Wednesday, March 27, 2013

Easter Cupcakes

A coworker ordered 72 cupcakes to divide between her 4 school aged children's Easter class parties at school. I found inspiration for designs online and by looking at all the Easter merchandise we have currently around the store. We chose 5 designs: a "grass" (tip 233) and "dirt" (crushed Oreos) covered cupcake with jelly bean "eggs", bunny face, chick hatching, dyed eggs, and flowers. I sketched 3 varieties of flowers and 2 varieties of dyed eggs. Due to the time that it took to make them, I ended up only using bunny faces, grass/eggs and the flowers.


































Vanilla Cake
1 cup butter, softened
2-1/2 cups all purpose flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1-1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp clear vanilla extract
1 cup buttermilk

Whisk together flour, baking soda, baking powder and salt. Cream together butter and sugar. Add eggs and yolks one at a time. Add vanilla. Alternatively beat in flour mixture and buttermilk, beginning and ending with the flour mixture until just combined. Use ice cream scoop to divide batter into cupcake tins with liners. Baked at 350 degrees for 20 minutes. Take this recipe by 3 for 72 cupcakes total.

Buttercream Frosting
12 cups powdered sugar
8 sticks (4 cups) room temperature butter
6 tsp clear vanilla extract
4 tbsp heavy whipping cream
food coloring as needed

Mix together butter and sugar in stand mixer for 3 minutes on medium. Add vanilla and cream and beat for another minute. Divide and color. 

3 boxes of 24 each makes 72 Easter cupcakes. 

Sunday, March 17, 2013

Rockin' 1st Birthday: Drums and Guitar



My nephew is turning 1! I'm more than thrilled to make his two birthday cakes, a chocolate electric guitar cake and a vanilla drum cake (8" round). These cakes are covered with buttercream.



Chocolate Cake 
1 1/4 cup sugar
3/4 cup butter, room temp
1 tsp vanilla
3 eggs
2 cups cake flour, sifted
1 tsp baking soda
1/2 tsp salt
1 cup milk
6 oz semi sweet chocolate baking bars, melted and cooled

In mixing bowl combine sugar, butter and vanilla. Add eggs and beat for 1 minute. Add melted chocolate. Add flour, baking soda and salt. Gradually add milk. Prep guitar pan with Wilton cake release. Bake for 30-35 minutes at 350 degrees. I rotate my pan after 20 minutes to ensure even baking. Cool to room temp on wire rack then move to fridge to chill before frosting.




Buttercream Frosting
6 cups powdered sugar
4 sticks (2 cups) room temperature butter
2 tsp clear vanilla extract
2-4 tbsp heavy whipping cream
food coloring as needed

Mix together butter and sugar in stand mixer for 3 minutes on medium. Add vanilla and cream and beat for another minute.




The electric guitar pattern calls for 1 1/2 cup white (thin 1 cup with 1 tbsp light corn syrup), 1 3/4 blue, 3/4 cup light blue, and 3/4 cup black.



Follow the directions and must frost in order. For the areas that are iced smooth, it is harder to smooth them over since you don't want to take a long pass and run the colors together, smooth it as best you can, let it lightly crust over (after a few minutes) then take a non textured/colored paper towel (Viva brand) and lightly press to smooth any stray frosting. 







Vanilla Cake
1 cup butter, softened
2-1/2 cups all purpose flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1-1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp clear vanilla extract
1 cup buttermilk

Whisk together flour, baking soda, baking powder and salt. Cream together butter and sugar. Add eggs and yolks one at a time. Add vanilla. Alternatively beat in flour mixture and buttermilk, beginning and ending with the flour mixture until just combined. Divide batter between two 8x2" pans prepped with cake release and parchment cut to size. Baked at 350 degrees for 25 minutes. 


Buttercream Frosting
3 cups powdered sugar
2 sticks (1 cup) room temperature butter
1 tsp clear vanilla extract
2tbsp heavy whipping cream
food coloring as needed

Mix together butter and sugar in stand mixer for 3 minutes on medium. Add vanilla and cream and beat for another minute. I leveled and frosted the cakes with the buttercream then used Wilton food mist* in blue to spray the sides, while covering the top with a paper towel. *Be sure to cover your work surface with newspaper! Then used the leftover black from the guitar to add the details.

The drum was displayed on a cake stand with drumsticks sitting on the table. 




Saturday, March 9, 2013

Over the Hill

Cake for a birthday.


Vanilla Cake (doubled)
2 cups butter (4 sticks), room temp
3 cups sugar
5 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp salt
4 large eggs
6 egg yolks
4 tsp vanilla extract
2 cups low-fat buttermilk

Mix together flour, baking soda, salt in a bowl. In electric mixer bowl, beat together butter and sugar. With mixer on low, add eggs and yolks one at a time. Add vanilla. Alternate flour mixture and buttermilk. Prep 11x15" sheet pan with cake release. Pour batter into pan, level top and bake at 350 degrees for 35-40 minutes. Invert onto cooling rack. 

Whipped Cream Frosting
4 cups  heavy whipping cream
8 tbsp powdered sugar 
2 tsp clear vanilla extract 

In mixing bowl with whisk attachment, add heavy whipping cream and powdered sugar, beat on medium high speed until stiff peaks form. Add vanilla. Mix until just combined. Use immediately and refrigerate cake after frosted.

Frost cake with the whipped cream. Take a package of Oreos (14.3 oz) and put in blender, blend until smooth and dirt like. Sprinkle oreo crumbs to look like dirt/hills. Pipe borders. Pipe and smooth a tombstone. Pipe on writing. Add gummy worms strategically poking out of the "dirt".