Very Vera Carrot Cake Recipe Biography
Source(google.com.pk)Back in 2010, I was fortunate enough to be challenged to a Throwdown with Bobby Flay on The Food Network. Honestly, I truly had no idea he was coming! They threw out the bait and I fell for it! At the time, the Cooking Channel was launching, and I was asked to participate in a new show called Top That Cake. Did I know how to make the best carrot cake ever? Of course and off I went.
I arrived to the filming and was shocked when I saw Bobby Flay standing before me. I tried to be compose my excitement--to not botch my chance on national television. My VeryVery Carrot Cake was the favorite, and I won the throwdown challenge. The rest, as they say, is history.
As you know, we closed our retail operation in July of 2013 and every time a rerun of this show airs, people flock to our website and our phones ring off the hook. Yesterday I had a clue when calls started coming in from all over the country that a rerun of that show must have aired. 755 visitors to our website yesterday clearly indicate that there is still energy surrounding our brand and the cake that actually launched my own TV career.
What's next on my list? A cookbook. Keep up with us and our progress on The VeryVera Cookbook. We are hard at work testing recipes and compliing the stories, memories, and andedotes that made VeryVera cakes and gourmet-to-go a tradition.
If you haven't seen the episode, check it out:
Back in 2010, I was fortunate enough to be challenged to a Throwdown with Bobby Flay on The Food Network. Honestly, I truly had no idea he was coming! They threw out the bait and I fell for it! At the time, the Cooking Channel was launching, and I was asked to participate in a new show called Top That Cake. Did I know how to make the best carrot cake ever? Of course . . . and off I went.
I arrived to the filming and was shocked when I saw Bobby Flay standing before me. I tried to be compose my excitement--to not botch my chance on national television. My VeryVery Carrot Cake was the favorite, and I won the throwdown challenge. The rest, as they say, is history.
As you know, we closed our retail operation in July of 2013 and every time a rerun of this show airs, people flock to our website and our phones ring off the hook. Yesterday I had a clue when calls started coming in from all over the country that a rerun of that show must have aired. 755 visitors to our website yesterday clearly indicate that there is still energy surrounding our brand and the cake that actually launched my own
career.
What's next on my list? A cookbook. Keep up with us and our progress on The VeryVera Cookbook. We are hard at work testing recipes and compliing the stories, memories, and andedotes that made VeryVera cakes and gourmet-to-go a tradition.
If you haven't seen the episode, check it out:
Legendary fashion designer Oscar de la Renta, who spent half a century putting high society in haute couture, died Monday. The Sultan of Suave dressed everyone from Jacqueline Kennedy Onassis to Oprah Winfrey and was a customer of VeryVera.
In 1999, the John Rosselli & Associates design firm in New York was decorating de la Renta's apartment on Park Avenue. Someone in the firm overheard de la Renta say that he loved caramel cake and the next thing we knew, VeryVera received a call from the design team to order a cake for Mr. de la Renta.
It is a day I will never forget. I was beyond thrilled--I was screaming with glee as we carefully placed that cake in the box. The taste of our Southern handmade cakes--the icing, the look, and packaging--and our attention to detail et us apart and enabled VeryVera to garner fans from throughout the nation, and beyond.
Afterwards, Oscar de la Renta ordered dozens and dozens of VeryVera cakes for his friends and associates, and even sited VeryVera Caramel Layer Cakes as one of his go-to gifts in the 2007 issue of InStyle Magazine.
Impeccable style, grace & taste; today we remember Oscar de la Renta.
Recipes, Vera Stewart, VeryVera
Spend Christmas with Vera!
This year, our Christmas Semester includes two very special classes that are filled with Holiday cheer:
Classes are held on Saturdays and start at 9:00 a.m., end at 2:00 p.m., & include a recipe packet, snack, lunch and a bag of goodies to take home. Students are placed in like age groups and circulate between the Kitchen, Kitchen Prep Room, and Craft Room. Appropriate for Ages .
And be sure to save these dates for our Winter Cooking Classes
8 tbsp (1 stick) unsalted butter, plus more for the pans
1 ½ cups unbleached all-purpose flour, plus more for the pans
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup Dutch-processed cocoa powder, sifted
1 cup brewed coffee (I used espresso)
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the pudding:
1 ¼ cups granulated sugar
6 oz unsweetened chocolate, chopped
2 cups half-and-half
1 cup whole milk
¼ cup cornstarch, sifted
½ tsp salt
2 tsp pure vanilla extract
Make the cake:
Center an oven rack and heat the oven to 325 f. Grease and flour two 9-inch cake pans. Line the bottoms with parchment paper circles. Set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
Melt the butter in a large saucepan over medium heat. Stir in the cocoa and cook until fragrant, about a minute. Off the heat, whisk in the coffee, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture. Divide the batter evenly between the prepared cake pans and smooth with a spatula.
Bake until a toothpick inserted into the centers comes out clean, about 30-35 minutes, rotating the cake pans halfway through baking. Cool the cakes in the pans for 15 minutes, then invert onto a wire rack. Cool the cakes completely before frosting.
Make the filling:
Cook the sugar, chocolate, half-and-half, milk, cornstarch, and salt in a large saucepan over medium heat, whisking constantly, until the chocolate is melted and the mixture is smooth, shiny and thickened. It took me about 20-22 minutes to get the right consistency of the pudding comparing to 2-4 minutes suggested time. So, consider the time as a guidance and follow your own judgment. Off the heat, stir in the vanilla. Transfer the pudding to a large bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 4 hours or up to 24 hours.
Assemble the cake:
Using a large serrated knife, slice each cake into 2 even layers. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on a cake plate or cardboard round. Spread 1 cup of the pudding over the cake layer and top with another layer. Repeat with 1 cup more pudding and the last cake layer. Spread the remaining pudding evenly over the top and sides of the cake. The whole construction might look a bit jiggly at this point but after you press the crumbs all around it will get more stable, especially after some refrigeration time. Sprinkle the cake crumbs evenly over the top and sides of the cake, pressing lightly to adhere the crumbs.
The cake can be made a day ahead and kept under a cake dome in the refrigerator.
This is a truly American classic. It got its name from the blackout drills performed by the Civilian Defense Corps during World War II. When the navy sent its ships to sea from the Brooklyn Navy Yard, the streets of the borough were “blacked out” to avoid silhouetting the battleships against the cityscapes of Brooklyn and Manhattan. The cake was so named because of its darkly chocolate-practically black-appearance.
The cake itself is moist, fudgy, dark chocolate layers sandwiched and frosted with a rich, creamy chocolate pudding. The batter is made entirely in a saucepan on the stovetop, minimizing the cleaning afterwards.
This recipe is from the trustworthy magazine “Cook’s Illustrated”, to be exact – from “The Best of Cook’s Illustrated” which gives certain assurance.
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Very Vera Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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