Showing posts with label Cake Love. Show all posts
Showing posts with label Cake Love. Show all posts
Sunday, November 27, 2011
Tuesday, October 18, 2011
{Cake Love} Rainbow Masterpiece!
I have 3 words! Taste the Rainbow! WOW....this is the most amazing cake...I am in LOVE. This masterpiece is by Rise and Shine Bakery via Flickr. Now who is brave enough to replicate this 7 layer giant?! Piece of cake right? LOL. For those of you who are...what an amazing centerpiece for a Rainbow inspired party! For lots of rainbow party inspiration...check out our gallery on Pinterest here!
Friday, April 29, 2011
{Cake Love} Mini wedding cakes + DIY
In love with mini cakes! Great for weddings, and for any soiree! These would look adorable with pink rosettes on a little girls dessert table. This is a very simple and fun project that requires few materials. Use a plain white cake as a canvas for decorations such as these hand-crafted “blooming rosettes.” Bake up tiny french cakes and place citrus hued paper flowers atop for extra appeal. Add ornaments to the cakes by wrapping each in a bold orange ribbon. Adorable...almost to cute to eat.
1. Scissors
2. Card stock (a variety of shades is nice)
3. A Pencil
4. Ribbon (for added décor)
2. Card stock (a variety of shades is nice)
3. A Pencil
4. Ribbon (for added décor)
1. Lightly trace a spiral pattern on a 5″x5″ piece of card stock
2. Cut out the spiral along its lines
2. Cut out the spiral along its lines
3. Simply roll the spiral from the outside until it forms a rosette and pull away the edges to make the rosette “bloom”
4. Cut out leaves for the rosette using green card stock
4. Cut out leaves for the rosette using green card stock
Thanks to Hilton Pittman Photography.
Monday, April 4, 2011
{Cake Love} Holy Sweetapolita! Ruffles + Inspiration + Recipe
When they said Let them eat cake...they had to have been talking about this! Ruffles, Ruffles and more ruffles. This cake in vintage coral is screaming please somebody eat me! This ruffle technique is quite simple once you get the hang of it. You can read more about this technique from Martha Stewart here. If you’re a visual person, you may benefit from, watching a quick and helpful ruffling tutorial on YouTube, done by Melody from Sweet & Saucy Shop in California. This coral inspires old fashioned lazy days of summer. Sitting on the front porch sipping pitchers of pink lemonade with fresh scents of peonies and apricots breezing in the air! What a beautiful centerpiece it would make to a vintage dessert table.
Rich & Dark Chocolate Cake
Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Method:
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
*If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9″ layer.
*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
*boiling hot, moderately hot, and cool coffee, all work well.
Swiss Meringue Buttercream
Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, Make in batches of 3, because it freezes so well and saves time.
Ingredients:
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
Method:
Here’s the recipe:Rich & Dark Chocolate Cake
Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Method:
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
*If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9″ layer.
*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
*boiling hot, moderately hot, and cool coffee, all work well.
Swiss Meringue Buttercream
Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, Make in batches of 3, because it freezes so well and saves time.
Ingredients:
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
Method:
Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Makes approximately 5 cups of buttercream.
YUMMY!
Recipe for Swiss Meringue Buttercream adapted from Martha Stewart
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Makes approximately 5 cups of buttercream.
YUMMY!
Recipe for Swiss Meringue Buttercream adapted from Martha Stewart
Sunday, March 20, 2011
{ DIY } Cupcakes + Mason Jars = Charming
What a fun spin on an old classic. Introducing jarcakes. It seems anything in mason jars comes up charming...how about cupcakes? These are just adorable. Perfect favors for showers, casual weddings or hostess gifts. Bakers twine tied around jar with a wooden spoon finish the look. And as the tag reads...enjoy! Instructables and recipe below!
Start off by making Red Velvet Cupcakes : Paula Deen's recipe is a favorite
Supply List:
Instructables:
1. Batter is ready to be put in cupcake pan
2. Spray the pan with pam and then fill each hole up 2/3 with the batter. Note: Normally you do not use liners, but you could if you want, just pull them off before putting them in the jar.
3. Usually they are done after about 17 minutes in my oven at temperature of 350℉, and I take them out and put them on a wire rack to cool completely.
4. Once they are cool, Slice them in half. You will have a stack of tops and a stack of bottoms.
5. Place one in each jar.
6. Put a layer of frosting with frosting bag.
7. Take the top of the cupcake and place on top of the layer of frosting.
8. Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat.
9. Beautifully frost the top of each cupcake.
10. Cover with lids and package however you like! It will be heartbreaking to eat, as it is so pretty, but it is so yummy!
These could be made with all sorts of cake and topping combinations...sky's the limit! Although there is something lovely about Red Velvet. Stay tuned in the coming weeks...as I walk you through the lovely art of whoopie pies + DIY gift presentation! Great for hostess gifts or for a special teacher...as I made for my children's teachers at Christmas.
Thursday, March 17, 2011
{ I LOVE CAKE } PRETTY + CAKE LOVE
Cake Love. Delicate beauty like ruffles and lace on a vintage garment or wedding dress.
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