Today Ron has allowed me to share a few recipes…

Now that summer in coming fast upon us, with picnics and parties to plan and attend, Ron has allowed me to share a delicious cake and buttercream recipe for you to make for such occasions.

Ron’s sublime Vanilla Cake

For two x 9” diameter by 2” high round cake pans, greased and floured.  Preheat oven to 350 F.

Mix in mixer bowl on low speed for 1 minute:
3 + ½ cups sifted CAKE FLOUR (not self-rising)
2 cups GRANULATED SUGAR
1 tsp SALT
1 TBS + 2  tsp BAKING POWDER

Add to mixer bowl and beat for 2 minutes on medium speed:
8 oz (2 sticks) UNSALTED BUTTER, softened.
¾ cup MILK

Wisk in a separate bowl:
6 EGG WHITES
¼ cup MILK
2 tsp VANILLA EXTRACT

Add to mixer bowl in 3 additions, beating for 20 seconds and scraping bowl after each addition.  Bake until a toothpick inserted near the center comes out clean.

Ron’s White Chocolate Blackberry Fruit Buttercream

6 oz White Chocolate, melted and cooled to room temperature
9 Large Egg Whites, room temperature
1+1/2 cups Sugar
1+1/2 LB Unsweetened Butter (6 sticks), softened
1/3 to ½ cup Blackberry Fruit puree (or any fruit Nectar)
1 cup fresh berries

Place Egg Whites and Sugar in large metal mixer bowl, set over simmering water. Whisk constantly until sugar melts and mixture is very thin and warm.

Remove bowl from heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.

Beat in small pieces of soft butter on low speed. The mixture will ‘curdle” before coming together.

Gradually beat in the melted and cooled White Chocolate, and than add the Blackberry Fruit puree.

Re-beat occasionally while frosting cake to maintain smooth texture.

Pay attention now 🙂 Ron is offering some wonderful tips of the trade…

  • Make sure the bottom of the mixer bowl does not touch simmering water. Your egg whites may become a sweet scrambled breakfast dish!
  • Finished buttercream may be kept covered and refrigerated for a week. Professional chefs prefer to use pasteurized egg whites – no need to separate fresh eggs, no wasted yolks, and safer all-around.
  • Chilled buttercream must be brought to room-temperature before beating, otherwise it will curdle. (If such a disaster strikes, do not panic! Keep beating over simmering water and eventually the mixture will come together again.)


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37 thoughts on “Today Ron has allowed me to share a few recipes…

  1. I love that Ron is comfortable sharing some of his recipes and tips. Please pass on my thanks to Ron for being so generous!

  2. iam from ireland, and i love all of rons work, ive my own cakery 🙂 loving this buttercream reciepe will have a go at it 🙂 thanks so much for sharing, now lets have some sugarflowers 🙂

  3. Hi, thank you so much for sharing these recipes. He is so talented and admired by many. Tell Ron he needs to do a book on sugar flowers! Or some of his designs, maybe little tips and tricks…. He also has such a fun personality that will translate awesome in DVD tutorials. I am pretty sure i am not the only one waiting for it 🙂

  4. Ron,
    Thank you for sharing these wonderful recipes. I will be sure to try them and promise to provide feedback.

    Sincerely,
    Donna Agati

  5. I am like that far that I could never taste it what 2on prepares. I prepare this cookie tomorrow so, and I may relate it finally: I ate Ron Ben Israel cake.
    Thank you, thank you, thank you!!!!!!!!!!!

  6. Amazing, so great to share this with us. I am wondering if You could give the cake recipe in the traditional European measurements (gramms) as I use that metric system exclusively and it is very hard for me to figure precise cup amounts. Thank You so much, Ron is the ultimate inspiration for me, hope he will never stop making cakes and gorgeous flowers. Marta

  7. Hey there,

    Thanks so much for sharing!… I will be trying both recipes and publishing a post in my blog about them{naymamazloumblog.blogspot.com}.
    Needless to say, Ron: YOU ARE A CAKE STAR!

    Many-many thanks,
    Nayma*

  8. My friend Anat was kind enough to share this post with me. The mixing method reminded me of Rose Levy Beranbaum’s recipes in Rose’s Heavenly Cakes. I’m looking forward to trying this recipe. I have one question though: would you mind sharing the weight measurements for this recipe? Mainly for the amount of cake flour used. I use my scale exclusively when baking because I firmly believe that accuracy is one of the success factors of baking cakes 🙂 Thanks a bunch!

    Hanaa
    HanaasKitchen.blogspot.com

  9. Thank you, thank you! I tried both of these recipes last night (cake and icing)…and the cake turned out awesome!

  10. just tried the vanilla cake recipe with my own Choc IMBC and i love it!! the cake is so wonderfully light and yummy! thank you so much for sharing this! 🙂 🙂 🙂

    1. Hi there. I was just wondering when you made Ron’s vanilla cake recipe. When you mixed the butter in with the flour did you also a thick dough like mixture before adding the egg whites? The mixture is not very thin like other cake batters. Please correct if im wrong. Mine are in the at the moment.

  11. I can’t wait to try Ron’s recipe and the secret tips too: :). I am a great fan of his work.
    Please pass on my thanks to him 🙂

  12. Thank you ever so much for sharing these receipes. I will surely give them a try especially the buttercream. You all rock and I love “Sweet Genius” even though I am not one. LOL

  13. Testing out the cake recipe now it’s in the oven as week speak. Crossing my fingers it comes out amazing

    ❤ u run ur my inspiration

  14. Making the cake recipe into cupcakes as I am writing this. this is the best way to have people test the cake recipe. I know since it is Ron’ s recipe, it will be a hit. I Love Sweet Genius.

  15. I love that Ron shares his recipes with his fans! If I can ask, I would love to have a chocolate cake recipe so I can have the pair! Thank you very much! Monica

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