Perfect Cupcake Tower

 
Image
 
 
Ingredients

125 g Salted Butter (Mooi River or Fresh homemade Butter) 
200 ml castor sugar 
7 ml vanilla essence (http://www.vanillaman.co.za)
2 eggs 
280g self-raising flour 
2 ml salt 
200 ml Full Cream Milk (2% Low Fat or Fat Free can be used)

Vanilla Butter Icing

125 g Salted Butter (Mooi River or Fresh homemade Butter) 
250 g icing sugar 
7 ml vanilla essence  (http://www.vanillaman.co.za)

Note: Woolies has those vanilla cupcakes with a drop of caramel on the top. Kids love it. You can do this by adding Caramel Treat by Nestle.

HOW TO :
  • Preheat oven to 200ºC 
  • Cream Clover Butter and sugar until smooth and creamy. (Pale yellow cream colour)
  • Add vanilla essence and eggs, beating well after each addition. (Smell test: If the eggs are strong add another 2ml of vanilla essence) 
  • Fold in salt and sifted flour alternately with milk. (End with Milk mixture and mix well) 
  • Spoon into paper cases until three quarters full.
  • Bake in for 12-15 minutes. 200ºC 
  • Makes 24 cup cakes.

To make the vanilla icing: 

  • Cream the Clover Butter, icing sugar and essence.
  • Add a little milk to make a spreadable consistency if needed.

The Castle Cake: How to make Turrets with Jessi

Jessi on How toHow to make turrets for a castle cake! 


Step 1 & 2: Flip the sugar cone onto some modeling chocolate and trace around it to create a base for the turret. Smooth the edges a bit so it’s nice and even. You can use water or some gumtex glue to get everything to stick.
 
How to make Glue:
To make the glue, take about a 1/4 tsp of gum-tex (or Tylose powder), mix it with 2 Tbsp of warm water and let it sit in the fridge overnight.
 
Note: It won’t dissolve right away and will have a clumpy texture. 
Step 3:
Cut out 8-10 strips of modeling chocolate 6″wide by 1/2″ high. I used my pasta machine and put it on number 4.

 
Step 4 & 5:
Add some water/glue to the first strip and wrap it around the base of the cone trimming cleanly in the back. I pinched the top edge a bit against the cone to secure the strip.
Step 6:
Use a sharp edge ( I used the exacto knife) to cut little slits in the first layer. As I pressed in, I lifted up slightly to bring that bottom edge out and up a bit…just slightly. You don’t want to make the slits exactly the same distance apart…you want them to be a bit natural and uneven. Well, at least I did! :)


Steps 7-8:
Continue layering the strips, cutting them cleanly in the back. Make sure to add the slit detail to each layer before adding the next one.

Step 9:

To get the top finished, I cut out a small circle and quartered it. I then folded the cut edges together to form a little cone and placed it on top.

Lesson Learned:  Make sure the Turrets are covered all round as they can crack as seen below.

Kids Formula1Cake

Formula 1Cake

Vanilla sponge cake with cream cheese frosting covered in Fondant.

 

INGREDIENTS

6 Large Eggs : Separated

200 Grams : Granulated White Sugar, Divided

1 Teaspoon : Pure Vanilla Extract

1 Tablespoon : Water

1 Lemon : Zest

100 Grams Sifted Cake Flour

3/4 Teaspoon Cream Of Tartar

 

HOW TO:

1. Preheat oven to 177 degrees  and place rack in center of oven. Have ready an ungreased two-piece  25 cm tube pan.

2. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes

3. Meanwhile sift and measure the cake flour and then whisk the flour with 50 grams of granulated white sugar.  Measure another 50 grams of granulated white sugar and set aside for beating with the egg whites.

4. Place the final 100 grams of granulated white sugar in your electric mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)

5. In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.

Bake in the preheated oven for 30 – 35 minutes or until lightly browned.

 

Adults Chocolate Ganache

The delicious indulgence  "Chocolate Ganache"

INGREDIENTS 

227 grams : Semisweet or bittersweet chocolate, cut into small pieces

180 ml : Heavy whipping cream

28 grams : Unsalted butter

1 tablespoon :  Brandy (optional)

HOW TO

1. Place the chopped chocolate in a medium sized heatproof bowl.

2. Heat the cream and butter in a small saucepan over medium heat.

3. Bring just to a boil.

4. Pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Approx 2- 4 minutes.

4. Stir gently with a spoon or whisk until smooth. If desired, add the liqueur.

(DO NOT INCORPORATE AIR)

Makes enough ganache to cover one – 23 cm cake.


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