My final week of cake decorating we were told to come to class with some ideas of how we wanted to decorate our final cake. Of course I went in with nothing in mind except wanting to practice more flowers. We were given two cupcakes and an 8-inch cake and were basically told to go for it. Oh, we also learned one more new trick for flowers. Freezer flowers! I love this trick! You pipe the flowers on a piece of parchment paper and let them harden in the freezer. Then you can put them on the sides of your cake. Makes it so much easier than piping flowers on the side of a cake.
For my cupcakes I decided to practice my roses more. They definitely take a ton of practice but I think they are so worth it. I love the way that they fill up the top of the cupcake with decoration. So there you go, there are my cupcakes. They could be better but I think it wasn’t too shabby for 3 weeks of cake decorating class. Now I just need to keep practicing.
Now for the cake.I wanted this cake to be my pièce de résistance, it was after all, going to serve as my final project so I had to do something that would be worthy of an A+. I decided to stay with the flower motif but wanted to really go all out with it. Basically covering the cake with as many flowers as I could. I figured adding in some vines would be a good way to go to really tie it all together.
I’m definitely happy with the way it turned out. I loved covering the cake with the vines and the flowers. And while I’m not sure I’ll be making a ton of cakes to decorate, it was definitely good practice for my frosting roses and flowers. And see those flowers on the side of the cake? Those are the freezer flowers. Love them!
I’m my own worst critic but I think this was my best project yet. And not too bad after three classes. I can’t wait to take more advanced classes. So what do you think about my final project?
Week two of cake decorating class was all about frosting flowers and fondant. It was definitely more successful that the first week but I think that’s because working with fondant is like working with play-doh. It’s super easy to roll out and cut shapes from it that look like they took a lot of work.
Just looking at the flowers and the butterflies seems super impressive but I pretty much used cookie cutters to make the shapes. I think I’m going to have to start using some fondant decorations on my cupcakes to really up the wow factor of them.
Frosting flowers on the other hand aren’t quite as easy as fondant. They definitely require a bit more skill to get the frosting to do what you want it to do. And did you know that you have to make those roses on a wooden dowel sharpened like a pencil and then transfer them to the cake on a pair of scissors?!? I didn’t and it’s definitely as hard as it sounds to make the transfer.
Excuse the blurry picture from my phone but there’s my cake complete with roses and lily of the valley (which was much easier than the roses). I had originally just had the roses and pipped pink dots all over it but when I saw the lily of the valley I had to try it. So I scrapped all the pink dots off for the lily (you can see the remnants of the pink dots smudged into the white frosting).
Stay tuned for the final installment of cake decorating class! I really think I improved by the third class!
It’s been a long 3 months away but I’m excited to share about my most recent adventure. Cake decorating class! I’m taking the class through Party Favors in Brookline and I couldn’t
be more excited about it. It’s a three week class where we learn everything from basic frosting, to flowers, to fondant! And the best part of this class is that I don’t have to make the cake or frosting to bring with me. Less prep!
Last Wednesday was my first class and it was a ton of fun but I have to tell you I was a little deflated after. I walked into class all confident thinking I’d be the star. I mean how couldn’t I, right? Well making pretty things with cupcakes isn’t as easy as it looks. Sure I can do all sorts of swirls on my cupcakes but that doesn’t transition over into frosting animals and flowers apparently.
The first class was on cupcakes and we started with a few different kinds of flowers. Let me tell you, getting the right pressure and movement of the frosting is tough. After flowers we move into animals. Penguins, pigs, and dogs to be specific. The penguin wasn’t too bad, it’s pretty basic. But as you can see my little piggy isn’t as cute as he could be. And don’t even get me started on the dog. It looked like a turd and I couldn’t get the shape I wanted so I scrapped it for another penguin since those little guys are pretty cute.
Clearly I need to practice a little more. I’m nervous that we’re going to be working on roses this week because my attempt to teach myself was disastrous. Keep your fingers crossed that with some one-on-one teaching I’ll get a little better at this!
Thanksgiving is rapidly approaching…seriously, where did November go? I wasn’t planning on necessarily making any Thanksgiving cupcakes but we were having a potluck at work so of course I was going to bring cupcakes. Knowing that someone was already bringing a pumpkin dessert…pumpkin cheesecake which was amazing!…I started racking my brain for something that would be Thanksgivingish. Cranberries! And orange with cranberry is a match mead in heaven!
- 2 1/2 cups flour
- 1 Tsp. salt
- 1 Tsp. baking powder
- 2 cups sugar
- 3 eggs
- 1/2 cup canola oil
- 1/2 cup milk
- zest and juice of one orange
- 2 cups fresh cranberries tossed with 1 Tbsp. flour
- Preheat oven to 350 degrees and line two cupcake tins with 24 liners.
- Beat eggs in the bowl of a stand mixer. Add in sugar and mix until well incorporated and light yellow in color.
- Add in oil and make sure to mix until well incorporated.
- In a separate bowl whisk together flour, salt, and baking soda. Slowly add into the egg, sugar, and oil mixture and alternate with the milk until well combined. Then add in orange juice and zest and mix well.
- Gently fold in fresh cranberries.
- Divide batter among the cupcake liners and bake for 23-25 minutes or until golden brown and the tops are springy to the touch.
- 1 stick of butter at room temperature
- 8 oz. of 1/3 less fat cream cheese, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
- Mix together butter and cream cheese with an electric mixer
- Add in powdered sugar 1 cup at a time, scraping down the bowl as needed
- Mix in vanilla extract until smooth
The bitterness of the cranberries mostly cooks out but gives it enough flavor to pair nicely with the sweetness of the batter and the orange. This cupcake pairs very nicely with the mostly neutral flavor of the cream cheese frosting. But I did consider making a spiced version of the frosting with cinnamon and a bit of ginger which would probably go well. Whatever you choose for the frosting, these will make a great end to a Thanksgiving or holiday meal.
Fall is the best time of year. It’s finally cool and no longer humid, boot wearing weather! Plus it’s leaf peeping time! Looking at the beautiful colors of the fall is one of the few times that I love the weather in New England.
Going apple picking is one of my favorite fall activities. If you spend any time on Pinterest you know that apples and pumpkins get all the credit in the fall recipe arena. The apple and pumpkin definitely dominate most of the recipes you see at this time of the year. But everyone forgets that fall is also pear season! I love pear picking just as much as apple picking. Plus pear recipes at this time of year seem so much more unique than an apple or pumpkin recipe.
[Inspired by Annie Eats]
Makes 16 cupcakes
- 3 medium pears peeled, cored, and chopped
- 1 stick butter at room temperature
- 3/4 cup sugar plus 3 Tbsp. sugar, divided
- 1 and 1/4 cup flour
- 1/2 Tsp. cinnamon
- Dash of ginger
- Dash of nutmeg
- 2 Tsp. baking powder
- 1/2 Tsp. salt
- 1 Tsp. vanilla bean paste (found on Amazon)
- 1/2 cup skim milk
- Heat oven to 350° F. Line cupcake pans with paper liners. Set aside.
- Heat 1 tablespoon of water in a large skillet over medium heat. Stir in the pears, 3 tablespoons of the sugar, the cinnamon, ginger and nutmeg. Reduce heat to medium-low and cook mixture until the pears are fork tender, about 7-8 minutes. Set pear mixture aside.
- In a medium mixing bowl, whisk together flour, baking powder and salt.
- In a separate bowl or the bowl of a stand mixer, beat butter and sugar together until light in color.
- Add eggs one at a time and mix to combine. Scrape down the sides of the bowl if needed.
- Add in half of the flour mixture into the sugar, butter, and egg mixture and mix to combine. Add in half of the milk. Repeat with the remaining flour mixture and milk until all ingredients are combined.
- Fold in cooked pears until well combined in the batter.
- Divide batter among the cupcake pans and cook the cupcakes for 20 minutes or until golden brown.
- Allow to cool completely before frosting.
- 1 stick of butter at room temperature
- 8 oz. mascarpone cheese
- 1/4 cup honey
- 3 cups powdered sugar
- 1-2 Tbsp. milk (as necessary)
- Cream together butter and mascarpone cheese until combined. Add in honey.
- Add in powdered sugar one cup at a time until well combined.
- If the mixture is too thick, add in a little bit of milk at a time until you get your desired consistency.
- Frost cupcakes.
These cupcakes taste like a bite of fall! The pears make it so these cupcakes almost can’t dry out. I had one when they were fresh and one from the freezer a week later and they tasted just as good as the first day. The honey mascarpone frosting is pretty sweet but the actual cupcake isn’t super sugary so it balances out when you eat them together. I brought these cupcakes into work and someone told me the cupcakes reminded her of her childhood. She couldn’t quite pin point why but I’m going to assume that is a good thing!
My mom is a big fan of key lime pie. And I don’t blame her, a buttery graham cracker crust with a tart lime filling, and soft whipped cream on top. There’s a lot to like there if you make it right. This year I wasn’t going to be able to spend Mother’s Day with my mom so I decided to drive down to Connecticut the weekend before for a surprise Mother’s Day celebration. On a side note, you can see how overdue this post is since I’m talking about something that happened in May. Since we weren’t going to be spending actual Mother’s Day together I wanted to make her some special key lime cupcakes based on one of her favorite desserts.
[Inspired by Annie Eats]
Makes about 18 cupcakes
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 5 Tbsp. unsalted butter, melted
- 3 cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 16 tbsp. (1 cup) unsalted butter, at room temperature
- 2 cups sugar
- Zest and juice of 4 key limes
- 4 large eggs, at room temperature
- 1¾ cups milk
- 2 tsp. vanilla extract
- Preheat oven to 350 degrees and line cupcake tins with 18 liners.
- In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
- Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom..
- Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
- For the cupcake batter , combine the cake flour, baking powder and salt in a medium bowl.
- Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color.
- Scrape down the sides of the bowl and beat for one more minute. Add in the lime zest.
- Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition.
- With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- 3 large eggs
- ¾ cups sugar
- ¼ cup freshly squeezed key lime juice
- Zest of 6-8 key limes
- 4 tbsp. unsalted butter, at room temperature, cut into pieces
- In a saucepan, combine the eggs and sugar. Whisk together until well blended.
- Whisk in the key lime juice.
- Place the pan over medium-low heat. Cook, stirring or whisking constantly, until the mixture is warmed through. Be careful not to heat the mixture too quickly to avoid curdling the eggs.
- Whisk in the butter a little bit at a time, stirring in each addition until completely incorporated before adding more. Continue to cook, scraping the bottom of the pan, until the mixture thickens and a spoon or spatula leaves a path when drawn through it.
- Immediately remove the pan from the heat and pass the mixture through a fine mesh strainer.
- Cut holes in the center of your cupcakes and spoon or pipe in filling until it reaches the top of the cupcake.
- 1 Tsp. unflavored gelatin
- 1 Tbsp.cold water
- 1 cup cold heavy or whipping cream
- 3 Tbsp. powdered sugar
- 1 teaspoon vanilla
- Sprinkle gelatin over water in a small dish and let sit for a few minutes until the gelatin absorbs the water.
- Microwave the gelatin for about 30 seconds at high heat. The gelatin will be clear and melted.
- In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks.
- Gradually add in your sugar.
- Mix in the melted gelatin and water mixture into the whipped cream.
- Add in vanilla and mix well.
- Pipe a ring of whipped cream frosting around the outer edge of the key lime cupcake so that you can see the lime filling in the center of the cupcake.
These cupcakes taste almost exactly like a slice of key lime pie! I had seen other recipes that were just key lime flavored but I think the graham cracker crust on the bottom of these really gives them the essence of the pie. They are tart and sweet with a little bit of crunch from the crust on the bottom. I think my mom was very happy with her special Mother’s Day cupcakes.
Back at it after some WordPress problems that have kept me quite delayed. And first up now that I’m back up online is the long over due post of my biggest baking adventure to date.
When I was asked to make birthday cupcakes for a 40th birthday celebration, I’m not sure I realized what an adventure it would be. I was thinking maybe two dozen each of two different flavors like chocolate and vanilla. When I got to talking to the hostess she said there would be about 75 people at the party…wow, I knew this would be the biggest haul of cupcakes yet. And then once we ironed down flavors, I realized that it was going to be a little more complicated than I thought.
The hostess decided on a few flavors, some of which I had made before and some of which I hadn’t. Cookie dough, Hostess, and red velvet I had made before and peanut butter and white chocolate were completely new for me. And even thought these weren’t particularly tough recipes, I didn’t realize what making nine…that’s right nine dozen cupcakes was going to entail.
It look three days and possibly some tears and meltdowns. Because I’m never overly dramatic or anything (sense my completely sarcastic tone), I definitely didn’t flop down in my bed and cry to Boy Cupcake that I wasn’t going to finish them. Our conversation may have looked something like this:
Me: “I can’t do it. Whaaaaa”
Boy Cupcake: “What are you going to do, give them a hundred unfrosted cupcakes?”
Me: “Yes. Whaaaaa”
Boy Cupcake: “You have to finish them so get up and I’ll get you more ingredients for the frosting you messed up.”
Me: “Fine. Humph.”
See? Not overly dramatic at all. But in the end it was totally worth it all and our hostess was so extremely grateful and I was happy to make her happy. Besides, then I got to listen to her praise my cupcakes to other people at the party which I definitely don’t hate.