Rachael Ray: ‘Jo Frost’ & ‘The Cake Boss’ Join the Team

October 3rd, 2011 - 10:31 pm ICT by Angela Kaye Mason  

Oct 3 (THAINDIAN NEWS) Today’s episode of ‘The Rachael Ray Show’ was the nine hundred and eighth show which Rachael has presented. Rachael shared with the audience that although she features a cooking segment on her show every day, it is very limited… “I cook dinner,” she stated. Rachael is bringing in some new talent for Season 6 of her show which can share other cooking styles with the audience, such as baking, which Rachael admits to being horrible at.

Before bringing in her new “professional baker” however, Rachael introduced Jo Frost, part of her “new talent,” who will be sharing her expertise for the entire season. Jo Frost offered her advice to Adam, a forty eight year old man who is being smothered by his mother’s constant worrying, which she shared in over eighteen hundred letters to Adam. Adam took those letters, and comprised a book which he titled, ‘S’Mother’. Professional Nanny, Jo Frost, gave advice to help get Adam and his mother in a more healthy relationship.

Rachael is also going to have a “Baking Buddy” all season, who will help Rachael with the cooking segment of her show and share his talents in the kitchen. This new “Baking Buddy” will be ‘The Cake Boss’, Buddy Valastro. For today’s show, Buddy showed Rachael how to bake a simple vanilla cake, and helped Rachael answer a few questions from the audience as well. Buddy shared with Rachael that he has a lot of respect for the home baker, because he would be lost without his professional kitchen.

Buddy Valastro’s Vanilla Cake

2 1/2 cups cake flour, plus more for flouring the cake pans
2 cups sugar, plus more for unmolding the cake
3/4 cups vegetable oil
2 1/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 extra-large eggs, at room temperature
1 cup whole milk
Unsalted butter, for greasing two cake pans
Yields: Makes 2 9-inch rounds

Position a rack in the center of the oven, and preheat the oven to 350°F.

Put the flour, sugar, vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. (If you don’t have a stand mixer, you can put the ingredients in a bowl and use a hand mixer with the blending attachments.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.

With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouth-feel in the final cake.

With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at 70-73°F or the cake will crown.

Grease two 9-inch cake pans (2 inches high) with the butter, and flour them.

Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.

Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.

Buddy Valastro’s Vanilla Frosting

2 1/2 cups unsalted butter, softened at room temperature
5 cups powdered (10x) sugar
1 tablespoon pure vanilla extract
1/4 teaspoon fine sea salt
3 tablespoons lukewarm water

Yields: 4 cups
Put the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until butter is smooth with no lumps. With the motor running, add the sugar, 1 cup at a time, only adding the next cup after the first addition has been integrated into the mixture.

Stop the machine and add the vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to mix until light and fluffy, 2-3 minutes.
The frosting can be kept in an airtight container at room temperature for up to 2 days.

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