Category Archives: Cakes

Rice Krispie Wedding Cake

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If you want to surprise someone with a cake that looks amazing but really does not take much time–Try this 6-batch, 4-layer rice krispie cake!  Just follow the normal directions for making rice krispies and make about 6 batches. I used 4-tier cake pans (normally for a small wedding cake-The pans are 3-inches deep). Make sure you line the bottom of your pans with buttered parchment paper so you can get them out.  Press firmly with buttered hands to get nice edges. Once they are cool run a knife around the edges and each layer should pop out. Stack all 4 layers and decorate. I decorated with some jumbo bright polka dot sprinkles from Layer Cake Shop. If you have some left over, save them for yourself!-Yum

cool view from the top

cool view from the top

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Vanilla bean cupcakes

Vanillacupcake1I made these for a friend’s retirement. They were very easy to make and beautiful. However, the original recipe from My Baking Addiction included milk. I made them with milk but the crumb was dry. I have swapped out the milk in this recipe for buttermilk, which makes for a nice moist crumb.  I think overall I did a nice job at decorating. I got all of my very colorful baking cups and supplies from my local favorite cake supply store, Layer Cake Shop.

CUPCAKES

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 stick unsalted butter, room temperature
1 1/2 cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

BUTTERCREAM

3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons vanilla extract
24 ounces confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

DIRECTIONS:

1. Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.

2. In a large bowl, sift together the flour, baking powder and salt.

3. In a medium bowl, whisk together the milk and egg whites.

4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.

5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.

6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

FOR THE BUTTERCREAM

1. In a large mixing bowl, cream butter and seeds from vanilla bean until fluffy. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.

2. Add in vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.

3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

vanillacupcake2

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Espresso S’mores cupcakes

oh so delicious

oh so delicious

I made these yesterday for my dear friend and colleague that just got tenure. He and everyone at the party loved them, especially his daughter Maya!  I really liked the graham cracker base and meringue  frosting with the piece of Hershey’s chocolate a dust of graham crackers.

Graham Cracker Base

  • 1 1/2 cups graham cracker crumbs (from 20 squares)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 1/2 cup mini chips

Chocolate Espresso Cupcake

  • 2 cups cake flour
  • 3/4 cup plus 1 teaspoon Hershey’s Dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 3/4 cups plus 2 tablespoons sugar
  • 2/3 cup boiling water
  • 1 tablespoon of espresso powder

Meringue Frosting

  • 6 egg whites
  • 1 1/2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract

Toppings

1 package of Hershey’s chocolate bars (for decoration)

Directions

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Graham Cracker Base

  1. Reserve 2 tablespoons of crumbs to sprinkle on the top later.
  2. Place remaining graham cracker crumbs in a bowl with butter and mix to combine.
  3. Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down with the back of a small cup.
  4. Sprinkle the mini chips on top of the graham cracker base.
  5. Bake for about 8 minutes. Cool.

Cupcakes

  1. In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
  2. Then combine eggs, buttermilk, oil and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Add sugar and mix until combined.
  3. Then add flour mixture. Blend at low and then increase to medium. Beat for 2 minutes until blended and smooth.  Add boiling water with 1 tbsp of espresso powder.  Batter will be thin.
  4. Let batter rest for 15 minutes and stir again gently before using.
  5. Fill liners with prepared crusts three-quarters full with batter.
  6. Bake about 16-20 minutes until done.
  7. Cool in pan for 5 minutes and then remove to a rack to cool completely

Meringue Frosting

  1. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer.
  2. Set the bowl over a saucepan of simmering water without letting the bottom of the bowl touch the water in the saucepan.
  3. Hold the handle of the bowl while whisking the egg white mixture until the sugar is dissolved… about 4 minutes. Then transfer bowl to the stand mixer.
  4. Using the whisk attachment, beat the mixture, starting on low and increasing to high speed. Beat until stiff, glossy peaks form and the meringue has cooled, 5 to 7 minutes.
  5. Add the vanilla and whisk just to combine. Use frosting immediately.

Assembly

  1. Place the frosting in a pastry bag fitted with a Wilton 4B tip.
  2. Pipe high swirls on the cupcakes and brown the meringue using a kitchen torch and serve immediately.
  3. Using a kitchen torch lightly toast marshmallow frosting.
  4. Place one small piece of chocolate on the top and sprinkle with graham cracker dust.
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