Posts Tagged ‘fondant stamps’

Cupcake Class Plus A Yummy Recipe

Monday, September 22nd, 2008

My cooking classes are in full swing and this time I have some fun photos from Prep Kitchen Essentials latest class on Cupcakes!!!  We had a great menu full of tasty cupcakes, fillings, and frostings and also played around with some fondant and marzipan.  We used the fondant to make little embellishments for the top of our cupcakes by imprinting them with scrapbooking stamps.  To check out this technique you can look at some of my past posts.  I will also show the easy pumpkin making technique in another post this week.  So here goes the menu for the class:

Red Velvet Cupcakes with Cream Cream Frosting

Peanut Butter Milk Chocolate Chunk Cupcakes with Milk Chocolate Ganache Glaze

Candy Bar Cupcakes: Brown Sugar Cake, Caramel Filling, & Peanut Butter Chocolate Ganache Frosting


 

As you can see we had a great time and they came out with some yummy creations.  As always, I couldn’t leave you without one yummy recipe from the class so here it is!

Candy Bar Cupcakes

adapted from Demolition Desserts

Caramel sauce

1/2 cup water

1/4 teaspoon cream of tartar or fresh lemon juice

2 cup (14 ounces) granulated sugar

½ c. light corn syrup

2 tablespoon unsalted butter

2 cup heavy cream

1 teaspoon kosher salt

1 teaspoon pure vanilla extract 

In a medium saucepan with high sides, mix together the water, cream of tartar and sugar. Add the corn syrup and stir until just combined. Place the pan over high heat and cover. Cook for 2-3 minutes or until the mixture comes to full rolling boil. Remove the lid, and cook until the syrup is a dark amber, 5-7 minutes. Remove the pan and add the butter. Carefully add the cream, standing back because it will sizzle and pop. It may form clumps, but that’s fine. The lumps will melt when the caramel is put back over the heat.

Place the pan over medium-low heat and stir gently with a whisk. Bring the mixture back to a boil and as soon as you see bubbles around the edge, remove it from the heat and strain the mixture into a heatproof container. Stir in the salt and vanilla and set aside to cool. Use immediately or refrigerate up to 2 weeks. 

Brown sugar cupcakes

3 ¼ cups all-purpose flour

2 teaspoon baking powder

1 teaspoon kosher salt

16 tablespoons (8 ounces) unsalted butter, softened but still cool

1 ½ cup firmly packed dark brown sugar

1/2 cup plus 2 tablespoon granulated sugar

4 large eggs, room temperature

1 teaspoon pure vanilla extract

1 ½ cup whole milk 

Position a rack in the center of the oven and preheat the oven to 325 degrees. Line a 24 cup standard muffin pan with paper liners

In a medium bowl, sift together the flour and baking powder. Add the salt and set aside. In a large bowl, using a stand mixer fitted with the paddle attachment, or a handheld mixer, cream together the butter and sugars on medium speed for 3-4 minutes or until light and fluffy, stopping to scrape down the sides as needed. Add the eggs one at a time, beating well after each addition until incorporated. Beat in the vanilla.

On low speed, add the flour mixture in three additions and the milk in two additions, beginning and ending with the dry ingredients and beating after each addition for about 15 seconds or until combined. Divide the batter evenly among the cups.

Bake the cupcakes, rotating the pan after 10 minutes, for 20-25 minutes or until a skewer inserted in the center comes out clean. Cook in the pan on a rack for 10 minutes, loosen the cupcakes from the pan, then let them cool completely in the pan before removing them.

Fill the cupcakes with the caramel sauce by putting the sauce in a 8-ounce squirt bottle with the tip cut to about 1/4-inch wide, plunging the tip into the center of the cupcake, and squeezing. When you see the top of the cupcake rise just slightly, stop squeezing the bottle and slowly pull the tip out of the cupcake. Don’t worry if some of the sauce comes out of the top; it’ll be covered with frosting. 

Frosting

4 tablespoons (2 ounce) unsalted butter, softened but still cool

1 ¼ c. powdered sugar, sifted

1/4 teaspoon kosher salt

2 teaspoon whole milk

1/2 teaspoon vanilla extract

1/2 teaspoon fresh lemon juice

10 ounces milk chocolate, coarsely chopped

7 ounces bittersweet chocolate, coarsely chopped

1 heavy cream

6 tablespoons peanut butter

Garnish

1 cup salted, roasted peanuts

Fleur de sel for sprinkling 

In a large bowl, cream the butter with an electric mixer on medium speed for 30 seconds to 1 minute until light and creamy. Gradually add the sugar while continuing to beat, stopping to scrape down the sides of the bowl as necessary. When all the sugar has been incorporated, add the salt, milk, vanilla and lemon juice, beating well after each addition. Then continue to beat on high speed for 5-6 minutes until fluffy. Set aside.

In a heatproof bowl, combine the chocolates. In a small saucepan, heat the cream over medium heat for 4-5 minutes or just until it comes to a boil. Pour the hot cream over the chocolate and stir until the mixture is smooth. Stir in the peanut butter. Let mixture cool for 10-20 minutes, then whisk in the butter frosting. You should have about 1 1/4 cups.

Spread the frosting over the filled cupcakes with an offset icing spatula. Garnish with the peanuts and a few grains of fleur de sel. 

Mini Cakes for a Beautiful Bride-To-Be

Sunday, April 20th, 2008

This past week has been full of baking, baking, and more baking, so look forward to many posts this coming week. The first of many posts is probably my favorite! This past weekend I had the pleasure of making more treats for my friend Karrie’s second bridal shower. This time the shower was in San Diego, CA and it was at Tea Upon Chatsworth. I had never been to a tea house before and had an absolutely wonderful time. Tea and yummy treats…what could be better! I was asked to make about 40 bridal shower favors for the ladies and decided that trying out mini cakes was the route I was going to take. My wonderful friend April from culinary school came over to help me with the project, but when midnight came she had to leave and that left me to finish them…lets just say that my head didn’t hit the pillow until around 4:30am…I don’t think I would’ve finished without April! I do have to say that I still ended up having a lovely day at the shower, even on 2 1/2 hours sleep, and I was pretty happy with how my little cakes turned out. The circle cakes were chocolate cake with chocolate mousse buttercream and fresh strawberries and the square cakes were buttermilk cake with passion fruit mousse and fresh strawberries. I took photos at my house and also at the shower, so sorry for the overload of photos, but I love taking pictures of my goodies…please let me know your favorite photo, so I can see which one I should put on my official website!

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To make them I baked the cake in 13 x 9 pans and then used cookie cutters to cut circles out of the cooled cake. I used a serrated bread knife to make the squares out of the other cake. One I had enough cut outs for each cake to have two layers I piped on a outer ring of vanilla buttercream with a piping bag on the bottom layer and then piped in the filling for the cakes and added the sliced strawberries. Next I placed the second cake layer on top and piped buttercream around the cake before I smoothed it down. Piping the buttercream on the mini cakes is easier than trying to frost them completely with only a offset spatula because the cakes are not as stable as larger ones. After covering the cakes with buttercream I rolled out fondant, I prefer using Satin Ice Fondant, and smoothed it over the cakes. (Side note: I am really happy with Satin Ice Fondant and got many compliments on how the fondant tasted…since many people have a mad mindset about it. Also I have tried marshmallow fondant, but found that I didn’t like the consistency as much as regular fondant…so I’m sticking with Satin Ice). After the fondant is on the cake and smoothed I use a pizza wheel to go around the bottom edge of the cake and cut off the excess.

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I then adhered different color ribbon around the bottom of each cake with a dab of buttercream. I also piped three small dots of buttercream at the seam of the ribbon and then adhered three silver dragees to the buttercream dots.

 

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For a decorating accent I rolled out some gray fondant and then stamped the flower design onto the fondant and lust dusted the whole mini cake. As you can see in the photos I used three different flower stamps on the fondant. (For more info about these kind of stamps check out my other posts on cupcakes). I then used circle cookie cutters to cut out neat circles and adhered them to the cake with a dab of water. To package the mini cakes I used 4″x4″x4″ clear boxes, which you can get from Garnish, and tied them with different color ribbons. On some of the boxes I cut fresh button mums and stuck them underneath the ribbon.

 

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And lastly here are some more photos from the shower that were too fun not to post…hope you enjoy them!

 

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