Friday, August 24, 2012

Themed Birthday Cakes of 2011

Surprisingly enough I actually started baking before this blog, shocking I know. I had some baking projects I was pleased with but took the worst pictures known to man. Regardless, I decided to share a couple of cakes I did for a friend. The first is a Luigi Cake based on Super Mario Bros. it was my first fondant cake so it had plenty of imperfections., but more importantly I'm told it tastes delicious.  The second was for an 80th birthday with an eclectic theme of the person's life.  While I love constantly challenging myself with new cake decorating projects I firmly believe that a cake should taste great. That's why I prefer to make my cakes and frosting from scratch and why I prefer to make my own marshmallow fondant which tastes about a billion times better than traditional fondant.

Thursday, August 23, 2012

White Raspberry Wedding Cake

That's right. This summer I attempted my very first wedding cake! You know how a wedding cake sounds like a lot of hard work? IT IS! But I was so honored to be given the chance by my fabulous best friend and I couldn't wait to get started. It was truly amazing to see what goes into a wedding cake made from scratch to give you an idea I bought 10 lbs of granulated sugar, 10 lbs flour, 15 lbs of butter and 25 lbs powdered sugar. And you know what else I used it all!

But I was happy (despite being only able to see the imperfections) with the results what do you think?..........

Wednesday, August 22, 2012

Lemon Marionberry Cupcakes

Despite the title of this post this summer was all about finding the perfect white cake recipe that I could use for my best friends wedding.  These cupcakes were a test batch done with a WASC cake recipe (White Almond Sour Cream Cake-minus the almond). This recipe is very popular in the caking community but it was not my choice for the final wedding project, but was still mighty tasty.

The cake was simple white cake, but inside was a delicious marionberry filling that I bought at my local Home Cake Shop (its in Maple Leaf and is AMAZING!) topped with a traditional American Buttercream flavored with Lemon Oil.

Monday, August 20, 2012

80th Birthday Cake for Grandma Frog

My most recent baking adventure unfortunately occurred during Seattle's unusaul heat wave a deadly high of 97! I know if you're not from here you laugh at that but I'm a baby and I live on the third floor of an un-airconditioned apartment in which I do all my baking so I'm just happy to be alive!  For my grandma in laws birthday I wanted to make an ecclectic cake featuring things from her life that make her smile so the top of the cake is a tribute to XXX Drive-in in Issaquah where she used to work and met here husband.

The cake is Hershey's Perfectly Chocolate Cake. Though its a rather moist cake for a project like this I couldn't help myself since its delicious and this blog is all about deliciosity.  It's filled with Raspberry Swiss Meringue Buttercream and covered with a Chocolate SMBC and then decorated with homemade Marshallow fondant for those who are interested. Next time I will probably use modeling chocolate for the figurines.

Basic Swiss Meringue Buttercream

I am not yet an expert so for the recipe I used and great step-by-step tutorial check out Sweetapolita's blog by clicking here.

Sunday, August 19, 2012

Red Velvet Coconut Cupcakes

So I'm not entirely sure why after a 5 month hiatus I have decided to post some of what I've been doing over the summer, but frankly I've been doing a lot so here it is.

Here is what should have been my birthday post. For June 3rd, 2012 (my 21st Birthday) I made these delicious moist red velvet cupcakes topped with a cooked vanilla buttercream covered in sweetened coconut flakes, needless to say these were to die for.

Red Velvet Cupcakes

1 1/2 cups flour
4 tsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 cup whole milk
1/2 cup canola oil
2 tbsp white vinegar
1 tsp vanilla
1 bottle (15ml) Mc Cormick Red food color
1 - 1 1/2 cups sweetened coconut flakes for topping
Preheat the oven to 350. 
Line a 12 cup muffin pan with cupcake liners.

1.) Sift the dry ingredients together in a bowl to get rid of the lumps. Set aside.
2.) In another bowl, mix all the wet ingredients together until well combined. Add the dry ingredients. Using a hand whisk, stir until just combined. Do not overmix.

3.) Divide the batter between the cupcake liners 3/4 full. Bake for 16-18 minutes or until a toothpick inserted comes out clean. 
4.) Remove from the pan and cool completely on a wire rack. Frost the cupcakes.
Cover the frosting completely with sweetened coconut flakes.

Vanilla Whipped Buttercream
Adapted from Joy the Baker

1/2 cup (1 stick) salted butter, softened
1/2 cup sugar
1/2 cup milk, divided
2 Tbsp flour
2 tsp vanilla

1.) Cream butter  with a stand mixer or handheld for about 30 seconds.
2.) Add sugar and beat on high speed until ight and fluffy (~5-7 minutes), scraping the sides as you go. 
3.) In a smal saucepan, combine 2 Tbsp of milk with the flour. WHisk together until there are no lumps. Slowly add remaining milk.
4.) Cook until mixture comes to a low boil. Reduce to low heat and keep whisking until mixture thickens.
5.) When the mix thickens (and it will), immediately emove from heat and cool to room temp. This can be done by sticking it in the freezer for a couple minutes, but check frequently.
6.) Add cooked mix to butter/sugar mix and beat on medium speed until frosting is light and fluffy (3-5 minutes). Add vanilla.