July
17
Filed Under (Cakes, Sweet Stuff) by Colleen on 17-07-2009

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My favourite drink is an Arnold Palmer – half iced tea, half lemonade. Paula Deen’s recipe for a cupcake by the same name didn’t receive very good reviews so I set out to make my own.  And yes, it uses a box cake mix… I know, culinary purists are mortified, but hey, cake mixes are perfected and a great time saver, so I say go ahead, there are no rules in your own kitchen!

Oh and don’t forget to pop on over to Kitchen Rap to see the Summer 2009 Cupcake Crawl! Vote for these cupcakes or my “You’ll go bananas” entry…

Yield: Approx 18 cupcakes
Prep time: 10 mins
Bake time: 17-20 mins

Ingredients:
1 Betty Crocker or similar super moist lemon box cake mix
1/3 cup vegetable oil
1 1/4 cups milk
3 Large Eggs
4 White Tea Bags or loose leaf equivalent.

Lemon & White Tea Cupcakes

Lemon & White Tea Cupcakes

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Method:

Preheat oven to 350F. Either spray a cupcake pan or line with cupcake papers.

Heat milk to around 130F and steep tea bags or leaf for five minutes. Strain milk through fine sieve or strainer to remove any tea leaves. Allow milk to cool before adding to mixture so as not to cook the eggs.

In a mixing bowl, add cake mix, tea infused milk, oil and eggs. Beat on medium speed for two minutes. Scrape side and bottom of bowl to ensure no dry mix left.

Fill cupcake pan to three quarters full and bake for around 17-20 mins. Cupcakes should be golden and spring back on top when depressed slightly.

Cool completely before frosting with your favourite lemon buttercream. Finish off by zesting some fresh lemon rind across the top.

These are more lemon flavoured with just a hint of the tea. I will be trying out different tea types in future batches. Enjoy!

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July
05
Filed Under (Cakes, Sweet Stuff) by Colleen on 05-07-2009

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Why is it that when you take your eyes off the fruit bowl for one day the bananas end up black and overripe?  I hate to see fruit go bad and luckily when it’s bananas you can still use them for yummy banana bread or in this case banana cupcakes!

Be sure to visit Kitchen Rap & Gourmet Girl’s 2009 Summer Cupcake Crawl to vote on the luscious cupcake entries.. of course a vote for me would be great too!

Banana Cupcakes

Banana Cupcakes


Ingredients

4oz (125g) butter
6oz (175g) sugar
2 eggs
2 large mashed ripe bananas (or 3 med sized)
1 tsp Baking soda
2 Tbsp boiling milk
1 tsp baking power
8oz (225g) flour

Method

  1. Cream butter & sugar for around 2 minutes preferably in your stand mixer with a paddle attachment.  Or you can do it by hand if you’re up to it!
  2. Add eggs one at a time.
  3. Add mashed bananas.
  4. Add baking soda that has been dissolved in hot milk.
  5. Lastly mix in sifted flour & baking powder.

Spoon into cupcake papers and bake at 350 deg F for around 20 mins.  They should begin to get golden on top but don’t over bake.

Glaze

Ingredients

  • 1/4 cup butter
  • 2 cups powdered sugar
  • 2 tbsp milk, (or you can use heavy cream for thicker glaze)
  • extract/flavoring – I used Banana and it was great!
  1. Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
  2. Sift 2 cups of powdered sugar into a medium size bowl.
  3. Add the melted butter to the powdered sugar.
  4. Add 2 tablespoons of milk.
  5. If desired, add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
  6. Beat until smooth and creamy, adding a little more milk if necessary.
  7. Drizzle over a cooled cake.

Tips:

  1. For a richer and creamier glaze, use heavy cream in place of the milk.
  2. Substitute citrus juice for the milk and add a little grated zest for a citrus glaze.


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April
06
Filed Under (Cakes, Sweet Stuff) by Colleen on 06-04-2009

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One of my husband’s coworkers loves strawberries apparently and tomorrow is her birthday. So I’m making a cake so filled with strawberries it’ll blow her mind!

Strawberry cake with a strawberry simple syrup infused with mascerated strawberries between the layers. Then I made an italian buttercream for the filling and crumbcoat. I then topped it with a strawberry cream cheese buttercream, a clear strawberry sauce I made, fresh sliced and chocolate dipped strawberries.
Do you think she’ll get her fill of strawberry?? 😉
The frill around the sides is done with a St. Honore’ tip… I need to work on my continuity but I hadn’t used that tip before is my excuse! 😉
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March
30
Filed Under (Cakes, Sweet Stuff) by Colleen on 30-03-2009

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Just finished this wedding cake as a demonstration project.  I wanted to have completed a LOT more of the gumpaste roses and other flowers but time was limited.  I will be adding more before I enter this in one of the upcoming catering competition events.  I had planned on painting black flowers on the white fondant tiers but went with a more decorative design.
This is white cake which is filled and crumb coated with a crusting cream cheese buttercream. It is then covered with white fondant which has black hand painted decorations. The green tier that supports the flowers is a foam drum covered in fondant. I don’t agree with sticking wired flowers directly into the cake, hence the need for a foam support layer for the flowers in the middle and on top.

The flowers and leaves are made from gumpaste, wired and hand painted with colored petal dust. The original intention was to only use roses but with the looming completion date I added gerbera daisies to fill out the sections more quickly. The black bands are colored fondant.

I am now ready to move on to other projects and work. Hopefully I will have more time to devote to my blogging which has suffered over the last few weeks due to project work and my daughter’s graduation from college.

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February
20
Filed Under (Cakes, Sweet Stuff) by Colleen on 20-02-2009

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Dobos Cake (/’doboʃ/, Hungarian: dobostorta) is a famous Hungarian cake, invented by and named after a well-known Hungarian confectioner, József C. Dobos (1847-1924) in 1884. It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is without coat, since it was a slice of a big cake. Dobos’s aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. The cake is also often called ‘Dobos-torta’ or ‘Dobostorta’.

From Wikipedia, the free encyclopedia

This is my Dobos Torte…  We made ours rectangular and topped it with a poured caramel that set hard but before it did I scored it with a knife into portioned pieces.

I will get the recipe entered tomorrow (Saturday 2/21)

The guys that work with my Husband really enjoyed this treat!

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February
10
Filed Under (Cakes, Sweet Stuff) by Colleen on 10-02-2009

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I love baking for others so of course Valentine’s Day provides ample opportunity.  I’m getting an early start by making these delicious red velvet cupcakes for my friends.  Hubby has three to take to work for the guys and I will take the rest with me.

These little beauties have a hidden gooey cream cheese frosting center and are also topped with more and then rolled in sparkly red sugar just for fun.

I had to try this recipe out.  It’s not mine it’s from my friend over at Art of Dessert who has perfected it!

Red Velvet Cake
1 1/2 cups butter, softened to room temperature
2 1/4 cups sugar
3 large eggs
1 1/2 cups vanilla yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 tsp. vanilla extract
3 1/4 cups flour
3 Tbs. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.

In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

Cream Cheese Frosting

16 oz. (two 8 oz. bars) cream cheese, cold
1 cup butter (2 sticks), softened to room temperature
2 tsp vanilla extract
7 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extracts. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Recipe by Art of Dessert

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