Saturday, June 20, 2015

Music-Raiders-Graffiti Birthday Cake





Saturday, June 13, 2015

Italian Meringue Buttercream

Author: Bakepedia
Makes: Makes about 6 cups

Ingredients

1¼ cups sugar, divided into 1 cup and ¼ cup
⅓ cup water
6 large egg whites, at room temperature
¾ teaspoon cream of tartar
2¼ cups (4½ sticks) unsalted butter, very soft, cut into pieces

Instructions

Place 1 cup of sugar and water in a small saucepan. Stir to wet sugar. Bring to a boil over medium-high heat, swirling pan occasionally. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Allow sugar mixture to simmer gently as you proceed with egg whites.
Meanwhile, place egg whites in a clean, grease-free mixing bowl and whip until frothy on low speed using the wire-whip attachment of a standing mixer. Add cream of tartar and turn speed to medium-high. When soft peaks form, add ¼ cup sugar gradually. Continue whipping until stiff, glossy peaks form.
Bring the sugar/water mixture to a rapid boil and cook until it reaches 248˚ to 250˚ F. As syrup cooks, check visual cues to assess doneness if you do not have a thermometer: it starts out with a thin consistency and many small bubbles covering the entire surface. As the water evaporates, the mixture will become visibly thicker. Bubbles become larger and pop open more slowly. At this point the syrup definitely looks thickened, but it has not begun to color; this is the firm ball stage - if you drop a bit of the syrup into a glass of cold water it will form into a ball. When you squeeze the ball between your fingertips, it will feel firm and the syrup is ready.
With the mixer running, pour syrup in a thin, steady stream directly over the meringue. Do not pour any on the whip or the sides of the bowl. Whip meringue until cool to the touch; this could take several minutes. With the mixer running, add butter a couple tablespoons at a time. Keep beating until the buttercream is completely smooth and spreadable, somewhere in texture between peanut butter and mayonnaise. Now the buttercream is ready to use. Any flavorings may be added at this point; variations are given below. Refrigerate up to 1 week in an airtight container or freeze up to 1 month. If frozen, defrost in the refrigerator overnight and bring to warm room temperature before re-beating. Always re-beat before using.

Friday, April 10, 2015

Oreo Cake

Ingredients


Chocolate Cake:

2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla

1 cup boiling water


Cream Cheese Frosting:

1 C. butter, softened
16 oz. cream cheese
1 Tbsp. vanilla extract
2 Tbsp. milk
5-6 C. powdered sugar
2 C. Oreo cookies, crushed
more Oreos for decoration
melted chocolate

Directions
1. Preheat oven to 350 degrees and grease 3 8-inch pans. (I like to line the bottoms of my pans with foil or parchment for easy removal.)
2. Sift cake mix and instant pudding mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract.
4. Stir in cake mix and instant pudding mix.
5. Divide batter evenly into prepared pans and use a spatula to spread the batter out flat.
6. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are making only two layers, it will take 20-25 minutes in the oven.)
7. Let cool completely.
8. Cream Cheese Frosting: Beat butter and cream cheese together. Add vanilla extract and milk and slowly add in powdered sugar until you reach your desired consistency.
9. Place roughly 1/3 of the frosting into a small bowl with the 2 C. crushed chocolate sandwich cookies and fold until combined. This will be the frosting you use between your cake layers.
10. To assemble your cake, stack all 3 cake layers on top of one another, frosting between the layers as you stack. (Use the frosting made in step 9.) Cover the entire cake with your plain cream cheese frosting and use extra cookies, crushed cookies and melted chocolate to decorate.
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