Captivating Cake

 There is one thing in the culinary world that will always be true. You never stop learning and growing as a culinary artist.  And that is exactly what it is, an Art.  Especially when it comes to cake.  There are so many possibilities and mediums you can work with, butter cream, fondant, gum past, pulled sugar. 

For this post I am highlighting the beautiful work of a close friend.  She is not a culinary artist, but she is an artist for sure!  Her work is beautiful and inspiring.  She motivates me to be more daring, to reach a little further in my passion.  So for this I thank you Acacia Tanner.
  So the project we worked on was a trade, she wanted to learn the art of baking a cake as well as putting it together and frosting, and in return without her knowledge I learned her painting technique.  She wanted to decorate this cake like a painting, but use the frosting as the paint.

 First she smeared "paint" frosting on her pallet then began  to dip her brush in gel food coloring then into the frosting, mixing the color she desired,

  She then began to apply her colors to the cake almost like a stucco.  she layered the colors starting with the darkest of shades and building up from there, lighter and lighter.

   Here, she is tinting the frosting and adding it in layers to the base frosted cake, using the frosting on the cake and picking up her colored frosting and creating texture and movement.

 

  This masterpiece cake begins to take on the life from which it was inspired, starting to look more and more like the famous "Water Lilies" by Monet.                  

                        

  I was fascinated to watch this artist at work and if you know me, you know I have many talents, but painting is not one I have yet to acquirer.  But after watching this masterpiece take life, it inspires me to take that leap into the darkness and try something new.  And what an asset it would be to my portfolio of skills. My mom is an artist so this shouldn't be such a leap. I just need inspiration like Acacia watercolor cake.

Have an adventure. Try something new and get out of your comfort zone.

See ya next time. Darcy 

Cupcakes 3 Ways

 A Cupcake Three Way

I am sure everyone loves a chocolate cupcake, and I think we all should have a great chocolate cake recipe. This recipe can be adjusted for many cupcake variations.  Today I will give you the cake recipe and 3 variations your family is sure to love.

                         Chocolate Cake

Makes: 24 Cupcakes                            Time: 1 Hour

2 Cups    All-Purpose Flour

2 Cups    Sugar

¾ Cups   Cocoa Powder (sifted)

1 ½ tsp    Baking Soda

1 ½ tsp    Baking Powder

½ tsp       Salt

2             Whole Eggs

1 Cup      Milk

½ Cup     Oil

2 tsp        Vanilla

1 Cup      Boiling Water

Directions:

1.  Preheat oven to 350 Degrees F 
2.  In a mixing bowl sift together the dry ingredients, flour, baking soda and powder, salt and cocoa

3.  In another bowl mix together the wet ingredients, sugar, eggs, milk, vanilla, oil and boiling water.   
4.  Add the wet ingredients to the dry in the mixing bowl and mix with an electric mixer just until combined and most of the lumps are gone. (This will be a runny batter) 
5.  Scoop batter into lined cupcake tins and bake at 350 degrees for approximately 15 min.  or until toothpick comes out clean.

Variation 1                              Chocolate Cherry Cheesecake Cupcakes

  

 

Makes 24 Cupcakes                                   Time : 1 hour 30 minutes

1 batch       Chocolate Cake batter

4 Cups        Cheese Cake batter

24              Maraschino Cherries (no stems)

24              Maraschino Cherries (with stems)

2 Cups        Chocolate chips (your Choice)

1 Cup         Heavy Creams

4 Cups        Cream Cheese Icing

Cheese Cake filling

16 oz         Cream Cheese (soft)

¾ Cup        Sugar

2               Whole Eggs

¼ tsp          Salt

1 tsp          Vanilla

Directions: 
1.  Beat together the cream cheese, sugar and salt.     
2. Add eggs 1 at a time, and finish with vanilla, set aside.

Cream Cheese Frosting

16 oz                       Cream Cheese (soft)

1 Stick                     Butter (soft)

1 LB                       Powdered Sugar

¼ Cup                    Milk

1 tsp                        Vanilla

Directions:
1. Cream together the cheese and butter 
2.  Add vanilla and powdered sugar and mix.

3.  Slowly add milk until it is the consistency you like.

Dipped Cherries 
1.  Melt chocolate chips on a double boiler with cream until smooth and all melted

2.  Drain cherries with the stems and pat dry with a paper towel.
3.  Place a sheet of parchment or wax paper on a sheet tray.

4.  Dip each cherry half way up and place on tray to set.

Cupcake Assembly 
1.  In a lined pan put a spoon full of cake batter, then a TBS of Cheese Cake filling and place a drained cherry with no stem in the middle of the filling then top with more cake batter.  Just enough to fill cupcake tin 2/3 full.
2.  Bake at 350 degrees for 15-20 minutes until toothpick comes out clean. (do not over bake)
3.  After cupcakes have cooled completely, remove liner and dip bottoms in melted chocolate and set on tray with cherries to set.
4.  While cupcake is setting frost with Cream Cheese Icing, and place a dipped cherry on top. Then place cupcake in a new liner.

Variation 2                                 Chocolate Mint High Hat Cupcake

Makes: 24 Cupcakes                            Time: 1 hour 20 minutes

1 Batch                    Chocolate Cake Batter

6 Cups                     Whipped Mint Frosting

24                            Andies mints (broken in half)

1 Cup                      Semi Sweet Chips

1 Cup                      Milk Chocolate Chips

3 TBS                     Coconut Oil

 Whipped Mint Frosting

1 ½ Cups                Butter (soft)

2/3 Cup                  Shortening

1 Lb                        Powdered Sugar

TT                          Peppermint Extract

1/8 tsp                     Salt

Cupcake Assembly: 
1.  Fill cupcake line with batter half way, add an andies mint piece then add more batter until tin is   2/3 full.  Bake at 350 degrees for 15-20 min. or until toothpick comes out clean

2.  When cupcake is completely cooled frost with mint butter cream and refrigerate for 10 minutes.

3.  While the frosting is setting on the cupcake in the fridge, melt the chocolate chips with coconut      oil in a double boiler.      
4.  When all melted remove from heat and let cool slightly.

5.  When frosting is set dip the tops of each cupcake in the melted chocolate and place the other  andies mint half on top and let set in ridge.

Variation 3                                                    Smores Cupcake

Makes 24 Cupcakes             Time:1 hour 20 min.

1 Batch                   Chocolate Cake Batter

1 Batch                   Graham Cracker Crust

6 Cups                    Marshmallow Frosting

12                            Small Graham Squares

2                              Hershey Bars (segmented and cut in half)

Graham Cracker Crust

1 ½ Cup                 Graham Cracker Crumbs (about 20 Squares)

1/3 Cup                  Melted Butter

¼ Cup                     Sugar

Directions:
1.  Stir together Grahams and sugar

2.  Add melted Butter and mix.

 

Marshmallow Frosting

8 Lg                         Egg Whites

2 Cups                     Sugar

½ tsp                        Cream of Tarter

2 tsp                         Vanilla 

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Cupcake Assembly 
1.  Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

2.  Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
3.  Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch or the broiler of your oven lightly brown the frosting, taking care not to burn the cupcake liners.
4.  Decorate with a graham square and a chocolate square
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Thanks For Visiting.

Darcy

(385)209-8249

http://www.silverspooncake.com/

silverspooncake@gmail.com

Popping up Pansies

During the winter months I crave warm things like, soups, fresh breads, and hot chocolate, with cookies to dip in it.  Nothing warms me up inside as much  as these things do. So over the winter we eat a lot of this stuff.  Today I want to feature a delicious Cheddar Potato Soup, with fresh baked olive oil Rosemary Bread and some wonderful little Vanilla Shortbread Pansy cookies with hot chocolate for dessert.   

    

    Potato Cheddar Soup

8 servings.     45 minutes cook time.

4 large Potatoes (peeled and diced)

1 large Onion (finely chopped)

2 TBS. Garlic (minced)

8 cups Chicken Stock 

2 cups milk or half and half

3 cups Sharp Cheddar

1 cup   Cheese wiz

1 TBS. Hot sauce

1 strip. Bacon

1 TBS. Butter

In a soup pot on medium heat melt butter then sauté onions until transparent. Then add garlic and let cook for a minute or two.  Add your potatoes, chicken stock, milk, and bacon.  Let simmer until potatoes are very soft.  Add in the cheeses, and hot sauce.  Let cook and thicken then using a stick blender or regular blender blend up half the soup leaving a few potato chunks for texture.  

      

    Rosemary Hearth Bread

1 loaf.         3 hours cooking time

 1 cup warm water (100-110 F)

• 1 Tbsp. organic cane sugar
• 2 tsp. active dry yeast
• 1 tsp. salt
• 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
• 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. extra virgin olive oil
• 1 1/2 cups white whole wheat flour
• 1/2 cup bread flour + extra for kneading
• dried rosemary, and kosher salt for sprinkling

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit  10 minutes  to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about  5 minutes , adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour .

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about  45 minutes .

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with butter and sprinkle with dried rosemary and kosher salt

6. Bake on preheated stone for  20-25 minutes  until the top is golden brown and sounds hollow when tapped.

 Vanilla Short Bread Cookies

24 cookies.        30 minutes

• 1 cup Butter (softened)
• 1 cup  Sugar
• 1 TBS Vanilla
• 2 1/2 cups Flour
• 1 Egg White
• 1/4 cup sugar for sprinkling 
• 25-30 pansies

1. With your hands crumble together with your hands the butter, sugar, flour and vanilla, until it resembles fine crumbs.

2. Press all the dough together and roll into a 1/8 inch thick circle and cut out your cookies using a cutter of your choice.  I used a fluted 1inch cutter.  Bake at 350 degrees for about 10 minutes. Just until light golden in the bottoms.  Let cool for 30 minutes

3. Then using a pastry brush dab a little egg white on the cookie and place pansy on cookie the brush tops of flower with egg white and sprinkle with sugar.

                          

Thanks For Visiting.

Darcy

(385)209-8249

http://www.silverspooncake.com/

silverspooncake@gmail.com