fruit as possible so she could prepare her yummy fruit preserves. While selecting the ripe fruits, we chatted and Laura told me she would try a new technique.

The idea was to find a method that doesn't require pectin. To make the preserves, Laura started by combining water and lemon juice. After bringing the liquid to a boil, she stirred in sugar and brought the temperature to 250°F. Finally, she added the figs and vanilla beans and cooked the mixture at 220 degrees until jelled. 

I also have an announcement for this weekend. I'm going to be making a stop in Houston, Texas for an interview with Cleverley Stone on CBS Radio 650 AM at 10am Saturday. Tune in if you can, because a lucky listener will win a free copy of my cookbooks. Then I head to Barnes & Noble to sign my just released cookbook,Banh Mi, and my previous book, Haute Potato. Make sure you stay to sample a dish featured in Banh Mi! Hope you stop by and say hi! 


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Madeleine Cookie Recipe (+Giveaway) Recipe

Whenever I have time, I prepare breakfast in bed for my husband. And since madeleine cookies are his favorite, I prepared the batter the day before and stored it in the refrigerator to surprise him today. It took me less than 15 minutes to bake them the next morning and I was able to serve hot, straight from the oven vanilla-flavored madeleines to Lulu. If you're planning to serve breakfast, keep these French cookies in mind; they're absolutely delicious and not that difficult to make. Just read my secret to the characteristic bump for an authentic version of madeleine cookies and these cookies are guaranteed to turn out well.

Vanilla is a great flavoring in general, and I think it adds another dimension to madeleines. I can't imagine a home baker's pantry not having a bottle of vanilla extract around the holidays. I used Nielsen Massey vanilla extract in this recipe. In case you’re not familiar, Nielsen Massey vanillas are full flavored and there are distinct differences between the varieties. It may be vanilla, but it's definitely not plain! The folks at Nielsen Massey were kind enough to provide one (two-ounce) bottle of each Tahitian, Mexican & Madagascar vanilla extract and "A Century of Flavor" cookbook as today’s giveaway. Be sure to enter for a chance to win (click on the link).

Make sure you're a fan of PhamFatale Facebook fan page and Nielsen-Massey Vanillas or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "Nielsen-Massey Vanilla Extracts #Giveaway from @Phamfatalecom: http://bit.ly/uiJfq9". Good luck everyone!


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