Preheat oven to 350 F. Prepare 3 x 8" cake pans with parchment paper. In bowl of standing mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.
Place marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Malted Belgian Chocolate Frosting
In a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.
*The malted chocolate frosting isn't my favorite, It isn't bad though. I'm a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!
In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny. Dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.
Heat oven to 325 degrees and position a rack in the middle of the oven. Butter and flour a 9-inch cake pan, preferably a springform pan.
With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger, candied ginger, and lemon zest.
Whisk together flour, cinnamon, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan.
With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar.
Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. (It took about 52 minutes for me) If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold.
Make the Glaze
Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. Cake will keep for several days, tightly wrapped, at room temperature.
In a food processor fitted with the blade attachment, blend the garlic, shallots and onion.
Change the blade attachment to the shredder. Peel, wash and shred the potatoes. After, empty the mixture into a kitchen towel and squeeze out all of the liquid. Open the towel, fluff the mixture and squeeze 1 more time. You may have to do this in 2 segments, as there will be a lot of the potato mixture.
Empty the drained potato mixture into a large bowl. Add salt, pepper, flour, eggs, and baking powder and mix by hand.
In a large skillet, pour vegetable oil ¼” from the bottom. Heat to medium and test with a small piece of potato- the mixture should sizzle.
Using a 1 ½ Tablespoon scoop, scoop and drop the mixture into the oil. Flatten them out with a spatula to ensure an even distribution. Cook on each side about 4 minutes depending on the heat level. The bottom should be a nice golden brown color.
Once the latke is done cooking, transfer to a cookie sheet lined with foil and 2 paper towels on top. Sprinkle a little salt on top while it’s still hot. Serve immediately.
You can keep them warm in a 300 degree oven until you serve them.
Freezer friendly: put the latkes in a freezer bag and freeze for up to 3 weeks. Place them on a cookie sheet and into a 350 degree oven for 15-20 minutes to re-crisp.
I have 2 major tips that will make a world of a difference:
Squeeze out the shredded potato onion mixture 2 times in a towel.
After scooping the mixture and dropping it into the oil, gently flatten with a spatula.