All posts tagged: Frosting

Buttercream Rose Wreath Cake

In my attempt to push my baking boundaries and try out new methods in the kitchen, I decided that this week I would attempt to make a buttercream flower wreath on top of a cake. For months, years even, I had seen pictures of “3D flower art” and buttercream wreaths on top of cakes streaming across my instagram feed, and every time I would be jealous of the ability and talent that went into making such a thing. It was decided. I was going to attempt to be one of these talented people capable of making buttercream wreaths as well. So I got all my ingredients and prepared to spend my Friday night (yeah I’m cool like that) in my kitchen piping roses to freeze overnight in order to make my wreath cake the next day. I got half way through making my buttercream when I decided that it would be a good time to go into the basement to dig the square parchment pieces and flower nail out of one of my baking boxes …

Ombre Rose Cake

Do you ever needlessly go out of your way to make something more difficult for yourself? Because I just spent four evenings in a row making 66 quarter sized gumpaste roses for no other reason than I felt like making a cake….for myself…. Usually I like to have an excuse–even if it is a light one–such as a birthday or a friend returning from being abroad or a club meeting when I bake things. It makes me feel more justified in spending time and effort on something so extravagant. But this time I just told myself and my family that I was preparing myself for pastry school and looking to update the recipes on my blog and pictures on my business cards. Which I suppose is a valid excuse, but it was also the first of three cakes I planned to make in one week, so then again maybe not so valid. The first round of gumpaste roses actually started so that I could make a video, which I have up on YouTube. Ever since …

Fig, Cognac and Mascarpone Chocolate Cake

This might be hands down the most delicious cake I have ever made. I’m not kidding–who knew a cake could remain so moist (sorry not sorry to you readers who hate that word) even when you abuse it by hacking it to pieces and leaving it on the counter (and by counter I mean the top of my parents washing machine) for several days? This cake withstood such torture and somehow remained soft without being oily and firm without being dry. Perfection. I chose this recipe–initially intended to be cupcakes–because it was my dad’s birthday and the flavors seemed more masculine and adult themed than the more typical pink/girly/fruit explosion cakes that I normally lean toward. But if I am being completely honest I chose this cake because I have been dying, absolutely DYING, to try my hand at sugar dipped hazelnuts, and this recipe seemed like the perfect opportunity. So sorry dad, this cake was 90% just for little old narcissistic me over here! (Though to be fair he did enjoy the cake so …

Irish Coffee Cupcakes

I may have made the best cupcakes in the world. Or I may just be delusional from my nearly four week deprivation of baking anything. Yep, its definitely one of those two things. This semester I may have bit off more than I can chew, taking a full load of classes, working two jobs, carrying out my senior capstone, planning for my future, preparing for my summer internship in Japan, and preparing to study abroad in Korea next year before graduating next May. Looking back I am not sure why I thought this all seemed reasonable, but then again, hindsight is 20/20 right? No matter how busy I got, I knew I had to do something for St. Patricks Day, and luckily for me it fell during a week when one of the schools I attend was on spring break. Knowing that this recipe would have to make up for an entire month of not baking–and not knowing when my next baking fix would come–I knew it had to be epic. I searched and searched …

Chocolate Cupcakes with Buttercream Roses

Yesterday I received a request for cupcakes. As always when I have the beginnings of an idea, I seek the internet gods for some assistance. In case you are wondering how the internet gods respond to my questions, all the answers are on my pinterest 😛 Anyhow, I needed a recipe, and it needed to be something I could begin Saturday morning and be completely finished with by 2:00. Because of my time restrictions, I chose a recipe that was simple but elegant. The chocolate cupcakes are incredibly moist, and everything can be put together in the same bowl, which is great. I think I would change the water in the cakes to coffee, to give the cakes a greater depth of flavor and bring out the chocolate. The buttercream is also very easy, and I would definitely use it again.

Blue Ombre Cake

Last summer I was on a baking spree, and jumped on the chance to try out any recipe. During one particularly proud moment, I agreed to celebrate an occasion (which will remain unnamed for social acceptance reasons) with a cake. A blue cake. Somehow during the baking process, a cake which I thought would be goofy and ridiculous turned out to be classy and beautiful. I was really happy to be able to try out so many new (to me) techniques! You may know by now how I feel about making the same recipe more than once, and how I am always on the lookout for new and exciting things to bake. With this recipe, I used two recipes and a frosting technique inspired by Sweetapolita who happens to be one of my favorite bloggers. I would have to say, I was worried about how well I would be able to pull off this frosting technique, but it went quite smoothly and gave me a lot of confidence to try other techniques in the future.