Cake World TV Episode 5, Chef Ali Mandhry meets with Mimi Hood of Ethiopian-American descent to create a Two tiered drip cake with choco chip cookies, macaroons and oreo's all made out of gum-paste.
Mimi hood’s Bio:
Mimi is the Owner and Creative Director of Mimi’s Mocha Treats, a licensed, inspected and insured home based cake studio. Located in Woodbridge, VA we happily serve the Greater Washington DC area. Mimi happened to “stumble upon” the cake industry six years ago and hasn’t looked back since. In this short time, she has become a seven times award winning cake artist. With a background in Architecture and a love for baking, Mimi uses her skills/knowledge to ensure each cake design is uniquely structured and aesthetically appealing, no matter the occasion. She is also a strong believer in that each cake design MUST taste as good as it looks, so all cakes are baked from scratch using high quality ingredients including real butter, quality cocoa and couverture chocolate.
As an Army brat born to an American father and Ethiopian mother, this cake artist has moved with her parents all over the world including Seychelles, Ethiopia, the Philippines and Thailand. However, the one constant in her life has been the warmth and love of the family kitchen. Her dad is a natural chef who can whip up anything from thin air. And, her mom pours her heart and soul into her traditional Ethiopian meals. Memories of cooking and baking fill Mimi’s fondest memories as she was born with a spoon and a mixing bowl in her hands! Her passion for cakes is what drives and motivates her each and every day.
Mimi’s Mocha Treats has been featured in Bird's Party Magazine, Edible Artist Network Magazine, Cake Master's Magazine, Black Bride Magazine and was featured on the cover of Cake Central Magazine.
Here is the recipe used on the episode
Vanilla cake recipe
What you'll need:
255g each all-purpose and cake flour
2 teaspoons baking powder
2 sticks or 1/2 cup unsalted butter, room temperature
3/4 teaspoon salt
2 teaspoons vanilla extract
1 cup egg whites, room temperature
1 1/2 cups milk, room temperature
What to do:
Pre-heat the oven to 180 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.
Swiss Meringue Buttercream
4 Egg Whites
1-1/2 cup Granulated Sugar
1-1/2 cup Unsalted Butter, Room Temperature & Cut into small tablespoon pieces
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1 pinch Fine Sea Salt
Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF. If attempting without a thermometer, sugar should be dissolved with no graininess when a bit is rubbed between two fingers. It will be hot to the touch.
Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes.
Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.
Once all of the butter has been incorporated, mix in extracts and pinch of salt. If needed, continue beating until smooth.
TIP: Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.
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