Friday, March 26, 2010
I was recently hired to create a cake/cupcake tower for a baby shower. The mom-to-be is having a boy so I picked the theme "What are little boys made of? Frogs and snails and puppies dogs tails".
The cake was a two layer chocolate cake with chocolate frosting. It was decorated with fondant, butter cream frosting, and royal icing.
The cupcakes were yellow cake with butter cream frosting and coordinating jimmies.
Butter Cream Frosting
Source: Cooks Illustrated (found on annies-eats.com)
2 ½ sticks unsalted butter, softened
2 ½ c. confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Add desired coloring and beat another minutes until color is evenly distributed throughout the frosting.
I am very pleased with the way this turned out and can't wait to hear the reaction from the client!
Monday, March 15, 2010
Irish Car Bomb Cupcakes1 c. Guinness
1 c. unsalted butter
3/4 c. unsweetened cocoa powder
2 c. all purpose flour
2 c. sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 c. sour cream
Ganache Filling
8 oz bittersweet chocolate
2/3 c. heavy cream
2 tbsp butter, room temperature
2 tsp Jameson Whiskey
Baileys Frosting (I doubled this recipe)
3 to 4 c. confections sugar
1 stick unsalted butter, at room temperature
3 to 4 tbsp Baileys
Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once, about 17 minutes. Cool cupcakes on a rack completely.
Ganache filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes.
