On the eighth and final episode of Cake World TV, Chef Ali Mandhry meets with award winning pastry cake artist Sabrina Ricks Avery to create a two tiered buttercream cake with fondant accents.
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Sabrina at a glance
Sabrina Ricks Avery has been creating beautiful sugary confections for 12 years. For a decade, she owned a shop called Occasionally Cake where she sold custom cakes, cupcakes and cookies in Washington DC. Her zest for creating culinary masterpieces took her to the national and international stage as she appeared on Cake Wars on Food Network (2015, 2017), Cake Hunters on cooking channel (2016), Kahani Pakistani (2014) and many more. She has also competed in many cake competitions all over the US and been fortunate to teach her craft to an abundance of students.
Sabrina attended The Ohio State University where she studied music and The George Washington University where she studied Communication and Electronic Media. She is married to the love of her life, Mark and is a proud mum to three children - Jasmine, Ava and Julian.
Sabrina currently does marketing for Giant Food in Maryland and makes cakes under a new brand, Simply Sabrina in her spare time. She also enjoys travel, reading and being the singer in a rock band.
Here is the recipe used on episode 8:
Amaretto Dulce de Leche cake What you’ll need:
1 1/2 cups all-purpose flour
3/4 cup almond flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup granulated sugar
3 large eggs room temperature
1 1/2 tsp vanilla
3/4 cup milk room temperature
1/4 cup Amaretto liqueur
1/2 cup granulated sugar
1/2 cup water
1/4 cup Amaretto liqueur or xtract
Vanilla Swiss Meringue Buttercream:
5 large egg whites
1 1/2 cup granulated sugar
1 1/2 cups unsalted butter room temperature
1 tsp vanilla
Dulce de Leche (canned)
What to do:
1. Preheat oven to 180 degrees Celsius. Grease and flour three 6” cake rounds and line with parchment.
2. In a medium bowl, whisk flour, almond flour, baking powder, and salt until well combined. Set aside.
3. Combine milk and Amaretto. Set aside
4. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
6. Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
7. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
1. Place sugar and water into a small pot. Bring to a boil and simmer 2 mins.
2. Remove from heat, stir in Amaretto. Cool completely
3. Vanilla Swiss Meringue Buttercream:
4. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
5. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
6. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
7. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla and mix until incorporated.
Trim tops of each cake layer just slightly (to help the syrup absorb).
Place one layer of cake on a cake stand or serving plate. Brush generously with Amaretto Syrup. Top with approximately 2/3 cup of buttercream and spread evenly. Add a layer of dulce de leche. Repeat with remaining layers.
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