The Inside of a "Tasting" Cake

Like all girls, I grew up planning how my wedding would look in my head.  I would wear a huge white princess gown and glass slippers as if I were one of the characters from a fairytale.  Let’s just say as I got older my wedding visions changed along with me.  There were even points where I simply wondered will this wedding thing ever happen? 

I have been to many weddings and seen the stress the bride goes through to make it an “event to remember”.  To me it seemed they spent most of the evening saying hello, thank you and making small talk with guests they barely knew.  All that money spent on a party for people I really don’t know, not for me.

I chose a much different route – quick vows witnessed by actual people in my life and then a party with great cake and food to follow.  My mother made all the food, dad picked the wine, my sister baked an incredible cake, and my best girlfriend took the pictures.  Although not that grand of an event, I feel it was something that created a memory for my friends and family.       

Cake Tasting Ingredients

Over the past few months of writing this blog I have become increasingly more busy making cakes and other confections for people.  I was approached with the offer to do a wedding cake for a friend’s sister.  I was excited and terrified thinking about taking on this colossal effort.  Unlike my wedding, this wedding has somewhere between 250-300 people attending.  That is a whole lot of cake!

I spoke with the bride over the phone about her vision, and what she likes and doesn’t like.  I suggested a few ideas from my head and then we set a date for a cake tasting.  I have no personal experience with the concept of cake tasting, so I did some investigating.

Some bakeries you must schedule an appointment and pay a fee refundable upon ordering.  I have also heard of mass tastings held by bakeries in house or at bridal fairs allowing many to taste their confections. 

Typical me, I chose to be different.  I wanted to give her three 3 inch mini layer cakes. Me and my big ideas, ugh!  

Three Mini "Tasting" Cakes

This proved to be more of a learning experience and a lesson of what not to do.  Let’s just say, I bit off more than I could chew and had lots of leftover cake. 

The cakes did taste wonderful, of course, but after all the time baking, cooling, and cutting I didn’t have the time to make them works of art like I had planned.  This however, was a cake tasting, and taste prevailed…I got the job!  Now the work can begin…

In order to keep the brides selections and plans confidential – I am not going to disclose any flavors or recipes.  Let’s just say I am very excited about what she decided on!  Look for upcoming posts on this cake adventure…

Chocolate Cupcake with Cream Cheese Frosting

Some think Memorial Day Weekend is time to relax, I feel the opposite.  No rest for the Cake Lady!  Grandma Marion is turning 87!  Holy Moley!  My family and I spent our relaxing Sunday celebrating Grandma’s birthday and putting in my mother’s garden. 

I love Sunday’s at my parent’s house, they just feel good.  Growing up, my sister and I spent every Sunday at my mom’s parent’s house swimming with our cousins and then having a huge feast towards the end of the day.  Thinking about it brings a smile to my face. 

Another thing that brings a smile to my face is Grandma Marion.  Chocolate is the way to her heart so I baked her some extra large chocolate cupcakes with cream cheese frosting…YUM!  Once again, Ina Garten provided me with a great recipe which I swear by – Beatty’s Chocolate Cake. 

Chocolate Cupcake Batter

The cake comes out just the right, great texture and the perfect amount of chocolate.  Cream Cheese Frosting, who doesn’t like that?  Simple and easy, plus it compliments the chocolate oh so well. These chocolate cupcakes are sure to be crowd pleasers.

More Chocolate Cupcakes with Cream Cheese Frosting

Cream Cheese Frosting

What You’ll Need:

• 1 8oz. package of cream cheese (not whipped)
• 1 stick unsalted butter
• 8oz. powdered sugar
• 1 teaspoon vanilla

Directions:

 1.) Make sure cream cheese and butter are room temperature. Cream butter and cream cheese together until smooth. Add vanilla, blend. 

2.) Slowly add powdered sugar and blend until smooth.  Quick note; this is not a stiff frosting and does not pipe well.  I use this frosting for cupcakes and simple cakes…Tastes great!

Grandma Garretson's Chocolate Cake in Cupcake Form

I love receiving recipes – so of course, I was pleasantly surprised when my sister in law, Geri, sent me the recipe for her grandmother’s chocolate cake. 

My sister came over to help me prepare the cake – we decided to make an evening out of it.  We called this evening a  ”study in gum paste” since we were going to decorate the cupcakes with gum paste flowers. 

The evening started with a quick trip to the local Hobby Lobby for gum paste making tools.  Cupcake wrappers, gum paste mix, gel food coloring, and a set of gum paste tools and we were out the door.  I already had the gum paste flower cutters from a previous occasion.

Then, off to the local grocery store for snacks and wine – yes, I did mention we made an evening out of it

Wine of the Evening - Oberon

Once we were home, Jody began preparing the cake batter, which we must note, turned out very thick – almost similar to a brownie batter.  We decided to do cupcakes instead of cake, since cupcakes are so much cuter.   

Very Thick Chocolate Cake Batter

We smoothed the batter out with a spatula – then into the oven.  At that point, I was already working on mixing up the gum paste.  I have worked with gum paste in the past, but had forgotten how labor intensive it really was.  We dyed it four colors with the gel food coloring – green, two shades of blue and an orangey-yellow. 

Colored Gum Paste

Jody then prepared the icing for the chocolate cupcakes that were now cooling on the stove.  This icing comes out very shiny – similar to a ganache.  The end result is a very delicate looking cupcake.    The chocolate cupcake was very chocolatey and very tasty, and suprisingly moist for how thick the batter was.  If you are a chocolate lover, these are for you.

Overall, we found that working with the gum paste was harder than we expected…but as you can see from the photos – they were adorable.  I have a new appreciation for gum paste or sugar flowers – it truly is an artform.

Thanks again Geri for sending me this recipe – we are sure it will be enjoyed by many.

Gum Paste Flowers on Chocolate Cupcakes

• 1 3/4 cups sugar
• 2/3 cup butter
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• 1 cup buttermilk
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. boiling water
• 1 cup cocoa

Directions: 

1.) Mix sugar, butter, eggs and vanilla in a large bowl until blended.

2.) Add flour, buttermilk, soda and salt. Mix well.

3.) Combine the boiling water and cocoa in a separate bowl. Add to large bowl and mix.

4.) Spoon cake batter into cake pans. Cake batter with be thick, so you will need to smooth it out with a spatula.  Bake at 350 degrees Fahrenheit until a toothpick comes out clean in center. For cupcakes, our cook time was about 15  – 18 minutes.

• 1/4 cup butter
• 1/4 cup milk
• 1 cup sugar
• 1/2 c. cocoa

Directions:

1.) Combine all ingredients in a saucepan.

2.) Place on med heat until it comes to a boil. Let boil for one minute.

3.) Spread on top of warm cake.  Decorate how you like.  Enjoy!

Our Cute Flowered Cupcakes

Cookies and Cream Cupcakes

Who wants a cookie?  I do, I do!  No one ever turns down cookies at my house.  The boys have been giving me plenty of great ideas when it comes to new and creative cupcake flavors.  Not only that, but they have become my ultimate taste testers.  I am honored when they ask me to bake for class room parties…simply because it gives me a chance to show off! 

Today’s challenge was to incorporate that classic combo, cookies and cream.  I must admit it was easier than I thought.  I took a classic white cake recipe and added a bit more fat (sour cream) and crushed up chocolate sandwich cookies.  Simple white buttercream frosting tops them off and half of a cookie to give them a bit of crunch.

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Giant Sandwich Cookie Pan From Williams Sonoma

I love new kitchen gadgets, so of course I absolutely love these giant sandwich cookie cake pans from Williams Sonoma.   I first discovered these on Baking Bites, a great site BTW.  Yum…a cake that tastes like a creme filled chocolate cookies and looks like one too,  on the recipe hunt now.  I think I know what Jody is getting for her birthday .

French Toast and Bacon Cupcakes

You’ve heard the expression, “everything is better with bacon” – well, who knew that this included cupcakes.  Frankly, I don’t believe I have ever met a person who can resist the magical powers of bacon.  The scent, the flavor, just thinking about bacon makes my mouth water.  It’s funny how bacon plays well with so many other flavors and types of foods. Bacon can instantly take the everyday sandwich or salad to a new level.  Bacon wrapped steak, scallops, chicken livers, or dates…the possibilities seem to be endless.

Anthony Bourdain’s show “No Reservations” on the Travel Channel did a episode on Portland, Oregon.  Voodoo Doughnut was a strange local shop that specialized in unique donuts, one being a maple cream stick with crisp bacon.  This is where the idea of the French Toast and Bacon Cupcake was born.  Savory and sweet work so well together, and since I already drown my bacon in maple syrup, why not?  Cinnamon, nutmeg, and a bit more vanilla are the key extras in this yellow cake recipe that give it a French Toast feel.  I should note, these cupcakes smell amazing while baking!

I whipped up a Maple Buttercream to frost them with and finished them with the crown jewel…crispy bacon.  For aesthetics I left the bacon in one piece, but would prefer it crumbled for easy eating!  Enjoy!

French Toast Cupcakes

What You’ll Need:

• 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
• 1 cup sugar
• 1 1/2 cups cake flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup milk, at room temperature
• 1 ½  teaspoon vanilla extract
• 1 teaspoon fresh grated nutmeg
• 1 teaspoon cinnamon
• 3 large eggs, at room temperature, separated
• Maple Buttercream Frosting, recipe follows
• Crisp Bacon
• Equipment: A six cup jumbo muffin pan or 12 cup regular muffin pan

French Toast and Bacon Cupcake Ingredients

Directions:

1.) Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.

2.) In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

3.) Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

4.) Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

5.) Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.

6.) Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.

7.) Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

8.) Remove the cupcakes  from the oven and cool completely.

Maple Buttercream Frosting
Yield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes

What You’ll Need:

• 2 Sticks unsalted butter, at room temperature
• 2 3/4 cups confectioners’ sugar
• 2 teaspoons heavy cream, at room temperature
• 3/4 teaspoon maple extract

Directions:

1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Crisp Bacon

Bacon works well for me baked in an oven at 425 degrees on a baking sheet lined with parchment paper.  Bake 12-15 minutes, drain grease, and bake another 5-7 minutes or until crisp.  You can do it in a pan as well.

Finally – Frost the cooled French Toast Cupcakes with the Maple Buttercream Frosting and top with a Crisp piece of Bacon!

Inside of a French Toast and Bacon Cupcake

Afrin Nose Spray Cake

My girlfriend Vicki has a love affair with Afrin Nose Spray, let’s just say they’re stuck like glue.  I thought it would be funny to present her with one giant Afrin shaped cake…for the ultimate relief!  

I used a 9×13 pan to create the body of the Afrin Nose Spray.  After frosting the cake I proceed to cover it in white fondant.  I created the tip of the spay bottle out of the remaining fondant and used a bit of gum paste to detail the rest of the nasal tube. 

With a toothpick I mapped out where I would paint the details on the base if the cake.  I used gel food coloring as paints for the cake  and a bit of shimmer to give it that pearly shimmer!  The cake was hilarious and Vicki loved it!

Yellow Cake

What You’ll Need:

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract  
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk

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Bluebird Cupcake

This year while scrolling through Martha Stewart’s website I came across the cutest baby bird cupcakes.  I immediately knew I was going to make this for Easter Sunday.  What better than baby birds in a toasted coconut nest to represent Sping and the Easter holiday. 

I chose a very basic Yellow Cake for the cupcakes and used my favorite Swiss Meringue Buttercream.  Martha’s served only for inspiration, the recipe and technique were all mine. 

I used disposable piping bags for the frosting and just cut the tips off at different points in order to get different thicknesses.  The nest was a simple circle of frosting with and extra layer to give it height. 

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Nurse Cake with Gumpaste Stethoscope

This cake was created for a girl who recently passed her nursing exam. I was concerned this cake wouldn’t come out all that well due to the fact it was last minute.  However, I am coming to realize some of my best work is spur of the moment.

This time around  I decided I would try my hand at decorating with gum paste. The nurses cake is decorated with several “nurse related” items.  The stethoscope, pill capsules and bandages are made out of gum paste.  I baked a very basic 1-2-3-4 cake and filled it with apricot.  The frosting, swiss meringue buttercream, is my all time favorite!  All in all I think the results were good!

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Red Velvet Cupcakes

Red velvet has always been a mystery to me. As a child cake came in four flavors; White, Yellow, Chocolate, and Marble.  Today it seems every time I turn around there is a new, hot cake flavor.

For the past couple years I have seen many articles, programs and recipes featuring Red Velvet Cake, but I never bothered to make it.  Is it Chocolate?  Is it a White cake with a deep red coloring?  I decided that I would do some recipe research prior to baking.

There are a few common ingredients with Red Velvet; buttermilk, cocoa, and red food coloring. After looking over about a dozen recipes I decided to use Martha Stewart’s Red Velvet cake recipe. I did substitute regular buttermilk for the low fat kind (I like full fat everything in baking).

Overall the recipe was relatively simple and the result was wonderful. The flavor is definitely not white cake nor is it a chocolate. Instead it had a almost sweet tanginess to it with a hint of cocoa…very appealing. I topped each cupcake with a marshmallow, cream cheese buttercream and a couple of fun jimmies.

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Marshmallow, Cream Cheese Buttercream

What You’ll Need:

1 Stick unsalted butter (room temp.)
8oz. Package cream cheese (room temp)
8oz. Marshmallow fluff
1tsp. Vanilla
1lb. Powdered Sugar

Directions:

1.) Cream butter, cream cheese, and marshmallow together until smooth.

2.) Add one tsp. vanilla and blend in.

3.) Add powdered sugar a bit at a time.  Blend until smooth.

4.) Add festive jimmies or sprinkles – this is optional.