Cakey Saturdays: Chef B.Keith Ryder schools us on baking a carrot cake covered with Choco-pan fondant and roses : Evewoman - The Standard
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Cakey Saturdays: Chef B.Keith Ryder schools us on baking a carrot cake covered with Choco-pan fondant and roses

Chef Ali and B Kirth Ryder
  • Episode 7 of Cake World Tv Chef Ali Mandhry meets with awarding wining certified master sugar artist (CMSA) and instructor B. Keith Ryder to create a two tired carrot cake covered with Choco-pan fondant and roses made out of modeling chocolate. 


More about B. Keith Ryder

ALSO READ: Good news for all those who love baking!!! We got something irresistible for you


 

B. Keith Ryder is the owner of  BCakes, an award-winning, gourmet cakery in
Falls Church, Virginia (Extraordinary Cakes for Extraordinary People). He is one of the very few Certified Master Sugar artists in USA and an award winning sugar artist a committed member of the International Cake
Exploration Society and The National Capital Area Cake Show. He is famous for his pulled sugar work, he teaches countrywide in the United States, he has appeared in many US publications, B. Keith has also been featured on Food Network.

 

Here is the recipe used on the episode.


BKEITH'S CARROT CAKE

 1 1/2 cups granulated sugar

1/3 cup brown sugar, packed

2 stick (1 cup) butter, softened

4 eggs, well beaten

1/2 cup vegetable oil

1 tsp salt

3 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp baking soda

2 tsp baking powder

2 cups all-purpose flour

1/4 cup water

3 cups grated carrots (around 1 pound)

1 cup chopped pecans

 

 Preheat oven to 180 degrees Celsius. Grease and flour pan(s).

 Peel carrots and grate in food processor.  Set aside.  Chop pecans in food processor.  Set aside.

 Sift together flour, salt, cinnamon, nutmeg, baking soda, and baking powder.  Set aside.

 Cream butter and sugars in mixer.  Scrape down bowl.  Add eggs and mix until combined.  Add oil and mix well.  Add 1/3 of dry ingredients and mix on low just until combined.  Add half of the water and mix.  Add half the remaining dry ingredients and mix.  Repeat with remaining water and remaining dry ingredients.  Scrape down bowl and stir together.  Stir in carrots and pecans.

 Pour into greased and floured pans.  Bake at 180 until done (approx 1 hr for bundt pan, approx 30-40 minutes for 2 8"x2" round pans, approx 30-40 minutes for half sheet pan).

 Cake is done when a skewer inserted near the center comes out clean.

 Cool in pan approx 15 minutes, then invert onto cooling rack.

 

 Velvet cream cheese buttercream

 1 lb softened cream cheese

250g softened butter

340g white chocolate, melted and cooled

juice of 1 lemon

 Beat together cream cheese and butter until smooth.  Add white chocolate and beat until smooth.  Add lemon juice.

  

Web page:  www.bcakes.com 

Facebook: B. Keith Ryder 

Twitter @bkeithryder
National Capital Area Cake Show (NCACS) www.cakeshow.org

 

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