shake n bake tbd yacht owner

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SHAKE N' BAKE TBD for charter

Shake N' Bake TBD is a 49.82m motor yacht boasting unlimited luxury combined with a timeless elegance that has made her one of the most popular and distinctive charter yachts on the market. Shake N' Bake TBD was built in 1981 by Campanella with her exterior design by G. Magrini.

Shake N' Bake TBD completed a refit in 2016 whereby she was fully reconditioned with fresh paintwork and fitted with the most advanced zero speed stabilisers system.

Shake N' Bake TBD offers comfortable accommodation for up to 12 guests in seven staterooms including a full- beam master suite and two VIP queen staterooms on the main deck and three queen beds along with a twin on the lower deck.

Her modern interior is designed by Steve Howard of H2 Design, providing an elegant feel emphasised by a neutral colour palette and high quality finishes run throughout, creating light, bright and comfortable living areas.

Shake N' Bake TBD's vast exterior deck spaces hold a myriad of luxury amenities to keep every guest entertained, including huge sun lounging and al fresco dining areas, outdoor cinema, a large sundeck Jacuzzi and an armada of water toys.  Guests can also benefit from the yachts RYA training centre.

Shake N' Bake TBD's highly trained crew of 12 offer the ultimate in personalised service, this with her fantastic facilities have consolidated her reputation as an outstanding charter yacht.  Having cruised the world's oceans Shake N' Bake TBD is proven in seaworthiness and comfort to provide the perfect platform for any charter vacation.

Specifications

• Name: SHAKE N' BAKE TBD
• Yacht Type: Motor Yacht
• Builder: Campanella
• Refits: 1981-01-01,2001-01-01,2008-01-01,2011-01-01,2005-01-01,2019-09-19
• Length Overall: 49.3 metres
• Beam: 8.38 metres
• Max Draught: 2.7 metres
• Gross Tonnage: 404

Construction

• Year of Build: 1981
• Hull Number: 88
• Hull Type: Full Displacement
• Number of Decks: 3
• Classification: LR
• MCA Compliant: MCA Compliant:

Performance & Capacities

• Max Speed: 15.5 kn
• Cruising Speed: 14 kn
• Fuel Capacity: 76700 litres
• Water Capacity: 34500 litres
• Range: 4000 nm
• Make: Nohab Polar
• Total power: 2640 hp
• Hull: Steel
• Superstructure: Aluminium

Accommodation

• Passenger Rooms: 7
• Master Rooms: 1
• Double Rooms: 3
• Twin Rooms: 1
• VIP Rooms: 1

Cruising areas

• Summer: Mediterranean
• Winter: Caribbean

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• Motor Yacht SHAKE N’ BAKE TBD – Mediterranean Yacht Charter

Rate from $40,000

Length 163 ft

Below you can find More information.

More information

Motor Yacht SHAKE N’ BAKE TBD (x Mary Jean)- 49.82m (163ft 5in) . Campanella . 1981 (2016) . Guests 12 . Cabins 7. Crew 12 Normal Rates: (high): 160,000$/week; Rate (low): 40,000$/week+ expenses

Shake N’ Bake TBD is a 49.82m motor yacht boasting unlimited luxury combined with a timeless elegance that has made her one of the most popular and distinctive charter yachts on the market. Shake N’ Bake TBD was built in 1981 by Campanella with her exterior design by G. Magrini.

Shake N’ Bake TBD completed a refit in 2016 whereby she was fully reconditioned with fresh paintwork and fitted with the most advanced zero speed stabilizers system.

Offers comfortable accommodation for up to 12 guests in seven staterooms. Including a full- beam master suite and two VIP queen staterooms on the main deck. And three queen beds along with a twin on the lower deck.

Her modern interior is designed by Steve Howard of H2 Design, providing an elegant feel emphasized by a neutral color palette and high quality finishes run throughout, creating light, bright and comfortable living areas.

Shake N’ Bake TBD’s vast exterior deck spaces hold a myriad of luxury amenities to keep every guest entertained, including huge sun lounging and al fresco dining areas, outdoor cinema, a large sundeck Jacuzzi and an armada of water toys. Guests can also benefit from the yachts RYA training center.

Shake N’ Bake TBD’s highly trained crew of 12 offer the ultimate in personalized service, this with her fantastic facilities have consolidated her reputation as an outstanding charter yacht. Having cruised the world’s oceans has proven in seaworthiness and comfort to provide the perfect platform for any charter vacation.

Main Features:

Modern, luxurious interior Huge outdoor deck areas Main deck full-beam master suite Extremely seaworthy Offers incredible value RYA Training Centre Outdoor cinema

SUMMER 2022 From:  EUR 135,000 p/w  (MYBA Terms) Location :   Mediterranean (Western)

Check out her current  LOCATION

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• SHAKE N BAKE TBD

Yacht, IMO 1003865

• VesselFinder
• Miscellaneous

The current position of SHAKE N BAKE TBD is at North West Atlantic Ocean reported 48 mins ago by AIS. The vessel is en route to LAST UPDATE TIME , and expected to arrive there on Mar 25, 16:22 . The vessel SHAKE N BAKE TBD (IMO 1003865, MMSI 235079444) is a Yacht built in 1981 (43 years old) and currently sailing under the flag of United Kingdom (UK) .

Position & Voyage Data

Map position & weather, recent port calls, vessel particulars.

SHAKE N BAKE TBD current position and history of port calls are received by AIS. Technical specifications, tonnages and management details are derived from VesselFinder database. The data is for informational purposes only and VesselFinder is not responsible for the accuracy and reliability of SHAKE N BAKE TBD data.

SHAKE N' BAKE TBD

1981   campanella    163ft  /  49.8m.

SHAKE N' BAKE TBD Yacht Charter

SHAKE N' BAKE TBD currently registered in the Isle of Man is actively available for charter in several cruising destinations.

The luxury motor yacht SHAKE N' BAKE TBD, previously named MARY JEAN, was built by Campanella and delivered to her owner in 1981.

The exterior of SHAKE N' BAKE TBD is designed by H2 Yacht.

The 163ft / 49.8m SHAKE N' BAKE TBD has been constructed with a steel hull and is powered by 2x Nohab-Polar F26R 1320HP/984kW diesel engines, Generators: 2x Scania diesel g with a cruising speed of 13 knots.

Charter guest accommodation

SHAKE N' BAKE TBD has been designed to comfortably accommodate up to 12 charter guests in 7 suites.

The guest cabins comprise a primary suite with a king size bed and en-suite bathroom facilities, 4 cabins with a queen size bed and en-suite bathroom facilities and 2 cabins with a single bed and en-suite bathroom facilities.

Your luxury charter crew

Your luxury charter on board motor yacht SHAKE N' BAKE TBD will be managed by the crew of 12 including the captain.

The crew will ensure you have a relaxed and enjoyable charter experience with all of your needs catered for while on board.

The 12 crew have their own separate crew quarters allowing guests to enjoy increased levels of privacy.

Amenities & Entertainment

Amenities on board for the charter guests include Exercise equipment, Jacuzzi on deck, Stabilisers and Wi-Fi.

An extensive list of further amenities and water toys can be seen under the features and amenities section.

Yacht charter destinations

SHAKE N' BAKE TBD is Currently cruising in the East Mediterranean and the West Mediterranean.

Sample itineraries for the cruising destinations can be supplied by your professional charter broker allowing you to plan your luxury yacht charter vacation in detail.

West Mediterranean

• Corsica & Sardinia
• Sicily & Aeolian Islands
• Amalfi Coast
• French Riviera
• Exercise equipment
• Jacuzzi on deck
• Stabilisers

Destinations

Frequently Asked Questions

How much to charter shake n' bake tbd.

SHAKE N' BAKE TBD has a weekly charter price starting at €165,000 and an estimated daily charter price of €27,500.

How many guests on board SHAKE N' BAKE TBD?

SHAKE N' BAKE TBD can accommodate 12 sleeping guests on board in 7 cabins.

Where is SHAKE N' BAKE TBD currently located?

SHAKE N' BAKE TBD was last seen in Bahamas.

Legal Disclaimer

Motor Yacht SHAKE N' BAKE TBD is displayed on this page for informational purposes and may not necessarily be available for charter. The yacht details are displayed in good faith and whilst believed to be correct are not guaranteed, please check with your charter broker. Charter Index does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information or images displayed as they may not be current. All yacht details and charter pricing are subject to change without prior notice and are without warranty.

U.S. Customs & Border Protection

The yachting industry has no global listing service to which all charter yachts must subscribe to, making it impossible to ascertain a truly up-to-date view of the market. Charter Index is a news and information service and not always informed when yachts leave the charter market, or when they are recently sold and renamed, it is not always clear if they are still for charter. Whilst we endeavour to maintain accurate information, the existence of a listing on Charter Index should in no way supersede official documentation supplied by the representatives of a yacht.

Specification

Popular related yachts, east mediterranean.

• YACHTS FOR CHARTER
• DESTINATIONS

SHAKE N BAKE TBD, YACHT FOR CHARTER

INQUIRE ABOUT SHAKE N BAKE TBD

The ‘Shake N Bake TBD’ is a 163.45ft  /49.82-meter  custom motor yacht built in 1981. The yacht was built by Campanella and last refitted in 2011. Her lavish interior is designed by H2 Yacht Design and her exterior styling is the work of G. Magrini.

Shake N Bake TBD’s interior layout is spacious and exceptionally comfortable, sleeping up to 12 guests in 7 rooms, including a master suite, 2 VIP staterooms, 3 double cabins and 1 twin cabin. She is easily capable of carrying up to 12 crew members on board so you can be assured of making the most of your charter yacht experience.

The vessel has large outdoor deck areas perfect for entertaining, and the yacht has a full-beam master suite on the main deck.

She boasts a number of impressive leisure and entertainment facilities, and is widely regarded as the ultimate charter yacht for socialising and entertaining.

A gym on board is fully equipped with the latest equipment, and you’ll also find a deck Jacuzzi to relax and take in the stunning view. Air conditioning keeps things cool even during the hottest of days, and you’ll also find Wi-Fi connection throughout.

The superyacht is built with a steel hull and aluminium superstructure, and has a cruising speed of 12 knots, a maximum speed of 15 knots and a range of 3,500nm from 80,000litre fuel tanks. She comes complete with a modern stabilization system to reduce roll motion even during rough seas, and the yacht also has ‘at anchor stabilizers’ to keep things smooth even at anchor/zero speed.

Lots of entertainment and recreational toys can also be found on board including 2 x 3 seat Yamaha 2010 Vx Cruiser Jet-Skis, Snorkelling Equipment, Water-Skis Including Pro Mono, Intermediate And Beginners, 2 x Wake Boards, Towable Toys, 1 x 5 Person Banana, Ringos, and Scuba Diving Equipment.

Shake N Bake TBD FEATURES & PRICING

• AIR CONDITIONING • DECK JACUZZI • DIVING • GYM • JET SKI • SNORKELING • TOWABLE TOYS • WAKEBOARD • WATER SKI • WI FI

CHARTER RATES

1 x 26ft /7.92m Boston Whaler with 1 x Yamaha 225 HP Outboard engine 1 x 20ft /6.10m Novurania Tender with 1 x Yamaha 115 HP Outboard engine

2 x 3 seat Yamaha 2010 Vx Cruiser Jet-Skis Snorkelling Equipment Water-Skis Including Pro Mono, Intermediate And Beginners 2 x Wake Boards Towable Toys 1 x 5 Person Banana Ringos Scuba Diving Equipment (Rendezvous Diving) Dive Compressor On Board

Shake N Bake TBD Is Available at These Locations

Amalfi Coast

French Riviera

Italian Riviera

Saint Martin

The Balearics

Virgin Islands

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SHAKE N’ BAKE TBD

Shake n’ bake tbd yacht for charter.

Since her launch, Shake N’ Bake TBD has sailed the world’s oceans as one of the finest and most elegant charter yachts of her class.

From €135,000 - 160,000 per week

• Length 49.82m / 163' 5ft
• Number of guests 12
• Guest cabins 7
• Region Monaco , South of France
• Cruising speed 11.5 knots
• Max speed 13 knots
• Number of crew 12
• Draft 3.45m
• Range 3500nm
• Hull material Steel

Stand out features

• Modern, luxurious interior
• Huge outdoor deck areas
• Main deck full-beam master suite
• Extremely seaworthy
• Offers incredible value
• RYA Training Centre
• Outdoor cinema

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SHAKE N’ BAKE TBD features

SHAKE N’ BAKE TBD is a 49.82m motor yacht boasting unlimited luxury combined with a timeless elegance that has made her one of the most popular and distinctive charter yachts on the market.

SHAKE N’ BAKE TBD was built in 1981 by Campanella with her exterior design by G. Magrini.

SHAKE N’ BAKE TBD completed a refit in 2016 whereby she was fully reconditioned with fresh paintwork and fitted with the most advanced zero speed stabilisers system.

SHAKE N’ BAKE TBD offers comfortable accommodation for up to 12 guests in seven staterooms including a full- beam master suite and two VIP queen staterooms on the main deck and three queen beds along with a twin on the lower deck.

Her modern interior is designed by Steve Howard of H2 Design, providing an elegant feel emphasised by a neutral colour palette and high quality finishes run throughout, creating light, bright and comfortable living areas.

SHAKE N’ BAKE TBD’s vast exterior deck spaces hold a myriad of luxury amenities to keep every guest entertained, including huge sun lounging and al fresco dining areas, outdoor cinema, a large sundeck Jacuzzi and an armada of water toys.  Guests can also benefit from the yachts RYA training centre.

SHAKE N’ BAKE TBD’s highly trained crew of 12 offer the ultimate in personalised service, this with her fantastic facilities have consolidated her reputation as an outstanding charter yacht.

Having cruised the world’s oceans SHAKE N’ BAKE TBD is proven in seaworthiness and comfort to provide the perfect platform for any charter vacation.

Juan Andrade says

One of the most popular and distinctive charter yachts on the market, SHAKE N' BAKE TBD combines luxury, elegance and comfort.

Juan Andrade

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• SHAKE N' BAKE TBD

If you have any questions about the SHAKE N' BAKE TBD information page below please contact us .

50m/165ft superyacht SHAKE N' BAKE TBD (ex.MARY JEAN, SHANTI) from Campanella is built with a steel hull and aluminium superstructure. Constructed in 1981, she was refitted in 2016 and has proven a popular luxury yacht during her time on the charter market due to her elegant interiors from the renowned H2 Yacht Design. G. Magrini produced her exterior styling, and she accommodates 12 guests over seven cabins.

NOTABLE FEATURES OF SHAKE N' BAKE TBD: ~Sundeck Jacuzzi ~Beautiful contemporary interiors ~Two generous VIP staterooms ~Guest gym ~Excellent variety of water toys

Guests arriving by tender can step out onto the swim platform and take the stairs up to the main deck aft, where there is a broad sofa and as well as additional seating on the port and starboard sides, each with a raised table for alfresco dining and spending time on hobbies.

Above, the upper deck aft stores the tenders, and when the area is cleared, it can be used for sunbathing or as a space for entertaining. Under the shade of canvas and hardtop, there is a grand alfresco dining table that seats up to 12 guests, while the foredeck has a sofa in front of the helm.

On the sundeck, the sunpads curve along the corner of the port stern section, leaving room in the centre for informal alfresco dining as a small group. On the sundeck forward, there is a canvas shade to cover a small seal for close conversations while taking in the sweeping views, as well as a large circular Jacuzzi and sun pads on either side.

The lower deck contains the four guest cabins and the crew accommodation, with the engine room behind. On the main deck, the full-beam Master suite has its own lounge with widescreen TV and an en-suite and walk-in wardrobe. Beautifully styled in contemporary fashion, the warm wood panelling and plush bedding will ensure an excellent night's rest. Behind the master suite are the other VIP cabins with en-suites and TV entertainment.

In the main salon, the pale wood panelling creates a lavish modern environment perfect for relaxation and celebrating a special occasion. The formal dining area seats up to 10 guests surrounded by vibrant artwork, after which the group can relax on one of the three sofas and enjoy conversation in smaller groups.

On the upper deck, guests can exercise in the gym or relax on the L-shaped sofa in the lavish skylounge, which has the same exquisite colour scheme as the main salon. While watching films together as a family, the bar has an excellent supply of drinks.

SHAKE N' BAKE TBD Specifications

2x Nohab-Polar F26R 1320H engines allow for a maximum speed of 15 knots and a cruising speed of 12.5 knots.

Yacht Accommodation

Motor yacht SHAKE'N BAKE TBD can accommodate up to 12 guests overnight in a unique layout offering three staterooms on the main deck including a full-width master and two VIP staterooms and four staterooms on the lower deck. Her lounges and deck areas are spacious and ideal for entertaining small or large groups and she boasts flat screen TV’s throughout as well as a gym on the upper deck.

Amenities and Extras

Luxury motor yacht SHAKE'N BAKE TBD (ex MARY JEAN) has a fantastic range of tenders and toys. Tenders & Toys: 26 Ft Boston Whaler Dauntless, Outboard 225hp Yamaha (brand new guest tender delivered Summer 2018) 19 Ft Joker Clubman, Outboard 115hp Evinrude 2 Jetskis 3-Man 2016 SEA-DOO GTX Limited iS 260 RYA certified training centre - jetski training can be done onboard Henshaw 9m x 4m (2.5m deep) swimming pool Inflatable Slide, Custom Freestyle Cruiser 7m Snorkeling Gear Water Skis including Pro Mono, Intermediate and Beginners Wakeboard 11’6 Stand up paddle board Range of inflatable towable toys including 3-man banana Scuba - Rendez-Vous Diving only 6 sets of dive gear including tanks and weights, and an on board compressor Interior Gym with True Z8 Recumbent Bike and Tunturi Rowing Machine, 1 Set Hampton Free Weights 1-10kg, Exercise/Yoga Mats Audio Visual Equipment and Deck Facilities: All the entertainment systems including the lighting are controlled by ipads by an fully function integrated system Exterior Movie Screen FENIX 390 x 293 (4:3) on the sun deck Sky TV available in all guest areas, except twin cabin and one queen cabin Ipod docking stations in all cabins and guest areas and exterior decks 46” HD TV’s with Apple TV’s in Master Cabin, Sky lounge and Main Salon TV and DVD players in all guest cabins Comfortable main deck featuring breakfast bar and dining for 8 Large bridge deck, featuring outdoor undercover dining for 12; large removable shade awning, bar. Seating forward of bridge and bow for sunning / dolphin watching Spacious sundeck with large lounge areas, four sun beds and 6 person Jacuzzi. Four Umbrellas provide sun or shade options. Communications: V-Sat Internet Broadband Wifi Throughout VOIP Telephony Dedicated 3g Gsm Phone Air Port Extreme Wifi Throughout Fleet 77 Iridium Central Pabx Wifi HP Photo Printer And Scanner Gym equipment: Interior Gym with True Z8 Recumbent Bike and Tunturi Rowing Machine, 1 Set Hampton Free Weights 1-10kg, Exercise/Yoga Mats

SHAKE N' BAKE TBD Disclaimer:

The luxury yacht SHAKE N' BAKE TBD displayed on this page is merely informational and she is not necessarily available for yacht charter or for sale, nor is she represented or marketed in anyway by CharterWorld. This web page and the superyacht information contained herein is not contractual. All yacht specifications and informations are displayed in good faith but CharterWorld does not warrant or assume any legal liability or responsibility for the current accuracy, completeness, validity, or usefulness of any superyacht information and/or images displayed. All boat information is subject to change without prior notice and may not be current.

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SHAKE N' BAKE TBD Yacht for Charter

Built in 1981 by Campanella and refitted in 2011, the 164-foot (50m) luxury motor yacht SHAKE N BAKE TBD is a classic beauty. Her large capacity, luxurious staterooms, and impressive amenities make this superyacht a perfect charter vessel for indulging with family and friends.

SPACIOUS INTERIOR & EXTERIOR AREAS

Accommodating up to 12 guests, SHAKE N BAKE TBD is ideal for larger groups. Her interior areas, designed by luxury superyacht designers H2 Yachts, are thoughtfully laid out to optimize the available space in a flowing, open-plan layout. Light wood paneling, luxurious cream carpets, and soft grey furnishings enhance the light and airy atmosphere with timeless elegance, while tasteful pieces of art add modern touches throughout.

Guests can sink into the sumptuous sofas of the large main-deck salon to socialize or gather for a movie in the comfortable sofas of the sky lounge with drinks from the bar. However, this stunning motor yacht was really made for those who enjoy the alfresco lifestyle. Designed by Giorgetti & Magrini, SHAE N BAKE TBD’s vast exterior areas offer ample options for sunbathing, enjoying a drink in the shade with the sea breeze, or relaxing with a book. The huge sundeck forms a social hub, where guests can bask on the comfortable sofas or retire to a spot in the shade during the midday heat. The chic seating options include a beautiful, curved sofa on the aft sundeck, perfect for sharing canapés and early evening drinks around the beautiful, glass-topped table.

ELEGANT DINING

An ideal yacht for entertaining, the dining areas on this luxury superyacht will certainly impress. The formal dining area is located forward of the main salon, allowing guests to drift through after winding down from the day with an aperitif. Beautifully styled and featuring an exquisite dark wood table that can seat 10, this setting is perfect for indulging in delectable cuisine prepared by SHAKE N BAKE TBD’s professional chef. Mirrors add to the elegance of the room while the large windows offer incredible views of the evening skies. For informal occasions, the outside dining area of the upper deck offers a shaded and relaxed setting for light alfresco lunches or can be arranged in a more formal setup for stunning meals in the warmth of the evening.

DECADENT STATEROOMS

The style of each of the seven generous staterooms on board is in keeping with the chic but classic feel of the main guest areas but feature slightly different color palettes—sea-foam greens and dusky blue, deep grey with metallic accents, contemporary bright white and sharp blacks—giving each space an individual ambiance. The full-beam, main deck master boasts a his-and-hers en-suite, desk, private study, and sofa area, while the four VIP, queen, and twin staterooms all feature en-suites.

TENDERS, TOYS & AMENITIES

SHAKE N BAKE TBD offers every amenity that one would expect from a luxury charter vessel. Her Zero Speed and underway stabilizers ensure guests’ comfort, meaning that they can relax fully to enjoy the little luxuries that make a charter on this motor yacht unforgettable. Descending the stairs on the main deck aft, guests will find a large sofa where they can soak up some sun before slipping into the water from the swim platform. Those seeking adrenaline will be spoilt for choice by SHAKE N BAKE TBD’s toybox, which includes Jet Skis, a swimming pool, inflatable slide, waterboard, water skis, paddleboards, and SCUBA diving gear (for rendezvous diving). As an RYA-approved training center, guests can really make the most of the equipment or take one of the two tenders to explore onshore areas. After a day on the water, guests can maintain their fitness in the onboard gym then soak their muscles in the large Jacuzzi on the sundeck with shaded seating areas or gather for a movie in the outdoor cinema.

Charter Details

• At-Anchor Stabilizers
• Deck Jacuzzi

For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please inquire.

Accommodations

Specifications, toys & tenders.

• 6.5m (21ft) Boston Whaler Dauntless with 225hp Mercury outboard engines, arranged for beach landing (forward with removable adapted ladder)
• 5.7m (16ft) Joker Coaster 580 Plus RIB tender with 115hp Mercury outboard diesel engine
• 1 x Sea-Doo GTX Limited 300 jetski from 2020 (3-Man)
• 1 x Yamaha Superjet 2023 (1-Man)
• 1 x Jetsurf
• 1 x 3.5m (11.6ft) Stand up paddle board
• Henshaw 9m x 4m (2.5m deep) swimming pool
• Custom Freestyle Cruiser inflatable slide (7m)
• Snorkeling Gear
• Waterskis (Pro Mono, Intermediate and Beginners), Wakeboard
• Towable inflatable toys (including 3-man banana)
• Rendezvous Diving
• 6 sets of dive gear including tanks and weights, and an on board compressor
• Shake N' Bake TBD is a certified RYA training center for guests' use of watersports equipment

Winter Rates

2023/2024 Season. Rates p/week + expenses

Cruising Regions

• The Bahamas
• Windward Islands
• Abacos Islands
• Harbour Island
• Eleuthera Islands
• Trinidad and Tobago
• Leeward Islands
• British Virgin Islands
• Exuma Islands

Summer Rates

2024 Season. Rates p/week + expenses

€ 150,000

€ 170,000

• West Mediterranean
• French Riviera
• Amalfi Coast
• Italian Riviera
• Balearic Islands

Itineraries

Request Information

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SHAKE N BAKE TBD Yacht Charter Brochure

49.81m  /  163'5   campanella   1981 / 2023.

• Previous Yacht
• Amenities & Toys
• Rates & Regions
• + Shortlist

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NOTE to U.S. Customs & Border Protection

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Shake N Bake TBD

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Baking School In-Depth: Kyiv Cake

Kyiv (alternatively spelled Kiev, and pronounced “keev”) Cake, or Kyivski tort, is a true Ukrainian classic, originating from its capital, Kyiv. This masterpiece is comprised of layers of crisp, airy hazelnut meringue and a silky-smooth chocolate buttercream. The cake is typically topped with chopped hazelnuts and left to chill before serving so the buttercream develops a silky texture.

This cake was created in 1956 at the Karl Marx Confectionery Factory in Kyiv. Initially, walnuts were used, but after World War II, when the USSR established ties with India, walnuts were replaced in favor of cashews. Soon, however, cashews became too expensive, and they were replaced with hazelnuts. The cake became very popular across the Soviet Union, and today, it’s still one of the most recognizable achievements of Soviet confectionery and has since become one of the symbols of Kyiv.

To download a PDF of the module, click here .

INGREDIENT BREAKDOWN

Excellent recipes require wonderful ingredients. Here’s how our recipes’ ingredients contribute to making the very best Kyiv Cake.

• EGGS: Eggs aid in leavening the cake, enhance richness with their yolks, and add structure to the cake. When making the Hazelnut Meringue, make sure there’s no presence of yolk in your egg whites and your bowl is pristinely clean, as fat inhibits the whites from reaching full volume.
• GRANULATED SUGAR: Granulated sugar does more than add sweetness to the cake and the Hazelnut Meringue. Sugar acts as a whipping aid when stabilizing the egg whites. Also, sugar has hygroscopic properties, meaning it can absorb water from the surrounding environment. Because of this, the Kyiv Cake will retain moisture even after being baked and cooled, leading to a longer shelf life.
• UNBLEACHED CAKE FLOUR: Cake flour makes a more tender cake than all-purpose flour because cake flour is made from soft wheat. With a 5% to 8% protein content, unbleached cake flour provides an ideal amount of protein to give our Kyiv Cake the perfect structure.
• CORNSTARCH: When used in cake batter, cornstarch reduces structure by helping to soften the rigid proteins of the flour, resulting in a soft, tender cake. Cornstarch also helps stabilize the Hazelnut Meringue by absorbing moisture. When cornstarch absorbs moisture, it keeps the meringue from weeping, which is super helpful if you live in high-humidity areas.
• BAKING POWDER: Most baking powders are double-acting, meaning the reaction occurs twice, using two different acids. The first is a quick reaction when baking powder is combined with a liquid in the batter. The second reaction is slower, occurring when the cake bakes.
• VANILLA EXTRACT: Vanilla extract is a magical ingredient that adds instant depth of flavor and complexity to this cake.
• KOSHER SALT: Kosher salt has a pure, clean flavor because it doesn’t contain iodine or minerals. It is flaked rather than granulated, allowing for more even distribution when whipped into the cake batter and the meringue.
• DISTILLED WHITE VINEGAR: The acidity in white vinegar helps stabilize the egg whites when making the Hazelnut Meringue. Adding acid helps whip up the egg whites quicker, and it keeps the meringue from collapsing once it is done. You can also use lemon juice or cream of tarter as the acid when making meringue.
• HAZELNUTS: Hazelnuts complement the chocolate buttercream beautifully and add an overall crunch and nuttiness to the recipe.
• UNSALTED BUTTER: Because butter is vital to the texture and richness of the cake and the chocolate buttercream, choosing a European-style butter with a higher fat ratio than generic grocery store butter will yield the best results. Salt content can vary across different butter brands, so we use unsalted butter to control the exact amount of salt in the recipe.
• UNSWEETENED COCOA POWDER: Also called natural cocoa powder, unsweetened cocoa powder is made from ground-roasted cocoa beans. It has a strong flavor, and its naturally high acidity gives the cocoa a sharp, almost citrusy flavor, which is perfect in our chocolate buttercream.
• SWEETENED CONDENSED MILK: The sweetened condensed milk not only adds sweetness and a divine milky flavor but also gives the chocolate buttercream an irresistibly silky texture.

TOOLS OF THE TRADE

We recommend this set of tools for our technique

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• STAND MIXER: As a precious energy- and time-saver, a stand mixer will help whip the eggs and sugar together until the mixture reaches ribbon-consistency for the cake batter, whisk the egg whites with ease for the Hazelnut Meringue, and aid in achieving the desired satiny texture for the Chocolate Condensed Milk Buttercream. (Pictured: KitchenAid® Artisan Stand Mixer, 5-Qt. and KitchenAid® Stand Mixer Clear Glass Bowl Attachment, 5-Qt .)
• SIEVE: We love this heavy-duty stainless steel strainer. It’s fitted with ergonomically shaped handles that make it comfortable to lift and hold when sifting dry ingredients for the cake layer. (Pictured: All-Clad 3-Piece Stainless-Steel Strainer Set .)
• ROUND CAKE PANS: Designed to bake evenly, these beautiful, golden commercial-quality pans are crafted of aluminized steel for exceptional durability, making them ideal for baking both the cake layers and the Hazelnut Meringue layer. (Pictured: Williams Sonoma Goldtouch® Pro Nonstick Round Cake Pans, 8-inch .)
• THERMOMETER: We use an instant-read thermometer to ensure the egg and sugar mixtures reach the perfect temperature when making the cake layers and the Hazelnut Meringue. (Pictured: OXO Thermocouple Thermometer .)
• RIMMED BAKING SHEET: A rimmed baking sheet lined with parchment paper is the perfect surface for piping and baking our Hazelnut Meringue kisses! (Pictured: Williams Sonoma Goldtouch® Pro Nonstick Non-Corrugated Half Sheet .)
• PIPING TIP: Using a French star piping tip results in graceful, effortless Hazelnut Meringue kisses that will add a touch of elegance when decorating the Kyiv Cake. (Pictured: Ateco #864 Pastry Tip .)
• SAUCEPAN: You want a stainless steel saucepan that will heat efficiently and evenly when creating a double boiler for heating the eggs and the sugar together in the beginning stages of making the cake batter and meringue. (Pictured: Williams Sonoma Signature Thermo-Clad™ Stainless-Steel Saucepan .)
• WHISK, SPATULAS, PARING KNIFE, GLASS BOWLS: You can’t beat the basics for all your baking needs. A whisk is essential when combining the eggs and sugar together over the double boiler for the cake batter and the meringue layer. An array of spatulas is perfect for simple stirring and folding the batter, meringue, and buttercream effortlessly. Using a sharp paring knife around the edges of the cake pans ensures the layers aren’t sticking to the sides of the pans before inverting. A small offset spatula gives you optimal control when spreading the batter and meringue evenly into the cake pans and the buttercream onto the cake. Glass bowls are the perfect vessels for measuring, prepping, and mixing all your ingredients. (Pictured: Williams Sonoma Olivewood Whisk , Williams Sonoma Ultimate Silicone Spatula Set with Stainless-Steel Handle , Zwilling Pro Paring Knife , Williams Sonoma Olivewood Offset Icing Spatula, 4” , and Glass Mixing Bowl 10-Piece Set .)

Ingredients   

• 5 large eggs (250 grams)
• ⅔ cup (133 grams) granulated sugar
• ¾ cup (94 grams) unbleached cake flour
• ¼ cup (32 grams) cornstarch
• ½ teaspoon (2.5 grams) baking powder
• ½ teaspoon (1.5 grams) kosher salt
• ¼ cup (57 grams) unsalted butter, melted
• 1½ teaspoons (6 grams) vanilla extract
• Chocolate Condensed Milk Buttercream (recipe follows)
• Hazelnut Meringue (recipe follows)
• Garnish: roughly chopped toasted hazelnuts

Chocolate Condensed Milk Buttercream

• 1¼ cups (284 grams) unsalted butter, softened
• 1 cup (85 grams) unsweetened cocoa powder, sifted
• 1 (14-ounce) can (396 grams) sweetened condensed milk, cold

Hazelnut Meringue

• ½ cup (100 grams) granulated sugar
• 2 large egg whites (60 grams)
• ¼ teaspoon kosher salt
• 1 teaspoon (3 grams) cornstarch
• ½ teaspoon (2.5 grams) distilled white vinegar
• ⅓ cup (38 grams) roughly chopped hazelnuts

Instructions

• Preheat oven to 375°F (190°C). Line bottoms of 2 (8-inch) round cake pans with parchment paper.
• In the heatproof bowl of a stand mixer or in a medium heatproof bowl, whisk together eggs and sugar. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 110°F (43°C).
• Carefully move to stand mixer. Using the whisk attachment, beat at high speed until thick, tripled in volume, and ribbon-consistency, 3 to 4 minutes.
• Gently sift together flour, cornstarch, baking powder, and salt over egg mixture, and gently fold just until combined. Transfer 1 cup (75 grams) batter to a small bowl, and stir in melted butter and vanilla until combined. Fold butter mixture into remaining batter just until combined. Divide batter between prepared pans (about 3⅓ cups or 265 grams each).
• Bake until golden and cake springs back when lightly pressed, 15 to 20 minutes. Let cool completely in pans on a wire rack.
• Run a thin-bladed knife along edge of cake layers, and remove from pans. Place 1 cake layer on a serving plate, and spread ¼ cup (53 grams) Chocolate Condensed Milk Buttercream on top. Top with Hazelnut Meringue round layer. Spread ¼ cup (53 grams) buttercream on top of remaining cake layer, and place, buttercream side down, on top of meringue layer. Spread remaining buttercream on top and sides of cake as desired. Refrigerate for at least 30 minutes before serving.
• When ready to serve, garnish with hazelnuts and Hazelnut Meringue kisses, if desired. Best served same day.
• In the bowl of a stand mixer fitted with the whisk attachment, beat butter and vanilla at low speed until smooth. Slowly increase mixer speed to medium-high, and beat until pale and fluffy, 3 to 4 minutes. With mixer on low speed, gradually add cocoa, beating until just combined and stopping to scrape sides of bowl. With mixer on low speed, add condensed milk in small increments. Increase mixer speed to medium, and beat until thick enough to hold stiff peaks, 2 to 3 minutes. (If buttercream is too loose to use, cover and refrigerate for 20 minutes and then rewhip.) Use immediately.
• Preheat oven to 300°F (150°C). Line bottom of an 8-inch round cake pan with parchment paper. Line sides of pan with a strip of parchment paper. (See Note.) Line a small baking sheet with parchment paper.
• In the heatproof bowl of a stand mixer or in a medium heatproof bowl, whisk together sugar, egg whites, and salt by hand. Place bowl over a saucepan of simmering water. Cook, whisking gently and frequently, until sugar completely dissolves and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
• Carefully move to stand mixer. Using the whisk attachment, beat at medium-high speed until stiff peaks form, 4 to 5 minutes.
• In a small bowl, stir together cornstarch and vinegar. Add cornstarch mixture to meringue, and beat at medium-high speed until incorporated, about 30 seconds.
• Spoon ⅓ cup (25 grams) meringue into a pastry bag fitted with a medium French star piping tip (Ateco #864). Holding tip perpendicular to parchment paper, pipe meringue kisses of varied sizes at least ½ inch apart on prepared baking sheet. Set aside.
• Fold hazelnuts into remaining meringue. Spoon into prepared cake pan, leveling with an offset spatula.
• Bake round meringue layer by itself for 30 minutes. Place kisses in oven, and reduce oven temperature to 225°F (105°C). Continue to bake both the round meringue layer and the kisses until dry to the touch, 40 to 55 minutes more. Turn oven off; let meringues stand in oven with door closed for at least 8 hours or up to overnight.

MAKING MERINGUE MAGIC

Our recipe uses the Swiss technique for creating an incredibly stable and majestic meringue

WHIP IT INTO SHAPE

You know you’ve got stiff peaks when you can lift the whisk out of the meringue and the peak stands upright when held upside down

1. Carefully move to stand mixer. Using the whisk attachment, beat at medium-high speed until stiff peaks form, 4 to 5 minutes. Watch the meringue as it climbs higher and higher along the sides of the bowl. Stop whipping as soon as you notice that it’s no longer growing. When the meringue is just right, it will fill the bowl and hold stiff peaks when tested. Just be sure not to overwhip your meringue, which will begin to deflate and become dense and look broken. 2. In a small bowl, stir together cornstarch and vinegar. Add cornstarch mixture to meringue, and beat at medium-high speed until incorporated, about 30 seconds.

PERFECT PIPING

Even pressure and a steady hand are the keys to piping meringue kisses

1. Spoon ⅓ cup (25 grams) meringue into a pastry bag fitted with a medium French star piping tip (Ateco #864). Holding tip perpendicular to parchment paper, pipe meringue kisses of varied sizes at least ½ inch apart on prepared baking sheet. Set aside.

BAKE AND COOL

It’s time to bake off the beautiful Hazelnut Meringue

1. Fold hazelnuts into remaining meringue. Spoon into prepared cake pan, leveling with an offset spatula. 2. Bake round meringue layer by itself for 30 minutes. Place kisses in oven, and reduce oven temperature to 225°F (105°C). Continue to bake both the round meringue layer and the kisses until dry to the touch, 40 to 55 minutes more. Turn oven off; let meringues stand in oven with door closed for at least 8 hours or up to overnight. Sudden temperature changes can cause your baked meringues to crack. The trick is to let it cool slowly, so keeping it the oven as it cools off allows the meringue to cool evenly and slowly. This also allows it to cool in a more controlled environment. The oven helps protect the meringues from humidity that can cause stickiness and weeping.

MAKING THE CAKE LAYERS

Soft and tender cake begins with the perfect batter

1. Preheat oven to 375°F (190°C). Line bottoms of 2 (8-inch) round cake pans with parchment paper. 2. In the heatproof bowl of a stand mixer or in a medium heatproof bowl, whisk together eggs and sugar. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 110°F (43°C). 3. Carefully move to stand mixer. Using the whisk attachment, beat at high speed until thick, tripled in volume, and ribbon-consistency, 3 to 4 minutes. “Ribbon-consistency” is a common term used to describe the appearance of a batter or mixture. The batter, when falling from the whisk attachment, creates a luxuriously thick ribbon. As the batter from the whisk settles on top of the batter in the bowl, the edges of the “ribbon” should remain clearly defined on the surface for a few moments before slowly disappearing. This ribbon stage tells us that we have whipped enough air into the batter to leaven the cake and are ready to move on to the next step. 4. Gently sift together flour, cornstarch, baking powder, and salt over egg mixture, and gently fold until combined. Transfer 1 cup (75 grams) batter to a small bowl, and stir in melted butter and vanilla until combined. Fold butter mixture into remaining batter just until combined. Divide between prepared pans (about 3⅓ cups or 265 grams each). Sifting ensures all the dry ingredients will evenly distribute in the batter, and carefully folding in the flour mixture, butter, and vanilla at this point is key to a beautiful, airy cake. 5. Bake until golden brown and cake springs back when lightly pressed, 15 to 20 minutes. Let cool completely in pans on wire racks.

MAKING THE VELVETY CHOCOLATE BUTTERCREAM

Satiny-smooth and creamy, this Chocolate Condensed Milk Buttercream comes together effortlessly with the help of a stand mixer

1. In the bowl of a stand mixer fitted with the whisk attachment, beat butter and vanilla at low speed until smooth. Slowly increase mixer speed to medium-high, and beat until pale and fluffy, 3 to 4 minutes. With mixer on low speed, gradually add cocoa, beating until just combined and stopping to scrape sides of bowl. With mixer on low speed, add condensed milk in small increments. Increase mixer speed to medium, and beat until thick enough to hold stiff peaks, 2 to 3 minutes. (If buttercream is too loose to use, cover and refrigerate for 20 minutes and then rewhip.) Use immediately. It is very important to chill your sweetened condensed milk before adding it to the buttercream. It keeps the mixture from becoming too loose so the final buttercream is the right texture and thickness to hang on the sides of a cake.

ASSEMBLING YOUR CAKE

The assembled Kyiv Cake is a textural experience thanks to the contrasts of tender cake, crisp and airy meringue, and smooth buttercream

1. Run a thin-bladed knife along edge of cake layers, and remove from pans. Place 1 cake layer on a serving plate, and spread ¼ cup (53 grams) Chocolate Condensed Milk Buttercream on top. Top with Hazelnut Meringue round layer. Spread ¼ cup (53 grams) buttercream on top of remaining cake layer, and place, buttercream side down, on top of meringue layer. Spread remaining buttercream on top and sides of cake as desired. Refrigerate for at least 30 minutes before serving. 2. When ready to serve, garnish with hazelnuts and Hazelnut Meringue kisses, if desired. Best served same day.

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Rating Action Commentary

Fitch Downgrades Ukraine's City of Kyiv to 'C'

Fri 18 Sep, 2015 - 12:07 PM ET

PARTICIPATION STATUS

The rated entity (and/or its agents) or, in the case of structured finance, one or more of the transaction parties participated in the rating process except that the following issuer(s), if any, did not participate in the rating process, or provide additional information, beyond the issuer’s available public disclosure.