Sunday, May 24, 2015

Graduation Swimmer Cake & Cupcakes





Graduation /18th Birthday Football Cake

Italian Cream Cake


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.

Thursday, March 26, 2015

Jordan Shoe Box Cake

White Cake 10'' x 6'' 
Italian Meringue Buttercream
Black/Gray Fondant
Edible image

Tuesday, March 24, 2015

Italian Meringue Buttercream

Butter is to be at room temperature and softened to the same consistency as the shortening
Yield: 3 lbs

Ingredients

Egg Whites 7 large (210g)
Granulated Sugar 2 cups (400g)
Water 1cup (237ml)
Unsalted Butter 5 sticks (1lb 4oz) (566g)
Solid Vegetable Shortening 1 cup (198g)
Vanilla Extract 2 Tablespoons

Instructions

In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
Add the vanilla extract
Switch to the paddle attachment and mix on low- medium speed until smooth

Notes
THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

If you decide to store it in the fridge/freeze, you will have to bring it back to room temperature before re using.

Take it out several hours before you need it, and let it get to room temp, then put it back on the mixer with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

Pretty Buttercream Ruffles Cake


                        


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