burger cakes

8/9/2019 Burger Cakes

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Trompe l’oeil Burger Cakes

Ingredients (FROM SCRATCH VERSION*)Makes 20 individual cakes

2 batches brownies (recipe below)

2 batches pound cake (recipe below)

1 cup flaked coconut

1 batch cream cheese frosting (recipe below)

Red , Yellow & Green food coloring

Sesame SeedsShortbread “Fries”

*Substitute my brownie and pound cake recipes with your

favorites, or if you wish to use a mix, I recommend the Betty

Crocker Dark Chocolate Brownie mix and the Betty Crocker

Pound Cake Mix.

TOOLS:

1. 2 aluminum 9x13 disposable cake pans (sold at most major grocery chains) for around $3.

These pans give you the perfect thickness for the brownie burgers. I put both pans on a

baking sheet for stability.



2. 5 aluminum Texas Muffin pans (sold at most major grocery chains) for around $3 for a

3/pk. These pans are the key to the properly proportioned buns. They aren’t as tapered

as most XL muffin pans.

3. A Biscuit Cutter (approx 3.5”, the same diameter as the bottom of the pound cake bun)

4. Standard Ice Cream Scoop (1/4” capacity) for portioning pound cake batter.

Step 1: Prepare Pound Cake “Buns”. Spray muffin cups with non-stick cooking spray. Make the

pound cake (double batch) batter. Use your favorite recipe, the mix recommended above, or the

recipe below:



COOKS ILLUSTRATED CLASSIC POUND CAKE

2 sticks cold butter

3 large eggs

3 large egg yolks

2 teaspoons vanilla extract1 ¾ cups cake flour

½ teaspoon salt

¼ cups granulated sugar

1. Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30

minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg

yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready

to use.

2. In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, andcreamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium;

with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added,

increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes,

scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in

slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at

medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from

mixer; scrape bottom and sides.

3. In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until

combined. Scrape along bottom of bowl to ensure that batter is homogenous.

Portion into muffin cups. Sprinkle each “muffin” with sesame seeds. Bake at 350 degrees for 18-

20 minutes. Cool. Create the top half of the bun by slicing the cap off of the muffin. To create the

bun bottom, slice ¼” of the middle section off of the remaining piece of muffin. I save these discard

pieces and serve them with strawberries and cream. Set buns aside while preparing remaining

ingredients.



Step 2: Prepare Brownies – DOUBLE BATCH. Use your favorite recipe, the mix recommended

above, or the recipe below:

MARTHA STEWART’S SUPER-FUDGY BROWNIES

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan 1 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder 1/2 teaspoon salt 8 ounces semisweet or bittersweet chocolate, chopped 1 1/4 cups sugar

3 large eggs

Preheat oven to 350 degrees

In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat,stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mixto combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

Cool. When completely cooled, use a biscuit cutter to cut approx. 16 burgers. Cut as closely aspossible together. With what remains in each pan, you should be able to create another 8brownie halves, which, due to the fudgy nature of the brownies, you are able to simply presstogether (inside the biscuit cutter works best) to create an almost seamless full burger (for a total of4 more brownie burgers)



Step 3: Tint the Coconut. Place your coconut in a medium bowl. Add six drops green food

coloring. Toss with two forks for several minutes until color is fully incorporated. Add more

coloring as necessary to fine tune.

Step 4: Prepare the Frosting.

¼ cup softened butter, melted

¼ cup room temperature cream cheese

1 tsp vanilla extract

2 cups powdered sugar

Combine all ingredients in a small bowl and whip with a fork until smooth.

Split frosting in to two separate bowls.



Tint one Yellow and one Red. Depending on the brand of food coloring, this can take anywhere

from 10 to 20 drops. I prefer to work with the gel color available in most cake supply and craft

stores.

If frosting is too thick after adding color, use a teaspoon of milk to loosen it up. It should be the

consistency of real ketchup (not the cheap stuff) and mustard.

Place the tinted frostings in pastry bags, or in to Ziploc bags, and snip the tips.



READY TO ASSEMBLE

Place a brownie burger on the bottom of each bun. Add a sprinkling of tinted coconut. In a

circular floral shape, apply yellow and red frostings, allowing a few “petals” to drip of the sides.

Put the cap on each bun and you’re finished! Give the frosting about half and hour to set beforetransferring burgers to a serving tray.

burger cakes

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