Hazelnut-Almond Dacquiose

Pin It

So it's been a while since I've put up a post... To my defense, AP testing and finals had me pretty busy for the past couple of weeks. Study, eat, study, sleep, study. That was my routine as the year came to its end. Worst, most stressful year of high school is over with though! Time to enjoy summer vacation! 

Piped meringue on my fantastic silpat mat!

I went fancy on this baking project this time. Dacquoise? I can attempt to pronounce that in a French accent and completely butcher it. I can also pronounce it with a mixture of my parents' accent and my regional accent to get a laugh out of my sisters. Either way, it's a delicious meringue dotted with nuts (almonds and hazelnuts in this case). 

Referring to the picture right above, this dessert is make of three layers of crispy dacquoise, one layer of creamy bittersweet ganache, one layer of espresso buttercream, and then drenched in even more ganache to finish it off. The epitome of decadence. 

On a side note, I'm tempted to make my own vanilla extract. The only problem is getting a hold of some vodka... Buying pure, quality vanilla extract is very expensive. A minimum of $7.00 a bottle is too much to handle. 

Good chocolate is key to luscious ganache! DO NOT use chocolate chips!

This cake had me tied up in the kitchen for a while. This is not necessarily because the technique utilized is inherently difficult, but because I'm a perfectionist. I did the meringue threes times. The first time I greased the silpat mat as directed in the directions, and the dacquoise just spread out too much. The second time the meringue got just a little too toasty, borderline burnt. Third time is definitely the charm. 

Because I'm quite certain it's illegal to redistribute the recipe I used, please check out the Flour Bakery cookbook by Joanne Chang. You can find it on amazon and probably your bookstore. It has a multitude of recipes with thorough instructions. My only complaint would be... not enough pictures! I am always on the hunt for good cookbooks that have pictures for every recipe. 

My few tips for this recipe:

1. Try to use a silpat mat for the meringue and do not grease it. They layers peel off easier.
2. The buttercream requires you to pour hot sugar into whipped eggs. I set my eggs over a pot of simmering water to bring them up to a lukewarm temperature. It your eggs are cold, the sugar will harden immediately and you'll be stuck with candied whisks and soupy eggs:( No good.

Baking With The Sis: Neapolitan Cupcakes

Pin It

My sister is on her Spring break, so she is back in town! Mid April is an odd time to schedule break though, but I guess that's the way dental school rolls. None of my sisters' spring breaks coincided with mine. Sad.

When my sisters were younger, my dad used to buy neapolitan ice cream for them to eat. I however only remember him buying french vanilla ice cream. What made it special was sprinkling Rice Krispies on top to get that crunchy texture along with the silky smooth ice cream. Is that a weird combination? I just know it's one of my more vivid memories of my childhood. Of course what I remember the best deals with food. 

I have attempted to bake with my sister several times in the past. Yet, each project has gone terribly wrong. We made chocolate cookies that came out of the oven deformed, mangled, crunchy, and just bad. They looked like amoebas. We tried making buttercream together. Who knows what went wrong there. The frosting was curdled and lumpy. Today we made cupcakes and aside from this batch, they puffed up, sunk, and spread into amoebas in the cupcake tins. Come to think of it, whenever we need to refer to one of these baking endeavors, we just need to say one word: amoeba.

I must give her credit for the piping of the frosting on these cupcakes though. She did a fine job. She was able to utilize my brand new french piping tip. It is so pretty!

Below is the recipe for the buttercream frosting that literally tastes like strawberry ice cream. I ended up mashing the frozen strawberries with a fork instead of whipping out the food processor so that there were bright red speckles throughout. The cake itself is half chocolate cake, which you can find the recipe here, and the magnolia vanilla cake, which you can find a reference to here. I normally hate confectioner's sugar frostings because I find them grainy. However, I find that you just need to beat the frosting for a very long time so that it gets smoother, fluffier, and creamier. Enjoy!

Whipped Strawberry Frosting
From Sweetapolita
INGREDIENTS

• 3 sticks + 2 tablespoons butter, room temperature
• 4 cups sifted confectioner's sugar
• 1 tablespoon milk
• pinch of salt
• 1 1/2 teaspoon vanilla
• 3 tablespoons strawberry puree, made from frozen strawberries

DIRECTIONS

1. Beat the butter on medium speed of a mixer until pale and fluffy. Roughly 8 minutes.
2. Turn down the speed to low and dump in the rest of the ingredients except for the strawberry puree. Beat for one minute, and then increase the speed to medium again for 6 minutes so that the frosting becomes very light and fluffy.
3. Add in the strawberry puree and beat to thoroughly combine. Use immediately. 

Rose Cherry Pistachio Cake

Pin It

This week's inspiration was one of the new Quaker oatmeal flavors: cherry pistachio. Talk about yum. I also make a box shaped cake. Creative adjectives are not coming to mind. Though, I employ much effort to state that I do believe the structure gives this cake more elegance. Sharp, crisp, clean.

I initially wanted to post this cake last weekend, however catastrophe struck and the cake was a mess. Who knew you could ever have too fluffy of a cake? The layers I baked simply fell apart in my hands. Sad because it did taste good. Sad because I spent so much time whipping up the batter. Sad because the pistachios cost me $14.99 a pound... Back to the farmers market I went so I could post these pictures today. It's been a while since my last post about those strawberries and cream scones. I am determined to keep up with this blog!

I love the color green, perhaps that's why I love pistachios!

I also had to brainstorm what design I wanted to decorate the cake with. I ended up jet doodling sketches of this cake curing calculus. I kid you not, the guy to my right was just doodling memes while the guy to my left checked out into la la dreamland for the period. Within my vicinity I was the most productive. No worries, I will hop right onto calculus studying this weekend!

The funny thing about this cake was that I thought I would have saved money by buying pistachios and shelling them myself. I bought a jar for $5.00 and to my dismay the shelled pistachios fill up a quarter of the volume of the container. Talk about a moment of utter despair when I just stared at the bowl of shells and then the pathetic jar of pistachios. Words of advice, just buy unsalted shelled pistachios. Save yourself the anguish.

This cake has fine crumb almost like a chiffon, but it is also dense. The pistachio flavor came out well, and the green hue is simply delicate. The cherries added a bit of tartness and the rose added a hint of a floral note to tie it all together. I also used the delicious buttercream frosting from Cherry Choc Cupcake. I posted the scaled down version I used below using marscapone, but definitely check out her post. This was definitely a fun cake for me to make despite the bumps in the road. Enjoy!

Pistachio Chiffon

Yields one 20 x 16 inch jelly roll pan

INGREDIENTS

• 120 grams cake flour
• 160 grams sugar
• 50 grams finely ground pistachios
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 egg yolks
• 1/3 cup water
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 4 egg whites
• 3/4 teaspoons cream of tartar

DIRECTIONS

Preheat oven to 325 degrees fahrenheit

1. Combine the flour, sugar, pistachios, baking powder, and salt in a large mixing bowl.
2. Whisk together the egg yolks, vanilla, water, and melted butter. Pour this liquid into the dry ingredients and whisk to combine.
3. Put the cream of tartar into the egg whites. Beginning on low speed of a mixer, beat the egg whites. Increase the speed gradually to obtain soft peaks.
4. Fold the egg whites into the batter in 3 additions. Pour into a parchment paper lined pan and bake until golden. Roughly 15 minutes for a 20x16 inch jelly roll pan.

Marscapone Buttercream

INGREDIENTS

• 1 cup sugar
• 2 1/2 tablespoons flour
• 2 tablespoons cornstarch
• pinch of salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 oz marscapone
• 2 sticks unsalted butter, room temperature 

DIRECTION

1. Whisk together the sugar, flour, cornstarch, salt, and milk. Pour through a sieve to get any chunks out, and cook the mixture over medium heat, stirring constantly until it becomes thick. Allow to cool to room temperature.
2. On medium speed of a mixer, beat the cooked milk mixture for a few seconds, and then begin adding in the butter a few tablespoons at a time. Once all the butter is incorporated, add in the marscapone.
3. Beat the buttercream until fluffy, and then add in the vanilla. Use immediately.
4. To get the cherry rose filling, add in some finely chopped dried cherries and a drop or two of rose essence depending on how you divvy up the frosting.  

Cute Critter Cupcakes

Pin It

Spring is officially here! It's been inexplicably warm lately. Scratch that, sweltering. Both Thursday and Friday emulated the heat of summer. Imagine two straight hours of class at high noon sitting under the beating sun... in jeans! Sweat fest much. Where are the drizzles of rain, the light breezes, the crisp air?

The panda freaks me out a bit... My mom though it was cute though!

On the bright side it is Spring break, which means plenty of time to relax, study a bit, and catch up with old friends. Of course I'm going to bake like a maniac. I'm thinking strawberries and cream scones tomorrow morning. Peaches and cream? We'll just see what flavor I am craving when I wake up.

This is NOT the cupcake recipe below, but the first recipe I tried had an interesting method of crumbling butter into the flour to make a sandy mixture. Unfortunately these cupcakes collapsed:(

I am obsessed with the Draw Something app for the iPod touch/iPhone. It is the new Words with Friends and it has swept the nation it seems. I think what makes it so entertaining is the fact that you can watch the process of the person drawing the word. My sister had to draw the word "pregnant". At first it looked like an alien parasite in someone's belly, and then it looked like a spider hugging a person. That sense of satisfaction when the epiphany strikes you makes the game worth while. It's worth it even if you get stuck staring at the screen, rotating the iPod because you think if you look at it from another angle the amoeba looking doodle will start to resemble something. HAHA. 

These cupcakes took forever. Surprisingly not as long as the cupcakes from my cupcake wars battle earlier this month. I bought gel food coloring and that made the colors very vivid without altering the texture of the buttercream one bit. Using fondant or modeling chocolate probably would have been the easier route to make the facial features, but unfortunately I had neither on hand. I just stood in the kitchen for two hours smoothing out the buttercream. It was well worth it. The little chuckle my dad gives me as he walks by my baking projects is the seal of approval of mission adorable/cute accomplished.

Pretty pink tissue paper flower I made

Try out the recipe below! The little chickadee would be perfect for Easter, the puppy for a birthday party, and well the panda is just random quite honestly. The cupcakes were absolutely delicious. One of the best yellow cake recipes I've made. Use any vanilla buttercream you desire, but I do recommend using one that does NOT crust, unless you are a lightning fast froster/decorator. The ears are simply sliced marshmallow pieces frosted in the buttercream. Enjoy!

Classic Yellow Cake

From The Smitten Kitchen

Yields 12 cupcakes

INGREDIENTS

• 240 grams cake flour 
• 1 teaspoon baking powder 
• 3/4 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/2 cup unsalted butter, room temperature
• 200 grams sugar 
• 1 teaspoon vanilla 
• 2 eggs 
• 1 cup buttermilk

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit

1. Sift together the flour, baking powder, baking soda, and salt into a bowl and set aside.
2. On medium speed of a mixer, cream together the butter and sugar until light and fluffy. Add in the buttermilk and vanilla. It will look very curdled at this point.
3. Add in the eggs one at a time. 
4. Mix in the flour on low speed in three parts. Be careful not to over mix. Spoon into cupcake liners until 3/4 of the way full and bake for 15-20 minutes or until golden brown. 

Spring Fever Birthday

Pin It

The layers in this cake are the best looking ones I have ever made. So crisp!

I have yet to bake anything truly decadent. Something so sweet that it makes you feel guilty just looking at it. Chocolate and vanilla seemed like a fitting combination that would satisfy my craving for pastries. This can also serve as my one year anniversary celebration cake for Rummy Tum-Tum, though I am about one month late on that. How could I have possibly skimmed over such an important landmark!? Next year I'll be prepared to throw some confetti and blow up some balloons on the right day. The epiphany struck me as I was making the batter, so I took the initiative to decorate it. I also have terrible spring fever, so I went bold with the colors! Vibrant red was just calling me. I want to see the flowers bloom and warm weather to bathe in! Winter wasn't at all harsh this year, but I am antsy for the change of the seasons.

I initially wanted to have 8 layers in this cake, but there were so many crumbs after leveling the cakes off that I had enough of it. I despise crumbs. They're so pesky to wipe off the counter, and the world simply ends when they mix into the buttercream!

Surprisingly, this cake had me tied up in the kitchen for less time than the cupcakes last week. Check those out here! Basic cake and buttercream, with a little love and attention, can be transformed and molded into a slightly extravagant dessert. You literally dump all the cake components into a bowl, mix, and bake. Simple as that. 

The school club I'm in is very big on helping the community, so we handed out sandwiches to hobos near the school during this week's meeting. It's amazing how appreciative they were to receive organic, all-natural, whole grain peanut butter and jelly sandwiches. It seems as if everyone at school and the city are health nuts. There is a health food store on every block it seems. We not only gave the homeless people food, we gave them a nutritious and heart healthy supplement to their day. I also still can't believe I only have 3 months of school left. This year went by so fast! High school memories will soon be replaced with the experiences of college. Hurray!

I wish I could have blown out the candles on a cake like this when I was younger. So much nicer than those scary barbie cakes from Wal-mart. They're terrifying. Why kind of baker contrived this idea? Why kind of kid begs their mommy for a piece of cake with a plastic doll shoved into it? It's almost as creepy as those people who order custom cakes sculpted in the shape of their dogs. When you eat it, you have to cut into it, so essentially you're carving your dog up and consuming it with a sheepish grin because the cake tastes good. Or cakes that have family pictures printed on them. That's disturbing too. Imagine a little kid saying, "Look mommy, I'm eating Aunt Suzy's eye!" I shall not judge though. Eat whatever shape, size, or type of cake that floats your boat, but please just eat cake that tastes good! Enjoy!

Decorating Tutorial

• You'll want to fill and dirty ice your cake. Then go back with another layer of buttercream to create a smooth surface.
• Dye the remaining buttercream any color that your please, and then transfer to a piping bag with a round tip.

• Starting from the edge, pipe dollops equal in size. Then take an off set spatula or a spoon, and with a sweeping motion, smooth the mounds of frosting. 

• Continue piping concentric circles of frosting and repeating the process above until you reach the center. 

Rich Chocolate Cake
From Sweetapolita
INGREDIENTS

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup 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

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit

1. In bowl of electric mixer, sift all dry ingredients.
2. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed. It will be liquidy.
3. Pour batter in pans lined with parchment paper and bake until toothpick inserted in the center comes out clean.

Easy Vanilla Buttercream

From Magnolia Bakery
INGREDIENTS

• 4.5 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. In a medium saucepan, whisk together the flour and milk until smooth. Over medium heat, and whacking constantly, cook until the mixture becomes thick and begins to bubble. Cover surface with wax paper and allow to cool to room temperature. 
2. In a large mixing bowl, beat butter until smooth and creamy on medium high speed. Gradually add the sugar, and beat until fluffy. Add in the vanilla and beat well.
3. Add in the milk mixture and continue to beat on medium high speed until smooth and whiter in color. Cover and refrigerate for 15 minutes. Use immediately. 

Pseudo Cupcake Wars

Pin It

As a food fanatic, I love to watch Cupcake Wars on the Food Network. The fear of the cupcakes baking and cooling before that dreaded timer ticks down to zero gets my adrenaline going. Will she swirl on the frosting in time? Will she sprinkle on the garnish before time is out? Will that third cupcake make it onto the plate? There is as much action on that show as there is on a football game. Okay, I am pushing it, but Cupcake Wars is one entertaining creation of cable t.v.

This "episode" of Cupcake Wars entails the following:

The theme: cupcakes mom and dad would like to eat (LOL, that was my sister's genius right there)

The competitor: my sister (Hi buddy!)

The prize: grounds for gloating and tasty cupcakes to consume (You're going to be annihilated.)

I do have one griping complaint about the show. No I lie, two. First off, I despise how they are so concerned about the extremity of elaborate decorations. I would rather have mouth watering, tasty, and scrumptious cupcakes than glammed out pastries that taste mediocre at best. If cupcakes were baked to be admired and not eaten, let's just make cake batters out of sand and dirt. Second, I get enraged when that one French judge criticizes contestants who make red velvet cupcakes because he has a deep-rooted grudge against red velvet. Let's not completely eliminate a contestant because they made a southern classic.

The region I reside in is known for its wacky weather. This is exemplified by this afternoon's walk to my car after school. I only have to walk two blocks. In those two blocks, those 3 minutes, I encountered a plethora of climates. The sunshine was beating down as I exited the school. Crossing the street the sky suddenly darkened. Seconds later I was walking against a sudden gust of wind and snow. By the time I reached my car, the sun emerged again from the... blizzard? Snowstorm? Mother nature's temper tantrum? I am still in dismay. 

I've been catching up on watching the Big Bang Theory, and I simply have died and then been resurrected by the humor that is Sheldon Cooper. My favorite moments are when he is in the ball-pit trying to make carbon molecules by meticulously sorting the "carbon atoms" and then Leonard who catches him in the act, has to jump in to take him out. Sheldon then plays catch me if you can, popping up to the surface sporadically shouting, "Bazinga!" Or when Sheldon thinks his appendix is about to burst, and he wakes Leonard up in the middle of the night panicking and moaning hilariously. Turns out he just needed to fart! 

Now I present to you my cupcakes for the Cupcake Wars. If I were on the show, my decorations, or lack there of, have already rendered me a failure. They taste good and that's all that matters. You can go far with one massive batch of buttercream and two batters. I need to start handing out these cupcakes to my friends and neighbors before I start spiraling into a sugar coma. I only posted the buttercream variations because you can use any chocolate or vanilla cake recipe you want. Enjoy!

A vanilla buttermilk cupcake speckled with blueberries, lemon blueberry swiss meringue buttercream, topped with a fresh blueberry

A vanilla buttermilk cupcake with mango bits, peach swiss meringue buttercream, topped with a sort of random sprig of mint and a sliver of dried mango 

A chocolate buttermilk cupcake, coffee swiss meringue buttercream, drizzled with ganache

Swiss Meringue Buttercream

Yields 3-4 cups

INGREDIENTS

• 113 grams egg whites
• 200 grams sugar
• pinch of salt
• 2 1/2 sticks butter, room temperature, cut into cubes

DIRECTIONS

1. In a large bowl, combine the egg whites, sugar, and salt. Place over a pot of simmering water to create a double boiler. Whisk continuously until the mixture reaches 140 degrees Fahrenheit.
2. Take of the heat, and using a mixer on medium high speed, beat until stiff peaks have formed and the bowl is cool to the touch. 
3. Add in the butter several cubes at a time until it is all incorporated. If curdled, just keep beating and a smooth, glossy buttercream will form. Divide the batch into thirds to proceed with the variations below.

Coffee

• 1 teaspoon instant coffee granules
• 1 teaspoon water

• Dissolve the coffee in the water. Beat into the buttercream. 

Lemon Blueberry 

BLUEBERRY PUREE

• 1/4 cup blueberries
• 1 teaspoon sugar
• 1 teaspoon water

1. Combine all the ingredients in a saucepan, cook over medium heat until the berries burst and a syrup has formed. Strain through a sieve and allow to cool.

• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon extract

• Beat in all the ingredients plus the puree into the buttercream. 

Peach 

• 3 tablespoons peach jam

• Beat in the ingredients into the buttercream. 

♥Valentine's Day♥

Pin It

Remember handing out your valentines to your classmates in elementary school? If I could go back, I would pass out these cupcakes instead of those candy hearts with the printed messages like "I luv u" or "Be mine". Admit it, they are kind of gross unless they are the sweet tart flavored ones. Otherwise they're chalky and crumble in your mouth, but not in the good way.

I'm not too big on the Valentine's Day craze. However, I enjoy reading the hallmark cards at the grocery story while I smirk and cringe at the same time. Who comes up with the stuff that is written on these cards!? Romantic? No. Cute? Ehhh, depends. Hilarious? Yup. I won't be the love killer, so here's one of my new favorite songs and it fits the Valentine's Day feeling... sort of. It depends on what context you put the lyrics in. Haha, you'll understand once you watch the video. My sister introduced me to Ed Sheeran, and I'm glad she did. I love acoustics, and if you're a fan of Ron Weasley (Rupert Grint) from Harry Potter, watch this cute video! It will give you a little chuckle:)

I wanted to post these cupcakes before the holiday rolled around, so I ended up making my Momofuku Blueberry cookies this weekend as well. Check those out here! Too many dishes, copious amounts of butter, and excessive quality control tasting. I am a baker who tastes the batter throughout the entire process to ensure I didn't do anything wrong. I also have the tendency to taste each separate ingredient along the way. I'm just so curious as to what they taste like alone. From my experience, melted butter and bittersweet chocolate has made my tongue shrivel in disgust, a drop of vanilla extract made me tear up because it was so bitter, peppermint extract does not equate to the wintery fresh feeling of toothpaste, and lemon zest, well that was just a bad, bad idea. I guess sugar makes everything better! I've also noticed that I never produce the volume of goods a certain recipe yields.  I just need to stop spoon licking now don't I?

Enjoy!

Dark Cherry Cupcakes
Yields ~15 cupcakes

INGREDIENTS

• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder 
• small pinch of salt
• 1/2 cup butter (1 stick), room temperature
• 3/4 cup + 2 tablespoons sugar
• 2 eggs
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla
• 10 oz frozen, pitted, dark cherries*

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit

1. Places the frozen cherries into a bowl and microwave on high for 3 minutes. They should be defrosted, leaving you with a mixture of the cherries and their juices.* Once the cherries have reached this state, mashed them up a bit with a fork, and then let them cool while you proceed with the rest of the recipe. 
2. Sift together the flour, baking powder, and salt. Set aside.
3. Microwave buttermilk until slightly warm. Roughly 20 seconds. Stir in vanilla.
4. In a large mixing bowl, beat the butter for 1 minute on medium high speed. Add in the sugar and continue to beat at the same speed until the mixture is fluffy. 
5. Add in the eggs one at a time, waiting to add each consecutive one until the mixture is homogenous. Whip until fluffy.
6. Now add the flour in three parts, alternating with the buttermilk and vanilla. Once all the dry ingredients have been moistened, add in the cherry mixture and beat until well combined. Fill the cupcake liners up 3/4 of the way. Bake for 15 minutes or until done.

Almond Frosting

INGREDIENTS

• 2 tablespoons flour
• 3/4 cup milk
• 3/4 cup sugar
• 3/4 cup butter (1 1/2 sticks)
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla
• 1 1/2 cups powdered sugar**

DIRECTIONS

1. Cook the milk and the flour over medium heat until thick. Pour into another bowl and place parchment paper on top to prevent a skin from forming. Let it cool to room temperature.
2. Beat the butter and sugar until fluffy. Beat in the flour mixture and beat on medium high speed until the frosting is fluffy and significantly lighter in color.
3. Add in extracts, and beat in the powdered sugar. Use immediately.

NOTES:

* It should measure out to be roughly 1 1/2 cups of cherries, however I do advise weighing this ingredient! If you use maraschino cherries, you probably can use less than 10 oz to get enough flavor.
** The stiffer your frosting is, the sharper the ruffles will look. Add more or less powdered sugar to get your desired look.

DECORATING:

To get the ruffled effect, use a petal/teardrop shape tip (I used No. 104 from Wilton) and starting from the outside, pipe while wiggling the piping bag to get the ruffles. You will keep moving toward the center as if you're making concentric circles. Once you approach the center, piping the ruffles gets difficult, so no worries if it doesn't look as pretty as the other layers. You can top it off with a chocolate covered cherry or any other type of candy to cover up the shabby looking buttercream. It doubles as a decoration and built in photoshop.

Snow Day:)

Pin It

When life gives you a snow day, you make CAKE!

The first thing I saw this morning. My face = ^o^

The wishing and hoping, the praying and dreaming for the first snow day of the year paid off! Quite honestly though, I probably wouldn't have had stepped outside into the snow even if there was class today. Heck, the whole state should have shut down. Who in their right minds would want to go into the wind and snow?

I sprinkled the top with a bit of sanding sugar for a little sparkle!

I must admit that indeed it is was pretty outside this morning and throughout the afternoon. Beautiful snowflakes clinging onto the window as the wind swirled the rest of the snow throughout the air. Still, I wouldn't go outside into the winter wonderland. Instead, I slaved over the oven to make an ombre cake! I contemplated the color for a while. One sister wanted pink, the other purple, and I wanted blue... The difficulties of opinions!

I went ahead and took another go at the Magnolia vanilla cupcake recipe. Past experience has led to dense, dry, flavorless cake. This time I used the last of my cake flour and I do believe that resulted in success. The cake is moist and fluffy! I'm embarrassed to even say I disregarded this recipe!

Ooooo! I LOVE the hues of purple<3

Excessive use of food coloring disturbs me, and yet I think there's a level of whimsical appeal that you can only achieve with well, red-90 or yellow-06 dye. The cake is a lovely gradient of purple, but my finger tips are stained blue and red. My thumb looks like I have frost bite because it's so blue. However, that would never be the case because let's stress again that I'm not going into the blizzard. Next time I play with coloring, I will wear gloves!

Nothing too experimental here today. Check out the Magnolia Vanilla Cake recipe here (you may want to substitute all the flour with cake flour instead), and the tasty vanilla buttercream here. Enjoy! And for those who were fortunate enough to bum around like me today because of the blanket of snow, let's raise our glasses of hot cocoa and relax for the rest of the weekend.