Sunday, February 25, 2007

Topsy Turvy Wedding Cake

Topsy Turvy Wedding Cake
Originally uploaded by cupcaketastic.

Well I am very proud to announce that I have just completed my first wedding cake. Upon reflection, I now realise that I set my standards bar very high. I will not pretend that it was easy in any way, but the techniques that I got to practice and the complications (like heat and humidity) I had to overcome were all a great learning curve.

Red & Yellow Tiers - Rich Chocolate Butter cake, filled with two layers of Espresso Italian Buttercream, oh so delicious.

Blue Tiers - Fresh Orange Butter cake, filled with two layers of Marmalade Italian Buttercream, adds an interesting twist.

Creative Process

Cake covered and styled with White Chocolate Flavoured Fondant, all decorations made from same fondant. There is a touch of edible glitter on the roses and flannel flowers, I love edible glitter.

Who can my bride & I  thank?
Topsy Turvy Wedding Cake
Originally uploaded by cupcaketastic.

Does anyone know who developed this cake design, I need to thank them and give them credit for their fab work. The original picture I found is on flickr, thank you to Princes of Ilyr who posted the picture and for providing such a wonderful inspiration.

A big thank you to a lovely friend who watched my kids at various times, unfortunately my kids are as obsessed about cake & cupcakes as I am, and they particularly love to 'help' with what they think is playdoh (fondant).

We'll be getting back to making cupcakes soon (I don't even want to look at the kitchen at the moment), and there are quite a few family & friend birthdays in March, strangely they have all requested big cakes, so keep checking back for them this month. Also does anyone have any requests ie. recipes or decorating techniques etc, ideas for posts. Gotta fly!

Saturday, February 17, 2007

Ganache Galaxy Cupcakes

Ganache Galaxy Cupcakes
Originally uploaded by cupcaketastic.

What's not to love, rich Dark Chocolate Mudcake topped with oh so addictive Dark Chocolate Ganache, detailed with purple glitter, silver and pink balls. Mini and regular sizes. And the colours can be adjusted to suit the occasion.
This design is so popular, I originally created it as an example to friends for their engagement cupcakes and they loved it. They chose this one for the men and a classic vanilla with whipped white chocolate ganache for the ladies. I have made them now for a couple of different people, and had rave reviews each time. (Not to mention my chef tester who thinks that they are fab, I have to lock him out of the house when they are around). They also transport well, as you don't have the high frosting to worry about. Mind you they are not cheap to make there's a lot of real chocolate in them.
The high shine on these ones is achieved by straining/pushing the warm ganache through a very fine sieve, the result is oh so perfect.

Mud Cake

This recipe is designed to make a 22cm / 9inch round cake, and will make between 24 - 36 regular cupcakes. The higher quality your chocolate is, the richer the cupcake. Mind you if you have someone who does not appreciate the intricacies of 70% cocoa etc, just use regular dark cooking or eating chocolate, the cupcakes will still be glorious.

Ganache Galaxy Cupcake
Originally uploaded by cupcaketastic.

250g (8oz) butter
250g (8 oz) dark chocolate
2 tablespoons instant espresso coffee powder
150g (5oz) self raising powder
150g (5oz) plain flour
60g (2oz) cocoa powder
1/2 teaspoon bircarbonate of soda
550g (1lb 2oz) sugar
4 eggs
2 tablespoons oil
125ml (4 fl oz) buttermilk

1. Preheat oven to 160oC (315oF). Line cupcake pan with papers.

2. Put the butter, chocolate and coffee in a pan with 185ml (6oz) hot water. Stir over low heat until smooth. Remove from heat.

3. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and using a large metal spoon slowly stir to start incorporating the dry ingredients. Gradually stir in the melted chocolate mixture.

4. Fill your cupcake pans only 1/2 way (this allows for a little rising and a deep ganache layer).

5. Bake cupcakes in oven for about 40 minutes to an 1 hour, as this was a large cake recipe it is hard to tell exactly. When tested with a skewer cake should have a moist crumb and not look raw.

Without the ganache these cup cakes freeze really well.

Basic Ganache - enough for 12 cupcakes (multiply recipe as required)

1/2 cup (125ml) thickened cream
200g dark eating chocolate, chopped coarsely

Bring cream to boil in small saucepan; pour over chocolate in small bowl; stir until smooth, strain through find sieve (if you what a high shine, but still great without the straining). Stand at room temperature until ganache is a thick pouring consistency.

The ganache will self level the cupcake so if you find that they sunk, just fill it with chocolate and enjoy. Decorate how ever your desire.

Acaligurl (a blogger who's posts about celebs are very tongue in cheek) requested the recipe for the mud cake ages ago, sorry for being so slack. As for the recipes themselves, I have no idea where the recipes have come from, I wrote them down at least 12 months ago and forgot to note the reference. Enjoy!

Monday, February 5, 2007

Ginger & Lemon Creamed Cheese Cupcake with Dark Chocolate Ganache and Crystalised Ginger

I made these delicious temptations last year out of some leftover cake batter. They were so good. Basically we're talking about a Pound cake based on crystalised ginger, lemon zest and creamed cheese, thickly topped with dark chocolate ganache and some more crystalised ginger to decorate.

I have had a couple of requests for this recipe misocrazy (who asked for it months ago) and iluvpearlmilktea. Please enjoy.

This cake mixture is enough for two 9 x 2 inch round pans, I suggest you halve the quantities unless you want dozens of cupcakes.

Ginger & Lemon Creamed Cheese Pound Cake

Grease and flour two 9 x 2 inch round pans. Preheat the oven to 350oF. Have all ingredients at room temperature.

In the bowl of an electric mixture, beat at high speed until light and fluffy:

9 ounces (2 sticks) unsalted butter

Add and beat well at high speed:

8 ounces cream cheese

Add and cream until light and fluffy:

1 1/2 cups sugar

Add one at a time, mixing well after each addition:

4 large eggs

Add and beat a low speed just to incorporate:

2 tablespoons fresh lemon juice

1 1/2 tablespoons grated lemon zest

1 teaspoon pure vanilla extract

On a piece of wax paper, sift together

2 1/4 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

Add the dry ingredients to the butter and egg mixture and mix on low speed until smooth.

Stir in by hand:

1 cup (6 ounces) finely chopped crystalised ginger

Pour a scant 3 cups to fill one pan and pour the remaining batter into the other. Bake the less full pan for 25 to 30 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes for 15 minutes before turning them out of their pans.

If you are making cupcakes, line a 12 hole standard muffin pan with papers. Fill each paper only 1/2 way up, this will allow for a deep ganache layer. Bake for 1o minute, but please check carefully as they will cook quickly.

Recipe taken from The Whimsical Bake House, Kaye & Liv Hansen

Dark Chocolate Ganache - Enough for 12 cupcakes

Bring to boil in a small saucepan:

1/2 cup (125ml) thickened cream

Pour over in a small bowl:

200g dark eating chocolate, coarsely chopped

Stir until smooth. Stand at room temperature until ganache is a thick pouring consistency.

Ganache recipe is from the Australian Women's Weekly 'cupcakes' book.

Passionfruit Cupcakes

Passionfruit Cupcakes
Originally uploaded by cupcaketastic.

A very light crumb passion fruit cupcake, topped with vanilla creamed cheese frosting. Decorated with bright blue and green balls.

I made these as a gift for the teachers of the new $25 million dollar school which opened today up the road. The schools colours are navy, white, lime green and aqua blue (very fun) so when I saw the balls yesterday at my deco shop, I couldn't resist.

The recipe has been requested by some lovely flickr and cupcake obsessed contacts honor, sugar-bliss gnome and chefmommyof2. Here you are ladies, enjoy.

Passionfruit Cupcake

30g butter, softened
1/2 cup (110g) castor sugar
2 eggs
1 cup (150g) self-raising flour
1/4 cup (60ml) passionfruit pulp

1. Preheat oven to moderate (180oC/160oC fan-forced). Line 12-hole standard muffin pan with paper cases.

2. Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in passionfruit pulp.

3. Divide mixture among cases, smooth surface.

4. Bake cakes about 20 minutes. Turn cakes onto wire rack to cool.

The cupcake recipe is from the Australian Women's Weekly 'cupcakes' book, but it was used originally to make Passionfruit Curd Cakes.

Ice with your favourite vanilla creamed cheese frosting. Mine is the Vanilla Bean Cream Cheese Frosting from Chockylit at the Cupcake Bakeshop, enjoy.