There is light at the end of the tunnel

(yes they are heart shaped. I made them for my husband *hands out barf bags*)

Cake decorating class homework assignment #2 - SUCCESS!

Ha! I am a baking diva! No funky, gooey, bleeding cake for me this week. Take that, stubborn pride! You're not the boss of me.

This week's assignment called for us to bring in frosted cupcakes. Immediately my ego took over contemplating all the different flavors and filling combinations I could create to bring into class, but being the obedient pupil that I am *dodges lightning bolts* I reigned it in and decided to keep it simple. There is absolutely no need for me to gamble with the lives of others imposing upon them my delusional creativity. Someone could get hurt, and that someone could be me (or other unsuspecting victims as my mind is still reeling from the near catastrophe of the last class). I asked my husband what his preference was and he suggested banana cupcakes. So banana cupcakes it was...with nuts...and chocolate chips because I'm a rebel at heart and I just cant help myself.


Since I had such luck with the PMS Who? cupcakes from cupcake project (props to you mami you rock!) she was my first stop for the banana cupcakes and I was not disappointed. Immediately upon entering her wonderful world of cupcakes I was directed to This recipe and I knew it was fate. Wow. These cupcakes are fluffy and moist and addictive! From the first tempting bite I was overwhelmed with a delicious banana aroma and a perfect cupcake texture. I was instantly hooked. This chick knows her stuff. My hat goes off to you (as well as various articles of clothing because I'm a true groupie and dessert slut). These fabulous cupcakes are a must try. I mean I changed some stuff of course because I'm crazy that way (you know you love it) but these are definitely a keeper. Look how pretty they were after they were frosted (please disregard the fact they were supposed to be frosted flat, I am an artist, and I cannot be held to the rules of laymen. I must follow my heart at all costs).

We learned some stuff in class that I wont bore you with (meaning I was terrible at and I wouldn't want to taint your opinion of me and my phenomenal baking skills because we all know I will be queen some day), but this was the star of the night...

Isn't my little prince adorable sitting there on his cupcake throne! I know what you are thinking. You are contemplating all the deliciously filthy things you want to do to him with your tongue, but this is a G rated blog so get your minds out of the gutter you perverts.

For the rest of the decent folk here is the recipe (as with most recipes my changes are in parenthesis):

The Banana Cupcake Recipe (Makes 18)
1 STICK BUTTER
1 CUP SUGAR (i used 1/2 cup brown 1/2 cup regular)
2 EGGS
1/2 CUP SOUR CREAM (I used Nestle table cream or Media crema instead and it made it sooooo moist. It can be found in your local goya aisle)
1 TSPN BAKING SODA
2 CUPS SIFTED ALL PURPOSE FLOUR (I used cake flour)
1 TSPN VANILLA (I added cinnamon too)
2 BANANAS
1/2 cup of mini chocolate chips
1/2 cup nut ( I used pecans)

CREAM BUTTER AND SUGAR

ADD EGGS

ADD SOUR CREAM (or media crema),FLOUR, AND BAKING SODA

ADD VANILLA, ADD MASHED BANANAS

Stir in desired mix-ins by hand

BAKE FOR 20 MINUTES AT 350

Buttercream recipe

1/2 c. shortening

1/2 c. butter

1 tsp. vanilla

4 c. sifted powdered sugar

3-4 tbsp. milk (keep adding milk until you achieve the desired consistency)

1 tsp. light corn syrup

1 tbsp. Meringue Powder

pinch of salt to taste (it helps to make it less sweet)

XOXO

Stay sweet;)

Happy (Belated) Mother's Day Everyone!

This Mother's day I thought it would be a wonderful touch to give something from the heart (in addition to their actual gifts of course. you shouldn't be a cheap ass on mother's day) so I made miniature individual cakes and apple martini cupcakes to give to some of the most important people in my life. They were a HUGE unexpected hit, and it made them all feel extra special and loved just to know that this thoughtful token of appreciation was made by me. On to the goodies...

How adorable is that?! Also I am super psyched because I discovered the most amazing yellow cake recipe in the world! Sound the trumpets! My take over of the world is imminent! This cake is super moist and flavorful and about as perfect as you can get in regard to a yellow cake. I torted it (that is what you call it when you split the layers. don't hate, I learned that in class last week) with my trusty cake leveler and to make it even more remarkable I filled it with vanilla pudding, and I swear I don't think I've ever been so pleasantly surprised in all my life as when I took that first bite (I secretly hated yellow cake because I'm all about the chocolate, but I am now reformed). I closed my eyes in bliss at the soft fluffy mounds of goodness floating over my tongue, and that says a lot considering I'm a chocoholic. You are going to thank your blessings and want to kiss my toes (and possibly suck them. not that I like that. that stuff is for freaks, and I'm all about wholesomeness here) due to the fact that you came upon this perfection on my fantabulous blog. I guarantee it will be your "go to" yellow cake from now on. I added some red food coloring to the buttercream to make it pink, practiced my borders on it, and added colored sugar and sprinkles and VOILA! Sweet pink perfection. My family was so impressed they must have told me a at least a dozen times they didn't even want to eat it because it was too perfect to cut! Now on to the dangerous desserts...

Here you have it, the star of the night. The apple martini cupcake! I stumbled upon them on Cuptails and I "heart" cupppycakes, and I knew I had to make them for Mother's day. I made some changes as always and sort of combined both recipes, but how absolutely awesome is it?! Never in all my life have I even seen so many gasps of shock and excitement as when I unveiled the apple martini cupcakes. Of course the first question out of every one's mouth was "do they have vodka in them?!" Ah family. They put the func in dysfunction and I love them for it. Of course! I exclaimed, and after all the excited screeching had calmed down. I pondered the mystery of how alcohol can turn a simple cupcake into a life altering goodie. I'm not kidding people were more excited about alcohol infused cupcakes than dinner! I don't know how they tasted because I'm not a drinker, but I heard that they were "good enough to sell your body for" so I'm taking that as a compliment. Make these. I wouldn't want to see you wondering the highway one night pulling over truck drivers trying to get your fix. Who would read my blog if you all did that?



XOXO

Stay Sweet;)


Amazing yellow cake
Source: Foodnetwork.com

I'm going to list the original recipe which is a white cake along with the changes I made *shock* in parenthesis;)

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour (I used cake flour)
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup) (I used 3 large eggs)
3/4 cup milk (I used evaporated milk, and added a packet of instant vanilla pudding to the mix)
2 teaspoons vanilla extract

For filling:
One cup of jello vanilla pudding


2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan (I used 2 6" pans and had some batter left over, but I was too lazy to do anything with it so I just trashed it), buttered and bottoms lined with parchment or waxed paper.

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt (and pudding). Set aside. Combine egg whites (or eggs), milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes (I have no idea how long mine cooked for but definitely longer than 30 minutes), or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. Torte cake and fill with vanilla pudding.

Variation:

For classic yellow cake substitute 3 large eggs and 1 egg yolk (I just used the 3 eggs because using yolks grosses me out) for all of the egg whites above.

Buttercream recipe

1/2 c. shortening

1/2 c. butter

1 tsp. vanilla

4 c. sifted powdered sugar

3-4 tbsp. milk (keep adding milk until you achieve the desired consistency)

1 tsp. light corn syrup

1 tbsp. Meringue Powder

pinch of salt to taste (it helps to make it less sweet)

3 drops of red food coloring



Apple "so good you'll sell your body for them" Martini cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon of cinnamon
1 teaspoon of vanilla
2/3 cup granulated sugar
2 eggs (room temperature)
3/4 cup unsalted butter
3 tablespoons of Apple Martini mix (I used Stirrings)
1/3 cup of Apple juice
3 drops of green food coloring gel

For frosting:

3 cups confectioners’ sugar, sifted
Pinch of salt
A stick of room temperature butter
1 1/2 tablespoons of Apple Schnapps
1 tablespoon of apple martini mix
6 drops of green food coloring gel
Apple flavored glass rimming sugar


Preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. Sift flour, baking powder, cinnamon and salt in a bowl and give it a quick stir to combine. Place eggs, sugar and vanilla in a bowl and beat on medium with an electric mixer until light and foamy. About 2 minutes. Melt butter (about 1min in microwave) and pour over eggs and sugar whilst beating. Add Apple Martini Mix to eggs, sugar and butter mixture then turn mixer to low. Add half the dry ingredients to the mixer. Add half of the apple juice. Add remaining dry ingredients and finish with remaining apple juice. Continue mixing until remaining dry ingredients are combined (no more than a minute) being careful not to over mix the batter. Immediately divide batter equally among the 12 cupcake liners. I like to use an ice cream scoop to do this. Helps keep each cupcake uniform size. Bake for 22 minutes or until a toothpick stuck into the middle of the cupcakes comes out clean, with no crumbs. The apple-y scent is so delicious when you open the oven door! It’s so refreshing since a sweet apple scent doesn’t often flow through the kitchen. Turn onto a cooling rack to cool to room temperature. Frost cupcakes and either sprinkle them with the rimming sugar or roll them in it.

Crisco goes awry

Cake decorating homework assignment - Disaster #1





Don't let that deceiving exterior fool you. Much like its maker, there is trouble lurking within...


As some of you may already know I have signed up for a cake decorating class to feed my addiction, and to say that my first assignment did not go smoothly is an understatement. Not that I had trouble following the directions or that it was complicated. Simply that my constant inclination to improve on the perfect went amiss. Why, oh why, am I constantly plagued with delusions of grandeur regarding my baking skills? Clearly I'm a novice, and have no business imposing my self proclaimed creativity on unsuspecting class projects. This poor cake never stood a chance against my ego.


For starters when I went to the supermarket to buy Crisco for my buttercream, they were all out of regular Crisco and only had butter flavored so I excitedly picked up the butter flavor. In my head I had visions of my class cheering me on about how delicious and flavorful my buttercream was, and what did I use, and how did I think of using butter flavored Crisco. I would be celebrated as a genius! I would be the world renowned buttercream queen! I tell you the ego is tricky, tricky thing. Now keep in mind that for my first class project I had to bring in a layer cake frosted in light blue buttercream frosting, representing a pretty sky (we are going to add a rainbow to it in class), and note the color of my cake. Now onto my buttercream debacle.


I open the infamous butter flavored Crisco and much to my surprise it's yellow. Now a more experience baker would have known this, but being the novice baker that I am I had no idea that meant my pretty white buttercream would in turn be yellow as well. So I plop my shortening in with my butter and I begin adding my sugar and instead of pretty white fluffy buttercream, much to my dismay I start to get pretty yellow butter cream. Now alarm sets in as I realize if I add blue coloring to my yellow cake frosting it will turn green! What's a novice baker to do? I had no idea, so i added some cocoa and made chocolate buttercream. Fast forward to assembling my layer cake...





I began by making a dam to hold in the filling just like they showed us in class. As I start to frost my first layer I realize that my buttercream is unusually stiff, and hard to spread and it hits me that I forgot to add additional milk when I added the cocoa so it was the wrong consistency, and it pretty much ripped my cake layer to shreds when I tried to frost it. After much trial and error of removing crumbs and giant cake pieces and filling in holes my first layer was frosted. Just then my ego starts to take over, and I think to myself Wouldn't it be awesome if I added some fresh strawberries to the filling? It would be so impressive, the instructor and my classmates would say "Wow, you are so creative! You really shouldn't be in this beginner's course you are just too talented!".

Then because I can never leave well enough alone, and my inner baking diva cries to be heard i added coconut...

Now I have a HUGE 2" gap, and I'm clueless as to how to fill it and again panic sets in (aside from the cavernous gap note how level my layers are. Ha! I may be a novice, but I have the heart of pastry chef ).

How the hell am I going to fill in this monstrous gap with the unruly buttercream? Damn my stubborn pride. Also I am a bit nervous that I will not have enough to frost the entire cake. So after an hour and half of ripping the cake to shreds with the unforgiving buttercream I did it (as you can see by the initial picture posted above above), and because I deserved it, I ran a victory lap around my dining room table and cheered myself boisterously because I am a baking diva after all.

I wake up this morning and run to the fridge to check on my cake and what do I find? I find my masterpiece sitting in a pool of gooey strawberry juice mess. What kind of craziness is this? What in the world happened? Can you not refrigerate cake with fresh fruit in it? I have no idea what happened, but I'm taking it to class anyway (if it doesn't collapse first having been drowned in evil, evil strawberry goop) and I can only hope that even if my cake doesn't get the acclaimed accolade it deserves it at least survives the day.

Stay tuned for part two of this disaster when I take it to class and attempt to decorate it...

XOXO

Stay sweet;)

Devil’s Food Cake (Literally)
Source: Ghirardelli.com

· 1 1/2 cup(s) Sweet Ground Chocolate and Cocoa (I used Ghirardelli)
· 2 cup(s) flour
· 1 cup(s) granulated sugar
· 1 teaspoon(s) baking soda
· 1/2 teaspoon(s) cream of tartar
· 1/2 teaspoon(s) salt (optional)
· 1 1/2 cup(s) buttermilk
· 1 cup butter, softened
· 4 eggs
· 1 teaspoon pure vanilla extract

Directions

Cake: Preheat the oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.

Unruly buttercream

1/2 c. shortening

1/2 c. butter

1 tsp. vanilla

4 c. sifted powdered sugar

3/4 c. sifted cocoa

3-4 tbsp. milk

1 Tsp. light corn syrup

1 Tbsp. Meringue Powder

Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar, cocoa, and meringue powder on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.

PMS Who? Cupcakes

As I was perusing some of the awesome cooking blogs that are out there, I stumbled upon this masterpiece from the cupcake project for these "Better than sex cupcakes", and I swear I heard the angels in heaven sing a chorus as I gazed upon this beauty. I mean chocolate times five! This woman is a genius! I must promptly start petitioning to have a Nobel prize awarded to her for this stunning creation. I'm a hardcore chocoholic, so when I come across a recipe that caters to my addiction I nearly piss my pants with excitement. I changed it up a bit, and used different recipes for everything, but the original concept is pure brilliance. I mean chocolate cupcakes, with chocolate chips, and chocolate mousse filling, frosted with chocolate ganache and chocolate butter cream frosting! As you can see I messed around with them a bit. Some of them have buttercream frosting on top and some of them have chocolate mousse on top. Also some are filled with buttercream instead of chocolate mousse. I know, I know. I can never leave well enough alone. I cant help it. I'm under the delusional impression that I'm creative so bear with me.

OMG! Look at that creamy chocolate mousse filling! How can you see that and not get light headed and filled with goosebumps from the anticipated ecstasy that is sure to follow?! Though I swear they were so good they made my nipples perky after the first bit, they were NOT better than sex (I just want to know what kind of wackass sex you are having if cupcakes are better than it, but that is another story), hence why I changed the name to "PMS Who? Cupcakes". These cupcakes will leave PMS broken and bleeding in a corner crying for its mama. I am not kidding. They are no joke. Make them for your man, he's sure rub them all over your body and give you fabulous loving that is hopefully much better than these cupcakes;)

XOXO

Stay sweet;)

P.S. My cupcakes were lacking chocolate chips because I forgot to put them in. I was devastated, but they were still yummy, and I plan to make them again very soon.


P.P.S. They were also lacking the ganache that was suppose to frost the top of the cupcakes before the buttercream, but it was late and I was too tired to melt anymore chocolate, but I will make these again and pull out all the stops. I promise.

PMS Who? Cupcakes Part 1- The Ghirardelli Grand Fudge Cupcakes
Source: Ghirardelli.com
Makes approx. 24 cupcakes

3/4 cup(s) Unsweetened Cocoa
2 cup(s) all-purpose flour
1 3/4 cup(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) butter or margarine, softened
1 1/3 cup(s) milk
2 large eggs
2 teaspoon(s) vanilla
2/3 cup mini semi-sweet chocolate chips (I forgot them, but I beg you in the name of all that is holy DO NOT FORGET THE CHOCOLATE CHIPS)

Directions

Preheat oven to 350ºF. Grease and lightly flour baking pans. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt, and set aside. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Stir in chocolate chips. Scoop batter into cupcake cups about 1/2 full. Bake at 350 degrees for 22-25 minutes or until a cake tester comes out clean.

PMS Who? Cupcakes Part 2 - The Ghirardelli Chocolate Mousse
Source: Ghirardelli Semi-Sweet baking chocolate wrapper (yes ghetto I know, but I'm all about convenience, and when I took off the wrapper it was just there begging to be made) Also I had been trying to find a good mousse recipe, and this one caught my eye because it was one of the few where the eggs aren't completely raw which kind of skeeves me out.

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
1-1/2 bars (6 oz.) Ghirardelli Semi‑Sweet Chocolate Baking Bars, chopped

Beat egg yolks in small bowl on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar then beat. Heat one cup whipping cream in saucepan over medium heat inst until hot (do not boil). Gradually stir half of the hot cream into egg yolk mixture then combine back into hot cream in saucepan. Cook over low hear about 5 minutes, stirring constantly, until mixture is blended and thickens. Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled. Beat remaining 1-1/2 cups whipping cream in chilled medium bowl on high until stiff. Mix 3/4 cups of the whipping cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Fill pastry bag.

Filling cupcakes using the cone method (Do not be impressed I just learned about this literally 3 days ago)

Make a small round incision (about 3/4 of an inch) on the top of the cupcake going down into the cupcake in the shape of a cone (like a mini snow cone). Not too far down or you'll get all the yummy cupcake center out. Cut off the end of the cone so that you only have the top of the cupcake left to cover the hole up with. Pipe in chocolate mousse and cover with the left over top of the cone. Don't worry if it looks all beat up at this point. Once you frost them you can't tell the difference.

PMS Who? Cupcakes Part 3 - The Chocolate Ganache
Source: cupcake project
3.5 oz of Semi-Sweet chocolate broken into small pieces
1/3 C heavy cream

Place the chocolate in a small glass bowl. Heat the cream in a small saucepan until it just starts to boil. Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream. While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.

PMS Who? Cupcakes Part 4 - The Chocolate Buttercream
Source: Ghirardelli Unsweetened Cocoa label

6 Tbsp. Butter softened to room temperature

2-2/3 cups Confectioners' sugar

1/2 cup Unsweetened cocoa

1/3 cup Milk

1/2 tsp. Vanilla extract

In bowl, beat butter until light and fluffy. In separate bowl mix sugar with cocoa. Blend sugar mixture with butter alternately with milk, beating well after each addition. Beat until smooth. Blend in vanilla. Fill pastry bag and pipe pretty designs on your cupcakes!

Enjoy!