Elisa Strauss – Creator of Confetti Cakes

Patrick interviews Celebrity Cake Designer, Elisa Strauss, creator and founder of Confetti Cakes! A graduate of Vassar College with a degree in art, Elisa was working as a designer... See More

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Elisa Strauss – Creator of Confetti Cakes Elisa Strauss – Creator of Confetti Cakes

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Patrick interviews Celebrity Cake Designer, Elisa Strauss, creator and founder of Confetti Cakes! A graduate of Vassar College with a degree in art, Elisa was working as a designer for Ralph Lauren when she started using cake as a creative medium. Elisa started Confetti Cakes in 2000. Her inspirational creations have appeared on the “Today Show,” “Sex and the City” and “The View,” and in Martha Stewart Weddings, InStyle, Marie Claire, Elle, Modern Bride and many more publications. She has appeared on “Food Network Challenge” and “30-Minute Meals With Rachael Ray.” She has written 2 celebrated cake books -“Confetti Cakes” and “Confetti Cakes for Kids”. On today’s podcast, Elisa discusses her approach to cake design, her journey in the cake design business- which expanded into writing, teaching and consulting – and her thoughts on making a 1st birthday cake & the cake baking process. Elisa also discusses her soon-to-be-released Cake Kits!

CAKE:

YIELD: THREE 9-INCH ROUNDS, 1 HALF SHEET (13 X 18 INCHES), 24 CUPCAKES

What you need:

Cake flour 2 cups (8 ounces)

All-purpose flour 1 ¾ cups plus 1 ½ teaspoons
(8 ounces)

Baking powder 2 ¼ teaspoons

Unsalted butter 1 cup (2 sticks; 8 ounces)

Granulated sugar 3 cups (21 ounces)

Salt ¾ teaspoon

Pure vanilla extract 1 tablespoon

Egg whites or 1 cup (8 ounces; about 7 eggs)
pasteurized egg whites
in liquid form

Milk 1 ½ cups (12 ounces)

Method:

1. Preheat the oven to 350°F. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, all-purpose flour, and baking powder. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.
4. Add the salt and vanilla.
5. Set the mixer to low speed and gradually add the egg whites, scraping often.
6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined. Set the mixer to medium-high speed for about 20 seconds then stop and scrape the sides of the bowl.
7. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
8. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.

Variation

To make this LEMON CAKE, add the zest and juice of two lemons (about 1 ½ teaspoons of zest and 1 tablespoon of juice) to the batter in step 4.

Cupcake Frosting:

Ingredients:
• Butter 16 ounces (2 cups)
• Confectioners’ Sugar 56 ounces (16 cups)
• Milk 8 ounces (1 cup)
• Pure Vanilla Extract 4 teaspoons

Method:
1. Beat butter with a paddle on medium speed until smooth.
2. Add 1/2 of the confectioners’ sugar and mix on low speed. Once combined scrape the bowl thoroughly.
3. Combine milk and vanilla and add to the above. Mix on medium speed until light and fluffy.
4. Gradually add the remaining sugar until mixture becomes thick. More sugar may be added to achieve the desired consistency.
5. Store in an airtight container at room temperature up to one day, or refrigerate for one week.

Yields: enough frosting for 24 cupcakes

Patrick interviews Celebrity Cake Designer, Elisa Strauss, creator and founder of Confetti Cakes! A graduate of Vassar College with a degree in art, Elisa was working as a designer for Ralph Lauren when she started using cake as a creative medium. Elisa started Confetti Cakes in 2000. Her inspirational creations have appeared on the “Today Show,” “Sex and the City” and “The View,” and in Martha Stewart Weddings, InStyle, Marie Claire, Elle, Modern Bride and many more publications. She has appeared on “Food Network Challenge” and “30-Minute Meals With Rachael Ray.” She has written 2 celebrated cake books -“Confetti Cakes” and “Confetti Cakes for Kids”. On today’s podcast, Elisa discusses her approach to cake design, her journey in the cake design business- which expanded into writing, teaching and consulting – and her thoughts on making a 1st birthday cake & the cake baking process. Elisa also discusses her soon-to-be-released Cake Kits!

CAKE:

YIELD: THREE 9-INCH ROUNDS, 1 HALF SHEET (13 X 18 INCHES), 24 CUPCAKES

What you need:

Cake flour 2 cups (8 ounces)

All-purpose flour 1 ¾ cups plus 1 ½ teaspoons
(8 ounces)

Baking powder 2 ¼ teaspoons

Unsalted butter 1 cup (2 sticks; 8 ounces)

Granulated sugar 3 cups (21 ounces)

Salt ¾ teaspoon

Pure vanilla extract 1 tablespoon

Egg whites or 1 cup (8 ounces; about 7 eggs)
pasteurized egg whites
in liquid form

Milk 1 ½ cups (12 ounces)

Method:

1. Preheat the oven to 350°F. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, all-purpose flour, and baking powder. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.
4. Add the salt and vanilla.
5. Set the mixer to low speed and gradually add the egg whites, scraping often.
6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined. Set the mixer to medium-high speed for about 20 seconds then stop and scrape the sides of the bowl.
7. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
8. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.

Variation

To make this LEMON CAKE, add the zest and juice of two lemons (about 1 ½ teaspoons of zest and 1 tablespoon of juice) to the batter in step 4.

Cupcake Frosting:

Ingredients:
• Butter 16 ounces (2 cups)
• Confectioners’ Sugar 56 ounces (16 cups)
• Milk 8 ounces (1 cup)
• Pure Vanilla Extract 4 teaspoons

Method:
1. Beat butter with a paddle on medium speed until smooth.
2. Add 1/2 of the confectioners’ sugar and mix on low speed. Once combined scrape the bowl thoroughly.
3. Combine milk and vanilla and add to the above. Mix on medium speed until light and fluffy.
4. Gradually add the remaining sugar until mixture becomes thick. More sugar may be added to achieve the desired consistency.
5. Store in an airtight container at room temperature up to one day, or refrigerate for one week.

Yields: enough frosting for 24 cupcakes

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.