It was not a question of if we would make it but when.
Mom and I devised a game plan: There were shopping lists and baking schedules.
We never divided the work but acted in tandemas one team and four hands in the kitchen.
Credit:Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Emily Nabors Hall
Much more than making a cake, we were creating memories and deepening our bond.
It was our chance to catch up and fill each other in on the happenings in our lives.
Theres turkey, ham, and all the fixings.
Vallery Lomas and her mother, Diane Johnson Lomas.Credit:Cedric Angeles; Prop Styling: Buffy Hargett Miller; Hair, Makeup, and Wardrobe: Candace Corey/Zenobia; Food Styling: Bittersweet Confections
Things started as usual: “yo pass thecandied yams.”
“yo pass the ham.”
Then my older sister, Lucy, asked me to pass her the cake.
Credit:Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Emily Nabors Hall
“Im starting with cake,” she said.
It was so impressive that she didnt want to wait until the end of the meal.
So we all followed her lead, and a new tradition was born.
Credit:Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Emily Nabors Hall
My Red Velvet Doberge Cake is an ode to that memorable dessertbut with a Louisiana accent.
Make it for your own celebration, but be warned: It may upstage the rest of the menu.
What’s a Doberge Cake?
Credit:Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Emily Nabors Hall
It has at least six thin layers, alternating with custard or pudding filling.
Local bakeries offer different varieties to ordercaramel, strawberry, even cookies and cream.
Step 2:Use a long serrated knife to carefully slice the layer in half along the scored line.
Credit:Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Emily Nabors Hall
A slow sawing motion will prevent the cake from tearing.
Sift cake flour and cocoa into a large bowl; whisk in salt, and set aside.
Add vanilla and red food coloring; beat until combined.
Use a spatula to scrape down sides and bottom of bowl as needed.
(Batter will be very loose.)
Combine vinegar and baking soda in a bowl (it will fizz).
Pour into batter; beat on medium speed until just combined, about 10 seconds.
Stop mixer; use a spatula to scrape down the sides of the bowl and thoroughly combine the batter.
Pour batter evenly into prepared pans (about 2 cups per pan).
Cool in pans on wire racks 10 minutes.
Invert onto wire racks; cool completely, 1 hour.
(Cooled cakes may be wrapped in plastic wrap and stored at room temperature up to 2 days.)
Using a long serrated knife, cut each Cake Layer in half horizontally to make 6 layers.
Wrap layers individually in plastic wrap; set aside at room temperature until ready to use.
Place 1 Cake Layer, cut side up, on a cake stand or platter.
Using a small offset spatula, spread about 2/3 cupCheesecake Custard, leaving a 1/2-inch border around edges.
Top with a second layer, cut side up, and another 2/3 cup custard.
Continue alternating layers and custard, ending with top Cake Layer, cut side down.
Chill, uncovered, until filling is set, about 1 hour.
Meanwhile, prepare theWhite Chocolate Frosting.
Place chocolate in a large heatproof glass bowl; set aside.
Fill a medium saucepan with water to a depth of 2 inches.
Bring water to a boil over medium-high; then reduce the heat to a simmer over medium-low.
Set bowl on top of saucepan, making sure bottom of bowl doesn’t touch water.
(Take care that the water does not boil.)
Remove bowl from pan; remove pan from heat.
Stir melted chocolate with spatula until smooth.
Reduce speed to low; slowly add cooled white chocolate, beating until smooth, 2 minutes.
Set frosting aside at room temperature until ready to use.
Spread remaining (about 2 1/2 cups) frosting over top and sides of chilled cake.
Rotate cake slightly; repeat to create parallel arcs that cover the top.
Let chilled cake stand at room temperature for 1 hour before slicing and serving.
While constantly whisking egg mixture, slowly drizzle one-third of the hot milk mixture into egg mixture to temper.
Slowly pour egg mixture back into milk mixture in pan, whisking constantly.
Whisk in vanilla and salt.
Once bubbles start to erupt on surface, cook, whisking constantly, until thick, about 2 minutes.
Remove pan from heat (strain custard, if needed).
Add cream cheese to custard; stir until smooth.
Transfer to a bowl.
Place a piece of plastic wrap on surface of custard.
Chill until cold, 2 hours or up to 2 days.
