June 27, 2007
Chocolate peanut-butter cake
Burgoyne came up with this cake for her senior project in the culinary arts
3/4 cups flour
1/2 teaspoons baking powder
1/2 teaspoons baking soda
teaspoon vanilla extract
1. Set the oven at
350 degrees. Lightly grease two 9-inch-round cake pans. Set aside.
2. In an electric
mixer, combine the granulated sugar, flour, cocoa, baking powder, baking soda,
3. With the mixer
set on low speed, blend in the eggs, milk, and vanilla. Blend in the boiling
water in a slow, steady stream. The batter will be very thin.
4. Divide the
batter between the pans. Bake the cakes for 30 to 35 minutes or until the top
springs back when pressed lightly with a fingertip. Let cake layers cool in
pans for 10 minutes. Turn the rounds out onto wire racks to cool completely.
butter (2 sticks), at room temperature
Tablespoons vanilla extract
1. In an electric
mixer, cream the butter and shortening. Gradually add the confectioners' sugar,
mixing well until it is all incorporated. The mixture will be stiff.
2. With mixer
running, slowly add the vanilla and water, beating until fluffy. Add peanut
butter and beat on medium-high speed until the frosting is fluffy. Refrigerate
until ready to use.
FILLING AND GARNISH
cheese, at room temperature
peanut butter cups
1. In a bowl, beat
together the peanut butter and cream cheese until smooth.
2. To assemble the
cake: Place one cake layer on a cake plate. Spread with a thin coating of
filling. Make the layer thin to keep the cake delicate. Place the second cake
layer on the first. Spread the top and sides with buttercream.
You will have extra buttercream; freeze the leftovers
for another cake. Or, use the buttercream to pipe a
border around the top of the cake. Sprinkle the top with chopped peanut butter
cups. Serve at once, or refrigerate until ready to serve.
June 27, 2008 FOOD
ONE COOK'S BEST DISH | PEANUT-BUTTER CAKE
chef's cake is as easy as A-B-C
BOLTON -- Krista Burgoyne, who graduated earlier this month from
Actually, make that three college scholarships -- and possibly more.
Burgoyne, 18, studied in Minuteman's culinary arts program, and will be
attending the prestigious Culinary Institute of America , in
The baking prodigy nearly missed what seems to be her calling. When she
started Minuteman as a freshman, she planned on studying cosmetology. "I
spent one term in that program," says the petite and pretty brunette,
"but there was too much drama." She transferred into the culinary
arts program, and things clicked right away. "Everything came so easy, for
the first time in my life."
Krista Burgoyne's original cake recipe was her senior
On a recent weeknight,
Burgoyne is relaxed in the kitchen of the Bolton home she shares with her
parents, Richard and Kileen, and two sisters, Kara,
20, a Minuteman grad who attends the University of Massachusetts at Lowell, and
Kerri, 14, who will be a Minuteman freshman this fall. Krista is preparing an
original creation, chatting as she assembles it with deft, offhand professional
skill. The chocolate layer cake with peanut-butter filling and peanut-butter buttercream frosting was her senior project, required for
graduation, and she's made it (and other cakes like it) so many times, it's,
well, a piece of cake for her.
"People are afraid to make frosting," she says, sounding much
like the chefs she admires on the Food Network, "but once you make
frosting at home and see how easy it is, you'll never buy it again." Easy
for her to say; besides her Minuteman training, she works at Esler's American Bakery , in Marlborough, where she makes
80 pounds of the stuff a week , and she can eyeball the ingredients in perfect
proportions without measuring them. Still, the simple peanut-butter buttercream isn't beyond the reach of home cooks, although
to achieve the proper fluffiness, it helps to have a heavy-duty electric mixer.
That piece of equipment -- a bright red KitchenAid
stand mixer -- is exactly what Burgoyne bought with her $500 cash winnings
after her first Skills USA victory. The first
As she talks, she smooth s icing onto the cake and pipes a simple
border around the top, then sprinkles it with chopped peanut-butter cups.
"It's just a dessert cake, as opposed to a wedding cake or birthday cake,
so it doesn't have to be perfect," says Burgoyne. The finished confection,
handsome in its tan buttercream coat, looks quite
taste is surprisingly refined and delicate: The thin layer of peanut butter and
cream cheese in the middle, which is unsweetened, adds a tangy counterpoint to
the light, moist cake and fluffy buttercream, whose
peanut-butter flavor is pleasantly understated. Burgoyne says it sometimes
gives her pause to think how close she came to pursuing a career in hair and
nails instead of flour and sugar. Cosmetology's loss is a culinary gain.