Today is all about dessert! Margo Lewis of Cake Bliss has provided me with two great holiday recipes. Margo, known as the “Couture Cake Designer” is a self-taught cake designer who initially started her career in PR with an expertise in Event Design and Production. Margo’s company, Cake Bliss is considered as the “insiders” cake company of choice. She is regularly featured in magazines such as Brides, Jet, Essence, and The New York Times. Her clients includes Director Spike Lee and major companies such as Williams-Sonoma, Macy’s, Swarovski, to name a few.
Margo Lewis was gracious enough to share one of her signature cakes, “Valentino Red Velvet Cake Snatched In The Jaws of Chocolate Bliss”. This cake is called “Snatch” for short and was designed for philanthropist Reginald Van Lee. It combines alternate layers of these two popular cakes!
“Valentino Red Velvet Cake”
- 1 1/2 c Canola Oil
- 1 1/2 c Granulated Sugar
- 2 Eggs
- 2 oz Red Food Coloring
- 2 Tbl Cocoa Powder [Heavy Scoops]
- 1 c Buttermilk
- 2 1/4 c Cake Flour
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Vinegar
Preheat oven to 350F [Reduce to 275F when you are ready to put cakes in oven- "Low & Slow"]. Grease and flour two 9” pans. Combine sugar and oil and beat for 5 min. Add sifted ingredients and add wet ingredients in thirds into the batter. Divide into two 9” pans and bake at 275F for 30min.
“Chocolate Bliss Cake”
- 2 c Granulated Sugar
- 1 3/4 c Flour
- 3/4 c Cocoa powder [Dutch processed or dark cocoa preferably]
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 Eggs
- 1 c Milk
- 1/2 c Vegetable Oil
- 2 tsp Vanilla Extract
Preheat oven to 350F and grease two 9” cake pans. Sift all dry ingredients together. In a seperate bowl combine all wet ingredients and whisk into the dry ingredients in thirds. Make there are no lumps and scrape the bottom of the bowl to ensure all ingredients are mixed. Divide equally into cake pans and bake for about 30 minutes.
If that wasn’t rich enough for you, Margo also gave me her secret “Egg Nog” recipe for your holiday party!
“Margo’s Top Secret Egg Nog”
Yield- 50 Servings
- 24 Eggs, seperated
- 2 c Granulated Sugar
- 2 qt Whole Milk
- 4 c Bourbon
- 1 c Rum
- 2 qt Heavy Cream
- Freshly grated Nutmeg
Beat yolks together with sugar until thick and creamy. Add whole milk, bourbon and rum. Stir well. Just before serving, whip both whip cream and egg whites to soft peaks separately. Fold both into yolk mixture. Serve in a large punch bowl and sprinkle the nutmeg on top and serve.
To find out more about Margo Lewis, visit her website www.cakebliss.com, you can also see her in this month’s issue of Essence Magazine. Follow her company on Twitter @Spin7Events.
Lastly, we are going to end our evening with ChefRobleCo. co-star, Pastry Chef Kiku —> http://wp.me/p1jfSV-hd
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