Posts tagged ‘chocolate’

May 27, 2012

Cupcakes; all dressed up!

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The perfect excuse for making cupcakes; was having some leftover sour cream that was just about due and I had some eggs that were sitting out in room temperature ready to be used!

And… Major reason I can bring it to church for everyone to enjoy since it is a Saturday!

Again I went back to my go to recipe from Martha Stewart for chocolate cupcakes and her Swiss meringue buttercream recipe and I just felt like practicing my swirls a little for the cupcakes! So using my 1M Wilton tip; I did a cupcake swirl and a rose swirl (like an enlarged rosette)! Note to self; I need to get more 1M tips; I had to keep washing and changing the bags to do three colors!

And how apt that Sandra and Nick brought me some new sprinkles!!! Brilliant! Looking good!

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April 20, 2012

Marshmallow Pillows

In my fairy tale story; pillows are made of marshmallows, and lollipops grew from trees.

Amongst my many childhood memories; I would fondly recall all the books I read that left my imagination running wild! Land filled with candies and streams of chocolate rivers from Charlie and the chocolate factory! Candy canes for fences, and pebbles made out of round colorful sweets. Ah the deliciousness. Imagine being able to scoop hot chocolate out from rivers and being able to pluck candies off flowers. Such sweet dreams.

Now I had these sweet pink and white fluffy pillows of marshmallows from Sarah’s party in a jar! And decided to do some chocolate pillows for desserts!

These were really delicious with just plain chocolate ganache; tasted richer than fondue as the chocolate is much thicker and richer! I topped it off with colorful sprinkles just for the fun of it! Turned out pretty well too! These will look great for any party!

April 18, 2012

Second Attempt at Butter Cake

Googled to see some other recipes for a butter cake, the first recipe was a dense type of butter cake that is great on its own. However, it seemed to dense for any type of frosting. The recipe for butter cake at allrecipes.com was a popular one; so off I went ahead to try the recipe. The recipe was very much simplified; however the basics of baking are similar.

My chocolate ganache is still sitting in the fridge; so i doubled the proportions and made two 8 1/2 inch round cakes to make a double layer butter cake frosted with chocolate ganache in between! Seems like a feat.

It was a tough one; trying get the cake level and to ensure the consistency of the chocolate ganache to be good enough for spreading.

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The cake was easy! The melting of the frozen ganache and the re-freezing of the ganache to get a better texture took much more time; the frosting was tedious. I cannot seem to get the sides of the cake to be a straight even texture while baking and this puzzles me. I watched a video from youtube and their cakes seem to come out of the oven fine; with no need for leveling as well.

Was it the heat conduct in my oven that is the issue?

Am going to get this sorted out; planning for a cake baking course anyhow.

This cake is lighter in texture as compared to the earlier recipe; sweeter as well. It seems to be a better texture; but my brother says it’s a little too dry and my husband said it was too sweet! Ah what a headache!

Recipe adapted from allrecipes.com :

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

1/2 cup butter (113 grams)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract

3/4 cup milk

Directions

Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.

Sift together the flour, salt, and baking powder.

Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended.

Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.

Notes: i baked mine for 35 minutes and it was all ready!

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