cbg1027
Florida Girl
- Joined
- Aug 21, 2009
- Messages
- 5,084
I made the Hollywood Brown Derby Grapefruit Cake and thought I would share my results and some discoveries I made!
The recipe they give you the amounts are to make one cake, which will be cut to make 2 layers. I made 2 cakes in order to have more layers, like the one that is served in the restaurant. So I doubled the cake part of the recipe.
You only need to make 1.5 times the frosting recipe to cover the extra cake.
When layering, the recipe tells you to just put the grapefruit sections on the cake.
I wanted an even, thin layer of grapefruit like the restaurants cake. So I heated the grapefruit sections, with their juice, in a saucepan til just simmering. Then they were easy to crush with a fork so that I had a grapefruit mash instead of whole pieces. I drained the juice well and then spread the grapefruit mash when layering.
For the frosting: Even at room temperature, the cream cheese is hard to mix. I added some milk and that make it more pliable. Since I added the milk and the frosting became somewhat runny, the cake was better once it was refrigerated. The frosting got harder that way and was more like the consistency of the Brown Derby's version.
I wish I had thought to get a photo after the cake was cut in to so you could see the sections...but I didn't, so this is what I've got:
The cake looked really boring, so I used a peeler to shave curls of grapefruit skin and decorated with those.
Voila!
The recipe they give you the amounts are to make one cake, which will be cut to make 2 layers. I made 2 cakes in order to have more layers, like the one that is served in the restaurant. So I doubled the cake part of the recipe.
You only need to make 1.5 times the frosting recipe to cover the extra cake.
When layering, the recipe tells you to just put the grapefruit sections on the cake.
I wanted an even, thin layer of grapefruit like the restaurants cake. So I heated the grapefruit sections, with their juice, in a saucepan til just simmering. Then they were easy to crush with a fork so that I had a grapefruit mash instead of whole pieces. I drained the juice well and then spread the grapefruit mash when layering.
For the frosting: Even at room temperature, the cream cheese is hard to mix. I added some milk and that make it more pliable. Since I added the milk and the frosting became somewhat runny, the cake was better once it was refrigerated. The frosting got harder that way and was more like the consistency of the Brown Derby's version.
I wish I had thought to get a photo after the cake was cut in to so you could see the sections...but I didn't, so this is what I've got:
The cake looked really boring, so I used a peeler to shave curls of grapefruit skin and decorated with those.
Voila!
