Trying to make a key lime cupcake. First one was a little strong.
Saturday, February 28, 2009
Sunday, February 15, 2009
Gavin's turning 7 celebrating with Storm Trooper B-day cake
Made a chocolate cake and cut it in the shape of the storm trooper. Made a white cake for the cheek's, forehead, nose. Made home made fondant and dyed areas that needed black and gray. Happy Birthday Gavin!
Thursday, February 12, 2009
Jody's First Cupcake bauquet
Jody first cupcake bouquet and than we practiced with little mini cupcakes
She made the bottom one for her friend Jenn
She made the bottom one for her friend JennWednesday, February 11, 2009
Saturday, February 7, 2009
More Practice with Chocolate transfer
I tempered the chocolate and that keep the chocolate from cracking. Sorry you can't see the design very well. 
Friday, February 6, 2009
Brandi made cupcakes and Birthday cake for her nephew
We made a bonce ball with cup cakes of different balls
Thursday, February 5, 2009
Hi-Hats
Here is the cupcake cut in half you can see how yummy it looksThe insturctions are as follows:
Chocolate Sour Cream cup cake (Makes enough for 12 Big Top cupcakes)
3 ounces unsweetened chocolate chopped
1 C unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 t Salt
1/2 c unsalted butter room temp
1 1/4 c sugar
2 large Sugar
1 t vanilla extract
1/2 c sour cream
1/2 c water
Melt chocolate and set aside to cool. Sift the flour baking powder, soda and salt in a med size bowl set aside. Next beat the butter and sugar until smoothly blended and creamy about 2 min. Stop the miser and scope the sides of the bowl as needed during mixing. On low speed mix in the melted chocolate. On med speed add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and color has lightened slightly about 1 min. Mix in the sour cream until no white streaks remain. On low speed add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake. 350 for 20 min. Cool cupcakes for 10 min in the pan on a wire rack. (Fill the cupcakes with a generous 1/3 c batter to about 1/8 inch below the top of the liner.)
Use a knife to loosen any tops that might have stuck to the top of the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
Make the filling (frosting)
1 3/4 c sugar
1/4 c water
3 large egg whites
1/4 t cream of tartar
1 t vanilla extract
1/2 t almond extract
Put the sugar water egg whites and cream of Tatar in a heatproof container on the top of a double boiler with at last a 2 quart capacity and beat with handheld electric mixer on high speed until opaque, white, and foam about 1 min. Put the bowl over but not touching a sauce pan of barely simmering water (or the bottom of the double boiler). The top container should sit firmly over the pan of hot water; be sure to keep cord of electric mixer away from the burner. Beat on high speed until the frosting forms a stiff peck that stands up if you stop the beaters and lift them out of the mixture. About 12 min. The frosting should register 160 F on a thermometer. Remove the container from the water, add the vanilla and almond extract, and continue beating for 2 min to further thicken the filling. The filling will become firmer as it cools on the finished cupcake.
Spoon the filling in a large pastry bag fitted with a large plain pastry tip or a large plastic freezer bag with 1/2 inch long hole cut in one corner. Leaving a 1/8 inch plan edge on each cupcake pipe a spiral of filling into a 2 inch high cone shaped mound on top of each one using about 1/2 c filling per cupcake. Place the filled cupcakes on a platter and refrigerate, uncovered while you prepare the coating.
Make chocolate coating
2 C semisweet chocolate
3 T canola or veg oil
Melt the chocolate and oil (make sure mixture is cool) Hold each cupcake by its bottom, dip the top of the mound of filling in the chocolate coating, letting any excess drip off, then spoon more coating over the unfilled edge of the cupcake and over the rest of the filling to coat it; none of the white filling should show (you should have some chocolate coating left for another use) Let the cupcakes sit at room temperature for about 15 min or firm the coating slightly. Peel off the paper liners and discard them. (This will make for a smooth chocolate coated edge if any coating has dropped onto the paper liner. Return the cupcakes to the platters and refrigerate for about 30 min to seat the coating, then cover and refrigerate for at least 2 hours serve cold
The cupcakes can be refrigerated for up to 3 days.
3 ounces unsweetened chocolate chopped
1 C unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 t Salt
1/2 c unsalted butter room temp
1 1/4 c sugar
2 large Sugar
1 t vanilla extract
1/2 c sour cream
1/2 c water
Melt chocolate and set aside to cool. Sift the flour baking powder, soda and salt in a med size bowl set aside. Next beat the butter and sugar until smoothly blended and creamy about 2 min. Stop the miser and scope the sides of the bowl as needed during mixing. On low speed mix in the melted chocolate. On med speed add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and color has lightened slightly about 1 min. Mix in the sour cream until no white streaks remain. On low speed add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake. 350 for 20 min. Cool cupcakes for 10 min in the pan on a wire rack. (Fill the cupcakes with a generous 1/3 c batter to about 1/8 inch below the top of the liner.)
Use a knife to loosen any tops that might have stuck to the top of the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
Make the filling (frosting)
1 3/4 c sugar
1/4 c water
3 large egg whites
1/4 t cream of tartar
1 t vanilla extract
1/2 t almond extract
Put the sugar water egg whites and cream of Tatar in a heatproof container on the top of a double boiler with at last a 2 quart capacity and beat with handheld electric mixer on high speed until opaque, white, and foam about 1 min. Put the bowl over but not touching a sauce pan of barely simmering water (or the bottom of the double boiler). The top container should sit firmly over the pan of hot water; be sure to keep cord of electric mixer away from the burner. Beat on high speed until the frosting forms a stiff peck that stands up if you stop the beaters and lift them out of the mixture. About 12 min. The frosting should register 160 F on a thermometer. Remove the container from the water, add the vanilla and almond extract, and continue beating for 2 min to further thicken the filling. The filling will become firmer as it cools on the finished cupcake.
Spoon the filling in a large pastry bag fitted with a large plain pastry tip or a large plastic freezer bag with 1/2 inch long hole cut in one corner. Leaving a 1/8 inch plan edge on each cupcake pipe a spiral of filling into a 2 inch high cone shaped mound on top of each one using about 1/2 c filling per cupcake. Place the filled cupcakes on a platter and refrigerate, uncovered while you prepare the coating.
Make chocolate coating
2 C semisweet chocolate
3 T canola or veg oil
Melt the chocolate and oil (make sure mixture is cool) Hold each cupcake by its bottom, dip the top of the mound of filling in the chocolate coating, letting any excess drip off, then spoon more coating over the unfilled edge of the cupcake and over the rest of the filling to coat it; none of the white filling should show (you should have some chocolate coating left for another use) Let the cupcakes sit at room temperature for about 15 min or firm the coating slightly. Peel off the paper liners and discard them. (This will make for a smooth chocolate coated edge if any coating has dropped onto the paper liner. Return the cupcakes to the platters and refrigerate for about 30 min to seat the coating, then cover and refrigerate for at least 2 hours serve cold
The cupcakes can be refrigerated for up to 3 days.
Monday, February 2, 2009
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